Posts Tagged With: recipes

Buttermilk Ranch Dressing

American Appetizer

BUTTERMILK RANCH DRESSING

INGREDIENTS – MIX

1 cup buttermilk powder
2½ teaspoons dill weed
4 teaspoons garlic powder
1 tablespoon onion flakes
4 teaspoons onion powder
6 tablespoons parsley
2 teaspoon salt

INGREDIENTS – DRESSING

½ cup mayonnaise
⅔ cup milk
½ cup sour cream

SPECIAL UTENSIL

mason jar or other airtight jar

Makes 1⅔ cups mix. Takes 5 minutes, Mix keeps for about 6 months.
Makes 14 cups dressing (1⅔ cups at a time.) Dressing keeps for up to a week in refrigerator.

PREPARATION – MIX

Aid all mix ingredients to mixing bowl. Mix with whisk or fork until well blended. Transfer to mason jar.

PREPARATION – DRESSING

Add 3 tablespoons from above mix and all dressing ingredients to mixing bowl. Stir with whisk or fork until well blended. Transfer to mason jar. Refrigerate for 30 minutes before serving.

TIDBITS

1) Cowboys herd cows. Playwrights write about cows. See Shakespeare’s lost classic, “Two Cows of Padua.” Buttermilkboys, however, herd buttermilk cows. Buttermilk cows give buttermilk.

2) Shakespeare is one of the very few to have made a living from writing. Indeed, even he had to take on a second job as a cow righter to make ends. A cow righter is a farm hand whose job is to right the cows that have been tipped over by hooligans during the night. You have to be quite strong to push up a tipped-over cow. Shakespeare was quite buff. A list of history’s top muscular cow-righting/playwrights also includes: Sophocles, Henrik Ibsen, Oscar Wilde, and Neil Simon.

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

Cheddar Beer Soup

American Soup

CHEDDAR BEER SOUP

INGREDIENTS

1 carrot
1 celery stalk
1 small onion
2 garlic cloves
4 tablespoons butter
⅓ cup flour
12 ounces (1 can) beer (not dark)
2 cups chicken or vegetable broth
1¼ cups whole milk
1 teaspoon dry mustard
¼ teaspoon pepper
1 teaspoon salt
½ teaspoon Worcestershire sauce
¾ pound shredded sharp cheddar
2 tablespoons fresh parsley

Serves 6. Takes 35 minutes.

PREPARATION

Dice carrot, celery, and onion. Mince garlic. Add butter to pan. Melt butter using medium heat. Add carrot, celery, onion, and garlic to pan. Sauté for 5 minutes at medium heat or until carrot and onion start to soften. Stir frequently.

Add flour. Reduce heat to low and simmer for 2 minutes. Stir constantly. Add beer, broth, and milk.. Continue simmering on low for 5 minutes. Stir frequently enough to prevent burning. Add dry mustard, pepper, salt, and Worcestershire sauce. Stir until well blended.

Add cheese and continue simmering at low heat for 5 minutes or the soup becomes creamy. Dice parsley. Add soup to bowls and garnish with parsley.

TIDBITS

1) Beer spelled backwards is reeb.

2) Reeb, however, spelled backwards is beer.

3) So beer spelled backwards a second time is beer.

4) This makes beer a second-order palindrome.

5) Many other words are second-order palindromes. See if you can find 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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My Favorite Newspaper Headlines

Alas the art of fantastic newspaper headlines is disappearing into the mists of history. At one time, you could count on looking at The National Enquirer(tm) while waiting to check out your groceries. No longer. But I still remember how the following headlines made me chuckle:

6) “Tap the Amazing Healing Power of Ketchup”

(Who needs a pill?)

5) “Woman Steals Three-Headed Baby”

(Two-headed baby abductions are so common they’re no longer news.)

4) “News Reporter Eaten Alive by 80-ft. Dinosaur”

(I have a sneaking admiration for the correct usage of the hyphen between “80” and “ft.”)

3) “Archaeologists  Discover Skeleton of Satan. Find of the Century”

(Discovering that the Prince of Darkness existed and the Goodness reigns unopposed is only the find of the century. Geez, the millennium at least)

2) “Learn Ten New Ways to Talk to the Dead”

(I never knew the ten old ways. I’m so embarrassed.)

