Author Archives: pauldelancey

Pancho (Uruguayan Hot Dog)

Uruguayan Entree

PANCHO
(hot dog)

INGREDIENTSHotDogUruguay-

1 small onion
1½ tablespoons vegetable oil (additional 2 tablespoons later)
2½ tablespoons ketchup
2½ tablespoons mayonnaise
2 corn cobs
2 tablespoons vegetable oil
4 quarter pound hot dogs
4 pan de Vienna or hot dog buns (should be smaller than the hot dog)
⅓ cup mozzarella
1½ tablespoons yellow mustard

PREPARATION

Dice onion. Add onion and 1½ tablespoons oil to pan. Sauté on medium-high heat or until onion softens. Removed sautéed onion and set aside. Add ketchup and mayonnaise to small bowl. Mix with fork until well blended. (This ketchup/mayonnaise mix is called “salsa golf.”)

Use brush to coat corn cobs with 2 tablespoons vegetable oil. Grill corn cobs on barbecue grill on high or 475 degrees for about 10 minutes or until corn starts to char. Turn cobs occasionally. Remove corn cobs and place on plate. Put hot dogs in pot and add water until it covers the hot dogs. Boil water on high heat for 4 minutes. While hot dogs boil, slice kernels from corn cobs. Assemble panchos by putting hot dogs in buns, followed by onion, mozzarella, corn kernels, mustard, and salsa golf.

TIDBITS

1) Pancho is a name. It is also a Uruguayan hot dog. Poncho is something you wear to keep rain off of you if your outside for a long time.

4) Don’t get the two words mixed up. You’ll get weird looks from the staff from even the seediest of restaurants if you order a poncho. Oh sure, they’ll try their best, sautéing the raincoat, but rubber clothin is never tasty. You won’t want to eat it.

5) Nor should you try to wear a pancho while bicycling in the rain. The Uruguayan hot dog simply isn’t big enough to protect you from the downpour. Even wearing dozens of panchos won’t work. The buns will disintegrate from the rain, letting the ketchup, mayonnaise, and mustard stream down all over you. Besides, dogs from miles around will pick up the scent of the hot dogs and chase you until you crash. Vocabulary is important.

– 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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Gabonese Fried Bananas

Gabonese Dessert

FRIED BANANAS

INGREDIENTSFriedBananas-

8 ripe bananas
1 egg
2 tablespoons orange juice
¾ cup bread crumbs
½ cup vegetable oil
½ cup brown sugar
1 cup sour cream

SPECIAL UTENSIL

cookie sheet
no-stick spray

Makes 8 plates. Takes 35 minutes.

PREPARATION

Preheat oven to 350 degrees. Peel bananas and cut them in half along their length. Add egg and orange to mixing bowl. Blend with whisk. Coat banana halves in egg/orange juice mix. Roll coated banana halves in bread crumbs until they are completely covered.

Add vegetable oil and crumb-covered 5 or 6 banana halves to pan. Sauté on medium heat for 5 minutes or until they turn golden brown. Turn twice to ensure even browning. Spray cookie sheet with no-stick spray. Place sautéed banana halves on cookie sheet. Repeat for two more batches. Bake banana halves at 350 degrees for 5 minutes.

Put 2 baked banana halves on each plate. Top each banana half with 1 tablespoon sour cream and ½ tablespoon brown sugar.

TIDBITS

1) According to essentials facts about Gabon, the lowest points in the country are zero meters above sea level. Many people call these low points, beaches.

2) Eighty percent of all gorillas in Africa reside in Gabon, which is an anagram for No Bag,

3) Most caves in Gabon are unexplored, quite possibly because angry gorillas might be hiding in them. Why are the beasts so angry? Because, again according to essential Gabonese facts, the country is always hot and humid.

5) Heat suffering gorillas should take up zero-altitude surfing. Where would an 800-pound gorilla surf? Anywhere it wants. But then we could explore more caves. So, it’s all good.

