BMEWS
 
Sarah Palin's presence in the lower 48 means the Arctic ice cap can finally return.

calendar   Tuesday - October 17, 2006

Quote Of The Day

When I see someone use the terms “prize male” and “castration” in the same sentence, I get nervous. The article referenced below discusses the FDA’s upcoming plans to approve the sale of meat and milk from cloned animals. Just think ... you will soon be able to eat the same steak day after day after day after ....

“Cloning could solve a number of long-standing farm problems. Many prize males are not recognized as such until long after they have been tamed by castration. With cloning, that lack of semen would not matter.”

-- Washington Post, “FDA Is Set To Approve Milk, Meat From Clones”


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Posted by The Skipper   United States  on 10/17/2006 at 01:06 PM   
Filed Under: • Fine-DiningScience-Technology •  
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calendar   Monday - May 29, 2006

Memorial Day Munchies

SKIPPER’S BBQ GRILLED RIBS

Ingredients:

3 lbs. country style boneless pork ribs
Salt and freshly ground pepper, to taste
1 bottle honey bbq sauce
Worcestershire sauce to taste (approx 3 tbsp)
5 tsp. chili powder
2 1/2 tsp. liquid smoke
24 cans beer
1/8 cup olive oil
Aluminum foil
Grill

Instructions:

Start off by placing ribs in a glass casserole dish, rub with oil and then with salt and pepper. Now flatten ribs as much as possible. Ribs racks may be cut in half if needed).

Mix BBQ sauce, chili powder, liquid smoke and Worcestershire sauce in a bowl, set aside. Pour 1-2 cans of beer over ribs. Start drinking the rest of the beer. Pour BBQ sauce mix over ribs.

Roll ribs around in sauce until ribs are covered and beer is mixed with sauce. Sprinkle garlic powder over ribs.

Marinate for at least 2 hours. Preheat oven to 350 degrees.

Simmer in oven for 1 to 1 1/2 hours or just until tender; (don’t try to cook them too fast or they will become tough).

When ribs are finished in the oven, drain them, start grill on medium and allow to heat.

Cover with foil and brush (or pour) on just a small amount of oil to keep ribs from sticking/burning. Brush on first layer of bbq sauce after draining.

Once grill is heated, place ribs on grill. Cook covered for 5-10 minutes, then brush on bbq sauce. Grill another 5-10 minutes, keep adding bbq sauce until there is a thick layer of bbq sauce.

If ribs become somewhat dark, that’s ok; the bbq sauce tastes better cooked than raw. When bbq sauce is all gone, the ribs are almost done.

Grill 5 more minutes to finish cooking bbq sauce, then serve. Optional accessories include: several ears corn on the cob, freshly baked dinner rolls, potato salad, beer.

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Posted by The Skipper   United States  on 05/29/2006 at 01:28 PM   
Filed Under: • Fine-Dining •  
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calendar   Thursday - November 24, 2005

Gone In Twelve Minutes

By golly, there’s one thing we Americans can do better than anyone else in the world ... stuff our faces. MMmmpphh-uummmppphhhh ....

imageimageTurkey Gobbled Up In 12 Minutes
Woman crowned gobbling champion
NEW YORK (Reuters)

A day before millions of Americans sit down to eat traditional Thanksgiving dinners, a Virginia woman grabbed the world turkey-eating title on Wednesday by gobbling down a whole roast bird in 12 minutes.

Sonya Thomas, 37 (far left in picture), who weighs just 105 pounds (47.5 kg), beat seven men in the annual Thanksgiving Invitational: a race to eat a 10-pound (4.5-kg) turkey. The smallest in the field, Thomas put her victory down to “swallowing fast.”

“It was very dry and the skin was very dry,” said Thomas, holding her trophy, a roasting pan, over her head. “I just tried to eat fast.” Venerated in competitive eating circles as “The Black Widow”, the Alexandria, Virginia woman said she trained for the event, held at a delicatessen in New York, by chewing gum to get her jaw in top form.

