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Tuesday, March 19, 2013

“Kitchen Nobility, Part XXXV: Today’s Lengthy Article looks at Béchamel Sauce and all of its Tasty Variations, granted not something Modern Chefs Worry about but which they should!” by Chef Olaf Bologolo


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Today’s album is Frank Zappa’s thirty-sixth solo album, “the Lost Episodes,” which came out in 1995 and was the second in a long line of posthumous albums.  Like all the rest of Mr. Zappa’s lengthy catalog, this is a fine album and one that shows the amazing versatility possessed by this extremely talented musician.  Take the convenient link posted above, go to Amazon.com and buy it now!—you will be glad you did!                      





WEDNESDAY, MARCH 20, 2013

 

THE NEW AGE—TWO YEARS UNTIL THE NEXT ELECTION ARRIVES!

 

 

 

 
 
STINKBUG 2013
 
 

 



Chef Olaf Bologolo

END Commentary 03-20-2013

Copyright © 2012 by MHB Productions

Word Count: 2,471.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Wednesday, March 20, 2013 by Chef Olaf Bologolo



KITCHEN NOBILITY—THE SAUCIER



Kitchen Nobility, Part XXXV: Today’s Lengthy Article looks at Béchamel Sauce and all of its Tasty Variations, granted not something Modern Chefs Worry about but which they should!” by Chef Olaf Bologolo



850th BLOGPOST AT THE AICP-END!

The Vatican City's Flag
 

Bakersfield, CA, 03-20-2013 W:  Being of Italian descent, I have to say that last week when the Cardinals of the Roman Catholic Church elected a new pope, someone outside the European Continent, I was extremely excited.  Cardinal Jorge Mario Bergoglio, the Bishop of Buenos Aires became Pope Francis I and for the first time in the world, someone from the Americas is now the head of the Catholic Church worldwide.  It was exhilarating to see someone that none of us expected to see, at least not in the circle of my friends and family and to me, it shows that the Church is going to stand strong to uphold the principles that it has elected to do so since its founding more than 2,000 years ago.  This man is a unique individual, very humble, very kind, caring, and someone who has been punished for upholding the faith.   Two years ago, he came down against the liberal agenda of the Argentine government when they elected to make Gay marriage the law of the land and in so doing, when the Cardinal spoke out against it, he was sent to the far northern fringes of the country, in essence, internal banishment.   Only his higher-ups rescued him from this imposition and made him the Bishop of the capital of this vibrant South American nation, a blow to those forces of liberalism intent on changing the world from a moral place to one that is not.

I, myself, have no issue with Gays who wish to marry, in my view, they can do whatever they wish but at the same time, they also must acknowledge that the government allows them to do so, to exist in their immorality while undergoing no persecution.  However, when they attempt to make the comparison with being born say, “Black,” “Hispanic,” or “Native American,” they show themselves for the smucks they are because sexual persuasion is chosen, not assigned at birth.  Oh, yes, I realize a lot of uproar is going to take place but let us face it:  YOU choose to sleep with whom you choose, YOU are not born that way, and I simply do not believe it.  However, our society attempts to be tolerant of your ways and did everything it could to make the Gays among us equal so they gave them the chance to have committed partnerships, NOT marriage.  Unfortunately, that was not good enough, within 1-2 years, they wanted the right to marry as though they were as normal as any other group living among us, which to me is an out-an-out moral sin, it is not something allowable nor is it to be tolerated.
I realize that since 2000, there has been a determined effort to force homosexuality down the throats of moral, God-fearing Americans and that the young roaming the world believe that LOVE is what it’s all about, that one can love whoever and whatever they want to love and so should be able to marry as though they are a normal human being.  To that, I say, “bah, humbug,” that is a bunch of crap, once you begin kicking down the walls of religious morality, once you begin destroying the foundations of ten thousand years of human history, you enter a world from which you can never return and that, my friends, is precisely where we’re going right now.

