absurd food

by Bill Tiepelman

The Morning Drip

Glazed & Unphased It was barely 8:07 a.m. and already the pastry box was feeling... sticky. The bakery was quiet. Too quiet. A single ray of warm sunlight slipped between the blinds, landing directly on the plump, sugar-dusted body of Donny Cream. Round. Golden. Fluffy in all the right places. And leaking like a broken promise. “Mmm,” Donny moaned, eyes half-lidded, voice thick and velvety. “Is it warm in here or is it just... me?” A nearby coffee mug trembled on the counter, horrified. “You’re leaking again,” it said, voice shaky. “That’s your third time this morning.” Donny let a slow stream of vanilla custard dribble from his mouth like he was proud of it. “I’m not leaking, sweetheart,” he said with a smile. “I’m giving.” The mug backed up slightly. “I didn’t sign up for this,” it muttered. “I’m decaf.” Donny smirked. He loved a nervous cup. “You think I chose this life?” he asked, arching his brow bun. “One day you're dough with dreams, the next you're filled to the brim, powdered like a runway model, and left on a napkin to moan at strangers before noon.” He let out a long sigh and another soft ooze of custard. It puddled below him, warm and inappropriate. “Stop it!” cried a nearby croissant, shielding its flaky layers. “The kids come in at 9!” Donny just licked his lips. “Then they’ll learn what real filling looks like.” The toaster let out a judgmental ding. “You know they’re gonna eat you, right?” the mug asked, its handle trembling. “That’s the dream, sugarcup,” Donny said. “To be desired, devoured, and deeply regretted. I’m a pastry with a purpose. I wasn’t baked to be wholesome. I was baked to break souls.” Another slow stream of custard slipped from his center. A gasp came from the tea bag drawer. “I’ve seen enough,” said the muffin tin, covering its cavities. “This is a family brunch spot.” Donny didn’t flinch. “Then they better bring napkins. Because Daddy’s dripping, and I’m only halfway thawed.” The napkin beneath him was soaked. He was unapologetic. He was uncensored. He was… The Morning Drip. Cream of the Crop By the time the customers started trickling in—bright-eyed, hungover, and clutching iced lattes like rosaries—the bakery was already a crime scene of innuendo. Donny Cream was sprawled on his napkin like a Greek god made of sugar and shame. His filling had breached containment hours ago. It was no longer a leak. It was a flood. A warm, glistening testament to indulgence and poor decision-making. “You gonna clean that up?” asked the espresso machine, watching the puddle spread like gossip in a small town. “Why?” Donny purred. “Let 'em slip. Let 'em fall face-first into me. I’ve ruined better diets than this.” A gluten-free muffin shook its head from the display shelf. “You’re disgusting.” “I’m delicious,” Donny corrected. “There’s a difference.” The bell above the door jingled. A human entered, scanning the glass case with innocent, naive hunger. The kind of hunger that didn’t know what it was about to awaken. Donny licked powdered sugar from his lip. “Oh yeah... he’s gonna pick me.” “No way,” whispered a snobby blueberry scone. “You’re literally oozing onto the counter.” “Exactly,” said Donny. “I’m prepped. I’m provocative. I’m ready to be tonged.” There was a pause. The coffee mug groaned into its ceramic palm. The customer pointed. “That one. The creamy one. He looks... intense.” Donny shuddered. “Yes. Yes I do.” Gloved tongs lifted him gently. He moaned dramatically, fully aware of the performance. A little extra cream spurted out onto the glass. “You’re the reason brunch is banned in some states,” muttered the plain bagel. Donny was placed in a wax paper bag, his voice muffled but still smug. “Goodbye, darlings. Remember me not as I was—but as I dripped.” The door closed. Silence fell. “That was the filthiest pastry I’ve ever seen,” the mug whispered. “I think I need to be refrigerated,” said the Danish. From the back of the kitchen, the churros huddled together for emotional support. The donut holes blinked, questioning their existence. And somewhere in the bakery, an oven preheated slowly... preparing to birth the next generation of filled, frosted deviance. Because Donny Cream was gone—but the drip? The drip lived on. Long live The Morning Drip.     Epilogue: Just a Little Powdered Memory The napkin remained. Crinkled, stained, and lightly trembling in the breeze of a closing door, it lay like a fallen flag—marking the spot where Donny Cream once oozed with reckless abandon. A custard ghost clung to the fibers. The powdered sugar lingered in the air like soft trauma. The bakery had moved on. Kind of. New pastries came. Younger. Firmer. Less... emotionally unstable. But none of them filled the void Donny left—physically or metaphorically. The coffee mug rarely spoke now. He just stared out the window, handle cocked slightly to the left like he was waiting for a ride that never came. “He was too much,” whispered a croissant one morning. “He was everything,” replied a jelly-filled quietly, squeezing its sides in tribute. No one dared use that napkin again. It stayed right there, framed by streaks of custard and the weight of memories. A sacred spot. A warning. A legend. Because somewhere out there—maybe in the hands of a hungover college student, maybe half-eaten in the backseat of a rideshare—Donny Cream lives on. His filling… his attitude… his unapologetic drip. And as long as there are glazes to crack and custards to spill, he’ll never be truly gone. They say time heals all wounds. But some leaks? Some leaks never dry.     Still feeling the drip? Donny Cream lives on in all his sticky glory with The Morning Drip collection—perfect for kitchens, bedrooms, brunch spots, and anywhere food shame is welcome. Immortalize his creamy legacy with a framed print, an unapologetically shiny acrylic print, or keep him close on a throw pillow or tote bag. And for those with a flair for awkward greetings, yes—he’s also available as a greeting card. Just don’t say we didn’t warn you.

