#foodies
I love chocolate chip cookies
Be they soft or be they crunchy
They are my favorite munchie.
I love them by the pound.
The best snack around.
My love for these cookies
Surpasses my love of ice cream.
They are more than what they seem.
They make my day and then more so.
Even though they make my **** grow.
Chocolate chip cookies
They are my very best friends.
I am sure these cookies
With stick with me to the end.
I can count on them to please me.
Cookies never ever tease me.
I love chocolate chip cookies
Whether they are baked at home
Or just purchased on the roam.
If they are professionally made,
Gifted to me or I have paid.
Nothing else tickles me so much.
I start giggling when I first touch
Those delightful little sweet plops.
Don’t bother calling the calorie cops.
Chocolate chip cookies
They are my very best friends.
I am sure these cookies
With stick with me to the end.
I can count on them to please me.
Cookies never ever tease me.
I love chocolate chip cookies
I know it started when I was a kid;
What those rolls of dough did
To me was transform me instantly
Almost to carbohydrate insanity.
I could eat as many as I touched;
I loved them just exactly that much
And it continued on into adulthood.
Chocolate chip cookies are that good.
Chocolate chip cookies
They are my very best friends.
I am sure these cookies
With stick with me to the end.
I can count on them to please me.
Cookies never ever tease me.
Nov 12, 2016
Nov 12, 2016 at 4:54 PM UTC
Hey, I already told you that you were a little bit crazy.
What did you think—that I was completely nuts?
Come on, Cashew, and shake that walnut-sized brain of
yours, and then we’ll try to put together a decent menu.
Still, I ought to kick you in those itty-bitty sunflower seeds,
those ones that you claim to be your source of protein.
Hey, Macadamia Breath, accidentally lose the ******* hula
dancer and then fire the impending search-and-rescue party!
Your tropical trail mix was no good for each other.
You need a vacation from this deserted island, Captain Crunch.
Go down south and get yourself the businessman’s special.
You know—some old-fashioned brazil nuts.
Yeah, that’s the two-tickets-to-paradise, for sure.
Fool, you really do need to buff up the old almond.
Do I need to open up the **** aluminum lid for you?
You’ve been stuck inside this assorted, mixed can that you
try to refer to as an extra bedroom for nearly nine months.
Get out and take in a little hike and bike
right after you do the wake and bake.
Maybe you should go slow roast yourself at the beach a little.
Why don’t you go to the mountains and try to become one of those
pine nuts that end up in all of those overpriced health cereals?
Hey, Snickers, those dank trees really are beautiful, you know.
Would you quit acting like a frikkin’ flax seed already?
Just admit that it’s almost payday, for criminy sakes!
You pathetic Mister Peanut, you.
Please, Saint Chestnut, give this completely lost consumer strength
from high above store aisle number nine.
Number nine.
Number nine.
Number nine.
Listen to me, Nutt Sack, will you shake those tiny little beer
nuts that no one can seem to stomach anyway?
First of all, they are becoming way too stale just sitting around here,
so if you continue to wait any longer, they will petrify—and then we
will eventually be forced to call you teeth-breaking Corn Nuts!
Jul 26, 2014
Jul 26, 2014 at 5:04 PM UTC
There’s a favorite culinary dish in town;
it’s known as the synapse shish kebab.
It’s high in protein as well as fat, and it comes
with a garlic-infused broccoli rabe,
available with a choice of couscous or rice.
The palate will most likely be enticed, just like
another common John who swears to us that he
again has done absolutely nothing wrong.
It pairs nicely with an eighties chenin blanc,
gray matter that’s grilled to sheer perfection,
smoked all day, and is guaranteed satisfaction,
seemingly like an old, rambling rolling stone.
The lights are on—but nobody’s buying homes.
An opera singer that is deaf to certain tones,
this is definitely not regal crumpets and tea—
“heart-healthy nutrition,” all our medics agree.
There’s a new critically acclaimed dish around;
it’s the slow-roasted synapse shish kebab,
moderately priced, and portions are family style—
passed-down secret recipes from west of the Nile,
and also numbers that won’t make your wallet sob
like a big, bad, dark, overly loaded cloud.
Give it a try, and then shout it out loud:
synapse shish kebab!
Jul 26, 2014
Jul 26, 2014 at 5:02 PM UTC