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USO Canteen FReeper Style....Monday....April 1,2002
Graphics and Layout by Billie and Written by Snow Bunny
Posted on 04/01/2002 2:10:24 AM PST by Snow Bunny
USO Canteen Freeper Style
War has come to our shores. It was committed on American soil. We have been able to live in Freedom only because of those who have fought in the past wars giving life, limb and all the sacrifices for us to live in Freedom and go about our day without fear.
On September 11, 2001, that comfort, that feeling of living in a land that would not be attacked ended.
William T. Sherman said it succinctly, "War is hell."
The day has come for this Nation and its people to understand that there is a risk in losing its freedom, and in reality there always has been. We have ONLY stayed free because of the sacrifices of our military, our warriors.
This is about saving the future of America. Aristotle said, "We make war that we may live in peace."
We are seeing the American Flag flying at homes now more than ever in my lifetime. We are seeing the American Flag flying on vehicles and people wearing Flag pins and small Flags on their clothes. America is united in the cause for Freedom and for our country to WIN against the evil that came upon our land to kill and hurt us. To change our way of life and to destroy America which is US, you and me. To take away our precious Freedom.
This is the Freeper version of the USO Canteen. Where soldiers could come and feel a small part of being at home. It is a place where you that have family in the military can post a thought to a loved one that might be able to read it far away from home. A place where we that support our military can help support them, post to them, fun graphics showing the price in America and our troops. Poems, quotes, cartoons, or articles of how America is behind our troops.
Those in our military are our Nation's warriors. Let us join hands, fly our Flag and let the world know how important our warriors are to us....And that our MILITARY, our Warriors, are America's TRUE HEROS!
"No Marine was ever honored for what they received. Honor was the reward for what they gave." (Anonymous) CHIEF gave his all in many ways. He touched our lives and his friendship meant so much to all of us. He will live in our hearts forever, and his friendship will always be a bright and shining memory in our hearts and souls.
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TOPICS: Miscellaneous
KEYWORDS: usocanteen
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To: SAMWolf
These are so cute,how neat they did this!!!
Thanks for showing us about these Sam.Can't you imagine a child of someone serving now having one of these.
To: Snow Bunny
Thank you FLag Man for showing me the wonderful snow.You can have all you want SB, I'm FINALLY to the point of getting sick of it....OHHHH, though that means snakes around the corner...hmmmm. LOVE that SNOW!!!!
To: 4TheFlag
I know what you mean. I think one of the reasons I love it so much is , it has been such a long time since I actually lived where it snowed. But then again, LOL. I didn't mind it then either. OH well there goes that Bunny theory. hahahahahahaha
To: 4TheFlag;SAMWolf
That SAM-my is one sick puppy! April Fools!!! Ouch!
264
posted on
04/01/2002 7:23:51 PM PST
by
HiJinx
To: Snow Bunny
Hi T Man, I will shovel your snow tooNah, you don't have to. I'm sure you're wore out from shoveling 4's. When it gets warmer it will melt anyway.
To: 4TheFlag
Hi 4, what's up with who? She was very pleasant to me today. Maybe we should declare victory and make peace with her.
To: The Thin Man;4TheFlag;whoever
Got news you can use, guys...
You'll go a lot further that way!
267
posted on
04/01/2002 7:34:41 PM PST
by
HiJinx
To: 4TheFlag
Don't you have any of that ham and scallopped potatoes that you cooked yesterday or are you too fine to eat leftovers?
Sigh...okay....here is some food for you...
To: daisyscarlett
Aw c'mon, DS, have a heart, will ya?
There's nothin' better in the Canteen's kitchen?
269
posted on
04/01/2002 7:41:11 PM PST
by
HiJinx
To: daisyscarlett;Snow Bunny
I'll take the Sliders! If the have any in Nevada, bring up a sack when you come too Oregon.
270
posted on
04/01/2002 7:46:19 PM PST
by
SAMWolf
To: The Thin Man
She was very pleasant to me today. Maybe we should declare victory and make peace with her.NEVER, she is up to SOMETHING TM...
To: daisyscarlett
OBTW, you asked about leftover hard boiled eggs...
We figured that one out at my Sis-in-Law's house...use them in a Braggiole(Brasciole).
I tried all day to find pics, but it was almost impossible to even find anyone on the net who knew how to make it.
It's a very thin 'sheet' of veal (or plain ol' round steak), pounded thin, with spices and a cheese/breadcrumb filling. Roll it up with a hard-boiled egg inside, sear it in a pan with olive oil, then cook slowly in your tomato sauce (Nanna calls it 'gravy').
It's a great meat side to go with your pasta instead of meatballs or sausage...
272
posted on
04/01/2002 7:48:02 PM PST
by
HiJinx
To: HiJinx
Okay, now for sure it's time to call it a night. Oh-Dark-Thirty comes awfully early down here.
We've got big-wigs from the Program Manager's office coming in for a 'visit', and there's just no rest when that happens!
ZZZzzzzzzzzzz...
273
posted on
04/01/2002 7:50:48 PM PST
by
HiJinx
To: HiJinx;lodwick;4theflag
Well those are flagman's favorite foods, SPAM and White Castle.
