Putting Up Peas and Okra:

Good morning, and welcome back.

The ole garden has been good to us once more. Deb and I have been canning peas for the last couple weeks now and man, we’re putting some up. As of last night, we’ve canned over 120 quarts. Not bad for a couple amateurs!

We’ve also pickled 21 pints of okra.
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Day Old Fried Fish, Salmon Pie, Aunt Cora’s Coleslaw, and 1-2-3-4 Cake:

A woman takes a lover home during the day while her husband is at work. Her 9-year old son comes home unexpectedly; he sees them and hides in the bedroom closet to watch.

The woman’s husband also comes home. She puts her lover in the closet, not realizing that the little boy is in there already.
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Pickled Okra

Good morning, and welcome back to Ridin Out the Recession…in Miz Judi’s Kitchen.

We posted back in March a recipe for pickled okra, and last night Deb and I tried it out for the first time. The reasoning was simple…we hadn’t grown any okra the last couple of years. Well, it’s coming in now, so we’ll have plenty to pickle for a little while yet.

We have one concern though, and that’s the amount of rain we had this past weekend. 8-1/2 inches we know of. Our gauge overflowed with 5 inches in it, so we have no idea of how much we actually got. Places near us had 11 inches and some even a little better than that.

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Uncle Willie’s Swamp Cabbage Stew, Peggy’s Pig Eggs, and Yankee Puddin:

I think we’ll just keep it recipe day today!

Deb and I were out the other day, and we were killing some time at the bookstore. She was picking up a couple crossword puzzles, so I was mostly just wandering around…in the cookbook section…again.
Honestly though, I do enjoy looking at the cookbooks and seeing the different recipes people across the Country use, mainly…South of the Mason-Dixon Line! LOL!! If they have the words “GRITS” in them, I know right then…it’s my kinda book!

Like I said, I was just browsin around, and then I saw it…a book with a title that warmed my heart. It’s title… “White Trash Cooking.” It’s the 25th anniversary edition, and was written by Ernest Matthew Mickler. It was published by Ten Speed Press, an imprint of the Crown publishing Group, which is a division of Random House Books.

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Home Canning For Dummies…:

Good morning again my friends. I sure hope the title today doesn’t offend anyone because no one could have been a bigger dummy than I was, when Deb and I started canning our own vegetables, meats, fruits, etc.

Shoot, even Brian of the Canada Free Press suggested my login name to be… “imadummee!” So, one sees pretty quickly ole Dub probably ain’t “the sharpest knife in the drawer!” Even this is an understatement of considerable truth, because in regards to many, many, things…I am a dummy!

But first…congratulations to all those LSU “Tiger” fans out there. You guys took my Gators to the toolshed. This followed up a visit to the toolshed the previous week applied by the “Crimson Tide” folks.
Two weeks…two big losses, with those dern Auburn Tigers up next. Woe is me?
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The Peas Have Done Well:

