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Tuesday, November 19, 2013

“Soup Seminar, Part LIV: Gervais begins discussing the Tenets of the Libertarian Party and how you need to join it now more so than ever then presents an Institutional-Sized Pinto Bean Soup—a Great Moneymaker if ever there was one!” by Chef Gervais Krinkelmeier


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Today’s album by the great band, Creedence Clearwater Revival is their fifth album, “Cosmos Factory” came out in 1970 and was the band’s greatest Top 40 album with multiple hits to date!  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 Bartholomew Okonkwo entitled, “Obamacare Survival Guide: the Affordable Care Act and what it Means to You and Your Healthcare,” as we need to stop this horrible mess from damaging the nation any further.

WEDNESDAY, NOVEMBER 20, 2013

THE NEW AGE—349 DAYS UNTIL THE NEXT ELECTION ARRIVES IN 2014!










STINKBUG 2013









Chef Gervais Krinkelmeier
END Commentary 11-20-2013
Copyright © 2013 by MHB Productions
Word Count: 2,953.

AMERICAN INSTITUTE OF CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for
Wednesday, November 20, 2013 by
Chef Gervais Krinkelmeier


­­­ SOUP SEMINAR, PART LIV—PINTO BEAN SOUP
DAY NUMBER 51 UNDER OBAMACARE!

“Soup Seminar, Part LIV: Gervais begins discussing the Tenets of the Libertarian Party and how you need to join it now more so than ever then presents an Institutional-Sized Pinto Bean Soup—a Great Moneymaker if ever there was one!” by Chef Gervais Krinkelmeier


1,095th BLOGPOST AT THE AICP-END!
Legalize Freedom—JOIN the Libertarian Party
Bakersfield, CA, 11-20-2013 Wednesday: As Libertarians, we believe that every American is responsible for his or her own conduct and that he or she has the right to live his or her life in whatever way pleases them as long as it does not infringe upon anyone else’s right to do the same.  That means, that WE, the people, are responsible for our own welfare, our own retirement, and damn sure our OWN healthcare and NOT the government!  Once people succumb to this constant drumbeat of BIG GOVERNMENT coming in and taking care of us, they surrender their liberties to someone whose idea of ‘individual liberty’ might be very alien to what WE think it is and could become oppressive almost overnight.  Look at what is going on with this blasted Obamacare Act, it is collapsing under its own weight and those who are actively attempting to force it upon us means that come election time next year, we are going to destroy those politicians at the voting booth!   Those fifteen Democrat senators that went to the president a couple of weeks ago are going to find themselves heading home, suitcases in hand and tears running down their cheeks.  We are going to go out there and smite these bastards in a Biblical sense, we are going to overwhelm the Democrats and the fricking RINO REPUBLICANS and destroy them and any hopes they might ever have of ever holding national office ever again much less ever be the president!
Defund Obamacare NOW!
I was stunned to hear former President Bill Clinton telling Obama that he thinks ‘he should keep his promise to the people’ regarding their ability to (1) keep their healthcare plan if they like it and (2) keep their doctor if they like him or her, too.  For socialized medicine to work, it requires an overhaul of the entire medical system, which means that you are going to lose both your plan and your physicians, even if they are essential to keeping you alive!  Look, if Obama gets his way, the senior citizen voting block is going to disappear in 1-2 decades!  They will find themselves denied of service, of life-saving transplants and surgeries, they will be sent home—with pain pills like the president said in the early days of his administration!—so they can die in peace among loved ones.  They will NOT get proper care nor will the authorities allow them the services, which keep them alive, you know dialysis, expensive medicines, and a whole host of other things that make their lives livable.  No, for socialized medicine to work, it has to take the entire healthcare system over and then to transform it into a top-down, overwhelming system of referral after referral after referral until one either dies or returns to health on their own abilities.   This is not something any sane American should ever want for themselves or their families and what’s more, we should make a constitutional amendment that forbids this sort of thing in the future.  We can help those who need help some other way but not at the loss of our liberties and the nation’s as a whole.
President Barack Obama—needs to be Impeached!
The Libertarian Statement of Principles adopted at last year’s convention says, “We, the members of the Libertarian Party, challenge the cult of omnipotent state and defend the rights of the individual.  We hold that all individuals have the right to exercise sole dominion over their own lives, and have the right to live in whatever manner they choose, so long as they do not forcibly interfere with the equal right of others to live in whatever manner they choose.”  Furthermore, our document says, “Governments throughout history have regularly operated on the opposite principle, that the State has the right to dispose of the lives of individuals and the fruits of their labor.  Even within the United States, all political parties other than our own grant to government the right to regulate the lives of individuals and seize the fruits of their labor without their consent.” 
People Protesting Obamacare!
What’s more, we say that “We, on the contrary deny the right of any government to do these things, and hold that where governments exist, they must not violate the rights of any individual: namely, (1) the right to life—accordingly, we support the prohibition of the initiation of physical force against others; (2) the right to liberty of speech and action—accordingly we oppose all attempts by government to abridge the freedom of speech and press, as well as government censorship in any form; and (3) the right to property—accordingly we oppose all government interference with private property, such as confiscation, nationalization, and eminent domain, and support the prohibition of robbery, trespass, fraud, and misrepresentation.” 

