Posts Tagged With: Caribbean

Jamaican Mild Red Beans and Rice

Posted on February 16, 2023 by pauldelancey

Jamaican Entree

MILD RED BEANS AND RICE

INGREDIENTS

1½ tablespoons olive oil
1 white onion
3 garlic cloves
2 stalks green onion
3 cups cooked brown rice
2 15-ounce cans small red beans
1 15-ounce can unsweetened coconut milk
1 tablespoon brown sugar
1 teaspoon allspice
½ teaspoon thyme
½ teaspoon sea salt
¼ teaspoon pepper

PREPARATION

Cook rice as directed on package.

Drain cans of red beans. Mince white onion, garlic cloves, and green onion. Heat oil in pot. Add white onion, garlic, and green onion. Cook on medium-low heat until white onion is soft and is starting to turn golden.

Add rice, beans, coconut milk, brown sugar, allspice, thyme, salt, and pepper. Cook for about 15 minutes on medium-low heat until rice absorbs most of the coconut milk. The rice and beans should be moist.

This dish can be made as spicy as you want. Jamaicans often add Scotch bonnet pepper which is one of the hottest peppers in the world. This spice is also hard to find.

TIDBITS

1) Jamaicans like to cook with allspice.

2) Swedes like to cook with allspice.

3) The Mayans of Mexico built vast stone temples and cities. They were superb ancient astronomers.

4) The Mayans also loved allspice.

5) My grandmother always cooked with allspice.

6) Eva, a Swedish friend of my mother, said allspice was, “nature’s spice.”

7) Where did this tidbit go?

8) The evidence has amounted to such a point that we must conclude that ancient mariners carried themselves and allspice all over Europe and North America.

9) But in which direction? America to Europe or vice versa?

10) There is no evidence that ancient Mayans or Jamaicans ever crossed the Atlantic Ocean.

11) However, there is considerable evidence through sagas and the unearthed remains of a Viking village in L’Anse Aux Meadows, Newfoundland that Vikings visited and settled the New World.

12) Thus, we must conclude that the Caribbean and the eastern part of North America were not only discovered and populated by ancient Swedes, but were culinarily enhanced as well.

13) The discoverer of America was Leif Ericson.

14) My grandmother’s name was Erickson.

15) My ancestors discovered America.

16) My it’s been a long time in the hot kitchen.

 

– Paul De Lancey, The Comic Chef, Ph.D.

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

Simple Black Bean Soup

Posted on March 29, 2021 by pauldelancey

Brazilian Soup

SIMPLE BLACK BEAN SOUP

INGREDIENTS

1 green or red bell pepper
1 medium carrot
3 garlic cloves
1 medium yellow or white onion
2 tablespoons olive oil
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
1 teaspoon cumin
½ teaspoon red pepper flakes
2 15-ounce cans black beans
1 bay leaf
3 tablespoons orange juice
2 teaspoons orange zest
¼ cup diced tomatoes
2½ cups vegetable broth
4 green onions

Serves 6. Takes 1 hour 20 minutes.

PREPARATION

Seed and dice bell pepper. Dice carrot, garlic cloves, and onion. Add carrot, garlic, onion, and oil to pot. Sauté at medium-high heat for 5 minutes or until yellow onion softens. Stir frequently. Add bell pepper, black pepper, cayenne pepper, cumin, and red pepper flakes. Cook at medium heat for 5 minutes or until bell pepper softens. Stir frequently.

While bell pepper softens, drain and rinse black beans. Add bay leaf, black beans, orange juice, orange zest, tomato, and vegetable broth. Bring to boil using high heat. Stir occasionally. Reduce heat to low. Cover and simmer at low heat for 30 minutes. Stir occasionally. While soup simmers, dice green onions. Remove bay leaf. Ladle soup into bowls. Garnish with green onions and tomato.

TIDBITS

1) The notorious pirate, Blackbeard, terrorized merchant shipping in the Caribbean during the 1710s while the universally loved Black bean soup hails from Brazil.

