Monthly Archives: May 2016

Democracy in the Balance! You Need to Vote in Bacon & Chocolate Party’s Primary

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Yes dear voter, the future is now. Support our republic. Support democracy with your vote. Vote in Bacon & Chocolate Party’s online primary. It’s open to everyone regardless of residence or citizenship. We are the world. We are democracy. We are change. We like Bacon. We like Chocolate. We like bees. We like naps. What more do you need? Vote!

Candidates are: Paul R. De Lancey for president, Candace C. Bowen for vice president.
Elmer Fudd for president, Bugs Bunny for vice president.

Click on the following link to vote.

Bacon & Chocolate Party’s Facebook primary. Now you can look totalitarianism in the eye and say, “I did my part to stop you.

Information on Bacon & Chocolate Party thoughts and goals.

 

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Categories: Bacon & Chocolate, humor, politics | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Spotlight on Keith Stewart, Author of “Bernadette Peters Hates Me”

Excerpt from Bernadette Peters Hates Me

 

Free Range BirdBernadettepetershatesmefinalcover

I am obsessed with food, and not in the way that immediately comes to mind when a fat man types those words. I am constantly reading labels and trying to find organic products on my quest to be a healthy person. My normal diet is mostly vegetarian, and I have even considered going vegan (ok, I have read about the vegan lifestyle). I am a member of a CSA—community supported agriculture—farm, which basically means I get large baskets of fresh, locally grown, organic fruit and vegetables each week without having to actually tend a farm.

Regardless of how much I support local farms, I still have to go the grocery store each week for a lot of my food, and even then, I still try to buy organic products. Living in the Appalachian Mountains in a rural Kentucky town seriously hinders this effort. You don’t find much locally grown baby bok choy in the produce aisle at the Sav-A-Lot or the Piggly Wiggly.

As a result, not only do I have to leave the local farms and mom-and-pop grocery stores behind, but I also have to shop at the giant mega-grocery stores. Don’t get me wrong, I love a good outing to Sam’s Club or Costco and buying huge bulk items, usually large pallets of dog food to feed our normal sized Dudley and the horse-who-thinks-he-is-a-dog, Duke. Plus, there is a certain comfort in knowing that I will have enough olive oil to supply my entire cul-de-sac or that I will not run out of toilet paper should my entire household get stricken with a nasty stomach virus.

My main concern about these high-ceilinged superstores can be boiled down into two words: trapped birds. I am deathly afraid of these trapped birds. You all have noticed them. They are always there, lurking. You are minding your own business, trying to decide on which flavor of Hamburger Helper to buy when suddenly it does a fly by. You know the stupid bird is scared to death. He probably just flew into the Walmart supercenter to grab one of those bird-seed concoctions molded into the shape of a bell for dinner when he lost his bearings. He can’t find his way out of the store, and he is now in panic mode. The saying “bird brain” was invented for a reason: they have small ones, and they don’t use what they have that well.

Why be scared of such a tiny bird? Why be so bitter towards a poor, struggling animal? Perhaps I am overreacting, you say? I beg to differ. A couple of years ago, I was accosted by an angry, terrified bird in a Kroger MegaGrand Store. I honestly can say I will never be the same, and neither will that dumb bird. Here’s how it went down:

I ran into the grocery after work to pick up a few items. For convenience, I stopped at the store that was closer to work, so it was not my home Kroger. All the produce was placed in completely different places, and I walked around aimlessly trying to find the organic section, in particular, the celery. I was standing in front of a large display of carefully pyramided cantaloupe when out of the corner of my eye, I spotted something dark and ominous. It was a bird, maybe a sparrow, flying at what appeared to be the speed of a fully engrossed Indy car. I stood there and thought to myself, “Huh, that bird looks like it’s flying directly toward me.” The next thing I know I feel something repeatedly beating me about the head and ear, and I hear the FLAP FLAP FLAP of bird wings. “OH GOD! HELP ME!” I yelled, flailing both arms up in the air trying to fight off the crazed bird. I was feeling around for a celery stalk to use as a sword, and in my panic, I jumped back directly into the large display of cantaloupe. At this point, the bird had tired of terrorizing me and had flown away to target its next victim over in the dairy section, but I was still flailing my arms, rolling in the floor with about fifty cantaloupes.

