Posts Tagged With: Greek

Chilean Pastel De Papas (Potato meat pie)

Posted on May 26, 2013 by pauldelancey

Chilean Entree

PASTEL DE PAPAS
(Potato Meat Pie)

INGREDIENTSPastelDePapas-

3 medium brown potatoes
2 small red potatoes
1 chicken breast
3 garlic cloves
1 large onion
2 tablespoons olive oil
1 tomato
3 tablespoons tomato sauce
1 pound ground beef
1/4 teaspoon cayenne
1 teaspoon cumin
1/2 tablespoon paprika
1 teaspoon parsley
1/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons shredded cheese (panquehue if you can find it. ☺)
2 eggs
1/4 cup Parmesan cheese
no-stick spray

SPECIAL UTENSIL

9″ casserole dish

PREPARATION

Preheat oven to 350 degrees. Dream of a vacation in a Greek villa overlooking the crystal blue Aegean Sea while you peel potatoes. Put all potatoes in pot. Boil on high heat for 20 minutes.

While potatoes are cooking, cut chicken into 1/2″ cubes and mince garlic, onion, and tomato. Put garlic, onion, and olive oil in frying pan or skillet. Sauté for 5 minutes or until onions are tender. Stir frequently. Add tomato, tomato sauce, chicken, beef, cayenne, cumin, paprika, parsley, pepper, and salt. Cook for 5 minutes on medium heat stirring occasionally.

Remove potatoes from pot after they have been boiled for 20 minutes. Put potatoes in large mixing bowl. Mash them, mash ‘em good. Add eggs, shredded cheese and Parmesan cheese. Mix with whisk or fork until well blended.

Spray casserole dish with no-stick spray. Put meat mixture in casserole dish. Put mashed potatoes on top of meat mixture. Put casserole dish in oven. Bake at 350 degrees for 30-to-35 minutes or until top starts to turn brown.

Put your feet up. Call in someone to do the dishes and have a nice, cooling drink until your wonderful culinary creation is ready. Esta bien.

TIDBITS

1) This recipe uses two kinds of cheese.

2) Supposedly in the late 1800s a tidal wave stranded the USS Arakwe on Chilean soil. Looters approached the heavily damaged gunboat. The sailors couldn’t reach their cannonballs, so they loaded the ship’s big guns with large cheese balls and drove off the ruffians. Unfortunately, this story seems to be a myth.

3) A similar story has Uruguay winning a naval battle with Brazil in the 1840s through the use of stale balls of cheese. The television show, Mythbusters, analyzed cheese cannonballs and concluded cheese-cannon balls could punch holes out of an 1840 sail.

4) In World War Two, a Japanese submarine surfaced adjacent to the USS O’Bannon. The American sailors riddled the submarine with their destroyer’s smaller guns. However, they couldn’t lower their ship’s heavy guns enough to sink the sub. The Japanese realized this and came out the top hatch to fire their rifles on the Americans.

Apparently, the American sailors didn’t carry enough small arms to silence the Japanese rifle and pistol fire, so they threw potatoes at their adversaries. The Japanese thinking the potatoes were actually grenades fled back into their submarine. The American destroyer rapidly sailed away to a distance where they could bring their ship’s heavy guns to bear upon the Japanese and sink their sub.

Some versions deny completely the involvement of food in this story. Oh heck.

– 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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Baked Chocolate-Covered Doughnuts & Little Sad Sack Comic

Posted on January 1, 2013 by pauldelancey

American Dessert

BAKED CHOCOLATE-COVERED DOUGHNUTS

INGREDIENTSBakeCCD-

1 cup pastry flour or regular flour if not available
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
2 large eggs
3 tablespoons vegetable oil
6 tablespoons creamy milk chocolate frosting
sprinkles (optional)

SPECIALTY UTENSILS

doughnut mold, or tray, for 6 doughnuts
no-stick spray.

PREPARATION

Preheat oven to 375 degrees.

Combine flour, sugar, baking powder and salt in medium mixing bowl until all ingredients appear to be well mixed. Add milk, eggs, and vegetable oil to another medium bowl. Blend with whisk until mixture starts to get foamy. Pour the milk mixture into the flour mixture and mix until all is combined.

Spray doughnut mold with no-stick spray. Scoop combined mixture into each dough form until half full. Put in oven and cook at 375 degrees for 10 to 12 minutes. Doughnuts should be done when they spring back when gently poked.

