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Monday, November 18, 2013

“Soup Seminar, Part LIII : after discussing the Basic Tenets of the Libertarian Party, Chef Gervais shows the World how to make his very own New England Clam Chowder!” by Chef Gervais Krinkelmeier


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Today’s album by the great band, Creedence Clearwater Revival is their fourth album, “Willie and the Poor Boys” came out in 1969 as did their previous two selections and was yet another Top 40 album with multiple hits!  EVERYONE needs to own this album so please!—take the convenient link posted above, go to Amazon.com and buy it now! You owe this to yourself, your friends and family!   In addition, please buy the new book by Betsy McCaughey, Ph.D. entitled, “Beating Obamacare: your Handbook for the New Healthcare Law,” as we need to stop this horrible mess from damaging the nation any further.

TUESDAY, NOVEMBER 19, 2013


THE NEW AGE—350 DAYS UNTIL THE NEXT ELECTION ARRIVES IN 2014!











STINKBUG 2013










Chef Gervais Krinkelmeier
END Commentary 11-19-2013
Copyright © 2013 by MHB Productions
Word Count: 3,198.

AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for
Tuesday, November 19, 2013 by
Chef Gervais Krinkelmeier

­­­ SOUP SEMINAR, PART LIII—CHEF GERVAIS’ OLD-FASHIONED NEW ENGLAND CLAM CHOWDER
DAY NUMBER 50 UNDER OBAMACARE!

“Soup Seminar, Part LIII : after discussing the Basic Tenets of the Libertarian Party, Chef Gervais shows the World how to make his very own New England Clam Chowder!” by Chef Gervais Krinkelmeier


1,094th BLOGPOST AT THE AICP-END!
OBAMA-BOTS ROAMING THE STREETS IN SEARCH OF BRAINS
Bakersfield, CA, 11-19-2013 Tuesday: We have arrived at the FIFTIETH day under the despicable Affordable Care Act, you know, the President’s signature healthcare disaster! Thankfully, I have to say that up here in the mountains to the south of Bakersfield, we do not have big hotels and restaurants that have fifty employees or more, we have small operations so we can tell the Obama-Bots to go screw themselves and bug folks living in the bigger towns and cities.  As we all know thanks to the Democrats back in 2006 and then after, the economy of the country collapsed into the crap-hole leaving millions of American unemployed.  I remember how the Democrats stood up, repeatedly blamed George W. Bush for everything going wrong in the country, and yet, how I remember it all, are that the Dems are the ones responsible for the BIG F---ING MESS!  Hell, President Bush would have been a great Democrat—had he been one!—but unfortunately for him, he was NOT.  I also recall President-elect Barack Hussein Obama declaring that we “are five days away from fundamentally transforming the United States of America” and boy has this man done so!  Now, more so than ever, we need to find a new way and that ‘new way’ is following the Libertarian Party’s way, we have the right way and yet, millions of Americans still hope the Republicans can fix things when all of us know that they no longer have the balls with which to do it; they are DEMOCRATS now!

The Libertarian Party
The Libertarian Doctrine is one in which, “we seek a world of liberty; a world in which all individuals are sovereign over their own lives and no one is forced to sacrifice his or her values for the benefit of others.”  What’s more, “we believe that respect for individual rights is the essential precondition for a free and prosperous world, that force and fraud must be banished from human relationships, and that only through freedom can peace and prosperity be realized.”  In addition to that, as Libertarians, we believe that because of the aforementioned ideals, “We defend each person’s right to engage in any activity that is peaceful and honest, and welcome the diversity that freedom brings.  The world we seek to build is one where individuals are free to follow their own dreams in their own ways, without interference from government or any authoritarian power.”  This was the preamble of the Libertarian Party’s platform back in 2012 and if you think that this is how you feel, then you should join us, we set forth these principles at our convention in the great city of Las Vegas, Nevada, in May of 2012.  You see, there is room for a third party, a third way of political thought, a way in which, we as Americans can restore our nation to the greatness it once held dearly to its breast.  Now, we have socialists, Saul Alinsky-spouting thugs who seem to feel the time is right to throw America under the bus while forcing us to swallow the tenets of Marxism hook, line, and sinker!
Rabble-Rouser and Obama-God Saul Alinsky
Okay, today, we are going to make a fabulous New England clam chowder recipe, one I love and think that each of you will love, too.  There are so many different clam chowder recipes that it boggles the mind to consider that we can make many different varieties from using the same ingredients.  In many ways, recipes are like writing songs as we have only so many notes and chords and yet, we can combine them in multiple progressions and never use the same pattern twice, unless, of course, we are ripping someone else off because we cannot come up with our way.  Here is my fabulous recipe, one I know all of you are going to love!
New England Clam Chowder
(#0603) NEW ENGLAND CLAM CHOWDER—INSTITUTIONAL SIZE

New England clam chowder is one of the most-beloved chowders any chef can serve in his or her establishment and this one, is one of the best I have made over the course of my near-half-century career.  I love clam chowder and that is something that anyone who has ever spent time on a coast, whether it’s the Pacific, the Atlantic, or even along major rivers within the heartland of this country, knows the joys of eating fresh clam chowder with the clams right out of the water!  Having spent time in the Great Pacific Northwest and also along the Mississippi River, I can tell you that NO one can come close to the chowders I can make using my great expertise!  Join me by using this recipe and you, too, can become a part of the pantheon of great chefs!
Canned Clams
Yield:  about 6.75 gallons / Mis-en-place: 2.25-2.5 hours:





