Greek and Danish are nice and fair words, particularly when taking into consideration that one of them is bubbling merrily and given-awayly the now. Barbaric feta can’t stand for fitaki – but who cares? The bottom calls for the bystander which is now completely and thoughtfully devoid of any kind of its give-awayness. Another bottom is safely shielded with a knife and o! with two thirds of ready-for-consumption ambrosia topped with fuming constellations – so creamy and dreamy and melting within the lava of my tongue.
Revellingly an gloatingly killing and belating, it makes me and him and us imagine a molten autumn valley with heifers wandering around pondering over the bulls watching them impudently – what the fork are ya staring at?
That’s November spring: machos all lovey-dovey – couples spooning all along the boulevard. To die or not to live – an eternal non-question which makes us be – the rest is up to us indeed. We are always free to act – with the tiger’s bravery and willingness to engage in a battle – why should we let things happen their way? Submission and quiet might account for the denial of the oriental but…
Have you ever seen Shanghai at night, have you admired its nocturnal lights? It’s telling you a tale, a tale of the yore and the forthcoming. Have you wandered along those streets to feel the spirit of life – o! your soul would open there. Too many perfidious red lights’d be on, those obstacles are there to clear and I would not – the bottom is still bubbling.
Should I set it to emtying or let it flame? Definitely let it flame, let it burn the heart out of you with a greenish blaze of St. Patrick’s Day green bikini. Doesn’t matter, she can wear a green mini – have you made up your mind, mate? That’d be very well-doneish, I feel quite compelled to admit, but jeering away, it’s not about wearing, it’s all about underwearing. It’s all about bearing the underwearing. The exposed in disguise go and are happy and content up to the opposite’s contempt. The moments of pleasure are unique – catch them! – make the most of them, juicy, with aftertaste…
November 23, 2012