LECHEROUS LEPRECHAUN

March 17, 2016
Get lucky like an Irishman in pub full of drunken tarts.

Get lucky like an Irishman in pub full of drunken tarts.

I felt sorry for Lucky the Leprechaun because those shithead kids wouldn’t share any Lucky Charms.  How hard would it have been to hook the little guy up with a small bowl of that artificial flavored filth?  Leave it up to us Americans to exploit and bastardize yet another cultural icon.  You can hardly blame the half-pint of Guinness for turning to the sauce.  At least we now have a symbol to blame all our mid-March misgivings on.  We’ll give props to some forgotten Catholic Saint of Ireland, eat some processed potato product and indulge in whiskey and beer.  Green is THE color and a perfect excuse to pinch the hot ass of that lass or lad not following the day’s chosen color palette.  Green our drinks shall be whether you choose to pour food dye into your Guinness or try on this COOK TO BANG exclusive.  It is sure to bring out the Lecherous Leprechaun in all of us.  So how about it, you lovely lasses?  Wanna set free the leprechaun in my pants?   There’s a pot of gold at the base of my half rainbow.

lecherous-leprechaun-prep1Total time: approximately 3 minutes
Projected cost: approximately $15 (depending on price of the booze)
Eating Buddy: HO’S MAY BLOW-TATOES

Ingredients (per drink):
1. 1 shot of Sour Apple Pucker
2. 1 shot of vodka
3. Club soda
4. ¼ lime cut up and squeezed
5. 1 large handful of ice

Step 1
Squeeze ¼ of a lime into the glass, dropping the remains into the glass after.  Throw in a large handful of ice, and then pour in 1 shot of vodka and 1 shot of Sour Apple Pucker.  Top each glass off with club soda and mix it all together.  Drink up before that leprechaun finishes your bevy for you.
lecherous-leprechaun-mix

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ORAL TATER-SPLOSIONS

February 16, 2015
oral tatersplosions served

This recipe will self-destruct in 10 seconds…after you bang like a champ!

These potatoes are not unlike Inspector Gadget’s self-destructing mission assignments.  But instead of them blowing up and you get saliva across your face instead of soot.  These bad boys pack a walloping 1-2-3 punch of tasty, decadent flavor.  They are not for the pantywaists concerned about too much flavor overwhelming the subtlety of the evening.  Not on my watch!  Like Inspector Gadget, and really his dog Brain who did everything, I am working with a shadowy government organization seeking to rid the world of flavor.  That is where these potatoes come in.  It’s our secret weapon against those who would remove any remnants of toe-curling pleasure you could eke out of dining.  If we let them win now, who’s to say what they could next. Soon enough they’ll be taking away our love of banging! Glenn Beck should be all up in their tits.  Who’s the real American hero now, crybaby? Read the rest of this entry »


VEGAN VIXEN SOUP

November 10, 2014

I'm fixin' for a vixen!

I should have known better. Vegan girls are always trouble. And it’s not just because they are a pain in the ass to feed. There’s something kooky in anyone who limits their culinary possibilities so severely. Maybe they need to take a few classes at an online cooking school to learn that food is not the enemy. But the upside is the rarity of obese vegans. Harmony was certainly no exception. She’s yoga master flex, hence me taking an interest. Picking up one’s yoga instructor is a delicate dance. The last thing you want to do is crash and burn, too humiliated to return to a class you enjoyed. I overheard Harmony gab on about her vegan diet and the explosive orgasms she enjoyed as a result, so I rocked the vegan angle. Post-yoga vegan soup on a cold Sunday evening? Harmony was on it, and on me after she sucked down my soup. Home girl demonstrated yoga possibilities I had never even wet-dreamed of.  Now we have a regular Sunday Cirque du Vegan: I cook; she defies and gratifies gravity. Read the rest of this entry »


FINGERBANGING FINGERLING POTATOES

January 7, 2010

Cook To Fingerbang!

Using your fingers is often the only way to go. No time for squeamishness when it comes to cooking to bang. Just spread them fingers wide and dive right in. Remember that your date will thank you after for your keen attention to details. Their oral pleasure zone isn’t going to satisfy itself. Fingerling potatoes are coming back in a big way. Some famous chef somewhere some how said something like, “Fingerling potatoes are now and very much it.” Just think how cool you will appear serving up a sensational side with the hottest carb in town. The fact that they resemble human fingers that you will be using to entice and engorge later is the popped cherry on top. So fingerbang away!

Total time: approximately 35 minutes
Projected cost: $4
Drinking Buddy: Depends on entrée, but red wine should do you both nicely

Ingredients (serves 2):
1. 1 dash sea salt
2. 1 dash black pepper
3. 2 tbsp balsamic vinegar
4. 2 tbsp olive oil
5. 1 dash thyme
6. 1/2 lemon
7. 1 sprig ROSEMARY
8. 3 garlic cloves chopped finely
9. 1 lb fingerling potatoes

Step 1
Preheat the oven to 450°F/232°C. Wash the taters thoroughly and then split them. Toss them with the garlic, olive oil, lemon juice, salt, pepper, thyme, and rosemary.

Step 2
Spread the marinated fingerlings on a small baking pan, laying the flat ends down. Bake the potatoes until they brown and can be forked easily with a fork (approx 25min), flipping halfway through cooking. Toss the roasted potatoes in the balsamic vinegar and serve.

Serve these fine carbs up with any number of meaty ENTRÉES.

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HO’S MAY BLOW-TATOES

March 10, 2009
“Kiss Me, I’m Irish!” said the drunk leprechaun gnawing on a potato.

“Kiss Me, I’m Irish!” said the drunk leprechaun gnawing on a potato.

You have to love the simplicity of the Irish.  The simple potato prepared in so many different ways kept a civilization alive, healthy and able to withstand the Roman Empire.  Not bad at all.  The potato has gotten the Irish through the worst famines, droughts, pestilence and snake invasions.  Much props to Saint Patrick for telling those slithery suckers to piss off.  So next time you indulge in a potato feast, think about the history of the carbohydrates you are eating.  When you’re done with that, pounce on your date and blame your crazy Irish roots, even if you don’t have them.

Total time: approximately 30 minutes
Projected cost: $3
Drinking Buddy: Depends on what you serve this with. If you are eating them solo, celebrate the Irish with a Guinness or whiskey

jane-potatoes-prepIngredients (serves 2):
1. 2 tablespoons of olive oil
2. 6 red potatoes
3. 1 tablespoon of coarse sea salt
4. 1 small handful of fresh rosemary
5. Pepper to taste (not pictured)

Step 1
Preheat the oven to 350 degrees F.  Wash off each potato, then cut them into mouthful pieces.
jane-potatoes-wash-cut
Step 2
Lay tinfoil over a baking pan.  Lay down the olive oil.  Toss in the potatoes and crown it all with salt, rosemary and pepper (if you so desire).  Toss the potatoes with your hands, ensuring the potatoes are well coated.  Throw the pan into the oven and cook until the potatoes brown (approx 25 minutes).
jane-potatoes-toss-roast
Allow these potatoes to compliment your favorite ENTRÉE and date.

jane-potatoes-served

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