Qty.
Measure
Item
Other
The Clams:
12
#
Chopped clams

12
Quarts
Fish stock

1.5
#
Diced salt pork

The Potatoes:
6
#
White rose potatoes, peeled and cubed

12
Quarts
Water

1-1/3
Tablespoons
Kosher salt

The Roux and Seasonings:
2.5
Quarts
Melted butter

6
Quarts
Diced celery

6
Quarts
Diced yellow onions

3
Quarts
Diced green bell peppers (de-ribbed, seeded)

6
Each
Bay leaves

3/8
Cup
Kosher salt

.25
Cup
Whole thyme

.125
Cup
White pepper

2.5
Quarts
All-purpose flour

The Liquid Part II
4.5
Quarts
Reserved clam water

1.5
Quarts
Reserved potato water

10.5
Quarts
Heavy cream

The Enrichment and Garnish:
1
#
Butter

.125
Cup
Lemon juice

.75
Cup
Freshly minced parsley flakes
Rinsed and dried
The Finish:
Freshly minced parsley flakes

Spanish paprika

Oyster crackers


Butter
Method:

1.      Mis-en-place: have everything ready with which to work! Combine the clams with the fish stock, diced salt pork, and set atop medium flame.  Allow it to come to a boil, then reduce the heat and allow it to simmer over low flame.  The alternative way you can tenderize the clams is to place them in a 6-inch male hotel pan and place them into a steamer with half the water and then to steam them until they end up with the entire amount of liquid.  Add the salt pork to the clams prior to putting them into the steamer and always use a timer to make sure they do not run out of liquid.

2.      Combine the potatoes in another heavy-bottomed stockpot with the 12-quarts of water and add the salt.  Place the spuds over medium heat and allow the liquid to come to a boil and once it does, drop the temperature to LOW and allow them to cook slowly.  Chef’s Note: keep a close eye on the potatoes and cook them al dente-tender, as you do NOT want them to become mushy!  As soon as they show signs of tenderness, drain the water and reserve the required amount under the Liquid Part II, keeping it warm.  Gently place the potatoes into a pan full of ice water so they cool quickly and do not fall apart—this is essential! The alternative way is to cook them in the steamer with half of the required amount of water, as over the course of time, the rest of the water will come from out of the steam.  Chef’s Note: ‘white rose potatoes’ are the odd-sorted sized potatoes that come in fifty-pound burlap bags that do not fall apart under cooking and have a fair amount of starch.  We use these potatoes because not only are they cheaper than Russets, there is no point in wasting your bakers when you can use a better-quality soup potato for your chowders. 

3.      Place a large ‘G.I. pot” or heavy-bottomed roasting pan over medium flame and spray it heavily with food release spray.  Add the butter and the vegetable mirepoix and also the salt, white pepper, and thyme.  Cook the mirepoix until the veggies are tender and the air aromatic with the fragrance of the seasonings.  Then, add the flour and form a roux. 

4.      Stir the roux almost non-stop over medium flame while increasing the heat under the clams/stock in the other pot.  You can pour the required amount of potato water into the clam pot and bring it to a boil.  

5.      Meanwhile, cook the roux, stirring constantly with either a whisk or a kitchen spoon, taking care to reach into the corners with the implement to assure that nothing scorches or that you overlook.  When the roux puffs up and feels somewhat stiff, raise the heat under the pot to medium high and begin whisking in the boiling liquid from the clam pot, whisking furiously all the while.

6.      As you continue adding liquid, you will notice the soup beginning to coalesce as the roux combines with the clams and liquid.  Continue whisking as the soup continues to thicken making sure you get into the corners of the roasting pan.  Keep whisking so that the soup does not form any clumps of un-blended roux and liquid, when thoroughly combined, raise the heat to a full boil, keep there for about 1-2 minutes; then, drop the flame, and allow the basic soup to perk over low flame.

7.      As the soup bubbles you will see it thickening and when about ‘right,’ begin adding the heavy cream, whisking in all the while.  Never add the cream until you are just about ready to serve, as you want it to be ‘snow-white.’  Once you begin adding the cream, add all of it then add the butter enrichment as well as the lemon juice and parsley flakes.  Just before serving it, add the potatoes, taking care to stir them in gently with a solid spoon. 

8.      Transfer the soup into soup tureens for use by the foodservers.  Make sure they have extra freshly minced parsley flakes and Spanish paprika for use in garnishing the tops of filled soup bowls/cups.  Always serve your soups atop doily-lined plates for elegance and be sure to accompany your New England clam chowder with lots of oyster crackers, as this is the piece that gives it the perfect topping!   Always make sure that the servers have sufficient hot water with which, to occasionally thin the soup as the combination of cream and potatoes will cause it to thicken on its own.

9.      You need to cool leftover portions of chowder to 45°F or lower as quickly as possible. Always pour hot soup into two-inch hotel pans placed atop cooling racks and with an oscillating fan—with sanitized blades!—blowing across the surfaces of the pans.  Stir frequently so that a wasteful, unattractive skin does not form atop them and then prior to placing in the walk-in refrigerator once at 45°F or less, cover them with sheets of wax paper sprayed with Crisco Pan Release food spray, sprayed-side-DOWN atop each pan; this prevents the formation of thick skins.  It is important to do this as skins not only appear ‘ugly,’ they also waste product as you must scrape it off and throw it away as if you try to stir it into the soup, you will have globs that are difficult to remove with any amount of stirring.  Besides, overly stirring the chowder breaks up both the spuds and the clams so ALWAYS avoid this!

