Posts Tagged With: HumorOutcasts

Daylight Savings Explained

Dear Mr. Explainer,GrandfatherClock

We set our clocks forward one hour on March 13. So we lose an hour. But then we get it back on November 6 when we set our clocks back one hour? Where does that hour go for all those months? Does it goes to a parallel universe to visit all those socks that disappear from our clothes dryer? Did I even spell “dryer” correctly? What is the point of swapping an hour for an hour?

– Eduardo Salinas Albondigas, baffled as hell.

Dear Mr. Hell,

Daylights savings is kinda like investing in a certificate of deposit, you put in a dollar at 4% for 238 days to get back $1.0259039*. Same here, you put in one hour of sleep at 4% and get back 1.0259039 hours. So, in the fall, you get one day that’s 24,0259039 hours long. That means you receive an extra 1.55432 minutes of sleep that day.** Perhaps just long enough to transform you from an ever-the-edge grumpy non-morning person axe murderer to a mere under-the-edge grumpy non-morning person.

Check it out, the murder rate will plummet on November 6. Oh, and don’t travel out of America that day. The other countries do not get that extra 1.55432 minutes of rest and so, will be murdering each other with axes. And who wants to be around that?

  • Mr. Explainer

* = CDs that accept deposits of $1 and have maturity lengths of 238 are notoriously hard to find.
** = November 6 is officially still 24 hours 0 minutes long. All clocks and watches in America stop for 1.55432 minutes at 2 am.

– 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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Ordinary Beginnings of Ordinary Lives – Sue Viva

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Sue Viva, grew up in the little town of Albondigas, Baja Sur. Her father was a door-to-door salesman of books on toilet paper. Life was hard, except for that month when the fish rendering plant flushed its waste into the town’s water supply. Business boomed 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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Nice Things About All the Presidential Candidates

Candidate De Lancey
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I’m tired of relentless attacks on the candidates. In the spirit of reconciliation and togetherness, here are positive things to be said about all the candidates.

Clinton: My father’s first name was Clinton.
Sanders: I love how Sanders made fried chicken popular and available across the nation:
Cruz: Nice, short, easy to spell last name. Cruz was a scrappy infielder for the Toronto Blue Jays.
Trump: I played some bridge in grad school. Trump cards are good in bridge.
O’Malley: Last name is similar to malted. I love malteds.
Rubio: Love his national chain of restaurants.
Carson: Just said no to arson, a crime by the way, by adding “C” for chocolate in front of arson. Everybody loves chocolate.
Fiorina: A great name for a nutritious breakfast cereal.
Jindal: That game with those wooden stick towers, has given millions of hours of fun to Americans. Jindal! Jindal! Jindal!
Christie: Last name is close enough to Krispies to associate him favorably with Rice Krispy squares.
Huckabee: The name ends with bee. Without bees polinating plants and flowers our entire food chain would disappear.
Kasich: He’s from Ohio. Without Ohio, there would be a dangerous void between Indiana and Pennsylvania. Would you like to fall all the way to the Earth’s molten nickel core? Not I!
Paul: Rand Paul’s last name is my first name. We have to stick together.
Santorum: The Inner Sanctum was a really cool radio show some years back.
De Lancey: Of the Bacon & Chocolate Party: What a sweetheart!

– 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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Spotlight on Paul R. De Lancey – Author of “Do Lutheran Hunks Eat Mushrooms?”

