BOOGER SOUP AND CHEEZE

By Tim Colin
I have to tell you about a really unique restaurant located in Northern Michigan. This restaurant is known as the Booger Soup and Cheese Shop. It is owned by Eric Guenterhoffen III. Mr. Guenterhoffen is famous for his viking family oriented clothing stores located throughout the viking world. Now, Mr. Guenterhoffen is offering in his new restaurants his own families recipe for booger cheese soup. Booger cheese soup is of course the dish most commonly served in the nation of Swissboogerstan.

In Swissboogerstan, food products are chiefly derived from cattle. Of course, Mr. Guenterhoffen has given his restaurants Northern Michigan flair by insisting that all protein products used in his restaurants are from recycled animals found chiefly along local roadsides. Mr. Guenterhoffen insists that the main ingredient in his soup, boogers, tastes very much the same whether you use cow boogers or the boogers from deceased deer. Mr. Guenterhoofen says that deceased deer actually have slightly sweeter boogers than the boogers of their bovine counterparts. He also says that the snot used for the soup base is identical in tastes however; bovine snot tends to be a bit sudsier than the snot of our local white tail deer. The milk taken from dead deer carcasses tends to give the cheese a bit of a gamey flavor. This harkens back to the days when reindeer milk was the chief food element used by the natives of Swissboogerstan.

Now if booger soup is not your cup of tea, then perhaps you might just buy some Dead Deer Cheese TM. Dead Deer Cheese is a favorite in Northern Michigan during the winter time. A glass of red wine and some melting Dead Deer Cheese in the fondue maker makes for a romantic evening after a long day of skiing or snowmobiling.