2) Black Beard’s true name was Edward Teach. But he wanted a name whose his very mention would paralyze merchant ship captains, a nom du piratage if you will. He so loved this recipe that he, at first, went by Black Bean Soup. His crew demurred, asserting that this moniker would never strike terror in anyone. Indeed, his fellow pirates said scaring the bejeebus out of their prey was very much a good thing. After much discussion, the pirates voted for Blackbeard as Teach’s new name.

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

Spotlight on Peter Block, Author of “Nouveau Old: Formerly Cute”

Posted on February 12, 2018 by pauldelancey

Like you, Perry Block is a Baby Boomer who turned around one day in 1978 and suddenly found himself 40 years later at an age he always thought was exclusively reserved for people’s parents.

Through a series of often hilarious essays, Perry tries to make sense of it all, aided by his son Brandon and a host of other real and fictitious characters, including Batman, Cupid, the Legendary Jewish Vampire Vlad the Retailer, Richard Nixon, Moses, and more.

Every Boomer concern is here – aging angst, fatherhood, the singles life, friendships, fading looks and physicality, social trends, the1960’s, religion, Judaism, the writing life, parody and satire, self-deprecation, and the nagging worry that not only has he measured his life in coffee spoons, frequently the coffee hasn’t even been hot.

Excerpt from Nouveau Old: Formerly Cute

 

Caribbean Cruise Call

 

I frequently receive a phone call in which a recorded female voice tells me I have just won a fantastic prize.

You’ve probably received it too.

“Hello! I am happy to tell you that you have been selected to receive an all-expenses paid two week cruise to the Caribbean!”

Here we go again! So, what’s the catch?

“There is no catch. You’ll cruise from New York City aboard a luxury liner that makes The Queen Mary 2 look like the Wreck of the Hesperus.”

Do they think I was born yesterday? Not that I wouldn’t prefer to have been born yesterday.

“We don’t think you were born yesterday. Aboard ship you’ll enjoy four star dining, three Olympic size swimming pools, a Robert Trent Jones Championship Golf Course, and a private Observatory run by the ship’s resident physicist Neil deGrassse Tyson.”

If I’d really won a prize like this, wouldn’t an actual person be handling the call, not a programmed voice? I’ll bet there’s an ocean of hidden charges!

“There is no ocean of hidden charges. But there are exotic ports of call like the U.S. Virgin Islands, St. Kitts, St. Martins, Barbados, and more, many featuring nude beaches, favorite playgrounds of supermodels from around the world.”

This is when I always slam the phone down in disgust.

Gotta get myself on the No-Call List!

A couple of weeks ago I ran into my friend Farbman at the bank. He looked tanned and rested.

“Farbman! You look great!”

“I just got back from an all-expenses paid Caribbean cruise!”

“Wait … you mean … the all-expenses paid trip from the phone call?”

“Sure, got the call last month. Fantastic food, great islands, met the Yankees. That Neil deGrasse Tyson is such a card!”

“But … but it all sounds so bogus.”

“It’s made to sound that way. It’s paid for by a billionaire who loves trusting, positive, non-judgmental people. If you listen to the message up to the part about supermodels, a live person comes on and signs you right up!”

“But that’s the point when I always hang up.”

“Yeah, he doesn’t want any negative, doubting, impatient jerks ruining the trip.”

“But, but, but …”

“If you’re lucky enough to get the call again, Perry, hang on for dear life!! Oh, those nude beaches are incredible!”

Since then I haven’t received the call. Though I pretty much don’t leave the house waiting for it.

Is there such a thing as a “Please Call List?”

 

Bio

Like you, Perry Block is a Baby Boomer who turned around one day in 1977 and found himself 40 years later at an age he always thought was exclusively reserved for people’s parents.

Through a series of often hilarious essays, Perry tries to make sense of it all, aided by his son Brandon and a host of other real and fictitious characters, including Batman, Cupid, the Legendary Jewish Vampire Vlad the Retailer, Richard Nixon, Moses, and more.