Therefore, I hope that this courageous man, Pope Francis has the ability and the wherewithal to keep the Catholic Church as strong as it has ever been and that he will not buckle to the liberal agenda howling like ravenous wolves at the door.  I do not hear Scott Pelly, CBS Anchor telling the Muslims that they should “modernize and accept Gays into the faith, that they should make women more prominent in their religious hierarchy”, yeah, right!  Do you think that Muslims would listen to whatever the newsmen-and-women say, or do you think that they would either behead them or hang them from the nearest lamppost?  I am sorry; the Papacy is not something the liberal news media can influence through intimidation, threats, or other coercive means as though they are the ineffective Republican leadership that is easily done.  The only thing I concern myself with is the Green agenda, that something is done to stop Global Warming, that something is done to help the poor and that is why I typically vote for Democrats; however, when it comes to the moral issues outside of things that make sense to me like abortion rights, birth control, and more tolerance of Gays (without marriage rights), then I am okay with the things they do.  Just note, that I am glad we have another strong Pope—I just might not agree with every single tenet of the Papacy’s agenda, some things you must permit but at least we have a rock solid foundation.
Auguste Escoffier: Master Chef, 1846-1935, the “King of Chefs and Chef of Kings.”
Today, we are going to look at one of the simpler sauces, one that has numerous variations as envisioned by the master French Chefs of yesteryear, men like Auguste Escoffier.  Béchamel Sauce is a veloute to which dairy products of one kind or another—or a group of them—enriches the basic stock-based sauce.  To that, there are many different varieties, ones using pickles, capers, lemon juice or ones using anchovies, or other sorts of savory things to give each one an identifiable flavor, look, aroma, and essence.  We are going to look at the complete family of Béchamel Sauces today, including the number one spin-off, Supreme Sauce.  These sauces are something that many of our chemical-based modern chefs simply overlook, scoff at, or will not use, as they would rather bring in all sorts of oriental flavorings, fruits, chilis, spices, etcetera to create foods upon which they can stack one another sky-high.  While this may be cool, it is but a fad that is not going to be with us forever whereas the sauces given us by the masters will.  Here we go:

(#0278) SAUCE BÉCHAMEL, WITH VARIATIONS

 

This is the basic “white sauce,” the milk or other dairy product-based sauce that is essential to most forms of cooking but the classics especially.  It is important that you can easily make it and that means knowing the proper amounts of liquid to roux.  Moreover, it is important to be able to distinguish and to make the different types of roux for your various sauces: (1) white roux (2) blond roux and (3) dark roux. Learn all of them and you will become capable of making all sauces. 

This recipe is the MOTHER recipe as it lists all of the variations one can make with the basic sauce or with its spin-off, Sauce Supreme, the basic sauce combined with heavy cream, half-and-half, or whipping cream.

Yield: about two quarts of sauce / Mis-en-place: about 30 minutes:
 

 

Qty.
Measure
Item
Other
1
Quart 
Superior chicken stock
 
1
Quart
Whole milk
 
.25
Cup
Melted butter
 
3/8
Cup
All-purpose flour
 
2
Teaspoons
Kosher salt
 
1
Teaspoon
White pepper
 

 

Method:

1.     Have stock and milk on the stove in a heavy-bottomed saucepot at a high simmer. Reduce by half.
2.     Combine remaining ingredients in bowl of an electric mixer. Mix until well blended. Pour then into a 1-gallon saucepot and place over low flame.
3.     Cook this roux slowly until it begins to tan. Then, gradually begin whisking in the combined liquids a pint or two at a time so that the roux can absorb it without getting lumps.
4.      As you do this, turn the heat up almost all the way as you continue to add the remaining stock. At first, it should appear to be thin which is okay; it will thicken but as for now, make sure that there are no lumps.
5.      Allow sauce to simmer after reducing heat to low, which will gradually thicken it more. If not thick enough for your needs, make slurry of flour and oil and whisk it in or use your lie. When thick enough, let it cook just a little bit longer in order to incorporate the final additions. Check also for taste and modify as needed.

Sauce Béchamel has numerous variations, as it is one of the Mother Sauces as envisioned by the master French chefs who created the Classic French Cuisine in the mid-to-late 19th Century and the early 20th Century.  The first of which is Sauce Supreme, an upgrade to the basic sauce and from which, we make the rest of the family:

