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Wednesday, April 10, 2013

“Classic Quickbreads and Muffins, Part XC: Today, the Chef moves into the Realm of Quickbreads by presenting the Readership his Recipe for Quick Carrot-Pineapple-Pecan Bread, one of the Best ones in his Repertoire!” by Chef Charles “the Chuckster” Smithenstein


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Today’s album is Frank Zappa’s fifty-eighth solo album, “Wazoo,” which came out in 2007 and was another fine gem from Mr. Zappa’s vault!  As always, we urge our readership to visit Amazon.com—the world’s largest online department store!—so you can buy it so please!  Go there now, pick it up, enjoy, and then leave us a note telling us how much you enjoyed it!  Thanks for your patronage!                         



 

THURSDAY, APRIL 11, 2013

 

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

 

 

 
 
 
STINKBUG 2013
 
 
 

 



Chef Charles “the Chuckster” Smithenstein

END Commentary 04-11-2013

Copyright © 2012 by MHB Productions

Word Count: 3,534.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Thursday, April 11, 2013 by Chef Charles “the Chuckster” Smithenstein



CLASSIC QUICKBREADS AND MUFFINS, PART XC



Classic Quickbreads and Muffins, Part XC: Today, the Chef moves into the Realm of Quickbreads by presenting the Readership his Recipe for Quick Carrot-Pineapple-Pecan Bread, one of the Best ones in his Repertoire!” by Chef Charles “the Chuckster” Smithenstein

 

872nd BLOGPOST AT THE AICP-END!

HUMP DAY!

Bakersfield, CA, 04-11-2013 Th:  Welcome to the HUMP DAY edition of the American Institute of Culinary Politics-Elemental News of the Day, the place where we discuss all of the ongoing political debates that affect the American foodservice industry.  In the old days, you know, before the ongoing flood of undocumented Democrats, kitchens had highly important political debates as chefs, foodservers, and other personnel discussed the events of the day.  Now, with the aforementioned illegal alien debacle, one is lucky to find anyone who speaks English among all of the Spanish-speakers.  While I do believe that the United States must open its doors to all people wishing to enter, at the same time, employers should not penalize someone for being only an English-speaker but that is never going to happen!  Look at all of the jobs that suggest it’s a good thing if one has knowledge of the Spanish language; they are everywhere, even in Washington State.  When one goes to the grocery store, why is the name of many products in the Spanish form first with a smaller, English subtitle telling the consumer what the product is?  Like it or not, something must be done because if we are going to erase our borders, then we need to do something to force this flood of modern-day conquistadors to become American and not to remain true to their native ways.  It is an insult to every American to be forced to live among large numbers of foreign people when it creates problems and causes us all sorts of instability.  
Washington State

Let’s look at the crime rates going on here in the Southern San Joaquin Valley.  The two things I see most are the numbers of drunken driving fatalities/arrests in which, the person who committed the crime has a Spanish surname.  More often than not, the people who elect to drive drunk, hit our kids and old folks and then take off are illegal aliens.  Then, there is the number of sex crimes that plague our communities, almost all of them appear to be of folks who have Spanish surnames.  Now a person with common sense might wonder that prior to the invasion of Mexican illegals, you know, prior to the early 1990’s, we did not have half the crime we presently have nor were all of the criminals using Spanish surnames.  Our Chicanos did not get into half of the problems no more than the blacks, the whites, and anyone else living here but since 2000, the number of crimes committed by illegal aliens has skyrocketed. 

Okay, I believe we have to have a guest worker program but I also know as an employer that it is easy to hire someone with questionable documents and pay him or her less and offer them absolutely NO benefits because they say nothing and keep their mouths shut.  I can have them work sixteen hours a day, pay them under the table for 10 of those hours, and only pay them for six on the clock because no one stops me.  If we didn’t have all of this cheap labor available, the wages for a line cook would be somewhere around $24 per hour as back in the late 1980’s, it was around $11 an hour.  If the government doesn’t crack down on me and everyone else, I will never hire another American as long as I live and I will continue paying subsistence wages because if anyone snivels and goes to the government for help, I will report them to the immigration officials and will fire them on the spot. 

