Posts Tagged With: vanilla

Hibiscus Tea (Jus de Bissap)

Malian Appetizer

HIBISCUS TEA
(Jus de Bissap)

INGREDIENTShibiscustea

1 cup dried hibiscus flowers
6 cups water
1 cup sugar
1 teaspoon vanilla extract
1 tablespoon fresh mint leaves

SPECIAL UTENSIL

colander

Makes 4½ cups. Takes 30 minutes

PREPARATION

Add water to lst large pot. Bring water to boil using high heat. Add hibiscus flowers Reduce heat to medium-high. Boil for 20 minutes or until water becomes aromatic and turns dark red. Strain red liquid through colander into 2nd large pot. Add sugar to red liquid. Stir with whisk or fork until sugar dissolves. Add vanilla extract. Stir with whisk or fork. Pour into tea cups. Garnish with mint leaves just before serving. Put tea in refrigerator, if you wish to serve it cold.

TIDBITS

1) Being buried by an avalanche is not fun, whether it happens in Switzerland or in the Saharan country of Mali.

2) Burial by avalanche is really, really dangerous. How dangerous? Really, really, really dangerous.

3) The downside of being buried in avalanche is death. See? Dangerous.

4) Legend has St. Bernard dogs seeeking–spelled with two “e”s outside of Switzerland–out avalanche victims and giving them brandy from a keg. What really happens is that rescue camels patrol the Saharan Dessert looking for victims of sand-dune avalanches. It can get cold under a mound of sand. The Sun’s heat can’t penetrate it. Neither can oxygen.

5) This why Malian rescues camels are proficient in CPR. After restoring the human’s breathing and heart beat, the camels serve the unlucky one a nice, hot cup of hibiscus tea. This wonderful restorative never fails, even with snow victims. The ever efficient Swiss have already tested this.

6) Indeed rescue camels are scheduled to start patrolling the Swiss Alps in late December. This will make cross-country skiing much safer. The Swiss Tourist Board expects a 37% increase in tourism.

cookbookhunksChef Paul

 

My cookbook, Following Good Food Around the World,  with 180 wonderful recipes is available on amazon.com. My newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, is also available on amazon.com

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Categories: cuisine, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Egg Nog

American Dessert

EGG NOG

INGREDIENTSeggnog

6 eggs
⅛ teaspoon salt
¾ cup sugar
4 cups full fat milk
1 cup heavy cream
½ teaspoon nutmeg
2 teaspoons vanilla extract

SPECIAL UTENSIL

electric beater

Makes 7 cups. Takes 1 hour.

PREPARATION

Add eggs, salt, and sugar to large mixing bowl. Mix with whisk until salt and sugar dissolve. Add milk. Stir with whisk until thoroughly blended. Add this mixture to pot. Simmer on low heat for 10 minutes or until mixture coats a spoon. Stir frequently. Chill in refrigerator for 30 minutes or until liquid is cold.

Add heavy cream to small mixing bowl. Use medium-high setting on electric beater for 5 minutes or until peaks form on cream. Use whisk to fold heavy cream, nutmeg, and vanilla extract into large mixing bowl with milk/eggs mixture to form egg nog. Ladle egg nog into glasses or keep refrigerated for future use.

TIDBITS

1) Some say “nog” derives from “egg and grog.” a rum drink served in the American Colonies before the Revolution. The beverage was very popular. People had to have it.

2) In 1775, British forces stationed in Boston ran out of egg and grog. So the red coats marched to Lexington and Concord, egg and grog capitals of Massachusetts respectively, to seize ingredients. The local militia took up arms to stop them. I mean liberty and egg nog. The first shot was fired when some one dropped his musket while accepting a shot of egg nog from a local tavern keeper trying to drum up business. Another shot rang out. A battle broke out. The revolution had begun.

