Hot For Hummus

Hummus is Chickpeas are great in Arabic. It’s the most popular dish in the Middle East among Egyptians, Jordanians, and Israeli offshoots of the Zohan tribe, 7 degrees separated from the golden Jew Adam Sandler. Actual unity is getting your Hummus resistor Jewish father from the Bronx to follow your 3 Koshertarian diet embracing children by joining the party to try your homemade Hummus made in his Arizona estate home for a pre-nosh nibble snack on top of toasted pita triangles with some diced up cherry tomatoes, fresh scattered parsley and vibrant looking, just grated carrots on top. I’m not betting the farm on my father to try my workshopped, perfected homemade Hummus over Thanksgiving break but as my father likes to rightfully point out, I don’t own a farm let alone a John Deer lawnmower or the personal property big enough to justify the expense because I’m still so broke, my Hebrew name is under judicial review.   Everyone can unify behind the depressingly dreary premise of a degenerate Jew like myself not being financially secure in life yet, who uses his fingers for basic arithmetic like a retarded version Dustin Hoffman at the Blackjack table at Talking Stick Casino.

Growing up in elementary school, all my Loan Officer mother ever made me was peanut butter and jelly sandwiches for lunch, which didn’t help my blobby physique one bit at the time. Still, I never complained or requested anything different, urging my mother to make me Bento box lunches with Power Rangers stickers on the outside, with Cucumber and cream cheese Koshertarian rolls wrapped in seaweed and sticky rice within. Also, as a kid, I always preferred sesame bagels, for my egg and cheeses at the local Greek dinner, inhaling 2 in one sitting, after a night of drinking, with my old school high school buds, which is why my father called me the” human shovel” for a reason. So, I don’t need to be a math savant like Dustin Hoffman in Rain Man to realize my love of nut based spreads like peanut butter would eventually lead to my developed steamy love for Tahini flavor in Hummus, which is where the oily, creamy, pulverized sesame seed spewing essence derives from. Hummus is basically, the more versatile, infinitely less tubby version of peanut butter, which also packs leaner blasts of less sticky mouth protein. So of course, I’m hot for Hummus but only after I started making my homemade versions to spice up my kid’s lunches, so I didn’t burn them out on peanut butter, ruining their capacity to ever savor a Reese’s Pieces Peanut Butter Cups, made at all the specialty chocolate chops like in Ridgefield CT again, which is an American shishy bitch rite as it gets.

If you never tried Hummus, the famed sesame paste can be a turnoff, if you never sampled the primo goods before. On the surface, some store-bought Hummus or homemade Hummus can look like a sad plop mound of dried out earwax. That’s why you must add color and a dash of sophistication to your presentation. Pine nuts, who needs them. Chopped hardboiled eggs, gross, too overtly Israeli for my taste sorry. Pesto on top of hummus, is a blatantly unnecessary, awful idea, knowing Hummus when made right, requires no parm cheese garlic infusion to make it more swoon worthy than it already is. For me, I dress up my Hummus triangle creations with a menage a trois of radiant, lick it up color such as hot to trot, Little Red Corvette, cherry tomatoes and Arizona wild, desert bloom orange specked shredded carrots or some Polo Lounge conjuring green in the form of thick strands of Jalapeno on top to keep it extra steamy in the process.  

Just like it any relationship, you have to spice things up, incorporating needed color and variety to keep things interesting or you’ll lose sustained stiffage, which is the perpetual state of arousal necessary for any relationship to get excited for toppable tomorrows. The same rule applies to homemade loving infused creations versus the mass produced, manufactured kind, which lacks the length and depth of personalized pop compared to the real thing.  So invest in a Cuisinart to blend your Goya Chickpeas, add some store bought Tahini from your local Kosher butcher, add a garlic bulb or 2, throw in a generous heaping of sea, Himalayan, or Kosher salt, I don’t give a shit, before pouring in a steady steam of medium grade Olive oil, as the hummus magic swirls into scrumptious loving perfection before constructing your pita triangle pizzas with the steamy garnishes I mentioned prior and call it a day.  At the very least, your kids will love you more putting in the extra effort to tantalize and awaken their tastebuds to newer, fresher, yummier possibilities than ever before. Plus, your kids won’t become instantly tubby and resent your existence for it later. Last, your wife tasting like hummus won’t lure you into sucking face with her on the spot, but you’ll take whatever justified outs a 10-year marriage can give you.