1) “L.A. Quake Opens Gates of Hell”

(There goes the neighborhood.)

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

Official Dinner Invitation For President Biden

Dear Mr. President,

I am officially inviting you and whomever you wish to bring with you to have a gourmet five-course meal at my humble abode in Poway, California. My wonderful wife and many friends eagerly await your appearance. As you know, Mr. President, Poway is the hot spot of all political campaigns. The saying runs, “As goes Poway, so does the Presidency. ”

You will have have a great time in Poway with its many streets, walking trails, proposed Candyland(tm) Museum, and library.* So, please come. The prestige you’ll reap from visiting Poway and me will let you overawe your opponents in Congress. Lord knows you need help with that. And heck, you’ll have fun chowing down on home-style gourmet cooking.

Sincerely,

Paul De Lancey, The Comic Chef

P.S. May I suggest you invite your wife to come along with you. You don’t want to get in trouble. And I could talk to her Ph.D. to Ph.D. It would be such fun.

* = Our library even has a little aquarium. You can look at it for hours without even noticing the time. All the while, you’ll feel your many troubles melting away. Now, what is there in Washington that can do that for you?

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

Biryani From Pakistan

Pakistani Entree

BIRYANI

INGREDIENTS

2 medium onions
1 pound lamb or chicken
2 green chiles
1 garlic clove
¾” ginger root
1 large tomato
3 cardamom seeds
3 cloves
1½” cinnamon stick
¾ teaspoon garam masala
3 peppercorns
1 teaspoon red chile flakes or ½ teaspoon cayenne
½ teaspoon salt
½ teaspoon turmeric
6 tablespoons ghee or butter
1¼ cups basmati rice
2½ cups water
1 bay leaf
½ teaspoon saffron or  ¾ teaspoon safflower
¼ cup warm water
½ cup fresh mint leaves

SPECIAL UTENSILS

blender or food processor
mandoline
sonic obliterator

Serves 6. Takes 1 hour 30 minutes.

PREPARATION

Slice onions ⅛” thick using mandoline or knife. Cut lamb into 2″ cubes. Seed and dice green chiles. Use food processor to turn garlic cloves and ginger root into a paste. Puree tomato in blender.

Add green chile, onion, cloves, cardamom seeds, cinnamon, garam masala, peppercorns, red chile flakes, salt, turmeric, and ghee to large pan. Sauté at medium-high heat or until onion softens and browns. Stir frequently. Add garlic/ginger paste. Sauté at medium heat for 5 minutes or until garlic/onion paste becomes fragrant. Stir frequently. Add tomato. Cook at medium heat for 3 minutes. Add lamb. Cook at medium heat for 5 minutes or until lamb starts to brown. Stir occasionally. Reduce heat to low, cover, and simmer for 30 minutes. Stir enough to prevent burning.

While lamb simmers, add rice, 2½ cups water, and bay leaf to pot. Bring to boil using high heat for 15 minutes or until rice is al dente. Stir occasionally and add water as necessary to avoid burning the rice. Remove bay leaf. Drain and set aside. Add saffron and ¼ cup warm water to small mixing bowl. Stir, Add rice and saffron/water mixture. Cover and simmer at low-medium heat for 30 minutes or until rice is tender. Stir occasionally. Remove cinnamon stick.

While lamb/rice/saffron simmers, dice mint leaves. Garnish dish with mint leaves. Use sonic obliterator on any guest who crosses you in any way at anytime during preparation or serving.

TIDBITS

1) Pakistan is home to the ATM at the highest elevation in the world, 15,397.

2) The highest polo stadium on Earth is also in Pakistan. at 12,140 feet.

3) This means you can leave the stadium after a particularly exciting match and still have to climb up over a half mile to withdraw some cash. So, It really is best to come prepared with enough money for post-game activities.

4) Over half of the world’s hand-sewn soccer balls come from Pakistan. The British rulers of Pakistan, during the time of the Raj, loved to play soccer. But it took forever to ship soccer balls from Britain to Pakistan. The rest of the trip was by train. By the time, the soccer balls got to the soccer pitches, everybody would have gone home months ago. So, the British soccer officials asked the local businesses to make soccer balls. They produced fantastic leather spheres. Now, the British could play soccer whenever they wanted. The local businesses burgeoned. Now Pakistan dominates the hand-sewn market.

