New Foodie Erotic Spy Thriller Coming Soon!

Lots of yummy food in this novel, it’s an exploration of Filipino cuisine. Aiming to releasing this before the end of the year. Excerpts below. Oh, before you head there, here’s a few AI Bot generated comments about the novel:

“Your writing is fearless and confidently leans into taboo, surreal, and absurd elements. The playful mix of erotica with humor and incongruity (like the mango sago dialogue or the Jesus imagery) is memorable and distinct.”

“… provocative, memorable, and uniquely styled, with a clear focus on blending eroticism, humor, and surrealism. It will resonate with readers who appreciate bold, boundary-pushing content that doesn’t shy away from taboo or absurdity.”

 

Book Description

This erotic satirical spy thriller unravels uncomfortable truths about Filipino society and U.S. geopolitical diplomacy, ending with a bizarre and horrific sci-fi twist. If you’re looking for insights into contrived personalities and a bunch of clueless, corrupt functionaries, this is the book for you. Finish it, and you’ll be asking yourself: what the fuck did I just read?

What you’ll read is a wacky story about a horny mofo of an American Ambassador to the Philippines. Will his insatiable sexual appetite save the U.S. from disaster, or plunge it into a world war? Will his Filipina maid and secretary save him—and the world—from catastrophe?

This isn’t just an erotic romp that Americans brag about after visiting the Philippines. This novel is a metaphor about American men searching for love in the Philippines and the U.S.’s messy involvement in its politics. It’s a raw, unflinching look at the dirty truths behind U.S. diplomacy and the dark side of geopolitics. Packed with mind-bending plot twists and lurid revelations, this book will leave you tense, laughing, and questioning everything you thought you knew about American power and human nature.

Still waiting for the Epstein files to be released? Don’t. It’s not going to happen. Read this to discover what might really be going through the minds of American leaders who claim to be saviors of the world and protectors of the American way of life.

 

Chapter 12
Drunken Master

After an hour more of greetings and introductions with various functionaries and business leaders, it was time for dinner.

“I’m starving,” Cheryl grumbled, checking her phone. “They usually serve hors d’oeuvres before dinner.”

“Yeah, they trying to get us drunk or something?” Hunter asked as he settled into his seat, leaning over to see what Cheryl was checking.

“Loose lips diplomacy, right?” she said in a sarcastic tone, slipping her phone into her purse as she slid into her chair. She looked at the placards on the table.

“Ambassador,” she began, fixing on him the stern look of a proctor trying to keep a wayward student in line. “Looks like we’ve been seated with the Chinese delegation. You ready for this?”

“Yeah, of course,” he replied, draining the last of his champagne. “With you by my side to distract them with your beauty, I’ll karate chop them into Peking Duck.”

She grabbed his wrist, stopping the chopping motion he was making with his hand. “Do you even know what the Chinese want?” she asked, waving away a server who approached with more champagne. “Bring some water, please,” she added, shooting Hunter a pointed look.

“Yeah, they want to take over the world,” he muttered, staring at Cheryl’s modest cleavage. “And my job is to save the Philippines from these authoritarian communist bastards.”

Before Cheryl could respond, the Chinese delegation approached the table. She took Hunter’s elbow, giving it a squeeze to signal him to stand.

He staggered as he got to his feet, straightening his jacket just in time to greet them.

“You must be the new ambassador, Ambassador Underhill,” said the Chinese deputy, his stern looking wife standing at his side. Her sharp eyes scanned Hunter like a surgeon assessing a patient, then shifting to Cheryl with a faint smile.

“I am,” Hunter said, leaning forward to shake his hand. “And you are?”

“Mr. Zhang, Deputy Ambassador” he said with a wry smile that Hunter couldn’t detect because he was drunk. “And Mrs. Zhang, my wife.” She extended her hand.

“Pleased to meet you, Mrs. Zhang,” he said, surprised by the firmness of her grip as they shook hands.

Everyone sat down after introductions of others around the table, Hunter with a plop into his seat.

The food arrived. First course was seared foie gras with mango chutney. “Wow, this is amazing,” said Hunter, taking a mouthful and munching away.

Cheryl savored the first bite, letting the rich, buttery texture of the foie gras melt on her tongue. The delicate sear added just enough crispness to contrast with its velvety interior. She paused for a moment, closing her eyes briefly as the sweetness of the mango chutney followed, perfectly cutting through the decadence of the foie gras.

“This,” she murmured to herself, setting her fork down, “makes these dinners worth it.”

Hunter had already devoured his portion, chewing noisily. “Not bad,” he muttered, reaching for the bread to scoop up the last of the chutney.

Cheryl arched a brow, dabbing her lips with her napkin. “You’re supposed to savor it, not inhale it.”

“Food’s food,” Hunter replied with a shrug. “Though I wouldn’t mind a burger after this.”

She shook her head, glancing around the table. Mr. Zhang ate his foie gras with precision, in small, deliberate bites. Mrs. Zhang, serene and silent, ate similarly, her eyes flicking toward Hunter as he dragged another piece of bread across his plate.

“Ambassador,” Cheryl said quietly, her tone pointed.

“What?” Hunter asked as he popped the bread into his mouth.

“Just… pace yourself,” she said, forcing a polite smile.

Mrs. Zhang looked up after finishing her plate. “The foie gras is excellent, isn’t it?”

“Exquisite,” Cheryl replied. “The pairing with the mango is inspired.”

“Indeed,” Mr. Zhang said, raising his glass. “A perfect balance of indulgence and restraint.”

Cheryl caught the emphasis on “restraint” and the glance the Zhangs shot at Hunter, who was now gulping down his water.

“To restraint,” Hunter said, smirking as he set his glass down with a thud.

Cheryl sighed to herself, placing her fork neatly on her plate. The evening was turning into a tightrope walk. She had to make sure Hunter didn’t fall from it, taking her with him.

The second course arrived—a traditional Filipino stew served in individual bowls, its rich aroma of peanut sauce and slow-braised oxtail mingling with the faint tang of shrimp paste on the side.

“Now this is interesting,” Hunter said, leaning forward as the server placed the bowl in front of him. He jabbed his spoon into the stew, stirring up chunks of meat and vibrant vegetables. He leaned down to take a sniff. “Peanut butter soup?”

“It’s kare-kare,” Cheryl corrected, smiling at the Zhangs before turning to Hunter. “A classic Filipino dish. The peanut sauce reflects the Filipino gift for blending unexpected flavors—nutty, hearty, and sweet.” She winked at the Chinese delegation, adding with a grin, “Kind of like Filipinos themselves.”

Hunter let the thought linger for a moment, his smile widening as she continued. “It’s a bit like the culture, too—a mix of influences, histories, and traditions that come together into something uniquely Filipino.”

Mr. Zhang nodded, bringing the bowl up to his lips. “A true comfort food,” he said, inhaling the rich aroma before scooping a spoonful and tasting it. He paused to savor the flavors. “It’s a dish that speaks to the heart of Filipino culture—simple yet rich, unassuming yet complex.”

Hunter brought a spoonful of stew to his mouth, slurping it in before chewing with exaggerated thoughtfulness. His expression mimicked that of a food judge before he broke into a grin. “Yep, tastes just like you, Cheryl,” glancing at her. “Nutty, hearty, and sweet. And definitely complex.” He scooped another spoonful and swallowed, smacking his lips like he had earlier after tasting his fuck toy. “All that’s missing is a little spice.”

Cheryl rolled her eyes despite a smirk tugging at her lips. She caught Mr. Zhang chuckling as he set his bowl down.

Mrs. Zhang raised an eyebrow, glancing at Hunter with a wry smile before saying in Mandarin, “Maybe this American isn’t as dumb as he looks.”

“What was that?” Hunter said, barely looking up, food still in his mouth.

“She said you’re very witty,” Cheryl whispered to him.

“You speak Chinese?” Hunter asked, sticking his thumb up in response.

“Yes, I majored in Chinese studies with a minor in International Relations.”

“Ah, beauty and brains,” he commented, setting his bowl down with a thump. With a sly smile, he winked at the delegation. “I’m a lucky guy, eh?

Cheryl rolled her eyes and shot back, “Lucky enough to find someone with the patience to put up with you.”

Similar lighthearted banter continued over the final three courses—inasal, the smoky, citrus-marinated grilled seafood that tasted like a seaside vacation on a plate; adobong baboy, tender pork braised in soy sauce, vinegar, and garlic, with a bold, unfiltered flavor as lively as a night out in a Cebu nightclub; and halo-halo, the colorful shaved ice dessert, a refreshing escape from both the tropical heat and societal expectations. Each dish brought its own blend of playful jabs, cultural insights, and a deepening camaraderie around the table.

“Well, that was amazing,” said Hunter, leaning back in his seat, fist over his mouth to muffle a belch. “I’m so glad Filipino food isn’t just Jollibee, though I wouldn’t mind one of those chicken sandwiches right about now.”

Cheryl sneered, shaking her head. “Does McDonald’s represent all of American food, Hunter?”

He tilted his head up, as if deep in thought before dropping it to meet Chery’s glare. “You know, I wouldn’t mind some McDonald’s fries right now. Do they still use animal fat here, or have they switched to that gross, so-called ‘healthy’ veggie oil like in the U.S.?”

Cheryl let out a frustrated sigh, pinching the bridge of her nose. “Yes, Ambassador, we still use animal fat.”

“Woo hoo!” Hunter exclaimed, pumping his fist in the air like he’d just won the lottery. “The Philippines really is paradise!”

The Foreign Secretary took the stage with the swagger and focus of a boxer entering the ring. His voice resonated through the microphone—“Ladies and gentlemen, it is my great honor to welcome our Vice President, Manny Duterte!”

Applause followed as Duterte approached the podium with an athletic stride despite a hint of a limp, his face creased in a folksy grin that radiated warm resolve. He waved briefly before diving in.

“Good evening, everyone,” he began. “I want to thank you all for joining us tonight. I must apologize on behalf of President Marcos, who could not be here. He is currently in Washington, D.C., congratulating the newly inaugurated U.S. President, Andrew Tate.”

“I voted for him,” Hunter whispered to Cheryl. “Shhh, don’t tell on me.”

“Why am I not surprised,” she murmured, staring ahead.

Duterte continued, “We are, however, honored to have with us tonight the new U.S. Ambassador to the Philippines, Mr. Hunter Underhill.”

Cheryl jabbed Hunter’s side. “Get up. Now.”

Hunter stood like he’d just been jolted out of a lewd daydream. He waved enthusiastically, both hands in the air before blurting out, “Thank you, thank you, everyone! Uh… salamat po!”

The room offered scattered applause. He raised his glass, toasting the room. “It’s truly an honor to be here in your beautiful country, and I’m already enjoying my time here.” He glanced down at Cheryl with a teasing grin. “I mean, not only are your women beautiful, but your McDonald’s fries are still cooked in animal fat, unlike in the US.” He looked back up, scanning the crowd. “So, yeah, paradise found!”

The room erupted in applause and raucous laughter. Cheryl sat still, looking like a defeated schoolteacher who’d lost control of her class.

“Yeah, Philippines, numero uno!” Hunter shouted, pumping his fist.

The applause swelled and grew louder, the laughter turning into a roar.

Hunter soaked up the commotion for a few moments before waving his hand like a conductor to tamp it down. “But you,” he said, pointing at the Vice President, “you are the number one reason why we’re here today, so everyone give him a shout-out!”

The room broke into shouts and hollers as the Vice President waved and smiled like the day he and President Marcos won the election. Meanwhile, Hunter looked around like a guy who’d entered a harem of worshipping women. He waited for the room to quiet into a murmuring silence.

“And with that,” he said, “let’s hear—and learn—from our guest of honor this evening. He has much wisdom to impart.” Hunter took a bow to another round of applause before sitting back down.

Duterte settled in to deliver his speech. As we celebrate tonight, let us also look to the future…

Hunter turned toward Cheryl. “What do you see in your future, Cheryl?”

“Listen to the speech,” she muttered, staring ahead. “You’re being disrespectful.”

…the Philippines will strengthen its ties not only with Washington, but also Beijing…

“Would you prefer to be tied up by an American or a Chinaman?”

“Shut the fuck up,” she hissed.

“Oh, so you do speak Americanese?”

“Just shut the fuck up and pay attention.”

Together, we can promote peace, stability, and the advancement of all people.

A polite round of applause signaled the end of the speech. The Vice President walked off the stage, shaking hands with a bunch of people he didn’t know or care much about.

Mr. Zhang rose from his seat with a slight bow. “Ambassador Underhill, it was a pleasure meeting you. Ambassador Chen is expected back from Beijing tomorrow, and he’ll be in touch with you soon.”

Hunter rose and mimicked him. “I look forward to meeting with him.”

After some more yada yada, Hunter looked over to Cheryl like a boy wanting to escape a creepy event forced on him by creepy parents. “Can we go now?”

Cheryl and Hunter made their way through the dispersing crowd, she stopping for goodbye hugs with those he didn’t recognize—many of them servers—he for handshakes with those he’d just met and a few who acted more like fans he’d never met.

“So, how did you think it went?” Hunter asked as they made their way out of the ballroom and into the lobby.

“Better than expected.”

“Wow, good to know that my secretary has so much confidence in my abilities.”

“You were drunk for a while there.”

“That wasn’t drunk,” Hunter replied, stopping mid-stride. “That was my Drunken Master impression.”

He launched into a wobbly martial arts stance, arms flailing as he mimicked Jackie Chan’s iconic, tipsy moves. “Wah-cha!” he exclaimed, punctuating it with exaggerated chops and spins. Mid-pose, he froze and looked at her. “You’re a Jackie Chan fan, right?”

Cheryl folded her arms. “Not really. And you’re ridiculous.”

Hunter straightened up, brushing imaginary dust off his shoulders. “Ridiculous, but effective. You can’t argue with results.”

Cheryl shook her head. “I’m going to regret this job, aren’t I?”

“Probably,” he said, offering his arm.

She ignored his offer and made her way toward the exit, the click of her heels brisk. Hunter trailed after her, captivated by the hypnotic bounce of her ass with each scurrying step she took.

 

 

Chapter 17
Inspection Time

 

 

Elena crossed her legs toward Hunter, turning to look at him. “So, you like?”

Hunter shook himself out of his entranced state and turned to meet her eyes. “Yeah, I can live with that.”

“And save our country from China?” she asked, leaning closer to him.

“Is this my reward for doing so?”

“This isn’t a reward,” she replied, drawing him closer to her. “This is Filipino hospitality, that’s all.”

Hunter snapped back to business, leaning away from her. “Elena, the movie you recommended, The Ambassador. So I’ve watched one and a half episodes, and…why do all the characters look like everyone I’ve met in real life here? Like Miss Rios, she looks just like you. Same with the maid, she looks just like Mariposa.”

Elena laughed, tilting her head. “So, do you think Miss Rios looks beautiful?”

“Yes, but she looks just like you.”

“Maybe I’m a movie star also?”

“Are you?”

“No, of course not,” she chuckled with a flattered expression. “I’m too busy with this business. Maybe I have a twin? Who is a movie star?”

“Do you?”

“No, I’m the only daughter, out of five,” she answered, tugging at his tie. “Is she prettier than me?”

“The two of you look… no!”

“Correct answer, Ambassador Underhill,” she said, running her hand over his chest. “Did you want to boom boom her?” she asked, her brows bouncing twice as she tapped her fingers against his chest.