If you promise not to tell Mr. Daisy, I will throw a few steaks on the grill. I refused to cook for him tonight, just warmed up leftovers in the microwave. LOL....
To: HiJinx
That braggiole does sound good. Is that Italian?
To: HiJinx
Brasciole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
G. Granaroli XBRG76A
dash dry basil)
1 Egg beaten
1 Thin slices beef or veal
4 tablespoon Olive oil per cup of bread
(pounded to tenderize)
crumbs
Flavored bread crumbs(bread
Salt and pepper
crumbs -- grated cheese
Tomato sauce (enough to
parsley -- dash of oregano
almost cover)
Pound the slices of meat as thin as possible. Make a mixture of bread crumbs, egg and oil. Lay meat out and lightly salt and pepper each piece.
Place some of the mixture on each piece and spread covering most of the meat except the edges. Roll and secure with a toothpick. Lightly brown each in a bit of butter and oil. When browned place in oven proof dish. To the browning pan add tomato sauce and mix to get all flavor from bottom of pan.
Pour over meat and bake in oven at 350 for 45 min. Turn often to prevent drying.
Serving suggestions.... Mashed potatoes..with a touch of garlic while mashing. The sauce makes a wonderful tasty gravy. A bright veg such as carrots or broccoli. Crust bread and a salad.
This?
276
posted on
04/01/2002 7:57:17 PM PST
by
SAMWolf
To: d4now; Snow Bunny; Billie; whoever; Mama_Bear; Victoria Delsoul; daisyscarlett; Iowa Granny...
A Brandy Night Cap for the Ladies if they'd like one.
To: HiJinx
Is this it...Anyone speak Italiano?
La carne bovina viene usata solo per il ragù e le polpette; per le brasciole (involtini) si preferisce la carne di cavallo; lo stesso brodo viene preparato ancora oggi, soprattutto nei paesi di provincia, con montone o caprone. Le carni di volaglia, selvaggina e suine trovano largo impiego. Il coniglio selvatico, cotto in un denso sugo di pomodoro, condisce ottimamente orecchiette e minuicchie. Il maiale viene esaltato nei capocolli della Murgia, nei saporitissimi salumi del subappennino dauno, nelle salsiccie e nel sanguinaccio leccese, quest?ultimo è formato da una miscela di sangue suino con cervella di maiale o di vitello. Secondo la leggenda il sanguinaccio, per la sua sublime bontà, sarebbe servito ai leccesi, più di tre secoli fa, addirittura per ottenere dai brindisini una delle colonne terminali della Via Appia. La zampina ( salsiccia di carne bovina) di Sammichele di Bari è un?altra delle specialità di carne pugliesi. La carne ovina domina la cucina pugliese, la sua bontà è fuori discussione: girando tra i paesi della regione ci s?imbatte molto spesso in macellerie dotate di un piccolo forno a pietra che serve ad arrostire le tacche, i pezzi d?agnello, infilzate negli spiedi, semplicemente salate, e consumate nello stesso luogo, accompagnate da vino, pane e verdure crude. Con le frattaglie del montone i pastori del Gargano preparano il quagghiaridde, rustico ma saporito. Nel barese sono molti diffusi i gnemerìidde, gomitoletti di budella di agnello o capretto che avvolgono le interiora degli stessi animali, succulenta pietanza che si prepara da oltre cinquecento anni. Grazie alla grande quantità di greggi, prosperano i prodotti caseari a base di latte di pecora, soprattutto la ricotta fresca con i suoi derivati: quella forte, quella tosta o cacioricotta, quella marzotica. Eccellente il formaggio pecorino, specie quello dei pascoli della Murgia dove cresce il lentisco che dà al latte e quindi al formaggio un gusto pepato. Molto diffusa la produzione casearia vaccina, ottimi e ricercati il caciocavallo, il provolone, le scamorze, le manteche, le burrate e, soprattutto, le mozzarelle, rinomate quelle dell?intera fascia murgiana, da Andria e Gioia del Colle. Un regione con uno sviluppo costiero di 800 chilometri ha una larga diffusione di pesce. Dovunque, nelle località costiere dell?Adriatico come dello Ionio, il pesce è ottimo. Il mare barese offre magnifici polipetti ? allievi ? che si possono anche mangiare crudi, splendide orate e sogliole, dentici sopraffini e scampi. Le triglie di Porto Cesareo, Gallipoli, Polignano a Mare, Manfredonia provocano il tripudio del gusto. Popolate da straordinarie varietà ittiche, nobili e plebee, sono le acque delle Isole Tremiti la cui cucina annovera anche la zuppa di tartaruga. Le due insenature del porto di Taranto, Mar Piccolo e Mar Grande, producono orate, anguille, murene, dentici, triglie, calamari, seppie, aragoste, vongole, datteri, gamberetti, ma la fama di questa città è legata soprattutto alle cozze nere (mitili).
To: SK1 Thurman
"So, ya all give me your inputs"
Please give Trish a big hello and welcome back to the States from me on the 19th!
Saying prayers for Norb and his family.
To: SAMWolf;whoever
I don't think we have them here. Gosh, I think the last time I had one was years ago. hahaha
Whoever....I think this is your mouse.Miss you whoever.
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