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At the FReeper Canteen!
C'mon and take a break ! Walk on over to the water cooler and lets chat. Post your thoughts, opinions, news of the day, rantings, ravings, pontificates, hypothesis, hyperboles, your soap box cause, your mantra, your baggage, your garbage, your blogging, your secrets, whatever you feel would make talk around the water cooler real interesting!
Please remember that The Canteen is here to support
and entertain our troops and veterans and their families,
and is family friendly.
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Each year on September 29th VFW Day is celebrated at Posts and in communities around the world. It’s a day devoted to the organization and its dedicated members who are so deeply committed to serving those who bravely serve this nation.
This year marks the 111th year since the VFW was established. On this date in 1899, a small group of Spanish-America war veterans joined together to form what would become the nation’s largest and most dedicated group of combat veterans.
For 111 years the VFW has been unwavering in its devotion “to honor the dead by helping the living.” VFW and its Auxiliary members carry out this mission by promoting good will, patriotism and youth scholarship. Their commitment is demonstrated through national veterans and legislative services, military assistance and community service programs, youth activities and scholarship programs, as well as millions of volunteer hours in their local communities each year. *About the VFW*
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*Army Guys Strip a "Jeep" to The Bone and Rebuild Her in 4 Minutes/They Drive In and Driveaway*
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*Carnitas*
Ingredients
1 boned, tied pork shoulder or butt (4 to 5 lb.)
2 onions (1 lb. total), peeled and quartered
4 stalks celery (including leaves), rinsed and cut into chunks
4 cloves garlic, peeled
2 dried bay leaves
2 teaspoons dried thyme
About 1 teaspoon salt
1/2 cup milk
Preparation
1. Rinse pork and put in a 6- to 8-quart pan. Add onions, celery, garlic, bay leaves, thyme, 1 teaspoon salt, and enough water to cover meat--2 1/2 to 3 1/2 quarts.
2. Bring to a boil over high heat; cover, reduce heat, and simmer until meat is very tender when pierced, 2 to 2 1/2 hours. With slotted spoons, transfer pork to a 9- by 13-inch pan; reserve cooking juices. Discard string, and use 2 forks to pull meat into large chunks. Pour milk over meat.
3. Bake pork in a 325° oven until drippings are browned, about 1 hour, stirring and scraping pan occasionally.
4. Meanwhile, pour reserved juices through a strainer into a bowl; discard residue. Skim and discard fat. Return juices to pan. Boil over high heat until reduced to 2 cups, about 45 minutes.
5. When pork drippings are browned, add 1 cup of the reduced juices; scrape drippings free and stir meat, breaking into smaller pieces. Bake until juices have evaporated and drippings are browned, about 15 minutes, stirring occasionally. Repeat step, using remaining juices, and cook until meat edges are crisp and browned, 15 to 20 minutes longer. Season to taste with salt.
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