What started out as a bit of a lark for fishing and hunting friends, has blossomed into a cottage industry for author Tim Murphy. On the one-year anniversary of his first book, “Flannel John’s Hunting & Fishing Camp Cookbook,” Murphy has released his eighth title in his “Cookbooks for Guys” series called “Flannel John’s Hearty Bowl Cookbook - Soup, Stew, Chili & Chowder” (7.95). This book features over 100 pages of warm bowls of comfort food.
“I wrote the first ‘cookbook for guys’ for friends. They would show up at deer camp or the fishing cabin with beef jerky, a block of cheese and a case of beer. Aside from the olfactory assault and possible heart-stopping properties, the camp needed food with more substance. They needed dishes that were easy and quick to make from breakfast and lunch, to dinner, snacks and sides. Now “Flannel John’s Hearty Bowl Cookbook” continues the simplicity for this year’s deer camp. Guys can make tasty, filling, basic meals with a pot and a ladle.”
Two other books were released this past fall in the series, “Flannel John’s Tailgating Grub & Couch Potato Cookbook” ($9.95) and “Flannel John’s Single Guy Cookbook” ($7.95).
“The Tailgating book is for football fanatics. It’s great food for the stadium parking lot or man-cave recliner. ‘The Single Guy Cookbook’ is aimed at recent grads, single dads or guys kicked out of their parents’ basement. Every recipe in that book is six ingredients or less,” said Murphy.
And who is Flannel John?
“Flannel John is a character based on a few old hunters I knew from Michigan’s upper peninsula. I wanted to honor their spirit and what they taught me. He is essentially part Babe Winkelman, Ted Nugent, Red Green, Grizzly Adams and crusty mountain man. They were the inspiration for these books. I’ve written seven Flannel John books with another dozen planned. The next book, “Flannel John’s Winter Cabin Cookbook” will be out in November.
The first book, Flannel John’s Hunting & Fishing Camp Cookbook, cracked Amazon.com’s “Top 1%” Sales” category within a month of release.
Subsequent releases included Flannel John’s Woods and Water Cookbook - Critters, Fritters, Chili and Beer in February 2013, Flannel John’s Pirate Galley Cookbook - Coastal Cuisine and Maritime Meals from Oceans, Lakes and Rivers in April 2013 and for the backwoods, rustic soul there was Flannel John’s Mountain Man Cookbook - Frontier Food from the Hills, Country and Backwoods in May 2013.
Murphy also released his first “non-Flannel John title this summer called “The Tube Steak Boogie Cookbook – A Celebration of Hot Dogs, Sausage, Brats & Kielbasa.”
“That book was a tribute to the hot dog stand of my youth, and adulthood, in the south suburbs of Chicago called Willie’s Wee Nee Wagon,” said Murphy.
Why cookbooks for guys?
“I didn’t see anything written for men, especially beginner and novice cooks,” said Murphy. “The first book covered basic comfort food for breakfast, lunch, dinner, snacks, deserts and drinks. It was aimed at hunters and anglers but it’s great for campers and RVers. After the first title, I kept discovery new themes and new recipes. So now we have books for seafood, fish, pioneer recipes and a lot more. I have a dozen new titles slated to rollout over the next two years including the first non-food title. That’s going to be “Flannel John’s Outhouse Reader and Emergency T.P. Book.”
Tim Murphy is a graduate of Western Michigan University. This 23-year radio veteran spent
17-years hosting morning radio shows in Laramie, WY, Stevens Point, WI and several Michigan cities including Holland (92.7 The Van), Muskegon (Z108), Traverse City (Double Rock KLT), Saginaw (WIOG-FM) and Houghton (The Wolf). Murphy has had a long career as a freelance and comedy writer. His work has appeared in dozens of outlets including Backwoods Home Magazine, The Porcupine Press U.P. Magazine, National Lampoon, The Traverse City Record Eagle and ABC Radio Network. He lives in Seaside, Oregon with his wife LisaMarie Costanzo and vacations at his cabin near Bergland, Michigan.
All eight books can be found at Amazon.com and at www.flanneljohn.com. They are $7.95 except for the Tailgating book, which is $9.95. For additional information on the books, to interview the author or to inquire about wholesale book pricing, contact Tim Murphy at (701) 238-1775 or at
or like “Flannel John” on facebook.
ROCK ISLAND, Illinois – The Hungry Hobo announced the grand opening of a store in Eldridge, IA. The store is located at 178 South 4th Avenue (next to the Genesis Rehabilitation Clinic in Mid Towne Plaza), and open Monday through Saturday from 10:00A to 9:00P, and Sunday from 11:00A to 8:00P. A ribbon cutting ceremony will take place with the Quad Cities Chamber of Commerce on Friday, November 8th at 4:00P.
“While we’re in the process of trying to expand our concept in Eastern Iowa, we also wanted to get some experience with providing drive thru service.” said Pryce T. Boeye, President and CEO of the company. “In this case, we were able to find a great complex in the heart of Eldridge that should serve both our customers and employees very well. If the first day of business is any indication of what to expect, it could end up being a surprisingly strong store.”
