Posts Tagged With: America

Chinese Hamburger Bash

Posted on August 7, 2012 by pauldelancey

Chinese Entree

CHINESE HAMBURGER BASH

INGREDIENTS

1 medium onion
2 green bell peppers
2 garlic cloves
1 1/2 ground turkey
1 pound ground beef
12 ounces extra-firm tofu
1/2 tablespoon peanut oil
1/2 tablespoon sesame oil
1/3 cup honey
1/3 cup soy sauce
1/3 cup red wine vinegar
1 cup diced tomato
1/2 teaspoon ginger
1/2 teaspoon Meat MagicTM spice
2 teaspoons cornstarch
About 16 buns
No-stick spray

SPECIAL UTENSIL

Large spatula

PREPARATION

This recipe is rightly called a bash. It makes about 16 to 20 patties.

Mince onion, bell peppers, and cloves. In large bowl, mix all ingredients except buns. (Don’t mince your own buns; that would be a disaster.) Be sure to make patties smaller than your spatula.

Coat bottom of frying pan with no-stick spray. Cook burgers on medium-high heat. These hamburgers are moister and more prone to crumble than their American counterparts. So, make sure you have the entire patty on top of the spatula before you turn them over. Turn them over carefully. Do not flip them. Turn them over once.

TIDBITS

1) There have been many mass migrations and conquests throughout history. Some examples are: Alexander the Great’s conquests, Rome’s conquest of the Mediterranean, Germanic tribes overrunning the Roman Empire, Arab conquests of North Africa, Mongol invasions of China, Persia, and Russia, and Spanish victories in Central and South America.

2) What do all these bloodthirsty conquerors have in common?

3) None of them ate hamburgers.

4) With or without cheese.

5) They didn’t even eat sliders.

6) Geez, the Romans ate thrush tongues, for goodness sake. What would it have hurt them to eat a Chinese Hamburger?

7) And the Vikings ate lutefisk. Lutefisk! Think of all the monasteries, towns, and libraries that were sacked because the Vikings ate lutefisk instead of Mexican hamburgers.

8) And then there would have been no Dark Ages. Learning would have flourished. We would have had colonies on the moon by the 17th century if only the Vikings had eaten burgers.

9) Or even sliders.

 

– 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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Bacon Haikus

Posted on July 23, 2012 by pauldelancey

Bacon haikus is the new wave of literature.

I started off with one that oozes elegant simplicity.

Bacon, my bacon.
Bacon, bacon, my bacon.
Bacon, my bacon.

Did Rembrandt like bacon?
I like to think he did or
I’ll sell his paintings.

Bacon tastes so wonderful.
Makes  jobs for heart specialists.
Bacon tastes wonderful.

Pilgrims farming the
Old West always took bacon
God bless America.

America went to
War to defeat the Nazis
And protect bacon.

America is great
With its fine chocolate
With its crisp bacon.

Don’t care what others
Will say, but give me bacon
Or some chocolate.

– 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, humor, poems | Tags: , , , , , , , | Leave a comment

Potato-Leek Soup

Posted on July 17, 2012 by pauldelancey

American Soup

POTATO-LEEK SOUP

INGREDIENTS

1 pound leeks
3 tablespoons butter
1/2 cups celery stalks
4 medium potatoes
3 cups water
3 cups milk
3/4 teaspoon Vegetable MagicTM spice
1/4 teaspoon celery salt
1/4 teaspoon parsley
1/4 teaspoon salt
1/2 cup chopped cilantro
up to 1 cup grated cheese, optional

PREPARATION OF THE LEEKS

Cut off and remove the tough dark, green parts. Remove the bottom part with the little roots. Cut the leeks into pieces and swirl them in water to remove bits of dirt. Pat down the pieces with a towel to dry them. Put leeks into a food-processor and mince them.

PREPARATION OF THE SOUP.

Melt butter in pan. (Note it is much easier to measure 3 tablespoons from a stick of butter than from a tub.) Mince the celery. Add leeks and celery to melted butter.

Saute on low heat and stir frequently for about 6 minutes or until onions are soft. (Reading War and Peace is not advised at this point.)

Chop up potatoes until they are small enough to put into a blender. Blend the heck out of them. Put 3 cups water into pot. Heat water to boiling. Cook for about 15 minutes this way or until potato bits are tender. (Note you should gradually turn down the heat. The soup will still boil and you will avoid painful geysers of hot potato water. (A great reason not to cook in the nude.)

