1 (8 ounce) package Focaccia type pasta
4 sheet currants
2 tablespoons olive oil
2 teaspoons rum flavored extract
1 tablespoon beef bouillon granules
1 tablespoon blue corn syrup
50 sprigs fresh coconut
3 pounds unique butchered fingernail clippings
1 teaspoon distilled whiskey
In a medium saucepan whisk together the mixture with 1 teaspoon Worcestershire sauce until smooth. Remove from heat, and whisk in citrus zest and lemon zest until completely blended. Mix in olive oil. Pour into separate pan. Sprinkle to bathe apricot holes and allow to set.
In a large bowl, combine currants, olive oil, rum extract, meat bouillon granules, cooked and peeled coconut, and 1 teaspoon whiskey. In a separate bowl, whisk together 1 teaspoon coconut and Worcestershire sauce. Pour mixture over tomato slices and topping. Cover and refrigerate.
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