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Sunday, April 21, 2013

“Soup Seminar, Part XLV: Chef Gervais returns for the First Time since last Year’s Punishment of doing Four Straight Weeks with another Soup Seminar—Cajun Duck Gumbo!” by Chef Gervais Krinkelmeier


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Today’s album is Frank Zappa’s sixty-ninth solo album, “Carnegie Hall, 4-CD Set,” which came out in 2011 and 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!                         

 

 

MONDAY, APRIL 22, 2013

 

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

 

 

 
 
 
 
 
STINKBUG 2013
 
 
 
 
 

 

 

Chef Gervais Krinkelmeier

END Commentary 04-22-2013

Copyright © 2012 by MHB Productions

Word Count: 3,114.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Monday, April 22, 2013 by Chef Gervais Krinkelmeier

 

SOUP SEMINAR, PART XLV—CAJUN DUCK GUMBO

 


Soup Seminar, Part XLV: Chef Gervais returns for the First Time since last Year’s Punishment of doing Four Straight Weeks with another Soup Seminar—Cajun Duck Gumbo!” by Chef Gervais Krinkelmeier

 

883rd BLOGPOST AT THE AICP-END!

President Barack Obama

Bakersfield, CA, 04-22-2013 M: Last year if you recall, after I did my first week and then did an additional three weeks because I made disparaging comments about President Barack Hussein Obama, I said that my family and I were heading to Puerto Rico the minute I escaped out of the backdoor.  I had the best time of my life visiting San Juan and its environs and I must say that there are so many wonderful places to visit on the island—it’s just a delightful place. The food is great, the sun and surf beautiful, it is a delight to visit the place and I intend on taking my family back there when we have the time.  The thing that amazes me is the level of wealth displayed on the island, blessed are the people with a wonderful Mecca of tourism and I urge all of you to visit the place when and if you have the time! 

Average White Band

A couple of weeks ago, the Bright House Amphitheater commenced its summer concert season in Bakersfield, California, with a performance by the Average White Band.  My wife and I took the trip down from our home in Frazier Park, California, about thirty miles south of Bakersfield on the Interstate 5 highway, and spent a wonderful couple of days enjoying the sights and sounds of the city.  Many people have an incorrect impression of the southern San Joaquin Valley’s main city due to things they see on television or hear on the radio.  I must say, it is a great place, especially in the spring and in the fall and even most days in the winter are pretty nice.  It is just the summers with the temperatures over 100 that are the killer, but the night we saw the AWB was great.  The Average White Band has been around since the early 1970’s and while most of the original members remain, there are one or two new ones.  The concert venue was wonderful, in fact, it’s one of the best places in the city to visit, no crime, the people are great, and the music was wonderful.  They did all of their hits, the encore was “Pick up the Pieces” and the place went nuts, I look forward to seeing the other shows this simmer, Rare Earth, an Eagles cover band and also the arena downtown is hosting some stellar shows as is the Fox Theater.  I believe the Steve Miller Band is coming, Pat Benatar and Cheap Trick, and also Michael McDonald and Boz Scaggs, all great musicians.  Come join us, please, you won’t be disappointed!

Director of Health and Human Services, Kathleen Sibelius

Unlike some of my other fellows, I am somewhat sensitive about making political comments as the last time I did it, prior to the presidential election of 2012, I got into big trouble for doing it.  Unfortunately, I said some highly negative things about the President and his party and it cost me three valuable weeks.  However, the one thing I am trying to catch up with is the impending doom Obamacare is going to shower down upon us come January 01, 2014, it’s not going to be a good time.  The problem is that we are doing our best to learn all of its statutes so we can help our employees see what is coming so they can make the correct decisions.  I do not even know myself as to what I have to do so how in heck can I help anyone around me.  Yet, we have to help our staff maneuver through the minefields surrounding them lest they make the wrong decisions for themselves and their families and be stuck with it for at least a year if not longer.  We are supposed to have help from the so-called navigators supplied to us by the Department of Health and Human Services’ director, Kathleen Sibelius, someone whom I do not respect at all, not in anyway.  She is nothing but a mouthpiece for the administration and I must ask, “What experience does this woman have in healthcare?”  The answer is NONE.
Steve Miller

