The author description does say"Jason has spent the last year cultivating sources close to the CIA leak investigation...." Nevertheless, I'm really skeptical of how he would know this. Fitzgerald and his staff appear to never leak and I don't see a reason anyone on the Rove side would leak this, if it were true.
No clue. His header says April 7, 2006, though.
But the URL is http://www.truthout.org/docs_2006/050706Z.shtml, and the "050706" part seems trustworthy. And the seventh of April wasn't a Sunday.
I was just going to say. And no one seems to have noticed it before today. I think the April bit has to be a typo.
It doesn't matter. Worst case scenario for Rove and the rest - two years of dicking around in court, and then pardons for everyone. It won't even cost the Republicans at the voting booth. Those guys don't really give a fuck about breaking the law when they can tie it, however indirectly, to national security. Was it six pardons for Iran-Contra?
If there's one thing that drives me madder than another, it's that. Personal corruption is regrettable and all that, but is important only depending on what public actions were taken on a corrupt basis. Corruptly evading the democratically-arrived-at law is horrifically frightening, particularly if it serves a policy end. Iran-Contra wasn't less serious than a more personally corrupt scandal might have been, it was more so.
Leopold wrote a story about Thomas White and Enron that wound up with an unverifiable source and an excuse for plagiarsm that calls for the calabat. I wouldn't jump at any of his stories.
I have to think that if there were anything to the Truthout story, the people over at Firedoglake would be all over it. They've made the Fitzgerald investigation their beat--and when they confine themselves to it, they do a pretty decent job. (I haven't been so impressed with their non-Plameologist material.) Still, I'd think they'd write up this story if it had any wisp of credability.
I can't follow FDL anymore, for fear that I'll have to read some variation on "I'll be making popcorn" for the umpty-umpth time.
Please, dearest interwebs, no more popcorn.
Does anyone really eat popcorn at home? Or is that just another metaphor gone feral?
I frequently eat popcorn at home. Why does that seem odd?
Do you have a dedicated popcorn maker?
Ok, I should just admit upfront to not really being in touch with anything resembling mainstream American culture.
My mom eats popcorn at home lots. She just makes it in an ordinary pot.
My mother is allergic to corn so I never ate popcorn growing up. I guess this caused me to miss the window where one learns to like popcorn because I've never seen the attraction of the stuff. Or corn in general, really.
Or corn in general, really.
That's the saddest thing I've heard in a long time.
How should one eat corn? I don't even know how one should prepare the stuff. My exposure has pretty much been limited to the scary stuff they served us from cans in grade school and corn on the cob at picnics or crawfish boils (corn on the cob is OK).
It is easy to boil corn. Steps: get some corn. Bring some water to a boil. Remove the husk and silk from the corn. Turn the heat off on the water and drop the corn in. When the corn is done, eat it. (When is the corn done? I dunno. I haven't made corn in a year or so. It doesn't take long.) Fresher is much, much better. You might find that slathering your corn with butter increases the enjoyability of eating it.
You know what I really want? Corn ice cream.
You should stun the corn before you boil it, if you have any sense of decency.
Holy carp, a cooking topic about which I know something. Ben's advice about boiling the corn in water alone is sub-optimal. Adding milk leads to a much better flavor.
Cutting the corn-nubbins off with a very sharp knife is preferable to eating it directly off the cobb, even if your relatives make fun of you for it.
My parents used to have a popcorn-maker that mesmerized me as a child. The process was so much more interesting than the results, and especially so once I discovered sweet popcorn in France.
I guess popcorn belongs for me to the category of unwholesome food requiring unreasonable capital investment that one eats on special occasions. Which, of course, means that when I do eat popcorn, I get it with extra butter and salt--or extra-sweetened, in Europe--thus reinforcing my prejudices.
Corn ice cream.