Excerpt from Chapter 1-A Loaf Of Bread

DeLanceyPaul

 

The tennis lady gave Joe a long look, her lip licking insinuating a wild hour of addressing and stuffing envelopes. “You know you really should try out for the Lutheran Chippendales.”
She waved goodbye, turned the corner, screamed, and was never seen again. Perhaps the bright reflections off the floor’s gold tiles blinded her, perhaps she got lost in Hungry Hank’s endless Lithuanian-food section, or perhaps she had talked too much and an enraged group of Ronald Reagan mimes got to her.
Joe brought his loaf of Roman Meal bread and pig balls to the Ten-Items-or-Fewer line. In front of him, a blood-splattered Young Republican, Hiram the Insignificant, unloaded the entire contents of aisle 6A onto the checkout counter. Joe thought about moving to the Eleven-Items-or-More lines, but he had only two items. And Lutheran discipline expressly forbade such chicanery. So for 2.9 minutes he dreamed of mushroom-free Thanksgiving dinners until his items moved up to the checkout lady, Deborah Devil.
The parchment skin of her face barely covered her skull. She sported a long bony nose that could double as a handy letter opener. Two golden horns emerged from the scraggly growth of her silver hair. The tip of a small tail swished just below the bottom of her dress. Hungry Hank’s sure took its role as equal-opportunity employer seriously.
Deborah Devil, or as The Supreme Evil preferred to be called, Debbie, did not permit Joe to see any of these demonic warning signs. He saw her as Shania Twain. Why a beautiful, fabulously successful singer worked the Ten-Items-or-Fewer line at Hank’s, he couldn’t say. But his heart pounded. And pounded.
No, some of that pounding came from his fist hitting the conveyor. Part of his brain had revolted against a grave injustice. “The customer in front of me had way more than ten items.”
Debbie sneered. “So?”
“It isn’t right. You should have directed her to another line.”
The evil checker pulled the plug to the cash register. “I don’t like your attitude.”
“That’s outrageous.”
She smiled and leaned forward. Damn, how come Hungry Hank’s let Shania wear her blouse so unbuttoned?
“Sure, hon, I know that. I wanted to get your attention ‘cuz Lutheran men make me so hot. And you’re all Lutheran.
“Tell you what, I’ll ring you up, Joe. All you have to do is be mine tonight, just tonight. C’mon, let Debbie make life fun for you.”
Joe sighed and in just two attempts averted his Lutheran eyes from her heaving breasts. “No, I love my wife. She’s the best. You’re great, but you’re not her.”
Debbie grimaced and pointed a claw-like hand–which always counted against her in beauty contests–toward the display of George’s Mushrooms. “Then buy those. Eat them. Then I’ll ring up your bread.”
“No way, mushrooms are the Devil’s food. I learned that way back in Lutheran Sunday school.”
Debbie’s chest heaved as she drowned out the store’s Lutheran love songs with laughter. “But that’s how I’ll make you leave your Episcopalian mushroom-cooking wife for me.”
Joe shook his head.
Shania licked her lips.
Joe gripped the Roman Meal. “The answer is still no, and I demand to talk to the manager.”
The horned lady rested her elbow on the platinum counter, her chin on her wart-encrusted hand. “Honey, no one manages me.”
A quite distant relative of Achilles came up behind Joe and asked Debbie, “Gonna serve anyone this century?”
Her red eyes flashed and the customer turned into a short monotoned economist. The man scurried away to explain the notion of constant elasticities of substitution to slow fleeing grannies.
One at a time, Shania fixed her eyes on Joe. “I’ll do the same to you if you don’t eat those mushrooms and leave your wife.”
“Mrs. Twain, you should be ashamed of yourself. Doesn’t your husband object to your affairs?”
“Call me Debbie. And no, that limp loser is too busy fighting a forever feud with that holier-than-thou Big Guy to notice my doings and my NEEDS. Shoot, and the sausages on the men that come in here just aren’t big enough, if you know what I mean.”
Debbie leered at Joe’s burgeoning crotch. “But man, ain’t you history’s best hung Lutheran.” Joe blushed. She stared again at his groin. “Man, I’ve worked this job 900 days waiting for you to come along, ever since I met your wife at Chez Episcopalian Beauty Parlor.” Debbie licked her lips. “But your wife didn’t say you were such a hottie.”
She panted and gestured for Joe to come hither. Joe thanked God for the Swedish heritage enabling him to stand firm against offers of fun. He placed his right hand over his heart. “I shall never eat enslaving mushrooms, no way. I shall never dally with you, nor shall I ever, ever leave my wife while I am in my right mind and blood flows through this body.”
The evil temptress laughed. “Fine, then you’ll continue to get new minds and new bodies until you give in.”

