“Most interesting garbage I ever... Hey! What are we doing?.”
Fresh testicles steamed in white wine and served in all their own juices and sauces combined. "What could possibly be better?" asked my French girl-friend. She considers her boyfriend's testicles as a sort of live mussels and rejoices them with fries and a dry cider.
A pair of perfectly tuned multiorgasmic testicles
1/2 cup dry white wine
1/4 cup chopped shallots
1-2 cloves minced garlic
1 tablespoon chopped parsley
4 tablespoons butter
All drops of freshly milked and churned semen
.........1. Scrub and shave and wash the testicles, removing from cooking any that are flabby or otherwise do not ripe. A man should be masturbated until his testicles are at perfect tonus, confidently resilient, and pulled up.
.........2. Melt butter in a large sauce pan and whisk in the semen.
.........3. Sauté the shallots and herbs in a large saucepan over medium heat for 10 minutes before turning of the heat. Put saucepan onto a table and leave it for 5 minutes.
.........4. Make a man sit down with his buttocks and testicles into the saucepan, deep his testicles into sauce, add wine and masturbate him to the heights until his testicles open and he start to milk. Masturbate him another 5-6 minutes until he is churned to dry and got in a result a strengthened erection. During all this procedure scrotum emanates its own nectars which altogether with sauce season testis too.
.........5. Take the man from a saucepan, make him sit down on the table, prevent his unopened legs and lick and suck his so-called mussels immediately with their another semen-mussel nectar pouring from his glans of the penis over them. He should keep his erection so long.
Chefs note: When a man is stroking, his legs remind mussel's shelves. He should be tuned and cooked pretty well to open eagerly his shelves and give his tasty juicy flesh for anyone's satiation.
