BRAINPAN LEAKAGE

A gentle reminder: I don’t just spout silliness here on this blog. I also write novels. Those are what put the bread on the table, but bread is just about it as far as that goes. My wife has to bring home the bacon (and broccoli, and eggs, and milk, and…) That’s not what this is about, however…

If you have read my official bio over on my regular “author type person” website then you have probably run across the part about us having a pair of rescued felines, both of whom I describe as “the competition.”

Why “the competition?” some have asked.

Easy. They’ve got a thing for The Supreme Redhead. Yeah… E K.

Now, I realize that sounds a bit paranoid, but let me tell you a story. A recent story, in fact, and not at all unusual around here with these furry lunatics.

Just the other night, E K was on the sofa, and Competition #1, AKA Asphalt (because we rescued him from the middle of a highway on-ramp) immediately climbed onto her lap. He does this every time she parks for more than two minutes. Yes… I can hear you now, “But, Murv, that’s normal for cats.”

Yeah… sure.

As usual, E K babbled at him a bit, making all those “wooja-wooja ai lub yoo” noises and scritching him behind the ears. Now, remember, Asphalt started life as a kitten the size of a large hamster, but has grown to better than 20 lbs and has a head the size of a small melon. So, with him sprawled across EKay’s lap, she is sort of trapped.

The bag of tuna breath waited until she was finished and had directed her attention elsewhere. Then, he looked around, stared directly at me for a moment, then shifted a little, raised a paw, and copped a feel.

Yes. Pardon the colloquialism, but the old lardass planted his paw on EKay’s right “boob,” and left it there. Then, he looked at me with an expression on the order of, “Neener Neener, What’re you gonna do about it?”

And before you tell me that it was just a cat being a cat, I’d like to remind you that I saw the look on his face, so I know better.

All I can say is that if he starts bringing her dead stuff, he and I are going to go out back and have a talk. I’m pretty sure I can take him…

More to come…

Murv

I happen to be a big fan of Father Guido Sarducci.  One of my favorite stories of his involves Carr-dih-naal-uh Foon-gee… The story is funny, but the name is downright hilarious.

Well, that’s not what this is about. I know, never is…

You see, when you have a really demanding redhead in your life – yes, E K – and you have to cook for her, you tend to start getting creative. ESPECIALLY when she decides that she, her personal doormat (that being moi), and everyone else entering the hallowed halls of La Casa de la Pelirrojas will be going 80% vegetarian.

I say 80% because in order to keep up the strength in her whip arm, she does like to have some fish or fowl now and then. And, on special occasions she likes a piece of dead cow. But as I said, those would be the special occasions…

And so, this is where I get Czar Foon-Gee. You see, Her Supreme Evilness is a fan of Beef Stroganoff. However, if you are trying to be mostly, sorta, 80% vegetarian, heaping a mess of dead, floured, fried, and braised Moo on your plate really isn’t the way to go.

So, as I was taking my daily beating from the evil redhead, for whatever infraction I had, or had not, perpetrated that day, I got to thinking – how can I whomp up some non-beef beef stroganoff?

Well, there are several ways to go about it, but since a good hunk of the recipe already revolves around fungus – that being mushrooms, of course – I thought, why not build upon that.

And so, I did…

CZAR FOON-GEE

(Mushroom Stroganhoff To Feed The Evil Redhead – Serves 6-8)

Not the best pic... This was a trial run and was missing the oyster mushrooms, plus I only had regular egg noodles on hand that day...

Ingredients

• 2 Large Portobello Mushrooms
• 8 ounces Crimini Mushrooms
• 8 ounces Oyster Mushrooms
• 1 Large Zucchini Squash
• 1 Small Vidalia Onion
• 4 ounces butter
• 4 tablespoons all-purpose flour
• 1 Cup Vegetable Stock (Preferably Homemade)
• 1 Tbsp Tomato Paste
• 1/2 cup sour cream
• 1/3 cup white wine
• salt to taste
• ground black pepper to taste
• Olive oil