She said she plans to eat turkey again on Thursday, but much more slowly so that she can taste every bite. Her victory was no surprise. She is ranked as the No. 2 competitive eater in the world, behind Japan’s Takeru Kobayashi, according to the International Federation of Competitive Eating, which sponsored the turkey-eating event.

Thomas, who collected $2,500 in prize money, has also dominated her opponents in egg, cheesecake, baked bean, crab-cake, meatball, and fruit-cake eating contests.


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Posted by The Skipper   United States  on 11/24/2005 at 03:18 AM   
Filed Under: • Fine-Dining •  
Comments (4) Trackbacks(1)  Permalink •  

calendar   Tuesday - November 22, 2005

Gobble-Gobble

I present the following as a public service. This Thursday is Thanksgiving day in America. A day in which we give thanks to whatever deity you worship for all the good things you currently enjoy in this life. If you don’t believe in a deity then just thank the forces of Chaos. Either way, pause and reflect on your life. Look around you at your family and all the wonderful friends you have.

I want to take this opportunity to thank all of my wonderful friends here at the Barking Moonbat Early Warning System. You’re a great bunch of people. Even the trolls who come here provide hours of amusement. There are men and women here from all walks of life and our readers (some of whom prefer to just lurk in silence - which is perfectly OK) cover the gamut of human experience.

We have readers in every country in the world (over 70,000 each month). I like to think that’s because in spite of the ignorant, stupid people we showcase and talk about there, there are still an awful lot of people out there who possess common sense, decency and valid morals. Here’s my best wishes to all of you in this season of Thanksgiving ....

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Golden Brown Turkey

12 to 15-lb Turkey
½ cup butter or margarine, melted
½ cup butter or margarine
1 cup finely chopped onion
3 cups finely chopped celery
¾ cup finely chopped parsley
1 tablespoon salt
1 tablespoon poultry seasoning
1 teaspoon paprika
½ teaspoon pepper
1 egg, slightly beaten
12 cups fine fresh white-bread crumbs

Preheat oven to 325°F. Remove giblets from turkey; set aside for gravy. Wash and dry turkey very well inside and out.

Make old-fashioned Dressing:
1- Melt 1/2 cup butter in skillet over low heat.
2- Add onion and celery: sauté until golden, about 5 minutes.
3- Toss lightly with rest of dressing ingredients in large bowl just until well mixed.

Spoon dressing into neck cavity. Bring skin of neck over back: fasten with poultry pin.

Spoon dressing into body cavity. Do not pack. Bake any leftover dressing in covered casserole.

Insert about 5 poultry pins, at regular intervals, to draw body opening together.

With long piece of twine, lace cavity closed, boot lace fashion; tie with knot.

Bend wing tips under body or fasten wings to body with poultry pins. With twine, tie ends of legs together.

Brush turkey all over with some of melted butter.

Insert meat thermometer in inside of thigh at thickest part. Turn, breast side down, on rack in shallow roasting pan.

Roast, uncovered, 2 hours. Turn breast side up.

Saturate cheesecloth square with rest of melted butter; place over turkey breast.
(Or brush turkey with rest of butter; cover breast loosely with square of foil.)

Roast 2 to 2-1/2 hours longer.

As cheesecloth dries out, moisten with pan drippings. (Or brush turkey with drippings.)

Turkey is done when meat thermometer registers 185 to 190°F; leg joint should move freely when twisted, and fleshy part of drumstick should feel soft.

Place turkey on heated platter; remove cheesecloth or foil, twine, and poultry pins. Let stand 20 to 30 minutes.

Meanwhile, make Giblet Gravy.

Makes 15 or 16 servings; about 12 cups dressing.

Now you’re talkin’! Good food! Good friends! Good times! Cheers!


