to sachet? or no?

Putting a clend of spices in a tied up spice sachet is fairly common way of keeping wonderful spices that flavor food, but are not edible in the cooking process.
Of course, as a chemist, whn doing analysis, such a thing was not eard of.
What usually happened was an extraction of what i wanted and that was used in whatever process that needed to happen.
Things can go wrong otherwise.
Applied to cooking means that those flavorful items that you which to add to your cooking,
usually things like bay leaf, pickling spice, pepper corns, etc., etc., can have those flavors extracted.
Most of the intense flavors are water soluble (disolve in water) and even more so in hot or boiling water, so...
what i do is boil those spices i do not wish to remain in the dish when i serve and then add the liquid to what i am cooking.
Simply porung the boiling liquid through a strainer and you have the flavor, but not the unedible bulk.
No more sachets for me!

a cooking double header!

The other day i went South,
now in many circles it means something that did not work and had to be discarded,
but for me it means into the southern US for cooking inspiration!
I learned something from my least likable chef on food network, Ann Burell.  I always learn form her even though i do not like her presentation.
In this case it was removing the spine of the chicken - hers was done to butcher a chicken into pieces
Me?  I do not like the little bones from the spine when roasting a chicken.
So i kept the chicken whole and with a SCISSORS removed the entire spine and neck.
Because i do not like to waste i took all of these discards and boiled them down to remove the meat form the bone.
So my first offering:

Chicken Roasted, with biscuits and gravy

(Southern style)

1 whole chicken

1 teaspoon sage
1 teaspoon thyme
1 teaspoon salt
1 stick butter
1 tablespoon black pepper
1 tablespoon bacon fat
1 tablespoon flour

Remove the spine, neck, heart, liver, gizzards and tips of the wings from the chicken and begin boiling them in enough water to keep them covered.

Since the chicken is splayed, lay the cut side down in the roasting pan.
Carefully separate the skin from the meat of the chicken breast.
mix the butter, sage, thyme and salt with 1/2 stick of butter,
slather about half of this mixture between the skin and the meat and on top of the skin.
Begin baking for 1 hour at 250 F.
Raise the temperature to 350 for an additional hour - skin will be crisp and the meat falling off the bone.

For the gravy:

When all the chicken parts are beginning to fall apart, remove them from the heat.
when cool remove all the bones and cartilage.
Blend the meat and remaining liquid with the remaining sage/thyme butter till smooth.
Heat this mixture and add black pepper and bacon fat.
prepare a roux using the remaining butter and the flour.
Add this to the blended mixture just before serving and stir while heating till thick.
Serve gravy over freshly baked biscuits next to the pieces of chicken.

Second offering-the next day i wanted to do a spaghetti and meat sauce, but found i only had ground pork (it was on a sale and you never know and well this was the day!)
This is not Italian as i have been taught, but was recognizable as a good meat sauce, which is a bit thicker than i usually make, but that would be for spaghetti anyway.

Meat Sauce For Spaghetti

(this makes enough gravy for 2 lbs of spaghetti)

 
1 lb ground pork
5 cloves garlic diced
1 long Italian hot pepper, diced
1/2 red pepper, diced
1 32 oz can tomato sauce
1 32 oz can crushed tomatoes
1/2 cup basil, chopped
1 tablespoon bacon fat
1 tablespoon salt
enough olive oil to coat the bottom of your sauce pan
1 small can tomato paste
2 cups red wine

 heat olive oil with garlic until just hot and add pork.

brown the pork and work it to a fine ground.
add peppers, salt, bacon fat and basil.
when the mixture begins to simmer again add tomato sauce, rinsing the cans with water.
bring to a simmer and cover until the mixture begins to thicken.
Add wine and when simmering again, add tomato paste.
stir well and when this mixture begins to simmer, serve over al dente spaghetti

back to cooking

Since moving from texas, i have been introduced to other meats, besides beef, that can be BBQed.
All along the East Coast (and particularly the Carolinas) i have tasted some delisious pork.
Well Pork ribs have been on sale recently and i have been getting them and this is what i do.
Since it is just to cold for me to be on the grill (or smoker depending), i am using a wet rub.
If i grill or smoke, i almost always use a dry rub.  i used my javorite pre-made sauce as a base, but add enough extra to make it unrecognizable and orange is something that goes very well with pork!

