Due to a meteoric bad cholesterol rise as sudden, unexpected, frustrating, asinine as that of Donald Trump’s bid for bad President, I’ve been cautioned to cut back on meat and all the other foods that I thought did my heart good because I love them so. Honoring the doctor’s dictate and the family wishes, I’m unable to blog […]Read More The world’s longest elk-chilada recipe
Chef Dinty Moore Chef Boy-ar-dee Chef Franco American Chef Campbells If this roll call of classic American seventies canned cooking kings jars loose more than one memory of the dozens wherein mom and dad, mom and mom, dad and dad, mom, dad, mom and the milkman, or dad and the piano teacher closed down the […]Read More La Babysitter Chow: New Flavor!
The esposa y yo spend far too mucho tiempo @ Bob’s Burgers. Because of my latent tendency to distrust anything popular (breathing, eating and breeding practice notwithstanding as well as the use of the word ‘notwithstanding’ and Shakespeare and sure, why not, music, diapers, 501s, reading, erotica, writing and lists and run-on sentences; the […]Read More The Effervescent Influence of Bob’s Burgers, Frozen Burritios y yo.
Dear Internet, You’re probably too young to remember life during cold war time. The grade school “fire” drills, the monthly air-raid siren testing, Spies Like Us. Y so you’ll probably never have to fear total destruction courtesy of the USSR and/or John Lydon and Afrika Bambaata. Mira or escuche or whatever, all that red threatening military might, muscle, […]Read More I Hope The Russians Love Their Tamales Too
A hasty June move to Chicago slowed not down the consumption of Az-Mex comida one bite. Riding shotgun in the Penske were undocumented tortillas, carne seca sacks, red and green chiles (NM), salsa (NM), a bushel of dry pinto beans, Macayo’s green sauce (but tristemente sin tamales). All arrived without incident. Unlike the junkie who […]Read More The Wonderful and Frightening World of the Mexi-chago Green Chile Chicken Casserole (or Hot Dish).