Did I ever wish you guys a Happy October? No? Well, Happy October!

It's my favorite month–and this week, I'm on the rag. That means I've started my period.

Here's a fun fact, the term "on the rag" originated during like, the 19th century. Women used rags to soak up the period blood back then. Trippy.

Anyway, there are two things that I'm caring about right now–and that's getting head/finger-fucking (okay, so technically there are three), and eating a lot of good food.

Since I've already discussed period sex, and how lame it is that not many people *seem* to be into it. I'm going to tell you guys about a really yummy Dominican soup (hehe).

(By the way, I emphasized the word *seem* back there because honestly, you never can tell just how kinky a person is right off the bat. Like, your next door neighbor–who seems pretty regular–could be humping blow-up toys on their time off. Heck, I've done it).

So, I wanted to give you guys the recipe, but I tried to write one out that'd be easy to follow & it was too hard. For this reason I'm just gonna give you all of my steps, for the fun of it. KEEP READING, THERE ARE GIFS! Fair warning though, this soup isn't vegan. Sorrry.

My experienced chefs out there may be able to follow this recipe.

If you don't know how to cook you can still try your hand at it–I've tried to make it as simple as possible.

If you aren't up for it, but you really want this soup-because now you've got Sancocho Fever-share the article with someone that likes you.

Or, you can just keep reading for the heck of it. Like I said, I wrote it for fun.

Alright, let's get in to it–Last week I told you guys that it's Sancocho season, and so that's the soup I'm going to tell you about.

First off, here's what it looks like:

Good right? I know.

I fucking loove soup so much; and Sancocho is the perfect kind. It can have everything in it. And although I'm sure it can be made vegan, that would ruin the whole point, so please don't–and if you do, please don't tell me about it.

Anyway, you can google a Sancocho recipe, and it's gonna tell you that you need a bunch of meats and vegetables and stuff that you might not have. But the way my family does it is: we use what we've got.

Furthermore, the *real* way to make Sancocho can be pretty involved, and since time is mula, I'm gonna give you the somewhat easy version (It's still gonna take some effort and time, though–so if you're gonna, make this on the weekend, or your day off).

Ready?

Okay, STEP ONE; gather your meats.

These kind work best, and you can pick one or use them all: try beef, pork, goat, and/or, chicken.

You want starchy vegetables like potatoes (Yucca & plantain too if you've got 'em).

And other veggies (carrots & ears of corn work awesome).

The amount of each depends on how much you want in your soup. Remember there has to be room for water.

Plus some stock (or broth), lime juice, orange juice, and tomato paste (Sofrito is the name of the traditional tomato paste used–just for your fyi–but if you don't have it, regular tomato paste is okay–once I even used spaghetti sauce).

Then, you want spices like: salt & pepper, garlic, onion powder, cilantro, and some of the green flaky stuff (like oregano, or parsley- my best friend calls it "that piff," lol–or both, if you have 'em).

You got the stuff?

Okay, good.

SECOND STEP is: cut your meat up in to pieces. If you've got beef (pork, goat, or the like) make medium chunks; I use the chicken drumsticks & thighs.

*By the by, the dope thing about soups is that you can use scraps to make them. So if you've got leftover meats that you've already cooked, use those (If so, skip to step 4)*

If you're cooking from scratch, and you're not in hurry to have this, let your meats/poultry chill in the fridge with some lime, o.j & the spices over night- 'cus then they'll be even more flavorful when you cook 'em up.

If you're souper hungry though, and want it asap, then let them marinate for about 30 minutes. Watch an episode of your favorite show, on the Netflix.

Then get back to the kitchen.

THIRD STEP: If you're using raw meat, cook however many types of meats that you're using separately, in a pan with oil, for about 15 minutes each. Save the marinade! What we're doing now is called "browning" them. You want to brown all of the meats you're using, EXCEPT the chicken.

STEP 4: If you've got ears of corn, break them in to three pieces.

Put all of that stuff in the pot together (raw chicken included) with just enough water to cover them. Put a lid on the pot and let that bad boy boil.

NUMBER 5: While you're waiting for that to happen, cut the rest of your veggies up (Slice the carrots, and the potatoes, stuff like that). And add 'em to the pot- which should be boiling by this time.

Now here's the part I'm gonna call "to taste", STEP NUMERO SIX, because the amount of these ingredients you'll add depends on how big your pot is, as well as, your flavor preference.

So you want to add your stock/broth; Some of the leftover marinade; and that Sofrito/tomato paste (or spaghetti sauce, if you're thrifty)

Then, add some more water too- I use enough for the ingredients to sit without being covered. This will give you a thick Sancocho, with a stew like consistency (Stew is soup! Don't be fooled by the media!). But you can use more if you prefer. In which case, add enough water to cover the ingredients.

*Either way you may need to add a little water depending on cooking time to maintain the consistency you want, so keep an eye on it*

Make sure the stove is set to medium-high and let it cook until the potatoes (And/or other starchy vegetables) are fork-tender–that means you can stick a fork in it–then it's done! Sweet!

Now, the fun part: Make yourself a big bowl.

I like to add salsa verde (that's the green hot sauce. the good hot sauce) and more lime juice to mine. Then I eat it. Then I go back for seconds, and also thirds.

And that's all I have to say about that.

If you're gonna try & follow this recipe: Good luck!

If not, I hope you at least get to have some soon because it's Sancocho Season!

Much Peace & Love,

Stay cozy, and I'll Ttyl8r- Kip