Thursday, June 2, 2011
Some Days Are Like Other Days, Only Later....
Wednesday, January 12, 2011
What do bras, flags and witches all have in common with the Quran?
Originally posted on my Facebook August 23, 2010
We Americans sure do like to burn stuff, don’t we? Bras, flags, witches, and now we can add the Quran to the list. If you’re lost, let me bring you up to speed. There’s this church here in Florida (lucky me) that is hosting “International Burn a Quran Day” on September 11 in protest to Islam. Say what? This is wrong on so many levels, from stupid to irreverent. Part of their reasoning is that Muslims look unhappy. ("I mean ask yourself, have you ever really seen a really happy Muslim? As they're on the way to Mecca? As they gather together in the mosque on the floor? Does it look like a real religion of joy?" says Pastor Terry Jones.) If we are going to start persecuting people for looking unhappy, who’s next on the list? Teenagers? DMV employees?
What could they possibly be thinking? That this act of ignorant and intolerant behavior will make Islamic people say, “Ah, see, that IS the right religion,” and convert? Or perhaps they are thinking that by burning a copy of the book, Muslim people will magically no longer have a copy either, thus negating their entire religion.
I vote to change the name of the day to something more apt like “International I’s Stupider Than You Is Day.” I’m sure there will be people attending, people who do believe this is a fabulous idea. How do you think the conversation goes while they all gussied up for the big event? “Hurry along, dear. We don’t want to be late or we won’t make it to the witch hunt afterward.” “No, darling, that’s next week. This evening we’ll be pinning on the scarlet letters.”
Anyway, book burning is for sissies. When are we gonna strike up the old Inquisition again start actually burning people?
The Best Ever Crab Rangoons
Prep time 30-45 minutes
Ingredients
16 ounces softened cream cheese
1 can crab meat, drained and crumbled (or imitation crab, crumbled/cut up)
2 green onions, sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
½ teaspoon soy sauce
1 package won ton skins
Directions
In medium bowl, combine all ingredients except won ton skins; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoons at a time.) Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Deep fry in hot oil two or three at a time until browned.
Serve warm with mustard, plum sauce or sweet and sour sauce. They pair sooo well with a reisling (Chateau St. Michele is my fave) or a yummy gewurztraminer if you want something a little bit sweeter. Now gobble them all up, and then make some for me!