Friday, July 28, 2017

Master's Tarte Normande

On a recent trip to northern France, Master sampled a fantastic local desert. He then ordered slave to learn to make it and design an easy version for this blog. It should be noted that in France the deserts are not as sweet as those in England or the United States.

A delicious apple dessert baked in a custard, that is extremely simple to make. It’s a nice alternative to the every day apple pie.
It’s assembly is not fussy, and the ingredients are readily available to even the most inexperienced baker.


  • 3 apples (Use a tart apple like Golden Delicious)
  • 1/3 cup sugar + ½ tsp cinnamon
  • 1 egg
  • 1/3 cup sugar
  • ¼ cup flour
  • ¾ cup heavy cream
  • 3 Tbs American Honey*


  • Tube of Crescent dough (the kind without perforations)
  • For the dough:
    Unroll the tube of dough on a board that is dusted with sugar – not flour.
  • Preheat oven to 375 F.

  • Roll out the dough using light pressure until the dough is just slightly larger. The dough should measure about 12" to 14 inches.
  • Place dough in a metal pizza pan lined with parchment paper.

 Using a fork, prick the center of the dough almost out to an inch of the edge.

Mix the sugar with cinnamon.

  • Peel the apples, core them with a melon baller and cut into thin slices (about 1/4"). As they are cut, place them in a large bowl with some sugar mixture. This will keep them from turning brown.

Toss with remaining sugar and cinnamon. 

  • Arrange in rows on the dough. Fold up and over the edges to form a bit of a “crust”.

  • To make the custard:
  • Beat the heavy cream with the flour, sugar, American Honey (a mixture of honey and whiskey), and egg. Whisk thoroughly and pour carefully over the apple slices, try not to spill over the edges.

  • Bake for about 30 minutes, You can also top it with slivered almonds at this time.
  • The tart is done when the top has browned and a toothpick plunged into the custard comes out clean.

Let the tart cool on the baking pan on a wire rack before removing it to a serving dish. As it cooled, the custard loses its puffiness,and sinks back down in the center.

Now for the sauce:
½ cup of bottled caramel sauce
3 Tbs Fireball whiskey.

Heat caramel sauce in microwave about 30 sec, or until a near liquid. Remove from microwave and stir in the Fireball whiskey.

Drizzle with sauce when serving. While this creamy tart may be eaten cold, it is at its best when hot or warm. It can be reheated.

There: You have created an amazing Tarte Normande aux Pommes.

Note: If you can only find the regular crescent dough, go ahead and prepare the custard. Push the perforations together and brush the inside of the pastry shell with a small bit of the custard. Add the apples and proceed as above.

So happy to receive this order from my Master, hope you will try it and enjoy.

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Thursday, July 27, 2017

Tom Villard Memorial Bake

This dish of sausages, eggs, noodles and spinach is much easier than it looks at first. All healthy and great tasting. Chose any sausage you like. Slave has just found one that grabbed my attention called “Bedder with Cheddar”!

Tom was not only an actor but a true LGBT hero and AIDS activist when most of Hollywood was still hiding from the obvious. He deserves to be remembered not only for his body of work but his efforts when we needed it the most.

3 pieces of sausages
2 tablespoons butter
1 yellow onion, minced
1 clove garlic, minced
1 5oz package of washed fresh spinach
Salt and white pepper to taste
¼ teaspoon ground nutmeg
1 cup heavy cream
¼ package of wide noodles
6 eggs
shredded Asiago cheese


Chop the onion, mince the garlic and cut the sausages in half.

Cook the noodles as the package directs, drain and set aside while you are preparing the next steps.

As a personal preference, I choose to remove the stems from the spinach. 

In a large sided fry pan over medium-high heat, saute the sausages with chopped onion for about 8 minutes. Remove meat & onions to a paper towel lined plate.

Add butter to grease in pan. Add spinach in handfuls stirring each into the skillet. They will wilt down quickly and allow room for another handful. Keep adding until all is in the pan and the spinach is warmed through.

