This short film of my bff Charles and I baking his acclaimed Cherpumple, three pies stuffed inside of three cakes, is as much about a great friendship as it is about a brilliant and inventive edible. A frequent guest of Martha Stewart as well as a vintage slide show impresario, Charles is a kitschmeister of the highest order. We go on weekend drives a lot together, often in search of kitschifyingly wonderful foodstuffs. But recently we had an incredible kulinary adventure right here at Willis Wonderland baking the aforementioned Cherpumple.

Known for holiday delights that slide out of his test kitchen like the Astro-Weenie Christmas Tree and the Thanksgiving Tiki-Turkey Dinner, Charles created an all-year-round monster with the Cherpumple when it landed him and it on the front-page-of-The-Wall-St.-Journal a couple of months ago.

This particular Cherpumple was my birthday cake this year:

As a lover of food that would send a vegan to the funny farm, I decided it was time I learn how to make the ‘I-don’t-care-how-fancy-your-cakes-are-this-one-is-better’ cake, so Charles headed over with 3 boxes of Betty Crocker, three Sara Lee pies, 6 cans of frosting and a vintage Sunbeam Mixmaster.  I set the oven to 350.

I learned many valuable things during the fabrication of the Cherpumple. For instance, I never knew that a hole in the middle of a pie meant that it was a cherry pie.

I also learned to check the dates of food that sits in your cupboard for years so it doesn’t spit out brown tree rot when you open it and ruin your clothes like one of our cans of frosting did.

I hope you’re inspired to bake a Cherpumple after you see this instructional film. It’s so pretty.

AND IT’S SO GOOD!! Won’t you bake one with us now, please?:

As many of you know, one of my favorite things in the world to do is to take rides with my BFF, Charles Phoenix, and go to places in and around LA that most people don’t know about unless they live in that part of the city. One of my absolute favorite things about LA is that there are so many different sections of the city. But the shame is that so few people who live here venture east of downtown. Charles and I, on the contrary, always venture east and, trust me, it never disappoints. If you’re heading south on the 101, make sure you drive farther than this building (and not just to get off to go the Music Center, Disney Hall, or MOCA).

In our particular case, our drive occurred in Charles’ brand new Dodge Challenger. New as in just hours old and now we were taking it on it’s virgin voyage. The new car smell added to the adventure.

One of the great things about having a friend who you share such keen interests with, coupled with the fact you’re both considered authorities of sorts on the topic – incredible vintage and/or kitsch architecture, signage, cars and the like – is that you can be fascinated almost anywhere you go. Charles and I only had a couple of hours so we headed for a quickie run down Whittier Blvd. Seriously, unless you’re blind, elitist or have absolutely zero kitschEsthetic genes in your body, Whittier Blvd. is breathtaking. So here’s our ride in the order it occurred…

We overshot our exit on the 101 so got off at Seventh St. and wormed our way back to Whittier Blvd. Which was fine as we wouldn’t wanted to have missed this spectacular hot dog roof:

Always special is this dinosaur and soda cup diorama, neither object of which has anything to do with the business underneath.

We always take First St. to get to Whittier Blvd. as one of our favorite houses in the city is there. But I’m dismayed to report that the vines have been plucked on the formerly eye-boggling ‘grapes house’ which used to look like this…

… but sadly now looks like this:

Don’t start me…

Thank God, further down the street some old movie theaters with original neon still survive.

It took all our strength not to stop and see what the Valentine’s Day decorations looked like inside Unique Dollar but we had limited time so kept driving.

I absolutely love store names like this:

Here we are at Whittier Boulevard. As soon as you turn onto the street you know you’re in for an excellent time warp experience.

Perhaps you should have the great 60’s guitar anthem, “Whittier Blvd.” by Thee Midnighters, on as a soundtrack while you tour the street with us. Press the following if so:

Charles and I were starving before we even left the house. We almost stopped here at the ‘they-don’t-resemble-Shaq-and-Kobe-other-than-they’re-big’ Bionicos food truck:

But luckily, Charles knew a “great Mexican restaurant full of pigs” just down the street.

The photorealistic food on all the windows was beautiful but all the rest of my window shots had too much glare to post.

Porky’s was definitely filled with pigs.

The menu was thrilling and pig filled too…

… though neither one of us ordered any of that particular animal.

I was especially impressed that the salad Porky’s served Charles consisted solely of radishes and lemons. I say save time in the kitschen and leave it at that.

