Cocktail for the Night: Margaritas made with tequila mixed with citrus juice as well as fresh lemon juice, served on ice with salt on the glass rim.
Food Menu
For starters we had some grilled bread with fried serrano ham, jalapeno peppers and cheese.
Then an assortment of home made dips served with nachos:
tangy avocado based dip with sour cream (similar to guacamole)
red kidney bean dip
and a spicy salsa dip.
It was at this point that we dished out Beelzebub's favourite dip: the Habanero
A few weeks back whilst holidaying in Barcelona we came across a stall selling chillies in La Boqueria, a large market in La Ramblas.It is there we spotted the Habanero Variety.Habanero is one of the most intensely spicy species of chili peppers of the Capsicum genus.
Beelzebub travelled on a very efficient Click-air Flight and landed at the Maltese Airport safe and sound. Upon arrival my father, a chili devotee, crushed him into a seedy red pulp and placed him into a jar without any strings or ribbons. A few days in the fridge for him to get saturated and vengeful on the main author of this blog..
Glen scooped out a whole tablespoon of the notorious habanero with his nacho.
At first he seemed to be able to keep his composure.
But then all hell broke inside his mouth.
No milk in sight. He was seeing red. (ix xitan m'ghandux halib)
For relief he stuffed his face with roasted almonds and galletti. He sipped at the Margarita vigorously. To no avail.
He huffed and puffed his way to the bathroom to freshen up.
I never saw Glen leave the dinner table so quickly in my life.
Next up was the Chili con carne made with minced beef, habanero chilies, tomatoes,red wine, garlic, onions, carrots. red kidney beans, cumin, coriander and some cinnamon for a new twist.
The Tacos with chicken and tomatoes spiced up with taco seasinings were accompanied by wild rice with a medley of vegetables and hot spices
For desert we took out some Turrón, a Catalan nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts shaped into a rectangular tablet.
7.7.09
from drafts limbo: university student nutrition
this will be a small series of posts
that got stuck in the drafts limbo of the blog
and i never got round to finishing them off
i will leave them mostly intact without much change since they are dated
the following one is from a bit more than two years back when i was finishing my university degree
the next couple of months will be the last of those spent at the university of malta
its been five years that i have been in the company of well fed stray cats, unnecessarily confusing bureaucracy and shit-ugly architecture
and on my last year in this would be nurturing environment
a sort of humble food revolution has occurred
University Canteen - Brought to you by papillon caterers
the name papillon (pronounced pap-iyy-oghg) comes from the french term also used in english "pap"
most of the food they serve is based on the culinary philosophy of pap
a few years ago the only food you could get in and around the university of malta was whatever was supplied by the nasty papillon caterers at the university canteen
here the only thing i could ever classify as above edible were a few food items
the pastizzi have never been any good
both the traditional diamond shaped ones and the flat party types
the round thin pizzas are somewhat semi-decent but are small and over priced
the squarish ones as stated somewhere else in this blog as "suck ass"
the ok food items for me have so far been some of the arancini when they look fresh, the mexican pie which two years ago was the second best thing you could eat on campus and then they have semi-decent cordon bleus
they also have a chicken wrap thing in the fridge section which is sometimes passable
about two years ago aswell the insiter
a university magazine
published a front page article claiming that university table-tops were cleaner than toilet seats
apparently some chemistry students carried out some tests on this comparison the previous year and the insiter published their findings as front page material
the pap people went ape-shit
and tried to sue the editor and journalist etc etc
i personally never understood what the fuss was about
since it does make sense that a place where all sorts of crumbs and spills gather would be more bacteria infested than a place where
a) urine gets miss-aimed, in the case of the guys' toilets, and urine being antiseptic as far as i know would get to kill bacteria (not too sure about this)
and b) in the case of the ladies' toilets the seats get wiped clean continuously by the patrons (not because chicks are cleaner, but because they need to sit down and make physical contact to pee)
anyway this resulted in a directive from the managers of pap who had the poor guy who cleaned the tables and canteen to wipe those tables clean every fucking minute
it is quite bothersome when you re eating and someone comes to clean your table
what the fuck!