5) This is just one consequence of global imperialism.

6) Pakistan’s national anthem has been rated as one the best in the world. Well done, Pakistan.

7) On the other hand, two Pakistani brothers created the world’s first computer virus. Boo.

8) In 2011, Pakistani officials arrested a monkey crossing its border with India. I don’t know the charges. I’d really like to know the charges. No passport?

9) The national fruit is the mango.

9) One of the two national languages of Pakistan is Urdu. Only 7% of the population speak it. The most used non-English language is Punjabi.

10) Okay, suppose you’ve just withdrawn some rupees from the word’s highest-up ATM and you wish to buy some mangos at the local market. How would you say it? You would tell the merchant, “Iha aba kina hai?”

11) There, you have one fewer thing to worry about should you ever travel to Pakistan.

– 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

Would You Like Some Philosophy With Your Order?

 

How many times has this happened to you? You’re in your Geo Metro with your beloved family hoping to find a fast-food chicken restaurant. Easy, of course. But what if you crave philosophy, psychology, and moonlight sonatas as well? Specifically, you’d love to argue with Kant, discourse with Freud, and listen to the lilting sounds of Chopin.

Kant, Freud, Chopin. What if these greats also sold chicken? Wouldn’t that be wonderful? But it can never be. Kant, Freud, and Chopin probably wouldn’t win any trademark fights. Also, being dead, the learned trio would not go out of their way to entertain visitors to their chicken eatery.  Ah well, extra crispy is always good by itself.

– 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: humor, short story | Tags: , , , , , , , , , , , , , , , | 2 Comments

Great Arctic Eats – Cambridge Bay, Canada

Great Arctic Eats – Cambridge Bay, Canada

Do you like to eat well, but hate crowds? Do you quail at visiting the same local restaurants one more time? Do you wish to chill out in new soundings? Well, I have the place for you. It’s Cambridge Bay in Nunavut, Canada. Chilling out and shunning teeming urbans mobs will be easy peasy in this getaway  above the Arctic Circle.
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There are four restaurants listed in TripAdvisor(tm).  So, the competition for your dining dollars will be fierce. Let’s sample the local cuisine.
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The top rated dining establishment is the highly regarded Kuugaq Cafe. They serve the best muskox that I know of. You simply cannot visit here without dining on their tasty muskox chili and muskox chili. And if you love fish, may I suggest their delicious Arctic Chow chowder? Kuugaq Cafe regales its dinners with superb lattes and baked goods. The owners don’t neglect the international culinary scene either. Try their tasty Trinidad stew and pizza quesadilla.

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Next on our restaurant tour is the fine Saxifrage Resto-Cafe. This cafe cooks great Arctic Char. (I mean Cambridge Bay really is the only place in the world for serious Arctic char connoisseur to visit.)  Saxifrage also delights its customers with juicy hamburgers and truly good fries. This cafe is known for friendly service. The staff also provides Chinese food to go on Sundays 4 to 6 pm. What more could you want? How about free medium coffee with every meal? There you go.
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Winning the culinary bronze medal is Arctic Island Restaurant. It serves a good breakfast. It’s specialties are Caesar’s salad and Black Forest cake. Visiting workers will be pleased to know that they can have their meal waiting for them at their hotel room when they come back from work.

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Honorable mention goes to the KFC/Pizza Hut restaurant. People have complained of its cost, poor quality, and lack of variety. For Pete’s sake people, this KFC/Pizza Hut lies 400 miles north of the Arctic Circle. It’s by far the best fast-food combo that far north. I’m amazed that KFC/Pizza Hut had the courage to build a restaurant in such an isolated place. All their ingredients must be flown in from over a thousand miles away. Not many many vendors of fresh pepperoni near the North Pole.
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Ahem.
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Speaking of flying to Cambridge Bay, the best way to get there really is by airplane. Hikers will surely be discouraged by the miles and miles of open water between the end of the North American continent and Cambridge Bay’s Island. And I have to imagine that you really won’t be able to carry the tons of food you’ll need to get there. No, fly to Cambridge Bay, even if you adore white landscapes. Book that flight to Cambridge Bay Airport (YCB.) You’ll have to fly the last leg by charter. There are no flights that go all the way from your North American metropolis to this Arctic outpost no matter what those air-fare sites will claim.

