current mood: hungry
current music: The Chicken Dance
Ingredients:
Meat (ground beef doesn’t work so well)
Cream of whatever soup
Leafy green herbs, 1-10 pinches
Flaky green herbs, 3 – 5 pinches
Red specks, 20-50 sprinkles
Something crunchy
Veggies
Directions
Pre-heat your oven to between 300 and 400 degrees. Grease pan with something greasy and edible. Bring water in a separate pan to a boil and pour in the veggies while you make the rest of the stuff.
Take whatever is on the meat that you don’t want to eat off (skin, twigs, etc) and add to pan. Add 1-10 pinches of green leafy herbs. It helps if the meat is slightly moist to help the herbs stick to it. This is also the time to add the red specks (Paprika? Nutmeg? Whatever smells / sounds good.) Next, drain the veggies and add them to the cream of whatever soup, then pour the soup with the veggies in it over the meat, making sure to cover everything. Toss the flaky green herbs (I like to go alphabetically each time I make it. Last time I used marjoram.) over the soup.
Next take the crunchy things and toss them over the top of the soup in a pleasing pattern. Look around the kitchen, add anything else that seems like it might be tasty. Pop the whole thing in the oven until it’s cooked, about 20 – 60 minutes.
Serves 1 – 8.
Exit, stage left.
Sparks