Eat Me Out! - Fast Food Revolution!

If you've been following me since the beginning you will know that early on I created a blog/video segment called Eat Me Out!

It's a column about the best eats out there!! (Don't you get any ideas!)

Well its time to bring it back!

As a born and raised New Yorker I feel that there are sections of this city that people don't go to unless they work there or have some sorta business there. Yes I mean places like Washington Heights and Battery Park City that you would ask yourself why do I need to travel so far just to eat? But I'm actually talking closer!

There are sections of midtown that I feel are very uncharted territory, especially for eating. We all know ninth ave is a haven for restaurants as well as a good section of midtown east but what about central midtown? Like early/mid 30s from let's say fifth ave to seventh ave. I mean what is there? Macy's? Porn Stores? Fabric Stores that have been "going out of businesses" for years? It's December in NYC no thank you... but as far as food... hmmm... The Tick Tock Diner is really all that comes to mind and that's unfortunate because I just happened to stumble upon someplace quite fantastic.

Leña , much like another one of my favorite places called Peter's Since 1969, is reinventing they way we think about fast food. No more is it just chicken nuggets and fries!  Now we are being offered home cooked meals at a reasonable priced, that is locally sourced, within our calorie allotment and really freakin' fantastic!


I had a chance to sit down with Chef Ronny and in his own words...

          "In New York people tend to believe that Latin food is Mexican food because most of the Latin restaurants in the city are Mexican. Restaurants like Lena can show people that there are many more Latin cuisines available in Central and South America that are as flavorful, with more diverse ingredients and more innovative than Mexican cuisine."

  "Leña is a Latin grill that fits right in the middle of a quick service restaurant and a table service restaurant, grabbing the best characteristics of both worlds into one, which means we have someone who takes the food to you/cleans after you but still the customer orders at the counter and pays before they eat. "

           We have a seasonal menu full of fresh ingredients everything made from scratch in the house from beverages to sauces. We have a limited service but best of all we are quick and affordable."

I couldn't have said it better and let me tell you it's the truth! When I was invited to dine at Leña I had no idea what I was in for! From fresh squeezed juices (blackberry was my fav!) to tostones (fried plantains) to my steak were perfection!  I say this is a great place to be daring and create your own meal from the menu cause you are sure to be pleased! Oh and get a few different sauces! My fav was the chimichurri! If in a rush they have pre-decided items that you can order so you don't have to think! Either way you are bound to have a great Latin meal! Don't forget to order some churros as well! I had some residual salt on my fingers while I was eating them and it sent me over the moon!!

Overall, I would say avoid the holiGay crowds by shooting over to Leña for lunch or dinner. It'll definitely give you the much needed refuge from the crowds and a happy tummy!! Tell them I sent ya...i don't know how far it'' get you but it's worth a shot! haha! You can also check them out here ---> DELICIOSO!

 Leña Latin Grill

34 Wet 35th Street (bet 5th & 6th aves)

646 274 1995 (we shan't discriminate just because they don't have a 212! HA!)

Deliciously Living,

Michael Muñoz
The Gay Gourmet!™

©2011 Michael Muñoz

Big Gay Thanksgiving Season 3! - The Gay Gourmet!™

The "dreaded time of year" is upon us, well for most at least! Christmas commercials have been playing for at least a month, stores have been prepping us with presales, chirstmas music has been slowly creeping onto the radio and in stores. It's a little crazy but that's why I like it! Someone out there is just as crazy as I am and can't wait for the hustle and bustle, the carols, THE FOOD, the cheer and all that comes with.

Yes I realize I put a most positive spin on corporate America trying to capitalize on the holidays as early as possible but I prefer to be blind to it all and revel in the good spirit that these holiGAYS are all about. So shhhh!

Which brings me to Big Gay Thanksgiving!

For the past three years I have thrown what I call Big Gay Thanksgiving (BGT) a holiday celebration that I throw for me and my boys to gather, spread some cheer, be thankful that we have such an amazing group of supportive friends, be merry and get drunk on great food and LOTS O' WINE!

I only invite 10 to 12 gays in my life as that's usually all the space I have. I also try to mix up the guest list including people really close to me, yes, but also trying to diversify the group by inviting people that not everyone knows, new friends etc. I like having an eclectic group of personalities cause it always proves for an interesting night of conversation and laughs.

