"Governor Arnold Schwarzenegger says that the budget crisis is so bad in California they may have to start selling Senate seats." ~ Jay Leno
Tuesday, December 16, 2008
Sunday, December 14, 2008
Get Packin', Rod Blagojevich
by John McHugh
(to the tune of "God Rest Ye Merry, Gentlemen")
Get packin', Rob Blagojevich
The state's in disarray.The Tribune wants you unemployed,
At least by Christmas Day.The TV pundits want your head,
Could there by pay to play? Oh, tidings, of comfort and joy.
Save Illinois!
Oh, tidings, of comfort and joy.
Oh, tidings, of comfort and joy.
Good riddance Rod Blagojevich,Your Elvis look's inane.
The Senate's mad, so's Lisa's dad, You drive us all insane.
Our transit's broke, the state's a joke, The Tollway's one big pain.
Oh, tidings, of comfort and joy. Save Illinois!
Oh, tidings, of comfort and joy.
Good luck old Rod Blagojevich, The feds have quite a place..
Fitzegerald's poked his nose around, And if he has a case,
George Ryan's moving stuff around, Creating extra space.
Oh, tidings, of comfort and joy. Save Illinois!
Oh, tidings, of comfort and joy
Courtesy our good friend Don O'Nesky aka ElephantPride
Tuesday, December 2, 2008
Aunt Bill's Brown Candy ~ Oklahoma Tradition!
Aunt Bill's Brown Candy: Cooking Light columnist Molly Wizenberg shares her holiday baking ritual: the old-timey Aunt Bill's Brown Candy, a cross between praline and fudge from her homestate of Oklahoma. This soft, nutty, and somewhat crumbly southern delight is the ideal holiday treat. Makes 30 pieces
Ingredients:
3 cups sugar, divided
1 cup half and half
1/4 cup water
1/4 teaspoon baking soda
5 tablespoons unsalted butter, cut into cubes
1/2 teaspoon vanilla extract
1 pound pecans, toasted, coarsely chopped (about 4 cups)
Preparation:
Butter 8x8x2-inch metal baking pan. Combine 2 cups sugar and half and half in heavy large saucepan. Stir occasionally over low heat until sugar dissolves. Set aside.
Bring remaining 1 cup sugar and 1/4 cup water to boil in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Increase heat; continue boiling without stirring until syrup turns deep amber, brushing sides of pan with wet brush and swirling pan, about 8 minutes.
Immediately pour caramel syrup into half and half mixture in large saucepan (mixture will bubble). Stir constantly over medium-low heat until caramel dissolves. Attach candy thermometer to side of pan. Increase heat to medium. Continue cooking and stirring until mixture registers 244°F, about 12 minutes. Remove from heat and immediately stir in baking soda (mixture will foam slightly). Add butter and stir to melt. Let stand without stirring until mixture cools to 160°F, about 20 minutes. Mix in vanilla.
Using large wooden spoon, stir constantly until candy begins to thicken and loses its gloss, 4 to 5 minutes. (usually takes two people to beat). Mix in nuts (candy will be very stiff). Scrape candy into prepared pan. Using wet fingertips, press candy firmly into pan. Cool completely, then cut into 30 squares.
December issue Bon Appetit magazine
Ingredients:
3 cups sugar, divided
1 cup half and half
1/4 cup water
1/4 teaspoon baking soda
5 tablespoons unsalted butter, cut into cubes
1/2 teaspoon vanilla extract
1 pound pecans, toasted, coarsely chopped (about 4 cups)
Preparation:
Butter 8x8x2-inch metal baking pan. Combine 2 cups sugar and half and half in heavy large saucepan. Stir occasionally over low heat until sugar dissolves. Set aside.
Bring remaining 1 cup sugar and 1/4 cup water to boil in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Increase heat; continue boiling without stirring until syrup turns deep amber, brushing sides of pan with wet brush and swirling pan, about 8 minutes.
Immediately pour caramel syrup into half and half mixture in large saucepan (mixture will bubble). Stir constantly over medium-low heat until caramel dissolves. Attach candy thermometer to side of pan. Increase heat to medium. Continue cooking and stirring until mixture registers 244°F, about 12 minutes. Remove from heat and immediately stir in baking soda (mixture will foam slightly). Add butter and stir to melt. Let stand without stirring until mixture cools to 160°F, about 20 minutes. Mix in vanilla.
Using large wooden spoon, stir constantly until candy begins to thicken and loses its gloss, 4 to 5 minutes. (usually takes two people to beat). Mix in nuts (candy will be very stiff). Scrape candy into prepared pan. Using wet fingertips, press candy firmly into pan. Cool completely, then cut into 30 squares.
December issue Bon Appetit magazine
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