Doesn't Take A Genius...

My robotic surgeon.

It’s been a fantastic week. X-rays and follow-up with an orthopedic surgeon, Covid booster followed by two days of arthritis flare-up, then news that the damage to my right hip could not be worse. Rather than spending my evenings watching Outlander, I’ve been watching videos on YouTube of hip replacement surgeries. Much scarier than “Halloween Ends” (with my fav Jamie Lee Curtis). Hard to believe they can post these surgery videos online. The soundtrack of the sawing, drilling and hammering is something you can’t unhear. Also came across Steve Carell’s story about his hip replacement, which was enlightening and horrible. His description of the operating room/torture chamber and the doctor who wore a helmet… omg. Funny if you’re not having the surgery, terrifying if you are. Let’s say this: I laughed through every episode of The Office, but not through this interview. Can hardly wait to get my hip replacement on the calendar. NOT.

Then there’s the question of whether to do the posterior or anterior version of the surgery. The first includes a prosthetic whereby the joint could pop out of place from time-to-time and you would need to call an ambulance just to get up off the floor (or summon a helicopter if you’ve hiked to the top of Mount St. Helena). The anterior version would require I lose weight and soon. Doesn’t take a genius to see which path to take on this one.

Me after the surgery (hip and plastic).

Gonna be writing some good stuff this week, I promise. In the meantime, get your cooking chops in shape and your holiday food supplies in order. And enjoy, for free, my cookbook: “Doesn’t Take A Genius.”

For sure I’m not Julie Child and some of the “recipes” call for box mixes, which I am well aware is cheating. If you’ve got a problem with that, well tough shit. If you’re looking for a culinary challenge, then pick up anything by the molecular-gastronomical chef, Heston Blumenthal. I know, I know… whatever the fuck is a “molecular-gastronomical chef.” As a rule of thumb, I don’t buy any cookbooks which suggest making chicken stock and mayonnaise from scratch. WTH.

Click on the pic below and it’ll take you right to my glorious creation. FYI, you can use any honey you like, but Gerard’Z is better AND I get a commission on any sales, so there’s that.