The Hungry Hobo is a chain of sandwich shops that was created in 1973 by Jim Gende, Ray Pearson, Joe Gende, and Tom Spero, and is currently celebrating its 40th Anniversary with a series of promotions throughout 2013. The concept specializes in sliced-to-order and grilled sandwiches, baked potatoes with a variety of toppings, chef-prepared soups, shredded-lettuce salads, and desserts that are baked daily in The Hobo Bakery. They have 13 convenient Quad-City area locations, accept all major credit cards, deliver box lunches and party items, and have made their everyday menu available for delivery through www.good2goqc.com. They also recently launched a smart phone app and mobile rewards program, and have been voted Best Deli, Best Deli Sandwiches, and Most Distinctly Quad Cities Fast Food. For more information, visit www.hungryhobo.com and www.facebook.com/hungryhobo.
(Davenport, IA) The River Music Experience (RME) is excited to announce that Falbo Bros. Pizzeria will be replacing the existing cafe on the first floor of the Redstone building at 2nd & Main Streets in downtown Davenport. The RME will continue to conduct its live music and educational programming on the RME Community Stage, sponsored by Lujack Lexus of the Quad Cities, which is currently located in the space.
“We’re very excited about this unique opportunity for collaboration with a successful national brand,” said Tom Swanson, RME Executive Director. “Falbo Bros. will not only serve as a great amenity for the building and downtown, but having an independent operator in that space will enable the RME to focus even more on its musical and educational mission.”
The Quad Cities Chamber’s Executive Director of the Downtown Davenport Partnership, Kyle Carter, was heavily involved in the recruitment of the restaurant. “Falbo Bros. Pizzeria is a successful franchise with locations in Wisconsin, Iowa, and Colorado,” said Carter. “We thought the addition of a location in Davenport was a real winner for downtown and the whole community.” Although best known for its pizza by the slice, Falbo Bros. also offers full-size pizzas and delivery. Its fresh, gourmet pizza blends characteristics from the classics of New York and Chicago, but has unique style all its own. The crust is rolled by hand using dough made fresh every few hours and the sauce is made from scratch as well.
“I can’t wait to open the new operation,” adds Barry Golinvaux, the franchise owner. “The location is an excellent fit and the culture of the RME will tie in nicely with the culture of Falbo Bros. – we are very much looking forward to serving the Quad Cities.”
The RME Café’s last day of operation will be Thursday, October 31, 2013. The space will be closed for three to four weeks for a remodel and build-out. Falbo Bros. Pizzeria plans to be open Sunday – Wednesday 11 a.m. – 10 p.m. and Thursday-Saturday 11 a.m. – 3 a.m.
For many people, the holidays involve indulging in buffet tables loaded with lots of fattening, processed foods and sugary sweets.
For those of us who strive the rest of the year to eat a healthy diet while leading busy lives, it can be a challenging time. Not only are we busier than ever, we know that all those foods we usually try to avoid are going to give us indigestion, sap our energy, and pile on the pounds.
“It really isn’t hard to give yourself, your family and friends the gift of delicious, nutrient-rich meals over the holidays,” says holistic chef and certified healing foods specialist Shelley Alexander, author of “Deliciously Holistic,” (www.aharmonyhealing.com), a new, full-color cookbook featuring more than 154 of her favorite healing foods recipes and 50 pages of holistic lifestyle tips to increase energy and immunity.
“Instead of heading to the local supermarket, visit a farmers’ market, where you can buy fresh, local, seasonal and organic produce, along with other nutritious foods created by farmers and local food artisans,” she says. “You’ll have a much more enjoyable experience in addition to stocking up on all the ingredients you need to have handy. You can also find excellent choices at natural and health food stores.”
Nutrient-rich, whole foods that don’t have unnatural fillers and other additives, including seasonal, organic vegetables and fruits, wild-caught seafood, and pasture-raised, organic chicken and meats that come from well-fed, unadulterated, healthy animals, will completely nourish your body, make you feel better and ramp up your energy, she says. And you’ll find you won’t overeat, so it’s much easier to maintain your weight without counting calories.
Alexander offers six tips for quick and convenient healthy eating during the holidays.
• When shopping, check labels and avoid foods with a long list of ingredients. The best whole foods have one or just a few unprocessed or minimally processed, easily recognized ingredients, Alexander says. Among ingredients to avoid: chemicals, artificial sweeteners, high fructose corn syrup, nitrates, MSG, genetically modified ingredients and preservatives (indicated by the initials BHT, BHA, EDTA and THBQ.)
• Set aside a few hours each week to prep foods to eat in the days ahead. Cut up produce and store it in airtight containers. Lightly wash produce before using with natural vegetable wash or use one part white vinegar to three parts water. Make several homemade vinaigrettes or dressings to last all week so you can make leafy greens and vegetable salads in minutes. Clean and marinate enough meat or poultry for dinners over the next few days.
• Start your day with a green smoothie. Cut and freeze organic fresh fruit to use in green smoothies. You can also buy frozen fruit that’s already cut up. Add organic kale or spinach, coconut water or nut and seed milks plus natural sweeteners such as dates or stevia for an energy-boosting beverage.