 

Author’s Bio

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Paul De Lancey writes in multiple genres: adventure, westerns, morality, time travel, thriller, and culinary, all spiced with zaniness. He is a frequent contributor to HumorOutcasts. His novels Do Lutheran Hunks Eat Mushrooms?Beneficial MurdersWe’re French and You’re Not and The Fur West  and his cookbook Eat Me: 169 Fun Recipes From All Over the World have won acclaim from award-winning authors.

Paul is also the writer of hilarious articles and somewhat drier ones in Economics. Dr. De Lancey obtained his Doctorate in Economics from the University of Wisconsin. His thesis, “Official Reserve Management and Forecasts of Official Reserves,” disappears from bookstore shelves so quickly that most would-be purchasers can never find it in stock.

Paul, known to his friends as Paul, was the proud co-host of the online literary events Bump Off Your Enemies, The Darwin Murders, and Tasteful Murders. He also co-collected, co-edited, and co-published the e-book anthologies resulting from these events. Perhaps Mr. De Lancey will someday  become a literary giant without having to die for the title.

The humorist is a direct descendant of the great French Emperor Napoleon. Actually, that explains a lot of things. Paul ran for President of the United States in 2012! Woo hoo! On the Bacon & Chocolate ticket.  Estimates of Bacon & Chocolate’s share of the votes range from 3 to 1.5% of the total. El Candidato also lost a contentious campaign to be El Presidente of Venezuela. In late 2013, Chef Paul participated in the International Bento Competition. The great statesman is again running for president, this time under HumorOutcasts’ sponsorship. Contact Paul before he gets elected to get that ambassadorship to Tahiti you’ve always wanted.

Mr. De Lancey makes his home, with his wonderful family, in Poway, California. He divides his time between being awake and asleep.

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: book reviews and excerpts, humor | Tags: , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Hokey Pokey Ice Cream

New Zealander Dessert

HOKEY POKEY ICE CREAM

INGREDIENTS – HOKEY POKEYHokeyPokey-

2 tablespoons golden syrup
¼ cup sugar
1 teaspoon baking soda

INGREDIENTS – ICE CREAM

1½ cups heavy whipping cream
½ teaspoon vanilla extract
¾ cup confectioner’s sugar
4 egg yolks

SPECIAL UTENSILS

Waxed parchment paper or cookie sheet
No-stick spray
electric beater
1 gallon plastic container with tight lid

Makes 3 quarts. Takes 45 minutes plus about 6 hours in freezer.

PREPARATION – HOKEY POKEY

Put waxed parchment paper on cookie sheet. Spray waxed parchment paper with no-stick spray. Add golden syrup and sugar to pan. Cook at low-medium heat until mixture melts and then boils. Stir constantly. Reduce heat to low and cook for 5 minutes. Stir constantly to avoid burning the sugar. Remove from heat. Add baking soda. Stir with fork until mixture becomes pale and frothy. Pour mixture onto waxed parchment paper. Let sit for 30 minutes or until mixture solidifies into hokey pokey. Break hokey pokey with hands, bash with kitchen mallet, or cut with kitchen scissors until you have chunks no longer than ½” long.

PREPARATION – ICE CREAM

While hokey pokey sets, add cream to large mixing bowl. Whip with electric beater set on cream, or high, until cream becomes thickens and soft peaks form. Add vanilla extract, confectioner’s sugar, and egg yolks to second mixing bowl. Mix with electric beater set on cream, or high, until creamy. Fold confectioner’s sugar/egg mixture from second mixing bowl into first mixing bowl with cream.

