Cultural Food Appropriation Is Snobbery

It should not matter to anyone living in the freest nation on earth where you come from.  That is the entire idea behind freedom here.

Here is what I learned on the radio today.  The San Francisco Chronicle hired a new food critic.  Her name is Soleil Ho.  (I mean no disrespect but found I needed to add “Miss” to her name for readability.  NinaOnFood.)

Miss Soleil Ho is boastful about being THE Expert Cultural Appropriation Sheriff in town.  The Chronicle agrees!

Boy, does she have a chip on her shoulder!

Soleil Ho Named San Francisco Chronicle Food Critic. 12/5/18.

21st Century Paranoia About . . . Cuisine?  Give Me A Break!

Writing about recipes and ingredients should be off-limits to social justice platitudes and threats.

Here is what I consider a threat:

“If a radio program is about Mexican food, then a person from that culture should be the one chosen to discuss it,   Otherwise, it is misappropriation. “ (Paraphrased.) Miss Soleil Ho on KQED radio Forum December 18, 2018.

Earth to miss Ho:  Julia Child was not French yet she hosted “Bon Appetite” and authored cookbooks on the subject.  Would Child be accepted in this ice-cold Utopian environment of today’s young people?

In the early days of this country, finding food from your particular ethnic recipes was somewhat difficult.  But nobody launched websites about it.   In particular, they were not taken seriously if they demanded the “right” to it.

What Can Possibly Go Wrong With Demanding Cultural Appropriation in Food?

Plenty.

Real example.  I know of a Mexican family that runs a Greek restaurant.  What do impossible Utopians like Miss Ho want to do with this family?

Fair Warning to Cultural Utopians

Do you think it cruel to inform Ms. Ho that The Mexican Race is nonexistent?  New York Times – Genetically There’s No Such Thing As A MexicanThe citizens of Mexico are mostly of Spanish European ancestry, i.e., White.

Never Trust A Food Critic!

Quotes by Miss Soleil Ho.  She is so self-convinced of her original thinking!!

(1)  “Food is so much more than sustenance. It’s political, it’s cultural, it’s personal, and I want to learn about how others experience the things they eat.”

(2)  “A lot of my work is focused on how we can use food to talk about bigger issues—racism, sexism, sexual harassment, identity—[…] at the center of so many global trends and power dynamics when you think about colonialism . . .

“If you look past the existing narratives about you can see so many things at play and so many people jockeying for control over the narrative.”

I wonder if Miss Ho knows how to cook.  Is she another Food Critic Fraud like played by actress Barbara Stanwick in “Christmas In Connecticut?”

Plot:  A renowned magazine food critic known for her holiday meal planning and exceptional knowledge of cuisines is actually a fraud and cannot even boil an egg or make scrambled eggs.

More reading from the Utopian Planners for a world I do not identify with:

The Feminist Guide to Being a Foodie w/o Being Culturally Appropriative.

 What’s Wrong with Cultural Appropriation?  Everydayfeminist.

 

Scallops Saute Provencale

Shopping Tip – Buy the jumbo sized scallops; serving size is approx. 4 scallops per person. We like both the fresh and frozen.

 

Scallops Saute Provencale

  • Servings: 2
  • Difficulty: easy
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This is a great substitute for the more complex preparation of Coquille St. Jacques. The recipe calls for rolling the raw scallops in flour but it's messy so we skip that step.

Ingredients

1-1/2 pounds jumbo scallops, fresh or frozen (defrosted), rinsed in tap water

1-1/2 T. butter and 1-1/2 T. olive oil

3 cloves garlic, minced

Salt and pepper to taste

1/2 Cup parsley, chopped

Directions

Rinse and dry the scallops.  In a large skillet, heat the olive oil and melt the butter, add the scallops and cook them very quickly, frequently tossing them lightly.  While they are cooking add the garlic and mix it in well.  Then salt and pepper to taste.  When the scallops are lightly browned with a bit of crust, add the parsley and toss it around so that the scallops are nicely coated with it.  Serve with lemon wedges and Orzo pasta.

German Chicken Paprika – Slow Cooker

This Paprika Chicken recipe from Luchow’s German Cookbook calls for “2 young chickens, about 2-1/2 pounds each.”  The cookbook’s first publishing date was 1952.  Back in those days, cooks could find smaller chickens in the grocery stores.  Today, chickens are typically 3 to 4 pounds.

