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
Praise Allah, Jah, Yahweh, Nietzsche y todos Los Dios por MLBeisbol esta en el aire. Literally, for me en Chicago aqui. The Wrigley Field extreme makeover be better both seen and heard from the friendly confines of our balcony – at least until urinegate passes. Our apt complex’s western facing facade glows eves awash in […]Read More Man, Nacho, Nachoman or Super Nachoman?
What makes Mexican food Mexican? Mexicans? Kojak? Where that that it estar, cuz Mexican food is all we eat when we eat out. From Mickey D’s on up the foodie chain. As much as The Food Networks try and present otherwise (oh do I so pray for the premiere of Meso-America’s top chef: ‘Tonight’s ingredient: […]Read More Not Totally Orignial* El Sangre de Vida Picante Sauce (Kojack var.**)
Yeah, I know. WTF? En verdad, I overheard this opening line at Trader Joe’s. One of his gregarious stockers attempting to throw light on his virtuous palate, fishing for lunch with some Lululemon Nation matriarch tossed out: ‘Mine is definitely green onions.’ I know, right? He might as well have said scrotum. My […]Read More “What Is Your Spirit Vegetable?