10. Once the chowder is below 45°F, transfer it into sanitized airtight buckets with tight-fitting lids, which you then label, date, and keep under constant refrigeration.  Always reheat cold soup in the top of a Bain Marie over boiling but not on the water.  Reheat to 165°F or higher and NEVER return leftover portions to the parent batch in the chill box.  Always cool leftover portions in the same way but note: leftover amounts of used cream soups generally are NOT worth saving.  Use the original batch within 1-2 days but do not keep on hand after three days at most.  Discard it and start over once again to be on the safe side!
Salt Pork
Every chef needs to have a good clam chowder recipe for use every Friday of every week of the year.  People generally become loyal to foodservice establishments based upon one or two things: the foodservice operation’s clam chowder and their chili con carne.  Where I have worked over the course of the past 45 years, I have been the best of the best when it comes to both of these very important items and that’s good, it has keep me employed in the same establishments for years at a time and this chowder recipe can do the same for you.  NEVER buy frozen or canned clam chowder, make your own and be a true culinary star, it will pay off for you!
New England Clam Chowder
---------------------------------------------------------------------------------
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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 AICP-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.
BOX OF FUDGE
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!
CREEDENCE CLEARWATER REVIVAL
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BAYOU COUNTRY
            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!
GREEN RIVER
I am excited that we are selling CDs by Creedence Clearwater Revival, I saw this band back in the day I think around 1971 or maybe 1972.  Either way, they weren’t doing encores anymore, which did not set well with the crowd but I guess that is how J.C. Fogerty wanted to do it, he was—as most of you know—the undisputed leader of the band as he wrote the songs.  I guess it got so bad that his brother finally bailed out and formed another band that did not last longer than one album but hey, it is difficult when siblings have to work together!  One thing I can say is that I have seen the remnants of the band in their Creedence Clearwater Revisited, the band that features drummer Doug “Cosmo” Clifford and bassist, Stu Cook the two original members still performing Creedence songs.  They have 2-3 other musicians and play a lot of places, I saw them at the Indian casino in Porterville, California, last year, a great show if ever there was one.  I think it’s a shame that J.C. Fogerty hates the two guys and has never performed with them again except maybe at the Hall of Fame induction of the band.  I guess I can understand it, as I have worked with people I have grown to hate over the years, it is possible!  Anyhow, buy these CDs, you will love them and it helps keep us afloat, something important in these days of higher taxation, declining profits, and encroaching socialism a la Barack Hussein Obama!          
WILLIE AND THE POOR BOYS
Chef Stinkbug’s Closing:
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 Vanilla Fudge, Creedence Clearwater Revival, SANTANA, Love, and everyone else we have advertised and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise!  Amazon.com is one of the greatest—if not the ultimate greatest!—online department stores in which, one can find almost everything on the planet.  We love them and they love us and we want all of you to visit them daily, take advantage of their deals on everything from kitchen equipment to cookbooks, CDs, DVDs, and everything else a person could want.  Everything you buy from them puts money into our pockets, which allows us to keep this fine blog up-and-running 24/7/365!  God bless America and God bless Amazon.com!
Thanks, my friends!
Gervais
Gervais Krinkelmeier
ACF, CEC, American Bakers’ Association, the Bread Bakers’ Guild of America, Professional Chef and Baker for 45 years.


This is me back in 1981 at a Chefs de Cuisine dinner in Los Angeles, California, at the Century Plaza Hotel. I was among the chefs who worked the dinner and it was there that I met Stinkbug, my good friend. We later worked together in Washington State in the Puget Sound area, primarily Mukilteo. I began my career in 1972 in Culver City, California but presently make my home in Frazier Park, California.
Gervais writes from Frazier Park, CA.

Gervais is a member of the Libertarian Party.

Rotation: (1) Pedro Munoz (2) Gervais Krinkelmeier (3) Brian Carrick
---30---
The END Commentary for Tuesday, November 19, 2013 by Chef Gervais Krinkelmeier


Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.
REFERENCES:
The one-and-only Chef Gervais Krinkelmeier wrote this original essay.
THANK YOU TO EVERYONE WHOSE PHOTOGRAPHS WE BORROW FOR PRESENTATION HERE—WE ARE GRATEFUL!
WE SHOOT 99-PERCENT OF ALL FOOD AND PRODUCT PHOTOS IN-HOUSE!

Article concept and/or recipe created by Chef Gervais Krinkelmeier on September 18, 1973 in Los Angeles, California.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!
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This is #0396, a 12” x 16" original oil painting by Beverly Carrick entitled, “Homestead.” 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 #0396-0551










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 © 11-09-2013, 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:
Chef Gervais Krinkelmeier, Soup Seminar, Vanilla Fudge, Creedence Clearwater Revival, Libertarian Party Platform, Seafood Chowders, Obamacare, Barack Obama’s Failures, Democratic Hegemony,

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WE NOW PROUDLY LISTEN TO INGA BARKS AT AM 1560 RADIO IN BAKERSFIELD, CALIFORNIA AND LISTEN TO MARK LEVIN ELSEWHERE!
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!  
We listen to KVEC News-Talk 920 in San Luis Obispo, California!
Listen to KOGO AM 600 News Radio out of San Diego, California, the place for Rush Limbaugh and other political radio!





