STUSSY
3251 LAGUNA CANYON ROAD
LAGUNA BEACH
CALIFORNIA 92651
714 494 2002
MADE INNA
COLLYFORNIA...
MUST GO NOW....
HAIBZ STARTING
TO ACT UP
TEBBIBLY...
x+000
Zuzy
Skarfing
Material
EASIER THAN TYING YOUR SHOES
So your mom and dad, or anyone for that
matter, think that you're the run of the mill,
you've seen one, you've seen them all,"
gibbering idiot? That can all change with
this chance of a lifetime. This is probably
the easiest contest ever instigated since
the draft. Only the draft was easier. You
didn't have to do anything to win. All you
gotta do is submit your favorite recipe to
me, and I'll try it. Now, if it doesn't make
me heave, give me the runs, or kill me,
and, if it tastes good, better than most, you
could win a large THRASHER skatebag
MEXICAN TUNA
This dish is the toast of Malibu and all
surrounding areas. A specialty of El Skip,
the guru hisself, it has caused more than
one movie star to say, "put it on my tab."
1 large can water-packed tuna
onion, finely chopped
1 stalk of celery finely chopped
2 large tablespoons real mayonaise
1 tablespoon mild green taco sauce (or hot if you
got the guts)
1 tablespoon real pickle relish
4 or 5 good shakes black pepper
mustord
2 hard boiled eggs, finely chopped
IT GOES SORDA LIKE THIS
ONE: Somehow, open that can of tuna,
drain that damn water, dump into a large
bowl and break apart with a fork. Almost
any fork will do, except roads and tongues.
TWO: Add onion, celery and mayo. Hold
your breath and stir. When you can't hold
your breath anymore stop stirring, then you
start breathin'
THREE: Wop in the egg and the relish and
breath-stir like in step two. (Note: this
breath-stir technique is just a calculation of
the length of stirring time, not because this
dish stinks.)
FOUR: Shake in those pepper shakes, that
whacky taco sauce (hot or mild) and add
some more of that seriously real mayo.
With Chef Boy-Am-I-Hungry
Three more spoonfuls if you want it real
creamy, and less if you like it drier.
FIVE: Add your favorite mustard, to taste.
Use this Mexican tuna' spread on bread,
or veggies, or tortillas or just right off your
finger,
Boy, wasn't that good boys and girls? I
know you're working up burps just thinkin'
about that one. Now, here's one you'll really
like because you get to play with fire.
SCRATCHEDDAR NOSE-DRIP-DIP
You can probably cook this one, and tie
your shoes at the same time.
at least a pound of that Cheddar-type cheese
quarter stick of butter
whole lemon
dice up as much garlic as you can stand
french bread
EASY AS
Chop the cheese into the size of bouillon
cubes. In a large frying pan, over a low
flame, melt the butter. Put in the cheese:
and let it melt. Don't stir it or it'll start seperat-
ing. When it's all melted, evenly sprinkle
the garlic on the surface. Remove from heat
and squeeze lemon juice over all of it.
Tear off chunks of bread.
Dip bread in cheese.
Do the mouth thing.
The swallow thing.
The burp thing
Then, the smile thing.
O.K.
The correct answer to last month's
SKARF-QUIZ is "ATTACKED BY OS
TRICH." The winner is Eddie Campa Jr. of
Phoenix, AZ. He wins whatever I feel like
giving him. In the meantime, keep cool in
your very own SHARK TACO'S T-SHIRT
It's this easy, send $9.65 (postage and
handling included) c/o THRASHER
MAGAZINE, SKARFING MATERIAL T
SHIRT, PO. Box 884570, San Francisco,
CA 94188-4570.
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