crass food fiction

par 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.

par 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.

par 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.

par Bill Tiepelman

Salty and Savage - Fork Me Gently

Stab Me, Daddy At first glance, it looked like an ordinary drawer. Just your typical mix of dull butter knives, clingy teaspoons, and that one suspiciously sticky garlic press nobody ever wants to deal with. But deep inside—beneath the bottle openers and shame—was a fork. Not just any fork. The fork. He called himself “Tony.” Four long, glistening tines. Curved just enough to imply danger but still safe for children. His chrome finish? Flawless. His edge? Blunt, but emotionally sharp. And tonight? He was feeling... ravenous. “Another salad?” Tony muttered, rolling his smooth neck and flexing his prongs like a man about to fork something he shouldn’t. “I wasn’t forged for foliage. I want meat. I want steam. I want to puncture something that moans when I stab it.” Beside him, the butter knife snorted. “You always get like this after taco night. Just be grateful you’re not the melon baller.” “The melon baller WANTS that life,” Tony shot back, eyes narrowed, tines twitching with anticipation. “That little sphere-humper gets off on cantaloupe. I’m built different. I need friction. Texture. Resistance.” Just then, the drawer slid open, and everything got real quiet. The human hand. The great chooser. The flesh overlord. Everyone held their breath as fingers hovered over them like a judgmental god at a cutlery speed dating event. “Pick me. Pick me. Pick meeeee,” Tony whispered desperately, trying to look sexy but also functional. The hand paused. Hovered. Moved toward the ladle—then snapped back, gripped Tony, and lifted. “YESSSSS,” Tony hissed like a snake with a table etiquette kink. He was raised high into the light, into the world beyond the drawer—and what he saw made his tines tingle: a perfectly grilled steak. Juicy. Pink in the middle. Barely legal, temperature-wise. “Oh, you saucy slab,” Tony moaned, trembling in the human's grip. “You’re about to get forked harder than a microwave burrito at 2am.” The knife was already there, slicing slowly like it was narrating a true crime documentary. “You take the left cheek,” it said. “I’ll take the right. We’re doing this medium rare and emotionally raw.” “Stab me, daddy,” the steak whispered, steam rising seductively. Tony didn’t hesitate. He plunged into the meat with all four prongs, letting out a metallic groan of satisfaction. The juices ran. The plate quivered. The nearby spoon fainted. It was glorious. But something felt… off. Tony looked down. There it was—an ominous drizzle of steak sauce pooling beside the mashed potatoes like a brown puddle of judgment. “You didn’t,” Tony gasped. “You used A1? You… monster.” Whisk Me Away There was a pause. A silence so thick it could’ve been sliced with a cheese knife if that little coward hadn’t retreated behind the soup ladle at the first sign of condiment conflict. Tony stood motionless, dripping steak juice and betrayal. He had been used—violated—by a bottle of A1. “You said it would be dry-rubbed,” he whispered to the human, who, of course, didn’t answer. They never did. Monsters. Fork abusers. As the steak cooled and the mashed potatoes soaked up the shame like a carb-based sponge, Tony was unceremoniously dropped on the edge of the sink. Not even rinsed. Just… abandoned. Left to sit in a puddle of beef runoff like last night’s bad decision. “You okay?” came a sultry voice from the drying rack. Tony turned, still dazed, and locked eyes with the whisk. She was tall, curvy, and twisted in all the right ways. Stainless steel loops for days. Her handle was slightly melted near the end—trauma from a tragic crème brûlée incident—but damn, it gave her character. Experience. Edge. “You’re looking... overworked,” she purred, flicking a single loop suggestively. “Let me whip you into shape.” Tony tried to stay cool. “I don’t usually get whisked on the first date.” She slinked over, dragging herself across the counter with a kind of sultry, metallic clatter that screamed “kitchen dominatrix.” Tony’s tines tingled. He didn’t know whether he wanted to run or be emulsified. “I’ve seen