On the other side of the square they drink coffee out of tiny cups.
The school of gastronomy shows hopeful young future chefs, the right way to dice carrots and slice a rare Ethiopian cheese.
Carriages are lined up around the corner, their drivers polish gleaming mirrors and chrome.
No time to take the bus, walk the streets or hitch a ride.
There’s a cuff link to fasten and a gift to deliver in person.
These are not the essential things of life, just the trimmings.
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