Recipes

Dill Pickle Potato Soup

1.In a large heavy-bottomed saucepan or soup pot heat 2 tablespoon of oil over medium-low heat. Saute onion with a dash of salt and pepper until translucent, stirring often. Add garlic and saute until fragrant.
2.Stir in the broth, pickle juice, potatoes, carrots, pickles and dill. Season lightly to taste with salt and pepper.
3.Simmer 20 - 25 minutes until potatoes are fork tender. Remove 1 cup of the soup and puree with a stick blender or in a stand blender and return back to the soup pot. Turn heat down to low.
4.Stir in sour cream and Swiss cheese, keep stirring until cheese melts.
Serve garnished with chopped pickles and a sprinkle of cheese.

Napalm

1.Fill a large container about half-way with gasoline (diesel works best).
2.Break a Styrofoam plate into small pieces.
3.Add the pieces to the gasoline mixture and stir.
The gasoline will dissolve the Styrofoam into a jelly-like substance.

4.Pour out the extra gasoline leaving the white, jelly-like substance.