Question: If you could live forever, would you & why?Answer: I would not live forever, because we should not live forever, because if we were supposed to live forever, then we would live forever, but we cannot live forever, which is why I would not live forever." Alabama's Heather Whitestone was selected as Miss America 1995
Monday, February 6, 2012
Should Obama Be Czar?
If somebody has a bad heart, they can plug this jack in at night as they go to bed & it will monitor their heart throughout the night. And the next morning, when they wake up dead, there'll be a record." Mark S. Fowler, FCC Chairman [Should be an Obama Czar]
Food Stamps Expired
Your food stamps will be stopped effective March, 1992, because we received notice that you passed away. May God bless you. You may reapply if there is a change in your circumstances." Department of Social Services, Greenville , South Carolina [These people likely vote and drive a car :-O
Thursday, February 2, 2012
All 77 Counties in Oklahoma Again Voted NO Obama
Let me see...ALL 77 counties in OK! voted against Obama. Will Rogers is from OK! Will Rogers said, can fool some of the people some of the time but not all the people all the time." Coincidence? I think NOT. OK! The only state in the Union that got it 100% RIGHT !!! The only state pronounced, NOT stupid.
Wednesday, February 1, 2012
Lincoln Said Our Death by Suicide
Lincoln stated that not all the armies of the world could ever, by force, be strong enough to take a drink from the Ohio or walk through our mountains. If destruction be our lot, it is death by suicide.
Tuesday, January 10, 2012
US Will Elect a Moron
As democracy is perfected, the office of President represents, more and more closely, the inner soul of the people. On some great and glorious day the plain folks of the land will reach their heart's desire at last and the White House will be occupied by a downright moron--H.L. Mencken. Bingo! :-)
Saturday, December 31, 2011
Spicy New Years Black-Eyed Peas & Pork
Ingredients:
1 can chipotle chili peppers in adobo sauce (7 oz) [Processed to sauce consistency]
5 tablespoons vegetable oil
1/2 pound carrots cut 1/4 to 1/2 dice
2 medium onions (abt. 1 lb) cut 1/4 to 1/2 dice
3 1/2 pounds boneless pork shoulder or country-style pork ribs - (to 4 lbs) trimmed, and
cut into 1/2 cubes (you may substitute combinations of chicken pieces)
1/2 pound dried Black-Eyed Peas, presoaked according to package directions and drained [Or blanched]
3 cups chicken broth or more as needed
2 cups canned tomato puree
1 1/2 teaspoons salt or to taste
1/4 cup sugar
Instructions:
In a blender or mini-food processor, puree the chipotle peppers and sauce until smooth. Set aside.
In a 6- to 8-quart pot, heat 2 tablespoons of the oil over medium heat. Add the carrots and onions and cook until the vegetables have softened and the onion just begins to turn golden brown, about 10 minutes.
While the vegetables are cooking, add about 3 tablespoons oil to a large skillet, enough to coat the bottom of the pan generously, and heat over medium-high heat. Add some of the diced pork, taking care not to crowd the meat in the pan. Sauté the meat until it is no longer pink in the middle. Transfer the meat to a large platter lined with paper towels to drain. Continue cooking the remaining pork in batches, adding additional oil as needed.
Transfer the cooked pork to the pot with the carrots and onions along with the chipotle puree, beans, chicken broth, tomato puree, salt and sugar. Stir to combine, adding more chicken broth if needed to fully cover the meat and vegetables. Bring the mixture to a boil, then immediately reduce the heat to low so the liquid just barely simmers. Simmer the chili until the meat is tender and the beans are fully cooked, 2-4 hours. Low & slow is always best!
This recipe yields 10 to 12 servings.
I sometimes use Chorizo Sausage for a portion of the Pork. Other times, I use a full pound of beans & cut back 1/2 pound on the pork. Depends upon my mood that day :-)
1 can chipotle chili peppers in adobo sauce (7 oz) [Processed to sauce consistency]
5 tablespoons vegetable oil
1/2 pound carrots cut 1/4 to 1/2 dice
2 medium onions (abt. 1 lb) cut 1/4 to 1/2 dice
3 1/2 pounds boneless pork shoulder or country-style pork ribs - (to 4 lbs) trimmed, and
cut into 1/2 cubes (you may substitute combinations of chicken pieces)
1/2 pound dried Black-Eyed Peas, presoaked according to package directions and drained [Or blanched]
3 cups chicken broth or more as needed
2 cups canned tomato puree
1 1/2 teaspoons salt or to taste
1/4 cup sugar
Instructions:
In a blender or mini-food processor, puree the chipotle peppers and sauce until smooth. Set aside.
In a 6- to 8-quart pot, heat 2 tablespoons of the oil over medium heat. Add the carrots and onions and cook until the vegetables have softened and the onion just begins to turn golden brown, about 10 minutes.
While the vegetables are cooking, add about 3 tablespoons oil to a large skillet, enough to coat the bottom of the pan generously, and heat over medium-high heat. Add some of the diced pork, taking care not to crowd the meat in the pan. Sauté the meat until it is no longer pink in the middle. Transfer the meat to a large platter lined with paper towels to drain. Continue cooking the remaining pork in batches, adding additional oil as needed.
Transfer the cooked pork to the pot with the carrots and onions along with the chipotle puree, beans, chicken broth, tomato puree, salt and sugar. Stir to combine, adding more chicken broth if needed to fully cover the meat and vegetables. Bring the mixture to a boil, then immediately reduce the heat to low so the liquid just barely simmers. Simmer the chili until the meat is tender and the beans are fully cooked, 2-4 hours. Low & slow is always best!
This recipe yields 10 to 12 servings.
I sometimes use Chorizo Sausage for a portion of the Pork. Other times, I use a full pound of beans & cut back 1/2 pound on the pork. Depends upon my mood that day :-)
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