When we left we would’ve stopped at the dress shop next door…

…but we were too excited to get across the street and go here:

There’s lots of excellent merchandise like this inside Whittier Crafts:

There’s also an abundance of carefully crafted and spelled signage:

Speaking of signage, there’s vintage overload in this part of LA:

There’s also incredible architectural detail like this 1950’s cement block facade…

… and this excellent 1960’s tile motif which I wish you could see closer than this photo I took. It’s like an explosion of vintage flooring but on a building.

Whittier Blvd. is definitely known for the automobiles that cruise it.

These were all within a two block radius of each other:

I wonder where the people who rented this limo were going?

I’m going to guess A. Torres Tuxedos as starting at :34 that’s where all the action took place when this classic car parade was shot.

Just a few blocks from A. Torres is this 1930s tamale shaped building. It used to be a Mexican restaurant.

You can see how the tamale ends twist at the sides of the building:

Whittier Boulevard has quite a few incredible old Deco buildings like this:

At the other architectural end, I love when business facades don’t quite live up to their names.

But even more, I like when a business is named one thing on one sign and something else on the other.

And even more than that I like when a store’s displays have nothing to do with what their awning says they sell.

Although this isn’t on Whittier Blvd. we passed it when we headed back to the freeway. In a city where spectacularly detailed murals abound, this is the one that makes our kitsch hearts sing:

Maybe you can appreciate it more if you see it closer:

Although we usually like to stay out past dark to catch all the neon, both Charles and I had places to go Saturday night so we headed back  early. Although I wish I could end with the penultimate kitsch shot, there’s absolutely nothing kitschy about this one other than the brains of the occupants.

As a devoted kitschmeister supreme, I can think of no greater honor than to be captured as a foodstuff and enjoyed as a most scrumptious meal. So thank you, devoted aKitschionado Denny Mclain, for molding me as a meatloaf and cooking and eating me Sunday night for dinner!

Denny has excellent taste in kitsch and has submitted literally thousands of precious pop culture artifacts to the Allee Willis Museum Of Kitsch at AWMOK.com. We met for the first time last summer.

For anyone else who might want to enjoy me in ways other than through my music, art, videos, friends or other more normal avenues through which to experience an artist, here in Denny’s own words is his blow-by-blow recipe for engaging with me as a meatloaf.

“I decided to immortalize Allee Willis in the form of a meatloaf made with low fat ground turkey.”

“I started with a blueprint.”

“Low fat ground turkey is a meat we eat all the time in my house but this is the first time I ever tried treating cooking as an art form. Here we have some primary ingredients such as feta cheese (which gets mixed into the meat), Lipton Soup Mix (thrown in for a bit of flavor!!) the meat itself, some bread crumbs and pesto sauce. All of the ingredients here get mixed into the meat.”

“Musco Family Olives used for Allee’s glasses and eyes (for the pupils). Just take a handful and chop them up but not too fine!”

“The brussell sprouts are used for Allee’s eyes. Take two, cut in half and use the rounded halves for the eyes. The zucchini you see here is used for Allee’s hair. Take a veggie shaver and shave long strips to lay on top of the meatloaf to simulate the folicular goodness that is our Queen of Kitsch’s trademark do.”

“A bit of egg thrown in to help it stick together. The baby carrots were used for Allee’s lips. Take your veggie shaver and shave the carrots and in the meantime, try not to drop several on the floor in the process. Then when the meat is mixed together, gently shape and mold the meat into whatever person you want to eat…”

“…in this case , our Queen of Kitsch, Allee Willis!”

“Please note the chopped olives used for Allee’s glasses and pupils.”

“Stick Allee into the oven and cook her at 400 for about 40 minutes.”

“And voila! Presenting The Queen Of Kitsch, Allee Willis!”

“Serve on appropriate vintage Atomic 50’s dinnerware, in this case Royal Star Glow China.”

Thank you aKitschionado Denny! I am most honored to be preserved  and enjoyed as a meatloaf. I pride myself on always looking tasty and appealing but you have taken me to new heights and temperatures and for that I am ever grateful (and hungry).

I’m always amazed how all these pickled vegetables end up perfectly arranged in a bottle let alone in a glass high heel shoe. I never understood how ships were stuffed into bottles so I certainly don’t get how perfectly dissected relish foodstuffs end up stacked as precisely as Busby Berkeley dancers in glass enclosures. This high heel needs to be a segment on the Science Channel’s “How It’s Made”.

Weighing in at 4 lbs. this is no delicate little ladies foot!

Although the detail of the pearl ankle bracelet is quite the feminine touch:

In fact, all the details on this fashionable hors d’oeuvre stuffed foot are pretty fantastic. I love that they even allowed extra glass for the sole:

But why wasn’t this a pearl onion and caper stuffed heel?

