Sunday, October 22, 2006

san antonians on parade

I've found that my observations of San Antonio aren't that unique. In the grand encyclopedia of it all, I'd be lucky to write something unique about East Ashby Avenue without treading on a Trinity professor's tome regarding half way houses and the socio-economic implications of gentroficative relocation. This house is over a hundred years old, so the foundation was more than likely always askew, and some San Antonio College literature minor probably at some point was driven to write corollaries between subfloor stray cats and beating tell tale hearts.

I continue because the ice cream man is still spreading the good word of Tim Duncan over the wandering riffs of The Entertainer. Everyone needs a muse. Mine just happens to be selling Frito pies out of the back of his blue painted short bus to ex-cons across the street.

Saturday, October 14, 2006

watched ice cube trays never freeze

I'd like to believe that the greatest times in our lives are not known until after they're over. you're not conscious of it, and if you're trying for the kodagraphic memory you'll probably be disappointed. the greatest thing on a grocery list is that tub of cookies and cream that never makes this list in the first place.

it's when you get in that routine of buying chocolate milk half gallon for half gallon of the plain white milk, that that chocolate doesn't taste so great. you know that flavor. that's not chocolate at all. it's some kind of chemically lactosey powder, more than likely, but that doesn't matter when you take that first sip after being three months sober. it's grand and naive and simple. at one point we grow up and buy that milk just to fill some sort of nostalgic craving, or worse to feel guilt and pleasure at the same time just for the sake of feeling something. i say let's appreciate ice cream and chocolate milk by the frosty bowl and glassful when you really want it, and it's easier to not take it for granted.

i think the same applies to entire sour straws packages, though there might be people who recognize the importance of every last grain of sugar.