Remove doughnut mold from oven. Let sit for about 3 to 4 minutes. Gently pry doughnuts from mold with knife or small wooden spatula. Use wooden spatula to gently (Yes, today’s cooking word is gently) spread chocolate frosting on top half of doughnut.

(Lots of people love doughnuts. The primal drive of the caveman to pounce on a bison has nothing on the modern person’s urge to eat a doughnut. This urge is so intense that your doughnuts might get eaten before they are even coated with chocolate. That’s okay. They’re happy and you will have less to clean up.)

TIDBITS

1) So many places proclaim themselves to be “Donut Shops” that I ever open one of those stores, I will say that my doughnuts are made with “real dough.”

2) “Dough” as American slang for money dates back to 1851.

3) I’ve heard that some economists claim that the size of the doughnut hole correlates with the health of the economy. When the economy booms, more dough gets used and so the doughnut hole becomes smaller.

4) My degree is in economics and I’ve never seen such studies, not even in my wilder classes or in the most blood-stirring journals of economics.

6) The exciting Gertrude Stein once used the phrase, “the hole of the doughnut,” to describe people personalities or souls.

7) Empirical economists use multiple equations replete with Greek letters to examine hypotheses.

8) During such examinations we economists like to eat pizza. However, we never turn down a good doughnut. In this way, we are like people everywhere.

– 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.

sadsack7

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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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Greek Stuffed Bell Peppers

Posted on August 18, 2012 by pauldelancey

Greek Entree

STUFFED BELL PEPPERS

INGREDIENTS

1 cup brown rice
6 bell peppers (any color)
2 cups water (diet water is okay)
1 1/2 pounds ground turkey
1 1/2 teaspoons dried basil
1 teaspoon Prudhomme’s Poultry MagicTM pice
1/2 teaspoons Prudhomme’s Vegetable MagicTM spice
0 teaspoons salt (too much salt is bad for you. Boo, salt, boo)
1/2 teaspoons black pepper
olive oil
1/4 teaspoons paprika
pig sweat (not really)
1 sweetheart to help you find all the ingredients. Some of the fixings will be lurking behind jugs of milk in the refrigerator

SPECIALTY ITEM

Rice cooker

PREPARATION

The most important thing in this recipe is having the ingredients. But you do have flexibility. For example, if you don’t have Prudhomme’s Poultry MagicTM spice, use poultry seasoning, coriander, or dill.

The first step is to cut off the tops of the bell peppers and remove the stem and seeds. Fill a pot with water and put a steaming rack over the pot. Put the peppers on the rack. Boil the water in the pot for ten minutes. (Enough time for a three-mile-run if you’re really fast.) All this is done to soften the peppers.

You really ought to know how to cook rice, especially for this recipe. Theoretically, having a rice cooker ought to be idiot-proof. Ha, not for this idiot.

I had never used this rice cooker before. I measured a cup of rice and poured it in. I measured another cup of water and poured it in. There didn’t seem to be as much water as I had thought there would be. I poured another cup. Same result.

The water pooling onto the counter told me something was amiss. “Honey,” I said, “water’s coming out the rice maker.”

She strode into the kitchen, cleaned up the water, looked at the cooker, and at me. “You didn’t put the black plastic pot into the cooker. You probably ruined it.”

“I didn’t know there was a plastic pot,” I said in my defense. My synapses were really firing.

After much spirited debate, I unscrewed the bottom of the cooker and extracted the remaining 223,192 kernels. My wife took the cooker to the bathroom and dried the contraption with a hair dryer. We put it back together, this time with the plastic pot.

Oh, I combined the stupid rice with the turkey meat and all those spices. Mixed them thoroughly with my hands. Don’t shake hands with people while doing this.

Carefully scoop the rice/meat mass into the peppers. Pour some olive oil on top of the peppers and coat the seeds with the oil. Yes, olive oil is oily. If your fingers got coated, you’ll have to wash your hands again. Sprinkle a good amount of paprika on top of the peppers and meat to obtain a nice browning.

Place the stuffed peppers in a baking dish and cook for 35-50 minutes at 350 degrees until the meat is completely cooked. Please do not let anyone fiddle with the timer during the baking. If so, you’ll have to take the peppers out of the oven more than once and poke at the meat to see if it’s done. DO NOT do this without a pot holder.

