Safe in the Staffroom fridge I had a plastic box of salad stuff left over from dinner the previous night. Clock-watching, my imagination savoured the contents of the box. Smoked salmon. Hot-Smoked mackerel. Potato salad made with mayonnaise and floury organic potatoes. Beetroot in balsamic vinegar. Coleslaw, cottage cheese and leaves of rocket and lamb’s lettuce dressed with lemon-flavoured Colonna Gran Verde olive oil…..
One O’clock came, I hastened to the fridge, grabbing my carrier bag from it and almost running to the park to claim a bench in the sun for the coming delights. I felt the soft give of the slice of bread I had cut, the hard metal of the fork rattling a drum beat as my feet struck the cherry-blossom path into our local greenspace.
I sat down, brought out the fork, laying it on a serviette on the bench. I placed the slice of bread down, rummaged for my bottle of water.
Let the feasting commence…
I opened the lid.
My Lunch was still in the fridge at home.