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Why Does She Masturbate?
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How A Nice Guy
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| Saturday, July 2, 2005 | |
Today's Menu Celebration: Recognition of LBJ, the previous generation's "consummate Texas politician" (invidious comparisons to the current variety are inescapable), and the "updated Southern" cuisine of Turner South television chef Marvin Woods.
But on November 27, 1963, addressing the Congress and the nation for the first time as president, Johnson called for passage of the civil rights bill as a monument to the fallen Kennedy. "Let us continue," he declared, promising that "the ideas and the ideals which [Kennedy] so nobly represented must and will be translated into effective action." Moreover, where Kennedy had been sound on principle, Lyndon Johnson was the master of parliamentary procedure, and he used his considerable talents as well as the prestige of the presidency in support of the bill.
On February 10, 1964, the House of Representatives passed the measure by a lopsided 290-130 vote, but everyone knew that the real battle would be in the Senate, whose rules had allowed southerners in the past to mount filibusters that had effectively killed nearly all civil rights legislation. But Johnson pulled every string he knew, and had the civil rights leaders mount a massive lobbying campaign, including inundating the Capitol with religious leaders of all faiths and colors. The strategy paid off, and in June the Senate voted to close debate; a few weeks later, it passed the most important piece of civil rights legislation in the nation's history, and on July 2, 1964, President Johnson signed it into law.
Texas Barbecue Ribs
Purists will object to these, since in Texas "barbecue" means unsauced, smoked beef (never pork!). That tradition inspires the boldness of the smoke flavoring in this recipe's forbidden sauce.
2 medium onions
4 lbs beef chuck short ribs (you can use pork ribs, of course!)
1 tsp salt
Water
1 medium green pepper
2 Tbsp salad oil
1 garlic clove, crushed
3/4 cup catsup
2 Tbsp brown sugar
1/2 tsp Worcestershire sauce
1/2 tsp Texas Pete (hot pepper sauce)
1 tsp smoke flavoring (preferably Mesquite)
1/4 tsp salt
Cut 1 onion into quarters, set aside remaining onion. In 6 quart Dutch oven over high heat, place ribs, cut-up onion, salt and enough water to cover. Heat to boiling, reduce heat to low, cover and simmer 1 1/4 hours or until meat is fork tender.
Meanwhile, prepare barbecue sauce. Dice green pepper and reserved onion in 2 quart saucepan over medium heat. In hot salad oil, cook pepper, onion and garlic until tender, stirring occasionally. Stir in catsup, brown sugar, Worcestershire, Texas Pete, smoke flavoring, 1/3 cup water, and 1/4 teaspoon salt. Cook on high heat until boiling and simmer 5 minutes to blend flavors.
Arrange ribs on prepared grill or broiler rack and grill or broil until heated through, about 20 minutes, brushing with sauce and turning occasionally. Makes 6 servings.
Tomato and Corn Salad
Marvin Woods (rescaled)
Serves 6
6 ears corn, shucked
6 tablespoons extra-virgin olive oil
1 1/2 tablespoon red wine vinegar
6 medium heirloom tomatoes, chopped
3/4 cup crumbled feta cheese
3 tablespoons fresh oregano, chopped
6 large butter lettuce leaves
Coarse salt and freshly ground black pepper
Bring a large pot of salted water to boil. Cook corn until tender, about 5 minutes, and drain. Using a large chef's knife, stand ears of corn on end and cut down sides of ears to remove kernels, set aside.
Using a medium bowl, whisk together oil and vinegar. Add corn, tomatoes, feta and oregano, season with salt and pepper and gently toss.
Arrange lettuce leaves on serving platter, top with tomato and corn salad.
1:11:32 PM
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