This - That & Cooking With LSP

 

So what's it like in LSPland? all three of you ask with bated breath. Well I'll tell you. It used to be all about horses, guns and fishing but now it's mostly about driving between the Compound and Fort Hood Cavasos on account of an indigent soldier's broken truck.

This, bizarrely, ended up  in a guerrilla shop in between Millford and Italy where cash was king. And, to be fair, they did the work for a good price and the kid's Chevy is back on the road. Right on. Millford, readers, used to look like this:

Now it looks like this:

Well done, asset strippers, you've created a wasteland where we should have flourishing small country towns. Still, there's a Tesla Tower nearby so who knows what tomorrow brings. Good question, for us today's brought venison sausage pasta.

It's an incredibly complex recipe. Shoot a deer or get someone to shoot it for you. Turn the meat into sausage. Slice the sausages up into 1" chunks, brown them with onion, garlic and olive oil. Add diced tomato, I use Roma because cheap. Behold your culinary expertise and have a glass of cold wine, it's hot as Hades and you deserve it.

Then season your cheerfully simmering sauce with ground black pepper, iodized salt, basil, chili powder and a couple of bay leaves. I use Mex come-in-a-plastic-bag variety because, again, cheap and just as good. No rule, feel free to pay more for your bay leaves, your call.

Then, after an hour or so, when the hearty sauce has simmered down and its oil's begun to separate, fire up a large pan of salted water and cook up a pack of spaghetti. Serve the venison over the pasta with freshly grated parmesan and fall upon your scoff...

Like Warriors,

LSP

Grilling In The Plague Year - Cooking With LSP

Tell me, so-called "LSP," if that's your real name, which we doubt, what's it like to grill in the Chinese Plague Year? 

Well I'll tell you, it's much like grilling in any other year except we have the spectacle of the Russia Coup unraveling and Biden's campaign to boot; don't ask Tara Reade. This pushes things forward, into sundown and beyond.

No matter, behold the grill glowing red hot in the night, like a small blast furnace or UFO. At the appointed time, tip those coals out into the grill. For me it's a Weber, you probably have gigantic smoker/grill combos. Well done, cowboys.

Next step? Oil up the grid, put it in place, lid on, and heat 'er up! Stand back for a bit, maybe run a pull-through down the barrel of an SKS, up to you, no rule. Then take the lid off the Weber and... add burgers. They should sizzle when they hit the grill. Important.

So. 1 minute sear on each side, uncovered, and 3 minutes a side covered. That's my method and it changes per heat of the coals and size of the patties. But whatev. Look in wonder at your burgers and...

Fall on your scoff like a warrior,

LSP