 

After I was sure I was bird-free, I looked around at the scene. Gasping and out of breath, I was on my knees surrounded by a sea of cantaloupe, some still whole but most cracked open and oozing. My hair was tousled, my shirt had come untucked, and I was clutching my organic celery sword as if my life depended on it. The lady who had been restocking the iceberg lettuce rushed over to me while all the other shoppers in the produce section stared as if I’d just decided to do a back flip into the cantaloupe for no reason at all, like I was some sort of freakish, produce trouble maker. “Sir, are you ok?!” the lady asked. I couldn’t respond. I was incredibly embarrassed and just wanted to get out of the store.

I tried to maintain some level of grace, and finally told the woman, “Someone ought to do something about that bird.” She looked around either trying to see the bird or to look for security. Regardless, I could tell she did not believe I had been attacked. “Did you not see it?” I asked incredulously.

“Um, yes sir, yes,” she said as she helped me to my feet.

I made my way to the check-out getting madder with each step. That stupid bird had totally punked me right there in the produce section. He had done it so quickly and stealth-like that no one else had apparently even seen it. Stupid bird. Everyone just thought I was a big goober who had attacked the fresh fruit. Argh, that bird! I knew he was somewhere in the rafters of the store looking at me and laughing. I decided to gather what was left of my dignity and pay for my celery (no cantaloupe) and go home. Thank goodness this was not my home Kroger store.

The entire time my items were being scanned and bagged, the clerk kept looking at my shirt. I thought she had a look on her face that said, “I really want to laugh right now, but I will wait until you leave.” I assumed she had seen the incident, so I just ignored her. When I looked down to swipe my debit card, I noticed it. That bird—that vile, evil bird—had pooped all over my maroon button down. The stark white mess went from my shoulder, down my arm, and glared like it would glow-in-the dark against the color of my shirt. I looked up immediately and scanned the ceiling. I think I said something like, “You people need to get your bird problem under control,” to the clerk and then marched out the door, horrified.

So heed my warning, when you see a bird trapped inside a large store, be very careful. Know that it is stupid. Know that it is vicious. Know that it is ticked off because it’s too dumb to find the exit, and it’s looking to make someone pay. You do not want to end up being on the security camera blooper reel at the Kroger Employee Christmas Party. I have been there, and it ain’t pretty.

Bio

keithphoto

Keith Stewart’s strange adventures usually occur near his Appalachian hometown of Hyden, Kentucky, although he can be just as easily found wandering the streets of nearby Lexington at any given moment. Before he shed his corporate identity, he worked as a certified public accountant for a multi-national company. He now enjoys less stressful work with much less pay, blogs at www.astrongmanscupoftea.com, and is as happy as a clam with his husband Andy, and their two dogs, Duke and Dudley. He has been nominated for the Pushcart Prize, and been published in several anthologies, Kudzu, and Pine Mountain Sand and Gravel. He is contributor for HumorOutcasts.com and the GoodMedProject.com.

 

Bernadette Peters Hates Me is available on Amazon.

 

****************

 

Paul De Lancey
www.pauldelancey.com

 

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Spotlight on Matthew J. Pallamary – Author of “Night Whispers”

Excerpt From Night Whispers

 