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Speaking of hikers, lovers of outdoor rambling will love the trail of Ovayok Territorial Park. See the awesome panoramic views, the wildlife, and the trails when the visibility is good.

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You won’t want to miss the Canadian High Arctic Research Station. It’s open to the public. Does your city have an Arctic Research Station open to the public? No, I didn’t think so. You must reserve your guided tour. I never suspected you’d need to do this. Is it like trying to get tickets for the next Star Wars(tm) movie? By all means, make the reservation. You don’t want to sleep outside in a sleeping bag in that frigid air just to reserve your place. Or just show up and look at the station’s brochure.
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Do you hate coming home only to find out that you’ve missed a hot-spot tourist attraction that everyone has raved about? Don’t let this happen to you. Stampede the Arctic Coast Visitor Centre. They’ll fill you in.
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As always, “Good eating. Good traveling.”

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– 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: Arctic eats, hunks, international, things to see and do | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Balaleet

Qatari Breakfast

BALALEET

INGREDIENTS

¾ pound vermicelli
2 tablespoons butter or ghee (1 more tablespoon later)
3 tablespoons sugar
1 teaspoon cardamom
1 tablespoon orange blossom water or rose water
2 eggs
½ teaspoon saffron (loosely packed)
⅛ teaspoon salt
1 tablespoon butter or ghee
1½ tablespoons pistachios

Serves 4. Takes 30 minutes.

PREPARATION

Boil water. Break vermicelli noodles in half. Add vermicelli. Continue boiling for 2 minutes. (This will be less than indicated on the package.) Remove vermicelli in a colander. Add 2 tablespoons butter and sugar to 1st pan. Melt using medium heat. Stir constantly. Add cardamom, orange blossom water, and vermicelli to pan. Stir until blended. Reduce heat to low and cover. Simmer for 3 minutes or until liquid is absorbed. Set aside.

While vermicelli/orange blossom water simmers, add eggs, saffron, and salt to mixing bowl. Beat with whisk. until well blended Add 1 tablespoon butter to 2nd pan. Melt butter using medium heat. Add egg/saffron. Cook until egg mixture is done to your liking on bottom. Flip egg pancake over and again cook until the new bottom is done to your liking. Cut egg pancake into 4″-x-1″ strips.

Add vermicelli to plates. Top with egg strips. Sprinkle with pistachios.

TIDBITS

1) This dish is served on a round plate. Most meals are served on round plates.

2) Round plates have to be stored in cupboards.

3) Cupboards take up a lot of space in kitchens.

4) Why not serve food on square plates? After dinner, the square plates can be placed on the kitchen walls like tiles. Everyone loves beautiful tiles. And plates on the walls don’t need to be put back into cupboards. Fewer cupboards means more space in the kitchen. More space in the kitchens makes chefs happier. Happy chefs plate happy dishes. Happy cooking leads to happy dishes. And now the entire world is a happier place. And don’t we all want that?

– 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, international, obsevations | Tags: , , , , , , , , , , , , , , , , , | 2 Comments

Chicharrones

Mexican Appetizer

CHICHARRONES

INGREDIENTS

2 pounds pork skin*
1 cup lard
½ teaspoon salt

* = The best source is a Mexican supermarket. It can be quite difficult to find online.

SPECIAL UTENSIL

electric skillet

Serves 8. Takes 1 hour 20 minutes.

PREPARATION

Cut pork skin into 3″ squares. Add lard to electric skillet. Heat lard at 375 degrees until a tiny bit of pork skin will start to dance in the oil. Use spatula to carefully add pork-skin squares to electric skillet. Be careful, adding the squares might cause the hot oil to splatter. (May I suggest wearing an apron, standing an arm-length from the skillet and holding the skillet lid in the other hand when adding the squares?)

Fry the pork squares at 375 degrees for 35 minutes or until the pork skin starts to pop and then turn golden brown. Stir frequently to the squares from sticking to the bottom of the skillet and burning. Remove deep-fried pork squares, chicharrones, and let cool on paper towels. Sprinkle with salt. Chicharrones may be eaten as is or broken into smaller pieces.

TIDBITS

1) Ronaldo Gonzalez used to operate a Mexican supermarket. One of his items was chicharrones. This clever Ronaldo did anagrams in his spare time. He soon discovered that chicarrones is an anagram for Ron’s Chic Hare.

