humor

Salami and Eggs

Posted on April 17, 2015 by pauldelancey

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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Noodles With Poppy Seeds

Posted on April 15, 2015 by pauldelancey

Polish Dessert

NOODLES WITH POPPY SEEDS

INGREDIENTSPoppyPasta-

8-ounce bag egg noodles
¼ cup poppy seeds
2 tablespoons butter
3 tablespoons honey

Takes 15 minutes. Makes 4 bowls.

SPECIAL UTENSIL

spice grinder

PREPARATION

Cook egg noodles according to instructions on bag. While noodles cook, melt butter. Grind poppy seeds thoroughly with spice grinder. Drain noodles. Add ground poppy seeds, melted butter, and honey to noodles. Mix ingredients with fork until well blended.

TIDBITS

1) I was tempted to write, “Toss ingredients,” but I recently saw a football movie and I kept picturing someone tossing the poppy pasta down the length on the kitchen.

2) Pasta football almost caught on during World War II. Real football production had ceased in 1942 due to wartime restrictions. Real footballs became harder and harder to find.

3) Professional football merged to conserve the nation’s dwindling supply of real footballs.

4) But the fans in the cities that lost their teams still wanted to see professional football. Patriotic Polish-American chefs came up with the poppy pasta football. It was enough for the football starved fans. In 1944, the PPPFL, Polish Poppy Pasta Football League was formed.

5) The league was comprised of franchises from: St. Louis, Poway, California, Keokuk, Illinois, Madison, Wisconsin, Taos, New Mexico, and Biloxi, Mississippi. The league did not thrive. The poppy pasta football kept disintegrating in the rain.

6) Then on November 17, 1944 with Keokuk losing to Poway 44 to 13 and three minutes left, Keokuk quarterback, Chris Gashud ate the last football. No football, no more playing. There were no rules to cover this. The game was considered to be the same as a rainout. Losing teams took their cue from this incidents and ate the pasta ball in the final minutes of game after game. The league folded in late December.

7) Isn’t Gashud Swedish for “gooseflesh?” Yes, it is.

– 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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Doctor Economics – What We Should Do With Spammers

Posted on April 14, 2015 by pauldelancey

Penny

What is the most annoying aspect of our lives? It is, of course, spam on our computers. Spam is broken down into three basic types: ViagraTM, ways to lengthen your penis, and offers to inherit money from an ex-Nigerian dictator. All of this is only really useful to the kin of Nigerian dictators who are trying to finance penis-enhancement operations. And how many of us fit that description?

How about eat the spammers? Only four problems occur to me. First cannibalism in illegal in all fifty states. (I’m reasonably sure there’s religious exemption for this.) Second, how do we find the spammers? Third. what wine goes with grilled spammer? Merlot? Zinfandel? There are no books for this.

So, cannibalism is out. I never had much stomach for it anyway. I therefore propose a fee on all e-mail. Now hold your horses partner, let me finish. It would only be a small fee, say one cent per 100 e-mail recipients. If you only sent e-mail to five people each day, your annual fee would come to 18c. Affordable, you bet.

But what about the billions of dollars that would flow into the Federal Coffers from this levy? I’m glad you asked. Here are my suggestions.

1) Reduce the Federal deficit.

2) Bacon and chocolate for everyone.

3) Reduce taxes.

4) Subsidize the CowboyMetricsTM Society. (Helping out the statistically challenged kids of cowboys everywhere.)

5) Bacon and chocolate for everyone.

6) Lower the price of cell-phone plans.

7) Add gourmet lunches to all school cafeterias.

8) Jail cells for all those who don’t make their choices before getting to the fast-food counters.

9) Jail cells for all those who block the aisles in supermarkets with their carts.

10) Teaching quilt making to all the people who soon be in our prisons.

11) Develop computers that never freeze.

12) Bacon and chocolate for everyone.

– 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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Chocolate Mousse

Posted on April 12, 2015 by pauldelancey

French Dessert

CHOCOLATE MOUSSE

INGREDIENTSChocolateMousse-

6 ounces bittersweet chocolate
3 eggs
1½ cups heavy cream
6 tablespoons sugar
1 teaspoon vanilla extract
1 can whipped cream (Optional in some households. Mandatory in mine.)
2 teaspoons chocolate shavings*

* = Already made chocolate shavings are hard to find. You may generate them by taking a grater or a knife to a bar of dark chocolate or
by using a food processor.

