The Half-Teaspoon That Broke the Kitchen
The black pepper came from a tin that had been sitting on the shelf above the green Garland range for so long that the label had faded to a pale yellow ghost of itself. It was not special pepper. It was not expensive pepper. It was the same pepper that every diner in the Rust Belt bought by the pound from Sysco, ground fine and flavorless, the kind of pepper that existed only to remind you that...
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