As of today (May 12, 2012), I’ve been the partner, lover and/or uxorious (thank you, Kay) husband of international burlesque superstar Michelle L’amour for ten years. Four years ago, Michelle and I decided to embark upon a food journey that involved making as much as we could from scratch.
This was as much in response to our eating habits while traveling as it was to my being diabetic. We just began to see that processed foods, sugar substitutes and restaurant eating was not helping us be healthy. We found out that there is an enormous health advantage from simply cooking from scratch with quality ingredients. Taking the time out to slow down, know what’s in your food, even ritualize the whole endeavor is much more important than eating I-CAN’T-BELIEVE-IT’S-NOT-REAL substitutes that are probably worse for us than whatever we’re trying to replace. Anyway, enough soapbox – back to the strippers at hand.
We stocked our cabinets with ingredients instead of short-cut meals and started small. We haven’t taken any real classes or had any training unless you include countless hours of watching Food Network and laughing alongside Gordon Ramsey and Anthony Bourdain. Four years later, our repertoire has grown considerably and I look at kitchen gizmo catalogs as if they were porn.
In that time, as our lifestyle as burlesque producers and performer’s dictates, we’ve been surrounded by dozens of strippers who we see on travel dates and/or stay with us in our homs. Michelle has hosted four yearly ”Stripper’s Holiday” events where
international performers stay with us in Chicago, take several days of intensive classes, put on a big show to benefit the Burlesque Hall of Fameand eat our cooking (Quote of the week, “Those b*tches can EAT!”). Michelle likes to think they come for her classes, but I know it’s for my special recipe of pomme frites. Also, two years
ago, we began hosting Superstars of Burlesque, inviting the world’s top talent to lodge, perform and dine with us. So, I tend to think our “Cooking for Strippers” credentials are well earned.
But even if our apartment wasn’t often filled to the brim with zany strippers, I still cook daily for the best of them all, Michelle. Few things make me happier than whipping up a batch of taco-ed bacon nachos for my personal nudie cutie.
So, whether or not you’re trying to feed an army of hungry ecdysiasts or just want a new recipe or two come join me and my charmed life.