The Haywire

The Haywire

Latest : Previous : Next : Archive : D*land

Howdy Folks,

This August is going to be very hot for a variety of reasons; none more important than the continuing quagmire in Iraq , and the increasingly fragile attempts to create a working constitution that avoids federalism and staves off what is looking to be a full-fledged civil war. As hurricanes pummel the Gulf Coast, I have to wonder if there are American National Guard Troops from that region who sit in Iraq watching television thinking, “That is what I signed up for. Regional assistance for my local communities.” Yes, it is true when you sign on the dotted line you are at the behest of the federal government, as well as the Commander-in-Chief. But seriously, conscription and extended tours were not really on that line in the first place.

As President Bush continues his Five-Week Vacation (one of many vacations he has already taken this year) a grieving mother has sparked what may be the beginning of a concerted peace movement in this country. She has the right to say and do whatever she wants within the law, and I am very heartened to see protesters on both sides of the issue discussing our occupation of Iraq, and although there will inevitably be fundamentalists and yahoos involved in the process, I hope that a continuing discourse on these topics brings the truth to the forefront and distances our citizens from the steady stream of myopic sound bites issued from major media outlets.

What saddens me is that it is looking more and more likely that what our soldiers are dying for will be a Theocracy built on Sharia Law , relegating religious minorities and women to a position below that of Saddam Hussein’s horrendous dictatorship. When President Bush talks of freedom on the march, I posit that it is in fact Oligarchy that we are exporting. We are simply replacing the Ba’athists with the Carlisle Group .

See you somewhere soon,

Paul

Drink of the Month: Fernet Branca

When carousing the pub-lined streets of dear San Francisco, citizens are more than likely to stop in to the local establishemnts for a brief hello. As those of you who have been out on the town with me may know, it is very rare that I stay for more than one drink in any establishment. There are simply too many great spots. A drink that has become very popular in San Francisco, especially amongst bartenders and other service professionals, is the bitter Italian digestiv produced by Fretelli Branca Distillerie of Milan. It is said that the vast majority of Fernet Branca consumed in North America is divided between Manhattan and San Francisco. I have been in other cities throughout North America and when inquiring about the delicious substance, am met with "Are you from San Francisco?" Basically, if you enjoy Jeagermiester, you would like this drink. I sometimes tell people it is like a shot of Jeager followed by your tongue on a nine-volt battery. This liquid is very botanical, but indeed delivers on the digestiv qualities. Whether traditional or not, it has become customary to serve Fernet with a back of ginger ale. Fernet is also available in the tasy Menta version, which adds a bit of sweetnes as well as a touch of mint.

1. Pour 2-3 oz. of chilled Fernet Branca into a small bucket glass.

2. Pour another few oz. of ginger ale into another bucket.

3. Slam or sip the Fernet, and finish with the ginger ale.

This Month's Recipe:
Vegitarian Tortilla Soup

When paired with a fresh local salad, or as a starter for a larger meal, this soup adds unique flavors and compliments a variety of ingredients. Feel free to add a bottle of beer into the mix as well.

Ingredients

Nonstick vegetable oil spray
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
3/4 teaspoon chili powder
4 cups canned vegetable broth
4 tablespoons chopped fresh cilantro
4 6-inch corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes
2/3 cup canned black beans, rinsed, drained
2/3 cup chopped zucchini
1 1/2 tablespoons minced seeded jalapeño chili

Directions

Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)

Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.

Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.

Drink a bottle of 2001 Rosemount Estate GSM and drop me a line if you have any problems.

Previous : Next

5 GOOD BOOKS

GOOD FOOD IN SEATTLE

GOOD JOINTS IN SEATTLE

IN THE ROTATION

GOOD THINGS

BAD THINGS

Drink of the Month: Fernet Branca

This Month's Recipe: Vegitarian Tortilla Soup

Ingredients

Directions

This Month's Recipe:
Vegitarian Tortilla Soup