international

Pineapple Pie

Posted on November 18, 2012 by pauldelancey

Fijian Dessert

PINEAPPLE PIE

INGREDIENTS

2 egg whites (2 entire eggs used later.)
3 tablespoons sugar

1 1/4 cups minced pineapple (no juice)
1/4 cup pineapple juice
4 tablespoons flour
3/4 cup sugar
1/4 teaspoon salt
juice from three limes
2 eggs
1 pie crust

PREPARATION

Combine 2 egg whites (The yolks from these eggs are not used here.) and 3 tablespoons sugar in bowl. Beat until thoroughly mixed. Set aside. Squeeze juice out of three limes. Preheat oven to 350 degrees.

Heat crushed pineapple and pineapple juice on medium heat. Mix in 4 tablespoons flour, sugar, salt, lime juice, and two entire eggs. Heat and stir constantly until eggs are cooked and the mixture thickens. (The phrase “the plot thickens” is of culinary origin. Well, quite possibly.)

Pour pineapple mixture into pie crust. Make sure surface is smooth. Spread egg white mixture evenly over top. Put pie in oven and bake at 350 degrees for about 35 minutes or until top is golden brown. Take pie out to cool. If the hungry horde will let you, put the cooled pie in the fridge to chill. It’s okay if they don’t. It also tastes great warm.

TIDBITS

1) Jim Carrey’s character in the movie, The Truman Show, dreamed of going to Fiji. I have the identical map that adorns his wall in one scene.

2) Why is “fridge” spelled with a “d,” but “refrigerator” spelled without it?

3) Why is a bicycle feminine in French, but a bike is masculine?

4) The idea behind the FrisbeeTM came from pie tins.

5) “A spoonful of sugar makes the medicine go down.” – Mary Poppins

6) At one time British sailors were called “limeys” because they ate limes at sea. This was done to prevent scurvy.

– 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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French Hamburger

Posted on November 16, 2012 by pauldelancey

French Entree

FRENCH HAMBURGER

INGREDIENTS

1 1/2 pounds ground beef
1 medium red onion
1/2 cup sour cream
1 tablespoon mayonnaise
1 teaspoon Grey PouponTM
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
1 packet onion soup mix

8 French rolls
romaine lettuce

PREPARATION

Mince the onion. Mix all top ingredients by hand. (Yes, it’s mushy.) Form 8 elongated patties. Fry patties on medium-high heat until juice coming from patties is no longer red or meat is no longer pink. Don’t turn patties over as frequently as you would for an American hamburger. There is plenty of moisture in these patties. You don’t have to worry as much about them drying out and early turning might cause them to crumble.

Toast French rolls. Put patty and lettuce on roll. This is a French hamburger. Any mustard must be Grey PouponTM. Sacré bleu.

TIDBITS

1) I was last in France in 1993. At that time, there were dozens of McDonald’sTM. The best one was in Nice. Most restaurants in France are only open during meal times. McDonald’sTM remains open throughout the day.

2) A McDonald’s in Budapest, Hungary, charged for ketchup.

3) I am a fifth-generation direct descendant of the great French Emperor Napoleon. He died on the fifth hour of the fifth day of the fifth month. I was born at that same time. Different years, of course. He also conquered a few more countries than I.

4) I bicycled across France in 1983. At that time, my French was on the level of a distracted third grader.

5) I had a burger in France. It came in a French roll.

– 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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Egg Drop Soup

Posted on November 13, 2012 by pauldelancey

Chinese Soup

EGG DROP SOUP

INGREDIENTS

1/2 small potato
3 stalks green onion
32 ounces chicken broth
1/4 teaspoon Vegetable MagicTM spice
1/4 teaspoon sesame oil
2 tablespoons cornstarch
2 eggs

PREPARATION

Bake a potato for 40 minutes at 400 degrees or according to instructions shown on bag of potatoes. While the potato is baking, mince the green-onion stalks. Cut the baked potato into tiny squares or dice briefly. (Consider using microwavable potatoes. This nifty agricultural advancement from this great country saves you time and your guests don’t have to know. Or you can skip the potato altogether.)