– 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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“A Canine’s Guide to the Good Life” by Donna Cavanagh – Book Review

Canine'sGuide

Dogs steal our hearts. Dogs take control of our lives. In A Canine’s Guide to the Good Life, Donna Cavanagh, The Empress of Comedy, tells us how. Well actually, she got her dogs to relate their plans for world domination to her, but even understanding Dog is an amazing achievement.

And if you’re a dog, Donna and her dogs show you how to get a good owner. (Always let the human think she’s the owner.)

Then learn: how to order at a fast-food drive through, proper etiquette for vomiting, how to wear a seat belt, ways to look cool in a bandana, proper behavior in bed, techniques for spitting on windows, the best ways to greet people, and how to be polite. This useful book even doubles as a primer for raising teenagers.

Donna Cavanagh writes humor with a deft, light touch. I enjoyed A Canine’s Guide to the Good Life very much and recommend it highly.

See her book on Amazon.

– Paul De Lancey, reviewer

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Proof That Extraterrestrials Walk Among Us

SpaceAlien

For a number of days now, WordPress has been showing more visits to my blog than the sum of all visits from all countries and regions on our planet. If a visitor to my blog is not from Earth then he/she/it must be a SPACE ALIEN!

And the space aliens want to read my blog. My blog! MY GOSH! MY GOSH! The pressure! I’m hyperventilating! I’m ending all my sentences with exclamation points! Okay, calm down, Paul. You can do this.

Resolved, from now on, all my posts will be of the highest quality. They will be extremely interesting. They will so enthrall extraterrestrials that they will never entertain any thoughts of annihilating us. Indeed, I hope to make them so happy, to tickle their funny bone, wherever that may be, so much that they will reveal to us the ultimate secret of the universe; where do our socks go when then disappear from our clothes dryer?

I sense a Nobel Peace Prize in my future.

– 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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Uitsmijter (Dutch Ham and Egg Sandwich)

Dutch Entree

UITSMIJTER
(Ham and Egg Sandwich)

INGREDIENTS

1 teaspoon butter (1 additional tablespoon later)Uitsmijter-
2 slices white bread
1 tablespoon butter
2 eggs
4 slices or 4 ounces ham
2 ounces Gouda, Edam, or cheddar cheese
4 thinly sliced cucumber circles
dash of salt
dash of pepper

Makes 1 sandwich. Takes 10 minutes.

PREPARATION

Lightly toast bread. Smooth 1 teaspoon butter on butter slices. Add 1 tablespoon butter to pan. Melt butter using medium heat. Add 2 eggs. Cook eggs sunny-side up using medium to your desired level of doneness. (Dutch restaurants usually have the eggs be runny.) Add ham, cheese, egg yolk-side up, and cucumber circles to bottom slice of bread. Sprinkle pepper and salt to egg. Top with second slice of bread.

TIDBITS

1) Tired of square hotels rooms? Why not visit the Dutch city of the Hague? Bed down in your own orange escape pod for the night. Yes, get rocked to sleep as your round pod gently rocks in a canal. Or not so gently, if a speed boat zips by. These rooms come with all the bars and amenities that can be fitted in a space eight feet wide. If you want to feel like Captain Nemo or James Bond ejecting from a spacecraft with a beautiful Russian spy, this is the overnight stay for you.

2) It’s no surprise that the Netherlands designed bobbing pod hotels. It’s also the birthplace for the 85-foot tall yellow rubber ducky that is being towed around the world for its healing properties. We may even feel so good that world peace might break out. Indeed, the creator’s giant ducky has been successful, scarcely anyone recalls the giant rubber frogs and bunnies he created.

3) And speaking of toys, a Dutchman is launching an exciting, new website. It will be designed for bashful people who desired the latest in sex toys. Modest browsers will be relieved to know that the site will have no nudity or even bad language.

4) Then’s there that giant blue UFO that was photographed over the Netherland’s main government building. It just shows you how anything can happen in politics. Look for its return from the safety of your escape pod.

