Allyson

Right now, as we all know, the media is in a tizzy. At one time, they owned the airwaves, and everyone had to report whatever it was that the letter agencies (ABC, NBC, AP, etc) found out at the White House press room. All the “little people” were forced to get their news from the NEWS agencies. That’s not the case, these days. Leavitt has opened the press room to other media platforms, and routinely makes certain that people other than the letter agencies get to ask their questions. This makes Big Media very angry.

We can speculate about who owns Big Media, but it seems fairly obvious to most of us, I believe. In the end, it doesn’t really matter who owns them; what matters is that the “standard” news is being used to wage war. For those who’ve known this for a long time, you  may not realize just how difficult that is to swallow, especially if you’re generally a thinking person.

I grew up with news being the place to turn to for up to date, factual information. I could look at news on the television at 6pm, or I could look in one of the newspapers local to me. Sure, there were some less than savory newspapers, but we all knew they were only good for their page two girlie of the week. It was easy to know what was good news and what wasn’t. It was obvious for a number of reasons, and there wasn’t any confusion over it.

I consider myself a thinking person. I am not traditionally educated, but I have put a lot of effort into keeping myself educated. I’ve attended classes, both formal and informal, I’ve gotten certificates, I’ve always achieved good grades. I can think my way through most problems, even if I do still struggle with the math**. When Chris started telling me that the media was lying to me, I was disbelieving. Sure, Weekly World News was all made up, but ABC nightly news? That was just the facts. How did I know this? Because all of the news agencies reported the same thing. Statistically speaking, it is quite silly to think that the entirety of every news agency out there would be lying, and lying in much the same (or sometimes exactly the same) way. That would be a statistical anomaly the size of New Jersey.

It’s a hard mouthful to chew, the idea that ALL of the news agencies are telling whoppers every day. The problem, of course, is that anything they say could be true, or might not be. There must be a balance of actual facts thrown in there. It allows newscasters and stations to say, “Hey, look, we covered that thing at the library, all that was factual. What makes you think the rest of it isn’t?” Plausible deniability, I think it’s called. Regardless, it’s been quite the eye opener realizing that basically none of the news stations I’d counted on (even ones like AP) were accurate or to be trusted.

This brings me to the concept of capturing minds.

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Each summer, I spend an inordinate amount of time dressed up as a medieval kitchen drudge, cooking feast foods over an open fire in a cow field. Beside me, knights and dames fight with sword, pole arm, axe, and shield to display their prowess to huge crowds. I’m not much noticed during the fights, but before and after I always have a bevy of fair patrons coming by to ask questions and see what I’m up to. They’re always amazed to see the foods I produce, from pies to salads to stews and soups.

Last summer, it was beastly hot, and I didn’t want to do much cooking at one particular event. The heat was too oppressive to think of spending hours kneeling by the flames, tending to whatever morsel I felt like making. Instead, I retreated to the shade of the kitchen tent, and put together a cold meal for our fair knights and gentle ladies. This dish is deceptively simple, but incredibly tasty and pretty to boot.

Based on A Sallet for Fish Daies, aka a cold shrimp salad:

Ingredients:

• 1 lb carrots, minced or shredded
• 2 cups small shrimp, cleaned, cooked, & cooled
• 1/2 cup finely minced red onion or green onion
• 1 cup white wine vinegar
• 1 cup olive oil
• salt to taste

Mince your carrots with a knife or food processor, or do what I did and cheat: purchase the finely shredded carrots in a bag. In a bowl, combine the oil, vinegar, and salt, and whisk until thoroughly mixed. Drizzle the carrots with just enough of the dressing to lightly coat them, and then use a mold to shape the carrots. This could be a circle biscuit cutter, a fancy and large cookie cutter, or whatever you have on hand.

If you want a heavier onion flavor, use the red onion. Otherwise, use the green onion (whites and greens together). Mix together the onion and shrimp, then toss with just enough of the dressing to lightly coat them, and arrange them gently on top of the carrots. Serve chilled.