Any excess rice/meat mass can be combined with ranch beans to make a tasty side dish.

Well, there you have it. These bell peppers made a scrumptious main course. My family loved it. I don’t know if I’ll make it again, though. I’m powerful afraid of that rice cooker.

TIDBITS

1) Asians eat close to forty times as much rice per year as the average American.

2) Although you can puff rice, it does not “pop” as well as popcorn.

3) Rice is a symbol of fertility. That’s why people used to throw handfuls at weddings. The practice stopped when lawyers and insurers stepped in. One might also imagine couples wishing to remain childless objecting.

– 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 Hamburgers

Posted on August 6, 2012 by pauldelancey

Greek Entree

GREEK HAMBURGER

INGREDIENTS

3/4 pounds ground beef
2 tablespoons feta cheese
1/4 teaspoon oregano
1/4 teaspoon parsley
1/8 teaspoon pepper
1/8 teaspoon salt
1 egg
1/3 cup bread crumbs

1/4 cucumber
1/4 cup mayonnaise
1/4 cup plain yogurt
1 garlic clove

4 hamburger buns

PREPARATION

Crumble the feta cheese. Mix beef, cheese, oregano, parsley, pepper, salt, egg, and bread crumbs. Make four patties. Cook on grill until meat is no longer pink.

Mince cucumber and garlic clove and add to yogurt and mayonnaise. Mix with whisk to make sauce.

Toast the hamburger buns. Put patties in buns. Top patties with sauce. Yum.

TIDBITS

1) As far as I know, Greek hamburgers might be an invention of Greek Americans.

2) Florida leads America in cucumber production.

3) Cucumbers are 95 percent water.

4) Feta is a bad word in Western Sweden.

5) Garlic gloves hung around the neck are supposed to ward off vampires. We have no vampires in Poway, California, so I don’t wear them.

– 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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Basil Pesto

Posted on July 28, 2012 by pauldelancey

Italian Appetizer

BASIL PESTO

INGREDIENTS

3 tablespoons ground walnuts
4 garlic cloves
3/4 cup Parmesan
3/4 cup extra-virgin olive oil
6 tablespoons basil
1/4 teaspoon white pepper

PREPARATION

Dice garlic cloves. Put walnuts, garlic, Parmesan, basil, white pepper, and olive oil in sauce pan. Saute for about 5 minutes on medium high.

Put pesto sauce on pasta or on French bread.

Simple is good.

TIDBITS

1) Walnuts are the best non-fish source of omega-3.

2) Whatever happened to omega-1 and omega-2?

3) Can you get omega-3 by adding together omega-1 and omega-2?

4) Omega is a Greek letter.

5) Greek letters are used in really complicated mathematics.

6) I would like to see a Greek crossword puzzle.

– 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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Creamy-Zucchini Pita From Forthcoming Cookbook

Posted on July 25, 2012 by pauldelancey

Greek Entree

CREAMY-ZUCCHINI PITA

INGREDIENTS

1 huge zucchini
3 teaspoons olive oil
3 medium garlic cloves
1 teaspoon Vegetable MagicTM spice
1/2 teaspoon oregano
3 tablespoons plain nonfat yogurt
2 pita loaves
PREPARATION

Peel off the zucchini’s skin. It won’t feel a thing. Mince the zucchini in a food processor. Mince the garlic cloves as well.

Mix the zucchini, garlic, vegetable spice, and oregano. Heat the oil in a skillet at 350 degrees. Saute the zucchini mix. Cook for 7 to 8 minutes, stirring frequently, or until the zucchini is tender and green.

Put zucchini mix in a large bowl. Add in yogurt and stir. Break two pita loaves into two halves. Warm the pita halves. Put about 1/4 of the mix into each pita half.

TIDBITS

1) This recipe calls for one huge zucchini because a neighbor gave my wife a huge zucchini. (Oh behave! The neighbor was female and a “huge zucchini” is not a euphemism.) This sort of thing happens in California. In Wisconsin, I got tomatoes. Or we went out for a beer.

2) Synonyms for “creamy” are “curdled,” “coagulated,” and “grumous.” But I doubt many people would try “Coagulated Zucchini Pita.”

3) Cook at 350 degrees whenever you are not told the cooking temperature.

