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Fiery foods

January 24, 2010

His business trip coincided with the Fiery Foods Show, and he returned with three jars of habañero jelly, dried chilies, and a bottle of tongue-singeing hot sauce. “These were my favorites,” he said. We carried the jelly, cream cheese, crackers and beer to the table, where we ate and drank silently, filling our mouths with the first heat in months. I wondered if he’d kiss me later, even if the heat would have dissipated, carried away by the blandness of its accompaniments. I wondered if there were enough fiery foods in the world to start things up again.

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