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Thursday, June 13, 2013

“Mis-en-Place Index, Part LI: Chef Fritz says he never thought he would have to do this but he is: today, he teaches the Readership how to mince Parsley in the Proper and Professional Way!” by Chef Fritz Schlependrecht.


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FRIDAY, JUNE 14, 2013

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







STINKBUG 2013








Chef Fritz Schlependrecht
END Commentary 06-14-2013
Copyright © 2013 by MHB Productions
Word Count: 3,005.

AMERICAN INSTITUTE OF CULINARY POLITICS


ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, June 14, 2013 by Chef Fritz Schlependrecht

MIS-EN-PLACE INDEX, PART LI

“Mis-en-Place Index, Part LI: Chef Fritz says he never thought he would have to do this but he is: today, he teaches the Readership how to mince Parsley in the Proper and Professional Way!” by Chef Fritz Schlependrecht.

936th BLOGPOST AT THE AICP-END!
Sarah Murnaghan—sick 10-year-old Girl
Bakersfield, CA, 06-14-2013 Friday: Friends, I am glad to see you here today, on this very fabulous Friday, the second one in the month of June 2013.  Late yesterday, when I finished my post for Hump Day, word came out that a court stepped in and overruled Kathleen Sibelius’ ruling regarding the 10-year-old girl, Sarah Murnaghan, you know, the girl needing the double-lung-transplant.  All I can say about that is “thank God,” however, I do believe that that merely is but a first and that many more times over the next year-and-a-half (until November 2014) that we are going to see that event reoccur.  I believe that as Americans, we need to be fixated on this disturbing event as it is but one ill effect that those of us who have lived under socialized medicine unfortunately associate with it.  As Americans, we have lived with an amazing medical system that has helped millions of our fellow citizens as well as many more around the world.  American doctors are the best in the world and many who come here to study medicine and then practice it here before going home at some point in their lives have built up from the ground.  I know that many people still feel that becoming a successful physician is something that is worth the amount of money spent learning it as heretofore until now, there has been NO caps placed upon what one can earn over the course of a successful career.
Director of Health and Human Services—Kathleen Sibelius
Now, however, we are beginning to see the seeds of what the Obama Administration and its attendant liberal sycophants have sown, that it is BAD to become wealthy from ministering to the ill, the unfortunate, and the low-income patients.  No one except those on the far, far left have ever worried about that and it is something most of see as being the end result of success.  I mean, if you want to go to medical school, spend lots and many dollars and then have the loans for which, you took out to fund your studies to repay, that is what the system requires.  However, we now see the first movement out there, something that began with the advent of Obamacare that it is WRONG to become wealthy taking care of the ill and that anyone who wishes to practice medicine in the United States needs to do for little to no income, absolutely NO profit whatsoever! 
The East German Flag
          I remember my grandparents who managed to get out of East Germany and into the West talking to my mom and dad on one of their visits to the Schlependrecht home about the “evils” of socialized medicine.  They never knew which doctor they would see, they never knew whether they would truly care for them or they would not, they never had any faith in the healthcare system there because the Soviets were the one who created the model.  The communists ALWAYS bragged about how ‘great’ their system was, especially the medicine, that it did not discriminate against anyone and yet, it did.  If you were not a member of the communist party, if you were not someone who had value to the state, then you, my friend, got the worst of a terrible system.  I mean, look at all of the idiots running around who seem to feel that it is important to idolize the communist paradise of Cuba for its system of medicine, let me tell you, it sucks!  All you have to do is to look at the people escaping the place, if it was such a great place to live and to work, they would remain put!   What’s more, did not the Venezuelan thug, Hugo Chavez, who recently died go there for his medical treatment?  How did that work out for him?  Not too well, I suspect, he seemed to die not long after receiving treatment and that is what our government has in store for us!
Dead Communist Dictator Hugo Chavez
          Anyhow, I am glad that the Murnaghan girl is going to get her lung transplant, no child should have to suffer misery, and we must do whatever we can.  The ruling did NOT find her a donor, what the ruling did was to put her onto the adult donor list so at least, she has a chance.  The whole point of this story is for all of us to see what is coming in the next year, and then the years after that one.  2014 is the new prophetic year, not so much 2012, and I do believe that a great deal of turmoil is going to occur in the streets because, let’s face it:  once people are free, it is extremely difficult to remove it from them and yet, that is what we see happening here on a daily basis.  Look at the IRS scandal, for goodness’ sake, people have to be dolts to think that it is not going to happen here!  We must all get out and work hard to save our nation, you seldom hear stuff like that leaving my mouth but we must stand up and fight for the ones who cannot fight for themselves because one day, you and I will be there, too, and I hope to God someone fights for me and mine.
Fresh Parsley
          Today, we are going to perform a mundane, yet very important task, namely, mincing fresh parsley.  Restaurants cannot run without parsley flakes and paprika, both are essential items for any restaurant’s successful garnishing program.  Many large foodservice operations have a garnishee, a person who designs and devises all of the garnishes used by the establishment.  It is important to mince fresh parsley every single day and even though there are no more FREEBIES in this world, parsley still does not cost a great deal.  In the old days, at least until the late 1970’s, we used to get cartons of free parsley from our purveyors as a way of saying “thanks” for our business whereas now, thanks to laws on “fairness” and all the rest of that bullshit, we do not.   Anyhow, there is a right and wrong way to mince parsley and that is what I am going to teach all of you fine folks how to do.  If you haven’t any questions, here we go:
(#1747) HOW TO PREPARE FRESH MINCED PARSLEY


