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Tuesday, August 13, 2013

“Classic Quickbreads and Muffins, Part CIII: Today, Chef Cheryl switches Gears to the Muffin Department and presents something one does NOT normally associate with the Islands: Persimmon Muffins!” by Chef Cheryl La Tigre


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We continue Round #2 of  the Grateful Dead today with “So Glad You Made It—Limited Edition 18-Disk Box Set,” which is a comprehensive 18-disk set featuring the band’s 1990 Spring Tour.  This set is extremely pricey but Dead Heads pay whatever the cost to hear their beloved band live in action!  This album came out in 2012 and is yet another excellent offering so please—take the convenient link posted above, go to Amazon.com, and buy it now—you’ll be glad you did! Thank you!

WEDNESDAY, AUGUST 14, 2013


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










STINKBUG 2013









Chef Cheryl La Tigre 
END Commentary 08-14-2013
Copyright © 2013 by MHB Productions
Word Count: 2,987.

AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, August 14, 2013 by Chef Cheryl La Tigre 


CLASSIC QUICKBREADS AND MUFFINS, PART CIII

“Classic Quickbreads and Muffins, Part CIII: Today, Chef Cheryl switches Gears to the Muffin Department and presents something one does NOT normally associate with the Islands: Persimmon Muffins!” by Chef Cheryl La Tigre

997th BLOGPOST AT THE AICP-END!
Kahoolawe Island off the South Shore of Maui  
Bakersfield, CA, 08-14-2013 Wednesday: Ah, I am so glad to see you, please, enter my living room (after removing your shoes, of course!), and let’s go out on my lanai.  It is with utmost pleasure that you visit my temporary home here in Oildale, California, where I am at for another five days as we work on recipes together, go out and dine around town, talk about living and working in Hawaii, and having a great time!  In Hawaii, we love to live the good life, eat well, go out and drink, dance, have a wonderful time.  All too often, I see people here on the mainland struggling to survive, which is always a sad sight to see because it seems that here—in California—family is not as important as it is in the islands.  My husband Lalo and I and our kids share a home on the outskirts of Hawaii Kai on the east side of Oahu, a lovely place where yes, the homes might cost quite a bit, but it’s been the home of my family for quite a few years.  We typically live with our family members in multi-home properties so we can all share the island dream while conserving on costs.  Oahu is perhaps the most expensive island but then, it has virtually everything with Maui being number two, Kauai number three, then Lanai, the Big Island, and Molokai.  I keep sharing a dream with other Hawaiian members of the blog of one day developing Kahoolawe into an expensive high rental island featuring casino gambling, hunting, and anything else my fellow Hawaiians can conjure.  I think that if we were able to clear the island of the entire unexploded United States Navy ordinance, then it would make a fitting home for many of the top-spenders in not only the state but in all of Asia.  I think that if we put a massive casino on the eastern end of the island, accessible only by air once or twice a day, we would never have to worry about any illegal movie-type crimes occurring.  Then again, it became part of the State of Hawaii sometime in 1990 and we use it for mostly spiritual and other aboriginal purposes but I think that if we were able to put a major casino and a resort settlement on it, it would pay ALL of the state’s needs within 10 years.  That would more than pay for all of the nonstop development on the remaining islands (with the exception of Niihau—the native Hawaiian island) such as what currently is underway on both Maui and Oahu. 

  When I bring this idea up to my representatives, most of them tell me I am ‘lolo’ or ‘crazy,’ that the state would never sanction something like this.  While I realize the main reason, why no one has ever truly lived there is because it lacks fresh water and why the military used it for purposes of bombardment.  I think that if we were able to collect rainwater or somehow, drill deep down within mother earth, we would be able to find the water necessary for us to reclaim the island and to give it life again outside the goats living there and the occasional tourists renting safe areas.   I love my home state and welcome all who wish to visit us and to become a part of our collective consciousness, to become one with nature and to commune with it, because of all the places on earth in which, one might have to live, living in Hawaii is the place to be. 