3) Culinary etymologists, however, say “obgyn” is an anagram for “by nog.” Truly successful obgyns know that their patients find visits unpleasant. So, these “egg” doctors keep a refreshing glass of egg nog by every chair in the waiting room so their patients can always sit “by nog.” Hence, “egg nog.”

cookbookhunksChef Paul

 

My cookbook, Following Good Food Around the World,  with 180 wonderful recipes is available on amazon.com. My newest novel, Do Lutheran Hunks Eat Mushrooms, is also available on amazon.com

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

Brownies

American Dessert

BROWNIES

INGREDIENTSBrownies-

13 tablespoons butter
1 cup unsweetened cocoa
¼ teaspoon salt
1 cup sugar
1¼ teaspoon vanilla extract
3 eggs
½ cup flour
no-stick spray.

Brownies assuming a defensive posture against lions.

SPECIAL ITEM

8″-square baking pan
or 8″-square oven-safe casserole

Makes 16 brownies. Takes 40 minutes to cook and 45 minutes to cool, if you can wait that long.

PREPARATION

Preheat oven to 325 degrees if you are using a baking pan and if 300 degrees if you are using a casserole dish. Add butter to pan. Cook using low-medium heat until butter melts. Stir frequently. Add cocoa. Reduce heat to low. Mix thoroughly with whisk until all lumps disappear. Remove from heat. Add salt, sugar, and vanilla extract one at a time to pan. Mix with whisk after each ingredient until mixture becomes thoroughly blended. Add eggs one at time. Mix with whisk until well blended. Add flour. Mix batter with whisk until you can no longer see any flour and there are no lumps.

Spray baking pan with no-stick spray. Pour batter into baking pan. Smooth batter with spatula. Bake batter at 325 degrees for 20-to-25 minutes or until a toothpick stuff into middle of batter comes out clean. Carefully remove 8″-x-8″ brownie from baking pan. Let cool for 45 minutes. Cut into 16 2″-square brownies.

TIDBITS

1) The natural enemy of the feral brownie is the lion. This is why brownies inhabiting the African grasslands travel in threes. (See above picture.) There is safety in numbers.

2) Aerial combat first occurred during World War One. Single planes proved easy prey to multiple enemy planes. However, there was no favored flight formation until Burton Manley from South Africa wrote the Royal Flying Corps how brownies covering territory in a certain pattern–Shown above–rarely suffered losses to even the most ferocious lions and that maybe their pilots should do the same. The Royal Flying Corps gave it a try. It worked! British pilots dominated the skies. The war would be won. A grateful British government gave Manley a medal, a cookie and some milk.

– Chef Paul

LutheranCookbook

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and my newest novel, Do Lutheran Hunks Eat Mushrooms, are available in paperpack
or Kindle on amazon.com

The cookbook is also available as an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

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

Cooking Tips, #2

 People often ask me, “Paul, what is the secret to culinary happiness?” Here are four more tips.

1) Know what T, t and c mean in recipes. A bread loaf with 1/2 cup (1/2 c) of vanilla extract packs a much stronger taste sensation than does 1/2 teaspoon (1/2 t.) Similarly, be prepared to have your guests hate you for the rest of their lives when you serve them a dish with 1 tablespoon (1 T)  of diced ghost chiles instead of the correct amount of 1 teaspoon (1 t)

2) Chili sauce comes from chiles, unless you’re from a part of the country where it comes from chilis. Or even chillis.

3) Do not cook in the nude. Not ever. Hot bacon grease splatter hurts oh so much when it lands on your face. Imagine what it’ll feel like when it hits one of the more exciting parts of your body. If you do get hot bacon grease or oil or your hand, place it immediately under running cold water. Good luck getting your special bits under the cold-water faucet. And if you do, it’s almost a certainty your postal carrier will be walking by your kitchen window at that precise moment.

