Lizard Lasagna

It's a special treat of mine.

A hostess who longs to share

the delicacies of this beautiful

state of Florida.

Some like to share the key of lime

in the form of pie.

Some like to take friends

to coastal places to dine.

Some like to see the sunrise

and the west coastal sunset,

pluck shells whose spaces hold

magical gastropods 

with googly eyes and trunks

shaped like that of an elephant.

But not I.

I prefer to treat my guests

to the spectacular dish

of the most exquisite kind.

A protein so unique

it makes the dish disappear

faster than the seared, grilled 

and seasoned kind.

First, you start off with 

a good number of lizards.

They're quite abundant here

you see...

Then you get the oil just right

and cook those lizards 

to a golden brown crispie...

On top of al dente noodle bed

you layer them just so,

covering them with sauce

and slices of provolone. 

And the strings 

that pulled so long 

with each forkful 

were the juicy chewy tails

that had melted like cheese.

Then to top it off right,

another bed of noodles 

like a soft blanket at night.

A layer of cheddar gives it more flavor

and then the adobo floats on

like snow.

Baked for 30 minutes at 350 degree's,

the dish comes out muy perfecto -

a mouth watering cuisine.

The protein crumbles just so

and tastes just like sausage -

yet better than any sausage we know.

So when you come to visit me

here in this beautiful exotic place,

I will be sure to treat all my guests

to this ex-peri-ah-n-ce

everyone must have.

Lizard lasagna.

Especially nephews!

Even aunts and uncles

or a niece or two.