Good morning. Thanks for droppin in to visit this morning!
Boy, you want to talk about a busy week? We’ve had one here at Dub and Deb’s lately. We apologize for no more posting than we have done this past week, but literally time was of very short supply.
First off our peas started coming in…with a vengeance. Those dern pea plants were putting peas on thicker than hair on a dog’s back! We have been very blessed by the number of peas our garden is providing for us.
We’ve been picking (started last Sunday), shelling, and canning peas through Friday night. We’ve been up until 12 or 12:30 each night by the time we would get our last pressure cooking done each evening.
We then thought we’d have a 2-3 day reprieve, but drove by the garden Saturday morning, looked, and saw we had more ready…5 more 5 gallon buckets worth! Looks like Monday is gonna be a big pick day as well??
Deb’s doing outstanding! She’s been right beside us picking the peas, and Dale just can’t figure out how she picks them so fast. Seriously, she can pick some peas in a hurry. Plus, when it comes to shelling them, I believe I’d put her up against most anyone!
There may be some out there that can “out shell” her, but I’d be willing to bet that they’re few and far between. That dern woman can put some shelled peas in a pan! Our crew, Red included, just can’t believe how fast she can pick and shell.
I knew all about her ability in this department already, as prior to marrying her, this was but one test she had to pass before I said…I do! You see, women are a lot like peas…you got to know when, and how, to pick em!
The second problem we had in regards to our posting this column was our internet service was down for a couple days. Said they were having problems with a satellite. By us living “off the beaten path,” we have to use satellite for our internet service…no cable anywhere near us.
No sweat though, we’d rather live out in the country than in town anyway, regardless of having high speed internet. To us, that choice is a “no brainer.”
Last year, Deb and I decided to plant our peas in the fall versus in the spring. It worked out so well, we did the same thing this year. Once again our pea crop is going to be a “good un!”
The reasons for them going in so late, we planted them two days before the full moon in August, are first, less bugs to try and control. Secondly, it isn’t so hot, plus we normally aren’t getting anywhere near the rainfall this time of year versus spring time.
This in itself helps out too because they don’t need as much moisture as it has begun to cool off some.
Yes, in August it’s still “cookin” temperature wise, but by the end of Sept. or early Oct. we see this beginning to lessen. As an example, this past week has been very nice in the evenings and first thing in the mornings. Almost perfect weather in my book!
Another biggie in this late pea planting is it is so much better on the pickers themselves. 100 degrees, bent over in a pea patch isn’t my idea of a good time. Deb’s either! You live and learn, huh?
Back in the day, things such as this didn’t bother me too much. If the going got tough, well, I just got tougher. Now if the going gets tough, I try to…get smarter, cause I sure ain’t getting any tougher!
Is it just me, or do our wives get tougher as they age? Shoot, I feel like I’m about 2/3 the man I used to be (on a good day, LOL), but ole Deb acts like that dad-gum bunny on the battery commercial. She just goes on, and on, and on! I’m just glad she doesn’t have a dern drum!
She’s got pretty “lippy” anymore too! I’ve noticed the same thing with my Mom. Poor ole Dad has basically become anymore…a “yes man??” I’d of never believed this outta him, cause when he was younger, that was one tough scoundrel.
The man never knew the word no. No matter what he was attempting, no was never in the equation! Today, Mom can say, No, Stewart,” and that guy is slammin on his brakes…no questions asked!
I’ve seen this man on numerous occasions, patty out raw hamburger, salt and pepper it down good, ball it up, and eat just like that. Raw hamburger! I never said he was real smart…just real tough, and my Mom has that guy literally “toeing the line these days!”
I’ve learned through being around Deb, and watching my Mom around my Dad, you gotta start “out thinking them.” This works well in all facets, and especially during pea-season, such as…
“Dad-gum Deb, you sure look nice this morning. Are you sure you want to be out here picking peas today? We can get them if you don’t feel up to it.”
All the while Dale and Red looking at me like I’ve lost my mind! They know that if Deb leaves the pea patch, this simply means we’ll be out there pickin em OURSELVES longer…much, much longer!
As Red gets older himself, he’ll learn more about my actions. As of right now though, he still believes he wears the britches is his family, and not his wife. One of life’s little lessons he’ll find out about at a later date. Poor ole Red!
Getting back to the peas though, all three varieties we’ve been picking are all doing well. These are the black-eyes, the purple hulls, and the cream 40’s.
The black-eyes were the first to come in, followed by the purple hulls, then the cream 40’s. Our crowders as I said earlier are gonna be the last coming in, but we did pick and shell about a one gallon ziplock bag full. We’ll hold these until we get our first good picking, then we’ll can the majority of these too.
The black-eyes are almost over with, and unless they attempt to come back out, they’ll be feeding the cows just directly. The purple hulls and cream 40’s are still chugging right along though.
This is another benefit the garden provides us…the cows love the “leftovers!”
Believe it or not we pull the plants that are finished producing, strip the leaves off them, drop them on the ground in the garden area to compost back into the soil, then take the stalks and feed them to the cows.
We do this until the last crop in the garden is about done, then we turn the cows into the garden area and let them eat right out of the garden. They are loving this, plus they supply us with manure while in the garden. Works for me!
You guys that don’t garden really ought to look at giving it a whirl. Don’t start off attempting a big garden area, but just ease off into it. Deb and I believe you’ll soon find it is worth the effort. The food quality is much better than store bought, the taste doesn’t even compare to store bought veggies, it’s much better tasting and better for you, and you know what has been put on your veggies for fertilize, bug control, etc…
Gardening is very rewarding, a great pastime, and supplies many hours of good, quality family time. It really is a win-win situation. I know it’s not for everybody, but I’m sure many that aren’t growing gardens would thoroughly enjoy this activity, on top off merely saving a nickel or two in regards to feeding your family.
You don’t need a huge garden to reap a good steady supply of fresh vegetables. Look into “square foot” gardening, or raised bed gardening. You can put your plants into tubs or buckets, and grow them there.
Living in a sub-division shouldn’t deter you from gardening either. You can designate a good sized garden area, do a little landscaping around it, and be surprised at how a garden actually enhances your property’s beauty.
A little imagination, a little time and effort, and you’re in business. By different crops growing at different times of the year, then this allows you to actually have entirely different landscapes in your backyard that are “eye friendly,” while putting some homegrown vegetables on the table. This in itself is very rewarding!
So step back, take a look into it, and you may very well discover that gardening is a lot of fun, and soon find out that you may be actually very good at doing so! Good luck!
We wish you all tons of happiness and good health to you and yours. Thank you for stopping back in to visit, and God Bless!
As always, Deb says to keep a smile on your face, and one in your heart!
Dub and Deb

