The best I could come up with is to go give blood (free snacks!), which I did yesterday. (I can’t believe I wrote that whole first paragraph just to get to the point of me going to give blood.)
Down at the local Red
So the nurse was setting up the barbed spikes and whatnot, and I was trying to relax, when I noticed that the TV program was addressing the topic of eating penises (penii?)!
It was some PBS show that explores exotic dishes from around the world, and that episode dealt with varying aspects of preparing and consuming penii (I’m going with that) from a number of different animals and the challenges that each poses. There were several enthusiastic diners, and a host who seemed very knowledgeable about such things as texture and cooking times and temperatures. It was a very professional production, which I'm sure required a large staff.*
The nurse picked up on the audio after a few minutes, and suggested that perhaps we change it. “It’s better than the surgery program you had on last time I was here,” I said. Still, she called out another nurse and asked if she could find something else to watch. The channel-changing nurse said something about maybe putting ESPN on, but then looked over at someone who appeared to be in a position of authority, and said “we’d better not … we got in trouble last time.”
She finally turned the station. And what was the grand compromise between watching Cliff Lee of the Texas Rangers pitch a gem against Tampa Bay on the opening day of baseball's post-season and learning how to best prepare and serve Hippopotamus penis**? An Animal Planet take-off of MythBusters, during which I learned that earwigs do not really crawl into your ear and bore into your brain, where they lay eggs, before continuing across and exiting via the other ear.
Or so they claim. I trust Animal Planet about as much as I do Fox News … the duct tape stays on my ears at night.
* Like I'm NOT going to make that joke - you know I have all the maturity of a 14-year-old.
** Sautéed, served with snow peas over rice. Best with chianti.