JamesSavik

I hated this election cycle. I couldn't get behind either candidate. Trump didn't thrill me for lot's of reasons. I don't like populists because they tell you what you want to hear then they do what they want. Clinton didn't thrill me. The wikileaks stuff and the Veritas videos were enough to make anybody think twice. So I went with my libertarian roots. I've finally found a theme song for this election. Just remember- what YOU do is a lot more important for your life than what any President does. The next election cycle has already started. Four years from now we'll do it all again.

More twisted kids books!

As tempting as that may seem, it's probably not a good idea.

Their families are from the same area. Stay tuned.

Both are more than a little dysfunctional and we know how well those sorts of relationships work out

As we walked west toward my hotel along the Beach Boulevard, called highway 90 on the maps, we chatted amiably. The more I heard of Lee’s voice the more sure I was that he was from the Delta. I asked, “What part of the Delta are you from?” Lee said, “You can tell?” “It’s the accent. It’s unique but only someone who has been all over the Delta could tell.” “I’m from Greenville— actually just north of Greenville out in the sticks.” I said, “My grandmother lived in Leland.” “Wow, our families

the Edge of the Abyss And you can't fight the tears that ain't coming Or the moment of truth in your lies When everything feels like the movies Yeah, you bleed just to know you're alive -from Iris by the Goo Goo Dolls The days after Jeff's death were a blur. I spent them as stoned or drunk as I could arrange. I had a bad case of pretending not to give a shit but the only person I was fooling was myself My boss knew what happened. She could tell I was messed up. I couldn't concentrate

A man discovers that if it seems too good to be true, it probably isn't.

Yup. That's a bad sign.

Engrish is hard!

Village Kitties!

Chili Colorado 3 Anaheim chiles 1/4 cup oil 2 pounds boneless pork loin, cut into rough 1-inch chunks Kosher salt and freshly ground black pepper 1 teaspoon whole cumin seeds 1 medium yellow onion, diced 1/2 cup finely chopped fresh cilantro with tender stems 6 cloves garlic, minced 1 tablespoon all purpose flour One 16-ounce can crushed tomatillos 4 cups chicken stock Tortilla chips and lime wedges, for serving ____________________________________________________________ DIRECTIONS Preheat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some charring on the skin it's ok).Chop. Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and summer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges.