while Bozo of Baltimore was out weinering.....

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=439x1318705

Oh my.

Bozo of Baltimore  (1000+ posts)        Fri Jun-17-11 07:50 PM
Original message

While we were all Weinering, in a private suite across from the WH, Biden's budgeteers are meeting

Recent history has taught me that very little done by those who said they'd represent me if I voted for them will give me cause to cheer.

I am feeling more and more uneasy as these "negotiations" continue in virtual silence and near total secrecy. Just a few platitudes is all that we get in the news. That doesn't bode well. It means, to me, that they agree more than not. It means to me that the repubicans, not shy in the least about verbally trashing the dems at every chance for everything, must be seeing themselves well positioned.

When repubicans are well positioned, we the people are about to hosed.

I hope Boner, Biden, and Obama have a swell golf date this weekend.

NNN0LHI  (1000+ posts)      Fri Jun-17-11 07:55 PM
Response to Original message
 
1. Are the Bilderbergers there?

DJ13  (1000+ posts)      Fri Jun-17-11 08:05 PM
Response to Original message
 
4. I knew we were screwed when Cantor praised Biden last week

It seems the conservatives already have most of what they want, the only thing delaying the inevitable is the WH trying to figure out how to sell the public on getting ****ed.

(again)

rurallib  (1000+ posts)        Fri Jun-17-11 08:20 PM
Response to Original message

5. I always have a fear when people go behind closed doors.

bahrbearian  (1000+ posts)        Fri Jun-17-11 08:53 PM
Response to Original message
 
8. I have a feeling that Biden will do the dirty work and announce that he is not running in 2012 with Obama,,we need a primary canidate.

[Duke Nukum]

Speaking of Weiner, it struck me today that he is yet another person to come into the orbit of the Clintons only to have his career destroyed. I'm not saying he didn't destroy his own career, but, geez, I hope I never come into contact with the Hope Diamond couple.

[Ballygrl]

Are we going to call him BOB for short?

[franksolich]

Are we going to call him BOB for short?

I dunno; I'm not on familiar terms with Bozo of Baltimore.

He pays more attention to you, madam, while he just calls franksolich dirty names.

[Ballygrl]

I dunno; I'm not on familiar terms with Bozo of Baltimore.

He pays more attention to you, madam, while he just calls franksolich dirty names.

UGH! why does a regressive have to have a crush on me?

[franksolich]

UGH! why does a regressive have to have a crush on me?

Because his wife prefers the horsey Mrs. Tutweiler down the street.

Everybody's got to have somebody.

[Ballygrl]

Because his wife prefers the horsey Mrs. Tutweiler down the street.

Everybody's got to have somebody.

I wonder if he can make a good penne vodka?

[franksolich]

I wonder if he can make a good penne vodka?

You know, it's really too bad my fellow alum Skins clamped him shut.

Otherwise, he could tell us.

[Ballygrl]

You know, it's really too bad my fellow alum Skins clamped him shut.

Otherwise, he could tell us.

Penne ala Vodka is sooooooo good frank.

[franksolich]

Penne ala Vodka is sooooooo good frank.

I just looked it up, and I get pictures of stuff that looks like macaroni and cheese.

[franksolich]

Okay, I found more.

Penne alla vodka is an Italian pasta dish always made with vodka and penne pasta often with heavy cream, crushed tomatoes, onion, and sometimes sausage or bacon.

Without the onions, it might be okay.

The Williams Sonoma Essentials of Italian cookbook says that it was invented in the 1980s by a Roman chef for a vodka company that wanted to popularize its product in Italy.

[franksolich]

Penne ala Vodka is sooooooo good frank.

Well, you know, it's Friday night, time to get loose, anything goes.

So as to draw BoB over here, how about talking about Italian food?

[franksolich]

My main question about Italian food is, why do they have to have about 6,000 different sorts of noodles and pasta when maybe two or three kinds would do?

I've never been able to figure out the function of those things that look like pipes, with corduroy ridges running lengthwise on the outside.  About 1" long, usually.

