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FR Weekly Cooking Thread *Recipes* Oct 15, 2011
FreeRepublic Cooks | Oct 15, 2011 | libertarian27

Posted on 10/15/2011 9:39:16 AM PDT by libertarian27

Welcome to the 45th installment of the FR Weekly Cooking (Recipes) Thread.

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or five- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!

Here's the place to share and explore your latest and greatest favorite recipe.

******

(On Dec 10th I'll be posting a thread with all recipes for this past year - 52 weeks of recipes - as a sort of online Cook Book. The recipes will be sorted by type and referenced to the week that it was posted. If you have a recipe you'd like to get onto the "Free Republic Cooks Cookbook" Post for this year, get 'em in now - 2 months to go :>)


TOPICS: Chit/Chat; Food; Hobbies; Reference
KEYWORDS: cooking; food; recipes; weeklycookingthread
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To: FrdmLvr

This sounds so good, I might make it for the family for Halloween. Thanks.


51 posted on 10/15/2011 10:22:11 PM PDT by Shadowstrike (Be polite, Be professional, but have a plan to kill everyone you meet.)
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To: bgill

Probably a combination of both the spill and the warmer water. 80% less is a lot though. :/


52 posted on 10/15/2011 10:45:45 PM PDT by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come. Who's pilfering your wallet?)
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To: libertarian27

Foolproof Bundt Cake

1 Yellow Cake mix with pudding in the mix
3/4 C cooking oil
3/4 C sherry
4 eggs
1 T nutmeg(probably use a little less if you grate your own)

Use cooking spray or grease and flour your bundt pan and bake @ 350* for 45 minutes. After it cools, dust with a little powdered sugar if you want.

or...

1 Chocolate cake mix with pudding in the mix
3/4 C cooking oil
3/4 C coffee liquor, Kahlua or cold coffee
4 eggs

or...

Use another kind of cake mix like Lemon, Orange or Strawberry and put whatever liquid you think would go with it. Lemon vodka, coconut rum, almond or chocolate liquor might be nice additions...

This recipe is so easy, never fails and folks love it! I used to take these to the office and usually never had leftovers.


53 posted on 10/16/2011 5:14:48 AM PDT by Califreak (Degenerate the faithful with that crazy casbah sound)
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To: FrdmLvr

I am just now reading the thread - are these good at room temp? My elderly mom is going to a potluck dinner soon and this is something simple she could make.


54 posted on 10/16/2011 6:00:19 AM PDT by GnuHere
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To: GnuHere

Yes they are. And they are quite easy to make, too. Make sure they are very well drained and dried off so they don’t get soggy inside as they sit. I hope she and her friends enjoy them.


55 posted on 10/16/2011 6:16:08 AM PDT by FrdmLvr (culture, language, borders)
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To: FrdmLvr

Thx - I will show her this recipe!


56 posted on 10/16/2011 6:18:52 AM PDT by GnuHere
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To: bgill

Adorable and creative Halloween snacks!

The highlight of our neighborhood at Halloween was the house that gave out big popcorn balls wrapped in cellophane. I always ate mine right away as I walked along to other houses. (I know; it was a different time.)

Anyone have a great popcorn ball recipe? I’d like to relive some happy memories.


57 posted on 10/16/2011 7:48:57 AM PDT by Melian ("Where will wants not, a way opens.")
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To: Melian

This is one my mom used to make...

Old-Fashioned Popcorn Balls

Always a favorite• 8 cups popped JOLLY TIME® Blast O Butter or Butter Licious Microwave Pop Corn
• 1 cup granulated sugar
• 1/3 cup light or dark corn syrup
• 1/3 cup water
• 1/4 cup butter or margarine
• 1/2 tsp. salt
• 1 tsp. vanilla
Here’s How:
Keep popped popcorn warm in 200F oven while preparing syrup. In 2-quart saucepan, stir together sugar, corn syrup, water, butter and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking without stirring until temperature reaches 270F on a candy thermometer or until a small amount of syrup dropped into very cold water separates into threads, which are hard but not brittle. Remove from heat. Add vanilla; stir just enough to mix through hot syrup. Slowly pour over popcorn, stirring to coat every kernel. Cool just enough to handle. Shape into balls, using buttered hands. Cool on foil or buttered wax paper. Wrap in plastic wrap; tie with a ribbon.

