Short #5: Cooking for my Son

ASPIC is made from the gelatin-rich stock of beef tidal bones, fetlock and metacarpal joints, honeycomb and scalded tripes, and is enriched with carrots, parsnip, white onion, garlic, mini-chili, nectarine, celery, and spiced up with bay leaves, cloves, nutmeg, celery seeds, salt, peppercorns and allspice. Before refrigerating into jello, the stock is mixed with canned green peas, precooked carrots, fresh chives and parsley, seared shrimp, sea mushrooms, and boiled eggs. Can be served with homemade tawa pitas or stone-baked buttermilk naans. One of my authored poems follows, as usual.