He wails against taxes and big government and tries to subtly blame big government for things that point directly to corruption in government regardless of its size.

Politicians whether they are dems, repubs,or indepens are not supposed to make crooked deals with others for their votes.

Members of all those parties have at one time or another been guilty of doing that. But Alex points the finger at “big government.”

As if we as a nation eliminate the national government that everything will then be alright because competition will force businesses to be honest.

Right, religion will force humans to be good. The guy is a complete fraud. He is a slick spokesman for big business.

His job is to trick the people into supporting candidates that advocate lassie faire. Big business wants to continue to operate without oversight.

Alex is being paid to make oversight look like the problem.

Erica

Thanks for the support. We “fat” people need a little love and understanding too.

Qin

Elizabeth Karmel

What’s the secret to great grilling? That’s what our food reporter, Linda Gassenheimer, asked grilling expert Elizabeth Karmel, author of the new book Soaked, Slathered, and Seasoned. Karmel’s strategies…

Put barbecue sauce on during the last 10 minutes of cooking. Most barbecue sauces contain sugar, which burns if put on sooner than that.

Soak the food, not the grill grates, with oil. In this way, food is less likely to stick to the grates and dry out. Use olive oil. It is thicker than other oils, so it is less likely to drip and cause flare-ups.

Sprinkle the food with salt just before cooking if your marinade, sauce or rub doesn’t have salt in it. Many people forget this step, and it makes a big difference in flavor.

Here, simple recipes from Karmel…
CLASSIC FRENCH MARINADE

This zippy, full-flavored marinade is great on steak, pork and chicken. Marinate for 30 minutes to two hours before cooking.

1 7.5-ounce jar Dijon mustard
2 cups white wine
½ cup (1 stick) unsalted butter, melted
1 teaspoon fine-grain sea salt
½ teaspoon ground black pepper
4 to 5 scallions, cleaned and chopped

Heat a medium-sized saucepan over low heat, and add mustard and wine and whisk until smooth.

Add the melted butter, sea salt, ground black pepper and scallions, and mix until the salt is dissolved. Cook, whisking occasionally, for two to three minutes.

The marinade will keep, tightly covered, in the refrigerator for up to two days. Makes 31?3 cups.

THREE-INGREDIENT RUB

This rub has so much flavor that all the raw meat or fish needs is a coating of olive oil before sprinkling the rub on and adding salt. Great on flank steak, pork, chicken and salmon.

2 teaspoons granulated garlic
1 teaspoon smoked paprika
1 teaspoon whole cumin seeds, toasted in a dry skillet

In a small bowl, combine all the ingredients and mix well. The rub will keep in an airtight container for up to six months. Makes 1½ tablespoons (enough for a two-to-three-pound flank steak).

HOT PEPPER JELLY GLAZE

This sweet and hot glaze spices up fish, shrimp, scallops, vegetables and chicken. You can brush it on right after the food is taken off the grill or in the last two minutes of cooking.

1 12-ounce jar hot pepper jelly
2 Tablespoons unseasoned rice vinegar
Pinch of red chile flakes, optional
Pinch of salt

Put hot pepper jelly in a small, heavy-bottomed saucepan set over low heat. Melt the jelly, stirring occasionally until it is smooth, making sure it doesn’t burn.

When the jelly is melted, add the vinegar and stir to combine. Add the chile flakes, if desired, and salt, and stir again. If the glaze is too thick, add a bit more vinegar. Mix and taste. Adjust the seasoning, if desired.

You can use the glaze warm, or let it cool and transfer it to a clean glass jar. The glaze will keep, tightly covered, in the refrigerator for up to one week, but it will need to be reheated before using. Makes 11?3 cups.