SPECIAL UTENSIL

sonic obliterator

PREPARATION

Add chocolate to pan. Cook on medium heat until chocolate melts completely Stir constantly. Put melted chocolate in large, first mixing bowl and let cool down to room temperature.

Separate egg whites from egg yolks. Add egg whites to second mixing bowl and beat them with whisk until you see peaks form. Add egg yolks to third mixing bowl and beat them egg yolks until they become fluffy. Add heavy cream, sugar, and vanilla extract to fourth mixing bowl. Whisk
until cream becomes frothy.

You may become frothy as well. Just don’t let anyone see you and if they do say you’re the chef and as chef you’re entitled to be this way and would you like to prepare dinner instead? No, I didn’t think so. Okay then, on with the recipe.

Fold egg yolks completely into melted chocolate. Fold egg whites completely into chocolate/egg white mix. Fold in heavy cream/sugar/vanilla extract mix until completely blended. Divide mousse equally between cups. Let guests garnish their mousses with a much whipped cream and chocolate shaving. Serve chilled.

Use sonic obliterator on any guests who use up the whipped cream. You don’t need the negativity of the succeeding, whipped-cream deprived guests.

TIDBITS

1) The plural of chocolate mousse is chocolate mousses.

2) The plural of moose is moose.

3) Why not?

4) Teddy Roosevelt ran for president in 1912 on the Bull Moose ticket.

5) In 1902, he saved a bear from getting shot. This idea inspired Morris Michtom to invent the teddy bear. Hundreds of millions of children have owned and loved this toy.

6) There’s a campaign picture from 1912 of Teddy Roosevelt riding a moose across a river.

7) This event inspired Silas B. Firefly to invent the chocolate moose. Chocolate moose were especially popular Easter treats for decades.

8) Indeed, we’d still be eating chocolate moose on Easter and other days as well if it weren’t for the disputed presidential election of 1960. Some people think there were enough voting irregularities in that campaign for Nixon to have won in a recount.

9) But a recount didn’t happen. Nixon thought a recount would have caused permanent divisions in America. Also, many culinary historians believe he made a deal with Kennedy. If he, Richard Nixon, would not contest the election, Kennedy would do all he could to drive the chocolate-moose manufacturers out of business, paving the way for chocolate-bunny dominance.

10) For Nixon was also a fervent chocolate-bunny lower and hated the more popular moose design. His parents never could find chocolate bunny to give their irate little Richard on Easter morning.

11) Although he never talked about it, the whole thing left Richard Milhous Nixon embittered for life. Nixon entered politics with a strong desire to set things right in America. He eventually became president.

12) As president, Nixon went to China. He negotiated treaties with them. As a result, Chinese food became wildly popular in America. We didn’t have to eat weird things in JelloTM molds any more. Nixon became wildly popular.

12) Then came Watergate. His involvement in those political shenanigans made him wildly unpopular. People forgot that all the undiscovered China dishes he brought back to this land. They forgot how good Jello could taste just by itself. Oh, and they forgot how he brought a stable, less threatening relationship with China. So, he resigned.

13) But his legacy of the chocolate Easter bunny lives on. We have not had a nuclear war since the chocolate bunny won our hearts.

14) And every president since Nixon gives a chocolate bunny to every world leader who visits America. Two bunnies, if the foreign dignitary visits the White House on Easter.

– 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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Dr. Economics – Stock Opportunities During Limited Nuclear War

Posted on April 10, 2015 by pauldelancey

StockGraph

Hold on, eager investors, I’m not going to mislead you. Not every stock is going to rise during a limited nuclear war. There will, however, be a few nuggets here and there. But first, let’s decide on a definition for a limited nuclear war. For our purposes, it shall be one modest nuclear missile lobbed at one of our major cities by some disgruntled country, DC, that is really, really peeved at us. I won’t name names, DCs, that would be impolite, but you know who you are. Don’t make me come back there.

What would be the general effect of that peeved country nuking one of our cities? Sad to say, it’s almost a certainty the market would react negatively to such news. Why? The market hates uncertainty, even more than you hated going to the dentist as a kid. Just look how the housing/lending crisis, a few hundred billion dollars lost here and there and WHAMO!, the stock market plunges 50%

But even more uncertainty would result from even so pro forma a strike as one nuclear missile. Who know, that DC might up and launch another ten or twenty missiles at our cities. If that isn’t uncertainty, then what is? So, I feel safe in saying that even one obliterated city would drive the stock market down by more than 50%. And that goes for all major indices, not just the DJIA.