Pork Rib with wet marinade

1 whole rib, any style, ~ 3 lbs
14 oz (1/2 bottle) Jack Daniels BBQ sauce (others work)
1 teaspoon salt
1 tablespoon chili peppers, dried and crushed
1 teaspoon paprika
1/2 cup orange juice
2 tablespoons lime juice
3 tablespoon dried orange zest
1/2 cup spiced rum
2 diced cloves of garlic

mix together all ingredients for the marinade and slather pork rib

let sit in refrigerator at least 3 hours
begin cooking at 250 F for 2 hours.
up the temperature to 400 for 15 minutes
tender and moist!

what i have not left behind

while i have left the job i was employed in for 33 years,
i have not left my passions.
I spoke recently at a committee meeting with the local board of reps on well water.
It and people's health is still part of my passion.

Then there is my new direction and i still find the chemist being very present.
The bottles are some of the spices that i have dried and minced myself.

Thee is one very special thing i have done and it has to do with peels.

citrus peels particularly:

when i juice a lemon, or orange or anything else, i remove the other peel (not the rind) and dry it.
Once dry, i pulverize it, making it into a powder.

Then it goes into a jar and the flavor of the citrus is intense. 

Since the flavor is an oil, drying the peel only intensifies the flavor.  Most have been turned into a fine powder were little bits of the intense flavors are pin pointed with in a dish.

on the matter of Tofu

No, no one is talking about it,
but it was on sale a shoprite and i went for it.
I do not hide tofu as some meat substitute,
it is what it is, but i do add flavor to it.
So tonight was meatless night.
I do this...because...

Fried Tofu

1 package Extra firm tofu, cut into quarter inch slabs
sesame seed oil, to cover the frying pan
1 teaspoon sesame seeds
1/2 of a long red ripe Italian hot pepper, diced
1/2 teaspoon fresh ginger, grated
1 teaspoon salt, kosher

heat the oil gently and add the ginger and peppers and mix
add sesame seeds and when they just begin to turn golden,
 remove the peppers (and many of the seeds and some of the ginger will also be removed) and save.
add the tofu and gently salt.
Gently flip after a couple of minutes and turn up the heat to medium and salt again.
Flip after 5 minutes and remove after another 2 minutes (the Tofu may have a bit of color to it.
Serve each piece of tofu with the pepper and ginger over it.

The cold makes me slow

It is cold out
and i have not felt like much of anything.
The consitancy is that i am very busy
and that i cook.
I know i am still in catch-up mode...
catching up with things left undone since the operation and the recovery.
I still think i am in the recovery stange because i see slight improvements in my vision,
in the "diplopia" part.
Cooking warms me up and so does what i cook.

Recipe today is lentil soup...

lentil soup

 1 bag of dry lentils

1 ¹_/2 tablespoon salt
2 tablespoon fresh minced hot pepper
6 cloves garlic
3/4 onion sliced
1/4 onion minced
1 cup sliced sweet peppers
1 teaspoon dry hot peppers
1 teaspoon orange zest
¹_/2 cup orange
8 bay leaves
10 black peppercorns
1 teaspoon course ground black pepper
1 lb of sausage
5 whole allspice berries
1 cup white wine
1 cup chopped celery
1 cup fresh carrots
5 whole allspice berries
1/4 stick butter
1 quart chicken stock

clean (to remove stones and unwanted debris) and then soak lentils with cold water 3 inches above lentils

soak over night
boil 1 cup of water and soak bay leaves, peppercorns and allspice berries with 1/2 tablespoon salt over night
melt butter and cook onions till just translucent and add garlic, peppers and sliced onions in a large pot (you can use a frying pan and transfer to a crock pot as an alternative)
add lentils, strained bay leaf water and all the remainder of the ingredients except the minced onion to pot on low heat
discard bay leaf mixture, but add fresh peppercorns and allspice to the lentils
Add wine and chicken stock to cover the lentils 1 inch.
cook covered for 6 + hours
topped with minced onions
a dollop of yogurt or sour cream is also an option

Working with Ghost Peppers

Yes, i go here,
also known as Naga Bhut Jolokia
the third (or second) hottest pepper in the world.
Salsa?
Can it be called that when the heat index is over 1 million scoville units?
But i make it nevertheless,
but i am well equiped,
with 36 years of lab experience,
working with dangerous chemicals.
There is no difference.
Gloves - a must!
A hood - highly recommended.
a clean work space - esential.
I freeze these,
for otherwise the vapors would waft up reining my disposition.
I grind into a fine powder,
then add lime juice, salt and a touch of sugar!
I keep refrigerated and use only the tiniest bit when i want heat.
Clean up?
Soap, water, soap, water - multiple times.
Do not touch your eyes with the gloves!
Dispose of them properly!
There is a fruity taste to the pepper,
but use it wisely!