CHAPTER ONENight Whispers Front Cover

The sound of a key sliding into the front door lock jolted him out of semi-consciousness. The musty smell of old perfume whispered in his mind, reminding him that he’d been waiting for hours. His feet ached. He strained to see more, but the closet remained shrouded in darkness. Razor thin silver light shone through the door leaving a slice of moonlight across the clothes hanging in front of him.
Disoriented at first, he gradually remembered what he had to do. Part of him didn’t want to go through with it, but the voice wouldn’t allow him to think of anything else.
As if in answer to his thoughts, it whispered in his mind. Remain silent, it hissed. Do not move. You mustn’t be found. Breathe slow. Deep. In measured breaths. You are the divine instrument of God’s will. His hand will guide yours. Sweaty fingers slid over the handle of the sickle at his side.
His back felt stiff. His legs shook. He longed to move, but the sounds from the hall outside the bedroom told him that to do so would mean discovery.
The bedroom light clicked on and a slash of gold stabbed through the crack in the door, stopping inches from his face. He cringed, catching his breath. She came straight toward him. He held his breath, tightening his grip on the sickle. The pretty blonde stopped with her hand on the door as if lost in thought, then turned away and began undressing.
He exhaled slow, studying her through the opening. Cascading blonde hair and smooth curves. When she pulled an angora sweater over her head he saw firm breasts and smooth, delicate shoulders. He nearly gasped when she unzipped her jeans and wiggled out of them. Her panties followed. Seeing her in this intimate way sparked long atrophied desires.
That’s not why you’re here, the voice admonished. Put those filthy thoughts out of your mind. The harsh words made him feel hot and prickly; the way he felt when his mother used to scold him.
She turned toward him again and stared. He tensed, then remembered the mirror on the closet door. She cupped her breasts and turned from side to side, examining herself. His gaze darted between her breasts and the honeyed patch of pubic hair that graced her smooth, toned thighs. If not for the voice, he might have gone for her then, but fear kept him in check.
When he reached the limits of control, she turned and disappeared from view. The sound of running water came from the bathroom, then the toilet flushed. When she passed the closet again he saw that she put on a nightgown, then the light went out.
The dull glimmer of moonlight filled his consciousness once more, followed by the creak of bedsprings and the beeping sound of her cell phone.
“Ken?” She said softly. “Yes, babe, I’m home, tucked in and thinking about you.” A pause. “I know. I miss you too. We’ll spend tomorrow night together. All night.” Another pause. “I’m sorry too. I love you.” Pause. “Goodnight, babe.”
More creaking came from the bedsprings, then the sound of her breathing, strong and regular at first, then slowing.
Soon, the voice said. When the silence nears perfection. God will guide your hand.
He drifted with the voice, trusting it as it strengthened him; an old, reliable friend. He couldn’t remember when he first heard it, only that it gave meaning to his life and promised him happiness and fulfillment. Tonight he would give in to its insistence and it would reward him.
He remained still until no other sound came except her breathing.
Slow and even.
Moving with the patience of a snake stalking prey, his hand glided forward, fingers touching the smooth door, stopping when his hand made full contact. He applied pressure until the closet door swung open noiselessly. The voice had seen to it that he oiled the hinges before settling in to wait.
He inched forward, slipping between her clothes, once again catching the lingering scent of her perfume, extricating himself from the confines of the closet, emerging into the full glory of the moonlight.
Fear, love, frustration, and unbearable longing held him immobile when he beheld the graceful curves of the girl beneath the sheets. If only…
She stirred.
He froze while she rolled onto her back and licked her lips, mumbling something before slipping back into peaceful slumber. He moved closer, pausing again to admire the childlike innocence of her face, stifling the urge to stroke her hair.
Do it! the voice commanded.
He flinched, then raised the sickle, momentarily fascinated at the silver glinting off its blade.
Her eyes snapped open. Wide. A sharp intake of breath. Her mouth opened forming an “O” before the tip of the sickle plunged down, turning what might have been a scream into a raspy gurgle. The stark fear in her eyes dulled as he pulled the sickle out, dimming further with each successive strike.

 

Bio

MattPhoto2

Matthew J. Pallamary’s historical novel Land Without Evil, received rave reviews along with a San Diego Book Award for mainstream fiction and was adapted into a stage and sky show directed by Agent Red, and was the subject of an EMMY nominated episode of a PBS series, Arts in Context.

He has taught a Phantastic Fiction workshop at the Southern California Writers’ Conference in San Diego, Palm Springs, and Los Angeles, and at the Santa Barbara Writers’ Conference for twenty five years, and is presently Editor in Chief of Mystic Ink Publishing.

His memoir Spirit Matters took first place in the San Diego Book Awards Spiritual Book Category, and was an Award-Winning Finalist in the autobiography/memoir category of the National Best Book Awards.  He frequently visits the jungles, mountains, and deserts of North, Central, and South America pursuing his studies of shamanism and ancient cultures.

San Diego, CA

 

Connect with Matthew J. Pallamary

 

WWW.MATTPALLAMARY.COM

Friend me on Facebook:  https://www.facebook.com/matthew.pallamary

Visit my Author Page on Facebook:  https://www.facebook.com/MatthewJPallamary

Follow me on Twitter:  https://twitter.com/mattpallamary

Connect on LinkedIn:  https://www.linkedin.com/in/mattpallamary

Favorite my Smashwords author page:  https://www.smashwords.com/profile/view/Picaflor

 

****************

 

Paul De Lancey
www.pauldelancey.com

Categories: book reviews and excerpts, Uncategorized | Tags: , , , , , , , , , , , , , , | Leave a comment

The First Pope in the NBA?