Michael Kornbluth

Hot For Hummus

Hummus is Chickpeas are great in Arabic. It’s the most popular dish in the Middle East among Egyptians, Jordanians, and Israeli offshoots of the Zohan tribe, 7 degrees separated from the golden Jew Adam Sandler. Actual unity is getting your Hummus resistor Jewish father from the Bronx to follow your 3 Koshertarian diet embracing children by joining the party to try your homemade Hummus made in his Arizona estate home for a pre-nosh nibble snack on top of toasted pita triangles with some diced up cherry tomatoes, fresh scattered parsley and vibrant looking, just grated carrots on top. I’m not betting the farm on my father to try my workshopped, perfected homemade Hummus over Thanksgiving break but as my father likes to rightfully point out, I don’t own a farm let alone a John Deer lawnmower or the personal property big enough to justify the expense because I’m still so broke, my Hebrew name is under judicial review.   Everyone can unify behind the depressingly dreary premise of a degenerate Jew like myself not being financially secure in life yet, who uses his fingers for basic arithmetic like a retarded version Dustin Hoffman at the Blackjack table at Talking Stick Casino.

Growing up in elementary school, all my Loan Officer mother ever made me was peanut butter and jelly sandwiches for lunch, which didn’t help my blobby physique one bit at the time. Still, I never complained or requested anything different, urging my mother to make me Bento box lunches with Power Rangers stickers on the outside, with Cucumber and cream cheese Koshertarian rolls wrapped in seaweed and sticky rice within. Also, as a kid, I always preferred sesame bagels, for my egg and cheeses at the local Greek dinner, inhaling 2 in one sitting, after a night of drinking, with my old school high school buds, which is why my father called me the” human shovel” for a reason. So, I don’t need to be a math savant like Dustin Hoffman in Rain Man to realize my love of nut based spreads like peanut butter would eventually lead to my developed steamy love for Tahini flavor in Hummus, which is where the oily, creamy, pulverized sesame seed spewing essence derives from. Hummus is basically, the more versatile, infinitely less tubby version of peanut butter, which also packs leaner blasts of less sticky mouth protein. So of course, I’m hot for Hummus but only after I started making my homemade versions to spice up my kid’s lunches, so I didn’t burn them out on peanut butter, ruining their capacity to ever savor a Reese’s Pieces Peanut Butter Cups, made at all the specialty chocolate chops like in Ridgefield CT again, which is an American shishy bitch rite as it gets.

If you never tried Hummus, the famed sesame paste can be a turnoff, if you never sampled the primo goods before. On the surface, some store-bought Hummus or homemade Hummus can look like a sad plop mound of dried out earwax. That’s why you must add color and a dash of sophistication to your presentation. Pine nuts, who needs them. Chopped hardboiled eggs, gross, too overtly Israeli for my taste sorry. Pesto on top of hummus, is a blatantly unnecessary, awful idea, knowing Hummus when made right, requires no parm cheese garlic infusion to make it more swoon worthy than it already is. For me, I dress up my Hummus triangle creations with a menage a trois of radiant, lick it up color such as hot to trot, Little Red Corvette, cherry tomatoes and Arizona wild, desert bloom orange specked shredded carrots or some Polo Lounge conjuring green in the form of thick strands of Jalapeno on top to keep it extra steamy in the process.  

Just like it any relationship, you have to spice things up, incorporating needed color and variety to keep things interesting or you’ll lose sustained stiffage, which is the perpetual state of arousal necessary for any relationship to get excited for toppable tomorrows. The same rule applies to homemade loving infused creations versus the mass produced, manufactured kind, which lacks the length and depth of personalized pop compared to the real thing.  So invest in a Cuisinart to blend your Goya Chickpeas, add some store bought Tahini from your local Kosher butcher, add a garlic bulb or 2, throw in a generous heaping of sea, Himalayan, or Kosher salt, I don’t give a shit, before pouring in a steady steam of medium grade Olive oil, as the hummus magic swirls into scrumptious loving perfection before constructing your pita triangle pizzas with the steamy garnishes I mentioned prior and call it a day.  At the very least, your kids will love you more putting in the extra effort to tantalize and awaken their tastebuds to newer, fresher, yummier possibilities than ever before. Plus, your kids won’t become instantly tubby and resent your existence for it later. Last, your wife tasting like hummus won’t lure you into sucking face with her on the spot, but you’ll take whatever justified outs a 10-year marriage can give you.

