Election 2008: Mitt Romney

Twelfth in a series of preview posts regarding potential and declared candidates for the 2008 U.S. presidential elections. Previous posts in this series include: Barack Obama, Chuck Hagel, Mr. Meddler, Hillary Rodham Clinton, Al Gore and Michael Bloomberg.

Meet Mitt Romney, self-made Mr. Everyman running for president of the United States. Good ‘ol Mitt wants you to believe he stands for everything that’s right. You should vote for him because he alone can save us from the moral decay of America. Amen.

Let’s see where Mitt stands on the issues, shall we?

Mitt Romney on Abortion

He says he’s pro-life. Or he’s pro-life with reservations. Or he’s pro-life but doesn’t want to offend. Or maybe, just maybe, he’s pro-warm fuzzies, the kind that make you feel good without saying much.

I am pro-life. I believe that abortion is the wrong choice except in cases of incest, rape, and to save the life of the mother. I wish the people of America agreed, and that the laws of our nation could reflect that view. But while the nation remains so divided over abortion, I believe that the states, through the democratic process, should determine their own abortion laws and not have them dictated by judicial mandate. — excerpt from an editorial published in the Boston Globe on 26 July 2005.

”Women should be free to choose based on their own beliefs, not mine and not the government’s. The truth is, no candidate in the governor’s race in either party would deny women abortion rights. So let’s end this argument that does not exist and stop the cynical, divisive attacks made only for political gain.” –in a written response to a NARAL questionnaire during his Massachusetts gubernatorial campaign

”Many years ago, I had a dear, close family relative that was very close to me who passed away from an illegal abortion…It is since that time my mother and my family have been committed to the belief that we can believe as we want, but we will not force our beliefs on others on that matter. And you will not see me wavering on that.” –during a televised debate with Senator Ted Kennedy (D-MA) in 1994

Will the real Mitt Romney please stand up? I can’t tell cuz it’s too confusing. Maybe Governor Flipflop is a better name. It suits you.

Governor Flipflop on Education

And as Senator McCain did, as he mentioned the flag issue — I have issues that take me in the same direction. One is No Child Left Behind. I’ve taken a position where, once upon a time, I said I wanted to eliminate the Department of Education. That was my position when I ran for Senate in 1994. That’s very popular with the base.

As I’ve been a governor and seen the impact that the federal government can have holding down the interest of the teachers’ unions and instead putting the interests of the kids and the parents and the teachers first, I see that the Department of Education can actually make a difference. So I supported No Child Left Behind. I still do. I know there are a lot in my party that don’t like it, but I like testing in our schools. I think it allows us to get better schools, better teachers; allows us to let our kids have the kind of hope that they ought to have. –excerpt from the Republican presidential primary debate that took place at the University of South Carolina on 15 May 2007

Because ya know, 12 years is a long time for your position to “evolve”. Lawdy knows that your ‘base’ is different depending on whether you’re a candidate for the Senate or a governor of an otherwise solidly blue state. If The Emperor can do it, it shouldn’t be too difficult for a part-time Massachusetts resident.

Governor Flipflop on the Environment

“I’m convinced it is good business…We can effectively create incentives to help stimulate a sector of the economy and at the same time not kill jobs.” –quote during a clean-energy conference in Boston in November 2005.

Although his staffers spent the better part of two years negotiating and shaping the Regional Greenhouse Gas Initiative, Governor Flipflop abruptly pulled out of the program shortly before its launch in December 2005, citing disagreements amongst various states regarding power plants exceeding emissions limits.

“Romney blatantly prioritized out-of-state industry power players and Midwestern coal interests over the concerns of his constituency. He then went on to spin a bogus public message that tackling climate change is bad for the economy.” –Seth Kaplan, director of the clean-energy program for the Conservation Law Foundation.

These are some of the big ticket items that Governor Flipflop has undertaken in the four misbegotten years he’s had under his belt as governor of the Commonwealth of Massachusetts. There are other little-known facts, such as his proposal to raise the Commonwealth’s standardized minimum wage as a candidate for governor and subsequent veto, his position as a moderate Republican which he revealed as a lie by governing from the far right during his administration, and his proposed death penalty bill which if it had been enacted, would have called for a standard of “no doubt”, quite different from the traditional “beyond a reasonable doubt” used in criminal cases. As an aside, perhaps Governor Flipflop should be called into account for his proposal to use gambling to help close a budget gap in 2004. The last I checked, gambling is a no-no for Mormons. If you’re going to campaign as a believer in traditional values, ya gotta be consistent, right?

It’s almost a divine miracle Massachusetts hasn’t been brought to ruin after his administration.

Next: John McCain

Indian Summer

Some pix from the greenmarket this weekend:

Miniature Japanese black eggplants the size of a palm.

