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This punk chef from Ecuador once made me a plate of guinea pig and spinach spirals. That’s about as gourmet as guinea pig gets and it was still pretty chewy and weird. Judging by that, I really think crispy is the way to go for cooking rodents.
No worse than roast monkey on a stick or chocolate covered ants (my favorite is dark chocolate covered carpenter ants. Quite crunchy. Excellent with fresh coffee.)
However, not funny.
Next!
Dear Int’l. Assoc. of Satirists: Agreed, not funny… tragic. On a related note, how is it that you comment on almost every post, and Matt Davis is STILL the top commenter (see the main Mercury page for current standings). You need to get on the stick. So for the love of god…
NEXT!
Actually, Wm., I have five identities on your system. Which identity I utilize depends on the mood I’m in at the moment, how pointless the original post is, or if there is a point to be made, or, if there is a blogger who needs punishing, and so on.
Thanks, though, for noticing. And, the quality of your publication has come up several notches in the past few weeks. To quote Monty Burns, “Exellent.”
Sincerely,
The Phantom Blogger
By the way, ten points if you can figure all five of my identities. My real name and email address is not among them.
One final hint: We have met.
I lived in Ecuador for a while and they also eat gunea pig, or “cuy”. You usually see them at street venders, cooked rotisserie style, with their faces and claws intact. Quite a site! I really want to see your picture to compare images but it’s not showing up!
Unless one of your identities is the horse shit guy, you need to stop, cause you are not funny, amusing, cute, or witty.
You make me not want to open the comments.
But I can’t do that, so I just skip everything you say and Jacomus too.
Sir:
I believe the word you meant to use is “because”, otherwise the first sentence in your commentary makes no sense.
I remain your humble servant,
Jacomus