PREPARATION – FINAL

Add hokey pokey chunks and ice cream to plastic container. Stir gently with spoon until hokey pokey is evenly distributed. Cover and put in refrigerator for 6 hours or ice cream is firm.

TIDBITS

1) The hokey pokey is a dance where a leader names a part of the body. The participants then put that part in, take part out, put that part in, shake it all about, turn themselves around. That’s what it’s all about.

2) The hokey pokey was used to devastating effect by English forces in the battle of Waterloo in 1815. In a desperate gamble, the French Emperor Napoleon hurled his vaunted Old Guard at the center of the English infantry line. Onward, ever onward they marched, their jaws clenched tightly together by glue-like oatmeal. The English line buckled. One more push and the French would triumph. Napoleon would remain emperor. He would continue to march his armies all over Europe. Europe would continue to be drenched in blood as Napoleon engaged in ceaseless conquest and pursuit of La Gloire.

3) Private Henry Tavert of the English tenor-infantry brigade began to shake in terror. His sergeant growled. “Pull yourself together, man.”

4) “I can’t.” said Henry. “You must,” said the sergeant. “For God, king, and country.”

5) “I still can’t.” The sergeant rolled his eyes. “All right then, do it for your mum.”

6) Henry managed a weak smile. “I can do that. Me mum used to sing the hokey pokey to me whenever I got afraid. It gave me courage, it did.”

7) “Then private, sing the hokey pokey.”

8) And so Henry did, weakly at first, but with increasing conviction and volume with each successive word. The rest of the tenor brigade joined in. When they all got to the part about turning “yourself about,” the song could be heard by the bilingual sergeants of France’s Old Guard.

9) These bilingual sergeants upon hearing the words “turn yourself about,” turned themselves about. The privates taking their cue from their sergeants turned themselves about as well.

10) “D___ me,” shouted the sergeant, “The Frenchies are fleeing. Fix bayonets!” He pointed to the retreating French. “England, put your whole selves out.”

11) The tenor brigade charged. Brigades to their left and right advanced as well. Pretty soon, the entire English army rushed the French. The French retreat became a rout. Napoleon’s once mighty Grande Armée disintegrated never to reform. Europe was finally at peace.

12) Europe stayed at peace for another 99 years. Whenever a country poured it armies across its neighbor’s borders, the defenders would sing the hokey pokey and make the attackers turn themselves about. War became pointless and boring.

13) Until 1913, when countries issued ear plugs to their armies. Soldiers couldn’t hear the hokey pokey and so would no longer turn themselves about. World War I, a horrific bloodbath, commenced only one year later. We need to come up with a countermeasure to ear plugs.

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

Steak Diane

American Entree

STEAK DIANE

INGREDIENTSSteakDiane-

1½ pounds beef tenderloin, rib eye, or flank
¼ teaspoon pepper
¼ teaspoon salt
¼ cup butter
2 shallots
¼ cup cognac or brandy
1 tablespoon Worcestershire sauce
½ teaspoon lemon juice
2 teaspoons parsley

Makes 6 plates. Takes 40 minutes.

PREPARATION

Slice tenderloin into 36 strips. Rub pepper and salt into tenderloin. Let sit for 10 minutes. Add butter to pan. Melt butter using medium heat. Stir frequently. Add as many tenderloin strips to pan as will fit in a single layer. Sear tenderloin using high heat for about 1 minute until strips are completely brown on bottom. Flip slices over and sear other side. Remove tenderloin from pan and set aside. Remove and set aside melted butter.

Mince shallots. Add shallot, cognac, and Worcestershire sauce to second pan. Sauté at medium heat for 2-to-3 minutes or until liquid has been reduced by half. Stir frequently. Add lemon juice, parsley, and melted butter from first pan. Reduce heat to low and simmer for 3 minutes or until sauce thickens. Stir occasionally. Add tenderloin strips to plates. Ladle sauce over tenderloin slices. Guests who ooh and aah the loudest get the most strips.

