How To Let Trans Children Play School Sports Fairly

Becky Pepper-Jackson has presented as a girl since fourth grade. The 12-year-old is at the center of a legal dispute that is at the Supreme Court.
Credit: ACLU of West Virginia

Supreme Court won’t enforce West Virginia law banning trans athletes from girls’ teams
https://www.npr.org/2023/04/06/1165133771/trans-law-west-virginia-supreme-court

—//—

Hey, I’m ALL FOR transgender & LGBTQIA folks, indeed, for ALL people — I don’t give a shit about how anybody gets freaky with it, how they present themselves to be, whether they stand, or sit, to pee, or any such nonsense. That’s their axe to grind, not mine… live and let live, you know. If Warren Buffett wants to wear a floral kimono, muumuu, or hot pink mini-skirt, more power to him.

BUT, I DO have a suggestion which I think is meritorious, and most WORTHY of consideration when the topic of gender — NOT SEX — enters the picture when determining whether

Recipe: Carrot Raisin Salad

Generally speaking, recipes are merely broad guidelines for the creation of a dish. Very few recipes are anything like the precision necessary in rocket science… although some websites would have their gullible readers to think so.

Fortunately, the best part of cooking and being a cook, is that you get to eat your own mistakes. And THAT is often the best teacher.

So, with the obvious being “said,” here’s a carrot raisin salad, which at its most basic, contains carrots, raisins, and mayonnaise. The dish depicted here contains the following jazzed up ingredients: A stick of celery, key lime juice + apple cider vinegar (ACV), sugar, a tad salt, cinnamon, nutmeg, raisins (of course), dried cranberries (aka “craisins”), and walnuts.😋

Naturally, shredded carrots are the primary ingredient. So if you’re planning on making this dish, you’ll need more carrots than anything else. How many? How about you being the judge of that? It’s YOUR dish, and you’ll make it YOUR way — which is another beautiful part about cooking: It’s highly customizable.

How much mayonnaise? Again, it’s “Player’s Choice” — as much, or as little, as your heart desires.

Don’t like mayonnaise? No problem. Use salad dressing, or some other condiment (though I dare say, mustard probably would not be a good substitution). But hey! To each, their own. One never knows.

Don’t like celery? Not a problem. Omit it.

Sodium restricted diet? (Celery is also sodium laden.) Omit the tiny pinch of salt. But I will say this, about that: Salt, common table salt, even just a slight amount, enhances sweetness.

Of course, there are other salt alternatives, such as

Ever had ORIGINAL, AUTHENTIC, GENUINE Homemade Aioli?

Perhaps you’d be surprised at the MANY “knock-off,” el-cheapo, wanna-be, so-called “recipes” for AIOLI.

For some, it’s a Johnny-come-lately to the faux phood scene, a veritable “flash-in-the pan” — here today, gone tomorrow — and something, some trick of “the new and kewl” to attract, and FOOL, or DECEIVE, folks into believing that a great amount of effort, or love, went into making a food item.

Pretty pictures adorn all kinds of websites, magazines, and newspapers — online, and in print — that depict food as an artistic creation… and to be certain, there’s little doubt that some of it is. Certain cakes come to mind, for example.

The finished product… GENUINE, AUTHENTIC aioli.

But most food is not “art,” though it can, and should be, presented attractively. And the reason for that, the reason why food should be presented attractively, is that we FIRST ‘eat’ with our eyes. That is to say, that, what we see whets our appetite. However, for food made in a restaurant, the olfactory sensation is largely missing, because almost no one goes into any restaurant and smells the food cooking. It’s not like your grandma’s, or mama’s kitchen, wherein the savory aromas of food waft throughout the house, eagerly increasing your expectations as mealtime approaches.

But, back to the aioli.

At its essence, aioli is almost pure garlic in a spreadable form. I write ‘almost’ because it has olive oil in it, and cannot be made without it. And, there’s some salt, as well. But the amount, volume, quantity, etc., of salt is up to the maker. And though salt may not be 100% absolutely required, or a mandatory item like garlic or olive oil, it is HIGHLY recommended to be a constituent part of aioli. In other words, just put some in. Don’t neglect it.

Now, invariably, someone, some wisenheimer, will ask something like

An Easy-Peasy, Quick-n-Easy Meal in Under 30 minutes!

Jasmine rice w celery, onions, carrots, bell peppers, cooked in leftover beef broth, with… yup — it’s SHRIMP!

Altogether, including prep time, a meal in under 30 minutes.

