The Quinn in the Morning Show with Jim Quinn - April 9, 2015

http://www.warroom.com/home/ ^

[sneakers]

Jim Quinn is back! The Quinn in the Morning Show airs from 6:00am to 9:00 am, Monday thru Friday. To listen online, go to www.warroom.com and sign up (for a small fee). Or, for those of you in the upstate NY listening area, Quinn is on WYSL in Rochester, NY. If you sign up online, be sure to choose the "auto-renew" option in order to have full access to archived shows and podcasts.

[sneakers]

Quinn: "Being a liberal means not having to say you're sorry."

[sneakers]

Morning FRiends! Snap!

[prisoner6]

Good morning!

[PenguinM]

Enjoying the show this morning.

How is everyone?

[prisoner6]

Good. 57 and rain here. How are things out your way?

[PenguinM]

Michigan = Muslim hotbed. No wonder the Univ of Michigan caved to the “demands” of those students and not show American Sniper.

[sneakers]

Morning! 50 here. Loving the warmer weather. Sister up in Susquehanna county (northeast Pa) says they got 3” of snow one Easter. We had warm and sunny here! Can’t wait to start gardening - we’re already behind - but getting rooms ready for son and wife to move in.

[sneakers]

Good news regarding Henry (isn’t that the name of a Harrison Ford movie?)

Son and DIL got the amnio results back on our preborn grandson, Henry (due early August). We already know that he has clubfeet. We’re all ok with that. It is a fixable condition. Howeveer, we were worried about spina bifida. Well, the results came back NORMAL!!! God is good! He will have casts on his legs and feet for awhile. He will probably be sent to Children’s Hospital in Pittsburgh. In the long run, he will be a perfectly healthy, normal little boy.

Thank you all so much for the prayers and good thoughts. Please continue to keep him in your prayers.

[prisoner6]

Wonderful news! Thank You Lord!

[A. Morgan]

57 here and rain on the way...

[PenguinM]

God is great - has His hand on all of us :)
Drove in with the windows open part way - Fresh air!

[A. Morgan]

Made breakfast - mushroom omelet, bacon and toast...

[PennsylvaniaMom]

Awesome news!!! Sneakers...such great results!!! Been thinking of yinz all!

and (to all) “good morning n’@!”

[StoneWall Brigade]

Greetings

[prisoner6]

A couple of days ago I made a Norwegian recipe that was 800 years old. Chicken thighs with cinnamon and saffron. I used paprika because saffron is so expensive.

Turned out great!

[rightwingintelligentsia]

That is good news! So glad for your son and DIL.

[prisoner6]

Chaney... still hitting on all cylinders.

[sneakers]

Thanks! We’re ecstatic! Now to get them moved in. I hope I an be a good mother-in-law and keep my trap shut! lol! They’ll have their own space here, so we should be ok. We all work, so we won’t be in each others hair constantly.

[A. Morgan]

Is this the one you made? Medieval Norwegian Baked Cinnamon-Saffron Chicken & Barley (recipe serves 2). The cinnamon, anise, saffron and barley in this recipe are all typical ingredients in food prepared for European aristocrats and royalty during the Middle Ages. Ingredients: 2 chicken thighs, bone-in and skin-on 1 cinnamon stick, or 1 teaspoon ground cinnamon (½ teaspoon = a 2” stick) ⅛ teaspoon saffron, soaked in 1 tablespoon boiling water 1½ teaspoons all-purpose flour 2 tablespoons rapeseed or other frying oil, divided 1 teaspoon salt ¼ cup barley (I use Quaker-brand pearled), soaked in ½ cup water for 4 - 6 hours (this can be done in a glass bowl in a microwave for 15 – 20 minutes on the high setting) ½ cup chicken stock at first, plus an additional 1 cup 1 bay leaf 2 tablespoons raisins 1 star anise Preparation: Preheat oven to 350º F. and strain excess water out of the soaked barley. In a pestle and mortar, finely crush the cinnamon, or just grate it. In a bowl, mix together well the saffron and the saffron water with the cinnamon, salt, 1 tablespoon of oil and the flour. Coat the chicken well with the resulting paste. In a medium skillet, heat the rest of the oil over a medium heat. Add the chicken and fry until dark-golden brown. In a small oven-proof skillet or baking casserole, combine the barley, bay leaf, star anise and raisins. Stir and place the chicken thighs on top. Pour the chicken stock over all. Bake uncovered 2 hours. Make sure the barley doesn’t dry out (add more stock when necessary, about every 30 minutes). Season the barley only when finished baking.

[PenguinM]

Listening to the BHO clips - I rarely suffer listening to him speak, and man, he just sounds so dumb. Can’t string a sentence together without “uh...uh...”