At times, however, my conscience does bother me because I would love for nothing more than to employ my fellow Americans.  Unfortunately, the labor laws make it impossible to do so and what with the rise of the Affordable Care Act and all of the stipulations carved into it, there is no way I will ever be able to hire an American ever again.  I am not the one doing it, remember, it’s the government that’s doing it to me and what’s more, no one under the age of 24 will get a job either, not when I can hire someone who’s fifty years-old and is willing to wash dishes or bus tables.  The men and women who have been fired or have lost their jobs due to the Obama Economy are willing to work as hard as the illegals just to keep a roof over their heads and those of their families, which make it an employer’s market, no doubt!

THE FLAG OF THE PEOPLE’S REPUBLIC OF CHINA

I think the upcoming immigration bill by this so-called Gang of Eight (what? Are we living in Communist China now, what with all of these congressional and senatorial gangs?) is a further blessing in disguise for employers as it allows us legally to bring in more and more illegals thereby driving up our profit margin and keeping the amount of American hires down to a minimum.  I realize some of you question as to ‘how I can be so brazenly open writing this way’ but do not forget: all of us maintain a pen name so we can freely express ideas such as this and others that might cause us our jobs.  None of us ever uses his or her real name and all of our photos are old, black-and-white, indiscriminate photos with which, no one could ever identify any of us—we value our privacy, never forget that!
We are here today to make some more exotic and unusual quickbreads and that is what we are doing.  Today, we are going to make a delicious quickbread, one flavored with carrots, pineapple, and pecans, you know, something similar to carrot cake but without the frosting and the lightness due to using nothing but cake flour.  This one is one of my best, I do believe that all of you who try it are going to love it, of that, I have absolutely no doubts whatsoever so without any further discussion, here it is:

(#0068) QUICK CARROT-PINEAPPLE-PECAN BREAD

 

Carrots are marvelous and when combined with pineapple and pecans becomes phenomenal, precisely what this bread is spectacular!  The great thing about baking quickbreads is that it allows yeast bread-challenged chefs the opportunity still to make fabulous breads for special occasions.  Normally, most chefs undergo an apprenticeship such as myself that commenced when I was around thirteen years-old and over the course of time, the baker took me under his wing and demonstrated all of the different forms in which flavorful breads come.  I was stunned when I had the opportunity to learn how to bake and after making biscuits and muffins, we moved onto quickbreads—such as this bread—before finally moving on to yeast rolls and loaves.  For those of you who enjoy teaching yourself how to bake, here’s a great tool with which to learn, I promise you, it’s one of the best breads in my repertoire!
Yield:  one 9” x 5” loaf / Mis-en-place: 1.45 hours:
 

 


Qty.
Measure
Item
Other
1.5
Cups
All-purpose flour
 
.5
Cup
Cake flour
 
1
Tablespoon
Bob’s Red Mill soy flour
 
1
Tablespoon
Nonfat dry milk
 
2
Teaspoons
Baking soda
 
.5
Teaspoon
Baking powder
 
.25
Teaspoon
Salt
 
1
Tablespoon
Lemon zest
 
1
Cup
Finely minced pecans
 
1.5
Cups
Shredded carrots
 
.25
Cup
Crushed and drained pineapple
 
2
Large
AA eggs
 
1
Cup
Granulated sugar
 
.5
Cup
Vegetable oil
 
2
Teaspoons
Vanilla extract
 
1
Tablespoon
Torani’s pineapple syrup
 
The Finish:
1
Cup +
Powdered sugar
 
1-2
Tablespoons
Pineapple juice
 
1
Teaspoon
Vanilla extract
 

 


Method:
1.     Mis-en-place: have everything ready with which to work! Mis-en-place: have everything ready with which to work! Prepare your loaf pan first: use only reflective stainless steel or aluminum bakeware, never dark bakeware, as the former repels the heat rather than drawing it in as the latter does.  Spray it with PAM (or with some such other food release spray), line it with wax paper or a paper liner, and spray the paper so that the baked loaf will peel away from the paper without tearing apart.  Set the pan aside.