– 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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Spotlight on Roz Warren – Author of “Our Bodies, Our Shelves”

rozfrontcoverfinalExcerpt from Lewd In The Library

 

The Sports Illustrated Swimsuit issue just came out, and all over America librarians are flipping through its pages and rolling their eyes.

The swimsuit issue, which isn’t actually about swimwear at all, but, is, instead, about young, beautifully shaped female bodies, is the single most stolen item in any public library. Shelve it in your magazine section like any other periodical? It’ll vanish. Like magic. Always. But hide it behind the Reference Desk and make your patrons sign it out?

Is that just good sense? Or is it censorship?

Every year, the swimsuit issue gets a bit more lascivious — the bikinis skimpier, the poses more provocative, the expressions on the models’ faces less about “Look at my strong, healthy body!” and more about “Do me! Now! Right here on the beach!”

This year’s cover shows three stunning young woman, topless, their backs to the camera, smiling happily at the viewer over their shoulders, their gorgeous rumps more revealed than concealed by itty wisps of fabric.

Is this really what we want to display on our library’s magazine rack?

Of course, the collection of my suburban Philadelphia library contains all three books in the Fifty Shades of Grey trilogy, and numerous other examples of sexy contemporary “literature.” (And the sex scenes in the romances we circulate are hot hot hot.)

We librarians tend to be fans of the First Amendment. I’m a card-carrying member of the ACLU myself. I even subscribe to Playboy — for the articles and interviews, of course.

What I’m saying is that I’m all for pornography.

But there’s a time and a place for porn. I wasn’t sure this was the time or the place. I’m in charge of processing and then shelving incoming magazines. Before putting this one out on the floor, I decided to consult my supervisor.

Carol and I perused the issue together.

“OMG!” “Would you look at that?” “Yikes!” “Do you even see a swimsuit in this picture?” “Gosh!” “I hope her mother never sees that shot.”

This was pretty hot stuff.

We were inclined to stash it behind the reference desk, along with the other stuff that patrons like to steal. The Tuesday “Science” section of The New York Times. The Morningstar weekly stock market updates.

But first, we brought the issue to the head of the library.

Our boss took a look, then said, “Just shelve it. Don’t treat it differently than any other magazine. It’s no worse than what they can see every day on television.”

That woman sure loves the First Amendment.

And, of course, the truth is that we’re living in an era where anyone, of any age, can view all the naked tushies they want, whenever they want, online.
“Put a security tag on it, of course,” she added. Although we all know how easy it is to remove those tags.

Before I shelved it, my co-workers passed it around. The consensus? We weren’t exactly shocked. But we weren’t exactly thrilled either.

We’re all middle-aged women. Many of us are grandmas. Still, in our heyday, we too were hot chicks. But you can be a hot chick and not want to share that aspect of yourself with the entire world. The kind of young woman who is drawn to library work is rarely the kind of young woman who ends up spilling out of her bikini on the cover of a magazine.

We librarians don’t tend to let it all hang out.

Which means that we are, increasingly, at odds with our culture. Modesty? How retro is that? Dignity? Forget about it.

Still, we proudly stand behind the First Amendment. Perhaps, to a fault. And while I wasn’t exactly elated about adding that little touch of smarm to our quiet reading room, I went ahead and shelved the swimsuit issue, just like any other magazine.

Within 24 hours, it was gone.

 

Biography

 

rozauthorphoto

Roz Warren, “the world’s funniest librarian,” writes forThe New York Times, The Funny Times, The Christian Science Monitor, The Jewish Forward and The Huffington Post. And she‘s been featured on the Today Show. (Twice!) Roz is the editor of the ground-breaking Women’s Glib humor collections, including titles like The Best Contemporary Women’s Humor, Men Are From Detroit, Women Are From Paris and When Cats Talk Back. Our Bodies, Our Shelves is her thirteenth humor book. Years ago, Roz left the practice of law to take a job at her local public library “because I was tired of making so damn much money.” She has no regrets.