Every Boomer concern is here – aging angst, fatherhood, the singles life, friendships, fading looks and physicality, social trends, the1960’s, religion, Judaism, the writing life, self-deprecation, and the nagging worry that not only have you measured your life in coffee spoons, frequently the coffee hasn’t even been hot.

Perry Block is a writer living in Havertown PA, which is close enough to the Philadelphia Main Line so that he can wrongly brag he lives there. In his lifetime, he has succeeded in virtually every sphere of human endeavor, but failed miserably in the rectangular and triangular ones.

Perry is the father of Brian Block, age 27, and Brandon Block, who’s 22. He regrets not having more children so he could have alliterated their names as well. His hobbies include doing the hokey pokey (although he still doesn’t know how to turn himself around) and filling in for Batman when Bruce Wayne is on vacation, but please keep mum on that.

Writing has been a passion for Perry ever since he learned that it does not require math. “Perry Block – Nouveau Old, Formerly Cute” is his first book. Kindly put your life on hold waiting for the next one.

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

Paul De Lancey
www.pauldelancey.com

Categories: book reviews and excerpts | Tags: , , , , , , , , | 2 Comments

Brisket With Onions

Posted on February 25, 2017 by pauldelancey

American Entree

BRISKET WITH ONIONS

INGREDIENTSbeefbrisket

2 large onions
4 pounds beef brisket (first or flat cut with fat trimmed to ¼”)
4 garlic cloves
½ teaspoon pepper
½ teaspoon salt
½ tablespoon thyme
2 cups beef broth
2 teaspoons parsley

Serves 8. Takes 7 hours.

SPECIAL UTENSILS

mandoline
slow cooker

PREPARATION

Cut onions into ¼” slices with mandoline or knife. Dice garlic cloves. Rub pepper, salt, and thyme onto brisket. Add onion slices, garlic, brisket, and beef broth to slow cooker. Cook and cook on high for 6 hours or until brisket is tender to the fork. Cut brisket against grain into 8 or 16 slices. Add brisket to bowls. Ladle liquid from slow cooker over brisket. Garnish with parsley.

TIDBITS

1) No one has ever found the buried treasure of Pierre le Fou, The Terror of the Caribbean.

2) Many historians and treasure hunters have combed dusty books found in nautical libraries. Ambitious souls have prowled bazaars, estate sales, and abandoned castles in search of le Fou’s maps. Still others have surfed the internet for clues before getting distracted by pictures of kittens and even hamster-powered model railroads.

3) However culinary historians believe that the path to Le Fou’s gold and pearls lies through the reading of recipes, this one in particular.

4) First of all, what about the title of this recipe, “Brisket with Onions?” I mean how likely was it that this dish was chosen out of thousands upon thousands of choices. Clearly, this recipe holds the clue to the French pirate’s loot. Indeed, the two nouns in the title, brisket and onions is an anagram for “Be No Skirt Ions.” If that isn’t pirate talk, then I don’t know what is. And “Be No Skirt Ions” clearly means gold. That’s proof you can deny. Now, all you have to do is decipher the hidden code in this recipe for the location of unimaginable wealth. Go for it!

– 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, history | Tags: , , , , , , , , , , , , , , , , , , , , , | 3 Comments

Bajan Meatloaf From Barbados

Posted on June 5, 2013 by pauldelancey

Barbadian Entree

BAJAN MEATLOAF

INGREDIENTSBajanMeatLoaf-

4 Roma tomatoes
1 orange bell pepper
2/3 cups spinach
1/2 white onion
2 tablespoons butter
1 1/2 pounds ground beef
3 large eggs
1 cup grated cheddar cheese
1 1/2 cup bread crumbs
1 tablespoon banana ketchup
1 tablespoon yellow mustard
4 tablespoons Bajan seasoning
1/4 teaspoon cayenne
1/2 teaspoon celery salt
1/2 teaspoon cumin
1 tablespoon parsley

SPECIAL UTENSIL

8″ casserole dish

PREPARATION

Preheat oven to 350 degrees. Mince tomatoes, bell pepper, spinach, and onion. Add onion to butter and sauté on medium-high heat for 5 minutes or until onions are soft.

