It's time for Democrats to abandon the concept of Superdelegates. Using the Superdelegate rules, party establishment insiders were able to pack the DNC Convention with Hillary votes and deny the nomination to Bernie Sanders, who was the clear favorite of the Democrats' rank and file voters in the primaries and caucuses..
On the other side, the Republican establishment was't so lucky: since there are no Superdelegates in the GOP, the party insiders were forced to accept the nomination of outsider Donald Trump because he was the candidate who had accumulated the most delegates in the primaries. They didn't like it, but there was nothing that they could do about it.
In the end, one has to wonder if the election would have been more interesting if there had been outsider candidates on both sides, candidates who had enthusiastic, dedicated followings; a general election pitting Bernie vs Donald. Only the Superdelegate machinations prevented it, to disastrous effect for the Democrats. The era of party bosses picking nominees may be over.
Wednesday, November 9, 2016
Saturday, November 5, 2016
Recipe: Meatloaf
A meatloaf is the ultimate comfort food.
This one is easy make and comes out of the oven out moist and delicious
Ingredients:
2 lb ground beef
2 eggs
1/2 cup milk
1 cup bread crumbs
4 oz sliced mushrooms (1 1/2 cups)
1 cup chopped onion
1 tbsp chopped garlic
3 tsp Worchestershire Sauce
1 tsp kosher salt
1/2 tsp pepper
Olive oil pan spray
This one is easy make and comes out of the oven out moist and delicious
Ingredients:
2 lb ground beef
2 eggs
1/2 cup milk
1 cup bread crumbs
4 oz sliced mushrooms (1 1/2 cups)
1 cup chopped onion
1 tbsp chopped garlic
3/4 cup brown sugar
BBQ Sauce3 tsp Worchestershire Sauce
1 tsp kosher salt
1/2 tsp pepper
Olive oil pan spray
Before you get started, turn on the oven and preheat it to 325°F. Coat a saucepan with pan spray, and saute the mushrooms, onions, and garlic over medium heat. Let the mixture cool some while you work on the rest of the ingredients.
In a large bowl, whip the eggs, stir in the milk, worchestershire sauce, kosher salt, and pepper, and then add in and knead together the ground beef and bread crumbs. As you continue to knead the mixture, add the brown sugar and the mushroom/onion/garlic mixture.
When the ingredients have been mixed together thoroughly, Transfer your meatloaf mixture from the bowl to a baking dish*. Press down to make the meatloaf match the shape of the pan, and strive for a mostly level loaf. A crown is ideal..
Pour the BBQ sauce over the top of your meatloaf. You're not looking to smother it: just create a pattern of poured BBQ sauce on the top to give it some nice color and ensure that, when it's cut, every slice will have some BBQ sauce on it. Cover the whole thing with foil.
Cover the meatloaf with foil, and bake it for about 55 minutes at 325°F. Remove the foil and continue baking for another 15-20 minutes. The loaf should be 160°F in the center.
* Most meatloaves are cooked in a baking dish which is 13 x 9. I use a 8 x 8 square dish for a thicker loaf.. The tradeoff is that the smaller dish yields fewer slices. With two pounds of ground beef, this is probably too big for a "loaf" pan (9 x 5).
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When the ingredients have been mixed together thoroughly, Transfer your meatloaf mixture from the bowl to a baking dish*. Press down to make the meatloaf match the shape of the pan, and strive for a mostly level loaf. A crown is ideal..
Pour the BBQ sauce over the top of your meatloaf. You're not looking to smother it: just create a pattern of poured BBQ sauce on the top to give it some nice color and ensure that, when it's cut, every slice will have some BBQ sauce on it. Cover the whole thing with foil.
Cover the meatloaf with foil, and bake it for about 55 minutes at 325°F. Remove the foil and continue baking for another 15-20 minutes. The loaf should be 160°F in the center.