[GOBUCKS]

Sounds a lot like the hamburger helper mac and cheese flavor.
That stuff is great. I like the classic cheddar made with deerburger.
You could probably pour in a little liquor or flat beer while it simmered and make up a classy euro name for it.
As a trained chef, Stimpy probably has this recipe.

[franksolich]

I mean, when I make macaroni and cheese, if there's not enough macaroni, I take the spaghetti noodles out of the freezer and put them in, broken into 1" lengths.  Macaroni or spaghetti noodles, it's all the same.

[franksolich]

Sounds a lot like the hamburger helper mac and cheese flavor.
That stuff is great. I like the classic cheddar made with deerburger.
You could probably pour in a little liquor or flat beer while it simmered and make up a classy euro name for it.
As a trained chef, Stimpy probably has this recipe.

Well, what about the pasta that looks like fat clams?

Damn, I wish I knew the names of these Italian pasta creations.

[GOBUCKS]

I mean, when I make macaroni and cheese, if there's not enough macaroni, I take the spaghetti noodles out of the freezer and put them in, broken into 1" lengths.  Macaroni or spaghetti noodles, it's all the same.

Whoa! Spaghetti in the freezer? It'll keep like ten years in a pantry.

[Ballygrl]

Yep, it's a sauce made with vodka, most of the ones I've had don't have the onions, sausage or bacon, and a lot of times it has peas in it. It's a very rich sauce and it's delicious.

You and I aren't fish eaters but I have to admit that I love the juice from an anchovy, oh marone! it's so good.

[franksolich]

Whoa! Spaghetti in the freezer? It'll keep like ten years in a pantry.

Old story.

Once when I was young and lived in Lincoln, one place I lived got "weevils," little white larvae in the cupboards.

Since I've always been lucky enough to live in places with superlarge refrigerators, I've put boxed food into the refrigerator, bottom or top; wherever there's room.

I put breakfast cereal in the bottom part.  

It doesn't hurt anything, and no bugs get into any of it.

Not many people can do that, but I have the room.

[Ballygrl]

Well, you know, it's Friday night, time to get loose, anything goes.

So as to draw BoB over here, how about talking about Italian food?

My favorite subject LOL! I can't eat it all the time though because I would be as big as a house if I did.

It's driving me nuts because I can't thing of the name of the dish, it's an appetizer, we don't have it often, but it's so good, it's made with Italian bread deep friend and has cheese and anchovy. I have anchovy on the brain now.

[franksolich]

My favorite subject LOL! I can't eat it all the time though because I would be as big as a house if I did.

It's driving me nuts because I can't thing of the name of the dish, it's an appetizer, we don't have it often, but it's so good, it's made with Italian bread deep friend and has cheese and anchovy. I have anchovy on the brain now.

Why do Italians mess up lasagna with cottage cheese, of all thing?

[Ballygrl]

My main question about Italian food is, why do they have to have about 6,000 different sorts of noodles and pasta when maybe two or three kinds would do?

I've never been able to figure out the function of those things that look like pipes, with corduroy ridges running lengthwise on the outside.  About 1" long, usually.

The most common ones we eat are ziti and penne, my Husband likes thin spaghetti. When I make the thin spaghetti I like to fry up some garlic in olive oil, just brown the garlic don't burn it, put it on the spaghetti and add some parmesan cheese to it and that's it. It's plain but very easy to make and it tastes good.

[franksolich]

The most common ones we eat are ziti and penne, my Husband likes thin spaghetti. When I make the thin spaghetti I like to fry up some garlic in olive oil, just brown the garlic don't burn it, put it on the spaghetti and add some parmesan cheese to it and that's it. It's plain but very easy to make and it tastes good.

Okay, what's the purpose of different-colored pasta?

It's just pasta with food coloring (or some other non-tasted food coloring).

What function do the different colors serve?

[Duke Nukum]

Why do Italians mess up lasagna with cottage cheese, of all thing?

They can't get peaches in Italy and they have to do something with it or else it would just keep collecting in the corner.

[Ballygrl]

Why do Italians mess up lasagna with cottage cheese, of all thing?

OMG! the only people that I know that do that are people who are being health conscious, no way would we do that, we use ricotta 2% milk in our lasagna.