2016 archive
Economics of Fail 0
At The Roanoke Times, John Winfrey, Emeritus {rofessor of Economics and Public Policy, dissects Tea Bag economic mythology reasoning and exposes its internal contradictions. A snippet:
Unfortunately the Tea Party Ideologues seem oblivious that every Eco 101 text also has a Chapter Two.
The Galt and the Lamers 0
BadTux tries to explain the concept of the “common good” to glibertarians (he calls them “libertopians”).
One suspects they won’t get it.
And Now, a Musical Interlude 0
I have vague memories of seeing Bob Crosby’s afternoon television show after my Granddaddy gave us our first television. It was a surprise; one afternoon, the local Zenith dealer pulled up in his truck and brought it in. With a rooftop antenna, we got two and a half stations.
Via KCEA.
How Stuff Works, the Corporate Shell Game Dept. 0
Frank Clemente discusses how multinational corporations dodge their taxes by expatriating themselves. A nugget:
The Obsessed 0
Sexual obsession–a Republican thing.
Still Rising Again after All These Years 0
Ever notice that those most eager to celebrate “Confederate Heritage” are also those least willing to admit exactly what heritage they celebrate?
The End of the Trail 0
Daniel Ruth sticks his tongue firmly in his cheek and withdraws from the presidential campaign.
Misdirection Play, Tiny Bubbles Dept. 0
Remember, not every “public interest group” is a public interest group. Witness this “public interest group” that is lobbying against a soda tax in Philly (emphasis added).
I do like my daily diet cola, but, as far as I am concerned, this is like the fellow who, after getting pulled for speeding, turns to the cop and asks, “Why didn’t you pull over that other guy? He was going as fast as I was.”
Chicken Piccata 0
Almost every recipe that calls for veal can be made with chicken. This is a quick and easy recipe that turns out a special dish.
Ingredients:
1 chicken breast, skinned and boned (you can also use thighs or, as we called them where I grew up, “short joints”)
1 cp. flour, approx.
herbs and spices to taste
1/2 stick butter
Juice of 1/2 lemon
1 tbs. capers or more to taste*
Procedure:
1. Mix flour with herbs and spices. I commonly use pepper, tarragon, poultry seasoning, basil, garlic powder, and a bit of rosemary.
2. Slice meat into strips no more than 1/4″ thick.
3. Dredge meat in flour mixture until it is thoroughly coated.
4. Melt butter in skillet over medium heat.
5. Saute meat in skillet, turning as needed, in a single layer until golden brown. If you have more than will fit at once, place done pieces in a serving dish and keep in oven heated to about 200 Fahrenheits.
6. Once all the chicken is done and removed from the skillet, add lemon juice to the skillet and mix. (If necessary, melt more butter in the skillet before adding the lemon juice.) Stir the mixture, using a whisk or fork to loosen any bits of meat sticking to the pan.
7. Add capers.
8. Pour sauce over chicken and serve immediately.
Serves two.
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*Classic piccata recipes do not necessarily call for capers; they should.
The first veal piccata I had was in a long-gone Italian restaurant in Center City Philadelphia near my hotel at 18th and Market. It contained capers and I loved it. The next time I ordered veal piccata was in a different Italian restaurant on another business trip. It contained no capers and was quite boring.
Pretentious Posturing 0
Apparently, “food tech” is a guy thing.
Flint-Hearted 0
This is contemporary Republican governance writ large, poisoning the poors for profit.
