confessions of delusional brilliance

Le Yum

CHEF ALI, here to share with you all an exotic dish straight form the tables of Australia.

This ala carte dish is a household name amongst the richest of rich and in just 5 simple steps it could be winging it's way to a kitchen near you.

Introducing 'Fairy on rye'

step 1; Take sprinkles and smatter evenly over the 'dry' surface of a flat dish, otherwise known as a 'plate'.

step 2; Remove the margerine from it's dwelling or butter which ever you prefer and evenly spread over a nice piece of bread. I reccomend white bread although less healthy then whole meal, lets be bold here! Quite frankly eating a little of the white makes me feel a tinsy bit naughty inside ! 'tee hee'(i'm so bad).

Step 3; Place the buttered piece of bread, butter side down so that the sprinkles may penetrate the surface of the margarine adorning it with their mini maggot like bodesses.

Step 4; When you feel the surface of the bread has been covered with enough sprinkles, (meaning you can scarcely see the bread for hundreds of thousands) you may commence the severing of it's being into two seperate triangular shaped pieces (That's the piece of bread, not each individual sprinkle).

Step 5; Using the digits attached to ones palms careful air lift the newly created morsels toward the oesaphagus entrance, not forgetting of course to chew and swallow.
I find it immensley hard to devour food without the help of much needed mechanical digestion!So there you go ladies and gentlemen! Fairy on rye!

Ingrediants
1. A few hundred thousand sprinkles, give or take a thousand.
2. Whole meal, or for those rebels, 'white bread'.
3. Margerine or butter (Butter may be better for you but it tastes wretched).
4. A knife capable of severing a piece of bread and a cube of marge.
5. A sure and steady hand.
6. A rolling pin to beat off all the fans you'll attract after serving up such a delightfully delightful meal!

posted by Ali @ 6:41 PM