“I cut green apples into fourths and then eighths. I slice them into smaller and smaller pieces, the flesh slippery in my fingers. I arrange them in a careful line on the plate, counting as I go—one through twenty-four.
So far, twenty-four is the smallest I’ve been able to get them without slicing my finger. Blood ruins the tartness.”
Green Apples published in River Teeth’s Beautiful Things column.
- Photo 1 by Viktors Kozers from FreeImages
- Photo 2 by Brianne Kohl
- Photo 3 by Sufi Nawaz from FreeImages
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