HAPPY NEW YEARS DAY

Today is a perfect way to start 2008

Don't know about Wednesday, when a very cold, 60 degree-high weather front (that doesn't count the brrrr night), is supposed visit us. I might have to pull out the woolies before dawn. At least the ocean will be warm, but it could be 2 t-shirts when you get out of the water. There will be fewer umbrellas set up to protect the pale skins from the north.

Seafood medley with pasta

Bay Scallops 100/150 count - ¼ lb.
Tiger shrimp 26/30 count -- ¼ lb.
Calamari tubes and tentacles - ¼ lb.

Celery - 3 stocks - chopped
Cubanella or Green Bell Pepper - large, chopped
Mushrooms - handful – chopped
Jalapeno Pepper 1 seeded , diced small
Capers 1 Tbl
Clam juice 6 oz.
Lime juice 2 limes squeezed
Olive oil
Chili Stuff Bonanza Fish Mix
Vermouth ½ cup
Linguini

This is easy. Do the chopping ahead of time.

Boil the water and put in about a ½ lb of linguini.
Stir it around for a minute so it doesn’t clump.

Heat a big deep pan to medium, add a couple glugs of
olive oil. Toss in the Cubanella, celery, and jalapenos, .
Cook for a couple minutes until they get shiny., and add the mushrooms & capers

Pour in the vermouth and cover.

Now add the clam juice, seafood and lime juice and Bonanza Fish Mix

Stir and cook until the shrimp turn pink, only a couple of minutes.

Strain the linguini and add to the medley.

Serve with a crusty bread

NEW YEARS EVE -CLEAR

The yellow #2 flag was flying along with the purle #4 flag , but the ocean was beautiful and the slight south east swell made for a good workout if you were swiming south. The air was about 82 and drew many french canadians to the sand but not the water. This is good news for everyone else who is trying to negotiate the street. It means fewer quebec and ontario plates. They have different rules up north. "It is okay to turn right, while you look to the left". Thanks, this may be fun for the drivers but very tough on all others who try to dodge. Maybe the Canadians are just so cheap that they won't pay for the free instruction booklet.

So here is a good year-end treat sent in by the Little Rock Fire Department

Arkansas Chili Con Carne with Beans - LRFD

Submitted by
Little Rock Fire Department -- 2 ½ qts.

Bacon Grease – 3 TBL.
Onion, Large - 1
Garlic, - 2 cloves – chopped
Ground beef –1 lb.
Chili Powder – 2 TBL.
Tomato Paste – 1 6oz can
Tomato Sauce – 1 cup
Bell Pepper – 1 – minced or chopped small
Cooked (favorite style) beans – 1 cup
Celery seed – ½ tspn.
Cumin, ground – ¼ tspn.
Bay leaf – 1
Basil – a pinch
Salt – 1 ½ tspn

In a large skillet, cook meat onion garlic
until meat has lost the red color.
Add the remaining ingredients, mixing well.
Cover and simmer for one hour.

SATURDAY - WARM SUN

Yesterday and today were about the same conditions. The winds were from the south east and the swim towards Miami was a good workout. Testerday I bumped into something that es submerged and slimey. Could have been a large dead fish or a body part. I just kept moving.

So here is a heart meal for tough fire fighters sent in from the banks of the mississippi river.

– Miller Loaf – GIFD

Serves 6 – 8 Submitted by
Lt. Ron Miller – Grand Island Fire Dept.

French Bread -1 Loaf (unsliced)
Ground beef – 2 lbs.
Tomato soup – 1 can
Mushrooms – 1 can - sliced stems & pieces
Onion, small - 1
Green pepper, medium, 1
Garlic salt
Black pepper – ground
Italian seasoning – 1 Tblspn
American sliced cheese – 1 pkg. (8 slices)

Slice top ½” off bread loaf. Remove bread from bottom
Part of loaf creating a shell. In a fry pan, place hamburger,
chopped green pepper and onion. Mix and cook until hamburger
is browned. Add can of tomato soup, mushrooms, ground pepper,
garlic salt (to taste) and Italian seasoning, Stir until mixed
and then add bread that was removed from the loaf mixing
until bread is saturated with moisture in fry pan.
Place mixture in cavity of French bread loaf. Place American cheese
on top of mixture and replace top ½” lid, on loaf. Place on a cookie sheet
and place in oven at 350 degrees only until the cheese melts.
Remove from oven and cut loaf into 2 ½ inch slices.

