If I could specialize in teaching food-themed lessons, I would. As one of my professors used to say, “you’re talking about food, again?!”
Yes, yes I am. But now I’m getting paid for it.
It is morning, but only in the technical sense. There is a glow on the horizon the color of Jordan almonds, yellow and soft, making the kudzu-covered trees barely visible. I am perfecting the art of stifling my yawns and wishing my students the proper time of day on the other side of the world.