Such pessimism by the market is only natural. Who hasn’t taken an occasional view whether from a marital spat, an unkind word from a colleague, or an undeserved parking ticket. But life is never all bad. All clouds have a silver lining, even a smallish nuclear war.

Suppose some bad country’s nuclear missile wiped out Chicago, forever wiping out the Cub’s chances to win the World Series. Chicago is littered with insurance companies. They would be vaporized. Less competition for out-of-Chicago insurance companies means more profits for them. More profits mean higher share prices.

There, I see the smile coming back to your face. Just make sure pick an insurance company with limited exposure to the windy city. Chicago is also a major rail and air hub. Sell all railroad and airline companies going through there in favor of ones with hubs in St. Louis or New Orleans. Furthermore, the future for hospital stocks would look particularly bright with many people likely to need multiple, expensive treats.

See? A modest nuclear strike would present many opportunities for the savvy investor. Be one.

– 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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Biram Ruzz

Posted on April 9, 2015 by pauldelancey

Egyptian Entree

BIRAM RUZZ

INGREDIENTSBiramRuzz-

3 tablespoons butter
1 cup uncooked long-grain rice (1 more cup later)
2 pounds boneless chicken thighs or breasts
1 cup uncooked long-grain rice
½ teaspoon cardamom
½ teaspoon nutmeg
½ teaspoon pepper
1¼ teaspoons salt
2 cups chicken stock
1 cup heavy cream
1⅓ cups milk

SPECIAL UTENSIL

2 quart casserole dish

PREPARATION

Preheat oven to 375 degrees. Melt butter. Use brush to coat side of casserole dish with melted butter. Spread 1 cup rice evenly over casserole dish. Place chicken thighs evenly over bottom layer of rice. Sprinkle cardamom, nutmeg, pepper, and salt over chicken and rice. Spread 1 cup of rice evenly over the chicken thighs. Add chicken stock, heavy cream, and milk to pan. Bring to boil using high heat. Stir constantly. Pour liquid over top layer of rice in casserole dish. Bake at 375 degrees 30 minutes. Remove from oven and cover with lid and let sit for 30 minutes.

Use spoon to loosen rice from edges of casserole dish. Remove lid. Place large serving place over casserole dish. Firmly hold casserole dish and serving plate together and quickly invert them so that the contents of the casserole dish are now upside down on the serving plate.

TIDBITS

1) Ancient Egyptians loved the board game, “Senet.” It was simple and a blast to play. Nearby kings constantly came to Egypt to play Senet and often ended up concluding treaties of friendship.

2) Then, in 675 BC, Pharaoh Taharka challenged the Assyrian leader, Esharddon, to play Qunark, a game resembling the modern ScrabbleTM.. Taharka drew the bird-like letter “A” to make “antihistamine” for a triple word score for 528 points. Esharddon claimed pharaoh had really drawn the bird-like letter “W” and had not come up with not a word at all. He called Taharka a low-down dirty hippo. Taharka slugged Esharddon who went home in a huff. The Assyrian king returned with a mighty army. Egypt would chafe under foreign domination for much of the next millennium.
Culinary historians say this is why Scrabble comes with pre-drawn letters.

– 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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CandylandTM to be Theme of Poway’s New Modern Art Museum

Posted on April 5, 2015 by pauldelancey

Candyland

All Poway, California is buzzing with excitement. In just three month’s the town’s new in its tiara, the $188.2 million CowboyMetrics Museum will open. No one is prouder than museum curator, “Tex” Roland.

“I’m just fit to bust,” said the beaming Tex. “For decades now, folks just plain associated cowpokes with roping, herding, and advanced statistical skills.” Tex stops to spit expertly on a fire ant. “That ain’t true no more. We have our sensitive, avant-garde side, too.”

Indeed. Yesterday, Tex, the famed rodeo king and speedy inverter of matrices, favored me with a private tour of his cutting edge museum.  We started with “Grub,” the museum’s restaurant and homage to cattle drive food. The eatery’s jumbo Gulf shrimp cocktails and sumptuous Swedish meatball bar, presided over by internationally acclaimed chef Pierre “Windy” LeBouef are to die for. When questioned, Tex assured me that cattle-drive food was much more international and gourmet than portrayed in Western movies and dime novels.

On to the museum’s breath-taking canvasses. I gazed intently at two giant green squares, one atop the other, on a bold in-your-face white canvas.

“Tex, that looks like a double-green square from CandylandTM, you know that game we played as kids.”

“Sure is,” said the worthy curator. “Candyland is plum near the alpha and omega of modern art. Milton BradleyTM might have made that game to entertain the youngin’s of this great land, but they also said the final word in modern art. There ain’t been no more artists of any note since Candyland came on the scene.”