NOTE: Cream of celery or mushroom soup can be substituted
for the tomato soup for a little variation

DOOMSDAY CLOCK - TICK TOCK

the day may be about perfect her. ocean 78 - air 80 - slight south breeze. -great for a good swim. while halfway around the world it is nuts. Benazir Bhutto, a political woman of great courage, was murdered at the government wrmy base while we slept. General Mushariff, hatchetman, a dictator installed and protected by our decider, george bush said he had control of security. Yet the murderer managed to come to within point blank range in this "secure area" to do his dirt. He won't reign in Ossama but he can kill any who oppose him. India must be happy Thanks george.

Here isa great southern soup - tasty enough to clean your mind.

Roast Chicken, Lima Bean & Okra Soup

Roast a whole chicken, seasoned the way you like it. After you enjoy it, save whatever is left from your first dinner for the soup

Soup ingredients

Onion – 1 medium – diced
Carrot – 1 diced
Fennel – ½ bulb – diced
Celery – 3 stalks – diced
Baby Lima beans – 5 oz.
Okra – ½ lb. – ½ inch chop
Tomatoes – diced – 14 oz. can
Garlic – 3 cloves – diced
Parsley – 1 handful – chopped
Orange Bell Pepper – small – diced
Chili Stuff Chili Mix – 1 tsp.
Chicken broth – 6 cups
Olive oil
Chop the boned chicken pieces, both light and dark, to get about 1 ½ cups and set aside.

Use a deep pot , about a gallon, at medium heat and add a couple of glugs of olive oil (about 3 TBL)

Add onion, carrot, fennel and celery and cook until shiny.

Now add tomatoes, garlic and bell pepper, stir occasionally so nothing sticks.

Add a cup of Chicken broth and the baby lima beans and okra. After a couple of minutes add the parsley and oregano, then the rest of the chicken brioth.

Add the chopped chicken and Chili Stuff Chili Mix.

Simmer for a ½ hour

WED DEC 26 - NOBODY WENT TO WORK

The air is 80 and the water looks the same as the picture but the beach is packed with unbrellas,chairs, coolers, speedos

I guess people are happy to be where it is warmer, but the canadian version of French is very strange. Of course, they could try english because it really works well around here.

Here is an Italian inspired dinner that is a treat for anyone.

Spring Asparagus & Cannellini beans

Asparagus ½ pound ( young and tender) cut into 2” pieces
Onion 1/4rounds sliced in half
Garlic 4 cloves – chopped
Mushrooms 1 cup sliced
Cannellini Beans- 20 oz. can
Italian Parsley ½ cup chopped
Lime juice - ½ lime
Clam Juice - 4 oz
Butter 2 tblspns
Olive oil 3 tbls
Basil 1 tsp dry
Chili stuff Chili Mix -1 tsp
Mushroom soup. ½ can
Black pepper

Steam the asparagus for a couple of minutes until tender but still bright green.
Remove from heat rinse with cold water and squeeze on the juice of half lime.

At the same time sauté the sliced onions and garlic in olive oil in a good size pot until them become translucent. Add the mushrooms, butter and the clam juice. As soon as the mushrooms change color and look like they are cooking add the mushroom soup.

Pour in the cannellini beans and season with chili stuff, basil

Add steamed asparagus, stir around . As soon as the asparagus is up to temperature mix in the chopped Italian parsley and fresh ground black pepper.

Serve with crusty fresh bread and a cool wine.

