Best of P-Mag: Being a Good Hostess

I loved Morbid Curiosity. This one does not have any bizarre foods to try, instead Jen L. Disarray gave us her interpretation of the Better Homes and Gardens’ advice on “Being a Good Hostess.” If you can get as far as “If that bitch Helen tries to start something with me, I’m going to fill her martini glass with french dressing,” without laughing, I’ll give you a dollar. –SaraB Read More Best of P-Mag: Being a Good Hostess

Morbid Curiosity: Sunday Morning Sausage Ring

I love the pictures in cookbooks. Great pictures of good food make me hungry. Great pictures of bad food intrigue me. In Betty Crocker’s “New Good and Easy Cook Book” (1962) ,there is a full colour photo of a hearty-looking, meaty ring filled with a lumpy white sauce. Intriguing! And next to the picture is a cryptic sidebar indicating that this dish is “Meant for Men.” Even more intriguing. The sidebar is flanked with little line drawings of moustachioed gentlemen. Moustachioed gentlemen, you guys! You know I have to answer a challenge like that! Read More Morbid Curiosity: Sunday Morning Sausage Ring

Morbid Curiosity: Rum Tum Ditty

Rum Tum Ditty is a ridiculous name for a food-thing. It is so ridiculous, that I keep trying to say it alternately as “Rum Tum Tugger” and as “Rum Tum Titty.” Why would you anyone even name a food something this silly? It’s practically begging for a Freudian tit. I mean, Freudian slip.  Read More Morbid Curiosity: Rum Tum Ditty

Morbid Curiosity: Stuffed Prunes

Dear Readers, are you plagued with an excess of friends and admirers? Do people constantly hang around your house in order to bask in the light of your reflected glory? Are your parties too entertaining and now you regret setting the bar so high? What you need are some less-appetizing appetizers! Luckily, I’ve got just the solution for you. Read More Morbid Curiosity: Stuffed Prunes

Cookbook Cover Art: Co-op Food Fun

One of my favourite things about older cookbooks (besides the bizarre recipes) is the artwork. And by “one of my favourite things,” I mean “one of my favourite things to make fun of.” Same difference. And what better target for this week’s good-natured mockery and speculation than my very first cookbook? Read More Cookbook Cover Art: Co-op Food Fun

Morbid Curiosity: Chipped Beef-Peanut Butter-Cheese Hearts

In case you haven’t turned on a television or computer or stepped out of your house for the past couple of weeks, I have a timely public service announcement for you: tomorrow is Valentine’s Day. That’s right… the holiday with all the chocolate and hearts and little naked babies shooting people with arrows. Oh no! Did you forget to do something special for your Significant Other and/or cat? Read More Morbid Curiosity: Chipped Beef-Peanut Butter-Cheese Hearts

Lamb and Lentil Stew

Last week, the sky opened up and released buckets of snow that it had apparently been holding on to since sometime in November. In short, it was freakin’ cold outside. But I know how to conquer the cold weather when it hits: with stew! I make stew (and most other things) using a very imprecise cooking method known as the “Making Shit Up” method. This makes it a bit more challenging to write down or pass on recipes, but I’ve had good luck with it over all. The night before I made this stew I came up with an idea for it. And some people might shout, “That’s like my grandma’s recipe! You didn’t invent it, Liar McLiar-pants!”  But I haven’t read your grandma’s recipe, so I just put a bunch of things in a pot that I thought would taste good together. (Also, your grandma is a lovely person and you should really call her more often.) Read More Lamb and Lentil Stew

Morbid Curiosity: Ham Rolls in Aspic

I went shopping for a couple of the ingredients I needed before starting this recipe. When I came home, my husband looked into my shopping bag: sliced ham and a package of Jell-O. “Nothing good can come of this,” he said, shaking his head. He was right. If only I had listened…

In this recipe, a cream cheese, horseradish, and relish mixture is spread over slices of ham, which are in turn rolled up and suspended in pineapple gelatin. There is no way around it: it tastes awful.

Read More Morbid Curiosity: Ham Rolls in Aspic