Today, we are going to make a great recipe for persimmon muffins, something you might think does not grow here but grow here it does.  Persimmon trees begin to grow at or around 500 feet and begin flourishing around 2,000 feet.  Maui is the principle area in which, one could grow persimmon trees and grow they do—commercially!—on its high slopes.  Persimmons come to us originally from China and here, we have many people claiming Chinese descent, heck, my husband, Lalo, has quite a bit of Chinese in his blood and his grandmother still lives on Molokai.  Anyhow, we grow all sorts of things one might find in other parts of the world but here, we give them a twist thanks to the sweet island breezes, ocean fragrances, and the rich volcanic soil of multiple volcanoes.  While none of them are still active with the exception of the Big Island, we harvest the rich volcanic black soil for growing all sorts of amazing things that we ship overseas or to the mainland.  Gosh, I wish I could take you on a travel trip in the same way that Stinkbug takes the group around Kern County once every 2-3 years. Maybe one day, we will be able to cruise around the islands on the Princess Cruise Lines and then take the four-wheel drives around each island, which will allow us to do it.   Okay, here’s the recipe so please, let’s get started!

(#1797) PERSIMMON MUFFINS



Most people see persimmons as throwaway items or at best used in cookies once or twice a year.  I, however, find numerous ways in which, I can use them in a wide variety of different ways, especially in bakery items such as muffins and quickbreads.  This muffin recipe is a fabulous one, people become amazed when they find out exactly what the primary ingredient is, it is mind-blowing and what’s more, you find this extremely tart and potent fruit grown not only in mainland Asia and North America but also in the middle of the Pacific in Hawaii.  While it might be native to the islands, it is, nonetheless, a respected commodity found in the grocery stores across the state. 

Yield:  One Dozen Medium Muffins  / Mis-en-place: 15 minutes / Baking Time: 18-24 mins




Qty.
Measure
Item
Other
The Persimmons:
1-2
Each
Ripe persimmons

The Muffin Mix:
2
Cups
All-purpose flour

.5
Cup
Cake flour

1-1/3
Tablespoons
Baking powder

1
Tablespoon
Nonfat dry milk

1
Tablespoon
Bob’s Red Mill soy flour

1.5
Teaspoon
Baking soda

.5
Teaspoon
Salt

.25
Teaspoon
Ground cardamom

1
Each
Large AA egg

1
Cup
Granulated sugar

3/8
Cup
Vegetable oil

.75
Cup
Sour cream

.25
Cup
Buttermilk

.75
Cup
Cooked persimmon pulp

.75
Teaspoon
Vanilla extract

.5
Teaspoon
Orange extract

The Finish:
2
Cups
Powdered sugar

1-2
Tablespoons
Orange juice

1
Teaspoon
Orange extract

.5
Teaspoon
Vanilla extract



Method:

1.      Mis-en-place: have everything ready with which to work! First, prepare your muffin pan, MEDIUM MUFFINS equal one-quarter cup sized cup.  Use nothing but reflective stainless steel or aluminum pans as they deflect heat away rather than absorb it as do dark bakeware.  It is important to follow this step closely as dark bakeware darkens the sides of the finished product—very unprofessional.  Spray them thoroughly with PAM Baking Spray, Crisco Pan Release Spray (or with another non-stick food spray), line with paper or aluminum baking cups, and spray them with PAM, too—set aside. 

2.      The Persimmons: steam the persimmons after slashing an “X” in the side of each (usually, you need about TWO pieces of fruit) until they become soft, about 10-20 minutes.  Remove the cores, peel the skin away, and place into your Cuisinart and puree. Allow the pulp to cool down prior to use.

3.      Preheat standard oven to 375°F or convection oven to 325°F with the fan in the “off” position.  Next, double-sift and set aside the first EIGHT items listed.  Then, with the aid of an electric mixer equipped with a paddle attachment, beat the egg, sugar, and oil until the mixture is “creamed,” meaning that it is light, fluffy, and combined. 

4.      Add the sour cream, buttermilk, persimmon pulp and vanilla and orange extracts (the first ones), blending well. Now, here is the important part: fold the DRY into the WET using the least amount of medium-low speed mixer rotations necessary—count 10-15 seconds slowly then stop.  This is important as it prevents the gluten contained in the flour from over-developing and thereby making the finished product tough and chewy.  Do not worry about lumps—they bake out during the cooking process. 

5.      Allow the batter to rest 10-15 minutes; then, with the aid of an ice cream scoop, fill the prepared muffins cups to the rim but no higher.  Dip the scoop into cold water in between scoops, as this will help the batter out much more easily.  When the pan is full, place it on the middle rack of the preheated oven and bake for 18 minutes; at this point, touch one of the muffins—gently with a fingertip!—to see how firm it is.  The muffin probably needs further baking so turn the pan around gently and continue baking for a few more minutes. 