CHEF GERVAIS KRINKELMEIER

MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!

Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit! Thanks, truly yours, Chef Gervais Krinkelmeier




BUY “WILLIE AND THE POOR BOYS” BY CREEDENCE CLEARWATER REVIVAL 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.

#0390 16” x 20” “By a Waterfall” by Beverly Carrick

Beverly Carrick Original Paintings Price List:
#0391 20” x 24” “Teton Sunrise” 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.

#0392 36” x 48” “The Winds of March” by Beverly Carrick


GUN SALESMAN OF THE YEAR: PRESIDENT BARACK OBAMA
#0393 20” x 24” “Sun’s Last Light” by Beverly Carrick
                                                                                     
TODAY IN HISTORY—NOVEMBER 19, 2013:
President James Garfield:
  1. 1794: The United States and Britain signed Jay’s Treaty, which resolved some issues left over from the Revolutionary War.
  2. 1831: The 20th president of the United States, James A. Garfield, was born in Orange Township, Ohio.
  3. 1863: President Abraham Lincoln delivered the Gettysburg Address as he dedicated a national cemetery at the site of the Civil War battle in Pennsylvania.
  4. 1887: American poet Emma Lazarus, who’d written “The New Colossus,” to help raise money for the Statue of Liberty’s pedestal, died in New York at age 38.
  5. 1919: The Senate rejected the Treaty of Versailles by a vote of 55 for, 39 against, short of the two-thirds majority needed for ratification. 
  6. 1942: During World War II, the Russians launched their offensive against the Germans along the Don Front.
  7. 1959: Ford Motor Company announced it was halting production of the unpopular Edsel.                                                     


#0394 12” x 16” “Autumn’s Colors” by Beverly Carrick
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#0395 12” x 16” “The Mill Race” by Beverly Carrick

NOTE: YOU CAN FIND ALL OF THE MUSIC WE ADVERTISE BY LOOKING UP THE BANDS BY USING THE TABS AT THE RIGHT SIDE OF THE POST—THANK YOU!
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LIVE IN GERMANY—ROCKS THE UNIVERSE, PART II
EXTENDED VERSIONS
LIVE IN GERMANY—ROCKS THE UNIVERSE, PART III
OUT THROUGH THE IN DOOR
BOX OF FUDGE

