Pandemic Out break of "human flu" on the Farm – eat more vegetable soup
New Flash: A deadly out break of "Human Flu" is now spreading through out the world and all animals have now been quarantined into their barns and pens. Spokesperson for FARMS (Friendly Animals Responsible Mentors Syndicate), Shrek the sheep issued the following press statement "Humane flu is a respiratory disease of Humans caused by type A influenza viruses that causes regular outbreaks in Humans. This outbreak is also affecting Farm Animals. The current spread of the disease in farms and some parts of the world have put health officials on alert. Here are some symptoms associated with Human Flu, and ways you can prevent it. First, we recommend frequent hoof and paw washing and trying to stay in good general health. They recommend getting plenty of sleep, staying physically active, managing stress, drinking fluids, and eating healthy foods such as vegetable soup. All farm animals are advised to avoid touching humans and pens that may be contaminated with the flu virus"
" it is important that we keep the mad cows separate from the bird flu victims who are still recovering. There is a rumour that Scratchy Cat Flu and Noisy Dog flu will be the next victims of serious outbreaks for diseases in the next 24 months so we urge all farm animals to be looking for any symptoms of cats that scratch and dogs that bark, and to ensure that they are also quarantined until farm officials are able to substantiate these rumours. I urge all farm animals to go about there daily duties, drink lots of Vegetable soup but be vigilant for any human approaching your farm as they may be carriers of the deadly Human Flu"
Recipe for Vegetable soup
1 tablespoon vegetable oil
1 onion, peeled and chopped
2 carrots, chopped
2 small kumara, chopped
2 potatoes, chopped
3 sticks celery, chopped
1 1/2 cups pumpkin, peeled and chopped
6 cups vegetable stock, or one packet vegetable soup mix with 6 cups water
Heat the oil in a saucepan. Cook the onion and carrot for 3 to 4 minutes. Add the remaining vegetables and cook for 4 to 5 minutes. Add the stock and simmer gently for 15 minutes or until the vegetables are tender. Puree with stick blender, mash with potato masher, or blend in food processor but make sure the you keep the texture. To be eaten with a grain of salt