Dice cilantro until you have 1/2 cup. Add sauteed leeks, celery, milk, cilantro, vegetable spice, celery salt, parsley, and salt. Cover and cook at low heat for 20 minutes. Taste soup. Sprinkle in other spices if you wish. Some people love onion salt, garlic salt, or Tabasco sauce in everything. If you are that kind of cook, go for it!

Add grated cheese to taste.

EATING OF THE SOUP

Nom, nom, nom.

TIDBITS

1) The potato was cultivated by the Incas. The Spanish took it back to Europe and gave little in return.

2) The potato revolutionized warfare. Previous to widespread cultivation of this amazing tuber, armies on the move stripped the conquered territories of any food growing above ground. Farmers could now wait until the invading hordes left and dig up enough potatoes to survive. Armies could also feed themselves on the potatoes they brought along. There is a sketch of the great French general Napoleon asking a foot soldier for a potato.

3) The Irish depended quite heavily on the potato for their nutritional needs. When the potato crop failed in 1848, many Irish starved and large numbers of them migrated to America.

4) Indeed, loud guffaws never swirled around the humble potato.

5) Until HasbroTM created Mr. Potato HeadTM in 1962. Now we can all eat the potato or play with it.

6) Mr. Potato HeadTM seems so obvious now. That’s why genius is genius.

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

Chimole Recipe

Posted on July 8, 2012 by pauldelancey

Belizean Entree

CHIMOLE

INGREDIENTS

1 small pumpkin squash, or nearest orangish squash you can find
1 large white potato
1 medium white onion
1 chayote
4 large, ripe red tomatoes
4 garlic cloves
3 medium whole cloves
1 tablespoon black peppercorns
2 tablespoons red recado
1 tablespoon black recado
2 vegetable bouillon cubes1/2 teaspoon salt
1/2 tablespoon allspice
1 tablespoon oregano
1/2 teaspoon cumin
1/2 tablespoon red pepper
6 cups water2 chicken breasts
8 hard-boiled eggs
8 or more flour tortillas

UTENSIL

spice or coffee grinder

PREPARATION

Peel pumpkin, onion, and white potato. Dice squash, potato, onion, chayote, and tomatoes. Mince garlic cloves. (Just in off the internet news. Five people stole 9.5 tons of garlic. They were caught by the Hungarian border police who noticed a strong garlic smell coming from the five cars.)Put whole cloves and black peppercorns in spice grinder. Grind until you get a powdery substance. Crumble red recado, black recado, and bouillon cubes into soup pot. Add salt, allspice, oregano, cumin and red pepper. Pour in water and heat on medium for about 40 minutes or until all veggies are soft.

While the vegetables and spice are cooking, chop up chicken breasts into 1/2-inch cubes. Also, boil eggs for about 12 minutes and let them cool. Add chicken cubes to soup pot.

Ladle soup into bowls. Peel eggs and slice each three times. Put an equal number of egg slices on top of the soup in each bowl. Serve with at least two flour tortillas and one plate per person. The tortillas may be used for dipping or for making burritos from the soup.

TIDBITS

1) January is National Soup Month. What does this mean? I don’t know. Have you ever celebrated National Soup Month? Me neither.

2) Soup is an anagram for opus. Opus means an artistic work such as an opera.

3) Soup is also an anagram for puos. Puos is the plural form of puo.

4) Soup lovers in America eat about ten millions bowls of soup a year.

5) Soup haters consume considerably fewer.

6) Nebraskan bar owners may not sell beer unless they are cooking soup. That and possessing a liquor license.

7) Andy Warhol ate tomato soup every day for lunch for over twenty years. He became a famous pop artist. However, hundreds of millions of people have devoured rivers of tomato soup without achieving the slightest bit of fame. So, who can say?

– 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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Chicken Satay

Posted on June 24, 2012 by pauldelancey

Thai Entree

CHICKEN SATAY WITH PEANUT SAUCE

INGREDIENTS

1 1/2 pounds chicken breasts

MARINADE

3 garlic cloves
2/3 cup raspberry drinkable low-fat yogurt
1/3 cup ranch yogurt dressing
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon cumin
1 tablespoon lemongrass
1/2 teaspoon ground ginger
1 1/2 teaspoon soy sauce

PEANUT SAUCE

1 cup smooth peanut butter
1/4 cup soy sauce
1 teaspoon red chili powder
1 teaspoon mayonnaise
2 tablespoons light brown sugar
2 tablespoons lime juice
1/4 cup warm water

quarter head of iceberg lettuce

UTENSILS

grill

12 to 20 unicorn horns
12 to 20 wooden skewers (if your supermarkets don’t carry unicorn horns)

PREPARATION

Cut chicken into 1-inch cubes.

