He turned to the bartender. “Jessie, sweetheart, would you make us a round of Frozen Monkey Nuts, please.” “Whoa, hold the order, Jessie.” Paul turned to Jerry, “I’ll eat a bull’s testicles, but I’m not so sure I’m ready to try the monkey’s nuts, frozen, fried, or sunny side up.” Jerry gave Paul a light love tap on his shoulder. “Oh, you are sooo funny. Sweetie, the monkey’s nuts are chocolate covered malted milk balls. We mix French vanilla ...
He turned to the bartender. “Jessie, sweetheart, would you make us a round of Frozen Monkey Nuts, please.”
“Whoa, hold the order, Jessie.” Paul turned to Jerry, “I’ll eat a bull’s testicles, but I’m not so sure I’m ready to try the monkey’s nuts, frozen, fried, or sunny side up.”
Jerry gave Paul a light love tap on his shoulder. “Oh, you are sooo funny. Sweetie, the monkey’s nuts are chocolate covered malted milk balls. We mix French vanilla ice cream with Kaluha, vodka and mint leaves in a blender. Then we dump in a handful of the candy balls and serve it in a hollowed out coconut.”
Paul turned to the bikini-clad bartender. “You better make several pitchers of that.”
When the desire to eat fifty dozen oysters or a hundred and thirty chicken wings takes precedence over any concern about the subsequent poundage, love takes the backseat to a combination of luck and lust. Sushi, Burgers, and Rocky Mountain Oysters details the journey of eighteen-year-old, three hundred and twenty pound Paul Banister from suburban New Jersey to the forefront of cuisine in San Francisco via a series of food fests, sexual conquests, and mischief whenever there’s a stack of unused traffic cones handy.
His cross-country mission of decadence is interrupted by a thirteen-scoop ice cream dessert named “The Kitchen Sink” and a woman of equal weight, who finally knows the recipe for keeping his soufflé erect. And if the ingredients for this romance weren’t complete, add a dashing restaurateur with a bottomless wallet, who offers Paul a future the young man couldn’t have imagined with a case of beer and an ounce of smoke.
Sushi, Burgers, and Rocky Mountain Oysters is an adult romantic comedy dieters will despise, but will have the rest of us drooling for a snack.
Ricky Ginsburg has changed hats several times in his 57 years. He spent over 15 years as the purchasing agent for one of the northeast’s largest wholesale stationers before leaving the company to start a software design company in the mid 80’s that has over 75 clients spread across the country today. Since moving to South Florida in 1998, he has become a successful landscape and garden designer, having constructed tropical paradises for homeowners throughout Palm Beach, Broward, and Dade counties. His garden, on a quarter acre of land in western Boca Raton, contains over a thousand different plants, 3 water features, and 28 different species of palm trees.
As a writer, his first published fiction was a nine part tale of competition barbecue in 2004 in The National Barbecue News, which has been preserved here as a series of webpages. Most of his technical writings for his eleven years of Florida living have been related to horticulture. He has written a monthly column in a community newsletter for 5 years and had an article in the last issue of Zone 10 Gardening Magazine.
He began writing short stories in October 2006 and has penned over 200 stories in a plethora of genres since. Currently he has short stories published in dozens of on-line and print magazines, most notably Skive, a quarterly publication, where he is a regular contributor.
Ricky has had more than his fair share of fame, with almost eleven years at WFMU radio and two and half years at WBCN – Boston. His radio show at WFMU – Synthetic Pleasure – had, for over five years, over a half million listeners and was most famous for his discovery of Yanni. During that phase of his fame, he wrote and published a magazine also called Synthetic Pleasure that had over 1000 subscribers at its apogee.