* Most meatloaves are cooked in a baking dish which is 13 x 9. I use a 8 x 8 square dish for a thicker loaf.. The tradeoff is that the smaller dish yields fewer slices. With two pounds of ground beef, this is probably too big for a "loaf" pan (9 x 5).
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Recipe: Vegetable Beef and Barley Soup
I like to make a pot of soup in the winter time. Sure it takes several meals for me to eat it all, but that is good for the budget and also super easy for those nights when you get home and don't really want to cook.
It'll take you about a half hour to cut everything up and brown the meat, but then you're pretty much on autopilot after that.
Ingredients:
2 tbsp olive oil
1 lb stew meat
2 tbsp chopped garlic
1 onion (2 cups)
3 stalks celery (1 1/2 cups)
1 16 oz bag baby carrots (3 cups)
3 medium-sized potatoes
2 5.5oz cans tomato juice
1 tbsp sugar
4 beef bullion cubes
1 can corn (15 oz)
1 can peas (15 oz)
This meal is prepared mostly in a slow-cook pot, although you will need a saucepan to brown the stew meat on the stove.
Begin with the stew meat. With the stewmeat I buy from the grocery store, I often find that the size of the cubes is too big for my liking, so I usually begin my cutting the cubes into smaller pieces. Once you are ready to begin browning the meat, place a saucepan over medium heat and add the 2 tbsp of olive oil. When the oil is warm, add the meat, and the garlic. While the meat is cooking, chop the onions and then add them into the saucepan, too. Cook until the meat is browned. (The meat doesn't have to be fully cooked and the onions may still be crunchy, but they'll cook through in the soup; just make sure that the meat gets to the proper color). Put the meat/garlic/onion mixture into the slow cooker.
While the meat is cooking, after you've chopped the onions, you may begin cutting the other vegetables. Cut the celery, carrots, and potatoes into bite-sized pieces and toss them all into the slow cooker.
Add the remainder of the ingredients. There is no need to drain the water from the cans of corn, peas, and tomatoes. The order in which the ingredients are added into the slow cooker is not important. Once you have at least some of the liquid ingredients added, you may turn on the heat.
It'll take you about a half hour to cut everything up and brown the meat, but then you're pretty much on autopilot after that.
Ingredients:
2 tbsp olive oil
1 lb stew meat
2 tbsp chopped garlic
1 onion (2 cups)
1 16 oz bag baby carrots (3 cups)
3 medium-sized potatoes
2 5.5oz cans tomato juice
1 tbsp sugar
4 beef bullion cubes
1 can corn (15 oz)
1 can peas (15 oz)
1 can crushed tomatoes (14 oz)
1 can stewed tomatoes (14 oz )
1 can stewed tomatoes (14 oz )
2 cups beef broth
2 cups water
2 cups water
This meal is prepared mostly in a slow-cook pot, although you will need a saucepan to brown the stew meat on the stove.
Begin with the stew meat. With the stewmeat I buy from the grocery store, I often find that the size of the cubes is too big for my liking, so I usually begin my cutting the cubes into smaller pieces. Once you are ready to begin browning the meat, place a saucepan over medium heat and add the 2 tbsp of olive oil. When the oil is warm, add the meat, and the garlic. While the meat is cooking, chop the onions and then add them into the saucepan, too. Cook until the meat is browned. (The meat doesn't have to be fully cooked and the onions may still be crunchy, but they'll cook through in the soup; just make sure that the meat gets to the proper color). Put the meat/garlic/onion mixture into the slow cooker.
While the meat is cooking, after you've chopped the onions, you may begin cutting the other vegetables. Cut the celery, carrots, and potatoes into bite-sized pieces and toss them all into the slow cooker.
Add the remainder of the ingredients. There is no need to drain the water from the cans of corn, peas, and tomatoes. The order in which the ingredients are added into the slow cooker is not important. Once you have at least some of the liquid ingredients added, you may turn on the heat.
Stir the entire mixture, and continue stirring it every 30 to 45 minutes as the soup cooks. It will be ready in about five hours.
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