leaving a thin line of dampness from an overused piece of damp cloth
anyway the university canteen really sucks on many accounts, freshmen/women/persons might think that they have quite a variety but after a while you truly learn to despise their food and disservice
Sandro tal-hotdogs:
two years ago this guy provided the best food on campus
really ace hot dogs and burgers
this year it seems that he has left the premises and he is never there when i look
that corner is now empty truly empty
i think that maybe the other recent eateries and restaurants which have opened have forced him out
either that or i m always around when he takes a day off or something
a moment of weblog silence is in order for his absence
that was all i wrote as a draft
there was more to write of course:
spuntino's pizzas are definitely in the top ten for pizzas on the maltese islands
the owner and chef is an italian guy who knows what he is doing
the design of the place is cool and fresh unlike many run of the mill diners or eateries in malta it contains interior design with a plan
the rest of his menu also reflects this
meet and eat had some good aspects like the custard pie which i thing was on my first post for this blog
i think this was the first place that offered close to campus competition to pap-illon
they also had toasted baguettes and wraps which were very decent
the design and space of the place had flaws but i think they now moved to a different place on the same street
hopefully bigger and with better interiors
hugo's was a breath of fresh air for those who had money to spend and wanted fancy risottos and baguettes
they offered and probably still offer a wide selection of high priced but decent food
of course all the good looking people in their branded clothes huddled here
as a homogeneous eyesore
i loved going there though for calpico (this japanese weird drink) and sushi
which although nothing too special as sushi
at least it tasted like the cheap stuff in japan
except yeah this was expensive
they had great milkshakes too
i think my favorite was the gingernut biscuit milkshake
white arrow
i loved hanging out here in my last year
mostly for the silence and cutting off from the rest of university
save for the usual gang of teenage skaters that never bothered me as much as the crowds at the canteen, hugo's
toni the guy who handled junior college's notorious white arrow
moved here
he had some good pastries and a hot meal that was different everyday
the bill was always very cheap
and his hot meals always felt like eating directly from someone's kitchen
having a chat with him was always fun
he had a secret policy of being open to customers he liked
but closed to everyone else (put in effect by the strategic 'sorry we re closed' sign on the locked door)
white arrow at university is his retirement plan apparently
he is open for business
but only if he feels like it
white arrow was the only place that served te bil halib tal bott u wahda zokkor
that's why i started going there in the first place
his tortellini had a standard overcookedness
but for less than one lira who's going to complain
how could i have forgotten matilda's
i ate a good Caesar salad there once
but i don't know what else to say for the place
it was also in the off campus section before meet and eat
dunno if it still there
there is a new pizzeria which is amazing apparently
pizza by luca i think its called
which replaced the old snackline with clement
yes that was another place off campus pre meet and eat
also in the meantime there was also that incident with the same people of papillon serving half a rodent or something like that to a patron at the newly opened mater dei hospital canteen last year
hehehe you crack me up papillon
over and out
that got stuck in the drafts limbo of the blog
and i never got round to finishing them off
i will leave them mostly intact without much change since they are dated
the following one is from a bit more than two years back when i was finishing my university degree
the next couple of months will be the last of those spent at the university of malta
its been five years that i have been in the company of well fed stray cats, unnecessarily confusing bureaucracy and shit-ugly architecture
and on my last year in this would be nurturing environment
a sort of humble food revolution has occurred
University Canteen - Brought to you by papillon caterers
the name papillon (pronounced pap-iyy-oghg) comes from the french term also used in english "pap"
most of the food they serve is based on the culinary philosophy of pap
a few years ago the only food you could get in and around the university of malta was whatever was supplied by the nasty papillon caterers at the university canteen
here the only thing i could ever classify as above edible were a few food items
the pastizzi have never been any good
both the traditional diamond shaped ones and the flat party types
the round thin pizzas are somewhat semi-decent but are small and over priced
the squarish ones as stated somewhere else in this blog as "suck ass"
the ok food items for me have so far been some of the arancini when they look fresh, the mexican pie which two years ago was the second best thing you could eat on campus and then they have semi-decent cordon bleus
they also have a chicken wrap thing in the fridge section which is sometimes passable
about two years ago aswell the insiter
a university magazine
published a front page article claiming that university table-tops were cleaner than toilet seats
apparently some chemistry students carried out some tests on this comparison the previous year and the insiter published their findings as front page material
the pap people went ape-shit
and tried to sue the editor and journalist etc etc
i personally never understood what the fuss was about
since it does make sense that a place where all sorts of crumbs and spills gather would be more bacteria infested than a place where
a) urine gets miss-aimed, in the case of the guys' toilets, and urine being antiseptic as far as i know would get to kill bacteria (not too sure about this)
and b) in the case of the ladies' toilets the seats get wiped clean continuously by the patrons (not because chicks are cleaner, but because they need to sit down and make physical contact to pee)
anyway this resulted in a directive from the managers of pap who had the poor guy who cleaned the tables and canteen to wipe those tables clean every fucking minute
it is quite bothersome when you re eating and someone comes to clean your table
what the fuck!