Michael Kornbluth

Chicken Cutlet Hunters

The Chicken Cutlet from the Edgemont Deli on Central Avenue next to Danny’s Cycle in southern Westchester County, 30 minutes north of Manhattan was always the best.  My old school dear friend Ari, now a Kidney doctor who part owns his own practice in CT, a graduate of Washington University, no dummy, would agree with me, we became fixated on hunting down the perfect chicken cutlet sandwich ever since. I remember inhaling down this chicken cutlet thinking, I was in the presence of greatness, just based on the crispy enough, herbed spice breading on it alone. Back then, I didn’t know the difference between sage or rosemary. I wasn’t aware of how cilantro was used as an herb in salsa. Shit, an underclassman fooled me into buying oregano for weed senior year in high school, so I wasn’t obsessing over the herb installation componentry embedded my bomb chicken cutlet from the Edgemont Deli at the time, that wasn’t Calista Flockhart skinny but more Jo plump like from Facts of Life, which gave you something more excitable to chomp into again and again. The perfectly shredded lettuce, semi-thin, actual fleshy red tomato on top,  nestled between the banging Kaiser roll, which was never drowning for dear life in an amorphous plop of mayo goo didn’t hurt the chicken cutlet sandwich’s overall appeal one bit either. Ah, those were the days, pre-Yelp, where you actually had to rely on your own intuition and New York bred sense of adventure to try and consume it all, like a less hyper articulate, perpetually suave, mini Anthony Bourdain in the making, minus the French royal rocker look working in your favor either.

Now, that I’m getting my 3 kids more courageous about trying different Kosher meat creations because they know I’m writing a book about it and unlike others, they still believe me in me pounding my dreams of comedic superstardom into freaking reality already, especially when I involve them in the act of pulverizing the homemade Kosher chicken cutlets I made tonight with real deal Hebrew Hammer fury.  I told my son Arthur to choke up on the mighty mallet before pounding the chicken cutlets for round 2 with the intention of smooshing those cutlets into barely recognizable form like when Mitch Blood Green came up with the bright idea to start a street fight with Iron Mike in Harlem during his prime time domination years, where he knocked out legendary heavyweights by the time you banged another one out to Taste Of Amber again.  

My wife had to Nazify my dream chicken cutlet recreation tonight, using a combination of panko breadcrumbs and homemade ones while also using a mishmash of chopped parsley, sage and rosemary, by insisting on calling the meal “Schnitzel”, saying, “I haven’t had Schnitzel since Oktoberfest in Germany.” Meanwhile, I’m thinking, “Chances are you had pork schnitzel for starters, which is fine, but don’t lump my dish into your non-eating Kosher past in Germany before the open borders invite to invade and resist assimilation lead to no-go zones, proving too much for Angela Merkel’s hunched shoulders to bear alone. Where is W to give Angela Lansbury’s, more homely, less talented, dour dumpy clone to give an unsolicited back rub, when you need him?” Also, I didn’t  know what the hell Schnitzel was in high school, I just knew how to order a chicken cutlet at the deli, with shredded lettuce, tomato, mayo, Russian dressing or getting some melted provolone on it if I was feeling particularly eccentric for lunch, that day, that’s it. Granted, tonight, I did fry up gargantuan flatted breasts which looked like Pauly from Rocky passed out on Bridget Nielson’s tits. But I wouldn’t call a schnitzel dish using Panko breadcrumbs and Kosher certified chicken as a sterling example of keeping it real Arian like either.  Actually, for those food nerd historians at home, schnitzel was actually invented in Austria before famed Nazi hunter Simon Wiesenthal helped track down Adolf Eichman’s Nazi footsteps in Buenos Aries pleasuring himself to more Malbec and Nazi trading cards bound for the ashbins of truly deplorable history. Before shiny shoes got hanged in Israel for being Farrakhan’s dreamboat exterminator against you know who Gervais, and it wasn’t your mole infested British commoners working as Bank Tellers for Barclay’s Bank either.

I’m most impressed with my how kids continue to embrace and try any new meat creation I make for them, because they know it’s made with love and kids always love you back twice as much, when you make them like feel like the center of your universe instead of the reverse. Last, your kids can’t help but look up to daddy a little bit in the kitchen knowing he’s doing his best to please God and obey his dietary laws in exchange for blessing him with the greatest home team imaginable, which grows closer every day, yeah, yeah.

I’m about to put my 3-year old son Samuel in the car today on our way to pick up a couple of last minute, improvised inspired ingredients and he says with a wink and brightened smile, “I hate your jokes and your books to.” I laughed long time. The fact my 3-year-old son already understands the full spectrum of silly minded, sarcastic fueled ball busting while also comprehending what work I’ve been pounding away at since he was born is a sign that God really is looking after my back through this miracle wonderkid. Samuel Chosen Curls Was Bound To Woo, really is the pubescent, Total Package, Lex Luger after all.