2.     Next, place a pot of hot water on your stovetop and keep it simmering until needed.  Also, preheat your standard oven to 350°F or your convection oven to 300°F—fan “on”—and proceed to next step:
3.     Double-sift the first SEVEN ingredients together; then, stir in the zest and the nuts—if using—as well as the carrots and the pineapple and then set aside. Now, with the aid of an electric mixer equipped with a paddle attachment, beat the eggs, sugar, and vegetable oil until the mixture is “creamed.” It will be light, homogenous, and syrupy and at that point, stop mixing and add the two flavorings.  Scrape the bowl and the paddle down and then rotate the paddle around the bowl one last time on low speed.
4.     Now, combine the DRY ingredients with the WET using the least amount of medium-low speed rotations necessary to accomplish this step.  It is important NOT to overmix a quickbread batter as it overdevelops the gluten contained in the all-purpose flour.  Never worry about lumps as they cook out during the baking process, mix just until you form the batter then stop.
5.     Place a pan on the oven floor containing about one inch of hot water, steaming the oven for about 10-15 minutes before inserting it.  This mimics the ability of professional bakers who use steam-injected ovens thereby giving their breads a lighter feel to them. Once you insert the loaf, pull the remnants of the water out after 10 minutes leaving the loaf to finish using dry heat.
6.     Scoop the batter with the use of a rubber spatula into the prepared loaf pan; shake to settle the contents, place on middle rack of preheated oven, and bake for 50-55 minutes.  Check the loaf for doneness by inserting a paring knife or cake tester into the center mass of the loaf: if it withdraws “clean,” the loaf is ready and if not, bake another 10-15 minutes.  Should the top begin to brown too much, tent it with a piece of aluminum foil to protect it.
7.     As soon as the loaf proves itself “baked,” remove it, place it atop a cooling rack and then, after 2-3 minutes, gently rap the edge of the pan to loosen the loaf, remove it, and finish cooling it.  As it cools, prepare the cream cheese topping by placing a double boiler on the stovetop and by placing the remaining hot water and any additional hot water as necessary.  Place the cream cheese and the rest of the ingredients into it and heat it until it becomes soft enough to pour out onto the top of the baked bread without it running off onto the drip pan.  When you can do this, spread the topping onto the top of the loaf or pour it out over it and let it quickly adhere to the bread.  Rest it for about 15-20 minutes before slicing and serving it.
8.     As it cools, combine the ingredients listed under the “Finish” together with the aid of your electric mixer equipped with a WHIP attachment.  Place the sugar and vanilla into the bowl first and then gradually begin adding the pineapple juice while mixing the glaze on low speed.  Generally, to make a thick glaze, it takes about 1-2 tablespoons of liquid to about one cup of powdered sugar so take your time, do it right and when done, stop, scrape down the bowl, shake the whip, and stir it with a spoon.  If it is thick, its perfect so set it somewhere warm like atop the stove or in the cooling oven. 
9.     Scoop the glaze out atop the cooling loaf until it coats the top and dribbles down the sides.  Continue cooling the bread until the glaze firms up and then when it has; slice the bread into serving slices using a serrated-edged knife.  Place the slices atop a doily-lined serving tray and serve.  Accompany with whipped butter and fruit preserves of choice.
10. Always wrap leftover slices or breads in plastic wrap, then in aluminum foil, and then zip up tight in a Zip-Loc Freezer Bag.  Unless to be consumed within a day, never refrigerate breads of any type as it dries them out whereas the freezer will keep them fresh for 5-7 days; after that, discard them if you cannot use them in bread puddings.
This wonderful bread not only tastes good, it looks great, which is precisely what we want as bakers.  When customers see an enticing loaf, they go for it lock, stock, and barrel and there’s no doubt that this one is a perfect product.  Try it once and you become a proponent of it for life, I guarantee it!
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IMAGINARY DISEASES

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this, as it is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, leave comments, and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously do not pay anything but give YOU full byline and that, my friends, is worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.

 
THE MOFO PROJECT/OBJECT

          We have touted the AARC Technology Company here in Bakersfield, CA, and must add the Nerds on Call.com folks.  Without them keeping our blog up-and-running, there is no telling where we would be now.  We have a great many problematic issues here at the AICP-END because even with the best security systems in the world, malware and other terrible fecal materials manage to penetrate the blogsite.  Do yourself a favor, hire the best, and note, you can have online help via a remote button on your desktop for just $25 per month!  Get in contact with the Nerds now!