Mix broth, green onion, spice, oil, potato, and cornstarch thoroughly in pot. Bring soup to boil. Add eggs. Reduce heat to medium high or until the boiling soup no longer resembles the frothing witches’ cauldron in Macbeth. Mix soup with fork until all the egg yolks are cooked and are in small bits. You might need to go on a search and destroy mission for any lurking and intact egg yolks.

This dish cries out to be served in china bowls or at least no bowls with elegant Winnie-the-PoohTM designs. Make this dish often. It tastes great, looks impressive, and is so easy to make.

TIDBITS

1) My wife and I once went to a children’s museum in Ashford, Oregon. The challenge of the day was to prevent your egg from cracking when dropped from a height of ten feet. Your job was to prevent this using a balloon, a square of cardboard, and some tape. Both our kids’ eggs survived the drop. Hooray!

2) When I was a small boy, we had a chicken farm just a few blocks away. However, nearly all municipalities today forbid the raising of chickens. You have to go to outlying areas to buy fresh eggs.

3) My younger son loves to cook eggs.

4) Many Chinese recipes for egg-drop soup omit potatoes. Potatoes in this soup is a variation by the Chinese laborers who helped to build the transcontinental railroad in the 1860s.

5) Don’t drop eggs from a height of ten feet when the soup is boiling. You’ll regret it. Greatly. For a long time.

6) Does anyone remember how Linus in that great comic strip, Peanuts, drove his grammar-school teacher Miss Othmar crazy by repeatedly forgetting to bring egg shells to class?

– 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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Greek Wraps

Posted on November 12, 2012 by pauldelancey

Greek Entree

GREEK WRAPS

INGREDIENTS

1 head lettuce
1 pound ground pork
1/2 pound ground beef
1 1/2 teaspoon Meat MagicTM spice
1 1/2 teaspoon coriander
Greek cucumber sauce or tzatziki sauce from previous recipe

PREPARATION

This dish works best with the outer, larger leaves of lettuce. Be sure to wash the lettuce and remove any leaves with brown spots.

Mix pork, beef, meat spice, and coriander. Cook meat until browned. Tear off one or two leaves of lettuce. Put about 3 or 4 spoonfuls meat on the leaves, but not so much that you cannot roll up the leaves.

Put about two spoonfuls cucumber sauce on top. Roll up the lettuce leaves so no meat shows. Hold at one end to keep the sauce from dripping out. Eat at the other end.

This is a tasty and healthy variation on gyros.

TIDBITS

1) Lettuce grew as a weed long before anyone ate it.

2) But if lettuce flourished as a weed, then why is it so hard to grow deliberately?

3) I think the definition of a weed is something that grows without help.

4) Food is something that is difficult to grow.

5) There is a town in northern California called Weed.

6) Columbus brought lettuce to the Americas.

7) Spanish explorers brought potatoes back from the Americas. Fair trade, you think?

8) There is no eighth tidbit. My computer decided to update my software at this point.

– 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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Simple Crêpes

Posted on November 1, 2012 by pauldelancey

French Dessert

SIMPLE CREPES

INGREDIENTS

1 cup flour
1/2 cup water
3 tablespoons sugar
2 eggs
2 1/2 tablespoons butter
3/4 cup milk

UTENSILS

non-breakable mixing bowl
no-stick frying pan
no-stick spray

PREPARATION

Use whisk to mix all the above ingredients in a large mixing bowl. At this point, you can let the batter you have made sit in a refrigerator for two hours or … you can practice your Tarzan yell while banging your non-breakable bowl on the counter top to get the air bubbles out.

Spray the frying pan with no-stick spray, or add just enough butter or cooking oil to coat the bottom. Pour about two tablespoons batter in the middle of the pan. Swirl it around right away, particularly after pan gets hot, so the batter covers as much surface as possible.

