Friday, June 30, 2006

Help McNerney Today

Tonight at midnight is the end of the fundraising quarter. It’s vital that Jerry McNerney brings in as much money as possible. The DCCC and other elements of the DC establishment will be looking at his FEC reports when they decide whether or not they’ll get involved in this race or sit it out.

So go give Jerry some love.

Also, I know a lot of you had said that you’re waiting until after the primary to donate. Well I for one didn’t notice a huge spike of donations after the primary. So here’s your chance to show that you weren’t just making excuses.

Go and make a donation right this minute. We need your support.

I wouldn’t ask any of you to do something I haven’t done. I’ve given McNerney more money than I’ve ever given to a politician. I believe in him, and I believe in his cause. And frankly, I’m terrified of what will happen if Pombo is in office until 2008.

This is your shot to support a progressive, grassroots Democrat who gets it. It’s your chance to help someone who will fight for the things in Congress that ought to be fought for.

If you’d spend $10 to see An Inconvenient Truth, why wouldn’t you spend $100 to help elect someone who will do something about it?

And if watching the news about Pombo pushing offshore drilling makes you want to throw things at your TV, then why wouldn’t you donate now and avoid future repair bills?

This election is a big deal. And Jerry McNerney is the real deal. He needs your support. I hope you step up to the plate and help him.


11 Comments:

Anonymous Rocky Balboa said...

Yo Matt.

Rocky here. Dis wuz a good idea, startin up a New Deal, like dat great Dem FDR, so we can leave dat dumB REPUBLICANSPY behind, like he should be, and alreddy is a behind if you ask me, wit no one left to play duh remainin cards in duh hand as we all scurry like las cuckoo-rachas. Rocky's beginnin to loin dat dis is all part of duh strategy for successful blottin - confuze 'em wit a New Deal after you finish poundin 'em into duh ropes.

And Rocky loined you don't go askin questions in pubic dat are better left in yer private parts. Am I right about dis or wrong about dat?

I liked duh way you came in fer duh kill on dat least deal after me and Mr VPO softened up dat punk and got 'em on duh ropes. And babaloo made a good deal to begin wit, I mean we kinda am-bushed 'em and bush-whacked 'em at the same time, like dat Karl Rover guy frequently do to us. But unlike Rover, whos got a friggin brain, you gotta wonder if dis guy is fer real or what. I mean a friggin member of Team ButtWipe tryin to pose as a surfer dude? Dis is totally Bush League - you gotta be kiddin me.

Anyways, what can you teach Rocky about dealin Matt? Cuz you seem to be a pretty smooth dealer yerself. Any tricks or tips you'd be willin to share wit Rocky?

What if Rocky tink he got sum good new info on ButtaPombO, like a picture and a story, stuff dat he tink is worth dealin butt he jest ain't sure. Is dere a screenin committee dat approves dis stuff? Or like can Rocky mebbe do a guest deal and youse could all check it out to see if Rocky loined enough to get into duh REAL action - bein a dealer - on dis blot. I mean like would Adrian be imprest by dat or what?

And Rocky, bein a big spender unlike you-know-who, is gonna make a contra-bution to ButtaPombO, which means a contribution to McNerney on accounta all dis talk about Mexicans has got Rocky feelin like a good burrito with guano-mole fer dinner tonite.

Rocky out. Holiday Inn. And Happy Independents Day and Happy Decline To State Voters Day too, if I don't get around to blottin dis weekend. Me and Adrian gonna go out and have a good time and you all should too. But let me know about duh dealin ting, OK?

6:07 PM, June 30, 2006  
Blogger Matt said...

Rocky,

If you're asking if you can mainpage a post, the answer is maybe. Send it to me via e-mail and I'll post it if it's good. Or if it's funny.

6:15 PM, June 30, 2006  
Anonymous Anonymous said...

I smell birkenstocks

11:43 PM, July 04, 2006  
Blogger babaloo said...

I'm not that surprised to find out that Pombo trolls engage in strange fetishes, but really, that's just TMI.

5:16 PM, July 05, 2006  
Anonymous Rocky Balboa said...

Yo babaloo.

Rocky here. Did youse all miss me or what?

Me and Adrian had a great time dis weekend, eatin hotdawgs and hamboigers and all duh great stuff dat dis country is famous fer. Except no friggin cheezesteak hoagies - what's up wit dat?