Although that would’ve taken away from the perfect arch of the vegetables:

And how long did it take to hand stuff all those pimentos?

My whole life I’ve pretty much gone through phases of only wearing a certain type of shoe for a period of years and then flip to something completely different. From tiny tot through my teenage years my fascination was with penny loafers, white bucks and patent leather T-straps.

I know it’s hard to see that that’s a penny loafer but trust me, it was.  With a dime inserted into the penny slot, never a penny. Every now and then, saddle shoes would creep in.

But the big saddle shoe phase didn’t really hit me until I started writing songs in the 70s.

I believe “September” was written in those very shoes. They were red and white. I had every possible combo of saddle shoe – red and white, brown and white, blue and white, black and white, white on white, brown on beige, many in suede as well as leather, and all as vintage as possible. I still have big plastic boxes filled with at least 40 pairs of them that I wore exclusively from 1974 through ’79.

The only time I ever really wore high-heels was when I went to school dances. My feet were always as uncomfortable as I was, toting around the gallons of hair piled on my head.

For the last decade or so I’ve been obsessed with Nike Zoom Flights like these:

Only one of my shoe phases have ever included high heels, beautiful vintage 1950’s ones, but if forced to wear them again, a pair of these hearts of palm, carrot and pimento ones would be what I would wish for.

As a collector of kitsch for decades now with a particular love for popular television shows, there’s nothing better than having the real thing who made the real thing in your presence. Such was the case when Susan Olsen, a.k.a. Cindy Brady, the youngest, cutest, blondest Brady in the Bunch, walked into Willis Wonderland last Friday afternoon. And she came bearing one of her signature Christmas cakes, which is how we came to know each other in the first place as she posted her kulinary kitsch koncoction in The Allee Willis Museum Of Kitsch over Christmas.

Susan spent over a month (extra kitsch point #1) making these rum soaked (extra kitsch point #2) fruit cakes (extra kitsch point #3). And her description of them was hysterical too. It was an even better sign when I saw the way she prepped her photos. In the land of kitsch, detail insets are most impressive:

I got especially excited when I saw all the snowy peach fuzz that surrounded Susan’s elves:

But the elves on the cake she brought me needed no such extra set decoration as they got down to enough business on their own:

I was actually introduced to Susan by my Facebook friend and most dedicated aKitschionado at The Allee Willis Museum Of Kitsch, Denny McClain. We made sure to give him his props before we did anything else:

Our hooking up was also facilitated by another Facebook friend, Steven Wishnoff, who accompanied Susan to Willis Wonderland. I immediately offered them a snack as I had something amazingly fitting for this most kitschous of occasions:

Any of you smart and dedicated enough to subscribe to my blog will recognize that we’re holding a piece of King’s Hawaiian Bakery Rainbow Bread that I bought a loaf of last weekend on my Sunday drive with Charles Phoenix. This is possibly my favorite food discovery of the century so far.

It was perfect as Susan actually came dressed matching the bread:

We were all most anxious to see what happened to the color swirls when the bread was toasted, hoping they would get even brighter with a little bit of heat. We were sorely disappointed:

But that didn’t stop us from slopping on some peanut butter and jelly and enjoying a delicious grill stripped rainbow mini meal.

We spent a lot of time walking around Willis Wonderland as Susan and Steven had an excellent sense of kitsch.

I had much Brady Bunch memorabilia out…

…but I stupidly forgot to ask Susan to autograph anything. Luckily, before we met she mailed me a copy of a book she co-wrote about the making of one of the most exquisitely cheesy television specials ever made, The Brady Bunch Variety Hour.

If you’ve never seen it, RUN to YouTube now!!

Thank God, Susan autographed the book so I didn’t feel tooooo bad about the missed opportunities for my aforementioned Brady treasures.

All in all, we had a most Brady day!

I’m hoping next time we get together Susan will make me one of her signature Flufftinis.

Afterall, there’s SO MUCH we see eye to eye on.

A couple days ago, I documented my Sunday drive with Charles Phoenix, noting that our very first stop was for an appetizer at Spudnuts, a donut establishment where the donuts are made out of potatoes. We weren’t sure how these were gonna taste but I can tell you that the big fat cakey one I had was literally one of the best I’ve ever tasted.

When Charles and I hit upon foodstuffs of this magnitude we oftentimes stick it in a box, videoing ourselves packing it up, and then open it in a year to see how much has changed. We were about to open a box of two dozen Yum Yums we laid to rest last New Year’s, 2010…

…but decided to let it go another year. We think that other than being harder than a rock, the donuts are going to look perfect but just be more dietarily appealing because, as you can see, all the grease  has been absorbed by the box. But that outcome will now not be revealed until 2012.

