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Voice 44
I've eat en fresh mud bur gers by the
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great est cooks there are, and scram bled dregs and
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stink bugs' eggs and hor nets stewed in tar. And
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pails of snails and liz ards' tails, and bee tles by the jar. (A
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bee tle is im proved by just a splash of vin e gar.)
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I'm mad for crisp y
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wasp stings on a piece of butter ed toast, and pick led spines of
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por cu pine, and then a gor geous roast of
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drag on's flesh, well hung, not fresh, it costs a buck at most (And
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comes to you in bar rels if you or der it by post.)
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For dinn er on my
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birth day shall I tell you what I chose: Hot noo dles made from
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poo dles and a slice of gar den hose. And a
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ra ther smell y jell y made of ar ma dill o's toes. (The jell y is de
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li cious but you have to hold your nose!)
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As Grand As Possible = 70
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Now
allargando
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comes, I must de clare the bur den of my speech:
these foods are rare bey
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yond com pare, some are just right out of reach. But
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there's no doubt I'd go with out a mill ion plates of each for
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Tempo I = 80
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one small mite, one ti ny bite of this fan tas tic peach...
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