Add the ½ cup of heavy cream, salt & nutmeg, mix well. Stir for about 8 minutes until the sauce thickens. Add the 2 oz low fat cream cheese and garlic and cook an additional minute while stirring.

Cover and lower heat as you prepare the baking dish.

Preheat oven to 350 and spray an 8 x 8 baking dish.

In a large bowl mix 6 eggs, butter, salt & pepper, and half & half with a whisk.

Place the cooked noodles into the sprayed pan. Pour in the egg mixture and tap the dish to make sure the eggs are all the way through the noodles.

Spoon the spinach mixture over the top and place the sausages on that.

Sprinkle with asiago cheese and bake for about 45 minutes. Or until firm. Let sit for 5 minutes and serve from baking dish.
Serve with a simple green vegetable as a side.

So Happy to be serving my Master Indy


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Tom Villard 


Tom Villard appeared throughout his career in the late 1980’s and early 90’s on television, in feature films, and on stage around the country. He was featured in situation comedies, episodic TV series, and had leading roles in lower and mid-range budgeted features.

At the peak of his career Villard was given featured supporting roles in big-budget studio fare, such as Clint Eastwood’s Heartbreak Ridge, and My Girl.

Villard was born in Hawaii and grew up in New York. He attended Allegheny College, before moving to New York City to attend the Lee Strasberg Theatre and Film Institute and the American Musical and Dramatic Academy in the early 1970s.

In 1980 Villard moved to Los Angeles and soon started landing roles on television and in movies.

Toward the end of his life, Villard became one of the few actors in Hollywood in the early 1990s who chose to be open about his homosexuality, and the challenge of living with HIV and AIDS.

While most of Hollywood was still in the closet, Villard decided to take a stand.

In February 1994, Villard made an unprecedented appearance on Entertainment Tonight, acknowledging to "...more than 13 million viewers that he was gay, that he had AIDS, and that he needed some help."

By December of that year Villard said: "An awful lot of people suddenly wouldn't let me in the door for auditions. I started speaking a couple of months ago about living with AIDS and having hope," he said. "It feels a little more useful than things (I've done) in the past."

He went on to explain that since his appearance on E.T., a whole other group of people had come forward to welcome him.

Bill Melamed, Villard’s manager added: “I am particularly proud of him. There wasn’t a choice here whether he could have hidden it. Plenty of people have KS, but it’s on their feet. He made a decision that was courageous in any walk of life, but it doesn’t surprise me. He has one of the most open spirits.”

On November 14, 1994, Tom Villard died at the age of 40 of AIDS related pneumonia  He was survived by his partner Scott Chambliss.

As a tribute to him, a non-profit foundation was created by his partner, A close friend, and his friend and chiropractor. The Tom Villard Foundation was a Silver Lake community-based effort which engaged local businesses to provide free goods and services for community members living with AIDS.

The beneficiaries were the client base of the former Silver Lake AIDS support organization, Being Alive. The Tom Villard Foundation no longer exists. Being Alive is now headquartered in West Hollywood

Tom Villard’s bravery and courage during those dark days as he faced unbeatable odds makes him a true hero. One that should not be forgotten.

Wednesday, July 19, 2017

Gayola Skillet Dinner

Here is a great tasting one skillet meal that will become a "go to" recipe for any time you have to come up with feeding a group. Also great for pot lucks. Yes we sweeten the corn. If you are ever lucky enough to walk through a field of mature corn, take the effort to cut off an ear, peel back the husk and take a bite. It will be as sweet as any candy you have ever had!

This dish is dedicated to those who fought the “Gayola Scandal” in 1960. Find out more with a short article following the recipe.


  • 1 lbs sausage (medium)
  • ½ red onion, chopped
  • 4 tablespoons butter
  • One 15-ounce can whole kernel corn, drained
  • 1 can diced tomatoes, drained
  • 3 tablespoons honey
  • ½ cup heavy cream
  • Salt
  • ½ tsp black pepper  

First do your cutting: chop the red onion and freeze what you don't use. Open the cans of corn and tomatoes and drain well.

