We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Fair fa’ your honest, sonsie face, Great Chieftain o’ the Puddin-race! Aboon them a’ ye tak your place, Painch, tripe, or thairm: Weel are ye wordy of a grace As lang ‘s my arm.
The groaning trencher there ye fill, Your hurdies like a distant hill, Your pin wad help to mend a mill In time o’ need, While thro’ your pores the dews distil Like amber bead.
His knife see Rustic-labour dight, An’ cut ye up wi’ ready slight, Trenching your gushing entrails bright, Like onie ditch; And then, O what a glorious sight, Warm-reekin, rich!
Then, horn for horn, they stretch an’ strive: Deil tak the hindmost, on they drive, Till a’ their weel-swall’d kytes belyve Are bent like drums; Then auld Guidman, maist like to rive, Bethankit hums.
Is there that owre his French ragout, Or olio that wad staw a sow, Or fricassee wad mak her spew Wi’ perfect sconner, Looks down wi’ sneering, scornfu’ view On sic a dinner?
Poor devil! see him owre his trash, As feckless as a wither’d rash, His spindle shank a guid whip-lash, His nieve a nit; Thro’ bluidy flood or field to dash, O how unfit!
But mark the Rustic, haggis-fed, The trembling earth resounds his tread, Clap in his walie nieve a blade, He’ll make it whissle; An’ legs, an’ arms, an’ heads will sned, Like taps o’ thrissle.
Ye Pow’rs wha mak mankind your care, And dish them out their bill o’ fare, Auld Scotland wants nae skinking ware That jaups in luggies; But, if ye wish her gratefu’ prayer, Gie her a Haggis!
People make a meal of it, with salad, but it's also a darn good side with roast beef.
A little truffle oil makes for an upscale Mac and Cheese. I had that once in a very fancy restaurant, baked in individual pottery ramekin/mugs with shaved truffle on top. Quite effete and entirely edible.
... the progressive movement cannot enact its unpopular agendas. So it must scare the people silly and gin up chaos to destroy its perceived enemies—any crisis it can.
An Italian peasant dish, fully functional for any small game the hunter - the cacciatore - brings home in his bag - fowl, rabbit, squirrel. I made it with pheasant a few nights ago and the family loved it.
My Mom never heard of it, but I had a friend whose Mom cooked it. Adventurous for a New England Yankee Mom.
We serve it on rice, egg noodles, or pappardelle.
Like all such things, it's better the second day.
Regarding this pretty-good recipe - Chicken Cacciatore - I can report that it is darn good with the capers. An alternative to the capers would be wild mushrooms, but not both. Definitely add some hot pepper flakes. Don't simmer for 1/2 hr - simmer for 60 minutes to fully mix the flavors while you give the baby a bath.
I sometimes cheat by sauteeing the chopped vegatables, then adding them to marinara sauce from the supermarket. It works darn well with the rest of the ingedients.
Will the Supreme Court Finish Trump’s War Against Regulation? The former president made little headway while in office against the administrative state, but the Roberts court is ready to step in.
Like most topics that come up here, many will find some boring as hell - but others will find them useful and informative. If you don't like our fitness info, just leave it alone. I just hope that our fitness info has been useful, if not inspiring, to some readers.
Squats and Deads are crucial to building or maintaining physical sturdiness and functionality for any gender, any age (above childhood). When you decide to take them on as a component of your strength routines, you will naturally want continuous improvement. We all want to see results, but strength results come slowly especially after age 35-40.
Either that, or decide that you want to maintain yourself where you are now. That's ok too as long as it is not easy because workouts are meant to be "work," ie difficult and unpleasant. A walk in the park is no "exercise" for healthy people.
Deads are called "The King of Strength Exercises" because they are a functional, total body exertion. Squats are entirely functional. Because exercise time is limited for working people, a 5X5 of barbell squats and another day with 5X5 deads is a decent lower body foundation. Go heavy.
The USA has countless burger joints, not including the big chains. God knows how many burgers I have had.
Louis' Lunch in New Haven claims to be the first burger joint - the hamburger sandwich, still on white toast because it started before burger buns in 1895.
Mrs. BD did a raod trip with her pal a year or two ago, and both swear that the best burger they have had in life were at Ed's in Hattiesburg. They swear it's worth a trip.
I like thinner burgers that you can fit in your mouth. Smashed and crispy. That means it's hard to cook them med. rare, but whatever. Gotta be a skillet, not a barbie.
