2005-01-12 hash-fried on high I'm a foodie. I think about writing. Menus planned in my mind are filled with fresh-herb-hip and homestyle-tasty bloggitry; organic entries I proceed to trash with my "hash-fried on high in a dollar store skillet, and don't spare the lard" approach: it's rumination ruination. like now. like this. Blackened bruschetta. Curdled cream soup. Phyllo dense as Mcbreakfast Mcbricks. Incredible moments inedibly spiced. Over-done. Over-ripe. Tripe. That's right. I boil the milk, warp the pan, forget to skim the foam. I chew the fat. I soufflé flat. I too-long knead the dough. anamomda serves a slurry of slow-cooked words stewed in a cracked crockpot. <<< * >>>
I'm a foodie. I think about writing. Menus planned in my mind are filled with fresh-herb-hip and homestyle-tasty bloggitry; organic entries I proceed to trash with my "hash-fried on high in a dollar store skillet, and don't spare the lard" approach:
it's rumination ruination. like now. like this.
Blackened bruschetta. Curdled cream soup. Phyllo dense as Mcbreakfast Mcbricks. Incredible moments inedibly spiced. Over-done. Over-ripe. Tripe.
That's right. I boil the milk, warp the pan, forget to skim the foam. I chew the fat. I soufflé flat.
I too-long knead the dough.
anamomda serves a slurry of slow-cooked words stewed in a cracked crockpot.
<<< * >>>