Happy Christmas, 'Spaw.

It being Christmas and all, I am moved to share a Fortunato family recipe from up home in Honeyville, Virginia, the little village that time forgot. Perhaps Karen could cook this up for you for a special holiday dinner. The possum has been extinct up home for many years, it being a regional delicacy, but this recipe has been handed down through my family in the oral tradition (education has only lately become popular). Karen can pm me with any questions. Enjoy!

Wild Possum Kabob

Ingredients:
1 Still breathing, corn-fed Possum
3 Ripe but firm tomatoes
1 Large white or yellow onion
1/2 pound large mushrooms
2 large green peppers
1 package meat marinade
1/2 cup soy sauce
12 skewers (sticks are okay in Arkansas)

Preparation:
The possum must be alive so that you can scare it, giving you the "wild" taste from all the adrenaline it produces. Itis best to hit it over the head with a large object in a humane manner. Boil the possum for 3 minutes to loosen the fur then skin and gut it.
De-limb (chop the little knubby legs off) the possum and cut the meat into 1/2 inch square chunks.
Marinate overnight in a mixture of meat marinade and soy sauce. Kentucky residents who have no fridge can use an ice chest and may use radiator coolant instead of soy sauce.
Thread the meat and veggies onto your skewer/stick in alternating sequences to distribute the delicious flavor evenly.
Cook over a barbecue, pit, 50 gallon drum or any other fire till you get the desired result. For added flavor, you can cook it over burning tires.
Servings: 6
Calories: 12,342
Carbs: Holly 4-barrel
Fat: If you eat this kind of crap, fat probably isn't your biggest concern.

Cheers, Fortunato