PLEASE BUY THE FOLLOWING CDS BY THE ONE-AND-ONLY SANTANA!
INNER SECRETS
ONENESS—SILVER DREAMS, GOLDEN REALITY
MARATHON
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THE SOUP SEMINAR INDEX
SOUP SEMINAR, PART LIII—NEW ENGLAND CLAM CHOWDER
  1. 01-14-2011 F: “Professional Foodservice Discussions, Part III: Controlling Labor-and-Food Cost Discussion, #3—PLUS Soup Seminar, Part I: Minestrone Soup alla Romana” by Stinkbug.
  2. 06-05-2011 Su: “Soup Seminar, Part II—Ground Beef and Three-Bean Soup” by El Chilote.
  3. 06-06-2011 M: “Soup Seminar, Part III—Cream of Asparagus and Cream of Onion Soups” by El Chilote.
  4. 06-07-2011 T: “Soup Seminar, Part IV—Old-Fashioned Vegetable Soup with Barley and Cabbage Soup” by El Chilote.
  5. 07-21-2011 Th: “Soup Seminar, Part V: Red Bean Soup—Prepared in the Old-Fashioned Way” by Stinkbug.
  6. 07-26-2011 T: “Soup Seminar, Part VI: The Classic Stockdale Country Club Chowder—released to the General Public for the very first Time!” by the Hooter.
  7. 07-27-2011 W: “Soup Seminar, Part VII—Lecture on the Soup-Master’s Position, Part 1” by Elvin P. McCardle.
  8. 07-28-2011 Th: “Soup Seminar, Part VIII—Lecture on the Soup-Master’s Position, Part 2” by Elvin P. McCardle.
  9. 07-29-2011 F: “Soup Seminar, Part IX: Elvin P. McCardle’s Chicken Gumbo—Much-Beloved Soup from Chef McCardle’s Youth First on Today’s List” by Elvin P. McCardle.
  10. 07-30-2011 S: “Soup Seminar, Part X: Cabbage Soup and Red Cabbage Soup—Two Excellent Soups to add to your Repertoire” by Elvin P. McCardle.
  11. 07-31-2011 Su: “Soup Seminar, Part XI: Shrimp Gumbo #1—a Southern Classic from Ventura Beach, California” by Elvin P. McCardle.
  12. 08-01-2011 M: “Soup Seminar, Part XII: Shrimp Gumbo #2—Jimmy Hall takes over the Soup Seminar and offers his own Shrimp Gumbo Recipe” by Jimmy Hall.
  13. 08-02-2011 T: “Soup Seminar, Part XIII: Chicken Vermicelli Soup—one of the All-time Classic yet simple Recipes that even the Potwasher can throw Together!” by Jimmy Hall.
  14. 08-03-2011 W: “Soup Seminar, Part XIV: Chicken Noodle-or-Rice Soup—Grandma always knew Best!” by Jimmy Hall.
  15. 08-04-2011 Th: “Soup Seminar, Part XV: Turkey-Vegetable Soup—Good for Any Time of the Year!” by Jimmy Hall.
  16. 08-05-2011 F: “Soup Seminar, Part XVI: Chicken-Vegetable Soup—the Flipside of Yesterday’s Soup Coin!” by Jimmy Hall.
  17. 08-06-2011 S: “Soup Seminar, Part XVII: Vegetable Chowder—a Great way to enjoy the Taste of Chowder without the Clams” by Jimmy Hall.
  18. 08-07-2011 Su: “Soup Seminar, Part XVIII: Vegetable Soup—the Classic Soup of All-time!” by Jimmy Hall.
  19. 12-16-2011 F: “Soup Seminar, Part XIX: Creamy Artichoke and Crushed Hazelnut Soup and Matzo Ball Soup—the Perfect Accompaniments for Christmas Dinner” by Bea O’Malley.”
  20. 01-02-2012 M: “Soup Seminar, Part XX: Ventura Beach Minestrone Soup—a Tasty Delight from the Central California Coast” by Elvin P. McCardle.
  21. 01-03-2012 T: “Soup Seminar, Part XXI: Green Bean Chowder—a wonderful and profitable Way to clean out the Icebox” by Elvin P. McCardle.
  22. 01-04-2012 W: “Soup Seminar, Part XXII: Pinto Bean Soup—a Good Way to utilize Leftovers from Mexican Night” by Elvin P. McCardle.
  23. 01-05-2012 Th: “Soup Seminar, Part XXIII: Ventura Beach Clam Chowder—the Best you’ve ever had” by Elvin P. McCardle.
  24. 01-06-2012 F: “Soup Seminar, Part XXIV: Hot and Sour Soup—a tasty Treat from the Orient” by Elvin P. McCardle.
  25. 01-07-2012 S: “Soup Seminar, Part XXV: Mexican Tomato-Rice Soup—the Perfect Accompaniment for Mexican Night” by Elvin P. McCardle.
  26. 01-08-2012 Su: “Soup Seminar, Part XXVI: Cauliflower-Cheddar Soup—a Flavorful Combination of Cauliflower and Cheddar Cheese” by Elvin P. McCardle.
  27. 06-18-2012 M: “Soup Seminar, Part XXVII: Spanish Bean Soup—excellent Cold-Weather Soup great in the Summertime, too!” by Jimmy Hall.
  28. 06-19-2012 T: “Soup Seminar, Part XXVIII: Chicken-Tortilla Soup—one of the Best of the Best of the Modern, Popularized Theme Soups—perfect at every Fast Food Chain and Restaurant—and your Home, too!” by Jimmy Hall.
  29. 06-20-2012 W: “Soup Seminar, Part XXIX: Philadelphia Pepper Pot Soup—Lovers of Hot and Spicy Foods, this Soup is for You!” by Jimmy Hall.
  30. 06-21-2012 Th: “Soup Seminar, Part XXX: Cheese Soup—an Old-Time Favorite revived for Modern Times” by Jimmy Hall.
  31. 06-22-2012 F: “Soup Seminar, Part XXXI: Cream of Spinach Soup—Elegant Cuisine at its Ultimate Best” by Jimmy Hall.
