http://www.blog.newsweek.com/blogs/stumper/archive/2008/10/20/Why-the-Powell-Endorsement-Might-Actually-Matter.aspx
After the hoax perpetuated by the Bush Administration - assuring us that there were wmd's in Iraq - which Powell confirmed I crossed him off my list. While he certainly was made into their scapegoat, he could have swum against the tide. He has now gone a very long way toward redeeming himself in my eyes.
Monday, October 20, 2008
Wednesday, October 8, 2008
You Gotta Love This!
"The second presidential debate is tonight, and beforehand John McCain said that the `gloves are coming off.' Then McCain said, `But don't worry, the diaper is staying on,'" quipped Conan O'Brien on NBC's "Late Night."
With the debate format, "the candidates can walk around freely," noted Craig Ferguson on CBS' "The Late Late Show." "McCain prepared by putting new tennis balls on his walker."
"Is there anything this woman can't make sound folksy?" Stewart said of Palin. "`And let's not forget about that doggone genocide in Rwanda!'"
"In a recent speech, Sarah Palin referred to Afghanistan as `our neighboring country.' Then she promised to find Osama bin Laden in the mountains of Toronto," O'Brien said.
And Palin starred atop CBS "Late Show" host David Letterman's list of Top 10 Signs You Are Watching a Bad Debate: "It's 90 minutes of folksy phrases and winking."
With the debate format, "the candidates can walk around freely," noted Craig Ferguson on CBS' "The Late Late Show." "McCain prepared by putting new tennis balls on his walker."
"Is there anything this woman can't make sound folksy?" Stewart said of Palin. "`And let's not forget about that doggone genocide in Rwanda!'"
"In a recent speech, Sarah Palin referred to Afghanistan as `our neighboring country.' Then she promised to find Osama bin Laden in the mountains of Toronto," O'Brien said.
And Palin starred atop CBS "Late Show" host David Letterman's list of Top 10 Signs You Are Watching a Bad Debate: "It's 90 minutes of folksy phrases and winking."
Wednesday, October 1, 2008
I'm gonna make me some of this!
TORTILLA SOUP WITH CHICKEN, LIME AND SMOKED CHILIES
Makes 6 servings
This is a lighter version of some tortilla soups that can be thick and tomatoey.
1 small dried chipotle pepper (see Note)
1 1/2 tablespoons oil plus extra for tortilla strips
1 cup chopped onion
1 tablespoon minced garlic
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 can (28 ounces) diced tomatoes, well-drained
6 cups chicken stock
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium yellow bell pepper, stemmed, seeded and cut into thin strips
2 tablespoons fresh lime juice
Kosher salt
6 corn tortillas (6 to 7 inches in diameter)
1/2 to 3/4 cup sour cream
1/2 cup chopped fresh cilantro
6 thin lime wedges for garnish (optional)
Put chipotle in small bowl. Cover with 1 cup boiling water. Let stand until softened, about 20 minutes. Drain, discarding water. Pat dry. Using a small sharp knife, cut lengthwise and scrape out seeds. Coarsely chop pepper.
Heat 1 1/2 tablespoons oil in a large heavy pot over medium heat. Add onion. Cook until softened, stirring often, 4 to 5 minutes. Add garlic. Stir 1 minute more. Add chipotle, cumin, oregano, tomatoes and stock. Bring to a simmer. Cook 10 minutes. Puree the soup in a food processor. Return to pot.
Bring soup to a simmer over medium heat. Add chicken and bell pepper. Simmer until chicken is cooked through and pepper is tender, about 5 minutes. Stir in lime juice. Season with salt.
Stack tortillas. Cut in half. Cut halves into 1/4-inch-wide strips.
Set a medium skillet over medium-high heat. Coat the bottom of the skillet generously with olive oil. Add a third of the tortilla strips and cook, turning often, until golden and crisp, about 3 to 4 minutes. Using a slotted spoon, transfer strips to paper towels to drain. Repeat with remaining strips, adding more oil to skillet as necessary.
Ladle soup into bowl. Garnish with tortilla strips, a dollop of sour cream and a sprinkle of cilantro. Serve with a lime wedge if desired.
Note: Dried chipotles can be found at Latin American markets and some supermarkets. If you can't find them, use a canned chipotle packed in adobo. Rinse well; seed and chop it before adding to soup.
PER SERVING: 261 calories; 21 g protein; 23 g carbohydrates; 3 g fiber; 9 g fat (3 g saturated); 57 mg cholesterol; 286 mg sodium
Makes 6 servings
This is a lighter version of some tortilla soups that can be thick and tomatoey.
1 small dried chipotle pepper (see Note)
1 1/2 tablespoons oil plus extra for tortilla strips
1 cup chopped onion
1 tablespoon minced garlic
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 can (28 ounces) diced tomatoes, well-drained
6 cups chicken stock
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium yellow bell pepper, stemmed, seeded and cut into thin strips
2 tablespoons fresh lime juice
Kosher salt
6 corn tortillas (6 to 7 inches in diameter)
1/2 to 3/4 cup sour cream
1/2 cup chopped fresh cilantro
6 thin lime wedges for garnish (optional)
Put chipotle in small bowl. Cover with 1 cup boiling water. Let stand until softened, about 20 minutes. Drain, discarding water. Pat dry. Using a small sharp knife, cut lengthwise and scrape out seeds. Coarsely chop pepper.
Heat 1 1/2 tablespoons oil in a large heavy pot over medium heat. Add onion. Cook until softened, stirring often, 4 to 5 minutes. Add garlic. Stir 1 minute more. Add chipotle, cumin, oregano, tomatoes and stock. Bring to a simmer. Cook 10 minutes. Puree the soup in a food processor. Return to pot.
Bring soup to a simmer over medium heat. Add chicken and bell pepper. Simmer until chicken is cooked through and pepper is tender, about 5 minutes. Stir in lime juice. Season with salt.
Stack tortillas. Cut in half. Cut halves into 1/4-inch-wide strips.
Set a medium skillet over medium-high heat. Coat the bottom of the skillet generously with olive oil. Add a third of the tortilla strips and cook, turning often, until golden and crisp, about 3 to 4 minutes. Using a slotted spoon, transfer strips to paper towels to drain. Repeat with remaining strips, adding more oil to skillet as necessary.
Ladle soup into bowl. Garnish with tortilla strips, a dollop of sour cream and a sprinkle of cilantro. Serve with a lime wedge if desired.
Note: Dried chipotles can be found at Latin American markets and some supermarkets. If you can't find them, use a canned chipotle packed in adobo. Rinse well; seed and chop it before adding to soup.
PER SERVING: 261 calories; 21 g protein; 23 g carbohydrates; 3 g fiber; 9 g fat (3 g saturated); 57 mg cholesterol; 286 mg sodium
Tuesday, June 17, 2008
Sticky Buns!
I am so going to make these! Watched the throwdown show with Bobby Flay and my mouth watered thru the entire episode.
Too old to serve.
Older than dirt! Shouldn't there be some sort of written exam to determine whether senility is a concern? Remember, this is the position that can push that big red button!
Thursday, June 12, 2008
Am I Blue?
Adam, Paul, and Mark are headed to Uniontown to spend the evening and overnight with their Dad. Matt is working tonight.
It'll be me and the dogs tonight.
It'll be me and the dogs tonight.
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