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Strawberries MAG
March 26, 2016
The sunlight streams into the room like creamy lemon chiffon. Velvety crimson cupcakes cool on the counter, ready to be piped with thick, cream cheese frosting. Water runs, a knife flashes like silver and cuts cleanly through strawberries.
A delicately glazed blue bowl fills to the brim with deep scarlet strawberries, bright and glistening with droplets under the afternoon sunlight. I pick up the largest, reddest strawberry and take a bite.
It’s sour.
© Sarah O., Greentown, PA
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03.18.16