(330am)

I was stealing saltshakers again. Ten, sometimes twelve a night, shoving them in my pockets, hiding them up my sleeves, smuggling them out of bars and diners and anywhere else I could find them. In the morning, wherever I woke up, I was always covered in salt. I was cured meat. I had become beef jerky. Even as a small, small child, I knew it would one day come to this.