Monday, February 09, 2009
excuse me
I do not care how long you have been a reporter, how many Presidents you have interviewed, or what agency you work for, which party you affiliate with, or if "your guy won or lost;" you do not get to interrupt the President of the United States when he is speaking, nor do you try to talk over him.
Friday, February 06, 2009
Updates and Such
Lets see if I can bring it current in a few bullet points shall we?
Law School happened and continues to happen - finals..were...well everything you think they might be
Did Christmas with the Fam for the first time since '03 - good times had by all
New Years with MRhe and crew in "the city" - definitely much good times, to include a subsequent week of "city outings" (read: drinking and returning home at ungodly hours to the point where the cabby knows my name and address from penn station newark....oops)
Second semester kicked off - and i began living out of the library
Lost my wallet - don't do this its a ROYAL PITA
Found my wallet 3 weeks later - THANKS NJTransit (although one would hope you cleaned your trains slightly more frequently
and that brings us to now...big paper do in a few weeks which I need to rock
and......I need to find a summer internship/clerkship...
Good times,
The Management
Sunday, October 05, 2008
Your peppers are best wrapped in bacon
So I have been lacking in posting, mostly because I am now an active participant at Rutgers Law. I however, in an effort to stave off working on the three page memo from h-e-double-hockey-sticks, fired up some bacon wrapped goodness last Sunday. I am finding these are a prime appetizer to munch on with a beer in front of the game. I must attribute the recipe to my former FRSA, assorted internet sites, inspiration from Chez Mrhe to take up some cooking and my own schtonk. All of the quantities are completely to taste, and its def something you gotta kind of mess around with a few times. Here we go:
Ingredients:
Several fresh jalapenos (each pepper makes 2 poppers)
Bacon (1 strip for each popper, girth to your pleasure)
Philly cream cheese (the normal package should be plenty)
Some cilantro and some garlic salt
Toothpicks ( 1 per popper)
The road to victory:
This is simple, it must be I can do it. Slice each pepper in half. Remove the seeds to your taste (more seeds = spicier popper) (I generally make a mixture of hot and mild). I find its easier to slice and gut all the peppers first but whatever works for you. Fill the shell of the pepper half with some cream cheese and add in a bit of cilantro and garlic salt (it helps bring out the flavors) Wrap a single strip of bacon around the pepper half. ( you will have to wrap it around a few times try to kind of half overlap with each wrap). Use the toothpick to secure the bacon to the pepper (will also serve as a method of holding the thing at the end) Put the wrapped peppers on a broiler pan or equivalent, so the grease has someplace to go and you are not basting the peppers as you are cooking them up. Put them in at roughly 450 for around 30 mins. You need to keep an eye on them and use the color of the bacon as sort of a gauge for doneness. Remove, let cool a few minutes and enjoy.


