Video of some marine life swimming past the camera, plus camera movement, again i will say i feel so sorry for the life that depends on the ocean. Produced with CyberLink PowerDirector directorzone.cyberlink.com
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www.roma.ie Ingredients 4 fennel bulbs, keeping a few fennel fronds for garnish 140ml olive oil 4 cloves garlic, halved lengthways 4 x 120g sea bass fillets 2 tbsp basil, roughly chopped 20g black olives, halved 2 lemons Method Remove the tough outside layers of the fennel, chop the fronds and set them aside. Cut the bulb in half top to bottom, then cut it into four wedges. Heat three tablespoons of olive oil in a heavy pan, add the fennel and fry it over a high heat, stirring from time to time, until they begin to turn golden brown. Add the garlic and cook for one minute. Add four tablespoons of hot water and season. Cover the pan, turn the heat down and cook until the fennel is tender and all the liquid has been absorbed. Next, preheat a frying pan to cook the sea bass. Slash one cm deep cuts across the skin of the fish fillets and season with the chopped herbs and push this mixture into the slashes. Brush the fish with oil. Place the fillets in a hot pan/griddle pan skin-side down and grill/cook for about two top three. T urn over and grill for a further four minutes or until cooked. Squeeze the juice from one of the lemons and mix it with 100ml of olive oil. Quarter the other lemon and set aside. When the fennel is done, add the olives, remove the pan from the heat, add the fennel tops and drizzle with a little olive oil. Place the grilled fish on serving plates, pour the lemon dressing over and scatter with any remaining herbs. Add a wedge of lemon to each portion …
saadasim has made a comment on America’s Judgment: Additional links to back up your words: Norman Finkelstein on AIPAC watch?v=CkVzh3D0Abw Dr. Alan Sabrosky Traitors in our Government Allegiance to Israel 3-15-2010 watch?v=rpdg-WDOPVA The Military KNOWS Israel did 911 pt1 watch?v=HMsdNl_13q4 Mossad Truck Bombs on Sept 11 watch?v=3aKj6uJ5Mt4 Israeli/Zionist Foreknowledge of 9/11 watch?v=Wzl3juBt2Z8 Israeli coop of the United States of America watch?v=1AVRN5d551A How to create an Angry American watch?v=OgfzqulvhlQ Americans fighting, killing and dying in Afghanistan but for what? Oil leaking from the bowels of the earth beneath the deep blue sea but for what? Is it not greed? What about all of the oil within the continent of Africa? Does white America fear playing a part in enriching those on the continent of Africa? Major supply routes attacked and destroyed in Pakistan as Kyrgystan becomes more unstable. Are these signs of a coming US catastrophe in Afghanistan? WikiLeaks is prepared to release another video of a massive US military killing of 95 Afghani children. Is America worthy of not receiving a recompense of damnation? What comes next after being given oil to drink in the gulf; dead fish to eat infested with oil; white sand beaches darkened with think goo? Why did we tolerate the killing of 1 million Iraqis? Why do we tolerate political talk of doing the same to Iranians? Who are the real killers? Who are the real terrorists?
listen!! they aren’t showing us the biggest leak
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Oh, how I ADORE potato chips. Ever since I can remember, I hoarded the potato chip bag and could hardly manage to share. Yes, how self-absorbed ! So, to get over my selfishness, I decided to share my passion for potato chips by always having a supply on hand – without having to run to the store every 3 or 4 days!
At any rate, I may convert you to a snack-aholic with these beyond belief homemade potato chips that are simple to make and you’ll never want to go back to the bagged, store-bought kind again. Trust me, you’ll love them!
Are you the creative type? How about making your chips of the mixed variety? Make them not just with Russet potatoes, but try making some of your chips from Finnish yellow or Peruvian purple potatoes.
Just be aware that each kind of potato has its own moisture content. So, you’ll need to fry up batches individually. Once finished, you’ll have a lovely mix of homemade delicacies – no longer everyday, but splendidly done potato chips.
Making your own potato chips doesn’t have to be a chore. Enjoy frying up fresh batches and sharing them with your family and friends. The freshness makes such a huge difference and the people you share with, will love you for the little bit of extra effort.
What you’ll need:
- 4 large russet potatoes
- large bowl of ice water
- 2 quarts of peanut oil
- sea salt to taste
- Electric fryer
First, scrub, your potatoes thoroughly. Get all that earthy stuff off of them until they are as clean as they’ll get. Then, with a sharp knife, thinly slice the potatoes, or use a vegetable slicing machine. Place the slices in a the bowl of ice water and soak for 1 hour.
With your electric deep-fat fryer or deep-fat fryer, pour in the oil to a depth of 4 to 5 inches, making sure that the oil doesn’t come up the sides of your pot more than halfway. Heat the oil until the temperature registers between 375 and 400 degrees F. Use a deep-fat thermometer to gage the temperature.
Drain your slices and pat dry with some paper towels. Fry the slices in small batches until golden brown. Turn them frequently using a slotted spoon. Then, transfer your chips to a paper towel to drain.
Season your chips with the salt or use your favorite seasoned salt like Dash or Spike. Seasoned salt gives plain old potato chips a face lift. But go easy! A little seasoned salt goes a long ways.
You can serve these beautiful chips either warm (absolutely my favorite way) or cold. Or, just store them in an air tight container. Definitely make sure you have more on hand than you think you’ll need, because these yummy potato chips will disappear faster than you can say, “Potato Chip Heaven!”
This was a trip by Mike Waldroup & Jacelyn Berthelot of Baton Rouge, Louisiana. My son Paul (16) worked the Deck. The trip started a little slow with some choppy seas holding us to FH-13 for a couple hours. The bite was not too hot, but as mid-day approached, the seas laid down a little and we got out to some deeper water where we found some quality fish. We were looking for a cobia under the Shrimp Boat “Master Mike” and our Mike picked up a decent Shark. We delivered 4 lively young via C-Section and sent them on their way. We picked up a nice Gag Grouper (and a couple smaller ones) as well as a couple Warsaw Grouper. We also caught some nice Red Snapper in the 18 pound class. There were lesions evident on one (pic 3583) that some people are contributing to the oil spill of 2010. Mike allowed me to dive one of the Rigs we were fishing (CA37) and I got some pics and video. While I was doing that, he boated a nice redfish, but I had the camera with me underwater so no proof. We tried some more shallow reefs, but I think the recent derby style fishing pressure caused by unfair regulations is showing it’s toll. The same unfair regulations kept us from bringing home the Gag Grouper, a Warsaw, and a Redfish, AND we could not Target Amberjack. But we had already made our day anyway. It was a great fun day in the Sun that encompassed 103 nautical miles, 13 hours, and 63.5 gallons of fuel.
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