A recipe.

A recipe.

A couple of jerkwads have pulled me aside recently and in no uncertain terms made it known to me that they were not pleased about the lack of updates. Every time that happens I kind of want to pull out my big ol’ cauldron and boil me up a pot of Jerkwad Stew. In fact…

Recipe for Jerkwad Stew

Ingredients:

• 1 jerkwad, freshly skinned
• 3 tablespoons butter, margarine, or murloc lard
• 1/2 teaspoon salt
• 1 flask of big mojo
  
• 1 large onion
• 4 cloves, minced
• 12 whole black peppercorns
• 1 teaspoon chopped parsley
• 1/2 teaspoon thyme
• 1 bay leaf
• 1/4 cup lime juice
• 2 1/2 cups junglevine wine
• 1 1/4 cup beef stock
• 2/3 cup flour

Peel and chop the onion and mix with minced cloves. Using a cheesecloth pouch, tie together the peppercorns, parsley, thyme and bayleaf. Stoke oven fire until approx. 350°. Using a SHARP knife (at least 38.6 dps) cut the jerkwad into thin, bite-sized strips and season with salt and pepper. Sauté jerkwad in butter until brown all the way through*. Place in a 3-quart casserole dish. Add the onion, cheesecloth pouch and lemon juice. Stir in beef stock, mojo and wine. Cover dish and back for 90 minutes. Ten minutes before finishing, remove the cheesecloth bag. Add a small amount of flour to the juices to thicken into a fine gravy. Serves five.

* Warning: consuming raw or undercooked night elf may result in illness.

But for real, I can’t be sitting here blogging all the time, because then I’d never get any adventuring done. And I can’t go out and adventure all the time either, because then I wouldn’t have any time for blogging.

Besides, it’s not like your feeble minds could understand a lot of what I’d have to relate, anyway. When you’re life is as awesome as mine, sometimes you have to hold back just a little, right?