The federal Centers for Medicare & Medicaid Services is now advising New York State officials they can deny Medicaid coverage for erectile dysfunction drugs for convicted sex offenders.
I want to know why Medicaid covers Viagra in the first place! It’s bad enough sex offenders have received it. I just wonder what the justification is for deeming it medically necessary. While sex is definitely a good thing to have, it’s not NECESSARY.
#$&#&#&$^!@$@(*&
I’d like to send a few words out to those for whom this day was set aside.
Hail the heroes!! May your horns always be full and your bed never empty! 
(P.S. - It sucks having to work on Memorial Day.)
This is my own recipe. 
1+ lb. ground beef
1/2 red onion, chopped
1 green bell pepper, chopped
3 gloves garlic, chopped
2 roma tomatoes (or your choice of small tomatoes), chopped
1 can corn
1 can Texas-style beans
2 tbs flour
1/2 cup beef broth (approx.)
cumin
chili powder
hot sauce
salt & pepper
1 box Jiffy cornbread mix (*)
1 egg
1/3 cup milk
Preheat oven to 425.
In large skillet, brown ground beef. Add onion, bell pepper, and garlic. Saute about 3 minutes. Add tomatoes and saute another 2 or 3 minutes. Sprinkle flour over mixture and mix in well, allowing to cook for a minute. Add corn, beans, and beef broth. Then add spices to taste. Allow to simmer until corn and beans are heated through.
Combine corn muffin mix with egg and milk.
Put beef/veggie mixture into a casserole dish. Spread corn muffin mix on top to form a “crust.” Bake, uncovered, in preheated oven for 20 minutes or until top is golden. Garnish with chopped chives, shredded pepper jack cheese, and sour cream, if desired.
(*) I always forget how sweet Jiffy mix is until I use it! My personal thinking is… this would be better with a regular cornbread topping. My husband liked the Jiffy, though. Up to you!
ENJOY!!!
Anybody heard from Ekoostik since his surgery last year? He hasn’t posted anything. I was just curious!
South of the Border Burgers
- Beef & Chicken Fajita Burgers
- Bacon & Black Bean Smash
Note: We had only the beef burgers. While a bit dry, they were nice and tasty! The black bean smash is delicious!!!
——————————–
Beef and Chicken Fajita Burgers: Have One of Each!
Recipe courtesy Rachael Ray
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: Yield: 4 servings, 1 each of beef and chicken burgers
User Rating: 5 Stars
Beef Fajita Burgers:
1 1/3 pounds ground sirloin
2 tablespoons Worcestershire sauce, eyeball it
1 tablespoons chili powder, a palm full
1 1/2 teaspoons ground cumin, half a palm full
2 to 3 tablespoons fresh picked thyme leaves, several sprigs
Several drops hot sauce
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for drizzling
Chicken Fajita Burgers:
1 1/3 pounds ground chicken
1 tablespoons ground chipotle (smoky flavor) chili powder, a palm full
2 to 3 tablespoons chopped fresh cilantro leaves
Several drops hot sauce
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for drizzling
Seared Peppers and Onions:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 red or green bell peppers, seeded and thinly sliced lengthwise
1 medium yellow skinned onion, thinly sliced lengthwise, reserve 1/4 of a piece, uncut
1 jalapeno or serrano, seeded and chopped
2 cups tomatillo, green chili salsa or chipotle-tomato salsa, your choice
8 crusty rolls, split
Heat a grill pan or large skillet over medium high heat.
For Beef Fajita Burgers:
Combine sirloin, Worcestershire, spices, thyme, hot sauce and grill seasoning. Mark meat into 4 sections and make 4 patties, 1-inch thick. Using the reserved 1/4 onion piece, grate half of it on the burgers. Drizzle extra-virgin olive oil on the patties. Cook patties 4 minutes on each side for medium or, until desired doneness.
For Chicken Fajita Burgers:
Combine chicken, chipotle powder, cilantro, hot sauce and grill seasoning. Score and divide meat into 4 sections and form big patties, 1-inch thick. Using the rest of the 1/4 reserved onion piece, grate the other half of it on the burgers. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through.
Heat a medium skillet over high heat. Add extra-virgin olive oil and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges. Add the jalapeno or serrano pepper. Toss and turn the mixture about 3 minutes, then add salsa of choice and toss a minute longer. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top. Serve Bacon and Bean Smash on the side.
Episode#: TM1033
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
——————————–
Bacon and Black Bean Smash
Recipe courtesy Rachael Ray
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 8 minutes
Yield: Yield: 4 servings
User Rating: 5 Stars
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices bacon, chopped
1 onion, finely chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped (*)
2 cans black beans, drained
Salt and pepper
1 tablespoon ground cumin
1 to 2 teaspoons hot sauce
2 to 3 tablespoons chopped cilantro leaves or scallions, optional garnish
Sour cream, optional garnish
Heat a medium skillet over medium high heat. Add extra-virgin olive oil and bacon. Render fat 2 minutes then add onion and garlic, cook 5 minutes. Add 1 can of beans to the pan and season them with salt, pepper and cumin then smash them with a potato masher, combining them with bacon and onions. When they are combined, add remaining can of beans and combine with smashed beans. Add hot sauce to your taste and serve. Chopped cilantro or scallions and sour cream are optional garnishes to this smash.