I.                Sauce Béchamel with Sauté Butter Enrichment (Recipe #278-A): Take the basic sauce and enrich it with the flavored butter recipe to the desired effect; however, if too much oil is added to the sauce, you may need to tighten it up with a cornstarch slurry.
II.              Sauce Picquante (Recipe #278-B): enriched with additional cream, chopped gherkins, capers, pimientos, minced parsley flakes, chives, lemon juice, Worcestershire sauce, and extra salt and pepper.
III.           Sauce Parisienne (Recipe #278-C): the addition of egg yolk enrichment to the basic Béchamel Sauce.
IV.           Sauce Mornay (Recipe #279): the addition of grated white cheese such as Swiss, gruyere, white cheddar, asiago (or a combination of all of them, whatever you need to use up), all of which possess a certain tang and zest.  To 2 quarts Béchamel, add 1 to 2 cups grated cheese and use to coat the gratineed item. Too much cheese and it will be goo-ey. Sprinkle w/ parmesan, paprika and a light dust of cayenne pepper and head for the broiler. Otherwise, this versatile sauce can be used meats, seafood, vegetables, pastas, quiches and eggs.
V.             Sauce Aurore (Recipe #280): To your Béchamel, blend in tomato puree or paste depending upon how tight your sauce is and how tight you want it to be. Be sure to add some flavor by enriching your sauce with a scoop of sauté butter right before service as well as blending in some freshly chopped herbs (basil, tarragon, chervil or parsley). Then you can either strain these items out or leave them, your call. Sauce Aurore is suitable for vegetables, chicken, fish or veal.
VI.           Sauce a l’ Estragon (Recipe #281): Sauce a l’Estragon is more than just a tarragon sauce suitable for chicken, fish or vegetables. It is a work in of art in itself. When you are at the basics of preparing the roux for the sauce, sauté some minshall in the butter before combining with the flour. Proceed from there with the rest of the sauce.  Meanwhile, for maximum flavor, for 2-quarts of prepared Béchamel, combine fresh tarragon and chervil with 1 quart of dry vermouth and reduce it to about a about half-a-cup. Blend this herb essence into your sauce and finish with a dab of Sauté Butter (Recipe #220—see the end) as you remove it from the heat. If you like, add 1/4-cup of FMP or tarragon to the sauce for visual effect and added flavor.
VII.        Cream Sauce a l’ Cari (Recipe #282): When preparing 2 quarts of Béchamel, in the butter used for the roux sauté 2-cups of finely minced yellow onions. When onions are tender, add .25-to-.5 cup of curry powder and cook for several minutes, stirring frequently. Then, add the flour and continue as you would the rest of the way for making your Béchamel. Add some lemon juice and salt and pepper to taste. Enrich it with a little heavy cream and a dab of Sauté Butter (#0220).
VIII.      Sauce Soubise (Recipe #283): This sauce has a rather sweet flavor due to the mild caramelization of onions. For 2 quarts of Béchamel, sauté 2-2-1/2 cups of minced brown onions in the butter portion of the roux slowly over low heat. When very tender, blend in the flour and proceed to making a light tan roux, as the onions will slightly discolor the sauce.  When the sauce is completed and the flavoring is correct, remove from the burner and add some heavy cream to enrich it. If you are not going to use it to gratineed a dish, add some sauté butter (#220) but if you are, do not use it. A final nice touch is a few fresh gratings of nutmeg.
IX.           Sauce aux Capres (Recipe #284): this sauce is a good one for use with chicken, lamb, or seafood.  To the basic Béchamel, add about 1.5 cups of capers with juice to two quarts of the mother sauce. 
X.             Sauce aux Moutarde (Recipe #285): to the basic Béchamel, add Dijon or stone-ground brown mustard to the sauce along with lemon juice to taste.  When the sauce acquires the desired thickness, stir in some freshly minced parsley flakes and a dab or two of Sauté Butter, to enrich it.

XI.           Sauce aux Anchois (Recipe #286): again, the basic Béchamel, stir in a tin of finely minced anchovies along with whatever oil remains in the can.  This is a powerful seafood sauce for use on sporting fish like swordfish, marlin, sailfish, and other open ocean large fish. 
XII.        Rules for ALL of the aforementioned sauces: whenever you make a sauce, if you do not plan to use it immediately, pour the sauce into a shallow pan atop a cooling rack.  If needed, have an oscillating fan—with sanitized fan blades!—placed on another pan so it can blow across the surface of the sauce.  Occasionally, you must stir the sauce with a spoon so the heat has a chance to escape and then once it is at 45°F or less, spray a sheet of wax paper with CRISCO Pan Release or some such other food release spray and place it—sprayed side DOWN—atop the sauce.  The purpose of this is to prevent the formation of a skin and once you do this, transfer it to the walk-in refrigerator and complete the cooling process.   When totally chilled, pour it into a sanitized airtight container equipped with a tight-fitting lid.  Label, date, and keep refrigerated when not in use.