Combine spinach, onion, tomato, bell pepper, ground beef, eggs, cheese, bread crumbs, banana ketchup, mustard, Bajan seasoning, cayenne, celery salt, cumin, and parsley. You really need to use your hands to do a good job here.

(Better yet, get your ten-year old to mix this up. Oh heck, he’s at a friend’s house.)

Transfer the meat mix to this dish. Smooth the meat and bake for 50 minutes. Let cool for 5 – 10 minutes. Oh, don’t forget to wash your hands.

TIDBITS

1) It is so difficult to find fun facts about meatloaf. The rock-music star Meatloaf so enamors all the fun-fact website producers that there are no fun-fact sides for the meatloaf showcased in this recipe.

2) But I own one of Meatloaf’s albums. In homage to him let me give him a tidbit. He once worked as a valet at a concert hall or arena. One of the cast members for the musical, Hair, quit. Meatloaf was pressed into action and the rest is non-culinary history.

3) Now back to Barbados. That sounds like a Caribbean John Wayne movie doesn’t it?

4) Mongooses were brought to Barbados from India to kill the rats in the sugar cane fields. Unfortunately, the nocturnal mongooses never came into contact with the rats who scurried about during the day. The mongooses did however, decimate the island’s herds of snakes that actually ate rats.

5) I know snakes don’t travel in herds, but I do love the image. “Head ‘em up, move ‘em out.”

6) In 1976 Captain and Tennille had a huge hit with the song “Muskrat Love.” It could just as easily been called “Mongoose Love.”

7) They didn’t, of course, due in part to the bad rep the mongooses got from their activities in Barbados.

8) This is a cautionary tales for all mammals.

– 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

Guyanese Mango Chutney Recipe

Posted on May 1, 2013 by pauldelancey

Guyanese Appetizer

MANGO CHUTNEY

INGREDIENTSMangoCh-

4 green mangoes
1/2 teaspoon black pepper
1 tablespoon cilantro
1 tablespoon lime juice
1/2 teaspoon sea salt
1/2 teaspoon celery seed
1 cup brown sugar
1 cup white sugar
3 cloves garlic
2 Scotch bonnet peppers or 4 serrano peppers
1 medium onion
1 teaspoon ginger
1 1/2 tablespoons red wine vinegar

PREPARATION

Peel, seed, and cut off fleshy part of mangoes. Seed peppers. Mince garlic, onion, and peppers.

(For goodness sake, wash your hands thoroughly after handing hot peppers especially the blazing hot Scotch bonnets. And NEVER touch your face or any sensitive parts of your body while handling these peppers. You’ll be ready to confess to anything until the pain goes away.)

Put everything in a blender and blend at the “liquefy” setting until the mixture is completely smooth. Put in refrigerator overnight.

Next day, boil the chutney mixture until it thickens. Chutney goes with almost anything Caribbean. It’s also popular in England.

TIDBITS

1) Guyana is made up of ten administrative regions; Region 1, Region 2, Region 3, Region 4, Region 5, Region 6, Region 7, Region 8, Region 9, and Region 10.

2) Whoa!

3) Julius Caesar started his famous work, De Bello Gallico, with “All Gaul is divided into three parts.”

4) His close friend Brutus later assassinated him. Latin students today hate Julius Caesar because they are forced to read about his Gallic adventures.

5) Perhaps that’s what the authors of all those terribly dry websites had in mind when describing the “fun” facts of Guyana. After all, no one wants to be assassinated by friends and hated by students for centuries.