 

 
TRANCE-FUSION

          We are selling recipes all the time and you can order things you would like copies of simply by mailing us your name, address, the recipe you would like and a check for $1.00.  You can buy an entire week’s worth of recipes when we do a series simply by sending us a check or money order (no cash please!) for $20 and we will have it out to you in the next day’s mail.  Please become a part of the AICP-END by sending us your names, addresses, and information and we will welcome all of you with open arms!

 
BUFFALO

          To buy paintings, recipes, or full article series, please send us your information by mailing us at P.O. Box #20669, Bakersfield, CA, 93309-0669.  You can call about paintings at 661-834-5185; we will take all calls and provide to you as much information as is available.  It is time that we begin taking the next step and to immortalize Beverly Carrick for eternity and begin moving towards the establishment of a website of our own! God bless each single one of you amongst our fan base!

 
THE DUB ROOM SPECIAL

          Hump Day is over and done and that means that tomorrow, we move into the weekend session, something I always find to be enjoyable.  I hope you have enjoyed our series so far and that many of you—who may be considering solar energy atop your homes—will think twice.  One of the other problems I did not mention the past couple of days is the fact that many of the far left liberals are bitching at those of us who have taken the route as advertised to us by the government.  We earned incentives for going solar and now, the lunatic left wants us to be given fewer incentives, less credits, because they call us “free riders” on the system.  They say that we do NOT pay for our share of the system nor do we pay for our share of the infrastructure.  What the hell do they want from us, we did what the government asked, got the deal and now besides being screwed by a very unethical company like GCI, we also get hammered by the leftists who say we are abusing the system!  They cannot have it both ways, either you give us the deal we qualified for or you get this crap off the roof of the house, you know the one you people screwed!  It’s all a scam; I recommend that NO one ever goes solar unless it comes with the purchase price of a new home.   All I can say is that you NEVER lease solar energy as if you do; you are going to be extremely sorry at some point when you find you cannot remove it from your roof without incurring serious penalties, fines, and possible court action to remove your home from YOU.  I have never seen such a criminal scam in my life, look it into first before you consider it, please!                            

 
WAZOO

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!

Thank you!

Charles “the Chuckster” Smithenstein

Charles Smithenstein
Restaurant Manager, Mixologist, Foodserver, and Cook
This is a photo of me back in 1973 while being the Food and Beverage Director at one of the hotels in Bakersfield, CA, located on Union Avenue. I was in my late 30's at the time. I am still working at one of the local hotels in the nearby town of Delano, CA, a place that has been my home for the past 10 years. Our city has experienced marvelous growth and is fast becoming a player in county politics.

Chef Charles Smithenstein writes from Delano, California. 

Chef Charles Smithenstein is a liberal Republican (some call him a ‘RINO’).

---30---

The AICP-END Commentary for Thursday, April 11, 2013 by Chef Charles “the Chuckster” Smithenstein

 

 

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 Charles “the Chuckster” Smithenstein wrote this original essay.

 

Recipe created by Chef Charles “the Chuckster” Smithenstein on March 27, 1981 in Bakersfield, CA.

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This is #0174, an 8” x 10" original oil painting by Beverly Carrick entitled, “It’s the Berries." 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!

Beverly Carrick: the World’s Greatest Artist (1927-2012)!

Pictures #0000-0395

 


 

 

 

 

 

 

 

 

CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.

 

 

 

The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What's Cookin' Productions. This article is copyrighted © 04-05-2013, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. 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.

 

 

 
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Tags:

Charles Smithenstein,  the Mothers of Invention, Frank Zappa, Classic Quickbreads and Muffins, Muffins, Quickbreads, Bakery Recipes, Savory Muffins, Specialty Flours, Quickbreads 101, Carrots, Pineapple, Pecans,

 

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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!

 

PLEASE LISTEN TO KAOI 1110 AM and 96.7 FM ON MAUI, HAWAII—YOU CAN CATCH IT ONLINE OR LIVE ON THE RADIO! THEY COVER CONSERVATIVE TOPICS WITH THE EXCEPTION OF ED SCHULTZ AND THE NFL!

 

Listen to KFI AM Radio 640 out Of Los Angeles, California 9:00 A.M. to 12 Noon—the Station Chef BC tunes into every day!

 

 

 

 

 

CHEF CHARLES “THE CHUCKSTER” SMITHENSTEIN
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!

 

 

 
BUYWAZOOBY 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—APRIL 11, 2013:

  1. ----:


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