New Years Eve Prep

I've ebeen busy today,
preparing for tonight.
A gathering of friends
and family
and people icare for and love.
Some won't be there,
but that okay,
i'll carrry them in my heart.
But they won't taste what i prepared:

TEXAS BRISKET



Fish, olives and capers over dill



Greek Platter



Italian platter



candied fruit
 

too many avocados and cilantro

Sometimes i use what i have and make something memorable

SOUTH OF THE BORDER CHICKEN DINNER

chicken
8 chicken pieces (your choice, i use thighs)
1 lime, juiced with the pulp
2 sweet red, orange or yellow peppers
4 small cloves garlic, minced
1 tablespoon cilantro, minced
1 teaspoon cilantro * salt
1/2 teaspoon dry annatto pepper
1 teaspoon cumin
1 tablespoon dried chili power
1 teaspoon dried smoked pepper *

separate chicken pieces and pour lime juice over each piece.  Sprinkle with chili powder, annatto pepper, smoked pepper, cumin and cilantro salt

cold Avocado soup

2 avocados
1 tablespoon cilantro, minced
1 lime, juice
1/2 cup sour cream
1 cup chicken broth
1 teaspoon cilantro salt
Cut avocados and place in a blender with every thing else.
blend on low until completely mixed.

Chill in the refrigerator until serving with a black bean and corn salsa and cilantro salt
 
black bean and corn salsa
1 can black beans (okay, you could make your own and then you would use one cup)
1 tablespoon cilantro
1 tablespoon chili powder
1 teaspoon cumin
1 lime, juiced
1/2 can chicken broth
1 beer
1 cup sweet corn salsa*

add all ingredients together and bring to a boil.
reduce heat and simmer until thick.

Cilantro rice

1 cup long grain rice
1 tablespoon corn oil
1 teaspoon salt
1/4 cup cilantro diced
1/2 can chicken broth
3 and 1/4 cup water

heat rice and oil in a pot until the rice becomes slightly translucent and add salt and broth and then water.
Bring to a boil and reduce heat until done (20 minutes total cooking time)

* - things i make at home

closing the book

i stopped by the government center today, but did not go to the lab...
that chapter of my life is over...
I drove to the center,
something that i have been able to do lately.
Someone wanted to know if i was taking any of my "stuff',
referring specifically to a poster of me as "employee of the the month",
i was not interested.

I am NOT Italian, but i love much of the cooking traditions,
tonight i am doing 7 fishes.
mussels in white wine and garlic,
lobster, shrimp, grilled radicchio and water crest salad,
Linguine and clam sauce (uses anchovies also for those who are counting)
salmon stuffed with crab
and broccoli.

I am having fun!

I have turned the page
and shut the old book!

spare time?

no,
i have been busy,the holiday season helps ...

Christmas cactus in time for Christmas

note it is NOT just Christmas, but Christmas is what i celebrate,
but there are a lot of other ones at this time of the year and i hope all the others are health and happy.

There has been baking - which is a tradition for me...
Baklava:  my style

Baklava

This will make 2 large trays of pastry

Ingredients:
1 package Filo dough
2 pounds unsalted clarified butter
10 cups fine chopped nuts - walnuts and pecans
½ cup granulated raw sugar
½ teaspoon cinnamon
¼ teaspoon ground clove
The rinds of 3 oranges or 6 clementines (minced)
Whole cloves

The nuts, 1/2 pound of melted butter, sugar, spices and citrus rind are all combined and mixed well and set aside

In a greased large pan, 7 layers of filo dough are placed, brushing melted butter on each.
The traditional way is to cut this into diamonds now before baking or adding nuts (and it does help).
I bake this for 10 minutes at 350 F (until just brown and a bit fluffy)
Remove and add 3 nut mixture layers - nuts, filo, nuts, filo, nuts and then 7 more layers of filo dough.
Place a clove in the middle of each diamond.
Bake for 45 minutes or until just light brown.
Heat up the Honey/orange syrup 20 minutes before the baklava comes out of the oven.
Add the syrup mixture as soon as the Baklava comes out of the oven.
LET COOL FOR 4 HOURS before attempting tofinish the cut.
The cut is equal straight lines down the pan, then diagonal cuts across those.
Marvelous!