MARINADE

Peel and mince garlic cloves. Combine garlic, drinkable yogurt, yogurt dressing, turmeric, cinnamon, coriander, cumin, lemongrass, ginger, and soy sauce in shallow bowl.

Put chicken cubes in shallow mixing bowl. Turn over cubes in sauce until thoroughly coated with sauce. Cover and put chicken marinate in refrigerator for up to 2 hours.

(If your horde of youngin’s and spouse are ravenously hungry, it’s okay to skip putting the marinade in the fridge. It’ll still taste great, but the flavor won’t quite go all the way to the middle of the chicken cube. Then again, if they’re hungry to the point of chewing fruit cake, they probably won’t notice this shortcut.)

PREPARATION OF PEANUT SAUCE

Combine peanut butter, soy sauce, red chili pepper, mayonnaise, brown sugar, lime juice, and warm water in blender. Set blender to liquify and watch until, well, the mixture is liquified. Add a little extra water if needed.

FINAL PREPARATION

Carefully thread the coated chicken cubes onto the wooden skewers. (I do mean carefully. Those skewers can draw blood.) The skewer should be in the middle of the cube. Put cubes onto the first 3/4ths of the skewer. (You will need that last empty 1/4th to turn the chicken laden skewers over on the grill.)

Grills, especially indoor grills, vary greatly in heating ability, so vigilance is a must. On my little indoor grill I cooked on high for 5 minutes on a side for a total of 15 minutes. Again, your grill might cook much quicker, say in 8 minutes total.

Put lettuce leaves on each plate. Place chicken satays on top lettuce. Pour peanut sauce over both.

The person who agrees to clean up gets an extra skewer.

TIDBITS

1) The term “raspberry” or the sound of derision made with the tongue and mouth seems to have come from England.

2) England conquered and took over Scotland, Ireland, Wales, Canada, the eastern part of America, many islands in the Caribbean, parts of Central and South America, Australia, New Zealand, India, Burma, much of Africa, and little islands everywhere.

3) It is doubtful the English did all this land grabbing by giving natives everywhere the “raspberry.”

4) A likelier explanation comes from English superiority in naval and land tactics coupled with vast advantages in weaponry.

5) England today is a part of Britain with the British Empire being much diminished from its peak. Much of this decline came about when its armed forces lost their superiority on the battlefields and the high seas.

6) However, the food prepared by the chefs of Her Majesty’s armies are the envy of British restaurant goers everywhere. These chefs even won a prestigious national award.

6) Tidbit 6) has already been written.

 

– 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 | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

The Media Circus AroundThe Bacon-And-Chocolate Party

Posted on June 15, 2012 by pauldelancey

New Hope For America: The Birth Of The Bacon And Chocolate Party …

pauldelancey.com/…/new-hope-for-america-the-birth-of-the-bacon-a…

May 28, 2012 – You might have missed it if you only watch mainstream media, Fox, or other media, but just a few days ago, Paul De Lancey, a rumor in his own …

– 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

Mothers’ Day Meal – Doro Wat, Ethiopian Chicken Stew

Posted on May 13, 2012 by pauldelancey

Ethiopian Entree

DORO WAT
(Chicken stew)

INGREDIENTSdorowat-

2 pounds chicken breast
1/4 cup lemon juice
1 teaspoon salt
4 garlic cloves
1 1/2 medium yellow onions
1 cup water
3 tablespoons butter
1/2 teaspoon allspice
3 tablespoons Berbere spice mix (See recipe for BERBERE SPICE MIX INGREDIENTS, if you can’t find the mix)
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon fenugreek
1 teaspoon ginger
1 tablespoon paprika
1 teaspoon salt
2 teaspoons turmeric
1/4 cup red wine
6 eggs
2 Roma tomatoes
2 cups lettuce
6 pita breads

Goes well with injera, Ethiopian flat bread.

UTENSIL

Dutch oven

PREPARATION

Cut chicken into 1-inch cubes and put into mixing bowl. Add lemon juice and salt. Mix with hands until all chicken cubes are coated with juice and salt. Set aside for at least 10 minutes.
Dice onions and cloves.

Heat butter in Dutch oven on medium heat until melted for about a minute or until melted. Add garlic, onions, water, allspice, Berbere spice mix, cayenne pepper, coriander, fenugreek, ginger, paprika, salt, and turmeric. Cook on medium-high heat for about 5 minutes or until onions and garlic are tender. Add red wine and chicken. Mix with spoon.

