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"From Paints to Saints and the beachs between, visit the Normandie region through the eyes of the Hungry Historian."

On this second episode of a two part look back at his travels through France and Belgium, the Hungry Historian is once again joined by his Mrs (The Hungry Herstorian) as he leaves the beaches of Normandy in the rear view and heads for his next adventure.

Follow along as he walks the beach at Dieppe, the trenches of Beaumont-Hamel and Vimy Ridge, and the foxholes of the 101st Airborne at Bastogne.

If that's not your cup of tea, don't fret, because the Hungry Historian also reflects on his visits to the cathedrals of Rouen and Dieppe, the sites and sounds of Paris, and all the culinary an cocktail stop in between.

Meanwhile, Chef Money is LITERALLY saucing up a Featured Recipe based on arguably the best dish that the Hungry Historian had on his trek through western Europe. A sauce so delicious that it doesn't even have a known name, so the Chef has taken to calling it "Money Sauce."

Cheers!

Money Sauce

Ingredients:

1 cup of butter (divided)
1 medium shallot or half a yellow onion
1 package of tarragon
1 package of parsley (or a big handful if it's from your garden - equal parts to the tarragon)
4 sage leaves
4 Basil leaves
1 TBSP creamy Dijon
1 egg yolk
1 tsp worcestshire
1 tsp nutmeg
5 walnuts
1 TBSP anchovy paste
5-10 capers
1/4 of a small lemon
Pepper to taste

** Featured Recipe directions and Chef Money tip available within the episode**

Send us a text

"From Paints to Saints and the beachs between, visit the Normandie region through the eyes of the Hungry Historian."

On this first episode of a two part look back at his travels through France and Belgium, the Hungry Historian lands in Paris and heads for his base of operations, the Normandie capital city of Caen.

Follow along as he walks the beaches and bunkers that saw the D-Day invasions over 80 years ago. If that's not your cup of tea, don't fret, because the Hungry Historian also reflects on his visits to Claude Monet's house on Giverny, and the historic abbey at Mont Saint-Michel.

Meanwhile, Chef Money is LITERALLY saucing up a Featured Recipe based on arguably the best dish that the Hungry Historian had on his trek through western Europe. A sauce so delicious that it doesn't even have a known name, so the Chef has taken to calling it "Money Sauce."

Cheers!

Money Sauce

Ingredients:

• 1 cup of butter (divided)
• 1 medium shallot or half a yellow onion
• 1 package of tarragon
• 1 package of parsley (or a big handful if it's from your garden - equal parts to the tarragon)
• 4 sage leaves
• 4 Basil leaves
• 1 TBSP creamy Dijon
• 1 egg yolk
• 1 tsp worcestshire
• 1 tsp nutmeg
• 5 walnuts
• 1 TBSP anchovy paste
• 5-10 capers
• 1/4 of a small lemon
• Pepper to taste

** Featured Recipe directions and Chef Money tip available within the episode**

Send us a text

"Yeah-yeah, some folks inherit star-spangled eyes.
Hoo, they send you down to war, Lord
And when you ask 'em, "How much should we give?"
Hoo, they only answer, "More, more, more, more" - "Fortunate Son" by Creedence Clearwater Revival

On this last episode of his series that focused on The Vietnam War, The Hungry Historian is going to go through the most important and longest lasting legacy from the conflict.

No, it's not the Vietnam Veteran's Memorial or the areas of Vietnam that are still scarred and bare from years of war and chemical defoliation.

Nope. What we're focusing on is the war's impact on Popular Culture. Most notably, it's influence on music and movies.

Follow along as The Hungry Historian covers a wide selection of songs, and discovers that some of them may or may not actually be about that whole War in Vietnam. Once that's done, he'll discuss The War's portrayal on the big screen.

Meanwhile, Chef Money has prepared a Feature Recipe inspired by one of the most well known songs about the Vietnam War, and one that is fun, easy, and ideal as we move toward the summer months.

You won't want to miss out on Country Joe and The Fish Fry!

Cheers!

Country Joe and The Fish Fry

Ingredients:

• Perch fillets
• Butter
• All Purpose Flour
• Cayenne Pepper
• Salt and Pepper
• Lemon Wedges

** Featured Recipe directions and chef tips available within the show