The rules of BGT are that no one is allowed to bring any food whatsoever and I suggest that everyone brings at least 3 bottles of wine...Let's face it we all know that I travel in a group of people who like a little alcohol...you know...to thin the blood.

It's 3 days of cooking and this year I used three ovens to help me master these dishes... I even threw the cooked turkey in the back of a cab to get it cross town! It was very exciting!

The Menu was...

My Pumpkin, Sweet Potato Carrot Soup with blue cheese croutons (which has been a staple for the past three years & now is always expected) click the pink to get the recipe! don't you get any ideas! This soup is sweet, hearty and this year and a fantastically spicy finish! It also has gone through more name changes than Prince the artist formally known as that symbol thing.

Next course I served...

Turkey OBVIOUSLY! - if you remember last year I took a Chef's advice and butchered the turkey and made a roulade. This year I brined the turkey in half pickle juice half water for about 10 hours, dried it off covered it in a herb compound butter of cilantro, sage, rosemary, pepper, and lemon zest and then cause I was bored, covered it in a lattice work of BACON!

 

Don't you just love my apron?!?!

Gravy - I has a little help/inspiration from Anne Burrell and used her recipe for cider gravy which you can find here.. CIDER GRAVY! Let me tell you that it was not only the perfect compliment to this fantastico turkey but also a hit with the boys!

 

Stuffing- This year, after my failed attempt at making someones not so tasty stuffin' muffins, I decided to forgo stuffing and make my own version of "Stuffing muffins." I made a cornbread batter to which I added 6 jalpeños, sauteed celery, leeks and chorizo. Poured it into muffin tins and topped it with pepper jack cheese and baked it. Best idea I ever had! Nuff said!

 

 Cranberry Sauce- Every since I discovered this recipe on Epicurious it has been demanded every year at the BGT Table! It's called Cosmo Cranberry Sauce! Since discovering it it certainly has become my own as I add orange zest and cubed Macintosh Apples. Oh! And I not only use orange/citrus flavored vodka but I also up the alcohol a little to 1/2 cup of vodka and 4 TBS of Cointreau

Sides - This year, as I had a few vegetarians with me, I tried to make everything but the turkey veggie friendly. (Yes I left the meat out of some of those muffins for those herbivores!) So I went on a hunt for delicious and different sides and I came across three recipes that inspired me... one was Bobby Flays - Roasted Brussel Sprouts with Pomegranate & Hazelnuts - which I turned into Sauteed Brussel Sprouts with Pomegranite & Chestnuts! (I needed the oven for other things and I thought chestnuts were more seasonal!) either way YUM!

 

The next was Giada De Laurentiis' Spicy Parmesan, Green Bean & Kale Salad to which I peeled and roasted some butternut squash and added it to the mix at the end. (I know what you're thinkin'! Why can't you just leave well enough alone?!?! Well, that's why I am The Gay Gourmet!™ takin' the ordinary and makin' it extraordinary!)

The last recipe that I was inspired by was a Donna Hay recipe for a beet and potato bake. Now the only adjustment I made was using real horseradish & mayo as opposed to horseradish cream. It's just more intense! - I have to find it again and post it! I promise!

I also made my famous twice baked sweet potato cups! So easy.. bake the sweet potatoes on 400 till you can easily stick a fork in them. Let them cool. Cut off 1/3 of the potato and stand them up. They are soft so they should stand no problem. Scoop out the filling and add butter, maple syrup, salt, pepper, and cinnamon to taste. Put a couple of mini marshmallows in the bottom as a surprise! Pipe the filling back in the cups and put some marshmallows on top and bake for about 15 more mins till hot. DELICIOSO!

As if that wasn't enough Dessert consisted of two things...

Food & Wine Magazine published a recipe for Apple Cider Cream Pie that intrigued me so much there was no not making it. Find it here... Almost Better Than Sex

And Martha Stewart a long time ago published a recipe for a Chocolate Pumpkin Tart in her magazine. I still have that recipe but always forget to bring it home with me so it resides in Momma Gladys' house. Easy right...just go online and find it...well the lovely people at Martha Inc. decided to dumb it down and it's not as good. womp womp!  Soooo, I ventured out and made my own version of it... recipe is below!

