Thursday, August 23, 2012
As the Supreme Court heard arguments for and against the Chicago, IL Gun Ban, this man offered you another stellar example of a letter (written by a Marine), that places the proper perspective on what a gun means to a civilized society.
Interesting take and one you don't hear much. Read this eloquent and profound letter and pay close attention to the last paragraph of the letter.
"The Gun Is Civilization" By Maj. L. Caudill USMC (Ret)
Human beings only have two ways to deal with one another: reason and force. If you want me to do something for you, you have a choice of either convincing me via argument, or force me to do your bidding under threat of force. Every human interaction falls into one of those two categories, without exception.
Reason or force, that's it.
In a truly moral and civilized society, people exclusively interact through persuasion. Force has no place as a valid method of social interaction and the only thing that removes force from the menu is the personal firearm, as paradoxical as it may sound to some.
When I carry a gun, you cannot deal with me by force. You have to use reason and try to persuade me, because I have a way to negate your threat or employment of force.
The gun is the only personal weapon that puts a 100-pound woman on equal footing with a 220-pound mugger, a 75-year old retiree on equal footing with a 19-year old gang banger, and a single guy on equal footing with a carload of drunken guys with baseball bats.
The gun removes the disparity in physical strength, size, or numbers between a potential attacker and a defender.
There are plenty of people who consider the gun as the source of bad force equations. These are the people who think that we'd be more civilized if all guns were removed from society, because a firearm makes it easier for an armed mugger to do his job. That, of course, is only true if the mugger's potential victims are mostly disarmed either by choice or by legislative fiat--it has no validity when most of a mugger's potential marks are armed.
People who argue for the banning of arms ask for automatic rule by the young, the strong, and the many, and that's the exact opposite of a civilized society. A mugger, even an armed one, can only make a successful living in a society where the state has granted him a force monopoly.
Then there's the argument that the gun makes confrontations lethal that otherwise would only result in injury. This argument is fallacious in several ways. Without guns involved, confrontations are won by the physically superior party inflicting overwhelming injury on the loser.
People who think that fists, bats, sticks, or stones don't constitute lethal force, watch too much TV, where people take beatings and come out of it with a bloody lip at worst. The fact that the gun makes lethal force easier works solely in favor of the weaker defender, not the stronger attacker. If both are armed, the field is level.
The gun is the only weapon that's as lethal in the hands of an octogenarian as it is in the hands of a weight lifter. It simply wouldn't work as well as a force equalizer if it wasn't both lethal and easily employable.
When I carry a gun, I don't do so because I am looking for a fight, but because I'm looking to be left alone. The gun at my side means that I cannot be forced, only persuaded. I don't carry it because I'm afraid, but because it enables me to be unafraid. It doesn't limit the actions of those who would interact with me through reason, only the actions of those who would do so by force. It removes force from the equation - and that's why carrying a gun is a civilized act.
By Maj. L. Caudill USMC (Ret.)
So, the greatest civilization is one where all citizens are equally armed and can only be persuaded, never forced.
Wednesday, August 22, 2012
Here's My take on a traditional chef's salad, which is anything but light fare when it's heaped with meats and cheeses. Our version keeps the satisfaction factor with lean turkey breast and reduced-fat Swiss cheese - and adds plenty of colorful vegetables to the mix.
Uhm duh, it's a chef salad with the meat included, you don't need any additional food after eating this. Sodium is controlled through the meats, cheeses, and dressing.
2 servings, about 4 cups each
Active Time: 10 minutes
Total Time: 10 minutes
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High calcium | High fiber | Gluten free |
6 cups mixed, salad
1 cup shredded carrots
2 tablespoons red onion, chopped
1/4 cup dressing, such as Creamy Dill Ranch Dressing (recipe follows)
10 cherry tomatoes
4 slices roast turkey breast, cut up (3 ounces)
2 slices reduced-fat Swiss cheese, cut up (2 ounces)
1.Toss greens, carrots, onion and dressing in a large bowl until coated. Divide between 2 plates. Arrange tomatoes, turkey and cheese on top of the salad.
NutritionPer serving: 180 calories; 4 g fat ( 1 g sat , 0 g mono ); 27 mg cholesterol; 19 g carbohydrates; 21 g protein; 6 g fiber; 757 mg sodium; 956 mg potassium
Home » Creamy Dill Ranch Dressing PrintEmail
Creamy Dill Ranch Dressing
From EatingWell: March/April 2007, The EatingWell Diet (2007)
Cottage cheese blended in a food processor to a creamy texture, while not traditional in Ranch dressing, delivers unbelievable richness with minimal calories and fat.
RecipeAdd/Read Reviews (0)add to 'my eatingwell' printshare 1 1/4 cups
Active Time: 10 minutes
Total Time: 10 minutes
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |
1 small shallot, peeled
3/4 cup nonfat cottage cheese
1/4 cup reduced-fat mayonnaise
2 tablespoons buttermilk powder, (see Note)
2 tablespoons white-wine vinegar
1/4 cup nonfat milk
1 tablespoon fresh dill, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1.With the food processor running, add shallot through the feed tube and process until finely chopped. Add cottage cheese, mayonnaise, buttermilk powder and vinegar. Process until smooth, scraping down the sides as necessary, about 3 minutes. Pour in milk while the processor is running. Scrape down the sides, add dill, salt and pepper and process until combined.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 1 week.
