In my search for the blurb John Dehner, radio’s Paladin, spoke about his gun (I didn’t find it) I ran across this twice more, both the other sources followed up by saying that only Maureen O’Hara states this incident happened.
Sorry. You always wish you could have done more, said more, visited more. Where did the time go that you could have spent with your friend? Life is ever thus.
I’m not ranting this time.
But I am stating my opinion.
The municipal elections are over.
Those who voted for our mayor elect and those who didn’t vote at all are going to deserve our mayor elect.
The rest of us will have to put up with the results of that result.
No one else who I voted for was elected either, but while the people elected will perform the duties of their office differently than I like, they will perform those duties.
[09:22 hrs. E.D.T.: I have just heard, (and I listened), to an interview with our mayor elect.
My above opinion stands.]
Daylight Savings Time (you know how I feel about that) is still unclear, because not all municipalities were releasing the results on election night (they didn’t have to) so there is hope for at least the status-quo where we get standard time for at least part of the year.
Last edited 2 years ago by Alexikakos
June Morningstar
Member
2 years ago
Good morning Balladeers, (((((Plods))))) and Miss Susan.
Since it’s any seafood bisque day here is one for those whose taste buds say…
“Clams ! ! YUM ! !” …(mine don’t)
From:
“THE GREAT COOKS’ GUIDE TO SOUPS” (The Great Cooks’ Library)
Senior Editors: Wendy Afton Rieder, Kate Slate
Published by: Random House, New York
ISBN: 0-394-73608-7
CLAM BISQUE Credited to: Florence Fabricant
4 servings
1 DOZEN CHERRYSTONE CLAMS WITH THEIR JUICES
2 TABLESPOONS BUTTER
1/2 CUP FINELY MINCED ONION
2 TABLESPOONS FLOUR
1 CUP MILK, SCALDED (whole milk 3.25% milk fat)
2 TEASPOONS TOMATO PASTE
1/2 CUP HEAVY CREAM (whipping cream [35% milk fat] or heavier)
SALT, TO TASTE
CAYENNE PEPPER
2 TEASPOONS FINELY MINCED CHIVES
1. Open the clams (or have them opened) and drain them thoroughly, reserving all the juice. If you don’t have 1 1/2 to 2 cups of fresh clam juice, supplement
it with bottled clam juice.
2. Purée the clams in a blender or food processor. To do this in a blender, you
may have to chop the clams first.
3. Refrigerate the clams and clam juice until ready to use.
4. In a heavy saucepan, melt the butter, add the onion and sauté it until soft.
5. Stir in the flour and cook for 2 to 3 minutes.
6. Stir in the milk and continue stirring with a whisk until the mixture thickens,
about 5 minutes.
7. Stir in the clam juice; then add the clam purée. Stir until smooth and reduce the
heat to a simmer.
8. Dissolve the tomato paste in the cream and stir into the clam mixture. Taste for
salt.
9. Remove the soup from the heat and serve, dusted with a little cayenne and
some chives. Because the soup is rich, it is best served as a first course pre-
ceding a light entrée such as grilled chicken or a veal sauté. A muscadet (sic) wine
suits it best.
Just to let all y’all know that our youngest son is visiting from San Diego for the next week. So, I may be incognito for a while. We stayed up really late just catching up. What a grand time!
Wire Paladin
San Francisco
A brief review of Maureen O’Hara’s memoir, ” ‘Tis Herself”; see…
…PARAGRAPH THREE.
In my search for the blurb John Dehner, radio’s Paladin, spoke about his gun (I didn’t find it) I ran across this twice more, both the other sources followed up by saying that only Maureen O’Hara states this incident happened.
As a kid. this guy taught us that cops were cool as he brought us the Little Rascals and the Three Stooges.
He travels on to where ever he must
A chess knight of silver is his badge of trust
Paladin, Paladin, where do you roam
So, WHEN were you born? (or found under the cabbage patch?)
I remember “A knight without armor in a savage land…”
(I head it as “A knight without honor…”)
I always thought it was... until now,
Love, love, LOVE Paladin!!! (she sighs)
Stymie and Petey
StelBel’s attention to detail ! !
Look straight up from directly between the “E” and “T” to the window in line; watch.
She’s a sneaky one. Don’t go in that front door — you never know what else she has hidden in there.
Lettuce find this dog!
Aww… anybody who could not carrot all about this cutie has no heart.
Don’t worry, olive our eyes are watching out for her… if she heads my way I won’t let her leaf by herself.
If she lettuce me pick her up, oil drive her home… doesn’t she live out in Hidden Valley, on the ranch?
What I find sad about things like this is only rarely are the sculptors given, or take, their well deserved credit for these works of art.
Leaf her alone. Let sleeping dogs romaine in peas.
Ooooh… the Basset Motel….