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Beer-Baked Brisket, Country-Fried Steak, and Coconut Layer Cake

I just want to say it’s good to be back. We’re all doing fine, and Deb is doing absolutely SUPER!
We’ve been so busy with the peas coming in now, plus, for the last two days we’ve had NO internet service. We live out of town, and the best we can do is a satellite connection. No type of cable provided internet available to us…we live too far out.
With this being the case, we’ve had no way to post, as our provider was having major problems with one of their satellites…or at least that’s what we were told.
Anyway… “We’re Back!!
Our first recipe today is going to be a “how to” in regards to Beer-Baked Brisket.
I’m no longer a drinking man, and haven’t in 20 years, but I was SO aggravated in regards to our internet being down, if I would have fixed this particular recipe it would have been done a little differently…I’d of DRANK the beer, and just ate plain brisket!!
Today’s recipes come from “The Ultimate Southern Living Cookbook.”
Beer-Baked Brisket:
1 (3-4 lb.) beef brisket ¼ teaspoon salt
1/4 teaspoon pepper 1 medium onion, sliced
1 (12 oz.) can of beer ¼ cup chili sauce
3 tablespoons brown sugar 1 clove garlic, minced
½ cup of water 3 tablespoons all-purpose flour
Trim excess fat from brisket. Place brisket in a 13×9 inch baking dish; sprinkle with salt and pepper. Cover with onion slices.
Combine beer, chili sauce, garlic, and brown sugar; pour over meat. Cover with aluminum foil, and bake on 350 for 3-1/2 hours. Remove foil; bake 30 more minutes, basting occasionally with pan juices. Remove meat to a platter; keep warm.
Skim fat from pan juices; drain, reserving 1-1/2 cups. Combine water and flour in a saucepan, stirring until smooth. Gradually add reserved pan juices; cook over medium heat until thickened and bubbly. Slice meat across the grain into thin slices, and serve with gravy.
Country-Fried Steak:
1/3 cup all-purpose flour ¼ teaspoon salt
¼ teaspoon pepper 1-1/2 lbs. cubed steak
¼ cup vegetable oil 2 small onions, sliced
1 cup of water ¼ cup all-purpose flour
¾ cup of milk ¼ cup brewed coffee
2 teaspoons Worcestershire sauce ½ teaspoon of salt
½ teaspoon of pepper
Combine 1/3 cup flour, salt and pepper; cut steak into serving size pieces. Dredge in flour mixture.
Brown steak in hot oil in batches in a 10 inch cast-iron skillet over medium-high heat. Remove steak from skillet; set aside. Add onion to drippings in skillet; cook 5 minutes or until tender, stirring occasionally.
Return steak to skillet; add water, and bring to a boil. Cover, reduce heat, and simmer for 45 minutes, or until tender. Remove steak, reserving drippings in skillet.
Add ¼ cup of flour to drippings in skillet, stirring until smooth. Gradually add milk and coffee; cook over medium heat, stirring constantly, until gravy is thickened. Stir in Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon pepper. Serve steak with gravy.
Coconut Layer Cake:
1 cup shortening 2 cups of sugar
4 large eggs 3 cups sifted cake flour
2-1/2 teaspoons baking powder ½ teaspoon salt
1 cup milk 1 teaspoon almond extract
1 teaspoon vanilla extract **Pineapple filling (below recipe)
***Boiled Frosting (below recipe)
1 small, fresh coconut, grated, or ½ cup flaked coconut
Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavoring (almond and vanilla extracts).
Pour batter into 3 greased and floured 9 inch round cake pans. Bake on 375 for 20 to 25 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
**Spread Pineapple Filling between layers; spread ***Boiled Frosting on top and sides of cake, and then sprinkle with coconut.
**Pineapple Filling:
3 tablespoons all-purpose flour ½ cup of sugar
1 (20 oz.) can of crushed pineapple, undrained 2 tablespoons butter, or margarine
Combine flour and sugar in a small saucepan; add pineapple and butter. Cook over medium heat, stirring constantly, until thickened.
***Boiled Frosting:
1-1/2 cups sugar ½ cup water
½ teaspoon cream of tartar 1/8 teaspoon of salt
4 egg whites ½ teaspoon of almond extract
Combine sugar, water, cream of tartar, and salt in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture is clear. Cook without stirring until mixture reaches soft ball stage or candy thermometer reaches 240 degrees.
While syrup cooks, beat egg whites at high speed with an electric mixer until soft peaks form; continue to beat egg whites, adding the hot syrup mixture in a heavy stream.
Add almond extract. Beat until stiff peaks form and frosting is thick enough to spread.