Random happy face : )

Cover. Cook stew on low heat for about 60 minutes, or until chicken is tender, changed color inside, and you are so powerful hungry you find yourself drooling over the prospect of a lutefisk meal.

Meanwhile back at the range, boil 6 eggs. Remove eggs and let them cool. Peel eggs and cut each one into 4 slices. Cut 2 Roma tomatoes into about 8 slices each. (Cut 2 more tomatoes into slices if your significant other ate the first slices while you were preparing the rest of the meal.)

Shred enough lettuce to make 2 cups. (This is aerobic exercise. Take advantage of it. The Olympics will soon be reaching out to you.)

Put stew in pita pocket or fold pita bread. Add lettuce and tomato and egg slices. Pat yourself on the back. (Put down that hot spoon first.) Serve.

TIDBITS

1) Ethiopia is the birthplace of coffee.

2) Millions and millions of people in America drink coffee.

3) Many of them do so for coffee’s taste.

4) Pause and reflect.

5) Our entire economy would tank if we didn’t have coffee keeping our workers awake.

6) There would be a world-wide depression.

7) Thank goodness for Ethiopia.

8) Could we send them a nice beverage in return, like root beer?

9) Many Ethiopian women feed their menfolk with their fingers as a sign of love and devotion.

10) Presumably Ethiopian women could also serve their men beverages with their fingers as sign of “Hit the road, Jack.”

– 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 | Tags: , , , , , , , , , , , , , , , , | Leave a comment

Chicken Scallopini From Cookbook

Posted on March 31, 2012 by pauldelancey

Italian Entree

CHICKEN SCALLOPINI

INGREDIENTS

2 garlic cloves
2 chicken breasts
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sage
2 tablespoons butter
1/4 cup chicken broth
3 tablespoons water
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon drained capers
1 tablespoon flour
3/4 cup grated Parmesan cheese
1 teaspoon parsley

(Possibly 2 teaspoons more olive oil. See 3rd paragraph below.)

SPECIAL UTENSIL

cooking mallet

PREPARATION

Mince garlic cloves. Pound chicken breasts to 1/4-inch thickness with clean cooking mallet. If you don’t have such a cooking tool, try putting a few sheets of wax paper on top of the chicken and whack away with a blunt instrument. (And sing, “If I had a hammer, I’d make Chicken Scallopini…” But don’t let your guests hear this. They just might sneak away before the second verse.)

Combine flour, salt, pepper, and sage in mixing bowl. Coat the chicken breasts with this mixture. Cut each breast into three cutlets.

Put broth, water, lemon juice, capers, and flour in second mixing bowl. Mix sauce thoroughly.

Melt butter in no-stick frying pan. Cook on medium high and add olive oil. Place as many cutlets as possible into frying pan. Cook for up to 2 minutes on each side or until chicken turns completely white. Add 1 teaspoon olive oil to the pan each time you cook another batch of chicken cutlets. Remove chicken.

Pour broth/caper sauce into frying pan. Heat on medium high for 1 to 2 minutes or until sauce boils and thickens. Pour sauce over chicken cutlets. Sprinkle Parmesan and parsley over the chicken.

Serve dish to wildly applauding guests. (If they don’t applaud, you still have that mallet, don’t you?)

TIDBITS

1) I read that in 1969 America had 3 billion surplus eggs.

2) Where did they go?

3) Chickens can have four or five toes on each foot.

4) This is probably why you can’t find shoes to fit your chicken.

5) Chicken Little thought the sky was falling. Was this from a meteorite shower? Did Chicken Little collaborate with Sir Edmund Halley?

6) A chicken can live without a brain for a short time.

7) People cannot, contrary to what relatives might say.

8) It is illegal to eat chickens in Gainesville, Georgia without a fork.

9) Chickens can run at a speed of nine miles per hour. If you could get a chicken to run around a track for a mile, it could complete its task in 6 minutes 40 seconds.

10) In high school I could run the mile in 7 minutes 37 seconds. Thank goodness, that chicken in the next lane stopped to peck for worms.

– 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 | Tags: , , , , , , , , , , , , , , , | Leave a comment

Egg-White Burrito

Posted on March 24, 2012 by pauldelancey

Mexican Entree

EGG-WHITE BURRITO

INGREDIENTS

1 8 ounce can red beans
6 egg whites
1/2 teaspoon Berbere spice (See recipe for Berbere if needed.)
1/2 cup Four Mexican cheeses
2 8-inch flour tortillas

UTENSIL

no-stick frying pan

PREPARATION

Cook red beans on medium-high heat for about 3 minutes or until sufficiently warm. (If they burn your tongue, they’re too hot. Let them cool.)

