An intricate series of hoofprints
on the stale lithograph
we’ve come to call home
has bled insignificantly–
but not unnoticeably.
Yes, that’s correct. Hoofprints
have bled just enough
for this observer to comment.
Now, I’m aware that there are countless crackpots
who espouse the virtues of anti-vaxxers and birthers,
and this would be right up their alley.
However, I choose to take the high road.
A wise individual once told me
that the low road is the slipperiest,
because the maintenance people need to mop
more often than on the high one
(they have the kind of smelly chemical
floor cleaner that doesn’t dry as quickly
(and they’re always out of wet floor signs)).
When the Muse
presents herself to you
as fully and openly as any artist
could have ever possibly hoped
throughout human history,
all one may do is thank her
for taking the time to schedule a visit.
Her glory is unmatched when it comes to graciousness and humility; she shares no physical boundary with the human system we’ve come to regard as the established norm for what we’re supposed to embody as advanced beings on a planet where the other most-advanced large-brained mammals still “talk” in the form of growls or roars or yips or screams or ticks or pretty much any form of communication not considered oral language on par with what we use in our daily lives (let alone the kind of language a doctor or Spanish teacher needs to decode on a regular basis).
It’s that time of year again, Linda! All the kids have been plunking themselves down in front of their TVs this evening for one reason and one reason only: The 46th Annual BacArthur Restaurant Industry Genius Grant Conferment Ceremony, brought to you by Susan and Thomas Q. BacArthur, The Gene F. and Billy D. McGillicuddy Foundation, viewers like you, and several billionaires. The festivities kicked off a few hours early this year, with a charming cocktail reception that appears primed to become a yearly tradition, should the food and beverage industry continue enjoying unprecedented growth–our economic experts unanimously agree to this trend’s sustainability as we close out 2019.
Several of the past year’s top emerging bartenders have been hired to wet the whistles of the greatest eatery / watering hole luminaries in our tri-state region. If you look carefully, you might just see the glimmering looks of magnanimity in the eyes of all these foodservice professionals as they wait with bated breath to find out who’s the lucky recipient of the prize that will allow them to explore their more scholarly pursuits for at least a week–perhaps a fortnight, depending on their current cost/s of living–without having to pick up a desperation shift at the last minute next Friday night.
Truly the American Dream, Linda.
My name is James Arnettison.
In the following words,
I am going to enlighten you
on the perfect form that is
the sloppy pour.
First off, you might be asking:
“hey James, I gotta ask you something”,
and then I’ll say:
“well go on ahead”,
and then you’ll say:
“cool, thanks for taking the time to listen”
and I’ll say:
“of course, any time!”
It may take a few more exchanges
before getting to the question at hand,
which is this:
what is the sloppy pour?
A sloppy pour is an upcharge
on a shot (the kind you order at a bar).
Rather than a neat pour,
where all the contents are neatly contained
within the confines of the glass,
the sloppy pour
requires virtually no skill.
The bartender is, in fact, encouraged
to waste alcohol
as they attempt to hit the glass
with about 80% accuracy (give or take,
depending on the establishment’s preferences).
The result is the perfect sloppy pour.
Those long ropes of vodka and tequila
will now be even ropier–
up to 30% ropier, in fact–
as bartenders are given the go-ahead
to wreak havoc on the bar top.
We can get into
the sanitary aspects of this practice
another time, though
liquor does tend to disinfect
more than it infects.
Figurine damage indication is just one of the important areas [here at Gareth Laboratories] where I’ve made myself indispensable. I’ve trained 54 associates–and counting–to specialize in the sixteen elements that directly contribute to the continuation of our great institution. I’ve created a simple mnemonic device for them: HOME SMELLS FUNNY P. I’m not very good with anagrams, so that last P is just kind of sticking out there to the side. But that doesn’t matter very much to me, because it serves as a reminder of the absurd penguin amendment to the corporate charter that Lance’s nephew added as a joke (but then ironically caught on like wildfire when I unknowingly passed out invitations to the zoo’s new special penguin house later that afternoon). Coincidences sure are a bitch.
The Cro-Magnon magnate
of sponge cake diversity
reared his ugly head last night,
just as I’d exited the bath.
I said “begone, damn caveman!
Get out of this place!”
The tremors in my voice
betrayed my cool exterior.
Wearing a towel at the time,
I had no use for losing any more
He leapt once, stood still–
leapt again and planted himself;
scratched the small of his back.
After some minutes of this,
he began looking around as though
he’d never seen the place before
(even though he’d clearly been there
for some minutes).
What a nut,
I couldn’t help but think to myself.
Diluted monkey parachutes
have led to countless altercations–
most of those deaths
could have been prevented.
Nowhere else but in hiding
would one even entertain
such a horrific factory prediction.
The only excuse for economic ignorance
of this magnitude would be
the natural dearth of current fiscal knowledge,
if we honor our aforementioned hiding scenario–
cowardice in the eyes of an American entrepreneur.
It’s the largest of the large men with largess
who typically manufacture the troll psychology
that plagues today’s youths. They have
nowhere to hide anymore.