We live in exciting times as the following headline in the San Diego Union-Tribune shows. The photograph shows Pope Francis in his early days. I wish him well in his tryout.

Pope

4409-112413

 

– Paul R. De Lancey
Future president of the United States of America.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

 

 

 

 

 

 

 

xxx

Categories: humor, politics | Tags: , , , , , , , , , , , | Leave a comment

Simple Jordanian Hummus

Jordanian Appetizer

SIMPLE HUMMUS

INGREDIENTSHummus-

2 cans chick peas (keep liquid)
2 garlic cloves
3 tablespoons lemon juice
¼ cup olive oil
¾ cup tahini
¼ teaspoon cumin
¼ teaspoon pepper
1 teaspoon salt

SPECIAL UTENSIL

blender

Makes 5 cups. Takes 10 minutes.

PREPARATION

Add all ingredients to blender. Blend on medium setting until smooth. If your hummus is watery, add tahini. If it is too thick, add water and olive oil. This is a forgiving recipe. You can add more of each ingredient until the hummus is the way you like it. Hummus goes well with pita bread.

TIDBITS

1) It’s more authentic to smash up the chick peas with a mortar and pestle. If guests complain about you using a blender, point to the title of this dish, “Simple Hummus.” Suppose your guests also say, “You shouldn’t use canned chick peas. You need to boil dried chick peas.” Warn them. Right away. “I am the cook. You are in my kitchen.” This proclamation invokes culinary law which is superior to civil law. (See Courgette v Rhode Island.) This decision empowers you to mete out any punishment necessary to restore order in all rooms in the house dealing with food.)

2) Your death defying quests might continue with, “Why didn’t you make your own tahini?” You know have three choices.

3) One. Back down. Please don’t this. The prestige of the entire culinary community world will suffer irreparable damage. Customers will charge into a restaurant’s kitchen armed with the steak knives found on their table every time their rib eyes aren’t done to their liking.

4) Two. Force them out of your house with an electric cattle prod. This is a safe, respectable, middle-ground response.

5) Three. Zap the clods into oblivion with your sonic obliterator, an essential item in any serious kitchen. A strong response to be sure, but these unruly guests will never again bother any chef. Yay.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

Categories: cuisine, international | Tags: , , , , , , , , , , , , , , , , | Leave a comment

South African Bobotie

South African Entree

BOBOTIE

INGREDIENTSBobotie-

2 slices bread
⅔ cup milk (½ cup more later)
1 Granny Smith or other sour apple
1 large onion
3 tablespoons butter
2 pounds ground beef
2¼ tablespoons lemon juice
1½ tablespoons curry powder
½ teaspoon pepper
¾ teaspoon salt
1 tablespoon sugar
¾ teaspoon turmeric
2 cups almonds, quartered or slivered
½ cup raisins
5 bay leaves
1 egg
½ cup milk

SPECIAL UTENSIL

8″ x 8″ casserole dish

Makes 8 plates. Takes 1 hour 20 minutes.

PREPARATION

Preheat oven to 350 degrees. Add bread and ½ cup milk to small bowl. Let bread soak. Peel, core, and dice apple. Mince onion. Add butter, onion, and beef to pan. Sauté at medium-high heat for 5 minutes or until onion softens and beef browns. (The universe is continually expending, things are getting farther apart from each other, hence the extra two blank lines after this paragraph.)

Add beef, onion, diced apple, soaked bread, lemon juice, curry powder, pepper, salt, turmeric, almonds, and raisins to casserole dish. Evenly insert bay leaves, tips standing up, throughout casserole dish. Bake at 350 degrees for 45 minutes.

Remove casserole dish. Add egg and ½ cup milk to mixing bowl. Beat with whisk. Ladle egg/milk mix over casserole. Bake for another 15 minutes or until golden brown. Bobotie goes well with rice. However, it goes really, really well with chutney. Omit the chutney and you’ll risk a visit from the culinary police.

TIDBITS

1) There are no gourmet restaurants in space. There once was that orbiting fast-food restaurant called The Outer Limits. It relied heavily on drive-through traffic. It failed. You probably never heard of it.

2) New owners reopened the eatery. This time they added space ports, hoping to get dock-in business from space-shuttle pilots and passengers to and from the International Space Station.

