pop overs

So I can make a mutherfuckin popover. I mean it. We're talking flakey buttery hollow pastries... boo ya...

So I wonder a few things about this. First is why the fuck do they call it a popover when the whole goal is for them not to pop at all. If it pops you're fuckin' done. I mean it, if you hear the sound pop it ain't a popover anymore... it's a pop under. Or a popped over... no idea. but no poppin.

Second why do I cook so much? I guess because I can. I mean I made a freakin' prime rib this weekend. That was pretty easy but honestly if I hadn't checked my numbers at the end it would have ... well in the language of popovers... my roast would have popped and I'm not talking about that little white thing that comes flying out of the turkey as if you threw a rod in 67 dodge dart... you don't want to be on the receiving end of one of those fuckers...

third... will Martha Stewart make popovers in jail? I doubt it. They will likely only give her a dutch oven a bag of match lite and a pair of tin snips... no wait thats a crazy failed reality show i heard about called "solve it with METAL"... but I digress

I mean this woman is going to do time... she saved 50K or so by breaking the law (according to the jury that convicted her) and now she's going up the river... and I can make a perfect popover... some thing wrong with the world... wrong...

wait a sec... if that whole Microsoft thing doesn't work out... maybe I have a new career ahead of me... I hear Martha Stewart International Inc. (or whatever the fuck it's called) is hiring...