notes from spring

lucia

a good food guide

met a boy in verona with peach fuzz on his cheeks, so tall he looked like a skyscraper in the supermarket checkout line. we chatted briefly and he told stories of dislocating shoulders, six or seven or eight times. apparently once it happens, it'll always happen. once i was lifting myself onto a floating raft in a lake, and another time i was writing... with intent.

he made some tea and it was the best tea i had ever had. when i asked for the recipe, he said it was:

black tea

with lots of ginger

and lots and lots of honey

a lot of honey

quelque chose comme ca? i tried it recently... and is it just me, or do drinks and food always taste better when someone else makes it?

i'm taken back to a time many years ago when i made some shin ramyun for a friend because we hadn't ate dinner, she told me it was the best noodles she had ever tasted. which had to be a lie because she grew up in the noodle mecca that is singapore, but if that's how she felt about my two minute noodle skills which i had been perfecting since i was 8 years old then okay—but even thinking about it now makes me emotional, the thought that one could make the best of something simply by sharing it.

you can make
the best of something
by sharing it

—ooh, my first haiku for the year.