CHRISTMAS DAY - ALL IS WELL

Last night we had a light rain but the sun is back today and the air is about 80 with very light winds. A good time for a Christmas swim. It is rare to see Green flags flying.

In honor of the man the made White Christmas the most popular song here is his simple sandwich recipe.

White Christmas Sandwich

What a thrill it is to pass on this sandwich recipe from Bing Crosby, the crooner who gave us the most popular and famous Christmas song of them all. White Christmas has been a standard for years. Bing was an avid low handicap golfer who lived in a great house along the famous Pebble Beach Golf Course. This is a sandwich he loved and passed on to his golfing pals. Just like his golf swing, this is real easy. This tasty treat was invented in the 50’s and still perfect today.

Bing Crosby Sandwich

Turkey and Eggs

Two slices of turkey light or dark

Onion – 1 tbl spoon – diced

Two eggs

Sourdough toast

1. In a flat pan – lay the turkey on the sourdough toast

2. Spoon on the onions

3.Break 2 eggs on top and sprinkle with chili stuff chili mix

4. Bake in a preheated oven at 250 for 10 minutes.


5. Serve open faced with a green salad

CHRISTMAS EVE

The clouds are gone. The weekend crowds are gone. The ocean is warm and flat. The air is only about 80 degrees but at least, without a wind, it is not too bad.

For the last couple of years The people of New Orleans have been hard suffering because of nature's wrath and the lack of assistance from this federal administration but at least they have kept their great recipes alive and here is delicious holiday treat from Buck Town,where the fishing fleet ties up on Lake Pontchartrain.

Recipe - Etoufee – shrimp: for 4

Rice – ½ cup – steam
Shrimp - 51 to 60 count -1 pound peeled
Onion - 1 medium, diced
Garlic - 3 cloves, squashed and chopped
Bell pepper - ½ chopped
Celery - 2 stalks diced
Mushrooms - 1 cup diced
Parsley - 1 handful chopped
Clam juice - 4 oz.
Chili Stuff Mumbo Gumbo Mix - 1 TBL


Rice – in a 2 quart pot –rinse three times then add water to one knuckle deep
over rice. This method works regardless of the volume of rice. Burner on low temp. – cover pot and cook for about twenty minutes.

Make roux with 2 Tblspn of butter and heated at low heat. Add 2 Tblspn of flour.
Whisk constantly for 10 to 15 minutes. After sauce thickens, gradually add one cup of room-temperature or warm milk. Keep stirring all the time. If you burn the roux you have to start over. As the milk thickens, the longer you cook the richer the color will get all the way to deep caramel. This can be prepared in advance and kept in the refrigerator, then warmed up before you add it to the vegetables.

Use a large deep skillet at medium heat. Sauté vegetables in olive oil
until onions start to turn color. Keep everything moving so the garlic doesn’t burn.

When the shrimp are peeled, some prefer to chop them in two.
Add the shrimp and 1 Tblspn. of Chili Stuff Mumbo Gumbo mix. As soon as the shrimp start to turn pink add the clam juice and your roux. Stir everything all together and add in the chopped parsley.

Serve over a scoop of rice in a bowl.

FIRST DAY OF WINTER -80 DEGREES

It is cloudy this first day of winter but at least the air is about 81 degrees and the turquoise water is very user friendly.

Here is an easy potato pancake recipe but make sure you use the real ingedients.

Dollar size Chili Potato Pancakes

From Flynn’s Kitchen in Sharon, CT

Panini Bavarian Potato Pancake Mix – 1 - 6 ½ oz box (use the real thing)
1 egg
milk – 1 cup
½ onion, medium – grated
one carrot – grated
Horseradish Sauce - 1 ½ TBL
Chili Stuff Chili Powder – 2 tspns.

Use a medium size mixing bowl.

First pour out the potato pancake mix into another bowl and remix it to get the seasoning evenly spread around. Now pour half the package into your mixing bowl and the rest back into the Panini box and close it up.

