Something to think about.. first we heard he created the internet, then he was the father of our space program, now... he is continuing his lies....

and winning prizes doing it... gosh... isn't this the exact thing that folks are screaming about .. baseball "heros" saying they aren't when they are... and we scream cuz it is not teaching kids the right and honorable way, yet no one is screaming over Al Gore and HIS LIES, sigh.... Slick Al can fool those who want to be fooled, but here in the heartland of America... one smart OKIE writes the following in the NY Times

Article published Dec 19, 2007

Year of global cooling

December 19, 2007 By David Deming -

Al Gore says global warming is a planetary emergency.

It is difficult to see how this can be so when record low temperatures are being set all over the world. In 2007, hundreds of people died, not from global warming, but from cold weather hazards. Since the mid-19th century, the mean global temperature has increased by 0.7 degrees Celsius. This slight warming is not unusual, and lies well within the range of natural variation. Carbon dioxide continues to build in the atmosphere, but the mean planetary temperature hasn't increased significantly for nearly nine years. Antarctica is getting colder. Neither the intensity nor the frequency of hurricanes has increased. The 2007 season was the third-quietest since 1966. In 2006 not a single hurricane made landfall in the U.S. South America this year experienced one of its coldest winters in decades. In Buenos Aires, snow fell for the first time since the year 1918. Dozens of homeless people died from exposure. In Peru, 200 people died from the cold and thousands more became infected with respiratory diseases. Crops failed, livestock perished, and the Peruvian government declared a state of emergency. Unexpected bitter cold swept the entire Southern Hemisphere in 2007. Johannesburg, South Africa, had the first significant snowfall in 26 years. Australia experienced the coldest June ever. In northeastern Australia, the city of Townsville underwent the longest period of continuously cold weather since 1941. In New Zealand, the weather turned so cold that vineyards were endangered. Last January, $1.42 billion worth of California produce was lost to a devastating five-day freeze. Thousands of agricultural employees were thrown out of work. At the supermarket, citrus prices soared. In the wake of the freeze, California Gov. Arnold Schwarzenegger asked President Bush to issue a disaster declaration for affected counties. A few months earlier, Mr. Schwarzenegger had enthusiastically signed the California Global Warming Solutions Act of 2006, a law designed to cool the climate. California Sen. Barbara Boxer continues to push for similar legislation in the U.S. Senate. In April, a killing freeze destroyed 95 percent of South Carolina's peach crop, and 90 percent of North Carolina's apple harvest. At Charlotte, N.C., a record low temperature of 21 degrees Fahrenheit on April 8 was the coldest ever recorded for April, breaking a record set in 1923. On June 8, Denver recorded a new low of 31 degrees Fahrenheit. Denver's temperature records extend back to 1872. Recent weeks have seen the return of unusually cold conditions to the Northern Hemisphere. On Dec. 7, St. Cloud, Minn., set a new record low of minus 15 degrees Fahrenheit. On the same date, record low temperatures were also recorded in Pennsylvania and Ohio. Extreme cold weather is occurring worldwide. On Dec. 4, in Seoul, Korea, the temperature was a record minus 5 degrees Celsius. Nov. 24, in Meacham, Ore., the minimum temperature was 12 degrees Fahrenheit colder than the previous record low set in 1952. The Canadian government warns that this winter is likely to be the coldest in 15 years. Oklahoma, Kansas and Missouri are just emerging from a destructive ice storm that left at least 36 people dead and a million without electric power. People worldwide are being reminded of what used to be common sense: Cold temperatures are inimical to human welfare and warm weather is beneficial. Left in the dark and cold, Oklahomans rushed out to buy electric generators powered by gasoline, not solar cells. No one seemed particularly concerned about the welfare of polar bears, penguins or walruses. Fossil fuels don't seem so awful when you're in the cold and dark. If you think any of the preceding facts can falsify global warming, you're hopelessly naive. Nothing creates cognitive dissonance in the mind of a true believer.

In 2005, a Canadian Greenpeace representative explained “global warming can mean colder, it can mean drier, it can mean wetter.” In other words, all weather variations are evidence for global warming.

I can't make this stuff up.

Global warming has long since passed from scientific hypothesis to the realm of pseudo-scientific mumbo-jumbo.

David Deming is a geophysicist, an adjunct scholar with the National Center for Policy Analysis, and associate professor of Arts and Sciences at the University of Oklahoma.

