"Sorry, Borman, there'll be no left-overs on this meal spinning in te Amana!"
I am a pretty good journeyman cook - not a chef mind you. I can whip up a very tasty skillet full of wholesome goodness and plate up treats for the kids that will have them howling for seconds.
Smoking meats and fish, grilling and the peanut oil boiling of birds have been paths upon which I trod and loosened the leggings of delighted guests with modest to wild success.
Now, following this winter of our discontent and seepage in the basement with its attendant mold, Spring calls dryer methods to mind.
My Dryer. My Dryer will serve to remedy the hunger that the hoary days of these last four months roil in our tummies. My Peoples Gas bill is paid up, so let's get cooking.
First, La omellet de démarrage d'un ouvrier avec des oignons, de l'ail, fromage irlandais et polonais saurkraut et saucisse mexicaine par Hickey!
One dozen eggs
1- pound of good Bobaks Polish Sauerkraut
1-pound of Kerry Gold Irish White Cheddar (shredded)
1- pound of Cacique Chorizo
1-White Onion chopped
1-Red Onion chopped
1-Vadalia Onion chopped
1-Stalk of Celery Whole
1-Bunch of Cilantro chopped
9- cloves of pealed garlic
One pair of good of Red Wing -Irish Setter Work Boots ( L&R) new if possible.
A good stout plub 5" in diameter
Standard gas operated Domestic Dryer. Pre-heat to Real Hot.
Duct Tape -la seule chose qui va faire!
In a large bowl break, add and beat the dozen of eggs. Salt and pepper to taste and add a splash of water, milk, or cream. I like to add paprika, but that is just me. Toss in the onions, cilantro and garlic. Hold the celery.
Pour the egg mixture evenly into each boot, tie up the laced and cap with a good stout plug of some sorts and duct tape any and all openings.
Toss in the boots and the big old stalk of celery. Autoriser L'Omelette roulée!!!!!
You should have pretty good idea about when it's done. Eye balling the job, never hurts.