 

Shopper’s Tip – The surprise ingredient is the fresh dill.  If you use dried dill (we usually do this time of year), take a whiff to make sure it’s fresh prior to cooking.  If not, go and buy a new jar.  I usually buy a small fresh bunch at the grocery store and dry it myself.

 

Our Alterations – We make more sauce than called for; we usually use whole milk rather than cream; and we like to add garlic.

 

 

Luchow’s – This cookbook was in my mother’s collection and passed onto our family.  She loved the restaurant and raved about it.  Luchow’s opened in 1882 in Manhattan and closed its doors in 1984.  The list of celebrities and statesmen who were patrons of the famous restaurant is long and fascinating.  (Wikipedia)

 

German Chicken Paprika - Slow Cooker

  • Servings: 4
  • Difficulty: intermediate
  • Print

Credit:  Luchow’s Restaurant Cookbook.  Adapted for a slow cooker by NinaOnFood.

Ingredients

½ stick butter or more

8 chicken thighs, boneless and skinless

¾ C. flour

2 tsp. Paprika

2 tsp. Salt

1 onion, diced

1/3 green bell pepper, diced

2 C. chicken broth

2 T. milk

Dried dill for garnish

Directions

Place the flour in a clean 1-gallon plastic storage bag and season with paprika and salt; toss with fingers. Add the thighs and gently shake to coat.  As you remove them and place on a plate, turn each piece over to check it is coated.

If you have a cooker with a brown/saute setting follow here.  Otherwise, use a skillet to brown.

Set the cooker to Brown/Saute at 400°.    Add the butter; quickly spread with wooden or plastic spoon.  Gently place thighs one at a time in the butter.  Lightly brown on each side, about 2 minutes per side.  When thighs are light golden color, remove them at set on a plate (without paper towels).

Reduce heat to 350°.

Add the diced vegetables to the remaining butter in the cooker (or skillet); toss with wooden or plastic spoon to coat. Cook for only a minute or two.  Add the broth and milk; stir.  The mixture will begin to boil.  Gently nestle the browned thighs in the sauce. Cover the cooker.

Switch the unit to Slow Cook on Low. Set Timer to 4 hours.  Check at 4 hours that internal chicken temperature is 165° to 170° and very tender.

To Thicken Sauce:  Remove the thighs and place in a serving dish; cover to keep hot.  Add 1 C. of sour cream to the sauce in the cooker; stir to mix well. Stir constantly until the sauce is hot.  To Serve:  Place hot egg noodles in a serving dish, top with the thighs, and pour the sauce overall.    Alternatively, place the hot egg noodles into the cooker and toss to coat.  Sprinkle Dried Dill over all.

Mexican Dry Soup with Vermicelli – Sopa Seca

Today is the feast day of Our Lady of Guadalupe.  She is the patron saint of The Americas.

“Guadalupe:  the Miracle and the Message” is a very enjoyable film documentary narrated by actor Jim Caviezel.

In our small way we celebrate by watching this film and reading about Mary’s apparition.

We also plan to prepare a simple Mexican meal at home.

 

Shopping Tip:  We buy Mexican short vermicelli known as fideo at the grocers.

Mexican Vegetable Soup with Vermicelli

Sopa seca, like many famous terms in Mexican cuisine, is the down-to-earth description of a magnificent dish. Broth is absorbed by rice or noodles during cooking; serve the dry soup as a separate course or as a side dish.

Credit:  Sunset Mexican Cookbook:  Classic & Contemporary Recipes. 1989 Edition

Ingredients

8 ounces Mexican vermicelli pasta, cut short

2 T. butter

3 T. cooking oil

1 medium-size onion, chopped

2 cloves garlic, minced

1 4-oz. can chopped Anaheim chilies, e.g., Ortega brand

1 15-oz. can petite diced tomatoes with juice

1 tsp. dried oregano leaves

1 Cup fresh or frozen thawed peas

2 Cups chicken broth

Salt and pepper

Heat butter and oil in a 2-1/2 quart saucepan over medium-high heat.  Add onion, garlic, and chilies and cook, stirring, until soft (about 5 minutes).  Add noodles and stir well; continue to cook, stirring constantly, for 2 more minutes.  Add tomatoes, oregano, peas, and broth and bring to a boil.  Reduce heat, cover, and lower heat.  Simmer until liquid is absorbed (about 15 minutes).  Season to taste with salt and pepper.