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Evolution…for the week of Oct. 6, 2011

“I am living so beyond my income, that it may be said to be living apart”
“First of all, there was a dream and the will to found a private kingdom, usually, but not necessarily, also a dynasty……Then there is the will to conquer, the impulse to fight, to prove oneself superior to others, to succeed for the sake, not for the fruits of success, but of success itself…….finally there is the joy of creating, of getting things done, or simply of exercising one’s energy and ingenuity”….this was written by the renown Austrian-American economist Joseph Schumpeter, describing the essential character in his book “The Theory of Economic Development.
That will describes the public Steve Jobs, who passed away October 5th, 2011 at the too young age of 56, who could be irascible and dismissive and a control, freak. Yet who was also been driven far more by competitive challenges than by monetary. America has always managed to escape its economic difficulties and to create new industries because it provided the likes of Steve Jobs. ‘The freedom to peruse their dreams and the rewards for doing so. Their drive and ingenuity can’t be discovered by a loan committee at some government agency, they are the results of human integrity and passion.
His story isn’t just the story of a person, but the combination of time, place and person, spawning a career in industrial design of awesome proportions. This half Arab who was given up for adoption at birth, and went on to drop out of college, at the he age of 21, along with his friend and partner, Steve Jonick, working in Woznick’s parents garage began their adventure into the world., Steve Jobs sold his VW van to help finance the creation of Apple 1 and later Apple 11. Jobs created an empire (valued at $300 billion) that exceeded Microsoft and on some days Exxon Mobile, as the world’s most valuable company. All that would have been fine. Preferable to the medical torture and the premature professional swan song, but the legend did not need this sacrificial ending to secure his place in the industrial pantheon with Edison, Ford and Gates.
The current malaise has made Americans doubt our ability to prosper and grow as the country always has. As long as we remember that the source of that prosperity comes not from government managers, but from restless, relentless individuals like STEVE JOBS…

