The eating of a heart.
9/13/11 09:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
alasanonIt is salty and tough if you let it stew, marinated for years in tears and sour wine.
I prefer the other ways--milk and pepper, a little salt; coat it in flour spiced with ginger and secrets, fry it for just a short while, until it crisps and crackles. The juice will drip down your fingers as you hold it, and it will slip down your throat easy and sweet.
If that is not to your tastes, spike it on a skewer, flayed. Swirl it in the sauce, soy or tamari or something tangy, a unique brew that you have constructed of afternoon picnics and evenings lost in thought. Broil it until it sings, then dip it in the seven spices and devour it whole.
I prefer the other ways--milk and pepper, a little salt; coat it in flour spiced with ginger and secrets, fry it for just a short while, until it crisps and crackles. The juice will drip down your fingers as you hold it, and it will slip down your throat easy and sweet.
If that is not to your tastes, spike it on a skewer, flayed. Swirl it in the sauce, soy or tamari or something tangy, a unique brew that you have constructed of afternoon picnics and evenings lost in thought. Broil it until it sings, then dip it in the seven spices and devour it whole.
