Home, Home on the Range

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Courtney Dawkins

   

Home, Home on the Range

 Golden fried chicken crispy and crunchy, soft and moist banana pudding, lip smacking cornbread, meaty ribs dripping in barbeque sauce, second only to food; the south is also known for its humidity. Inhaling deeply I choke haphazardly on the thick air; I could always smell the heat before I could feel it, even at six thirty in the morning, but summer usually behaved with a blatant disregard for its Georgian dwellers. Frequently, a moist heat would settle over the state like someone had covered it with a damp rag, immediately suffocating you with every mouthful of air. Eventually your breathing would slow just to avoid the process completely; shade and shelter most times offered little or no reprieve from the suns harsh rays. Putting on lotion would be a waste of time, even if you were outside for a few moments; your skin would be somewhere in between sticky and clammy, leaving your clothes matted to your body.  Often at times, I used to think that Hell itself was about to burst out from beneath my feet because it was just so damn hot.

 However, no matter if it was boiling or below freezing, you could be sure that the Kyles, who were in their early sixties, are going to be walking the course. Or the Foy’s, who believe in being early, are going to come in for beer at twelve.  Here was the consistency a body could count on, out here on the golf course.  

The Frog is one of the most well groomed golf courses in the state.  The grass is a bright healthy green, with each blade cut low and evenly throughout the course.  Every morning our outside staffs, who coincidently were all Mexicans, would arrive at about five in the early morning hour to clean and prepare for the day’s clients.  Rightly so, my business didn’t deal with the outside (I can’t stand the heat), but with our four-and-a-half star restaurant.  After ten years, this high ranking bistro still didn’t have a name, so we just called it The Restaurant, but what it did have was a renowned Chef.  

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Though I was the dishwasher and should have been in the back eagerly awaiting my first dish, I could always be spotted right behind Eunice, a woman in her mid forties of middle weight, average height, red skin, and a gap between her two front teeth. Born and raised in Georgia, the sixth child of thirteen, Eunice was full of sassy comments and confidence always playfully bantering with the members.

“Hey Rex, when you gon take me out ta dinner?” she’d purr.  He’d pause for a moment as if he were seriously considering this query, “Oh i’on kno, I ...

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