Crucified Easter lamb ( prepared and consumed in Gallery ON on Easter Thursday, 2002 )

Cut off a ball-like piece of meat, pierce it through with a stick. Pierce it through with another one crosswise since it is going to keep the crucifix together. Cut a longish piece off the meat, stick the middle of it onto the vertical rod and its ends onto the horizontal one and we can even provide wounds by using red pepper. Then the body and the legs. Don’t forget about the loincloth (wastecloth) that can be made by using the peel of an onion. Grill it, then serve placed in a half lemon. Christ’s body. Bless you.