From My Squalid Kitchen, Episode 4: Goofball with Tahini “mayonnaise”

[vimeo 236278302 w=640 h=360]

Dealing with goofballs requires the

ability to mix tahini with water, garlic, something sour, like oneself, and some ” ‘erbs”, and maybe a bit of emotional intelligence.

NB.  In the video I say, ” ‘Vegan mayonnaise’ is a contradiction in terms because it uses eggs.”  By “it” I mean real mayonnaise uses eggs – this recipe does not use eggs and is completely vegan and so is the “humble” meal.

By “humble” I mean a meal by someone who is resentfully, angrily poor and would really rather be eating Chateaubriand for two, by himself, with maybe some Bananas Foster or Crepes Suzette for dessert before driving off, in his Lincoln Continental with opera windows, to the porn shop for some desperate and anonymous, yet public, video booth sex with a few strangers.  Just wanted you to be clear about the vegan-ness.  If it means so much to you, ask an actual vegan, OK? (@you.)

This is also the infamous “sniffing” episode, where, having been awakened via goofball, I find myself spontaneously creating an episode before realizing I’m very very sniffly. Once you’ve watched it countless times in rapt admiration, you’ll stop noticing the sniffs, just like Torontonians no longer notice the overhead streetcar cables, anyone named “Ford”, or the fact that we’re really not New York City because our only “culture” consists of stage musicals based on TV shows, and poutine, which is in fact from Quebec, but we think it makes us look awfully à la mode.

So really the main thing to ignore about the sniffing is the hygienic implications.


When is an apology not an apology? 1. when it is made by a goofball. 2. when it starts, “I’m sorry for what I did but – you MADE ME!”

Simply purée your goofball with your Cuisinart Smart Stick – you’ll never regret it!

Tell us what you think. Keep it civil, yet interesting.