Notes:

Traditionally, this was made in the shape of a fleur de lys using a gelatin or pudding mold, but I skipped that entirely and just tossed everything together. The first time I made it, I used red onion, and the second time I used green onion. I liked both, but my taste testers (the various knights and dames) preferred the green onion one. I found it definitely looked more “fancy”, for what it’s worth. I also sprinkled some minced parsley over the top of the sallet, and garnished it with a carrot coin carved to look like a Tudor rose and a few sprigs of parsley. It was well received, and I could have made a lot more of it and it would have disappeared.

As we were outdoors (in the aforementioned cow field) with no modern cooling equipment, I made the salad in a metal bowl, and set that into a wooden bowl filled with ice. This kept it lovely and chill for most of the day. It was cool, refreshing, tasty, and the perfect foil for the sliced sausage, cheese, and bread that I served it with.

I have been a fan of shawarma since I tried it back after the first Avengers movie. I wanted to see what it was like because I knew the scene of them all eating shawarma at the end of the movie was actually them eating, and it sparked my interest. I totally fell in love. The flavors are amazing, and it’s very easy to make dairy free. This is a fairly quick dinner if you set the meat to marinate the evening before. It comes together fast, and hits the table with a minimum of mess and fuss.

Ingredients:

• zest and juice of 1 lemon
• 1 tbsp tomato paste
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 1/4 tsp ground cinnamon
• 2 tbsp plus 1/2 cup full-fat Greek yogurt, divided
• 5 tbsp extra-virgin olive oil, divided
• kosher salt
• 2 lbs boneless, skinless chicken thighs, sliced into 1/2″ strips
• 2 garlic cloves, grated or finely chopped
• 2 tbsp tahini
• 2 tbsp plus 1/4 cup chopped fresh parsley, divided
• 1 cup cucumber, finely chopped
• 1 cup cherry tomatoes, quartered or halved
• 1 medium red onion, sliced into 1/4″ to 1/2″ wedges
• toasted pita, for serving

In a large bowl, mix together the lemon zest, tomato paste, coriander, cumin, paprika, black pepper, turmeric, cayenne, cinnamon, 2 tbsp yogurt, 2 tbsp oil, and 2 tsp salt. Alternatively, you can use a pre-made shawarma mix, which is what I did, though I still added the tomato paste in. I get mine from Auntie Arwen. Add chicken and toss to coat. Let marinate 30 minutes or overnight.

When you’re ready to make your meal, use a small bowl to whisk garlic, tahini, lemon juice, 2 tbsp oil, and the remaining ½ cup yogurt together. Stir in 2 tbsp parsley. Refrigerate at least 20 minutes or until you’re ready to use it.

In a medium bowl, toss together the cucumbers, tomatoes, a heavy pinch of salt, and the remaining parsley. Refrigerate until ready to use.

Arrange a rack in lower third of your oven; preheat to 425°F. In a small bowl, toss onions, ½ tsp salt, and the remaining 1 tbsp oil until onions are coated. Transfer onion mixture to a large baking sheet. Arrange marinated chicken around and over the onion wedges in a single layer. You’re going to need to use your hands, and it’s messy, but it’s worth it. If there’s any marinade left in the bottom of your bowl, drizzle it over the chicken on the pan.

Roast the chicken until cooked through and some lightly charred bits form. If you want to be sure it’s ready, an instant-read thermometer should registers 165°F, and it will take about 25 minutes to cook. During the last ten minutes of cook time, add a pizza pan or baking pan with pitas on it, to toast. You can put them in dry, or you can brush them lightly with olive oil. Take the pitas out before they get too crispy; you want them to be able to fold taco-style around your other ingredients.

To serve this, put out the salad, tahini yogurt sauce, and the meat in separate containers. Give everyone a pita or two, and then layer the ingredients onto the pita. Fold like a taco around your ingredients, and eat. Alternatively, you can halve your pitas and stuff the meat and veg inside the pockets.

Sorry for posting so late, lately. It’s almost fair season, and I’m having a minor procedure done on my foot tomorrow, so I’ve been going crazy getting things ready. With any luck at all, after tomorrow I might be able to heal up and start to wear shoes again. Oy.

