…with an opened package of cured sausages with a resealable top that I had brought into work and then brought the rest of home and tucked into the refrigerator, eating some every now and then:
Thin white elongated crystals like miniature porcupine quills begin extending outward from the sausage-casing, and when you try to wipe them away like frost, it feels gritty, leaving the impression of nothing so much as preservatives that have somehow been extruded outwards from the meat by the cold and held in place by miniature crystalline structures.
No comments:
Post a Comment