Hurricane A poem by Daigneault

I wrote this the day after the hurricane tore Tuscaloosa apart last April.  But with the people of New Jersey still suffering I thought it appropriate!

Hurricane

A poem by Daigneault

The devil had a party

Tuscaloosa rides rotting, gnashing teeth

A few short minutes

All held dear, shredded trash

Timbers and TVs, babies and board games

A living city took to flight

A few short minutes

The monster howled, lives and memories were lost

Everything, that is every thing lost

Hopes and worries and tomorrows plans

A few short minutes

This quintessential crime

And standing in the wreckage

a stranger with a camera

This ultimate pornography

Served with America’s morning coffee

A shattered woman, more than alone

Knee deep in shredded sorrows

“I don’t know how to do this”

She said, with her voice shaking

Well be right back

after a word from our sponsors

New Mexico, Lamb and Chicos Stew

New Mexico, Lamb and Chicos Stew

This is a traditional Native American stew made through the Southwest. It uses chicos, which are dried corn kernels that have been roasted in an horno, or adobe oven. Making this wonderful stew takes several hours so we always start in the morning, on a cold winter day. By noon the house is full of the enticing aroma and the stew is ready and so are we. Chicos can be purchased at southwestern gift shops or online!

1 Lb. Chicos

5 cups chicken broth

5 cups water

1 Tbl. Corn oil

1 white onion, chopped

3 cloves of garlic, chopped fine

1 Lb lamb stew meat, cut into 1-inch cubes

4 or 5 fresh Anaheim, Hatch or Poblano chiles, roasted, peeled, deveined, seeded and chopped

salt and pepper to taste

Place the chicos in a large stockpot with the water and chicken broth, and bring to a rolling boil. Reduce heat to simmer, cover and allow to cook for two and on half to three hours. When the time is up heat up the oil, over medium heat, in a large Dutch oven or heavy pot. Sauté the onion until soft. Add the garlic and continue cooking for 30 seconds. Add the lamb meat and sauté until well browned. Ladle some of the hot liquid from the chicos into the dutch oven. Deglaze the pan by working brown bits lose from the bottom of the pan into the stew with a rubber spatula. Add all of the chicos and liquid to the lamb. Bring to a boil, cover and then reduce heat to low and simmer for another hour. When the time is up, add the chiles simmer for fifteen more minutes, taste and season. Serve in big soup bowls with warm bread or tortillas.

Spit-Roasted Leg of Lamb with Rosemary Dijon Baste

Spit-Roasted Leg of Lamb with Rosemary Dijon Baste

This delicious recipe was one of the factors in my TV show making the ratings that kept me on the air for 131 episodes. Our original contract was for 13 episodes. We used it on the cover of my book The Sonoran Grill This easy recipe is tangy and herbal with the correct amount of bite from the lemon and Dijon to cut through the lamb and bring out the delicate flavor. Serve it with a cold, crisp white Pinot and a loaf of my bread!

Fresh Rosemary for garnish

1 8LB Leg of lamb, de-boned and tied

1. Allow the lamb to marinade in the Rosemary Dijon Baste, for 1-1/2 hours.

2. Place lamb on spit and roast over indirect heat, medium-hot coals, until internal temperature reaches 140 degrees or about 35-40 minutes of cooking time (for medium rare).

3. Remove lamb from spit and allow resting for 8-10 minutes before serving.

4. Garnish with Rosemary.

Rosemary Dijon Baste;

1-1/2 TSP Fresh rosemary, minced

2 CLOVES Garlic, minced or pressed

1/4 C Peanut oil

2 TBL Fresh-squeezed lemon juice

2 TBL Dijon mustard

1 TBL Soy sauce

PINCH Salt

1. Whisk all ingredients well. Use to baste or marinade lamb, poultry or pork.

Lunch with Don McClure and Bob Boze Bell

I drove to Phoenix today with Bob Boze Bell and we met Don McClure for lunch at Tacos Atoyac.  Good inexpensive Mexican Food  and quite a time chatting with Bob and Don.

Life in Phoenix is good!