Karidopita

(Greek Nut Cake)

(which appears to be the big favorite:

Ingredients:

8 eggs, separated
1-cup sugar
¼ teaspoon cinnamon
¼ teaspoon allspice or nutmeg
1 teaspoon finely diced orange peel
1/8teaspoon Cream of Tartar
2 teaspoons baking powder
1/8teaspoon salt
1-cup cake flour (i have used regular flour with good results)
2 cups ground walnuts or hazelnuts (remember to use dry measure)
 
Toppings:
Honey/Orange/wine Syrup or powdered sugar
 
Beat Egg yokes until thick and then add cinnamon, sugar, salt, allspice and orange peel.
continue to mix .
Mix baking powder with the flour and add into the egg yokes and mix.
Remove this mixture and beat egg white with cream of tartar until stiff
Fold the two egg mixtures together gently
Finally, slowly fold in nuts
Pour into 2 small (9” x 9”), greased cake pans and cook at 350°F for 40 minutes
If using with powdered sugar, cover plate with powdered sugar and place cake onto plate (of course removing from pan)

Sprinkle top with powdered sugar after the cake has cooled

If using the honey syrup, warm the syrup first and pour about ½ to 1 cup of syrup over the cake and cool

Serve cool

baking - day 2

Today,
in this morning,
I finished the first round of some of my "easy baking:
my own "Kourambiethes".
In latin cultures they are known as Wedding cookies,
but the Greek recipe does pre-date them by a few thousand years.

Not to be out done - i created my own recipe..
which is now posted below.
both yesterday and today i noticed significant differences in the baking.
The time for Baklava was shorted by 15 minutes,
It was not the oven,
today the  Kourambiethes took an additional 15 minutes,
but used less flour.
Now i know the quality of flour can vary because of the amount of gluten in it.
It varies,
crop to crop,
weather pattern to weather pattern during the growning season
and of course between varieties of wheat.
That will change the mixing and baking ability of the wheat.

Any way, here is the second days baking:

Kourambiethes

(Joe's version)

1 cup whipped butter
1/3 cup raw sugar
2 teaspoons vanilla
1 teaspoon TANG
1 teaspoon orange peel (candied is okay) or zest
1 teaspoon anise flavor
1 teaspoon water
3 or more cups flour
1 1/2 cup pecans
1/4 cup powdered sugar

These cookies are very light and fall apart easily - to make a firmer cookie add 2 eggs to the liquid mixture and more flour (i did this today)

Beat the butter 30 seconds then add sugar and TANG and beat till fluffy.

Add zest or peel, nuts, orange and anise flavor and water.
Add flour slowly, continue to beat until the mixture begins to  “ball” into clumps. (Sometimes I need to add more flour)
You may shape the cookie, keep in balls or “squash down”.  Your choice
Roll into balls and place on a baking tray and cook for 20 minutes at 350º F.
The cookies will have the edges just brown.
They must cool before removing from tray (but not cold).
Place on tray and cover with powdered sugar.
Eat at room temperature.

Sunday morning and i am good

I have been fortunate,as of late in many ways.
So as i looking at all of the small things,
i find one that is a bit fun,
unlike many years where the pumpkins of Halloween froze and the decayed into a disgusting mas,
they have maintained a very health composure.
Today i am stewing meat in a pumpkin, but while doing this, i ran into a recipe from last year using pumpkin as a pasta sauce.  It was awesome, but i am sticking to the stewed meat today.

here is the old recipe:

PUMPKIN PASTA SAUCE

2-cups Pumpkin or winter squash

¼-cup half and half
3-cups water
¼ teaspoon nutmeg
1-teaspoon ground rosemary
½-teaspoon allspice
1-teaspoon salt
1-tablespoon brown sugar
1-cup Parmesan cheese
1-cup shredded mozzarella cheese

Boil cut up pumpkin with 2 cups water and salt until soft

Strain, coarsely and pour remaining water (boiling) through the mash
And allspice, nutmeg, Rosemary and sugar to the mixture and bring to a boil
Reduce heat so the mixture just simmers and continue until volume is reduce by half
Turn off heat and add cheeses and mix
Serve over your favorite pasta immediately.