Cook for 20 to 30 seconds or until batter has firmed. Carefully flip the crepe over. Try not to fold the batter while doing so. (This takes some practice. Try to get the entire spatula under the crepe.) Cook for 20 seconds more. Keep making crepes until you run out of batter.

Lots of yummy ingredients can go inside a crepe. My favorite is butter and confectionary sugar. Other tasty fillers include: blueberry and strawberry jams, hazelnut spread, ham, and cheese. Place the filler of your choice in the bottom-center part of the crepe. Form the crepes as you would a burrito. Fold the sides in a little bit and roll up from the bottom.

If you want to serve your crepes cold, put them on a plate to cool off. The crepes can be stacked once they are cold. But if you’re like me you’ll want to eat now. Eat them while they’re hot.

TIDBITS

1) Crepes in French is spelled, crêpes.

2) This dish is pronounced creps in France. Many people in America call it crapes. When the waiter takes your order don’t pronounce it, “Creep.”

3) Crepes are often served by themselves or a dessert.

4) Crepes could be served as an hors d’oeuvre.

5) Here’s a tip for little boys. Pronounce hors as oars. If not you might say it in a way that gets you sent to your room, particularly if your mom is entertaining your neighbors.

6) So when your mom asks you to serve her guests, ask them, “Would you like one of these?”

– 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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Doro Alicha (Mild chicken stew)

Posted on October 29, 2012 by pauldelancey

Ethiopian Entree

DORO ALICHA
(Mild chicken stew)

INGREDIENTS

3 pounds white onions
1 garlic clove
2 chicken breasts
2 cups Niter Kibbeh (See recipe in this book for this spicy butter.)
1/2 cup water
1/2 cup red wine
1 1/2 tablespoons lime juiceAll Posts
1/4 teaspoon black pepper
1/4 teaspoon ginger
1/4 teaspoon salt

water
6 eggs

Goes well with injera, Ethiopian flat bread.

PREPARATION

Peel and mince 3 pounds onions. (You’ll cry over this recipe.) Mince garlic clove. Cut chicken into 1-inch cubes. Put chicken cubes in bowl. Coat chicken cubes with lime juice, pepper, ginger, and salt.

Put onion, garlic, Niter Kibbeh, water, and wine in large pot and saute at medium-high heat for about 5 minutes. Stir frequently.) Add coated chicken cubes. Simmer for 45 minutes at warm heat, or until most of the water is gone, and it looks like a stew. (Remember, most people have no idea what Doro Alicha looks like. So no matter how it turns out, say it came out well.) Stir occasionally.

Meanwhile back at the range, boil eggs, peel them, and slice them into fourths. (Head ‘em up, move ‘em out.) Put eggs on top of stew and serve.

TIDBITS

1) Lucy, a 3.2-million-year old human skeleton, was discovered in Ethiopia in 1974

2) Lucy van Pelt, the character from the comic strip Peanuts was created in 1951.

3) Lucy of Ethiopia was for many years the oldest human skeleton. Unfortunately, just lost her oldest status to Selam, a 3.45 million year old skeleton. Honestly, you don’t look a day over 3 million.

4) The last new comic strip featuring Lucy van Pelt ran in early 2000.

5) The new millennium has not been kind to either Lucy.

6) Lucy van Pelt used to whisk away the football before Charlie Brown could kick it.

7) Maybe, just maybe, Lucy of Ethiopia did the same thing to another boy 3.2 millions ago?

8) And did they have tailgate parties at football games way back then?