If Heroes be Illusion (a poem by Daigneault)

If Heroes be Illusion

A poem by Daigneault

If heroes be illusion

The heroes as we say

Can true men then be heroes

In deeds of everyday

In stories facing giants

without a flinch or fear

Standing straight and solid

with will so true so clear

If men like that be fiction

and yet great deeds are done

The myth is calling fearless

The men that fail to run

For heroes are not different

from ordinary men

With fear and hearts a pounding

They stay to fight to win

Beer-Battered Shrimp with Asian Dipping Sauce

Today I feel like Deep Fried Shrimp, but I want a light batter. So I'm using a fruited beer. I know this may sound a little odd but it's delicious!

The use of a fruited beer like Apricot or Cherry Stout will add a nice background fruit taste that really adds a nice, fresh, twist to the shrimp. The dipping sauce ties it all together!

Fruit Beer-battered Shrimp

Beer Batter:

1 1/3 cup all-purpose flour

2 egg yolks

1 tablespoon cooking oil

1 teaspoon salt

1/4 teaspoon black pepper

Pinch cayenne

3/4 cup any fruited beer

Asian Dipping sauce on the side

Mix all batter ingredients except the beer together. Gradually whisk in the beer. Refrigerate for approximately 3 hours before using. Dip the shrimp in the batter. Deep-fry in 375° oil until golden brown. Place on a paper towel to drain, and then immediately salt. Serve with Asian dipping sauce on the side.

Asian Dipping Sauce:

1/3 cup rice vinegar

3 Tbl. sugar

1 ½ Tbl. sambal or other Asian chile sauce

Asian Dipping Sauce: Bring the vinegar and sugar to a boil for 2 minutes, remove from heat and stir in the Sambal. Set aside to cool.

Tequila

Tequila

From my third book, A gringo's Guide to Authentic Mexican Cooking.

If your impression of tequila is that of a cheap, clear beverage mainly used by power-drinking college students on spring break trying to drink themselves into oblivion, you are not in the minority. However, you are missing what this extremely well-produced national treasure of Mexico is all about.

Here is a little test to check your level of gringoness: What is the #1 way that the people of Mexico drink Tequila? If you said margaritas, thank you for playing but no cigarro! I love a good margarita as much as the next guy, but truth be told, margaritas are for touristas. I was in Guadalajara as a guest of the José Cuervo company doing research on Tequila when I saw the light.

Below is my recipe for a Sangrita Mexicana. This is how the true aficionado of tequila drinks it. Sangrita Mexicana is served in two small brandy snifters about three inches tall—tequila reposado in the first and in the second, a beverage called Sangrita, which is tomato-based and a little citrusy. You take a small sip of tequila and then a sip of sangrita. This is sometimes served with a third small glass of key lime juice or key lime juice mixed with Squirt Grapefruit Soda. This three-drink combination, being green, white, and red, is called a Bandera, or Mexican Flag.

Tequila, like so many things from Mexico, is meant to be slowly savored, like a fine cognac. Chugging it down would simply be a waste of good tequila, not to mention the fact that you will get as drunk as a cow and everyone will know you're from out of town.

Another gringo misconception is that tequila is made from cactus. The agave is actually a member of the lily family and not a cactus at all. Tequila is only produced in Mexico, and by distilling the Agave Azul Tequilana Weber, also known as the blue agave. Tequila is such serious business that the Mexican government requires all tequila producers to adhere to strict guidelines known as "Normas." In order to be called tequila it must be made from a minimum of 51 percent blue agave. Furthermore, the Mexican government officially recognizes the four following types of tequila:

Blanco

Basic, inexpensive white tequila used for margaritas and bar mix. Made from 51 percent or more Blue Agave.

Oro

Gold tequila is either tequila that has a flavor added or an aged tequila that has had a little white tequila added to it. It's commonly used in the United States for premium drinks. Also made from 51 percent or more Blue Agave.

Reposado

Meaning rested, reposado is tequila that has been aged in large oak tanks for between two and twelve months. This tequila is the most popular among tequila drinkers in Mexico due to the fact that it has a full agave flavor. Usually made from 100 percent blue agave. This is also my personal favorite, so before buying I always look for "Reposado" and "100% Agave Azul" on the label.

Añejo

Añejo, meaning aged, in this case for a minimum of one year in small oak barrels. It is considered by many Americans to be the finest of tequilas, mostly because the select-oak aging process creates a flavor reminiscent of premium whisky or cognac, a flavor they recognize. After awhile, most premium tequila drinkers develop a palate for the distinct agave flavor and switch to Reposado.