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Posted by The Skipper   United States  on 11/22/2005 at 11:36 PM   
Filed Under: • Fine-DiningPersonal •  
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calendar   Sunday - August 21, 2005

Happy Birthday

A grand birthday party was held yesterday for a 150-year-old. And many happy returns ....

imageimageMILWAUKEE (AP)—When it’s Miller Time, Miller Brewing knows how to party. The nation’s second-largest and oldest major brewer threw a 150th birthday bash Saturday with more than 100 descendants of the Miller family attending. Lured by the Goo Goo Dolls, Bon Jovi and Miller beer, the invitation-only event called “The Big Brew-Ha” was expected to draw about 35,000 people to Miller Park, less than a mile from the brewery.

“This celebration has been 150 years in the making, and it’s one that no other major American brewing company is able to celebrate,” said Miller Brewing President and CEO Norman Adami. “We are here to celebrate a major milestone, but more importantly, we are here to celebrate the employees, past and present, who made the last 150 years possible.” Adami read a letter from President Bush, who called the story of Miller a testament to innovation. Tailgating began early in the afternoon as people listened to bands outside the ballpark.

“It’s been long overdue,” said Todd Bandy, sipping a Miller beer with his wife, Trudy, on their 19th wedding anniversary. “Milwaukee needed something like this.” The Bandys praised Miller for keeping close to its heritage. “They didn’t close the factory, they didn’t move it to Mexico,” Todd Bandy said. “When you know Miller is involved, it’s done right.”

Miller, which established light beer, relished the underdog role, even back to its roots in 1855 when the brewery began on the outskirts of Milwaukee. In 1903, the company unveiled High Life—dubbed “The Champagne of Bottle Beer”—and its sales skyrocketed, even at a premium price. A family feud split the business in half before both were ultimately sold to tobacco giant Philip Morris Inc. by 1970. The company’s ad campaigns highlighted “Miller Time” as the time after work for the common man to enjoy a cold beer.

Then came Miller Lite. The brewer launched the low-calorie beer nationwide in 1975 and brought up the famous “tastes great-less filling” ad spots with celebrities like comedian Rodney Dangerfield spearheading the campaign. Lite moved Miller from the seventh leading brewer in the nation in 1970 to second behind Anheuser-Busch by 1977. Now, Miller holds about 18.5 percent of the market share, compared with half by Anheuser-Busch. Miller was taken over by South African Breweries plc three years ago and now operates under the name SABMiller plc, and recent ad campaigns have reversed a 15-year sales decline. “We’ve waited for 150 years,” said Miller sales representative Matt Baumann, “we’ve got to pack a lot of partying in today.”


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Posted by The Skipper   United States  on 08/21/2005 at 12:11 PM   
Filed Under: • Fine-Dining •  
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calendar   Tuesday - August 16, 2005

More Beer Fun!

Why do smart people drink beer from Anheuser-Busch? Because it’s the beer that made Bud wiser! Get it? Bud wiser? Budweiser? Oh forget it! Folks in St. Louis now have a new beer joke to play with. After an absence of over 40 years, the city’s premier brewery is back in business. Stop in at your favorite bar and ask for a glass of Griesedieck! You ladies out there better be real careful how you pronounce that, OK?

Actually, I’m told Griesedieck is a great tasting beer, following an old German tradition ....

(ST LOUIS TODAY)—History bubbles beneath the brew from the center tap at Dewey’s Pizza. Dewey’s partner Dave Justice caught a glimpse of the tradition recently when he watched a baseball documentary on HBO. On the right side of old Sportsman’s Park, Grand Avenue and Dodier Street in north St. Louis, was a big, red Griesedieck Brothers Beer sign. “I’m sitting there going, ‘That’s sweet,’” Justice said. “How great is that?”

After an absence of 40-plus years, Griesedieck Brothers Beer has returned as a microbrew. Cousins Alvin “Buddy” Griesedieck of Warson Woods, Ray Griesedieck of Des Peres and Steve Butler of Defiance, owners of the Griesedieck Brothers Brewing Corp., plan to establish their own brewery. In the meantime, their special recipe is produced under contract by the Morgan Street Brewery on Laclede’s Landing. Nineteen restaurants and nightspots, including Dewey’s, in Kirkwood, now carry the microbrew on tap.