Yield: 12 medium popcorn balls


58 posted on 10/16/2011 8:01:59 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: libertarian27

For the cranberry lovers (and those who want to eat the “super foods”):

Broccoli Cranberry Slaw
8 servings

Ingredients:
12 oz. package of broccoli coleslaw mix
3 oz. package dried cranberries
6 green onions cut into half inch pieces
a quarter cup of coleslaw salad dressing

Combine coleslaw mix, cranberries, and onions in a large bowl. Add dressing and toss to coat. Refrigerate until serving.


59 posted on 10/16/2011 8:04:29 AM PDT by Melian ("Where will wants not, a way opens.")
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To: bgill; libertarian27; All

Another fun Halloween idea is Spaghetti and eyeball meatballs, served with severed fingers. For dessert I served spiderweb brownies. I used to fix this for my family when they were little.

I fixed this for fun for my family last year for our dinner on Halloween. My family got a kick out of it, even if they are all grown up. They did tease me and tell me that they weren’t in elementary school any more! LOL!

While looking over my shoulder while I was reading this thread yesterday, my oldest daughter said I should post the idea on the thread and asked if I would please make this meal for dinner on Halloween again this year!

Halloween Dinner

I just use my regular meatball recipe and push a stuffed green olive into each meatball with the open side sticking out before cooking them up. Serve with spaghetti noodles and your favorite spaghetti sauce.

For the severed fingers I use a can of Pillsbury breadsticks. I roll each breadstick into the shape of a finger and brush them with olive oil and a light sprinkling of garlic powder (or use garlic infused olive oil). Add a slivered almond at one end for the fingernail. For the other end, add red food coloring to a beaten egg and paint the other end to make it look a little bloody. Drips make them look even better, so you don’t have to even be neat about it. Then bake the breadstick fingers until lightly browned. For a party you can skip this last step and just serve them sticking up out of a shallow dish of your favorite Marinara Sauce.

For the spiderweb brownie, make your favorite brownie. (I like to use my round spring form pan, but you could really use any shape pan.) Then draw the spiderweb on top using either white frosting or melted white chocolate with a piping bag or a zip lock bag with the corner clipped off. For the spider on the brownie use any dome shaped chocolate candy for the body and thin cut pieces of black licorice for the eight spider legs.

This time of year I also make a lot of hot spiced apple cider. I usually set it up in my crock pot. I use a half gallon of apple cider, throw in 2 cinnamon sticks, 5 whole cloves and a piece of lemon rind. I heat it up on high until the cider is hot and then reduce the heat to low to keep it warm so it is ready whenever someone wants a cup to warm them up.

For a quick fix method fill a cup with apple cider and throw in a pinch of pumpkin pie spice and warm it up in the microwave.

Either way is delicious!


60 posted on 10/16/2011 8:07:07 AM PDT by Flamenco Lady
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To: illiac

Sounds wonderful! Thank you! I will definitely try them.


61 posted on 10/16/2011 8:09:03 AM PDT by Melian ("Where will wants not, a way opens.")
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To: bgill; libertarian27; All

Another fun Halloween idea is Spaghetti and eyeball meatballs, served with severed fingers. For dessert I served spiderweb brownies. I used to fix this for my family when they were little.

I fixed this for fun for my family last year for our dinner on Halloween. My family got a kick out of it, even if they are all grown up. They did tease me and tell me that they weren’t in elementary school any more! LOL!

While looking over my shoulder while I was reading this thread yesterday, my oldest daughter said I should post the idea on the thread and asked if I would please make this meal for dinner on Halloween again this year!

Halloween Dinner

I just use my regular meatball recipe and push a stuffed green olive into each meatball with the open side sticking out before cooking them up. Serve with spaghetti noodles and your favorite spaghetti sauce.

