In the season when lobsters are on the market, I always get tired of picking out prawns at the market docks, throwing out shrimps, cleaning my head, removing my cheeks, turning backs on oil and making fresh soup. It's always violet at home. The shrimp is no longer a good meal to satisfy my tongue, but rather a vexed carrier, sucking a cavity of soup, eating a warm flesh, drinking a glass of wine, steaming in the air, and not feeling wet and fuzzy. Back in my dreams, my parents at their dinner table, laughing and waving at me, asking me to watch my body and drink less, telling me to get home soon..
LAST SATURDAY I ATE CHICKEN CLAWS AND SUNDAY LOBSTER, AND THIS IS ANOTHER SUNDAY MORNING! TWO HOURS AGO, SOMEONE WAS SAYING, "IF WE DON'T BUY THESE BUNS OF NOODLES AND GET SOME MONEY, WE'LL HAVE ANOTHER LOBSTER. IT'S LIKE A CRAWFISH. LOBSTER COOKS, WITH TWO POTS OF BEER, WINE AND SPICY SPICES. SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK-SNACK. IT'S SAFE TO EAT, TO EAT, TO BUY LIVE SHRIMP FOR A FEW HOURS IN THE WATER, TO WASH AND WASH, AND THEN TO FRY. IF YOU DON'T DARE... GIVE THE TIMID ONE: USE THE KITCHEN GLOVES FOR A GENERAL, WARM WATER AND CLEAN IT UP. IT'S NOT HERE TO SAY THE GOOD THINGS ABOUT BEER. THE PEOPLE WHO READ MY RECIPE KNOW THAT I ALWAYS USE IT. WHITE WINE AND N+1 GARLIC, GINGER FOR FUNGI, WINE IS ESSENTIAL
