BOOTLEG sardine stew with a warm,
lemon-scented weasel tart
always puts a smile on my face

freezer-burnt pony fritters
can always be rehydrated
with a little slug slime for added
moistness and mouth-feel

kitten hearts sauteed in a
rosemary bat-wing brine
is never a dull meal

but, porcupine quill shish kabobs
stacked with acorn-stuffed squirrel heads
lamb's nuts and chocolate-covered radishes
is really the bomb!