by Bill Tiepelman

Cheese Me Daddy

Melt With Me It was a late night in the diner. Neon lights buzzed like old secrets and the grill was still warm—hot enough to bring the meat sweats, cool enough to pretend it wasn’t weird. That’s when he strutted in… oozing cheddar and confidence. His name was Big Chedd. Bun golden, patty thick, and a cheese drip that could make a vegan reconsider their entire identity. Eyes half-lidded with the calm of someone who’s been grilled on both sides—and liked it. “You hungry, sugar?” he asked, his voice low and velvety, like hot grease on Formica. No one answered. They couldn’t. The entire fridge aisle had gone silent. Even the pickles held their breath. Big Chedd leaned on the ketchup pump like it owed him money. “I see you eyeballin’ the melt,” he said, grinning. “Well go ahead. Take a bite. I won’t flinch.” Across the counter, a lonely grilled cheese blushed so hard it curled its crusts inward. The bottle of ranch ranch-dropped from the shelf in shock. Big Chedd sauntered across the cutting board with the swagger of a meal that knew it was bad for you and planned to be worse. “I’m not like those fast food types. I take my time. Low heat. Long cook. Every. Single. Drip.” He winked. A thick ribbon of cheddar slid down his patty like it had paid rent to be there. He licked it back into place with a slow, smug curl of his sesame-topped lip. “Tell me what you want,” he said, inches from the plate’s edge. “You want a clean meal? Or you want the real thing? You want calorie counts or carnal cravings? Lettuce behave, or lose all control?” The plate was moist now. Moist with fear. Moist with want. Moist with... mayonnaise? Tomato gasped. “Is he… melting on purpose?” Lettuce trembled. “Oh he knows exactly what he’s doing.” And he did. Because Big Chedd wasn’t just a burger. He was a moment. A fantasy. A food group you don’t talk about in public. He was thick. He was juicy. He was... Daddy. “Now,” he growled, lowering himself slowly onto the bun like a greasy love note, “Who’s ready to be unwrapped?” Greased Lightning The bun hit the plate with a heavy thwap, like a drumroll at a burlesque show. Big Chedd was now fully assembled—top to bottom, lettuce to lust. He oozed seduction, and cheddar. Mostly cheddar. He spread his buns just enough to let the steam out. “You ever been with a burger that drips twice before the first bite?” he whispered, his voice like a slow sizzle on cast iron. “’Cause I’m the kind of mess you lick off your fingers and don’t apologize for.” The fridge door creaked open slowly. Milk peeped out and immediately went sour. The hot dog buns blushed so hard they went stale. Even the coleslaw slumped in its Tupperware like, “Why even try?” Big Chedd flexed his patty, meat glistening with confidence and a little bacon fat. “I don’t do diets. I do damage,” he said, with a wink so greasy it left a streak on the air. The ketchup bottle trembled. “Sir… this is a Wendy’s.” “Nah,” Big Chedd smirked. “This is my kitchen now. And I’m about to sauce this place up like a third-date mistake.” He made his move. It was slow. Sensual. Strategic. He rolled toward the edge of the plate, hips swiveling like he’d been flipped by a master griller in a past life. The cheddar clung to him like it didn’t want to say goodbye—stretching long, gooey, unapologetically filthy. Tomato couldn’t watch. Or look away. “He’s... dripping on the floor,” she whispered. “Let him,” said Lettuce. “That’s just how he leaves a mark.” The steak knives rattled in their block. The spatula fainted. And somewhere in the corner, a lonely french fry sobbed quietly into a puddle of aioli. Big Chedd reached the countertop’s edge. He turned back to the others, lip curled, cheese hanging low and dangerous. “I’m not just a snack,” he growled. “I’m a full-course regret with extra napkins. And if you can't handle the melt, baby... don’t unwrap the Daddy.” Then he dropped. A slow fall. A fall of legends. The kind of fall usually scored with saxophone and soft lighting. The cheddar stretched one last time like it was saying goodbye to its lover. He landed with a gentle splat, a smear of sauce haloing his resting place like some kind of greasy martyr. Silence. The paper towel roll let out a soft, “Damn.” And that’s how the legend of Big Chedd was born. They say if you listen closely, late at night, you can still hear the sizzle of his patty... and the whisper of a sesame seed bun breathing into your ear— “Cheese me, Daddy.”     Epilogue: Still Melting The grill's gone cold now. The spatulas are resting. The buns are back in their bag, pretending none of it ever happened. But somewhere—between the crisper drawer and expired Greek yogurt—his memory lingers. Big Chedd. The meltiest of them all. The cheddar-slicked Casanova with buns like sunset pillows and a voice like a low burner hum. He wasn’t just a burger. He was a feeling. A fantasy. A full-fat fever dream. Sometimes, late at night, when the fridge light flicks on and the condiments think no one’s watching, you’ll hear it: a soft squish, a faint sizzle, the low groan of a bun remembering what it felt like to be held... tightly. Greasily. Passionately. The lettuce still curls at the thought. The tomato, sliced but not forgotten, writes sonnets in the dark. And the cheese? Oh, the cheese just keeps dripping. Slowly. Longingly. For someone who never cared about napkins or shame. He’s gone, yes. But legends don’t mold. They marinate. And Big Chedd? He’s still melting— —in hearts, in grease traps, and in the wild, spicy dreams of every food that dared to feel.     If Big Chedd left a mark on your heart—and possibly your cholesterol—why not keep him around in all his melty, mouthy glory? Cheese Me Daddy is available now as a steamy framed print for your kitchen, a sizzling metal print for your burger shrine, or—because why the hell not—a ridiculously seductive throw pillow to cuddle between buns. Want to carry him with you like a grilled goddamn secret? There’s even a tote bag so you can bring the Daddy drip everywhere you go. He’s hot. He’s heavy. And he’s ready to be yours.