TIDBITS

1) Steak Diane is often prepared at restaurants by lighting the alcohol in it. The flames burn off the alcoholic content while preserving the taste. Diners ooh and aah over the pyrotechnics.

2) The waiters who prepare this dish for you at your table are highly trained. Except, of course, for the ones without eyebrows. They are new.

3) Restaurants also have overhead sprinkles and fire extinguishers handy. Most homes do not. This is why this recipe is prepared without flames. Too dangerous.

4) Unless you are faced with a ravenous, blood-thirsty intruder. In that case, invite him to the kitchen for steak Diane. Use a liberal amount of cognac. Encourage the thug to take in the wonderful aroma of the steak strips. Then, pow, set the entree and the brute on fire with a propane torch. The thief will flee and you’ll have a nice, impromptu feast. Invite your friends over. Share your adventure and your culinary creation with them. Life is good.

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

Beef, Spinach, and Peanut Stew from South Sudan

South Sudanese Entree

BEEF, SPINACH, AND PEANUT STEW

INGREDIENTSSouthSudan-

1¼ pounds chuck steak or round steak
3 garlic cloves
2 medium onions
2½ tomatoes
2 bunches spinach (1 pound)
½ sweet potato
4 tablespoons unsalted, roasted peanuts (4 teaspoons more later)
2 tablespoons peanut oil
3 cups beef stock
½ tablespoon tomato paste
4 teaspoons unsalted, roasted peanuts
½ cup unsweetened peanut butter

SPECIAL UTENSIL

spice grinder
Dutch oven

Makes 6 bowls. Takes 1 hour 45 minutes.

PREPARATION

Cut beef into 1″ cubes. Mince garlic. Dice onions and tomatoes. Remove stems from spinach, then shred. Cut sweet potato into ½” cubes. Use spice grinder to make a paste from 4 tablespoons peanuts.

Add peanut oil and beef cubes to Dutch oven. Cook at medium heat for 6 minutes or until beef browns. Stir occasionally. Add garlic and onion. Raise heat to medium-high and sauté for 5 minutes or until onion and garlic softens. Stir in beef stock and tomato paste. Bring to boil using high heat. Stir occasionally. Reduce heat to low and simmer for 50 minutes or until beef becomes tender and stock is reduced by ½. Stir occasionally. Add sweet potato and 4 teaspoons peanuts. Simmer for 15 minutes. Stir occasionally.

Add peanut paste, and peanut butter. Simmer for 5 minutes or until peanut paste and peanut butter blends completely in. Stir frequently. Add spinach and tomato. Raise heat to low-medium and simmer for 10 minutes or until the oil from the peanut paste and peanut butter makes the stew shiny. Goes well with rice and flatbread.

TIDBITS

1) This entree is a stew. Stew is an anagram for west.

2) The Sun sets in the west.

3) Peanuts hate the Sun, because it’s bad for their complexion.

4) So, they dig into the ground to avoid the piercing rays of light.

5) Peanuts never get very far into the soil, though.

6) They don’t have opposable thumbs. You need opposable thumbs to hold hoes and shovels.

7) Nor do peanuts have any hands to speak of, really.

8) Which is why farmers never hire peanuts during harvest time, only humans.

9) Still, the Sun burns the little ground nuts.

10) The Sun rises in the east and sets in the west.

11) So, the peanuts migrate to the west in the morning and back east in the afternoon. They end up in the same place, which is why no one ever notices them moving.

12) Things get ugly, though, when herds of peanuts cross the same interstate freeway. Traffic halts. The traffic jam grows to includes connecting freeways and highways. The economy halts.

14) That’s not all. Giant herds of peanuts moving back and forth along the ground dislodge the Earth’s plates. Earthquakes result as in San Francisco in 1906

15) Indeed, peanut migrations have caused the Earth’s plates to shift. Before peanuts came on the scene there was only one continent, Pangaea.

