I'm still reeling from that thoroughly excreble round of golf yesterday. I bet an AIDS activist applying for a Federal grant and armed with a calculator couldn't count high enough to post that score. Oh well, there's always next week. Once again reader Dan Lynch has provided me with some poignant material which I post here for your enjoyment. Read it and ask yourselves yet again, "Why on earth do we consider the french our friends?"

Mikhail Gorbachev, a former enemy of the United States, came from Russia to
pay his respects at President Ronald Reagan's funeral, while America's
"friend," President Jacques Chirac of France, who was already on Sea Island,
Georgia, attending the Group of Eight summit meeting, refused to attend the
ceremonies.

This snub comes from a nation that only days ago pledged unending gratitude
for the American lives lost in the liberation of France. This slight goes
beyond not liking President George W. Bush, or even not liking President
Ronald Reagan. This is utter contempt toward the United States by the French
political establishment.

Of course, the same question about france's friendship with us has been asked of Victor Davis Hanson and his reply on his website is quite telling. France's behavior really is deserving of American introspection. The damnable thing is that their behavior is so typically french that we tend to accept it. What really cheeses me off though is that right now I ought to be giggling like a schoolgirl about the UN corruption scandal blowing up in Kofi's face but thanks to the frogs I can't really enjoy it. I still think the best solution to the UN is to move the entire rotten mass to Paris and they're welcome to it. Then the corrupt, lazy french can compete with corrupt, ambitious colonials for the attentions of pretentious gallic waiters and haughty dames.

Now then I said yesterday that I would post the perfect bbq sauce for that pulled pork I told y'all how to make. Well here it is...no more sniveling, you're getting two recipes this week....This sauce is Lexington style Carolina/Georgia Piedmont BBQ sauce and the recipe comes courtesy of Paul Kirk's Championship Barbecue Sauces...

Ingredients:
1.5 cups of apple cider vinegar
1 cup ketchup
1/4 cup sugar
1 teaspoon salt
1/2 tsp crushed red pepper
1/4 tsp cayenne pepper

Combine the ingredients in a nonreactive saucepan and blend well. Bring the mixture to a boil, then reduce the heat and simmer for 20-30 minutes, stirring occassionally. This sauce will keep for several weeks in the refrigerator. Enjoy it with pulled pork or ribs...and 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