The Left is going nuts over the knuckle pic posted of Garcia by Trump. Because Trump had his people label the tats with “MS13” so people understood, the Left is now saying that the “MS13” is photo shopped. Um. Yeah. Like, Trump had the letters and numbers put there. The Left is NOT saying the tats are fake. Just the numbers. You can’t make this shit up.

I’ve seen a number of articles and videos talking about how American citizens have been “wrongly detained” in the immigration crackdown. Of course, if you read through, you find out that they were pulled aside, had their documentation verified, and then released. Sometimes, if it was busy, it took a few hours. Yes, that sucks. No, I don’t like it. But yes, right now it’s going to happen to anyone who looks like they don’t belong in America. Please note, that doesn’t mean a different skin color. It means people who don’t speak English, people who seem to want to destroy American culture, etc.

Still, I firmly believe in what Heinlein wrote:

“When a place gets crowded enough to require ID’s, social collapse is not far away. It is time to go elsewhere. The best thing about space travel is that it made it possible to go elsewhere.” — Robert A. Heinlein, from the Notebooks of Lazarus Long

It sounds like China is about to give in with regards to Trump’s tariffs. Some 50 other countries have already caved. The Left is still melting down over how horrible it is that we’re trying to force other countries to pay more to sell things here in America, and how Americans will suffer. I’ve become rather unpopular for presenting the (admittedly VERY Leftist, imo) view that if you Buy Local [tm], you avoid tariffs altogether. Aren’t we all supposed to be buying local? *I* buy local, don’t you? That usually leaves them confused and unable to respond.

I admit to being concerned over Trump pushing AI into schools. I’d like to see LESS electronics in schools. Let’s face it, AI used incorrectly is basically just theft. It takes an inherently ethical person to use it without stealing from others surreptitiously. I really don’t think we can expect elementary or high school kids to have that kind of responsibility. At this point, teachers are having to work their asses off to find out which essays come from AI and which are actually written by the students. It was bad enough when the parents were doing the homework, but now it’s Siri and ChatGPT, and teachers can’t always tell because AI is better at it than the parents were. I’d like to know more about what kind of AI Trump wants in our schools, because based on what I’ve read in mainstream media, I’m concerned.

And of course there’s still the overarching panic over making the government smaller. It’s amazing how many Dems seem to be down on trades people, negative about buying local, and pissed off to have more control at local levels. TDS is still in full bloom.

On the other hand, I’ve seen more and more people on the Left questioning their own folks. Of course, they immediately get tossed out of the party, which leaves them floundering. I offer cookies and a place to catch their breath. I’m unhappy that the Left has no leadership and no direction right now. This country works best with a two party system, and while I’d support the idea of MORE parties, I definitely don’t want one party, and that seems like where we’re headed.

Alright, time for bed. I’ll try and write something for Friday, but if I don’t, forgive me. 😉

I have always loved this song. I first heard it some 20 odd years ago, and it has stuck with me ever since. There’s a specific verse that comes to mind once in a while, when I’m feeling down or bad or wrong…

Now, depression’s not a million laughs
But suicide’s too dang’rous
Don’t go leapin’ out of buildin’s
In the middle of the night
It’s not the fall but landin’
That’ll alter social standin’
So go first and ask your father
And I’m sure he’ll set you right

I miss my father. I was always a daddy’s girl when I was young, and even as an adult, it was dad that I wanted to spend time with. My mother was an abusive cunt, and I had little interest in anything to do with her, and we’ll leave it at that. Dad made a hard choice, some years ago, when he chose to stick by his wife and to let go of his daughter. I barely talked to him the past 20 years, and he died a couple of years ago. It hit me funny. Until that schism, I could have gone to him with anything, and he would have shared good advice. I miss that.

Anyhow, this isn’t political, it was just… introspective. I hope you enjoyed.

I went to the Fort last weekend and I made an amazing pie. Cheshire Pie is one of the recipes shared by Hannah Glasse in her cookbook The Art of Cookery Made Plain and Easy. The original recipe:

As you can see, it’s fairly sparse with its directions, which is a common theme among recipes prior to the early 1900s. One of the things I do is “redact” or recreate recipes from earlier times. I do this using my own skills as a cook, and it pleases me to no end when I find a great combination. This is one of those times, though I  can’t take the credit. I went to the class to learn how to make a good pie crust (and succeeded: that’s my actual pie in the header image), and learned the recipe along the way.