For the severed fingers I use a can of Pillsbury breadsticks. I roll each breadstick into the shape of a finger and brush them with olive oil and a light sprinkling of garlic powder (or use garlic infused olive oil). Add a slivered almond at one end for the fingernail. For the other end, add red food coloring to a beaten egg and paint the other end to make it look a little bloody. Drips make them look even better, so you don’t have to even be neat about it. Then bake the breadstick fingers until lightly browned. For a party you can skip this last step and just serve them sticking up out of a shallow dish of your favorite Marinara Sauce.

For the spiderweb brownie, make your favorite brownie. (I like to use my round spring form pan, but you could really use any shape pan.) Then draw the spiderweb on top using either white frosting or melted white chocolate with a piping bag or a zip lock bag with the corner clipped off. For the spider on the brownie use any dome shaped chocolate candy for the body and thin cut pieces of black licorice for the eight spider legs.

This time of year I also make a lot of hot spiced apple cider. I usually set it up in my crock pot. I use a half gallon of apple cider, throw in 2 cinnamon sticks, 5 whole cloves and a piece of lemon rind. I heat it up on high until the cider is hot and then reduce the heat to low to keep it warm so it is ready whenever someone wants a cup to warm them up.

For a quick fix method fill a cup with apple cider and throw in a pinch of pumpkin pie spice and warm it up in the microwave.

Either way is delicious!


62 posted on 10/16/2011 8:14:10 AM PDT by Flamenco Lady
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To: All

Sorry about the double post. I don’t know why it did that. It didn’t finish posting as quickly as usual, but I didn’t try to post it a second time. I guess every once in a while my computer hiccups when posting things here.


63 posted on 10/16/2011 8:19:41 AM PDT by Flamenco Lady
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To: MHGinTN
No, I have not ever tried that, although I have heard it was good. When I was in elementary school we always had a choice between cheese or peanut butter sandwich with our chili. I always picked cheese.

I never liked peanut butter, not even in cookies. My grand-kids like it, and I find that if I add some maple syrup to it I can eat a small amount on a cracker. It is just not a favorite to me.

Maybe I'll mention it to the kids. They might want to try it. Thanks for the tip.

64 posted on 10/16/2011 10:03:47 AM PDT by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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To: libertarian27; All

I know it’s late on the thread but could I ask how long chicken stock can be kept? It may have been two weeks ago I had roasted a chicken and ended up making a lot of stock. Put it in a plastic storage bowl, sealed and forgot about it.

Going through the fridge today Mrs p6 and I found it. She is leaning to tossing it but I hate to waste it.

Any thoughts?


65 posted on 10/16/2011 10:38:44 AM PDT by prisoner6 (Right Wing Nuts bolt Thsese Constitution together as the loose screws of the Left fall out!)
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To: prisoner6

Generally 5 -7 days for home made stock is the limit. Boxed stock (with additives, of course), will last longer.


66 posted on 10/16/2011 10:44:31 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: prisoner6
BTW, we usually freeze all our home made stocks they same day they are made. Another trick is to fill an ice cube tray with the stock, and use the frozen cubes as needed.
67 posted on 10/16/2011 10:46:19 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: illiac

Thanks, it’s getting pitched! We’re going shopping when David is done on QVC and we’ve decided to make something else...probably the Ronald Reagan Hamburger Soup so I’ll be using beef stock.

Should have started earlier but Mrs p6 was making apple crisp and some other stuff in our new Tem-Tations QVC bakeware.

Got behind on things this weekend!


68 posted on 10/16/2011 11:03:01 AM PDT by prisoner6 (Right Wing Nuts bolt Thsese Constitution together as the loose screws of the Left fall out!)
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To: prisoner6

We got behind, too....making canned salsa from our bumper crop of heirloom tomatoes...gotta get em done.....


69 posted on 10/16/2011 11:09:19 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: prisoner6

Two weeks is far longer than I have ever kept chicken stock in the refrigerator. I was always taught to give it the smell test. If it smells even the least bit sour, then throw it out. On one of the cooking shows I watched a while back it said you should always heat up your stock and make sure it smells good and not sour before adding it to anything you cook, because even the boxed or canned stuff you buy might have turned sour.

