I’ve seen many an angry tweet and blog detailing people’s frustrations with the Tea Party Movement (mainly, the fact that it has nothing to do with tea).
I’m not sure that we can derail the entire political movement, but there might be a way to tick off Republicans while simultaneously increasing traffic to our websites, blogs, podcasts, tweets, ect…
All we need to do is start TAGGING our tea entries with tags that evoke the ideals of the Tea Party Movement.
On Twitter, for example:
20% off on all Oolongs at The Tea House Hut for a limited of time only! #tea #teaparty #republican
Okay, I understand this might not be something you would want to do on Twitter, but what if it was a little more subversive?
A blog post for example:
[This is the body of your super-interesting blog about tea]
Tags: tea, Palin, green, Republican, white, Tea Party, silver needle, steep, teapot, Rick Perry
In my opinion, turkey tastes like farts. However, these meatballs are one of the few things where I think turkey actually tastes better than beef. I think the reason for the turkey’s awesomeness in these meatballs has to do with the bird’s gaminess (or fart flavor), because the flavor really comes through all of the “filler” that goes into these meatballs.
Add in a bowl:
- 20 oz ground turkey
- smashed crackers (2 parts meat to 1 part smashed crackers) *Hint* Just throw the crackers into a plastic, sandwich bag and roll over them with a rolling pin for easy smashing!
- 2 or more whopping tablespoons of minced garlic
- 1 tablespoon crushed red pepper flakes
- 2 tablespoons Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil)
- Half a cup of Parmesan cheese
- Fresh cracked pepper (add to taste – I like lots of pepper)
- Add celery salt in place of real salt (Keep in mind that you’ll also be sprinkling the outsides of the meatballs with celery salt later.)
I highly recommend putting on a pair of vinyl gloves before you begin mixing the meat. Mix everything together EXTREMELY WELL and form the meat into one, giant meatball. Then grab a small amount of meat with each hand, and separately roll the meat into two balls with each hand rolling one meatball. If you’re having trouble rolling the meat into a ball with one hand, then you’re using too much meat. Each ball should only be an inch to an inch and a half in diameter. When you’re finished, all of the meatballs should be as perfectly round as you can possibly get them and devoid of any cracks. Sprinkle them with celery salt.
Then, add some olive oil to a frying pan at medium to medium/high heat. We find that a large, electric skillet works perfectly. Once the olive oil is hot and slides around quickly on the bottom pan, quickly add the meatballs one at a time, and make sure that none of them are touching. Every couple of minutes, shake the pan to roll the meatballs around or roll them around the pan using a wooden spoon. Once the meatballs are golden, browned, and crispy – you’re in business!
Do you know what you’re having for dinner yet? If not, you might want to stick with something classic and to the point tonight, and I’m sure you’ll be happy that you did!
First of all, you’re going to have to start at the grocery store – where most meals start. Generally, I’d say buy the most biggest, baddest, most-expensive steak and potatoes that you can afford. As with most things in life, you generally get what you pay for. That said, we bought the 2 biggest potatoes that we could find and some London Broil on sale. If you can afford Filet Mignon, get that. 😛
I’d start the steaks when the baked pototoes have about a half an hour left to cook. Once again, cover the steaks with olive oil and salt. THAT’S IT. The olive oil seals in the meat’s natural juices, and the salt helps sear the outside of the meat via the magic of science. Sometimes, I’ll apply the salt water or salt directly to the grill before throwing the meat on. The olive oil and salt will help ensure a juicy steak. After the steak is halfway cooked, crack some fresh pepper over it.
We served our steaks with Chris & Pitt’s amazing barbaque sauce, and drizzled some cheese over our potatoes. We just melted some sharp cheddar cheese down in a pan with a little vinegar (so that the cheese doesn’t stick to the pan).