Michael Kornbluth

Memories Of Meh Pastrami On Rye

The considerably less greasy Pastrami from the 2nd Ave Deli in Manhattan comparéd to Katz in the lower east side on Houston Street, offers a killer Pastrami on Rye yet memories of more meh bites of pricy Pastrami, don’t make my heart flutter with more erect interest the way repeat showings of the Cherry Pie video on MTV in junior high did or provide the same rapturous joy in hunting down the perfect chicken cutlet in high school throughout lower Westchester County once we all become licensed to drive.

Not every Pastrami sandwich on rye from Jewish Delis in New York is woo worthy. Growing up in the snuggle soft confines of Westchester County, 30 minutes north of Manhattan, our only local option for Pastrami was at Epstein’s, located on a semi-derelict, zero frills section of Central Avenue close to White Plains, NY. Where my friends and I used to frequent a local bodega who didn’t ID, to pick up more forties of Old English, Snoop Dog’s old school ho sprayer of choice.  The pastrami on Rye at Epstein’s is only 13 bucks compared to its vastly superior, smokier succulent cousin at Katz Deli on Houston, the oldest deli in America, which was big time before George Burns uttered on his deathbed, “I got off easy compared to Jackie Mason, who had the misfortune of being branded as the less lovable, more overtly Jewish, curmudgeon version of Don Rickles.”

Reality is, you get what you pay for and the pastrami at Epstein’s always tasted a tad blubbery rubbery to be classified as Yelp stroking, jerking off Pastrami ever. Is the Pastrami at Katz infinitely better than Epstein’s? Is the Catholic Church soft on condemning pedophilia? Still, Katz is a schlep if you don’t live downtown or anywhere remotely close to the Island of Manhattan. Plus, the place is a dump and pictures of Ben Stiller on the wall don’t make it anymore alluring either regardless of him being the face of Mugatu or not. Also, when you go to Katz for the 1st time when you’re already in your late twenties when you’re selling ad space for the Village Voice, which doesn’t include the sale of she male size stamps in the back, you feel unfashionably late to the Pastrami is king, rallying party. I’ve tried the Pastrami from the famed Montreal Jewish deli transplant Mile End in the East Village, which packs as much old world charm as Ethel the waitress’s armpit stains, as she scribbles in your order, cursing your existence for being such a predictable, blah brain bore like the rest as she thinks, “Pastrami on rye with spicy brown Mustard, how original. I bet he thinks Bill Maher wishing for a Recession on Real Time to get President Trump out of office, pre-Corona was an example of keeping it real, resistor like, boy!”

My intention isn’t to completely crap on the most unifying of all foods for gentiles and Jews alike, Pastrami on rye. Still, taking my 3 kids to Epstein’s this past Saturday to celebrate my upcoming all-star book review for The Great American Jew Novel, to be published in the Midwest Review of all places, I was slightly embarrassed for hard selling my kids on how Pastrami is considered the Filet Mignon of kosher cow dishes.  Granted, this type of Pastrami wasn’t the Austin smoked brisket kind or the Katz caliber, but for a comedy writer who prides himself on his originality, I felt like a used Honda car salesman, for pushing the Pastrami on rye to my 3 kids, by inferring they’d be fake news Jews without embracing the Romantic Comedy date nosh of choice.

Matilda, my eldest, actually emoted about her bit size bite of Pastrami the most, saying, “I like it Daddy. But can you make your London Broil again but a tad more tender next time?” Arthur, her younger brother said, “I like my Hebrew National Hot Dog way better than the Pastrami Daddy. Can you start making your Hebrew National Dogs at home taste more like this?” Baby brother Samuel took some excited nibbles from the pastrami, but he wasn’t doing any yummy dances in the smoked meat’s delicacy’s honor either.  I inhaled the remainder of the Pastrami sandwich but only forcmere blessed meat Kosher sake. I actually preferred bites out of our communal square potato Knish by itself, without even dipping it in the too sour spicy brown mustard, proving meat isn’t always better, especially if it’s not a homemade do it all dad creation you made yourself.

At the same time, my kids were very giddy in our padded booth, sucking down their Dr. Brown’s diet cream soda, which isn’t nearly as sugary sweet, with big hearted, didn’t want to be anywhere else in the world relish. On this unseasonably warm Saturday, before we visited my nearby old elementary school in Edgemont, NY as I proceeded to make it rain with more perfect arching jumpers from way downtown before I started freaking out the more career stable parents by the playground by gunning our nerf football at our kids heads, which they ate up with a spoon. Sometimes, the best things in life, don’t have to be smoked, cured, brined or seasoned, reminding me how the only ingredient necessary for old school fun, is being silly as you want to be, which never gets played out in our hearts.

