Nothing But Love :: golf blogger

Meat

Last Saturday night, we went to a restaurant out east. I ordered filet mignon with some kind of sauce and mushrooms ... you know, there's something like that everywhere. Yesterday, I went to the local grocery store and picked up a tube of ground breakfast sausage. Yeasterday, I bought some ground chuck at Fernengel's at the West Side Market to make meatballs and such. For breakfast yesterday, I made my lovely wife a breakfast sandwich, eggs and some Hormel bacon that is pre-cooked and separated into individual strips ... I cook it in a pan until it's really crispy, just like regular bacon; but it can be heated up in the microwave. In the freezer, there are a couple of packages of Perdue ground chicken in the freezer. I don't know why.

Meat.

Now, we can be assured that we have 100% safe meat ... meat that comes in sheets that can be sliced, rolled, ground up -- anyway you want it, you can get it.

They think that they have this ultra-modern cool idea ... artificial meat. There's a couple things I witnessed as a child that obviously made a lasting impression on my psyche and are part of the reasons that I am the demented adult you've all come to know -- blood tongue and, of course, something to which I have referred previously, headcheese, and sulze.

Artificial meat ... in sheets. Imagine ... turning back your meat sheets ... on your bed. And climbing into bed and covering yourself up with your ... meat sheets.