December 19, 2013 archive

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What Were They Thinking?

Somebody at Organizing For America (aka Obama For America, OFA) thought that a twitter campaign featuring a be-speckled twenty something wearing plaid pajamas would be a good way to #GetTalking about the Affordable Care Act (aka Obamacare).

PajamaBoy 4 photo pajama-boy_zpscb32f6a4.jpg

PajamaBoy 3 photo pajama-boy20220_zps857868cc.jpg

Until the the “reality based” twitter community decided to counter the White House propaganda machine with their own version of #PajamaBoy

PajamaBoy photo pajama-boy_0_zps082407a8.jpg

PajamaBoy 2 photo pajama-boy20220_1_zps2727da2e.jpg

h/t to RainbowGirl @ Corrente

On This Day In History December 19

Cross posted from The Stars Hollow Gazette

This is your morning Open Thread. Pour your favorite beverage and review the past and comment on the future.

Find the past “On This Day in History” here.

December 19 is the 353rd day of the year (354th in leap years) in the Gregorian calendar. There are 12 days remaining until the end of the year.

On this day in 1776, Thomas Paine publishes The American Crisis.

These are the times that try men’s souls; the summer soldier and the sunshine patriot will, in this crisis, shrink from the service of his country; but he that stands it now, deserves the love and thanks of man and woman. Tyranny, like hell, is not easily conquered; yet we have this consolation with us, that the harder the conflict, the more glorious the triumph.

When these phrases appeared in the pages of the Pennsylvania Journal for the first time, General George Washington’s troops were encamped at McKonkey’s Ferry on the Delaware River opposite Trenton, New Jersey. In August, they had suffered humiliating defeats and lost New York City to British troops. Between September and December, 11,000 American volunteers gave up the fight and returned to their families. General Washington could foresee the destiny of a rebellion without an army if the rest of his men returned home when their service contracts expired on December 31. He knew that without an upswing in morale and a significant victory, the American Revolution would come to a swift and humiliating end.

Thomas Paine was similarly astute. His Common Sense was the clarion call that began the revolution. As Washington’s troops retreated from New York through New Jersey, Paine again rose to the challenge of literary warfare. With American Crisis, he delivered the words that would salvage the revolution.

The American Crisis was a series of pamphlets published from 1776 to 1783 during the American Revolution by eighteenth century Enlightenment philosopher and author Thomas Paine. Thirteen numbered pamphlets were published between 1776-1777 with three additional pamphlets released between 1777-1783. The writings were contemporaneous with the early parts of the American Revolution, during the times that colonists needed inspiring.

They were written in a language the common man could manage and are indicative of Paine’s liberal philosophies. Paine signed them with one of his many pseudonyms “Common Sense”. The writings bolstered the morale of the American colonists, appealed to the English people’s consideration of the war with America, clarified the issues at stake in the war and denounced the advocates of a negotiated peace.

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Thoroughly Modern Meatless Mince Pie

Republished from 11/6/2011 from the What’s Cooking Archives at The Stars Hollow Gazette

Mince pie is a old holiday tradition that can be traced back to 13th century when European crusaders returned from the Middle East with recipes for meats, fruits and spices. Mincing was a way of preserving meats without salting or smoking. The pie has been served at royal tables and, at one time, was banned by the Puritans since it was a symbol of the Pagan Christmas celebration.

Traditional mincemeat pie contains shredded meat and suet along with fruits and spices and cooks for hours. Mostly made with beef, there is a record of a recipe that used whale meat.  Today, most cooks buy mince in a jar, like Cross & Blackwell or None-Such, to make pies and small tarts. I use to do that as well, adding chopped apples, walnuts and extra brandy.

Several years ago, I came across recipe for a meatless mince full of apples, dried fruits and lots of spices. It cooks over low heat for about ninety minutes filling the house and the neighborhood with its spicy aroma. This recipe calls for pippin apples but MacIntosh, Granny Smith or any pie variety of apple is a fine substitute. I use a combination. It can be made a week or so ahead of time and kept refrigerated in an airtight container. The recipe will make one pie or about a dozen medium tarts. I like the tarts even though it’s more work making the crusts. For the top crust, I make decorative cutouts with small cookie cutters, shaped like leaves and acorns. I’ve also just made a few cutouts in the top crust and surrounded the pie edge with the dough cutouts.

Modern Mince Pie

Ingredients:

   3 1/2 pounds small pippin apples (about 7), peeled, cored, chopped

   1/2 cup chopped pitted prunes

   1/2 cup golden raisins

   1/2 cup dried currants

   1/2 cup firmly packed dark brown sugar

   1/4 cup unsulfured (light) molasses

   1/4 cup brandy

   1/4 cup orange juice

   1/4 cup (1/2 stick) unsalted butter, cut into pieces

   2 tablespoons dark rum

   1 tablespoon grated orange peel

   1 teaspoon grated lemon peel

   1 teaspoon ground cinnamon

   1/4 teaspoon ground cloves

   1/4 teaspoon ground allspice

   1/4 teaspoon ground nutmeg

   Pinch of salt

Preparation:

Combine first 17 ingredients in heavy large saucepan or Dutch oven. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 1 1/2 hours. Cool filling completely. (Can be prepared up to 1 week ahead. Cover and refrigerate.)

Position rack in lowest third of oven and preheat to 400°F. Roll out 1 pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Fold overhang under crust so that crust is flush with edge of pie pan. Crimp edges with fork to make decorative border. Spoon filling into crustlined pan, gently pressing flat.

Roll out second disk on lightly floured surface to 13-inch round. Cut out about 28 three-inch leaves using cookie cutter. Press leaves lightly with tines of fork to form vein pattern. Brush bottom of 1 leaf with milk. Place leaf atop mince, overlapping crust slightly and pressing to adhere to crust. Continue placing leaves atop pie in concentric circles, overlapping edges slightly until top of pie is covered. Brush crust with milk. Bake until crust is golden brown and mince bubbles, about 40 minutes. Cool completely. Serve pie with rum raisin ice cream if desired.

(To make this recipe vegan substitute light olive oil for the butter.

Bon appétit!

What’s Cooking: Sugarplum Bread

Republished from 12/11/2011 from the What’s Cooking Archives at The Stars Hollow Gazette

In Autumn, the appearance in grocery stores of stacks of candied fruit and mountains of nuts in all their wonderful variety is a sure sign of the approach of the holidays. As the days grow short and the nights grow cool preparations for a joyous time of baking begins.

My daughter is the bread baker but Sugarplum Bread is the one I enjoy making, too. This sweet bread studded with candied fruit is not as heavy as fruit cake. It is topped with a white icing glaze and decorated with red and green cherries to look like clusters of berries. It is a treat for breakfast or in the afternoon with tea. I make small ones baked in large muffin tins, decorated and wrapped in colored plastic wrap tied with ribbon as gifts for guests.

The following recipe is a rich dough flavored with nutmeg, candied fruit and peel, and raisins

Candied fruit would have melted in the summer heat and its sweetness would attract ants but it keeps well in the freezer. After the holidays, when the price is reduced for clearance, if you have space in your freezer buy a supply. It assures that you’ll have candied fruit on hand in the months when it can’t be found in the market.

Today on The Stars Hollow Gazette

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