The Utopia Parkway Diner
Have a seat. Did you need a menu? Here you go. Oh, the
bathroom? It's down the hall and to the left.
The Sppackle Daquiri
Like many recipes doomed...er...destined, that is, to be classics, this one
started off as a mistake, a culinary misstep turned to our advantage. Simply
put, we left a couple of bottles of Sppackle in the freezer too long
(knowing that they wouldn't cool off any faster, but still hoping they
might, and then promptly forgetting about them) and they magically became
the fruity beverages of which any self-respecting paradise is made.
Ingredients:
Put Sppackle in freezer. Leave for...awhile. Hey, man, this
is our *vacation* - it's not like we had time to work this out to a
science...you gotta get a feelin' about the Sppackle, that's all. Tune
into it. Keep your eye on it, because you don't want that collectible
glass bottle to explode, but don't keep your eye *directly* on it,
because then it'll freeze to the metal lid, and, trust us, that's
messy. H'okay!! On with the show.
You want to let the liquid
freeze to a harder form than the actual daquiri will eventually take -
but not solid. Then remove and place in refrigerator. Periodically
"test the Sppackles," so to speak, by prodding lovingly with a knife
or other appropriate utensil [this category does *not* include
ramen. -ed.], breaking up any icey center, until the bottle is filled
with slushy, fruity, artificial goodness.
Pour slushy Sppackle
into obscenely large and stupid coctail glass. Add Bacardi's (a good
rule of thumb is "keep pouring until the rum starts to change the
color of the mixer.") Add (optional) [*not*-optional. -ed.] paper
umbrella. Put on Elvis. Kill woman. Kick 'er back.
The good folks at Utopia Parkway
feel a little guilty that our only class is a special summer program
in Looking Hip While Drinking Large Fruity Drinks, while many and
sundry of our readership find themselves suddenly in a cramped
collegiate closet they call home once more. So we thought we'd offer
up a few suggestions to brighten up your days, your nights, and to
stay the tide of crushed creativity created by your institution of
choice. Thus, we present Some suggestions as to
the many utilities of the ordinary economy household noodle product,
RAMEN.
Ramen, with required
materials.
- Use it dry as a topping for salads, tacos and
sundaes!
- Pull out your favorite sandwich fixings, place
between two uncooked ramen biscuits, and bite into a *real* manwich!
- Broken into pieces, ramen makes an excellent breakfast cereal!
- Pour cooked ramen into cake pans or jello molds for a birthday cake
they'll *never* forget! (just add powder to vanilla frosting for that
extra oomph!)
- Substitute syrup! And how about *Belgian* ramen?
- Crumble into your birdfeeder the next time the birdies "just sound a
little down" - you'll be amazed at the reaction!
Ramen Sundae.
(and so begins the slippery slide into ambiguous
intent)
The fragility of cooked ramen is only an illusion -
knitting, macrime, needlepoint, crochet work are all possible with a
little bit of patience and a gentle touch. We have a family afghan
made entirely of ramen that's been hanging in the hallway for
*decades*. And what an original heirloom!
Create jewelry for
the whole family! (liberal varnishing is kosher)
Tanned ramen
canned be fashioned into belts, bags and sandles!
Replaces
climbing rope, floatation devices and the securing framework of most
major buildings - in a flash, and at a fraction of the cost! (Braid
ramen for additional safety.)
Did somebody say "Original
Dress for the Oscars"?
Ramen
cake.
Available at a
supermarket near you. For about 7-for-a-buck, if you're lucky.
Haven't had enough? Can't wait for seconds?
Check out our suggestions for further reading
. Also, in yet another food-related, yet not totally food-like
note, we suggest you check out what those wacky folks at Rice have been doing with
Twinkies.