1 quart cider vinegar
1 cup water
1/8 cup red pepper flakes
1/4 cup sugar
1 tablespoons Worcestershire
1 tablespoons kosher salt
1 tablespoons black pepper
1 (16-ounce) bottle ketchup
In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.
Dry Rub
1/3 cup freshly cracked black pepper
3 tablespoons paprika
2 tablespoons granulated garlic powder
2 tablespoons granulated onion powder
1/4 cup salt
1/4 cup chili powder
1/4 cup ground cumin
1/4 cup dark brown sugar
1/4 cup hot dry mustard
1 teaspoon cayenne
Ingredients
2 quarts water
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon vegetable oil
2 cups uncooked elbow macaroni
2 eggs
1 1/2 cups evaporated milk
1/2 stick butter, melted
Freshly ground black pepper
16 ounces shredded sharp Cheddar
Dust with paprika
Directions
Preheat oven to 325 degrees F.
Bring water, salt, and oil to boil over high heat Add pasta, bring back to a boil and cook until al dente, 8 to 9 minutes. Drain pasta and rinse with cold water to stop the cooking process.
In a large bowl, mix together eggs, evaporated milk, melted butter and salt and pepper, to taste. Stir in 3/4 of the cheese and add the pasta. Spray an 8 by 8-inch baking pan with nonstick spray and add the pasta mixture. Top with remaining cheese and dust with paprika.
Bake until the cheese is golden and bubbly, about 30 minutes. Serve hot.
Is this the Bill of Rights?
Federalist Papers
This is the Project Gutenberg Etext of The Federalist Papers.
*****This file should be named feder16.txt or feder16.zip******
The release date of this Project Gutenberg Etext: June 6, 1992
Corrected EDITIONS of our etexts get a new NUMBER, feder17.txt.
VERSIONS based on separate sources get new LETTER, feder10a
Tea Party Patriots, Inc. as an organization believes in the Fiscal Responsibility, Constitutionally Limited Government, and Free Markets.
SORRY, I AM NOT GOING TO DONATE MONEY AND A LINK WILL BE PROVIDED ONLY!
http://www.teapartypatriots.org/Mission.aspx
Look up from there... SOME OF THIS BULLSHIT WILL MAKE YOU SICK!
WHAT HAPPEND TO THE SECOND OR FIRST AMENDMENTS?
STATEMENT OF FACTS
10. The Bicameralism and Presentment Clause of the Constitution of the United
States mandates that “Every Bill which shall have passed the House of Representatives and the
Senate, shall, before it becomes a Law, be presented to the President of the United States. . . .”
U.S. Const. art. I, § 7, cl. 2.
11. A law is enacted in conformance with this constitutional mandate only if “(1) a
bill containing its exact text was approved by a majority of the Members of the House of
Representatives; (2) the Senate approved precisely the same text; and (3) that text was signed
into law by the President.” Clinton v. City of New York, 524 U.S. 417, 448 (1998).
12. Article I, section 7, clause 2 further provides: “But in all such cases the votes of
both Houses shall be determined by yeas and nays, and the names of the persons voting for and
against the bill shall be entered on the journal of each House respectively.”
13. In or about March 2010, the Rules Committee of the House proposed a rule to the
full House establishing the terms and conditions pursuant to which certain legislation would be
considered by the House (the “Rule” or “Slaughter Rule”). The Rule provided that, upon
adoption by the House on a vote of the yeas and nays of one bill (the “Reconciliation Bill”), an
entirely different bill, H.R. 3590 (the “Senate Bill”) would be “deemed approved” by the House.
Gonorrhea Lectim
The Center for Disease Control has issued a warning about a new virulent strain of this old disease.
The disease is called Gonorrhea Lectim. It's pronounced "Gonna re-elect 'im."
The disease is contracted through dangerous and high risk behavior involving putting your cranium up your rectum.
Many victims contracted it in 2008 ..... but now most people after having been infected for the past 1-2 years are starting to realize how destructive this sickness is. It's sad because it is so easily cured with a new procedure just coming on the market called Votemout pronounced “Vote ‘em out”!
You take the first dose/step in 2010 and the second dosage in 2012 and simply don't engage in such behavior again, otherwise it could become permanent and eventually wipe out all life as we know it.
Several states are already on top of this like Virginia and New Jersey, and apparently now Massachusetts with many more seeing the writing on the wall.
Please pass this important message on to all those bright folk you really care about.
