Emeril'S Cajun Water - cooking recipe

Ingredients

1 quart water
1 teaspoon salt
1/2 teaspoon black pepper
1 pinch Emeril's Original Essence (BAM!)
1 lemon (optional)
1 pinch ground cinnamon (optional)
30 -40 cloves garlic (optional)
1 ham hock (optional)
1 teaspoon heavy cream (optional)

Preparation

Place water in saucepan- very simple; this ain't rocket science, folks.
Use your knob to heat the water on low (turn the heat up if you don't have 2 hours to spend, but-2 hours is really a food of love thing; drinking 2 beers ought to do it).
(I said to myself: self!) relax and get one of those cold frozen things- it will make you happy, happy, happy.
Don't jack the fire up to high unless you are on good terms with the fire department (but if you do start a fire- don't run out as fast as you can to remodel your house- stick around!).
That's what those lines are on there for.
Heat to a boil- oh yeah babe (really hot!).
Season with salt, pepper, and Essence (BAM!).
Fork a lemon if it turns you on.
Add a pinch of cinnaminnamom to kick it up a notch.
You could put in 30-40 cloves of garlic, or a ham hock, because pork fat rules!
Add a teaspoon of heavy cream if it thrills you, because somebody has to keep the Dairy Farmers of America in business.
And there you have it- use water where called for in Cajun recipes.