Almost all ice cream has corn in it already. Believe me, when you cook for someone who is allergic to corn, you learn very quickly just how pervasive high fructose corn syrup, dextrose, and maltodextrin are in foods sold in America.
Cutting the corn-nubbins off with a very sharp knife is preferable to eating it directly off the cobb
Who told you this? Satan?
Fun fact: you can hypnotize corn.
How much milk to how much water, w/d?
And of course i don't mean "ice cream involving corn-derived products".
It seems there are many recipes out there for corn ice cream. Much more common than I would have expected.
unreasonable capital investment
Corn kernels, some vegetable (or, if you're feeling saucy, corn) oil, and a heavy pot with a lid?
You shouldn't stun the corn, you should hypnotize it.
And it takes three minutes to boil corn on the cob. Shuck it, drop it in a pot of salted, boiling water, wait three minutes, remove with bacon tongs, eat as soon as you can stand to touch it.
And Becks, it doesn't even have to touch other food.
it doesn't even have to touch other food
Sold!
A monk asked Joshu, "Has corn the ice-cream nature?" Joshu shucked the monk and tossed him into a pot of boiling water. Before the water even reached his ankles, the monk was enlightened.
Do you prefer picking corn out of your teeth for hours, Standpipe?
Of course, I must admit that annoying my Utah relatives was always an element when I approached corn.
In NY, I simply don't believe that any corncobs will really be fresh, and so haven't bought any here, ever.
Canola oil, for the popcorn. A very thin layer on the bottom of the pot. Sprinkle popcorn kernels on the bottom of the pot, but only enough to cover the bottom in a layer one kernel deep. Put the lid on the pot a little askew, so there's a gap on one edge, to let out steam—but make sure the gap isn't wide enough to let out popcorn. Put on medium heat, wait. Turn off when popping slows.
Jeez, what do single people make these days if not popcorn?
I've generally done this by eyeball, but I can safely say that the second and third hits for "boil corn on the cob in milk" have goneoverboard with their answers. One suggests a teaspoon and the other a half-and-half mixture. One and 1/4 cups in the first hit also sounds a little high, but that one doesn't mention how much water to use. In conclusion, I would probably go with one cup.
Jeez, what do single people make these days if not popcorn?
Whoopee. In the butt.
Before the water even reached his ankles, the monk was enlightened.
Since the monk is the one entering the pot already full of water, oughtn't we not say that enlightenment struck before the monk's ankles had entered? If the monk were placed in a pot into which boiling water was poured, your formulation would be uncontroversially happy. But I wonder whether it "strikes in the big gaps" as the situation has been described.
"[G]oneoverboard" shouldn't be.
Contrast "pot of boiling water" with "pot of iron".
Do you prefer picking corn out of your teeth for hours, Standpipe?
I find that with a good piece of corn, the tactile pleasure of a good gnaw makes up for it. Those plump, buttery kernels practically leap into the mouth.
You shouldn't stun the corn, you should hypnotize it.
Yes! So obvious in hindsight.
Wholesome pasta (and, cough, khorests, when compelled), supplemented by chocolate and beer?
oughtn't we not say that enlightenment struck before the monk's ankles had entered?
We ought. I didn't like my formulation for just this reason, but I couldn't think of a better one in the time alotted.
good piece of corn
good gnaw
Good things, like the word "good", are good.
the gap isn't wide enough to let out popcorn
This is usually a sign that you're not relaxed enough.
Satan prefers to influence modern life through high fructose corn syrup, as is well known, Standpipe. Thus, cutting oneself off from the corncob can only be understood as prudent.
Carp. I'm borrowing one of Weiner's bits.
Personally, I'm partial to grilled sweet corn during the peak summer months. Yields great, intense corniness, moreso than boiling. Just remove all the husks down to the layer where you can begin to see the kernels through, throw 'em on a hot grill, cook until roasty crunchy brown, remove all husks and silks and enjoy with butter and salt/pepper (or lime and chili powder). For even more roasted corniness, remove all the husks and silks beforehand to get a deep caramelized deliciousness all over yer corn.
