While imbibing a few post work beverages, Uncle Willy instructed us on the fine art of constructing his contribution to the Sammich Arts: The Corn Hog.
-Take a nice pork tenderloin, cut one inch slices. Bread, and deep fry.
-Make yourself some nice fresh cornbread.
-Take a nice chunk of cornbread slice in half.
-Spread a nice layer of mayo on that corn bread, then slap some nice thick slices of tomato on that.
-Slap that pork on that sammich, crack a nice cold beer, and that's dinner folks.
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