Ronald Reagan Quotes

"Here's my strategy on the Cold War: We win, they lose." - Ronald Reagan

"The most terrifying words in the English language are: I'm from the government and I'm here to help." - Ronald Reagan

"The trouble with our liberal friends is not that they're ignorant: It's just that they know so much that isn't so." - Ronald Reagan

"Of the four wars in my lifetime none came about because the U.S. was too strong." - Ronald Reagan

"You cannot make the weak strong by making the strong weak" - Ronald Reagan

"I have wondered at times about what the Ten Commandment's would have looked like if Moses had run them through the U.S. Congress."- Ronald Reagan

"The taxpayer: That's someone who works for the federal government but doesn't have to take the civil service examination." - Ronald Reagan

"Government is like a baby: An alimentary canal with a big appetite at one end and no sense of responsibility at the other." - Ronald Reagan

"The nearest thing to eternal life we will ever see on this earth is a government program." - Ronald Reagan

"I've laid down the law, though, to everyone from now on about anything that happens: no matter what time it is, wake me, even if it's in the middle of a Cabinet meeting." - Ronald Reagan

"It has been said that politics is the second oldest profession. I have learned that it bears a striking resemblance to the first." - Ronald Reagan

"Government's view of the economy could be summed up in a few short phrases: If it moves, tax it. If it keeps moving, regulate it. And if it stops moving, subsidize it." - Ronald Reagan

"Politics is not a bad profession. If you succeed there are many rewards, if you disgrace yourself you can always write a book." - Ronald Reagan

"No arsenal, or no weapon in the arsenals of the world, is so formidable as the will and moral courage of free men and women. - Ronald Reagan

"If we ever forget that we're one nation under God, then we will be a nation gone under." - Ronald Reagan

Premedicated Crime Pays

OK, so this attitude



lead to this experience







This is the dude advertising himself as the Baptist Pastor that was beaten by boarder agents. In this video he is purposely goading the police into making a scene over and over and over again. He often approaches them first in order to set them up and game them.



Dude obviously knew how the patrol were, and I believe he continues to make that trip to California weekly not to preach God's word but in order to up his chances for an incident to occur. He's egged them on before as the video shows. At 7.08 the Officer tells him he thinks Anderson is using the law to get across contraband. We'd be singing a very different tune had the agents allowed a trunkful of bodies across because they didn't want to invade anyone's rights. Can you imagine! At 9.11 he won't even tell them he is a Pastor. Hmm, why is that? Maybe because his MAIN purpose is NOT to spread God's Word. But now he is using it for all he can get making it appear in his title that he was beaten BECAUSE he is a Pastor. At 10.48 he deliberately goes looking for trouble. In an AIRPORT, a freaking airport. Talking about harassing people when HE IS THE ONE DOING THE HARRASSING!!!!



You know, I watched as his wife posted on her blog and the donate button went up right away. It is obvious that this whole incident has been premeditated for quite some time and as we all know crime pays. This has been in the works for a long time, no doubt. It's a crime, a moral crime as far as I'm concerned and I'm not going to sit idolly by and watch people get behind him. Don't be taken in by this lunatic. He hurts the cause big time. It's people like this that are a big reason our rights are being taken away and a very large part the reason protesters are being labeled terrorist by Homeland Security and looked at as goofs by the majority of the media.


I want to make a difference and I want this country back on track. I am a Christian-American, in that order. I'm not sure where I fit in anymore but I do know it's not with this guy. This IS NOT A GODLY man.


(1 Corinthians 5:9-) 9 I wrote you in my letter not to associate with immoral people; 10 I did not at all mean with the immoral people of this world, or with the covetous and swindlers, or with idolaters, for then you would have to go out of the world. 11 But actually, I wrote to you not to associate with any so-called brother if he is an immoral person, or covetous, or an idolater, or a reviler, or a drunkard, or a swindler--not even to eat with such a one. 12 For what have I to do with judging outsiders? Do you not judge those who are within the church? 13 But those who are outside, God judges. REMOVE THE WICKED MAN FROM AMONG YOURSELVES."

