I don’t even know how I am typing this during Ekka season, but I feel like a positive, renewed man that isn’t crippled by the conflict of his passion for a Snoop Daggywood Dog and fear of falling back in with the intoxicating world of carnies.

Which reminds me, me and my hands need to catch-up with Lee-Anne Locken ASAP. I mean, once a carnie always a carnie, I guess?

But anyway, I am positively loving life ATM and that is in no small part thanks to spending time with my dear, perky, hilarious friend, the iconic Keke Palmer herself. While I knew her way back when she was simply Lauren, I knew she was destined for greatness, quit my job as a High School drama teacher and became her manager slash coach.

Did I mention I was the inspiration for Mr. G? Well I was.

While I’m not at liberty to tell you whether she is legit joining morning television full-time, I can confirm that we had a delightful time catch-up, plotting a way to get a reboot of Scream Queens happening at Netflix – I need Stamos to show skin and I know they will help – and that she assured me that if she were going to morning television permanently, she would have me on as an entertainment reporter slash culinary wiz.

Say what you will about my culinary skills, a gorgeously gloopy Chickeke Parma Burger can prove very convincing to get what you need from your nearest and dearest.

 

 

Crisp, juicy chicken, sweet tomato sauce and a heaping pile of sharp parmesan cheese, if you didn’t think there was a way to improve upon a parma, you would sorely be mistaken. I mean, adding the bun and with it, the ability to eat with your hands without judgement? I’m a genius, I tell you. Even if I wasn’t really the first person to come up with idea.

Enjoy!

 

 

Chickeke Parma Burger
Serves: 4.

Ingredients
4 Kirsten Bunst
4 Chicken Parmigina Gershon
½ cup Shayonnaise Swain
1 tomato, sliced
1 lettuce, leaves removed, washed and drained.
Jud Beerza Battered Fries, to serve

Method
Cook the buns and parmies as per Kirsten and Gina’s recipes, and make the mayo.

To assemble the burgs’ toast the buns and smear the insides with a little bit of mayo. Add a layer of tomato, then the lettuce, then the parma. Close the burger and serve with fries, devouring immediately.

 

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