Busting Out All Over It's May, finally--the temperature finally broke 80 degrees, so you know what that means.
That's right. It's cleavage season.
Many months of careful preparation and painstaking care have gone into this, and with the proper equipment, cultivation, and time invested into this year's crop, I can say with some confidence that this may be one of the best years for cleavage since the National Cleavage Institute started keeping records a hundred years ago.
Global warning may be harming other crops, but cleavage--and the related rotation crops of midriffs and calves--are thriving in the heat. This will be a bumper crop, mark my words.
In my limited experience, here, at the beginning of this season, I suspect that this will be one of those one-in-a-generation years of abundance that we will tell our grandchildren about. "Paw paw," they'll say, " What did you do during the Great Cleavage Surplus of Aught Six?"
Make sure you can tell them, "Children, I made the most of it."