Wild Strawberries

Unknown

We work packing strawberries day after day.
We work packing strawberries day after day.
We work packing strawberries day after day.
There is no variation. There is no change.

We work packing strawberries day after day.
Conveyor belt moves. Every second’s the same.
We work packing strawberries day after day.
Our faces are blank. Our brain patterns vague.

We work packing strawberries day after day.
We work packing strawberries day after day.
We work packing strawberries day after day.
We work packing strawberries day after day.
We work packing strawberries day after day.
We work packing strawberries day after day.
We work packing strawberries day after day.
We work packing strawberries day after day.

I glance around the factory.
All eyes are downcast.
No one notices as I slip a strawberry into my mouth.

WAH-WAH-WAH-WAH-WAH-WAH

An alarm. Four security men.
I’m taken outside and beaten.

When I regain consciousness I resume my place.
We work packing strawberries day after day.

Recipe: Wispa La Bru

irn bruThe following recipe never fails to generate excitement, whether it’s served in a restaurant environment or whether it’s offered as breakfast in bed on Valentine’s Day. Simple, sexy and exquisite – as all food should be.

Ingredients: Wispa, Irn Bru, quarter litre gravy, lime, haddock.

The method:

1) Submerge a Wispa in Irn Bru for 40 mins.

2) Dip the Wispa slowly into gravy. Ideally you should use vegetarian gravy, but chicken or oyster gravy will suffice.

3) Chop into one-centimetre cubes.

4) Add a squeeze of lime.

5) Serve with haddock.

6) Tuck in.

Serves 4

Similar Recipes: Wispa La Fanta, Wispa La Orangina, Wispa La Tropicana, Wispa La Cherry Coke, Wispa La Lilt.