“I have a dream that one day every valley shall be exalted, every hill and mountain shall be made low, the rough places will be made plain, and the crooked places will be made straight, and the glory of the Lord shall be revealed, and all flesh shall see it together.”
Lawfare Against Trump Is Running Out of Gas. Prosecutors are discovering that the more they seek to rush to judgment before the election and gag Trump from speaking publicly about these proceedings, the more he rises in the polls.
Ad hominem sets in when policy discussions fail to persuade. I am old enuf to remember Nixon/Hitler, Reagan/Hitler, and Bush/Hitler.
One quote:
Public services paid by taxes exist for people who live here, not just anyone who makes his way into the country by violating its laws. A job market is structured by rules and regulations, not just an endless supply of desperate laborers prepared to work longer for less. A national culture is sustained by common memories, ideals, laws and a language — which newcomers should honor, adopt and learn as a requirement of entry. It isn’t just a giant arrival gate for anyone and everyone who wants to take advantage of American abundance and generosity.
One more:
It said something about the self-deluded state of Western politics when Trump came on the scene that his assertion of the obvious was treated as a moral scandal, at least by the stratum of society that had the least to lose from mass migration. To millions of other Americans, his message, however crudely he may have expressed it, sounded like plain common sense.
Fun to make if you have the time. I need it for a big beef (boeuf?) Bourguignon tonite. Mrs. BD does not approve of watery supermarket beef broth.
I start with a bunch of bones (oxtail and whatever else cheap they have with bones in, esp bones with marrow, and a little meat on them too) from the supermarket, and roast them until pleasantly browned. Venison fine too if you have the bones. Roasted bones are what make a good broth but they have to be cut or cracked.
Throw them into a big pot with about a bucket of water, a quartered unpeeled onion, a quartered unpeeled carrot, a couple of garlic cloves, some parsley and thyme, maybe one stick of celery, a bunch of pepper and salt, and simmer on low around 4 or more hours. A French chef friend recommends 8 hrs but come on.
Strain it out, and there you go. When it's cooled, it is gelatinous. Even a dumb guy can do it. Sure, you can freeze any extra. It is a base for all sorts of good things.
My Mom used to make this when we were young. She'd never had any real Italian food in her life at that point except spaghetti and meatballs (not Italian either); she thought Tetrazzine was an Italian dish.
A pal of mine cooks a big dinner of venison Stroganoff for friends each late winter because it is such a good use of his venison scraps, shoulder, etc. He probably makes a gallon of it, then served on pappardelle. The thin strips are tender.
Dr. Anthony Fauci Cannot ‘Recall’ Much About COVID Origins, Pandemic Responses. Fauci, who can’t remember the origins of the “6 feet” rule of social distancing, now says the lab leak origin is credible.
Moms show their love for their families by cooking, especially those gooey, bland, rib-sticking comfort foods in the winter. They make everybody feel loved, and they're all in Fanny Farmer's cookbook if you have one around.
Mommys of America winter foods are cheap and easy to make. Cheaper than McDonald's, but probably less "healthy" than McDonald's. Whatever "healthy" means.
Here's a classic Mommys of America dish, Creamed Chicken with Peas, best (I think) on top of white rice but it works on toast, mashed taters, and egg noodles. Lots of ground pepper on top.
For one extra Mom point, serve it on Basmati rice. For two extra points, on a brioche. For three extra Mom points, use the pheasant Dad shot instead of chicken because she deserves it for marrying a guy who goes out and shoots the family's food.
Got any favorite Mommys of America dishes? This is first of a sentimental, anti-gourmet, re-posted series.
Address to a Haggis 
It's basically an Americanized version of 
Adding impact to exercise 
An Italian peasant dish, fully functional for any small game the hunter - the cacciatore - brings home in his bag - fowl, rabbit, squirrel. I made it with pheasant a few nights ago and the family loved it.
The USA has countless burger joints, not including the big chains. God knows how many burgers I have had.
Another American adaptation/bastardization of an Italian recipe. 
A pal of mine cooks a big dinner of venison Stroganoff for friends each late winter because it is such a good use of his venison scraps, shoulder, etc. He probably makes a gallon of it, then served on pappardelle. The thin strips are tender. 
Moms show their love for their families by cooking, especially those gooey, bland, rib-sticking comfort foods in the winter. They make everybody feel loved, and they're all in Fanny Farmer's cookbook if you have one around.