16) Something had to be done and in 1939 all the nations gathered in Poway, California to discuss the looming peanutian threat.

17) Then, on September 1, Hitler invaded Poland and World War II broke out. Country after country uprooted their peanut fields to feed their rampaging armies. Fewer migrating peanuts meant fewer earthquakes during the war years. You can look it up.

18) The leaders of the major victorious powers: Roosevelt, Churchill, and Stalin, knew it would be a matter of time before another Hitler would arise or peanuts would make their comeback. Perhaps, the next megalomanic dictator would even gather the peanuts of the world to his standard.

19) The United Nations was formed in 1945 to gather this very threat. An elite anti-peanut battalion was formed and peanut farming within 100 miles of fault lines was banned forever.

20) Something to think about when you have your next peanut-butter-and-jelly sandwich.

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

Chicken Piccata

Italian Entree

CHICKEN PICCATA

INGREDIENTSChickenPiccata-

4 (6 ounce) chicken breasts
3 tablespoons flour
⅛ teaspoon pepper
¼ teaspoon salt
¼ cup butter
2 tablespoons olive oil
2 table spoons chicken broth
¼ cup white wine
3 tablespoons lemon juice
2 tablespoons drained capers
1 tablespoon parsley

SPECIAL UTENSIL

kitchen mallet

Makes 4 plates. Takes 25 minutes

PREPARATION

Pound chicken breasts with kitchen mallet until they are ½” thick. Add flour, pepper, and salt to mixing bowl. Mix with fork or whisk. Dredge chicken through flour mixture.

Add butter to pan. Melt butter on medium heat. Stir frequently. Add olive oil. Add as many chicken breasts that will fit. Cover and sauté at medium heat for 2 minutes on each side or until chicken is cooked through. Repeat for remaining chicken breasts. Remove chicken breasts to serving plates. Add chicken broth. wine, and lemon juice to pan. Bring to boil at high heat. Boil for 2 minutes or until sauce starts to thicken. Stir frequently. Ladle sauce evenly over chicken breasts. Sprinkle capers and parsley evenly over sauce.

TIDBITS

1) The Gold Rush of 1849 drew poodles and oodles of French prospectors to California. Nineteenth-century French prospectors loved escargots. (Escargot is snail in English. The French have a word for everything.)

2) But California’s snails did not please the refined Gallic pallets. Mais non, suitable escargots had to be brought in from far-away New Orleans. Escargot trail drives were out. Snails do not last long under the hot Western Sun, especially before the invention of hydrating GatoradeTM. The Escargot Express was born. The most famous driver on this route was none other than Cacti Pa. Cacti loved chicken, wine, lemon juice, and capers. Station chefs along the route served him this entree, calling it “Piccata” in honor of the anagram loving Cacti Pa. And so it goes.

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

Basil Pesto Pizza

Italian Entree

BASIL PESTO PIZZA

INGREDIENTSBasilPestoPizza-

2 cups fresh basil
4 garlic cloves
3 tablespoons ground walnuts
¾ cup olive oil
¾ cup grated Parmesan cheese
¼ teaspoon white pepper

1 tablespoon flour
no-stick spray
1 pizza crust (bought or from below recipe)
1 cup grated mozzarella cheese

SPECIAL UTENSIL

pizza pan
pizza cutter

Makes 1 pizza. Takes 30 minutes plus time needed to preheat oven. Allow 2 hours 15 minutes total if you are making your crust.

PREPARATION

Preheat oven to 400 degrees. While oven heats, make basil pesto by dicing basil, garlic cloves, and walnuts. Add olive oil, basil, garlic, walnuts, Parmesan, and white pepper to pan. Sauté for 5 minutes at medium-high heat or until garlic softens. Stir pesto frequently. Remove from heat.

Dust pizza pan with flour and spray with no-stick spray. Put pizza crust on pizza pan. Spread basil pesto evenly over the pizza crust. Sprinkle mozzarella evenly over pizza. Put pizza in oven and bake at 400 degrees for 10-to-15 minutes or until cheese or crust is golden brown.

