President's Day Musings

It's Presidents Day.  When I was a kid in grade school, it was a time to think about George Washington and Abraham Lincoln.  Pretty simple, non-descript stuff.  You would never compare modern day Presidents with them.

But by the end of 2011, President Obama had characterized himself as one of the top four Presidents in history... behind FDR, Johnson, and Lincoln.  Not a little hubris and ego going on with our current Prez, whose jetsetting ways and ostentatious family vacations paid by the Feds seem to border on that of an entitled Emperor rather than the leader of a democratic republic.

I believe that Obama will go down in history as a scheming ideological opportunist, who squandered the chance to improve race relations in this country by widening the gap and sharpening class divisions through unthinking and non-inclusive policies.  His use of Federal agencies to punish conservative groups will be classified as Nixonian, and his incompetent foreign policy will be compared to Carter.  The ObamaCare debacle will implode under its own weight of bureaucratic incompetence, and whenever people think of FDR, BHO will be the antithesis.

It's too bad.  Not sure what went wrong with him, but he has generated a surge of Black conservative politicians, anxious to correct the legacy of our first Black President.

Maybe that is a good thing.
Happy President's Day.

Giarda's Recipe for Pizza Dough

This is Pizzeria grade dough.   The secret is little or no sugar in the yeast, and a hot 500 degree oven.  Bake for 8 minutes on a pizza stone that has been heated for 30 min. in the oven.

 

Ingredients

• 1 1/2 cups warm water, 100 to 110 degrees F, plus extra as needed
• 1 (1/4-ounce) packet active dry yeast
• 5 cups all-purpose flour, plus extra as needed
• 1 1/2 teaspoons fine sea salt
• Olive oil, for drizzling

Directions

Put the water in a small bowl. Add the yeast and stir until dissolved.
In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.
Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day.

You Didn't Ask Me, But....

Time for another episode of....

"You didn't ask me, but...."

~  Julia Roberts seems to have lost her Bloom.... Definitely not the Pretty Woman.
~ Woody Allen may not be guilty of molestation, but he is a weird dude with a lot of personal baggage.
~ Despite the propaganda, Michelle Obama is really unattractive.
~ Lots of people seem to be bitching about the winter this year.... more than usual.
~ There are many stupid sports in the Winter Olympics... topped by the Luge.
~ Amazon.com is the best site on the Web.
~ Sarah Palin is the Hottest 50 year old on the Planet, and the Liberal Media knows it.
~ Popcorn is the Anti-Christ of Dental Hygiene, but it tastes awesome with extra butter.

Post about Posting

I usually post on this Blog when I am annoyed or anxious about things.  Does the dirth of posts on the last few weeks indicate that I found a modicum of tranquiity and contentment?

In a sense... yes.  I blame the real reason on the activity at Nanepashemet Telecom.  We are wicked busy, somewhat stressed, but in a nice growth mode with good quality job prospects up the line.  Our marketing has reached a point where we are asked to take on jobs by customers... not the former situation of asking prospective customers to take a chance on us.

The company will be changing... growth means new staff and adjustment to different ways of doing things.  Maybe causing some more frequent posts on the Nanepashemet Blog.

On a personal level, things also seem to be on a more even keel.... the events of past years, the Fresh Ayer episode in particular, seem to fading to the point where it feels incredible that we actually endured that turmoil not so long ago.

But I do feel the need to keep this pathethic Blog afloat.  This time of peace and prosperity is sure to diminish.

French Fries

Perfect French Fries

• 31 Reviews 

Recipe courtesy of Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2003

SHOW:

The Essence of Emeril

EPISODE:

Deep Frying

Total Time:

1 hr 25 min

Prep:

15 min

Inactive:

30 min

Cook:

40 min

---

Yield:

4 servings

Level:

Intermediate

---

CATEGORIES

• Potato
• Side Dish
• Fries

Ingredients

• 4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
• 2 quarts peanut oil
• Salt and pepper

Directions

Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.

In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.

Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.

When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

FLOTUS Birthday Wish

Happy 50th Birthday to the FLOTUS!



Nothing personal, Michele, but I will really be celebrating on your 53rd.

Income Taxes

Time to feed the cat

New Year's Resolutions - 2014

Plan and Confront Each Day.
We have the ability to guide our own experiences of this life's journey, rather than randomly bump into the future.  Planning helps you to enhance your observation of your life events.
~
Respect the time it takes to complete tasks and realize that everything will eventually get done, but not necessarily today.   Spread your tasks into realistic time slots in your daily calendar, and don't be afraid to push items ahead to future time slots.  Sometimes, accomplishing a task is realizing that it can not be completed immediately.   This technique reduces stress.

Process the Present.
Deal with the events and challenges that are sent your way daily.  To procrastinate is to give our challenges power that they don't deserve.
~
 Open your mail as soon as you receive it, scan it, and discard as much paper as possible in real time. Never let an envelope rest unopened.   If you can't pay a bill immediately using Internet Banking, set a time in the future when you will pay it.  Return emails and calls as soon as possible.  Business is a tennis match.  Make sure that the ball doesn't sit in your court.
~
Exercise every day.... no excuse.  Keeping healthy is more important than sitting on the couch watching TV, or conducting business.    Exercise and Health is essential to good business and needs to be recognized as a first priority  in the present.

