Spicy pickles

WHEN YOU FIRST TOUCH KOREAN FOOD, YOU FALL IN LOVE WITH IT. IT'S A HOT, IRRITATING APPETIZER: PICKLES, AND THEN ROASTED MEAT AND PASTRIES, WHICH ARE OFTEN COOKED BY THEMSELVES, BECAUSE IT IS EASIER. IT'S JUST THAT MR.L LIKES SOUR PICKLES AND BUYS A PACK OF PICKLES AND COOKS ONE OF THE KOREANS' FAVORITE STAPLES, "SCREECHES." ALTHOUGH THE BODY OF THE CAKE IS NOT A “SWEET LADY”, IT HAS BECOME A NEW PET FOR THOUSANDS OF MEN AND WOMEN ONLY ON THE BASIS OF ITS ORDINARY INFRA-RED APPEARANCE. SOMEHOW I TOO AM IN IT. IT TASTES SOUR, IT TASTES SOFT, IT'S IN THE MOUTH, IT'S CHEWING, IT'S EATING, IT'S EATING, IT'S EATING, IT'S EATING, IT'S EATING, AND IT'S HOLDING UP. I PUT A PIECE OF MEAT ON THE SURFACE OF THE CAKE, MIXED WITH PICKLES, AND I CAN FEEL THE SATISFACTION OF MY HAPPINESS EVERY BITE. SURELY, AFTER HAPPINESS, IT MUST BE ELIMINATED FROM THE GREASYNESS AND THE ABUNDANCE OF THE ABDOMEN. IT IS ONLY MADE UP BY THE WINE THAT WAS COOKED BEFORE, AND ENJOY ANOTHER PLEASURE THAT IT BRINGS. A PICKLES, A PIECE OF SILK, A CAKE. OH, DON'T EAT THAT. THAT'LL MAKE YOU MISERABLE. LET'S FINISH THIS