Note: Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets.
NutritionPer 2-tablespoon serving: 19 calories; 1 g fat ( 0 g sat , 0 g mono ); 1 mg cholesterol; 2 g carbohydrates; 2 g protein; 0 g fiber; 125 mg sodium; 10 mg potassium.
Tuesday, August 21, 2012
Gourmet Salad with Sweet and Spicy Glazed Tempeh
Looks good, doesn't it! AND it is even easy!!
So take a look, and SPARK up those tastebuds!!
Yield: Two dinner servings with leftovers
■1 package tempeh, cut into half-inch thick strips and prepared as below
■Salad greens—whatever leaves and greens you prefer
■Optional salad fixings: sliced strawberries, crumbled gorgonzola cheese, candied pecans (directions below) or other nuts or seeds, cucumbers, tomatoes, olives, sprouts.
Gourmet Salad 101: Gorgonzola or blue cheese (or aged hard cheese) pair nicely with strawberries (or other fruit) and nuts.
You really don’t need to candy the pecans, since the tempeh is sweet and so are the strawberries, but I like the special treat.
Just make sure you don’t add a sweet (e.g. fruity) dressing on top of all of that sweetness. (Plech.) Personally, I like a simple balsamic vinaigrette with this salad.
Sweet and Spicy Tempeh
■2 cups apple cider
■½ inch disc of fresh ginger, minced
■1 clove garlic, minced
■2 TBS soy sauce
■2 TBS olive oil
■1 tsp sesame oil
■1 tsp cider vinegar
■1 tsp or more chili garlic sauce (or other hot sauce)
■½ tsp arrowroot or cornstarch
1.Steam the tempeh slices for five minutes (on the stove or in the microwave, as you would steam a vegetable). This step makes the tempeh moister and ready to absorb the marinade.
2.Mix together all the marinade ingredients except for the arrowroot or cornstarch. Add the tempeh slices and marinate for at least an hour in the fridge. If you’re planning in advance, you can leave it overnight for maximum flavor.
3.Strain most of the marinade into a sauce pan and turn that on high.
4.Meanwhile, bake the tempeh slices at 400 degrees for twenty minutes, turning them over after about half way. You can add additional liquid from the sauce on your stove at that time. Towards the end, switch the oven to broil for a minute to crisp the very outer edges.
5.Boil the sauce rapidly on your stovetop and reduce it down to between half and one-quarter its original volume.
6.Mix the arrowroot or cornstarch into just enough water to dissolve and add to the bubbling sauce. Allow to bubble just until it begins to thicken (this will happen very quickly) and then turn off the heat. Set this aside.
7.When the tempeh comes out of the oven, coat with the glaze. Allow to cool a little before using in your salad.
8.The extras (refrigerated and then quickly reheated in the microwave) are delicious the next day as a snack or in a wrap.
■¼ pound raw pecans
■1 heaping TBS brown sugar
■1- ½ TBS hot water
1.Dissolve the brown sugar in hot water.
2.Heat the pecans in a nonstick pan over medium heat, keeping them moving. They will turn dark brown and eventually get hot to the touch. When they turn black in a few places, turn the heat to high and add the sugar water.
3.Allow the water to bubble rapidly until the liquid is almost but not quite gone. Shut off the heat and allow the residual heat in the pan continue to caramelize and harden the sugar onto the pecans.
4.Let the pecans cool for a few minutes before using on your salad.
Now that wasn't all that difficult, was it?? Once you taste this salad, you will crow for more!
Whoda thunk healthy eating was so DELICIOUS!!!
Monday, August 20, 2012
HEALTHY GARDEN SALAD
5 tablespoons red wine vinegar
3 tablespoons grapeseed oil ( I didn't have any grapeseed oil, so used Flax oil instead)
1/3 cup chopped fresh cilantro
2 limes, juiced
1 teaspoon white sugar
3/4 teaspoon salt
2 cloves garlic, minced
1 (1 pound) package frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes,
quartered 4 green onions, thinly sliced
1 (15 ounce) can black beans, rinsed and drained
In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing.
Gently mix in the cherry tomatoes, green onions and black beans.
Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.
Amount Per Serving Calories: 204 | Total Fat: 9.6g | Cholesterol: 0mg
Sunday, August 19, 2012
Just got in from working 3 hours in my veggie garden. Man oh man, do I have PRODUCE!!!
The peas have gone nuts, as have the carrots, lettuces, beets, tomatoes and squashes. Wish you all lived closer.............I would storm you with lots of brand new, just grown and picked, organic veggies.
Tonight's salad is
CHILLED BALSAMIC BEETS WITH FETA
Cook beets with water and 1/2 C balsamic vinegar until just soft, then immerse them in ice water for 10 minutes. Cover them and refrigerate several hours to make sure they are really cold.
Just before serving, put beets in individual bowls and add some Balsamic Vinegar and crumbled Feta Cheese.
Don't blame ME if your family wants these every night!!!!!
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