by Belinda Roddie
The color blue doesn't taste as good as you might think it would. Then again, maybe I should stop licking the wall.
The ocean isn't really blue, anyway. But the salt in my stomach is somehow refreshing. When you get close, you see the browns from the sand and the greens from the kelp and the blacks from the endless streams of pebbles swirling in the vortices.
Blueberries are blue on the outside, but if you squish 'em into a jam, it's purple. So I don't think it counts. Blue energy drinks are disgusting. Bleu cheese is mostly white. And I've never had a blue lobster in my life.
I don't know. Maybe I should just stick to tasting red, like spicy sriracha and pepperoni, or sweet ketchup. I've eaten a lot of green, though it's harder to digest. I've eaten pink and yellow for breakfast, so that's not too bad; I can never say no to ham and eggs. I rarely eat black because I don't like licorice. Orange always seems to show up in junk food, save for carrots. And the in-between hues? Don't even get me started.
It's just funny how brown - seemingly the most unappealing color besides puce - can taste rich and sweet and nutty out at once.
What I'm saying is that I plan to eat Nutella out of the jar with a spoon. Right now. I'm gonna do it right now.
This week's prompt was provided by Arden Roddie.