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Wednesday, June 5, 2013

“Classic Quickbreads and Muffins, Part XCVII: Hump Day’s Recipe is one of the Best of the Best: The Hooter’s own Personal Biscuit Recipe-Biscuits II!” by Chef Hootenstein.


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Today’s album by the Thirteenth Floor Elevators is yet another excellent recording—their twenty-fourth and final offering, entitled, “the Reunion Concert,” which came out sometime in 2011 and is and is once again, another compilation album, perfect for first-time fans!  Please go to Amazon.com right now and BUY this  album by using the convenient link above!    TOMORROW: we begin offering CDs by the short-lived psychedelic San Francisco band, HP Lovecraft!                     


THURSDAY, JUNE 06, 2013

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










STINKBUG 2013









Chef Elmer K. “the Hooter” Hootenstein
END Commentary 06-06-2013
Copyright © 2013 by MHB Productions
Word Count: 3,276.





AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT. COM-STINKBUG—THE HEADLINES


Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, June 06, 2013 by Chef Elmer K. “the Hooter” Hootenstein


CLASSIC QUICKBREADS AND MUFFINS, PART XCVII



“Classic Quickbreads and Muffins, Part  XCVII: Hump Day’s Recipe is one of the Best of the Best: The Hooter’s own Personal Biscuit Recipe-Biscuits II!” by Chef Hootenstein.

