Tag: TMC Meta

Jon Stewart – Democalypse 2016 – Road Back to Your Own House & Chances, Ha

Adapted from Rant of the Week at Stars Hollow Gazette

Democalypse 2016 – Road Back to Your Own House & Chances, Ha

Jon Stewart – Baltimore on Fire

Adapted from Rant of the Week at The Stars Hollow Gazette

Baltimore on Fire

A Special Keith Olbermann Sports Rant

ESPN’s Keith Olbermann, formerly of MSNBC, went off on a rant about the Super Bowl scandal generated  by the winning team’s under inflated footballs that may have given them a game advantage.

What’s Cooking: Cinco de Mayo Quesadillas & Margaritas

Adapted from diary originally published on May 5, 2012, the 150th anniversary of defeat the French forces by the Mexican Army at the Battle of Puebla.

It’s May and it’s getting warmer here in the northeast. Tomorrow is Cinquo de Mayo, the only battle that the Mexican army won in their war with the French. It’s celebrated in the United States by many Mexican Americans as a source of pride. In Mexico, it is an official holiday in the State of Puebla where is is called called El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla).

Naturally, food and drinks are part of the festivities. There are various filling for Quesadillas but essentially they are the Mexican version of the French crepe using a flour tortilla instead of a thin pancake. It can contain vegetables meat or sea food, especially shrimp, or not, but it always has cheese. Use your imagination, be creative.

Quesadillas

The way I make them is rather easy, using mostly store purchased ingredients:

  • Soft corn or flour tortillas, I like size about 8 inches diameter best. You can find them in various sizes in the refrigerated aisle of the grocery store near the packaged cheeses;
  • Shredded cheese: extra sharp cheddar, Monterey Jack, about 8 to 12 oz.;
  • Salsa, jarred or fresh, “heat” dependent on taste;
  • Refried beans;
  • Guacamole, store made; or fresh sliced avocado;
  • Jalapeño pepper slices, jarred;
  • Sour Cream;
  • Shredded or thinly sliced grilled chicken, beef, pork or shrimp.
  • You’ll need a grill pan or a 10″ large, heavy flat skillet, cooking spray or a small bowl of vegetable oil and a brush, a large spatula and a cookie sheet lined with aluminum foil and a dinner plate.

    Preheat the oven to 200° F. Heat the skillet over medium heat, sprayed with vegetable oil. Place a tortilla on a dinner plate. Over half of the tortilla about a inch from the edge, spread some salsa, sprinkle with cheese, refried beans and shredded chicken/beef/pork/shrimp. If you like extra “heat”, add some jalapeño pepper slices. Fold in half. You can also cover one tortilla with fillings and top it with a second but it’s harder to flip.

    Gently slide onto the skillet.

    Let brown for 2 to 3 minutes until golden brown. Using the large spatula, flip, cooking 2 to 3 minutes, until golden brown. Adjust the heat if browning too fast or too slow. Place the finished quesadilla on the lined cookie sheet in the oven to keep warm. Repeat; making sure the pan is lightly oiled.

    You can do to or three at a time, depending on the size of the tortilla and the skillet. If you have a grill top on your stove, you can do as many as will fit.

    Cut quesadillas in half, thirds or quarters; serve with more salsa, refried beans, sliced jalapeños, sour cream, guacamole and avocado slices.

    Margarita

    This is the recipe I have used for years without complaints. I use 1800 Reposado Tequila, Rose’s Lime, Triple Sec, Kosher or course ground sea salt and fresh slices of lime. You’ll need either a shaker or a large glass filled with ice and a strainer and you’ll need lots of ice.

    Ingredients:

  • 6 oz tequila
  • 4 oz triple sec
  • 2 oz Rose’s® lime juice
  • Moisten them rim of a large glass with lime juice. Dip the glass into salt spread on a flat plate. Fill glass with ice.

    In the shaker or other large glass filled with ice add tequila, Triple Sec and lime juice. If user a shaker, shake vigorously or mix with a stirrer in the glass. Pour through a strainer into the salt rimmed glass. Serve with extra lime slices.