Gottal love this site!
http://www.usconstitution.net/xconst_Am14.html
3. No person shall be a Senator or Representative in Congress, or elector of President and Vice-President, or hold any office, civil or military, under the United States, or under any State, who, having previously taken an oath, as a member of Congress, or as an officer of the United States, or as a member of any State legislature, or as an executive or judicial officer of any State, to support the Constitution of the United States, shall have engaged in insurrection or rebellion against the same, or given aid or comfort to the enemies thereof. But Congress may by a vote of two-thirds of each House, remove such disability.
http://www4.law.cornell.edu/uscode/13/usc_sup_01_13.html
Fritter Time
Caribbean Conch Fritters:
2 teaspoons canola or vegetable oil
1/4 cup finely chopped white onions
2 tablespoons finely chopped red bell peppers
1 teaspoon minced garlic
1 teaspoon minced jalapeno peppers
1 teaspoon Cajun seasoning
2 cups steamed or par-boiled and finely diced conch meat (about 1 pound)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, beaten
1 cup whole milk
Dash hot red pepper sauce
1 tablespoon chopped parsley leaves
Vegetable oil, for frying
In a saute pan or large skillet, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, peppers, and cajun seasoning, cook, stirring, for 2 minutes. Add the conch and cook, stirring, for 2 minutes. Remove from the heat and cool.
Into a large bowl, sift together the flour, baking powder, and salt. Add the egg, milk, and pepper sauce and mix to make a thick batter. Stir in the parsley and the cooled conch mixture.
In a large deep saute pan or cast iron skillet, heat enough oil to come 2 to 3 inches up the sides of the pan to 350 degrees F.
Drop the batter, a heaping tablespoon at a time, into the oil and cook, turning once, until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.
Lyons/Potter Family Recipe – Turkey with Oyster Dressing and Gravy.
This recipe was originally passed to us from my Grandmother Evalee Potter, before that it came from my ancestors, the Brown and Miller families and has been the tradition in our family for over sixty five years or longer. The only change during this period is canned biscuits instead of fresh. Feel free to make your biscuits from scratch if you prefer. Fresh oysters are SOOO MUCH BETTER!
1 Turkey – 12 to 15 pounds washed and salted or soaked overnight in brine
3 dozen oysters shucked fresh or 3 cans in liquid
½ pound of bacon diced
3 or 4 eggs
2 medium sized yellow onions chopped
1 bunch of celery chopped
1 recipe of homemade cornbread – recipe follows.
2 cans of buttermilk biscuits prepared
2 cartons of chicken broth
1 package of fresh sage
5 large garlic cloves
2 tablespoons of corn starch
Salt and pepper to taste
In the morning before you start, remove the turkey from the refrigerator and let sit in the brine bag (recipe follows). The goal is to have everything mixed and ready to go into to oven when the turkey reaches room temperature.
The night before is when I personally prepare the biscuits and cornbread and I leave them out in the oven all night to dry slightly. However if you are an early riser, then you can prepare them in the morning.
Preheat a skillet to medium high heat and add the bacon. As soon as it starts to cook slightly, add the celery, onions, half of the garlic chopped and ¼ of the sage chopped. Cook until the celery and onions start to become clear or partially caramelized.
Break the biscuits and cornbread into small chunks into a large mixing bowl and add the eggs, one half of the remaining sage, the remaining garlic chopped, oysters with liquid, and the bacon celery onions mixture you just cooked. Mix well adding the chicken broth till it is a slightly stiff mixture. Set aside covered with plastic.
Remove the turkey from the brine bag and give it a quick rinse with clean water. Butter the entire bird with soft butter inside and out. Add black pepper and salt to taste. (Be careful, the canned biscuits and bacon contain sodium. You can always add salt at the table.) Put the turkey in a large roaster and stuff it. This will make more stuffing than will fit into the bird; add the remaining around the sides. Sprinkle the remaining sage on the bird and stuffing. Place in preheated 325 degree oven and cook for 15 minutes per pound of turkey. Baste with butter every 30 minutes after first hour of cooking. If the top of the breast starts to become too brown or dry, make a tent from aluminum foil and put on top of the bird for the remaining cook time. During the cooking process, broth will build up on top of the stuffing. Remove with a suction baster and add to giblet gravy as it cooks. (Recipe follows)
Giblet Gravy
When you place the turkey in the oven, put the remaining chicken broth in a sauce pot and simmer on low heat. Add the turkey neck and other giblets except for the liver. Liver will make the gravy bitter. Allow to cook till done (about 1 hour) and remove from broth. Let them cool slightly and finely chop. Remove all bones from neck before chopping meat. Add back to the broth and continue simmering and adding excess broth from the cooking turkey till serving time. About 20 minutes before the meal is served, add the 2 tablespoons of corn starch and whisk till smooth. Continue to simmer till it is thick. Flour the liver and fry in butter. It makes a good snack for you or the puppy dogs.
