Gourmet.

I'm going to publish a cooking magazine. I'm going to include all of the delicious concoctions I've created whilst living in my island paradise. You know, things like Re-heated Rice with Mayonnaise Glaze and Cocktail wieners Accompanied by Ritz. It's going to be a hit. I just know it. I'm going to call it Gourmet. Don't forget the period. The period makes the magazine.

(Don't even try to tell me it's a plagiarism of the Australian foodie magazine Delicious. because it's not. It's a whole different word for heaven's sake!)

Here's a page from Delicious. This is a pastry sheet topped with strips of zucchini, feta and fresh mint leaves.

Here's a photo to be included in the first issue of Gourmet. It's a pastry sheet topped with eggplant, shrimp, Gouda and black olives.

Damn, I'm good.