leaving a thin line of dampness from an overused piece of damp cloth
anyway the university canteen really sucks on many accounts, freshmen/women/persons might think that they have quite a variety but after a while you truly learn to despise their food and disservice
Sandro tal-hotdogs:
two years ago this guy provided the best food on campus
really ace hot dogs and burgers
this year it seems that he has left the premises and he is never there when i look
that corner is now empty truly empty
i think that maybe the other recent eateries and restaurants which have opened have forced him out
either that or i m always around when he takes a day off or something
a moment of weblog silence is in order for his absence
that was all i wrote as a draft
there was more to write of course:
spuntino's pizzas are definitely in the top ten for pizzas on the maltese islands
the owner and chef is an italian guy who knows what he is doing
the design of the place is cool and fresh unlike many run of the mill diners or eateries in malta it contains interior design with a plan
the rest of his menu also reflects this
meet and eat had some good aspects like the custard pie which i thing was on my first post for this blog
i think this was the first place that offered close to campus competition to pap-illon
they also had toasted baguettes and wraps which were very decent
the design and space of the place had flaws but i think they now moved to a different place on the same street
hopefully bigger and with better interiors
hugo's was a breath of fresh air for those who had money to spend and wanted fancy risottos and baguettes
they offered and probably still offer a wide selection of high priced but decent food
of course all the good looking people in their branded clothes huddled here
as a homogeneous eyesore
i loved going there though for calpico (this japanese weird drink) and sushi
which although nothing too special as sushi
at least it tasted like the cheap stuff in japan
except yeah this was expensive
they had great milkshakes too
i think my favorite was the gingernut biscuit milkshake
white arrow
i loved hanging out here in my last year
mostly for the silence and cutting off from the rest of university
save for the usual gang of teenage skaters that never bothered me as much as the crowds at the canteen, hugo's
toni the guy who handled junior college's notorious white arrow
moved here
he had some good pastries and a hot meal that was different everyday
the bill was always very cheap
and his hot meals always felt like eating directly from someone's kitchen
having a chat with him was always fun
he had a secret policy of being open to customers he liked
but closed to everyone else (put in effect by the strategic 'sorry we re closed' sign on the locked door)
white arrow at university is his retirement plan apparently
he is open for business
but only if he feels like it
white arrow was the only place that served te bil halib tal bott u wahda zokkor
that's why i started going there in the first place
his tortellini had a standard overcookedness
but for less than one lira who's going to complain
how could i have forgotten matilda's
i ate a good Caesar salad there once
but i don't know what else to say for the place
it was also in the off campus section before meet and eat
dunno if it still there
there is a new pizzeria which is amazing apparently
pizza by luca i think its called
which replaced the old snackline with clement
yes that was another place off campus pre meet and eat
also in the meantime there was also that incident with the same people of papillon serving half a rodent or something like that to a patron at the newly opened mater dei hospital canteen last year
hehehe you crack me up papillon
over and out
2.7.09
new contributors
i ve been chillin out maxin relaxin all cool
and all shootin some b-ball outside o' the school...
and not really writing too much
so i issued forth a call for writers
to fill the vacant posts of additional contributors
of food writing content for zaqqu mimlijja
me and my administration team
of five veteran recruiters and a woman
beckoned forth the three hundred and thirty six or so applicants
to an underwater cave in msida yacht marina
where after lengthy tests, investigations and daunting multiple interviews
i asked each of the dozen runner ups an ambiguous and vague question about tropical fish
in private of course
from these finalists
only two answered* correctly
the rest were sent home in despair
only to find packs of hidden ninjas waiting to surprise-murder them and their loved ones
the names of the recruited are kari and stanley
their selection was also helped by the coincidence that they were good friends of mine and that they can cook killer food and talk about it as if they were verbally transcending prophetic psalms
they will be writing in here soon enough
*for the curious readers
the correct answer to the ultimate question was that individual oscillators with momentum(p)t and displacement (q)t vibrate with frequencies of the optical spectrum, also being infinite matrices, attributed to stipulations in heisenbergian matrix mechanics
or the alternative "tropical what?!"