Tequila in milder, fermented forms, and by other names, was made by the Aztecs for centuries. When the Spanish showed up, they combined their knowledge of distillation with this local favorite and came up with tequila. In the mid 1700s, the king of Spain granted a parcel of land to José Antonio de Cuervo to grow blue agaves. By 1795, José Maria Guadalupe de Cuervo was granted a concession to commercially produce tequila and "Tequila Cuervo" was born. And from that day to this, José Cuervo has been the world’s leading producer of tequilas.

So, whether you choose an añejo with its deep, aromatic, cognac-like flavor, or a reposado with its rich, full-bodied agave flavor, the next time you're having a tequila, slow down and sip it with a little sangrita. Enjoy tequila the way they do, down south in Mexico, and leave the power-drinking to the gringos.

Sangrita Mexicana  or the Bandera Mexicana

Because this drink is so popular in Mexico, there are many different recipes. I put this one together by talking to several different bartenders in Guadalajara over a four-day visit. Sure, I got a headache, but that's just me, working hard for you!

Sangrita ingredients:

1 1/2 cups tomato juice

1/2 cup Clamato brand juice (very popular in Mexico)

3/4 cup orange juice

Juice of 4 key limes

2 teaspoons grenadine

1 teaspoon salt

1/2 teaspoon black pepper

Dash Worcestershire sauce

Dash A-1 steak sauce (yes, A-1; they love the stuff)

Dash Tabasco

Glass II

Premium quality tequila reposado

16 key lime wedges

Glass III (for the Bandera Mexicana)

½ cup Fresh squeezed Key lime juice

½ cup Squirt brand Grapefruit soda

Stir together all sangrita ingredients. You will need two or three 3-inch tall brandy snifters per serving. Fill one half full of sangrita and the other half full of tequila (about 1 shot in each) and top each with a wedge of lime.

If making the Bandera Mexicana mix the Key Lime juice with the Squrit and fill the third glass half full,  Sip a little tequila, sip a little sangrita, and a little of the lime juice mixture, and now and then, take a little bite of the lime wedge, forget the salt it’s for power drinkers. Oh, and one more thing, slow down a little: Life is good.

Serves 6 to 8

For Zelem

For Zelem

A Poem by Daigneault

Forged in the dark earth of Kansas by a preacher and his wife

She was an educated woman in a time when such was rare

Never much for foolishness she worked hard and watched the money

Then one day when the kids had grown he said he was leaving

For a while the tears and questions kept her down

But she did her own time and found her own way

So through thirty years of solitude, hers was a life of books and antiques

watercolors and brushes and time with the children, but she lived alone

She watched movies every Christmas with Ila and loved “Frosties”

Reading everything, she had knowledge where others had only opinion

As her twilight approached she quietly cut the lines that moored us together

And started on her way, leaving us grateful in the bedrock of her example

Like a glacier, quietly, gracefully, moving to the sea of her memories

We watched as she finally wondered back home to a Kansas of an earlier day

In the end she was as light as air, giving all, even her body

Leaving behind only a few precious strands of her beautiful white hair

 

Thank you Kathryn

Fantastic Soul Food now in Scottsdale

Fantastic Soul Food now in Scottsdale

I was picking up some flour at The Restaurant Depot in Phoenix.  For those of you that don’t know, The Restaurant Depot is a place where a small provider can get restaurant supplies at true wholesale prices.  And so, when shopping there, it’s quite common to see anybody that’s anybody in the Phoenix food game. 

I was standing in the checkout line with Kathy when Larry, who runs the iconic, Mrs. Whites Golden Rule Café walked up behind us.  Larry gave me I big hug and asked about our family.  As we chatted I asked about his son, Larry also known as Lo-Lo who open Lo-Lo’s Chicken and Waffles, in Phoenix back in 2002.  He told me that his son had opened a second location in Scottsdale, at 2765 N Scottsdale Rd, just south of Thomas on the East side of the road.

Lo-Lo comes by his cooking skills naturally.  He started working at his Grandmother, Mrs. White’s restaurant, as soon as he could carry a bus tub and worked his way up. 

