As some of you know, my beloved cat Buffy past away recently. I wanted
to find a way to best memorialize her and at first thought of having her stuffed by a taxidermist. However, my dear friend Carol had a different suggestion; why not make a soup in her honor? I fell in love with the
idea instantly. I grabbed my shovel and headed straight to my garden
where I had buried Buffy. I preceded to dig her up, take her home, chop
her up and followed the following recipe. I hope you enjoy it as much as
I did. Of course, you'll have to find your own cat.


BEER ROASTED CAT (DO NOT USE BEER)

1 cat cut into roast
1 can of Campbell's Cream of Mushroom soup
1 cube of beef bouillon
1 clove of garlic
1 Fine Irish Stout, a lot like a popular dark Irish Beer®, but NOT that
brand at their lawyers' request. They allege this article, educating
others in the legal eating habits of over 100 million people world-wide,
and specifically in rising East Asian markets, is "highly offensive."

Cover and soak cat roast in salt water for 24 hours. Drain water and
then cover and soak in beer for 6 hours. Drain and place in crock pot
with your cans of soup. Add a clove of garlic, and a cube of beef
bouillon. If you start to slow cook your cat in the morning with your
George Foreman Cooker (or it's ilk), you'll have finely cooked feline in
time for supper.

If a slow cooker is not available, a cat can be baked at 350 degrees for
2-3 hours in a conventional oven and still come out pretty good. Beer
Roasted Cat is fantastic served with mashed potatoes, collard greens,
and fresh, homemade egg rolls. When planning a full meal just remember-
cat is a course best served hot!

Skinned CatCat may not be the most glamorous, or tastiest of game meats,
but with a little thought and preparation, Baked Cat can make the belly
of the persnicketiest diner glow with home baked goodness.

--- SoupGate-Win32 v1.05
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