Website: www.rosalindWarren.com
Connect with her on Facebook and Twitter

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The Suicidal Ants of Poway, California

??????????

Was it a sign of the end of the world? Should we stocking up on mini-tacos? All I know for sure is that in my town of Poway, cultural an and capital of San Diego County, the ant population plunged last week. Specifically, they died in my refrigerator, in my freezer.

Why did they do that? Was it a long-postponed attempt to lay a guilt trip on me for that childhood ant farm where they all died? Honestly, I didn’t mean it. Perhaps I filled my farm with soldier ants from differing colonies. I’ll just have to live with the horrible uncertainty for the rest of my life.

Why did they commit suicide where they did? For a full day they streamed into the freezer section to meet their icy deaths. Who among us can really feel an ant’s angst” Were they exo-skeletal weary of the daily, relentless onslaught of spiders, lizards,  Rustler’s Round UpTM ant traps, and the terrifying stomping action of the human’s foot? Did they finally say, “Enough, cruel word!”                                                                                                               The Ant’s Graveyard

Or was Norway stirring things up again? After all, this country brought us Viking raids and lutefisk, the worst-tasting, smelliest, glueist food the world has even seen. Perhaps Norway’s dysfunctional lemmings infected Poway’s ants with their morose attitudes? Before the days of cable TV, I doubt may Powegian ants ever heard of suicidal lemmings. Now, look what happens.

Mass extinctions of species by suicide. It might be the end of the world. Bummer. Or maybe, I’ve just invented a better ant trap.

– Paul De Lancey, Mighty Hunter

 

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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Aioli Sauce

French Appetizer

AIOLI SAUCE

INGREDIENTSAioliSauce-

4 garlic cloves
4 egg yolks (possibly 1 more)
½ teaspoon salt
¼ teaspoon white pepper
1 cup extra virgin olive oil (1 additional cup later)
2½ teaspoons lemon juice
1 teaspoon warm water (possibly ½ teaspoon more later)
1 cup extra virgin olive oil

SPECIAL UTENSILS

mortar and pestle or garlic press

Makes 2 cups. Takes 15 minutes.

PREPARATION

Peel garlic cloves. Crush garlic cloves with mortar and pestle or garlic press. Add egg yolks, crushed garlic, salt, and pepper to mixing bowl. Blend gently with whisk. Slowly add in 1 cup olive oil, whisking gently, but constantly. There should only be a thin drizzle of olive oil going into the mixing bowl. This process should take minutes. If you hurry the olive oil, you’ll just end up with a liquidy something. Then you’ll wander aimlessly in the nearby woods shouting, “Why? Why?” over and over again.

Add lemon juice and warm water, whisking constantly. Slowly add in remaining 1 cup olive oil, whisking gently and constantly until the oil gets absorbed and mixture is slightly thinner than mayonnaise. If aioli sauce curdles or separates, add 1 egg yolk and ½ tablespoon warm water into second mixing bowl. Beat with whisk. Gradually add curdled or separated sauce to beaten egg in second bowl. Mix gently with whisk. This sauce goes well with chicken proscuitto sandwiches, turkey sandwiches, raw vegetables, and fish.

TIDBITS

1) The Beatles were Britain’s greatest rock-and-roll band. They came to America in 1964 to star on The Ed Sullivan Show. But The Cinq Escargots, France’s greatest rock-and-roll band, had been Mr. Sullivan’s first choice. And why not? These jaunty musicians had electrified Gallic crowds with Je Voudrais un Oeuf and had made all the mademoiselles swoon with the ballad, Farine du Blé.

2) The Cinq Escargots didn’t trust American cooking. They brought their own snails. The snails got loose and stampeded the crowd. The show got cancelled. The Beatles replaced them and became famous. The disgraced Cinq Escargots flew back to France and became mimes.

