Not Fer Vegetarians

Today I am already preparin' short ribs. Mmmmmm! Smack! They smell delicious. Here's what my preparations have been up 'til the nonce. I took out my big supper plate. It's my supper plate fer it has a likeness of me, Ray face up in the middle of it. There I am a grinnin' up at me. Then I took the flour out and obscured my visage my puttin' flour on the plate. Then I sprinkled both salt and pepper on top of the flour. Then I took them short ribs, one by one, all of em, and rolled em on the plate and where the flour wouldn't roll on, I picked it up and rubbed it on until ever' last one of them shortribs was properly floured and spiced. Then I braised all them short ribs in a great big kettle well nigh the size of Cerridwen's kettle. Then I popped that big kettle in the oven set at 300 degrees. But then I pulled er out agin fer I had fergot the water and diced tomatoes. So I added those items and now its in the oven, simmerin'.

Here in a while I'm fixin' to fetch the kettle forth and haul it out to the pasture where it can cool off. Then once it's cooled off, I shall skim off a good deal of the fat, fer those short ribs were mitey fat, and leave that fat out somewhere the little wonders, like maybe the potential shrews, can find it.

While the kettle is out coolin' off, I am gonna cut up some carrots and taters and and onions and smack some garlics skinless and when the kettle reappears I'm gonna toss all those in and cook em fer a while til their tender. Mmmmmmmm. Mmmmmmm. Delicious!