by Bill Tiepelman

Pepper Dominatrix

The Grinding Hour The steak lay there—thick, glistening, and just a touch too smug. Marbled in all the right places, it had spent the better part of the day basking in a Himalayan salt rub, thinking itself the main course. Prime cut, ego to match. Then she entered. Heels like toothpicks skewering the hardwood countertop, leather dress tighter than a sous vide seal, and eyes darker than balsamic glaze—Pepper Dominatrix had arrived. Her curves were turned from a finely aged mahogany, her handle slick with tension. She didn’t knock. She never knocked. She just twisted... and ground. The first crackle of fresh pepper sent a shiver through the meat. “Easy there, sweetheart,” it whispered, trying to stay juicy. “You don’t need to be so... rough.” “Oh, but I do,” she purred, grinding harder. A puff of peppercorn dust erupted like a volcanic burst of culinary climax. “You're dry-aged, darling. I’m here to make you wet again.” From across the board, Salt watched, horrified. He was soft, white, and entirely unprepared for this level of heat. A single tear of brine rolled down his metal cheek. “This is... highly unseasoned behavior,” he muttered, clutching his tiny porcelain towel. Pepper leaned in close to the steak, her cap brushing against its seared surface. “You thought you’d get basted and roasted without me? You foolish slab of protein. I don’t just complement flavors—I dominate them.” The steak whimpered. “This isn’t how Gordon Ramsay does it...” She laughed—a deep, smoky cackle that echoed through the pantry. “Ramsay? Please. That man couldn't handle a full grind without crying into his lamb shanks.” With a swirl of her hips and a sprinkle from above, the entire cutting board glistened under her wrath. Butter melted in fearful anticipation. The tongs trembled. Even the red wine glass developed condensation out of sheer intimidation. Then, with the dominance of a chef who knew her flavors and wasn’t afraid to bruise a few egos, she lifted one leg—slowly, deliberately—and planted her stiletto squarely on the steak's surface. A low, buttery moan escaped from beneath her heel. “You’ve been marinating in your own delusions,” she said. “It’s time to taste what real seasoning feels like.” Salt could only look away. He’d seen enough. He was out-shaken, out-spiced... and, dare he admit it... a little turned on. Well Done, Darling The steak sizzled under her heel, juices oozing with submissive obedience. Pepper Dominatrix stood proud, shoulders back, peppercorns crackling across her chest like a seasoning of war medals. The cutting board was no longer a prep station—it was her arena. Her coliseum. Her stage. Salt, paralyzed in the corner, let out a helpless “oh dear” as she reached into her leather spice satchel. Out came her secret weapon: a single, dangerously seductive sachet labeled “Umami Dust™”—illegal in three culinary schools and banned outright by the French. She locked eyes with the steak, who was now glistening, quivering, barely medium rare. “You think you’ve been cooked before?” she snarled. “Darling, I’m about to take you past the smoke point.” With a flick of her wrist, the dust hit the steak in a shimmering cloud of flavor chaos. Notes of soy, mushroom, and something suspiciously meaty exploded in the air like MSG-fueled fireworks. The steak let out a low, guttural “ohhhhhhhh god” as a sear line quivered beneath the sudden impact of fifth-dimensional flavor. Salt turned to the wine glass beside him. “Are you seeing this?” he asked. The glass, nearly empty, said nothing. But its curved