The work you are about to read is far more than a cookbook. Eat, Drink, and Be Kinky will have a broad, engaging appeal not only to serious gourmands but also to alcoholics and sex perverts as well. In fact, I think of this book as sort of a culinary version of James Joyce's Ulysses. McGovern's masterwork, to my mind, compares quite favorably with Tolstoy's Anna Karenina. For one thing, it's shorter. From the Introduction by Kinky Friedman Written by Mike McGovern, one of the Kinkster's legendary Village Irregulars, Eat, Drink, and Be Kinky is a feast of wit, wisdom, and some damn good recipes as featured in, drawn from, and inspired by the novels of Kinky Friedman, private dick extraordinaire and culinary mastermind. When Richard Kinky "Big Dick" Friedman was only a little Kinky, growing into his Texas jeans and ten-gallon hat, he had two choices at mealtime -- take it or leave it. But the years have been kind to the Kinkster, and thanks to a successful career first as a singer/songwriter and more recently a bestselling author, Kinky has become a connoisseur of good wine, good food, and the best cigars (that he still prefers bad women just goes to show that some things never change). With a choice from a full menu of everything from appetizers and soups to desserts and libations, the reader is invited to indulge in the best of Kinky cuisine, including: Downtown Judy's Tortilla Soup with Chili Puree Fried-Egg Sandwich a Go-Go Saddle Up Burritos Teri and Chinga Chavin's Ol' Ben Lucas Swordfish Stew Son of Chicken McGovern Steve Rambam's Jailhouse Chili Frankie Lasagna Beer Bread Jack Daniel's Tiramisu Crunchy Coconut Banana Cake The book also features the world according to Kinky -- selections of wit and wisdom from all twelve of his novels on everything from life and death, love and sex, religion and God, food and wine, and the state of the onion. Whether you're a fan of Kinky's music, a devotee of his novels, or just a lover of good cookin' and good eatin', Eat, Drink, and Be Kinky wilt be sure to satisfy your appetite. Kinky Friedman (1944–2024) was a singer, songwriter, satirist, and novelist who led the alt-country band Texas Jewboys, toured with Bob Dylan, sang with Willie Nelson, and dabbled in politics. He wrote eighteen books, including detective novels and essays. Chapter One: Starters and Snacks Kinky Friedman got his "start" on a ranch in Texas, and ever since then his life has been one big banquet. Here are a few recipes to get you started on your way to culinary ecstasy, with a few passes for some Kinksterisms on life and food and the state of the onion. In six days the Lord created the heavens and the earth and all the wonders therein. There are some of us who feel that He might have taken just a little more time. -- A Case of Lone Star Cajun Nuts Makes 2 cups Equipment needed: parchment paper 1 pound shelled raw peanuts (available at health food stores and some supermarkets) 1 extra-large egg white 2 tablespoons packed light or dark brown sugar 1/2 teaspoon salt 1/4 teaspoon paprika 1. Preheat the oven to 375 degrees F. Line a baking sheet with the parchment paper. 2. In a medium bowl, mix the peanuts with the egg white, brown sugar, salt, and paprika until coated. Spread the nuts in a single layer on the prepared baking sheet and bake for 15 minutes, turning halfway. Let cool before serving. Store any leftovers in an airtight container in the refrigerator. Morning, like anything else in this world, is relative. Some people had probably been up since six a.m. doing squat thrusts in the parking lot, eating fibered cereal, and disturbing other Americans with early morning phone calls. If you want to get up at six a.m. and pretend you're Tevye the Milkman, that's your problem. For me, morning begins when I realize that the soft warm body curled up next to me is a cat. -- Frequent Flyer Nuts Abound Makes 2 cups 3 tablespoons canola oil 1 pound pecan halves or blanched whole almonds 1 tablespoon sugar or 2 packets aspartame 1 teaspoon cumin seeds, toasted and ground 1 teaspoon dried thyme 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon salt Pinch of cayenne pepper (optional) 1. Preheat the oven to 300 degrees F. 2. Heat the oil in a medium skillet until hot. Add the pecans and toss to coat. Remove the skillet from the heat. 3. In a small bowl, stir together the sugar, cumin, thyme, garlic and onion powders, salt, and cayenne, if using. Add to the skillet and toss to combine. 4. Spread the seasoned nuts in a single layer on a shallow baking pan and bake for 15 minutes. Remove from the oven, turn the pecans over, and bake for 15 more minutes. Let cool before serving. Store leftovers in an airtight container in the refrigerator. The shuttle from La Guardia flew low over the Potomac in preparation for landing in Washington, the city where William Henry Harrison steadfastly refused to wear his o