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Saturday, April 27, 2013

“Soup Seminar, Part LI: the Week concludes with a Tasty, Cream of Broccoli Soup I—one of the Gems of Classic French Cuisine—thank you, Master Chef Auguste Escoffier!” by Chef Gervais Krinkelmeier


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Today’s album is Frank Zappa’s seventy-fifth solo album, “Beat the Boots III, Disk IV,” which came out in 2012 and yet was another long-lost excellent live recording 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!                         

 

 

SUNDAY, APRIL 28, 2013

 

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

 

 

 
 
 
 
 
STINKBUG 2013
 
 
 

 

 

Chef Gervais Krinkelmeier

END Commentary 04-28-2013

Copyright © 2012 by MHB Productions

Word Count: 2,739.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Sunday, April 28, 2013 by Chef Gervais Krinkelmeier

 

SOUP SEMINAR, PART LI—CREAM OF BROCCOLI SOUP I
 

Soup Seminar, Part LI: the Week concludes with a Tasty, Cream of Broccoli Soup I—one of the Gems of Classic French Cuisine—thank you, Master Chef Auguste Escoffier!” by Chef Gervais Krinkelmeier

889th BLOGPOST AT THE AICP-END!

SWATTERS WELCOME!
Bakersfield, CA, 04-28-2013 Su: Thankfully, Sunday is here and I am not in trouble as our blogging format is beginning to loosen up due to Stinkbug’s anger at all of what has been going on in the country lately.  The fact that President Barack Obama was angry last week because he didn’t get his way on the gun bill and scolded the nation’s citizens made him stand up and say, “enough’s enough!”  We on the right side of the aisle here at the American Institute of Culinary Politics-Elemental News of the Day want the world to know that we are committed to supporting the National Rifle Association in its ongoing defense of the protection of the nation’s Second Amendment Rights!  As the nation now has an individual mandate requiring that ALL citizens must purchase health insurance or face a fine, he decided that all AICP-END authors here must become members of the NRA or quit blogging.  That put everyone on the spot and guess what?  Every single individual writing for the blog has now paid their dues to the NRA and are now lifelong members!  We want to thank the great radio talk show host, Jaz McKay of Bakersfield, California, for inspiring all of us to become NRA members because whether or not we all agree on anything else, we do agree that the Second Amendment must remain in place! 

The President reacts to the loss of the gun bill

Now, if we can do that here at our little blog, why cannot the nation all join together and accept the fact that it’s the criminals who use guns for bad purposes and not the average citizen.  Most American gun owners do everything by the law and seldom disobey it whereas if you listen to the President, he makes it sound like all of us are incapable of owning firearms much less use them wisely.  A gun is an inanimate object, it does not walk out of one’s house and shoot someone, and it requires someone to put their finger on the trigger and then to pull it.  The fact that cities like Chicago, Detroit, Cleveland, ALL strong Democratic cities, have the highest murder rates in the country is sad because all of them are gun-free zones.  The liberals declare gun free zones and then they cry when people go out of their way to murder people there using illegal guns.  It’s not the law-abiding individuals murdering their fellow citizens, it’s the criminal lawbreakers doing the bulk of the crimes and yet, no one wants to address that.

President George W. Bush

Friends, this is Sunday and that means not much happens here but there is one other issue I wish to discuss.  I read in last week’s newspaper that President Obama is dispatching 200 advance troops to the nation of Jordan, the vanguard of several thousand to follow.  The purpose of this is to (1) protect Jordan, a key ally in the region and (2) to move across the border into Syria to seize its chemical and other WMDS, should there be a need to do so.  Have we not learned our lesson yet?  We are going to embroil ourselves in yet another Middle Eastern nation, in a region that mostly despises us, what is wrong with the President, I thought he was against all of these foreign involvements?  Heck, he has not even brought the perpetrators of the Benghazi terrorist attacks to justice and yet, he is going on and on about bringing the perps of the Boston Marathon attack to justice.  He also is going on about the need to do something in Syria and all I see there is an even worse undertaking than George W. Bush’s Iraqi incursion—that did not go well, now did it?   I guess this is what is happening to our country, it’s on its way out, we have an economy that is collapsing, one that is reeling from this issue and that, primarily Obamacare and here we go again.  We cannot save every nation in the world and it’s amazing to me how we can have such a peacenik in office and yet, one that is so bloodthirsty seeking his own fights? 