a.     To use the sauce, remove the desired amount and reheat it in the top of a Bain Marie or in a double boiler over but not in simmering water.  If necessary, thin it with a bit of additional cream or stock and then when heated to 165°F, it is ready for use.

b.     Whenever you have leftover sauce, if you deem it to be usable again, pour it into a separate container and chill as quickly as possible to below 45°F.  Label, date, and keep refrigerated but never return the leftover amount to the parent amount.  Shelf life for most of these sauces is 2-4 days and some like the anchovy-flavored one are about 1-2 days at most.

This is the recipe for Sauté Butter:

(#220) SAUTÉ BUTTER

 
 

1. About 1# / Mis-en-place: 10 minutes. 
 

 

Qty.
Measure
Item
Other
14
Ounces
Unsalted butter
 
1
Tablespoon
Freshly minced parsley flakes
 
1.5
Tablespoon
Minced fresh garlic cloves
 
1
Pinch
White pepper
 
1
Tablespoon
Lemon juice
 
1.5
Tablespoon
Minced shallots
 
1
Teaspoon
Minced pimientos
 
1
Tablespoon
Lemon zest
 

 

Method:

1.     Combine all ingredients in the bowl of an electric mixer and beat until light and airy using a whip or paddle attachment. 
2.     When it is, blend in the remaining ingredients and mix well.  Be sure to keep well refrigerated, bringing out only for use.  Never leave out, especially during hot weather. Note: this mixture remains usable for about 2-3 days if kept under refrigeration; however, if kept out at room temperature, you should dispose of it at the end of the day or the shift due to the acidic overtones of the garlic and shallots.  NEVER take the chance of causing foodborne illness; YOU are the one who can control it!
Every kitchen needs this recipe with which to add multitudes of flavor to their sauté dishes. We use it as an enrichment and/or flavor enhancement.
These are the classic white cream sauces made with half stock and half milk/cream which does two things: it keeps it from scorching during the cooking process due to the presence of the stock and adds additional flavor because of it. This is a standard sauce that one needs in their repertoire of sauces!

I am going to give you the Sauce Supreme recipe we use here at the American Institute of Culinary Politics-Elemental News of the Day, one we use frequently whenever we want something truly rich with which to flavor our dishes:

(#0278-B) SAUCE SUPREME

 

Sauce Supreme is a standard French sauce that every chef learns at an early age, one they learn how to make a Béchamel Sauce, they then move into all of the variations, of which, Sauce Supreme is but one.  A sauce flavored with vegetable garnishes and poultry, it is one found on virtually every buffet line in the United States and Europe where classical and not-so-classical foods are prepared.  You will find this one indispensable so keep the recipe on hand.
Yield: 2.5 cups / mis-en-place: 60 minutes plus:
 

 

Qty.
Measure
Item
Other
3/8
Cup
Melted butter
 
.25
Cup
Sliced button mushrooms
Peeled
3/8
Cup
Minced green bell peppers
 
.125
Cup
Minced yellow onions
 
3/8
Cup
Diced pimientos
Patted dry
3/8
Cup
All-purpose flour
 
1
Cup
Chicken broth
Warm
.5
Cup
Milk
Warm
.5
Cup
Half-n-Half
Warm
.125
Cup
Sherry
 
1
Each
Bay leaf
 
3/8
Teaspoon
Kosher salt
 
.125
Teaspoon
White pepper
 
.5
Teaspoon
Whole thyme
 
.0125
Teaspoon
Whole marjoram
 
.25
Teaspoon
Caper or dill pickle juice
 
.75
Teaspoon
Freshly minced parsley
Rinsed well

 

Method:

1.     Use a one-quart saucepot with a heavy-duty bottom sprayed with PAM or some such other food release spray.  Add the butter and place over a medium-flame. Peel the mushrooms by removing the stems and then peeling the outer skins back from the underside and discarding.  By doing this, you will have a snow-white mushroom.  Wash and slice.
2.     Add the mushrooms, bell peppers, and onions and sauté slowly until tender.  Add the pimientos and the flour and combine to form a roux.  Cook over a low flame for several minutes until your roux has cooked a little bit but DO NOT darkens it.
3.     Raise the temperature to medium-high under the roux and stir it constantly. Combine the chicken broth, milk, and half-and-half in ONE pot and bring to a boil. 
4.     When it is boiling, begin whisking it in bit-by-bit and raise the heat.  Bring it to a low boil and continue whisking—hard.  Add all of the liquid and continue stirring: whisk in the remaining ingredients and continue cooking over a medium-high flame for several minutes, whisking all the while. 