Michael Kornbluth

Sloppy Second Joes

Sloppy seconds are underrated, especially if they inspire back to back inhalatory attacks.  Do homemade Sloppy Second Joes using Kosher meat from my local butcher in Mount Kisco, NY compare to the same intensified level of joy I received from sucking down every last parcel of my delectable Porterhouse during my 1st IT recruiter sales promo dinner at Morton’s Steakhouse in Beverly Hills, as I cursed my father afterwards for exposing to only mere anemic, anorexic Kosher steaks growing prior? No, but I also wasn’t slightly tiffed the next morning, to learn my wife had nearly polished off what little Sloppy Second Joes remained, because she just needed the “extra protein”. Just like I need a memory easier to delete any instance when my wife used the expression “zero calories” to describe anything because I’m not telling Rolling Stone she’s a hippier version of Jessica Simpson, whose sexual napalm in the sack either.

Sloppy Joes are in need of rebrand refresh because the name alone grossed all 3 of my kids from the start.  Raw ground Kosher meat looking like Plato grinded cow brain doesn’t help Sloppy Joes overall appeal either, regardless if it’s coated in ketchup, onion and brown sugar from Mick Jagger’s secret stash either.  So I renamed Sloppy Joes, Sloppy Second Joes, to inject more sexualized, loving feeling into my making of them because nobody is going to back to make out with the Sloppy Joe lady from Billy Madison, regardless if you’re in and out of a black out or not.  Also, calling these scrumptious bad boy, sticky sweet, sandwiches nestled between bomb baby egg challah rolls, Sloppy Second Joes, I’m double daring you to resist coming back for repeat inhalatory attacks with sloppy drunk conjuring relish.

The Sloppy Second Joes weren’t huge hits with my 3 kids. Exposing them to Kosher meat based dishes is a new development for them, and they can’t quite get over the look of lumped together, blood splattered cow brain, which is what Kosher ground meat looks like in a Sloppy Joe before being browned into scrumptious, supple soft, garlic and mustard imbibed lifted perfection.  

But I’m not quitter. I’m a doer. That doing doesn’t include my wife anymore, especially since our 3rd kid turned our bed into a 24/7 open milk bar but that’s beside the point. Yesterday, I stock up on another serving of ground turkey and make my own version of Sloppy Second Joes not married to the recipe from the Modern Jewish baker for good old fashioned regular Sloppy Joes either. No, this second batch of Sloppy Second Joes lived up to its name because my son Arthur went for rabid attack seconds from my vegetable oil fried up cheese-less ground Kosher Turkey quesadillas, flush with diced up bits of rosemary and parley coated fennel, red sweet pepper, red onion, white meaty turnips, which took this improvised, made up reimagining of the standard Sloppy Second Joe so much higher.  I also served my Sloppy Second Joes with some homemade, chunky hot sauce from a local farm, which my son went to triple dipping in without my nudging whatsoever, prompting memories of my favorite summer loves dipping past. Sloppy seconds isn’t always a bad thing and we all can’t taste like sexual napalm in the sack either.

Michael Kornbluth

Sloppy Second Joes

Sloppy seconds are underrated, especially if they inspire back to back inhalatory attacks.  Do homemade Sloppy Second Joes using Kosher meat from my local butcher in Mount Kisco, NY compare to the same intensified level of joy I received from sucking down every last parcel of my delectable Porterhouse during my 1st IT recruiter sales promo dinner at Morton’s Steakhouse in Beverly Hills, as I cursed my father afterwards for exposing to only mere anemic, anorexic Kosher steaks growing prior? No, but I also wasn’t slightly tiffed the next morning, to learn my wife had nearly polished off what little Sloppy Second Joes remained, because she just needed the “extra protein”. Just like I need a memory eraser to delete any instance when my wife used the expression “zero calories” to describe anything because I’m not telling Rolling Stone she’s a hippier version of Jessica Simpson, whose sexual napalm in the sack either.

Sloppy Joes are in need of rebrand refresh because the name alone grossed out all 3 of my kids from the start.  Raw ground Kosher meat looking like Playdo grinded cow brain doesn’t help Sloppy Joes overall appeal, regardless if it’s coated in ketchup, onion and brown sugar from Mick Jagger’s secret stash either.  So I renamed Sloppy Joes, Sloppy Second Joes, to inject more sexualized, loving feeling into my making of them because nobody is going back to make out with the Sloppy Joe Lady from Billy Madison, regardless if you’re in and out of a black out or not.  Also, calling these scrumptious bad boy, sticky sweet, sandwiches nestled between bomb mini egg challah rolls, Sloppy Second Joes, I’m double daring you to resist coming back for repeat inhalatory attacks with sloppy drunk conjuring relish.