AMATEUR HOUR AT THE WHITE HOUSE………When writing about the White House, I always “try” to attempt to see things clearly, and to consider the evidence. I sift through the evidence contained in newspapers and the inter net, before making my judgment, most of it critical, and down deep I always hope I am wrong.
In reading Ron Susskind’s book on the creation of President Obama’s economic policy, “Confidence Men”. If Susskind is right, I have been wrong, none of it was as bad as I wrote, it was worse…
The most famous part of the book is where Larry Summers quote that he saw it as a “home alone” administration, with no grown-ups in charge. But there is more than that. Most of remember the president as in a difficult position from day one, two wars and an economic crash, bur Mr. Susskind recasts the picture.
Like FDR, Mr. Obama had two big advantages: “overwhelming popular support, Democratic majorities in both houses of Congress, and the latitude afforded by crisis”. But things were weird from the beginning. Some of his aides became convinced that “his lack of managerial experience “would do him in. He ran the meetings as if they were afternoon talk shows. As a sitting president, the polls (don’t forget the Dewey-Truman fiasco) he should be ahead in the polls, but is failing to be ahead of the 4 or 5 leading Republicans, which will be tougher for him once the Republicans reduce their choice for president.
“Suppose you were an idiot. And suppose you were a member of Congress. But then I repeat myself”………..Mark Twain
REFORM SOCIAL SECURITY? ONE WAY, REFORM DEBATES……The so-called debates among Republican presidential aspirants are classic examples of media spreading miss-understanding instead of enlightenment. Governor Perry’s statement when he called Social Security a ‘Ponzi scheme”, most viewers are no more informed than before as to what a “Ponzi scheme” was, was it good for Social Security, if not what are the objections that may apply to Social Security. The whole “debate,” with far more candidates having a realistic chance of receiving the nomination, means that serious issues cannot get serious attention. The most we learn from these debates is who is glib and fast on his feet.
We already have a president who is glib and fast on his feet. But he is a disaster when it comes to the economy, among other things. Do we need more of the same from the Republicans? We need leaders who have thought through the many complex issues facing the country, not leaders with flashy words and snappy comebacks.
WHAT SOLYNDRA FIASCO????…..If you thought the $535 million scandal had chastened the fearless venture capitalists of the Obama Administration, think again. The Department of Energy shoveled out $1, 1 billion in new loan guarantees to solar projects Nevada and Arizona this past Wednesday, and more deals are pending before the $18 billion program funded by the 2008 stimuli’s expires today, Friday September 30, 2011.
Following their past history, I think the rush raises questions about how carefully these outlays are being scrutinized. Especially in light of solar maker Solyndra’s bankruptcy. The FBI, Treasury Department and Congress are all investigating who approved the politically connected California company loan guarantee, and why. The Case is an embarrassment for the White House, which touted Solyndra as a model for its green agenda.
Yet the Department of Energy seems oddly removed from the uproar, Secretary Steven Chu said when questioned” If we want to be a player in the global clean energy race, we must continue to invest in innovative technologies that enable commercial scale deployment of clean, renewable power like solar” Translation: China is throwing taxpayer money into solar, so Americans should, too.”
If solar power becomes commercially viable; the private investors will be there in a skinny minute. The Energy Information estimates that the new natural gas-fired will create energy at a cost of $63.19 per megawatt hour, compared to the Administrations “green “favorites, off shore wind and solar plants. Like the one in Nevada …..will cost $242.20 and $311.80……..now that sounds like a good reason…..expect the Administration to step in and regulate the deliberate burning of the natural gases that collect when drilling for oil…….there has to be a use for this excess gas, which must have a value, probable too expensive at this point in time…….
“Government’s view of the economy could be summed up in a few short phases. If it moves tax it. If it keeps moving, regulate it. And if it stops moving, subsidize it”…….Ronald Reagan
SEPTEMBER 16th WAS NATIONAL PRISONER DAY/ MIA…….Something I did not know…..the focus is to insure that Americans remember it’s their reasonability to stand behind those who serve our nation and do everything possible to account for those who do not return. There are more than 90,000 U.S. servicemen and women still un– accounted for from World War 2, Korea, Vietnam and the Persian Gulf. The stark Black and WHITE POW/ MIA flag honoring America’s prisoner of wars and missing in action is a powerful reminder.
“I contend that for a nation to try to tax itself into prosperity is like a man standing in a bucket and trying to lift himself up by the handle”…..Winston Churchill
TWO GOOD MEN …….Former Governor of Florida. Claude Kirk passed away this past week………the other, cranky Andy Rooney, at the age of 98, is leaving “60 MINUTES” after 33 years….. His closing remarks will be remembered and missed…..
BIG GOVERNMENT RISING……..How does a trillion dollars in more federal spending, sound to you? For most Americans, the idea of a growing government at a time when deficits are sky high might seem preposterous. For those on the left, it’s the only way they can think of to get our economy moving in the right direction. Some think that some sort of a new NEW DEAL should be include in President Obama’s much touted jobs speech, which would add to the continued rise of big government.