As my mother always told me, “When in doubt, throw it out.” You don’t want anyone getting sick because you didn’t throw it out when you should have done so.


70 posted on 10/16/2011 11:12:55 AM PDT by Flamenco Lady
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To: prisoner6

Like others have said - I’d pitch it too....

I like to freeze stock in muffin tins - pop them out and into a freezer bag - each muffin tin worth is 1/2 a cup (easy for recipes)....trick from Alton Brown.


71 posted on 10/16/2011 11:35:13 AM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: libertarian27; Flamenco Lady; illiac; All

Thanks to all. It’s gone.

Mrs p6 and I just got back from shopping. We spent over $80 and got almost nothing,LOL! Maybe that doesn’t seem a lot today but for me it’s heart attack material.

Mrs p6 is laughing because I can’t believe the prices. We did spend $20 some for 2 packs of thick bottom round..2 big steaks in each. It was BOGO so we got $40 for $20.

Diced tomatoes at ten for ten, some Italian sweet sausage, butternut squash, a couple of frozen pizzas and take to work lunch stuff, carrots, celery, more veggies and that was about it! .

So thanks to all for the info. I had a couple of recipes to post but they didn’t turn out too good. Note: ro-tel diced tomatoes with jalpeneos don’t work with home made spaghetti sauce. Plus my bread machine recipe for pizza dough failed.

Want to try David Venable’s recipe for sausage, b-nut squash and pasta casserole later this week.


72 posted on 10/16/2011 1:31:38 PM PDT by prisoner6 (Right Wing Nuts bolt Thsese Constitution together as the loose screws of the Left fall out!)
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To: prisoner6

My Safeway store here sells three different flavors of pizza dough. They are often on sale for 99 cents. When they have them on sale, I pick them up and make homemade pizza for my family. We like their whole wheat crust the best and I think it is more filling too. I usually make three pizzas for my family of 5 and we end up with enough leftover for lunches the next day.

I usually make one cheese pizza, one grilled chicken pizza, and one Italian sausage pizza. I kind of clean out the refrigerator and supplement with stuff from the pantry for the rest of the pizza toppings.

Usually we have grilled onions and mushrooms on at least one of the meat pizzas, and I fill in with things like sliced black olives, sliced tomatoes, green and/or red peppers, sliced zucchini, artichokes, and crumbled bacon. I usually take a survey of what we have on hand and what everyone is in th mood for that night, and go from there.

The cheese and the Italian Sausage pizza I make with a tomato sauce base, but the chicken pizza we just rub down with a little olive oil and chopped garlic mixture and then top it with lots of mozzarella cheese before adding the chicken and anything else we decide to throw on it.

The chicken pizza is my favorite! Last week we had the chicken pizza with grilled onions and mushrooms, red pepper, black olives, and green onions. I topped my pizza slices with some beatutiful thinly sliced tomatoes. It was absolutely delicious.


73 posted on 10/16/2011 2:40:15 PM PDT by Flamenco Lady
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To: Winstons Julia

We like to use the baby dills and the sweet pickles are also good done this way.

Going to try this with my Koolickles this year.

-
If the ham is a little too wet to spread the cream cheese I take a piece of bread and blot - then have a nice snack after wards.


74 posted on 10/16/2011 2:55:47 PM PDT by CARDINALRULES (Tough times never last -Tough people do. DK57 -- 6-22-02)
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To: CARDINALRULES; All

To perk up plain brussels sprouts...add butter and a skoshe of nutmeg


75 posted on 10/16/2011 4:09:58 PM PDT by Winstons Julia (when liberals rant, it's called free speech; when conservatives vent, it's called hate speech.)
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To: Winstons Julia

Funny, I was going to post about adding fresh grated nutmeg in cream based sauces.

My sprouts gets lots of real butter and some bacon bits.