Normally, he’d make his move. Instead, he shifted in his seat. “Yeah, boom boom,” he replied, removing her hand from his chest. “So why does the maid in the movie look just like Mariposa?”

“Oh, we Filipinas all just look very beautiful, don’t you think? We all look the same?”

“You all look similar, but not all the same.”

“True,” Elena replied, nodding like a bobblehead doll. “But I think there are some archetypes that we fit into. It’s very easy for us to find actors who match certain looks. Filipina beauty has, um, patterns, you could say,” she finished, fluttering her fingers into the air.

“I can see that,” Hunter admitted, trying to push his wariness and skepticism aside. “But it’s uncanny. The resemblance isn’t just close, it’s exact. Even the guy looks like me, but with blond hair.”

Elena rubbed her legs together, leaning closer to him. “You know you’re very handsome, right?”

“You didn’t answer the question,” he said, forcing himself to break out of her hypnotic gaze.

“He’s very handsome too. That’s why he’s in the movie and gets to do, you know, boom boom,” she said, pounding her fist into his chest.

“You still haven’t answered my question,” he said, his mind spinning as she grabbed onto one of his pecs.

“Maybe they took photos of us and created robots just like us,” she whispered.

Mariposa returned, wearing her school uniform. “All done, Mrs. Aquino,” she said, her fingers playing with the hem of her skirt.

“Good, good,” said Elena, turning back to Hunter. “I want to check on Mariposa’s work around the house.”

“That’s not necessary. Everything’s been perfect.”

She arched an eyebrow, her smile tight. “Ambassador Underhill, you shouldn’t tell me how to do my job.”

Hunter raised his hands in mock surrender. “Fair enough.”

Elena pulled a white glove from her purse, slipping it on a hand. “If we’re charging premium prices, we maintain premium standards. No exceptions.” She stood and gestured for him to follow. “And Mariposa is new, so the inspection is necessary.”

Hunter and Mariposa followed her into the dining room, watching nervously as Elena conducted her inspection like a sergeant inspecting a barrack.

She pulled out a chair and crouched to inspect under the table, running her gloved hand along the underside.

When she stood, she held up her glove, revealing a faint smudge of dust on the fingertip. Her lips pressed into a thin line.

“Mariposa,” she said, her tone even but firm, “guests don’t just see what’s in front of them. They feel it. Understood?”

Mariposa nodded quickly, her hands twisting in front of her. “Yes, ma’am. I’ll redo it.”

Elena gave a curt nod that kept Hunter silent. “Good. Let’s move on.”

Elena scanned the kitchen. The counters gleamed under the lights, every surface pristine. The sink was empty, not even a droplet in the basin. She opened the fridge, then a few cabinets. Not a single item was out of place.

“It’s too clean,” she said, breaking the silence.

Mariposa stiffened. “I—”

“It looks hardly used,” Elena interrupted, circling the teak island, sliding her gloved fingers along its surface. “The kitchen isn’t a showroom, save that for the dining room.” She opened a drawer, glanced at its neatly arranged contents, then closed it. “The kitchen should always be cozy—warm enough to encourage intimacy and vulnerability.

How true, thought Hunter, recalling Mariposa standing at the sink, her back to him as she washed dishes. There was something unguarded about her then, the clatter of dishes and the rush of water drawing him in like a siren song. She seemed at ease, completely unaware of how fully she held his attention.

“How you use it reveals everything about you,” Elena continued, pulling a mango from a basket in the corner. She squeezed it gently, then brought it to her nose to check its ripeness. “Your priorities. Your habits. Your temperament.” She placed the mango slightly off-center on the island, then pulled a small carving knife from a drawer and set it beside the fruit with deliberate precision. “A person’s soul is laid bare in their kitchen. Don’t you agree, Ambassador?”

Hunter straightened like a schoolboy called on. “So, what are you saying?” he asked, thinking of the piles of dishes and cluttered counters he’d have if his maid didn’t tidy up after him. “That a messy kitchen is a sign of a good soul?”

“Not messy,” Elena said, pulling two plates from the cabinet and setting them on the island next to the mango. She glanced at Hunter. “A disorderly kitchen shows carelessness and inefficiency. An inability to follow through. Nobody wants to cook in cluttered space.”

Hunter winced, recalling the time his mother scolded him after his pet goldfish died from neglect. He never did get the puppy he wanted.

“The ideal kitchen feels lived in,” she said, turning the faucet on and off, leaving droplets in the basin. “It leaves traces of hard, messy work.” She draped a tea towel over the sink faucet. “Like the faint aroma of spices…” She nudged the spice jars out of alignment. “A kitchen should never look and smell like a hospital.”

She unfolded a towel, draping it across the island countertop. “These aren’t imperfections—they’re proof the home has a heartbeat,” she added, patting her chest. “They show someone cared enough to create something familiar yet unique.”

She glanced at Hunter. “A spotless kitchen is sterile—a dead space. It tells me the people who live here are either too lazy or too afraid to create something of their own. That they’ve never known real intimacy.”

Hunter frowned, but Elena didn’t wait for him to respond. She turned to Mariposa with a motherly expression. “A good kitchen is honest. It reflects the person who uses it: the rhythm of their lifestyle, their generosity, their soul.” Her attention shifted back to Hunter. “Mariposa is a good soul, isn’t she?”

Hunter was caught off guard because he was in schoolboy mode, daydreaming about his teacher undressing.  He nodded with an apologetic glance at Mariposa, trying to forget how he had treated her. “Yes—she is.”

Elena softened, turning her attention to Mariposa. “Then let your kitchen reflect that. You have nothing to hide. A good soul isn’t meant to be hidden—it’s meant to leave traces.”

“Yes, ma’am.”

They finished reviewing the first floor, Elena granting her approval with terse nods and faint smiles.

“Come,” she said, leading them up the staircase. “The master suite.”

Elena stepped inside, making her way through the room. She rubbed the curtains between her fingers, checked the glass of the balcony doors for stains, and stopped at the bed headboard. Her fingers brushed the surface before bringing it up to sniff it.

She straightened and looked at Hunter like a mom confronting her son for hiding her panties under his mattress. Hunter blushed a hint, his expression similar to that time he was alone with his hot aunt.

“Ambassador Underhill,” Elena asked, “why is the bedroom the second, and not the most intimate space in a home?”

Hunter hesitated because the first thought that came to mind was that it’s where he jerks off and fucks a lot of women, and he wasn’t sure if saying that would be appropriate. Jesus Christ, didn’t realize a hospitality lesson could be harder and deeper than the philosophy course I took at Princeton, he thought as he racked his mind for an answer.

Elena turned to Mariposa. “Do you know the answer?”

Mariposa glanced at Hunter, then looked down. “Is it… intimate because he likes to do boom-boom here?”

“Correct,” said Elena, settling onto the couch and crossing her legs. “If the dining room is a stage to showcase what you want others to see, and the kitchen is the window into the soul…” She patted the seat beside her, signaling Hunter to sit. “Then what does the bedroom reveal about a person?”

It reveals that I’m a horny mofo who likes fucking horny fuck toys, Hunter thought as he sat down like a robot. Meanwhile, his fuck toy thought the same about him.

Elena glanced at the grand circular bed, gesturing toward it. “This here is where the soul performs on a private stage. This is where the soul collides and negotiates with the public persona.”

The fuck is she talking about, asked Hunter to himself. This is where my cock collides into tight wet brown pussy.

I don’t think the ambassador negotiates with anyone, scoffed Mariposa to herself.

Elena turned to Hunter, who seemed lost in thought. “Ambassador, it’s just like diplomacy, isn’t it?”

Hunter nodded, forcing himself to focus. Jesus Christ, he considered. I wouldn’t have signed up for this novel if I’d known I’d have to think this hard.

“The dining room is where you tell the media what you want them to hear—presenting the image and story you want others to believe.”

I should’ve taken the acting gig instead of working for this author, Hunter grumbled to himself, rubbing his temple. This is making my head spin.

“The kitchen? That’s your private conference room, where you reveal your true intentions.”

His intention is to boom-boom me into the next universe, mused Mariposa, fidgeting with the hem of her skirt. Can we just get this over with?

“And the bedroom…” Elena let the words hang, her eyes locking onto Hunter’s. “The bedroom is where the negotiations happen. Wouldn’t you agree?”

Did she just turn my entire career into a sex metaphor? Hunter blinked, trying to keep up.

“Yeah, yeah… that makes sense,” he managed to say, though his head was still spinning.

“The point is, ambassador, the dining room is where a Filipina woman shows her appreciation.  The kitchen is where she expresses her love. And the bedroom is where she explores her love for you.”

So do I get to boom boom in this scene or not?, Hunter wondered.

Oh God, another boom boom scene, thought Mariposa, hiding her disgust as she glanced at Hunter with a pressed smile.

“I can see that you’ve done a very good job at setting the stage, Mariposa” said Elena, looking at the crisply made bed. “A well-made bed is critical to smooth negotiations,” she continued, taking off her glove. “Nobody wants to come home to a messy bed, right?” She dangled the glove before letting it drop onto the floor. “Studies show that a messy bed and room is bad for sleep.”

“Yes ma’am, and I agree. And thank you, ma’am,” said Mariposa in a hurried voice, moving in quick paces to pick up the glove.

“Are you good at boom boom?” Elena asked Mariposa as she rose up from a crouch.

“I… I don’t know, ma’am,” holding onto the glove like it was gross for a moment before scurrying over to the wastebasket.

Elena adjusted her posture, returning her gaze to Hunter. At this point, he was dumbfounded by the conversation.

“Is she good at boom boom?” Elena asked him in a flat voice, pulling her hair into a ponytail before letting it tumble back down over her shoulders.

“Yes?”

“Okay then,” said Elena, waving for Mariposa to come closer, patting Hunter’s lap. “Mariposa, show me how you do boom boom with the Ambassador.”

Shopping with list is stupid and expensive

Excerpt from out cookbook, How to Cook Like a Peasant, available on Amazon Kindle.  

Written in a basic bitch style — chirpy and agreeable. Mostly. I tried.  In any case, try this if you want to eat well and save money. Ditch basic bitch ideas to do so.

Chapter 4
Shop Without a List

 

Don’t shop with a grocery list, it doesn’t save you money and it takes the fun out of shopping. Sure, a list may prevent impulse buys, but it doesn’t allow for the flexibility needed to take advantage of store sales and seasonal availability. A more cost-effective approach is to shop with a budget instead. Our goal is to get your shopping budget down to $5 per person per day – which is 40% less than the $8.35 allocated to those on food stamps in Washington state.

This budget-focused method requires a mindset shift. Rather than believing you need more money to eat well, this approach emphasizes creativity and resourcefulness with the funds you have.

Picture this: You’re standing in the grocery store, list in hand. “Eggs for my morning scramble, chicken for that stir-fry, bananas for… well, because we always get bananas.” Stop, just stop it.

You don’t need eggs, chicken, or bananas. What you need is protein, healthy fats, carbs, vitamins, and minerals. Your body doesn’t care if it’s getting protein from eggs or beans, potassium from bananas or sweet potatoes. This shift in thinking is key to more economical shopping.

Eggs tripled in price due to virus outbreak? No problem. Maybe this weekend you’re having a hearty curry lentil soup with carrots, celery, and potatoes instead of an omelet.  That beef stir-fry you had planned?  It could transform into a pork or chicken version if those meats are more affordable this week. Do you really need to make a strawberry shortcake when strawberries are out of season and expensive? How about a chickpea brownie for dessert instead?

The peasant mindset is flexible and adaptable.  If all your hens have gotten sick and can’t produce eggs, well, figure out an alternative protein source to feed your family.  The good news is that modernity gives us plentiful alternatives without the additional hassle of trying to find a new source of nutrition that peasants had to go through.  We are blessed to have the opportunity to cook and eat like peasants without experiencing their hardships when something goes wrong.

Some are thinking: but we need to have omelets for Saturday brunch, that’s what we’ve had forever and that’s what everyone anticipates and wants. In other words, you’re a spoiled shit stuck in time. Whatever, it’s time to think of cooking as a gateway to travel. Sell your family the idea of a culinary world tour. This week, instead of omelets, you’re having a traditional Japanese breakfast with grilled fish (cheap if you know where to shop), miso soup, and rice. Next week, it’s off to Mexico for tacos topped with beans and chorizo. The week after, you’re exploring South India, serving sambar for brunch, a thick lentil soup with veggies that can be served with paratha fry bread, or even just toast that you already have.

This approach not only saves you money when eggs are expensive, but it also broadens your family’s palates and culinary horizons. It turns your kitchen into a classroom, teaching geography, culture, and nutrition all at once. You might discover new family favorites along the way, and you’re building adaptability and openness to new experiences – valuable life skills for everyone.

Grocery shopping on a budget doesn’t have to mean limiting yourself to traditional supermarkets or sacrificing quality. In fact, some of the best deals on fresh, flavorful, and unique ingredients can be found in places many people overlook. By expanding where you shop, you not only save money but also discover new options that make cooking at home more exciting.

Ethnic Markets

Exploring ethnic markets is like taking a culinary journey around the world. Walking through the aisles of an Asian market, you might find dried mushrooms you’ve never seen before or entire aisles dedicated to different types of noodles. The meat section might surprise you with items like chicken feet, beef tongue, or even goat head—common ingredients in many cultures but rare in conventional American stores. This cultural exposure is educational and fascinating.

These stores are goldmines for unique ingredients at unbeatable prices. They cater to communities that view certain items as staples, so they sell large volumes of them and can afford lower markups. Take turmeric root as an example: at major health-conscious chains like Whole Foods, you might pay $12 per pound, but at an Indian market, it’s likely to cost closer to $4 per pound. That’s because turmeric is a fundamental ingredient in Indian cuisine, so it’s stocked regularly and sold at affordable prices thanks to volume discounts the store receives.

The same applies to seafood at Asian markets. Not only is seafood like tilapia, shrimp, or squid significantly cheaper there, but most of these markets also provide free cleaning and preparation services—filleting, scaling, steaming—while you shop. This adds convenience and value that’s hard to match. The variety is equally impressive. Instead of prepackaged cuts, you’ll often find whole fish or freshly butchered meats at lower prices than supermarket trays.

Discount Chains

Discount chains like Aldi, WinCo, and Grocery Outlet are go-to spots for frugal shoppers, especially for pantry staples like rice, beans, and other legumes. At Aldi, for example, their private-label brands offer excellent quality often for less than half the price of name brands elsewhere. WinCo’s bulk bins are another highlight, allowing you to buy just the amount you need at high volume discount prices. Pretty much everything— especially spices, flours, and grains—are  priced far below what conventional grocery stores charge.

Salvage grocers—specialty stores that sell overstocked, damaged-package, or close-to-expired items—offer another avenue for savings. These stores (Grocery Outlet is my favorite) are perfect for non-perishable items like snack foods, baking ingredients, and beverages. It’s like a treasure hunt: if you’re flexible about brands or expiration dates, you can walk out with incredible deals. Just be sure to check for dents or tears in packaging, and don’t purchase items you won’t use quickly.

How to Navigate New Stores

When exploring ethnic markets, observe what other shoppers are buying. Take note of what products seem popular or freshly stocked. Different stores excel in different areas—an Asian market might have the best prices on fresh produce, seafood, rice, and noodles, while an Indian market is typically better for spices, lentils, and dried herbs. Keep an open mind and be prepared for unfamiliar sights and smells, they’re part of the adventure.

