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Wednesday, June 12, 2013

“Mis-en-Place Index, Part L: Hump Day sees Chef Fritz showing the Readership how to prepare Artichokes, a truly Important Thing any Chef—Professional or at Home—needs to know how to do!” by Chef Fritz Schlependrecht.


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We continue offering albums by one of the all time greatest bands, Little Feat!  Their third album, entitled, Dixie Chicken,” hit the record stores in 1973 and was a solid undertaking for an up-and-coming band—one I recommend all of you buy immediately!  You can buy it by taking the convenient link posted above and going to Amazon.com!  Do yourself a favor and buy it NOW! Thank you!                       


THURSDAY, JUNE 13, 2013


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






STINKBUG 2013







Chef Fritz Schlependrecht
END Commentary 06-13-2013
Copyright © 2013 by MHB Productions
Word Count: 3,409.

AMERICAN INSTITUTE OF CULINARY POLITICS


ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, June 13, 2013 by Chef Fritz Schlependrecht


MIS-EN-PLACE INDEX, PART L

“Mis-en-Place Index, Part L: Hump Day sees Chef Fritz showing the Readership how to prepare Artichokes, a truly Important Thing any Chef—Professional or at Home—needs to know how to do!” by Chef Fritz Schlependrecht.

935th BLOGPOST AT THE AICP-END!
HUMP DAY!
Bakersfield, CA, 06-13-2013 Thursday: Good morning, welcome to the inevitable HUMP DAY celebration, the day of the week when we note the fact that we find ourselves at the midway point of our stint here at the American Institute of Culinary Politics-Elemental News of the Day!  I am excited to see every one of you here at the stroke of one minute to midnight, the previous day as that is the time when we post each day’s blog.   I have a question to ask you today, it has to do with the insanity of social media, primarily stuff like Facebook and what not.  At my business, I forbid anyone to indulge themselves in social media and if they do, I fire them on the spot.  Even if they do it on their own time and I find out about it, I still fire them because they are a weak link in a very strong chain!  Take for instance the viral photograph of the little smuck licking the taco shells at a Taco Bell in which, I think, formerly employed.  Some little ass-wipe, a kid named JJ O’Brien Nolan had himself photographed by some other worthless employee holding an institutional-sized package of taco shells with his nasty tongue licking them as if he were licking the ass crack of a steer.  What gives these imbeciles the idea that they can photograph themselves doing something their mothers would smack the snot out of them for doing if she caught him in the act?  This is what ruins businesses, it is what gives the world of foodservice dark marks because all it takes is the brainless actions of some little putz to put a kibosh on one’s business.  Do you have any idea how long it takes to rebuild one’s business when something as stupid as this happens?  It can take years—let me tell you—and possibly more than that depending upon how badly the little fool hurts it!  
Taco Bell Worker JJ O’Brien Nolan caught in the Act!