928th BLOGPOST AT THE AICP-END!
HUMP DAY!
Bakersfield, CA, 06-06-2013 Th: Greetings, welcome to the HUMP Day edition of the American Institute of Culinary Politics-Elemental News of the Day, a great time of the week as it signifies that we have but three more days to go after today.  On Monday, Chef Fritz Schlependrecht enters the backdoor while I exit it and then you will have someone with an opposing point of view here for seven days.  Chef Fritz is a Democrat, someone who converted from the other side to walk a new path in life.  He has opinions on all topics and with his European-style outlook, who knows what he is going to say so if I were you, I definitely would be her coming this Monday!   
Chef Fritz Schlependrecht—bonafide Democrat!
Lately, like everyone else I know, I have had many concerns on my mind regarding what is going to happen next year come January 01, 2014.  That is the day the Affordable Care Act goes into 100-percent effect, something no one seems to know much about, including the government lackeys.  I think that it is not going to be as bad as many currently predict because if it is, the Democrats as a political party, are going to be shellacked in next year’s mid-term elections and worse, for President Obama, he will be the lamest duck in the history of American politics!  That is not a position he looks forward to so I am hoping that somehow, when it rolls out, that the Patient Protection and Affordable Care Act is going to work reasonably well but it does not, then that is something to fear.  If it comes out and is a major disaster, it is going to throw the Dems into a tailspin and the infighting between them and us is going to be horrendous.  I hope that this does not come to pass as if it does, I sort of suspect it is going to be like the last days of Nazi Germany, the carnage is going to be great, figuratively speaking, as those attempting to disassociate themselves from the “Big Guy” are going to get hammered by their fellows. 
Nazi Flag—look what happened to them!
The problem is, this could be a great time for Republicans but my fear is that they will not go after the administration but will prop it up while those of us required by law to implement it at our businesses are going to face all of the anger of an aroused citizenry.  We are the ones who already find ourselves peppered with questions from nervous employees wanting to know as to whether or not, they are going to have full-time or part-time employment.  People who have worked for me for ten years or more are the ones asking the most questions and those over the age of 50 years-old are the most terrified.  In a society in which, racism, sexism, and ageism are not tolerated, unbelievably, people lose jobs based on their age more than any other reason.  Just think, when the oldest employee comes to me, a cook in his early 60’s and asks me what is going to happen with him, what am I supposed to tell him?  You are going to continue to work full time or get cut to part-time work—I don’t know?  I do not know as to whether or not he will but what I do know is that if I have to pay for his healthcare, it is going to cost me way more than it does now, something that might force my hand.  I try to tell the help that the decision is not mine but they glare at me like I am the one doing the worst I can do to all of them!  THANK YOU, PRESIDENT OBAMA!
President Barack Hussein Obama
One of the things we currently find ourselves attempting to do is through our legal department.  Our lawyers are working hard at finding some way in which, we can offset the hardship while keeping our employees in the same capacities as they are now.  One thing is for sure, we should be able to come in under the labor cap, as first of all, all of the foodservers are part-timers anyway.  If we can make them independent contractors, you know, make them responsible for declaring not only their own taxes and tips but also buying their own insurance, it’s up to them whether they play by the rules or go underground.  One of the things we find ourselves doing is the formation of a restaurant employers’ league so we can fight the government using numbers instead of doing it by ourselves.  A federal attack on one is an attack on all and that, my friends, is not to be tolerated.  I suggest that all of you who employ your fellow citizens anywhere in the United States consider doing the same, as there is always strength in numbers.
Chefs working in the Kitchen
Anyhow, back to the topic currently under discussion, if the foodservers are the part-timers, so, too, are the people washing the dishes, scrubbing the pots, and dumping the trash—those people are the newly legalized citizens, as they will STILL do anything we ask of them.  That leaves us with the line cooks and the chefs.  We have three sous chefs, one of them is the executive.  That is THREE employees.  We have three line cooks per breakfast/lunch and dinner shifts and one working the graveyard.  That is another SEVEN employees for a total of TEN workers.  We then have two relief cooks, which is another TWO for a total of TWELVE.  Then, we have a baker (ONE), a meat-cutter (ONE), and a Prepmaster (ONE) giving us a total of FIFTEEN employees.  Add to that a head Pantry Chef (ONE), three pantry cooks (THREE) which adds another FOUR to the total of FIFTEEN for a grand-total of NINETEEN full-time cooks.  That gives us another FIVE positions before we hit the dreaded TWENTY-FIVE or less employees before Obamacare hits us HARD. 
More Chefs working in the kitchen
We have a head Dishwasher, someone we call a “China Technician,” a yardman who does the outside dirty work, helps the butcher, the baker, and in the pantry as necessary and those positions are full-time, too, so we now have TWENTY-ONE FULL-TIME EMPLOYEES.  Add to that the Mixologist and a second-and-third bartender, we hit our Grand Total of TWENTY-FIVE employees.  Everyone else is part-time including the banquet staff, the storeroom staff, the janitorial crew, the lot workers—you know, the folks who keep up the outside—all of them are part-timers whom we platoon 2-3 at a time.  All of my full-time employees presently are safe and we do our best to cover at least half of their insurance and other benefits.  We also give everyone an extra day off per month and a voluntary one if they are willing to take it so at present, we are able to keep our employees below the cap, something everyone can do including you.  However, it is important that every town and city establish a restaurant employers’ union so we can obtain workers from one another who are willing to come in and work part-time, which gives them extra income and frees us of the obligation of paying for their healthcare and their benefits as they get that from their parent jobs!   More on this later! 
Culinary Workers on the Job!
Today, we make a second biscuit mix as opposed to one we have run here before and it’s one I do believe that all of you are going to both love and enjoy!  Without further adieu, here it is, in all its infinite glory! Let’s do it:
(#0059) BISCUIT MIX #2


Every chef and line cook alive need to have a good recipe for biscuits as many times, a restaurant’s reputation either lives or dies with the quality of their biscuits and gravy, especially the breakfast and graveyard shifts in coffee shops attached to hotels with multiple dining rooms.  This recipe is among the ultimate, all-time best I have in my repertoire and I guarantee you will be in total agreement once you enjoy the first delicious bite!

Yield:  15 biscuits / Mis-en-place: 45-50 minutes:





Qty.
Measure
Item
Other
2.5
Cups
All-purpose flour

4.5
Teaspoons
Baking powder

4.5
Teaspoons
Granulated sugar

1.125
Teaspoons
Salt

3/8
Cup
Crisco shortening  (COLD—cut into small pieces)
7/8+
Cup
Buttermilk

The Extras:
1
Large
AA egg

.125
Cup
Milk

All-purpose flour

Drawn butter

Granulated sugar



Method:

1.     Mis-en-place: have everything ready with which to work! Preheat standard oven to 400°F or a convection oven—fan “off” for now—to 350°F.  Prepare a pie pan, a small sheet pan, or some such other flat pan for the oven by first spraying it heavily with Crisco Pan Release, PAM Baking Spray, or some other food release spray and then line it with a sheet of wax paper.  Spray the paper heavily with food release spray, too, and finally, dust it with a small amount of all-purpose flour—this helps brown the bottoms of the biscuits. 
 