We even went to see duh firewoiks in Manteca, on accounta duh fact dat dey have duh best ones in dis hole Valley. And den when we got home, we maid sum firewoiks of our own. Heh heh heh.

Anyways, its always good to see you blottin babaloo cuz like you is one of our best blotters. Rocky wuz tryin to figger out what dis dumB SPY meant by dat last comment, but on accounta duh fact dat he's so friggin dumB mebbe it don't mean nuttin.

Rocky wuz tinkin dat mebbe it meant ButtaPombO had smelly feet to go along wit his smelly butt and a foul-smellin team of ButtWipes, butt I jest don't know.

Anyways, Rocky is all excited about makin his foist deal, and youse are all gonna see dat Rocky is STILL duh friggin champ.

Rocky out.

9:12 PM, July 05, 2006  
Anonymous Anonymous said...

* Exported from MasterCook *

ARROZ DE POLVO (OCTOPUS RICE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Portuguese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Octopus
1 c Red wine
3/4 c Olive oil
1 Onion -- chopped
2 Garlic clove -- finely chopped
3 Tomato -- skinned & chopped
1 lg Bell pepper, green -- chopped
Salt -- to taste
Pepper -- to taste
Chilli powder -- to taste
1 lb Rice, short grain

Precook octopus in red wine with a little water. The
octopus will exude liquid so that you are likely to
end up with more cooking liquid at the end. Retain
this and add water to make it up to 2-1/2 cups. Cut
the drained octopus into small pieces.

Heat olive oil in a large saucepan; add a chopped
onion and cook gently, stirring, for 2 or 3 minutes.
Add garlic, tomatoes, and pepper. Season with salt,
pepper and chilli powder to taste. Cook for a few
minutes longer.

Add the cooking liquid from the octopus and bring it
to the boil. Add rice (preferably a short-grain
risotto rice like arborio) and bring back to the boil,
then turn the heat very low and put the lid on the
saucepan. After 15 minutes, stir to ensure the rice is
not catching on the bottom of the saucepan. In 5
minutes more, taste a grain or two to make sure it is
soft. The rice should still be quite damp.

Serve.

1:38 AM, July 07, 2006  
Anonymous Anonymous said...

* Exported from MasterCook *

ARROZ DE POLVO (OCTOPUS RICE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Portuguese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Octopus
1 c Red wine
3/4 c Olive oil
1 Onion -- chopped
2 Garlic clove -- finely chopped
3 Tomato -- skinned & chopped
1 lg Bell pepper, green -- chopped
Salt -- to taste
Pepper -- to taste
Chilli powder -- to taste
1 lb Rice, short grain

Precook octopus in red wine with a little water. The
octopus will exude liquid so that you are likely to
end up with more cooking liquid at the end. Retain
this and add water to make it up to 2-1/2 cups. Cut
the drained octopus into small pieces.

Heat olive oil in a large saucepan; add a chopped
onion and cook gently, stirring, for 2 or 3 minutes.
Add garlic, tomatoes, and pepper. Season with salt,
pepper and chilli powder to taste. Cook for a few
minutes longer.

Add the cooking liquid from the octopus and bring it
to the boil. Add rice (preferably a short-grain
risotto rice like arborio) and bring back to the boil,
then turn the heat very low and put the lid on the
saucepan. After 15 minutes, stir to ensure the rice is
not catching on the bottom of the saucepan. In 5
minutes more, taste a grain or two to make sure it is
soft. The rice should still be quite damp.

Serve.

1:39 AM, July 07, 2006  
Anonymous Rocky Balboa said...

Yo SPY.

Rocky here. Everyday you is showin all duh blotters dat you is duh dumBBest one on dis blot. You ain't never gonna oin duh right to becum a dealer. Yer a PATHETIC MORON.

I mean Jeezus - who do you tink gives a crap about Portu-geese stew? None of us cum to dis blot for recipes, and even if we did, none of us are as dumB as you dat we would need to see duh same friggin recipe twice. You is dumBer den dumB, you is EXTRA dumB.

Rocky out.

9:11 AM, July 07, 2006  
Anonymous Anonymous said...

