December 5, 2014
Reap the harvest you sow in your date’s loins!
Or was that destruction? These toasted pumpkin seeds will no doubt help get your seduction going; any resistance to your charms will be obliterated. Crunchy, spicy, and totally thrilling. What a perfect use for ingredients most folks toss away with less concern than for a used condom. Tis unfortunate because pumpkin seeds can provide a great nibble while you whip up the rest of your feast. That way you won’t leave your culinary conquest chomping at the bit. They will be satisfied from the get go with your amazing kitchen feats. So long as you follow them up with a little razzle-dazzle on a plate, you will have succeeded at planting the seeds of seduction that will sprout from their mouth all the way down to their loins. Read the rest of this entry »
May 25, 2012
Blackened Catfish, blacker heart
I like my catfish to match the color of my heart: black. At least that’s what every girl I just banged has said. Apparently sleeping with someone with no emotion beyond “boy that was fun, but the fact she hasn’t left yet is starting to annoy me” is not nice guy behavior. Who knew? I try to make up for my morally bankrupt existence through my culinary endeavors. Who’s to say that cooking a meal worthy of Jesus, Moses, Mohammed or Yoda can’t redeem oneself? This blackened catfish should at least temporarily make up for my blackened heart. Read the rest of this entry »
January 2, 2012
With this soup, you’ll always say, “Check mate!”
You are looking oh so fine!
I’ll warm you up and make you mine,
Ignore these less than stellar rhymes,
Just say yes to a little wine and dine!
Your creamy texture makes me yell,
I get all bent for your spicy smell,
Orgasms peak at the dinner bell,
Making the pious say, “What the hell?”
You make a player from a leper
A cocky bastard from a half-stepper
I collect coin with every endeavor
Cause you’re my little bell pepper.
Total time: approximately 80 minutes
Projected cost: $7
Drinking Buddy: LECHEROUS LEPRECHAUN
Ingredients (serves 2):
1. ½ tsp of CAYENNE PEPPER
2. ½ tsp of cumin
3. 1 can of chicken stock (veg for vegan)
4. 1 tbsp olive oil
5. ½ can of coconut milk
6. Black pepper to taste
7. ½ tsp of garlic salt
8. 3 red bell peppers
9. 1 onion chopped coarsely
Roast the bell peppers in the oven at 400 degrees F until the skin blackens (approx 45 min). Remove from oven and throw them in a sealed bag. Refrigerate until they cool (approx 15 min), remove the skin and chop coarsely.
While awaiting the peppers to cool, sauté the onions with the olive oil on medium heat. Add the garlic salt, cayenne pepper and cumin and cook in the flavor (approx 5 min). Add the red bell peppers and the black pepper and let them soak up some taste (approx 2 min).
Pour in the stock, bring to a roaring boil, and then simmer closed until the veggies soften (approx 15 min). Puree the madness and then add the coconut milk and stir thoroughly.
November 18, 2009
Breakfast totally gets me hard
Breakfast just gets my juices flowing if you catch my drift. And it’s not just because of morning wood. Eating something delicious and nourishing in the cold, dark hours of a new day puts in a good place. It’s not unlike morning sex. The combination of the two sends me to work with a bounce in my step that no micromanaging boss could take away. So when captain douche bag stops by your cubicle to ask how that report is coming along, you can look them in the eye, smile and say, “I’m right on top of that.” What you’re really thinking is, “I spent my morning humping, pumping and then munching, so suck it, boss man.” Now get on with your day because you have a night of cooking and banging to look forward to while your boss will go home to cry into a bowl of soggy Cheerios.
Total time: approximately 10 minutes
Projected cost: $5
Drinking Buddy: Free squeezed OJ or NOT-SO-TEENY WEENY BELLINI
Ingredients (serves 2):
1. 1 dash paprika
2. 1 dash garlic salt
3. 2 massive handfuls chard
4. 1 tbsp CALIVIRGIN olive oil
5. 4 eggs
6. ½ AVOCADO sliced thinly
7. 2 bacon strips
Chop the bacon into nibbles. Wash the chard and chop.
Beat the eggs with garlic salt and paprika.
Fry the bacon in the olive oil until crispy. Throw in the chard and cook down (approx 2 min). pour in the eggs and ever so slowly scramble so they form in slabs of eggy goodness. Top it off avocado slices and prepare for liftoff.