Nabisco makes these chocolate wafers and I used a whole packet. Throw it into a food processor...or using a rolling pin and zip lock...crush them into crumbs and then combine it with 3TBS sugar and about 5 TBS butter... mix that together and it should come together and feel like it's still crumbly but it'll hold form once pressed into the bottom of a pan...

Press that into the bottom of a tart pan.. mine is 10inches.. yup I said it... and throw it in the fridge for like 15...

Now I have used dark chocolate but for this one the grocery didnt have dark so I used 60% bittersweet, Ghiradelli... preheat your oven to 350... throw the tart shell in with 2/3 of the bag of chips on it for about a minute or two till chips start to melt...

pull it out and using a spatula spread the chocolate evenly...throw it into the freezer till firm..about 5 mins or so..

meanwhile make the pumpkin pie filling...

1.5 cups Libbys plain pumpkin puree
1 large egg
1/2 cup heavy cream
1/4 cup packed light-brown sugar
1/4 cup pure maple syrup
1/4 teaspoon salt

The next ingredients are approximations... taste and adjust as necessary
2 tsp cinnamon
1 tsp each ground nutmeg, cloves, ginger

mix it up pour it into the tart shell and bake for 45 to 50 minutes until set... the middle will always set last... youll be able to tell cause it won't be jiggly anymore...

remove and let cool... take the last 3rd of chocolate and in a clean dry heat proof bowl set over a pot of boiling water (dont let the water touch the bttm of the bowl) let the chocolate melt... then dip a fork and drizzle the melted chocolate over the top of the tart...

if you have trouble getting the tart out...CAREFULLY! run a hot knife underneath where it is supposed to separate and serve!

So 30 empty bottles of wine later, great conversation and maybe a short lull that my friend Jeff started being the first one to fall into a food coma, the evening was a grand success! Did I mention that this year's BGT was held at the most fabulous hotel in NYC? Can you guess which one it is?!?!

Many thanks to my friend Ryan for the fab hotel hookup!               (No I'm not trying to kill him in this photo....)

 

 Many thanks to my Chef de Cusine Adam who helped me tremendously the day of!

And of course Jeff for letting me put my Turkey in his oven! You all should be so lucky! Lastly, thanks to all the boys for being fat gerls/so supportive and making this event more amazing as each year passes!

 May this Thanksgiving be delicious where ever you are!

Kisses & Pumpkin Pie!

Deliciously Living,
Michael Muñoz
The Gay Gourmet!™

©2011 Michael Muñoz

Linq to my heart! - The Gay Gourmet!™

I heart fall! The brisk air, scruffy men, the always impending feeling of snow on it's way, men that look like lumberjacks, the fashions, scruffy men in hats & boots and pumpkin everything just brings out the coziest of feelings in me! I often just wanna wrap myself in a cashmere throw (if I owned one), make myself a Pumpkin hot toddy and put on some of my fave low key tunes.

You know that your Gay Gourmet!™ besides being a fabulous cook, is a Gourmet musician and loves himself some lesser known but Gourmet Fabulous folky tunes. From the Hot and Scruffy Jay Brannan (he is SO De-Li-Cioso!), to my good friend and Cat Diva Sarah Donner to my latest find Linq! (Pron: Link)

Linq is a beautiful, self taught, lesbian, folk singer/activist who has a penchant for Dark Chocolate & Greek Yogurt flavored with honey! I had the pleasure of meeting her at the OUTmusic Awards where she won an award for OUTstanding OUTmusician for her music and activism!

As a woman who grew up in the 60's you would never guess Linq spent most of her life as a pharmacist in Massachusetts. Being disillusioned by the pharmaceutical companies in 2000 she knew it was her time to sell her pharmacy and move on to her next phase in life. So, at the young age of 55 she stepped up on stage and never looked back.  Her influences are many, but mainly come from Bob Dylan, Led Zepplin and Joan Baez. In her own words...

"I saw Led Zeppelin on their first US tour and love Joan Baez, but don’t expect some wide-eyed hippie in tie-dye cooing about love and daisies. Sure, if you went to the first Woodstock and you want peace-loving music, you’ve come to the right place, but your kids will also love my refreshingly direct folk-rock with a touch of blues, vintage R&B and yep, even techno, with anthems that’ll make you dance around your living room or call your congress person, some at the same time."

