THE RECIPE FOR TASTING FEAR

Required Items:

The Hard Flange Mold, Inside Better Butter
Quart Oil
60 Starch Gels, Clam Shapes
24 Ham Roll Ups
Bowl Sour Mild Milk
8 Tablespoons Black Sugar
130 Olives
The Stirrups of Holding
Clot Nut Meat

STEPS

1. Get your Quart Oil on the go towards bubbling at 150 Degrees F. Your head start is to shut that big fat fucking mouth about your nerves and commence loading 24 Ham Roll Ups on The Stirrups of Holding. Do not rip that Ham.

2. Your 60 Starch Gels, Clam Shapes get tossed into the Quart Oil. They form a trendy sizzle around the perimeter.

3. A basic for this project is The Hard Flange Mold, Inside Better Butter. It must be filled with olives by this point or the total taste will be fundamentally disappointing. Right inside goes your Bowl Sour Mild Milk. The olives will not float for lack of liquid. but it's on it's way. Give up right now. You tried to pee in your mouth when you were a filthy and disgusting teenager.

4. Flip the crisp Starch Gels, Clam Shapes into your Hard Flange Mold, Inside Better Butter. Empty leftovers from your Quart Oil right in there. Now that's hot soup!

5. Just before things get interesting, break your Clot Nut Meat to taste into The Hard Flange Mold, Inside Better Butter. By the way, your Inside Better Butter coating has melted off into your Quart Oil and Bowl Sour Mild Milk, not to mention into the Starch Gels; it's a savory sworl.

6. The last step is to wedge your Stirrups of Holding bearing Ham Roll Ups down into the thick mix. Stirrups are made for unlocking, mongoloid. Do it!

7. Decorate with your 8 Tablespoons Black Sugar. Consume this with a fancy old wooden spoon alone, because you couldn't pay someone enough money to spend time to eat your Recipe for Tasting Fear.

No one likes you!