4) No matter many herbs and spices you have, and I possess more than one hundred, there will be so many times when you’ll find you’re missing an  ingredient essential to your meal. Try to marry someone who will love you enough to enough to drive to the store for that one item.  And then do the same thing 186 more times.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.co

Categories: cuisine, food, humor | Tags: , , , , , , , , , , , | 2 Comments

South African Custard Pie (Melktert)

South African Dessert

CUSTARD PIE
(melktert)

INGREDIENTS – PASTRYMelkTert-

2 cups flour (1 teaspoon plus 3 tablespoons more later)
1 teaspoon baking powder
¼ teaspoon salt (¼ teaspoon more later)
½ cup chilled butter (1½ tablespoons more later)
¼ cup water
1 teaspoon flour

INGREDIENTS – FILLING

4 eggs
4 cups milk
1½ tablespoons butter
½ cup sugar (½ cup plus 1/4 cup plus ½ teaspoon more later)
1 cinnamon stick
¼ teaspoon salt
2 tablespoons cornflour
2 tablespoons cornstarch
3 tablespoons flour
¼ cup sugar
1 teaspoon vanilla
¼ cup sugar
½ teaspoon ground cinnamon
½ teaspoon sugar

SPECIAL UTENSILS

2 9″ pie tins
rolling pin
electric mixer or beater
sonic obliterator

Makes 2 pies. Takes 2 hours 40 minutes. Well, it should take that long, unless of course, while in the midst of preparation someone drank some of the milk you needed for this recipe, so you rushed to the store to buy milk and just before you got to the checkout stand four people rushed their carts in front of you, and then you got home only to find you had to take your child to sword-swallowing lessons. In this case, preparation will take longer.

PREPARATION – CRUSTS

Preheat oven to 400 degrees. Add 2 cups flour, baking powder, an¼ teaspoon salt to large mixing bowl. Mix with whisk. Grate ½ cup butter or cut into small pieces. Add grated butter. Use hands to blend grated butter with flour mix. Add water. Use hands to smoosh, a new culinary term, water into butter/flour mix. Form mix into dough ball using hands.(Add additional water as necessary to keep dough ball together.)

Dust rolling pin and surface with 1 teaspoon flour. Split dough ball into two. Roll out each dough ball into circles into a 10″ circle. Place a dough circle into each pie tin. Poke pie crusts a few times with a fork. (This releases excess air.) Bake crusts for 6-to-10 minutes or until they start to turn golden brown. Keep oven at 400 degrees while you prepare filling. (Depending on the number of mixing bowls you have, you might want to clean them as you get the chance.)

PREPARATION – FILLING

Separate eggs. Add egg whites to small bowl. Beat egg whites with electric mixer set on beat until they stiffen. Add egg yolks to another small bowl. Beat yolks with fork.

Add milk to pot. Bring milk to slow boil using medium-high heat. Stir constantly. Add 1½ tablespoons butter, ½ cup sugar, cinnamon stick, and ¼ teaspoon salt. Reduce heat to low and simmer for 5 minutes. Stir as frequently as you can.

Add cornflour, cornstarch, 3 tablespoons flour, and ¼ cup sugar to new mixing bowl. Mix with whisk until well blended. Add about ¼ of the hot-milk mixture (about 1 cup to this bowl. Mix with whisk until well blended. Add egg yolks. Mix again with whisk. Add vanilla and entire corn flour/flour/sugar/hot-milk contents to simmering pot. Keep pot simmering using low heat for 10 minutes or until mixture thickens. Stir as frequently as you can. Remove from heat and let cool for 15 minutes.

Lower temperature of oven to 375 degrees.. Add egg whites and ¼ cup sugar to pot. Mix with whisk. Pour filling into pie crusts. Bake for 15-to-25 minutes or until filling sets. (A toothpick inserted into the middle should come out clean)

Remove pies from oven. Add ground cinnamon and ½ teaspoon sugar to small bowl. Mix with fork. Sprinkle pie with ground cinnamon/sugar mixture. Let cool for 15 minutes and then chill for 30 minutes in the refrigerator. (Note: some people favor serving this dessert warm. A fierce debate rages.)

