Shall We Celebrate? The Tapas Art Competition


October is by far and away, my favorite month, because I am a monster. Though I spend most days carefully painted and dressed to blend in, during this season, I am free to be myself. October is the month I celebrate my monster-hood, and so…I would like to propose a competition!

To all you gifted artists, you avid amateurs, you comic contributors, I offer you a challenge: look through the scattered pages of The Creature’s Cookbook or Simon’s Snacks (available only on the Tapas app), and summon up your muses! It will be your task to illustrate my life. You may make use of any medium you wish, and submit as often as you like. Your art will be judged by your peers through “likes”, by the staff at Tapas, and most importantly, by me. The winners – for I dearly hope there will be many – will have their art included in the book or short story from which they drew their inspiration. Your art will be available for all to see, an integral part of my work forevermore. You will be, my gentle readers, published artists.

Think of it as a pairing, of sorts.

This contest can be free to enter. What I mean by “can be” is that many of the chapters are open, but these will, of course, have the most entries. You may open more chapters or stories for the cost of pennies per piece (the total cost of the books do not exceed the amount of purchasing the book at a bookstore). You may also submit a portrait, and I will choose the one I like best to use as a bio-pic for my Tapas author’s profile.

Please submit your illustrations by uploading to the Tapas forum post pertaining to this competition. Vote on the submissions of other artists, and please, as always, be polite!

1. The Work Must Be Original:
You must be the creator of the art that you submit to the competition. Your art must be your own original concept and not a copy of anyone else’s copyrighted material. (If your image infringes upon another’s copyright it will be disqualified.) Upon submitting your work, to this competition, you are solely responsible for any infringement on copyrighted materials.

2. Copyright:
The artist retains all copyrights to their artwork without exception.

3. Multiple Submission:
There are no restrictions to the number of contests in which the artist participates, nor the number of pieces they may submit, nor the number of prizes they can win.

4. Submission Deadlines:
Artworks may be submitted until midnight Pacific Time on 10/31/2016. No artworks will be accepted past the posted deadline.

Note: It is best if the images submitted are no smaller than 800px X 800px

I cannot wait to see what you produce, my lovely friends!

The BAD RECIPE Contest, And Their Prize

Several days ago, I became very bored. This is not surprising, as you might imagine, gentle reader. Social media has presented me with many things to occupy me in these moments, and it all came down to a conversation about horrifying recipes. You know them. I am certain that all of you have your own story about the casserole your aunt brings to the Thanksgiving feast with the tuna in it, or the fruitcake made with skittles. Perhaps your father is simply inexcusably bereft of culinary skill. Ramen is usually involved. Tinned tomatoes. You take my meaning.

In any event, it got me to thinking, that some of these appalling crimes really do deserve recognition for sheer audacity alone, and so, I began a friendly contest on Tumblr. In the future, I will perhaps hold more of these, and this trial run will provide the framework, but for now, I can tell you that there were many revolting entries. The winning dish?

Grandma’s “You are so ungrateful” lasagna:

@youcantseebutimmakingaface – “Lasagna noodles, cans of tomato paste, 5 lbs Italian sausage, 3 pork chops, ground beef with no fat content, FUCKING. RAISINS, 1 pinch each salt and pepper… flavorless white cheese…Burn ground beef into kitty litter like granules, inexplicably mix with raisins…Make sauce…Boil sausage, pork chops, tomato paste, and salt and pepper until flavorless and slightly burnt. Layer noodles, cheese, meat/raisin hell, using approximately a shot glass of sauce…Bake until burnt. Use…to make a firepit or decorative patio”

I found this recipe utterly irredeemable, and so of course, it must be redeemed. This, however, involved some heated debate, and resulted in a secondary competition between myself and Chef, who staunchly opposed my notions of turning the dish from an entree to a dessert.

And so, as promised, I give you my recipe, and in a secondary post, his. Make them for yourself and be the judge. Which has won? No one at this end could truly decide.

