VISION
STREET
WEAR
Mark Gonzales
VISION
STREET
WEAR
ippling mounds of sensation begin to
pile up inside my head. Wave after wave
of fuzzy orange-rimmed laugh-track feed-
back crashes into clay. Feet first, I slide into
second thoughts with whispers of Wednes-
day clinging to my flesh vest. Bubbles,
baubles and bibles abide in my brain-
drenched world-pool. Ringlets and inlets.
Concentric circles spread and float past day-
to-day thoughts trailing emerald tendrils. On
beyond the realm of the common place lies
an internal extremity that hums and tickles.
I arrive on a hot plate, scratching, gassing
and passing the glance to a stacked deck
of crimson cohorts. We twist and pray for the
time to understand the squeeze of a leaf, the
cold pressed film of field green positive
removal. A skeleton crew sets up camp
in the hollow haze of my daily planet.
Damn it Janet, the seeds have
sprouted and shrouded my
lumbering consciousness.
The fungus has worked its
wiry little fingers in under the
righteous rock of creation.
Purple thirst denies the con-
sequence of time relating
cause, as my throbbing, glob-
bing, slobbering mop of a
head folds back into the wink-
ing world of cotton grins. Days
ride over days, but I remain
alone in the heat-sprayed.
crouch. My eyes fall around and
I shrink from the sour as noon
fades away. Teeth wobbling, I curl
up and nibble a warm piece of...
MAGGOT FAROUCHE
+1 package strip steak
• 1 cup mushrooms
1 holistic orb (onion)
1 green velvet bean bag (green pepper)
■ 1 cup rice
• 1 tbsp oil
⚫ soy sauce
• 1/4 cube butter or margarine
1 tbsp pepper
First, you need to start the rice cooking.
Put it in a pot with 2 cups of water and bring
it to a boil. Make sure you keep your third
eye on the pot so the boiling rice won't
overflow. Next, turn the heat down and put
a lid on it (the pot, that is), leaving about a
half an inch of space for all the hot air to
escape. By the time you finish preparing the
rest of the dish, the rice should be ready.
Now, chop up the mushrooms, the bean bag
and the orb. Take out a hefty skillet and sauté
those goodies in the butter until the
mushrooms are brown and the orb is clear,
then set them aside in a bowl. Wipe the pan
out with some paper towels and add the oil.
Let the oil heat up, then lay the strips down.
Cook 'em till they're brown. The meat and
the rice should finish cooking at about the
same time, at which point you should be
ready to indulge. Heap a mound, or mound
a heap of rice on a plate, add the meat and
veggies, then top it all off with a healthy dose
of soy sauce. Far out, man. (Recipe submit-
ted by Jim Rutman of Longwood FL.)
Skarfing
Material
CHILI-SHROOM APPETIZERS
with Chef-Boy-Am-I-Hungry
A large zip-loc bag of killer mushrooms
1 can of your favorite chill
⚫ several slices of cheese
Wash the shrooms, then pull out their
stumps. Hollow the insides till you have what
resembles a small drained pool. Now pack
each vessel with chill and roof it with cheese.
Put 'em all on plate and nuke 'em till they
bubble. Remove and groove, cat. (Recipe
submitted by Pip San of Lakewood, CA.)
ELECTRIC PIZZA
•1 bottom of a hamburger bun
• 1 dropper full of catsup
• 1 sheet of cheese
A pinch of Italian seasoning
1 sliced large mushroom
Squirt the ketchup onto the bun, dust with
seasoning and add the fungus. Lay the
cheese on top and nukey-nukey till it steams.
Groat it down, then have another. (Recipe
submitted by Brian Willis of Covina, CA.)
GROOVY, BABY
No metaphysical or culinary journey is
complete without a soft, pulsing Shark Taco
T-shirt. Read the Tibetan Book Of The Dead,
then send $10.75 (postage and handling
included) to: THRASHER, Shark Taco T-shirt,
PO. Box 884570, S.F., CA 94188-4570.