ha ha ha, sigoro hilig pood si ondoy bolanon ug si nong bolanon mo kaon ug bisong.
ah, sigoro.
Lami bitaw kuno ang bisong sa baka, especially the lips...

Read on...
Here’s my favourite recipe for Cow’s Vagina Lips – and I’ll have you know some of the best chefs in Europe (and my late grandmother on my father’s side) prepared this dessert in this fashion:
600 Cow’s Vagina Lips
4 Tablespoons castor sugar
6 egg yolks
5 ml vanilla essence
Blend the above ingredients together until smooth and free of lumps.
Strain through a tea strainer or sieve and then pour into ramekin dishes.
Bake for about 15-20 minutes in an oven of 180°C until set. You will know when they are set when the lips don’t ripple.
Remove from heat, cool and then refrigerate.
Once cool top with the following: a teaspoon of white sugar on each…… use your blow torch or grill to brown.
Cow’s Vagina Lips are best when still cold right through.
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