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D*land
Howdy Folks,
Do you hear what I hear? Baseball. That’s right, and the Giants may be the worst team in the worst division this year, but that won’t stop me from hanging out too much at the ballpark, which is now one of the world’s biggest WiFi hotspots. Do you see what I see? The wheels falling off the Bush machine. Did you know what Clarke knew?
This attack on a 30 year civil service veteran is nothing if not bizzare. I’ll save the politics for my lists below, and watch the show as it unfolds.
I will be updating my site on a weekly basis from now on, and will add text below this entry as my brain sees fit. Have a great day!
Warmest Regards,
Paul
What's Goin' On?
9/11 Timeline.
Iraq on the record.
The so-called Liberal media.
Faces of The Fallen.
The reduction of counterterrorism.
Condoleezza Rice
Do the right thing.
Reversal.
Clarke challenges Condi.
Credibility gap.
Rice OK, W needs a chaperone.
White House Spin
Osama, not Richard.
Conservative hate.
Check your source, Wolfie.
Shifting the spotlight.
Novak & the “Race Card.”
Dick Cheney
Bush’s sleaze-master.
Halliburton headaches.
What WMD’s?
I have a dream.
Go quack yourself.
Richard Clarke
Why he’s right.
Bush’s Secret Storm.
The War on Clarke.
Clarke’s public service.
The Line.
George H. W. Bush
Willful ignorance.
The Dubya report.
Where was George?
Bush’s religious language.
White House revenge.
The Distractions
Talking Points.
The Pledge.
The “Passion.”
Gasoline
Chamber Potshots
Drink of the Month: Homage to Spain: Sangria
1.5 L Red wine (Cabernet Sauvignon)
1 cup Sugar
3-4 oz plain Brandy
1 large Lemon, sliced
1 large Orange, sliced
1 large Apple, cut into thin sections.
Mixing instructions:
Mix all togetether in a large container, stir, and let sit for 18-24 hours. Yes, I know that's a LONG time, but it's well worth the wait. A much more delightful sangria is produced when the fruit juice blends with the wine by osmosis than by stirring. (By the way, you should let it sit in the refrigerator during this long interim).
When you are ready to drink it 18-24 hours later, stir it up again, and add sugar or brandy to taste, it should be fairly strong and fairly sweet, almost syrupy. Then, cut the mixture with some sort of bubbly water, orange or lemon flavored if possibly, but plain bubbly water is fine, until it seems to have a thinner, more wine like consistency. Drink and enjoy.
This Month's Recipe:
Vegetable Paella
This rendition of the classic dish comes from Gil Martínez Soto of Restaurante Virrey de Palafox in El Burgo de Osma, Spain.
I found the courage of the Spanish people to be very stirring, and hope we as Americans can transcend the fearmongering and vote out the present administration.
Ingredients
2 tablespoons olive oil
1 red bell pepper, diced
1 medium onion, diced
1/2 9-ounce package frozen baby artichokes, thawed, quartered
2 large garlic cloves, minced
1 1/2 cups paella rice, Arborio rice, or medium-grain white rice
3 cups Vegetable Stock or canned low-salt broth
2 cups chopped escarole or chard
1 cup drained canned ready-cut tomatoes
3/4 teaspoon paprika
1/2 teaspoon salt
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1/2 cup shelled fresh peas or frozen peas
Directions
Bring water to a boil in small saucepan. Add saffron, cover and remove from heat. Let stand 10 minutes.
Heat olive oil in heavy large saucepan over medium-high heat. Add bell pepper and onion and sauté until onion is golden, about 8 minutes. Add artichokes and garlic and sauté 5 minutes. Reduce heat to low. Add rice and stir to coat with oil. Add vegetable stock, escarole and tomatoes and bring to boil, stirring frequently. Add saffron water, paprika and salt.
Reduce heat to medium-low. Cover and cook 15 minutes. Mix beans and peas into rice, cover and continue cooking mixture until liquid is absorbed and rice is tender, about 5 minutes. Remove saucepan from heat. Let stand 5 minutes and serve.
Drink a bottle of Ruffino Reserva Ducale Gold and drop me a line if you have any problems.
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