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Andrew Hennessey


First take two freshly detuned greys

Strip off outer shells and exo skeleton


With a pair of forceps carefully remove metallic implanted ganglia and other hard parts.

And chop the meat into small pieces.


Carefully pre-heat a Wok with oilseed rape oil

And add some soya


We next disclose that the meat is seared to keep in the juices.


A salted meat being tastier we add some sea salt

Then some freshly chopped government leek.


There not being mushroom for everybody,

We carefully add some of our very own,

Chopped with finesse into delicate pieces


Stirring and agitating the subjects,

We next add the cream, using our intelligence

To judge when the subjects have fully released their

Nutritional flavours.


With the dish in the Wok In, heated condition

We prepare a side dish of sweet corn and corn balls

To provide a balance to the darker flavours of the casserole.


Recommended for whining and dining

a deep red burgundy

Of older human vintage.





About ScottishAndrew

Contemporary Scottish fiddle player, Scottish ceilidh dance caller, folk music composer, Ufologist, natural and supernatural photographer and tour operator, digital artist and designer, writer and columnist - interested in cosmology and 5th generation computation without the 'Halting problem' !! THE SCOTTISH ANDREWVERSE Ceilidh musician and man of dance Investigator of paranormal circumstance Composer of art and pictures and tunes And researcher of old Scottish stones and runes Cosmic conundrums and landing on the Moon ...


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