Bottom Line/Personal interviewed Elizabeth Karmel, who owns the Grill Friends line of grilling products and is executive chef at New York City’s Hill Country restaurant. She is author of Soaked, Slathered, and Seasoned: A Complete Guide to Flavoring Food for the Grill (Wiley). http://www.girlsatthegrill.com

Robert, excellent points, I questioned his motives, but these days I can’t help myself, everyone is suspect of being bought and paid for as far as I’m concerned, I’m not happy about that general lack of trust but it is what it is…

Heather, I think Mischa has only one more grainy shot of me…so bc a woman made the statement I will get on it : ) I may be wanting to flaunt it as someone said it – hmmm – I don’t really need the attention though if you like what you’re seeing perhaps it will impact you or someone to get fit bc if you think I look good you have no idea how good I feel inside, it’s amazing…and I want it for everyone. I should’ve sent a pic of my ‘wings’ I’m quite proud of my shoulder blades, I have a rotor cuff scar tissue that left me battling pain and weakness for years, now I not only don’t have pain (or take meds that went with that) but I ahve definition I never had before.

…on that note, I wanted to bring up another form of discrimination bc I’m so annoyed with it…it’s about ‘grossly’ obese people, first of all, who’s the maroon who decided it was OK to call people ‘grossly’ anything? I find it offensive, I also don’t find bigger people to be any less intelligent or anything else and yet they get turned down for jobs, not acknowledged in stores, etc…not to mention social situtions – I guess it hit me today bc I noticed a large woman at the gym, she looked over at me several times, we’re about the same height, when I was leaving I said see you tomorrow? She asked if I came everyday and I told her 2 days on, 1 day off, 2 days on, 1 day off, she said it’s my goal to lose 75 lbs, wow, I gave her a few suggestions for getting in touch with the muscles internally and for shopping and cooking and hopefully she’ll keep coming back…if any of you afre going through that type of discrimination, let me say for the record that I wish you weren’t judged immediately, tough it’s a very good barometer for knowing who you’re really dealing with, a judgemental person in disguise of the bona fide thing : )

I’ll get off my soapbox now, be back next week, I plan to finish painting and then go have a good time.

Glen, if you’re still reading here, I think of your wieght rant everytime I have a glass of champs or a chocolate or share a pint of ben & Jerry’s coconut heaven or new fave pistachio – yuuuuummmm – so thank you : )

Caio for now, Luv, Zen Lill

Now that the federal government has given Continental permission to merge with United. There will no longer be a Continental Airline.
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Continental changes its name
BY ERIN THOMPSON • PACIFIC DAILY NEWS • SEPTEMBER 4, 2010

Beginning Oct. 1, Continental Airlines will be no more.

Luckily, the airline that injects about $320 million in direct and indirect spending into the local economy, isn’t going away.

As part of a deal that was given antitrust approval on Aug. 27 by the U.S. Department of Justice, Continental will officially merge with United Airlines, following the approval by stockholders’ this month.

The airline will also begin repainting its fleet of airplanes with the word “United” next month.

The merger will create the largest airline in the world, and pair up the complementary networks of two airlines, which compete only in 12 domestic markets and no international markets, according to Charles Duncan, president and chief operating officer for Continental Micronesia.

“Our companies really fit together really well,” said Duncan. “Where United is strong, Continental is weak, or has no presence, and vice versa.”

While all the implications for Guam are still unclear, for Guam flyers, the merger should mean more destinations, especially to often hard-to-reach locations on the West Coast, where United provides strong service.

“Today we have a very hard time just on Continental traveling to the West coast,” said Duncan.

He added that the merger will also allow United to market Micronesian destinations to a whole new market of flyers.

“Because United is so strong on the West coast, we’re going to be marketing Micronesia to people in the West coast, who, as United customers, never even thought of coming out here.”

For the 1,050 Continental employees on Guam, however, the merger brings uncertainty.

While Duncan said the company has no plans on shedding jobs on the front end of the airline — mechanics, pilots, flight attendants — the merger will force the two companies to reconcile redundancies in back office positions.

Globally, that means that the companies will have to consolidate their two company headquarters, and possibly shed back-office jobs from both.

On Guam, Duncan said they are currently assessing jobs functions and personnel of back-office positions, but stresses that that might not mean significant job losses.

“My expectation is we’ll have some work that will move in and actually expand on Guam, and other work may move somewhere else.”

He emphasized that the airline that has serviced Guam for the last 40 years is still committed to on the island.

“We’re not abandoning Guam. We have no intent to shrink on Guam,” he said

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Of course there will be job loses.

Peter