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A Food Recipe For A Meal

The pages of culinary history are stained with the lipid-laden blood of creators, the greasy footprints of thieves, and the spatterings of rich, creamy sauces. The recipes that leap out of the past from those pages, especially the early ones, were made with food prepared by unwashed hands, saturated in sweat, earwax, and bedazzled with odd meat choices like squirrel, marmot, bear genitalia, to be consumed by whoever would take it. And people were gross enough to take anything back then.

As food evolved over time, every new generation of innovators stood on the shoulders of the one preceding it. This is where we get our ‘regional’ favorites, which then breed and morph into sundry ‘fusion’ dishes, and so on. Then along comes a guy who would throw the rulebook out the window, if he had ever bothered to pick it up, a culinary ronin roaming the robust, zesty landscape, a guy who ingested a large amount of caffeine after donating plasma who feels like too manythoughts arehittinghisbrain and can’t getthem outfastenough so he’s startingtoramble and forgetwhat wherethiswholethingwasheaded.

The original recipe escapes me now. I feel sweaty. I’ll try next week, go buy a Hamburger Helper and follow the instructions on the box for the time being. I need a nap.

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  1. April 26, 2014 at 12:03 pm

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