Gouche

A savory meal which is created by chiseling a frozen pot pie into chunks and then heating it in a pot on the stove.

Best if a portion is eaten directly from the pot and the rest is left (lidless) overnight to form a slight crust.

Once the crust has formed, it may be picked off with a raspoon. (A raspoon is a spoon with sharpened edges.) After picking off the crust, the raspoon should be disposed of along with the crust.

The savory gouche must be consumed momentarily before a second crust forms.

I would like some of your savory gouche.

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