 

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It’s simply amazing that heirloom tomatoes are still available this late into autumn. I wasn’t going to let an opportunity slip by so I scarfed a few.

 

Pasta with Garden Tomato Sauce
ripe tomatoes, diced
garlic cloves, peeled and chopped
handful of Italian parsley, chopped
1/3 cup olive oil
kosher salt and pepper
cooked pasta

Saute garlic in olive oil until light brown, about 1-2 minutes. Immediately add tomatoes and parsley. Cook for 2-3 minutes or until tomatoes are warmed through but not before they begin to break down. Remove from heat, check seasoning and toss with cooked pasta. Serve immediately.

Cheese optional of course.

Congee

Congee, garnished with broiled skinless boneless chicken breast, shredded pickled ginger, chopped scallions, sesame oil, soy sauce, ginger vinegar and minced heirloom chiles.

For the ginger vinegar: shred 3 tablespoons ginger and marinate in 1/8 cup rice wine vinegar for 30 minutes.

To make congee, combine 1 cup long-grain or jasmine rice with 6-9 cups of water or meat stock. Bring to a boil then reduce heat to medium low. Cook for 1 to 1 1/2 hours partially covered, stirring occasionally or until congee reaches the consistency of thick oatmeal. If the liquid reduces, simply add more water or stock. Properly made, congee should have a silky smooth texture as the rice grains break down and thicken the cooking liquid. Ladle congee into bowls and let each diner top with garnishes of his or her choice.

The beauty of congee is that it acts as a flavor vehicle for whatever you want. Typical garnishes are chopped scallions, chopped Chinese parsley, fermented tofu, preserved turnip or other type of vegetable, thousand year old eggs, white pepper, sesame oil, soy sauce, and/or roast pork. The possibilities are endless. This is Chinese comfort food at its best.

It’s a perfect antidote for a chilly, rainy evening.

Tomatoes and Eggs

Tonight’s dinner:

Tomatoes and Eggs

1/2 lb. baby brussel sprouts, trimmed and par-boiled in salted water for 3-4 minutes, then blanched in ice water
2 Spanish red onions, thinly sliced
1 T. + 1 T. unsalted butter
kosher salt, to taste
freshly ground black pepper, to taste

For the omelette filling: Melt butter over medium heat and saute onions until translucent, about 2-3 minutes. Add sprouts to pan, season. Add remaining butter and cook for an additional 3-4 minutes, stirring frequently. Remove from heat and adjust seasoning. Add some chopped fresh herbs if you like.

The omelette is your basic French omelette recipe — 2 eggs, salt, pepper and 1 t. cold water, beaten together and cooked in a little unsalted butter.

Garnish with a dollop of tomato-bourbon jam. Not shown: sucrine salad with a tarragon viniagrette.

I don’t recommend eating my meals if you’re on a diet. Life is short…why should you settle for mediocre food?

Spamwise and Frodo, Together At Last

Well, not really.  The dating bug has hit me in spades.  I’ve been reading some of palochi’s “do”s and “don’t”s so I can see what I’ve been missing out on for lo, these past eight years.  Yes Shirley, I’ve really been single for that long.  Gee, I must sound like a total nutjob.  What gay man doesn’t yearn for companionship at some point?

The answer:  not very many it seems. If they do exist, they’re hiding.

Spamwise’s Axioms on Gay Dating

‘Have no expectations lest you fuck yourself over in the Book of Karma.’ It seems to me that its a herculean effort to divorce ourselves of the possibility that the guy across the bar is The One.  Never mind that we’re all (in our own way) looking for Mr. Special. And god forbid you should mention the “L” word after two or three dates.

‘Appearances matter more than inner selves.’ In gay dating, one day you’re hot, and the next day, you’re not. Your challenge was to put your best qualities forward, and that’s what your peers will be judging you against. Unfortunately, beauty tends to edge out character nine times out of ten. Sometimes you just don’t measure up.

Those two observations said, I remain hopeful. I also have to stop watching Project Runway Canada.

Dinner in Ten Minutes (or less)

Tonight’s dinner hails from Calabria, a province in southern Italy known for its seafood specialties. Serve this with a salad and a glass of red wine and you’re set. Don’t be intimidated by the recipe. It takes less than ten minutes to make, roughly the amount of time for the spaghetti to cook.

Spaghetti con limone e calamari
[Spaghetti with lemon and calamari]

1/3 cup pine nuts
extra virgin olive oil
1 garlic clove, minced
calamari — for this recipe, I used 1/3 lb., cleaned and sliced thinly
kosher salt, to taste
freshly ground black pepper, to taste
1/4 to 1/3 c. lemon juice
handful of Italian parsley, chopped
3 T. lemon zest
pasta secca [I use spaghetti in this dish, though spaghettini and cappelini are suitable as well]

Toast pine nuts over medium heat or until golden brown, about 3 minutes.