Add one egg and most of the cup of milk. Now easily whisk it into a smooth batter. Add the grated onion and carrot. Mix everything together but don’t beat it. When it looks good, add the horseradish sauce and chili powder mix and blend everything together.

Put a cover on the bowl and let it sit in the refer for awhile ( at least a couple of hours) or overnight. When you take it out it should be stiff, so add the rest of the milk or even a little extra and easily wind in so the batter gets pretty thin.

When you have oiled the grill and it is hot, use a tablespoon and spoon out dollar size thin glops of batter. These cook quickly, so after each batch of 6 to 8 are done place them on a plate and keep them in a warm oven until you have the total amount you want to serve

This recipe will make 18 to 20 potato pancakes.

WINTER SOLSTICE - NO CLOUDS

The sun reached it's southern limit today and now the days will be getting longer again. Hooray - not a cloud in the sky and the north west breezes are very light. The ocean is flat and the air temp will be in the low 80's today.

This is a reason to celebrate with an old favorite from San Francisco. real easy to whip up and you just increase the amounts for more guests.
You won't have to spend extra time over the stove and they will love it.

JOE’S SPECIAL

A San Francisco classic favorite with a small addition of Chili powder

Ground sirloin – 1 lb.
Spinach , chopped – 10 oz. package, frozen, defrost and drain
Eggs – 5 - beaten
Onion – 1 medium, chopped
Olive oil – 1 TBL
Butter – 1 TBL
Oregano, ground ¼ tspn
Basil, ground- ¼ tspn
Fresh ground black pepper - ¼ tspn
Kosher salt – to personal taste
Chili Stuff Chili Mix – ½ tspn

Heat a large deep pan to medium. Add the butter and olive oil. Add ground beef and break it up as itcooks, so it becomes crumbly and brown.
Stir in onion and cook until shiny and translucent. Mix in the seasonings. Mix in the spinach you have drained so there is no extra water in the pan.

Now add the beaten eggs to the mixture and stir while they cook so the dish gets an even green and yellow color. Remove from heat when eggs are set but not dry.
If it is done right nothing should stick to the pan. Serve immediately.
You can always sprinkle the servings with fresh grated parmigiano cheese.

LAST DAY OF FALL AND PRETTY NICE

The temp is finally breaking 80. Not bad for this last day of fall. The flags were all greenwhich shows just how mellow the ocean is today and the new wind from the south east is pretty friendly as long as clouds don't stay long. The conditions make the Ocean Alley watering hole a good place to refresh after a long swim.
So with all this fine weather what is going on with Rudy? Come on now.
A few years back when Rudy G was running against Hilary Clinton for the junior senator
seat for the State of New York he learned she was leading in the polls and played the big C card and said he had to drop out of the competition because his butt was in trouble.

In 2007 He plays the sick card again and needs to take a break from campaigning, just at the same time he learns he has slipped in these current pollsIs this a case of different years and a different race but the same strategy. This is not the strategy of a leader but of a grasping political wimp who is playing the sick card as an opyion. Not all Italians fib. Here is an easy dish you can trust.

Recipe – spaghetti –shrimp - arugala pesto

Spaghetti - 3/4 lb.

Arugala pesto: one bunch fresh arugala leaves
Garlic – 3 cloves – smashed
Olive oil - ½ cup
Shrimp – ½ lb. - 41 to 50 count

Parmesano – grated

Chili Stuff Bonanza Fish Mix – 1 tspn

Lemon juice of one.

Grind arugala in a blender with the garlic cloves, as it grinds drizzle in the olive oil.
When it is blended mix in a couple ounces of the grated cheese and

Cook the spaghetti in a pot of salted water until al dente.

Peel the shrimp and saute in olive oil in a large pan at medium heat with black pepper.

Drain spaghetti – toss in the shrimp and then pour on the Arugala pesto.

Mix everything together and serve with another topping on parmesano and a good squeeze of lemon juice.