3) It failed as well. Indeed, it never opened. Costs did in this project. The parts necessary to building an up-to-date space docks surprised the eager entrepreneurs. And my gosh, the transportation costs for the materials. Out of this world! Who knew that NASA charged so much to blast off with even the most modest kitchen appliances?

4) Oh, and here is a tip for would be extraterrestrial restarauteurs. When hiring a private company to carry your culinary supplies to your orbiting eatery, don’t hire the shuttle on a mileage basis. The cost will eat you alive. Overtime wages for the shuttle operator are pretty horrific as well.

5) Anyway, there’s a hamburger joint, up there that is fully equipped and ready for business. Make an offer to the bank holding the mortgage. you’ll find it quite easy to work with.

6) I fear I’ve dwelt too long on the costs of operating an off-Earth restaurant.. There are benefits as well. You really don’t need a refrigerator. Simply place your meat, ice cream, etc. outside. The food won’t go bad; the temperature is nearly absolute zero out there. Your restaurant being the only thing of any size in the neighborhood will generate enough gravitational field to carry the food all with it.

7) I do recommend putting all your food in a giant mesh. Picture this. You’re trying to bring inside a rack of ribs. Instead of hooking the ribs you poke them away. The ribs fall out of orbit and hurtle to Earth. Except the ribs don’t make it to Earth. They crash into a satellite on the way down.

8) Only it’s not just any satellite. It’s the one people use to transmit photos of babies, kittens, and puppies to each other. Deprived of their cute pictures, billions of distraught people get into their cars to get the one thing that can ease their pain, a really good burger. And if billions of people turn on their cars at once, the resulting exhaust will cover the world asphyxiating everyone.

9) Social media companies have a reserve satellite permanently on call on a launching pad for this very occasion. They can get a new satellite functioning in space in fifteen minutes.

10) People will probably realize this. Enough of them to avoid suffocating the world. Probably, but do you want to take that chance? So for the future of all of us, please place your out-of-shuttle food in a secure mesh net. Thank you.

11) In the meantime, those wishing to enjoy a fine meal far from the madding crowd, might want to consider heading north, way north. The culinary scene in Svalbard, Norway is vibrant despite being in the land of four-month-long nights and having only 2,642 people. Indeed, the town of Longyearbyen has thirteen fine restaurants. According to TripAdvisorTM, the highest rated restaurant is Huset. It’s also the northernmost gourmet restaurant.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, humor, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Bacon & Chocolate Party Wants You to Head Your Own Federal Department

How often has this happened to you?posterpp

You: Gah! I wish we had enough money to buy yogurt-covered pretzels.
Spouse: We can’t. You have a lousy job.
You: I wish I could find a better one.
Me: Well now you can. With Republican candidates dropping by the wayside, and the Democratic rivals in a fight to the end, the time has come for the Bacon & Chocolate Party to sweep to victory. With his imminent landslide election I, President Paul De Lancey, am going to need lots of help running the government. It’s a big thing. Heck, I hope I don’t get lost in the White House. Hee! Hee!

Anyway, dozens of federal agencies and departments are going to need new secretaries to lead them. Why not claim your spot? The pay is good. You won’t have to do much. Simply promote bacon and chocolate and save our bees. And take naps. Where else can you get paid for taking naps? C’mon, what are you waiting for? Be the first on your block to head a federal department. And don’t forget, we have plum ambassadorships around the world. Simply respond, “I want to head this department and give your name.” You’ll be glad you did.

Note: The following positions are taken.

President: Paul R. De Lancey
Vice President: Candace C. Bowen
Speaker of the House: John Rucker

Agriculture: Launa McNeilly
Avoiding Labor: Stephen Parrish
Crisper: Michelle Hickman
Education: Jan Buckner
Event Organizer: Christine Olewiler
Extraterrestrial Welcoming Committee: Denise Hemphill
Food and Drug: Lee Diogeneia
Health Human Services And Cooking: Shauna Roberts
Interior: Kathi Gorecki Voskuil
State: Mark Kennet
Secret Service: Mike Allsopp
Treasury: Betty Ponterio
Tsar of Holidays: Kathleen Smiley

Ambassadorships:

Cuba: Daphne Anne Humphrey
Fiji: Amy Buckheister Gettinger
Luxembourg: Donna Cavanagh
Switzerland: Elizabeth Dickinson

– Paul R. De Lancey
Future president of the United States of America.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: Bacon & Chocolate, politics | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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