Diary of a Creative Writing PhD student: Creator of Literary Events, Literary Talks and Creative Co-Producer of Stories at the Storey, North West Literary Salon and Characters in Motion/Off the Page Writing Development Performed Workshops.
Developer of If These Words Could Talk
Search This Blog
Improvising: Student Life on a Budget
I have been
looking for substitutes to supplement my natural sweetness when my natural
sweetness is not enough to sustain me through the day. I’m sweet in doses:
scoops, teaspoons, pinches. Not naturally—not
making my own flavored creamer. The cream was a placebo: the right color,
little effect. I’m rarely able to trick myself twice.
syrup laced coffee beans with milk and sugar: syrup and mere sugar wear off far
Last week I
paid 30 for coffee creamer: I had reached a new low. It wasn’t particularly
good or rich or sweet. It was, however,
enough to make me reconsider ordering powdered French Vanilla coffee creamer
which tastes like flecks of something I really want: rich, thick, French
Vanilla non-powdered coffee creamer.
Last night I
slipped spoonfuls of Raspberry Pavilo ice cream into a cup of hot coffee. I stirred and watched the dark coffee devour
the thick, pink globs. Out of habit I added a spoon or two of sugar and waited.
The concoction turned familiar, creamy beige.
It looks fat.
rich, creamy and irrepressibly raspberry. It was quite nearly divine.