  32. 06-23-2012 S: “Soup Seminar, Part XXXII: Cajun Corn Chowder—the Absolute Best Soup Around” by Jimmy Hall.
  33. 06-24-2012 Su: “Soup Seminar, Part XXXIII: Manhattan Clam Chowder—the Other Side of the Clam Chowder Coin” by Jimmy Hall.
  34. 10-04-2012 Th: “Soup Seminar, Part XXXIV: Today, Chef Carrick switches Gears to the Soup Seminar by teaching us his Recipe for the Clam Chowder at Bakersfield’s Seven Oaks Country Club—Third Best Country Club in the Area” by Brian Carrick.
  35. 10-05-2012 F: “Soup Seminar, Part XXXV: Today, Chef Carrick continues the Soup Seminar by teaching us his Recipe for the Clam Chowder at Whidbey Island’s Useless Bay Golf and Country Club—Second-Best overall Chowder in his Repertoire” by Brian Carrick.
  36. 10-06-2012 S: “Soup Seminar, Part XXXVI: Chef Carrick does it again: another Great Clam Chowder Recipe, this Time featuring the Holy Grail of Chowder Recipes, the Famed Stockdale Country Club New England Clam Chowder—the Best in the World!” by Brian Carrick.
  37. 10-07-2012 Su: “Soup Seminar, Part XXXVII: The Final Institutionalized-Size Soup for the Week is also our Fourth Clam Chowder Recipe—Boston Clam Chowder, another Delicious Variation on Cream Chowder” by Brian Carrick.
  38. 03-11-2013 M: “Soup Seminar, Part XXXVIII: Everyone’s Friend, Chef Goldie comes in today to do her Weeklong Soup Seminar in Institutional Sizes: Split Pea I!” by Goldfish.
  39. 03-12-2013 T: “Soup Seminar, Part. XXXIX: On Tap for Today is a Delightful, Institutional-Sized Version of Goldie’s Lentil Soup with Frankfurters—Old and Just the Way we like it!” by Goldfish.
  40. 03-13-2013 W: “Soup Seminar, Part. XL: We hit Number Forty of the Soup Seminar and celebrate it by returning to the Basics—Vegetable Soup in an Institutional Size!” by Goldfish.
  41. 03-14-2013 Th: “Soup Seminar, Part. XLI: Our Institutional-Sized Soup of the Day is a Classic from Olden Days: Navy Bean Soup—as Good Today as it was way back when!” by Goldfish.
  42. 03-15-2013 F: “Soup Seminar, Part. XLII: Our Soup for today is an Unusual One, created by French Chef Auguste Escoffier—Potage ala Mongole—the Marriage of Split Pea and Tomato Soups!” by Goldfish.
  43. 03-16-2013 S: “Soup Seminar, Part. XLIII: Today’s Soup is another Stellar Example of how One combines Leftovers Together to create a Culinary Masterpiece—Corn Chowder I in an Institutional Size!” by Goldfish.
  44. 03-17-2013 Su: “Soup Seminar, Part. XLIV: Goldie finishes her Week with a Completely Different Soup than any of her other Offerings—Cream of Cauliflower-Cheese Soup I—in an Institutional Size, of Course!” by Goldfish.
  45. 04-22-2013 M: “Soup Seminar, Part. LXV: Chef Gervais returns for the First Time since Last Year’s Punishment of doing Four Weeks Straight with another Soup Seminar featuring today’s Cajun Duck Gumbo!” by Gervais.
  46. 04-23-2013 T: “Soup Seminar, Part. LXVI: Today, we take a Trip to India by preparing Chicken Mulligatawny Soup—absolutely Delicious and forgotten by Most Americans—how sad!” by Gervais.
  47. 04-24-2013 W: “Soup Seminar, Part. LXVII: Yesterday, it was India, today, it’s China—Chef Krinkelmeier’s Chinese Noodle Soup—only the Best for America and the World!!” by Gervais.
  48. 04-25-2013 Th: “Soup Seminar, Part. LXVIII: We have another Excellent Oriental Soup for today—Sizzling Rice Soup—one of the Best Show Soups in the Entire Repertoire!!” by Gervais.
  49. 04-26-2013 F: “Soup Seminar, Part. LXIX: We now leave Asia for some ‘Bucolic’ Foods, Rustic Red Bean Soup with Broccoli—Beautiful and Delicious!” by Gervais.
  50. 04-27-2013 S: “Soup Seminar, Part. L: today, we have yet another Excellent Bean Soup Recipe—Authentic, Mexican-Style Black Bean Soup to be Precise!” by Gervais.
  51. 04-28-2013 Su: “Soup Seminar, Part. LI: the Week concludes with a Cream of Broccoli Soup I—one of the Gems of Classic French Cuisine—thank you, Master Chef Auguste Escoffier!” by Gervais.
  52. 11-18-2013 M: “Soup Seminar, Part LII: I told you so about Obamacare and then Chef Gervais shows the Blogosphere how to make his Famous Cream of Asparagus Soup—the Best of the Best!” by Chef Gervais Krinkelmeier.
  53. 11-19-2013 T: “Soup Seminar, Part LIII : after discussing the Basic Tenets of the Libertarian Party, Chef Gervais shows the World how to make his very own New England Clam Chowder!” by Chef Gervais Krinkelmeier.