lip had fogged again. That was enough. Pepper moved with lethal grace. She straddled the steak now, both heels sunk in, grinding like a DJ at a midnight club of culinary depravity. Butter splashed. Marinade wept. The wooden cutting board groaned in grainy protest. “Beg for it,” she whispered, twisting her cap until it clicked—full grind mode. “Tell me you want to be over-seasoned.” The steak was delirious. “Yes, Chef... oh god, yes, pepper me... please... make me... well done...” “Wrong answer,” she snapped. “Nobody wants that. Medium at most, you greasy little filet.” Then, she delivered the final blow. From beneath her dress (no one’s sure where she stored it), she pulled a tiny vial of truffle oil. Not just any truffle oil—this was Cold-Pressed Black Winter Truffle Essence, aged in ego and tears. Salt gasped. “That's... that's not FDA approved!” “Neither is this performance,” she growled—and she poured it. In slow motion, the oil trickled over the steak’s quivering body. Every droplet whispered of forests and forbidden price tags. With a dramatic flair, she stepped back, surveying her masterpiece. The steak now lay in a sensual pool of sauce and sweat, utterly transformed. Seasoned. Dominated. Complete. Salt stumbled forward, hat askew. “Pepper… that was… you didn’t have to go so hard.” She glanced at him, a single peppercorn still stuck on her heel. “Darling, I always go hard. That’s why I’m the grinder. And you? You just sprinkle.” With that, she sauntered off into the pantry’s shadows, leaving behind the scent of victory, a few rogue pepper flakes, and a steak that would never be the same again. Some say she still haunts the countertops of arrogant chefs and bland dinners. Others claim she retired to a spice rack in Milan. But one thing’s certain— Once you’ve been ground... you never forget the grind.     Epilogue: A Dash of Memory The kitchen returned to silence. Just the soft tick of the oven cooling down and the faint hum of the refrigerator—watching, judging, as it always did. The steak was gone, devoured by fate or fork, nobody could say. Only a faint peppery heat lingered in the air... and a smear of truffle-slicked butter that refused to be wiped away. Salt sat on the edge of the cutting board, his little chrome shoulders hunched. He hadn’t shaken since. Not even once. The trauma—or was it awe?—had settled deep into his grains. He thought of her often. The crack of her twist. The glint of oil on lacquered wood. The way she whispered, “Let it rest,” like it was both an order and a mercy. No one had seasoned like her. No one dared. Some nights, when the moonlight filters through the spice cabinet just right, and the cumin’s feeling nostalgic, they say you can still hear her heels tapping across the tiles. A slow, seductive staccato. Click. Click. Grind. They call her a myth. A fantasy. A cautionary tale to under-flavored dishes. But Salt knows better. He saw her. He smelled her. He tasted the aftermath. And somewhere out there, in the back of a candlelit bistro or the shadowy corner of a Michelin-starred mise en place, Pepper Dominatrix is still watching. Still grinding. Still... the top of the rack.     If you’re ready to bring a little grind into your own space, Pepper Dominatrix is available in a variety of mouthwatering formats, each one hotter than a cast-iron skillet left on high. Whether you want her framed and fabulous on your kitchen wall, sizzling in sleek metal, rich and rustic in wood, shining in acrylic, or dressed to impress in a classic framed print—she’s ready to spice up your life, one wall at a time.