NO MORE RINOS—they are as Bad as the Democrats!
Finally, our Libertarian Statement of Principles says, “Since governments, when instituted, must not violate individual rights, we oppose all interference by government in areas of voluntary and contractual relations among individuals.  People should not be forced to sacrifice their lives and property for the benefit of others.  They should be left free by government to deal with one another as free traders; and the resultant economic system, the only one compatible with the protection of individual rights, is the free market.”   You see, being a Libertarian is the logical choice in this day and age of proponents of BIG GOVERNMENT, which both of the major parties profess they want and strive to create.  On the other hand, Libertarians respect the rights of ALL people, Gay, Straight, the minorities, women, men, their offspring, all religious views as long as they do not force their ways on those who do not want it, and that people have a right to keep the wealth they accumulate.  Please, look into the Libertarian Party, the time is coming when the Democrats are going to implode across the land and in their place, we will get a party who wishes they could be Democrats, too, the RINO Republicans
Pinto Bean Soup
Today, we are going to make an institutional sized soup recipe, Pinto Bean Soup, a delicious and flavorful selection that people love despite its simplicity!  Making soup is important and one has to be well educated in all forms of soups, not just French and Italian variations.  You have to be able to observe what’s in the walk-in refrigerators and what needs to go so that nothing ever goes to waste and that everything brings in much-needed revenue.  It is important to make sure that every food dollar repays you with two or three and making soups on premises is how one does this!  Here’s the recipe:
(#0533) PINTO BEAN SOUP—INSTITUTIONAL SIZE

 Pinto Beans
Pinto bean soup is simple yet delicious and this one is tasty, too, and it helps one to use pinto beans they may already have cooked.  If you make it from scratch, you are making a grand soup out of a very basic set of ingredients and you can be sure that your guests are going to be pleased with the deliciousness of this amazingly tasty soup!  Keep the recipe handy and you will find this one to be among your most popular and low cost, too!
Chicken Base
Yield: 4-6 servings / Mis-en-place: 2 hours


Bay Leaves
Qty.
Measure
Item
Other
The Beans:
2
Quarts
Pinto beans (rinsed, picked over, cleaned) 