This last Sunday, our Spudnuts were so good that we both saved the last bites with intentions of also wrapping them up for a year to open in January, 2012. But we both forgot them under the front seat of Charles’ car and when we went out a couple nights ago we found that all they were of use for by then were to break your jaw. At the moment of discovery, we were right across the street from another historic Bob’s Big Boy in Burbank. So we raced out of the car and posed in front of the Boy himself in order to offer you the last look at our delicious, beloved Spudnuts.

If by any chance you have a Spudnut establishment in your neighborhood –  I have no idea if this is local to California or what –  I’d sure like to know if they’re as good in your neck of the donut as in ours. Happy chewing!

We are blessed here at The Allee Willis Museum Of Kitsch at AWMOK.com to have an actual Brady in our Bunch and, as such, “Fake Jan Day” is now one of our National Kitsch Holidays! If you don’t know what “Fake Jan Day” is, Cindy Brady will explain it to you here.

Should you not decide to celebrate Fake Jan Day by dressing as a fake Jan I would suggest you simply acknowledge this most precious Kitsch National Holiday by ingesting the traditional “Fake Jan Day” food, the beloved sculptural culinary wonder known as the Cheese Ball. As far as I’m concerned, any day one has an official excuse to make a Cheese Ball is a holiday worth celebrating!

Oops, I didn’t mean those Cheese Balls.

I know the Christmas decorations are finally packed away but squirting cream cheese out of a frosting cone to enhance your Cheese Ball means that Santa gets one more closeup here at AWMOK.

It takes hardly any prodding at all to get me into the kitchen and in artistic mode to begin crafting a Cheese Ball. Were I not so lazy and overextended from holiday parties I might have even made it to the supermarket to construct one of my own so that it might serve as a veritable religious icon in the celebration of  Fake Jan Day. However, YouTube proved to be a loyal assistant here, and finding enough cheese balls, both gastronomic and human, proved an easy task.  So, if the holy fromage spirit inspires you to celebrate Fake Jan Day, wash your hands now and get ready to roll!

“Deep Fried Cheese Ball” – There seems to be a few steps missing here:

“Cheese Ball” – And now for the silent treatment:

“Corn Of Plenty Mini Cheese Ball recipe” – Don’t any of these people have heads?

“How To Make A Cheesy Spider Cheese Ball” – This is for Halloween but I’m sure it will keep til then:

“How To Make A Cheese Ball” – If the energy were any lower here I’d bottle it and take it to get to sleep every night:

“Pineapple Cheese Ball – Happy New Year”  I’m not sure if Pineapple Cheese Ball is the name of the dish or our sparkling hostess:

I never made a cheese ball of the magnitude of the following but I did make quite an impressive mashed potato ball once:

I sculpted the ball out of mashed potatoes, hit it with red food coloring, and stuck olives, gherkins and miniature corns in for a satellite effect and then fit it on top of my 1950’s Saturn shaped coffee urn for maximum presentational effect. You can see it and other impressive food ideas in my 1991 tiny short film, “Foxy’s Tips On Love – The Road To A Man’s Stomach Is Color-Coordinated”.

Whether you make your balls out of cheese, mashed potatoes or whatever ball material you choose I hope you have a very festive Fake Jan Day today!

margaret-mitchell's-mealtime-magic-cookbook_1964

Unless you can’t stand to look at meat or poultry this is a cookbook that’s filled with thrilling visuals, not the least of which is of the author herself:

margaret-mitchell's-mealtime-magic-cookbook_1968

I love her little Swedish meatball hair, Hostess cupcake shaped glasses, and Revlon ‘Love That Red’ lipstick that’s redder than any slab of beef that passes before her. You might be thinking, ‘Oh, is that the Margaret Mitchell who wrote the meaty “Gone With the Wind”?  I’ve seen the movie but not being a vociferous reader, I’m much more likely to have read this book by the carnivore loving Margaret Mitchell than the better known literary one by the other Margaret Mitchell where it’s Scarlett O’Hara being served up at the end rather than a nice Porterhouse steak. Though I guess they both have scarlet in common, one being the lead character and the other being the color of the meat product featured here:

margaret mitchell's mealtime magic cookbook_1951

These two-page spreads of meat cuts kill me:

margaret mitchell's mealtime magic cookbook_1956 margaret mitchell's mealtime magic cookbook_1955 margaret mitchell's mealtime magic cookbook_1954

Though I don’t care how pretty the pictures are, I will never be making this:

Here’s how Margaret suggests using aluminum foil:

I, however, have always had a different primary use of aluminum foil. I wrap presents in  it. Here’s a gift I’m taking to a mystery gift exchange at a high school reunion today for Detroiters who went to Mumford High who now live in Southern California:

It doesn’t have meat in it but it does come stuffed with Elvis popcorn. Which seemed an appropriate mystery gift for an exchange at a 60’s high school reunion and a blog about meaty presentations.

