'Klaatu, Barada, Niktoe.' The three words necessary to stop the robot Gort from destroying Earth, from 'The Day The Earth Stood Still', the great sci-fi film from the early '50s. I still remember those words even though I must have only been about 10 when I saw that film. I somehow felt that it was my personal responsibility to stop Gort if it was up to me. I still do.
This issue, I've got a couple of articles on WMD and a insightful article by Thom Hartmann, showing similarities between 21st Century corporate power and the old Feudal system.
I've also included a couple of fun things to do . . .
As far as recipes - in a previous newsletter, you may recall I passed on the secrets of one the simplest and most essential dishes I know: Veal Marsala. Well, in this issue and the next two, I will share three more bobby dazzlers - all of them practically impossible to find in Australia, but all requiring some effort and planning. This week it will be Soul Food BBQ Ribs. (In the next couple of issues, I'll focus on two ancient dishes: Mexican Mole (turkey/chicken with Mexican chocolate, and 12 spices) and Italian Baccala (salted cod) - the Grandmother of all Fish Dishes.
by John W. Dean, former Counsel to the President of the United States.
"One of the most astonishing films ever made."
" A technical knockoutForget a special award for technical achievement, give this guy the Medal of Honor."
"Not only a breathtaking feat of technique and organization, but a passionate and moving portrait of the physically dead, but still artistically vibrant pre-Revolutionary societyNever for a moment does it become academicThis revolutionary (in more than one sense) film is one of the significant landmarks in the history of cinema"
The eggplant is best cooked on a grill over an open fire.
Put the sliced eggplant in a bowl with the chopped rosemary and oil olive. Toss well and leave to marinate for awhile.
Build a fire in the grill and let it reduce down to nice smouldering coals.
Mix mayonnaise of your choice, with chopped garlic and cayenne pepper to taste.
Grill the eggplant slices over the coals. Serve with the mayonnaise dip.
These are the best BBQ spareribs I have ever tasted. I've made them about a hundred times, I think. I'm always open to discovering a better recipe but so far . . . this is it! The secret is in the Southern sweet-sour sauce (which is tasty enough to eat by itself!) and the special way of baking the ribs, in three steps.
3 1/2 lbs (2 slabs) American pork spareribs, cut down the middle of the slab, to make them easier to handle. Have the butcher do this.
Here's something multi-media and funny - George W Bush meets Pinocchio - that you'll love. Just click and move your mouse around.
Got a better name for him than Shrub? Send it our way by July 4th and win a free Bushwhackers t-shirt.
whistling and working - not whining.
follow. Cuz these folks mean business.
It all begins with hope, folks. Believe me - you are not alone.
There is even a plan. So be a part of it.