Substitution:  replace the onion and chilies with 1 can of Ro-tel  brand tomatoes and chilies.

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Homemade Thousand Island Dressing

Our recipe is the product of one part detective work and one part educated guessing.  I had a Ken’s bottled version and with only 3 tablespoons left in the bottle, I got the inspiration to make my own.  With the bottle in my hand, I selected the listed ingredients I had on hand.  I just guessed at the measurements.  It’s pretty darn good.  So is Ken’s.

 

The Mysterious Origin of Thousand Island Dressing

According to a delightful CBS News televised report, legend has it that the recipe for Thousand Island Dressing is shrouded in mystery.

Watch the video.

Preparation Tip:  Don’t underestimate the preference for “fresh” tasting spices you have on hand for this recipe and others.  If you’ve had any spices in your pantry for over six months, check for a strong, fresh aroma.  Otherwise, it is best to toss and replace.  If you’re on a budget, shop for spices at stores like Winco and also wait for sales.

 

Homemade Thousand Island Dressing

  • Servings: 4
  • Difficulty: easy
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This dressing is big on flavor if you use whole mayonnaise and fresh herbs and spices.

Ingredients

In a 4-cup measure or mixing bowl, combine:

1 cup mayonnaise, preferably full bodied and not low-fat

1/4 cup whole sour cream

2 tablespoons chili sauce like Heinz

Add and stir to blend:

2 tsp. fresh squeezed lemon juice

1 tsp. salad oil

1 tsp. dried onion flakes

1 tsp. dried parsley or 2 tsp. fresh, minced

 

The following ingredients are measured “to taste” and imprecise.  Use your judgment.  Start with the smallest amount.

Spices:  chili powder, garlic powder, dry mustard (a pinch), paprika, ground white or black pepper, and salt.  Stir or whisk vigorously to blend well.  At the last, add 2 teaspoons of sweet relish.  Stir.  Turn the dressing into a jar and refrigerate for at least one hour.

Potato-Cauliflower Curry

Time-Life published a series of cookbooks in the early 1970s known as Foods of the World.  The image is my copy of “Recipes:  The Cooking of India.”  The companion picture book I no longer have and it was a book about India and its cuisine.

If you’ve made curries you know that adding more spices can kick it up to as hot as you like.  This recipe is medium-hot.

 

Potato-Cauliflower Curry

  • Servings: 4-6
  • Difficulty: easy
  • Print

A satisfying and colorful vegetable medley that is sure to delight spice lovers. Serve it over rice for a complete meal or as a meat side dish.

Credit:  “Recipes:  The Cooking of India” by Time-Life.  Adapted by NinaOnFood.

Ingredients

  • ¼ C. butter
  • 1 T. scraped fresh ginger
  • 1 T. finely chopped garlic
  • ½ C. finely chopped onions
  • 1-1/2 tsp. salt
  • 1-1/2 T. Madras brand curry powder or these spices:

1 tsp. ground cumin,  ½ tsp. turmeric, and ¼ tsp. ground cayenne pepper

  • 3 diced tomatoes or 1-15 oz. can petite diced tomatoes
  • 3 T. finely chopped fresh cilantro
  • 2 carrots, coarsely chopped
  • 1 head Cauliflower, cut into small crowns
  • 2 lbs. gold potatoes, par-boiled, peeled, cut into ½-inch slices
  • 1 small handful fresh whole green beans
  • 1 C. water
  • (optional: ½ tsp. garam masala)

Directions

In a large deep pan or Dutch oven, melt the butter over medium-high heat.  Stir in garlic, onions, ginger, and salt.  Cook onion mixture until soft.  Add Curry Powder (or separate spices) and stir to blend.  Add tomatoes and 2 T. chopped cilantro.  Toss. Cook until sauce thickens, about 5 minutes.

Add the cauliflower and potatoes.  Toss to coat. Add the whole green beans stirring gently.

Stir in the water, bring to a boil over high heat, cover, reduce heat to low.  Simmer for about 10 minutes or until the vegetables are tender and not overcooked.

Garnish with remaining cilantro.  Serve over Basmati rice.

Scotch Broth Soup

Recipe courtesy of All Recipes.

To Outlander fansand you can call me a prudish Trad Catholic fan because I fast forward through the erotic scenes to “take custody of the eyes” — this is not a recipe from the Outlander Kitchen cookbook.  Nor is it from the cookbook author’s blog.