DARK CLOUDS BUT WARM DAY

To the North up by Ft. Lauderdale the black clouds looked threatening but the ocean was great in Hollywood. Hard to believe the red and purple warning flags were flapping because the water was very clean and user friendly. Even though there were many clouds the temperture is finally back into the low 80's so no more than 2 t-shirts are necessary to keep the chill away.

It is warm enough again to think about a tasty light salad.

spinach salad with pears & pecans ( serves two)

Young Spinach – couple of big handfuls
Romaine – one big handful
Gorgonzola crumble – 2 tbl spn
Pecans broken - 2 tbl spn
Fresh Bosc pear - 1- chopped
Chili stuff chili mix – ½ tspn



Tear spinach and romaine into one inch pieces
Pear - include skin cut into ½ inch irregular pieces - Toss together
Sprinkle chili stuff chili mix on pecans
add pecans and gorgonzola crumble toss again
separate evenly into two bowl and drizzle on dressing.


Dressing (sweet and spicy)

honey - 2 TBL

olive oil – 2 TBL
fresh lemon or lime juice – 2 TBL
ground white pepper – 1 tspn.

THE COLD IS ALMOST GONE

THE NORTH WINDS HAVE SUBSIDED AND THE AIR TEMP IS FINALLY UP INTO THE HIGH 70'S. PROBABLY WON'T NEED THE QUILTS TONIGHT. The ocean never changes quickly, so it is very comfortable today with an easy northeast push to the little waves. After you dive in and stay for awhile you will be ready for a real San Francisco Italian seafood treat.

You just keep an eye on it while cooking, and this delicious seafood pot cooks by itself.

CIOPPINO (from San Francisco)
Serves about 6

Mussels – 1 dozen
Small Clams 2 dozen
Fish – firm type 2 pound cut into 1’ CHUNKSA
Shrimp – 40/50 count , peeled – ½ pound
Baby scallops – ¾ pound
Fish stock – 4 pints

Olive oil – 3 TBL

Garlic 6 cloves – diced
Shallots 2 – diced.
tomato paste - 1 small can
Red pepper flakes 1 TBL
Kosher salt – tspn
Chili Stuff Chili Mix 2 tspn
Lemon juice – 1 lemon
Lemon zest from 1 lemon
Italian parsley – 1 bunch, chopped.

Soak the mussels and clams in salt water for about 20 minutes. Rinse and scrub with a brush get rid of any with cracked or open shells. Return to the salt water until you are ready to cook.
Use a large deep pot. Heat the oil at medium. Add the shallots garlic and pepper flakes. Cook for about 5 minutes stirring all the time to make sure the garlic does not burn.
Add the tomato paste and stir while cooking until it turns a dark mahogany color.
Add a couple cups of fish stock and bring to a boil.

Add the mussels and clams and cook until they open.
Add the balance of the stock and toss in the fish pieces and shrimp. Cook for about 5 minutes or until shrimp turn pink.
Add the salt and Chili Stuff and lemon juice and lemon zest
Add the scallops and cook for about 2 minute more. Do not overcook the scallops or they get tough.
Ladle cioppino into bowl , sprinkle a generous amount of parsley on each serving.
Serve with chunks of fresh sour dough bread.

COOL AIR - WARM WATER

The air is in the low 70's with a north breeze that starts around noon and the ocean is in high 70's . The effect is that the water seems like summertime. The easy north swell makes the swim toward Miami real easy. Hard to believe more people aren't taking advantage of these beautiful beach days. It is almost empty of people on the sand and in the warm turquoise ocean. The yellow flags are flying , so that must mean sunshine because the water is almost flat.

To celebrate the summer conditions here is an easy recipe for4th of July Chili.

Recipe – 4th of July Chili –

½ pound pork tenderloin roast chopped to bite size
1 andouille sausage - quartered and chopped
15 oz can diced tomatoes
2 15oz cans of black beans
1 ½ Tblspn Chili Stuff chili mix
11 oz can sweet corn
2 or 3 Tblspn pork drippings
8 oz beef broth

Roast the pork and enjoy your dinner but make sure you save about a half pound and the pan juices.