Every chef who has ever lived has probably spent an hour a week or more mincing fresh parsley as it is one of those things that 99-percent of all restaurants open use as a standard garnish.  Over the course of one’s career, that could easily become 1,000 hours or more so it is important to have a practical way of going about it.  Yes, one can use dry parsley flakes available in a myriad of offerings but one also needs to mince fresh parsley almost every day of the workweek and at home, too, if one is serious about cooking.   As far as I know, there is NO machine that duplicates the human hand so this is still a job that cooks do day after day after day.   For those of you lacking the understanding or the need for such things, this article tells you exactly how to do it and to do it well.

Yield:  .5-.75 cup  / Mis-en-place: 16-24 hours:




Qty.
Measure
Item
Other
1
Large
Bunch fresh parsley

Water



Method:
1.   Mis-en-place: have everything ready with which to work! Remove the stems of the parsley bunch and plunge it into cold water, with ice if you wish.  Soak it for several hours; then remove it, shake it, and if necessary, place the sprigs into a salad spinner and spin it until dry. 

2.     Place the sprigs onto a large cutting board and then using either a sharpened Chinese knife or two sharpened French knives held side-by-side in your holding hand, swiftly mince the sprigs using an up-and-down motion and then one in which you quickly raise and lower the back end many times.  This is a time consuming situation but there is nothing better than using the REAL thing so keep chopping until the parsley flakes are extremely small.

3.   As you chop the parsley, keeping bunching the sprigs into a tight bunch so that the blade(s) of your knife/knives move through a firm mass every time the blade(s) come down—this quickens the procedure.  Pull out any sprigs that get in the way and continue chopping as fiercely as possible.  Your shoulder begins to tire but continue chopping until you have a mess of finely minced flakes.

4.     Now, scrape the flakes onto the center of a towel that is not going to tear apart and when you have, twist the towel into a tight bunch.  Hold it underneath cold running water and as you do so, continue twisting it so that a flood of green water flows out down the drain.  Continue rinsing and twisting until the water finally is clear and then keep doing it for a few more minutes to ensure that it is where it must be. 

5.     When you finish rinsing it, place the parsley—still in a tight, knotted ball—in a place safe from anyone mistakenly snatching up the towel and spilling your hard work all over the counter or flow.  Rest it overnight, then the next day, unwrap the towel and shake the flakes onto a sheet pan. 