Vietnamese-inspired Cheese Course, a recipe (Or raisin lasagna done with pinache, if you prefer)


  • Small casserole dish, about 4” square
  • Sieve
  • Food Processor
  • several pots
  • skillet


  • 1/2 lb ground pork (Make certain to get an even balance of fat)
  • 1 package ricotta cheese
  • 1 package of soft goat cheese
  • 1 small egg
  • 1 small package of mascarpone cheese
  • 1 c. raisins
  • 1/2 c. currants
  • 3 sugar dates (pitted)
  • 1 package of small cherry tomatoes (Please perform the “sniff test” and choose one with the best tomato sweetness)
  • port wine
  • balsamic vinegar
  • several large lasagna noodles (Mine were hand made, but you may purchase dried pasta, as we are going to fry them anyway)
  • olive oil
  • brown sugar
  • mint (for garnish)
  • sliced almonds


  1. Preheat your oven to about 350
  2. Boil your tiny tomatoes, until their skins begin to split, then blanch with cold water, and gently shrug them out of their red coats.
  3. Place in a food processor with raisins, dates, currants, about 1 cup of port, several tablespoons of balsamic. Pulse until nicely blended. Pour back into the pot and boil
  4. You must achieve a thick, tangy, but sweet flavor profile, and so please add or diminish as you like. Once your sauce has cooked off all the alcohol, and is about the texture of tomato paste, run it through the sieve, by pressing it through with a spoon.
  5. Return to the put and continue to add wine, vinegar, or whatever you would like. When you believe it has achieved the proper taste, you should set about 1/3 of it aside, and then continue to reduce the other 2/3, stirring constantly, until you have created a dark syrup. Set this aside
  6. Start your noodles boiling.
  7. Brown your pork, very lightly seasoning with salt. Set aside.
  8. Once the noodles are finished, drain. Sprinkle them liberally with brown sugar. Add some oil to the pork fat in the skillet and fry the noodles lightly, until they begin to brown a little, or fold up at the edges. Lay these aside to cool.
  9. Throw your meat and the thinner sauce into the food processor, and turn into a paste
  10. Mix about 1/2 the ricotta with 1/2 the goat cheese. (You would ideally wish to have a somewhat gamey flavor.) Whisk the egg and then beat into this mixture.
  11. It is time to assemble your “lasagna”. Carefully oil the inside of the dish. put a spoonful of your stronger sauce at the bottom and work this around into a thin layer. Line the bottom with one of your fried noodles. Spread a generous layer of your goat cheese mixture until the noodle is covered. do the same with the meat mixture, and another spoonful of your stronger reduction. Repeat as many times as fills your dish or uses up your ingredients, making sure to finish with noodles.
  12. Cover in foil and bake for as long as it takes the thing to boil for about ten minutes (We are merely cooking the egg, so do not overcook your dessert simply for a little raw egg. It is a cheesecake, not a brick.) Let us say 45 minutes?
  13. Allow to cool, and then upend on a plate. It should pop free, but if not, run a knife around the sides.
  14. Cover with the sliced almonds, pipe fresh mascarpone on top as you would whipped cream, and drizzle with your stronger reduction.

Garnish with hefty amounts of mint. Serve in small cubes, and ideally, pair it with a tawny port. I do believe you will no be disappointed.

Lemon Meringue Pie, a recipe

This pie recipe has gone through several iterations, refining it for maximal citrus flavor. It is not to be taken lightly, as it employs many more difficult aspects of cooking science. I highly recommend attempting it, only if you are well-versed in baking, or pies in general. And by this, I do not mean eating pies. You may eat as many chocolate cream tarts as you like, it does not make you proficient at baking.


  • pie pan
  • saucepan
  • several glass bowls of varying sizes
  • standing or hand held mixer/ whisk and considerable endurance
  • microplane or cheese grater
  • plastic wrap
  • fork or pastry cutter
  • metal wisk
  • silicone spatula (for scraping)


For the crust:

  • 1 1/3 c flour
  • 1/4 c. butter flavored vegetable shortening (You may use lard if you can find it, but for most, it can be quite difficult. However, this is the ideal element.)
  • 1/4 c. unsalted butter
  • 1/2 tsp. salt
  • 3 Tbsp of ice cold water

For the filling:

  • 4 very large eggs (six small)
  • 1 c corn starch
  • 1 c. water
  • 1 1/3 c. sugar
  • 1/4 tsp salt
  • 3 Tbsp butter
  • 1 c. lemon juice (I highly recommend Mayer lemons)
  • 1 Tbsp zest (You may use the zest from the lemons, or add in some more interesting zest from another citrus relative, if you wish. Buddha’s Hand has a lovely floral note.)
  • cream of tartar and extra sugar (for the egg whites)