Once one of the largest breweries in St. Louis, Griesedieck Brothers sponsored radio broadcasts of the St. Louis Cardinals and the old St. Louis Browns games in the years before Anheuser-Busch purchased the Cardinals. Harry Caray, host of the sports program, reminded listeners the initials GB meant “good beer.” Today’s German-style pilsener is better, the Griesedieck cousins say. Unlike its working-class grandfather, this microbrew follows a 13th-century German purity law that allows the use of only four ingredients: malted barley, hops, yeast and water. The old GB was corn-based and sweeter, they said.

Ray Griesedieck developed the golden pilsener during a conference with brewmaster John Witte of Trailhead Brewery in St. Charles, the beer’s first contract brewer. It is styled after those brewed in Bitburg and Munich, Germany. “We’re going after drinkers who like a better beer,” Buddy Griesedieck noted. “We’re trying to bring back a tradition. There’s beer in our blood.” “Literally,” added Butler as he raised a glass of Griesedieck Brothers in a toast. “We don’t bleed red, we bleed yellow,” Ray Griesedieck concurred.

More than two centuries ago, Johann Henrich Griesedieck opened the family’s first brewery in Westphalia, Germany. Within eight years after descendants Anton and Heinrich immigrated to St. Louis in 1869, they acquired two local breweries and founded the A. Griesedieck Brewery Co. In 1911 Heinrich purchased the Consumers Brewery and named it Griesedieck Brothers for his sons: Anton, Henry, Raymond, Robert and Edward.

After Prohibition ended, three branches of the family went head-to-head in the St. Louis beer market. The Griesedieck Brothers ran their brewery; Anton’s son, “Papa” Joe Griesedieck, produced the Falstaff line; and another family member, Henry L. Griesedieck, brewed Stag beer in Belleville. “Griesedieck Brothers was always known as the beer with the funny name,” Butler recalled. By 1937, its brewery at Shenandoah and Lemp avenues was known as the most modern brewery in St. Louis, and its product was regarded as one of the hometown’s most popular brews. By 1950 the company sold nearly a million barrels a year.

Ray’s father, Henry A., was the final president of the company before it was bought out by Falstaff in 1957. Falstaff closed in St. Louis in 1977, and in the mid-1980s an investor named Steve DeBellis purchased the GB trademark, but did not have the support of the family, the cousins said. Ray Griesedieck now owns the trademark.

So there you go! Stop in at a St. Louis pub and down a Griesedieck tonight!

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UPDATE: As a public service to our readers and to help them avoid the possibly embaressing moment that might occur if they enter a St. Louis pub and ask the bartender, “Do you have Griesedieck” or “Can I have a Griesedieck”, we present to you a link to the list of pubs that serve this great beer. Don’t forget to ask for some NastySnatch chips to go with that beer. (OK, I stole that last sentence from Fark)


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Posted by The Skipper   United States  on 08/16/2005 at 03:52 PM   
Filed Under: • Fine-Dining •  
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calendar   Sunday - August 07, 2005

Are We Hungry Yet?

Here is everything you ever wanted to know about food in America ....


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Posted by The Skipper   United States  on 08/07/2005 at 03:29 PM   
Filed Under: • Fine-Dining •  
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calendar   Wednesday - July 20, 2005

Requiem

The man who destroyed Western Civilization by making us all fat and lazy passed away today at the age of 83 ....

imageimage(The Scottsdale Republic) - Gerry Thomas, a Paradise Valley man credited with inventing the Swanson TV Dinner in 1952, has died. He was 83.

Thomas,who passed away Monday at a Phoenix hospice center, was working for the Swanson Co. in Omaha when he designed an aluminum tray and coined the name for the TV Dinner, a frozen meal that caught on as a convenience food in the 1950s during the advent of television.

