Before I became a not very well known food writer — in another life in a previous century, I met Pamela Braun. John and I did a small deal with Pam’s previous company and the deal was handled by our PA Leanne. One day at a conference in the states we met Pam in person. She was clever, ambitious and beautiful – all the things women seem to hate in other women but not with Pam as she was just too nice to hate.
Life moved on. We moved to another part of Australia, stopped going to conferences and our connection with “Pammie” fell into limbo.
I went on to create Orgasmic Chef where I could release my inner creativity and relax from the workaday world. I followed lots of blogs and I followed a blog called My Man’s Belly and liked it on Facebook, followed on Pinterest and followed @mymansbelly on Twitter. A few weeks ago I got this wacky tweet that said, “Maureen, you’re going to laugh, go read your DM (private message).” Curious, I went straight to my direct messages and Pam is My Man’s Belly! Our Pammie!
Her blog is the biggest hoot because if she’s got it in her mind, it’s going to come out those beautiful fingers for us all to enjoy. Not only is she a really interesting writer, but also her food looks smashing and that beefcake photo on her site, well, what’s not to like about that?
Within 24 hours of reconnecting and sharing what we’re doing now, I asked if she’d let me interview her for Food Writer Friday and she said yes. I was really pleased because where else could we find a recipe for Unicorn Farts?
Just like John and me, when the economy tanked in 2008-9 Pammie’s business went downhill and not in a fun way. We were all riding high in April, shot down in May.
When her clients were experiencing difficulties, they didn’t have enough money to pay for extras and that left Pam with a lot of time on her hands. She loved to cook and thought a food blog would keep her hand in Internet work so when the economy turned around, she’d be up to scratch on her computer and Internet skills. Isn’t that forward thinking? She said her food blog was the perfect excuse to give up her celebrity gossip blog. I agree. Food is much better.
Her inspiration comes from inside her head, not surprising when you’ve met this woman. Her mind races at 50 miles an hour 24/7 and she’s always coming up with a different angle or approach to every situation. She sees or hears of an ingredient and right away she’s churning on what to do with it that’s different. Are you thinking unicorn right now?
Want a laugh? I asked her about the funniest thing that happens on her blog and it’s marriage proposals. Seriously, it’s my man’s belly, doesn’t that say she’s already got one? As one who’s been on the net for a long, long time, she can put them down without breaking a sweat or she lets her readers “have at ’em.”
When new cooks come to Pam’s blog, she’d advise them to make her Panty Dropper Short Ribs. She says they’re something people order at restaurants because they don’t think they could make them at home. Her recipe is ridiculously easy to make (her description) and honestly, who wouldn’t make them just because of the name? Just to find out. I plan to and I’ll let you know if the panties drop.
Her “little black dress” dish that always comes in handy is her homemade meat sauce and she’s always got a bag or two of it in her freezer. Defrost the sauce, cook some good pasta or polenta, whip up a salad and dinner’s done. Even better with a bottle of wine.
For those of us who have food blogs, I couldn’t agree with Pam more when she answered a question about what the coolest thing is about My Man’s Belly.
“I have met and worked with some great people, along with getting some incredible opportunities that would never have opened themselves up to me if I hadn’t started this blog. But the still, the coolest thing that happens to me is when a reader sends me an e-mail or writes a comment on my FB page or blog about how they made a recipe and they and their whole family just loved it. I had one woman that made up my pickled peppers recipe, after having attempted to freeze leftover peppers for years with disasterous results, and ended up giving jars of them to her whole family at Christmas. Her son, who has the garden that all the peppers come from, ate the entire jar while he drove home that night. I was happy about that comment for days!“
I asked Pam for a recipe and said I’d love it to be a recipe for memory food because I love what that says about a person. She said it’s her Strawberry Rhubarb Sauce and it’s something her mother and grandmother “made forever.” You can serve it over biscuits, cakes, pancakes or even white fish but at Pam’s house its in a bowl with a spoon.
- 1 Pound Strawberries (hulled and quartered)
- ½ Pound Rhubarb (cut into ¼” – ½” pieces)
- ¼ Cup Water
- 3 Tablespoons Sugar*
- Add Strawberries, Rhubarb, Water and Sugar to a small saucepan.
- Cook ingredients over medium high heat until rhubarb is soft and falling apart. (This takes 20-30 minutes)
- Stir frequently to keep ingredients heated evenly.
- Remove from heat and let cool.