Combine egg whites and Berbere spice in mixing bowl. Beat egg whites with a whisk. (Sometimes all it takes to defeat an egg is a short but stern look.) Put whites in no-stick frying pan and cook on medium heat until egg whites solidify.

Divide the red beans, egg whites, and cheese between the two tortillas. Fold in the sides of the tortillas and roll up from the bottom.

This simple, but tasty dish is a favorite among the tight-knit Moroccan-Mexican community of Poway, California. Olé, ens Allah.

TIDBITS

1) White shelled eggs are laid by hens with white feathers and white ear lobes.

2) Chicken have ear lobes! My goodness, who knew. Do hens wear earrings?

3) Brown shelled eggs are made by hens with red feathers and red ear lobes.

4) I can’t get over it. Chickens have ear lobes. Why?

5) According to Genesis 1:20-22, the chicken came first.

6) Chinese chickens lay about 160 billions eggs a year. American chickens produce 65 billion over the same period.

7) There are 6 million people in Libya. If all of China’s and America’s eggs were exported to Libya, the people there would need to eat 3,667 eggs a year, or 10 a day.

8) I suspect Libyans would get tired of eating that many eggs and would start having egg fights all over the place.

9) May I suggest visiting Morocco instead?

– 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 | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

Blueberry Cheesecake

Posted on March 2, 2012 by pauldelancey

American Dessert

BLUEBERRY CHEESECAKE

INGREDIENTS

CRUST

4 tablespoons butter, usually a half stick
1 1/4 cups graham crackers, usually about 1 package
1/4 cup sugar

FILLING

4 8 ounce packages of cream cheese
5 eggs
1 cup white sugar (don’t put sugar away, you’ll still need it again)
2 tablespoons cornstarch
1/4 teaspoon salt

TOPPING

2 1/2 cups, about a 16 ounce bag, of fresh or frozen blueberries
1 tablespoon cornstarch
1 1/2 cups sour cream
3/8 cups or 6 tablespoons white sugar
1/2 teaspoon vanilla extract
1/4 cup water

PREPARATION OF CRUST

Preheat oven to 325 degrees. Melt butter in small saucepan, one designed specifically for butter if you have it. Turn the graham crackers into crumbs by using food processor. (If you have the urge to make the crumbs with a hammer, it’s probably time to take a deep breath, pour yourself a nice, cold glass of root beer, sit down, and listen to few songs by Alvin and the Chipmunks before continuing.)

Pour the melted butter, crumbs, and sugar into a baking dish at least 9-inches wide. Mix thoroughly with fork. Press firmly and uniformly on the mixture. Bake at 325 degrees for about 10 minutes or lightly browned. Let cool, on a baking rack if you have one.

PREPARATION OF FILLING

Place cream cheese, eggs, sugar, cornstarch, and salt in large mixing bowl. Use electric beater to combine ingredients. Start on lowest setting and gradually increase the speed of the beaters to “cream,” or almost the highest setting. (Your kitchen walls might resemble modern art if you immediately start with the highest setting.)

Bake for 70 minutes at 325 degrees or until cheese center barely moves when baking dish is moved. Let dish cool down. Chill completely in refrigerator.

PREPARATION OF TOPPING

Combine blueberries and cornstarch in food processor and chop and grind away until mixture is pureed.

Pour mixture into mixing bowl. Add sour cream, sugar, vanilla extract, and water. Blend with fork or electric beater set to “blend.”

Pour this topping into saucepan. Bring to boil while stirring constantly. Reduce heat to medium and cook for about 5 minutes while stirring.

Pour topping on top of cheesecake and spread evenly. (Yes, you will wash dishes with this dessert.) Refrigerate until chilled.

This recipe can be made in various ways: with or without sour cream, or with the sour cream separated out into another layer. Experiment and enjoy.

TIDBITS

1) During the Roaring ‘20s, “cheesecake” meant a woman showed her legs.

2) Marshall Bernadotte of Napoleon’s Grande Armée was known as “Belles Jambes,” or “Beautiful Legs.”

3) Rod Stewart sang the hit song, Hot Legs.

4) Chicken Legs are deep fried in hot oil.

5) America is dependent on foreign oil.

6) But it wasn’t in the ‘20s when “cheesecake” meant a woman showed her legs.

– 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, recipes | Tags: , , , , , , , , , , , , , , , , | Leave a comment

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