Category: San Luis Obispo

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Indoctrinate U. and today’s University

Did indoctrinate U. Make me Famous?
For those of you who haven’t heard about what’s happenin’ on college campuses today…let’s just say … it’s not all good.

Evan Coyne Maloney has produced a fascinating film — entitled ” Indoctrinate U.” — on what might be called ‘political correctness’ on college campuses.

One review:

“The Weekly Standard” said, “The documentary combines relatively shocking footage (one professor excitedly tells the camera “whiteness is a form of racial oppression . . . treason to whiteness is loyalty to humanity”) with snappy editing to create a documentary that bounces quickly from subject to subject.”

Upcoming screenings of the film can be found on their site!

On one hand, on many campuses there exists a hyper-sensitivity to sexually displaying a banana on a campus, ‘hurting’ or ‘offending’ someone’s feelings…. whereas displaying our American Flag could become grounds for suspension some places. The inmates are running the asylum.

So, what has this to do with me? Yep, I may be in the film. For 7 years, my wife — the professor — struggled for existence with Cal Poly San Luis Obispo … and succeeded. And what happened to — in my humble opinion — the “bad guys?”... they eventually all received big raises and promotions.

If you get a chance… check it out. If it hadn’t happened to me… I’d be laughing.

Roger Freberg

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Seafood Lasagna

the further cooking adventures of Capt Kristin
The further cooking adventures of Capt’n Kristin include a wonderful Seafood Lasagna!

This is a wonderful fusion dish, something Italian, something French and All American! Although you won’t find any tomato is this, there is a Mirepoix with a definite PLUS ( call it garlic, bell peppers and more!).

The lasagna is assembled in four layers: noodles, sauce, meat and cheese! The Cheese layer is indeed special with 6 eggs, 2 pounds of Ricotta, Parmesan and Romano! Oh yes, we cook with white wine and Armagnac!
And did we say “seafood?” From the clams in the white sauce to the shrimp, crab and scallops added into the layers… it is destined to satisfy!

Here’s the recipe!

I love when my daughters come home… we cook!

Roger Freberg

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Cook like a Pirate!

avast! thar be scoundrals & pirates be here!
Ah… you’ll have to wait for the Crab Quiche recipe… but we be having some secret ingredients in thar spices!

Being on Jenny Craig, has me longing for the weekends when I get to really cook… and for some reason, a Crab Quiche sounds like it will hit the spot. No rum, but a nice bottle of a sweet South African Klein Constantia “Vin de Constance 2001” might go well.
Weekends are made for cooking!
Roger Freberg

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SeaFood Lasagna by Kristin

soooooo many ideas and sooo little time!
My daughter Kristin is coming home in a couple of weeks and we’re all getting ready to have a good time. With Kristin this means doing some of the things that she doesn’t get to do much of in her line of work… cooking is top on the list.

So, we all have been talking about what she wants to cook while she’s out here and we brainstormed about various seafood dishes, fusions and combinations.

What we are exploring is a Seafood Lasagna. There are plenty of similar dishes out there and I am sure you have had the opportunity to try out a few yourself, but most seem to be missing something.

Many recipes for this type of dish have very little seafood and compensate by adding vegetables and an abundance of cheeses. My wife would say… “you can’t have too much cheese’… but unless you are a cheese-asaur, it’s a bit much for me… I want more meat!

This type of dish opens itself up to so many delightful variations… providing me with the opportunity to sautee the seafood in Armagnac and add white wine to the white sauce. The choice of spices won’t be inexpensive or skimpy… there is much we can do. Kristin has some wonderful ideas.

In the meantime, we’re still exploring ideas.

While exploring the wonderful world, I found this amusing “Mother-in-law tongue” with it’s serrated edges looks and feels like the real thing!

Roger Freberg