The intersection of pork and man was circumscribed with vagueness. Until now sausage was a mysterious world: the fenced-in landscapes of strange, exotic muds, the cloak-and-dagger butchers that veiled their conversations in Old French, the silencing of whole towns upon a nocturnal report of a flying swarm of oinks, the secret herbs and spices involved in the intestinal displacement before my screen. My own sacred art suddenly stirred a sense of understanding in me as to why pig farmers were so reluctant to explain their missing bicuspids to outsiders: sausage could not have effects.
The two seemed on casual terms, leading me to wonder how long this limousine had been in her life, and whether she had ever seen the inside, and if so, whether she climbed in the front seat or the back, and if the front, did she help navigate, and if the back, did she change into a fancy dress and sip champagne - or just sparkling wine.
Frosting was his favorite. He liked to eat doughnuts at every meal. Because it was healthier to eat six small meals a day than three large ones, he restricted himself: jellied for breakfast, glazed for brunch, cream-filled for lunch, frosting for linner, chocolate for dinner, and powdered sugar for 2 a.m. supermarket stakeout. Because linner coincided with the daily crime peak, he always ate his favorite variety to ease him. Frosting was his only choice now, and upsetting his routine was a quiet thrill.