Elvis comes in a non recyclable plastic guitar bank. The publisher of Margaret’s book strongly suggests that your meat be popped in an aluminum pan that gives the gift of long-term toxicity to humans if ingested in large enough quantities.

margaret-mitchell's-mealtime-magic-cookbook_1969

I’m hoping none of the food at the reunion will be cooked in aluminum pans though I’m sure that’s what all of us were brought up on. For now, I prefer to look at my meat and poultry in pretty pictures as opposed to them sauteed in aluminum gravy.

I always love when there’s nothing left to say about a topic by the time you reach the back cover. When in doubt just repeat the author’s name and title of the book in the shape of hangers until you run out of room.

margaret-mitchell's-mealtime-magic-cookbook_1965

I would’ve preferred something a little more festive on the back cover but I guess all the money went toward the groceries on the front, as despite the raging red properties of meat the only color in Mealtime Magic is there. Frankly, Margaret, I fear your publishes didn’t give a damn.

I don’t know where this fantastic metal pipe menorah came from but it was sitting in the middle of my friend Judy Freed’s Hanukah table and begged to be commemorated on the shelves here at The Allee Willis Museum Of Kitsch. Had I seriously taken note of it earlier I would have photographed it with candles ablaze but I got to Judy’s late and was completely distracted by the plethora of Jewish delights that are reliably laid out at her holiday spreads. Without question, she makes the best brisket I’ve ever tasted. It’s so tender it cuts itself if it even senses utensils coming near.

The potato latkes were the perfect blend of crisp outside and mushy inside.

The noodle kugel also had the crisp/mushy thang goin’ on.

This dish was a little straight for me but I guess it was needed to counteract the Jewish starch attack:

I’ve been going to Judy’s for the Jewish holidays since the early 1980’s. I used to dress for the occasion.

I know it’s hard to see details in the photo but I’m wearing a 1950’s souvenir hat from Israel, a massive glitter Jewish star necklace and jewelry all made in Israel. The rest of my clothes didn’t have much to do with Judaism but they haven’t fit me in a couple decades so there’s nothing lost in terms of me clothing myself appropriately to go to Judy’s these days.

For dessert, Judy also made chocolate chip cookies the size of tires. But they were brought out at the moment I noticed the lead pipe menorah so I thankfully forgot to chow down a set of four because I was too busy fumbling for my camera.

The menorah is unbelievably heavy. But then again, so is the reason we celebrate Hanukkah.

So Happy Day 6 of Hanukah and may you steer clear of holiday cooks whose food tastes more like lead pipes than brisket, kugel and all the other festive food that lights up a holiday table.

I was so excited to use my new Japanese-by way-of-China Banana Slicer I ran to rip the package open as soon as I got it home.

But not before I enjoyed the rash of bad translations I always look forward to seeing on these kind of products that flood dollar stores here in the States. The cautionary bullet points on the back of the package are usually very helpful.

I promise not to use the Banana Slicer for anything other than slicing bananas. It doesn’t seem to be especially practical for use as a comb. I will not put the item on the side of a fire but how about in a fire? I also won’t bring it close but close to what? And what is a government divis? And the last time I had a brain in my head I interpreted “please keep this package” as the same thing as “without throwing it away”. I promise will have no trouble keeping the package without throwing it away.

I’ve never heard of a salad crêpe before. Seems like it might get a little soggy.

Is a crêpe the same as a crape?

I love how “Banana Slicer” is translated into so many different languages in case the banana shape of the slicer and the sliced bananas below the translations don’t make its purpose clear enough.

Now on to the actual artistry created with the Banana Slicer. First, position the comb I mean Banana Slicer over the banana.

Apply pressure and slowly push the slicer through the fruit.

Keep pushing.

Once penetration has been achieved, flip your Banana Slicer over to reveal the slices.

One would hope that the slices would just roll free but go wash your hands now as you must prod the fruit free from the teeth.

Look at the lovely banana slices!

Now, wash the Banana Slicer and keep it with your Portable Banana Keeper.

Thank you, aKitschionado windupkitty, for your generous contribution of one Banana Slicer to the personal collection of The Allee Willis Museum Of Kitsch.