Quote

"You cannot legislate the poor into freedom by legislating the wealthy out of freedom. What one person receives without working for, another person must work for without receiving. The government cannot give to anybody anything that the government does not first take from somebody else. When half of the people get the idea that they do not have to work because the other half is going to take care of them, and when the other half gets the idea that it does no good to work because somebody else is going to get what they work for, that my dear friend, is about the end of any nation. You cannot multiply wealth by dividing it."
- Adrian Rogers - American pastor (1931-2005)

101 Things to Do with the Kids

101 Things to Do When There's Nothing to Do - Quick Games for Planes, Cars and Waiting Rooms

Forgot to toss toys in your purse? Carry-on consigned to the cargo hold? Long waiting-room stay used up all your distractions? No matter how organized the parent, there will always come a time when your child will rely on you for distraction, just you and you alone. What do you do when you're stuck without props? Here are 101 informal activities that use nothing more than your clothing, your accessories, and whatever wits you have about you. If your child has a particularly short attention span or low tolerance for boredom, you may have to run through a whole string of these -- but finally, the time will pass.

Play "Rock, Paper, Scissors"
Arm wrestle
Thumb wrestle
Push palms together to see who can push the hardest
Stack hands one atop the other, pulling out the hand at the bottom and bringing it up top
Stack fists, using same rules as above
Stack arms, similarly
Play with your child's hair
Let your child play with your hair
Draw a letter on your child's back with a finger and see if he or she can guess
Draw a letter instead on your child's arm
Have your child draw a letter on your arm or back, and you do the guessing
Take off your shoe and have your child practice shoe-tying
Take off your child's shoe and find a different way to lace it
Take off your child's shoes and sock and use the socks as puppets
Use your wristwatch to give a lesson in telling time
Use your wristwatch to time things going on around you
Let your child try on your wristwatch
Let your child try on your jewelry
Count by twos, threes, fives, tens
Count backward from 100
Pick a number between one and 10
Teach the 9 times table trick
Give a math equation for your child to figure mentally
Give a string of math equations and ask for the answer at the end
Make up math story problems
Say words to spell
Say words to rhyme with
Play "I Spy"
Try some tongue twisters
Play "I Went to ..."
Sing some silly songs (softly)
Do songs with hand motions, with and without the words
Play "20 Questions"
Look for things out the window
Play paddycake
Teach your child some clapping games
Have your child teach you some clapping games
Whisper secrets, silly and serious
Say "Tell you tell me three things you did today"
Tell a story, taking turns one sentence at a time
Write a poem, taking turns one sentence at a time
Hide something (even just your thumb) in one fist -- guess which hand?
Count your change
Count your currency
Make a stack or a snake with loose change
Fold or roll up currency
Make a pattern, train, or house out of credit cards.
Show your child the pictures in your wallet (yes, even your driver's license)
Try to remember one of your child's favorite storybooks; let your child correct your mistakes.
See how your child looks in your glasses
Give an invisible manicure
Give an invisible pedicure
Get an invisible manicure or pedicure
Have your child name all his or her classmates
See how many people your child can name in your extended family
See how many birthdates of friends and family your child can recall
Name a relative's birth year and have your child figure out how old; invent relatives if necessary
Guess what the people around you do for a living
Make a Christmas or birthday wish list
Count how many words you can spot -- on signs, posters, clothes
Make faces
Play Straight Face
Try to make each other laugh -- last one wins
Have a staring contest
Have your child narrate a favorite movie
Interview your child for a TV news show
Speak Pig Latin
Play "Truth or Dare"
Make up your own secret code
Think of rhyming words for items around you
Take turns naming words for a letter of the alphabet; last one to think of a word wins, and you move to the next letter
Same as above, but with rhymes
Same as above, but with entries in categories
Explain the meaning of various figures of speech
Make up silly similes
Make a puppet face with your fist, with your thumb as the lower jaw
Flip a coin
Do "This little piggy" on feet or hands
Give a backrub
Get a backrub
Crawl fingers up your child's back or arm like a spider
Make up an acronym for your child's name, and the names of other family members
Ask for favorites: TV show, movie, book, color, game, animal, friend
Play peek-a-boo
Give your child the name of an object and ask what color it is, what letter it starts with, what shape it is, if it's heavy or light
Go on a "hike" with your two fingers walking over your child's arms, shoulders and head
Break an egg over your child's head by rapping it gently with your fist and then opening your hand to make the egg roll down the face
Do charades
Be mirror images
Play "Simon Says" on a smale scale.
Throw an imaginary ball
Blow imaginary bubbles
Blow a raspberry on your child's arm
"Steal" your child's nose
Be a little goldfish
Do "Here is the church, here is the steeple," or make your own version for another building
Try guided relaxation
Practice breathing techniques
Repeat what the other person says; repeat what the other person says.
See who can go the longest without talking.