Pork Chops

this is what i cooked last night and i was surprised at how juicy and tender these chops were.

Pork Chops - baked - juicy - flavorful

6 pork chops

6 cloves garlic, sliced or minced
2 cups celery, diced
2 or 3 Italian hot peppers, rough cut
1 onion, diced
4 apples, sliced
1 cup white wine
1 cup apple juice
1 can black olives with juice
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon cooking oil (your favorite)

In a large skillet, add the oil, peppers and onions and just sweat the onions.

Add the garlic and then the chops and just brown the chops on each side.
preheat the oven to 270 F and when the chops are just brown remove them and put them in a large baking pan.
Add the remainder of the ingredients to the skillet and bring to a boil for 2 minutes.
Pour over the chops and place in the oven for 30 minutes.
Turn the chops and continue for an additional 30 minutes..
Increase heat to 425 F for 15 minutes, turning the chops once.
 
Serve

he olives actually begin to shrival and pack a lot of flavor

"Fred"

A simple one pot stle pasta dish resembling Lasana in taste.
That is the definition as simple as i can make it.
Discussed on another blog, on another continent "Carol's Chatter".

The following is mt  (and David's) version of Fred!

The Cook of the Day



onions and garlic

parsley, celery and peppers



the meat

with everything but pasta

with pasta

"FRED"

 A simple, Lasagna like in its taste, pasta dish

4 cloves Garlic, sliced

1 white onion, sliced
2 bell peppers, roughly diced
1 cup celery (leaves and all) chopped
1/4 cup parsley, chopped.
1 and 1/2 pounds ground beef
1 tablespoon dry oregano
1 teaspoon salt (plus extra to taste)
1 jar of your favorite pasta sauce
1/2 cup basil, chopped
1 pound of your favorite tube pasta (not spaghetti-like)
1/2 cup parmesan cheese, grated
1/2 cup red wine

sauté the onions and garlic in a small amount of olive oil.

Add meat when they just begin to get soft and brown it slightly.
Add wine, oregano, basil, parsley, celery and peppers.
When this comes to a boil add the pasta sauce.
reduce to a simmer and start the pasta.
Add the parmesan cheese and then the pasta and stir.
Turn off the heat.
 
Serve with a bit more parmesan cheese on top.

some people like to add black olives and crushed red pepper.

oops

forgot again the Sunday recipe...tonight is cool, is Halloween so...

Joe's Sweet, Hot and Savory Corn Chowder

16 oz frozen corn

1 stick butter
4 potatoes, diced
1 tablespoon died orange zest
1 cup orange juice
1/2 cup chives, chopped
1 teaspoon smoked dried hot red pepper
1 teaspoon salt
1/2 cup sour cream
1 cup half and half
1/2 cup fresh parsley, chopped fine
options
vegetable stock
dry potato flakes

defrost corn and sauté it in butter with the potatoes, salt, orange zest and dried red pepper.

allow the corn to just caramelize and add the orange juice.
simmer for 1 hour and add water or vegetable stock (without tomatoes) to keep the liquid from drying out.
add scallions, sour cream and half and half and bring just to a boil.  Thicken with potato flakes is desired.
serve in bowls topped with parsley.

Hay Stacks

2 kinds last night - the first:

Hay Stacks

a meatloaf type dish without the pan

Using various kinds of ground meat, savory vegetables, spices and cheese, a Hay Stack fits your mood;  this is for an Italian Hay Stack

1 lb Ground beef

1 lb ground veal
1 lb ground pork
1 white onion, diced
1 tablespoon of garlic, diced
1 tablespoon basil, diced
1 teaspoon salt
1 teaspoon crushed red pepper
1/4 cup shredded Parmesan cheese
4 eggs
1/2 cup Italian bread crumbs
Options: 1 8 oz can of tomato sauce

Mix all the ingredients together well, shape them into large, 3" meatballs and place them on a greased baking pan, pressing down to make a flat bottom, but leaving the top rounded.

Cook at 350 F for 1 1/2 hour.