Lamb shanks are the absolute best cut.  They are mild and tender.  I use rutabaga because they have a mild flavor and are less bitter than turnip.  I adjusted the preparation steps for clarity.  The photo below is mine.  The photo above is from America’s Test Kitchen because I can’t find my photo of the finished soup.

Scotch Broth Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

This thick and hearty soup takes time to prepare for a special occasion. Preparation includes overnight refrigeration but it is well worth the effort. Garnish with fresh parsley. The soup can be frozen.

Credit:  All Recipes

Ingredients

THE STOCK – Yields 5 cups

  • 2-1/4 lb. Lamb Shanks
  • 10 cups water
  • 2 large onions, coarsely chopped
  • 2 rutabagas, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 tsp. whole black peppercorns
  • 2 tsp. salt

TO COMPLETE THE SOUP:

  • 1/2 cup Barley, soaked overnight
  • 1 carrot, diced
  • 2 onions, minced
  • 1 Leek, chopped
  • 1 Celery Stick, diced
  • 1 rutabaga, diced
  • Salt & Pepper to taste
  • Herbs:  Oregano, Thyme, Sage to taste
  • Thicken with 3 tsp. flour and water mixture, if needed
  • Chopped parsley

Directions

DAY ONE.  In a small bowl soak barley in water to cover; cover the bowl and set aside.  Make the stock.  In a large soup pot, place the lamb shanks, onions, turnips, carrots, peppercorns and water in a large pot. Bring to a boil, remove scum,  reduce the heat and simmer, partly covered, for 3 hours. Skim the surface as required.

The Meat.  Remove from the pot the shanks and any meat that has fallen off the bones. Cool slightly for handling.  Remove the meat from the bones and chop fine.  Place in a storage container, cover and refrigerate overnight.

The Stock.  Strain the stock into storage container such as another pot or 8-cup size measuring cup, discarding the vegetables and peppercorns. Cool the stock.  Cover and refrigerate overnight, or until the fat has set on top and can be spooned off.

DAY TWO.  Drain the soaked barley and set aside. Remove stock from the refrigerator.  Scrape off the solid fat.  Reheat the stock in large soup pot over medium-high heat, adding 1 cup water.  Add the drained barley, the carrot, onion, leek, celery, rutabaga, and the herbs.  Bring to a boil, reduce the heat and simmer for 1 hour, or until the barley and vegetables are just cooked. Return the meat to the pan and simmer for 10 minutes. Thicken with a flour-water mixture if desired.  Season well and top with parsley.

Popovers for Breakfast

I finally purchased a Popover Pan!  It makes a difference – the 6-oz. cups made larger and fluffier popovers as compared to using an average muffin pan.  Set out everything you need that isn’t refrigerated the night before.  First thing the next morning, set out the eggs (cracked open into a bowl) and milk (in measuring cup) to bring them to room temperature while the oven is pre-heating.

Popover pan by Sur la Table Stores

 

Popovers

  • Servings: 4-6
  • Difficulty: easy
  • Print

These crispy and light hollow puffs will be a hit for breakfast served warm with butter and jam.

Credit:  Better Homes & Gardens Cookbook

Ingredients

Shortening or butter or nonstick cooking spray

2 beaten eggs, room temperature

1 cup milk, room temperature

1 Tablespoon vegetable oil (we like canola)

1 cup all-purpose flour

1/4 tsp. salt

Directions

You will need six 6-ounce custard cups or a popover pan.

Preheat oven to 400°.  With a paper towel, generously spread ½ teaspoon cooking oil over the bottom and sides of each cup; or, spray cups with nonstick coating.  Place the custard cups on a 15x10x1-inch baking sheet; set aside.

In a blender or mixing bowl, combine beaten eggs, milk and cooking oil.  Add flour and salt.  Blend or beat with wire whisk till mixture is smooth.  Scrape side of bowl or blender, if necessary.

 

Fill the greased cups half full.  Bake in a 400° oven about 30-35 minutes or light brown and very firm.  Immediately after removal from the oven, prick each popover with a fork to let steam escape. Serve hot.  Makes 6 popovers.

Green Hell: Environmental Marxists and the Wildfires

Today, once again, we awaken to smokey skies in North State, California.  We’re in the Sacramento region.

