Now doesn’t that just sound incredibly appetizing? The word “crusty” really invokes a sense of concupiscence, doesn’t it? No? Well, I’m sure you’ll change your mind soon enough.
Normally I like to start these posts off with a little intro, some bantering about what’s culminated from my week thus far, yaddy-yaddy. But there will be none of that piffle today. Today I’m diving right into the Tutorial, because well . . . this is just too good to put off for any length of time. Later this week I write a separate post about:
“How I lost my mind trying to write a synopsis”
“How I arrived at Sunnyside Institution”
For now, let’s put all insanity aside, shall we? I’m confident I’ll find it right where I left it when I’m finished; which is, grinning at me from the inside of a sink drain.
Ahem, moving on . . .
You are in for a HUGE-MONGOUS treat today! Michael and I literally exhumed a chicken. Well, maybe not exhumed, exactly, but we certainly extricated one.
You’ll have to forgive me, but it’s been a week or so since we did this, so I can’t quite recall how we arrived at the decision to make this meal.
I believe it went something like this:
Cara: “What are we going to make for dinner this week?”
Michael: “Hm — I don’t know. Oh, wait . . . The other day I read about something cool.”
Cara: “Yeah? What was it?”
Michael: “This chef made this sort-of cast for a chicken.”
Cara: *gasps* “Why on Earth would such a reprehensible atrocity occur?”
Okay . . . I didn’t say that part. What I really said: “A cast? What kind of cast?”
Michael: “It was to keep the chicken moist while it cooked. It’s just dough that hardens over the chicken. Wanna try it?”
And there you have it; a look into the minds of two utter geniuses.
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