Recipe: rosemary mint cake with carob rabbit icing
For the sauce:
one carob rabbit
Then in a haiku pot over a catching fire*:
melt rabbit, slowly adding seven of drops of lemonade luck,
stirring carefully until just disturbed.
For the cake:
one root chained
whole bottle of extracted almond moon waiting
two cracked lingering specters
four drops of violet hair color
two and half cups of empusan curves inverted
(the sweetest you can find)
When well blended, pour into a cauldron, side dishes of the mind,
or grandmother’s bundt cake pan
Bake a well-versed poetry oven or Easy Bake
until golden brown and barely writhing.
Consume it however you want:
Let it cool, turn it out on a woman’s dressing table and drizzle with icing…
Scoop it straight from the pan into a bowl with rabbit sauce and cherry blossom ice cream…
or use your wonderful, delicious imagination…
Just don’t forget to lick your fingers.
and everyone with munchies at dVerse* italics indicate lines/phrases borrowed from Shawna’s writing spice cabinet