6.       Test the muffins again prior to 23-24 minutes with a paring knife or cake tester.  Insert it directly into the center of a couple of the middle row of muffins and if it comes out “clean,” they are ready and if not, rotate the pan again and continue baking for another minute.  NOTE: quickbreads or muffins finish baking in the pan once pulled out of the oven so if it is slightly wet, pull the pan out as it is better to have them a little under-baked rather than over-baked. 

7.      As the muffins bake, combine the last four items in a bowl—this is your glaze—set aside.  As soon as the muffins appear ready, pull them from the oven, place them atop a cooling rack, and allow them to cool for 1-2 minutes; then, gently rap the edge of the pan and de-pan them, placing them atilt in the muffin cups.  When completely cooled, place the muffins directly atop the cooling rack and place a drip pan underneath.  Swirl the glaze over each one using a wire whisk.  Then, place them onto a doily-lined serving tray and serve accompanied by plenty of whipped butter.

8.      Plastic-wrap leftovers and then seal them in Zip-Loc Freezer Bags for use within 5-7 days if frozen or within 1-2 days if kept out at room temperature; after that, use them or transform them into bread pudding.  Never keep refrigerated as they dries them out, always freeze or keep out at room temperature for best results.

Persimmon muffins are light, fluffy, and delicious and are very popular.  What’s more, there are different types of persimmons, the one I favor are the Hachiya as they are firm, have a better flavor, and are much easier with which, to work.  One thing I can tell you is that there is an immense different between fruit you pick from your trees as opposed to that you buy at the local grocery store.  However, I can assure you that here in Hawaii, most everything we eat we raise here locally or we bring it in from both Asia and the West Coast of the United States, something that does take a certain amount of time.  I love shopping at Foodland as they have the best stores in the best locations backed up by Safeway, another great chain here from the mainland.  In fact, on Oahu, we have ten locations spread across the island with another four on Maui, two on Kauai, and I believe another 2-3 on the Big Island.  Self-sufficiency is what is all about and when one is lucky enough to live in Paradise, it’s best that we can survive if something goes wrong like the recent string of tropical storms crossing the mid-Pacific.  I think the Lord and the Hawaiian Gods defend the islands from storms such as the eastern coast of the U.S. endures every year and for that, we must give thanks!

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LIVE AT THE FILLMORE EAST 1968
ROAD TRIPS VOLUME 4, NO. 5—Boston Music Hall—06-09-1976
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.
DAVE’S PICKS VOLUME I—THE MOSQUE, RICHMOND, VA, 05-25-1977
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!
DAVE’S PICKS VOLUME II—DILLON STADIUM, HARTFORD, CT, 07-31-1974
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DAVE’S PICKS VOLUME IV—COLLEGE OF WILLIAM AND MARY, WILLIAMSBURG, VA, 09-24-1976
            Well, tomorrow is Hump Day, then it’s all downhill from there but let me tell you about last night.  We went to dine at the El Torito restaurant on California Avenue, here in Bakersfield, and all I can say is, “Wow!” The food was somewhere between authentic Mexican and new wave, it was delicious, the atmosphere was lovely, and my husband and I had a wonderful time.  We are staying at the ‘new’ Padre Hotel and went dancing later in the evening, then went up to the rooftop bar on the twelfth floor or whatever it is and sat out and enjoyed the evening.  I realize that people criticize the air quality here and yes, it is nowhere near what we enjoy daily back home; however, it is what it is and the night was clear, the stars bright, and the drinks good.  If you ever come to Bakersfield, California, the Padre Hotel is the place to stay, especially in the suites on the upper floors, that is where it’s at.!  Okay, I will see you all tomorrow!       
SO GLAD YOU MADE IT—SPRING 1990 LIMITED EDITION 18-DISK BOX SET
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 Iron Butterfly, 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!
Cheryl La Tigre
Cheryl La Tigre
CEC, ACF, Chefs de Cuisine Association of Honolulu, Hawaii


This is a photo of me back in the 1980’s when I was working at a hotel in Honolulu, HI, on Waikiki Beach.  I began my career in the early 1970’s when I apprenticed to cook under one of the masters on the Big Island where I was born.  I moved to Oahu in the early 1980’s after having worked in both Kona and Hilo, HI, and have been there for most of my professional career.  I have also worked on Maui for a few years (1995-1998) and have been on Kauai (2001-2003) before returning to Honolulu.  My goal is to prepare the next generation of chefs for the future and to help the underprivileged in their struggle to attain careers in the foodservice industry.
Chef Cheryl La Tigre writes from Honolulu, HI.

