Category: My Family

Without a family, one seldom thinks long term

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national day of resistance or starbucks appreciation day

Gun ownership like democracy is uniquely American. Why would we like to be a slave like everyone else?
Gun ownership like democracy is uniquely American. Why would we like to be a slave like everyone else in the world?

It’s truly hard to start a discussion on how to address the problems of our economy or national defense of our country when those in authority at all levels are working so desperately to distract the citizenry with various contrived ‘crises.’ Nowhere is this more evident that the continued attacks on the 2nd amendment… that really should be a non issue.

In any event, since folks keep wanting to discuss our right to bear arms, there seems to be a lot of discussion. Nothing has brought people together more than the threats of an overzealous confiscatory government.

Here are a few of the recent issues that have caught my eye:

1)  There have been many companies targeted by governmental agencies for their either neutral or pro-gun views. I particularly was amused at how the support began to swell when anti-second folks tried to boycott Starbucks!

CLICK HERE to read more

2) President Obama has turned over his grassroots campaign to bring his fervent message of gun control and confiscation to the masses in the so-called “Gun Grabber’s Appreciation Day!”

3) Day of Resistance 2.23

The “Day of Resistance” was designed to defend the ownership of the American AR-15 rifle, which was coined as an ‘Assault Rifle”… whatever that is? The caliber is .223 so I guess they thought February 23rd was a good day to get together to support this famous rifle.

Article one

Article two

A underlying and disturbing tremor is running through the discussion with the federal government buying up every piece of ammunition and rifle they can get their hands on and passing them along to not only homeland security but also social security and the tax man… and I am sure among others.

One dark forecaster said that our federal government has enough firepower to shoot every American 100 times. Should we be concerned?

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Bake some love for your Saint Valentine

An assortment of yummy things is always in order... on the left is some wonderful Amarula Carrot cupcakes, traditional Baklava and then Pecan studded Brownies!
An assortment of yummy things is always in order… on the left is some wonderful Amarula Carrot cupcakes, traditional Baklava and then Pecan studded Brownies!

“Nothing shows loven like something from the oven!” went the old Pillsbury jingle… and so true it is! If turkey is for Thanksgiving , then chocolate, flowers and desserts are made for Valentine’s Day!

Carrot cupcakes are great for all your little Valentine’s out there.

For that special Valentine of mine, I am using a (gasp!) mix from Louisiana of which I am fond for a Red Velvet Cake!

AaAaah... Red Velvet Cake!
AaAaah… Red Velvet Cake!

There are many claims as to where Red Velvet Cake originated… but there is no doubt that wherever it came it has been adopted as a favorite of the American South!  This mix comes from Louisiana… the home of all great food. It’s tough to lay your hands on, but so worth it!

Traditionally, folks bake it up into a multilayer cake, but I plan to use a bundt cake pan as “nature and God intended.”

Can you taste the cream cheese frosting??
Can you taste the cream cheese frosting??

Make something sweet for those you love this Saint Valentine’s day!

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when its cold, sometimes only a hot dog will do

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Hot Dogs — courtesy of Farmer John … CLICK to learn more

Something about a hot dog hits the spot on certain cold and rainy days… perfect with something refreshing and sittnig down to watch a movie you’ve put off for just this sort of occasion.

A little shout out to my Favorite local product, Farmer John and their particularly wonderful Polish Sausage. Now a Polish Sausage makes the perfect filler to a traditional ball park style bun. Personally, the Wolf Brand Chili folks make a hot dog sauce ( chili sauce) that makes it complete topped with diced onions and cheese. Sometimes the simple things are best!

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Cioppino (Cha-Pee-No) for the holidays!

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Cioppino comes from the kitchens near the wharfs of San Francisco. Many fix it during the holiday season and it still has a great amount of appeal in California. It is said to have descended from the time when fishermen returning from their time at sea would be asked to ‘chip in’ something to the communal pot. Others claim that it is a version of an Italian meal from Genoa… either way, it is unique in its own way.

I love these one pot meals , especially since there really isn’t a right or wrong way to prepare it. Every cook or chef will add their touch to make it there own. For me, the real secret is making a delicious sauce to properly accent your fish and seafood collection.

MEATS

2 large talapia2 or more pounds of shrimp
9 large scallops quartered
1 pound or more of crab meat

( I prefer that the meat be slightly cooked and added at the last moment… and no shells)

WINES/LIQUIDS

375 ml ( 1/2 bottle) of a white slightly sweet wine
1.25 cups Pernod
1 tablespoon Tabasco
2 tablespoons Worcestershire
1 tablespoon lemon juice

Shrimp/shellfish stock (enough to make it a soup or less to make it a stew… this starts with the water you use to cook your shellfish… from there its up to you)

(Everyone… well almost everyone, adds some wine to the pot. I like the old World elegance of Pernod adding a tang of licorice )

VEGGIES & SUCH

4 tablespoons crushed Garlic
2 large shallots
1 bunch chopped Italian Parsley
1 sliced fennel bulb
1 large diced white Mayan Onion
1 – 28 ounce can of diced tomatoes
1 cup diced celery
1/2 cup chopped basil

(all veggies are sauteed prior to entering the pot! It’s nice to use a quarter of a cup of olive oil or more as you cook and throw whatever remains in the pot)

SEASONINGS

salt, pepper and garlic powder to taste ( probably 3 tablespoons total… but check as you go)
Taragon, Rosemary and Fennel seeds ( 1 teaspoon each)
Pimenton (smoked  Spanish Paprika) 1 teaspoon
Thyme 2.5 teaspoons
Fennel seeds 1 tsp crushed
Oregano dried 2 teaspoons

PROCESS

I love to cook the sauce (seasonings, liquids and precooked Veggies) overnight in a crockpot with enough shrimp stock that it renders down nicely. Add some tomato paste if you need and want a thicker sauce, follow with your choice of fish and scallops. When the scallops and fish appear cooked ad your precooked shrimp and crab for the last few minutes)

Lastly, whatever remains can be frozen and enjoyed again at a later time! I hope you make some for yourself and those you love!

CLICK  HERE for a 1 minute PTCH on my Cioppino