and all shootin some b-ball outside o' the school...
and not really writing too much
so i issued forth a call for writers
to fill the vacant posts of additional contributors
of food writing content for zaqqu mimlijja
me and my administration team
of five veteran recruiters and a woman
beckoned forth the three hundred and thirty six or so applicants
to an underwater cave in msida yacht marina
where after lengthy tests, investigations and daunting multiple interviews
i asked each of the dozen runner ups an ambiguous and vague question about tropical fish
in private of course
from these finalists
only two answered* correctly
the rest were sent home in despair
only to find packs of hidden ninjas waiting to surprise-murder them and their loved ones
the names of the recruited are kari and stanley
their selection was also helped by the coincidence that they were good friends of mine and that they can cook killer food and talk about it as if they were verbally transcending prophetic psalms
they will be writing in here soon enough
*for the curious readers
the correct answer to the ultimate question was that individual oscillators with momentum(p)t and displacement (q)t vibrate with frequencies of the optical spectrum, also being infinite matrices, attributed to stipulations in heisenbergian matrix mechanics
or the alternative "tropical what?!"
10.6.09
i went to barcelona: acorn pig
and among other things i sampled
the finest ham to walk the earth
there are many types of iberico ham and according to the trusted authors at wikipedia
its the most expensive slice of pig you can get
in a restaurant a plate of thin slices was in the 16 euro range
per kilo from the markets it in the 50 euro range
a foreleg is about a 100
and a hindleg is about 150
my one regret is not getting a metre long smoked leg of pig with me
the long internal dialogues between the id ego and superego
got me credit-card shy
and i did not exit gudja brandishing pork limb
when the fork lifts a thin slice of this baby to the most important orifice in your body...
let me just say that it is very good
common consensus around the tables was that it is was superiour to parma ham
meaty
nutty
fibrous yet melty
the taste is delicate and solid at the same time
the black pigs are fed a varied diet and live a luxurious free-range life
well
for farm animals at least
their diets consist mostly of acorns
and the acorn is what imbues this ham with its magic sensory voodoo
some are fed more acorns and some less but in the end their destiny is one
to become the king and queens of the bacon realm
now i dont think i have ever tasted an acorn but the first time i will it will remind me of iberico ham and barcelona
and i think to myself
what happens if i raise a pig on pecans or almonds
or mangoes?
... caviar?!
alfredo
a spanish friend of mine from salamanca
where they have the most reputable of these hams told me this nice story about an experiment done on 2 groups of cloistered nuns
one fed iberico ham prolifically
and the other not at all
then they fed the nuns to the pigs again killed them
used them as fertilizer for oak trees and the acorns where fed back to the pigs and...
humourous fabrication stops here
the first group of ham fed nuns
reduced their blood pressure and cholesterol levels or something like that
due to the oleic acid in the iberico ham fat which arrives there from ingested acorns
now prior to barcelona i got alarming cholesterol level results from my doctor
although my blood pressure problem normalised
my cholesterol remained the same over a one year span
so you can second guess my ensuing logic
angel another spanish friend of mine
gave me the best souvenir i could get hold of
over a kilo of ham from the teruel area
he was quite clear
the ham from his hometown was better than the salamanca one
mostly to spite alfredo
but most importantly
it also has cholesterol reducing properties
i am sampling it everyday
in hope of a cholesterol-free future
i m also consuming those plant sterol yoghurt drinks that my doctor prescribed just to be on the safe side
hasta luego
or something to that effect
the finest ham to walk the earth
there are many types of iberico ham and according to the trusted authors at wikipedia
its the most expensive slice of pig you can get
in a restaurant a plate of thin slices was in the 16 euro range
per kilo from the markets it in the 50 euro range
a foreleg is about a 100
and a hindleg is about 150
my one regret is not getting a metre long smoked leg of pig with me
the long internal dialogues between the id ego and superego
got me credit-card shy
and i did not exit gudja brandishing pork limb
when the fork lifts a thin slice of this baby to the most important orifice in your body...
let me just say that it is very good
common consensus around the tables was that it is was superiour to parma ham
meaty
nutty
fibrous yet melty
the taste is delicate and solid at the same time
the black pigs are fed a varied diet and live a luxurious free-range life
well
for farm animals at least
their diets consist mostly of acorns
and the acorn is what imbues this ham with its magic sensory voodoo
some are fed more acorns and some less but in the end their destiny is one
to become the king and queens of the bacon realm
now i dont think i have ever tasted an acorn but the first time i will it will remind me of iberico ham and barcelona
and i think to myself
what happens if i raise a pig on pecans or almonds
or mangoes?