“Psycho” was different from other scary movies.
No aliens, no monsters… just dogs who could be your neighbors being … not. You hope.
The scary shower scene in that film made all the dogs I know reluctant to take showers.
Most dogs still don’t want to. I’m sure that’s why.
I’m sure there was a human version, but Stel didn’t show us a poster like hers…
I don’t think they ever copied it.
…
Talk about attention to detail… it’s not the one Alexi pointed out that catches my attention….
Norman Basset’s “Mother” is peeking out the rearmost one…
Look, I enlarged it for you:
….
Speaking of Norman…. Anthony Barkins was so good in that role,
I guess most people associated hm with it forever….
but I didn’t.
I only know that I considered him a rather nice-looking sort of a dog…
long and lean for a basset… and pretty intense. But not creepy.
If I ever said so, though, my friends would shiver, and give me very strange looks.
lobster bisque
One of our best friends is confirmed dead now…
I’d love to open that front door to meet him again…
referring to a furry 4-legger?
I sympathize….it can be gut-wrenching.
No; an adult human about our age this time.
Sorry. You always wish you could have done more, said more, visited more. Where did the time go that you could have spent with your friend? Life is ever thus.
♥ I am very sorry.
I’m not ranting this time.
But I am stating my opinion.
The municipal elections are over.
Those who voted for our mayor elect and those who didn’t vote at all are going to deserve our mayor elect.
The rest of us will have to put up with the results of that result.
No one else who I voted for was elected either, but while the people elected will perform the duties of their office differently than I like, they will perform those duties.
[09:22 hrs. E.D.T.: I have just heard, (and I listened), to an interview with our mayor elect.
My above opinion stands.]
Daylight Savings Time (you know how I feel about that) is still unclear, because not all municipalities were releasing the results on election night (they didn’t have to) so there is hope for at least the status-quo where we get standard time for at least part of the year.
Good morning Balladeers, (((((Plods))))) and Miss Susan.
Loved this philm classic. Shower scene scared the carp outta me
Good morning Cleo phans!
Y’all have a great day…(((((HuGz!)))))
Since it’s any seafood bisque day here is one for those whose taste buds say…
“Clams ! ! YUM ! !” …(mine don’t)
From:
“THE GREAT COOKS’ GUIDE TO SOUPS” (The Great Cooks’ Library)
Senior Editors: Wendy Afton Rieder, Kate Slate
Published by: Random House, New York
ISBN: 0-394-73608-7
CLAM BISQUE Credited to: Florence Fabricant
4 servings
1 DOZEN CHERRYSTONE CLAMS WITH THEIR JUICES
2 TABLESPOONS BUTTER
1/2 CUP FINELY MINCED ONION
2 TABLESPOONS FLOUR
1 CUP MILK, SCALDED (whole milk 3.25% milk fat)
2 TEASPOONS TOMATO PASTE
1/2 CUP HEAVY CREAM (whipping cream [35% milk fat] or heavier)
SALT, TO TASTE
CAYENNE PEPPER
2 TEASPOONS FINELY MINCED CHIVES
1. Open the clams (or have them opened) and drain them thoroughly, reserving
all the juice. If you don’t have 1 1/2 to 2 cups of fresh clam juice, supplement
it with bottled clam juice.
2. Purée the clams in a blender or food processor. To do this in a blender, you
may have to chop the clams first.
3. Refrigerate the clams and clam juice until ready to use.
4. In a heavy saucepan, melt the butter, add the onion and sauté it until soft.
5. Stir in the flour and cook for 2 to 3 minutes.
6. Stir in the milk and continue stirring with a whisk until the mixture thickens,
about 5 minutes.
7. Stir in the clam juice; then add the clam purée. Stir until smooth and reduce the
heat to a simmer.
8. Dissolve the tomato paste in the cream and stir into the clam mixture. Taste for
salt.
9. Remove the soup from the heat and serve, dusted with a little cayenne and
some chives. Because the soup is rich, it is best served as a first course pre-
ceding a light entrée such as grilled chicken or a veal sauté. A muscadet (sic) wine
suits it best.
Notes from me:
My O.E.D. capitalizes Muscadet.
🙁
Always love this poster. One of my favortites!!
on the set in the 1942 classic ‘Yankee Doodle Dandy’
Joan Leslie is Cagny’s co-star
Good morning Cleophites,
Just to let all y’all know that our youngest son is visiting from San Diego for the next week. So, I may be incognito for a while. We stayed up really late just catching up. What a grand time!
xoxo
What??? We aren’t more important than visiting with your youngest son??? What’s the world coming to? Have a great time.
Does he bring a blender?
Enjoy the family time together!
Say “Hi” to him for us…!
Okay, he’s from San Diego and you live in Montana. But where the heck is cognito?