– 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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Beef Lasagna

Posted on October 26, 2012 by pauldelancey

Italian Entree

BEEF LASAGNA

INGREDIENTS

water
1/4 teaspoon salt (1/2 teaspoon more later)
12 ounces lasagna noodles
3 garlic cloves
1 white onion
8 ounces mozzarella cheese
1 cup ricotta cheese
1/2 cup fresh Parmesan cheese (2 tablespoons more later)
4 peppercorns
1 pound ground beef
1/3 cup red wine
1 26 ounce jar spaghetti sauce
1 15 ounce can diced tomatoes
1 teaspoon basil
1 bay leaf
1 teaspoon Meat MagicTM spice
1 teaspoon oregano
1/2 teaspoon salt (1/4 teaspoon more earlier)
1/2 teaspoon thyme
2 tablespoons Parmesan cheese (1/2 cup more earlier)

UTENSILS

9-inch x 13-inch baking dish
cooking scissors (If your baking dish is 8-inches x 8-inches, for example)
spice grinder
no-stick spray

PREPARATION

Preheat oven to 375 degrees.

Boil water in large pot. Add salt and lasagna noodles. Cook noodles according to directions on package or for about 9 minutes on high heat. Remove noodles and set aside. Make sure the lasagna noodles are all separate after you do this. (If not, you’ll need to add another chunk of time separating the noodles that cling to each other with a tenacity rivaling a salesman pitching to a hot prospect.)

Peel and mince onion and garlic cloves. Grate, chop, fold, mutilate, and spindle mozzarella cheese and Parmesan cheese. Mix these cheeses together along with the ricotta cheese. Use spice grinder to well, grind peppercorns. (If you don’t have a spice grinder you can gnash your teeth in rage, use 1/4 teaspoon pepper, or shrug your shoulders in the belief that no one will notice.)

Add ground beef, onion, and garlic to frying pan. Cook at medium heat for about 5 minutes or until meat is no longer pink.
Add red wine, spaghetti sauce, diced tomatoes, basil, bay leaf, meat spice, oregano, salt, thyme, and peppercorns. Cook on medium heat for about 3 minutes, stirring occasionally.

Use no-stick spray on baking dish. Put a layer of lasagna, most likely 3 side-by-side noodles on the dish. If the noodles are longer than your baking dish, snip off the excess length with your scissors.

In this recipe, 9 noodles will make one lasagna dish with 2 layers of meat sauce. Reserve about 1/2 cup meat sauce. Divide remaining meat sauce and cheese equally between layers.

Cover this first layer of noodles with a layer of meat sauce and a layer of cheese. Add a second layer of noodles, meat sauce, and cheese. Add a third layer of noodles. Spoon just a little meat sauce atop the top layer along with 2 tablespoons Parmesan cheese. Put glass lid or aluminum foil on top of baking dish.

Cook lasagna in covered baking dish in oven at 375 degrees for 45 minutes. Cook uncovered for an additional 15 minutes or until bubbly. Remove and let sit for 5 minutes more.

Serve to adoring guests. Become lifelong friends with any who offer to clean up.

TIDBITS

1) Lasagna was first developed in England in the 14th century.

2) The English version had cinnamon and saffron instead of tomatoes.

3) Saffron is incredibly expensive. It runs about $170 an ounce today. Tomatoes cost $2 to $3 a pound.

4) This price differential put an incredible pressure on English cooks to substitute tomatoes for saffron.

5) Many more tomatoes are widely grown in France and Italy. English cooks turned there eyes to these regions.

6) Most historians believe England under Edward III invaded France  in 1347 for various dynastic reasons.

7) But there was pressure on King Edward by his kingdom’s cooks to secure a source of lasagna ingredients far cheaper than saffron.

8) The Hundred Years War lasted until 1453, which shows just how fiercely people will fight for their tomatoes.

9) I fear a war over saffron.