Like I’ve said previously… Rachel Ray ain’t got NOTHIN’ on me!

A tasty, nutritious, easy-peasy, quick-n-easy meal in <30 minutes!

Okay… so, What DO you do to make this?

1.) Get your ingredients, i.e., go grocery shopping.

2.) Select the groceries.

3.) Purchase the groceries.

4.) Go home.

5.) Unload the groceries.

6.) Fix the meal.

7.) Eat the meal.

8.) Wash the dishes.

9.) Dry the dishes.

10.) Put away the dishes.

Seriously…

Volumes/quantity are up to you. If you wanna’ fix enough to feed a small army, go for it.

If it’s just you, that’s cool, too.

Perhaps some may ask something like, “How much shrimp should I use?”

The EASY answer is… how much do you want?

The rice? What about it? How much should I use? What kind?

For Pete’s sake, PLEASE DON’T buy rice in a cooking pouch. Seriously. Just don’t. It’s just not that difficult to cook rice. I mean, if illiterate folks in jungles and their kids can cook it perfectly, you can too.

Just remember: Rice requires

America’s Test Kitchen & Chinese Junk

Occasionally, I read the numerous emails sent out by “America’s Test Kitchen.”

And when I write “numerous,” I mean NUMEROUS. They’re practically bordering on SPAM.

And, they almost always want you to buy some cheap, Fabriqué en Chien Chine (tr. “Made in China,” but, it might as well be “Made in Dog”) junk. Hmm… Chinese junk. Seems there is an historical watercraft called — interestingly enough — a “Chinese junk.”

China, Miscellaneous Scenes: Junks near Ningpo
Creator: Fong, Ali
Subject: Hartung’s Photo Shop
Local number: SIA RU007263 [SIA2008-2923]
RU 7263 – Arthur de Carle Sowerby Papers, 1904-1954 and undated, Smithsonian Institution Archives
Place: Ningbo Zhuanqu (China)
Repository: Smithsonian Institution Archives

And ATK’s latest flop is… testing silicon spatulas.

Yes, you read that correctly – silicon spatulas. It must’ve been a VERY slow day week in the test kitchen.

While I once found them informative, they’ve been slipping. And one thing that gripes me about ATK is that many of their “recommendations” aren’t worth a hot hoot in Hades. As an example, consider a venerable, almost ubiquitous, household kitchen appliance… the blender.

Not too long ago, ATK, as they usually do, produced a video comparing various brands of the kitchen appliance. That one, of course, happened to be about blenders. Their hands-down, long-time winner was the Vitamix 5200, priced at $449… BUT! Made in Cleveland, Ohio, and FULLY guaranteed — everything about it (i.e., “a motor blender base and any containers purchased together”) will be repaired, or replaced AT NO EXTRA COST — for 7 years if ANY part fails “due to a defect in material or workmanship or as a result of normal wear and tear from ordinary household use.” FINALLY! FINEST QUALITY MADE IN AMERICA!

ATK’s “next best” choice model was the Breville brand Hemisphere Control model, priced around $200 – Made in China, and with only a limited, one year guarantee.

While the site and accompanying video(s) show excerpts from their “tests,” and the host gives an adequate description of the “tests” and their staff’s findings – the advantages and shortcomings of each of them – one thing they fall grievously short on is… 1.) CLEANING, and; 2.) LONG TERM DURABILITY TESTING.

Granted, ATK conjures up some “torture” tests that most cooks won’t come close to performing, such as plunging a searing hot skillet into an ice water bath, or banging the thing on a concrete block… just to see what would happen. In industry parlance, that’s called “destructive testing,” meaning that the piece, or thing, being tested is likely to be damaged, or destroyed in the process.

I happen to own a couple Breville brand products, one of them being the no-longer-manufactured Hemisphere model blender, and the other one being the still-manufactured Breville brand Barista Express model espresso machine with integrated grinder.

The TOTAL purchase price for BOTH items – shipping + tax included – was around $1000+/-.

Now, to give kudos to the Australian company, their design team

Recipe: Simple Mexican-themed Meal

A simple dish like pinto beans can quickly and easily become a hearty, tasty, complex-flavored dish with the addition of a few ingredients. Seen here, are the beans with all extra ingredients added, just before cooking in the pressure cooker. When pressure cooking beans, it’s NOT necessary to soak them. Simply rinse them off, throw ’em in the pot, fasten the lid, and cook away! They’re ready in a jiffy! How long’s a “jiffy”? About 15-20 minutes +/- depending upon how well you like ’em cooked. No more soaking overnight baloney!