The Sloppy Second Joes weren’t huge hits with my 3 kids. Exposing them to Kosher meat based dishes is a new development for them, and they can’t quite get over the look of lumped together, blood splattered cow brain, which is what Kosher ground meat looks like in a Sloppy Joe before being browned into scrumptious, supple soft, garlic and mustard imbibed lifted perfection.  

But I’m not quitter. I’m a doer. That doing doesn’t include my wife anymore, especially since our 3rd kid turned our bed into a 24/7 open milk bar but that’s beside the point. Yesterday, I stock up on another serving of ground turkey and make my own version of Sloppy Second Joes not married to the recipe from the Modern Jewish baker for good old fashioned regular Sloppy Joes either. No, this second batch of Sloppy Second Joes lived up to its name because my son Arthur went back for rabid attack seconds from my vegetable oil fried up cheese-less ground Kosher Turkey quesadillas, flush with diced up bits of rosemary and parley coated fennel, red sweet pepper, red onion and white meaty turnips, which took this improvised, made up reimagining of the standard Sloppy Second Joe so much higher.  I also served my Sloppy Second Joes with some homemade, chunky hot sauce from a local farm, which my son went triple dipping in without my nudging whatsoever, prompting memories of my favorite summer loves dipping past. Sloppy seconds isn’t always a bad thing and we all can’t taste like sexual napalm in the sack either.

Michael Kornbluth

The Regrettable Road Traveled

I thought making brownies with my kids for the 1st time would be a dose of old school American fun. It wasn’t.  Domestic bliss is a lie when a semi straight man tries to make brownies with his kids. Now I know why I occasionally watch The Great British Bakeoff with my wife to feel a tad more snug secure in my drooping masculinity. I’ll never get into the domestic science of experimenting in the kitchen with my 3 kids hovering around me wanting to get involved in making brownies again because caring about perfecting a homemade desert is too fussy sweet for my taste. Also, did you know most brownie recipes, require an entire stick of butter? I’d rather stick to pounding more Sierra Nevada Pale Ale’s, the pale ale that never gets stale, thanks. And microwaving down an entire stick of butter in a measuring cup is gross. It’s like watching what happens to Martha Dumptruck after a whopping minute on the Peloton.  

So, what does raising my kids Koshertarian have to do with my brownie bust experiments? Did I use Kosher salt over Pinko Himalayan Salt?  No, I stuck with Kosher salt because using Pink Himalayan salt didn’t feel Kosher to me because whenever I think of Nepal I think of mind melting hash I got baked with in Amsterdam, which would’ve stripped the old school, this land is your land, American vibe I was trying to tap into for my brownie bust experiment regret of 2020 man.  Still, trying to make brownies with my kids was important to me at the time, because I wanted to instill a sense of American community and a dash of do it all dad bliss, so I could prove to mama, whatever you don’t do, I can do a smidgen better.  The ghost of Robert Frost can go pound Kosher salt, because I took the road less traveled to please my kids and do a group of activity that didn’t involve me wrestling with my kids on our yoga mat, throwing them around our blown up pool this summer from China or playing blackjack with our fancy poker chip set, and regretting every second of it. Our 1st batch of brownies was too cakey, the other batch was too sugary, and I don’t have a spare third testicle, so doubling down on my shot at becoming Betty fucking Draper tweaked on Adderall to feel like a more essential domesticated homemaker hearth warmer failed to fill me with good intended cheer, leaving me with nothing but morning after disgust generated from doing Martha Dumptruck more than twice.

So, what is the magical recipe for domestic brownie bliss. Easy ,use flower, egg, coco powder, sugar, butter and your wife to do it, unless you want to feel like those permanent eunuchs in Empire Of the Sun. Do I sound like a bitter clinger to my non-baker bust past? Yes, but I’ve lost all interest in acting like an American sweetheart when I don’t want to be. Gen X Dads understand. We grew up in the age of Aids, 9/11, multiple recessions and now have massive mask shaming hysteria to contend with from our NPR worshiping wives. So, don’t expect us to do cartwheels over the prospect of relishing the campy, airy, non-divisive feel of The Great American British Bakeoff. No, our tastes in sweets and coffee is like our preferred taste in comedy, dark and bitter, with a dash of some fun filled, foam party conjuring foam on top. Gen X dads are the Macchiato generation, hyper focused, around the clock hustlers obsessed with American made success and teaching our kids more than Different Strokes did such as how a Macchiato is a circumcised Cappuccino, which makes you feel like a less empty, blowhard baby boomer inside.