2.     Double-sift the first FOUR ingredients and set them aside.  Hook up a Kitchen Aid mixer with the PADDLE attachment and add half of the flour mixture.  Place the shortening atop it and add half of the buttermilk.  Place the rest of the dry mix atop it and begin rotating the PADDLE slowly around the bowl.  As you do so, begin adding the remaining amount of buttermilk until the biscuit dough firms up to where it should be—everyone knows how biscuit dough should feel! However, do not overmix the dough as this overdevelops the gluten causing chewy, tough biscuits—AVOID THIS COMMON PITFALL AT ALL COSTS!

3.     Pull the dough out of the bowl onto a lightly floured work surface; there, quickly knead the dough into a ball and then roll it out—using a rolling pin—to about .75-to-one-inch thick.  Using a biscuit cutter—or some such other round cutting instrument—cut out 8-9 2.5-inch biscuits and then place them onto your prepared pan.  Chef’s note: as you cut your biscuits, continue pulling the dough in upon itself so you do NOT have to re-knead the dough—this prevents the chewiness associated with over-kneading baking powder-baking soda doughs and batters.

4.     Take the egg, beat it with the buttermilk until it’s light and foamy, and then force it through a fine-meshed sieve into a small dish.  Using a sanitized pastry brush, brush the tops of the biscuits with the eggwash and then lightly dust the biscuits with some granulate sugar. 

5.     Place the pan into the preheated oven onto the middle oven rack and bake for 18-20 minutes; then, pull the pan out of the oven, place it atop a cooling rack, and brush the tops of the biscuits with a NEW pastry brush dipped into the drawn butter.  The biscuits are now ready to serve so either keep them warm in a heated drawer or a low-temperature oven and serve with white country gravy or Southern-style ham or “red-eye” gravy or just with whipped honey butter and fresh preserves of choice.

6.     You need to freeze any leftovers as soon as the biscuits are cool.  Always wrap them up airtight in plastic wrap, then in aluminum foil, and finally zip them up tight in Ziploc freezer bags.  Label, date, and FREEZE and use within 1-3 days; after that, use them for biscuit-based shortcakes. 

These biscuits are amazingly fluffy, last quite awhile and exit the freezer as good as they went it.  I suggest that you try this recipe as you will find it to be among the best you have ever tried; of that, there’s absolutely little to no doubt!

Okay, that is one for the books, I know all of you who still make your own baked goods are going to love this one.  I recall working as a young baker at a truckstop where I made over 1,000 biscuits per day and on the weekends, about 1,500.  This was the recipe I made, I stored them in the freezer pan atop pan with a sheet of wax paper separating them from one another.  The line cooks would pull them out ten pans at a time and leave them on the racks to defrost and the moment they were, they went into the convection ovens, puffed up, went out and were eaten!  You do whatever you need to do to keep the business running and as you do so, you find all of these unique secrets, which make you and your skills valuable to employers!  
The People’s Republic of China
Remember, look into forming a restaurant union among employers in your area so you can fight the Obamacare Act, which goes into action 100-percent next January 01, 2014.  We can win, as employers, by finding ways with which to get around it, and make it hurt the government and in so doing, save not only ourselves but all of America’s restaurants.  Otherwise, we had better move to China and open a restaurant there, I am not kidding friends, you do what you need to do in order to survive!   

Biscuits and Gravy—the Way it is in NON-Obama Country!

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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.
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          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!
PSYCHEDELIC CIRCUS
          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!
GRAKE DEBACLE
          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!
UNLOCK THE SECRETS
          Today, I outlined a plan on how to make do in meeting the federal government’s restrictions regarding who and how we are to provide healthcare insurance to our staff when it comes to be next year in January.  Personally, I feel it is going to be a monumental disaster that is going to win the Republicans the Senate as well as extend their numbers within the House.  I think that if that happens, President Obama might face impeachment, something I never thought possible before seeing as how he is the first non-white president.  I think that the problems regarding what happened in Benghazi, Fast and Furious, China’s ability to hack into our weapons systems, the fall of the entire Middle East to Jihadists, and all the rest of the ignominious events and occurrences in his two terms in office, he is likely to be booted from his position.  Can you imagine the turmoil that would explode across the nation’s landscape as the minorities rise up and begin killing those they perceive to have done this to their beloved leader, it could be the only thing to keep him in office.  I think he is better in office than without it as he is always going to serve as a reminder of what blatant Democratic politics does to the nation.  Not that I want to go with the other extreme, go down the road with the Reaganites, I would rather see more moderate voices take over the dialogue.  Right now, the only concern is in beating Obamacare, something all of us need to work hard at doing! See you tomorrow!                                                                    
THE REUNION CONCERT
Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower. What's more, why not spend some money and purchase an album by the Thirteenth Floor Elevators 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!
Elmer K. Hootenstein
Elmer K. Hootenstein
CWC, ACF, the Golden State Chefs’ Association
________________________________________________________________________