    Bill Maher – Helicopter Parenting

    Adapted from Rant of the Week at The Stars Hollow Gazette

    Real Time with Bill Maher: Helicopter Parenting

    Beltane: Fire and Folklore

     photo May-Day-Beltane.jpg
    You call it May Day, we Pagans cal it Beltane. It may be a day for workers to take to the streets and protest oppression but for Pagans and Wiccans around the world it is one of the eight sabbats of the Wheel. It is a  celebration of fertility and birth. Beltane, the old Gaelic name for the month of May, is the last of the three Wiccan spring fertility festivals, the others being Imbolc and Ostara. Beltane is the second principal Celtic festival (the other being Samhain). Celebrated approximately halfway between Vernal (spring) equinox and the midsummer (Summer Solstice). Beltane traditionally marked the arrival if summer in ancient times. It is one of eight solar Sabbats and one of the only that has not been Christianized.

    Beltane, like Samhain, is a time of “no time” when the veils between the two worlds are at their thinnest. No time is when the two worlds intermingle and unite and the magic abounds! It is the time when the Faeries return from their winter respite, carefree and full of faery mischief and faery delight. On the night before Beltane, in times past, folks would place rowan branches at their windows and doors for protection, many otherworldly occurrences could transpire during this time of “no time”. Traditionally on the Isle of Man, the youngest member of the family gathers primroses on the eve before Beltane and throws the flowers at the door of the home for protection. In Ireland it is believed that food left over from May Eve must not be eaten, but rather buried or left as an offering to the faery instead. Much like the tradition of leaving of whatever is not harvested from the fields on Samhain, food on the time of no time is treated with great care.

    When the veils are so thin it is an extremely magical time, it is said that the Queen of the Faeries rides out on her white horse. Roving about on Beltane eve She will try to entice people away to the Faeryland. Legend has it that if you sit beneath a tree on Beltane night, you may see the Faery Queen or hear the sound of Her horse’s bells as She rides through the night. Legend says if you hide your face, She will pass you by but if you look at Her, She may choose you. There is a Scottish ballad of this called Thomas the Rhymer, in which Thomas chooses to go the Faeryland with the Queen and has not been seen since. [..]


    On Beltane eve the Celts would build two large fires, Bel Fires, lit from the nine sacred woods. The Bel Fire is an invocation to Bel (Sun God) to bring His blessings and protection to the tribe. The herds were ritually driven between two needfires (fein cigin), built on a knoll. The herds were driven through to purify, bring luck and protect them as well as to insure their fertility before they were taken to summer grazing lands. An old Gaelic adage: “Eadar da theine Bhealltuinn” – “Between two Beltane fires”.

    The Bel fire is a sacred fire with healing and purifying powers. The fires further celebrate the return of life, fruitfulness to the earth and the burning away of winter. The ashes of the Beltane fires were smudged on faces and scattered in the fields. Household fires would be extinguished and re-lit with fresh fire from the Bel Fires.

    Celebration includes frolicking throughout the countryside, maypole dancing, leaping over fires to ensure fertility, circling the fire three times (sun-wise) for good luck in the coming year, athletic tournaments feasting, music, drinking, children collecting the May: gathering flowers. children gathering flowers, hobby horses, May birching and folks go a maying”. Flowers, flower wreaths and garlands are typical decorations for this holiday, as well as ribbons and streamers. Flowers are a crucial symbol of Beltane, they signal the victory of Summer over Winter and the blossoming of sensuality in all of nature and the bounty it will bring.

    May birching or May boughing, began on Beltane Eve, it is said that young men fastened garland and boughs on the windows and doors of the young maidens upon which their sweet interest laid. Mountain ash leaves and Hawthorne branches meant indicated love whereas thorn meant disdain. This perhaps, is the forerunner of old May Day custom of hanging bouquets hooked on one’s doorknob?

    Young men and women wandered into the woods before daybreak of May Day morning with garlands of flowers and/or branches of trees. They would arrive; most rumpled from joyous encounters, in many areas with the maypole for the Beltane celebrations. Pre-Christian society’s thoughts on human sexuality and fertility were not bound up in guilt and sin, but rather joyous in the less restraint expression of human passions. Life was not an exercise but rather a joyful dance, rich in all beauty it can afford.

    So dance around the Maypole, light the fire, sing and bang the drums and don’t forget to wash you face in the morning dew.

    The Jon Stewart Mysteries Presents: The Case of the Iranian Agent!

    Adapted from Rant of the Week at The Stars Hollow Gazette

    The Jon Stewart Mysteries Presents: The Case of the Iranian Agent!

