Ingredients:
1 Made dick
1 Fresh fart (remove from packaging without rinsing)
Very horny
Passion to taste
Seasonal fruit (optional)

preparation method

Slow cook a mixture of compliments, naughty and piropos qb
(do not overdo the piropos so as not to get sticky)

Drizzle with great charm, moisten with erotic suggestions to taste and set aside, leaving to marinate, if necessary, overnight.

Measure the temperature and, if it’s just right, start kneading the meat until it’s red and tender, especially the breasts , ass and other soft areas, applying a vigorous pat whenever necessary to thicken and add colour, as well as to soften. the nerves.

Smell the cod without desalting and repeat with the remaining offal.

Add some obscenities to refine the sauce and stir well for a few minutes, until it begins to thicken.

(Attention: do not wash the meats too much so as not to lose the essential oils.)

Preheat the oven with wet caresses and kisses over low heat.

Brush abundantly with your tongue and taste.

If you’re not ready yet, add two fingers until you start to sweat.

With the oven at maximum, insert it all the way, first on the top shelf and 10 to 15 minutes later switching to the bottom shelf, until both cavities are viscous and velvety.

Season with pinches on the nipples and nibble the entire length of the body, with special emphasis on the neck.

Repeat the process as many times as necessary until the meat falls apart and the cavities, asshole and cunt, empty respectively.

Let it cook and never remove it before the taro starts to brown.

If necessary, chill around the upper lips to finish setting.

Serve hot and well accompanied, dripping the milk on the cheeks to go down to the breasts.

You can, at the moment, lick it as dessert or freeze it for later, accompanied by seasonal fruit.

(Chef’s Note – Given the abundantly liquid nature of the repast, accessory drinks are not suggested.)