Micro-Phallic Troglodytes and my Twitch Abandonment issues.

Hello Bearded Family,

I wanted to fully update you on the events of  Saturday’s Pappa Cooks! and to give you a heads up on my mindset, condition, and thoughts. Maybe you don’t care and I’m ok with that, this is more of a mental flush on the on the situation, anyways.

TL;DR I had a troll try and turn the cringe up to 11. He kinda failed, but I needed to respond anyways. Continue reading “Micro-Phallic Troglodytes and my Twitch Abandonment issues.”


It was a rough week last week. We lost a cooking icon in Anthony Bourdain. I personally received the bad news that a good friend, very important in my cooking career was diagnosed with cancer. It was  not a great week. That being said, part of the magic of food is that it can brighten even the darkest day. It lightens the burden of the soul and brings people together. Continue reading “RECIPES FROM 06/09/18”


I have been VERY lazy on posting these. A BIG thank you to Geeq Shuq (and Mrs. Geeq) for being the burr in my blogging saddle. Thank you for caring my friends. It was great having my sister come in on this one. She brought some rabbit (my first time having rabbit both on the show and in general) and it was delicious. Looking forward to having her on the show again soon.

 MAIN: Rabbit in mustard sauce

SIDES: Mushroom and Herb Polenta and Roasted Rainbow Carrots with Thyme

PARING: 2013 Santa Margherita Chianti Classico Riserva

Rabbit in mustard sauce

•2 rabbits (about 2 1⁄2 lbs. each), each cut into 6 to 8 pieces
•Kosher salt and freshly ground black pepper, to taste
•1⁄2 lb. pancetta or unsmoked bacon, cut into 1⁄4″-thick strips
•1 1⁄2 cups crème fraîche
•3⁄4 cup Dijon mustard
•2 tbsp. roughly chopped fresh thyme
•2 tbsp. roughly chopped fresh sage
•2 tsp. black or yellow mustard seeds, crushed
•8 cloves garlic, thinly sliced
•4 bay leaves
Continue reading “RECIPES FROM 03/03/17”