Mashed Potatoes

Mashed Potatoes

To Prepare:

• Cut potatoes into small even pieces so that they cook quickly & evenly. Small pieces of cooked potato mash up easier than large pieces.
• Cover potatoes with cold water then place on stove to cook. Add salt once the water starts boiling. Starting the potatoes in cold water will help them cook evenly (if you start with boiling or hot water, the outer potato cooks faster and you’ll have chunks of mush floating in the water).
• Cook until potatoes are just tender. Remove from heat and drain immediately. If you cook them too long, they become water logged and turn into tasteless, runny mashed potatoes (glop). If you don’t cook them long enough, the mashed potatoes can have hard lumps.
• Once you’ve drained the potatoes well, place the pot of potatoes back on the stove on low heat (lid off) to remove even more of the moisture, just a couple minutes will do and shake the pot frequently so the potatoes won’t burn.
• You can mash potatoes with a potato masher, a potato ricer or a blender. It is possible to overmix with a blender so don’t overdo it. Mash potatoes to desired consistency before adding any ingredients, this will help prevent lumps.
• When adding cold ingredients like milk or butter, bring them to room temperature first, this helps prevents lumps. Some suggest to heat the milk first (just warm to near boil) which draws an added flavor from the potatoes and makes a creamier texture.
• Add a healthy pinch of baking soda along with the milk to help fluff up the potatoes (mentioned in 45 Cooking & Baking Tips).
• Instead of the potato masher, use a fork or spoon to stir potatoes once you start adding ingredients, this helps cream the potatoes nicely. I prefer using a wooden spoon at this stage.
  

How Many Potatoes Do You Need?

• Count on 3 medium potatoes making about 2 cups of mashed. I prefer making 2 cups per person (adults) so there’s lots to go around plus leftovers.

Flavor Twists:

• When cooking, add an onion (cut in quarters) or clove of garlic to the water, remove once potatoes are cooked.
• For a touch of tang, try buttermilk instead of regular milk.
• For richer mashed potatoes, try whipping cream instead of milk, whip first until stiff then mix in.
• Try whole milk or half and half for richer tasting potatoes.
• Mix in some cream cheese for creamy potatoes with added flavor.
• Try adding sour cream for creamy potatoes.
• Mix in fresh herbs like chives, dill, parsley for added flavor.
• Try mixing in roasted garlic for an easy garlic mashed potatoes dish.
• Try adding cheeses like Parmesan, shredded Cheddar.
• Dare I say it? Top your mashed potatoes with freshly cooked bacon bits.
• Try flavoring your butter with garlic or lemon before adding to mashed potatoes. Melt thebutter with minced garlic or lemon peel, heat for a couple minutes then add to potatoes.

Keeping Them Warm:

• You can make the mashed potatoes ahead of time and keep them in the slow cooker on low heat, this will keep the potatoes nicely for a few hours (mentioned in 50 Quick Tips For The Kitchen).
• If the potatoes are done before the rest of the meal is ready, prepare them then cover with a towel. This should keep the potatoes warm for about 1/2 hour.

Leftover Mashed Potato Ideas:

• Fry them up with onions the next day.
• For handy individual portions, freeze in muffin tins, pop out then place in airtight bags and place in the freezer. Remove what you need for meals.
• Use as a tasty topping for meat pies.
• Mix in one egg white, place potatoes in a buttered casserole dish and top with a bread crumb crust and shredded or Parmesan cheese. Heat in the oven and serve.

More tips you may find useful:

• I put in a few spoonfuls of cheesewhiz to give my mashed potatoes a cheesy flavor.
• Better than using a fork after mashing, keep an eye out for a vintage potato masher. Modern ones are a metal plate with various holes in it. the older ones are a single thick wire sticking out of the handle and then running across in a deep wave. basically it mashes and whips in the same movement. they are worth their weight in gold and you need to be careful not to mash too much or you will end up with thoroughly whipped potatoes very easily.

Heavenly Mashed Potatoes

3-1/2 pounds potatoes, peeled and quartered

1 8-ounce package cream cheese, cut up and softened

1 8-ounce carton dairy sour cream

2 teaspoons yellow mustard

3/4 teaspoon salt

1/2 teaspoon ground black pepper

4 slices bacon, crisp-cooked, drained, and crumbled

Snipped chives (optional)

1. Preheat oven to 350F. Cook potatoes in boiling water for 20 to 25 minutes or until tender. Drain and mash. Add cream cheese, stirring until combined. Gently stir in sour cream, mustard, salt, and pepper.