6
Gallons
Chicken stock

.5
Cup
Better-than-Bouillon chicken base

.25
Cup
Kosher salt

8
Each
Bay leaves

The Mirepoix:
1
Quart
Bacon fat

2
Quarts
Finely-diced carrots

2
Quarts
Finely-diced celery

2
Quarts
Finely-diced yellow onions

1
Quart
Finely-diced green bell peppers

2-2/3
Tablespoons
Minced garlic

2-2/3
Tablespoons
Kosher salt

2-2/3
tablespoons
Marjoram

2-2/3
Tablespoons
Italian herbs

2-2/3
Tablespoons
Whole thyme

2-2/3
Tablespoons
Lawrey’s seasoned salt

1
Quart
All-purpose flour

The Garnishes:
2
Cups
Herdez red salsa medium-hot

1
Quart
Chopped fresh cilantro

1
Quart
Minced scallions

Minced fresh parsley flakes
Rinsed and dried

Garlic

Method:
Ground Marjoram
1.      Mis-en-place: have everything ready!  Prepare the beans as directed.  Place a large saucepot atop high flame filled with the chicken stock, the chicken base, and the bay leaves.  When it is boiling, add the pinto beans and begin cooking them.  After 2-3 minutes of boiling, lower the flame to medium-low and let them cook for about 50-60 minutes or until the beans feel al dente-tender, meaning soft to the tooth but not mushy.  As soon as you reach this point, strain out the beans reserving the broth and plunge the beans into a bowl of ice water to retard further cooking. Return the stock to the stovetop over medium flame.  Prepmaster’s Note: during the cooking process, skim off any scum that rises to the top taking care to discard it.  Should liquid reduce to below three quarts, replace it with additional hot water or chicken stock. 

2.      In a large rondeau or heavy-duty 1.5-gallon saucepot, add the bacon fat, the veggies, and the seasonings.  Begin sautéing the soup’s mirepoix over medium flame taking care to stir it frequently.  When the veggies are tender and the air aromatic with the combined fragrances of the vegetables and the herbs and spices, begin stirring in the flour.  Prepmaster’s Note:  I mean for this soup to be mostly liquid but it is preferable to have a mild amount of thickness.  This is good for both the server and the guests as it keeps their soup from being quite so “sloshy” and what’s more, from spattering, too.  Cook the roux until it is blond, and then begin whisking in the stock, taking care to whisk constantly as to prevent any lumps from forming. When accomplished, allow the soup to simmer over medium heat. 

3.      Drain the beans and add them to the soup.  Check and readjust the flavorings and at this point, stir in the chopped cilantro.  Again, check the flavorings and readjust and if need be, add some additional chicken base.

4.   To serve, ladle the soup into either soup bowls or cups placed atop doily-lined underliners and then garnish each one with minced scallions and parsley flakes, and then serve.  Accompany with hot flour or corn tortillas, hot sauce, butter, and anything else deemed by you to be appropriate or necessary. 

5.      Pour leftover soup into a shallow pan placed atop cooling rack and quickly reduce internal temperature to below 45°F.  Then, place inside your refrigerator with sufficient airflow on all sides.  When completely cool, pour into a sanitized airtight container equipped with a tight-fitting lid.  Label, date, and refrigerate.  Use within 1-3 days and never return leftover amounts to the parent batch if you serve it in installments as this can also sour the soup. 
The Flag of Mexico
Everyone tends to enjoy Hispanic-style foods and this soup is a good starter for a Mexican Night at your hotel fine dining or country club establishment.  As always, we base a soup’s finished essence on the quality of the stock and our ability to flavor it so flavor it to what you consider the appropriate taste.  Always have salsa on hand, whether you make it yourself or buy it, it’s important to always have the best ingredients you can make or buy because people remember these things, it’s what makes you who you are as a restaurateur! 
Pinto Bean Soup
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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.
CREEDENCE CLEARWATER REVIVAL
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!
BAYOU COUNTRY
            We are selling recipes all the time and you can order things you would like copies of simply by mailing us your name, address, the recipe you would like and a check for $1.00.  You can buy an entire week’s worth of recipes when we do a series simply by sending us a check or money order (no cash please!) for $20 and we will have it out to you in the next day’s mail.  Please become a part of the AICP-END by sending us your names, addresses, and information and we will welcome all of you with open arms!
GREEN RIVER
            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!
WILLIE AND THE POOR BOYS
I hope that you are enjoying your crash course into the politics and philosophies of the Libertarian Party, if ever the time was rife for a third party in this country, the time is NOW.  What we need to admit is this: we MUST register as Libertarians but will have to vote Republican, but I think we can make headway in 2014, we could never vote Libertarian in a national election because we would assure the Democrats a victory.  If we cannot drive Mr. Obama out of office, we can at least transform him into a crippled lame duck of sorts but I think that if more Americans register as Libertarians and begin working in conjunction with conservative Tea Party candidates or other NON- RINOS then we can win in the long run.  We must begin finding and supporting candidates who will run as Republicans but who register as Libertarians because the Republicans need to know that we do condone what they and their Democrat Party allies are doing, we need to send the message loud and clear so that they know we are serious!  We can win at some point in the future but for now, we must stop “business as usual” and cripple the president.  We cannot allow him any more victories than what he’s already had and MOST of all; we need to destroy the Patient Protection and Affordable Care Act, to show it for the travesty that it is!        
COSMOS’ FACTORY
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 Wednesday, November 20, 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 August 18, 1984 in Los Angeles, California.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!
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This is #0397, a 40” x 60" original oil painting by Beverly Carrick entitled, “Desert Fire.” 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 © 11-10-2013, 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, Creedence Clearwater Revival, Libertarian Party Platform, Pinto Beans, Stop Obamacare NOW, Institutional Sizes, Saving the Nation,

Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2013 of Bakersfield, California, the United States of America.


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 “COSMOS’ FACTORY” 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.

#0391 20” x 24” “Teton Sunrise” by Beverly Carrick
Beverly Carrick Original Paintings Price List:
#0392 36” x 48” “The Winds of March” 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.

#0393 20” x 24” “Sun’s Last Light” by Beverly Carrick


GUN SALESMAN OF THE YEAR: PRESIDENT BARACK OBAMA
#0394 12” x 16” “Autumn’s Colors” by Beverly Carrick
                                                                                     
TODAY IN HISTORY—NOVEMBER 20, 2013:
President Richard M. Nixon:
  1. 1620: Peregrine White was born aboard the Mayflower in Massachusetts Bay; he was the first child born of English parents in present-day New England.
  2. 1910: The Mexican Revolution of 1910 had its beginnings under the Plan of San Luis Potosi issued by Francisco L. Madero.
  3. 1947: Britain’s future queen, Princess Elizabeth, married Philip Mountbatten, Duke of Edinburgh at Westminster Abbey.
  4. 1962: President John F. Kennedy held a news conference in which he announced the end of the naval quarantine of Cuba imposed during the missile crisis, and the signing of an executive order prohibiting discrimination in federal housing facilities.
  5. 1967: The U.S. Census Bureau’s population clock at the Commerce Department clicked past 200 million. 
  6. 1969: The Nixon Administration announced a halt to residential use of the pesticide DDT as part of a total phase-out.  Elsewhere, a group of American Indian activists began a 19-month occupation of Alcatraz Island in San Francisco Bay.                                                       


#0395 12” x 16” “The Mill Race” by Beverly Carrick



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#0396 12” x 16” “Homestead” 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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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!

#0397 40” x 60” “Desert Fire” by Beverly Carrick


THIS IS THE CONCLUSION OF OUR NOVEMBER 20, 2013 BLOGPOST—THANK YOU FOR ATTENDING! PLEASE LEAVE YOUR COMMENTS BELOW, THANKS!  


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THE SOUP SEMINAR INDEX
SOUP SEMINAR, PART LIV—PINTO BEAN SOUP
  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.
  54. 11-20-2013 W: “Soup Seminar, Part LIV: Gervais begins discussing the Tenets of the Libertarian Party and how you need to join it now more so than ever then presents an Institutional-Sized Pinto Bean Soup—a Great Moneymaker if ever there was one!” 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.
  57. 11-20-2013 W: “Soup Seminar, Part LIV: Gervais begins discussing the Tenets of the Libertarian Party and how you need to join it now more so than ever then presents an Institutional-Sized Pinto Bean Soup—a Great Moneymaker if ever there was one!” by Chef Gervais Krinkelmeier.
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See you next time, folks!—the Kool-Aid Kid!


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