6.     Cover the sheet pan with wax paper and let the pan sit out for at least 6-8 hours so that the flakes thoroughly DRY.  The parsley is now ready for use.  If you use it sparingly, transfer it into a plastic Ziploc bag and place in the freezer and if you use it a great deal, place it into a covered container and keep chilled so that it does not spoil.  In the freezer, the parsley lasts a long time whereas if kept out at room temperature for several hours, it diminishes quickly.  That is not to say it is NOT usable because it is, dump it into soups, sauces, anywhere that requires parsley flakes.   

Mincing parsley flakes is a standard job for either the Prepmaster or the line cooks, generally on a daily basis and at home, it is something that you need to have on hand because garnishing one’s food is part of the battle in an effort to make people enjoy whatever it is you cook.  We use parsley flakes on practically everything so it is important always to have it on hand.

I hope you have gotten something from today’s topic, it is a very important one to be sure as if you do not mince parsley correctly and then dry it out, you waste your hard work and time because it turns to—for lack of a better word—shit.  Pay attention to what you do, then take care to squeeze out as much excess water and color as you can, and you my friend, will do well!  Show the world you know how to mince parsley and to do it properly! Achtung!  
Freshly Minced Parsley
Please pay attention to all of the things going on in the country around us and note, you can remain a lifelong Republican, Democrat, or an Independent and STILL vote for candidates who are not of your party.  We last saw this phenomena when Ronald Reagan was running for office, there were the Reagan Democrats who simply could not conform as then promoted by folks like Jimmy Carter, Hubert Humphrey and a whole host of other weak-kneed idiots.  I voted for Reagan as I saw him to be a strong man who also had morals, not something you find in today’s political world to be sure.  What we need now is another strong individual like Mr. Reagan who can reignite the spark of liberty, independence, and brotherhood/sisterhood and get us away from this creeping, European-style “light” socialism.  Enough’s enough, I tell you!
President Ronald Reagan—a Great Man to be Sure!
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HP LOVECRAFT II
LIVE MAY 11, 1968
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.
DREAMS IN THE WITCH HOUSE
          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!
LITTLE FEAT #1
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SAILIN’ SHOES
          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!
DIXIE CHICKEN
          Okay, here it is, the end of Friday, which means, we now enter the weekend and then the long goodbye.  On Monday, Moses Scharbug III is coming in and is going to run the show here at the blog for a couple of weeks, I think he is going to present all of the music we have offered the readership over the course of the blog’s time in action, which should be a lot of fun.  I also think he is going to present the blog’s favorite political cartoons, which means you all need to be here as the summer heats us so do we!   Pray for the little Murnaghan girl as she needs it, especially now of rampant socialism.  I know a bunch of you are railing at your computer monitors that Chef Fritz is a lying conservative putz but no, I am not!  It’s just that as Americans, if we do not put a stop to socialized medicine, no matter if it’s HillaryCare, Obamacare, or Joe Biden-Care, our nation is going to change forever and the change is not going to be good!  Screw off, you leftist punks!                                                                     
FEATS DON’T FAIL ME NOW
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 Friday, June 14, 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


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This is #0238, a 12” x 16" original oil painting by Beverly Carrick entitled, “Tranquil Evening”. 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










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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 © 06-05-2013, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.
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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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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!




BUYFEATS DON’T FAIL ME NOWBY 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.



#0234 8” x 10” Sunset Canyon” by Beverly Carrick
GUN SALESMAN OF THE YEAR: PRESIDENT BARACK H. OBAMA!

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

TODAY IN HISTORY—JUNE 14, 2013:
  1. .  

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


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#0237 12” x 16” “Saguaro Hill” 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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ELECTRIC AUNT JEMIMA
BUY THESE ALBUMS BY LITTLE FEAT AT AMAZON.COM—PLEASE!
LITTLE FEAT #1
SAILIN’ SHOES
DIXIE CHICKEN
FEATS DON’T FAIL ME NOW
------------------------------
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!



#0238 12” x 16” “Tranquil Evening” by Beverly Carrick

THIS IS THE CONCLUSION OF OUR JUNE 14, 2013 BLOGPOST—THANK YOU FOR ATTENDING! PLEASE LEAVE YOUR COMMENTS BELOW, THANKS!  

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