Title: Portuguese Boiled Dinner
Yield: 8 Servings

Ingredients

1 lb Beef round
1 1/2 lb Pork loin
2 1/2 lb Fryer chicken
1 lb Hot Italian sausage
1/2 lb Chorizo
1/4 lb Bacon, in one piece
2 Bouquet garni
4 Bay leaves
2 qt Water
Salt; to taste
Freshly-ground black pepper;
- to taste
4 Turnips; peeled, quartered
3 Carrots; peeled, chopped
1 lb New potatoes; quartered
1 sm Cabbage; cut into wedges
1/4 c Chopped parsley
4 c Saffron rice

Instructions

In a large sauce pan, add the beef, pork, chicken, sausage, chorizo,
bacon,bouquet garnis, bay leaves and water. Season with salt and pepper.
Bring the liquid up to a boil and reduce to a simmer. Cook for about 1 1/2
hoursor until the meat is tender. Remove the meat from the pan and set
aside. Add the turnips, carrots, and potatoes. Bring the liquid back to a
boil and reduce to a simmer. Cook for 20 minutes. Add the cabbage and
continue to cook for 30 minutes. Slice the beef, pork loin, sausage and
chorizo, 1/2-inch thick.
Dice the bacon. In a hot saute pan, render the bacon until
crispy. About 5 minutes before the cabbage is done, return the beef, pork,
chicken and sausages to the pot. Stir in the parsley and re-season if
needed. Serve theboil with saffron rice. Garnish with crispy bacon.
This recipe yields 8 servings.

12:48 PM, July 12, 2006  
Anonymous Anonymous said...

FRIED SCALLOPS, PORTUGUESE STYLE

1 lb. fresh bay scallops
8 tbsp. butter
1 c. flour
1 tsp. garlic, finely chopped
3 tbsp. parsley, finely chopped
1/4 tsp. salt
Fresh ground black pepper
1/2 fresh lemon

Wash the scallops quickly in cold water. Spread on one layer on pan, cover with linen or paper towel. Cover with other towel and refrigerate for several hours to drain. Melt butter over low heat. Place flour in large bowl and drop scallops into it. Toss scallops about gently until they are coated on all sides with the flour. Turn into sieve to remove excess flour.

Add the scallops to the butter and sliding the pan back and forth, fry them for 3 to 4 minutes until they are firm but not brown. Do not over cook the scallops. Add the garlic and parsley to the skillet and cook for 30 seconds longer. Squeeze the lemon juice and add the salt and pepper to taste before serving.

1:00 PM, July 12, 2006  
Anonymous Anonymous said...

Garlic Nailed Steak - Prego no Pao
Serves 2 to 300
Which came first, the Prego rolls of South Africa or the Portuguese Prego no Pao on the mainland of Portugal? It is thought that the recipe, introduced by the Portuguese was transplanted to the former Portuguese colony by holiday travelers to the mainland who brought the recipe home to South Africa.
Serve on a plate with rice and vegetables or served up on a bun with lots of onions, this is a very popular way to enjoy beef steak.
1/2 pound of sirloin steak,cut in 1/4-inch thick slices and trimmed of any visible fat
1/2 stick butter (4 tablespoons)
6 cloves garlic (or more if you like) thinly sliced
1 large onion, thinly sliced
1/2 cup white wine
1 teaspoon coarse salt or to taste
1/2 teaspoon ground black pepper

1. Place the steaks on your workspace. Lay slices of garlic on on side of the steaks. Using a tenderizing mallet, "nail" the garlic to the steak by pounding the slices into the meat. Repeat on th4e reverse side of the steaks.
2. Melt 3 tablespoons butter in a skillet over medium-high heat. Fry each steak in the butter for barely two to three minutes, turning once. Transfer to a dish and cover.
3. Melt the remaining butter in the same skillet. Add the onions and saute until they are golden. Transfer the onions to the dish holding the steaks. Pour the wine into the same skillet. Using the flat edge of a wooden spatula, scrap up the carmelized coating on the bottom of the pan. Raise the heat to medium-high and reduce the sauce by half.
4. Return the onions and beef to the sauce and heat through for 1 minutes. Serve on crusty rolls with a salad on the side for a perfect lunch. Try tossing some lettuce and and a slice of tomato into the bun for tasty all in one sandwich.

2:24 AM, July 14, 2006  

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