More than 8.4 billion TV Dinners were sold, many of them long before microwave frozen meals were invented.

Thomas, who was a member of the Paradise Valley Town Council for two years ending in 1998, is survived by his wife, Susan Mills Thomas, seven children and six grandchildren.

Thomas lived near the Mountain Shadows Resort. On Tuesday, the flag at the resort’s clubhouse was lowered to half-staff in his memory.

Paradise Valley Mayor Ron Clarkesaid Thomas will be missed.

“He was a real colorful guy and just a pleasure to be around. He always had a joke about something. He was definitely a mover and a shaker in Paradise Valley,” he said.

A World War II veteran, Thomas was awarded a Bronze Star for his efforts to break a Japanese code during the Battle of Okinawa.

Services are pending.

Just think .... if it hadn’t been for Thomas, women today would still know how to cook.


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Posted by The Skipper   United States  on 07/20/2005 at 03:36 AM   
Filed Under: • Fine-Dining •  
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calendar   Saturday - May 28, 2005

Communist Dictator Cooking Show

Isn’t this a little undignified for a Communist despot. What a dickhead. Won’t he ever die? What is this world coming to?

Looking more like a game-show host than a head of state, a jovial Fidel Castro dressed in military uniform and flanked by government ministers went on live television to show millions of Cuban viewers how to use new energy-saving rice steamers and pressure cookers.

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Dick Taters

INGREDIENTS:

4 large Idaho Potatoes (8 - 10 ounces each)
1 teaspoon olive oil (optional, for a softer-skinned potato)
1/2 cup reduced fat ("Light") sour cream
pinch nutmeg
salt and freshly ground pepper to taste
milk (as desired, for consistency)

Optional Add-Ins:

2 cups cooked, chopped vegetables
1 cup shredded cheese
1/2 cup grated Parmesan cheese

DIRECTIONS:

Preheat oven to 425° F. Pierce potatoes with a fork several times. Rub potato skins with olive oil if a softer potato skin is desired. Bake potatoes directly on the middle oven rack for 50 - 60 minutes or until they yield to gentle pressure.

While potatoes are still hot (use oven mitt to hold potato), cut them in half lengthwise. Scoop out the interior flesh of the potato into a medium-sized bowl, leaving a shell about 1/4-inch thick all around. Using a potato masher, mash the potato flesh.

Add sour cream and seasonings and mash until smooth, adding a little milk if necessary to make a smooth consistency. Stir in add-ins as desired.

Turn oven to 400° F. Using a spoon, gently fill the potato shells with the potato mixture, mounding it up high. Place filled potatoes on a baking sheet and bake for 18 - 20 minutes or until hot.


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Posted by Yellow Dog   United States  on 05/28/2005 at 02:14 PM   
Filed Under: • Fine-DiningInternational •  
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calendar   Tuesday - May 17, 2005

Speaking Of Lunch ….

.... how would you like your maggots served????

Dishes at the Espitas restaurant in Dresden include maggot ice cream, maggot salads and maggot cocktails.

Espitas owner Alexander Wolf said: “We are the first in the world as far as I know to start importing them.

“What started out as a bit of a joke has exceeded all expectations. We started serving them about a month ago, and now we have guests spreading the word to their friends, and we are now fully booked for weeks ahead.

“We serve maggot salads, fried maggots with cactus and corn, maggot desserts such as maggots in ice cream or chocolate sauce, and of course maggot cocktails.

“The maggots have proved to be such a success, that I now preparing my next project: a delicious traditional Mexican dish of ant eggs and grasshoppers in several variations.”

Teenager Sarah Azubi, 17, said: “I had them deep fried, they were crunchy like chips and tasted a bit like nuts, with a soft juicy bit in the middle around a crunchy shell.”

Bon Appétit, mon ami!


