Chopping onions is here to stay. It makes me cry every time, but with joy. As I slice through its skin, opening it up, my eyes begin to water. The tears I shed are emotional, as I am a chef with a recently broken heart. But my crying is a reflex one. I do so on cue, like a well trained actor. Never had I been specially sensitive to the onion's sulfoxides, but now I can cover it up, by letting my emotions stream off in the form of this weepy reaction.
Your hasty decision made the hard path I must take all that easier. Good think you can't walk on water, you now have to stay on the shore. Don't wait up.
Your hasty decision made the hard path I must take all that easier. Good think you can't walk on water, you now have to stay on the shore. Don't wait up.
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