Here's what I'm eating tonight:
Tasty, and so avant-garde.
Tasty, and so avant-garde.Infused Marmoset with a Bitter PateVacuum Flask Cooked Kinkajou with a Foaming CreamBasted Fox with a Butternut FonduePoached Yak with a Barbasol FritterBangkok Weasel with a Browned Aioli
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