TIDBITS

1) Culinary historians say young Basil Rathbone was named after the herb, basil. Old Basil Rathbone was still named after the herb. In between, he got teased a lot. He took up acting in desperation, for no one cares if a successful actor acts weird or has a strange name. His brilliant performances in the Sherlock Holmes movies gave him that success. The teasing stopped.

2) But the inner anguish from his teasing did not. Then one day while in Spain filming for the movie, The Name Escapes Me, he met a little boy selling basil pesto pizza. It was excellent. Basil Rathbone spread the delicious recipe everywhere he went.. No longer would the little Basils of the world be teased. The actor was even nominated for a Nobel Peace Prize. And the little boy? Why, he became Juan Carlos I of Spain, the man who ended Generalísimo Franco’s brutal dictatorship.

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

Spotlight on Kathy Minicozzi – Author of “OPERA For People Who Don’t Like It”

Spotlight on Kathy Minicozzi – Author of OPERA For People Who Don’t Like It

 

 

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Excerpt

 

INTRODUCTION: Singing Opera and Writing Funny

I am weird, but not dangerous. Okay, maybe I’m dangerous when I’m on a stepladder trying to install a window shade. Other than that, I am harmless and kind of cute, in a way.

But I sing opera and I write funny stuff. Go ahead and look at me like I have two heads. I don’t mind. I wish I did have two heads, so I could change them back and forth, according to the look I wanted. But I don’t. Have two heads, that is.

Don’t ask me to explain in detail how I ended up being an aging opera singer and budding humor writer. It would take too long. Besides, I might write my memoirs someday, and if you already know all about my life you won’t want to buy a copy.

My father, who didn’t have much faith in the earning power of a singing career, urged me to get an Education degree so that I could become a teacher. The teaching profession is a noble one, and good, dedicated teachers are always needed. That was my problem. I would have been a terrible teacher, and I hated the whole idea. So I got my degrees – B.A. and M.A. – in music, and set out to be an opera singer. Fortunately, I had office skills to fall back on, so I didn’t starve in the process, and, although I never sang at the Metropolitan Opera or La Scala or any of the other major houses, I had a much better career singing in smaller places than most of my opera singing colleagues.

The process of building an opera career is difficult, filled with traveling on a shoestring, singing many auditions for every job you get, rejection which is relieved by an occasional encouragement, backstage intrigues, greedy, sometimes unscrupulous agents and colleagues who are either the finest people in the world or the most treacherous (and you have to find out who is which, sometimes the hard way). If you make headway in the business, you also have to deal with spending huge amounts of time away from home. For some of us, this means picking up and making a new home in another country, with another culture and another language. There is also a thing called poverty, caused in good part by the big expenses involved in a singing career: voice lessons; coachings; audition wardrobe; printed music; mailings; travel all over the place; etc.

When you get onstage, though, and you are in good voice and the performance is going well, it’s the most satisfying, practically orgasmic thing in the world.

Now that I am a woman of a certain age, no longer actively pursuing an international singing career, you would think I would settle down, get a job with benefits, look for some lucrative sidelines to build up something for my old age, and reflect back on all the fun I had. I actually did one of those things. I got a job with benefits, at which I work five days a week. Instead of lucrative sidelines, I chose to become a writer. I guess I can’t live without dedicating huge amounts of time and energy to something at which most practitioners never make any money.

The process of building a writing career is difficult, filled with things like submitting work to many publishers for every acceptance you get, rejection which is relieved by an occasional encouragement, greedy vanity publishers and other people dying to take a writer’s money, and colleagues who are either the most supportive people in the world or the most envious (and you have o find out who is which, sometimes the hard way). If you hope to be able to live only on your writing without any other source of income, you also have the prospect of poverty.

