For a moist fowl one must always remember to take tender care,
first one must obtain a bird of ample size,
and take measure of sweet honey in a farthing,
and the pungent juice of two limes,
find the fragrant leaves of rose of mary,
and crush them delicately.

Now the chicken must be broken,
so pay attention,
you must smite them, and hew them to gobbets,
so they will fit in the mouths of babes.

Slather the morsels in nectar of honey,
and lay them gently in a dish of glass,
shower them with tart lime juice,
and dapple with redolent rosemary.

Now cover as to protect them,
and under a heat of three and fifty,
roast the fowl till tender and golden of hue,
serve them with roots and vine fruits,
and wines of red to bring the blush to your cheeks.

Devour them kindly and leave none on the plate,
for surely your company shall ne’er go hungry,
when you serve them a bird moist fowl.

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Ok didn't know where else to put this, it is a poem but it is also a recipe my father came up with. I wanted to share it because one I love this and fun writing it and two, because it is very yummy!

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Also got my stock account set up, there is not much on it yet. Just a few pics, but as soon as I get my camera, which should be next week, I shall get some good stock up.



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Check this guy out, he has some lovely manips.



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