Michael Kornbluth

Tofu The Terrible Slayer

Matilda, Singing Rose Kornbluth, was in no singing mood today. Every day, she’d wake up singing,” Good day sunshine” by the Beatles even if she got up at the crack of dawn again or decided to work in Norway away from her mom and dad throughout an entire darkened 5 month winter as a 9-year ski model for Northface, knowing in a post-corona universe, she was used to doing remote learning away from school anyway. But this drab Thanksgiving morning was different, because she had to act thankful for eating Tofurky Roast again, despite the spirit of Tofu The Terrible terrorizing her dreams since she described soy dogs in her school lunch cafeteria blog as “Rubber dog link nosh toys.”

But how could Matilda Singing Rose Kornbluth act grateful for eating a Tofurky Roast, since her 4th grade teacher, Mrs. Right, made it clear how the native American Indians weren’t responsible for teaching the Pilgrims how to turn soy milk into white blocks of semi-firm bricks of soy with higher levels of estrogen to feminize John Smith’s sturdy stock of sailors with. Also, Thanksgiving this year post-Corona wasn’t feeling particularly festive, knowing Matilda was suffering from PTSD from wearing all of those Corona masks to death. Matilda was now having nightmares of being terrorized by the masked man, Tofu The Terrible who ruined every favorite meal she’d dream of. For example, if Matilda had just won the Gold Medal in the Hardcore X Games for Equestrian Riders within the Under 10 Years age bracket, having to complete jumps through rings of fire with an occasional baby dragon on her tail. She’d normally celebrate with her best friend Shannon in her dream over their favorite treat Jellybeans for a sleepover party soon after. But now all that appeared in her dream were pasty, slimy soybeans in the place of jellybeans because Tofu The Terrible was punishing her for calling soy dogs on her cafeteria food blog, “Not good enough to pass for rubber dog toys.” And Matilda hated pet dogs because they ate dog food with minced horse meat inside. Matilda had always been a hardcore vegetarian loyalist, yet she greatly offended the spirt of Tofu The Terrible, a ferocious Chinese vegetarian warrior from the Ming Dynasty, who even got Genghis Khan into Mapo Tofu over Jasmine Rice, a fiery, dish loaded with super scary Sichuan spice. The smell from the grounded up Sichuan peppercorns would make most grown men cry, making their lips tremble in fear at the prospect of having to try one more bite, knowing Genghis Khan would be hoarding all the Sake rice wine for any temporary relief for themselves soon afterwards.

Matilda was convinced she’d never enjoy the food she loved in real life again such as her Dad’s fried Icelandic cod in a barbeque aioli without tasting anything but mushy, dog drool instead.  

Now, it was time for everyone at the table to give thanks for Thanksgiving, which Matilda had been dreading from the start, because she was consumed with nightmarish visions of Tofu The Terrible ruining all her favorite foods in her dreams and in real life, such as her Dad’s star side dish creation, caramelized cauliflower potato  gratin, combining cave aged Gruyere and Raclette cheese from the Swiss Alps, which  injected the dish with an extra scrumptious, creamy fresh finish.

Matilda’s Dad, a Stay At Home Comedian Author, Podcast Host and self-taught semi gourmand Chef could tell his daughter was dreading her turn to participate and says, “Matilda, you look like you’ve seen a ghost. Is Tofu The Terrible ruining the taste of your Jellybeans again?” Matilda perks up, shaken out of her petrified, frozen comatose and says, “How did you know about Tofu The Terrible Daddy?” Matilda’s dad says, “I helped you launch your own lunch cafeteria blog on WordPress remember? Your last piece Tofu Brownie Blues, was about how Tofu The Terrible threated to shred everyone’s masks at school, unless the Brownie Girls started selling his special batch of Tofu Brownies at the next school bookfair instead.” Matilda says, “Do we have to eat the Tofurky Roast this year?” Dad says, “No, try this veggie Barbeque Pita instead.” Matilda takes a reluctant bite but is moved by her Dad’s gesture of goodwill. She says, “Yummy daddy. Her Dad says, “I fried up cubes of semi-firm soy inside that bad boy. The sautéed onions and peppers keep the memories of mushy dog toy food at bay. Tofu The Terrible was dead in Matilda’s head and she started singing again while giving thanks and praises at Thanksgiving, singing, “Soy Dogs still suck, Tofu The Terrible to, but you’re no longer so bad, since my daddy came to my rescue.”