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

Chocolate Cupcakes With Cream-Cheese Frosting & Sad Sack Comic

Posted on January 5, 2013 by pauldelancey

American Dessert

CHOCOLATE CUPCAKES WITH CREAM-CHEESE FROSTING

INGREDIENTSChocCup-

CUPCAKE

6 tablespoons butter
6 tablespoons confectionary sugar
3 tablespoons granular sugar
2 eggs
3 tablespoons milk
1/3 cup semisweet chocolate chips
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons unsweetened cocoa

FROSTING

1/2 cup white chocolate chips
6 ounces cream cheese

UTENSIL

cupcake pan
12 paper cups
electric beater or mixer

PREPARATION

Take butter out and let it soften. Beat eggs lightly. (They rarely ever beat you. They don’t even seem to try.) Preheat oven to 400 degrees.

Put softened butter, eggs, confectionary sugar, and granular sugar in mixing bowl. Use beater set on mix until butter and sugars have blended. Add milk, chocolate chips, flour, baking powder, salt, and cocoa. Use same setting on beater to blend all the ingredients.

Spoon an equal amount of the batter into each paper cup. Put the cups onto the cupcake pan. Put cupcake pan on center rack and bake at 400 degrees for about 20 minutes or until toothpick stuck into cupcake comes out cleanly. Remove pan from oven and let cool for 15 minutes on wire rack.

Make frosting while cupcakes are cooling. Put white chocolate chips in small pot. Cook on low heat and stir constantly until all chips have melted. Remove from heat. Put cream cheese in mixing bowl. Add melted white chocolate chips. Blend with electric beater set to cream. (Some electric beaters have a “burst of power” button. It’s cool, like accelerating a FerrariTM. Well, maybe not. But a cool electric beater costs tens of thousands of dollars less.)

Spread an equal amount of the white frosting on top of cupcakes. Serve to joyous, clamoring guests.

TIDBITS

1) Chocolate comes from the Aztec word “xocolatl” meaning bitter water.

2) My spell checker does not recognize “xocolatl.” Perhaps this is fair as the Aztecs didn’t recognize what sugar could do for cocoa.

3) But the 15th century Spaniards did. So, the Spanish royalty sent conquistadors and chefs to the new land.

4) After a generation of bloody conquest of Mexico, the sugar isles of the Caribbean were safe for hot chocolate.

5) Lacking minimal amounts of No DozTM or even Red BullTM energy drinks, Napoleon carried chocolate with him on all his military campaigns.

6) Napoleon’s energized armies racked up victory after victory until his enemies starting carrying chocolate as well. Defeat for the French became certain when chocolate rich Switzerland defected from the Gallic side.

7) The world today remains in a state of precarious peace, based on equal access to chocolate for all nations.

– 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.

 

comic

 

 

 

 

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

Cajun Chicken Breasts

Posted on December 16, 2012 by pauldelancey

Cajun Entree

CAJUN CHICKEN BREASTS

INGREDIENTSCajunCh-


4 chicken breasts

1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon Poultry MagicTM spice
1/2 teaspoon cumin
1/2 teaspoon thyme
1/2 teaspoon coriander

PREPARATION

Preheat skillet to 350 degrees. Completely defrost chicken breasts. Mix paprika, salt, cayenne, poultry spice, cumin, thyme, and coriander on large plate. Coat the chicken breasts with no-stick spray.

Place the chicken breasts on plate and roll them until they are coated with spices. Place chicken in skillet and cook for about 12 minutes, gently turning them over every 3 minutes, or until spices are blackened. Keep skillet’s lid on while cooking.

You should really try this dish. It’s so quick and easy to make, it looks impressive, and it tastes great.
TIDBITS

1) I first bit into Cajun food when I was in New Orleans for an economics conference.

2) In Louisiana, biting someone with false teeth is considered aggravated assault. Best have someone with regular teeth do the biting for you.

3) Chicken Legs Dominoes is a fun game.

4) Emperor Napoleon sold us New Orleans and the rest of the Louisiana Territory in 1803. He did so because his plans for a Caribbean empire faltered in Haiti. The foiler of his plans? The tiny mosquito.