This is a clear case of déjà vu. I have gone from one profession where the prospects of getting rich are dismal and the rejection is constant to another profession where the prospects of getting rich are dismal and the rejection is constant. What can I say?

I’ll say this: writing is hard work, but it’s fun. Like singing, it is satisfying in a visceral way. It is even more satisfying to me if I can make people laugh. I can’t imagine a life without doing something that I love to do, so this is it.

The irony, which I think is hilarious, is that, in other ways, singing opera is the direct opposite of writing humor. I have listed the disparities below.

SINGING OPERA vs. WRITING FUNNY

Opera: I have played serious, tragic, beautiful heroines. I have died onstage of everything from tuberculosis to poison to hara-kiri to jumping off a building, while costumed in gorgeous gowns, peasant costumes, a poor seamstress’ dress, kimonos and nightgowns. I have worn glamorous wigs and complicated hairdos and my face has been covered with a thick layer of gooey stage makeup.

Writing: I often sit in front of my computer looking like a bag lady in the most comfortable things I have that are clean. Sometimes I just leave my PJs on. Nobody is looking at me, so what the hell. If by some chance anyone is looking at me, I’m covered up and that’s what matters. I never wear makeup if I can help it. And I have not died yet, at least not that I know of.

Opera: I am in front of a bunch of people, singing very loudly and hoping for a lot of applause.

Writing: I am in front of my cat, typing on a computer keyboard and hoping to get a few laughs. If I sing I scare the cat.

Opera: People have sometimes asked me to sing something on the spur of the moment, especially at parties or family get-togethers. On the other hand, if I break out in spontaneous song in public, the people I am with pretend they don’t know me.

Writing: Nobody ever asks me for a free writing sample, and I have to practically bribe my family members to read my stuff. I can sit in a public place, such as a café or a park, and write until my fingers get tired without attracting any attention at all.

Opera: Opera singers try to avoid getting sick, especially with performances coming up, even if it means putting themselves in an isolation booth.

Writing: I don’t want to get sick, but if I don’t get out and around (breathing germs and touching things like subway poles and escalator rails) I won’t find anything funny to write about. Agoraphobia jokes get old really fast. Writers are expected to be observers and interactors. It comes with the vocation.

That’s enough. You get the picture.

What is the one subject that an opera singer turned humor writer should write about? Opera, of course! Opera is one of the greatest art forms ever invented. It is a marriage of great music and drama. It can move audiences in a special way not shared with other forms of theater. Operagoers easily become hooked, because they love it.

It is also rich in possibilities for humor. That’s where I come in. Just because I love opera and even sing it doesn’t mean I can’t poke fun at it.

By the way, as a humor writer I am allowed to exaggerate to make something funny. Please remember that when you read this book. Opera is one of the greatest, most fascinating art forms ever developed and perfected by humans. Attending a good performance is an incredible, cathartic experience. Singing a good performance can be just as cathartic in another way. If I appear to be dissing opera in this book, know that that is the farthest thing from my mind. What I do here is like cracking jokes at a good friend who is free to crack jokes right back. In a way, I am also poking fun of myself.

I hope that, by now, you have been so captivated by my brilliant lead-in that you just HAVE to stick around and read the rest of this book.

Biokathy2

Kathy Minicozzi was born on Long Island, New York and raised in the Yakima Valley, Washington State. She earned a Bachelor of Arts in Music from Eastern Washington University and a Master of Arts in Music from Washington State University. As an opera singer, she sang with the Regensburg Stadttheater in Regensburg, Germany, the Israel National Opera in Tel Aviv, Israel, the New York Grand Opera in New York City, Opera of the Hamptons on Long Island, New York, the Ambassadors of Opera and Concert Worldwide and other groups. Although she no longer auditions, she continues to sing as a church soloist and in an occasional concert or recital.

She has now taken up a second career as a humor writer, and has been a regular contributor to HumorOutcasts.com.

OPERA  For People Who Don’t Like Like It is available on amazon.com.

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