5.     Then, after several minutes have passed, lower the heat to a very low simmer and keep warm.  Allow it to perk over a gentle flame.  Adjust the thickness by adding a little more chicken stock or cream should it be too thick and if too thin, continue cooking over a low flame and allow it to reduce to the proper thickness.

6.     When it is ready, either use immediately to sauce a dish or keep warm on a steam table until needed.  Usually, we do not save leftovers of a small amount like this so use it up.  However, if you have made a larger quantity, be sure to cool it in pans no higher than 2” and be sure to do so, on a cooling rack, with a fan blowing across its surface to cool it down.  Stir occasionally to allow the heat to escape and to retard the formation of skin. 

7.     When it’s totally cool, stir some more and then cover with a piece of wax paper sprayed with PAM or some such other food release spray to prevent formation of a skin in the refrigerator.  Chill.  Do not save for more than a couple of days.

Sauce Supreme is a Béchamel Sauce that has been enriched with the addition of cream in the form of half-and-half and vegetables.  This is a classic sauce to know so keep this recipe handy in your cookbooks, as you will use it many times over. Many of your classic dishes will call for it in one form or another so be knowledgeable of when to use it and when not to.

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YOU CAN’T DO THAT ON STAGE ANYMORE, VOLUME V

 
YOU CAN’T DO THAT ON STAGE ANYMORE, VOLUME VI

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CIVILIZATION PHASE 3

          We must thank our lucky stars that we have a new Pope as quickly as we do because in this time of need, it is important to have the Holy Father’s guidance.  Besides, Easter is coming up on the final day of this month and that means we need to have someone in office that can do the required Masses in St. Peter’s Square, Vatican City.  I would love to have the opportunity to attend one such mass and wish I had the opportunity to have seen every one from John Paul II and Benedict XVI.  We have to be grateful that we have a strong Catholic Church in this world of troubles, crises, economic meltdowns, and horrendous crime.  Whoever thought that the Twenty-First Century was going to be one of enlightenment has to have been crazy as never in my life have I seen a half century of so much strife around the world.  From the 1960’s onward, not only have we been involved in war after war after war, we have seen armed conflicts skyrocket around the world in places where no one fought and killed one another before.  Yes, in the middle of the Twentieth Century, we had World War II and prior to that, we had World War I, and of course, the lead-up to them, the numerous Balkan Wars that set the pace.  Human kind has been in conflict since its dawn and only the weaponry continues to improve and the ways of fighting it, primarily guerilla conflicts, etcetera.  What a world in which we live, right?  Buy some Mothers of Invention albums and some Frank Zappa albums—have some ear candy!        

 
THE LOST EPISODES

Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by Frank Zappa and the Mothers of Invention and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise!  Amazon.com is one of the greatest—if not the ultimate greatest!—online department stores in which, one can find almost everything on the planet.  We love them and they love us and we want all of you to visit them daily, take advantage of their deals on everything from kitchen equipment to cookbooks, CDs, DVDs, and everything else a person could want.  Everything you buy from them puts money into our pockets, which allows us to keep this fine blog up-and-running 24/7/365!  God bless America and God bless Amazon.com!

PEACE!

Olaf Bologolo

CEC, ACF, Washington State Chefs Association, Retired 
This is a photo of me taken at an ACF Convention back in the early 1960's when I was a representative from our California chapter. Anyhow, I'm a great deal older than this picture now but that's what we're doing, sharing OLD pictures of all of us. I'm still a handsome guy, however!

Chef Olaf Bologolo writes from Century City, CA.

Chef Olaf Bologolo is a member of the Green Party but votes Democrat.

---30---

The AICP-END Commentary for Wednesday, March 20, 2013 by Chef Olaf Bologolo

 

 

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

The one-and-only Chef Olaf Bologolo wrote this original essay.

 

Recipe created by Chef Olaf Bologolo on September 18, 1997 in Mukilteo, WA.

