Moronic soup

Soup for dummies....soo good

- 3 lbs butternut squash (cut in half, rub inside with olive oil (de-pit first), salt and pepper, clove of garlic and piece of ginger under each side and put flat on bake sheet. Bake at ~400F until soft (30 - 40 minutes). When done, scoop up into food processor, puree with garlic and ginger. Need also 4 cups of hot chicken stock.....dump all toghether. Add 1 tsp curry powder (red or yellow), 1tsp of cumin and corriander each and if you have cardimam seeds 1/8 teaspoon. Heat, at the end add 2 tablespoons of whipping cream.

serve and enjoy.

beer chicken

Beer Butt Chicken

- Chicken (free range best)
- 4 equal parts of: sugar (brown), pepper (ground), salt, papika
- oilve oil
- Budweiser beer 1 can

Mix 4 parts in a large steel bowl (make sure bowl is dry). DRY chicken with paper towel and remove insides. Oil chicken with oilve oil well. Roll around in bowl to baste with mixture, insert and rub into every crevice. Open beer, drink 1/2 and cut off top of can. Put some of the mixture in the beer can. Put beer can up chickens ass and sit on the BBQ. Watch feet and wings not too burn. Low - Medium flame, 1.5 hours or until well done.

red peppers

Red pepper recipe:

-Red peppers (4)
-salt / pepper 1 teaspoon
-3-4 garlic cloves crushed
-oregano leaves (2-3)
-oilve oil - drench the peppers (~1/2 cup)


BBQ or Broil the peppers unil skin turns black. Put in a bowl and cover with seran wrap...let steam until soft. Peel off skin outside that falls off after steam, clean out inside, cut up into bite sized pieces. Add oil, very slight amount of viniger, garlic, salt and pepper. Done.