She is definitely edgy with her content in a way that is unoffensive yet thought provoking, which is nice to hear these days! (I sound like I'm an old man all of a sudden) As far as LGBTQ musicians go she is on top of my list for a calm day! My favorite part is that she she loves a good party (but who doesn't really) and her friends go wild for her Fettuccine with Swordfish! She even sent along the recipe for you all!

"Here's the yummy dish I was telling you about:

Fettuccine with Swordfish and Roasted Red Pepper

Ingredients:

fettuccine to serve 4

12 oz. swordfish steak trimmed and cut into 1/2 inch cubes

2 garlic cloves finely chopped

Juice of 1/2 Lemon

2 tbsp. virgin olive oil

1 red pepper

2 tbsp. chopped fresh parsley

1. Combine the swordfish cubes, garlic, lemon juice and 1 tbsp. of the oil in an ovenproof baking dish. Toss well, cover and let the mixture marinate in the refrigerator for at least 30 minutes.

2. Roast the red pepper in a preheated broiler about 2 inches below the heat source, turning the pepper from time to time until it's charred on all sides. Transfer the pepper to a bowl and cover the bowl with plastic wrap. The trapped steam will loosen the skin.

3. Set the oven temperature at 400 degrees. Bake the swordfish cubes in their marinade until they're cooked through (about 6 to 8 minutes)

4. While swordfish is baking peel, seed and derib the pepper, holding it over the bowl to catch any juice. Cut the pepper into thin strips and strain the juice to remove any seeds. Set the strips and juice aside.

5. Meanwhile, add the fettuccine to 3 quarts of boiling water with 1 1/2 tsp. of salt and cook until it's al dente. Drain the pasta and transfer it to a large bowl. Add the remaining tbsp. of oil, the red pepper and juice, and the parsley. Toss well. Add the swordfish and its cooking liquid, toss gently, and serve at once."

This recipe is simple, light in flavor, healthy & delicious! I used whole wheat pappardelle as that is what was fresh at the market. I also added some red pepper flakes, the other half of the lemon cause I really like zingy food and some cheese cause you can't have pasta without cheese! Either way you dish it out it's fantastic!

I have to thank Linq for taking time out of her busy schedule to talk and cook with me! Also if you are passing through Mass stop by her book store, Bruce's Browser! I hear there's a retro soda fountain and the best hot fudge sundaes in all of Massachusetts with real marshmallows and specially ordered haute couture chocolate for the fudge! It's right on 2A! Look at the site here - Bruce's Browser!

You can find Linq and her music at here - I love Linq - or find her music on itunes, Spotify and all those fabulous sites!

Here's to Hot Chai Lattes's, pumpkin spice & good music!

Live Deliciously friends & foodies!

Michael

The Gay Gourmet!™
©2011 Michael Muñoz

Make the Bread, Buy the Butter - Giveaway Alert! - The Gay Gourmet!™

I think you all have figured out by now that I'm the kinda gay that likes to take a risk but at the same time tries to get a message of ease across with all of my food dealings and if not, maybe the adventurer in you needs to come out and take some of my advice...bitches! ha!

(blog note: remember pink = link!)

Most recently I arrived at my chamber door to be surprised with an advanced copy of this book by Jennifer Reese called Make the Bread, Buy the Butter. (I'm big time baby!) Lately the only books I've read only have pictures (don't you get any ideas!) and I don't know about you but I have never read a cookbook in full. Actually, I don't think I've ever read a cookbook period! If you are anything like me you open the book, look at the pretty pictures, drool over something that looks good and put it away till you need some ideas. Even when I need ideas I flip through, find something that looks good and then make it my own way so I don't even really read the recipes unless I'm delving into uncharted territories!!

Is that bad? Who are you to judge me!

Well I'm here to tell you that Make the Bread, Buy the Butter has no delicious pictures to look at BUT is the only cookbook I read front to back. I even read some passages twice! (Don't worry about the pictures I provided some doozies below from my Pentax 35mm!)

Jennifer Reese, also known as The Tipsy Baker or as I call her Jenny from the Kitch, is a food blogger much like myself but driven by her large collection of cookbooks as opposed to being gay and fabulous like me! (Someone has to think highly of me!)

In her own words...

"The blog began as a way to write about my huge cookbook collection and fascination with cookbooks. From the blog, in its winding way, grew Make the Bread, Buy the Butter, which, broadly speaking, is about cooking, parenthood, Barbara Kingsolver, goats, finances, Safeway, and contemporary American family life. Specifically, the life of my family..."

