Administrativia

As we all get set to enjoy an extended weekend, let's not forget the sacrifice of those that made it possible.

1 (1-pound) package gemelli or other penne pasta -- about 2 cups, uncooked 1 cup chicken stock 1/2 cup coarsely chopped sun-dried tomatoes (not oil packed) 1 cups sliced fresh mushrooms 1/2 cup chopped green onions 3 cloves garlic, chopped 1/3 cup dry red wine 1 pound skinless boneless chicken breast halves, cut into 1-inch cubes 2 tablespoons chopped fresh basil 2 tablespoons olive oil 2 cups milk 2 tablespoons cornstarch   Prepare pasta according to package.   In small bowl, microwave chicken stock until hot. Add tomatoes and let stand 15 minutes.   In large skillet, over medium heat, cook mushrooms, onions and garlic in wine until mushrooms 2-3 minutes until tender. Remove mixture from skillet. In same skillet, over medium-high heat, brown chicken and basil in oil. Add tomato and mushroom mixtures and bring to a boil. Reduce heat and simer covered 15 minutes, stirring occasionally.   Stir together milk and cornstarch. Add to chicken. Continue to stir and cook unti

1 can (15 to 19 ounce) kidney beans, drained 1/3 cup sun-dried tomatoes in olive oil 1/4 cup grated Parmesan 2 tablespoons water 1/3 cup fresh basil leaves   In food processor with knife blade attached, finely chop tomatoes with 1 tablespoon oil from the package. Add beans, cheese, water, and blend until smooth. Add basil leaves, pulse just until combined.

Original recipe here . Updated recipe: 2 medium zucchini, grated 1/4 cup lime juice 1/4 cup chopped onion (yellow or white) 2 eggs, beaten 1 cup flour 2 tablespoons milk 4 tablespoons olive oil salt & pepper In a large mixing bowl, grate the zucchini using the large holes of your box grater.  Pour lime juice over the grated zucchini -- tossing so it's mixed well.  Cover and let stand in the refrigerator for about 1 hour. Add chopped onion, beaten eggs, milk and flour.  Mix well. Heat your griddle or non-stick frying pan with 1 tablespoon of oil.  Gently drop 2 tablespoons of zucchini mixture on to the hot surface -- space the fritters about 1-2" apart so you have room to flip them.  Flip after about 3 minutes and allow to cook for another 2-3 minutes.  Add more oil as needed with subsequent batches. Transfer cooked fritters to a paper towel-lined plate.  Serve warm. (Reheat any leftovers on a parchment-lined cookie sheet in the oven @ about 350F.)

1/4 cup fresh cilantro 1 serrano chile, ribs and seeds discarded (use 2 for medium, 3 for hot) 1 small clove garlic 1/2 small white onion, cut in quarters 6 plum tomatoes, cored and cut into quarters (1 pound total) 2 tablespoons fresh lime juice Salt In a food processor, with knife blade attached, pulse cilantro, chile, and garlic until very finely chopped. Transfer mixture to large bowl. Place onion in food processor; pulse until finely chopped. Transfer to fine-mesh sieve; rinse with cold water and drain. Transfer to bowl with cilantro. Place tomatoes in food processor and pulse until chopped. Add to bowl with chiles and onion. Add lime juice and 1/4 teaspoon salt, and stir until well mixed. Serve immediately or cover and refrigerate up to 6 hours.

Another week, another hyper-closeted Roy Cohn wannabe graces us with their hypocrisy. Unfortunately, even his resignation from NARTH  will do little to stop that nasty organization from continuing to ruin peoples' lives.  As we've seen in the past, they'll simply scrub this guy's name from the "research" and continue to peddle it under the next homophobe to pop up. Of course, I happen to think this guy has a tragic case of "gay face"... and probably some skeletons in his closet as well.   It wouldn't be surprising in the least. Brian Brown -- NOM's Poster Boy and probable closet case

Always popular, this was the main course for Mother's Day in our household. Original recipe post here . Updated: 3/4 cup orzo pasta 6 eggs 1/2 cup whole milk ricotta 1/4 cup heavy cream 2 cups (more or less) chopped rotissery chicken -- use light & dark meat for best flavor 1/2 cup chopped green onions 1/2 cup chopped baby spinach 1/3 cup diced roasted red bell peppers 1 teaspoon salt 1/4 teaspoon freshly ground black pepper Preheat the oven to 400°F. Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. In a large bowl combine the eggs, ricotta, and cream and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, spinach, red bell peppers, salt, and pepper. Stir to combine. Pour the mixture into a 1 1/2-quart baking dish. Bake for 30-35 minutes. (Do a knife test to check if the f

Translation: Democrats -- if you don't repeal DADT and pass ENDA now, the gays and their money are goners. Got that Mr. Fierce Advocate?