By thinking creatively about where to shop, you’ll quickly see how much farther your grocery budget can stretch. Whether you’re filling your cart with fresh produce, bulk pantry staples, or trying exciting new ingredients, these under-the-radar stores help you save money while expanding your culinary horizons. Grocery shopping doesn’t have to be expensive or boring, it can be an adventure in itself.

Myth of Food Deserts

US of America, where half the population is incapable of trusting their own eyes and would rather believe in asinine excuses as to why 80% of Americans are overweight, half of them morbidly so.

One such excuse is that the poor don’t have convenient access to healthy and affordable produce and if they did, they’d be just as healthy as the wealthy.  First of all, obesity rates are worse among the middle-class in the US, 38% for low income versus 42% for middle income (CDC NHANES data (2017-2020), JAMA studies). Second, obesity rates in the US are aligned more with race (culture?) than income. The Vietnamese international students who worked for me would qualify as low income (only 24 hours of work per week no food stamps) yet none of them are overweight, not even by Vietnamese standards (a developing lower-middle income nation with 1% obesity rate).  Asian American obesity rates is ~10%, regardless of income level.

But making excuses is a powerful lucrative industry here in the US and throughout the global Anglosphere. In fact, this dumbfucking idea came out of the UK sometime in the early 1990s, and was soon picked up by their American counterparts to explain why so many people were suddenly turning into fat asses.  Soon, American social scientists were securing grants to study this phenomenon.

Here’s one, the follow-up University of Washington proposal to study food security among “vulnerable” populations in Washington state.  The purpose of this study:

Objective: We explored new ways to identify food deserts.[1]

Why did they explore “new ways” to identify food deserts?  Why did we spend $5 million of tax money to support this objective?  Because in a preliminary study, they couldn’t find any food deserts in Seattle!  They initially wanted to use the $5 million dollar grant to show that the poor are obese because they lack access to markets that sell fresh fruit and vegetables.  Which anyone who has been to the south side of Seattle knows isn’t true, there are markets everywhere, from independent Asian ones to chains like Safeway, and all of them sell fresh produce.  This Woke paper confirms what I saw whenever I visited Seattle’s south side to look for a home:

Results. The 5 low-income group definitions yielded total vulnerable populations ranging from 4% to 33% of the county’s population. Almost all of the vulnerable populations lived within a 10-minute drive or bus ride of a low- or medium-cost supermarket [emphasis mine]. Yet at most 34% of the vulnerable populations could walk to any supermarket, and as few as 3% could walk to a low-cost supermarket.

The results show that their thesis is wrong, nearly all of the poor (by their definition, which is a relational one rather than an absolute one, like malnutrition and not having basic utilities) do in fact have reasonable access to healthy food.  It’s worth repeating what was written: “Almost all of the vulnerable populations lived within a 10-minute drive or bus ride of a low or medium-cost supermarket.”  Since they’re ideological instead of pragmatic, they can’t admit that they’re wrong.  So they conclude:

The criteria used to define low-income status and access to supermarkets greatly affect estimates of populations living in food deserts. Measures of access to food must include travel duration and mode and supermarket food costs.

They contend that they’re not wrong, they just need to move the goalposts until they’re right.  Here’s how they did it:

When supermarket access was defined as pedestrian access to a low-cost supermarket, the area defined as a food desert dramatically increased.

Voila, there are food deserts on the south side of Seattle once the goalposts are moved!  That’s because “as few as 3% could walk to a low-cost supermarket” and 34% of the “vulnerable” don’t live within a 10-minute walk to a grocery store.  Like, no shit, most of the south side has a low-density suburban layout, most everyone who lives there regardless of income are more than a 10-minute walk to commercial centers. And since when did anything more than a 10-minute walk become an issue, especially when the problem they’re trying to address is obesity?  Fatties should walk more to get food, okay?  (But they’re not going to probably because they drive, the study states that most of the “vulnerable” in this study have cars).  And I doubt the markets are any farther away than the fast-food restaurants the poor are supposedly forced to eat at.  Look around, restaurants are usually in commercial centers anchored by markets because it makes sense to do so.

In many parts of the world, being poor means walking an hour each way to get fresh water for the day.  Having a car, as most of the “vulnerable” in Seattle do, or being able to afford fast-food, which is a lot more expensive than cooking with fresh produce, are luxuries even in middle-income nations like Mexico.  The key point here is that these feckless dumbfucks fabricate poverty to sustain its so-called progressive ideology.  That doesn’t help anyone, it doesn’t solve any problems because it’s not based on reality.  They’re going to throw money at and create policies to solve a problem that doesn’t exist – food deserts and whatever other lame excuses they come up as to why people are obese.

So we throw money to fund studies that should never have happened, just spend 20 minutes at the grocery line at low cost groceries with lots of fresh produce like Winco or Grocery Outlet (where I shop) to see what people buy. Not just Sunny Delight and sugary yogurt (both of which are probably deemed healthy), but also expensive stupid shit like boneless and skinless chicken breast, which isn’t healthier than the more affordable leg and thigh still intact.

It’s learned helplessness, not food deserts, that makes people fat. And the academics who push this nonsense onto people know it; they couldn’t care less about the harm it causes. All they care about is preserving and advancing their ego-driven political identity, built on the idea that inequality ruins society. Ironically, they’re the ones creating more inequality.

Want to learn how to cook healthy and tasty meals for $5 a day, per person?  Check out our latest cookbook, How to Cook Like a Peasant. 

Here’s one recommendation our cookbook: DON’T shop with a list.  Shop with a budget and keep shrinking that budget until you get it to where you want it.  You don’t need eggs if it’s expensive.  You need protein, just find the ones that are the most affordable.  Be flexible.  Be a Jedi chef.

[1] Am J Public Health. 2012 October; 102(10): e32–e39.

Published online 2012 October. doi: 10.2105/AJPH.2012.300675

 

 

New Novel, Grace: The Perfect Asian is on Amazon Kindle

Check out the free preview, paperback version will be available in store in three weeks.

Beta reader comments:

“Grace is a wild, gut-punching ride that sinks its claws into you and doesn’t let go. Roxanne crafts a heroine who’s broken but fierce, clawing her way through trauma to own her power—my kind of girl. The steamy, twisted vibes with Dr. Nance had me hooked, and that banter? Pure fire. I craved a bit more heat to balance the heartbreak, but damn, this book delivers raw, unfiltered emotion. Grace Nguyen is a badass you won’t forget.”

“Grace is a fearless, gut-wrenching novel that doesn’t flinch from the raw edges of trauma and identity. Roxanne crafts a vivid, unforgettable protagonist in Grace Nguyen, whose resilience and voice cut through the novel’s harrowing moments like a melody through silence. The banter sparkles, and the cultural critique hits hard, though I craved a touch more light to balance the darkness. It’s a bold story that lingers, demanding readers sit with its truths.”

And here’s a bonus excerpt:

Chapter 14
Girls’ Night Out

 

The hostess looked up and assumed they were high-priced groupies flown in for the hockey playoffs. “How many?”

“Three,” said Hannah, nodding with approval as she looked over the wooded restaurant.

“And give us a quiet spot,” Bree added as she did the same with wide eyes. “Because we’re going to be loud as fuck.”

“Just a moment,” said the hostess, checking her screen. After the manager leaned in to say something to her, she picked up three menus. “Right this way.”

Bree led the charge, hips swinging as she strutted past the bar. She tossed a wink at a guy who then choked on his drink, his fist covering his mouth. Tossing back her head, she let out a sharp laugh, glancing over her shoulder at her friends. “Nice pick, Grace. This place is so posh.”

Hannah followed, heels clicking firmly with each step. She nodded at a waiter who fumbled to get out of her way, nearly dropping a tray.

Grace trailed, her hands grazing the sides of her dress as she found the table where she’d met Dr. Lester. A couple sat there now, laughing over their plates.

“Anything to drink?” asked the hostess as the ladies settled into the booth.

“Vodka martini with an olive,” Bree said, scrolling through her phone to read the latest comments about her.

“Same,” said Hannah, hips nudging Bree to make more room for Grace.

“Scotch, straight,” said Grace, sounding like a seasoned gambler about to place a high stakes bet.

“Really?” said Bree, putting her phone down. “You went from juice boxes to whiskey neat in, like, twenty-four hours?”

“Yeah, I thought you’d go for your usual Orangina or something,” said Hannah, flipping through the menu.

“Told you I wanted to drink tonight,” Grace said, putting down the menu. “We’re going get sexy and silly tonight, right?”

The girls broke into laughter, Hannah nudging Grace with her shoulder. “Don’t worry, Gracie. We’ll take good care of you.”

“So, what are we getting?” Bree asked, burying her face in the menu. “Everything sounds amazing.”

“I really want to try their beef tartare,” Grace said.

“What’s that?” Bree asked, wrinkling her nose.

“Raw beef,” Hannah replied, deadpan.

“Iw, no way,” Bree said, scrunching up her face like she’d just smelled something terrible.

“You’ll like it, Bree,” Hannah said, shaking Bree’s leg under the table. “It tastes like a really good blow job.”

Bree blinked, then burst out laughing. “Okay, sold. I’m in.”

Grace shook her head, tittering. “And oysters on the half shell?”

“Oh!” Bree said, her eyes lighting up. “I hear they’re an aphrodisiac. Let’s definitely get those.”

“Let’s finish off with a Caesar salad,” Hannah said, closing her menu. “Pretty sure they make the real deal here—with raw eggs, not that bottled stuff.”

“What are we, vampires tonight?” Bree said, snapping her menu shut.

The waiter arrived just then, setting down their drinks. “Good evening, ladies. Ready to order?”

Bree looked up at him. “We’ll take a Caesar salad, a dozen oysters on the half shell, and a beef blowjob.”

Hannah snorted so hard she nearly spat out her drink. Grace clamped a hand over her mouth, trying not to laugh. The waiter’s expression oscillated between horrified and amused, ending in confusion and embarrassment.

Bree turned to Hannah, mouthing, “What did I say?”

“She meant beef tartare,” Grace said quickly, flashing the waiter an apologetic smile while her shoulders shook with suppressed laughter. “We’ll be sharing everything.”

“Of course. Anything else?”

“No, that’s all for now,” Grace said, gathering the menus to hand over to the waiter.

The girls erupted into uncontrollable laughter as the waiter left their table.

“Did you see his face?” Bree said, wiping a tear from her eye. “I think I broke him.”

“Forget him,” Hannah said, shaking her head. “You broke me. Beef blowjob? Really?”

“It just slipped out!” Bree said, shimmying her shoulders as she tracked two men walking into the restaurant. “But hey, now we know who’s got the dirtiest mind at this table.”

Grace raised her glass. “I think that’s a contest you win by default.”

“Damn right,” Bree said, clinking glasses with her friends.

Bree’s gaze narrowed like a cat sizing up its prey as she took a long sip, watching the two men settling in at the bar. Hannah noticed, giving her arm a squeeze. “Bree, behave.”

“What?” Bree replied, knocking her knee against Hannah’s. “I’m just observing.

“Who are they?” Grace asked, trying to get a better look.

“The two guys Bree was chatting up in the hotel lobby today, right?” Hannah said.

Bree nodded. “A couple of predators in town for the playoffs.”

“What?!” Hannah exclaimed, nearly spilling her drink.

“Sorry, I meant they play for the Nashville Predators. Hockey players. Not, you know, actual predators.”

“Oh my God, Bree,” Hannah groaned, shaking her head. “You’re going to break me into pieces by the end of the night.”

Bree pressed a kiss onto Hannah’s cheek without taking her eyes off the men. “Love you too, Han.”

Grace furrowed her brow. “Who came up with that name, though? The ‘Predators’? Really?”

“Obviously there wasn’t a woman on their naming committee,” Hannah said, taking a sip of her drink.

“I mean, they could’ve gone with something like the Nashville Butterflies,” Bree said, quirking her lips. “But no, they had to go full caveman.”

“I wonder what their mascot looks like,” said Grace. “Does it look as psychotic as the name?”

“Let me check,” Bree said, picking up her phone. She spoke into it, then held up the screen. “Here it is.”

The other girls leaned over to look. On the screen was a bright yellow saber-toothed tiger with oversized fangs and a cartoonishly fierce expression.

“Awww, it’s kinda cute,” Grace said, tipping her head.

“Yeah, it’s just a teddy bear with big teeth,” Bree said, squinting at the image. “Not exactly what I’d call intimidating.”

“Why bother with an outfit?” Hannah remarked, bringing her martini to her lips. “Just trot out any man and call him the mascot. Perfect fit.”

The girls broke into peals of merriment, turning a few heads around the room.

“Honestly, that’d be more accurate,” Bree said, hand over her heart. “Throw a hockey jersey on a guy and voilà, instant predator.”

The waiter returned just then, curious about the commotion as he set their meal on the table. “And here we are, ladies,” he said with an anxious smile. “Anything else I can get for you?”

Bree glanced over at the bar, where the two hockey players were laughing with the bartender, then back at the waiter. “Not yet,” she said with a wink, “but stay tuned.”

“Oh no you don’t, Miss Lipari,” said Hannah, squeezing a lemon wedge over the dozen oysters. “I promised your mom that I’d keep you out of jail this weekend.”

“Let’s make a deal, Hannah,” Bree said as she picked up an oyster, holding it delicately. “If they buy us drinks, they get to sit with us.” She slid her tongue out, slurping the oyster out with a toss of her head.

“No, Bree…” Hannah said, shaking her head and setting an empty shell back on the icy plate.

Grace turned to Hannah, squeezing her arm. “It’s fine, don’t worry about me.”

Hannah gave her a skeptical look. “Are you sure?”

“Yeah,” Grace said, shrugging. “It’ll be fun to watch Bree work her magic. I might learn something.”

Bree’s grin grew triumphant, chewing on crisp lettuce. She held up one finger to indicate she was about to speak, while her other hand pushed a piece stuck to her lip into her mouth. “Game on, ladies.”

“But,” Hannah said, stabbing at her salad, “drinks aren’t enough. They have to pick up our entire tab.”

Bree flashed an okay sign, her mouth busy crunching croutons.

“And no cheating,” Hannah added. “You can’t approach them. They have to come to us.”

“Deal,” Bree mumbled, nodding as she munched. “This is like… the best Caesar salad I’ve ever had.”

“I know,” Grace said, taking another bite. “The raw egg and fresh ingredients make such a difference. I don’t think I’ll ever be able to eat store-bought dressing again.”

Bree pointed at the mound of freshly diced raw tenderloin in the center of the table. “So, how does one eat this, er, beef blowjob?” she asked with a straight face.

“Bree, you’re going to get us kicked out,” Hannah said, scooping up an oyster that had fallen out of its shell.

“Here you go,” Grace said, handing Bree a thin slice of toasted baguette topped with diced beef with golden yolk spilled over it.

Bree studied it for a moment, her tongue flicking out to give it a quick taste. She smacked her lips, then bit down with a crunch. Chewing, she tilted her head, considering, before nodding. “Yup. Tastes just like a three-star blowjob, Michelin-rated.”

The hostess appeared at their table, a mischievous glint in her eyes as she waited for their laughter to die down. “Ladies,” she said, directing their attention toward the bar, “those two gentlemen have decided to pick up the tab for your meal. They’re asking if they can join you.”

Hannah froze mid-bite, glancing at Grace with a tight, are-we-really-doing-this expression. Grace raised her eyebrows but said nothing, deferring to Bree, who was already grinning like a cat that got the cream.

