not much of a story...
             it's only half past 10, and it's a saturday...
but i have two litres of dark *** with me,
and a bottle of hoisin sauce...
                       ****'s gonna get dangerous
   down in the kitchen...
                some pork is going to get slaughtered...
and if i get my hands on some
                                booker t. and the mg's?
       and then fry some rice, and add some eggs?
you're going to be talking to marlon brando...
without the cotton-***** stuffed into his cheeks
to speak, like he spoke, when filming
        the godfather...
                            could have smoked 20 packets
of marlboros... and you'd still get the huskies...
and the sledge... and a holiday in alaska...
                                                       ­  never mind.
hoisin sauce though? that's the dog's *******!
it goes down well with duck... chicken?
to bland...    but i'm guessing will pork will go
down well with the sauce.
         otherwise? z.z. top me...
                              i only learned yesterday,
what a boilermaker was...
                            apparently a shot of whiskey
followed by a beer...
         nothing quiete like al pacino in
                   the 1971 film, the panic in needle park...
this is going to be a feast... i can feel it...
            what do michelin star chefs eat when they get home?
some simple grub... probably egg on toast...
         i hardly think they're spectacular in their
choice of edibles to replicate their restaurant outputs...
      for them it's probably like:
            if it ain't done in 15 minutes... i'm not eating it.
hoisin? yep, that's to replace the sweet chili sauce.
           then there's the 2 litres of ***...
   well... i'm pretty sure one of the litres is for tomorrow.