NO BAILOUT ON THE BEACH - ETOUFEE

The breezes have turned around and are now coming from the north east. The ocean is still around 85 degrees and very user friendly. This wind change could mean an early end to storm season. The beach is a great place to relax in troubled financial times, and while in the south have a real southern dish. It is easy and delicious.

The Big Bail-out

A blank check is not acceptable. We need accountability.

When a company is too big to fail it is too big to exist.
There is no way that an entire country should be held hostage by a few greedy men
who are only interested in their own wealth.

When super rich cronies call for the rescue of their pals by the very middle-class they abhor and publicly distain, this is a major crime against all.

Treasury secretary Paulson say he needs and can only accept all the 700 Billion dollars and more now in one lump sum, yet he has no plans to pay his pals at the top all at once, while in the mean time Congress has suggested they make incremental payments to see how it goes.

You can’t give one person control over 700 Billion dollars, especially with no oversight.

Never in history has Paulson’s plan been successful. Bank bailouts never work.
A system, any system, has to be fixed, made sound, from the ground up, not the top down. Trickle –down has caused the problem we now must deal with.

Thanks that both conservative and liberal members of Congress are saying the same thing. “Wait a minute!" All they hear from administration sources is “Hurry, hurry, hurry. Don’t think, just do it now.”


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 shrimps 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.