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This is #0152, a 24” x 48" original oil painting by Beverly Carrick entitled, “Tamarack and Pines." It is among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

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Board of Directors: Garfield H. Johnson, Alvin T. Woliztnikistein, B. Carrick, B. H. “BC” Cznystekinki, Elmer K. “the Hooter” Hootenstein, Gervais Krinkelmeier, Goldie “Goldfish” McNamara, James “Jimmy” Hall, James, “JT” Tobiason, Kilgore Randalini, Lilah Paulikovich, Murph MacDougal, and Olaf Bologolo,

 

 

 

 

NOTE FROM MOSES SCHARBUG III, ASSISTANT EDITOR:

Okay, that is going to do it for today, friends, so now, let us move on to the closing words we normally share with you every day: please, I suggest you save these recipes by bookmarking them online or by writing to us and telling, us which recipes you would like mailed to you.  Each one costs $1.50, a dollar for the recipe and $0.50 for the shipping.  If you buy all three, simply enclose a check or money order for $3.00 otherwise, it is more expensive for just a single recipe.  Be sure to tell us the number of the recipe in which, you are interested so we can ship it to you posthaste!  Thank you for your interest and if you wish, $10.00 will get you ONE week’s worth of recipes, starting on Monday and going through Sunday.  Should you wish the entire Special Menus Index 2011 Easter Brunch Menu’s recipes, simply send us $25.00 and you will get every recipe sent to you via USPS First Class Mail.  International orders take U.S. Money Orders! Moses Scharbug III, Assistant Editor.

 

 

 
MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Olaf Bologolo, the Mothers of Invention, Frank Zappa, Kitchen Nobility—the Saucier, Sauces, Classic Sauces, Standard Sauces, Béchamel Sauces, White Sauces, Master Sauces, Flavorful Additions, French Sauces,

 

 

Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2013 of Bakersfield, California, the United States of America.

 

 
 

THANK YOU MARY LOU GUNN FOR TERMINATING RALPH BAILEY, JR. AND FOR GIVING US MARK LEVIN AT HIS PROPER TIME, 3:00 P.M. MONDAY-FRIDAY!

 

 
NOTE—WE SUPPORT JAZ MCKAY AND MR. PUCK OF KNZR 1560 A.M. RADIO IN BAKERSFIELD, CA, BECOMING A SYNDICATED, NATIONWIDE RADIO SHOW! THE MAN IS ONE OF THE ALL-TIME GREATS AND DESERVES TO BE RECOGNIZED FOR HIS CONTRIBUTIONS TO TALK RADIO, THE CONSERVATIVE CAUSE, AND PLAIN COMMON SENSE! THANK YOU!

 

 

 

 

 

 

 

 

 

CHEF OLAF BOLOGOLO
MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!

 

Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!

 

 

 

 

BUYTHE LOST EPISODESBY FRANK ZAPPA AT AMAZON.COM NOW!

 

 

The Chef’s Culinary Nightmare: Our Muse…

 

 

 

  

Beverly Carrick Original Paintings Price List:

 

  1. Size 36” x 72”…………………………………………………………. $18,000.00.
  2. Size 40” x 60”…………………………………………………………. $15,450.00.
  3. Size 36” x 48”…………………………………………………………. $11,500.00.
  4. Size 30” x 40”…………………………………………………………. $ 9,900.00.
  5. Size 24” x 48”…………………………………………………………. $ 9,000.00.
  6. Size 24” x 36”…………………………………………………………. $ 8,240.00.
  7. Size 24” x 30”…………………………………………………………$ 7,600.00.
  8. Size 20” x 24”…………………………………………………………$ 5,950.00.
  9. Size 18” x 24”…………………………………………………………$ 5,950.00.
  10. Size 16” x 20”…………………………………………………………$ 5,400.00.
  11. Size 12” x 24” …....................................................................................$ 5,400.00.
  12. Size 12” x 16”….....................................................................................$ 4,500.00.
  13. Size 11” x 14”…………………………………………………………$ 4,500.00.
  14. Size 9” x 12” …………………………………………………………. $ 1,200.00.
  15. Size 8” x 10” …………………………………………………………. $ 1,000.00.



GUN SALESMAN OF THE YEAR: PRESIDENT BARACK H. OBAMA!

TODAY IN HISTORY—MARCH 19, 2013:

  1. ----:

 
 
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ROCK-AND-ROLL MUSIC TO THE WORLD

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