2. Lightly grease a 2-quart casserole or 2-quart square baking dish; spoon potato mixture into prepared dish.

3. Bake casserole, uncovered, in the preheated oven for 30 to 35 minutes or until heated through. Top with bacon and, if desired, chives.


Mashed Potatoes with Caramelized Onions
3 lb. russet (baking) potatoes, peeled and quartered

1 tsp. salt

2 Tbsp. olive oil

2 large yellow onions, peeled and cut into thin wedges (about 2 cups)

1/4 cup butter or margarine, softened

2 Tbsp. snipped fresh sage or

1 tsp. dried sage, crushed

1/4 tsp. freshly ground black pepper

1/2 to 3/4 cup half-and-half, light cream, or milk

1 oz. aged white cheddar cheese, shaved into thin shards with a vegetable peeler

1. In a large saucepan cook potatoes and 1/2 teaspoon of the salt, covered, in enough boiling water to cover for 20 to 25 minutes or until tender; drain.

2. Meanwhile, in a large skillet heat oil. Stir in the onion wedges. Cook, uncovered, over medium heat for about 20 minutes or until onions are tender, stirring frequently. (If necessary, reduce heat to medium-low to prevent too much browning before onions are tender.) Increase heat to medium-high and cook about 5 minutes more or until onions are golden brown, stirring frequently.

3. Mash drained potatoes with a potato masher. Add butter, sage, remaining 1/2 teaspoon salt, and pepper. Gradually beat in enough half-and-half to make mixture light and fluffy.

4. Mound potatoes in a serving dish. Top with onions and cheese shards; serve immediately.
Makes 10 to 12 servings

Herbed Mashed Potatoes

4 pounds round red or white potatoes

3 cloves garlic, minced

6 tablespoons butter

1 cup water

1 teaspoon salt

2 tablespoons snipped fresh parsley

2 tablespoons snipped fresh chives

2 tablespoons snipped fresh oregano

2 tablespoons snipped fresh thyme

2 tablespoons snipped fresh rosemary 1/4 cup mayonnaise

1/4 cup dairy sour cream Half-and-half, light cream, or milk

Salt and ground white or black pepper

Snipped fresh herbs (optional)

1. Peel potatoes, if desired, and cut up. In a Dutch oven combine potatoes, garlic, 4 tablespoons of the butter, the water, and salt. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until tender. Stir in parsley, chives, oregano, thyme, and rosemary. Let stand 5 minutes.

2. Using a potato masher, mash mixture until nearly smooth. Stir in mayonnaise and sour cream. Add enough half-and-half (about 1/2 cup) to desired consistency. Season to taste with salt and pepper (about 1/2 teaspoon each).

3. Melt remaining 2 tablespoons butter and drizzle over potatoes. Sprinkle with additional fresh herbs, if desired. Makes 8 to 10 servings.

Test Kitchen Tip: The mashed potatoes can be prepared ahead of serving time and kept warm up to 2 hours in a slow cooker. Before topping with butter, transfer prepared potatoes to a slow cooker, then drizzle with butter and sprinkle with herbs. Cover and keep warm on low-heat setting.

Smoky Mashed Potatoes
4-20-ounce packages refrigerated mashed potatoes or 5 pounds baking potatoes, peeled, cooked, drained, and mashed

8 ounces smoked Gouda cheese, shredded (2 cups)

1 3- to 4-ounce package prosciutto or sliced deli ham, chopped

3 cloves garlic, minced

2 chipotle peppers in adobo sauce, very finely chopped (optional)

1. Preheat oven to 350 degree F. If preparing homemade mashed potatoes, add milk and butter to desired consistency and season to taste with salt and ground black pepper. In a very large bowl combine mashed potatoes, cheese, prosciutto, garlic, and, if desired, chipotle peppers; mix well. Transfer to a 3- to 4-quart casserole.

2. Bake, covered, for 45 to 55 minutes or until heated through, stirring once. Makes about 24 (1/2-cup) servings.

Make Ahead Directions: Prepare potatoes as above except do not bake. Cover and refrigerate potatoes up to 24 hours. Bake as directed until potatoes are heated through.

Cheesy Mashed Potatoes
9 medium baking potatoes

2 cups shredded cheddar cheese (8 ounces)

1/4 cup butter or margarine

1 8-ounce carton dairy sour cream

1 tablespoon chopped green onion

1/2 teaspoon salt

1/4 teaspoon pepper

Paprika

1. Cover unpeeled potatoes with water in a Dutch oven; sprinkle with salt. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes or until almost tender. Drain; cool slightly. Peel potatoes; shred with a grater.