Mrs. White’s has been the Mecca of soul food for central Arizona for the past five decades.  Back in the 60’s my father had a little manufacturing facility where, Chase Field now stands.  He and my Grandfather would walk over to have lunch. 

Mrs. White worked the counter and called the dance.  She had a cuss box, and if you slipped she would make you put a dime for a small infraction or a quarter for more complex cuss words.  Then she would read you a Bible verse. 

Somewhere in the mid seventies I got onboard with her Amazing Soul Food.  When I was working at ABC15 in Phoenix, 15 years ago, I would go at least once a month, often with my Dad.  By that time Larry was running the show. 

I could give some overly wordy set of descriptives to try to explain how wonderful this food is.  It’s too good to be described in mere words.

Lo-Lo moving to Scottsdale is a stroke of genius.  The family name is so strong in this market that the great food is just a given!   I always tell myself that I’m going to try the fish or something new but when I show up, it’s Fried Chicken, Collard Greens and Red Beans and Rice, with cornbread and gravy on the side.

It’s good to know, that the White family’s soul food traditions, will be serving the valley for future generations. 

We’re going to be okay… I think we’re going to be okay!

Manifest Destiny

Manifest Destiny

(Rorschach sideways, views fifty-five)

A Poem    

By Daigneault

Late October

Two AM Rodriguez’s sighting

The executioner hails

Land Ho!

Celestial diva

Stands watching from the bow

Priests and pirates

The rotting stench of Europe

Fetid feet

Pollute pristine paradise

Angel bleeds

Tears of a thousand Aztecs

Naked children

An aperitif

Eons of agrology

Grist for their perverted mill

Ancient gods and history and magic

But a putrid bilge

Discarded by servants

Of a god, void of earthly soul

Mad Coyote Joe's Blah Blah Blog: The Best Mexican Food in the USA!

Who has the Best Mexican Food?
Mad Coyote Joe's Blah Blah Blog: The Best Mexican Food in the USA!: I went to Carolina’a del Norte in Phoenix this morning.    As I sat there eating one of the simple pleasures of living here,...

The Best Mexican Food in the USA!

I went to Carolina’a del Norte in Phoenix this morning.   As I sat there eating one of the simple pleasures of living here, I was reminded of one of the great Mexican Food arguments which circulates around this part of the world. 

My friend Bob Boze Bell, millionaire publisher, of True West magazine, has been in a several decade long debate with the Distinguished Professor Paul Andrew Hutton, Professor of history at The University of New Mexico. 

Both men are well versed, lecture, and have written extensively, on the history of the American west.  Professor Hutton says, that New Mexico has the nations best “Mexican food”, with Mr. Bell correctly arguing, that Arizona has the best!

This is not some subjective argument because I prefer Arizona’s use of certain chiles or cilantro.  There is a simple reason that we have the best Mexican food in the U.S.  Arizona was the least inhabited region of the Southwest.  We had no real anglo settlement until, after the Gadsden Purchase in1852 and then the Civil War, which ended in 1865.  Tucson was basically an army outpost from the 1860’s on.  Eventually growing into a small community and then the largest city in what would become Arizona, until the farming around Phoenix grew in the early 1900’s.

Now I’m sure Professor Hutton, will take great offence with me, a mere cook, lecturing him on history.  But knowing history and understanding it are two different enchiladas (Professor Hutton, please see; food, Mexican, if that school has dictionaries).

The food currently being offered in New Mexico is a combination of Spanish and Native American, traditions starting in the 1500’s. In the 500 years since they have developed a separate “New Mexican “cuisine, that although delicious, is not Mexican food. 

Here in Arizona we’ve only had 150 years to bastardize the Mexican food, with our best efforts coming directly with Mexicans, across the border.  California like Texas are both older and have a lot of fusion, Mexican food.  I’m not saying that there are no great Mexican food restaurants in these places… there are. 

Just saying, Mexican food, is a misnomer, like saying, American food.  There are many styles and traditions through out Mexico and the food here is mostly “Northern Mexican” food.   But, Professor Hutton, our Mexican food can beat your Mexican food with one stove tied behind it’s back!

Warmly

Mad Coyote Joe

Early Spring Minestrone

Early Spring Minestrone

Living here I always think of spring as soon as we get into January. Yes it's still cold but this feels like spring so I wanted to share a recipe that works well in both late winter and early spring.