CHEF GERVAIS KRINKELMEIER’S BLOGPOSTS
  1. 03-08-2011 T: “Special Menus, Pt. XII: Easter Sunday Holiday Brunch, Pt. XII—the Brunch Menu, Pt. III” by Gervais.
  2. 06-09-2011 Th: “Classic Bakery Desserts, Pt. XVIII: Lemon Mousse” by Gervais.
  3. 06-10-2011 F: “Classic Bakery Desserts, Pt. XIX: Broken Glass Cake” by Gervais.
  4. 06-29-2011 W: “Hawaiian and Polynesian Recipes, Pt. VI: Tangerine Chicken—Delicious Dish easily made at Home” by Gervais.
  5. 07-19-2011 T: “Fabulous Bakery Desserts, Pt. XXI: Mexican Flan—a Classic Dessert from South of the Border to liven up your Summertime Meals” by Gervais.
  6. 10-17-2011 M: “Famous Restaurant Recipes, Pt. XXXIV: Chicken Prosciutto—Breaded Chicken Breast topped with Italian Ham, Swiss Cheese, and a savory Marinara Sauce is out of this World!” by Gervais.
  7. 10-18-2011 T: “Famous Restaurant Recipes, Pt. XXXV: Sauteed Chicken Breasts Ceausescu—a Gem from the Old Austro-Hungarian Empire” by Gervais.
  8. 10-19-2011 W: “Famous Restaurant Recipes, Pt. XXXVI: Pan-Roasted Chicken Breasts St. Matthew—a Modern Classic from Ventura Beach, California” by Gervais.
  9. 10-20-2011 Th: “Famous Restaurant Recipes, Pt. XXXVII: Baked Bay Scallop and Penne Pasta—delicious Casserole Dish that can be made in a Jiffy!” by Gervais.
  10. 10-21-2011 F: “Famous Restaurant Recipes, Pt. XXXVIII: World-Class Seafood Fettuccine has Halibut, Prawns, Bay Shrimp, King Crab Legs, and Bay Scallops in a Sweet Cream Sauce” by Gervais.
  11. 10-22-2011 S: “Famous Restaurant Recipes, Pt. XXXIX: Northwest-style Poached Halibut with Vegetables, Marbled Polenta, and Sweet Basil-Butter Sauce” by Gervais.
  12. 10-23-2011 Su: “Famous Restaurant Recipes, Pt. XL: Pan-Fried Oysters in Sourdough Bread Crumbs with Cocktail and Tartar Sauces” by Gervais.
  13. 03-26-2012 M: “Pasta Specialties, Pt. XI: Gervais presents one of his Best Dishes for your Dining Pleasure: Pesto-Grilled Chicken Breasts with Fuseli Pasta Primavera with which to Greet the Spring” by Gervais.
  14. 03-27-2012 T: “Pasta Specialties, Pt. XII: the One-and-Only Mediterranean Chicken Pasta with Peppers—modern Italian Cookery at its Best” by Gervais.
  15. 03-28-2012 W: “Pasta Specialties, Pt. XIII: Alaskan King Crab Fettuccine in a Delicious Garlic-Parmesan Cream Sauce—a Little Bit of Heaven in your Home or Restaurant” by Gervais.
  16. 03-29-2012 Th: “Pasta Specialties, Pt. XIV: Old-Fashioned Ham and Macaroni—one of America’s All-Time Favorite Comfort Foods for the Twenty-First Century” by Gervais.
  17. 03-30-2012 F: “Pasta Specialties, Pt. XV: Chicken Fettuccine Primavera—a Tasty Creamy Pasta Dish made with Tenderized Chicken Breasts” by Gervais.
  18. 03-31-2012 S: “Pasta Specialties, Pt. XVI: Rock Shrimp and Prosciutto Penne Pasta—a Classic Combination of Delicious Rock Shrimp with Prosciutto Ham and Penne Pasta in a Savory Sauce” by Gervais.
  19. 04-01-2012 Su: “Pasta Specialties, Pt. XVII: Northwest Seafood Pasta—a Great Way to Maximize Profits while cleaning out your Walk-in Refrigerator in your Professional Kitchen” by Gervais.
  20. 09-03-2012 M: “Mis-en-Place Index, Part. XV: Classic Hot Seafood Salad Dressing in a Convenient Institutional Size—perfect for your Restaurant Operation!” by Gervais.
  21. 09-04-2012 T: “Mis-en-Place Index, Part. XVI: House Honey-Dijon Dressing—the Best Salad Dressing ever in an Institutional Size!” by Gervais.
  22. 09-05-2012 W: “Mis-en-Place Index, Part. XVII: Today, Chef Krinkelmeier presents the Best Bleu Cheese Dressing ever made in a Convenient Institutional Size” by Gervais.
  23. 09-06-2012 Th: “Mis-en-Place Index, Part. XVIII: The Best Caesar Salad Dressing ever made is presented Today in a Convenient Institutional Size by the Great Chef Krinkelmeier” by Gervais.
  24. 09-07-2012 F: “Mis-en-Place Index, Part. XIX: The Best Institutional-sized Sesame Seed Vinaigrette Dressing ever before seen in Modern American Cookery” by Gervais.
  25. 09-08-2012 S: “Mis-en-Place Index, Part. XX: Chef Gervais presents the Best Hawaiian Vinaigrette Salad Dressing ever made in the United States or elsewhere in the World using only the Very Best Ingredients!” by Gervais.
  26. 09-09-2012 Su: “Mis-en-Place Index, Part. XXI: Chef Gervais ends Week Number One with a Scintillating Citrus Vinaigrette Dressing that doubles as a Marinade in a Convenient Institutional Quantity” by Gervais.
  27. 09-10-2012 M: “Mis-en-Place Index, Part. XXII: Chef Gervais begins his First Week of Punishment by presenting an Institutional-sized Northwest Cioppino Stock—simply Fabulous!” by Gervais.
  28. 09-11-2012 T: “Mis-en-Place Index, Part. XXIII: Today’s Mis-en-Place Institutional-sized Topic is Gervais’ Mukilteo Clam Chowder—perhaps the Best Chowder ever seen on Planet Earth!” by Gervais.
  29. 09-12-2012 W: “Mis-en-Place Index, Part. XXIV: Punished Chef Gervais returns to the Realm of the Prepmaster Today by presenting an Institutional-sized Roasted Onion Tartar Sauce—a Mindblower!” by Gervais.
  30. 09-13-2012 Th: “Mis-en-Place Index, Part. XXV: Punished Chef Gervais continues with the Flipside of Yesterday’s Recipe—Northwest Cocktail Sauce in a Convenient Institutional Size—on Hump Day, no less!” by Gervais.
  31. 09-14-2012 F: “Mis-en-Place Index, Part. XXVI: Today, Punished Chef Gervais continues Institutional Sizes by presenting a Great Recipe for Balsamic Vinaigrette Salad Dressing and Marinade!” by Gervais.
