English comedian Paul O’Grady should have known better. He tried to enter the United States with a “funny accent” and was stopped in Miami by our security officials as a suspected “illegal alien” from Cuba. It was a close call. We came within feet of O’Grady unleashing English humor on U.S. soil. (OK, he does not have a Cockney accent, but it sure ain’t good American talkin’).
O’Grady says that he was told that he was suspected of being an illegal from Cuba due to his accent.
The problem is that he was ultimately released into the country to undermine our indigenous comedians with his foreign humor and one-liners. If Homeland Security had simply looked down the list they would have seen that two slots below “illegal alien” is another barred category for “English comedian.”
Fortunately, I am at the beach with my family in a remote spot. However, the rest of you are vulnerable to Benny-Hill-Monty-Python-Mr.-Bean-type attacks. The following video contains disturbing images, but I feel that it is important for Turley blog readers to know what they are facing:
God help us all.
For the full story, click here.
We are blissfully happy, and enjoying a new but already “warm” friendship. My old Jenn-Air is just a distant memory now. Oh, and my wife likes it too.
—-
Woof…!
Patty C:
“Bravo! I am so delighted for you – both…”
*************
We are blissfully happy, and enjoying a new but already “warm” friendship. My old Jenn-Air is just a distant memory now. Oh, and my wife likes it too. 🙂
I am creating a grilled eggplant, roasted red pepper, and brie on baguette sandwich for tomorrow. I may even roast some garlic for the mayonnaise. At this rate, I may have to stop practicing law altogether since this work is less stressful, the customers always seem happy, and I get the leftovers. What does Emeril say? Bam!!
I also make a killer pizza with carmelized onions, prosciutto, and chunky homegrown, homemade, red wine tomato sauce on the grill in decent weather and in the oven in indecent weather.
The onions, carmelized, are very rich, but well worth the extra fuss. Vidalias, about now, are ‘perfect’…
http://www.recipezaar.com/Fresh-Fig-Caramelized-Onion-and-Goat-Cheese-Gourmet-Pizza-187474
Serving Size 1 (240g)
Recipe makes 2 servings
The following items or measurements are not included below:
1 lb pizza dough
Calories 490
Calories from Fat 310 (63%)
Amount Per Serving %DV
Total Fat 34.5g 53%
Saturated Fat 19.3g 96%
Monounsaturated Fat 11.7g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 78mg 26%
Sodium 542mg 22%
Potassium 418mg 11%
Total Carbohydrate 25.2g 8%
Dietary Fiber 3.4g 13%
Sugars 19.9g
Protein 22.6g 45%
detailed view…
how is this calculated?
Fresh Fig, Caramelized Onion and Goat Cheese Gourmet Pizza
Recipe #187474 | 50 min | 20 min prep | add private note
By: ~Rita~
Sep 24, 2006
This is really really good! For Goat cheese lovers do try to purchase the goat cheese that is rolled in plump dried cranberries. Do try it on the grill!
SERVES 2 -4 (change servings and units)
Change to: Servings US Metric Close
* 1 lb prepared pizza dough, room temperature (I used Pizza Dough Bread Machine for one pie)
* 1 tablespoon olive oil
* 1 small sweet onion, sliced
* 4-6 fresh figs, cut in half
* 5 ounces goat cheese (if you can get goat cheese with cranberries it fabulous)
* 1 teaspoon chopped fresh rosemary
* 1/2 cup mozzarella cheese, shredded
*
olive oil
* cornmeal
Directions
In a pan saute onions in oil till a caramel color, set aside to cool completely.
Preheat oven to 450 degrees.
Roll out dough on a floured surface to 1 inch thick. You can make it round or square all a matter of taste.
Place on a pan that is dusted with corn meal.
Spread a thin coat of olive oil on dough.
Arrange goat cheese, figs cut side up, cooled onions around on crust.
Top with mozzarella cheese and sprinkle with rosemary.
Place in oven and bake for 15-20 minutes.
ALTERNATE method:.
If grilling preheat grill to medium high.