In the middle of a crisis, there is always something to make you smile... even in the midst of all the dead foilage, God give us .... color.. see the

bright red berries .....

so you think you are the only one who feels lonesome sometimes?

big V of geese went flying by this am on my walkabout

Hey Craig... Get Well Soon.... I know Missy wants you too... tooo!!!!!

sorry to hear you've been under the weather... you guys have had a bad run of it... first with Reese - then Missy and now you.... Get well soon buddy!!

We played with some new photo equipment I purchased....

I know nothing about photography, but like doing it so we bought some background equipment, and lights, umbrellas, etc... and tried to take a few photos over the weekend.

First thing I learned is the world is faster than I am!! haha... like I didn't know this, hehe....


anyway... results are online in the photo albums...

Have a great day...

day 3

Double Chocolate Sable Cookies (France) From Food Network Kitchens

Sable in French means "sandy" — these are a classic French cookie, made out of crumbly chocolate shortbread. To keep them nice and sandy, be extra careful not to overmix the dough. The hint of salt brightens the flavor and underlines the chocolate. For a special holiday treat, sandwich two of these together with a small scoop of peppermint ice cream.

3 ounces bittersweet chocolate, frozen for 10 minutes

1 1/4 cups all-purpose flour

1/3 cup Dutch-process cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

5 1/4 ounces (11 tablespoons) unsalted butter, softened

1 cup sugar

1 large egg yolk

Grate the chilled chocolate with a fine grater or rasp and set aside.

Whisk together the flour, cocoa powder, baking soda and sea salt.

Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.

Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.

Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.

Transfer cookies to a rack to cool completely. Serve.

Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks.

Cook's note: For super uniform cookies, place each sliced disk of dough in a muffin tin and bake. The cookies will be chewier, less sandy this way.

Copyright 2007 Television Food Network,

Moravian Spice Cookie Wafers (United States) From Food Network Kitchens

This cookie comes to us from North Carolina by way of Central Europe; it's a classic, peppery spice cookie brought to the U.S. by Moravians in the 1700s. The key to this cookie is rolling it super-thin to get that characteristic snap; it's a lot easier to roll it that thin between waxed paper. If you don't have the patience, go thicker, for chewy gingerbread-style cookies. Either way, these cookies would be fantastic on your holiday table.

1 2/3 cups all-purpose flour

1/2 teaspoon fine salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 to 3/4 teaspoon finely ground white pepper

1/2 teaspoon dry mustard powder

6 tablespoons unsalted butter, at room temperature

3/4 cup sugar

1/4 cup molasses

1 large egg yolk

Preheat the oven to 325 degrees F.

Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard together in a medium bowl.

Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly, about 3 minutes. Give dough a few turns with a spatula to bring together.

Lay out wax paper on a clean work surface and put about 1/3 of the batter on top. Lightly press down and top with another sheet of wax paper. Using your hands or a rolling pin, gently pat into a rectangle. Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker than 1/16 inch thick. This is the key to these cookies: they really can't be too thin. Gently peel back the layer of waxed paper and then replace it loosely.

Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away from the waxed paper, about 30 minutes. Repeat with the remaining dough.

Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 15 minutes to set. Transfer frozen cookies to a baking sheet lined with parchment paper and bake until crisp and lightly, evenly colored (but not brown), about 10 minutes.

Busy baker's tips: Store baked cookies in an airtight container for up to 10 days. The dough can be frozen, between sheets of waxed paper and well-wrapped in plastic wrap, for up to 2 weeks. Baked cookies can be wrapped in plastic wrap then aluminum foil and frozen for up to 1 month.

Cook's note: Don't be intimidated by how many cookies this recipe makes. This dough freezes well, and you can roll out far in advance -- so when you need cookies, you can cut and bake as needed, which is a great holiday timesaver.

Copyright 2007 Television Food Network,

12 days of cookies for christmas.... ummmmm...

Florentines (Italy) From Food Network Kitchens

These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.

1 3/4 cups sliced, blanched almonds (about 5 ounces)

3 tablespoons all-purpose flour

Finely grated zest of 1 orange (about 2 tablespoons)

1/4 teaspoon fine salt

3/4 cup sugar

2 tablespoons heavy cream

2 tablespoons light corn syrup

5 tablespoons unsalted butter

1/2 teaspoon pure vanilla extract

Chocolate Topping, optional:

2 to 4 ounces semisweet chocolate, chopped

Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping:

Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.

For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

Busy baker's tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.

Copyright (c) 2007 Television Food Network,