– 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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Breakfast Burritos

Posted on October 25, 2012 by pauldelancey

Mexican Breakfast

BREAKFAST BURRITOS

INGREDIENTS

1/2 onion
1 1/4 ounces Cotija cheese
4 ounces pork sausage
4 ounces ground beef
3 eggs
1 4 ounce can diced green chiles
1 4 ounce can diced tomatoes
3/4 teaspoon cumin
1/4 teaspoon Meat MagicTM spice
1/2 cup grated Monterey Jack cheese
lettuce
8 flour tortillas (bigger tortillas make bigger burritos)
no-stick cooking spray

PREPARATION

Be nice to your helper. Spray the cooking pan with no-stick cooking spray before you start. Mince the onion. Crumble the Cotija cheese. Brown the sausage and beef. Add eggs, onion, and chiles. Cook on medium heat and stir. Add tomatoes, cumin, meat spice and both cheeses. Cook and stir on medium heat. (Cooking on high heat will likely cause the eggs to burn.)

Microwave the big flour tortillas. Put two spoonfuls, or so, of meat mixture and romaine lettuce near top and center of tortilla. Fold in sides, then roll from the top of the tortilla until burrito is formed. Try a little less filling (tastes great) if you have trouble rolling the burrito.

TIDBITS

1) Remember the theme of “Cooking with what’s handy.” Don’t be afraid to use either iceberg or romaine lettuce if that is what you have in the kitchen or another grated cheese if you don’t care for Monterey Jack.

2) I’m afraid flour tortillas are a must, though. Attempting to roll a corn tortilla into the shape of a burrito will drive you to drink. “Sorry about the weaving officer, I used corn instead of flour.”

3) Cotija cheese is the “Parmesan of Mexico.” It is now made from cow’s milk, but at one time it was made from goat’s cheese. What happened? Did all Mexican goats disappear? Are they hiding in the hills only to swoop down to eat the straw of caravaning tourists?

4) The ancient Greeks and Romans used cumin as a cosmetic.

5) The first settlers from Europe thought tomatoes were poisonous.

– 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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Rice Onion Soup Provencale From Forthcoming Cookbook

Posted on October 23, 2012 by pauldelancey

French Soup

RICE ONION SOUP PROVENÇALE

INGREDIENTS

1 large onion
2 garlic cloves
1/2 cup brown rice
1 cup water
1 1/2 tablespoons butter
1 quarts beef broth
1/2 tablespoon red wine
1/3 cup Gruyère cheese
1/3 cup Swiss cheese
1/2 baguette
2 bay leaves
2 tablespoons herbes de Provence

(If you cannot find herbes Provence, use the following spices.)
1/2 teaspoon basil
1/4 teaspoon black pepper
1 teaspoons marjoram
1/2 teaspoon oregano
1/2 teaspoon parsley
1 teaspoon rosemary
1 teaspoon tarragon
1 teaspoons thyme

PREPARATION

Mince onions and garlic. Slice Gruyère and Swiss cheese into thin 1-inch squares. Cut baguette into slices no wider than 1-inch. Toast slices on cookie tray in toaster oven at 275 degrees for 5 minutes. Cook rice according to instructions shown on bag or heat rice and water in rice cooker.

Meanwhile back at the range, saute onions and garlic in butter in pot at low-medium heat for 15-to-20 minutes or until onions start to turn brown. Stir frequently

Add broth, red wine, and herbes de Provence to pot. Cook on low heat for 30 minutes. Add done rice to soup and cook on low heat for another 5 minutes. (Use this time to practice your Gallic shrug.)

Ladle soup into bowls. Top each bowl with 3 or 4 baguette slices. Sprinkle squares of Gruyère and Swiss cheese on top. Wait 1 minute and serve.

TIDBITS

1) Gruyère cheese costs over $16 a pound at my supermarket. Serve it only to people you like.

2) Gruyère cheese comes from Switzerland.

3) Switzerland was one of the few European countries that never got invaded by the Germans during World War II.

4)Gruyère cheese has more than 100 calories per ounce. An infantryman could get his daily allowance with far less food than the gruyèreless soldiers of The Third Reich. This enabled the Swiss soldier to carry more ammunition than his aggressive northern neighbor.