Episode#: TM1033
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
(*) The instructions have nothing about the jalapeno in there. I watched this episode, but I don’t remember at which point she added these. Since they were omitted in the instructions, I forgot to add them until after everything was already in there and cooking. It turned out fine, but it may be better to saute them along with the onions and garlic.
I am so freakin’ tired of how quick people in our country are to “get a lawyer.”
http://www.cnn.com/2005/US/05/07/church.politics.ap/index.html
That whole church business… I mean, sure, if I had been one of those members, I probably would’ve been upset, too, but hire a lawyer?? For what?? If the pastor of your church is doing things you don’t like, you have two choices: 1) kick his butt out or 2) find a church more to your liking. And for this to get national publicity? Please! I would rather have just not even known about it.
This kind of action, in my eyes, is akin to the 5-year-olds playing outside who begin spouting things at each other like, “My dad can beat up your dad!!”
Give me a frelling break.
This was Monday night’s meal. It was pretty good. Not much substance meat-wise but good nonetheless. I had to substitute a combination of prosciutto and regular bacon for the pancetta because my grocery store didn’t have pancetta.
Bacon and Egg Coal Miner’s Pasta: Rigatoni alla Carbonara
Recipe courtesy Rachael Ray
Recipe Summary
Difficulty: Medium
Prep Time: 5 minutes
Cook Time: 12 minutes
Yield: 4 generous servings
User Rating: 5 Stars
Salt
1 pound rigatoni
1/3 pound pancetta, cured Italian meat, available at deli counter, chopped
Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper
Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.
While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.
Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.
Episode#: TM1B21
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Note: I used ground beef and beef stock in this instead of turkey and chicken stock. Cause that’s what I had “on-hand” as Rachael would say. Yummy one, this! I would suggest not using QUITE two cups of broth, though. The innards were a bit soupy.
Enjoy!!
Smoky Turkey Shepherd’s Pie
Recipe courtesy Rachael Ray
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 servings
User Rating: 4 Stars
3 large Idaho potatoes, peeled and cubed
Coarse salt
2 tablespoons EVOO - extra-virgin olive oil - 2 turns of the pan
1/4 pound smoky bacon or turkey bacon, chopped
1 1/3 pound ground turkey breast
1 tablespoon smoked paprika, available in small cans on spice aisle of market
(You may substitute 1 1/2 teaspoons each sweet paprika and cumin combined)
Coarse black pepper
2 tablespoons, 5 or 6 sprigs, fresh thyme leaves
1 medium onion, chopped
2 carrots, peeled and diced
3 ribs celery from the heart, chopped
1 small red bell pepper, seeded and chopped
2 cups frozen peas
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream, divided
3 tablespoons butter
1 large egg, beaten
10 to 12 blades fresh chives, chopped or snipped
Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes.
Heat a deep, large skillet over medium-high heat. Add EVOO, 2 turns of the pan, to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and peppe,r and thyme. When turkey browns up, add: onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 cup of sour cream and combine. Simmer mixture over low heat.
Preheat your broiler to high.
When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 cup sour cream, butter, half of the chives, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk.
Pour turkey mixture into a medium casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika.
Episode#: TM1011
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
I finally took the bike onto the “real” road. (That means there was some traffic, and I actually got up to speeds OVER 30 MPH. *wink wink flex flex*) It was a bit intimidating, and I didn’t LOVE it the first time, but the second time I went out that evening, it was better. I’m getting more comfortable on the motorcycle and getting better at NOT allowing myself to think about the fact that my skin is mere inches from the pavement while I hurtle along at speeds of 55MPH plus.
A friend and I were supposed to go riding together yesterday, but I decided not to because it was supposed to rain, and I had too much crap I needed to do. Of course, it’s raining today, so no riding. 
If weather.com is correct, Saturday should be nice! Sunny, high of 78. WOO HOO!
Today has been one of those days you just can’t wait to get through. Tensions have been high at work, things have been hectic, and nerves have been short. It’s the kind of day where you catch yourself saying, “I need a damn drink,” repeatedly. I have an appointment with someone today right after work, but after that, I plan on going home, cooking up a bit of a meal, and chilling out! (When I should be going home and washing clothes!) Hel, we may even opt for dining out. Who knows. You never can tell with me.
Mother’s Day is Sunday.
My birthday is Monday. I’ll be 33 years old. Yee haw. 
Y’all can buy me something if you want!!! 
AMAZON wish list
Das all, y’all.
A friend from work and I are going out riding motorcycles tomorrow. We will be sticking to backroads with not much traffic!! (For my sake, of course. She rides in town and all over the place all the time.) Hopefully the plans will go through. Depends on hubby’s work schedule. (*)
I’m feeling much more comfortable on the bike now, but I still have little things happen now and then which remind me NOT to take it for granted! I leaned a wee tee-niny bit too far in a sweeping turn yesterday and scraped the foot peg on the pavement. HOO WEE! That was close! LOL
Just about time to go now!
(*) Stupid job has cut hours back WAY far on everybody. He’s looking for something else/better. I just hope people will be understanding with him.
I’m outta here!