S.G. Browne

maggots feast on fat
subcutaneous buffet
sounds like Rice Krispies

lips colored crimson
dead flesh like alabaster
my lifeless heart pounds

reanimate flesh
simmer organs in decay
formaldehyde stew

shattered life dangles
a severed voice screams in grief
i’m rotting inside

(This is a feature from Undead Anonymous where Andy, the main protagonist of Breathers, answers your questions.)

Chris, from the wide wide world of AOL, asks:

I particularly loved the references to eating your parents. Thanks for the recipe tips, but you left out one of my favorites, Momloaf. What goes in it besides Mom? Thanks!

Well, your basic Momloaf recipes are all pretty much all the same: a pound of ground Breather, 2/3 cup milk, 1/2 cup cracker crumbs, 1/4 cup ketchup, 1/2 cup finely chopped onion, 1 tsp salt, 1/8 tsp black pepper, and one egg, beaten.  Mix it all together, form into a loaf, bake in a baking dish or loaf pan at 350 degrees for an hour, then slice and serve with mashed potatoes, green beans, and a nice central coast Pinot Noir.

Some recipes call for Worcestershire sauce, sage, garlic, or dry mustard, but that’s just showing off. If you want basic Momloaf the way, well, Mom used to make, then follow the recipe above.

Just remember that when selecting what portion of Breather to use, the shoulder cut, or chuck, makes the best all around ground Breather. It has just enough fat to make it juicy and provide an excellent natural flavor. Though if you want to go for the leaner option, meat taken from the thighs, or round, is a good choice for calorie counters.

Thanks for the question!