Garmonbozia

Pain
Sorrow

Prepare to your liking.

Note: If these are unavailable in your area, creamed corn is a sufficient substitute.
http://firewokwithme.blogspot.com/2010/04/creamed-corn.html

Bacon, super crispy, almost burned, cremated

Bacon

Place bacon on greased skillet.
Cook until super crispy, almost burned, cremated.

Eggs Over Hard

Eggs

Crack eggs into a pan over medium-high heat.
Cook until set on the bottom, then flip.
Cook the other side until yolk is firm.

Grapefruit Juice, freshly squeezed

Grapefruit

Cut grapefruit in half.
Juice in a juicer.

Creamed Corn

1/2 large onion, finely chopped
2 tablespoon butter
8 ears corn, husks and silk removed
1 teaspoon sugar
1/8 teaspoon nutmeg
1/2 cup heavy cream
Coarse salt and freshly ground pepper

In a large saucepan, melt 1 Tbsp of the butter on medium heat. Add the chopped onions and cook 2 to 3 minutes until translucent.
While the onion is cooking, remove the kernels from the corn. Stand a corn cob vertically over a large, shallow pan (like a roasting pan). Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob. Use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp.
Add the corn to the onions and butter in the saucepan. Add 2/3 a cup of water and the remaining 1 tablespoon of butter. Bring to a simmer, reduce heat and cover. Cook for 10-15 minutes until the corn is tender.
Add the sugar, nutmeg, and cream to the corn. Cook, uncovered, for 5-6 minutes, stirring occasionally. Add salt and pepper to taste.

Coffee, with cream and sugar

Coffee
Water
Cream
Sugar

Follow directions as indicated on coffee maker.
Add cream and sugar to your liking.

Baguettes with Brie and Butter

Butter, to your liking
Slices of brie
1 baguette

Slice baguette lengthwise. Add butter and cheese. Enjoy.

Coffee, with fish

Coffee
Water
Fish

Follow directions as indicated on coffee maker.
Add fish.

Notes: Percolator recommended.

Coffee, black as midnight on a moonless night

Coffee, ground
Water

Follow directions as indicted on coffee maker.

Cherry Pie

1 cup sugar
⅓ cup flour
2 cans red tart cherries, drained, reserving juice
1 tablespoon butter
Pastry for double-crust 9-inch pie Directions

Preheat oven to 425°F.
In a saucepan, combine sugar and flour.
Blend in 1 cup reserved cherry juice. Bring to a boil, stirring often. Reduce heat and simmer for 5 minutes, until thickened.
Remove from heat and add butter. Cover and refrigerate.
Roll out half of pastry and line a 9” pie pan.
Roll out other half of pastry into an 11” circle – cut into eight ½” strips.
Pour cooled cherry filling into pastry-lined pie pan – lay pastry strips horizontally and then vertically across the top of the pie. Crimp edges with forefinger of one hand pressed into thumb of the other hand, to seal edges.
Bake 30–35 minutes until crust is brown and filling is bubbling.