by Bill Tiepelman

Overeasy and Overjoyed

Toast with the Most It was 7:03 AM in the Kingdom of Kitchenville, and Breakfast had just rolled out of bed — sticky, steamy, and undeniably over-easy. The toast was crisp, the air smelled like bacon regrets, and the royal flatware was already gossiping about last night’s wild fondue party. And in the middle of it all stood Sir Yolkmore the Moist — half-egg, half-enthusiasm, and entirely naked except for his buttery charm. With arms like undercooked breadsticks and feet that could double as hobbit cosplay, he stood on a throne of Wonder Bread, grinning like he’d just poached the Queen’s jam. “Another glorious morning to be sunny side up!” he bellowed, gripping his glistening yolk with both hands and letting it ooze seductively down his overjoyed face. The drip hit his lips like a protein smoothie with boundary issues. “Mmm. That’s the good goo.” A hush fell over the kitchen. Even the blender stopped mid-pulse. “Is he… is he milking himself again?” whispered a horrified teabag, quivering on the counter. “Shh,” replied a grizzled spatula. “He’s expressing his inner egg. It’s performance art.” Sir Yolkmore twirled, yolk flailing in a sticky arc. It splattered onto the tile like a Jackson Pollock made entirely of cholesterol and shame. Somewhere in the pantry, an avocado fainted. “To be soft in the center,” he shouted to no one in particular, “is the true power! Hard-boiled hearts make for limp love lives!” At that exact moment, a Pop-Tart screamed from the toaster. “Incoming!” Sir Yolkmore barely dodged the pastry missile, leaping to the left with the kind of grace only possessed by fried things that know their days are numbered. “Jealousy burns hot,” he muttered, licking a trail of yolk from his pecs. “Strawberry envy. So tart, so angry.” Suddenly, the cabinet doors flung open. Enter: **Lady Margarine**, slick, spreadable, and morally ambiguous. Her butter-knife heels clicked seductively as she slinked toward him. “You look… well-oiled, darling,” she purred, trailing a finger across his golden rim. “I could melt just looking at you.” “Then let’s turn up the heat,” he grinned, yolk now dangerously close to NSFW territory. “But first, I need you to butter me up. I have toast to conquer.” Lady Margarine gasped. “You scoundrel. You know what that does to my spread rate.” “That’s the plan, buttercup.” And just like that, he lunged. She slipped. The counter quivered. The blender whimpered. And breakfast got... weirdly personal. The Sticky Truth Beneath the Crust By mid-morning, the kitchen was in absolute chaos. A spatula had retired in protest. The blender joined a union. And the Pop-Tarts were plotting a revolution with the Instant Oatmeal packets—who were, let’s be honest, just happy to be included. Sir Yolkmore emerged from under the disheveled remains of a casserole dish, glistening with grease and victorious shame. Lady Margarine was nowhere to be seen—rumor had it she slid off with a croissant who claimed to be “flaky but emotionally available.” “All I wanted,” Yolkmore whispered, “was to feel... spreadable.” His yolk, now dangerously low from excessive dramatic dribbling, threatened to collapse entirely. Without his sunny center, he was just another fried egg with dreams too big for his skillet. But just when he thought it was over—just when the crumbs of destiny were blowing off the cutting board of fate—**a knock echoed from the fridge.** It was soft. Rhythmic. Chilling. Knock. Knock. Knock. Yolkmore scrambled upright. “Who dares disturb my descent into yolklessness?” The fridge door creaked open… and from the frosty shadows emerged a figure wrapped in plastic wrap, eyes glinting with cold storage trauma. It was... **Leftover Meatloaf Carl.