Congratulations! You’ve done a lot to make this wonderful dessert for your guests. Relax with a nice, cold root beer or even something stronger. If your guests do not appreciate your heroic efforts, zap them with your sonic obliterator. You don’t need that negativity in your life. ☺

TIDBITS

1) Hippos can get sunburned!

2) No wonder hippos kill people crossing rivers. Sunburns make them cranky. I got a bad sunburn recently. Made me cranky, I can tell you. But I didn’t kill anyone. Yay for me.

4) Hippos need sunscreen. Who would apply the sunscreen to these creatures? Someone brave.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

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

Madagascan Coconut Milk Chicken

Madagascan Entree

COCONUT MILK CHICKEN

INGREDIENTSCoconutMilkChicken-

4 chicken breasts
4 tablespoons lemon juice
1 tablespoon lemon zest
½ teaspoon cayenne pepper
½ teaspoon pepper
1 teaspoon salt

2 medium onions
2 Roma or small tomatoes
4 garlic cloves
2 tablespoons coconut oil or butter
½ tablespoon ginger
13½ ounce-can coconut milk
3 cups cooked rice

SPECIAL UTENSIL

Dutch oven

PREPARATION

Cut chicken breasts into 1″ cubes. Add chicken, lemon juice, lemon zest, cayenne pepper, pepper, and salt to mixing bowl. Marinate chicken cubes in lemon juice/spice mix for 45 minutes.

While chicken marinates, dice onion and tomatoes. Mince garlic. Add onion, garlic, and coconut oil to Dutch oven. Sauté on medium-high heat for 5 minutes or until onion softens. Stir frequently. Add marinated chicken. Cook on medium heat for 12 minutes or until chicken is only slightly pink inside. Stir occasionally.

Add tomato and ginger. Reduce heat to low and simmer for 3 minutes. Stir occasionally. Add coconut milk. Simmer on warm heat for 30 minutes or until sauce starts to thicken and chicken is no longer pink inside. Stir occasionally. Serve over rice.

TIDBITS

1) Madagascar produces more vanilla than any other country.

2) However, Madagascar’s vanilla shacks invariably seem to be on the other side of the stream.

3) But Madagascar’s streams often have crocodiles in them.

4) Crocodiles have been known to eat people. In all fairness though, people often eat crocodiles.

5) However, this is not to say you want to be eaten, far from it.

6) But you still want that vanilla on the other side and a vanilla substitute won’t do.

7) Hence the Madagascan proverb, “If you cross the stream in a crowd, the crocodile won’t eat you.”

8) At least not the people in the middle of the crowd.

9) The previous two tidbits explain why it is considered bad manners to ask people to cross rivers with you.

10) So there you have it. You can’t cross a Madagascan river to get vanilla, but you can’t ask someone to cross with you.

11) Bummer.

12) Now, however, AmazonTM is apparently considered producing drones to fly products from one spot to another.

13) Critics pooh pooh this idea, saying America’s skies are too crowded for the safe use of commercial drones.

14) However drones would be ideal in Madagascar for shipping bottles of vanilla from the wrong side of the crocodile-infested river to you.

15) This development would be great for Madagascans who want to live. Bad though for the country’s crocs who wish to dine out.

16) So where would Madagascar’s hungry crocodiles go to eat?

17) Tennessee. Tennessee has lots of rivers and not only that the locals there know nothing about even the most basic anti-crocodile measures. Lots of people would be eaten.

18) Being eaten while crossing a river would be a great excuse for not turning in homework.

19) But you could only use this excuse once.

20) The state of Tennessee does not consider breast feeding to be nudity. Crocodiles don’t have breasts. They are reptiles. Only Mammals have breasts.

21) So an undressed crocodile would be arrested by Tennessee’s law enforcement.