5) The earlier First and Second German Reichs also collapsed. Their soldiers didn’t eat Gruyère cheese either.

6) My family eats Gruyère cheese. We ate it today.

7) Do your part for your country. Eat Gruyère cheese often

– 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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Enchiladas Verdes

Posted on October 22, 2012 by pauldelancey

Mexican Entree

ENCHILADAS VERDES

SAUCE INGREDIENTS

1 1/2 tablespoons fresh cilantro (4 tablespoons more later)
1 16 ounce can green chile enchilada sauce
1/2 tablespoon basil
4 tablespoons parsley

FILLING INGREDIENTS

1 fresh green chile
2 jalapeno peppers
1 green bell pepper
1 medium onion
3 garlic cloves
4 tablespoons fresh cilantro (1 1/2 tablespoon more earlier)
1 teaspoon ground cumin
1 tablespoon vegetable oil

2 cups grated Four Mexican cheeses

OTHER INGREDIENTS

12 corn tortillas (You might want more in case some fall apart)
2 tablespoons vegetable oil
no-stick cooking spray

You might need two baking dishes

PREPARATION

Preheat oven to 350 degrees. Use no-stick cooking spray on baking dish.

SAUCE PREPARATION

Dice 1 1/2 tablespoons cilantro. Add cilantro, green enchilada sauce, basil, and parsley to first saucepan and bring to boil on high heat. Then simmer on warm heat for 5 to 10 minutes or until sauce thickens. Set aside.

FILLING PREPARATION

Remove seeds from green chile, jalapeno peppers, and green bell pepper. Dice green chile, jalapeno peppers, green bell pepper, onion, garlic, and 4 tablespoons cilantro. Use second saucepan to saute green chile, jalapeno pepper, green bell pepper, onion, garlic, cilantro, and cumin in vegetable oil for 5 minutes or until onion is soft.

TORTILLAS PREPARATION

Heat the tortillas for about 20 seconds in a microwave to make them easier to roll. Pour enough oil to cover the sauce pan. Dip one tortilla at a time in the hot oil. Cook for about 5 seconds.

USE TONGS TO DO THIS. You really don’t want your hands near searing oil. USE A BACK BURNER to heat the tortillas. Repeated dipping tortillas into hot oil can result in hot oil splattering on you. (While you scurry to the faucet for blessed cool relief, be thankful you live on a planet where 71 percent of the surface is water. You’d be out of luck on Mercury. No water utility companies there.)

Have a plate just a few inches away for your heated tortilla. It’s distressing to find out how quickly a hot, oil-dripping tortilla can fall apart.

Cover each heated tortilla with a paper towel to absorb oil.

FINAL PREPARATION

Dip tortilla in sauce. Add about 1/12 of the fillings’ ingredients plus grated Four Mexican cheeses on top of each tortilla. Roll each tortilla and put it against the side of the baking dish or as close to another rolled tortilla as possible. Hold the tortillas together with a toothpick if desired. (Be sure to have the toothpick as conspicuous as possible to avoid biting into it later.)

Pour the sauce evenly over the tortillas. Sprinkle any remaining ingredients on top. Bake at 350 degrees for 20 minutes or until any cheese on top bubbles.

TIDBITS

1) Enchilada means “served with chile pepper.”

2) My aunts fled from their ranch before the forces of Pancho Villa during the Mexican Revolution. One of them made enchiladas from scratch. Pancho Villa was not after them for their enchiladas, only their ranchero.

3) Every year Las Cruces, New Mexico makes the world’s biggest enchilada.

4) The Nixon administration was fond of the expression, “the whole enchilada.”

5) “Enchiladas Suizas” means “Swiss enchiladas.” Swiss immigrants to Mexico topped their enchiladas with cream-based sauces. Swiss immigrants in Mexico, who knew?

– 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, food, humor, international, recipes, Uncategorized | Tags: , , , , , , , , , , , , , , , , | Leave a comment

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