CORN BREAD - Southern Style
1-1/4 Cup of flour
3/4 Cup of Corn Meal
1/4 Cup of Sugar
1/4 Cup of Vegetable Oil
2 Teaspoons Baking Powder
1 Cup Butter Milk or any kind of milk.
1 Egg
Salt to taste
Oil the pan and sprinkle a little corn meal in it before pouring in batter to prevent sticking. Oven at 400 for 20 to 30 minutes. When the top becomes just a little brown or it cracks, it is done.
BRINE - Optional
1 cup of salt
1 cup of brown sugar
½ lemon sliced
Garlic powder
Sage
You will need a large enough zip-lock bag to handle the turkey. Place all ingredients in the bag except for the turkey and add enough water to mix. Shake well and add the turkey. Then add enough water to submerge the turkey when all of the air is removed. Place in refrigerator for 24 hours before cooking. Flip every 6 hours during this period.
This will easily serve six to eight people. If you have a bigger group then get a bigger turkey and double the stuffing recipe. Over the years, I have tried variations such as using one can of biscuits and half a loaf of sour dough bread. It is good but not the original.
Wishing you and your family the very best Thanksgiving possible.
Frank Thomas Lyons
Recipe will follow...
TUNA TATAKI
This is the most delicious recipe that I have found.
Ingredients
• 1/2 cup minced ginger
• 1/4 cup sesame seeds
• 1 tablespoon cracked black pepper
• 1/2 pound very fresh, sushi-grade ahi tuna
• Kosher salt
• 3 tablespoons peanut oil, for searing
• 1 tablespoon lime juice
• 1 medium-size, ripe avocado, peeled, pitted, quartered and sliced
• 2 cups mixed greens
• 12 thin slices red onion
• 1 medium tomato, peeled, seeded, and diced
• Ginger Sauce, recipe follows
Directions
On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
Make 1/2-inch deep slices in the tuna, every 1/4 to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. De-glaze the pan with lime juice. Pour the lime juice over the tuna.
In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the ginger sauce.
Ginger Sauce:
• 1 small shallot, minced
• 1/2 teaspoon finely grated fresh ginger
• Freshly ground black pepper
• 1/3 cup soy sauce
• 1/3 cup lime juice
• 1/3 cup olive oil
In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.
Dip Theory by Alton Brown…
1.25 cups of sour cream to .75 cups of mayo is the base…
No more than 3 supporting seasonings in any dip…
GUACAMOLE
Ingredients
• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced
Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
-----------------------------------------------------------------
ONION DIP FROM SCRATCH
Ingredients
• 2 tablespoons olive oil
• 1 1/2 cups diced onions
• 1/4 teaspoon kosher salt
• 1 1/2 cups sour cream
• 3/4 cup mayonnaise
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon kosher salt
Directions
In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.
Cole Slaw:
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper
Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
Dry Rub
8-3-1+1 Method
8 Parts Light Brown Sugar
3 Parts Kosher Salt
1 Part Chili Powder
Plus one ingredients, can include but are not limited to… Try mixing some of them. I use the Jalapeno Powder, Black Pepper and Paprika on most all BBQ.
Black Pepper
Paprika
Cayenne Pepper
Jalapeño Powder
Old Bay
Onion Powder
Preheat oven to 250 degrees
Place ribs in aluminum foil and apply rub on all sides and edges. Seal the foil around the ribs and place in oven for 2-1/2 hours. Do not open foil during cooking.
If you have a smoker, place ribs in the smoker and watch temperature closely. DO NOT LET THE SMOKING CHAMBER RISE ABOVE 250 DEGREES. Smoke slowly for about 3 hours with light smoke.
Apply BBQ sauce and put back in oven on a broiling pan or place in grill with temperature on med. Watch closely, do not burn sauce. Remove when sauce is sticky.
Enjoy.
My Father used to have a saying,
"Shines like a dime on a goats ass"
As I have grown older, the use of this expression brings back memories of when he used it. It seemed it was always when talking about something worthless or it depicted a generally bad attitude towards the subject. I guess you could say that if you are willing to dig for the dime through the dried goat crap then… I am not sure of the philosophy past that.
More to come on this subject.
Plan
Organize
Activate
Control
Each one needs the Six Q (questions, if that was not obvious!)
Why
Who
What
Where
When
How
If you notice, "WHY" is out of order with what is standard. There is a reason for this. It might need to be revisited on the other five. Each, one at a time. Do not let this make you suck like a Hoover with a bad haircut..!
If you are paranoid about your food bowl being empty then do not blame it on the people around you. Ask nicely for it to be filled and you will be surprised.
Unnecessary appreciation goes a long way past all attitude that causes a problem with what your inadequacies produce. In other words, say thank you every now and then and mean it.
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