22) Let’s hope crocodiles never develop a sense of modesty.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: cuisine, food, humor, international, recipes, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

Chocolate Sticky Cake

Swedish Dessert

CHOCOLATE STICKY CAKE

(kladdkaka)

INGREDIENTSChocolateSticky-

½ cup butter
2 eggs
1¼ cups sugar
½ cup unsweetened cocoa powder
½ cup flour
½ tablespoon vanilla extract
1 tablespoon confectionery sugar
no-stick spray

SPECIAL UTENSIL

9″ round cake pan or baking dish

PREPARATION

Preheat oven to 350 degrees. Melt butter in small saucepan then let cool. Add eggs and sugar to mixing bowl. Mix with whisk until well blended. Add butter, cocoa powder, flour, and vanilla extract. Mix with whisk until batter is well blended.

Spray cake pan with no-stick spray. Pour batter into cake pan. Bake batter at 350 degrees for about 20 minutes or until set on top. A toothpick stuck into the cake edge’ should come out dry, but dry when stuck into the middle. Sprinkle with confectionary sugar. Smile.

And oh, this really is sticky. Not a finger food at all, unless, of course, you like sticky, chocolaty fingers. Then, by all means, go for it.

TIDBITS

1) One of my grandmothers came from Sweden. I called her, “Gramma Anna.” “Gramma Anna” is an anagram for “Anagram, man!”

2) The unabridged list of anagrams for “cake” in the known universe is: “cake.”

3) However, I’m happy to point out that there are hundreds and hundreds of anagrams for “chocolate cake.” The best anagrams for these happy words are: “Cheat cake? Loco!” “Elect Coach Oak,” “Coach look! Taco.” “Locate eco hack,” “A taco? Ole. Check,” and “Eek, Coach! A clot!”

4) Eden can be found in Sweden. Take a look. Adam and Eve got kicked out of the Garden of Eden for eating an apple from the Tree of Knowledge. They also became mortal and would die. And they would have to eat lutefisk to survive. We are still living with their error in judgment.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Swedish Spelt Pancakes (plattar)

Swedish Breakfast

SPELT PANCAKES
(plättar)

INGREDIENTSPancakes-

2 ½ tablespoons butter
2 cups spelt flour or all-purpose flour
½teaspoon salt
3 tablespoons sugar
3 eggs
3 cups milk
1 teaspoon vanilla extract
2 tablespoons butter
no-stick spray

Makes 60 pancakes

SPECIAL UTENSIL

plett pan or electric skillet (I’ve never seen a plett pan in the wild.)

PREPARATION

Melt butter or at least let it soften. Add flour, salt, and sugar to mixing bowl. Mix with whisk. Put eggs in second bowl. Beat with whisk. Add butter, milk, vanilla extract, and eggs to flour/salt/sugar mix. Mix ingredients with whisk until you get a smooth batter.

Set electric skillet to 350 degrees. Skillet will be hot enough when a drop of water on skillet starts to break up and dance. Spray skillet before each batch of pancakes. Add 1 ½ tablespoons at a time to skillet. (Do not let batter run together. Swedish pancakes should be the size of silver dollar pancakes.) Cook pancakes for about 1 ½ minutes or until golden brown on bottom on bottom then flip. Cook for another 1 ½ or until golden brown again. Goes well with lingonberry preserves, whipped cream, or confectionery sugar.

TIDBITS

1) March 19 is World Spelt Day. On this day, at eight in the morning, a lone runner sets out from Uppsala, Sweden, carrying the ingredients listed in this recipe. At dusk, he stops at the nearest house. The dwellers are bound by tradition and hospitality to let the runner in. Once inside the runner makes everyone spelt pancakes. The hosts adopt the runner into their family.