In a large skillet over medium-high heat, cook up the loose sausage with ½ cup of red onion. Cook and stir until brown all the way through and broken but try not to work it too much you want hunks of sausages and the more you work the meat, the smaller each piece gets. (Cook about 15 minutes)

Remove from skillet with slotted spoon. Leave about 2 tbs grease in skillet and add 2 Tbs butter. Add in the corn stirring so that all the corn is coated. 

Cook stirring frequently for 1 minute. Add honey and cook for 2 minutes more. Increase heat to high and add heavy cream. Continue to stir so corn won't stick to pan. 

Add drained diced tomatoes and season with salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Return the sausage & onions to pan and cook for 3 minutes more to make sure all is heated through.

Remove and serve hot.

This goes well with a bake & serve bread from the oven.

So happy to get to serve my Master Indy


To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White


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In some ways World War Two spurred on the efforts of LGBT Rights in America. At that time most of the country was rural. It was the first time that many men had been around that many other men! The great discovery that YES there were others that preferred the “company of men”. To parody the song from WWI, How you gonna keep them down on the farm after they've seen penis!

For women too this was a new discovery of being in production jobs, taking on roles they had never been allowed to before and finding others that enjoyed a woman's touch.

Many gay men and lesbians discovered their identities and each other during the war, and they stayed on in the port cities to join the first gay networks and communities. In the 40's, On the West coast in particular, Long Beach, Los Angeles, Oakland, San Diego, and San Francisco had both lesbian and gay bars, gay areas, and gay beaches.

In 1942 and 1943, for example, a series of vice raids led to the closure of at least six or seven gay bars in San Francisco. Ironically, this resulted in the emergence of a strong underground network, a more public nightlife, and the beginnings of a political sensibility of resistance.

In the years after the war, the growing visibility of gay and lesbian people met some resistance. Claiming that San Francisco’s Black Cat Cafe was a “disorderly house,” the California Board of Equalization in 1949 tried to close it. However a successful appeal to the California Supreme Court, overturned this. 

In reaction the California legislature in 1955 passed a law prohibiting the licensing of gay bars because they were “resorts for sexual perverts.”

During the 1950s, the medical, psychiatric, and legal systems considered homosexuals to be sick, perverted, and criminal. Many lived closeted lives in unhappy marriages, in lonely alcoholic hazes, risking their careers and reputations merely by entering a bar known to attract homosexuals

In the McCarthy era, known homosexuals were routinely hunted down and fired from jobs, kicked out of their families, and denied basic civil rights. Entrapment by police was so prevalent that, in 1952 in Los Angeles, the Committee to Outlaw Entrapment was established and successfully fought to have a case dropped.

It was in this kind of climate that the first homophile groups in the nation

(Mattachine, One, Daughters of Bilitis) were founded in California in the 1950s.

During the 1959 mayoral campaign, opponent Russell Wolden accused San Francisco Mayor George Christopher and his police chief, Thomas Cahill, of letting the city become the homosexual capital of the nation. Soon after his re-election, Christopher announced a campaign against gay bars in San Francisco as a way of cleansing the city’s allegedly scarred and vice-filled reputation.

Then, in December, the California Supreme Court ruled that a gay bar could not lose its license just because homosexuals congregate there; illegal sexual activity on the premises needed to be proved. One result of this ruling was that five bar owners from lower Market and the Embarcadero, including the Castaways and Jack's Waterfront Hangout, approached Mayor Christopher and Police Chief Cahill to report the protection money graft.

This became known as the Gayola Scandal

Indeed, officers had been practicing this kind of extortion for decades,

but Cahill and Mayor George Christopher had campaigned on “clean Government”. So while they were not inclined to sympathize with homosexuals, they agreed to work with the bar owners to entrap the accused officers. But also took this opportunity to send plain-clothesmen into gay bars to entrap patrons.

