Alabama’s Legislators are THE NATION’S HIGHEST PAID — Bar None

I’ve long known that New Mexico was the ONLY state in the union whose lawmakers did NOT receive any salary, only a very modest per diem payment, and certainly NOTHING LIKE the princely “per diem” sum that Ala-goddamn-bama’s corrupt lawmakers pay themselves from the pockets of the honest, tax paying public.

And if you break down and calculate the entirety of what those f🤬ing bastards pay themselves, you, or ANYONE would find that they are — WITHOUT QUESTION — THE VERY HIGHEST PAID legislators in the nation, who get paid LITERALLY for only THREE DAYS OF WORK PER WEEK (Tu,W,Th — the ONLY days they meet), for a GRAND TOTAL of 30 days per year, more if called into Special Session by the Governor.

The Alabama State Legislature’s website states that “the length of the regular session is limited to 30 meeting days within a period of 105 calendar days. There are usually two meeting or “legislative” days per week, with other days devoted to committee meetings. Special sessions of the Legislature may be called by the Governor, with the Proclamation listing the subjects which the Governor wishes considered. These sessions are limited to 12 legislative days within a 30 calendar day span.”

It’s the VERY best goddamn less-than part-time job in ALL of America — hands down.

Here’s a ROUGH approximation of how MUCH, and the tune to which they pick Alabama taxpayers’ pockets:

They now pay themselves a base salary of

A Recipe for Disaster… naw, not really. A Recipe for Apple Cobbler/Pie! Yummy!

Okay, for those of you reading this whom don’t already know, I post  photographs on Flickr. As I’ve said, there are only two photographic subjects: 1.) people; and, 2.) things. Food is included in the latter category.

If your tastebuds are brain is working, you’ll need to make this recipe.

Here, from my Flickr page – in all it’s glory – is my recipe.

Okay, folks! Do you know what time it is?

Nope, it’s not”Howdy Doody time,” it’s RECIPE time! Yaaaay!

Yup, I made another’n!

I like cooking (I wrote that again, just for you folks that’re seeing my photostream – and foodshots – for the first time.) So, I take pictures of the food I cook… and eat. Yup. Wowser, eh?

Anyway… this is a total delight – to prepare and consume! (At least that’s what the consumers said, ’cause I didn’t get to eat much of it! The leftovers were eaten by my neighbors. *LOL*)

I prepared it as part of a “beerbecue” with some friends I’d made through Flickr! Yaay, Flickr! House of Sims – Great folks, great family, great photographer!

Anyway… back to the recipe thingy.

When I’d gone up to Sewanee, TN a few days back, I’d bought some fresh fruit & veggies from a roadside vendor while on the way back home. (I’d purposed to do that, having seen him on the way up there.) Among those items was a huge basket of Rome apples, from (of all places, and appropriately enough) Rome, Georgia. They were tasty!

Again, purposing to do something different with a recipe, I securely applied my “Fly-By-The-Seat-Of-Your-Pants” device and proceeded to adventure in the kitchen.

Having absolutely no recipe from which to work, I set out and made my own! (The Army has patches for “Big Red 1,” the Special Forces vertical sword with lightning bolts across, “Pathfinder,” “Air Assault” and the “Expert/Combat Infantryman Badge.” (Maybe they should make one with a fork, French chef’s knife and spoon/ladle criss-crossed over a skillet and stock pot with a flame at the bottom. I’d wear it!)

Here’s what I did:

Peel & core apples. Reserve peel (this is an important step – do NOT omit it!). Chop apples coarsely. Make a strong NaClH2O mixture (Use little H2O & boil it, folks! It’ll hold more NaCl. Then dilute w H2O.). Add honey – lots of it – to NaClH2O. Rationale: Honey is hygroscopic, so is NaCl. NaCl will not affect apples, but allow the marinade/bath to absorb the flavors. Add: cinnamon, mace, allspice, ginger, nutmeg, ground clove, vanilla, in copious quantity. Big healthy squirt of lemon juice – don’t be stingy! – (sing the opening stanza of the Oscar Mayer song, “My baloney has a first name…” while squirting) Brown Sugar – lots and lots of it. Cranberries – about two handfuls. Marinate apples overnight (minimum 12 hours) in refrigerator – the longer, the better. (Oh yeah… make sure the cranberries are in there, too!) And the peel? You should’ve chopped it up finely and added it to the boiling mixture.

Dough:

Flour, whole wheat/white mixture – just dump it in. Lots’a extra risin’ (that’s “Baking Powder” for the uninitiated). One egg – don’t use those panty-waste, freakin’ micro-eggs – use the honkin’ JUMBO mamas! The bigger, the better. (If anyone asks, act like you know what you’re doing.) Lard (that would be PIG FAT – avoid the hydrogenated stuff – you can make your own by melting it – about two ladles/scoops). Butter – that would be COW MILK FAT (Teats are good – Mooof!) one stick – that’s 1/4 pound. Vanilla – you should have some from when you made the other stuff – and for goodness sake, DON’T be stingy! Cream – aka “Heavy Whipping Cream” (avoiding freaky innuendo here… but, she’s a very kinky girl, the kind you don’t take home to mother – unless you’re bold as love {Have you heard Ricky Skaggs bluegrass version of Rick James’ trademark song? No kidding!}). Vodka (cheap stuff is okay), brandy (your preference), Brown Sugar (how come you taste so good? Did you know that Rolling Stones tune was recorded in Muscle Shoals, AL?), white sugar (yep, but not as much as the good, brown stuff), Almonds – blenderize ’em to a powdery consistency – about 2-3 cups finished product. The astute cook will recognize… it’s a cookie dough! Yaay!

How to:

Combine dry ingredients. Melt fat/butter together, add vanilla & liquor (that’d be the vodka & brandy),  cream – again, don’t be stingy! – in separate container. Get your hands in it and mix it all up – but first you gotta’ add the liquid to it! Grease interior of deep-dish baking pan (keeps it from sticking during cooking – and don’t avoid this step by justifying that you use some #$^&! “non-stik” pan – DO IT ANYWAY!) Tear off chunks of the dough and mash it out evenly throughout the pan, lining the bottom and walls. Use a slotted spoon to place marinated apple mixture into pan. Add some liquid, but not all – it should be just below the ingredients’ surface. Roll out remaining dough and apply to surface. Bake @ 350°F for about 30-45 minutes. If you’re a halfway decent cook, you’ll know when it’s done… by smell. Oh yeah… you should’ve put some coarsely chopped pecans under the crust before you cooked it. And just so you’ll know, put a shallow cookie sheet under the pan – it may (translate: most likely will) spill over during cooking.

Now, while that’s cooking you gotta’ do something with that remaining liquid.

Here’s a big giant hint: BOIL IT DOWN! Yep, make a syrup to pour over the top of the cobbler/pie! Hello!? Cooking is all about creativity, ingenuity and efficient use of resources. You know the adage: Waste not, want not.

When it’s done liberally apply butter to the top (while it’s hot, you silly thing, you!), and then pour the syrup all over the top.

Then, take some kind of serving device – preferably a big spoon – and insert it into the pan, gently moving up and under, with a slight twist of the wrist, remove a portion or section of the cooked contents. Place them in a bowl. Apply a heaping portion of vanilla ice cream (chocolate or neapolitan just won’t do in this example) to the top. Using a separate spoon, eat it all up.

Bone-head appetite, y’all!