I have to say that the book is brilliant not only because she makes you think about how lazy you might be that you can't even make your own peanut butter and jelly sandwiches but also because she's a riot, tells a good story and definitely intrigues you into saying to yourself... "Could I be crazy enough to really I try that?" My answer to that question is usually YES!

Make the Bread, Buy the Butter is no ordinary cookbook. If anything it's a guide to living life through food! Her family was for the most part fully embracing of her quirks, her quest and the ride she took them on and I think everyone is better for it! I certainly was intrigued and am certainly on board with this this book and it's message!

Speaking of... here's a great excerpt and a fun fall recipe! One of the first of many that I'm about to try!

Pumpkin Pie

"Excerpted from MAKE THE BREAD, BUY THE BUTTER: What You Should and
Shouldn’t Cook from Scratch—Over 120 Recipes for the Best Homemade Foods by
Jennifer Reese. Copyright 2011 by Jennifer Reese. Published by Free Press

The very existence of Libby’s canned pumpkin throws Barbara Kingsolver into a tizzy. “Come on, people,” she laments in Animal, Vegetable, Miracle. “Doesn’t anybody remember how to take a big old knife, whack open a pumpkin, scrape out the seeds, and bake it? We can carve a face onto it, but can’t draw and quarter it? Are we not a nation known worldwide for our cultural zest for blowing up flesh, on movie and video screen and/or armed conflict? Are we in actual fact too squeamish to stab a large knife into a pumpkin?”

I had always used canned pumpkin for pie, because it was what my mother and grandmother used. In my family, canned pumpkin is traditional. But I liked the idea of starting with a whole food rather than a can, and what if canned pumpkin turned out to be just as inferior as canned sweet potatoes and I just didn’t know better? I baked two pies, identical except for the source of the pumpkin. Pie number one contained the flesh of a sugar pie pumpkin that I roasted for an hour, peeled, seeded, de-stringed, and forced through the food mill. Pie number two contained the flesh of a pumpkin that Libby’s had processed in a plant and I scooped out of the can. Results: The canned pumpkin was (obviously) more convenient, and I did not have to wait for it to roast. It was also slightly more expensive—about $0.50 more than the whole pumpkin. But those were fifty cents well spent, because it made a superior pie—the flavor was bigger, rounder, more pumpkin-y. I have no idea how you get more pumpkin-y than an actual pumpkin. According to the label, Libby’s canned pumpkin contains nothing but pumpkin. Did I just have a dud pumpkin? Confusing. My advice: When you’re standing at the supermarket the day before Thanksgiving pondering your pumpkin options, grab the can and get in the checkout line before it grows any longer. You’re not being squeamish, you’re being sensible. However, you should absolutely bake your own pie.

Make it or buy it? Make it.

Hassle: Once you have the crust, it’s just stir, pour, bake.

Cost comparison: Homemade: $3.68. Sara Lee frozen: $5.99. Safeway in-house
bakery: $8.79.

1¼ cups canned pumpkin puree
2 large eggs
⅓ cup granulated sugar

⅓ cup light brown sugar, packed
⅛ teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon ground ginger
1 cup half-and-half
One 9-inch pie crust (page 153), partially baked

1. Preheat the oven to 375 degrees F.
2. In a large bowl combine the pumpkin, eggs, sugars, cinnamon, nutmeg, ginger, and half-and-half and beat until smooth. Pour into the crust.
3. Bake for 35 minutes. This is incredible served warm out of the oven, and almost as good cold.

People are unnecessarily intimidated by pie crusts. Your first ten crusts may look like kindergarten art projects, but so long as the edges are presentable—so long as there are edges—no one who eats the pie will know or care. Many recipes are very specific about what type of fat to use. Cooks swear by all-butter crusts, Crisco crusts, lard crusts, even vegetable oil crusts. My favorite is this butter-lard crust, which has the most flavor and shatters when you bite into it. But use whatever fat you want; the crust will be better than anything you can buy. Homemade crust tasted against Safeway’s frozen shell was delicate and rich, as opposed to brittle and bland. Likewise, it outperformed Pillsbury roll-out dough, which is oversalted and contains suspected carcinogens BHA and BHT. Not that a trace amount will give you cancer. It’s the principle.

Make it or buy it? Make it.

