Thursday, June 14, 2007

There's a critter under my sink

Program note: Hey folks - the "write your own" story thing is still ongoing. Donald Trump has just shown up, which turns the story right on its figurative ear, and I love it. Check it out and let's keep writing!


If any of y'all listen to the Bob and Tom show, you're familiar with Mr. Obvious. One of the best bits (in my opinion) is when a dude calls up Mr. Obvious to find out how to get rid of the critter under his sink that eats up the leftover food they put down the drain.

He describes the horrific noises it makes when the flip the switch on the wall and eats the food....a kind of "rawrawrawr" noise......

And that is what my intestines are doing right now.

I have no idea what set off this digestive symphony, but whatever it is, it turned the volume up to 11 and got ringers to sit in. Holy cow! It's amazing. I'm laughing at the sounds my body is making - it's like the small intestine is having an argument with itself. Yes, my insides are making comcially exaggerated noises, and I'm laughing at them.

It doesn't take much to amuse me, this much is clear.


Maybe it's the meatloaf I had last night for dinner that's doing it. Mmmmmmm, meatloaf. This time, Italian style! Aste Spumante and abondanza, y'all, it was some kinda good. You know, I do believe that the sounds being generated in my personal southern hemisphere are yelps and gurgles of appreciation; the high spirits of a gastrointestinal tract that really really loves meatloafy goodness.

So, here's the recipe, in case you want to find out for yourself if your innards are as appreciative as mine seem to be:

Italian-style Meatloafy Goodness

2 pounds ground beef (can be the cheap kind - I find it makes as better ISMG)
2 eggs
1 14.5 ounce can of diced tomaters with greeen pepper and onion (DelMonte makes it)
2/3 cup Italian-style breadcrumbs
1/2 tsp garlic powder
1 cup shredded cheese

Drain the juice from the can of tomaters into a baking pan

Mix the drained tomatoes/meat/eggs/breadcrumbs/garlic powder together in a nice big bowl, adding more breadcrumbs if the mixture is too slippery. You want it to be "formable."

Put half the mix in the baking pan and form it into a nice oblongy shape. Sprinkle your meatloaf base with most of the cheese, layer the remainder of the mix on top. Seal up the sides by pressing the layers together around the edges. Sprinkle with remaining cheese.

Bake at 375 for an hour. Let set for 15 minutes or so before removing from baking dish.

Slice 'er up and eat, then wait for the alimentary symphony to begin.


Extra spcial bonus points about the meatloaf are as folows: It makes the whole house smell good while it's cooking, tastes better the next day, is a great sammich filler, provides amusing bodily noisemaking experiences, and freezes well. What's not to like? Nothing, that's what.

And with that, I'm out. Have a great day y'all.

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