Glop

Glop
(Jim would call this a free verse poem)
Every family has a recipe for one.
It’s only requirements are that it should be cheap, fast, flexible and able to be made by a confident teen so parents could go out without the children and know that they have been fed dinner.
DuCharme glop has orgins in a gifted class my brothers attended back in the days before it was common knowledge that “every child” is gifted.
It was made in an “Electric Frying Pan” (it is possible to still buy these, I’ve seen them at Kmart by Farberware).
One pound of ground beef (before we had a choice of percentage of fat content).
Cooked noodles, what you had, what was on sale, macaroni, shells, bow tie pasta if you’re feeling fancy.
Frozen vegetables like peas, corn, green beans, almost never ever mixed.
Tomato sauce or Cream of Mushroom soup.
You’ll know it’s done when it looks like glop.
Serve with parmesan cheese if you are feeling adventurous (must be the sawdust dry version that comes in a green shaker can)
This is glop.
It’s not gourmet or even “comfort food chic”. It’s glop.
If I have had a horrible day, cranky and snarling at the world, a bowl of glop, served in a bowl and eaten a spoon would take the edge off. Throw a class of red wine and a myriad of problems could be solved.