Bitter Marzipan

by Kat Heger

Ingredients:

- 4 cups ground bitter almonds - Three sheep horns (can be substituted for well dried blood or other animal matter) - Any alkaline powder (pearl-ash is traditionally used) - Iron shavings (can be taken from your husband’s farm) - Vanilla extract - Powdered sugar (or a sugar free substitute)

Start with whole almonds. (What is the colour of an almond?)

Boil the epidermis, (it’s an epidemic). Raise the water temperature slowly. When softened, scrub it off. Rough, tasteless exteriors, reveal the flesh underneath. Pummel. Sweeten. And form into a proper shape. No point covering it in chocolate, use gold leaf porcelain.

Does this taste like almonds to you?

Some used apricot pits, some survive off bitter almonds. Around 6.2 mg in each almond, you’ll need about 50 mg, for the desired effect. Pour alcohol over the ground seeds, leave to sit, extract. Add to cherry jam, spread over toast when convenient.

Who is deserving? Traditional brew: better for select groups. Meld the iron and ash, gradually add the blood or ground horns. Scrape down the sides, I love my red spatula for this. Store the mass by the boiling water, (you can make the marzipan at the same time). Crystalize. Purify. Add three tablespoons solid sodium, careful, it’s volatile.

Side effects include: consumption. (Another type of epidemic.) Bitter cassava in high intake, relevé. It pulls the calve muscles, tiptoeing through hot sand, unable to come down. Konzo.