76 posted on 10/16/2011 4:21:17 PM PDT by CARDINALRULES (Tough times never last -Tough people do. DK57 -- 6-22-02)
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To: libertarian27
Libertarian27. . .Thank you so much for putting together the FR Weekly Cooking Thread. . .I always look forward to Saturday's! I hope you know how much everyone appreciates what you do.
77 posted on 10/16/2011 6:39:15 PM PDT by beethoven
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To: beethoven

Thanks beethoven, I’m pretty good with excel (not html:>) so everything is all set to go for the online cookbook - that’s if my elderly computer doesn’t poop out - lol.

Every week I send the updated excel sheet to my e-mail box just in case my ‘puter decides to quit :>)

These recipe threads are great - I’ve made so many recipes from them and doing this forced me to try new recipes on my own to post here - after a couple of months of posts I ran out of all my own tried-n-trues - lol


78 posted on 10/16/2011 7:54:46 PM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: libertarian27
Here is a nifty, easy way to cleanly cook and shuck corn on the cob:

2 minute You Tube Demonstration

79 posted on 10/19/2011 8:10:12 AM PDT by afraidfortherepublic
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To: afraidfortherepublic

I haven’t looked at it yet, but is it the same as post #38?


80 posted on 10/19/2011 1:57:22 PM PDT by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come. Who's pilfering your wallet?)
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To: Netizen; tubebender

Absolutely! Leave it to ol’ tubebender to one-up my efforts. I got that clip in my email today and never dreamed that he’d get it too, much less post it on the cooking thread. LOLOLOL


81 posted on 10/19/2011 2:03:52 PM PDT by afraidfortherepublic
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To: afraidfortherepublic

I guess that’s quite an endorsement then! LOL


82 posted on 10/19/2011 4:50:55 PM PDT by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come. Who's pilfering your wallet?)
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To: libertarian27; Diana in Wisconsin

Help! I need some recipes for green tomatoes. Thanks to tomato growing advice from Diana my tomato plants are still producing, some still have flowers. My problem, the frost is going to kill the plants soon even though I’m doing every thing I can to keep the frost from killing them (covering them with blankets at night and even putting 40 watt lights under the blankets). I have at least 80 green fruit, all fairly small, but I hate to see then go to waste.


83 posted on 10/20/2011 8:15:21 PM PDT by Jean S
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To: Jean S

I checked the past threads and didn’t find any green tomato recipes - maybe pop over to the Gardening thread today (Red posted it this morning) Ask for recipes tomorrow on the new thread too.


84 posted on 10/21/2011 6:17:45 AM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: Jean S

RED OR GREEN TOMATO SALSA

This salsa recipe makes a large amount and is great for canning several jars for storage.

5 pounds Roma tomatoes

4 stalks celery, chopped (optional)

4 to 8 jalapeno peppers, seeded and minced

2 tablespoons white sugar

4 cloves garlic, minced

4 (4 oz.) cans diced green chilies

3 tablespoons salt

2 tablespoons dried oregano

1 tablespoon ground black pepper

3 onions, chopped

3 tablespoons fresh cilantro, chopped

Directions

In a six quart pot of boiling water, blanch the tomatoes; drain and cool under cold water.

Peel the skin off tomatoes and coarsely chop. Put small batches of the tomatoes and the remaining ingredients into a blender and pulse until slightly chunky.

Pour salsa into hot canning jars and seal.

Hot pack the salsa in clean pint jars. Follow manufacturers directions.


85 posted on 10/22/2011 9:20:57 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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To: All; Bookwoman; Mountain Mary; JesusBmyGod

Recap of this Oct 15th thread

Appetizers/Sandwiches __ Week 10/15/11 __ Post # 04 Redneck Sushi
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 10 Olive Cheese Balls
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 16 Various Cream Cheese Balls
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 29 Ham Roll Up:
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 31 Olive Spiders (Halloween)
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 31 Ear Wax on a Q-Tip (Halloween)
Appetizers/Sandwiches __ Week 10/15/11 __ Post # 58 Old-Fashioned Popcorn Balls

Cake __ Week 10/15/11 __ Post # 15 Chocolate Cannoli Cake Roll
Cake __ Week 10/15/11 __ Post # 53 Foolproof Bundt Cake

