Trump
Stew
Choose
nice fresh medium-sized fleshy trumps either
from
the market or fresh from the garden if grown with plenty
of
fertilizer. Peel carefully removing all the thin orange-tinged outer
skin.
Place
trumps in a medium-to-large saucepan and cover
with
water. Heat to boiling and cook until tender and semi-soft.
This
may take an extended amount of time as they tend to often be
aloof
and self-absorbed rather than permeable.
Drain
the liquid and save for later use. Draw and quarter the trumps into
bite-sized
cubes and add to the stewpot along with selected non-white meats,
onion,
and garlic. Some like to add a bit of Mexican hot sauce to bring out
the
flavor. Sprinkle generously with coarse sea salt and fresh-ground
pepper.
Depending
on individual taste you may add a few black or white pepper corns.
Cook
over an open fire for three to seven days stirring as needed. Stay
upwind.
While
stewing, pick a spot some distance from the fire and dig a pit at
least twelve to
sixteen
inches deep and as large as a fat-headed flamboyant toupee. When the
stew is
almost
finished cooking carefully remove it from the fire and without
allowing it to
cool
pour into the prepared hole. Cover with the excavated dirt. Piss on
it if you like.
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