Bree finished her martini, fluttering her eyelashes as she set the glass down. “Why not, invite them over,” she said, glancing at her friends. “And” she added, sliding her empty glass toward the hostess, “another round of drinks for us. Top shelf, of course.”

“Of course. I’ll let them know right away,” said the hostess, picking up empty glasses.

Hannah let out a sigh, tearing apart a piece of buttered baguette. “Bree, what’s the end game?”

“Relax, Hannah,” Bree said, adjusting her hair like she was prepping for the red carpet. “We’re just going to have some friendly banter to liven up our evening.”

“I don’t think that’s all they’re going to be looking for,” Hannah muttered, pushing her plate away.

“Well, I guess we’ll be testing Grace’s theory,” said Bree, watching as Grace hid her expression behind dabs of her napkin over her mouth.

Tariff Trouble?

 

So Daddy came home drunk and started smacking Wifey and the kids around.  As usual, Wifey smacked him back.  He grabs her by the hair and tries to ass rape her in front of the kids.  She turns around and kicks him in the groin, sending he reeling on the floor.  The next day, she drops divorce papers — after 25 years of tumultuous marriage following a 5 year courtship — on his sprawled form, letting him know that she plans to take the kids with her.

Shocked, he asks her to reconsider, but refuses to apologize for the incessant abuse he’s inflicted on her over the years.

She ignores his phone calls and goes into petty bitch mode, telling everyone that he has a small dick and has premature ejack issues.  The kids are traumatized, unsure what to do.  He continues to refuse to apologize, telling everyone she’s an abusive slut as he always has throughout their relationship.

She’s not hellbent on completely destroying his life — even though she could and should — because she’s farsighted enough to know that life would be easier for her and her kids if she can get child support from him.  So she tells him that they can still be friends for the sake of the kids and doesn’t say anything that could destroy his career, like mentioning his kiddie porn habit.

How will the tariffs affect you?  

Half of the containers we use for take-out are from China.  All the refrigeration units we use are made in China, costing 1/3 of the ones made in US and equivalent in quality.  The containers will be an issue since there aren’t US based replacements for them.  My juicer is made in China after replacing the South Korean one that costs six times more.

The umbrella 10% tariffs US has imposed on all nations means I either get rid of certain ingredients such as pineapple (our primary natural sweetener) or increase prices.  Banana prices have already gone up by 9%.  Ginger, essential to our business, might go up significantly more as Hawaii doesn’t produce enough to meet US demand.  Some of our veggies also come from Mexico.

On the other hand, apple prices may go down, as China stopped buying them.  But according to one of my suppliers who deals with Washington state farmers, these farmers import most of their fertilizers from Canada, and their increased cost of doing business will be passed onto customers.

We’ll do our best to control price volatility.  I don’t think the menu will change much, but prices will probably be 10-20% higher.  It’s the availability of cups and such that worries me the most, since we’re 90% take-out and delivery.  So we’ll continue to push customers to come in for dine-in, to try our 4 course tasting menu.  Which was our original plan anyway.

Will Mommy and Daddy ever get back together again? 

Nope, Mommy has a well paying job now.  So hang tight, let’s see where this takes out menu and prices.  There will be workarounds, as long as there isn’t hyperinflation.  As for you, be prepared.  This might be Covid + 2008  + hyperinflation.  I don’t think hyperinflation will happen — China and maybe Euro won’t let it happen — turning the US into Argentina, once one of the wealthiest nations in the world until they bloated their bureaucracy with stupid shit.

We’ll get a better idea of what’s about to happen by mid May.  In the meantime, be prepared. This is going to be a hell of a ride!

 

 

 

 

Excerpts from upcoming novel, Grace.

 

Grace — perfect grades, perfect scores, the perfect Asian.  She soon learns that none of that means jack shit.  Read to find out why and what she does about it.

That’s the first version of the book cover, it’ll change (the blonde will hold a lacrosse stick).  Let us know if you’re adept with Canva and want to improve it.

Anyhow, enjoy these excerpts!

Chapter 15, Show, don’t tell

A knock rang through the office door.

Dr. Nance looked up from his desk, setting aside the papers he’d been reviewing. Before he could respond, the door cracked open, and Sally stepped inside, her clipboard held against her chest.

“Dr. Nance, your 10 a.m. is here—Miss Nguyen,” she announced.

“Thank you, Sally. Show her in.”

Sally stepped aside, and Grace strode into the room, the brisk clickity clacks of her heels filling the room with her presence. Dr. Nance’s smile widened, his gaze lingering on her figure before it found her face.

“Miss Nguyen,” he said, rising from his chair and extending a hand. “Pleased to meet you.”

Grace smiled and shook his hand, her grip soft yet confident, like that of a dancer meeting her partner’s lead. “Pleasure to meet you, Dr. Nance.”

“Please, have a seat,” he said, gesturing to one of the chairs across his desk.

Grace smoothed her black pencil skirt as she lowered herself onto the leather chair, the hem riding up well past her knees. The sight drew Dr. Nance’s notice, remaining there as he settled into his seat. Opening the folder on his desk, his attention shifted to her face, finding soft features tinted with impenetrable determination.

“Miss Nguyen,” he began, watching her fingers tug at the hem of her skirt, “I’ve reviewed your application, and as far as grades and scores go, I’m impressed.”

“Thank you, Dr. Nance,” said Grace, pressing her knees together, her stocking-clad legs rubbing faintly against one another. “I’m sure you’ll find my other qualities just as…” She paused, lifting a leg and crossing it over her thigh, the hem pulling back to reveal more. “…impressive.”

He pressed his lips together before continuing. “So, tell me—what unique qualities do you believe you’d bring to Harvard Medical School?”

She leaned back, placing her hands on her knee, her fingers tracing a message on it. “Last summer, I interned at Columbia Presbyterian,” she began. “I spent my days working in the ER, assisting with triage and patient stabilization, and my nights in the nanotechnology biotech lab. It was…” She paused, her fingers pressing into her knee, her eyes dropping to search for the right word before rising to meet his. “…intense.”

“So,” he began, pausing as her leg uncrossed, the sharp click of her heel striking the floor. “You’re familiar with the grind of residency work, it seems?”

“Yes, absolutely,” she replied, crossing her other leg. This time, the motion offered Dr. Nance a flash of white, leaving him visibly flustered. “In fact, I’ve always believed the longer shifts taught us how to push our limits. There’s something satisfying about working through exhaustion and still delivering results.”

She slipped off her glasses, her fingers brushing the frames. “It builds character, don’t you think?” she asked, tucking them into her purse. Her lashes dipped briefly before her eyes lifted to meet his.

“Yes… um…absolutely,” he said, the pen in his hand bending under the pressure of his grip.

“So anyway, there was this one day I showed up completely exhausted after working late into the night with the lab director on a technically challenging metabolic engineering procedure,” she said, her hands spreading wide, pressing into the air as though holding a giant beachball. “My hair was a mess,” she added, uncrossing her legs and ruffling her hair with mock frustration. “Like this—this is what it looked like,” she said, shooting him a pointed look. “See?”

“I see, and…”

She cut him off with a quick wave of her hand. “So I was, like, horrified when I saw myself in the mirror. I looked like I’d just been through the roughest night of my life,” she said, giggling. “But in that reflection, despite—or maybe because of—the exhaustion, a thought popped into my head,” she continued, clapping her hands together. “It was, like, so fucking illuminating!”

Dr. Nance shifted in his seat, one hand slipping under the desk as he adjusted his posture. His jaw tightened as he kept his eyes locked on her, trying to focus.

“So I stood there, staring at my mess, and thought of something,” she said, gathering her hair into her hands. Her arms lifted, twisting her hair into a loose bun on top of her head. The motion pulled her chest up, the curve of her breasts now framed by her raised elbows. “Dr. Nance, tell me—what do you see?”

“I see… umm,” he said, his voice cracking as his eyes darted between her face and the taut fabric of her blouse.

“What you should see is a protein folding,” she said, gesturing with her bun. “Proteins start out messy—chaotic strings of amino acids. But when they fold, they become structured, purposeful, functional.” She paused, her head turning in slow circles as her fingers twisted her bun, as though folding the protein herself. “But if they fold wrong, it’s a disaster. Alzheimer’s. Parkinson’s. All because of a misfolded protein.”

She released her arms, letting her hair tumble back down over her shoulders. “That’s when it hit me,” she said, smacking her palm on her forehead. “The key isn’t perfect structure—it’s flexibility,” she continued, her voice softening as she arched her back, her hands pressing into her thighs. “Life is messy, Dr. Nance. And molecular engineering has to work with the mess… not against it.”

He cleared his throat, his grip on the pen loosening as he leaned forward. “You’re right,” he said, his voice steadier now. “Medicine, molecules… they are messy. Biology rarely gives us clean solutions.” He paused as she crossed her leg again, her shoe dangling from her toes. “So, Miss Nguyen,” he said, the thud and tap of her shoe dropping onto the floor breaking his focus. “How did you, er, resolve the messy protein problem?

Grace glanced down at the shoe lying on the floor as she shifted in her chair. “I’m afraid I can’t share the exact details of how we solved the problem,” she said, flexing her stocking-clad toes and brushing them slowly up her calf. “You know, confidentiality and all that,” she added with a shrug.

Her toes traced down her calf again. “But I can tell you this much—it wasn’t easy,” she said, her toe nudging the other shoe off her foot. Dr. Nance twitched at the soft taps of the shoe rolling on the floor.

“The real challenge,” she continued, folding both legs onto the chair into a cross-legged position, “was dealing with the instability. The protein kept shifting, refusing to hold its shape… almost like it needed reassurance before it could settle.” She bit her lower lip as she watched him nod, his eyes entranced by the view of her lap.

“And that’s the thing about messy problems, isn’t it, Dr. Nance? They don’t respond to brute force,” she said, pounding her fist into her palm, startling Dr. Nance out of his trance. “You have to understand the underlying dynamics, coax them into alignment, work with their tendencies instead of against them. It’s a delicate process.” She unfolded her legs, bending over to slip her shoes back on. Straightening, she met his glazed eyes with a faint smile. “Would you like me to walk you through the theory behind it?”

He cleared his throat. “Yes, I’d appreciate that. Walk me through the theory,” he managed to say.

Grace’s smile widened, her heels tapping excitedly on the floor. “Great, let’s dive in,” she said, rising from her chair. His eyes followed her crisp stride as she made her way to the whiteboard.

She picked up a marker and began writing with confident strokes, equations and chemical structures flowing from her hand. “You see, Dr. Nance, the key to stabilizing the protein is understanding its binding affinity,” she explained, her hand resting on her hip.

Her skirt rode up as she reached up to write on the higher part of the board. “The binding sites,” Grace continued, tapping the board with the marker, “are like the perfect dance partners. They need to fit just right, to hold on tight without being too clingy.” She glanced over her shoulder, catching his eyes lingering where they shouldn’t. “Are you following, Doctor?”

“Yes, yes, the binding sites,” he stammered, his hand reaching for something under the table. “They need to be… uh, compatible.”

“Exactly,” Grace said, turning back to the board. “It’s all about the right chemistry. You need to coax the molecules into the right position, much like seducing them into place.” She bent over to write another equation near the bottom of the board. “And this is what it looks like, algebraically.”

The hem of her skirt lifted high enough to reveal the lace tops of her stockings. “Seducing them into place,” he repeated, trying to focus on the equation instead of her butt. “That’s quite the… technique.”

She straightened up, turning to face him. “Oh, it’s all about finesse, Dr. Nance. You have to be gentle yet firm, guiding them with a steady hand.” She paused, tucking a loose strand of hair behind her ear, her fingers lingering for just a moment before adding, “Just like in any good relationship.”

He chuckled nervously. “I see. So, it’s about finding the right balance?” He had no idea what he was saying anymore.

“Absolutely,” Grace affirmed, putting down the marker. “It’s a delicate dance of attraction and repulsion, much like the forces at play in the lab… and elsewhere.”

He nodded as he had when he was about to lose his virginity at his aunt’s house. “A delicate dance,” he murmured, his eyes following her movements as she walked back to her seat. “I think I’m starting to get the hang of it.”

“Great, Dr. Nance,” she said, sitting down and crossing her legs. She folded her arms across her chest, her expression inscrutable. “Is there anything else you want me to show you?”

His eyes bulged as his mind raced with obscene thoughts. Unable to answer the question with any honesty or clarity, he said, “Well, I certainly know now what Dr. Johnstone meant by you being more of a… ‘show than tell’ type of person, Miss Nguyen.”

“Action over words, Dr. Nance.”

“Well, Miss Nguyen,” he said, straightening himself. “Is there anything else you’d like to show me?”

“Sure,” she replied, unbuttoning a button on her blouse, revealing the curve of her cleavage. “Let’s see, how about biomechanics and anatomy?”

He nodded, unsure whether to feel dread or anticipation—or both.

“Let’s get started, then.” Still seated, she reached under her skirt and slid her panties down her legs and over her heels, tossing them onto his desk. “Take a sniff, Dr. Nance,” she said as she unbuttoned another button on her blouse, revealing the edge of her bra. “Tell me what you smell.”

He stared at the lacy garment on his desk, his fingers twitching before he picked it up. His focus flicked back to Grace, who leaned back in the chair and spread her legs, draping them over the armrests. She unfastened another button on her blouse and flashed him an amused smile.

He hesitated, holding the panties in his hand. Finally, he raised them to his nose. “I… I don’t know,” he sputtered. “It’s… floral? A hint of… musk?”

“That’s correct,” she said, clapping as she swung her legs off the armrests and planted her feet on the ground, the crisp clack of her heels startling him. “And something else,” she added, rising from her chair.

She moved around his desk with measured steps, the rhythmic clicks of her heels making him squirm. When she reached him, she eased herself onto his lap. Her breath warmed his ear as her lips hovered close. “The scent of a woman’s arousal.”

He opened his mouth to respond, but she silenced him with a kiss on his lips. “Do you recognize it, Doctor?” she asked.

“Yes,” he groaned, his arms wrapping around her waist to pull her closer. Her hand rested on his chest, her fingers tracing the firm outline of his muscles before drifting lower, toward his crotch.

Her hand pressed down on his erection. “And what are the chemical compound of the scent of a woman?”

“Vaginal…” The word slipped out unevenly, his jaw tightening as he struggled to focus. “Vaginal lubrication during arousal… driven by blood flow and estrogen. It… it consists of water, mucins, lactic acid…” His voice wavered as her hand pressed harder. “Proteins, lipids, glycogen…” A low sound rumbled in his throat, the rest of his answer barely coherent. “These components reduce friction… support tissue health.”

“Tell me, Doctor,” she purred, her fingers toying with the button of his trousers. “How many times did you stroke yourself during our little interview?”

“I… I didn’t count,” he mumbled as she took his hand and placed it on her thigh.

“Did you hear anything I said about protein molecules?” she inquired, parting her legs as his hand slid higher.

“No… not really,” he admitted, his fingers brushing against her wetness.

Her breath stuttered as his finger entered her. She clenched her thighs around his hand, holding it in place.

“Tight, yes?”

“Yes, very.”

“Do you jerk off when you interview other women?” she asked, her voice tremoring as her hips rocked against his hand.

“No,” he said, his lips grazing the curve of her neck. “This is the first time I’ve done anything like this.”