5) The largest bridge over water in the world starts near New Orleans. It’s twenty-four miles long. I once had a tire-pressure indicator turn on just after I got on the bridge. No place to turn around. Boy, I was happy to get to a gas station on the other side.

– 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

Chocolate Cupcakes With Cream-Cheese Frosting

Posted on November 20, 2012 by pauldelancey

American Dessert

CHOCOLATE CUPCAKES WITH CREAM-CHEESE FROSTING

INGREDIENTS

CUPCAKE

6 tablespoons butter
6 tablespoons confectionary sugar
3 tablespoons granular sugar
2 eggs
3 tablespoons milk
1/3 cup semisweet chocolate chips
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons unsweetened cocoa

FROSTING

1/2 cup white chocolate chips
3/4 cream cheese

UTENSIL

cookie sheet
12 paper cups
electric beater.

PREPARATION

Take butter out and let it soften. Beat eggs lightly. (After all, they rarely ever beat you. They don’t even seem to try.) Preheat oven to 400 degrees.

Put softened butter, confectionary sugar, and granula. Use same r sugar in mixing bowl. Use beater set on mix until butter and sugars have blended. Add milk, chocolate chips, flour, baking powder, salt, and cocoasetting on beater to blend all the ingredients.

Spoon an equal amount of the batter into each paper cup. Put the cups onto the cookie sheet. Put cookie sheet on center rack and cook at 400 degrees for about 20 minutes or until fork stuck into cupcake comes out cleanly.

Put white chocolate chips in small pot. Cook on low heat until all chips have melted. Stir constantly. Put cream cheese in mixing bowl. Add melted white chocolate chips. Blend with electric beater set to cream. (Some electric beaters have a “burst of power” button. It’s cool, like accelerating a FerrariTM. Well, maybe not. But a cool electric beater costs tens of thousands of dollars less.)

Meanwhile, put an equal amount of the white frosting on top of cupcakes. Serve to deserving people.

TIDBITS

1) Chocolate comes from the Aztec word “xocolatl” meaning bitter water.

2) My spell checker does not recognize “xocolatl.” Perhaps this is fair as the Aztecs didn’t recognize what sugar could do for cocoa.

3) But the 15th century Spaniards did. So, the Spanish royalty sent conquistadors and chefs to the new land.

4) After a generation of bloody conquest of Mexico, the sugar isles of the Caribbean were safe for hot chocolate.

5) Lacking minimal amounts of No DozTM or even Red BullTM energy drinks, Napoleon carried chocolate with him on all his military campaigns.

6) Napoleon’s energized armies racked up victory after victory until his enemies starting carrying chocolate as well. Defeat for the French became certain when chocolate rich Switzerland defected from the Gallic side.

7) The world today remains in a state of precarious peace, based on equal access to chocolate for all nations.

– 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

Be The First On Your Block To Be A Director Of A Federal Agency

Posted on October 1, 2012 by pauldelancey

You too can be in government with the Bacon & Chocolate Party. 
Come join our dedicated team.

President: Paul De Lancey

Vice President: Daphne Anne Humphrey

Avoiding Labor: Stephen Parrish
Bacon Protocol: Louise Corazza Busby
Education: Jan Buckner, Amy Buckheister Gettinger
Extraterrestrial Welcoming Committee: Denise Hemphill
Health Human Services And Cooking: Shauna Roberts
Office of Management and Budget: Mark Kennet
State: Franchesca Todd
Secret Service: Maria Kuroshchepova
Treasury: Andrea Isom

Chief Political Adviser: Jonna Pattillo

Ambassadorships:

Greece: Lisa Jean Boehles Henderson
South America & Caribbean: Joel Poole
Vatican: John Rucker

Vote Bacon & Chocolate for a Tasty Tommorow

– 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, Paul De Lancey, politics | Tags: , , , , , , , , , , , , , , , | Leave a comment

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