Nothing Left, to Say...

Where We Shed Light on the Right, We respect governance by the 2C's, Common Sense and the Constitution, where we never have anything say...We are also the home of the (almost) weekly Rant and Recipe...

Monday, February 23, 2004

Let me see if I can get this straight. Jean "Effing" Kerry says that you can't question his voting record on defense because he is a combat veteran. Apparently having the right equipment to do his job wasn't terribly important to him at the time. So now when questioned about his anti-defense voting record of the last 25 years, he cries foul. So according to Jean "Effing" Kerry, only combat veterans can conduct a war. Hmmm...well then how in hell did we manage to win WW2 with FDR at the helm. The closest he ever came to combat was domestic disputes with Eleanor. What about Honest Abe Lincoln? He only preserved the Nation through our bloodiest war and yet he never saw a day of combat either. I'm sorry but Mr. Jean "Effing" Kerry and his minions are going to have to do better than this in order to claim some sort of moral superiority on the voting record.

Now then, being a good Catholic boy, I'm trying to come up with dishes that we can eat around here that will satisfy the Lenten commitments of no meat on Fridays and the fasting of Ash Wednesday and Good Friday. I think I came up with a winner today. I got this recipe down New Orleans way and it's really for an appetizer. It started out that way today too but the darn things are soo tasty, I never did get around to main dish. So without further delay, I give you Pancho's Crab Stuffed Mushroom Caps.

2 6 oz cans of lump crab meat, drained
12 medium or large mushrooms
2 green onion finely chopped
1/4 cup plain breadcrumbs
1/2 tsp cayenne pepper
pinch of salt
pinch of black pepper
2 tbsps of melted butter
1/4 c of shredded cheddar cheese

Preheat the oven to 350 degrees. Remove the stems from the mushrooms and rinse them, set aside for some other use. (I sauteed mine with bacon pieces for a spinach salad topping.) Now you can either scrape the gills out or not, I elected to do so to make more room and I rinsed the mushroom caps in cold water. I set them aside cap up on paper towels to drain. Next I combined the crabmeat, cheese, pepper, salt, breadcrumbs, onion and cayenne pepper in a large bowl. Melt the butter and then add it to the crabmeat mixture tossing it gently so that the butter coats everything and acts as a binder. Now take the mixture and press it into the caps filling them and topping off about 1/2" above the mushroom cap. Place the mushrooms on a baking sheet and transfer them to the oven. Bake them for about 15 mins or until the tops are lightly golden. Remove and serve hot. Good eatin' on ya....

Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family


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