... caviar?!
alfredo
a spanish friend of mine from salamanca
where they have the most reputable of these hams told me this nice story about an experiment done on 2 groups of cloistered nuns
one fed iberico ham prolifically
and the other not at all
then they fed the nuns to the pigs again killed them
used them as fertilizer for oak trees and the acorns where fed back to the pigs and...
humourous fabrication stops here
the first group of ham fed nuns
reduced their blood pressure and cholesterol levels or something like that
due to the oleic acid in the iberico ham fat which arrives there from ingested acorns
now prior to barcelona i got alarming cholesterol level results from my doctor
although my blood pressure problem normalised
my cholesterol remained the same over a one year span
so you can second guess my ensuing logic
angel another spanish friend of mine
gave me the best souvenir i could get hold of
over a kilo of ham from the teruel area
he was quite clear
the ham from his hometown was better than the salamanca one
mostly to spite alfredo
but most importantly
it also has cholesterol reducing properties
i am sampling it everyday
in hope of a cholesterol-free future
i m also consuming those plant sterol yoghurt drinks that my doctor prescribed just to be on the safe side
hasta luego
or something to that effect
18.9.08
maltese bread
maltese bread is good
it's the type of good
that is both wholesome, yet tasty, yet somehow plain in a good way
the best thing since sliced bread
i m not a big fan of sliced bread
i d rather slice bread myself
of course its good for making toast
but eating haphazard slices of bread out of a maltese loaf adds a lot to the body and texture of this maltese tasty-staple-delicacy
i dare you to say "maltese tasty-staple-delicacy" ten times!
there is an art to cutting slices out of a maltese loaf
i could never quite become adept to this whole ordeal
my father infact still cuts bread for me and the rest of the family
not by our request
but by his lifetime accrued benchmark,
his ingrained passed-down standard
of how a loaf of bread should be cut
you would think it is all about consecutive slices
but it isn't
due to the nature of the larger mid section of the somewhat spherical loaf
my father is very strict about how once you arrive to the larger cros-section
when the middle is still a few slices away
the cut switches perpendicularly into the side of the remaining loaf
and this zig-zagging of cuts continues depending on the residual-shape of the loaf at hand
i never bothered with these exacting processes
but i understand why it must be so
somehow it does work
it reduces sharp edges
it reduces the mushing and mashing of the core
and results in semi equal slices of bread
which are more pleasant to eat than when i try to do it
i had a dream this morning
that i was sampling maltese bread from around mosta
and that i could feel that warm taste of fresh bread melting with kunserva and olive oil on my mouth
i woke up craving bread
but since my nutritionist has made it clear that i need to keep a better sense of structure in my diet
i suffered... breadless till lunch
and although i had a mix of crunchy nut and all bran for breakfast
and a 10 o clock grape snack
i was thinking of that sumptuous bread all morning
i then also needed batteries for this thing i was doing and so i went out circa 11 o'clock anti meridian to buy bread and batteries
the staple groceries of the 21st century' s man
when i got to the grocer shop
i realised that i had rechargeable batteries at home
and i could use those
and well the grocer had no bread at all
save for some buns and that not so great pre-packed sliced bread
so out of being stuck there
i bought kunserva
the one packaged like a toothpaste tube
so instead i had to walk the ten minute walk to the bakery
down the road from my house
i got there grabbed a loaf
and the baker said
"those down there just came out"
as he pointed to the end of a large wooden tray
the bread was still warm
the place smelled like heaven
it was very fortunate that the baker did not have any plastic bags for me
so i walked all the way home with the bread in my hand
this made me resort to a childhood repressed mania to pluck out pieces of fresh fluffy white core from the opening in the crust that maltese loaves have
and i massacred the poor thing by the time i arrived
then i took the above picture
and proceeded to eat my calorie-planned lunch of maltese bread with kunserva and some veggies
despite that the loaf was mine by right and acquisition
after the photo-taking i cleaned the misshapen parts
since if my father had to come home and see what i had done
it would still have resulted in a lot of bickering about egoism and sacrilege
3.9.08
peppered watermelon
it could be a name of a new band
but it isn't
its just what it sounds like it is
and it's great
i was cooking some vegetables and sprayed some bbq sauce-spray over them
i must have sprayed a bit on my fingers
since then i proceeded to eat some refrigerated sweet-sweet watermelon
and on the first bite i tasted a peppery aftertaste
probably that bbq sauce had something like pepper in it
and i must have smothered it on the piece of watermelon i was about to eat
so that is where i ran out in the streets
naked
screaming
eureka!!!