Master French Chef Auguste Escoffier
 

Well, we cannot solve the nation’s ills with only one day so we will move onto our final soup of the week, Cream of Broccoli Soup, one of the gems given us by the great French master chef, Auguste Escoffier, 1846-1935, the so-called, “King of Chefs and Chef of Kings,” the father of all French classical cuisine: 

(#0597) CREAM OF BROCCOLI SOUP I

 


I love making soups and if I recall correctly, I think I first made Cream of Broccoli Soup more than forty years ago so I have a special affinity for it in my culinary heart. I believe that cream soups are unique in that they permit the crafty chef to use a plethora of ingredients without much added expense thereby increasing the profit line as well as cementing their reputation in the foodservice community.  I love the subtle flavors of this delicious soup and I know that you, your friends and family OR your customers are going to love it as much as I do!

Yield:  about 3.25-3.75 quarts / Mis-en-place: one hour:
 

 


Qty.
Measure
Item
Other
1
Quart
Chicken stock
 
1
Each
Bay leaf
 
.75
Cup
Melted butter
 
.75
Cup
Finely-minced broccoli stalks
See #
.5
Cup
Minced yellow onions
 
.5
Cup
Finely grated carrots
 
.5
Cup
Fine-diced celery
 
.25
Cup
Finely-diced leeks
 
.125
Cup
Minced shallots
 
1
Teaspoon
Onion powder
 
.5
Teaspoon +
Kosher salt
 
.5
Teaspoon
Whole thyme
 
.25
Teaspoon
Ground coriander
 
.125
Teaspoon
White pepper
 
.125
Teaspoon
Ground nutmeg
 
.75
Cup
All-purpose flour
 
2.5
Cups
Heavy cream
 
1
Cup
Flambéed sherry
 
1
Cup
Blanched broccoli florets
Chopped
.125
Cup
Softened sweet butter
 
1
Tablespoon
Freshly-minced parsley flakes
Rinsed and dried
The Finish:
Additional freshly minced parsley flakes
Rinsed and dried
Spanish paprika
 

 


Method:

1.     Mis-en-place: have everything ready with which to work! Place the chicken stock and bay leaf into a large heavy-duty saucepot and set it over medium flame. 

2.     Meanwhile, prepare the vegetables as directed.  Regarding the broccoli stalks, this is how a chef utilizes everything, even the things such as the stalks that a chef might not recognize as valuable if no one trained him or her.  Remove the bottom, woody parts and definitely discard those; however, when you get to the softer portion farther up the trunk, peel and then fine-dice them.  Use this in your mirepoix. 
3.     Place a large heavy-duty rondeau or good-sized heavy-bottomed saucepot atop medium flame and spray it heavily with Crisco Pan Release or some such other food release spray.  Add the first measure of butter and when it’s hot, add the first grouping of veggies and the seasonings, too.  Sauté this mix over medium flame until the veggies are tender and the air is aromatic with the fragrance of the spices and herbs. 
4.     At that point, stir in the all-purpose flour and cook this fledgling roux quickly.  Do not over-brown it, it must be a WHITE roux as the finished product must be WHITE with green specks interspersed throughout it.  Raise the heat underneath the pot containing the chicken stock and also at this point, pour the heavy cream into another heavy-bottomed pot and place it atop a low flame. 

5.     When the chicken stock begins to boil, begin whisking it into the roux furiously all the while whisking into the corners so that nothing is excluded or has the opportunity to scorch.  Chef’s Note: if you scorch the soup, there is NO fixing it so be aware of this potential hazard. 

6.     Continue whisking as the roux combines with the liquid and continue whisking until it’s beginning to bubble once more.  Keep whisking until you assure yourself that no lumps exist then lower the flame, allow it to perk over a low flame and at this point, whisk in the warmed heavy cream.  Flambe the sherry and then pour it into the soup as well. 

7.     Do not allow the soup to perk for too long: check its flavor and readjust it as necessary, it should be a rich, somewhat sweet soup due to the cream.  As it perks over low flame, the soup will reduce in volume due to condensation but keep alert to when it attains desired thickness.  Both the roux and the cream cause it to thicken and when it’s close to being done, stir in the measure of softened butter and the chopped blanched broccoli florets and parsley flakes. 

