America, fuck yeah! Can you feel the patriotism emanating off the computer screen and making your heart beet to the Star Spangled Banner. Even if you aren’t a tea-partying real patriot, you gotta love your country right about now. And if you don’t, God shall smite thee with ten billion pounds of fireworks. In all seriousness folks, I’m not denigrating diversity. But I will be drinking heavily, grilling gleefully, and fornicating under a gun-powdered scented sky. Here’s to a healthy holiday full of American excess. Another beet from the grill? Read the rest of this entry »
Hello, comrades! I speak of course to the Russian women I have had the pleasure of. There is something about that accent that brings up all my childhood Cold War fears and translates them into lust. No doubt, their Soviet bloc childhoods taught them how to survive so they are as tough as they are hot. Not a wilting flower in the bunch. Banging someone tougher than you are can challenge your ego. But I welcome the challenge since the payoff makes my babushka spin. What better way to lure them in than the classic Russian dish, borscht? This Commie red soup hits the spot and nourishes the people. Even if your culinary conquest isn’t Russian, make them your comrade for the night. I’m back in the USSR! Read the rest of this entry »
All kinds of exciting things happen below the ground. Ever hear of a gopher gala? What about a mole massive? Groundhog grind? Do you know what fuels all these critters crazy times? Root vegetables! Potatoes, beets, radishes, and oh so many more. Bully to the fancy pants food that grows above ground. No self-respecting tunnel-digging creature would ever admit to preferring a tomato to a carrot. So in honor of the subterranean happenings that I had the pleasure of attending, I whipped up an uber-healthy salad using only goods from down below. I had all the underground creatures sitting around my table like a Mad Hatter style tea party. It was messy, but oh so delicious. And then the queen of the mole people invited me into her boudoir for a private show you would never see on the Disney Channel. We were to be betrothed, but I escaped through a tunnel that led me back to my bed where I woke up confused and a little hungry.
Just looking at pictures of this salad makes me salivate. Good god was this an orgasmic freaking salad. Everything in here screams healthy, happy and horny. You could run a goddamn marathon or at least have some killer marathon sex after eating a plate of this bad boy. My date didn’t know what to say when I served her this masterpiece. I’m pretty sure she said YUM! But it was hard to tell since her mouth was full of salad, shortly followed by my tongue. It’s pretty safe to say that anyone who throws together something this awesome will surely get laid, if not inducted into the COOK TO BANG hall of fame. Swing for the fences, my friends! Read the rest of this entry »
Girdles are the absolute worst! I find clothing abhorrent. If nudist colonies weren’t of the fugly side of life, I might join them. So I settle with having a no-clothes policy in my house. My friends thinks it’s a little weird, but my late night companions don’t seem to spend an evening playing Nintendo Wii tennis naked. You ain’t seen nothing until you spy with your little eye naughty bits flying around hitting a video backhand. But clothes are a mandated part of polite society so I settle for accessorizing. One accessory I cannot abide by is the girdle. Do we really need more obstacles to get through? At least the bra and panty line of defense is a pleasure to view at while sneaking behind enemy lines. Luckily this salad is healthy and with repeat meals could reduce the reason for the same fuglies at the nudist colony to ever wear a girdle when they begrudgingly go to work dressed. Chock the flavor and cool red staining effect from the beets foreplay.
Total time: approximately 1 hour
Projected cost: $5
Drinking Buddy: SLUTTY TEMPLE, red and slutty is the theme
Ingredients (serves 2):
1. 4 tbsp Greek yogurt
2. 1 dash salt
3. 3 2 large BEETS with stocks and leaves
4. Lemon juice to taste
First chop away the stocks from the beets. Wash the stocks/leaves thoroughly. Chop away and seperate the stocks from the leaves, cutting them both smaller.
Submerge the beets and stocks in boiling water and cook until you can easily penetrate the beets with a fork (approx 30 min). Drain the water and throw the beets and stock in ice water. Remove the boiled stocks and add them to the chopped beet leaves. Once the beets are cool, you can easily remove the skin before you slice them into thin rounds.
Assemble your salad by laying a foundation of leaves/stocks, artfully place the beet rounds above, and smother the money shot of yogurt on top of each plate’s face. Squeeze a little lemon juice for some extra tang.
Serve this salad after a weekend of sexcess.
Calling all hippie hotties! They are few and far between. Most of these moonbeaming beauties’ looks have faded away like Jerry. Yoga and clean living have saved a few, not to mention the new recruits who haven’t become jaded by the man keeping them down. To those I merely say, “You hungry for some like totally dank organic yumminess?” Bring that free lovin’ attitude of yours and a bottle of something “heady”. I’ll crank some Dead bootlegs that I’ve been hording for just such trip down the hairy rabbit hole. Keep on keeping on down the road now. Take a wrap for the road you’ll be “Truckin’.”
Total time: approximately 15 minutes
Projected cost: $5
Drinking Buddy: SLUTTY TEMPLE
Ingredients (serves 2):
1. 2 handfuls lettuce chopped coarsely
2. 4 steamed BEETS chopped in rounds
3. 2 tbsp salad dressing (chef’s choice)
4. 2 burrito-sized tortillas
5. 2 veggie burgers
6. 1 small handful slivered almonds
7. 3 1 tomato chopped coarsely
8. 1 small handful or feta cheese.
First grill or pan-fry the veggie burgers and cut them up with the spatula.
Assemble the wrap in a long thin line across the tortilla laying out the lettuce, beets, tomato, almonds, feta cheese and veggie burger. Add any dressing or sauce.
Wrap them up folding the tortilla a third of the way over, fold over the left and right ends, and roll it over the top. Cut the wraps in half.
Serve up the wraps solo or with some SOUP.