4) Yogurt is prepared by the fermentation of milk with added bacteria.

5) I once ordered milk in an Andorran village café. The waitress immediately came back with a big container of sugar. Uh oh. She later returned with a glass of the sourest milk that ever assaulted my taste buds. Lemons had nothing on this beverage. A half cup of sugar didn’t even help. I am a sadder but wiser man for this experience.

– 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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Tzatziki Sauce

Posted on July 24, 2012 by pauldelancey

Greek Appetizer

TZATZIKI SAUCE
(Greek cucumber sauce)

This usually goes with Greek gyros. It also goes well as a topping for hamburgers.

INGREDIENTS

8 ounces plain yogurt (fat, not low-fat; you might need to find this in the Greek section of the store)
1 medium cucumber
1/4 teaspoon, or dash black pepper
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoon dill weed
2 peeled garlic cloves
juice of 1/2 lemon or 1 tablespoon

ESSENTIAL COOKING EQUIPMENT
food chopper or processor
whisk

PREPARATION

Peel the skin off the cucumber. It is easier to peel off the skin if you cut the cucumber in half along its width. It is optional to remove the seeds from the cucumber. This, however, will make the sauce sweeter.

Peel the skin off the garlic cloves. Cut up the cucumber into about eight pieces. Put the cucumber and garlic into a food chopper or food processor. Blend, chop, and process away until mixture is almost liquid.

Put the yogurt and cucumber-garlic mix into bowl. Mix with a whisk. Use a hand-held blender if you feel the need for more power. (Don’t overdo it. Too much power will result in an exciting avant-garde tzatziki sauce mural on your kitchen walls.)

Add the salt, sugar, and lemon juice. Mix. Put about 3/4 of the dill into the bowl. Taste the mixture. I’ve learned that dill weed varies in strength. Sometimes two tablespoons is just right. However, another spice company’s dill might taste stronger than you expected. It is better to put in too little dill initially and add more than to put in too much at first. If you put in too much dill, all you really can do is add more of everything else.

If you love this recipe, you will want to find a way to score cheap dill weed. Try the spice section of your local supermarket and see if they have dill weed in large, economy bags. If not, try an ethnic food market. Finally, try ordering online.

TIDBITS

1) Dill weed doesn’t seem to have an extensive or humorous history.

2) The inside of the humble cucumber is twenty degrees colder than its outside.

3) So, if you’re in Arizona in August and your air-conditioning fails, cut open a seven-foot tall cucumber and step inside.

4) Ulysses G. Grant’s meals often consisted only of cucumbers and coffee. He became our nation’s most successful Civil War general, one of our presidents, and a best-selling author.

5) I’m not promising any of those things will happen to you if you make this cucumber sauce. Just saying, that’s all.

– 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 Dolmathes

Posted on July 1, 2012 by pauldelancey

Greek Entree

DOLMATHES
(stuffed grape leaves)

INGREDIENTSDolmath-

100 grape leaves
4 tablespoons butter
1 1/2 medium onions
1 1/2 pounds ground turkey
3/4 cups uncooked rice
1 teaspoon parsley
1/2 tablespoon Prudhomme’s Poultry MagicTM spice
1 teaspoon coriander
1 teaspoon black pepper
1/2 teaspoon Mediterranean rice seasoning
1 1/4 cups water
1/4 cup tomato sauce
1 1/2 tablespoons lemon juice

SPECIAL HELP

Your kids, relatives, neighbors, and anyone else who comes within your gravitational field.

PREPARATION

Pick 100 grape leaves. Remove stems. This is a great task for the kids. If you don’t have grapes growing on the side of the hill in your front yard, they can be found at the Greek section of your supermarket.

Dice onion. Saute onion in butter until tender and golden. Pour mix into big bowl. Let it cool for at least five minutes. Your fingers will thank you. Add turkey, rice, parsley, poultry spice, coriander, pepper, rice seasoning, water, tomato sauce, and lemon juice. Whew. Mix thoroughly.

(Memorize the following phrases to sound like a great chef: heat over to 350 degrees, cook to golden brown, use a big pot, mix thoroughly, and stir occasionally.)

Put all the grape leaves in a big pot. (See? Sounds culinary, doesn’t it?) Cover the leaves with water. Cook on medium-high heat until all the leaves turn from a bright green to an olive green. This is called blanching.