She smiled, pulling back just enough to meet his eyes. Rising from his lap, she pressed a soft kiss to his lips, hiking her skirt up to her waist as she settled back onto him, straddling his thighs. Her lips found his again, deep and lingering, while her hands moved to the buttons of her blouse.

Breaking the kiss, she slipped her blouse off her shoulders, letting it fall to the floor. Her eyes remained on his as her fingers moved behind her back, unclasping her bra and letting it slide away. “So, is this unique enough for you?” she asked.

“Yes, very unique,” he breathed, his eyes fixed on her modest breasts, their swollen nipples drawing his focus.

She tilted forward, her nipples brushing against his lips. “So I’m not a stereotypical Asian girl?”

“No, not at all.” His mouth found her nipples, tongue swirling around them as one hand fumbled to open his trousers. “I’ve never met anyone like you,” he said, the words muffled like a boy confessing with his mouth full of stolen cookies.

She slid off his lap just as his erection pressed against her entrance, nearly entering her. Dropping to her knees, she looked up and met his eyes. Her mouth opened, tongue sliding out to trace a slow path along his shaft. At the tip, she swirled her tongue around the head before pulling away.

Rising to her feet, she bent to kiss him, pulling back as he reached to deepen it. She removed his hands from her hips, bending to pick up her bra. Sliding the straps over her shoulders, she said, “Dr. Nance, we can finish this lesson after I get my acceptance notice.”

He froze. Violent thoughts raced through his mind as he watched her wiggle her arms through her blouse sleeves.

“Maybe you can show me around Boston when I visit to check out my housing options?” she said, fastening the buttons on her blouse. “Shoot me an email, okay?”

He sat in silence, watching her as she combed her fingers through her hair, pulling it into a ponytail before letting it fall loose over her shoulders.

She exhaled, shaking her head as her eyes flitted over his prostrate figure. Turning back, she picked up her panties and pressed them into his hands, her fingers tightening around his to hold them there. “Dr. Nance,” she said, staring into his glazed eyes. “This is my gift to you for taking the time to meet with me.”

He didn’t respond. He didn’t move.

“And I like my follow-up meetings at the Ritz-Carlton,” she said, kissing him once more on the lips.

Grace straightened, gathered her belongings, and walked out the door without a backward glance.

 

And from:

Chapter 11
Taming Mr. Creeper

 

“I guess people really do wear bathrobes around hotels,” Bree said as the elevator carried the women to the pool and spa level.

“Doesn’t mean that guy isn’t a perv,” Hannah said, tightening her bathrobe.

The elevator doors opened to reveal the pool area, warm and humid with the faint scent of chlorine. The swimming pool sparkled under the domed glass ceiling, surrounded by faux palm trees and rows of white-cushioned lounge chairs.

Grace stepped out first, untying her bathrobe and letting it slide off her shoulders to reveal her one-piece swimsuit. She strode to the pool’s edge and dove in, her body cutting through the water with powerful and smooth strokes.

“Damn,” Bree said, pausing to watch as she took off her bathrobe, revealing a bright pink bikini that barely covered her tits and ass. “Show-off.”

“Right? She’s like part dolphin or something,” Hannah added as she removed her bathrobe, revealing a sleek black bikini that clung to her body like a second skin.

Grace reached the far end of the pool and pushed off the wall with a quick flip turn. Bree and Hannah jumped in with loud splashes, laughing as they swam toward her.

“You’re insane,” Bree said, approaching Grace. “I forgot how fast you are.”

Grace ducked her head with a modest smile. “I haven’t been swimming as much lately,” she said. “It feels good to be back in the water.”

Hannah splashed her. “Well, you could have fooled me. You’re still a total fish.”

Grace laughed, splashing back at her. For a moment, the weight of the previous day’s events seemed to lift from her shoulders as she lost herself in the simple joy of being with her friends doing something she loved.

After a few more laps, Bree hoisted herself out of the pool and headed for the hot tub. She dipped her toe in and groaned with satisfaction. “Oh, yes. This is happening.”

Hannah followed with the same routine. “You weren’t kidding—this is perfect.”

Grace joined them a moment later, sliding into the bubbling water with a sigh. The women leaned back, letting the heat soak in.

“Oh god, look who just came out of the sauna,” said Hannah, her nose wrinkling.

Bree turned to see. “Ugh, it’s that creep again.”

Hannah started to rise from the water. “Come on, let’s get out of here.”

But Grace reached out and caught her wrist, stopping her. “No, wait,” she said. “Let’s stay. We were here first. He can’t make us leave.”

Hannah and Bree exchanged a puzzled glance but sank back into the waving water, watching as the man approached.

He stepped into the hot tub, letting out a grunt as he lowered himself into the steaming water across from the girls. His eyes swept over each of them before settling on Grace. Leaning back, he spread his arms along the edge of the tub. “So, what are three beautiful young ladies doing here?”

“Just a girls’ night out,” Bree replied, sinking deeper into the water.

“Where are you ladies from?”

“We’re local, the suburbs,” said Hannah, giving him a tight smile.

“What about you, sir?” Grace asked. “What are you in town for?”

The man’s face brightened. “I’m from D.C., in town to meet with a local biotech company.”

“Really? What do you do?” Grace inquired, tilting her head.

“I’m with the NIH. Just here to discuss some funding options for this new biotech company.”

“What kind of biotech is it?” asked Grace, her voice lifting. “Does it have anything to do with nanotechnology?”

As the conversation continued, Hannah and Bree exchanged a look—a mix of amusement and disbelief. Grace, who had been uncomfortable in the man’s presence earlier, was now chatting with him like he was an old acquaintance.

The creepy man stood, water cascading down his plump tummy. “Give me five minutes,” he said. “I’ll bring my business card for you.”

Once he was gone, Hannah turned to Grace. “What the hell just happened? Since when do you chat up creepy old men?”

Grace tilted her head back against the edge of the tub, a faint smile playing on her face. “I don’t want to miss any networking opportunities, that’s all.”

Bree let out a short laugh, shaking her head. “Networking? Grace, an hour ago you were ready to sprint out of the Ritz fucking Carlton to get away from Mr. Creepy!”

“Who, by the way, definitely has an Asian fetish,” Hannah added, her fingers cutting lazy arcs through the water. “I was sure he was going to whip his schlong out and jerk off in front of us.”

Grace flinched at the mental image. “Look, I’ve been thinking… maybe it’s smarter to work with who men are instead of avoiding them. It’s easier to engage on my terms than let them control the situation.”

“So, what? We just give them what they want?” Bree asked, turning to glare at the pool-boy, who quickly resumed sweeping the floor.

“You already do, Bree,” Hannah teased, sending a splash of water in her direction.

“I do not!” Bree laughed, ducking under the water. She popped back up, wiping her face. “Okay, fine. I’ll give them a glimpse here, a touch there. Nothing more—unless he’s buying me a Maserati,” she said, sending the girls into a fit of laughter.

“But seriously,” Grace continued, “it makes sense, doesn’t it? Letting them be who they are…”

“Instead of telling them to fuck off?” Hannah interjected.

“Yeah, or avoiding them altogether,” Grace said. “Antagonizing guys or pretending they don’t exist just escalates things. It’s a waste of energy.”

Hannah and Bree exchanged a glance as Grace continued. “Like, remember that time at the coffee shop where they had that sign? ‘It’s okay to stare at an employee’s ass, just be discreet about it.’”

“Yeah, I remember,” Bree said, winking at a twelve-year-old boy who proceeded to fall out of his float.

“And when you asked the barista how she felt about it,” Grace added, turning to Hannah. “She told us she liked working there because she never got harassed, unlike other places she’s worked at.“

“Alright, but where’s the line?” Hannah asked, crossing her arms over her chest. “How far do you let it go before it’s just… gross and degrading?”

Grace tilted her head. “It depends on the situation. If it’s harmless, why not let them think they’re in control when they’re not? It’s like playing a card game. Keep your cards close.”

Bree rolled her eyes, pulling the straps of her bikini snug against her shoulders. “Most of these guys don’t even know how to play Uno,” she said, eliciting another round of laughter.

“Okay, but what if it isn’t harmless?” Hannah asked, her tone sharpening. “What if Mr. Creeper started jerking off or reaching over to touch us? Do you just smile and nod then too?”

“No, we leave, Grace replied. “But most of the time, it doesn’t have to get there. You can steer things before they go too far.”

“And if they still go too far?” Hannah pressed.

Grace hesitated, her legs floating up to the bubbling surface. “Then… then it would’ve happened anyway. But I think this strategy works in most cases.”

“Whatever you want to call it,” Hannah said, “it still sounds like a pain in the ass. I’d rather tell them to fuck off and move on.”

“And if they don’t let you move on?” Bree asked, raising an eyebrow at a man staring at her from across the pool while his kids splashed around him.

“Then you teach these fuckers a lesson they’ll never forget,” Hannah said with a bright, unapologetic smile, finishing Bree’s thought.

“Or will never get up to remember,” Bree added, arching her back and lifting her chest out of the water before settling back in with a smirk.

Hannah glanced over her shoulder and froze. “Well, look who’s back—Creeper McCreeperson, in the flesh.”

The man approached the tub, holding a business card between two fingers. “Here you go, young lady,” he said, extending the card toward Grace.

The man approached the tub, holding a business card between two fingers. “Here you go, young lady,” he said, extending the card toward Grace.

Grace climbed out of the tub, grabbed a towel, and wrapped it around herself as she stepped forward to take the card. “Thank you,” she said, glancing at the name. “Dr. Pritzker.” She extended her hand. “I’m Grace Nguyen. Pleased to meet you.”

“And it’s been a pleasure to meet you, Grace,” he said, shaking her hand. “Don’t hesitate to send me an email if you’re ever looking for an internship—I’ve got biotech connections all over the country.”

“I will,” Grace said, watching his eyes drift over her chest. “I’ll send a resume to you by Sunday evening.”

“Looking forward to reading it, Grace.”

Finished with his assessment, the man turned to the others. “You lovely ladies enjoy the rest of your getaway—and stay out of trouble,” he said with a wink.

“Thanks,” said Bree with a tight smile, stepping out of the tub.

“Oh, we’ll try,” said Hannah, following Bree.

Bree gave Grace a playful nudge on the shoulder as she dried herself. “Well, Grace, I guess we’re calling you the schmoozing networking queen from now on.”

Hannah smirked as she wrung out her hair. “Honestly, I’m impressed. I didn’t think you had it in you to handle a guy like that so smoothly.”

Grace smiled as she studied the card in her hand. “Sometimes, you just have to take the opportunity when it comes.”

“Speaking of opportunities,” Bree said, tossing her towel into a bin, “let’s not miss the chance to do some shopping in Buckhead.”

“And get Grace all dolled up for her first prom dance!” Hannah said, putting her arms around Grace, pulling her close.

“Hey, let’s all get dolled up for tonight, yeah?,” Bree said, jumping up and down. “Like our pre-prom night out!”

“Sure, I’m up for it,” Grace said, securing the bathrobe around her body. “I really want to try out The Ambassador’s Lounge. We can show off there.”

Our New Cookbook is Available on Amazon

Check out samples for free on Amazon.  It’s also free for next 89 days on Kindle Unlimited (and I get paid if you look at it through that channel).

Forthcoming:

How to Suck Your Own Dick: An Alive Juice Bar Guide to Men’s Health.

Grace, a smut novel about a stereotypical perfect Asian who will do anything to get into her dream school (Vanderbilt).

A collection of short stories, tentatively titled The Transformation of Ana Kasparian, also smutty.

And the third and final book of our “Good Fucking Manners” series, The Customer is Wrong.  It’s a guide to good service, and further explains why most Americans prefer bad service (polite bullshit to honest and efficient communication).

Here’s an excerpt from the cookbook:

Marie-Claude’s nose twitched as Pierre stumbled through the door, his gardener’s apron bulging suspiciously. “The comte’s chef was in one of his moods again,” he grinned, pulling out chunks of beef the noble household had deemed too tough for their delicate palates. “Threw out half the cow because it wasn’t tender enough for his precious bourguignon.”

“Idiots,” she snorted, already reaching for her biggest pot. “They don’t know that the tougher the meat, the better the flavor – if you know how to treat it right.” Like men, she thought, tough cuts just needed time and proper handling to become something magnificent.

The onions were already browning – she’d started them at dawn, knowing they’d need hours to transform from sharp and aggressive to sweet and sultry. French onion soup was poor people’s food, sure, but Marie-Claude had seen the comte himself ordering it at the tavern, probably thinking it was some exotic delicacy. If he knew it was just onions, stale bread, and time… but that was the peasant’s secret weapon: patience.

As she worked on the bourguignon, her eyes drifted to the chicken livers cooling on the windowsill – payment from the butcher’s wife for keeping quiet about certain indiscretions. Tomorrow they’d become pâté so smooth it could make a priest forget his vows. “The trick,” she muttered to her daughter Jeanne, who was watching intently, “is to soak them in milk first. Takes out the bitterness. Like marriage,” she winked.

The kitchen filled with the smell of wine and beef as she browned the meat her husband had rescued. Up at the manor, they’d have ruined this cut by trying to cook it quickly. But Marie-Claude knew better. By tomorrow, after hours of gentle simmering with wine, herbs from her garden, and those sweet, sweet onions, this “inferior” meat would be tender enough to cut with a spoon.

“Maman,” Jeanne piped up, “why do the rich people throw away the best parts?”

Marie-Claude laughed, deep and rich as the soup bubbling on her stove. “Because they never learned that the best things in life take time, ma petite. They want everything now, now, now. They’ve never had to seduce flavor out of unwilling ingredients…”

Marie-Claude tossed a splash of brandy into the liver pâté – her secret ingredient, stolen sip by precious sip from the comte’s cellars by Pierre during his pruning rounds. “The rich think flavor comes from expensive ingredients,” she told Jeanne, who was now up to her elbows in onions. “But flavor comes from love and time and knowing how to coax the best out of what you have.”

The bourguignon simmered slowly in the corner, already turning those tough chunks of meat into something magical. Every now and then she’d fish out a piece of bacon – another gift from the butcher’s wife, who was getting quite generous lately – and pop it into Jeanne’s waiting mouth.

“Watch the onions carefully,” she instructed, stirring the golden mass. “They’re like lovers – ignore them and they burn, hover too close and they never develop their character. Just check on them every now and then, give them a stir, add a splash of wine when they look thirsty.” She wiped her brow with her apron. “Your father tried to rush them once. Once! Now he knows better than to interfere with my onions.”

Speaking of Pierre, he’d fallen asleep in the corner, exhausted from his day of strategic theft and actual gardening. The comte’s rose gardens might be the talk of the province, but it was Pierre’s clever fingers that kept their family fed. Amazing what a gardener could squirrel away in his pockets – herbs, vegetables that were “too small” for the manor’s kitchen, even the occasional chicken that had “accidentally” wandered into his path.

“The revolution’s coming,” their neighbor had whispered at the market yesterday. Marie-Claude didn’t care much for politics, but she knew about hunger. And the hungry mob that passed through town last week had looked ready to eat more than just cake.

“That’s why we learn to cook like this,” she told Jeanne, pulling the perfectly browned liver from the pan. “Because when times get hard – and they always get hard, ma petite – knowing how to make something from nothing isn’t just clever, it’s survival.”

The sun was setting now, casting long shadows through their small kitchen. Soon the neighbors would start drifting in, drawn by the smell of Marie-Claude’s cooking. They always did. They’d bring what they could – a handful of mushrooms, some elderly carrots, a few eggs – and somehow, like Jesus with his loaves and fishes, Marie-Claude would make it stretch to feed them all.