Of course there always will be a “MAXINE WATERS” whose prescription for pulling the U.S. economy out of its slump, which carries a price tag of a “trillion dollars+ or more, joining the revolution of the Tea Party, or the Teamsters President Hoffa calling for a war on the Tea Party, or V.P. Joe Biden applauding the AFL-CIO for keeping the “barbarians from the gates”—that is, their political opponents.. An “infrastructure bank” is also part of the President’s package which briefly calls for $5 billion a year, for 6 years, provide loans, loan grantees, and grants to eligible transportation infrastructure projects. Translation: more big government and more federal bureaucracy…..another road to nowhere.
ADMIRAL MIKE MULLEN’S EXIT……when Admiral Mullen hands over the most senior military job this Friday, the changing of the guard at the Pentagon will be complete. Robert Gates left the defense secretary’s post in July. General David Petraeus, who over saw the surge in Iraq and Afghanistan, hung up his uniform in August to run the CIA (I kind of smell a story behind this move) Admiral Mullen, who chaired the joint Chiefs of Staff since 2007..
IRAQ COMPLETES DEAL TO BUY F-16;S……….the deal is considered sensitive in Iraq, and the Pentagon and State Department have declined comment until a formal announcement is made by Iraq…..The decision to go forward with the purchase was an unexpected surge in government oil revenues
“Government is the great fiction, through which everybody endeavors to live at the expense of everybody else”…….Frederick Bastiat, French Economist
A BIRD-BRAINED PROSECUTION…..The hostility by the Obama Administration to gas and oil is well known, but last week it took an especially fowl turn. The U.S. Attorney for North Dakota hauled seven oil and natural gas companies, for killing 28 migratory birds that were found dead near waste oil lagoons. You may be surprised to learn that the Administration isn’t prosecuting wind companies for similar offenses. Law enforcement officials in North Dakota. Said, ‘the most absurd legal action taken by the government in the history of North Dakota”
THE BUFFETT ALTERATIVE Tax……..The entire Buffett Rule premise is false and needs more space to support that statement. President Johnson’s, last Treasury Secretary was a man named Joe Barr…who served only 30 days, what made Barr famous was his testimony before Congress in January 1969, that 21 millionaires had paid no income tax in 1967, fewer than115 tax returns reporting incomes above $200,000 had also paid no income tax, and Barr predicted a “taxpayer revolt” unless something was done about it. Washington proceeded to bend tax policy to chase those 21 millionaires, and so we got the Minimum Tax of 1969, that later became the Alternative Minimum Tax. The AMT now hits 4 million of our millionaires, and 27% of households that paid in 2008 had adjusted gross incomes of $200,000 or less. In using the new tax the IRS reports for those who earned more than $1,000,000 in adjusted gross income, paid an average income tax rate of 24.3%. We will go deeper into the wild statement of Mr. Buffett , who earns more from capital gains and dividends, and the larger statement that CEO’s are paying less taxes that their secretaries, is “pure Obama Hokum.”
‘Giving money and power to government is like giving whiskey and the car keys to teen agers”…………P.J. O’Rourke……Libertarian
THE PRESIDENT OF CONTEMPT………. Nixon was tricky, Ford was clumsy, Carter was dull, Reagan was sunny, Bush 41 was prudent, Clinton felt your pain, Bush 43 was stubborn , and Barack Obama is………
Early in America’s acquaintance with the man who was to become the 44th president, the word that sprung from the media to describe him was “cool’. The Obama cool made for a reassuring contrast with his warm and fuzzy appeals to hope, change and being the one we all were waiting for. We saw flashes of contempt during the campaign; only after Mr. Obama took office did it become clear that contempt would be both style and method of his governance. The gratuitous return of the Churchill bust to Britain. The slamming the Boston police officer who arrested Henry Gates. The high-profile rebuke of the Supreme Court members at his 2010 State of the Union address. The diplomatic, petty as well, of Gordon Brown, Benjamin Netanyahu and Nicholas Sarkosy. The endless assaults on the Wall Street “fat cats” who caused the 10% unemployment. The never ending baiting of millionaires and billionaires, jet owners and anyone else who, as Black Entertainment Television’s Robert Johnson’s memorial service put it on Sunday, “tried rich and then poor and like rich better.”
HAS THE CLASS ACT BEEN DISMISSED?…………There is a lot of speculation as to whether the Obama administration has given up on the CLASS ACT, the health reform’s long term health insurance program. The CLASS ACT is meant to cover home care costs for the disabled and those who need long-term needs. This bill is no stranger to controversy; earlier this month the Republican Policy Committee put out a report that cited an Obama administration official calling the program “a recipe for disaster “The concern has always been over the CLASS program’s long-term stability, which relies on voluntary enrollment. Speculation that the Obama administration had given up on CLASS started when an e-mail sent by departing CLASS ACT OFFICE actuary Bob Yee, “I am leaving my position as HSS has decided to close down the CLASS Office effective tomorrow”
That is about all there is for now, see you all in the funny papers, where I am sure there will some more “exciting “ issues to discuss……..stay well. AP

