Gonzo Chef
GROUND HOG DAY CELEBRATED BY VERMONT WOODCHUCKS WITH…WOODCHUCK STEW!
FROM THE GONZO CHEF What better way to celebrate this wondrous day then to cook a woodchuck stew. I removed from my freezer three skinned woodchucks—one old and fat and two young ones. They were destroying a garden and a Browning .22 pistol did them in. My they were difficult to skin; it was as…
Read MoreFrom the Gonzo Chef/How a Bi-Polar would make a Multiple Personality (Dissociative Identity Disorder) Soup
Begin on a bi-polar high Clean out the fridge and freezer of antiquated left overs: Put a pot on stove, start her up. Dump in chicken skin and slices of meat left over by butcher. Add from your stash. Mine included: Frozen peas Corn Cut beans and half a stalk of celery halved and cut…
Read MoreFrom the Gonzo Chef / Egg Nog Amuse Bouche à la M. et Mme. Fellatio
Egg Nog Amuse Bouche à la M. et Mme. Fellatio Call Christmas chaotic with mailing out scores of Lifetime of Vermont People books, how much isn’t in my damned checkbook while I am mailing presents of champagne and salmon that I cannot afford but what the hell, O quam cito transit gloria mundi” which means…
Read MoreFROM THE GONZO CHEF/RATATOUILLE SPAGHETTI SAUCE
By Golly I have had weird adventures à la GONZO in the kitchen. Was way behind with sending out books, then a vacation in Florida, back to Vermont the end of January to frozen pipes and then one of a previously frozen toe became infected and half of it wasdepedicated at Copley Hospital and I…
Read MoreFrom the Gonzo Chef/A Bridge on the River Kwai Pie
FROM THE GONZO CHEF: Apple Pie à la Bridge on the River Kwai It’s that time of year and after the second frost I pick the Macs and Braeburns, skin them with my old red Rube Goldberg peeler. Out comes my dinged Chinese cleaver and I slice the flesh neat. The Joy of Cooking is…
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