There are two major wildfires – one called the Mendocino Complex Fire that is the largest in California history – burning more than 100 miles (160 kilometers) north of Sacramento and another huge fire near Yosemite National Park a little farther to the southeast….CBSlocal.com

In this entry:

  • Endangered Species Act of 1973
  • Spotted Owl Hysteria and the Death of Oregon’s Lumber Industry
  • Russia’s Environmental Green Cross International Schemes
  • Global Warming Hoax is A Communist Scam
  • April 22 is Vladimir Lenin’s Birthday . . . and Earth Day.
  • Russia’s Green Cross has offices in 5 U.S. cities, aka Global Green USA
  • We thank Sovietologist Natalie Grant Wraga (deceased)

INTRODUCTION

Personal Recollection of the Endangered Species Act of 1973, the Oregon Spotted Owl that Destroyed the Timber Industry and Today’s Forest Mismanagement That Is Now Destroying California’s Forests

I did honest secretarial work in the Oregon  lumber industry from 1976 to 1980.  I worked at Fibrex & Shipping, a wood chip exporter, primarily to Japan; and I worked at Pope & Talbot, a lumber manufacturer.  Both in Portland, Oregon.  I remember daily news stories about the do-gooders:   tree sitting protests, tree spiking to prevent harvest, the confusion.  I sadly remember the loss of jobs and the move of Georgia-Pacific Lumber to Atlanta from Oregon.  Huge, huge changes brought on by Left-wing extremists.

Mismanagement of Forests

Here are the facts.

For years Congressman Tom McClintock (R) has warned Congress about forest mismanagement as the cause of catastrophic fires in California.

The bureaucratic tangle caused by our so-called environmental laws has reached the point that even dead trees on public lands that threaten to fall on power lines and cause major forest fires cannot be removed without permission from federal bureaucrats. To add insult to insanity, when the bureaucracy denies or delays permission and a fire results, the cost of the fire is paid by the utility’s customers through higher household electricity bills.

“California Fires:  Government Policies, Not Global Warming.”  The New American Magazine.  08/07/2018.

Burning Up the West:  Feds, Greens Cause Catastrophic Fires.”  The New American Magazine.  08/24/2013.

Oregon’s Lumber Industry:  The Remains

Pope & Talbot, established in 1849, was shuttered in 2008.

Oregonian.  2008.

Judge converts Pope & Talbot bankruptcy to liquidation.

Pope & Talbot, Inc., one of Oregon’s last remaining publicly-held makers of forest products, shuttered its doors Friday, after a Delaware court ordered the bankrupt company to turn its mills over to a court-appointed trustee for liquidation.

The Chapter 7 court ruling, which follows a six-month long attempt to reorganize and find buyers for the company’s remaining mills, leaves 180 workers in Oregon jobless as of Friday. The fate of 700 workers in British Columbia will be decided in a separate hearing in Vancouver, B.C. on Saturday.

At the Halsey pulp mill, about 90 miles south of Portland, workers ground the last wood chips and dried the remaining pulp for storage. Many workers, who discovered Wednesday that the mill could close as soon as the end of the week, still hope that a buyer will come forward to reopen the mill.

“We’re leaving the mill in good shape and setting it up in case we do start up again,” said Tim Ysen, 47, who started working at the mill at age 18. “But who knows, we may never come back. I don’t even know if my work sheet this week will turn into a paycheck.”

The fall of the 160-year old company leaves many parties – banks, creditors, shareholders and workers- scrambling for the remaining assets. Mark Rossolo, who acted as the company’s spokesman over the past six-months of turmoil, said he would likely no longer be commenting for the company.

Workers at the Halsey mill were told Thursday that they would no longer have health insurance or Cobra health insurance and would likely not receive any outstanding vacation pay or severance package.

“The Chapter 7 filing hurts the workers more than anything,” said Ernie Lamoureux, a staff representative of the United Steelworkers Union, which represents 140 Halsey workers. “There’s no protection for them.”

Climate Change Scam:  Russia’s and Gorbachev’s Master Plan To Cripple America’s Industrial, Economic, and Military Strength

Did you know that Mikhail Gorbachev, the communist leader of the former Soviet Union, is a leading environmentalist?  He’s an “environmental Marxist,” hat tip to Cliff Kincaid.*

  • At the United Nations in 1988, he called for a halt to humanity’s “aggressions against nature.”
  • “Technology has not only failed to ease the conflict between man and nature,” Gorbachev argued, “it has aggravated that conflict . . . The crisis of civilization that we see today is a crisis of the naive belief in the omnipotence of humanity.”
  • Established Green Cross International, a post-Soviet “green planet” scheme to control industrial nations, weaken their economy, and destroy their militaries.