Chef Cheryl La Tigre is a proud member of the Democratic Party.

Rotation: (1) Bea O’Malley (2) Chef Cheryl La Tigre (3) Chef Itzi Nakamura
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The END Commentary for Wednesday, August 14, 2013 by Chef Cheryl La Tigre

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 Cheryl La Tigre wrote this original essay.

Article concept created by Chef Cheryl La Tigre on March 06, 1988 in Honolulu, HI.

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This is #0299, an 11” x 14" original oil painting by Beverly Carrick entitled, “The B. P. & Q. Club (The Butterflies, Poppies, and Quail Club)”. 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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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 © 08-04-2013, 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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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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CHEF CHERYL LA TIGRE

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!




BUY “SO GLAD YOU MADE IT—SPRING 1990 TOUR—LIMITED EDITION 18-DISK BOX SET” BY THE GRATEFUL DEAD 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.

#0293 11” x 14” “Evening Glow” by Beverly Carrick
Beverly Carrick Original Paintings Price List:
#0294 20” x 24” “Yuccas Forever” by Beverly Carrick
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.

#0295 20” x 24” “Verbenas Pink” by Beverly Carrick

I SUPPORT PRESIDENT BARACK H. OBAMA—CHEF CHERYL LA TIGRE!
#0296 40” x 60” “Vista Grande” by Beverly Carrick
                                                                                     
TODAY IN HISTORY—AUGUST 14, 2013:
  1. 1941: David Crosby of the Byrds’ and Crosby, Stills, Nash, and Young fame was born on this date!  
  
#0297 12” x 16” “The Gardeners” by Beverly Carrick



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#0298 30” x 40” “Day’s End” by Beverly Carrick



BUY THESE FINE ALBUMS BY THE GRATEFUL DEAD:
DICK’S PICKS VOLUME X—WINTERLAND, SAN FRANCISCO, CA, 12-29-TO-30 1977
DICK’S PICKS VOLUME XI—STANLEY THEATER, JERSEY CITY, NJ, 09-27-1972
DICK’S PICKS VOLUME XII—PROVIDENCE CIVIC CENTER, PROVIDENCE, RI, 06-26-1974/BOSTON GARDEN, BOSTON, MASSACHUSETTS, 06-28-1974
DICK’S PICKS VOLUME XIII—NASSAU COLISEUM, LONG ISLAND, NY, 05-06-1981
DICK’S PICKS VOLUME XIV—BOSTON MUSIC HALL, BOSTON, MA, 11-30-TO-12-02-1973
DICK’S PICKS VOLUME XV—RACEWAY PARK, ENGLISHTOWN, NJ, 09-03-1977
SO MANY ROADS 1965-1995
SO MANY ROADS 1965-1995 SAMPLER
DICK’S PICKS VOLUME XVI—THE FILLMORE WEST, SAN FRANCISCO, CA, 11-08-1969
PLEASE BUY THESE ALBUMS BY IRON BUTTERFLY:
IN-A-GADDA-DA-VIDA DELUXE EDITION
LIVE AT THE FILLMORE EAST 1968
PLEASE BUY THESE FINE ALBUMS BY BIG BROTHER AND THE HOLDING COMPANY!
BIG BROTHER AND THE HOLDING COMPANY
CHEAP THRILLS
BE A BROTHER
HOW HARD IT IS
CAN’T GO HOME AGAIN
LIVE AT THE WINTERLAND 1968
PLEASE BUY THESE FINE ALBUMS BY THE GREAT ROCK BAND SPIRIT:
SPIRIT
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!

SAFEGUARD THE FOURTH AMENDMENT TO THE CONSTITUTION—NO NSA SNOOPING!
PUT A MORATORIUM ON ALL IMMIGRATION UNTIL AMERICA WINS THE WAR ON TERROR AND WE HAVE THE BORDER UNDER CONTROL!

#0299 “The B. P. & Q. Club (The Butterflies, Poppies, & Quail Club) by Beverly Carrick


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


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