Posted on 11/30/2016 8:47:07 AM PST by Sean_Anthony
Now that they’ve ‘media-monstered’ Donald Trump; now that they’ve left the people of Cuba “terrified” of facing Trump without their oppressor Fidel Castro, they’re making their living in a brand new news game called: ‘All the news fit to Tweet’
So CNN’s “enterprising” Senior White House Correspondent. Jim Acosta is being accredited for “busting” last night’s restaurant meeting starring Donald Trump, Mitt Romney and Reince Priebus in the Big Apple.
OOH-EEE!!!
“The location was a secret, but CNN reporter Jim Acosta happened to be dining at Jean Georges in New York City when the trio walked in. The enterprising Acosta pulled out his phone and promptly began to live tweet the details of the meeting that he could see in a furious string of tweets.” (The Blaze, Nov. 29, 2016)
They had ‘frog legs’ OMG...Trump made Romney eat PePe!!!
Pepe didn’t mind — he’s taken one for the team lots of times.
I’m sure Acosta will quickly submit a reimbursement for his “business” dinner.
Trump isn't so stupid to not know a public restaurant is about the furthest from private as he can get.
Grandpa would take his shotgun down to the stock tank and bring back a mess of frogs for dinner. The cost for ammo and some salt and pepper is a far cry from what they paid.
Humph, they haven't had chocolate cake until they've tried my chocolate sauerkraut cake. Hey, don't turn up your nose. You don't taste the sauerkraut but it makes it so very rich.
I had frog legs in the hotel kitchen once, they tasted like—chicken...
“Humph, they haven’t had chocolate cake until they’ve tried my chocolate sauerkraut cake. Hey, don’t turn up your nose. You don’t taste the sauerkraut but it makes it so very rich.”
Recipe please.
I have had frog legs and rattle snake...both good...
Can’t get to the recipe right now but a short cut is using a dark chocolate or swiss chocolate boxed mix. The darker, the better and follow the directions. Drain a can of sauerkraut (the regular kind, not the Bavarian or whatever with the extra spices) and rinse it. Chop up any large pieces tough pieces and dump it into the batter. Bake until just done and moist. You can frost it but it doesn’t last long enough for that.
Here’s a snotty article by Gersh Kuntzmanon on the meal. Hey, Gersh, frog legs aren’t just French or for the 1%, there’s plenty of poor Americans who’ve gone down to the river to catch free frogs. http://www.nydailynews.com/news/politics/trump-running-conservative-tank-frog-leg-time-article-1.2892069
For a fun dinner tomorrow, I’ve searched around for Chef Jean Georges’ recipes of the dishes. Can’t buy scallops or frog legs here in podunkville (though there’s some chicken wings in the freezer that would substitute) but can make a cheapo steak with miso butter sauce, garlic soup with thyme, citrus glazed roasted carrots and a molten chocolate cake. I think here’s some little fluted cake pans somewhere in the cabinets like Jean Georges uses.
OK, cue up the NatLamp cartoon of the frog amputee slowly exiting the kitchen.
Yep, a classic!
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