Chia Pudding

Myscha Dang-Harris

Before leaving the quaint vegan cafe,

That one with eggshell curtains and sepia seats for tight, indignant backsides,

She ordered one last thing: dessert.

A de rigueur arrangement of pearl-blue chia pudding and creamy-white soy yoghurt,

Served with an ornate wooden spoon, the handle carved with swirls and flowers.

She extracted her iPhone from her Michael Kors purse, standing for a better angle,

And snap.

I watched her tap to the door, editing her Instagram photo, pulling the hem of her Givenchy bodycon dress, taut on her skeletal frame.

And the dessert stood, beautifully, perfectly, untouched.