orichalcum

Clinton surrogate and Machinists union President Tom Buffenbarger: "Give me a break! I've got news for all the latte-drinking, Prius- driving, Birkenstock-wearing, trust fund babies crowding in to hear him speak! This guy won't last a round against the Republican attack machine. He's a poet, not a fighter."

Obama supporters...are all lesbians? My stereotypes are getting all confused. Oh, wait, maybe lesbians drive Volvos, and Obama supporters drive Priuses (because of their trust funds, presumably)?
That must be the crucial difference. Also, less sushi. (I hear the sushi in Iowa is terrible.)

The same man also made a comparison between "the editor of the Harvard Law Review or a fighter for working families" and called him "a trained thespian" and "silver-tongued." So maybe, um...Obama is a rich gay guy and Clinton is a straight working-class woman? Is that the message here?

Since I'm not teaching at the moment, I've been trying to throw some extra energy into cooking, especially baking. There are three reasons for this:
1. I like baking already and have a new bread machine.
2. Baking is an activity that can be done with Mac around and doesn't involve hot things and split attention problems.
3. I'm trying to cook and eat healthier for our family and in particular lower the amount of preservatives we eat and increase the amount of whole grains.

Some things have met with more success than others. For instance, I tried to bake a whole-wheat cornbread, following the Bob's Red Mill recipe on the back of the bag. We all love cornbread and I wanted a recipe that wasn't 3/4 white flour.

Unfortunately, what I got was a very dense, slightly sour tasting bread, with none of the light sweetness that you typically associate with cornbread. It wasn't bad, but it wasn't very tasty.

However, I also had acorn squash on hand, which led to the following successful impromptu ( Stuffed Acorn Squash Recipe: )

Another recent success was a low-fat moist whole-wheat carrot cake from the Cook's Book, which I can post if anybody's interested in; the frosting was mostly mascarpone cheese (1/3rd the fat of cream cheese) and the sweetness came from fresh squeezed orange juice.)

Also, TJ's wild mushroom risotto is seriously improved by beginning with a saute of wild mushrooms, onions, and garlic.

And the Moosewood Blueberry Muffins are still very tasty, if a bit denser, with a ratio of 1/4 whole wheat flour to 3/4 white; I'll try increasing it even more next time.