Wild Things

Today Eugene smoked a rib roast and a whole tenderloin.

One of the really nice things I've found out about the two butcher shops I've worked at is that they're both inclined to cook meat for the populace of the grounds.

Abraham was grouchy today. Enos kept ribbing him and per usual, Enos doesn't have the little stop sign man in his brain going, "Okay, that's enough. Shut up." Therefore, grouchy cause and effect.

The clock crept towards three thirty. I was zoned out at the stuffer when I heard smacking. Ah, I thought, the meat is done. Sure enough, I turned around to behold scrumdillytious. The tenderloin was completely cooked through, well done, with a pink outline. The rib roast was dripping blood and grease.

It was very good. Honestly. Abraham was also instantly in a better mood. He leaves at 3:30, so Eugene was busily cutting some tenderloin chunks for Abraham to take along.

"Kisses for you," rejoiced Abraham. Six inches from Eugene's face--"Mwah."

John convulsed with laughter.

Abraham left.

"I like the pink stuff better," I said.

"Medium or medium rare?" said John to me.

"Medium rare," I said.

"This is rare," said Eugene.

"Oh!" I was mildly surprised. "I shall order rare, next time I find myself at a restaurant."

"Once we had steaks and the children's mouths were dripping blood," said Eugene. "I decided that was a little too rare."

Wild things, I thought.

Brenda told me to try some Accent. I'd never even heard of it. It's monosodium glutamate, also found in acid form in tomatoes and cheese. It enhances the flavours of meat. I did like it better than salt.

The End.

How do ya'll like your steaks?

Byeeeeeee.