Pour out all the water. (Try pouring it on that pan you used to fry eggs. That hot water will loosen the egg bits from the pan right quick.)

Put the leaves on a big plate. Take a leaf and put it on a board, or another plate, with the smooth, shiny side face down. Put about a teaspoon of your meat/rice/spice mix in the middle of the leaf. Fold the bottom of the leaf until it just covers the mix. Fold both sides in so they completely cover the mix. Roll up the leaf like a burrito or spring roll, making sure to keep the sides folded in. This step takes the longest.

Put a few leaves on the bottom of the pot. Put the first rolled up leaves, dolmathes, up against the sides of the pot. Put the next leaves against those leaves and so on. You need the dolmathes jammed together so they don’t unravel. Add layers as necessary.

Add water to pot until all dolmathes are covered. Place a lid that is slightly smaller than the pot on top of the dolmathes to further keep them from unraveling. Cook on low heat for 45 minutes.

You can speed up the process by cooking the rice while mixing the meat and spices together. In this case, reduce the cooking of the dolmathes to 30 minutes.

Don’t throw away the liquid that remains in the pot after you serve the dolmathes. It makes an excellent broth.

TIDBITS

1) Dolmathe is a great ScrabbleTM word.

2) I first made this dish years ago for my wife’s birthday. We are still married.

3) My family and I first ate dolmathes at a wonderful Greek restaurant in Portland, Oregon.

4) I went to graduate school in Madison, Wisconsin. The two Greek restaurants nearest to the school were across the street from each other.

5) The three stages of mathematics are: 1) numbers, 2) lower-case English letters, and 3) Greek letters. If there is a fourth stage, I don’t want to know it. My head would explode.

6) Socrates almost died in battle. If he had, all Western philosophical thought would have been completely altered. Cliff Notes would have put out one fewer booklet.

– 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

Tzatziki Sauce (Greek cucumber sauce) From Cookbook

Posted on April 3, 2012 by pauldelancey

Greek Appetizer

TZATZIKI SAUCE
(Greek cucumber sauce)

This usually goes with Greek gyros. It also goes well as a topping for hamburgers.

INGREDIENTS

8 ounces plain yogurt (fat, not low-fat; you might need to find this in the Greek section of the store)
1 medium cucumber
1/4 teaspoon, or dash black pepper
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoon dill weed
2 peeled garlic cloves
juice of 1/2 lemon or 1 tablespoon

ESSENTIAL COOKING EQUIPMENT

food chopper or processor
whisk

PREPARATION

Peel the skin off the cucumber. It is easier to peel off the skin if you cut the cucumber in half along its width. It is optional to remove the seeds from the cucumber. This, however, will make the sauce sweeter.

Peel the skin off the garlic cloves. Cut up the cucumber into about eight pieces. Put the cucumber and garlic into a food chopper or food processor. Blend, chop, and process away until mixture is almost liquid.

Put the yogurt and cucumber-garlic mix into bowl. Mix with a whisk. Use a hand-held blender if you feel the need for more power. (Don’t overdo it. Too much power will result in an exciting avant-garde tzatziki sauce mural on your kitchen walls.)

Add the salt and sugar. Mix. Put about 3/4 of the dill into the bowl. Taste the mixture. I’ve learned that dill weed varies in strength. Sometimes two tablespoons is just right. However, another spice company’s dill might taste stronger than you expected. It is better to put in too little dill initially and add more than to put in too much at first. If you put in too much dill, all you really can do is add more of everything else.

If you love this recipe, you will want to find a way to score cheap dill weed. Try the spice section of your local supermarket and see if they have dill weed in large, economy bags. If not, try an ethnic food market. Finally, try ordering online.

TIDBITS

1) Dill weed doesn’t seem to have an extensive or humorous history.

2) The inside of the humble cucumber is twenty degrees colder than its outside.

3) So, if you’re in Arizona in August and your air-conditioning fails, cut open a seven-foot tall cucumber and step inside.

4) Ulysses S. Grant’s meals often consisted only of cucumbers and coffee. He became our nation’s most successful Civil War general, one of our presidents, and a best-selling author.

5) I’m not promising any of those things will happen to you if you make this cucumber sauce. Just saying, that’s all.

– 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 | Tags: , , , , , , , , , , , , , , , , | 2 Comments

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