Late Night Open Thread by Anne Laurie| March 31, 20111:48 am| 27 CommentsThis post is in: Open ThreadsFacebookTweetEmail __ Home is the place where / When you have to go there / They have to take you in… Of course, some people are tragically easy to take in.
Just kind of funny. The ad at the top of this page says “Help us Break the Liberal Grip on Power.” But from all the comments and such I’ve read today, clearly Liberals have no Grip on Power.
All right, with all the shitty news the past couple days that made me laugh out loud. Thanks Anne!
Anne, having grown up with that quote; “Home is where…” frequently repeated, your conclusion slays me. Only upset that I didn’t think of it to say back then.
Tissue Thin Pseudonym (JMN)
@Elliecat: I thought it was that liberals have no grip on reality.
@Tissue Thin Pseudonym (JMN): Left you a note about Eddie at the end of the last Open Thread. Shorter me: There’s a lot of us suffering from ‘winter itch’ right now, but more oil in his diet & maybe a HEPA air cleaner (the Spousal Unit found a powerful model at the local Lowes for $50) could maybe help.
Colbert rips Jimmy O’Keefe tonight, avec dildos.
I don’t mean to brag…waitaminute, yes I do. My house smells fucking AMAZING right now. And I think it’s only gonna get better. Italian sausage and bacon with potatoes and kale.
Just Some Fuckhead
@Yutsano: Zuppa Toscana?
@Just Some Fuckhead: Teh Fuckhead winz!
(And trust me, make it yourself. I guarandamntee you it’ll be ten thousand times better than the restaurant version. I took a few interesting detours with the basic ripoff recipe. Me likey the results so far.)
PS: I may drop my method over to BHF just because I’m damn happy with how things are shaping up.
Night shift checking in. Just got home from work after working the annual store-wide
fuckfestinventory. But I digress.
I’m feeling you on the Italian. This last weekend a CIA friend (Culinary Institute of America, not that other one) made a spaghetti Bolognese that I am still having flashbacks about. Unbelievable.
I have to leave for the airport in 11 hours. This is not shaping up to be a good day.
How appropriate. I’m leaving this afternoon for a family funeral that will be the first all-family get-together in two years. Good times. At least it’s in Las Vegas.
I lurve that acronym. My brother came this close to going there but then he fucked up his knee bad at work. Right now he’s enjoying the life of a house husband while my SIL works her tail off.
I can’t even be snarky about this.
Just Some Fuckhead
@Yutsano: I make it every coupla weeks. I trust you killed it with garlic and crushed red pepper?
My guy pal Scott lurrves it.
@Just Some Fuckhead: Making it for work, so I split the difference: only heat is from the sausage (hot and spicy or GTFO) but almost doubled the garlic called for. Z.O.M.G.
Just Some Fuckhead
@Yutsano: Yeah, ya can’t get too much garlic in it. While I’ve made it with fresh garlic and garlic powder, I prefer a tube of garlic paste.
@Just Some Fuckhead: Three huge fat cloves off the tightest head I could find in the store. Thick skins on those bad boys like no tomorrow. Not a huge fan of paste, but I’m not evangelistic about it.
@Yutsano: Serendipitous: I just clarified about a gallon of chicken stock. I think I have new dinner plans.
Do you recommend any specific recipe? It basically sounds like a richer, creamier caldo verde to me, but everything teh Google returns has “just like the Olive Garden!” somewhere in the text, which I’d like to avoid.
I will activate some yeast while I wait for your reply, because this calls for fresh bread.
@R-Jud: The base recipe I used is this, although I deviated in several important areas. I used about half a kilo of linked hot Italian sausage, roasted them in the oven for 25-30 minutes at 200 degrees, while that went on I sweat the onions, used six small Yukon golds cut in half moons and cooked them for a few minutes with the onions, then sweat the garlic for a minute or two before adding the stock. Then after the potatoes were done and the sausage was cooked, I sliced sausage into rings, added the bacon, and simmered for a good 20 minutes covered. Tomorrow right before work I’ll re-heat it, skim off the fat, then finish with the kale and cream. It’s not very complicated, I might even grind up part of my reggiano block too.
@Yutsano: Thanks! I’ve got a parmesan rind waiting to find a purpose in the fridge, sounds like this could be its moment of glory.
@R-Jud: Oooh dammit I didn’t have one of those! But oh yeah that will wake up the flavour of this soup to no end!
So, does this blog have any control about the ads that get posted? It’s rather odd to see a “defund planned parenthood” ad right along the actual posts decrying Republican legislation making it difficult if not impossible for women to get abortions. The “defund planned parenthood” spot is pretty annoying , spreading the misinformation that “our dimes” are funding abortions through the organization when Planned Parenthood is already prohibited from using federal funds for such procedures.
Cutest puppeh picture EVAH over at my place.
MSNBC has an article that is interesting and please read the entire thing but I found this paragraph timely.
this thread is JUST LIKE IRAQ.
One thing I always appreciate, AL, is that you post a lot of political cartoons. Which brings me to a bit of news that made me haz a happy. Tom Tomorrow is moving to the GOS and has been given his own editorship over a new political cartoon section. IMHO, political cartooning is the most honest form of journalism we have today. I eagerly look forward to it.
@Steeplejack: Good luck, Steepman. I’m thinking about you. Hugs.
@Southern Beale: Awwwww! Riley is adorable. And, he looks so happy. Glad you’re keeping him.
This NYTs thing about the “wealth gap” being even worse than the steep rise in income inequality over the past thirty years is “disturbing” to say the least. And the growth of the economic elite just increases their power in the political arena – so the rest of us continue to get screwed.
Charts and stuff: