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Original
Writings |
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The
Night Guy - A Series
Part 3 - A Goliard Shows Himself
 After
quickly slurping in the overflow, Hugo shrugged his overcoats
more comfortably around him and leaned his elbows on the bar
with both hands clutching the neck of the wine bottle like it
was microphone and he was Joe Cocker about to rasp out a tune.
Instead of singing anything, however, he turned on me with a
reptilian intensity and whispered his longest offering
of the night.
"Although the shroud of fatigue is
washing in
We've supped together and you've been a friend
It warms my heart to meet a younger man
with more on his mind then his car or tan
Though you may covet both for all I know
with your sincerity for not but show
You've closed your mouth and used your ears
And with my instincts honed by eight hundred years
Of stumbling around this rotting earth
Watching money grubbing, greed, and dearth
I'd say, my son without another word
Yank up your stakes
And become a Goliard."
"What the Hell is a goliard?"
Wally wanted to know, coming in just to catch the last few
lines. "I think Nate here has enough problems without
embarking on a new profession. I'm done cleaning up and thanks
for all the help by the way. Now, however, it is time to get
serious. Let's start with some dice? I'll be able to
concentrate now that those aqua punks are out of here."
I was staring at Hugo, wanting to
understand the words that seemed so heartfelt and ask what a
goliard was but the oration seemed to have taxed his resources
to the point where he slumped forward, put his chin on the bar
and stared into the bottle with vacant eyes. I was hoping to
prod him out of his haze and get him to explain but before I
knew it, I found myself caught up in the usual badinage with
Wally.
What the Hey maybe I'll take a gander at
the the rest of this
story
I've got
nothing better to do
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Recipe |
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Piolline's Carrot Mushroom Loaf
More
info on the Piolline...
Ingredients
2 cup minced onion
1 tbs butter
1 lb mushrooms, chopped
1 ½ tsp salt
1 tsp basil
1 tsp thyme
1 tsp dill
3 to 4 medium cloves garlic, minced
1 ½ lbs carrots, grated (about 6 cup)
2 cup superb bread crumbs
1 cup (packed) grated cheddar cheese
2 eggs, beaten
Black pepper, to taste
Preparation
Lightly oil a 9x13 backing pan. Preheat oven to 350°. In a
large skillet, sauté onions in butter over medium heat for
about 5 minutes. Add mushrooms, salt, herbs and garlic and
continue to sauté for about 10 more minutes. In a large bowl,
combine carrots, bread crumbs, cheese, eggs and pepper. Add
the sautéed mixture and mix well. Spread into the prepared
pan and sprinkle with your choice of toppings (dill, cheese,
bread crumbs, sesame seeds). Cover the pan with foil. Bake for
30 minutes covered, then uncover and back 15 minutes more.
Serve hot or warm with generous availability of Beano or another
deflatulator.
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Jack
Ooze Itis
Imagine two single and lecherous pathogens.
Microscopic, but capable little guys,
meeting for the first time in a globule
of rheumy residue, having abandoned a
parasite ship for the Jacuzzi spume. And
perhaps each is a hearty little bloke
hailing from a virulent strain
allowing for cheerful inebriation
in the very chemicals meant
for extermination.
In the churning waters and dizzying optics, our courting microbes
are as intoxicated and frolicsome as their former hosts and they too
begin to have salacious designs on one
another.
Embarrassed as they swirl about
in the public glare of the underwater lamp,
they long for a cavern or cranny,
private and dark, warm and safe, for to
bring their bacterial lust to fruition,
to amoebic bliss, to micro-orgasm.
Then imagine a soft white bottom
luminescent in the murky water.
An uninhabited virginal bottom.
Public
Jacuzzis. I swear.
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Dogs
we've known |
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Buh
Bye |
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the
Goliard 
a
repository
"I
guess that's why they call them STING rays!"