Thursday, December 27, 2012

"Not Guilty by Reason of Celebrity"

I have been enjoying this series of excellent reportage on the issue of David Gregory and his illegal possession of an empty AR-15 magazine on TV.  It is amusing and relevant in a number of ways.  The comments are enlightening and entertaining as well.

Here, here, and then here.  I think the observation that if David Gregory were not a celebrity journalist he would already have been arrested is spot on.  I was not a fan of his before this dust-up, but I am even less so now.

As a bonus, here is a great follow-up article by Glenn Reynolds on the Newtown, CT tragedy from USA today.

Friday, December 14, 2012

Connect The Dots

Government entities with totalitarian tendencies understand correctly that the control of content and access to information is vital to the suppression of individual liberty and societal freedom.  And that the suppression of liberty and freedom is what is required to maintain and expand power.

United Nations Conference Introduces Resolution to Control Internet

US State Dept. Isolates Benghazi Survivors

US Atty. General Secretly Authorizes the Federal Government to Collect and Store Information on Innocent Citizens

Three different articles on different topics, but all offend in the same way.

Thursday, January 05, 2012

Salsa Roja

Barry’s Salsa Roja

8 Roma tomatoes, whole           
1 medium sweet onion, sliced     
1 Jalapeno/Serrano pepper, whole, cored
1 medium bell pepper, quartered, cored
3 whole garlic cloves           
3 tbsp olive or canola oil
1 tsp chili powder
2 tbsp lemon juice
1 tbsp cilantro (fresh is best!)
1 beef or chicken bouillon cube, crushed
1 tsp salt               
1 tsp pepper

Trim tomatoes and peppers.  Heat olive oil in large skillet.

Saute the tomatoes, garlic, onion, and peppers at medium high heat until they began to blacken. 

Put vegetables into food processor or blender and puree until desired consistency (not too much or it will be soupy). 

Once blended, return mixture to skillet.  Add remaining ingredients, sautéing until sauce thickens.   Serve immediately, store in refrigerator, or preserve in jars.

If making a lot of salsa for canning, pour from the food processor into a large stew pot (instead of back into the skillet), then add in remaining ingredients.  Make additional skillet batches to get to the quantity you want, mixing them in the large pot.  Can them using the same "hot-processing" instructions as you would if you were canning tomatoes.

VERY IMPORTANT:  This salsa is ALWAYS best served warm.  Microwave briefly before serving.

Note:  For more bite, don't core the jalapeno before grilling.