2) He asked his wife, Desdemona, a talented seamstress to design a stylish outfit for his hare, Harry. Here is her design. I’m sure you’ll agree that the outfit is très chic.

3) Indeed, D&R Designers, in just two years has leaped from selling a hundred hare outfits to dominating the global rabbit clothing scene. Runway shows for bunny models appear to be their next business step. Tryouts will be held soon.

– 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: , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

The Wonder Dog – Part 2

Captain Pizarro surveyed the yellow-orange expanse and announced that we were going to eat those hot dogs or die. Pale-faced Lieutenant Kelso staggered to his feet to voice his support before pitching forward into a huge bowl of papaya-bisque soup. Corporal Conigliaro timidly suggested that eating rotting hot dogs might kill us, or worse, give us diarrhea. Sergeant Gagliano put both of his powerful hands on Conigliaro and volunteered the Corporal for the honor of tasting the hot dogs.

Conigliaro said that although he was aware of the immense honor, he was reasonably sure that army regs stated that a certified medical doctor had to test all suspect foods. He was only an unregistered quack and so, respectfully declined.

It appeared that some stupid health regulation written by some desk-bound, pencil pusher in the Pentagon was going to deny us this wondrous, alternate source of food. However, our Sarge immediately volunteered Private Romero, a veterinarian, to taste the frankfurters.

Bilko accepted the assignment but said that he was such a good vet that he could determine the quality of the franks just by looking at them. He headed straight to the Hut of Hell, stopping only at the infirmary to put on a gas mask. Moments later he returned, ashen and trembling, stating that they were safe to eat. Though I did hear him mumble as he headed back to his tent hot dogs should not display internal movement. The other airmen just heard our cook announce hot dogs for tomorrow’s lunch.

Around eleven o’clock Cookie started boiling the franks. Fortunately, a strong wind from the south blew the fumes away from the camp toward the town of Lake Harbor. About that time in an unrelated incident, Bert Taylor, a tea tester from that town, suddenly pulled his own head off and died.

We all lined up at the mess tent to eat our hot dogs in shifts of one hundred which was also the number of gas masks on hand. Well, the first shift manfully ate their hot dogs and immediately fell to the floor suffering from violent convulsions. Then Private Owchinko’s stomach burst open flinging his guts all over the mess hall. Soon, everyone’s guts erupted just like cooking popcorn. Owchinko turned his hideously contorted face toward me and said, “Dang, at least it wasn’t papaya.” He then died with a look of complete serenity on his face; well, at least as serene as one could get with an exploded stomach.

We carried the men outside and buried them properly. We put on all their tombstones, “He wouldn’t eat papaya.” Since bullets were scarce at our base, we gave our departed comrades ten hot-dog salutes. Most of these franks exploded in air giving off the same noise as rifle shots. However, some didn’t explode until they hit the ground. One hot dog, in particular, landed on a latrine and exploded, scattering its contents for hundreds of yards. Private Franco noted that the smells of the latrine improved the smell of the hot dog. However, Captain Pizarro displayed true genius when he stated these franks could be terrible weapons of war.

We drifted along in papaya hell until we received orders to fly over to Europe. The Germans had just broken through our lines in a massive offensive now known as the Battle of the Bulge. Disaster loomed and every airman was needed. We armed our bombers with our hot dogs, which now had been rotting for an additional four months in the hot, humid Hut of Hell.

Our 800th Bomber Group arrived just as the Germans seemed poised to overrun the heroic defenders of Bastogne. None of our infantry or armored divisions could get to them in time. None of the other bomber groups could get off the ground due to bad weather. However, we could and we did.

We bombed the hell out of those Nazis. A Tiger tank can take a direct hit from a Sherman tank just twenty yards away and drive away only mildly annoyed, but just one hit from our franks just ripped those tanks to bits. Down they fell, ton after ton of freedom franks. The foul, poisonous vapors from the exploding dogs suffocated the supporting German infantry. Our hot dogs created a huge hole in the German lines into which poured General Patton’s troops. Patton, that glory hog, claimed full credit for the American victory at Bastogne.

However, we knew better and so did many others. In fact, Winston Churchill, Prime Minister of Great Britain praised us saying, “This was their finest meat product.”

– 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: food, history, humor, short story | Tags: , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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