            I was in Bakersfield, California, preparing my blogs when while having breakfast at the Doubletree Inn in the city, I happened to open the local newspaper, the Bakersfield Californian, the June 05, 2013 issue to be precise.  There on page 9, a good-sized photo of this O’Brien-Nolan kid lapping at the taco shells as he held them for the camera, his eyes leering to the left so he could make it that much more personal for his viewers.   Now, had I walked into the kitchen while the little SOB was doing this, I, myself, would have slapped the snot out of him and then threatened him with death if he went home crying to mama.  I would have taken the camera from his cohort and then after removing the memory card, would have thrown it into the deep-fat fryer or better yet, stuck it up the kid’s ass.   Whatever I would have done, I would have done with a great deal of gusto because if we allow stuff like this to flourish, it is the potential downfall of Western Civilization.  Let’s face it, kids nowadays are at their stupidest in decades, I have never seen anything like this in my life, it is no wonder that we bring in outside labor because American kids are the worst of the worst, the dregs of society.  It pains me to say it, but I would much rather have a kitchen full of Germans and Austrians than one full of American kids as they lack brains, never seen anything like this, ever!
Taco Bell—ruined by Taco-Licking Fool
Something else about today’s youths is that they are nothing like my generation, one emanating from the debris of World War II and Korea.  For one thing, I do my best never to hire anyone below the age of 30 if I can help it because the lack of maturity is striking.  I hate to say this but it is no wonder that multitudes of our service members come home and then kill themselves because they are nowhere near the level of maturity as possessed by the Greatest Generation or even the soldiers who fought and died in Korea and in Vietnam.  At least when an eighteen year-old kid went into the U.S. Army or into the Marines, he or she had already been working at a job and doing other adult things unlike these little smuck-a-doo’s who sit at home playing war games in their underwear.  I mean, look at all of the television commercials in which, young people are portrayed, they act like they are six and seven-year-olds, they can barely speak intelligibly, they can barely form an idea, they merely want to gorge on this taco and that burger and believe me, the advertising agencies do a good job depicting them.
The Rainbow Flag—Home of the Queer, Land of the Fruits
Now, let’s go back to this O’Brien-Nolan kid working at the Taco Bell out in eastern Kern County in the city of Ridgecrest.  If this kid worked for me, I would hire some illegals to drive him into the desert where I would have him castrated.  Besides torturing the little punk, it would put an end to his bloodline so no more of his ilk could ever walk the face of the earth.  Add to that the fact that he would now have to haunt the realm of our LGBT friends roaming the earth, whether he likes it or not.  What I would NOT do is to ever let him have a moment’s peace because it is clear to me that he must set the example as to what happens to these little c---suckers who seem to feel they can escape any consequence.  I am sorry, at some point, we must take these bastards who would so brazenly ruin our businesses and put a stop to it, it has to be stopped, as if we do not, it is going to continue and continue getting worse. 
Aurora, Colorado Shooter, James Holmes
Anyhow, I wonder what their mothers and fathers think of them or maybe they come from broken homes or have bi-polar disorder.  I mean, everyone has some sort of excuse in today’s world for why he or she are dysfunctional, imbecilic, or worse, a homosexual.  “Dad did this to me, mom did that, oh, boo hoo,” you know how the mantra of sadness goes, it is enough to make a person sick!  Take for instance the little bastard in Aurora, Colorado, James Holmes, the shooter at the Batman movie.  He asked to be innocent on the grounds of insanity and the judge granted him his plea, I am sorry, someone needs to take that little smuck out the backdoor, tie him to a post, and use him for target practice, hitting him with one bullet for every round he fired at those poor moviegoers.  He deserves to die and painfully so!
Artichoke Appetizer
Today, we are going to learn how to prepare an artichoke, something—amazingly enough!—not many know how to do properly and yet, yet we can make a great deal of money selling these unattractive tubers to an unsuspecting public.  Most people tend to see artichokes as something only the wealthy can consume but I beg to differ on that account, EVERYONE can eat artichokes, they just need to know how to do it properly and I am going to show them how to do that very thing today!  Here we go:
(#1609) HOW TO PREPARE AN ARTICHOKE



There are two basic types of artichokes: globe and Jerusalem.  The typical one seen in the greengrocer’s showcase is the former, the latter being more of a specialty item.  Globe artichokes take a bit of experience to prepare properly and the first thing to do is to pick the ones that are perfect for you.  Never pick ones with spreading or discolored leaves as that signifies that they are not young, tender, nor fresh.  It is important to use only the best product for the best results, especially if you plan to charge $7-10 (or more) at your foodservice establishment for a relatively cheap vegetable.

The first thing to do with your artichokes is to wash them and as with most vegetables and fruits, you do not do this too far ahead.  Water refreshes all vegetables and rids them of any accumulated particles of dirt but it also hastens decomposition and will cause them to spoil before their time.  The only way to prevent this is to (1) prepare them close to the moment of use or (2) have a large enough salad spinner (usually, only professionals have large enough ones) to spin the excess moisture out through the use of centrifugal force.  What you need to do is to have a sink-full of cold water and then holding them by the stem ends, dip them up and down quickly to remove excess dirt and grime.

Place them upside-down to dry on a baking rack or on a dish rack over the sink; then, trim the ends of right below the base with a sharp French knife or Chinese knife. Next, trim the top of the crown about one-quarter of an inch from the top to remove the hardened tip of the vegetable and discard.  Then, using kitchen shears or scissors trim each point on each leaf all the way around the vegetable and do this from top-to-bottom.  Then, snap or cut off the entire row of leaves around the BOTTOM of the artichokes and discard those, too, as they are much too hard to eat.  Finally, have a bowl of acidulated water or lemon juice handy and dip the bases of each artichoke in it to prevent discoloration from spreading throughout the veggie.