Try Not to Judge Your Life's Experiences
This is God's Plan, not Your's.  Planning helps you to recognize and appreciate the direction of the Journey that has been chosen for you.  Good and Bad are changing, transitory labels.
~
Keep the Drama to a minimum.  Life is mean't to be joyful.  It it doesn't seem that way, be patient... it will.  Eventually there is always a reason for the bad that leads to the good,... although it may take a few lifetimes to see it through.

BTW, these resolutions are hard to keep, but I believe that attention to them will aid the quality of life..

2014 Nanepashemet Peep of the Year

The moment that so many of you have waited all year to witness is now upon you.  As we witness the waning moments of 2013 and look to the birth of a New Year of hope and promise, the time to select the Nanepashemet Peep of the Year descends upon us with its normal elements of gripping intrigue and intensity.
~
The most sophisticated Nanepashemet Peeps know the criteria for selection and keep its tenets close to their bosom week in and week out during the year.  To be selected as a recipient of this Honor/Disgrace, the hapless yet fortunate individual must....

• Not be Dead.
• Not be an Animal.
• Have done something either exceptionally Inspirational or exceptionally Annoying.

And the reason for the selection must never be disclosed lest a severe tear be made in the fabric of the Universe.   There is nothing more annoying than to have a Peep of the Week ask me the moronic question, "Why was I picked?"   It immediately justifies the selection and so becomes self explanatory.
~
Last year, for reasons that should be as clear as a Moonlit Maine Sky, the Peep of the Year for 2013 was my new Son-in-Law, Brady Boyle.   Brady responded to his selection with an acceptance poem that would have put Robert Frost to shame, and carried out his reign with with incredible style as he carried out his plan to wed my daughter Katelyn in a most memorable matrimonial event.  It was a class act all year long.

But now, Brady's POTY run draws to a close, and it is time to pass the crown to a new Peep of the Year,,, the 2014 POTY.
~
People are going to say that you have to become a fully functional member of the Mountain of a Man's immediate family to become POTY..... and that may indeed be the circumstantial evidence.... but I put that squarely in the realm of stranger than life coincidences.

The 2014 Nanepashemet Peep of the Year is Kim Hause... who is to be renamed this year as Kim Nestor, but not because of this POTY gig.

Congratulationss Kim.   Your predecessors will attest that this year promises to to be a whirlwind breakthough as the psychic power of the POTY permeates a most eventful year for you.

TommyO said2:42 PM

Congratulations Kim. Well Done Mr. Nestor.
Some life changes that you should be aware of. Buy hats and sunglasses. Privacy can be tough when you hold such a lofty status. You can't just go out of the house and not expect the throngs of people out there to just nod as you walk buy. They are relentless in thier pursuit to have a brush with greatness. Then there are the tough decisions, your wedding for example will present a tough call. You can sit at the head table with Ryan or sit at the POTY table with the important people. Feel free to call on me if it gets too tough out there, we have to stick together, we can help get you through those times when you just want to be left alone. Congrats again, all the best and Happy New Year. TommyO

POTY Stress

Can you feel the tension?

• Tom McMahon ~ 2007
• Lauren Rathbone ~ 2008
• Michael "Murph" Murphy ~ 2009
• Jeremy Johnson  ~ 2010
• Tommy O'Shea  ~ 2011
• Kerry Russell D'Orio  ~  2012
• Brady Boyle  ~  2013
•   ???????   ~  2014

Pie Crust Recipe for Cuisinart

“ This recipe makes ample crust for a 9 to 11 inch regular or deep-dish pie or tart. Leftover pastry may be rolled out and cut into shapes to garnish the pie, or brushed with milk, sprinkled with sugar or cinnamon and sugar, and baked until lightly browned. "

 Ingredients

 3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
16 tablespoons unsalted butter, cut in ½-inch pieces, well chilled
2 tablespoons shortening (Crisco), cut in ½-inch pieces, well chilled
5 to 8 tablespoons ice water

 Instructions

 Insert the metal blade. Process the flour, salt and baking powder to sift, 10 seconds.

 Add the well chilled butter and shortening. Use short rapid pulses until the mixture resembles coarse corn meal and no pieces of butter larger than a “pea” remain visible, 15 to 20 pulses.

 Sprinkle half the maximum ice water on the flour and butter mixture, then pulse 5 or 6 times. The dough will be crumbly, but should begin to hold together when a small amount is picked up and pressed together.

Sprinkle on more water, a teaspoon (two for the two-crust recipe) at a time, with 2 to 3 quick pulses after each addition, adding just enough water for the dough to hold together easily when pressed into a ball. Add the liquid sparingly so that the dough is not sticky. Do not over process or the pastry will be tough, not tender and flaky.

Turn the dough out onto a lightly floured surface. Press together into a ball, then flatten into a disk about 6 –inches in diameter (two disks for the two-crust recipe). Wrap in plastic wrap and refrigerate for 1 hour before continuing to allow the glutens in the flour to rest.

 The dough will keep refrigerated for up to 3 days, or may be frozen (double wrapped) for up to a month, thaw at room temperature for an hour before using.

 To bake the pastry blind for a single crust filled pie or tart, roll out pastry 1/8-inch thick to fit pan, crimp and seal edges. Prick bottom all over with a fork. Chill for 30 minutes.

 Preheat the oven to 400º F.

 Line with a sheet of aluminum foil or parchment paper and fill with pie weights, dry rice or beans. Bake for 15 minutes. -

See more at: http://www.cuisinart.com/recipes/desserts/405.html