“This is real magic,” she whispered to Jeanne, spooning a taste of the nearly-finished pâté onto a crust of bread. “Not the kind they teach at church, but the kind that keeps people alive. Now, taste this and tell me if it needs more thyme…”

Marie-Claude tossed a splash of brandy into the liver pâté – her secret ingredient, stolen sip by precious sip from the comte’s cellars by Pierre during his pruning rounds. “The rich think flavor comes from expensive ingredients,” she told Jeanne, who was now up to her elbows in onions. “But flavor comes from love and time and knowing how to coax the best out of what you have.”

The bourguignon simmered slowly in the corner, already turning those tough chunks of meat into something magical. Every now and then she’d fish out a piece of bacon – another gift from the butcher’s wife, who was getting quite generous lately – and pop it into Jeanne’s waiting mouth.

“Watch the onions carefully,” she instructed, stirring the golden mass. “They’re like lovers – ignore them and they burn, hover too close and they never develop their character. Just check on them every now and then, give them a stir, add a splash of wine when they look thirsty.” She wiped her brow with her apron. “Your father tried to rush them once. Once! Now he knows better than to interfere with my onions.”

Speaking of Pierre, he’d fallen asleep in the corner, exhausted from his day of strategic theft and actual gardening. The comte’s rose gardens might be the talk of the province, but it was Pierre’s clever fingers that kept their family fed. Amazing what a gardener could squirrel away in his pockets – herbs, vegetables that were “too small” for the manor’s kitchen, even the occasional chicken that had “accidentally” wandered into his path.

“The revolution’s coming,” their neighbor had whispered at the market yesterday. Marie-Claude didn’t care much for politics, but she knew about hunger. And the hungry mob that passed through town last week had looked ready to eat more than just cake.

“That’s why we learn to cook like this,” she told Jeanne, pulling the perfectly browned liver from the pan. “Because when times get hard – and they always get hard, ma petite – knowing how to make something from nothing isn’t just clever, it’s survival.”

The sun was setting now, casting long shadows through their small kitchen. Soon the neighbors would start drifting in, drawn by the smell of Marie-Claude’s cooking. They always did. They’d bring what they could – a handful of mushrooms, some elderly carrots, a few eggs – and somehow, like Jesus with his loaves and fishes, Marie-Claude would make it stretch to feed them all.

“This is real magic,” she whispered to Jeanne, spooning a taste of the nearly-finished pâté onto a crust of bread. “Not the kind they teach at church, but the kind that keeps people alive. Now, taste this and tell me if it needs more thyme…”

Jeanne’s face scrunched in concentration as she chewed, trying to mimic her mother’s discerning palate. “It needs… something,” she said finally, proud to be trusted with such an important judgment.

“Ha! Your daughter has the taste buds of a duchess,” Marie-Claude declared. “Pierre! PIERRE!” She kicked her snoring husband’s foot. “Wake up and get me more thyme from the garden before we lose the light.”

Pierre stumbled to his feet, still groggy. “The comte’s thyme or our thyme?”

“Ours, you fool. His has less flavor anyway – too pampered, like everything else up there. Get the wild thyme growing by the chicken coop. The ones that have to fight to survive always taste better.”

As Pierre shuffled out, cursing as he tripped over Josephine the pig who’d been napping in the doorway, Marie-Claude turned back to the stove. The kitchen had reached that perfect moment when everything was coming together – the bourguignon bubbling thickly, the onion soup turning deep golden, and now, with a bit more thyme, the pâté would be perfect.

When Pierre returned, leaves in his hair from wrestling with the herb patch, the sun was just setting. Marie-Claude worked the fresh thyme into the pâté with practiced hands, humming off-key as neighbors began drifting in, drawn by the smells wafting from their cottage.

The wooden table groaned under the weight of Marie-Claude’s alchemy as the family crowded around – Pierre, Jeanne, little Jean-Paul, Marie-Sophie, and Grand-mère in her usual corner spot. Their ancient cat Maurice wound between legs, while the chickens – who were supposed to be outside but always found their way in – pecked hopefully at fallen crumbs. Even the goat, Colette, had stuck her head through the window, her beard quivering at the smells.

“Get your filthy hands out of the pâté, Jean-Paul!” Marie-Claude swatted her youngest’s fingers with a wooden spoon, then immediately softened and cut him a thick slice of bread. “Here, spread it properly. Though God knows you’ll end up wearing half of it anyway.”

The bourguignon had transformed into a dark, rich stew that made them forget their manners as soon as they tasted it. Pierre demonstrated by tearing off a hunk of bread and sopping up the gravy, juice running down his chin. “To hell with the comte’s fancy sauce reductions,” he declared, belching contentedly. “My wife makes better food from their scraps than their chef does from prime cuts.”

“That thyme was worth waking up for,” he added, winking at his wife. “Though next time send someone younger to battle those chicken-guarded herbs. That old rooster of ours thinks he’s the king of France.”

“And he’s just as stupid,” Grand-mère cackled from her corner, reaching for more onion soup. She’d lost most of her teeth years ago, but Marie-Claude’s cooking was soft enough even for her gums. “Though I’d rather have our rooster in charge than those powder-wigged fools up at Versailles.”

The children giggled and played with their soup, turning it into a game of who could create the longest cheese string. Little Marie-Sophie won, naturally – she’d inherited her mother’s kitchen intuition and already knew the precise moment when cheese was at its most stretchy.

“Maman!” Jeanne suddenly shrieked. “The pig is trying to steal the pâté again!” Indeed, their sow Josephine had waddled in through the back door and was making a determined advance on the table. Pierre scooped her up like a baby, despite her being nearly full grown, and she squealed in indignant protest.

“Put that pig down before you drop her in the soup,” Marie-Claude laughed, watching Pierre struggle with the wriggling Josephine. “Though with these new taxes, we might have to eat her sooner than planned.”

“Mmmphf,” Pierre agreed through a mouthful of beef, juice dripping onto his shirt. He tore another chunk of bread and dragged it through the gravy, then licked each finger clean with loud, appreciative smacks. “The comte raised the rates again. Says the king needs more for his fountains or some such nonsense.”

Grand-mère let out a impressive belch, followed by an even more impressive fart. Nobody flinched – it was a sign of a good meal in their household. “Fountains!” she spat. “While we’re paying half our eggs in taxes. In my day…” She paused to slurp her soup directly from the bowl, cheese stretching from her chin to the table.

Jean-Paul, not to be outdone by his grandmother, attempted an even louder belch, earning a half-hearted “Mind your manners” from Marie-Claude, who was herself busy mopping up pâté with a heel of bread. The children had given up any pretense of civilization, faces and hands shiny with grease, competing to see who could fit the biggest chunk of beef in their mouth.

“At least we eat better than they do,” Marie-Sophie declared, gravy running down her chin. “Maman makes their throwaway meat taste better than their fancy cuts.” She demonstrated by stuffing an enormous piece of bourguignon in her mouth, cheeks bulging like a squirrel’s.

“That’s because your mother knows food needs love, not just money,” Pierre said, reaching across the table to steal a piece of meat from Jeanne’s bowl. She squealed and stabbed his hand with her spoon, but he was too quick. “Up at the manor, they don’t even know what to do with half the things they buy. Yesterday the chef threw out perfectly good beef bones because they weren’t ‘elegant’ enough for stock.”

“Their loss,” Marie-Claude snorted, watching with satisfaction as her family devoured every last morsel. Jean-Paul was now picking up the remaining gravy with his finger, while Marie-Sophie had resorted to licking her bowl.

A knock at the door interrupted Grand-mère’s tirade about taxes. The family froze, sharing worried glances – unexpected visitors at dinner could mean anything from desperate relatives to tax collectors. Josephine the pig took advantage of the distraction to make another grab for the pâté.

Marie-Claude wiped her greasy hands on her apron and opened the door cautiously. There stood a bewildered-looking foreigner in travel-stained clothes, gesturing apologetically at a broken carriage wheel visible in the darkening road beyond.

You find yourself stammering in awkward French, trying to explain your predicament, but the smell coming from inside the cottage makes you lose your train of thought completely. Something rich and wine-dark, something oniony and cheese-laden, something that makes your mouth flood instantly with want.

The woman in the doorway takes one look at your face and breaks into a knowing smile. “Américain?” she asks, recognizing your accent. Before you can finish explaining, you’re being pulled inside into a scene that feels like stepping into a Dutch master’s painting: golden lamplight, earthenware bowls steaming on a rough wooden table, and a family eating with unrestrained joy.

They shift to make room, shooing a startled chicken off a stool. A bowl appears in front of you, deep brown stew and crusty bread and something that smells like liver but more heavenly than any liver has a right to be. The man of the house – his shirt front stained with gravy – pushes more bread your way.

“Tell us about your revolution!” he demands eagerly. “We heard you threw all the tea in the ocean. Is it true you have no king?”

But you can barely answer – you’re too busy having a religious experience with the most transcendent beef stew you’ve ever tasted. Your carefully cultivated American manners dissolve as you tear into the bread, sopping up gravy with abandon. The old woman in the corner nods approvingly as you let out your first unconscious belch.

“The American knows how to eat!” she cackles, sliding something called pâté closer to you. “Maybe there’s hope for France yet!”

As you scoop up another spoonful of the onion soup, strings of cheese stretching to your lips, you realize you’re experiencing something more than just a meal. This is history – both your young country’s and France’s yet-to-come – shared over humble food made extraordinary by skill and necessity. In this moment, in this warm kitchen with these laughing peasants and their wandering livestock, you understand something profound about revolution, about survival, about the power of transforming scraps into feasts.

You reach for more bread, and the woman – Marie-Claude, you learn – smiles knowingly. She doesn’t need to speak English to recognize the universal language of someone discovering real food for the first time. Welcome, her eyes seem to say, to the peasant’s table.

Excerpts from upcoming smut novel: Mirror Mirror, Is Mommy the Fairest of Them All?

Roxanne G., author of “I’m Just Not That Kind of a Girl: a sadistic basic bitch story,” and “I Drank Vodka While Pregnant: confessions of a nice girl” is back and more depraved than ever.  Her latest novel — a modern retelling of “Snow White” — is almost ready for publication, here are a few excerpts to whet your appetite for smut.

****************************

Reality snapped back when the women arrived to ask for their car.

“Excuse me, could you bring our car around?” Solana asked, handing the valet her ticket.

“Certainly, ma’am,” the valet replied, taking the ticket. He turned to retrieve their keys but hesitated, fumbling through the set as his eyes kept drifting back to the two women. “So, um, how was the performance?” he asked, his voice unsteady as he continued searching for the key.

“It was fantastic,” Solana replied, glancing at Tierra. “My daughter was the star of the show.”

Tierra dipped her head, her dimples deepening as a blush spread across her cheeks.

“I’m sure you were amazing,” said the valet, finally finding the key. “I wish I could have seen it.”

Tierra giggled at his compliment, her eyes brightening as they met his. “Thanks,” she said.

He looked away, but not before she caught his nervous, lingering glance. Oh, this is going to be fun… she thought, biting her lip just enough to draw his attention back. Watching his fingers tug at the edge of his jacket, she felt a wicked thrill. Poor guy doesn’t stand a chance. She let the silence stretch, enjoying every moment of his discomfort as she played with the tension between them.

“Maybe you’ll be in the audience next time?”

“Uh, yeah, sure, maybe next time.” Did I just say that? he thought, cringing at how awkward he sounded. He forced a smile, avoiding her eyes as he stepped back, feeling the heat rise to his cheeks. She’s totally out of my league…

Solana caught the exchange and gave the valet a look of cold amusement. When she turned to Tierra, her daughter flashed her a quick What, Mom? smile. Solana shook her head. Like mother, like daughter, she mused.

The valet hurried to retrieve their car, a sleek black sedan. As he slid into the driver’s seat, the women’s scent enveloped him—a blend of floral perfume and warm, feminine musk that made him imagine what they might smell like up close.

He inhaled, savoring the aroma. The scent was making his brain short-circuit, filling his head with all sorts of salacious thoughts. He imagined burying his face between Tierra’s breasts, breathing in her essence as he tasted her flesh…

The blare of a horn snapped him back to reality. He shook his head, trying to clear the fog as he drove out of the lot and parked their car by the curb.

He exited and nearly tripped getting around to the passenger side, his eyes glued to the sight of Solana and Tierra locked in a tender embrace.

He continued to stare as the two women approached, still holding each other close. The way their bodies moved together was mesmerizing – Solana’s curves pressed against Tierra’s slender frame, their hips swaying in tandem with each step.

He opened the passenger side door, his hand quivering as he gripped the handle. “Here you are, miss,” he said in a tone that sounded like a high-pitched Muppet.

Tierra returned the favor with a coy smile. “Thank you,” she said as she moved to enter the vehicle.

The valet nearly choked on his own breath. As she lowered herself into the car, his vantage point gave him a bird’s eye view of her bouncing cleavage, and the slit in her gown parted further, revealing her shapely leg all the way up to her stocking top.

Noticing just how much leg she was showing, Tierra’s slender fingers closed around the silky fabric, tugging it over her exposed thigh. She looked up at the valet through her lashes, who stood rooted to the spot, her eyes sending a clear message: Show’s over. Are you going to shut the door? The silent command sent him into a tizzy.

Solana cleared her throat, startling the valet from his tawdry thoughts. He glanced up to find her watching him with a knowing smirk, one arched brow raised.

“Careful not to drool.” Solana’s eyes sparkled with mischief, letting him know she was quite aware of the effect she and her daughter had on men like him.

The valet felt his face flush hot with embarrassment at being caught ogling Tierra’s boobs and leg like a lecherous schoolboy. He shut the door and quickly moved around to the driver’s side, scrambling to open the door for Solana.

Solana paused as she reached the door, turning to face the valet. With a playful smile, she retrieved a crisp $10 bill from a side pocket in her purse and pressed it into his hand, her fingers lingering against his skin before slipping away. “Thank you for your service tonight.”

The valet’s fingers went limp, barely able to hold onto the tip. “It was my pleasure.”

As Solana eased into the car, her shirtdress slid up over her knees. The front slit parted like curtains on a stage, inch by inch, as she turned to hand Tierra her purse. The valet’s eyes widened as more of her legs came into view.

“Damn it,” Solana snapped as the phone slipped from her hands and tumbled under the seat. She tried to reach for it but couldn’t bend far enough. So with the casual grace of a 1940s pinup, she swung one leg into the car while straightening the other for leverage, the spread of her legs hiking her skirt up to her stocking tops. She held the pose with the poise of a gymnast as she bobbed her head up and down in search of the phone.

The valet was awestruck by every shift and contortion of her legs as she adjusted her balance to find her phone. Reaching further under her seat, her legs parted a bit more. His crotch tightened as he caught a glimpse of something silver peeking out from the shadowy recess between her thighs. The lacy fabric of her panties seemed to wink at him, beckoning him to explore what lay beneath. Come home, Jason, come home to mommy… he thought he heard.

“You okay, Mom?” Tierra asked.

“Yeah, stupid thing is just stuck,” she replied as she dipped her head lower. “Got it,” she said as she emerged with a victorious smile.

Glancing down, Solana was surprised by how much of her legs were on display. With a faint smile, she shifted her weight and slid fully into the car, bringing her left leg in to join the right. She began to pull her dress down, like a burlesque dancer drawing the curtains on a risqué performance.