Heat a good sized deep skillet to medium. Add three glugs of olive oil. Put in your chopped pork and sausage. Stir it around as it starts to make noise. Add the beans and tomatoes and your Chili Stuff Chili Mix. Add the pork drippings and the sweet corn. Add the beef broth. As soon as it all comes up to temperature move the pot to a simmering heat and cover. For about 1 hour. Cover and uncover so the liquid reduces slowly. Stir it around each time.

COLD FRONT IN THE SOUTH

A weekend cold front dropped in for a visit and left everyone bundled up and shivering as last night's temp dropped into the 50's. Today the sky is clear again but the beach probably won't rise above somewhere in the 70's, brrrrr!. At least the winds have stopped and the ocean temp will still be in the high 70's and probably warmer than the air. These chilly days make you think of hot soup and here is an easy recipe that almost cooks itself.

GOOD VEGETABLE SOUP


¼ cup split peas, dry
¼ cup Lentils, dry
¼ cup Barley, dry.
2 carrots - chopped
1 onion medium - chopped
½ pound mushrooms, fresh sliced
2 stalks celery – chopped
kosher salt 1 tsp
black pepper – fresh ground – 1 tsp
chili stuff chili mix – 1 tsp
red pepper flakes – 1 tsp
olive oil - 2 TBL, dry vermouth - 1/4 cup

2 cups water

1 16 oz. can of chicken stock or vegetable stock
parmigiano cheese - freshly grated.


Start with 2 cups of water - add the beans & Peas
Then add he carrots onion and celery
Add the chicken stock
Salt, pepper and seasoning
Add mushrooms
Add the olive oil and vermouth
Stir every once in awhile
Cook at low temp for awhile and let it cool down and serve.

Serve with fresh crusty French bread and grate some parmigiano over the top of the soup bowls

OLGA - RAINS NOT BAD

For being close to a very late tropical storm "Olga", it is not that bad.
The temp is still about 82 and the breezes are out of the East.
At least the sun is back.

Too bad about the latest christmas gift presented to the American people by the white house.

Josh Bolton and Carl Rove were both charged with contempt of Congress. But the White House and President say they are above the law and have told the Justice Department to refuse to comply with the law. Another slap in the face for all citizens.

here is a good easy hearty recipe to warm you during this weather.

Recipe – Wyoming Chili Stuff


2 lb course ground hamburger

15 oz tomato sauce

15 oz water

2 - 1 one pound cans of pinto beans

Chili Stuff Chili Mix 3 Tblspns.

Brown hamburger then add the tomato sauce and water.
Bring to a boil and reduce heat cover and simmer for 30 minutes. Stir occasionally. Add 3 tbl spoons of Chili Stuff Chili Mix and 2 one pound cans of pinto beans cook for another 15 minutes. Makes six 12 oz. servings

THE DAY OF INFAMY

THE DAY OF INFAMY


No Pictures – No Recipies

Had to leave the beautiful Hollywood Beach for a few days

This forced absence started by a sneak attack of the flu bug. 4 days with plenty of sun, but no fun.
Recovery (realizing you were missed by the hand of death) just in time to drive up to NYC for a week or so.

Today, December 7, is a remembrance of another invasion. A Day that will always “live in infamy”
December 7th, 1941, When Jap bombers did a sneak attack and blew the shit out of Pearl Harbor & shot the hell out of civilians in Honolulu, Hawaii. That day they started an arms race that has yet found an end.

It is ironic today that I am in North Carolina, which is the name of our last class of serving U.S. Battleships, and watching the news on a Mitsabishi TV (They used to make a very good Jap attack fighter plane).

2 weeks ago our president was rattling on about Iran & WWIII (Now he has changed his tune). All the while he and his henchmen have no recollection of the real big one that turned into high gear on that pleasant December Sunday morning. He might not be a mental midget, but he is truly an ignorant man. The most fun thing is realizing that he is the once or twice elected leader of this nation.