The best method for cooking an artichoke is to STEAM them as this always creates the best artichokes and is easier to monitor than boiling them, which also leaves the problem of too much residual water—this is NEVER good. Restaurants have wall steamers or stand-alone steamers into which, you place the artichokes in perforated hotel pans, inserted inside, and steamed to perfection within 20-45 minutes depending upon the power of the steamer.  A convection steamer will have them out even quicker.  If doing it at home, figure that it will take you the latter period of time rather than the former so plan. 

Here is the formula for steaming the best artichokes (to serve eight):

Yield:  8 servings / Mis-en-place: 15-20 minutes’ prep time / Cooking time: 20-45 minutes.




Qty.
Measure
Item
Other
8
Medium
Artichokes (cleaned and trimmed)

2
Medium
Yellow onions, peeled and chopped

1
Bunch
Celery, chopped

4
Each
Carrots, chopped

.25
Cup
Lemon juice

2
Each
Bay leaves

1
Bunch
Parsley, chopped

.25
Cup
Vegetable oil

Drawn butter or Butter Sauce (Recipe #221)

Mayonnaise-based dips

Aiolis

Members of the Hollandaise Sauce family



Method:
1.      Mis-en-place: have everything ready with which to work! Place the ingredients beginning with the yellow onions and ending with the oil in the water in the steamer’s tank.  Fire up the steamer and get it going hot.  Place the prepared artichokes onto a perforated pan or a trivet and place inside and steam until tender but NOT falling apart.  Check after 15-20 minutes: a paring knife needs to be able to penetrate the center of the artichoke and be withdrawn with ease.  The outer leaves also need to feel tender and that the diner is going to be able to peel them away without any resistance.  Always keep a close eye upon them and NEVER overcook them, as the results will be disastrous!

2.   You can serve cooked artichokes straight out of the steamer (the preferred way) or chilled.  Allow one choke per person and always accompany with melted butter, mayonnaise-based dips, aiolis, even hollandaise sauces.  They can also be par-blanched in advance of a BIG banquet and then finished in the steamer prior to the beginning of service.
Here’s the Butter Sauce:
(#0221) BUTTER SAUCE



1. About 1.5 cups/ 10 Minutes:




Qty.
Measure
Item
Other
1
#
Whole unsalted butter



Method:
1.      Melt whole butter over low heat.  Skim the foam as it melts.
2.      When fully melted, remove butter with a ladle and place in a bowl away from the heat.
3.      Take remaining whey and whip with a wire whisk over low heat.  Whip constantly until hot, about 3-4 minutes but do NOT bring to a boil.
4.      Remove the pot from the fire and gradually whisk in the drawn butter until an emulsified liquid has formed; keep warm at room temperature.  This mixture will remain in this state for several hours.  Use it to enhance cooked fish filets awaiting serving on dinner plates.  Besides providing flavor, it will also keep the fish nice and moist.
This is an important sauce to have on hand for use on seafood and shellfish.
Artichokes are no big deal if prepared by a diligent professional or home cook.  However, most artichoke lovers feel about them the same way wine connoisseurs feel about fine wines or fresh fish lovers feel about fresh fish: never try to slip a subpar item to them as they’ll let you hear about it for days and will badmouth your establishment for months, sometimes years to come.  Always remember this: serve nothing but the best as your professional reputation may suffer dramatically if you don’t.

Alrighty, I think we have done enough with artichokes for today, I urge all of you to give them a shot and have fun doing it.  You cannot get around mayonnaise or butter sauce so either one—or both!—are the perfect accompaniment each time!  Always note that it is important to spend some time sorting through them to obtain the younger-looking ones and avoiding the older, tougher tubers.  If you do this, you, too, can have some awesome success serving these delightful vegetables.  You can find more information on appetizers simply by looking at the Tags Folder and finding “artichokes!”  
An Artichoke Served with Mayonnaise and Butter
I have not heard anything more on the poor kid we discussed yesterday, Sarah Murnaghan, the child suffering from cystic fibrosis, whom Kathleen Sibelius, the Health and Human Services Director refused to issue a waiver so she could get a double lung transplant.  There is nothing more tragic than watching a child die and I remember how all of the banshees were all over Mitt Romney in the 2012 election “because he let the ‘guy’s’ wife die due to NO insurance.”  As we came to find out, Mitt Romney was long gone before she lost her insurance and her husband had separate medical insurance, which oddly enough, did not seem to help.  My, my, am I beginning to creep across the divide that separates liberals from conservatives?  You tell me!    
Kathleen Sibelius—heatless Hag
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PLEASE BUY ALL OF THE ALBUMS WE ADVERTISE AT AMAZON.COM!
HP LOVECRAFT I
HP LOVECRAFT II
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.
LIVE MAY 11, 1968
            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!
DREAMS IN THE WITCH HOUSE
            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!
LITTLE FEAT #1
            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!
SAILIN’ SHOES
            Bit-by-bit, HP Lovecraft and the 13th Floor Elevators disappear and that is swell because w have a whole lot of Little Feat to promote over the rest of this month and part of next month.  I enjoy all of the music we are fortunate enough to promote here at the AICP-END because we get to listen to all of the CDs no matter how expensive.  That means, there are many benefits to working here at the blog and we encourage all of you to please, put in an application and join us!  We welcome new authors and encourage all political ideals to apply, too, and as you can see, some of us experience conversion from one to the other.  I will see you all tomorrow, fare well, my friends!                                                                      
DIXIE CHICKEN
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 HP Lovecraft or Little Feat, 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, my friends!
Chef Fritz
Chef Fritz Schlependrecht
American Culinary Federation, Inc., CMC