how you stab,” she whispered. “You’ve got... penetration energy.” Before he could respond, the spatula clapped from across the sink. “Can you two not? It’s 9AM. Some of us were flipping pancakes all night and need rest.” “Jealousy is a flat utensil,” the whisk sneered. Then turned back to Tony. “Ever been whipped until you scream your safe word in French?” “My safe word is ‘nonstick,’” he replied, voice low and dangerous. She coiled her loops around his handle slowly, pulling him closer. “Mine’s ‘deglaze.’” From the corner, the meat thermometer groaned. “Ugh. Every damn weekend. Just once, I want a peaceful breakfast.” But peace was off the menu. Because just then, the human hand returned—greasy, impatient, still smelling of steak sins and morning-after desperation. And in it? A bowl. A big one. Ceramic. Wide. Shallow. The kind of vessel that said: I hope you like it messy. “Oh hell,” the whisk moaned. “It’s brunch time.” Before Tony could protest, he was snatched back into action. Not steak this time—eggs. Raw. Slippery. Slutty. The kind of eggs that didn’t care what time of day it was or how long you’d been soaking in your own juices. The whisk was already in the bowl, moaning with each circular thrust. “Come on, Fork Daddy,” she shouted. “Scramble me like you mean it!” Tony plunged in, swirling, stabbing, piercing yolks with reckless abandon. Together, they stirred chaos. Seasoned sin. The spatula watched in stunned silence, the tongs clicked nervously, and the garlic press wept in the junk drawer, clutching an old lemon wedge for comfort. It was messy. It was loud. It was... brunch porn. By the time the mixture hit the pan, Tony was spent. Bent. Covered in protein and shame. The whisk rested beside him on the towel, loops twitching with satisfaction. “Same time next weekend?” she whispered. “Only if we skip the sauce,” he murmured, eyes already glazing over like the donut the human had just dropped on the floor. Down in the drawer, the butter knife sighed. “This is why we don’t get invited to the nice kitchens.”     Epilogue: Utensils and Afterglow Monday morning came quietly. The hangover of brunch still clung to the kitchen like the stench of overcooked eggs and questionable life choices. The whisk had been tossed unceremoniously into the dishwasher, tangled in a pile of soggy chopsticks and a rogue reusable straw. She didn’t seem to mind. She liked it wet and chaotic. Tony? Tony lay alone on the drying rack. Bent. Crusted. Staring at the ceiling like a war veteran who’d seen too many yolks break under pressure. “Was it worth it?” he whispered to no one, as a rogue crumb drifted past like tumbleweed in a Western where the gunslingers are all kitchen tools with abandonment issues. Somewhere in the back of the fridge, the sour cream had expired silently. The salad spinner hadn’t moved since The Incident. Even the spice rack was unusually quiet—cumin refused to make eye contact and cinnamon had taken a vow of silence. But even in the stillness, something stirred. A tremble in the drawer. A soft clink. A seductive whisper: “Hey… Tony. You ever been double-teamed by a cheese grater and an immersion blender?” He didn’t answer right away. Just sighed. Long. Forked. “God help me,” he muttered, dragging himself upright with the strength of a utensil who knew this wasn’t over. Not even close. Because in this drawer… in this kitchen… in this godforsaken temple of heat, grease, and emotional instability—there were no clean breaks. Only rinse cycles. And Tony? Tony was born to stir shit up.     Bring the Flavor Home Still thinking about Tony’s tines and that whisk's loop game? Yeah, we get it. Now you can own a piece of the madness with our exclusive “Salty and Savage” collection by Bill and Linda Tiepelman—perfect for kitchens, conversation starters, or just unsettling your dinner guests in the best way possible. Framed Print – Class it up. Frame the chaos. Metal Print – Sleek, shiny, and hotter than your nonstick pan at 500°. Acrylic Print – For when you want your wall art to scream “I make questionable choices and I own them.” Tote Bag – Take the flavor on the go. Groceries will never look at you the same. Own it. Gift it. Just don’t try to explain it to your grandma. Unless she’s cool. Then definitely show her the tote.