    Rant of the Week: Larry Wilmore – For the Record – The Shooting of Walter Scott

    Adapted from Rant of the Week at The Stars Hollow Gazette

    For the Record – The Shooting of Walter Scott

    Comedy at Noon

    I Am A Pilot

    Jon Stewart – Bye Bye Wordie & Reservoir Hogs

    Adapted from Rant of the Week at The Stars Hollow Gazette

    Bye Bye Wordie & Reservoir Hogs

    Antarctica records unprecedented high temperatures in two new readings

    The potential Antarctica record high of 63.5F (17.5C) was recorded on 24 March at the Esperanza Base, just south of the southern tip of Argentina. The reading, first noted on the Weather Underground blog, came one day after a nearby weather station, at Marambio Base, saw a record high of its own, at 63.3F (17.4C).

    By any measure, the Esperanza reading this week was unusual. The previous record high at the base, of 62.7F (17.1C), was recorded in 1961.

    But whether the recent readings represent records for Antarctica depends on the judgment of the World Meteorological Organization, the keeper of official global records for extreme temperatures, rainfall and hailstorms, dry spells and wind gusts. The WMO has recorded extreme temperatures in Antarctica but not settled the question of all-time records for the continent, according to Christopher Burt of Weather Underground.

    In Florida, officials ban term ‘climate change’

    The state of Florida is the region most susceptible to the effects of global warming in this country, according to scientists. Sea-level rise alone threatens 30 percent of the state’s beaches over the next 85 years.

    But you would not know that by talking to officials at the Florida Department of Environmental Protection, the state agency on the front lines of studying and planning for these changes.

    DEP officials have been ordered not to use the term “climate change” or “global warming” in any official communications, emails, or reports, according to former DEP employees, consultants, volunteers and records obtained by the Florida Center for Investigative Reporting.

    After Warmest Winter, Drought-Stricken California Limits Water But Exempts Thirstiest Big Growers

    As California’s record drought continues, Gov. Jerry Brown has ordered residents and non-agricultural businesses to cut water use by 25 percent in the first mandatory statewide reduction in the state’s history. One group not facing restrictions under the new rules is big agriculture, which uses about 80 percent of California’s water. The group Food & Water Watch California has criticized Brown for not capping water usage by oil extraction industries and corporate farms, which grow water-intensive crops such as almonds and pistachios, most of which are exported out of state and overseas. Studies show the current drought, which has intensified over the past four years, is the worst California has seen in at least 120 years. Some suggest it is the region’s worst drought in more than a thousand years. This comes after California witnessed the warmest winter on record.

    Wait, Whose Side Are We On Again?

    Adapted from Rant of the Week at The Stars Hollow Gazette

    Wait, Whose Side Are We On Again?  

    What’s Cooking: Dilled Salmon Tartare

    [Republished from November 29, 2014.

    Although we served this at Thanksgiving, because of its ingredients, it also makes a perfect appetizer for Spring and Easter.

    Every Thanksgiving, my daughter includes a new recipe to the menu. This year it was an appetizer, Dilled Salmon Tartare on Whole Grained Bread from Bon Appetit. It was quite a hit. She served it with an oaky Chardonnay and a salad of spring greens with an herb vinaigrette that mirrored the herbs used to marinate the salmon.  She found the whole grained bread slices already toasted at Trader Joe’s. The recipe serves 6 but is easily doubled.

    Dilled Salmon Tartare on Whole Grain Bread photo 236498_zpsb6954c74.jpg

    Dilled Salmon Tartare on Whole Grain Bread

    ingredients

       1/4 cup honey mustard

       1/4 cup mayonnaise

       1 (1-pound) piece frozen salmon fillet, thawed, cut into 1/4-inch cubes

       1/4 cup finely chopped red onion

       1/4 cup chopped fresh dill

       2 tablespoons drained capers, coarsely chopped

       2 tablespoons fresh lime juice

       2 tablespoons minced shallot

       2 teaspoons olive oil

       3/4 teaspoon coarse kosher salt

       1/2 teaspoon ground black pepper

       3 5x3x1/4-inch slices whole grain bread

    preparation

    Mix mustard and mayonnaise in small bowl to blend. Season to taste with salt and pepper. DO AHEAD Can be made 3 days ahead. Cover and refrigerate.

    Mix salmon and next 8 ingredients in medium bowl. Cover and chill until cold, at least 30 minutes. DO AHEAD Can be made 4 hours ahead. Keep refrigerated.

    Spread 1 tablespoon mustard mixture on 1 side of each bread slice. Cut each bread slice into 6 pieces. Divide salmon tartare mixture among bread slices. Transfer to platter and serve.

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