– 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: history, humor, international | Tags: , , , , , , , , , , , , , , , | Leave a comment

Doctor Economics – America Needs to Expand

GlobalWar

America’s last bit of expansion, from the 1840s to the 1890s was a great period for dime-novelists and newspaper reporters. Yep, those people went to work with a smile knowing their country was strong and their jobs secure.

Then we gave up the Philippines and various bitty islands in the Pacific. As a result, Americans stopped reading and turned to cat videos on the internet. What should we do? I’m glad you asked. We need to expand.

How? By force? Oh heavens, no. The world these days frowns on aggression and what with all those nuclear weapons stashed all over the world, conquest is a might dangerous.

Expansion by war – bad!

Then how do we expand? By purchasing Leichtenstein, that tiny country in the middle of Europe. It would be a bargain. If we paid each of Liechtenstein’s 35,000 citizens a million dollars, it would cost only $35 billion, lock, stock, and barrel.

But we don’t have that money what with continued fighting in Syria, Iraq, Afghanistan, and elsewhere. However, these conflicts are really an opportunity in disguise. Simply stop the fighting in these hot spots until we’ve saved $35 billion. How did we get the enemy insurgents to lay down their arms?

By giving them soft ice cream cones. Admittedly your average Joe Desert Fanatic will not stop shooting, bombing, and carrying on forever for soft ice cream. But he will for a few months, especially in those hot summer months, when the sun bakes the sand, bakes you and all you can think of is a nice, cool, creamy chocolate/vanilla swirl served up in a sugar cone.

Voila, the conflict stops for a spell. We spend the savings on Leichtenstein. What are the benefits? First, it helps our national pride. Second, we could use the vast forests of that tiny land to print billions and billions of novels, providing steady employment to thousands of needy writers. Third, we could join the European Union. Our farmers would become eligible for those legendary EU subsidies handed out to thistelwort farmers. But most importantly, our tourists could visit Europe and never leave America. Life doesn’t get any better than that.

– Paul De Lancey, Dr. Economics

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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Salami and Eggs

American Entree

SALAMI AND EGGS

INGREDIENTSSalamiAndEggs-

3 ⅓” thick slices Hebrew NationalTM salami
2 eggs
¼ teaspoon salt
1 teaspoon vegetable oil
1 teaspoon deli mustard (optional)

Makes 1 plate. Takes 10 minutes.

PREPARATION

Make ¼”-long notches around the edges of each salami slice. (This help keeps the salami flat during cooking.) Add eggs and salt to mixing bowl. Blend well with whisk. Add salami slices and oil to pan. Sauté salami slices on medium for 1 minute, flipping once, or until both sides are only slightly browned.

Add blended eggs to pan. Gently lift the salami slices so that the blended eggs can flow underneath them. Cook on medium heat for 1½ minutes or until eggs are golden brown on the bottom. (You might need to lift up the eggs and salami with a spatula to take a look.) Flip eggs and salami over with a large spatula and cook for another 1½ minutes or until eggs are again golden brown on the bottom. Spread deli mustard on top of eggs and salami, if desired.

TIDBITS

1) This dish, salami and eggs, is round and mostly flat. UFOs are round and mostly flat.

2) The salami slices in this entree are clustered in the middle. The UFO’s aliens cluster in the life-support dome, located in the middle.

3) People do not love aliens. They fear them. This is why movies such as War of the Worlds, Invasion of the Body Snatchers, and Mars Need Women get made.

4) People love eggs. People love salami. This is why aliens from outer space make their spaceships look so much like salami and eggs. They want to be loved. The space creatures are also bashful and insecure. Which is why they don’t barge in with their massive, powerful death rays and obliterate us.

5) Why would they even consider invading Earth? Ironically, there are no eggs and salami on the aliens’ planets. We should take advantage of the aliens shyness and make the first gesture toward lasting galactic peace by offering them some of our eggs and salami. In return, they would tell us how to get rid of all our pollution and how to cook eggs without having them stick to our pans. How do the aliens know how to cook eggs if they don’t have them? They just do.

– 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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