2) Next morning, a family member takes off with spelt-pancakes ingredients in her backpack, running until nightfall when she too makes pancakes for a lucky family. The spelt-pancake-baking relay continues until a spelt-pancakes runner returns to the original home in Uppsala, Sweden. Thousands of families around the world are made happy. This is Sweden’s contribution to world peace.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

 

 

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Chocolate Fondue

Swiss Dessert

CHOCOLATE FONDUE

INGREDIENTSChocolateFondue-

3.5 ounces TobleroneTM Swiss milk chocolate
6 ounces semisweet chocolate chips
1/4 cup sugar
1/4 cup butter
1 teaspoon vanilla extract

4 ounces pound cake (See above recipe.)
6 ounces strawberries
4 ounces marshmallows

SPECIAL UTENSIL

fondue pot
fondue forks

PREPARATION

Cut pound cake into 1″ cubes. Add Toblerone chocolate, semisweet chocolate chips, sugar, butter, and vanilla extract to large pan. Warm mixture using low-medium heat for 5 minutes or chocolate melts and everything blends together. Stir constantly.

Transfer melted chocolate in pan to fondue pot. Adjust flame under fondue pot so that the chocolate stays smooth, but barely bubbles. Use fondue forks to dip cake cubes, strawberries, and marshmallows in chocolate sauce.

TIDBITS

1) Chocolate fondue was invented on April 1, 1798, by the great Swiss ballet dancer and explorer, Fon d’Ue. Monsieur d’Ue and all his fellow ballet dancers were at that time in the 89th infantry.

2) One day, d’Ue held up a handful of brown musket balls. “Bah, we never kill any French with these things.” He flung the balls away. The musket balls bounced off the marbled statue of the beautiful ballerina, Madame Swiz Staek that lurked in the town square.

5) The musket balls landed in the regiment’s soup pot. “Want not, waste not,” was the philosophy of the regiment’s Calvinist cook, Claude Monet. Monet dipped his supply of pound-cake cubes, strawberries, and marshmallows into the soup pot. He fished out a coated marshmallow with a long thin fork. It tasted great! The regiment’s and indeed the whole army’s bullets were being made from discarded chocolate remnants from the frugal nation’s chocolate factories.

7) And so Switzerland had lost every battle. The French annexed the whole chocolate-eating country for nearly sixteen years. Bad for Switzerland, sure, but great for the culinary world. Yum.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , | Leave a comment

Pralines

American Dessert

PRALINES

INGREDIENTSPralines-

1 1/4 cups white sugar
1 1/4 cups packed brown sugar
1 cup heavy cream
3/4 cup butter
2 cups pecan halves
2 tablespoons vanilla extract

SPECIAL UTENSILS

candy thermometer
cookie sheet
waxed paper

Makes 23 squares. It should make more but the family keeps nibbling before I can get them all wrapped in waxed-paper squares.  (The squares, not the family. Goodness sake, you didn’t think you were going to get an exciting admission, did you?)

PREPARATION

Add all ingredients to large pot. Cook on medium heat until temperature of syrup reaches 234-to-240 degrees or until a drop of syrup forms a soft ball that can be flattened when dropped in cold water. Watch carefully and stir constantly.

As soon as syrup is ready, use large spoon to quickly and carefully drop syrup onto cookie sheet. Try to make praline patties about 2″ across and ½” high. (Be careful, hot praline syrup will burn like molten lava if it gets on you.) Let syrup cool. While dessert cools, cut waxed paper into 6″ squares. Wrap each praline patty in waxed-paper squares. Tie at top with rubber band.

Makes a great gift. Great for yourself as well.

TIDBITS

1) Pecans help a man’s sex life. Pecans have a lot of zinc. Zinc helps men produce more testostone.

2) Chocolates make women feel slightly more romantic.

3) Chocolate-covered pecans make for a night of whoopie.

4) The pecan tree is the state tree of Texas. There are a lot of Texans. Need I say more?

– Chef Paul

 

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com4novels

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

Categories: Uncategorized | Tags: , , , , , , , , , , , , , , , , , | Leave a comment

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