Come for the politics, stay for the snark.

Let’s finish the job.

Seems like a complicated subject, have you tried yelling at it?

New McCarthy, same old McCarthyism.

Wow, you are pre-disappointed. How surprising.

Yeah, with this crowd one never knows.

White supremacy is terrorism.

Accused of treason; bitches about the ratings. I am in awe.

Meanwhile over at truth Social, the former president is busy confessing to crimes.

Technically true, but collectively nonsense

I didn’t have alien invasion on my 2023 BINGO card.

“Everybody’s entitled to be an idiot.”

If you are still in the GOP, you are an extremist.

Hot air and ill-informed banter

A thin legal pretext to veneer over their personal religious and political desires

Innocent people don’t delay justice.

I’d like to think you all would remain faithful to me if i ever tried to have some of you killed.

Sitting here in limbo waiting for the dice to roll

Republicans: slavery is when you own me. freedom is when I own you.

Speaking of republicans, is there a way for a political party to declare intellectual bankruptcy?

Shallow, uninformed, and lacking identity

You don’t get rid of your umbrella while it’s still raining.

You don’t get to peddle hatred on saturday and offer condolences on sunday.

Republicans choose power over democracy, every day.

American History and Black History Cannot Be Separated

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10Comments

  1. 1.

    p.lukasiak

    re: cheviche…

    don’t make it, unless you want to be identified as hopelessly addicted to culinary fads that have passed their “sell by” date.

  2. 2.

    David

    Hmmm. I think soemone watches too much Food TV and cares too much about what others think. My mother-in-law has been making ceviche for sixty years, as did her mother and her mother before that. My wife makes it as well.

    Culinary fad? I think not.

    The basic recipe she uses is here at Epicurious.

    http://www.epicurious.com/recipes/recipe_views/views/104995

    My wifes family hails from Ecuador, so the recipe is a bit different than the one at Epicurious. It’s meant to be played with a bit, of course.

    My wife makes the basic recipe, but does not add the avocado, and uses fresh ripe plum tomatoes as well, to freshen it up.

    Also, the mother-in-law cooks the shrimp in the lemon and lime juice. Ut nakes for a much finer ceviche. If that’s a bit much for you, cooking as in the recipe is fine too. A touch of Cognac may be added as well, but it should be good Cognac, as less fine will taste bitter.

    Interestingly, the ketchup is really important. It’s a shortcut for sure, that works. Right amount of tomato and sugar and vinegar.

    Make it in the AM, to serve later.

  4. 4.

    John Cole

    Hrmm. I will have to try that. I usually make mine with scallops, shrimp, red snapper, and clams, with jalapeno, onion, roma tomatoes, cilantro, green pepper, red pepper, and lemon and lime juice and some other things I know I am forgetting.

    I use everything raw, though.

  7. 7.

    David

    John, sounds like you need no help at all with the ceviche.

    raw seems to be the key to good ceviche, cook with the lemon and lime juice.

    sounds good…. enjoy!

  8. 8.

    belle waring

    I have used that epicurious recipe with sucess, although I added mango, shallots, and some other stuff I now can’t remember. hmm, I think a few shredded lime leaves. if you really want to upset people concerned about food fads, may I suggest you serve it in a martini glass with a big tortilla chip stuck into it? seriously, it looks cool.

  10. 10.

    John Cole

    MMMMM. Mango and shallots would be a great addition. I like the martini glass, too. That is yuppie enough to piss off all my friends who are disgusted I am eating what in their minds is raw fish.

    I wonder if pineapple would be too over the top…

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