Oil one side and place on a clean oiled grill and grill for 4-5 minutes.
Flip and then lightly spread olive oil on dough.
Arrange goat cheese, figs cut side up, cooled onions around on crust.
Top with mozzarella cheese and sprinkle with rosemary.
Cook a couple more minutes.
Curtis LeMay/Wayne/Whoever,
Short memories, small minds, incoherency and childish insults. You all have the whole package don’t you. Happy trails.
Patty C 1, August 13, 2009 at 12:53 pm
mespo727272 1, August 13, 2009 at 7:02 am
Patty C:
The Wolf is roaring and I made sautéed cod with capers and lemon juice for my inaugural dish. Polished it off with some decent chardonnay and fresh bread from the oven. I have ascended to the eighth level of kitchen Nirvana.
—
Bravo! I am so delighted for you – both…
Mespo, btw, my ‘signature’ white pizza is made with gorgonzola,
fig jam, prosciutto, and garlic and rosemary. It’s very tasty, but I encourage you to spread your wings while figs are in season.
Goat chesse and fresh figs, which I have done, as well, are great ‘substitutes’. Take advantage of the fresh stuff when you can get it.
Remember, our ‘Garden Vegetable Soup’ season is nearly upon us, as well.
Make it early, make it fresh, flavorful, and fabulous for the freezer! Nothing like it and an open-faced sandwich when it starts gettin’ nippy outside, which happens here way too soon.
mespo727272 1, August 13, 2009 at 7:02 am
Patty C:
The Wolf is roaring and I made sautéed cod with capers and lemon juice for my inaugural dish. Polished it off with some decent chardonnay and fresh bread from the oven. I have ascended to the eighth level of kitchen Nirvana.
—
Bravo! I am so delighted for you – both…
ttp://www.youtube.com/watch?v=W2vvOPsiVdU&feature=fvw
mespo,
I would have to agree. In re banishment, I’ll stipulate I was not primarily seeking banishment, but merely compliance with our host’s wishes with that as an option for enforcement. A pleading in the alternative as it were. But quite frankly, with everything that’s going on IRL, I’d simply had enough of the bullshit. Another time, I might have been more prone to let it slide. But wounded animals are dangerous. I expected a ration of crap from the trolls, but not from a regular. Over all, I think she’s a fine contributor (when civil) regardless of whether she likes or agrees with me or not. No, I have no anger toward her. A bit disappointed and saddened by her choice(s) that we are adversaries it would seem, but it’s not a matter of being vindictive on my part. Any time she wants to make nice and be friends again, I’m willing to listen. We being adversarial was never my choice. I don’t even desire an apology, just a cease fire. A mutual non-aggression pact that involves no one invading Poland. If not? That’s her choice too. She can keep on hating me and I don’t mind if that’s her choice as long as the one rule is followed.
We all essentially want the same thing.
We want our Constitution and the Rule of Law restored. We want the traitors and torturers brought to justice. We want the real perpetrators of 9/11 punished. We want to reclaim the American Dream from what is rapidly becoming a Corporatist Nightmare.
But we are all guests here and should behave as such. The Prof is a generous host and asks us regulars for little in return. He, in fact, gives us a huge amount of leeway for such a simple request. Pretty much most of the regulars here would have been banned and/or censured long ago at some commercial outlet like HuffPo, WaPo or NYT for one comment or another that “offended their editorial policy” (code for “adverse impact on advertisers” and in the case of HuffPo, code for “you’ve offended one of Ariana’s personal friends”). Hell, many admins wouldn’t tolerate the way some threads end up WAAAAAAY off topic whereas the Prof actually seems to like it as long as the conversation is compelling. Ours is a munificent host. We should all respect that.
I have no disagreement with your sentiments though. Just a bit of sadness over how things have unfolded.
BIL:
Were that recipe Patty C’s only contribution (and it’s not, by a long shot, of course) that, IMHO and in and off itself, would give her immunity from banishment from this site.
mespo,
Enjoy! That’s a fine pizza. I noticed fresh figs at the store last visit. I may have to make one of those soon again myself.