Gosh, the other thing we probably are going to discuss at some point is the horrendous bombing that happened during the Boston Marathon last Monday, April 15, 2013, TAX DAY.  When I first heard about it, I was unclear and suspected that, as it was a local holiday, “Patriots’ Day,” that terrorists were responsible.  At the same time, I suspected that the government would immediately jump in and do the thing they do best—BLAME THE TEA PARTY—and man, was I right on the money.  At least, that’s what some of the liberal smucks said, they are quick to blame the people trying to save our nation from the hellhole into which, it’s falling, yet they are the ones who always get the blame.  The Libertarians and the Tea Party folks want to save the nation, albeit in slightly different ways but together, we might be the nucleus of a new political movement.   As the Chambers Brothers used to say, “The Time it is today!”  If now is not the time for a new political movement in the United States, then it’s never going to be time and that means our nation will be taken down from within by the radicals and liberals wishing to do it.

Today, we are going to make some soup, we may go back and forth this week, doing some institutional sized versions of some classics and also some batches for home use.  I think that that is the important thing for any cook whether it’s at home or on the job, being able to use kitchen mathematics to do the divisions or the multiplications correctly so that one does not mess up the seasonings or their intensity/lack of it.   Our soup for today is a wonderful one, Cajun Duck Gumbo, a flavorful way to utilize leftover duck, perfect for the spring, summer, fall, or winter.  Here we go:

(#1753) CAJUN DUCK GUMBO

 


Being a chef means that one needs to have great vision so that when one plans his or her menus, the chef knows precisely what the next step with anything leftover is.  It takes time for one to uncover this side of their personality but one of the things that helped me as a young chef was doing the monthly inventory.  In restaurants, one has to include leftovers, especially money items in the inventory, or not devise the true amount of what one has or does not have and worse, what one owes in taxes.  Over the course of time, you see the menu after the next menu and so on and so forth, meaning that you find a home for everything until it no longer exists or is usable.   This is a great way in which to take a “money item” like leftover duck and put it to a good and profitable use. 
Yield:  about 2.5-quarts / Mis-en-place: 1.5 hours:
 

 


Qty.
Measure
Item
Other
1.5
Quarts
Duck stock
 
1.5
Cups
Cooked duck meat, diced
 
1
Each
Bay leaf
 
3
Ounces 
Minced ham
 
.5
Cup
Duck fat
 
.5
Cup
Diced celery
 
.5
Cup
Diced celery
 
.5
Cup
Diced carrots
 
.25
Cup
Diced bell peppers
 
.25
Cup
Diced leeks
 
.0125
Cup
Minced shallots
 
.5
Teaspoon
Kosher salt
 
.25
Teaspoon
Minced garlic
 
.25
Teaspoon
Whole thyme
 
.0125
Teaspoon
Black pepper
 
.5
Cup
All-purpose flour
 
.5
Teaspoon
Tabasco or Trappey’s brand hot sauce
 
1.5
Teaspoons
Diced pimientos
 
.5
Cup
Cooked corn kernels
 
6
Pieces
Okra, cooked and sliced
 
1
Tablespoon
Freshly minced parsley flakes
Rinsed and dried
.25
Teaspoon
Gumbo file
 
1
Cup
Cooked brown or white rice
 
The Finish:
.25
Cup
Freshly minced parsley flakes
Rinsed and dried
Spanish paprika
 

 