Beans and cornbread.

There you have it!

How much more simple could it be, eh?

And honestly, that’s a meal unto itself.

If you wanted, you could add some rice to it, either separately, or mixed in.

But, we’ll just concentrate on the two, for now.

So… here’s what you’ll need for the beans & cornbread.

Are you ready!?!

• Pinto beans
• Cornmeal
• eggs
• buttermilk and/or soured milk
• canned corn
• ground beef
• oil/lard
• LARGE can crushed/diced tomatoes
• salt
• black pepper
• Badia brand “Complete” seasoning
• bacon
• baking powder
• oregano
• paprika
• cumin
• garlic – fresh, or powder
• onion (player’s choice – red, white, yellow, sweet)
• red pepper flakes and/or cayenne
• cheese – mozzarella, cheddar, Colby, or PepperJack
• 10-inch iron skillet
• coffee
• cinnamon
• coriander
• smoke flavoring/seasoning (Colgin brand ONLY)
• Worcestershire sauce (Lea & Perrins ONLY)
• Pressure cooker

NOTE: Milk can be clabbered/curdled using a small amount of vinegar or lemon juice (both are acid). Soured milk should not be discarded, and can be used in cooking, in lieu of buttermilk or milk, and can be added to buttermilk.

If it seems like a lot of ingredients… IT IS!
And, it’s WELL WORTH IT!
Besides… any cook worth their salt will use numerous spices, herbs, and seasonings… because NOBODY BUT NOBODY enjoys bland food.

Better-than-Boston Baked Beans Recipe

Summer’ll be winding down soon enough, and you should have enjoyed at least ONE backyard barbecue in that time.

And just in the case you haven’t… here’s a recipe that’ll get you going!

The recipe is Complete!

With FREE “Easy-Peasy Instructions”!!

Better-than-Boston
Baked Beans

1 – 2 pounds navy beans (dry)
1 – 2 onions (red/yellow/white)
½ pound bacon
½ pound ground pork sausage
2 Tablespoons crushed garlic

The Alabama Attorney General’s Office Has IDIOTS Working There

This matter was just brought to my attention.

The figure 0.3% is 3/10ths of 1% (three tenths of one percent) – NOT “three one-thousandths” as they incorrectly wrote.

Any grade school child should be able to tell the difference.

Note the emboldened text highlighted in purple on the lower portion of the page.

And examine the dates…

NO ONE has caught that gross error since the time it was written – 2 years 4 months 20 days
or 28 months 20 days
or 124 weeks 3 days
or 871 calendar days

and updated –
1 year 7 months 26 days
or 19 months 26 days
or 86 weeks 2 days
or 604 calendar days.

If the folks working in that office are that dimwitted, or lazy – take your pick – what does that say about the rest of the state government?

Remember: Steve Marshall’s incompetency is precisely why former Governor Bentley wanted him in that office, in order to avoid prosecution.

The history of it all is utterly Machiavelian – Steve Marshall fired Matt Hart, a former Federal Prosecutor who was a tenaciously aggressive and fearsome Special Prosecutor for the State, who

Should I wash my groceries?

The visible portion of crud which came off after washing in dish washing detergent (Dawn®), and a wee bit of common, unscented household bleach.

Bluntly, hells fucking YES!!

And pandemic goofiness aside, AT ALL TIMES one (meaning YOU, dear reader) should wash fresh produce with a bit of unscented dish washing soap/detergent, and a wee bit of unscented common, household bleach.

No one knows what kind of “cooties,” germs, pathogens, bacteria, and otherwise bad “bugs” – including bug poo – have settled upon fresh produce.

In this example, I washed a bunch of celery, 3 green bell peppers, a bunch of cilantro, several jalapeño peppers, and 2 heads of broccoli.

How did I wash them?

In a basin of cool water I dissolved some Dawn® brand unscented dishwashing detergent/soap, and about a quarter cup of common, unscented household bleach. Suds are NOT necessary.

Simply dissolve the additive ingredients by gently stirring the water. The basin should be at least half full of water.

Place the ingredients/vegetables to be washed

Cooking Thanksgiving Turkey: A Really Simple How-To Guide

I decided to cook the Thanksgiving turkey today… because I can.

And, as always, it’ll be low & slow – 350°F for about 3-4hrs +/-.

Kinda’ like barbecue, only shorter.

The bird’s not really large, it’s only about 12-13 pounds, or so.

