Today we'll be cooking with Zinfandel wine.
The choicest of grapes that were picked from the vine.
With scent of a flower and berries within.
Here's the ingredients you'll need to begin.
A half stick of butter, add milk as you please,
with a box of your best macaroni and cheese.
First uncork the bottle and let it breathe air,
and keep within reach for the feast we'll prepare.
Then pour a tall glass of the vintage you wish,
then chug it straight down before starting the dish.
Pour four cups of water, a teaspoon of oil
into a pot that you'll bring to a boil.
While patiently waiting, scant minutes will pass,
so now's a good time to refill your glass.
Take another big swig and toss in some salt.
If your glass is half empty then that's your own fault.
It's time for the pasta to go in the pan.
Make sure that your drink's in the alternate hand.
And then set the timer for food in the pot,
'cause four glasses later, there's chance you forgot.
So don't overcook or you'll hate the results.
Your wife will start yelling demeaning insults.
"Will you pipe it down? I'm live on the air!
You won't ever eat it so why do you care?"
The final steps taken, just mix all the crap.
My wine bottle's empty, let's call it a wrap.
It's a far cry from lamb chops, but now that it's done,
I thank you for watching, I hope it's been fun.
So tune in tomorrow to watch once again.
Cuisine at its finest, we'll be cooking with gin.
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