Saute garlic in EVOO until it takes on a bit of color, add calamari; season with salt and pepper. Cook calamari, about 2-3 minutes, stirring occasionally.

Add lemon juice, adjust seasoning. Remove from heat and stir in half of the parsley and lemon zest.

Add calamari mixture to cooked pasta. Toss. Garnish with remaining parsley and lemon zest. Sprinkle pine nuts just before serving.

Dinner, 22 October 2007

Fusilli with roasted potatoes, peppers and Vidalia onion

The idea of potatoes combined with pasta might seem a little strange to most people. This was inspired by pizzoccheri, a dish from the Lombardy region of Italy. The original uses buckwheat tagliatelle, cabbage or Swiss chard, sage and fontina cheese. My version ditches butter in favor of olive oil and contains no cheese. Simply toss sliced fingerling potatoes, peppers and Vidalia onion in 3 or 4 T. olive oil, a pinch of kosher salt and cracked black pepper, then roast in a 350 F oven for 35-40 minutes. When the vegetables are done, stir, then combine with cooked pasta and chopped parsley. Add a final drizzle of olive oil, check seasoning and serve immediately.

Dessert was a slice of Alpine white cheddar cheese paired with peach butter, courtesy of a certain vendor from Vermont. If you’re a fan of preserves and jams, you owe it to your palate to check it out. Now I wish I had ordered more than one jar.

Dinner, 19 October 2007

I swear this isn’t about to become a foodblog. I’ve just been ultra-domestic for the past few days. I keep reminding myself that if I decided to start dating again, any potential boyfriend would be a happy camper. I can cook and clean! What’s not to like?

Definitions aside, Father Tony mentioned in passing that if you like to eat, then you qualify as a bear. I’m glad that hobbits and bears share one thing in common.

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Leek and Basil Risotto with Balsamic Reduction and Fresh Mozzarella

4 T. balsamic vinegar
1 onion, diced
3 leeks [white and pale green part only], sliced
2 T. unsalted butter
1 cup arborio or carnaroli rice
1/2 to 2/3 cup dry white wine
4 1/2 to 5 cups chicken stock
salt and pepper
fresh mozzarella
basil

For the balsamic reduction: bring balsamic vinegar to a gentle boil and simmer for 30 seconds to 1 minute. Watch carefully to see that the vinegar does not overly caramelize. You want to reduce it to a syrup that will coat the back of a spoon. Remove from heat and reserve.

This is 5 cups of chicken stock. Simmer gently over low heat while you prep the risotto.

Melt butter, add leeks and onion. Sweat for about 8-10 minutes or until the vegetables take on a bit of color.

After roughly 7-8 minutes.

Add the rice and stir frequently or until the grains lose their translucent-ness. Add wine and a little bit of chicken stock. Stir to incorporate. Add stock only when the liquid is mostly absorbed.

After about 9-10 minutes. Cook for 5-6 minutes more, stirring frequently. Adjust seasoning

The risotto is done when the grains retain a slight bite to them while becoming the consistency of creamy oatmeal.

Assembly: Finely chop basil into a chiffonade and add to risotto. Fold in mozzarella. Serve immediately and drizzle with balsamic reduction if you wish.

Voila.

Hearth

Previous dinners at Hearth can be seen here and here.

Big Eye tuna, capers, pickled mushrooms, vitello tonnato sauce.

2002 I Clivi, Galea, Friuli, Italy

Seared hamachi, black radish, celery, Granny Smith apple.

Butter-poached lobster, gnocchi, chantrelles.

Roasted skate wing, sunchokes, sunchoke chips, beets.

Seared scallop, Black Mission figs, pistacho, and braised cabbage.

Pork three ways: tenderloin, spiced sausage, pork belly. Served with pomegranate sauce, baby brussel sprouts and chantrelles.

Buttermilk panna cotta, huckleberry compote.

Hearth is located at 403 East 12th Street (1st Avenue) in the East Village.

Dinner, 16 October 2007

Pan-seared lamb merguez sausage, orange and Vidalia onion salsa, sucrine salad, roasted fingerling potatoes and baby bell peppers

Orange and Vidalia Onion Salsa

oranges [tangelo, mandarin or other seedless orange will work well]
chiles
Vidalia onion
rice vinegar
kosher salt
chopped cilantro

Peel and segment oranges. Chop onion roughly. Devein and mince chiles [or leave the seeds and pith in if you like your salsa spicy]. Add rice vinegar, salt to taste and cilantro. Mix thoroughly and chill in the refrigerator, covered or until ready to use. I’ve left out the proportions in case people want to experiment. For this batch of salsa, it was one orange, half a Vidalia, three or four heirloom chiles of various types and a couple of tablespoons of rice vinegar. This keeps in the refrigerator for two to three days.