Internet

The Battle to Save Net Neutrality

Video

The FCC votes to rescind the NET NEUTRALITY regulations on December 14, 2017.  We have only a couple weeks to contact Congress to stop the FCC from messing up our internet.

What CAN I DO RIGHT NOW?

Email Congress – Sample Letter Included

Call Congress from your PC – Sample Telephone Script Included

Attend a Protest at your local Verizon Store on December 7, 2017.

Read More on FCC plans to repeal net neutrality rules. Article by Margaret Harding McGill 11-20-2017 on Politico.com 

Read and download the FCC’s current Declaratory Ruling – WC Docket No. 17-108

Recipes

Pipo’s Slow-Cooked Pork

Pipo’s Pork Ingredients:

  • 2 to 3 pounds of pork tenderloin or pork shoulder
  • 4 garlic clovers, pressed (or less is fine)
  • 3/4 teaspoon dried oregano, rubbed
  • 1/2 teaspoon ground cumin
  • 1 teaspoon Kosher salt
  • 10 ounces of sour orange juice – Naranja Agria / bitter orange (or substitute 2 parts fresh orange juice and 1 part lemon or lime juice)
  • 1/2 cup dry white cooking wine
  • 5 whole peppercorns (or more)

Directions:

Cut the garlic cloves in half or in thirds, removing skin.  Press the garlic cloves (smash them with the flat side of a knife on a wooden cutting board) and continue removing the skin. 

In a small bowl combine and whisk together the sour orange juice, white cooking wine, pressed garlic, oregano, cumin, and Kosher salt.

Place pork in slow cooker (crock pot), pour sour orange mixture over the pork, and add the peppercorns on top.

Cover and cook on low setting for 4 to 6 hours.

When the pork is sufficiently tender (almost falling apart), remove and place it on a cutting board, and use two forks to shred the pork (pull it apart). 

Either serve the pork using the reserved cooking liquid as au jus, or return the shredded (pulled) pork back into the slow cooker along with the cooking liquid for another 10 to 20 minutes cooking on low. 

Serve with black beans and raw diced onions over rice.  You can use white rice or find a good recipe for yellow rice.

 

Dining, Recipes

Scalloped Potatoes Recipe

SCALLOPED POTATOES

White Sauce Ingredients:

  • 3  Tablespoons butter
  • 2  Tablespoons all-purpose flour
  • 2  Cups milk

Make a white sauce of the first 3 ingredients.  Melt the butter in a small pot on stovetop low heat.  Add milk and flour and raise heat to medium high.  Stir until white sauce begins to thicken.

Potatoes:

  • 6  Medium potatoes, pared and thinly sliced (6 cups)
  • 2  Tablespoons of diced onions
  • 1  Teaspoon of salt
  • 1/8 Teaspoon pepper

Use some butter to grease a 2-quart Corning-ware casserole dish/pot having a glass cover.  Place half of the sliced potatoes in the casserole dish/pot.  Add half of the white sauce to the potatoes in the casserole dish/pot, and sprinkle about half of the salt, pepper and diced onions over the potatoes.  Create a second layer with the other half of the potatoes in the casserole dish/pot, sprinkle the remaining salt, pepper and diced onions.

Bake:

Pre-heat your oven to 350 degrees F.  Cover the casserole pot/dish with the glass lid and place the casserole pot/dish on the 2nd to lowest oven rack.  Bake covered for 1 hour at 350 degrees.  Uncover and bake an additional 30 minutes at 350 degrees.