He’s
an
acquired
taste,
like a strong, black coffee: bold and hot, with an acerbic
aftertaste, prone to scald if taken in too quickly. The kind
of coffee that people pour in copious amounts of sugar and
creamer, in the deluded hope of masking the bitterness. But
no amount of sweetness, usually of the mollycoddling and bribing variety,
can mask his true essence. To try to garner the benefits of his genius with
-out accepting his less than charming idiosyncrasies is like trying to get the
caffeine buzz from the bold roast without enjoying the actual flavor. And
this is something coffee lovers don’t do: coffee lovers like me.
*Previously Published in Concordia University’s In the Moment.
Peruse and Muse 