I know Italian food purists will argue with this recipe. But there is a school of thought out there that says regional dishes follow the seasons. Winter minestrone is heavy with medium sized pasta and a beefier feel. As spring approaches, with so many fresh vegetable choices, I wanted to make a lighter and yet very comforting soup. This delicious recipe is a starting point rather than a strict road map. The flavors are based around the fennel, onions, garlic and pesto, with the other vegetables and pasta. Use whatever is fresh and whatever you have on hand. Serve with fresh bread, which is also available at the farmers market.

1 fennel bulb, stems and core removed and chopped fine

1 bunch scallions, chopped fine

2 cloves garlic, minced

5 Tbl. Extra virgin olive oil

8 to 10 cups of chicken broth (enough to cover by a few inches)

½ head cauliflower, cut into small pieces

6-8 stalks asparagus, woody stems removed and cut into 1-inch pieces

4 or 5 baby zucchini cut in half

4 or 5 baby crooked neck squash, cut in half

A handful of green beans cut into bite sized pieces

4 or 5 baby carrots

a handful of sugar snap peas

4 or baby corn

(I just walk through the market and get a little of what ever looks fresh)

1 14oz. Can redi-cut tomatoes

4 or 5 ounces of dried spaghetti or angle hair pasta broken into quarters

a pinch of good Greek oregano

Black pepper to taste

Over medium heat, in a heavy soup pot or Dutch oven, sauté the fennel, onion and garlic, slowly until soft but not browned. Add the chicken broth and then all other vegetables and the pasta, oregano and black pepper. Bring to a boil and then reduce heat to simmer for 10 to 15 minutes. Serve in big soup bowls with a dollop of fresh pesto (don’t you dare use the store bought stuff).

Serves 6 to 8

Fresh pesto

Also use this amazing condiment or fresh bread, homemade pizza, over pasta and with grilled meats, poultry and fish!

¼ cup pine nuts

2 cloves garlic, Minced

2 tsp. Kosher or sea salt

a grind or two of fresh black pepper

4 oz fresh basil leaves

1/3 of a cup of extra virgin olive oil

1/3 of a cup of fresh grated Parmigiana Reggiano

Pulse the pine nuts, garlic, salt and pepper in a food processor, until it forms a coarse meal. Add in the basil leaves and oil and pulse until it forms a coarse paste. You will need to scrape down the sides of the food processor a few times in the process. Remove from food processor to serving bowl and stir in the parmigiana reggiano.

Make about 2 cups

Warmly,

Mad Coyote Joe

Tequila Shrimp

Tequila Shrimp

Quick easy delicious

1 Tbl. olive oil

2 Tbl. Sweet butter
1 white onion, diced
4 cloves garlic, minced
20 medium shrimp, peeled, deveined
1/3 cup tequila reposado
3 Plum tomatoes, diced

2 Serrano chiles, chopped fine
Juice of 2 key limes
3 Tbl. chopped cilantro 
Salt and fresh ground black pepper

Directions
 Sauté the onions and garlic in the olive oil and butter, in a medium sauté pan.   When the onions are soft and translucent, but not browned, add the shrimp and continue to sauté for 2 minutes on each side, until bright pink. Then add the tequila and flame the alcohol. Add the tomatoes and sauté for another 2-3 minutes. Remove from heat and add the limejuice, Serrano chile and cilantro. Season with salt and pepper and serve immediately with white or Mexican Green, rice

Serves 4

The Sun

The Sun

A poem by Daigneault

Starting out, which way to go

direction so unclear

But walk we do and try we do

decades from the years

A house, a home, a job, a way

a life you want to build

And then one day, inch by inch

the efforts start to yield

And it feels good, so very good

you’re going to pay the bills

A world steps in, words that smirk

your mountains turn to hills

A better job, a bigger car

clothes, vacations too

Then new friends, the money grows

is this a better you

A new thing found, an old thing lost,

discarded on the way

You say hello, you say goodbye

soon black and white turn gray

For what to build, to strive and grow

be not a hired gun

For looking grand with empty heart

a fool chasing the sun

New Years and Mentors

As is common with the New Year, I look back to take stock of my personal and family progress.  I must say, at this point, things have never been better.  Kathy and I are happy and we have enough, when so many have neither.  Our kids are safe and building their lives, careers and relationships.  In short we feel truly blessed.