Grilled sweet corn is good. Heck, raw sweet corn is good. As is the robiola due latte we sometimes get, which tastes distinctly like raw sweet corn.
The Firedoglake type of popcorn: very wearying. As is the use of any part of Patrick Fitzgerald's name in denoting a hoped-for day of indictment of an administration official. Hey, summer's almost upon us; anyone looking forward to the Fitz of July?!? Oh, my sides, they do split.
Actual popcorn: the SO's favorite food, which she can no longer eat. This makes her sad.
Corn flavored iced cream: the second ice cream flavor I've read about this morning that makes me realize it's something I've been missing my whole life.
I guess popcorn belongs for me to the category of unwholesome food requiring unreasonable capital investment
Microwave ovens are actually quite affordable these days.
Satan prefers to influence modern life through high fructose corn syrup, as is well known
Corn is evil, no question. Therefore we must attack it at its source, with our teeth.
The elder Becks and The Modesto Mom have the corn allergy in common. However my mom claims in the past few years to have had this allergy corrected by means of homeopathy. Make of this what you will -- for me it tends to feed a preexisting suspicion that allergies are by nature psychosomatic -- but before the homeopathy, The Modesto Mom was quite sensitive to corn and to foods containing corn-derived fructose and dextrose; nowadays she eats them happily and without reaction.
As to corn on the cob -- if you haven't tried barbecuing it you are missing out on a very nice corn-on-the-cob experience. You can either barbecue it on a covered grill with the husk on (which will steam the corn), or on an uncovered grill with the husk off (which will roast it). Both techniques have merits. The latter can also be done over a gas flame, but you have to pay very very close attention and the end result will not stand up to what you get from charcoal.
Oh and also -- if you can get really fresh, sweet corn -- raw corn on the cob is fun and tasty. Has to be really fresh though, like picked the same day you are eating it.
Gah, late as usual. I recommend, actually, that you don't boil the corn the way other commenters have suggested. My two methods:
1) Submerge the corn in a pot of salted water. Turn heat to high. When the water boils, the corn is done.
2, even better) Put about 3/4" inch water in a pot. Bring to a boil. Add corn, cover, steam for 3 minutes. Delicious.
My favorite corn story:
"One day Chris and James went fishing; I tagged along. "Bring a can of corn," James advised Chris, "it makes good bait." (This wasn't full-on fishing, btw--we'd be lucky if we caught a sunfish.) So we drive an hour out to the spot, get out the tackle boxes and rods, and I say, "Hey, did you bring the corn?" (I was intrigued because I was eight years old and had never heard of using corn for fish bait.) "Yep," he said--and whipped out a can of creamed corn. It turned out not to be a big deal, though, since he forgot to bring a can opener."--Michaelangelo Matos. "My Mother's incredibly stupid ex-husband.
Ah -- I see 49 was pwned by 45, which I had not read before I posted it.
A trick for improving all but the best corn-on-the-cob: Add a teaspoon of sugar to the boiling water.
I'm borrowing one of Weiner's bits.
Doesn't Weiner need his bits? And don't you have your own?
Weiner bits sounds like a snack food.
I share generously.
While verifying w/d's link, I found this which I feel was insufficiently noticed at the time. Also, I got "carp" from Dilbert, whose creator has since shown himself to be an ass.
The elder Becks and The Modesto Mom have the corn allergy in common.
TMK - You might find the play Well, which is currently on Broadway at the Longacre Theatre, to be interesting. It's about a family exploring whether the mother's allergies are real or psychosomatic. My mom and I stumbled across it when she came to visit (it was the only thing left at TKTS so we went having no idea what it was about) and, while we both thought it was excellent, it definitely...um...hit close to home. Despite getting rave reviews, it's closing in a few weeks (couldn't find it's audience) so cheap tickets should be aplenty.