The End

Michael Kornbluth

Tofu The Terrible Slayer

Matilda, Singing Rose Kornbluth, was in no singing mood today. Every day, she’d wake up singing,” Good day sunshine” by the Beatles even if she got up at the crack of dawn again or decided to work in Norway away from her mom and dad throughout an entire darkened 5 month winter as a 9-year ski model for Northface, knowing in a post-corona universe, she was used to doing remote learning away from school anyway. But this drab Thanksgiving morning was different, because she had to act thankful for eating Tofurky Roast again, despite the spirit of Tofu The Terrible terrorizing her dreams since she described soy dogs in her school lunch cafeteria blog as “Rubber dog link nosh toys.”

But how could Matilda Singing Rose Kornbluth act grateful for eating a Tofurky Roast, since her 4th grade teacher, Mrs. Right, made it clear how the native American Indians weren’t responsible for teaching the Pilgrims how to turn soy milk into white blocks of semi-firm bricks of soy with higher levels of estrogen to feminize John Smith’s sturdy stock of sailors with. Also, Thanksgiving this year post-Corona wasn’t feeling particularly festive, knowing Matilda was suffering from PTSD from wearing all of those Corona masks to death. Matilda was now having nightmares of being terrorized by the masked man, Tofu The Terrible who ruined every favorite meal she’d dream of. For example, if Matilda had just won the Gold Medal in the Hardcore X Games for Equestrian Riders within the Under 10 Years age bracket, having to complete jumps through rings of fire with an occasional baby dragon on her tail. She’d normally celebrate with her best friend Shannon in her dream over their favorite treat Jellybeans for a sleepover party soon after. But now all that appeared in her dream were pasty, slimy soybeans in the place of jellybeans because Tofu The Terrible was punishing her for calling soy dogs on her cafeteria food blog, “Not good enough to pass for rubber dog toys.” And Matilda hated pet dogs because they ate dog food with minced horse meat inside. Matilda had always been a hardcore vegetarian loyalist, yet she greatly offended the spirt of Tofu The Terrible, a ferocious Chinese vegetarian warrior from the Ming Dynasty, who even got Genghis Khan into Mapo Tofu over Jasmine Rice, a fiery, dish loaded with super scary Sichuan spice. The smell from the grounded up Sichuan peppercorns would make most grown men cry, making their lips tremble in fear at the prospect of having to try one more bite, knowing Genghis Khan would be hoarding all the Sake rice wine for any temporary relief for themselves soon afterwards.

Matilda was convinced she’d never enjoy the food she loved in real life again such as her Dad’s fried Icelandic cod in a barbeque aioli without tasting anything but mushy, dog drool instead.  

Now, it was time for everyone at the table to give thanks for Thanksgiving, which Matilda had been dreading from the start, because she was consumed with nightmarish visions of Tofu The Terrible ruining all her favorite foods in her dreams and in real life, such as her Dad’s star side dish creation, caramelized cauliflower potato  gratin, combining cave aged Gruyere and Raclette cheese from the Swiss Alps, which  injected the dish with an extra scrumptious, creamy fresh finish.

Matilda’s Dad, a Stay At Home Comedian Author, Podcast Host and self-taught semi gourmand Chef could tell his daughter was dreading her turn to participate and says, “Matilda, you look like you’ve seen a ghost. Is Tofu The Terrible ruining the taste of your Jellybeans again?” Matilda perks up, shaken out of her petrified, frozen comatose and says, “How did you know about Tofu The Terrible Daddy?” Matilda’s dad says, “I helped you launch your own lunch cafeteria blog on WordPress remember? Your last piece Tofu Brownie Blues, was about how Tofu The Terrible threated to shred everyone’s masks at school, unless the Brownie Girls started selling his special batch of Tofu Brownies at the next school bookfair instead.” Matilda says, “Do we have to eat the Tofurky Roast this year?” Dad says, “No, try this veggie Barbeque Pita instead.” Matilda takes a reluctant bite but is moved by her Dad’s gesture of goodwill. She says, “Yummy daddy. Her Dad says, “I fried up cubes of semi-firm soy inside that bad boy. The sautéed onions and peppers keep the memories of mushy dog toy food at bay. Tofu The Terrible was dead in Matilda’s head and she started singing again while giving thanks and praises at Thanksgiving, singing, “Soy Dogs still suck, Tofu The Terrible to, but you’re no longer so bad, since my daddy came to my rescue.”

The End

Michal Kornbluth

Attack Of The Chickenhead Clones

Unless John Legend is telling me how to tune out his scrunchie face wife, by rehearsing the sounding patterns of certain moonlight sonatas in my head while reading about her by mistake online again, I’m not interested in whatever he has to say next about anything. But thanks for the guided meditation tip on how tune out chickenhead chatter in general Legend.  If you’ve decided to knock your wife up for kid number 4, you’re the subject matter expert king of chickenhead noise cancellation, come rain or shine.

Michael Kornbluth