“What about Jackson Pollock?” I said.

“Pre Candyland,” said Tex.

You know, he was right. I walked subdued down the long hallways overhung with massive Bohemian chandeliers, on floors made with the finest Tuscan marble. On the walls, hung huge paintings of all the Candyland playing cards done up in fine style on vibrant white canvases from “Bronco” Henri of Paris. I saw red squares, blue ones, double greens, and there, there, in a room all by itself, Queen Frostine on a forty-five foot canvas.

Humanity has truly reached the pinnacle of artistic brilliance, but I don’t know whether to swell with pride or cry.

– Paul De Lancey, art critic

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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Omelette Aux Fines Herbes

Posted on April 1, 2015 by pauldelancey

French Breakfast

OMELETTE AUX FINES HERBES

INGREDIENTSOmeletteAuxFines-

12 eggs
2½ tablespoons fresh chervil*
3 tablespoons fresh chives*
2 tablespoons fresh parsley*
1 tablespoon fresh tarragon*
4 tablespoons unsalted butter (1 tablespoon per omelette.)

* = This dish really is better with fresh herbs. However, it’s often difficult to obtain all of these herbs fresh. In this event, substitute 1 teaspoon dried herb for every 1 tablespoon fresh herb. We live in a world to stay-at-home chefs. There’s probably an heroic, but tragic ancient myth to explain the unavailability of fresh herbs.

Makes 4 omelettes. Takes 20 minutes.

PREPARATION

Add eggs to large mixing bowl. Use to whisk to gently blend eggs. Dice chervil, chives, parsley, and tarragon. Add all these herbs to small mixing bowl and blend with fork. Add ½ of the mixed herbs to eggs in the large mixing bowl. Fold herbs into eggs with whisk.

Add 1 tablespoon butter to large pan. Melt using medium heat. Do not let butter bubble; it will be too hot. Add ¼ of the blended egg/herb mixture, about ½ cup, to pan. Shake pan to ensure an even coating of the egg/herb mixture over the pan. Sprinkle ¼ of the remaining dry herb mix over egg/herb mix in pan.

Cook on medium heat until eggs are only slightly runny in the middle; tilting the pan occasionally to let uncooked part of the eggs to run to the bottom. Remove from heat. Use spatula to fold two sides of eggs toward middle. Serve at once.

TIDBITS

1) Just clink glasses together when toasting in France. Clink one glass at a time. Don’t cross any person’s arm while clinking. Follow all these rules or be cursed with seven years of bad sex.

2) If you crack open an egg and see two yolks, someone you know will soon be having twins. I didn’t know that, but I took economics instead of biology.

3) For pity’s sake, make sure you crush the 12 eggshells from this recipe. If you don’t, a witch will reassemble the pieces, head out to sea, and make horrific, huge storms. Admirals from all the world’s navies worry about this a lot.

– 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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Speculaas (Dutch cookie)

Posted on March 26, 2015 by pauldelancey

Dutch Dessert

SPECULAAS
(Dutch cookie)

INGREDIENTSSpeculaas-

1¼ cups butter (2½) sticks
1⅓ cups brown sugar
1 medium egg
½ teaspoon baking powder
1 tablespoon cinnamon
1 teaspoon ground cloves
½ teaspoons ginger
1 teaspoon nutmeg
3 cups flour plus some to dust cookie mold

SPECIAL UTENSILS

speculaas mold, other cookie mold, or cookie cutters
electric beater
sewing thread
1-to-2 cookie sheets
1-to-4 glasses of mulled red wine
wine bottle for bopping oafs

Makes 18 cookies. Takes 15 minutes to make dough, to sit overnight in refrigerator, and maybe 1 hour to make the cookies, plus 15-to-20 minutes each time you put cookie sheets in the oven. You will get better and faster at putting the dough in the speculaas mold, trimming the dough with the sewing thread, and getting the dough out of the mold and onto the cookie sheet in one piece. While getting the hang of things, I say chill out and have some wine to calm yourself down. Note, the upper limit of drinks is for those who use speculaas or other embossed cookie molds. If you just plop down some dough, you only get one glass. There you go.

PREPARATION

Add butter and sugar to first, large mixing bowl. Mix using electric beater set on CREAM until butter/sugar mix becomes creamy. Add egg. Mix with electric beater set on CAKE until well blended. Add baking powder, cinnamon, cloves, ginger, and nutmeg to second, small mixing bowl. Mix together with whisk. Add spice mix from second, small mixing bowl and flour to first, large mixing bowl. Knead mixture until it forms a firm dough ball. Refrigerate dough ball overnight.

