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...

Tuesday, May 18, 2004

Obviously I've had a lot on my mind and truth to tell, the blog hasn't been one of them. That said, it's time to get some semblance of normalcy going on around here so to that end I have managed to research some new Friday featurettes and throw together some vittles. I also paid a bit of notice to the news that Chemical Artillery shells rigged as roadside bombs have been located in Iraq. The outcry from the seditious ones has been somewhat less than deafening. In fact, the left and their media allies have all but ignored the find. That would destroy the canard about Saddam being clean and of course take away the dems chant about the lies of G.W. Bush.

I love commies, really I do. They provide endless entertainment with their convoluted reasoning, lack of integrity and lets not forget, the shameless desire to deconstruct the Constitution. Back in my single days, debasing leftist women was also good sport. The irony here is that the so called "progressives" have failed to progress. Careful examination of the beliefs of any socialist, progressive, commie or democrat reveals that they are still mired in the demonstrably failed political theories of Marx and Mao.

In any event, I promised my newest reader, Mrs. Donna Bloom, Sparks Nevada my recipe for potato salad and so here it is. Pancho's Picnic Potato Salad.

6-8 small or medium white potatoes. (Red spuds also work) Quarter and then slice the spuds into pieces about 1/4" to 1/2" thick.

2 dill pickles
2 cans large pitted olives, drained
2 large stalks of celery
4 hardboiled eggs

In a large pot, boil the cut up potatos until the pieces are tender and fall off a fork when speared. Drain and let cool. While cooling, chop or slice the celery as you prefer. I like to split the stalk lengthwise and then cut it into pieces about 1/4" thick. Quarter and slice the dill pickles. Chop the eggs. Once cooled some, add the eggs, celery, olives and pickle. Fold the ingredients into the potatoes. Once mixed, begin folding in mayonnaise until a creamy texture is obtained. This is difficult to quantify as it will vary with the amount of potatoes and your taste on coverage. I like a more creamy potato salad so I add a lot of mayonnaise. Play with it until you like the texture. Once you obtain the texture to your taste, level the surface with a large spoon and sprinkle generously with paprika. This potato salad is a wonderful compliment to just about anything, fried chicken, ribs, pulled pork, steak, hot dogs, hamburgers, you name it....just don't ever let me catch you adding sweet pickles, relish, radishes or onions to this recipe. Such a transgression will result in violence being visited upon you. 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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