Felony convictions of male homosexuals in San Francisco rose from 0 in June 1960 to 76 by mid-June 1961, Misdemeanor charges were estimated at 40 to 60 a week. In October 1961. Every establishment that had made charges against the police during the gayola scandal lost its license”

The resistance in the community was amazing, with people opening one after another gay bar in the same spot as fast as the police could close them.

A grand jury indicted five police officers and the state liquor agent. The ensuing month-long trial was full of lurid descriptions, as the defense portrayed gay men as a moral threat and a danger to the city's youth.

All but one of the accused were eventually acquitted. Even so, it was the fight that brought together many LGBT's and caused a cohesiveness to the community.

Though police raids on gay bars continued, the gayola scandal was a small step forward in our fight for equality.

By the decades end, Stonewall officially marked the beginning of LGBT rights effort. This could not have been possible without the earlier fights that preceded that night.

Read more about this history in the book by Christopher Lowen Agee: The Streets of San Francisco

Monday, July 17, 2017

Club Goldenrod Mac & Cheese Supreme

This is a quick and hearty way to dress up the old macaroni and cheese dinner into something to talk about. Most of this is in the pantry, some things like the frozen shrimp can be found easily at your local supermart.

This dish is named for the old “Club Goldenrod magazine”. Mostly forgotten now but was an important part of our LGBT history. Read the quick article about this publication after the recipe. 

1 box mac & cheese
½ lbs frozen shrimp, peeled & cooked (tiny)
1 cup non-fat half & half
1 ounce cream cheese, at room temperature
¼ teaspoon powdered garlic
½ cup cheddar cheese shredded
½ cup Fontina cheese
3 pieces of American cheese torn up into small pieces
1 egg yolk


Heat water and cook the pasta from the Mac & Cheese box according to directions, and drain.

Spray a baking dish and pre heat oven to 350 degrees. Thaw the unopened shrimp in warm flowing water.

In a sauce pan heat the half & half, cream cheese and garlic salt in a medium high heat. As the edges start to bubble, gently whisk until it is evenly incorporated, about 1 minute. Allow to cook for 10 minutes so the mixture thickens. 

Mix the egg yolk into the shredded cheddar cheese. Add to sauce pan a little at a time while stirring, then add the other cheeses, maybe a pinch of mustard powder. Mix in the thawed shrimp.

Add this to pasta and mix well. Pour into baking dish and bake uncovered for about 30 minutes or until top starts to get golden edges.

Meanwhile for a side dish, saute some green beans and serve with sliced tomatoes.

This makes a great colorful meal that livens up the old fashioned mac & Cheese dinner.

So happy to be serving my Master Indy.


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 



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Club Goldenrod

We might remember the Damron guides in the days before the internet. (This organization is still going strong as a travel site). Yet back in the day if you were traveling to a different city, you checked out the “Damron” for listing of gay and lesbian bars, It would say the type of bar: “levi and leather”, “show”, “AF” models, “hustler”,etc as well as known cruising locations. Of course all at your own risk!

Another pre-grindr resource was the “Club Goldenrod”, advertised as a magazine for male swingers.

This mostly forgotten publication was full of classified ads. Just the place to find other horny and/or closeted men looking for sex.

Club Goldenrod was considered porn in itself with photos of well endowed men showing their glory. These were not the typical gym bunnies or “macho look”, just the real men needing that special “companionship”. Guys that referred to themselves as fluent in “Greek” or “French” and that did not mean the language!
There were even a few transvestite ads. The advertisers were broken up into the states they served.

For those brave enough to pay by the word,were assigned a CG mailbox number for replies to be sent back by mail.

Some would send pics but never with a face.

If you saw an ad that sparked your interest, you'd write a letter to the man advertising, place your letter in an envelope and write the ad number on the front and then place that into another envelope and Club Goldenrod would forward your letter to the ad number owner.

The whole process took about 2 weeks. Talk about planing for a trip!

So if you think grindr and scruf takes too 

much time, remember the Club Goldenrod  

and learn the meaning of patience.