(not in sequential order) In the spiral netherworld of Clarke's cast iron pot, a ponce from Teet's Food Store in Ville Platte was cooked. I think it looks a little like the silhouette of Louisiana, but I might be projecting.
If you want to know about the 1970s, they tasted like Jell-O cake with Cool Whip. Is Jell-O made out of pigs? Probably. That is probably the least shocking thing that goes into Jell-O.
I did not eat all these maple bacon donuts from Tiger Deaux-Nuts.
I might have eaten all the pig tails from a different food store in Ville Platte, were it not for a Frenchman that showed up who was all, pig tails!
Here is the slicing of the ponce. Even the children in attendance agreed that pork stomach stuffed with more pork, cooked down in onions and bell peppers is delicous.
What else, besides eating pigs, is going on? There was a bomb threat at work today. I sang the Cramps' "Goo Goo Muck" at guitar class. I listened to a bunch of pensive music, but what's new? Here that is.
Sunday:
David Borden, Mother Mallard's Portable Masterpiece Co.
Monday:
The Scratch Orchestra & Cornelius Cardew, etc., Cardew: The Great Learning
Parker Quartet, G. Ligeti: String Quartets Nos. 1 and 2
What else? Writing. Boring. All of this but the Jell-O cake was for stories. The Jell-O cake was just for love. Just like the 1970s.
Hey Mr. Cook, that panse bouree looks good. We eat that for Thanksgiving, Christmas, etc and on days we feel like it. lol. About boudin, every store in VP, Mamou, etc. There's a store in Pine Prairie where they smoke the boudin. It tastes different. B&S in Ville Platte has BBQ boudin now. Several places have crawfish boudin but that's more common.
ReplyDeleteLook forward to book.
--Mike
Funny. I blogged about Jell-O today.
ReplyDeleteI think I'd stick with the donuts if I were you.