The valet watched with rapt attention as the hem of her dress inched lower. It was exquisite torture, to have such intimate beauty revealed and then hidden away again. Tierra’s lips parted as she noticed the valet’s bulge twitching like a starving rabid animal trying to escape confinement.

Solana paused when the dress reached her knees, letting the moment stretch out. Then, with a coquettish tilt of her head, she tugged and smoothed out the fabric over her knees, restoring her modesty.

Settled into the driver’s seat, she turned to the valet, who still stood holding the car door, slack-jawed and glassy-eyed. She smiled indulgently, enjoying the dazed, worshipful expression on his face. It was a look she knew well—the look of a man so intoxicated by desire he struggled to string two thoughts together.

“Are you planning to shut that door anytime soon, sweetheart?”

“Uh, yes—sorry about that.”

After the door clicked shut, Solana caught his eye and winked. They both knew what kind of thoughts would be running through his head later, and that knowledge sent a wave of satisfaction through her. She knew she’d be on his mind long after she drove away, and she liked that just fine.

As Solana pulled the car away from the curb, she glanced over at Tierra with a naughty grin. Tierra returned it, her eyes animated with suppressed laughter.

“And that, my dear, is how it’s done,” Solana said, giving Tierra a playful nudge, triggering their burst into uncontrollable laughter.

“Did you see his face?” Tierra giggled, clutching her stomach. “I thought he was going to faint!”

“He certainly got an eyeful, didn’t he? I don’t think he’ll be forgetting that little show anytime soon.”

Tierra shook her head. “You’re terrible, Mom. That poor guy probably had to go take a cold shower after that.”

“Oh, I’m sure he’ll be thinking about it for quite a while,” Solana said with a wicked smirk. “We definitely gave him plenty of material to work with tonight.”

Tierra blushed at the implication, but a thrill raced through her at the thought. There was something so exhilarating about wielding that kind of sexual power, about reducing a man to a mess of an idiot with just a flash of skin and a sultry look. It made her feel invigorated, alive in a way few other things did.

Reading her daughter’s thoughts, Solana reached over and gave Tierra’s thigh a squeeze. “Feels good, doesn’t it, knowing you can drive a man wild with wanting you?”

Tierra fell silent.  It does feel good.  The idea of having such sexual power over men was at once thrilling and a little frightening. She thought back to the hungry stares that had followed her and her mother as they left the opera house, the way the valet’s eyes had devoured her.  What do they want from me, what do they want to do to me? 

Sensing Tierra’s hesitation, Solana turned toward her with a gentle smile. “Hey, how about we grab some ice cream to celebrate your big moment?”

Tierra’s nodded, her eyes brightening. “Yes, please!”

*******

Solana sighed, glancing at the clock. Shit, she thought, realizing she’d been so busy with work that she forgot to pick out an outfit for the special evening. She gave Tierra a kiss on the cheek. “Give me a moment to change, okay? I’ll be right back.”

Tierra nodded, her eyes following her mother as she scurried to her bedroom. Solana’s mind buzzed as she stepped into her changing area, fingers brushing past her usual work attire and casual wear. She needed something special for the evening, an outfit that would make her feel confident and proud standing beside her daughter.

She pulled out a sleek black shirtdress, the silk material cool and smooth under her fingers. A bit on the casual side for what the evening calls for, she thought, but she didn’t have the time or energy for a more formal outfit. I can make this work, she told herself as she draped it over the chaise and kicked off her heels, sighing in relief as her tired feet sank into the plush rug.

Reaching behind her waist, she unhooked the clasp and unzipped her skirt. With a wiggle and a tug, it dropped to the floor. She stepped out of it and moved toward the mirror.

Standing before her reflection, she began unbuttoning her blouse, working from top to bottom. As the center parted, her silver lace-trimmed bra came into view, followed by the gentle curve of her ribcage and the flat expanse of her stomach. With a shrug, the blouse slipped from her shoulders, down her arms, and into her waiting hand, which then tossed it onto the chaise.

Solana paused, scrutinizing her reflection for signs of age. She studied her breasts, cupping their weight from below and giving each a gentle lift and tap. Shifting her hands over the mounds, she felt the way they filled her palms and held their shape. Still perky. Tracing the lines of her cleavage, she wondered how long this defiance of gravity would last.

Where the lace ended, smooth, creamy skin began, interrupted only by the slender straps that curved over her shoulders. Solana’s eyes traced the line of her shoulders, still proud of the youthful posture she maintained. Her back was straight, her shoulders pulled back, accentuating the curve of her collarbone and the hollow where her neck met her chest. The thought of standing any other way—less poised, less graceful—made her shudder with disgust.

Her eyes drifted to her stomach as she tightened her abdominal muscles, revealing subtle lines and ridges. Feeling playful, she pushed her belly out as far as she could, rounding it into a small bump. A girlish giggle escaped her lips as she poked at the slight swell, amused by the jiggle of flesh. She pinched the protrusion, shaping the skin into a crooked mouth.

Better watch out, Solana, or you’ll end up just like this, she imagined it saying.

Letting her stomach return to its natural state, her hands glided to her hips. She tugged at the waistband of her panties, pulling it up just enough to make the contours of her intimate folds more pronounced, then shifted her hips to adjust the fit for comfort as the material settled against her skin. She smiled, pleased that the same fit was just as perfect today as it had been when she was her daughter’s age—still snug, still flattering.

She turned to check her butt in the mirror, admiring how the panties framed her curves, emphasizing their pertness. Her hands glided over the rounded flesh, giving it a squeeze and enjoying the bouncy feel of the supple skin. “You’re such a tease,” she murmured as she delivered a playful slap. The unexpected sting made her hips jolt as she let out a yelp and giggled with delight.

Solana returned to face the mirror, her hands drifting down until her fingertips grazed the bands of her stockings. She traced the edges, taking pleasure in the sensory contrast between the smooth nylon and her supple skin. With the poise of a ballerina, she lifted her right heel and pointed her toes into the floor. In one fluid motion, she eased the stocking down her leg before gliding it back up, the band settling on her upper thigh with a soft snap. Stretching her leg, she ran her palms over the fabric, checking for snags. The seamless whisper of her caress confirmed there were none.

Finished with the other leg, Solana straightened her posture and reached for the black dress draped over the bed. She slipped it on, threading her lean arms through the sleeves that ended just above her biceps.  The dress settled on her body, the open front framing a narrow strip of skin from collar to just below her knees.

She fastened the first button just above her chest, pulling the fabric together to leave only a hint of cleavage. The silk stretched over the curve of her breasts as she secured the second button, the material molding to their pert shape. The third button drew the panels of the skirt across her hips, leaving the fabric parted below, framing the tapered lines of her legs.

Her hands moved lower, cinching the dress around her waist, the cloth highlighting the curve of her butt as the hem settled just below her knees. With the final button secured, she straightened and stepped back to review her reflection, turning in front of the mirror as her heels lifted with each shift.

Solana scanned her wall of shoes. The black stilettos will complete the look. Lowering herself onto the edge of the chaise, she slipped her right foot into the shoe, pressing down gently to feel the snug fit around her arch and heel. Her toes wiggled, adjusting as the soft leather conformed to them. She repeated the motion with her left foot, her arches settling into the curve of the stilettos. With both shoes on, she flexed her toes once more, settling into the fit before rising to her feet.

Standing tall, she felt the subtle shift in her posture, the stilettos lifting her chest and tilting her hips into a sinuous line. Lifting the hem of her skirt to mid-thigh, she admired her legs, lengthened by the heels, muscles tightening with each slight turn. Her cheeks lifted as she returned to the mirror, a cold glint in her eyes as she took in her reflection.

Reaching for a brush, she began smoothing her dark hair, her wrist moving in slow, rhythmic strokes. With each pass, her head tilted gently to one side, her hair falling in soft waves just below her shoulders.

She paused, fingers combing through the strands as her eyes searched for any trace of gray. A soft sigh slipped past her lips when she found one, her brow furrowing before she plucked it out. Her focus returned to the way her hair framed her face, as if the momentary flaw had never existed. But no brush could erase the deeper truths etched into her features.

Her face, arresting in its haunting beauty, still compelled second glances—drawing people in while leaving them unsettled. Where youthful exuberance once animated her features, her high cheekbones now exuded a calm, regal grace. Her large almond-shaped eyes, formerly doe-like, now held an elusive coldness—the legacy of trust betrayed and illusions shattered. The mouth that had once curved effortlessly into smiles now rested in a straighter line, a silent testament to disappointments weathered and expectations unmet.

With a final glance of the mirror, Solana smoothed the dress over her hips. She exhaled, centering herself. I still have it, ladies and gentlemen, bitches and perverts. She stepped out of the room, her heels striking a confident rhythm on the hardwood floor.

Frequently Asked Question #27

Where have you been, it’s been so long since the last post?
Busy, partially from being short-staffed.

Also been learning about how to use Artificial Intelligence (AI) to improve efficiency, especially in regards to content creation.  Expect a lot more content soon, we have a backlog of stuff we’re about to publish.

Oh, and have been working on new menu items, some of which as on our new dine-in tasting menu.

Are you hiring?
Not really.  Shifted from trying to build the restaurants to keeping traffic low so it can be handled with minimal staff.  The unofficial minimum wage now is $20/hour (plus tips).  The time it takes to hire and train someone to produce enough value to justify the wage isn’t worth it anymore unless we immediately do the sort of volume that McDonald’s gets.  So we only hire migrant workers to help with cleanup and maybe some prep work.  It’s easier this way.

The other issue is that we can’t hire who we want due to the number of homeless/drug addicts in our neighborhood.  I wanted to hire a couple of Japanese international students, but I can’t imagine them knowing how to handle a drug addict entering the store.

What are you doing with AI?
It’s made content creation faster, better, and thus, more profitable.  For instance, we can now produce a mostly AI generated ad using a platform like flicki.ai to create Instagram ads and YouTube videos.  Check out our Instagram ads and follow us.

We’re also developing AI bots on Poe.com, a platform that allows users to sample a range of AI systems, such as ChapGPT and Claude.  We’re working on Vampire Chef bot that flirts with users interested in cooking delectable meals for vampires (e.g. beef tartare), and The Peasant Chef who’ll help users with meals related to upcoming book, How to Cook Like a Peasant.

We’ve also generated content and AI bots to help users learn French, and in the future, Spanish.  We’re working on having AI read our books to publish on YouTube and Rumble.

AI can do all that for you?
It used to cost $800 to hire someone to read 5000 words (a chapter).  Now it costs $20/month.  So expect audio version of our books soon.  it’s also reduced creating video content that used to take 10 hours to an hour.

Has it helped with writing?
It has, mostly with grunt work like footnote references.  It now takes less than a minute to generate a footnote, whereas it used to take up to 10 minutes to do so.

Ai still — and perhaps because I don’t know how to tame it to my liking — writes like a Woke basic bitch.  I’ll ask it to rewrite a sentence and it’ll change its meaning.  But it’s useful as a junior writer.  There’s still a lot of editing involved when using AI for writing.

Which AI writing tool do you use?
I use Sudowrite for fiction.  I recommend it for those who want to get into fiction writing.  Keep in mind that it still requires a lot of good writing from users to generate decent content, and good editing skills to produce good material.  Still, it can be a useful heuristic tool for those wanting to learn how to write fiction if used properly.  Don’t hesitate to ask about it if you’ve ever wanted to write fiction, which I’m still a novice at.

For essays, I use Claude and ChatGPT, primarily for footnotes and research.  They’re my junior writers and research assistants, saving me a lot of time.  Expect five books a year from me hereinafter.

What’s the new dine-in tasting menu? 
It’s three courses for lunch, $15, tax included, four courses for dinner, $20.  Courses have included: beef tartare (better than any I’ve had in Quebec or France); mussels marinara; fish eggs tacos; fish eggs and peppercorn whipped cream; honey mustard baby back ribs; short-rib ramen; paratha (Indian flatbread) pizza; steak and eggs.  It takes us back to our original plan, which was a sit-down bistro instead of the take-out menu we pivoted to in response to the pandemic.

Beginning of our new menu item, cumin cole slaw. It’s more pungent and less salty and heavy than typical cole slaw.

Paratha pizza, using an Indian flatbread as crust and our own pizza sauce.

Beef short-rib ramen. Dine-in only, noodles don’t travel well.

Beef tartare with fish eggs instead of quail egg on top. We also use a different recipe that includes a hint of honey than typical ones.

 

 

How to Cook Like a Peasant (new cookbook)

Almost done, coming soon.

 

 

Book Description

Want to eat like royalty on a peasant’s budget? Looking to shed pounds while saving money? Dream of cooking confidently without being tied to recipes? Then this is the cookbook for you! How to Cook Like a Peasant isn’t just another cookbook—it’s your ticket to culinary freedom, financial savvy, and intuitive cooking mastery.

Imagine transforming humble ingredients into meals fit for royalty, all while spending less than you do on takeout, cutting your grocery bills in half even. This cookbook will reshape your relationship with food, teaching you to cook with the resourcefulness of a peasant and the flair of a master chef—all without relying on strict recipes.

Whether you’re a busy parent, a student on a tight budget, or simply someone looking to reconnect with real food, you’ll gain a new appreciation for the ingenuity of peasant cooking traditions worldwide and learn to apply their wisdom in your modern kitchen. By developing your culinary intuition, you’ll free yourself from the constraints of recipe books, allowing you to create delicious meals based on what you have on hand and what feels right.  With practical meal plans, creative cooking games, and recipes woven throughout, you’ll quickly move from novice to a confident, creative cook.  Read this cookbook to save money, eat healthier, and impress your friends and family with your newfound culinary skills.

 

Introduction

 

Dipshits and bad cooks insist that eating well – consuming tasty, nutritious meals that don’t make people fat, torpid, and batshit crazy – requires wealth. Their arguments claim:

  • Processed foods are cheaper than fresh ingredients
  • The poor lack access to healthy food (“food deserts”)
  • The poor work too much to cook
  • Poverty-induced stress prevents rational food choices
  • The poor lack nutrition education

This book disproves all these claims. In fact, scarcity, not abundance, breeds culinary skill – specifically, how one approaches limitation. This connection between constraint and innovation drives our culinary journey.

Many think wealth is needed for healthy eating and living well. History proves otherwise. Some of the best dishes emerged from necessity and limited resources. Embracing constraints forces creativity and deeper understanding of ingredients, transforming basic cooking into culinary artistry.

Indeed, scarcity has driven culinary innovation throughout history. Pizza began with Naples’ poor workers using available toppings on flatbread. French peasants created cassoulet from beans and preserved meats. Vietnamese vendors transformed French colonists’ leftover bones into pho. Spanish laborers combined local ingredients into paella. Kimchi preserved vegetables through Korean winters.  Even sausages began as a way to use entire animals efficiently. These and many other beloved dishes emerged from necessity, not luxury.

Modern cooks can learn from this peasant ingenuity. Limited resources spark creativity – turning onions into French onion soup or stale bread into bread pudding. These techniques, refined over generations, show that culinary excellence comes from resourcefulness, not abundance. This approach makes us better cooks and more conscious consumers.

The ‘peasant mindset’ transforms limitations into opportunities. It’s what turns stale bread and tomatoes into Panzanella, or tough meat into barbacoa. This perspective helps you cook intuitively, substitute confidently, and see your pantry as a canvas of possibilities. Cooking becomes an adventure rather than a chore.

