Tuesday, October 17, 2006


Gravy Lumpia. It's a dish I've enjoyed for many years now; one I discovered by accident and have come to love. Extremely. Obsessively. I abso-bloody-lutely adore it. And being the generous bloke that I am, I'd now like to share to all who visit here the sublime joy of clogging an artery or two.

2-3 pieces, fried chicken skin (Kentucy Fried is best)
1 cup, gravy
A copy of The Road Less Traveled by M. Scott Peck

1. Upon getting your fried chicken meal, proceed to strip off the skin and consume the meat first. A bonus you get is that people who have read The Road Less Traveled will know of a concept called delaying gratification. They will surely interpret your act of butchery as a subconscious manifestation of your disciplined, balanced, self.

2. Lay the chicken skin flat on your plate, as if it were a pancake.

3. Pour in a spoon or two (or three or four) of gravy.

4. Roll up the skin, as you would a crepe. Top the freshly-made roll with some gravy.

5. Dig in!

Tell me what you think! Send your comments to zapaden@yahoo.co.uk. Each month, a lucky letter sender will receive a pint of my world famous Gravy Lager!

Friday, October 13, 2006


This blog is nothing but an extension of my vanity.