As per the title of this blog, I still occasionally contribute the errant published word here and there. This month, I have two pieces in print: a haiku in the poetry section of Chronogram magazine, and a human interest story about an actor I was honored to interview: Robert Ian Mackenzie, whose credits include Bond films, soap-opera stints, and my one of my favorite films, A Fish Called Wanda.
Click below to read.
April 2022 Chronogram magazine
HomeStyle magazine April 2022
Huzzah and Hello, weirdos! Today marks the fifth annual Weird Valentine Gift post here at WriterJax, and this year is a good one. It’s almost as though society in general has, somehow, become more accepting of the fringe.
I kid. Still, as we head toward VD 2020, I give you five contenders for holiday gift-giving. Go forth and browse to your heart’s content!
Don’t Torture Yourself, Gomez.
Send your favorite horror-file, or least-favorite-person in general, a bouquet of Dirty Rotten Flowers this year, like The Morticia arrangement below. Bonus: the testimonial page on this website is gold, Jerry. Gold.
You Had Me at Au Gratin
For the pun-tacular person in your life who’s all ears, I give you the Potato Parcel. This item was actually featured on Shark Tank and has been sending spuds around the world ever since, including those adorned with photos of the recipient.
No one knows ’til death do we part like Jack and Sally. Let’s celebrate that love with gaudy-ass jewelry.
Put Some Pink in your Drink
This is too pretty not to share: pink chai tea from Lee.
The Rest is Gravy
No Valentines Day is complete without something unctuous, and when it comes to unctuous, I always vote gravy.
Next up: Avocado Dip, which is not guacamole, but could play it on tv.
We had a friend over for dinner recently, and therefore our first outside-taste-tester in the Small Kitchen Cookbook cook-down.
This is also one of the first times in the book that the reader/home cook is presented with what seems to my late-Gen-X eyes to be a strange either/or combination. As we wrap this recipe, the instructions ask us to finish things off with the (ever-popular) parsley, or instead paprika.
Not for nothing, as my mid-western friends say, but those are some radically different flavors. That said, there are much more drastic choices to come in this book, so maybe reserve your judgement for then.
We start with halved avocados, and Mortellito counsels us that we can hold on to the pits if we are interested in growing new avocado trees. Points for early ecology — however, I live in the Northeast and don’t think I’m in an avocado-friendly environment. So we move on to mashing and adding ingredients. White pepper, another popular ingredient in this book, makes an appearance along with mayo, lemon, and onion salt.
The consistency at first is a bit gritty, but I made the dip the night before serving — at which time it was much smoother. We went with parsley as garnish, because we still have a field’s worth in our home herb garden. Plus, paprika reminds me of Deviled Eggs, and I hate those.
We figured tortilla chips counted as ‘corn or potato chips,’ so as directed, we “arranged” them in a chip and dip bowl from Homegoods.
I’ll probably make this again; it was gone at the end of the night and it didn’t brown overnight, like guac often does. It was a little bit weird at first in the taste department though, because the tongue is expecting guacamole and, as we addressed, this isn’t that. But like green tea ice cream, it has an acquired taste.
I give this recipe three and a half bunches of jaunty cherries. Let me know if you make it with paprika, and if it was worth it.