  1. I know this seems strange, but separate your eggs, placing the whites into a large bowl in the refrigerator.
  2. Preheat the oven to 425°
  3. Mix flour and salt for the crust in a bowl, forming a small well in the center.
  4. Cut the shortening and butter into small cubes, keeping them as cold as possible.
  5. Place these into the well, and then incorporate flour with fork or pastry cutter until mixture resembles the texture of peas. Do not use your hands as the heat from them will melt the shortening, causing the pastry to be “heavy”, not light and flaky.
  6. Once mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk. Wrap this in plastic, and refrigerate at least 30 minutes.
  7. Remove dough disk from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.
  8. Using a floured rolling pin, roll the disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle. Please recall that if it falls to pieces, this means that the pastry will be flaky. If you wish it to hold together more, simply work it more, however, this increases its chewiness.
  9. To transfer the dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased pie plate. (Or you can fold dough in quarters, then place dough point in center of the pie pan and unfold, whatever is easiest for you.)
  10. Prick the dough all around with a fork. Bake for about 15 to 18 minutes, or until light golden brown. Cool before filling.
  11. Gather your filling ingredients and begin by whisking the yolks in a small bowl. Set these aside.
  12. In the saucepan, combine your water, sugar, corn starch, and salt. Heat this on medium until comes to a boil. Boil for 1 minute or until it thickens into a translucent sludge.
  13. Ladle by ladle, add ½ of filling mixture to the bowl of egg yolks, whisking it furiously as you do so.
  14. Once incorporated, add this egg mixture back into the pot of remaining filling mixture. This is called tempering, and prevents the eggs from cooking, and turning into egg chunks
  15. Heat this on low heat for another minute more, then stir in the butter, lemon juice, and zest, incorporating fully. If this mixture is too runny (not the texture of a thick pudding) then you may need to play with chemistry a bit more. I advise taking a tablespoon or two of corn starch and making a rue in a cup, with as little water as possible. Add this to the pie filling mixture, stirring constantly, and heat until it begins to thicken. Immediately remove from heat and stir until it is cool.
  16. Add this to your cooled pie shell and set aside
  17. In your icy bowl, or in the bowl of your standing mixer, beat the egg whites, adding pinches of sugar and cream of tartar as you go, until they form stiff peaks. What does this mean? Try turning the bowl upside down. If it falls out, it is not a stiff peak. However, you cannot magically make this happen. If you have been at this for several minutes, and the peaks simply refuse to rise, add a bit more sugar, and if this doesn’t work, resign yourself to a flat but tasty meringue.
  18. Shovel this atop your pie, being careful not to smash it down. Picture a fluffy cloud. Use the back side of the spoon to create the little points by allowing the meringue to stick and pulling upward.
  19. Place this in the oven at 375 for about 12 minutes, or until the meringue has become a toasty brown at all its highest points.
  20. Cool before serving

This pie is tart, and very lemony. I suggest plating with a sprig of mint, and pairing it with gin. It is excellent as a breakfast dish, minus the gin, of course.


In this image, you can see that I have made the pies smaller. It is identically the same recipe, doubled, and rather than bake the pie shells in a pie pan, I have merely made them in a greased cupcake tin, paying careful attention to their condition, as they baked.


It is now official.

There will be a 6-part interactive short story collection coming to Tapas soon, as a prelude to usher in the second volume of my life. No doubt, they will announce it soon, but I am leaking the information here and now, in an effort to gain more suggestions for subject matter. My life is quite long and boring, please to furnish me with prompts or O shall be as much the wanderer as I have always been.

You may ask me general questions of my thoughts on given topics, ask where I was when certain events happened, ask me what O dos during periods of time, or what experiences I have had surrounding certain foods. You are far more creative than I.

Your help, in the form of direction, is greatly appreciated.

Each short will be a trifle longer than the average chapter, and each will have a recipe.

Apple Care

“Hello, I seem to have dropped my phone in something-”



“Oh! Ok! What? Fire? Sand?”


“What then? Chemicals are a different type of damage, sir.”



“I dropped it in blood.”

“How much blood?”

“…A lot.”


“Approximately 11 pints…of blood.”

“Ok, I’m going to refer you to our AppleCare website for water damage-”

“Blood is approximately 6 percent greater density than water.”

“Uhh….have you gotten all the…blood off the phone?”

“Yes, with a thorough alcohol swabbing.”

“And you turned it off right away and removed the SIM?”

“Yes. And I swung it around in a sock.”


“Centrifugal force. To centrifuge the blood out of the device.”

“Uh right, ok, great! Have you seen the information on placing it in rice?”

“The blood?”

“No sir, the phone.”

“Ah, no.”

“Well, it won’t work as well as plain air. Set the phone on top of a fan, or about two feet from a hairdryer. Have you backed up the device recently?”


“Great! Then you’re okay. You shouldn’t lose any data.”

“There are worse things to lose.”

“Like blood! Haha!”


“Do you mind if I ask how you dropped it into blood?”

“Are these calls recorded?”


“Then yes I do.”

In case you wonder, my phone is fine. It was stuck in “headphone mode”, but the hair drier did the trick.