For the pastry, I don’t have an exact recipe. I was taught to measure by feel, because your crust turns out much nicer. As this was my first successful crust, I have to say I agree it works. 😉 Basically, you can either purchase a pie shell (you’ll need a top and bottom), or you can use your own recipe. Or you can try this one, which I’ll describe as best I can.

First, take about 3 cups of good flour. We used a mix of all purpose, white, and bread flour (and no, I didn’t get ratios, so I’ll have to try it on my own), and put it into a large bowl. A pinch of baking powder was added in, and then we added “a bit” of Crisco vegetable shortening (you can also use butter or lard, but I’ve never had success with either and had GREAT success with Crisco, so I’m sticking to it), about a cup or so. Just plop it into the flour. Then, slowly use your fingers to rub the flour and fat together. You don’t want to handle the fat too much or it will melt, so you kind of scoop up a handful of shortening and flour and then rub gently but briskly between your thumb and across all your other fingers. It helps if you keep your elbows tight to your body while doing this. You continue doing this until all the fat is mixed in evenly to the flour. It will start to make little “peas” or look like coarse cornmeal. Add a bit more Crisco and keep doing it until the bits of dough are about pea sized. It took me about 20 minutes to do this by hand. At home, I think I’ll use my pastry cutter to do the early part, and just switch to hand mixing at the very end, which should cut the time down quite a bit. Two knives may also work, but I’d say that handling it at the end is important.

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I had the joy of staying at the Fort last weekend. Originally, the temperatures were supposed to be in the high 40s at night, and the 60s during the day. Perfect Fort weather! That didn’t turn out to be correct (go figure…). It was below freezing overnight Friday night into Saturday morning, and Saturday night into Sunday morning it was 33*F. Saturday was above freezing but very wet and raw. Sunday wasn’t bad, being in the mid 50s and overcast, but dry.

Staying at the Fort always gives me an appreciation for what our ancestors lived through. In one weekend (with albeit “white man fires” going full blast), we went through an entire bin of wood. Some of that was for cooking, because we ran into our usually spring thaw challenges with warming up the fireplaces. Some of it was because my cabin-mates were cold at night. The first was a necessary issue, but the second just left me flabbergasted. Regardless, if we went through that much wood in a weekend, how much wood would the entire fort community have gone through in an average month? It’s no wonder that the entirety of NH was essentially deforested during that period!

Here’s the deal: the Fort is made of logs and flagstones and local stone and brick, in a rather haphazard way. In the 1700s, that fire would never have gone out. Ever. During the night it would have been banked, and during the day they’d have been cooking over it. It’s much easier to keep a fire going than to get one started, and that’s exactly what they would have done. When we leave the Fort in November, and it doesn’t get opened up again until March, it’s been sitting almost five months with no fire. Over that time, the damp and cold get into the stones in a way that would never have happened historically. It takes at least two days of heavy fire burning to bring the entire hearth and wood oven up to heat, so that cooking can be done. This was something our ancestors would never have had to concern themselves with.

No matter how you look at it, when we arrive, it’s going to be COLD at the Fort, and we’re going to have to work hard to change that.

This is what I do when I’m going on an overnight trip to the Fort (or anywhere, quite honestly):

• check the temperature for the time I’ll be there at least a week in advance
• keep checking the temperature to catch any trends up or down as the week progresses
• check the projected temperatures for my trip the day I’m leaving, and make appropriate choices for sleeping and clothing
• pack extra warm stuff, just in case

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If I’m in enemy territory right now, it’s because I’m under cover of darkness, cloaked in mystery, and mistaken for a friend. I spend at least a few minutes each day, reading the news and whispering, “What the actual fuck…” over and over again. It’s depressing. Yes, I realize most of you have been doing that for ages, but hey, I’m new here.

Yesterday morning, it was the entire mess with El Salvador and Ábrego García being deported.