8.     To serve, pour the soup into either a soup tureen placed atop an underlining platter or into individual bowls/cups placed atop doily-lined underliners.  Garnish with additional freshly minced parsley flakes, a few shakes of paprika for color, and then serve with hot bread and butter.

9.     If you do not plan to use the soup immediately or if leftover, pour the soup into two-inch hotel pans placed atop cooling racks.  Place an oscillating fan—with sanitized blades!—so it can blow across them helping bring the temperature down to 45°F as quickly as possible.  Take care during this period to stir the soup around with a slotted spoon in order to release retained heat that much more quickly.  When the soup is at the low end of the Danger Zone—45°F—transfer the pans into the walk-in refrigerator.  Take care that airflow exists around all of the pans. 

10. When COLD, pour the soup into sanitized airtight containers equipped with tight-fitting lids.  Label, date, and keep refrigerated until needed.  When you need soup, heat it in the top of a Bain Marie to 165°F or higher and if the soup needs rehydration or is a bit darker than you like it, stir in a bit of additional cream and some butter enrichment.  NEVER return used portions to the parent batch, ALWAYS place them in fresh buckets but keep the labels the same.  Always use leftover portions first and if used multiple times and the parent batch shows signs of different levels around the inside of the buckets, transfer the leftover amount into a brand new container!  Shelf life: 3-5 days so use the soup well within that time or lose it!

Cream soups are wonderful because they permit the chef to utilize scraps of whatever he or she might have on hand and to do so in a profitable way without much additional expense.  Cream of Broccoli soup is one of the favorites in any fine dining situations and since most restaurants serve a lot of fresh broccoli, it’s a match made in heaven. 

 


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UNDERSTANDING AMERICA

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.

FINER MOMENTS

          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!  Here’s another note: do NOT do business with Galkos Construction, Inc., those people are nothing but crooks as if you lease your system, you will never pay it off, plus you have to pay them for excess energy produced by your system, the electric company does not buy all of it nor do they!  AVOID GCI AT ALL COSTS; DO NOT DO BUSINESS WITH THESE CROOKS!

BEAT THE BOOTS I, DISK I

          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!

BEAT THE BOOTS III, DISK II

          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!

BEAT THE BOOTS III, DISK III

          Friends, I am going to head out the backdoor and will see you in another six months and that means, I am happy as hell.  I am thinking that at some point later this summer, the family and I are going to vacation in Belize and have a lovely time doing it. I am going to investigate the banks, check out the real estate, and look at the foods and the possibility of what it might take to get an American-style restaurant up-and-going.  If all of us are going to leave the country in 2014 and become expatriates, what an exciting time that will be for all of us because enough is enough, our nation is collapsing under the weight of this encroaching socialist nightmare and I for one, have no intention of watching it happen.  Have a great half year, I will see you at some point in the fall!                                               

BEAT THE BOOTS III, DISK IV

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!

Thanks, my friends!

Gervais

Gervais Krinkelmeier
ACF, CEC, American Bakers’ Association, the Bread Bakers’ Guild of America, Professional Chef and Baker for 45 years.

This is me back in 1981 at a Chefs de Cuisine dinner in Los Angeles, California, at the Century Plaza Hotel. I was among the chefs who worked the dinner and it was there that I met Stinkbug, my good friend. We later worked together in Washington State in the Puget Sound area, primarily Mukilteo. I began my career in 1972 in Culver City, California but presently make my home in Frazier Park, California.

Gervais writes from Frazier Park, CA.

Gervais is a member of the Libertarian Party.

---30---

The AICP-END Commentary for Sunday, April 28, 2013 by Chef Gervais Krinkelmeier

 


 

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 Gervais Krinkelmeier wrote this original essay.

 

Recipe created by Chef Gervais Krinkelmeier on November 03, 1976 in Bakersfield, CA.

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This is #0191, an 11” x 14" original oil painting by Beverly Carrick entitled, and “Sterling at Sunset”. 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 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 © 04-23-2013, 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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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!

 


Listen to KOGO AM 600 News Radio out of San Diego, California, the place for Rush Limbaugh and other political radio!

 

 

 

CHEF GERVAIS KRINKELMEIER
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!

 

 

 

BUYBEAT THE BOOTS III, DISK IVBY 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 28, 2013:

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