I slipped into the walk-in cooler
to escape the kitchen heat for a few
minutes. I sat beneath a wine rack
holding up a chardonnay chandelier
with zinfandel bulbs. I'd swear
I was at the Ritz if it weren't for
a lemon box slowly collapsing
beneath my weight. The motor
to my right churned out frigid air
like a 43rd floor air conditioner
in a luxury suite with fresh fruit rolled
in on cardboard carts. Everything
was buffet style and there were no lines,
just the painful thought that I'd have
to leave paradise soon.