 

Hay stacks

Potato

 

These go with the other in a fun way

5 potatoes washed and Shredded (like if you made Latkas)
1/2 Diced onion
1 table spoon salt
1 tea spoon paprika
1/2 cup fresh parsley
2 eggs
2 tablespoons cooking oil
1/4 cup Parmesan cheese  grated or shredded

pat the potatoes dry after shredding and mix all of the ingredients except the cooking oil.
put a bit of cooking oil in each spot in the pan where you will place a hand compacted handful of the mixture onto the baking pan.
make the stack look like the meat.
place a bit of the oil on the top of each stack and bake for 1 1/2 hour at 350.
The outer layer should be crisp and the insides soft.

note that the cooking times are the same and they can be done together on the same pan.

Texas Brisket

It has been said and repeated many times, that only 2 groups of people in the world know how to cook beef brisket (that fatty tough under the rib part of a cow) - The Jews and the Texans.
  I happen to be the latter and while my process is long, it is realativily simple.
  Temperature - under 225 - 180 is best on a smoker for at least 4 hours (my best is a 10 hour smoke, but that requires some attention).
The wood is what you want. I use a mixture of maple and cherry (what i have available) and some hickory.
  Rub? Salt pepper plus what you want.  Mine - in the following ratio:

                               1/3 Cumin

                               1/3 Hot paprika

                               1 paprika

                               1/6 Garlic/parsley mix

                               1 black pepper

                               1 salt
                               1/6 Cayenne pepper
                               1/6 dried Chipolte pepper
                               1/4 instant coffee
The major thing is it needs to be moist heat - so a pan of water between the brisket and any heat is essential. Let the juices and fat drip into this pan. 
The juices i will reduce with a beer and apple juice for a "dipping sauce" (this is a Texas thing)Remove and put into a pan with apple juice and seal with tin foil and cook over night at 180. 

This will be the juicest, tenderest, most flavorful meat that you will ever taste.
  Time yes, work, not really, eating is 5 stars!

last night dinner

three recipes in one post!

1)

Rice - Mex-Tex

not your pretty fluffy white rice you think about

1 cup of white rice

1 tablespoon cooking oil (canola best, but it can vary)
1 teaspoon cumin
1 teaspoon chili power
1/2 teaspoon Annatto (anchiote molido) powder
1/2 teaspoon salt
1/4 cup pumpkin seeds
1/4 cup fresh cilantro, chopped
2 cups liquid (chicken stock, white wine or combination)

Mix rice and oil in a pot and begin to heat.

add salt, Cumin, chili powder and Annatto and let every thing get hot.
the rice just begins to become translucent before it burns, so this requires some watching.
When the rice is just translucent, add liquid and stir.
bring to a boil and cover and then reduce heat to low.
cooking time is 15 minutes, total.
Stir in cilantro and pumpkin seeds and serve.

2)

Plantains my way with chorizo

3 yellow plantains (Sliced)

1 one pound package of chorizo
cooking oil to cover pan
1 teaspoon cumin
1 teaspoon chili powder
1 Chipolte pepper
1/2 bunch chopped cilantro
1/2 cup pumpkin seeds
salt to taste

cook chorizo in frying pan, browning the skin.

when 2 sides are brown add 1 cup of water and then bring to dryness.
remove chorizo and dice.
Add oil to frying pan with cumin, chili powder and Chipolte pepper.
When the oil is hot, add the plantains.
After turning them so one side is brown add the chorizo and stir.
add in cilantro and continue cooking until the plantains are just brown.
Add salt and pumpkin seeds, stir and serve.

3)

Cold fruit avocado shrimp

1 one pound bag of pre cooked shrimp (remove shells if they are not)

juice from 3 limes
1/2 red bell pepper (diced)
1/4 red onion (diced)
1/2 bunch of fresh cilantro
1/2 mango (diced)
1/2 cup roasted pumpkin seeds
2 avocados (diced)

mix everything together and add salt to taste.

Let sit in the refrigerator for 1/2 to 1 hour.
Serve cold

i forget

for sure i forget,
 but what is the import?
To take averages of complex numbers
or do computational statistics in my head?
No, work is not the only place...
for tonight i found,
from last night
a thick breaded pizza type thing,
still in the oven.
No it is not the first time,
but iwonder now do i throw it away
or serve it
with hopes that no one will get sick?
Thins i forget,
and i have no recourse but to discard
sad it is.