"Hmmmm, what worthless pointless piece of meaningless tripe pretending to be legislation can I push through that will pander to the a politically radical and historically clueless segment of the electorate?"
"I know! I'll address the real world problem of the pseudo-motto of our secular country being relegated to the edge of the new Presidential Dollar Coins!"Ah, Senator Brownback! We should all be so thankful we have the likes of you in Congress to remind good God-fearing Americans what's really important:
1. Pick up the nearest book (of at least 123 pages).
2. Open the book to page 123.
3. Find the fifth sentence.
4.Post the next three sentences.
5. Tag five people.
"I have said before that I believe any doctrine of creation is inimical to the sense of wonder, which I regard as the central spiritual experience. Why? Because we prematurely answer the question of where the world came from by referring it to a Creator, a pseudo-answer that leaches the amazement from an amazing thing."
1. Heat the oil in a large heavy-bottomed non-reactive Dutch oven over medium heat until shimmering but not smoking. Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and ground chipotle pepper and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes. Increase the heat to medium-high and add half the beef. Cook, breaking up pieces with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add the remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.
- -2 tablespoons vegetable or corn oil
- -2 medium onions, chopped fine (about 2 cups)
- -1 medium red bell pepper, stemmed, seeded, cut into ½-inch dice
- -6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
- -¼ cup chili powder (I make my own using ancho & new mexico chilis)
- -1 tablespoon ground cumin
- -2 teaspoons ground coriander
- -1 teaspoon red pepper flakes
- -1 teaspoon dried oregano
- -1 teaspoon Ground Red New Mexican Chipotle Pepper
- -2 pounds 85 percent lean ground beef
- -3 cans (15 ounces each) beans (black, red, pinto, pink whatever you like)
- -1 can (28 ounces) diced tomatoes, with juice
- -2 can (28 ounces) tomato puree
2. Add the beans, tomatoes, tomato puree, and ½ teaspoon salt. Bring to a boil, then reduce the heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove the lid and continue to simmer 1 hour longer, stirring occasionally (if the chili begins to stick to the bottom of the pot, stir in ½ cup water and continue to simmer), until the beef is tender and the chili is dark, rich, and slightly thickened. Adjust the seasoning with additional salt. Serve with lime wedges and condiments.