2. Combine potatoes, cheese, and margarine or butter in a large mixing bowl; stir until margarine is melted. Stir in sour cream, green onion, the 1/2 teaspoon salt, and pepper. Transfer to a greased 2-quart casserole.

3. Bake, uncovered, in a 325 degree F oven for 45 to 50 minutes or until heated through. Before serving, sprinkle with paprika. Makes 8 servings.

To Make-Ahead: Before baking, cover and chill the potato mixture overnight. Bake in a 325 degree F oven, covered, for 1-1/4 to 1-1/2 hours, stirring twice. (Or, heat in the microwave oven on 100 percent power [high] for 15 to 20 minutes, stirring once.) Sprinkle with paprika.

Must-Have Mashed Potatoes
1 5-lb. bag baking potatoes (such as russet or Yukon gold), peeled, if desired, and quartered

1 Tbsp. salt

1/3 cup butter or margarine

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 to 3/4 cup milk

1. In a 6-quart Dutch oven cook potatoes, covered, in enough boiling water to cover and the 1 tablespoon salt for 20 to 25 minutes or until tender; drain. Mash with potato masher or beat with an electric mixer on low speed. Add butter, the 1/2 teaspoon salt and pepper. Season to taste with additional salt and pepper. Gradually beat in enough milk to make mixture light and fluffy. Makes 8 to 10 servings.

Garlic Mashed Potatoes: Add 10 peeled garlic cloves to water while cooking potatoes, and substitute 5 tablespoons olive oil for the butter.

Pesto Mashed Potatoes: Add 1/3 cup purchased pesto along with the butter.

Sour Cream and Chive Mashed Potatoes: Add one 8-ounce carton dairy sour cream with the butter. Stir 1/4 cup snipped fresh chives into potatoes just before serving. Sprinkle with additional snipped fresh chives.

Cheesy Chipotle Potatoes: Stir 1 cup shredded smoked cheddar or Monterey Jack cheese (4 ounces) and 2 tablespoons finely chopped chipotle pepper in adobo sauce into potatoes just before serving.

Test Kitchen Tip: Leftovers make great potato pancakes. Stir an egg and a handful of chopped onion into leftover mashed potatoes, form into patties. In a nonstick skillet fry patties in hot butter or cooking oil over medium heat. Serve with applesauce.

Mashed Potatoes with Shiitake Mushroom Gravy
2 pounds russet potatoes (4 to 5 medium)

1/3 to 2/3 cup half-and-half or whole milk

1/4 cup butter

1/4 cup plain yogurt

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3/4 cup thinly sliced green onion or 1/3 cup snipped fresh chives

3 tablespoons butter

1/4 cup finely chopped onion

2 cloves garlic, minced

1 pound fresh shiitake mushrooms, stemmed and sliced

1/3 cup beef broth

1/3 cup madeira or beef broth

2 tablespoons snipped fresh tarragon

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons whipping cream

1. Peel and quarter potatoes. In a covered large saucepan, cook potatoes for 20 to 25 minutes or until tender in enough boiling, lightly salted water to cover; drain.

2. Mash with a potato masher or ricer or beat with an electric mixer on low speed. Add 1/3 cup of the half-and-half and the 1/4 cup butter, stiring until nearly smooth. Stir in yogurt, the 1/2 teaspoon salt, and 1/4 teaspoon pepper. If necessary, gradually mash in enough of the remaining 1/3 cup half-and-half to make mixture light and fluffy. Stir in green onion.

3. For mushroom gravy, in a medium saucepan, heat the 3 tablespoons butter over medium heat. Add onion and garlic; cook and stir for 1 minute. Add mushrooms; cook just until mushrooms are tender, stirring occasionally. Stir in broth, madeira, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook about 3 minutes or until mushrooms are tender, stirring occasionally. Stir in whipping cream. Simmer, uncovered, for 2 minutes more.

4. To serve, spoon mashed potatoes into a serving bowl. Make a depression in the center; spoon mushroom gravy over potatoes. Makes 8 servings

Silky Garlic Mashed Potatoes
6 medium boiling potatoes (2 pounds)

6 garlic cloves, peeled

1/3 cup milk

1/4 cup butter or margarine, softened

1/2 teaspoon salt

1/8 teaspoon pepper

1. Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces.

2. Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.

3. Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)

4. Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives. Makes 4-1/2 cup servings

Variation: If you’re not into garlic, go ahead and leave it out. The potatoes will still be heavenly!

Planned-Overs: Just a bit of potatoes left over? Use them to add thickness—and flavor—to your next vegetable soup.