The cavity is stuffed with coarsely cut vegetables (including shiitake, and crimini/portobello mushrooms, red, white, and yellow onions, carrots, celery, and various peppers) all which are coated with pulverized dried bread crumbs, and two blocks of pulverized dried cheeses.

The top/exterior has paprika and coarse kosher salt with some mild pepper sauce (Valentina brand “Red Label” – it’s WAY flavorful, and not too hot for most tastes).

Before stuffing the cavity, coarse kosher salt, garlic powder, paprika, and “Badia brand Complete Seasoning” was applied.

And, ALWAYS, always, always!!! Cook turkeys (and chicken) breast side down, of course!

Why?

Because it keeps the breast moist and tender – and prevents it from dying out.

Here’s how and why it works.

As the bird begins to cook, when the fat starts to render (melt), it runs DOWN (remember that thing called “gravity”?), into the breast meat, thereby “juicifying” it.

And a bit of bragging here – I have NEVER cooked a bad turkey, no matter how I’ve cooked it. Even my very first one was perfect.

Also, there’s NO need to “baste.” That’s an utter waste of time & effort. If you insist on cooking it breast side up, put the thing in a bag if you’re gonna’ do it that way.

How will you know when it’s done?

Smell.

And a little tug on the leg.

Never cook by time, or use a thermometer. That’s an amateur’s chore, or a fool’s errand. Cook it until you like how it turns out. (What’s the BEST part about being a cook? You get to eat your mistakes!)

Seriously.

Don’t cook by time, or “internal temperature.”

Seriously.

Don’t.

You’ll smell it when it’s done, and ready.

Here’s how you check.

First of all, you’ll smell it.

And THEN! you check.

Here’s how you check:
Just open the oven door, pull out the rack, and using a fork, or your finger, “flick” the leg.

If it bounces back, it’s not ready.

If it gives way, it’s ready.

It’s just that simple.

Look, folks… cooking ain’t rocket surgery, or brain science.

I’m thinking of doing this:
Just as it gets about ready, I’ll

A Truly DELICIOUS Pot Pie! Beef Bourguignonne style!

“Nothing says loving like something from the oven.”
– anonymous

To the idea of pot pies, some folks say things like, “You know, I’ve never liked pot pies, but probably because it was always store bought.”

-or-

“He HATES pot pies. I LOVE them.”

And then, after looking at the ingredients I used, they say this…

“That recipe looks scrumptious.”

-and-

“I’ll have to try this recipe. He might eat it if I make it.”

Understand this: Most all recipes – and that means 99.99% – have their origin in someone’s kitchen – not in a giant factory vat or laboratory test tube.

Also understand this: Recipes are

Build The Wall: A Simple How-To Primer

On June 16, 2015, when Donald Trump announced his candidacy for United States President, he said in part, “I would build a great wall, and nobody builds walls better than me, believe me, and I’ll build them very inexpensively. I will build a great, great wall on our southern border. And I will have Mexico pay for that wall.”

Trump has estimated construction costs could range from $8-12 Billion, that it should be be made of precast concrete, rise 35 to 40 feet, or 50 feet, or higher, and that it doesn’t need to span the entire distance of the border, but only half because of natural barriers.

Accurate official Cost Estimates to build The Wall are sketchy, and a 2009 report by the Congressional Research Service  found that the challenges include “costs versus benefits, location, design, environmental impact, potential diplomatic ramifications, and the costs of acquiring the land needed for construction.”

Projected costs vary widely, and the report stated that:

The Corps of Engineers study predicted that the costs of constructing a double layer fence consisting of primary fencing and Sandia fencing would range from $1.2 million to $1.3 million a mile, excluding the costs of land acquisition. The Corps of Engineers also predicted that the 25-year life cycle cost of the fence would range from $16.4 million to $70 million per mile depending on the amount of damage sustained by the fencing.

The Congressional Budget Office (CBO) has estimated that border fencing would cost $3 million a mile to construct and that maintenance would total roughly 15% of the overall project costs per year.

According to the Government Accountability Office (GAO), the border fencing constructed by the end of FY2007 (using mostly the Corps of Engineers and the National Guard to construct the fencing) cost about $2.8 million a mile. The fencing constructed in FY2008, using mostly private constructors, cost about $5.1 million a mile.

