Title: Soulmate Melange
Categories: Breakfast Entree Appetizer Snack Dessert
Yield: 1 Serving

180	lb	Well-aged Hoosier
1	lb	Sugar
1	pn	Sage
3		Scotch Bonnet peppers
32	oz	Hot coffee
1/2	pt	Good balsamic vinegar
3	c	Self-rising flour
1	pk	Marshmallows
		*******ACCOMPANIMENTS*******
1		Well-seasoned Chesapeake Bay Retriever
75	lb	Tender young kid

To a select well-aged Hoosier add sugar to sweeten general disposition along with sage to modify character. Dice finely the Scotch Bonnet Peppers and add to keep dish from being too bland. Hot coffee is always added to this special preparation. Add a fine grade of Balsamic vinegar to even out the sweetness. The Hoosier will be too sacchrine without this important ingredient. Mix thoroughly. When mixed, add self-rising flour. Yeast is not required to leaven the mixture since it is a self starter requiring little else but careful watching. If the flavor is a bit tart, add marshmellows. This addition softens the end product to a proper consistency. Bake slowly in a moderate oven until soft and malleable to the touch.

This most excellent dish is most often accompanied by a well-seasoned Chesapeake Bay Retriever and young kid. Both side dishes have the effect of tenderizing the Hoosier to a very delectable state.

NOTE: This preparation is best sampled by a well-educated palate and is certainly not for everyone. For most, it would be an acquired taste, but once obtained, no other will do. It is to be also noted that there is only enough of this dish for one person.

Some cooks would look at this recipe and say that it is just Spam. This is not true. This melange is far more delicate even though it appears to be hardened and crusty. It must be sampled to be appreciated and for the right cook, will become her favorite dish. For further instructions or a sample of the product, contact the chef at hartman@indy.net. JPG's provided of final product ready for the table.

previous

next