• For your holiday dinners, plan on making at least three to four dishes that are both delicious and nutritious. Good examples are pasture-raised, wild turkey with sage and garlic, baked wild salmon with lemon and herbs, steamed greens, roasted heirloom root vegetables drizzled with balsamic glaze, pureed winter squash soups, and desserts made with seasonal fruits, spices, and healthy sweeteners like coconut sugar or raw honey.
• Invest in a dehydrator. Dehydrate fruits and vegetables and raw nuts or seeds that have been soaked in unrefined sea salt water (which removes anti-nutrients, kick-starts the germination process, and increases key vitamins), and you’ll have plenty of on-the-go snacks with a long shelf life. Dehydrators are convenient and easy to use; Alexander recommends Excalibur.
• Make batches of fermented vegetables twice a month. Alexander recommends eating fermented vegetables every day to keep your digestive system healthy. They’re loaded with probiotics – the good bacteria your intestines need. Mix a variety of organic vegetables such as carrots and celery into brine with warm filtered water, unrefined sea salt, and cultured vegetable starter or liquid whey, and mix with shredded cabbage heads. Pack the mixture into sterilized glass jars and allow the vegetables to ferment for five to seven days. Once done fermenting, store in the refrigerator for up to 6 months.
“Stick to whole, healthy foods this holiday season, and you’ll feel so good, you won’t want to go near the buffet table at your office party,” Alexander says.
About Shelley Alexander, CHFS: Shelley Alexander has enjoyed a lifelong love of delicious, locally grown, seasonal foods. She received her formal chef’s training at The Los Angeles Culinary Institute. Alexander is a holistic chef, certified healing foods specialist, cookbook author, and owner of the holistic health company, A Harmony Healing, in Los Angeles.
Chains expand robust morning menu with a classic American flavor for fall
CARPINTERIA, Calif. – October 9, 2013 – The leaves of the maple tree will soon be ablaze in seasonal colors, and the cooler weather is the perfect time to enjoy the flavors of the tree’s syrup at breakfast. With hundreds of years of delicious history, maple epitomizes fall … and America. After early settlers to the New World learned of maple syrup from Native Americans in the 17th century, they had to work long hours just to harvest one sweet taste. Starting today, Carl’s Jr. customers can experience that same maple goodness far more easily. And starting Monday, Oct. 14, Hardee’s customers get their chance. Both brands are introducing the new Maple Sausage, Egg and Cheese Biscuit, infusing the flavors of maple and sausage for a sweet and savory breakfast combination epic enough for the history books.
Made with three maple sausage links, a slice of American cheese and egg, all piled inside a famous Hardee’s Made from Scratch Biscuit™, it is a culinary ode to fall.
“The combination of sweet and savory tastes has been part of a great breakfast at least since maple syrup became commercially available to the mass public at affordable prices in the early 20th century,” said Brad Haley, chief marketing officer for CKE Restaurants Holdings, Inc., the parent company of Carl’s Jr. and Hardee’s. “Our new Maple Sausage, Egg and Cheese Biscuit continues that tradition by combining the sweetness of maple with the savoryness of breakfast sausage. Pile that with cheese and egg inside one of our famous Made from Scratch buttermilk biscuits and it’s not surprising that it was a hit with our guests when we tested it earlier this year. While the fall season may be the time people start to think more about maple syrup, this biscuit would be great any time of year.”
The Maple Sausage, Egg and Cheese Biscuit is available at participating Carl’s Jr. and Hardee’s locations for $2.69 as an entrée and $4.39 as a small combo. Prices may vary by location.
About Carl’s Jr. Carl’s Jr. ® is celebrating more than 70 years in the quick-service industry. What began as a lone hot dog cart in Los Angeles, Calif., in 1941 is today a wholly owned subsidiary of CKE Restaurants Holdings, Inc. of Carpinteria, Calif. As of the end of the second quarter of fiscal 2014, the Company, through its subsidiaries, had a total of 3,373 franchised or company-operated restaurants in 42 states and 28 foreign countries and U.S. territories worldwide, including 1,403 Carl's Jr.® restaurants and 1,965 Hardee's® restaurants. For more information, or to find a Carl’s Jr. near you, go to www.carlsjr.com. Carl’s Jr. social media sites include www.facebook.com/carlsjr, www.twitter.com/carlsjr and www.youtube.com/carlsjr.
About Hardee’s Celebrating more than 50 years in the quick-service industry, Hardee’s® Food Systems is a wholly owned subsidiary of CKE Restaurants Holdings, Inc. of Carpinteria, Calif. As of the end of the second quarter of fiscal 2014, the Company, through its subsidiaries, had a total of 3,373 franchised or company-operated restaurants in 42 states and 28 foreign countries and U.S. territories worldwide, including 1,403 Carl's Jr.® restaurants and 1,965 Hardee's® restaurants. For more information, or to find a Hardee’s near you, go to www.hardees.com. Hardee’s social media sites include www.facebook.com/hardees, www.twitter.com/hardees and www.youtube.com/hardees.