This is me in 1985 at an American Culinary Convention back in 1987 taken as a collage of sorts.  I began my culinary career at age 10 working under my father, Chef Fritz, Sr., at his German restaurant in Southern California.  I moved to Bakersfield in 1982, went to work at one of the hotels, and remained there for the next 24 years prior to retiring.  Now, I spend my time writing culinary articles for various magazines enjoying the good life.  I’ve dedicated my entire lifetime to promoting the foodservice industry and in educating the young folks.
Chef Fritz writes from Pasadena, CA.

Chef Fritz is a proud member of the Democratic Party.

Rotation: (1) Elmer K. Hootenstein (2) Fritz Schlependrecht (3) Bea O’Malley
---30---
The END Commentary for Thursday, June 13, 2012 by Chef Fritz Schlependrecht

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 Fritz Schlependrecht wrote this original essay.

Recipe created by Chef Fritz Schlependrecht on April 05, 1973 in Los Angeles, CA, created the original recipe whereas I adopted his and increased the quantity)

BORN: Anaheim, CA on February 17, 1942 to Helmut and Irina Schlependrecht


KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!
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STINKBUG ALIVE AND WELL AND ON THE ROAD TO 2014!  



This is #0237, a 12” x 16" original oil painting by Beverly Carrick entitled, “Saguaro Hill”. 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 © 06-04-2013, 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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Tags:
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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 FRITZ SCHLEPENDRECHT
 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!



BUYDIXIE CHICKENBY Little Feat AT AMAZON.COM NOW!


 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!

#0234 8” x 10” Sunset Canyon” by Beverly Carrick
TODAY IN HISTORY—JUNE 13, 2013:
  1. .  

#0235 8” x 10” “Smoke Tree Evening” by Beverly Carrick

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#0236 20” x 24” “Beyond the Purple Mountains” by Beverly Carrick

DON’T FORGET TO BUY THESE FINE ALBUMS BY THE MOTHERS OF INVENTION/FRANK ZAPPA AT AMAZON.COM, THE WORLD’S LARGEST ONLINE DEPARTMENT STORE!
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BEAT THE BOOTS III, DISC ONE
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DON’T FORGET TO BUY ALBUMS BY THE 13TH FLOOR ELEVATORS AS ADVERTISED HERE AT THE AICP-END!
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DREAMS FROM THE WITCH HOUSE
BUY THESE ALBUMS BY LITTLE FEAT AT AMAZON.COM—PLEASE!
LITTLE FEAT #1
SAILIN’ SHOES
DIXIE CHICKEN
------------------------------
PROTECT THE FIRST AMENDMENT!
PROTECT THE SECOND AMENDMENT!
FOR GOD’S SAKE, UPHOLD THE TWENTY-SECOND AMENDMENT!
PROTECT THE RIGHT TO VOTE AND PROTECT THE RIGHT OF STATES’ VOTER ID LAWS!
PUT A MORATORIUM ON ALL IMMIGRATION UNTIL AMERICA WINS THE WAR ON TERROR AND WE HAVE THE BORDER UNDER CONTROL!


#0237 12” x 16” “Saguaro Hill” by Beverly Carrick

THIS IS THE CONCLUSION OF OUR JUNE 13, 2013 BLOGPOST—THANK YOU FOR ATTENDING! PLEASE LEAVE YOUR COMMENTS BELOW, THANKS!  


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