This is a photo of me in a group shot that was a collage on a chef's magazine cover from the 1980's. They took this picture of me in the mid 1970's when I was working as a Food and Beverage Director at a hotel in Fresno, California. I later came to Washington State where I met Stinkbug in the WSCA. We have been friends ever since.
Chef Elmer K. “the Hooter” Hootenstein writes from Los Angeles, California.

Chef Elmer K. “the Hooter” Hootenstein is a Moderate Republican.

Rotation: (1) Tiresias (2) The Hooter (3) Fritz Schlependrecht.
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The AICP-END Commentary for Thursday, June 06, 2013 by Chef Elmer K. “the Hooter” Hootenstein


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 Elmer K. “the Hooter” Hootenstein wrote this original essay.

Recipe created by Chef Elmer K. “the Hooter” Hootenstein on March 21, 1981 in Los Angeles, California.

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This is #0230, a 24” x 36" original oil painting by Beverly Carrick entitled, “Sunset Pink”. 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 American Institute of Culinary Politics-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 © 05-29-2013, 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.
President: Garfield H. Johnson
Executive Vice President: Alvin T. Woliztnikistein
Publisher: B. Carrick
Assistant Publisher: Roland Carl Davis
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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:
The Hooter,  Thirteenth Floor Elevators, Classic Quickbreads and Muffins, Muffins, Quickbreads, Bakery Recipes, Gourmet Baking, The Bakery, Baked Goods, Biscuits, Pan Biscuits, Fighting the Affordable Care Act,
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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 KTTH AM 770 Radio in Seattle, Washington, for the Best in Conservative Talk Radio!  
Listen to KOGO AM 600 News Radio out of San Diego, California, the place for Rush Limbaugh and other political radio!




CHEF E. K. “THE HOOTER” HOOTENSTEIN
 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…
Please, let me recommend to you a very important book, one we are pushing everywhere: Obama Care Survival Guide by Nick J. Tate, a very important book published by Humanix Books, West Palm Beach, Florida, 2012.




 Beverly Carrick Original Paintings Price List:


Size 36” x 72”............................................................................................... $18,000.00.
Size 40” x 60”............................................................................................... $15,450.00.
Size 36” x 48”............................................................................................... $11,500.00.
Size 30” x 40”............................................................................................... $ 9,000.00.
Size 24” x 48”............................................................................................... $ 9,000.00.
Size 24” x 36”............................................................................................... $ 8,240.00.
Size 24” x 30”............................................................................................... $ 7,600.00.
Size 20” x 24”............................................................................................... $ 5,950.00.
Size 18” x 24”............................................................................................... $ 5,950.00.
Size 16” x 20”............................................................................................... $ 5,400.00.
Size 12” x 24”............................................................................................... $ 5,400.00.
Size 12” x 16”............................................................................................... $ 4,500.00.
Size 11” x 14”............................................................................................... $ 4,500.00.
Size  9” x 12”................................................................................................ $ 1,200.00.
Size  8” x 10”................................................................................................ $ 1,000.00.
Size  6” x 8”.................................................................................................. $    950.00.
Size  5” x 7”.................................................................................................. $    850.00.



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

TODAY IN HISTORY—JUNE 06, 2013:

  1. .  




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PUT A MORATORIUM ON ALL IMMIGRATION UNTIL AMERICA WINS THE WAR ON TERROR AND WE HAVE THE BORDER UNDER CONTROL!




#0230 24” x 36” “Sunset Pink” by Beverly Carrick
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