no
what i did was i showered the watermelon with fine ground black pepper and
the result was astounding
seriously
who ever would have thought...
well maybe some did
but i know that i have
and have tried it
and lived to blog about it
and its good
wait...
ok from what i gather from google it has not been tried like this before
so i can claim this recipe as mine!!!
whoopeee!
darnity damn!
the combination is a subtle one
and must be enjoyed on a clean palate (as in clean mouth, not clean plate with a typo)
the pepper as the king of spices and the sweet watermelon as the queen of summer fruits
make this remarkable royal marriage
magical
beautiful
and fine
i heartily suggest this to you
remember you will need finely ground pepper not fresh from the pepper mill
and cold refrigerated sweet watermelon
and experiment with the amount of pepper that you add
the spicy pepper contrast fits nicely with the cold sweetness of the melon
and the dryness of the spice with the watery-fleshiness of the fruit
make it a well enjoyed deja-vu kind of experience
familiar yet new
this sorta things makes me chuckle like a little boy
i hope it does that to you
but it isn't
its just what it sounds like it is
and it's great
i was cooking some vegetables and sprayed some bbq sauce-spray over them
i must have sprayed a bit on my fingers
since then i proceeded to eat some refrigerated sweet-sweet watermelon
and on the first bite i tasted a peppery aftertaste
probably that bbq sauce had something like pepper in it
and i must have smothered it on the piece of watermelon i was about to eat
so that is where i ran out in the streets
naked
screaming
eureka!!!
no
what i did was i showered the watermelon with fine ground black pepper and
the result was astounding
seriously
who ever would have thought...
well maybe some did
but i know that i have
and have tried it
and lived to blog about it
and its good
wait...
ok from what i gather from google it has not been tried like this before
so i can claim this recipe as mine!!!
whoopeee!
darnity damn!
the combination is a subtle one
and must be enjoyed on a clean palate (as in clean mouth, not clean plate with a typo)
the pepper as the king of spices and the sweet watermelon as the queen of summer fruits
make this remarkable royal marriage
magical
beautiful
and fine
i heartily suggest this to you
remember you will need finely ground pepper not fresh from the pepper mill
and cold refrigerated sweet watermelon
and experiment with the amount of pepper that you add
the spicy pepper contrast fits nicely with the cold sweetness of the melon
and the dryness of the spice with the watery-fleshiness of the fruit
make it a well enjoyed deja-vu kind of experience
familiar yet new
this sorta things makes me chuckle like a little boy
i hope it does that to you
18.7.08
Another Comeback Attempt
i m sorry i have not kept my promise on writing more about dieting
and also for not writing at all about food
yet i now plan another comeback
writing more regularly et cetera
as you might deduce
i m not really that sorry
as i was having a blast living my wonderful wonderful life
as a starter
or appetizer i will indulge in showing you something different today
something beautiful
something astounding
something rather arcane in the gastronomical realms
Cita (pronounced cheetah) is truly a remarkable fellow
they say that not even nuclear bombs will kill cockroaches
yet this guy's grinding teeth do a hell of a job
i hope you found that as exquisite as i did
yours culinarily
and also for not writing at all about food
yet i now plan another comeback
writing more regularly et cetera
as you might deduce
i m not really that sorry
as i was having a blast living my wonderful wonderful life
as a starter
or appetizer i will indulge in showing you something different today
something beautiful
something astounding
something rather arcane in the gastronomical realms
Cita (pronounced cheetah) is truly a remarkable fellow
they say that not even nuclear bombs will kill cockroaches
yet this guy's grinding teeth do a hell of a job
i hope you found that as exquisite as i did
yours culinarily
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