Michele de Paris Secret Recipes For Sale Here!!!

mixedmediasalad copy

Here are our Secret Angels Cuisine Recipes — this is the stuff we make here for ourselves and our guests at workshops, seminars, retreats and healing circles! Each one is handmade (at the moment by me) with a genuine color photo on the front and an insert within, describing the techniques for making what you see on the front of the card.

The cards retail at the 2014 industry standard for handmade Kraft-Cards, which is $6.95. I thought it would be around $3 or so, but heck-darn, I’m living back in the Stone Age, strictly Paleo. Anyhow, that makes the wholesale $3.50 per card & matching envelope.

Continue reading

My Life as a Chef

225A

Here I am at the Kung-Fu Natural Foods restaurant that I set up along lines decided by David Carradine; he had to drop out when the studio refused to let him take part. The paintings that month were by Schwaderer and Hirschfeld.

Within one month, Kung-Fu was in the black. Cost to set up, including licenses, inspections, equipment and supplies, $9,000 flat. I couldn’t do the same today for under $150,000.

Continue reading

Jonathan Winters Ate Here

Musso & Frank’s Grill was right around the corner from my place, and I was there almost every lunchtime and dinner from 1967-1971 when I left Hollywood. Prior to that, from 1964 to 1966, I ate there occasionally, but by 1967, I was working for Chuck at Tiger Beat/Monkee Spec, and I could well afford the best food in L.A., and this was where you could find it. Click to read more, and you’ll see a video that explains it all.

Continue reading

The Night Kitchen

Let’s say you and your all-night party walk into an all-night diner that looks
like that famous one in the famous painting, you know which one I mean.

There’s nobody at the counter, but there is a fry-cook at the stove, so you
decide to shout out your order, because you know what your friends want,
and as a former “bubble dancer”, or dishwasher, also known as a Hydro-
Ceramic Engineer”, you happen to know restaurant slang!

“Hey,” you bark like a seasoned waiter or waitress, “Gimme a bowl o’ red,
clean up the kitchen, burn one, burn the British, wreck ’em with zeppelins in
a fog, irish turkey with a dog biscuit, cup o’ mud and a jack high & dry! Cow
feed bridge party, bossy in a bowl!”

What in hell did you just order, you ask… Well, here’s the breakdown:

A “bowl o’ red” is a bowl of red beans, generally Santa Fe style with plenty of
flavor and lots of chili peppers mixed in real good. A real bowl o’ red will take
the roof clean off your mouth and leave you with a cloud of steam rising
from the hole in your head.

“Clean up the kitchen” is the same as “gentleman will take a chance” — it’s
corned-beef hash. Beef on toast is, as you vets will know, “shit on a single”.

“Burn one” means to the short-order or fry cook “throw another burger on
the fire”, but “Burn the British” means to fork-split and toast an English
muffin.

“Wreck ’em with zeppelins in a fog” means that one of your companions is
fond of scrambled eggs with sausages in a mound of mashed potatoes.

“Irish turkey with a doggie biscuit” is restaurant lingo for corned beef &
cabbage with a cracker.

“Cup o’ mud is coffee, and a Jack is not jack cheese, as you’d maybe think,
but a grilled American cheese sandwich, named after comedian Jack
Benny, who made them famous with his radio commercial for Kraft cheese –
– oh, and your friend wants it “high and dry”, meaning without all the fancy
dressings and stuff.

That “cow-feed bridge party” means that four in your party want a salad
before their main course and you probably already figured out that “bossy in
a bowl” is a cow in a pot, meaning, of course, “beef stew”.

So, next time you’re in a restaurant, you’ll know how to ask for what you
want, as long as it’s one of the items I’ve mentioned above!

gorby