I’ve been fortunate enough to have met and fostered relationships with four people that took the time to mentor me and help direct my progress forward.

I doubt I could have walked through the doors I have without their guidance and honesty.

Twenty years ago I was on a fact-finding tour of Northern Mexico with a group called “Hands across the border.”  One of the other adults, Paul Elswick, forgot to bring his ID.  When passing through the Frontier Check Point (AKA 21K), they told us he could not drive his car in Mexico, and so I was asked if I would drive for him.  I reluctantly agreed.  We drove and chatted together for the next couple of hours.  The trip was pleasant enough, but that was that.  We spent the next several days in a little farming village and I have no recollection of Paul during that time. 

When it was time to go home I tried to find someone else to drive him to no avail.  And so we headed north, this time the conversations were more in depth. Over the next few hours I told Paul that he should quit his job and work freelance, he told me I should write a book.  Paul was a corporate guy, and I was no writer.  But we both argued that the other had these changes in them.  Over the next several years Paul quit his job, worked for the same people he had before, but freelance, made the same amount of money and worked only two or three hours a day.  Over that time he slowly taught me the rules of writing, editing and commenting on my first writing attempts.   I could have never written the cookbooks that still pay some of our bills without his dedication.  A little over a decade ago I had breakfast with him, at that breakfast he mentioned that he would not be alive much longer.  I told him to, “fuck-off, you’ve been telling me this for the past ten years.”  He said, okay…  I took him home; he got out and started walking away, but stopped in his driveway and turned to look at me.  I can still remember looking at him through my dirty windshield.  Our eyes locked for a second and then he turned and walked away.  Paul died ten days later from complications from pneumonia.  I owe him much and miss him greatly.

My next mentor is a guy that has spent his entire life as a singer songwriter.  As Dave Grossman often says, he’s a folk musician, which means that your basically ‘folked!’  Dave taught me how to work a room.  Over a period of seven years, he took me on his gigs, taught me the rules of running an open mic and gently showed me where I needed to fix my performances.  Below is a performance of just one of the hundreds of songs he has written.  As my television career developed, Dave would suggest where I could have worked “a bit”, a little more or where I leaned in too hard.  I owe him much.

A well-known Arizona renascence man, Bob Boze Bell, historian, humorist, artist, writer, cartoonist, radio and television host and long time rock drummer, has spent the last twenty years answering my questions and encouraging my efforts.  He along with Russell Shaw gave me my first chance in television.  Bob loves to speak and has been an inspiration for me.  He taught me that it’s okay for a regular guy to be on TV, radio, and in print.  He is a good friend and I owe him much.

Eight years ago I was very sick, and so to pass some time and hopefully further my education, I decided to study News and Creative writing at my local Community College, PVCC. A few months later, I walked into my first class, there was a quiet-speaking professor by the name of Dr. Lois Roma Deeley at the front of the room, discussing an assignment with a student.  As I listened, I was reminded of Paul. When my turn came to speak to her, the first words out of my mouth were’ “Oh there you are… I’ve been looking for you.  You’re going to be my new writing mentor, my last mentor died a few years ago.”  Lois didn’t blink an eye, as if this was how it was supposed to be. 

In her classes I not only found my voice as a writer, I watched this beautiful giant, carefully pry the best out of people that never thought they had word one to offer. 

In 1212 the Carnegie Foundation for the Advancement of Teaching, recognized exceptional professors for their ability to engage and influence students, Dr Lois Roma Deeley was awarded the "Community College Professors of the Year Award"
 (acceptance video below). 

Like so many, I am grateful for having walked into her class.  She changed and continues to change the lives of all of her student.  I owe her much.

In closing I will mention the many others who have worked hard to help me move forward.  Bruce Jones, Don McClure and Paul Hallowell at ABC taught me how to work on camera.  Mike Assad, Jason Montero, Ryan Hall helped me move forward as a musician.  And Mike Rosenthal taught me; you can do anything you want, if you’re willing to do the work.  To them and so many more, I owe you much.