Did you know that Al Gore attended the first Green Cross conference?

That is significant.  Gore’s father was a friend and colleague of communist Armand Hammer.

Have you ever wondered why Black politicians are suddenly passionate about “Climate Change?”

Reason:   Former President Barack Obama, Senator Cory Booker and Van Jones, a communist, are environmental Marxists.  In times past, only Whites were passionate about it.

What?  Vladimir Lenin’s birthday is the very same day as Earth Day, April 22?

“The first Earth Day was April 22, 1970, the centennial of the birth of Vladimir Lenin, Bolshevik godfather, architect of the communist totalitarian state.”  Paul Kengor, author.  Quoted in “Big Dupes at Big Peace:  Earth Day Dupes,” Breitbart.

What Is the Green Cross International?

Pictured:  Mikhail Gorbachev

Green Cross International’s roots can be traced back to President Mikhail Gorbachev’s time in office as Head of State of the Union of Soviet Socialist Republics, a period during which he spoke repeatedly about the interrelated threats humanity and our Earth face from nuclear arms, chemical weapons, unsustainable development, and the man-induced decimation of the planet’s ecology.

In October 1987, five years before the first Earth Summit in Rio de Janeiro, Mikhail Gorbachev addressed a gathering in the Arctic city of Murmansk, and for the first time linked the concepts of environmental protection, nuclear disarmament, broader security concerns and development.

On 19 January 1990, in Moscow during an address to the Global Forum on Environment and Development for Survival, Mikhail Gorbachev suggested creating an “international Green Cross that offers its assistance to States in ecological trouble.” In other words, the world needed a body that would apply the medical emergency response model of the International Committee of the Red Cross to ecological issues, and expedite solutions to environmental problems that transcend national borders.

Alexander Likhotal, President of Green Cross International.  “We need a real revolution.”  He wants to curtail using natural resources.

Authentic “Russian Meddling:”  Global Green U.S.A. is a member of the Russia’s Green Cross Network

Global Green USA

Founded: 1994

Santa Monica Headquarters
     President: Les McCabe
Offices in New Orleans, Washington DC, New York, and San Francisco
Global Green USA is the American affiliate of Green Cross International, founded by President Gorbachev to foster a global value shift toward a sustainable and secure future. For 20 years, Global Green USA has been a national leader in advancing smart solutions to climate change that improve lives and protect our planet.

Finally, Our Thanks To Sovietologist Natalie Grant Wraga

  • Natalie Grant Wraga’s papers have been declassified.
  • * She revealed Gorbachev’s climate change schemes:  “Why the Russians conceived the Global Warming scam.”  By Cliff Kincaid.  Accuracy in Media.   This disinformation theme has been embraced by the liberals now claiming to be tough on Russia.Don’t take my word for it. When Natalie Grant Wraga died in 2002 at the age of 101, The Washington Post recognized her expertise as a Soviet expert, noting that she was “born in czarist Russia, saw great upheaval in her native land and became an expert in unmasking Soviet deception methods for the State Department…”
  • In her 1998 article, “Green Cross: Gorbachev and Enviro-Communism,” Wraga, who dropped her last name and wrote under the byline Natalie Grant, explains in detail how the Soviet deception campaign, using the climate as an organizing tool, was developed. It was launched after the so-called collapse of the Soviet state, when Mikhail Gorbachev, the last Soviet president, embarked on an environmental crusade, using the United Nations and other international organizations.

Related

Dupes:  How America’s Adversaries Have Manipulated America’s Progressives for A Century.  Paul Kengor.

Green Hell:  How Environmentalist Plan To Control Your Life and What You Can Do To Stop Them  Steve Milloy. 

Portuguese Lamego Sandwich

Updated 07/23/2018.  Added ham to the recipe in addition to prosciutto; also a video showing a professional Portuguese cook making the sandwich.

The town Lamego is located in central Portugal.

Bola de Lamego with Ham or Prosciutto

For the recipe, visit Portuguese Cooking.  (I’m lazy today.)

Watch video:  3 minutes

I get all sentimental about Portugal.  I’m one-half.  Never been there.

The town of Lamego is in Douro, a wine making region.  Also, take a look at this beautiful cathedral:  Our Lady of Remedies:

15 Best Things To Do In Douro, Portugal