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Posted by The Skipper   United States  on 05/17/2005 at 03:58 PM   
Filed Under: • EUro-peonsFine-DiningStoopid-People •  
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calendar   Friday - April 22, 2005

Eggs Benedict XVI Recipe

I made these this morning. It is a pretty involved process, but quite tasty. Which reminds me of the old joke:

What do Eggs Benedict and a blowjob have in common?

They are two things that you never get at home.

There are four basic ingredients needed here:

Poached eggs.
German rye bread.
Sauerbraten.
Hollandaise sauce.

The Sauerbraten takes the longest time to cook so start it first:

Quick Sauerbraten

2 tablespoons of oleo
4 beef cube steaks
Salt & pepper to taste
2 tablespoons of chopped onions
1 cup of water
1 package of brown gravy mix
1 tablespoon of brown sugar
1 tablespoon of red wine vinegar

In fry pan, heat oleo, add milk and brown on both sides. Season with salt and pepper. Add onion, cook until tender. Stir in water, gravy mix, brown sugar and vinegar. Cook over medium heat, stirring constantly until mixture boils. Cover and simmer 10 to 15 minutes until meat is tender.

The hollandaise sauce is the second most labor intensive ingredient, so start it second.

Hollandaise

3 egg yolks
1 teapsoon water
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon cayenne pepper

Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.

Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

Finally, you need to poach four eggs and toast four pieces of German rye bread about ¾ of an inch thick. If you do not know how to poach eggs or make toast without a recipe, please DO NOT ATTEMPT TO MAKE EGGS BENEDICT XVI.

Put the toast on a plate, put the sauerbraten on the toast, put the egg on the sauerbraten and top it all off with the hollandaise sauce and a little bit of chopped parsley.

Yum, yum…

I am off to Fort Worth today, so someone else needs to pick up the slack and bash Florida today.

Later…


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Posted by Yellow Dog   United States  on 04/22/2005 at 12:25 PM   
Filed Under: • Fine-DiningReligion •  
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calendar   Thursday - April 21, 2005

Eggs Benedict XVI

Who didn’t see this coming? You just lose the English muffin and Canadian bacon and substitute German rye and sauerbrauten. They kept that damned French hollandaise sauce in the recipe however. It seems to me that they should have just soaked it in beer.


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Posted by Yellow Dog   United States  on 04/21/2005 at 07:12 PM   
Filed Under: • Fine-DiningReligion •  
Comments (2) Trackbacks(0)  Permalink •  
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DISCLAIMER
Allanspacer

THE SERVICES AND MATERIALS ON THIS WEBSITE ARE PROVIDED "AS IS" AND THE HOSTS OF THIS SITE EXPRESSLY DISCLAIMS ANY AND ALL WARRANTIES, EXPRESS OR IMPLIED, TO THE EXTENT PERMITTED BY LAW INCLUDING BUT NOT LIMITED TO WARRANTIES OF SATISFACTORY QUALITY, MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, WITH RESPECT TO THE SERVICE OR ANY MATERIALS.

Not that very many people ever read this far down, but this blog was the creation of Allan Kelly and his friend Vilmar. Vilmar moved on to his own blog some time ago, and Allan ran this place alone until his sudden and unexpected death partway through 2006. We all miss him. A lot. Even though he is gone this site will always still be more than a little bit his. We who are left to carry on the BMEWS tradition owe him a great debt of gratitude, and we hope to be able to pay that back by following his last advice to us all:
  1. Keep a firm grasp of Right and Wrong
  2. Stay involved with government on every level and don't let those bastards get away with a thing
  3. Use every legal means to defend yourself in the event of real internal trouble, and, most importantly:
  4. Keep talking to each other, whether here or elsewhere
It's been a long strange trip without you Skipper, but thanks for pointing us in the right direction and giving us a swift kick in the behind to get us going. Keep lookin' down on us, will ya? Thanks.

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Oh, and here's some kind of visitor flag counter thingy. Hey, all the cool blogs have one, so I should too. The Visitors Online thingy up at the top doesn't count anything, but it looks neat. It had better, since I paid actual money for it.
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