In “Testimony Before the Subcommittee on Border and Maritime Security, Committee on Homeland Security, House of Representatives” entitled “SOUTHWEST BORDER SECURITY: Additional Actions Needed to Assess Resource Deployment and Progress; Statement of Rebecca Gambler, Director, Homeland Security and Justice” published Tuesday, March 1, 2016, the U.S. Government Accountability Office stated that:

“In addition, with regard to fencing and other tactical infrastructure, CBP reported that from fiscal year 2005 through May 2015, the total miles of vehicle and pedestrian fencing along the nearly 2,000-mile U.S.-Mexico border increased from approximately 120 miles to 652 miles. With the completion of the new fencing and other tactical infrastructure, DHS is now responsible for maintaining this infrastructure including repairing breached sections of fencing.”

See also: Highlights of GAO-16-465T, a testimony before the Subcommittee on Border and Maritime Security, Committee on Homeland Security, House of Representatives.

And make no mistake, Public Law 109–367 enacted by the 109th Congress, also known as the “Secure Fence Act of 2006” requires that “the Secretary of Homeland Security shall provide for least 2 layers of reinforced fencing, the installation of additional physical barriers, roads, lighting, cameras, and sensors…” at specified locations. But in typical Congressional fashion, the law was changed in 2008, and the fence requirements contained in the Consolidated Appropriations Act of 2008, still mandates the construction of a fence covering “not less than 700 miles” of the border, but eliminated the requirement that the fence be double-layered. According to “Remarks by Secretary of Homeland Security Jeh Johnson: “Border Security in the 21st Century” – As Delivered,” “in Fiscal Year 2000 we had 10 miles of secondary fence along the southwest border; today we have 36.3 miles of secondary fence.”

Citing a U.S./Mexico Trade Deficit of $50 Billion in 2014, and a $54 Billion Trade Deficit for the first 11 months of 2015, Trump has proposed reinstating tariffs on Mexican goods in violation of the North American Free Trade Agreement.

Trump said, “When they say Mexico can’t pay for the wall, I say of course they can. We have a trade deficit with Mexico that’s unbelievably big. … It’s billions and billions of dollars — far more than what we’re talking about for the wall.”

His claim that “I will have Mexico pay for that wall,” would ostensibly be done by reinstating tariffs, otherwise known as “taxes” on goods “Hecho en Mexico.”

However, there is another potential manner in which he could “have Mexico pay for that wall,” which would be to

It’s A Dog’s Life… And They Called It ‘Puppy Love’

So, as it turns out, I bought these as a treat for my puppy. And what do you think she did? Read on to find out!

So…

a few days ago, as a treat,

I bought pig ears at a Kroger grocery store for Queenie, my 11 month old mixed-breed (sometimes aka “Heinz 57” – as in 57 different varieties) puppy.

Last night I

Easy #Bacon Wrapped #Chicken #Tailgating #Recipe

Sweet Baby Chicken Bacon Wraps are a tasty combination of sweet and spicy.

With only four ingredients, or more, it’s a quick, easy, simple, affordable and satisfying heavy hors d’oeuvre to make for a crowd. Unless you’re cooking for the Los Angeles Rams.

As we march our way into the holiday season Hades, this is sure to be an outstanding addition to your next party or family get together. Even tailgating!

Sweet Chicken Bacon Wraps

Yield: 12-15 wraps

Ingredients:

Be nice to me… or else!

It certainly seems that there’s no shortage of opinion on FaceBook.

Recently, I had seen this posted on a friend’s page, and remarked upon it. Whether or not Eminem said it, I am uncertain. However, the sentiment expressed was what caught my attention.

Since we’re now in

Sparsebundle problems with Apple’s Time Machine & Time Capsule? Here’s an easy fix!

Time Capsule offers automatic backup for your Mac. And it’s a full-featured 802.11n Wi-Fi base station with simultaneous dual-band support in the 2.4GHz and 5GHz bands simultaneously. It delivers great performance and range. And it’s easy to set up from your iPad, iPhone, iPod touch, or Mac.

If you’re like me, enjoying the benefits of Apple’s Time Capsule and Time Machine are among the best, of the many wonderful things Apple has done with computer programming.

However, like all things electronic, or computing, not everything always works 100% properly, 100% of the time.

And, while Apple’s OSX is as good, robust and simple an operating system as it is, it’s not without problems.

One of the problems that occurs is with TimeCapsule’s sparsebundles.

The sparsebundle is the name given to the disk image file that is the backup.

Instead of a single big file, a sparse bundle is a bundle (directory) containing

SECURITY-MakingThingsEasyToReadToPreventAdvertisingSniffers

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