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The Pressure Cooker is Fixing to Fire Off Once Again:

Well guys, the peas have started coming in, and Deb and I are fixing to get a workout. We picked three 5 gal. buckets, yesterday afternoon late, and I guess we shelled about half of them last night.

A couple of people have asked if I had a pea sheller, and I replied that yes, we do. They then asked what type, and I told them it’s an older model. Well, you know how people are, and they wanted to know all about it…
So, I’ll take the opportunity now to fill everyone in about our sheller, okay?

Unlike many of the newer models, this sheller will do ANY type of pea or bean, no matter. One of the main reasons we like ours so well is the fact that it mashes NO peas or beans. Not the first one…zero! This in itself is really pretty unusual, and I looked at quite a few prior to deciding on this model.
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“Eating Crow…” Literally! Crow and Mushroom Stew, Potted Crow, and Crow Pie

Good morning. Well, if any of you guys follow college football, then you know that this past Saturday was a big showdown in the Southeastern Conference. This was the University of Alabama Crimson Tide, against my Florida Gators.
If you watched the game, then you know how this one turned out. By the end of the second quarter this one was pretty much over with. I take my hat off to the “Bama” fans, and the university. You guys did a great job, and have a really good team…Saturday night, the best team won.
So, with this said, we have two good friends that live in Alabama, Bill and Sandy, and I’d like to say something to them this morning…ROLL TIDE! Now, let’s keep the National Championship in the SEC, and you guys stand a very good chance of carrying that torch!
Bill, Sandy, it looks like you both will be “eatin good” this week! As for me, well, I’ll be eatin…CROW! You can bet your rearend that I won’t be saying much of anything about the Gator-LSU game this coming Saturday!
Crow and Mushroom Stew:
3 crows
1 Tbsp lard/shortening
1 pint stock or gravy
2 Tbsp cream
1/2 cup mushrooms
salt and pepper
cayenne pepper

Clean and cut crows into small portions and let them cook a short time in the lard/shortening in a saucepan, being careful not to brown them.
Next, add to the contents of the pan, the stock or gravy, and salt, pepper and cayenne to taste.
Simmer 1 hour, or until tender, add mushrooms, simmer 10 minutes more and then stir in cream.
Arrange the mushrooms around the crows on a hot platter.

Potted Crow:
6 crows
3 bacon slices
stuffing of your choice
1 diced carrot
1 diced onion
chopped parsley
hot water or stock
1/4 cup shortening
1/4 cup flour
buttered toast

Clean and dress crows; stuff and place them upright in stew-pan on the slices of bacon. Add the carrot, onion and a little parsley, and cover with boiling water or stock.
Cover the pot and let simmer for 2-3 hours, or until tender, adding boiling water or stock when necessary.
Make a sauce of the shortening and flour and 2 cups of the stock remaining in the pan.

Serve each crow on a thin slice of moistened toast, and pour gravy over all.

Crow Pie:
1 crow
stuffing of your choice
salt and pepper
shortening
flour
2 Pie crust mixes
2-3 hard-boiled eggs

Stuff the crow. Loosen joints with a knife but do not cut through.
Simmer the crow in a stew-pan, with enough water to cover, until nearly tender, then season with salt and pepper. Remove meat from bones and set aside.
Prepare pie crusts as directed. (Do not bake)
Make a medium thick gravy with flour, shortening, and juices in which the crow has cooked and let cool.
Line a pie plate with pie crust and line with slices of hard-boiled egg. Place crow meat on top. Layer gravy over the crow. Place second pie dough crust over top.
Bake at 450 degrees for 1/2 hour.

Collected by Bert Christensen
Toronto, Ontario
The recipes were from a Debbie who took these from her mother’s WWII cookbook. Bert’s website is
www.bertc.com and is about weird and different recipes.
Thanks Bert…and Debbie. After the “Bama” game, I indeed am having to “eat crow,” so, you have no idea how much I appreciated finding these on your site! I sure am glad the old saying “eatin crow,” ain’t “EATIN MUDFISH!!”
Dub and Deb

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