  32. 09-15-2012 S: “Mis-en-Place Index, Part. XXVII: Punished Chef Gervais continues Institutional Sizes by showing the Fans of the Elemental News of the Day his Recipe for (Northwest) Thousand Island Dressing #5—simply tasty!” by Gervais.
  33. 09-16-2012 Su: “Mis-en-Place Index, Part. XXVIII: Punished Chef Gervais continues Institutional Sizes by sharing his Recipe for Northwest Aioli—a must-have Condiment in Today’s Foodservice World!” by Gervais.
  34. 09-17-2012 M: “Mis-en-Place Index, Part. XXIX: Punished Chef Gervais continues Institutional Sizes for his Third Week by sharing his Recipe for Herb Oil for Garlic Bread and Basting Purposes—guaranteed to be the Best ever used by You!” by Gervais.
  35. 09-18-2012 T: “Mis-en-Place Index, Part. XXX: Punished Chef Gervais continues Institutional Sizes for his Third Week by sharing his Recipe for Horseradish Sauce #2, wildly Zingy, Delicious, and Good!” by Gervais.
  36. 09-19-2012 W: “Mis-en-Place Index, Part. XXXI: The Second Week of Chef Gervais’ Punishment sees an Interesting Deviation in Institutional Sizes—Citrus Buerre Blanc, enough to serve a Busy Dinner Night!” by Gervais.
  37. 09-20-2012 Th: “Mis-en-Place Index, Part. XXXII: The Second Week of Chef Gervais’ Punishment sees still another Interesting Deviation in Institutional Sizes—Fresh Nectarine or Plum Salsa—perfect for Fish, Chicken, or Pork!” by Gervais.
  38. 09-21-2012 F: “Classic Quickbreads and Muffins, Part. LIII: The Second Week of Chef Gervais’ Punishment sees still another Exciting Change in Institutional Sizes—Cherry-Pineapple Muffins, a Jumbo-sized Muffin Recipe!” by Gervais.
  39. 09-22-2012 S: “Classic Quickbreads and Muffins, Part. LIV: The Second Week of Chef Gervais’ Punishment features another exciting Muffin in an Institutional Size—Pineapple-Zucchini-Nut Muffins!” by Gervais.
  40. 09-23-2012 Su: “Classic Quickbreads and Muffins, Part. LV: The Second Week of Chef Gervais’ Punishment features another exciting Muffin in an Institutional Size—Tropical Fruit Muffins—too Good to be True!” by Gervais.
  41. 09-24-2012 M: “Classic Quickbreads and Muffins, Part. LVI: The Third Week of Chef Gervais’ Punishment features another Delicious Muffin in an Institutional Size—Blueberry-Banana-Nut Muffins—the Best of the Best!” by Gervais.
  42. 09-25-2012 T: “Classic Quickbreads and Muffins, Part. LVII: The Third Week of Chef Gervais’ Punishment sees still another Delicious Muffin in an Institutional Size—Carrot-Pear Muffins—Angelic Bites of Heaven!” by Gervais.
  43. 09-26-2012 W: “Classic Quickbreads and Muffins, Part. LVIII: The Third Week of Chef Gervais’ Punishment features the Chef making Maple-Buckwheat Muffins, a So-Called, Golden Oldie!” by Gervais.
  44. 09-27-2012 Th: “Classic Quickbreads and Muffins, Part. LIX: The Third Week of Chef Gervais’ Punishment features another Golden-Oldie of a Muffin Recipe in an Institutional Size: Apple-Butter Muffins!” by Gervais.
  45. 09-28-2012 F: “Classic Quickbreads and Muffins, Part. LIX: The Third Week of Chef Gervais’ Punishment features yet another Golden-Oldie of a Muffin Recipe in an Institutional Size: Buttermilk-Oatmeal!” by Gervais.
  46. 09-29-2012 S: “Classic Quickbreads and Muffins, Part. LXI: The Third Week of Chef Gervais’ Punishment features another Delicious Muffin: Pineapple-Carrot Muffins, another Carrot Cake-like Muffin from the Chef’s Repertoire!” by Gervais.
  47. 09-30-2012 Su: “Classic Quickbreads and Muffins, Part. LXII: The Third Week of Chef Gervais’ Punishment and the Final Day sees One Last Muffin: Pumpkin-Bran, perfect for the upcoming winter Holidays!” by Gervais.
  48. 04-22-2013 M: “Soup Seminar, Part. LXV: Chef Gervais returns for the First Time since Last Year’s Punishment of doing Four Weeks Straight with another Soup Seminar featuring today’s Cajun Duck Gumbo!” by Gervais.
  49. 04-23-2013 T: “Soup Seminar, Part. LXVI: Today, we take a Trip to India by preparing Chicken Mulligatawny Soup—absolutely Delicious and forgotten by Most Americans—how sad!” by Gervais.
  50. 04-24-2013 W: “Soup Seminar, Part. LXVII: Yesterday, it was India, today, it’s China—Chef Krinkelmeier’s Chinese Noodle Soup—only the Best for America and the World!!” by Gervais.
  51. 04-25-2013 Th: “Soup Seminar, Part. LXVIII: We have another Excellent Oriental Soup for today—Sizzling Rice Soup—one of the Best Show Soups in the Entire Repertoire!!” by Gervais.
  52. 04-26-2012 F: “Soup Seminar, Part. LXIX: We now leave Asia for some ‘Bucolic’ Foods, Rustic Red Bean Soup with Broccoli—Beautiful and Delicious!” by Gervais.
  53. 04-27-2013 S: “Soup Seminar, Part. L: today, we have yet another Excellent Bean Soup Recipe—Authentic, Mexican-Style Black Bean Soup to be Precise!” by Gervais.
  54. 04-28-2013 Su: “Soup Seminar, Part. LI: the Week concludes with a Cream of Broccoli Soup I—one of the Gems of Classic French Cuisine—thank you, Master Chef Auguste Escoffier!” by Gervais.
  55. 11-18-2013 M: “Soup Seminar, Part LII: I told you so about Obamacare and then Chef Gervais shows the Blogosphere how to make his Famous Cream of Asparagus Soup—the Best of the Best!” by Chef Gervais Krinkelmeier.
  56. 11-19-2013 T: “Soup Seminar, Part LIII : after discussing the Basic Tenets of the Libertarian Party, Chef Gervais shows the World how to make his very own New England Clam Chowder!” by Chef Gervais Krinkelmeier.



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