This cookbook proves culinary excellence is possible on a food stamp budget ($8.35 per person daily in Washington state). In fact, most of the recipes cost $3-$5 per serving. We’re challenging the myth that poverty forces poor nutrition. The obesity epidemic stems from lack of skills and knowledge, not money. These recipes demonstrate how basic ingredients, properly handled, create nourishing, flavorful meals that anyone can afford.

In the following chapters, we’ll explore how to cultivate this peasant mindset in your own cooking, unlocking flavors and techniques that will revolutionize your approach to food. We begin with Part I – Prep Work – to introduce you to the foundational skills and knowledge that will set the stage for your culinary transformation. This section will equip you with the essential tools, both mental and physical, to approach cooking with the resourcefulness and creativity of our ancestors. From understanding the importance of seasonal ingredients to mastering basic preservation techniques, you’ll build a solid foundation that will inform every aspect of your cooking journey. By the time you finish Part I, you’ll be primed to see your kitchen not just as a place to prepare meals, but as a workshop for culinary innovation and self-sufficiency.

Chapter one is about Transforming Your Kitchen into a lean and efficient workspace inspired by restaurant kitchens. You’ll be amazed at how a well-organized space can elevate your cooking game, allowing you to create impressive meals with ease and confidence. Get ready to declutter, reorganize, and rethink your kitchen setup. By the time we’re done, you’ll have a kitchen that’s primed for creativity and ready for any culinary challenge.

Decluttering means getting rid of shiny shit you don’t need and probably don’t use often so you’ll have room for Recommended Accessories and Equipment listed in Chapter two. We’re not talking about filling your kitchen with expensive gadgets or unnecessary tools like Dutch ovens and spiralizers.  Instead, we’ll focus on the essentials that professional chefs rely on daily. You’ll learn which tools are worth investing in and which ones are just taking up valuable counter space.  We’ll also talk about clever hacks and substitutions that can save you money and storage space. You’ll be surprised at how many kitchen tasks you can accomplish with just a few well-chosen tools.

Now that you have a kickass kitchen that looks and works like one instead of the shiny, happy, creepy ones featured in “Better Homes and Gardens” from 2005, you’re ready to go Grocery Shopping, the subject of Part II.  The first rule to follow is to Shop Without a List, the title of Chapter three.  That goes against common wisdom on how to keep your grocery bills down because people think that not having a list encourages impulse buys.  True enough, but the alternative we propose is to Shop with a Budget Instead, the title of chapter four.  Now it gets interesting, right?  This chapter will teach you how to turn budget shopping into a fun game that’ll save you money and make you a better cook in doing so.

Chapter five, “Stop Buying This Shit,” cuts through the marketing hype and trendy food fads. We’ll expose the overpriced, overhyped items that do nothing for your health or your taste buds. You’ll learn which “superfoods” and fancy ingredients are just draining your wallet, and what to buy instead for truly nutritious, delicious meals. By the end of this chapter, you’ll be shopping smarter, eating better, and keeping more cash in your pocket. It’s time to ditch the food industry’s BS and get back to real, satisfying eating.

Chapter six unveils the secret weapons of savvy cooks: the Essential Ingredients that form the backbone of global cuisine. We’re talking about the handful of powerhouse items that peasant cooks have relied on for centuries to whip up 80% of the world’s sauces, dressings, and marinades. With just these few key players in your pantry, you’ll be able to hop from Italian pestos to Thai curries, from French vinaigrettes to Mexican moles. You’ll learn how to stock your kitchen like a culinary globetrotter while keeping your budget firmly grounded. By the end of this chapter, you’ll be eating like you’ve got a world-class chef in your kitchen, all while spending like a thrifty peasant. Get ready to turn your humble pantry into a launchpad for international flavor adventures.

Chapter seven, ‘Where to Shop’, reveals the secrets to minimizing your grocery bills. You’ll discover a world beyond typical supermarkets, exploring stores favored by budget-conscious shoppers and immigrants alike. Discount chains like Winco and Aldi are just the beginning. We’ll guide you through the ins and outs of salvage grocers, ethnic markets, and under-the-radar local shops where prices are low and selection is surprisingly varied. Learn to spot the best deals, navigate unfamiliar aisles, and walk away with a cart full of affordable groceries. By the end of this chapter, you’ll have the skills to transform your shopping routine, saving money without sacrificing quality. Get ready to see your neighborhood’s food landscape in a whole new light.

Chapter eight introduces the concept of *Mise en Place*, or “everything in its place,” as a fundamental kitchen technique. This approach transforms cooking into an efficient, organized process, enabling readers to prepare meals for large groups quickly and easily. By mastering these techniques, readers can expect to dramatically reduce cooking time, potentially preparing feasts for ten people in just 30 minutes. The chapter promises to turn the reader’s kitchen into a highly efficient operation, capable of producing delicious and nutritious meals with ease. As a result, readers may find their homes becoming popular gathering spots for impromptu dinner parties and family events, with their newfound culinary skills potentially inspiring admiration and requests for cooking lessons from friends and family.

Chapter nine focuses on batch cooking and meal planning, teaching readers how to efficiently prepare multiple meals at once. It covers strategies for cooking in bulk, repurposing leftovers, and stocking the freezer with ready-to-go meals. The chapter aims to help readers cook with professional-level efficiency, maximizing time and ingredients while keeping families well-fed. Part IV, “Seasonings,” then delves into the world of dressings, marinades, and sauces. This section encourages hands-on learning and experimentation, preparing readers for both kitchen disasters and triumphs. The goal is to build confidence and creativity in seasoning, potentially leading to innovative culinary creations.

In chapter ten, you’ll learn how to transform your Salads from boring sides to star status. You’ll craft dressings that make your greens irresistible and master techniques to create visually stunning salads with perfect texture. By the end of this chapter, you’ll be turning out salads so delicious and appealing, they’ll rival your main courses for attention. Your guests won’t just eat their vegetables – they’ll crave them.  Included are two easy to make salad recipes.

Chapter eleven unlocks the secrets of Marinades, turning you into a protein-whispering wizard. You’ll learn to craft flavor-packed marinades that don’t just season, but transform tough, budget-friendly cuts into mouthwatering delicacies. Discover how to take a humble chuck steak and elevate it to steakhouse status, all while keeping your wallet happy. By the end of this chapter, you’ll be serving up posh-tasting meals on a peasant’s budget, proving that great flavor doesn’t have to come with a hefty price tag.  There’ll be lots of recipes in this chapter for you to try out.

Chapter twelve delves into the art of Sauces, teaching you how to create rich, flavorful concoctions that can transform any dish from ordinary to extraordinary. You’ll learn to craft versatile sauces that add depth and complexity to your meals, turning even the simplest ingredients into gourmet experiences. By mastering these techniques, you’ll elevate your cooking to new heights, impressing both yourself and your guests with restaurant-quality flavors right from your own kitchen.  Lots of recipes to play with to your liking in this chapter.

Chapter 13, Pickling, explores how basic preservation techniques evolved into trendy “artisanal” foods. Through simple recipes for sauerkraut, beets, and cucumbers, we learn how peasants worldwide turned necessity into culinary gold. The chapter demystifies fermentation and pickling, showing these ancient methods need only salt, vinegar, and patience a fancy flair without fancy prices.

Part V, Aesthetics, provides the finishing touches to make your meals visually and aurally pleasing to you and your guests.  Here you’ll learn psychological manipulation tactics to seduce those who experience your meals sensually, so they fantasize about coming back for more to satisfy their darkest pathological needs.  You’ll learn how a good meal can be used as mind control so you can live out your kinkiest tyrannical fantasies, or perhaps trap the man or woman of your dreams.

Chapter 14 dives into the secret ingredient no recipe can teach: Empathy. Here, we explore how to read your diners’ minds. You’ll learn to anticipate the psychological and physical journey your guests embark on with every bite. We’ll unravel the mysteries of texture, teaching you to wield your knife like a wizard’s wand, transforming ingredients into perfectly sized morsels that dance on the tongue. By the end of this chapter, you’ll be crafting meals so in tune with your diners’ desires, they’ll wonder if you’ve installed a direct line to their taste buds. Prepare to become the Sherlock Holmes of the kitchen, deducing preferences and delighting palates with every carefully considered dish. You’ll become a culinary diplomat, gently coaxing even the pickiest eaters to embark on gastronomic adventures. Master the art of presenting new dishes so enticingly that your guests willingly step out of their comfort zones. By the end of this chapter, you’ll have the skills to turn ‘I don’t eat that’ into ‘I can’t believe I love this!’ Without resorting to arm-twisting or trickery, you’ll expand palates and open minds, one delicious bite at a time.

Chapter 15 highlights the importance of Plating when serving a meal.  Proper plating isn’t just a mindless art project, it’s an indicator to you and your guests of how nutritionally potent your meals are.  You’ll explore the link between the beauty of color schemes of your meals and how tasty and nutritious they are.

Part VI, The Palate, guides you through expanding your culinary horizons and those of your guests. Many Americans have developed limited palates, but this section will show you how to broaden your taste preferences. This expansion isn’t just about enjoying a wider variety of flavors – it’s a pathway to improved health and increased financial flexibility. As your palate grows, you’ll gain the ability to shop more strategically, focusing on seasonal produce and taking advantage of sales. This approach allows you to significantly reduce meal costs while maintaining nutritional quality.

Chapter 16 – The Life of a Peasant – takes you on an anthropological journey to a farm in late 18th century France so you can peek at how peasants lived their everyday lives. By immersing yourself in their world, you’ll unlock a wealth of inspiration that transforms your approach to cooking. Learn how these resourceful cooks crafted satisfying meals from simple ingredients and discover how their spirit of innovation can elevate your own culinary creations. By the chapter’s end, you’ll view your kitchen with fresh eyes, ready to infuse your cooking with the ingenuity and resourcefulness that defined centuries of home cooks before us.

Chapter 17 unravels How We Lost Our Peasant Palates, drifting from our ancestors’ diverse, resourceful tastes. We’ll explore the historical and cultural shifts that divorced us from the peasant mindset, replacing it with a narrower, less nutritious range of flavors.

This chapter offers a roadmap for reclaiming your taste buds, from simple taste-testing exercises to adventurous culinary challenges. By understanding how our palates became ‘messed up,’ you’ll learn to introduce new foods, overcome aversions, and expand your culinary comfort zone. The goal isn’t to abandon modern tastes, but to strike a balance between innovation and tradition. You’ll gain tools for a personal taste revolution that aligns with our culinary heritage.

Chapter s18, Kiddie Food is Bullshit Food, Makes People Fat and Ugly, exposes the modern myth that children need a separate, dumbed-down cuisine. We’ll explore how ‘kiddie food’ is a recent invention, emerging in the mid-20th century and gaining momentum with processed food industry growth. This chapter reveals how this artificial category of food not only limits children’s palates but also skews their understanding of what constitutes a proper meal. We’ll discuss how, historically, children ate what adults ate, adjusting portion sizes but not fundamentally altering the cuisine. By catering to supposedly ‘kid-friendly’ tastes, we’re inadvertently raising a generation of picky eaters with restricted palates and potential health issues, including open mouth syndrome.

Part VII, Lies They Sold You, examines how the corporate food industry, marketing strategies, and misinterpreted nutritional science have shaped modern diets, often negatively. It explores how food corporations have prioritized convenience and engineered flavors over traditional, whole food-based diets, leading to misconceptions about low-fat foods, sugar content, and “fortified” products. The section also discusses the erosion of trust in time-honored food traditions and connects these industry practices to rising obesity and chronic health issues. By exposing these influences, the book aims to empower readers to make informed dietary decisions, see through marketing hype, and rediscover simple, nourishing foods that have sustained humans for generations, all while maintaining a balanced view of modern food science and industry.

Chapter 19, “Debunking Dietary Dogma,” challenges widely accepted nutritional beliefs that often lack scientific support. It examines the origins and validity of concepts like eating three meals a day and the food pyramid, exploring how these ideas were shaped by cultural and industrial factors rather than nutritional science. The chapter also scrutinizes other nutritional myths, from the vilification of dietary fat to the exaltation of ‘superfoods’. By questioning these nutritional orthodoxies, the chapter aims to equip readers with the tools to make more informed dietary decisions. Rather than replacing old rules with new ones, it encourages a nuanced, flexible approach to eating that considers individual needs, cultural backgrounds, and traditional wisdom alongside scientific evidence.

Chapter 20, Why We Eat What We Eat, takes you on a journey through the annals of American culinary history. This chapter isn’t just a dry recitation of dates and dishes; it’s an exploration of how politics, immigration, technology, and cultural shifts have shaped the American palate.  By the end of this chapter, you’ll have a rich understanding of the complex tapestry that is American cuisine. This knowledge will not only satisfy your curiosity but also empower you to make more informed choices about your own eating habits, understanding them as part of a larger cultural and historical context.

Chapter 21, How to Cook Like a Dipshit, serves as our closing manifesto, examining the self-defeating mindset that keeps people trapped in poor eating habits. Through the story of Doug Evans – chronic complainer, excuse collector, and takeout addict – we explore how the scarcity mindset becomes a self-fulfilling prophecy. While Doug blames external factors for his inability to cook, his neighbor creates daily meals with the same resources he deems insufficient. The chapter breaks down common dipshit behaviors: the all-or-nothing approach to cooking, equipment obsession without basic skills, recipe rigidity, and the complexity trap. It concludes with practical steps for breaking free from this mindset, emphasizing that the difference between good cooks and dipshits isn’t resources or talent – it’s their approach to limitations. This final chapter ties together the book’s core message: cooking well isn’t about what you lack, but how you use what you have.

Appendix A — Culinary Time Travel and Imagination Games — transforms your kitchen into a time machine and creativity lab. Through carefully crafted scenarios, from historical challenges to futuristic dilemmas, you’ll stretch your culinary skills while sparking fascinating conversations and discoveries for the entire family.

These exercises transform your kitchen into a time machine and creativity lab. Through carefully crafted scenarios – from historical challenges to futuristic dilemmas – you’ll stretch your culinary problem-solving skills while having fun. Each game provides specific constraints that force you to think differently about ingredients, techniques, and meal planning. Whether you’re cooking your way through history or imagining dinner in the year 2300, these exercises will enhance your real-world cooking abilities in surprising ways.

Appendix B — Peasant Feasts: Dinner Party Inspirations, offers a range of coursed dinner party meal ideas that will astonish your guests with their flavors, creativity, and presentation, all while staying true to our core principles of simplicity, seasonality, and resourcefulness.

Appendix C shows you How to Go to a Restaurant so you get the most out of the experience.  This section reframes dining out as an educational experience, teaching you how to maximize every restaurant visit as an opportunity for culinary education and growth.  By the end of this section, you’ll be equipped to extract maximum value from every dining experience, enriching your own culinary journey in the process.

Throughout the chapters, you’ll find a carefully curated selection of recipes that serve as practical applications of the concepts we discuss. These aren’t just random dishes thrown in for good measure – they’re steppingstones on your journey to culinary mastery in the peasant tradition.

By the time you reach the end of the book, you’ll have a diverse collection of recipes under your belt, ranging from rustic stews and hearty breads to ingenious ways of transforming leftovers. More importantly, you’ll have developed the skills and mindset to approach any ingredient or meal with the resourcefulness and creativity of a true peasant cook.

Don’t hesitate to comment and ask questions.  The author can be reached at foodyap@gmail.com.  Happy reading and cooking!