Hassle: A pie crust can be mixed in 4 minutes, but you really do have to chill the dough, especially this dough, which is more fragile than some. Also, rolling takes practice and can be frustrating until you’ve done it twenty or thirty times.
Cost comparison: Homemade: just under a dollar. A Safeway-brand frozen pie
crust: $1.70.

1⅓ cups all-purpose flour, plus more for rolling
½ teaspoon kosher salt
2 teaspoons sugar
4 tablespoons (½ stick) cold butter, cut into bits
4 tablespoons cold lard (recipe follows), cut into bits (if you have time, freeze the lard bits)
¼ cup ice water

1. Sift the flour, salt, and sugar into a large bowl or a food processor.
2. Add butter and lard, a few bits at a time, blending with your fingers or pulsing
in the processor, until the mixture forms a coarse meal.
3. Add the water, a tablespoon at a time (you probably won’t need all of it and should use as little as you can get away with), and mix just until the dough begins to form a ball. Shape it into a disk, wrap tightly, and refrigerate until very cold, at least 3 hours.
4. Flour the work surface and roll the dough into a rough circle, ¼ inch thick or less. The circle doesn’t have to be perfectly round—ragged edges are fine. This recipe makes a little extra dough in case of mistakes. Lift the dough and place it in a 9-inch pie plate. (If you fold the dough in half and then in half again, it’s easier to place in the pan.) Don’t stretch the dough. You should have a lot of overhang. Tuck the edges over and pinch decoratively. I like to squeeze the dough between the side of my middle finger and my thumb to create a tall, fluted crust, like a garland. It will collapse during baking, but the ruins of its beauty endure. You can also crimp the pie crust by pressing it against the rim of the pie plate with the tines of a fork. That’s easier, if not as pretty.
5. To prebake pie crust: Preheat the oven to 425 degrees F. Place a piece of foil in the shell and pour in enough rice, dried beans, or pie weights to keep it from puffing. 6. Bake for 15 minutes. Carefully remove the weights and foil and return the dough to the oven. Bake 5 minutes more. Cool before filling. If you’re not using the crust immediately, cover and store at room temperature for up to a day.
Makes one 9-inch crust"

Now I must say that I don't make pies often..or actually ever but I'm really good at following a recipe. The recipe was simple that prep and assemblance took no time at all. She wasn't kidding when she said the dough was fragile!

I couldn't roll mine out, got frustrated and just threw it into the pie dish...It wouldn't roll out and just kept breaking...yes it was very very cold.

 It worked out well cause it just pressed it down with my hands... look how pretty...

 I don't own pie weights for the partial bake so lentils it was!!

 Partial bake done and all in all super easy and took no time at all!

On to the filling... the eggs..

 The pumpkin...

 The sugars...

 The spices... some extra ginger may have fallen in...good mistake!

 The half and half...

 The sinful deliciousness that is pumpkin pie batter!

 Pour it in the partial baked shell...

 The finished product!!!

 NOw to cut into it for the taste test! carefully....carefully

 I really just wanted to stick a fork in it but for pictures sake I refrained...

I have to be honest and say that I was skeptical because it was almost too easy....

But it was DAMN GOOD!! The crust was exactly as she describes and the pie was finger lickin' good! BRAVO JENNY!

 All in all I say this book is definitely one you want on your shelves! And I can't wait to put it all to the test! That said..want a copy of your own?!? You can win one here!!!

here's how to win!

1. Jennifer Reese went through the trouble of letting us know what was practical to make instead of buy and how much of a challenge it was or wasn't. Share some of your kitchen tips, challenges or discoveries in the comment box below to win!

You can also up your winning ante by...

A. Following me on twitter and tweeting some love @ me - @thegaygourmet

B. Liking me on Facebook and leaving a comment there - Like Me

C. Like Jennifer Reese on Facebook and tagging me on your comment post to her - Like her, Tag Me

D. Following Jennifer Reese on Twitter and tweeting some love @ the both of us - @jenniferreese


Winner will be selected by random internet selector on Friday November 11th.
Only valid to Residents of the U.S.
Prize includes one copy of Jennifer Reese's book Make the Bread, Buy The Butter

Make the Bread, Buy the Butter is a Free Press Publication and can be purchased on Amazon here
BUY IT!

Till next time my little duckies!

Deliciously Living,
Michael Muñoz
The Gay Gourmet!™

©2011 Michael Muñoz