Extreme Grill Cleaning

Fixing America

Fixing America

a poem by Daigneault

Veins of ice, sweat on brow, a crawling clock, skin on fire

Corporate pusher with Clonidine, Adderall, Suboxone too

A century ago the Brits bought china, a million yellow-men on the pipe

When they said no, the armada sailed, guns and walls, babies dead

It was smack and the mob, then the Japs found meth

The flood gate broke and the market licked it’s chops

            

Junkies, junkies… we need junkies

Percodan to Percocet to Vicodin, to Demerol

The cops chase the competition, an industry is born

Everybody needs a pill, mom, dad, junior too

Preschool Ritalin, Adderall for test, cough syrup Fridays what about the poor

Get insurance, come along, no insurance drugs a crime

Junkies, junkies… we need junkies

Valium, Tramadol, Seconal and Ambien

Like a pit bull on beefsteak we ate it up, we’ll cry tomorrow, yes cry tomorrow

Junkies, junkies… we need junkies, pill press runs day and night

Tired, take a pill, sleepy, take a pill, hungry, take a pill, full take a pill…

Junkies, junkies… we need junkies, need the jobs, the market soars

Oxy, Oxy we need Oxy

Junkies, junkies… we need junkies

Wholesale seduction of the entire world, Junkies, junkies… we need junkies

Prison, full, rehab full, doctors full, Patients empty

The more they take the less they sleep, the less they feel, the less they live

But profits up, so do the research, another pill around the bend.

Nervous system side effects have included mental and respiratory depression (particularly in the elderly), stupor, delirium, somnolence, and dysphoria. Muscle rigidity (involving the respiratory musculature including the glottis) may also occur and further aggravate the respiratory depression. A case of severe hemiplegic migraine attack has been reported.

Cases of seizures have occasionally been reported, but some investigators have suggested that the seizure-like events reported may have been episodes of drug induced-rigidity.

Other side effects have included withdrawal symptoms (agitation, restlessness, anxiety, insomnia, tremor, abdominal cramps, blurred vision, vomiting, and sweating) after either abrupt cessation or fast tapering of narcotic analgesics.

Cardiovascular side effects have included hypotension, bradycardia, and arrhythmias rarely. Gastrointestinal side effects including nausea, vomiting, and constipation have been reported to have occurred commonly. Dental decay of varying severity including dental caries, tooth loss, and gum line erosion have been reported. Choledochoduodenal sphincter spasm has been reported rarely.

Respiratory side effects have included respiratory depression which has been frequently observed acute noncardiogenic pulmonary edema. Coughing has been reported following administration for anesthesia induction.  Dermatologic side effects have included pruritus which has been reported frequently. Localized rashes and, less commonly, systemic rashes have also been reported. Hypersensitivity side effects including anaphylaxis have been reported rarely.

Immunologic side effects including a case of recurrent herpes simplex infection have been reported following epidural administration has been reported to increase natural killer cell cytotoxicity and circulating CD16+ lymphocyte levels.

Metabolic side effects including a case of syndrome of inappropriate antidiuretic hormone have been reported

Mad coyote Joe's Blah Blah Blog: New Years Day Passion Fruit Mimosa

Mad coyote Joe's Blah Blah Blog: New Years Day Passion Fruit Mimosa: New Years Day Passion Fruit Mimosa If I want a drink, I usually have a shot of Bushmill’s whiskey or good tequila over, ‘store bought...

New Years Day Passion Fruit Mimosa

New Years Day Passion Fruit Mimosa

If I want a drink, I usually have a shot of Bushmill’s whiskey or good tequila over, ‘store bought’ ice.  I like some champagne now and then but a glass is about as far as I get.  If we have people over, for New Years Eve, they usually bring champagne and so the dilemma. 

How many of us have a bottle or two of modest quality, champagne sitting in the back of the fridge?  And it might sit there for a few years.

Why not make a delicious and refreshing drink… the Passion Fruit Mimosa.

Here’s the basic recipe

Champagne, chilled

Passion fruit juice or OJ or a combination of both, chilled

Garnish;

Fresh Strawberries

A slice of orange

Fill a champagne flute, half full with champagne, slowly top with Passion fruit juice or OJ, taking care not to over-fill.  Depending on glass size and presentation, garnish appropriately.  Some like crushed ice added before the champagne.  If the kids are there you can make virgin Mimosas by using 7-up or Sprite in place of the champagne.

I quote Spock, “Live long and prosper!”