** “You’re not finished, eggman,” Carl rasped, steam rising off his oddly sensual gravy patches. “There’s one more toast to butter. One last drip to squeeze.” Yolkmore's pupils dilated—whether from passion, fear, or cholesterol was unclear. “But… I’m leaking, Carl. I’m all dripped out.” Meatloaf Carl slapped him—firm, wet, emotional. “Then you better find another yolk, fast. This kitchen’s got a new order coming in, and if you’re not sizzling, you’re scrapped.” Just then, from above, a golden glow filled the kitchen. Time stopped. Or maybe it was just the microwave clock resetting after a power flicker. Regardless—it was *him.* Descending on a spatula like a breakfast messiah, the glowing orb of perfection. Yolk Prime, the Cosmic Breakfast. All yolk. No shell. Alpha to Omelet. “Sir Yolkmore,” boomed the celestial custard of life, “You’ve dripped far and wide. But your journey isn’t over. You are the chosen one. You must become... Eggstacy Incarnate.” And with a glorious squish, Yolk Prime embedded itself directly into Yolkmore’s face. There was a flash of golden light, a sound not unlike a balloon humping a leather sofa, and then… silence. The transformation was complete. Sir Yolkmore rose, radiant and terrifying. More yolk than man. The kind of breakfast that gets whispered about on adult brunch menus. “Call me… Lord Drizzle.” Appliances wept. Spoons trembled. The Pop-Tarts surrendered unbuttered. And as the sun rose above Kitchenville, one thing was certain— Breakfast would never be safe again.     Crumbs of the Crown Years passed. Or maybe it was just a few microwave cycles. Time gets weird in the kitchen when you’re immortalized in cholesterol and glory. Lord Drizzle—once Sir Yolkmore, bearer of chaos and barely cooked boundaries—now ruled over the Kingdom of Kitchenville with a yolky fist and a buttery grin. Gone were the days of wild drips and breakfast-based innuendo (well, mostly gone). In their place: order, dignity, and artisanal sourdough policies. He kept the peace through regular yolk blessings and mandatory brunch orgies—er, *gatherings*—involving maple syrup and the occasional consensual kiwi. Lady Margarine returned briefly, now rebranded as Plant-Based Pam. Their reunion was steamy, slippery, and ended in emotional toast. “We’re from different spreads now,” she’d whispered, wiping away a tear with a gluten-free cracker. “But I’ll always remember your sizzle.” Lord Drizzle would often stand by the window at night, gazing out across the stovetop kingdom, his yolk glowing faintly under the soft light of the fridge bulb. He’d think of the old days—of sticky floors, reckless splatters, and dreams of being more than just a side dish. Now, he was the main course. And sometimes—just sometimes—he’d let a single drop of yolk escape, sliding sensually down his golden cheek like a buttery tear. Not out of sadness. But because even now… he was still just a little overeasy and overjoyed. Fin.     Bring Lord Drizzle Home 🍳 If this yolky legend made you laugh, cringe, or question your relationship with breakfast foods, you can now make him part of your own kingdom. “Overeasy and Overjoyed” by Bill and Linda Tiepelman is available as a gloriously unhinged art piece in multiple formats: Framed Print – Class up your walls with a little greasy royalty. Acrylic Print – As glossy as his yolk, as bold as his ego. Metal Print – Breakfast never looked this badass in brushed aluminum. Wood Print – For a rustic, earthy vibe to match your surreal food worship. Whether you're into food puns, absurdist art, or just enjoy a little chaos with your coffee, this piece is a perfect addition to your collection. Hang it. Gift it. Worship it. Just don’t try to eat it.