get the mindbleach ready
and google harlequin babies
( chuff monkey I AM him, Tue 23 Jun 2009, 19:42, archived)

I don't find them particularly distressing to look at
I find them fascinating more than anything. What causes it? How does that change the way they're formed in the womb?
( SuperMatt, Tue 23 Jun 2009, 19:43, archived)

Im guessing that
women having sex with chupacabra is the answer you are looking for
( chuff monkey I AM him, Tue 23 Jun 2009, 19:45, archived)

They look inside-out

( Major Turd for tonight only, Tue 23 Jun 2009, 19:53, archived)

womb-ovens
While the womb is preheating, score the skin of the baby. It will be scored already, but it's always best to add a few more lines. To do this you can use the point of a very sharp paring knife, or Stanley knife, or you can now even buy a special scalpel from a good quality kitchen shop! What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin.

Now place the baby in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. Now take about 1 tbsp of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can.

Place the baby on a high shelf in the womb and roast it for 9 months. Turn the heat down to 190C/375F/Gas 5, and calculate the total cooking time allowing 2 months to the pound. In this case it would be a further 2½ months.

There's no need to baste baby as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.

When the baby is cooked remove it from the womb and give it at least 30 minutes resting time before carving. While that is happening, tilt the tin and spoon all the fat off, leaving only the juces. The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon.

Now turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy. Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug. Serve the baby carved in slices, giving everyone some cracklin
( glued eel /questions/questionsyoudliketoask/post1648081, Tue 23 Jun 2009, 19:57, archived)

done it
www.b3tards.com/u/23925b16ee60d4243068/hlq1.jpg
( (|D[ekionplexis B3ta.com: fictional child porn is OK, Tue 23 Jun 2009, 19:44, archived)

oslo
www.b3tards.com/u/23925b16ee60d4243068/hlq21.jpg
www.b3tards.com/u/23925b16ee60d4243068/hlq22.jpg
www.b3tards.com/u/23925b16ee60d4243068/hlq23.jpg
spotify:track:6hWEIDBFXrJFNQDO43bWFo
( (|D[ekionplexis B3ta.com: fictional child porn is OK, Tue 23 Jun 2009, 19:53, archived)