What are the actual facts? Well, you really have to dig to find them. They’re always behind the “read more” line in any article on a news site. Basically, García came to America illegally in 2011. Now, if that was the case (and it does seem to be correct), if he had no ties to any gangs or illegal operations, and his ONLY illegal act was in coming to America, he could have appealed to Obama for clemency. If that had happened, he would have been here legally by the time Trump came into office this time around. Regardless, he was granted “protection from deportation” (what does that mean? I can’t seem to find any info on it… Chris?) some years ago, and has been living with his wife and kid in Maryland. (BBC)

Kristi Noem has said, “This was just one of those examples of an individual that is a MS-13 gang member, multiple charges and encounters with the individuals here, trafficking in his background, was found with other MS-13 gang members—very dangerous person…” (DHS) So according to the director of DHS, García has multiple charges of being in MS-13, trafficking, and other stuff. I would VERY much like to see the paperwork involved with that, partly to shut up the Left, but also because I continue to have a healthy distrust of all things government and I like to check their information as much as I check anyone else’s. I don’t like it when we’re “told but not shown” stuff. It makes me wonder if they’re hiding things.

Regardless of all of the above, García was transported to El Salvador. At this point, he has been repatriated to his home country, whether that was the right thing to do or not. We no longer have any control over García because he is in the hands of his own government. We don’t get to say, “Hey, García was here illegally and should have been deported, but we want him back so we can run him through the court system to prove it well enough to make some of our citizens happy.” It doesn’t work that way. El Salvador isn’t required to send their citizens to another country, especially another country where they’re going to face possible legal trials. The fact that the president of El Salvador simply locked the dude up as a gang member doesn’t phase me.

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This randomly showed up on my Google Radio the other day, and it made me stop and listen. The music strikes me as a cross between a Russian folk song and something out of a circus performance. But the lyrics… Oh, the lyrics.

My first impression of this was that it was a rallying cry to the Left. Jobless on the streets and all that. But when you listen to (or read) the lyrics, it’s something else entirely. I found out this song was originally written in Yiddish in the 1930s by a Jewish Krakow resident named Mordechai Gebirtig. He wrote it as a song of resistance against the rising tide of antisemitism in Poland and Germany. You can read more about Mr. Gebirtig here, and I highly recommend you do. I had no idea who he was until this song arrived in my play list. I’m glad it did.

Mr. Gebirtig lived through a time where he was treated horribly, persecuted and prosecuted without reason. Here was a man who wanted to work, who had meaningful work, who had family to support, and he was put out of Krakow because of his religious beliefs.

The Left talks a lot about how the Right is like the Germans and Trump is our Hitler. But when you actually read things like the above history of Mr. Gebirtig, you see that it’s the other way around. And it’s rather frightening.

For whatever reason, every party I ever went to in the 1980s included at least one version of this dip, served in a bread bowl. I’m not sure why we stopped making it, because it’s iconic comfort food, tasty and with a healthy kick to it from the spinach. Therefore, I shall share it with you, dear readers. Because it’s yummy. 

Ingredients:

• 10 oz frozen chopped spinach (cooked, cooled and squeezed dry)
• 16 oz sour cream
• 1 cup mayonnaise
• 1 package Knorr ® Vegetable recipe mix
• 8 oz water chestnuts, drained and chopped (optional)
• 3 green onions, chopped (optional)

Combine all ingredients in a bowl and mix. Chill the spinach dip for about 2 hours.

In a good size round of bread with a chewy crust (in other words, one that won’t fall apart being used as a bowl), cut a circle out of the top. Using a knife or your fingers, pull out bits of bread to make the round into a bowl. Add the chilled spinach dip to your bread bowl.

Serve this classic spinach dip with the bread that you pulled out of your bread bowl, and a stack of fresh vegetables as well. Make a double batch, because you will need to refill the bowl before the night is over.

Notes:

You can make this vegetarian or vegan! Replace the sour cream with 16 oz of cashew yogurt. Replace the mayo with Nayonaise or another vegan mayo. That’s all you need to do! Another alternative is to use a cashew cream cheese in place of the mayo, for a thicker dip. Be prepared to thin it out with a bit of oat milk if it’s too thick.