Method:
1.     Mis-en-place: have everything ready with which to work! Place the duck stock atop the stove and add the duck meat and bay leaf to it; heat to medium heat.  Preheat standard oven to 375°F.
2.     Prepare your rice by heating a 1-cup of chicken or duck stock atop the stove. When it reaches a boil, add some salt and one-half cup of white rice (or brown rice: 1.25-cups stock to one-half cup of brown rice), stirring constantly as it reaches a boil.  Do not let it stick so continue stirring until the liquid reduces close to the level of the rice; at that point, slap on a lid, place it onto the middle oven rack of your preheated oven, and bake it for 25 minutes; then, pull it out, remove the lid, fluff it with a fork, and have it ready.
3.     Meanwhile, in a large heavy-duty saucepot, add the duck fat* and heat to medium heat.  When there, add the ham, celery, onions, carrots, bell peppers, leeks, and shallots as well as the first batch of seasonings.  Sauté the vegetables over medium heat until they become soft and the air become aromatic with their combined fragrances. 
4.     Add the flour now, stirring it in with a wooden spoon or a paddle.  Stir it constantly while maintaining medium heat, taking care to reach into every corner so nothing scorches.  Keep stirring it for about 1-2 minutes as this develops the power of the roux and keeps the soup together.  While doing this, bring the contents of the first pot to a boil and then when it reaches it, begin whisking it into the roux, a bit at a time.
5.     This is the most important part of the soup preparation, blending the liquid with the roux so be diligent here: do NOT stop whisking as you do not want the soup to scorch as there is NO way to fix it! Do not pay attention to the wives’ tale of tossing a raw spud into a soup or cream sauce, as it does NOT work.  Continue whisking furiously until all of the liquid is in the roux, and then after 1-2 minutes, reduce the heat to low and allow the soup to simmer.
6.     Permit the soup to perk over a low flame in order for it to develop maximum flavor.  Have the okra and corn ready and add it to the soup at any time along with the pimientos, gumbo file, and parsley flakes.  Taste the soup, readjust the seasonings as deemed necessary and if necessary, either thin it down to preference or reduce the liquid through slow simmering to thicken it.  Then prepare to serve it:
7.     You can place the soup into a tureen or serve it in individual cups or bowls.  Always serve soups with doily-lined underliners, as this is the classy way in which to do it.  You can do the rice in one of two ways: either put a portion-controlled amount into each bowl and cover it with soup or add the rice to the soup prior to serving it.  If you do the former, this keeps the soup from becoming overly thick due to the starch contained in the rice and it prevents it from disappearing when you reheat leftover amounts of soup.  If you do the latter, this disperses the rice throughout the soup, which is nice, too, but only do this if you do not plan to have leftovers. 
8.     The final step is when the soup is ready to go and then either on top of the tureen or on top of the individual cups/bowls, sprinkle parsley flakes and paprika.  Then, your soup is ready to serve; accompany it with hot fresh bread, butter, and additional hot sauce for the guests' preferences.
9.     You MUST pour leftover soup into a shallow pan placed atop a cooling rack.  Bring the soup’s temperature down to 45°F or less as quickly as possible as keeping it between the temperatures of 45°F-140°F is keeping it in the “Danger Zone,” the place where foodborne illness-causing bacteria tend to thrive.  As soon as it hits the low end, transfer the soup into your refrigerator to finish cooling.  Make sure it has sufficient room on all sides for airflow and then when it is very cool, pour it into a sanitized airtight container equipped with a tight-fitting lid.  Label, date, and refrigerate and be sure to use this soup within 1-2 days at most.  Always reheat it to 165°F or higher in the top of a double boiler or Bain Marie over but NOT on boiling water.  Stir it frequently to disperse the heat so that it does not maintain a cold spot dead center as this, too, can be problematic. 
10. Never returned leftover amounts to the parent batch as this can cause foodborne illness and use the soup as soon as possible.  *Duck fat must be frozen within a day of making it or used in cooking as it can spoil quickly.
Many times, we serve ducks and geese on special occasions and then when there are leftovers; one ponders what one can do with them?  Well, in the case of duck, this is a great version of Chicken Gumbo soup but with duck in its own unique way.
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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.

ARK LIVE—1991

          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!

 

 
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FEEDING THE MONKEYS AT MA MAISON

          I must say it is good to be back although I am watching my language.  It is not that I dislike President Obama; I think that both he and Vice President Joe Biden would make fine friends, especially with whom to have a brew or two.  However, their policies suck and it’s sad to see that their legacy is going to be one of appeasement, of allowing a flood of illegals to gain citizenship so that Democrats NEVER lose office and that is something for which, I would not want to be known.  The problem is that what goes around comes around and that means one day, we might have a far worse dictator, someone with the power of life and death over the masses.  I simply do not believe that Barack Obama has it in him to be a total totalitarian but quite possibly a figurehead, a fall guy, someone to throw away when we have said everything there is to say about the topic.  Buy some Mothers of Invention and Frank Zappa albums—PLEASE!—as our salaries depend upon the amount of sales we drum up while working our week!  See you tomorrow, my friends, goodbye and God bless!                                         

 
CARNEGIE HALL, 4-CD SET

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 Monday, April 22, 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 April 03, 1983 in Bakersfield, CA.

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This is #0185, a 20” x 24" original oil painting by Beverly Carrick entitled, “Yucca 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 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)!

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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 © 04-17-2013, 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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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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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!

 

 

 
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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 22, 2013:

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