Eggs __ Week 10/15/11 __ Post # 13 Eggs Madison

Ham __ Week 10/15/11 __ Post # 14 Wild Pig Ham

Pasta __ Week 10/15/11 __ Post # 60 Halloween Dinner

Pie __ Week 10/15/11 __ Post # 30 Apple Crisp/ Apple Filling

Poultry __ Week 10/15/11 __ Post # 36 Roast Pheasant

Salad __ Week 10/15/11 __ Post # 59 Broccoli Cranberry Slaw

Soup/Stew/Chili __ Week 10/15/11 __ Post # 45 Cream soup base
Soup/Stew/Chili __ Week 10/15/11 __ Post # 46 Lazy Day Chili Recipes
Soup/Stew/Chili __ Week 10/15/11 __ Post # 22 Curried Autumn Harvest Soup

Vegetables __ Week 10/15/11 __ Post # 38 How to cook corn clean

(You guys are added to the ping list)

Please don’t add any new recipes on this thread - Oct 22nd thread coming up


86 posted on 10/22/2011 9:33:46 AM PDT by libertarian27 (Agenda21: Dept. of Life, Dept. of Liberty and the Dept. of Happiness)
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To: Mrs. Don-o

Curried Autumn Harvest Soup

Between the weather and the heritage seeds I sowed, my garden was a disaster. It produced two unidentified squashes, 1 turnip, a few mild peppers that turned hot in my soup, etc. Determined to get some reward for my efforts I made the first Autumn soup, ever. It is bland, with possibilities, except for the pepper heat.
Your curry soup recipe gives me hope! Thank you! (I just hope it doesn’t turn out sweet, tasting like pumpkin pie!)
Your


87 posted on 10/22/2011 10:46:37 AM PDT by WestwardHo
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To: WestwardHo

Does anyone on this thread have a simple date bar recipe? I have a bin of dates to cook up.


88 posted on 10/22/2011 10:52:28 AM PDT by MHGinTN (Some, believing they can't be deceived, it's nigh impossible to convince them when they're deceived.)
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To: libertarian27

I have enjoyed Alton’s programs for years now ... and learn more than I could even list. He has some of the best tips and yes even the most entertaining cooking show on the Food Channel, which is my main TV viewing (Good Eats).


89 posted on 10/22/2011 10:56:25 AM PDT by MHGinTN (Some, believing they can't be deceived, it's nigh impossible to convince them when they're deceived.)
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To: MHGinTN
Do you have this Date Bar recipe? "Hard Tack" Date Bars 2 eggs

1/4 tsp salt

1 Cup brown sugar

1 Cup dates

1 Cup chopped nuts

3/4 Cup flour

1/4 tsp baking powder

Beat eggs and salt togethe. Add to mixed sugar, dates, flour, and remaining ingredients. Mix well.

Pour mixture into a utility pan and bake at 300degrees (slow oven) for 40-50 minutes.

Note: These must be set aside for 1 week to soften. Then cut into bars and roll in powdered sugar before serving.

From a very old cookbook. I have not tried the recipe myself.

90 posted on 10/22/2011 11:20:37 AM PDT by WestwardHo
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To: MHGinTN

New Thread

http://www.freerepublic.com/focus/f-chat/2796489/posts


91 posted on 10/22/2011 11:21:42 AM PDT by Netizen (Path to citizenship = Scamnesty. If you give it away, more will come. Who's pilfering your wallet?)
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To: illiac

Thanks illiac! I never thought of using green tomatoes for salsa.

Did you give me the recipe for fried chicken using a buttermilk marinade? It was awesome, we’re having it again tonight.

If it wasn’t you, thanks very much to whoever posted it. I added a couple of splashes of Tabasco to the marinade this time just to experiment a bit.


92 posted on 10/22/2011 11:38:38 AM PDT by Jean S
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To: Jean S

Not sure about the chicken....glad it was good, tho’

Be sure and bring the tomato mixture up to simmering before putting in the hot jars....


93 posted on 10/23/2011 7:52:15 AM PDT by illiac (If we don't change directions soon, we'll get where we're going)
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