Black Tom inhaled the joint and lazily looked over at Pock, the owner of a weathered crater face. “So why do they call you Pock? Is that a Texas kind of thing?”
Mahdakis and Tony were silent, eyeballing one another trying to make the best of an uncomfortable moment.
Pock spoke softly, “Nah man, it’s ’cuz a my face and whatnot.” Pock’s hand waved over his face suggestively as his eyes lowered to the ground. “You know?”
“That’s just from bad acne at one point in time. You can cure that you know.”
“Yea, how? Cut his head off?” Tony laughed.
“That wouldn’t be much fun, now would it?” Black Tom got up and walked into the bathroom. When he returned, he was holding a jar in his right hand and was mixing its contents with a wooden spoon, held in his left. “What you need, is to dab just a little of this on your face every morning and at night just before bed. It’ll do miracles.” Black Tom knelt down in front of Pock and was about to poke his face with the pointy end of a feather.
“Hey man, what duh fuck is dat, mane? Ya’ll gone fuckin’ bonkers er sumpin’? Don’t touch me wit dat crap.”
“It’s okay,” Black Tom retreated politely, “it’s just a facial concoction that rejuvenates the skin by going deep into the pores and replenishing any facial blemishes back to their original state. You’ll be a better looking guy in no time, just trust me on this one. There’s nothing in here that you don’t ingest into your body anyway, or nothing that isn’t all natural.”
“Wut duh fuck iz it, ’zactly?”
“It’s two parts strained mud water, one-part chicken blood, with a drop of vanilla extract and a sprinkle of crushed lavender pedals; about a teaspoon or more.”
“Just grab a handful or two of mud and put it in a colander, spaghetti strainer or whatever, and let the water strain out into a bowl or something; maybe do this overnight because it’s gonna take a long time.”
“Okay. Where do I find sum ’dat chicken blood?”
“Just a fresh chicken from the grocery store will do. You know, before you cook it, reserve the blood in a container of some sort, but don’t let it sit around for more than a week in the fridge, or it’s no good.”
“Fresh chicken; got it.”
“And the pedals you can purchase at any florist of course. But this is the important part.” Black Tom moved in towards Pock’s face, holding the feather like a pen. “You must apply just a little bit with the tip of an authentic ostrich feather, as the ostrich is rich in particular enzymes that disperse from the feather stem when mixed with the other proper ingredients.”
“Enzymes, yeah…I heard ah doze.”
“Then apply the ointment like this.” Black Tom began touching Pock’s face lightly with the tip of the feather, and drew what felt to Pock like, imaginary lines; one under his right eye and then one on his left cheek. “This will go into your skin’s pours directly and sit festering, adding essential vitamins and minerals to the under layers. That’s it. Don’t apply any more than that. The next time you do this however, apply the ointment in two different spots.”
“Wherever you like. Just mix it up and don’t go over the same area too often. Then when you’ve done that…” Black Tom turned the feather around and began brushing Pock’s entire face with the feather end, “…give yourself a quick brushing like so. When you give it a brush like this, you are brushing any excess of those vitamins and minerals that may have not gone into your skin and spread them over your face where they won’t do much, but what little they do, will heal, and not go to waste by dripping on the floor.”
“Vitamins and Min’rals…those are good tings.”
“Yes they are, and so are ostrich feathers. That is why it is very, very, very, important that you use an authentic ostrich feather, like so, and not a fake one or any other type of feather. Do you understand?”
“Right, and since they’re hard to find, I’ll give you this one. There’s a little place down in the village here where I can get more.”
“Can you eat ’em too?”
“Ostrich. Do you eat ’em?”
“Personally I don’t eat any meat at all unless it’s between a woman’s legs, and even then I’m known to be a bit stingy. But I’ve heard that it is quite a delicacy in other countries.”
© 2013, 2014 Mark Rogers
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