THE FLAGS DON'T CHANGE

It is a fine Sunday and the crowds are already filling in the sand. The flags on the Lifeguard towers remain the same, for 5 days now.
Here is the story about the Beach Flags. They no longer give water conditions because the County is so affraid of litigation they have a new policy which is to overreact, so that should anyone have an adverse encounter in the water, they can't take pictures of the Flags and claim "see, you never warned us." So never expect to get any information about actual water conditions. The flags are now just displayed to protect Broward County & City of Hollywood. Too bad because they were originally a good idea. regardless of all that crap, it is a beautiful day for a long ocean swim.

In case you have some pasta left from the last recipe here is another one.

Recipe - farfalle with tomato, mushroom & gumbo

Tomatoes - peeled Italian -28 oz can
Mushrooms -4 oz or 2 handfuls sliced & chopped
Garlic - 1 clove – smashed and chopped
Anchovies – ½ oz
Basil - 2 tspns dry
Chianti - 2 oz
Chili Stuff Mumbo Gumbo - 2 tspns

Farfalle ½ pound
Broccoli florets - two handfuls
Lime ½ - juice


A one gallon pot at medium – add olive oil
Add Italian tomatoes, add basil and cook,
and mash tomatoes around to break them up
Add chopped garlic and mushrooms
Cook until mushrooms look like it.

Add anchovies and gumbo mix - stir
Pour in 2 oz of chianti

In the meantime add the farfalle to the pot of boiling salted water

Steam the broccoli near the end so it stays crispy,
remove from heat and squeeze over the lime juice.

Drain the farfalle and devide into two bowls,
Spoon out the sauce on top and serve with the broccoli
Together in with pasta or separately.

FAIR WEATHER MORNING

Four days in a row and the same flags are hanging limp. And the same ocean is flat, beautiful, and very friendly. Those who dictate which flags are to be flown are supposed to inform newcomers of the sea conditions. It should be required they actually look at the conditions before making their choice. Anyway it is beautiful today and easy for even the smallest child.

They lied us into a preemptive war with a sovereign nation. Now they use another lie and bull shit logic to say “We are there now, so we have to stay.” Two lies do not ever make one truth.

Saddam Hussein was a tough guy, a killer, and not our friend. He had been contained. So why did our government find it necessary to lie about his capabilities to harm us and work the masses of this country into a fever pitch of blood lust? All the time our leaders played their game of lies, while they denied they were after the oil.

Why was there never any outside questioning, no reporting, no scrutiny about our motivation and justification for destroying another country and ruining the lives and futures of millions? Why was our “free” press a complicit advocate of the administration?

Now the administration brushes aside their greed and lies to the side and cries out we are legitimate because “ the surge” is working, and the moon is blue cheese, and the sun circles the earth.

Wars are easier to start than to end. There is not a fire hot enough or a hole deep enough for those who started this war.

Recipe – Farfalle, Pancetta, Savoy cabbage, parmesan

Pancetta- ¼ pound thinly sliced then julienned
Olive oil
Savoy cabbage - 1 small head – remove outer leaves and core
Farfalle ( Bowties) ½ pound
Parmesan cheese
Garlic - 2 cloves
Walnuts - ¼ cup
Kosher salt and fresh black pepper, ground
Chili stuff mumbo gumbo mix

Heat a large pot of salted water to boiling and add the farfalle, stir so it doesn’t clot up.
Cook till al dente.

In a big pan at medium heat sauté the pancetta in olive oil until it begins to turn color.

Put cabbage in a bowl. Add some olive oil and stir around to coat. Then sprinkle on some fresh black pepper, about a tspn, and mix it in.

Dump the cabbage on top of the Pancetta, add a Tblspn of Mumbo Gumbo mix, then add the minced garlic and 2 Tblspns of parmesan cheese. Mix together and cover. It should take about 5 minutes to get the cabbage tender.

Drain the farfalle. pour it on top of pancetta & cabbage add in the broken walnuts and more parmesan cheese. Stir and serve with crusty fresh bread

.