Preheat oven to 350 degrees. Dust speculaas mold for each cookie. Press dough into mold. Gently trim all dough above the line of mold with sewing thread. The top of the dough should be flush with the top of the mold.

Turn mold over and rap it against the cookie sheet. The dough should come out easily and intact if the mold was sufficiently dusted with flour. If not, gently, slowly pull dough out of the mold. If it the shaped dough comes apart in only one or two spots, gently smoosh the pieces together with your fingertip. If someone happens to see this and makes a snarky remark, hit the oaf on its head with the wine bottle. Bake cookies at 350 degrees for 15-to-25 minutes or until cookies turn golden brown.

TIDBITS

1) The first weekend of September is the Redhead Festival in Breda, Netherlands. It started as a local photographer’s quest to find a redhead model. It soon got out of hand. Well, sort of. Redheads walk around seeing other redheads. They even celebrate the color red.

2) It could have so exciting. Why not really celebrate the color red by having tomato fights?

3) Or have ketchup wrestling. That would draw a big crowd.

4) Or have professional drivers race around Breda in red fire trucks instead of race cars.

5) Or let tourists do high diving into a pool of tomato soup.

6) Or hold a contest to build the highest pyramid out of red bell peppers.

7) Or have a contest to eat the most habañero peppers.

8) Or even celebrate ginger. Redheads are often called gingers.

9) Who wouldn’t want to enter a contest to see who could eat the most buttered ginger toast?

10) Go bowling with tomatoes. Professional tomato bowlers recommend a perfectly round. The flattish, not entirely round ones do not go as straight as the perfectly round ones. You’ll never knock down any pins with your tomato if it heads straight for the gutter. Oh, it must be said that the typical tomato has no finger holes as opposed to the standard three-hole bowling ball. This makes tomato bowling even more challenging.

11) Play golf with ginger root! Be careful not to hit your ginger in the woods. It blends in with the leaves. You’ll never find it.

12) Even better, play basketball with tomatoes! Given that tomatoes would make a big splat the first time the ball handler batted the tomato to the ground, fears of players getting away with uncalled double dribbles would be thing of the past.

12) Play football with tomatoes! Since tomatoes are so fragile, soft hands for the quarterback and receivers would be a must.

13) Stage your own bullfights. All you need is a red tablecloth and fast feet.

14) What about ten tons of tomatoes and a bulldozer? Revelers get five minutes on the machine, or fewer if they miss the tomatoes and run into a building.

– 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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Bangers and Mash

Posted on March 23, 2015 by pauldelancey

British Entree

BANGERS AND MASH

INGREDIENTSBangersAndMash-

1 large onion
2 pounds potatoes
5 tablespoons butter (2 tablespoons more later)
6 tablespoons milk
½ tablespoon mustard
¼ teaspoon pepper
½ teaspoon salt
8 pork sausages (Do try to get authentic British bangers.)
2 tablespoons vegetable oil
2 tablespoons butter
4 cups beef broth
⅓ cup red wine
4 tablespoons flour

Makes 8 bangers and mash. Takes 1¼ hours.

PREPARATION

Thinly slice onion. Peel and cut potatoes into 1″ cubes. Add potatoes cubes to large pot. Cover potato with water. Bring to boil using high heat. Reduce heat to low and simmer for 15-to-20 minutes or until potato is tender. Drain water. Mash potatoes with, well, a potato masher. Add 5 tablespoons butter, milk, mustard, pepper, and salt. Cover and set aside.

While potato cubes are simmering. add pork sausages and vegetable oil to pan Fry sausages for 20 minutes using medium heat or until sausages turn golden brown. Cover and stir occasionally. Remove sausages and keep covered.

Add onion and 2 tablespoons butter to pan. Sauté onion for 5 minutes on medium-high heat or until onion softens. Add beef broth and red wine to pan. Bring to boil using high heat and cook for 5 minutes. Stir occasionally. Add flour. Cook on medium-high for 10 minutes or until gravy starts to thicken. Stir occasionally.

Place a sausage and an equal amount of mashed potatoes on each plate. Cover with an equal amount of onion gravy.

TIDBITS

1) Rationing in Britain during World War I and immediately afterward resulted in butchers adding water to their sausages. This way they could still sell the same amount of sausages with less meat. The water in the sausages expanded during cooking and would burst open the casing with a bang.

– 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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