i got a question to ask you troop, are you a chef? cause you keep feedin’ me soup…
August 26, 2008
Potato Soup (a poet’s recipe)
Two red potatoes chopped into triangles with skin on.
Moisten and coat the potatoes
A mixture of garlic powder, chili powder, sea salt and crushed red pepper
Should do just fine.
Two peppers red, and spicy. To be minced.
The pork chops: two, to be cut into bite size pieces.
Green peppers, two, cut into circles.
Fry potatoes, and green peppers in butter.
The green peppers begin to soften, when they do
Transfer the contents of your frying pan to a cookpot.
Also to the cookpot add a half gallon of milk,
A liberal dose of soy sauce,
Low heat, and a cup of rice.
Olive oil, minced peppers and pork cubes in the hot frying pan.
Brown the pork (does this term apply to the other white meat?)
Tan the pork
When your broth begins to simmer;
Add the pork and cover.
Cook the soup until your rice is
Soft and your pork is free of the
Danger of Trichinosis.
Remember to mind your soup
Stir it on occasion.
Milk has a tendency to explode.
