Fundraiser Frustration

self | 01/23/03 | dware

[dware]

Folks, I'm having fundraising frustrations. For the past week or so, I have been looking into the funding of left wing extremist organizations such as ANSWER, among many others. One thing is clear: these organizations have some serious sources for funding their communist agendas.

On the other hand, Free Republic relies on the generousity of it's members. This is great, considering the fact that FR can raise $65k in just under a month from member donations. However, from what I understand, this simply covers operating costs. As far as I am concerned, this is not enough.

The leftist extremists have many, many thousands of dollars to push their agendas. We need the same.

Obviously, I am not able to personally write a check for several grand to FR (but if I could, it wouldn't take a second thought to do so). What's more, I am only one person DYING to do something to raise some serious money for FR. Unfortunately, limited resources makes that hard to do.

So, here is what I am going to do this fundraising quarter (and I'll have to come up with something else next quarter):

I am going to eat for FR. Here's the deal - There is a local Chinese buffet that serves mussels. I LOVE mussels. In fact, I once ate 75 of them on a dare.

How does FR fit in? My goal is to eat as many mussels in one sitting (approx. 30 - 45 minutes) as I can. And I am challenging fellow FReepers to pledge a donation amount for every mussel I am able to eat. Pledge amounts are up to you, so don't be afraid. If a penny a mussel is what you feel you can afford, do it. If you can spare a dollar per mussel, fantastic!

The eat-a-thon will take place Feb. 8 at 1 pm at the Chinese restaurant at North Avenue & 28 road in Grand Junction, Colorado. Colorado FReepers are urged to attend, as someone will be asked to judge the outcome, to be sure it is fair and impartial. I will also be dragging along the video camera & digital cam, so photo's will be posted after it's all said and done with.

So, make your pledge today right here. When I'm done eating, I'll let you know what the outcome was. Then, you send your pledge directly to Jim.

Have any questions? FReepmail me or email me at davidware2002@yahoo.com. C'mon folks...join the fun & raise a little money for FR.

[Taxman]

OK! Taxman is in for .25 per mussel.

Who can sing the auctioneer's song, on-line?

"got 7! - got 7! Do I hear $7.50? $7.50? $7.25? make it $7.25"

Something like that.

[dware]

YES! THANK YOU!!!

It's $7 now folks...$700.00 to Free Republic if I reach my goal of 100 mussels!!!!!!!!!!!!!!!!!!!!

[EdReform]

Let's get over the $7 hump BUMP!

[EdReform]

Bump & Ping

[Brad’s Gramma]

That is one of the most disgusting things I've ever seen.

I'm going to hit the Abuse button. I AM!

[EdReform]

Wait until you see what's on the inside!!;o)

Time for another Mussel Bump!

[EdReform]

MUSSELS

Mussels are found in polar to cool temperate waters everywhere in the world. In Eastern North America, the blue mussel is the most common and desirable species of mussel used for food. Blue mussels are most abundant from the Canadian maritime provinces through New York and New Jersey and are found as far south as North Carolina. Blue mussels live along the shore in tidal and subtidal areas. They anchor themselves to rocks, pilings, and other mussels with their "byssal threads" commonly known as the mussel's "beard". This anchoring is necessary to allow mussels to remain fixed in one location in tidal areas subjected to the force of wind and waves.

The blue mussel is a bivalve shellfish with a smooth elongated blue to blue-black shell. Mussels commonly range in size from two to over four inches in length, and the succulent meats range in color from yellow to orange. Wild mussels are harvested throughout the Northeast and Canada. In New York, locally harvested mussels are available all year with peak harvests occurring from April through October. "Over 75% of the mussels you'll see on Long Island in the summer are wild" says John Berglin, a life long baymen from Hampton Bays. According to Mr. Berglin," blue mussels can set or begin their development in a lot of places, but they need certain conditions to grow to full maturity. There are many natural cycles that affect their longevity, and they can live to be up to three years old."

Farm raised or cultured mussels from Canada, New England and other areas are also available in New York markets all year. These mussels are raised by allowing mussel spat to attach to ropes and other structures. These structures are then placed back into coastal waters until the mussels grow to market size and can be harvested. Both types of mussels are a good value and have a similar taste and texture.

Mussels are generally purchased live although a variety of value added fresh, frozen and canned specialty products are available. Live mussels should be clean and free of mud or dirt. Mussels should be kept cold in the refrigerator. Cold temperatures can cause the shell of mussels to open or "gape" especially if the humidity in the refrigerator is low. It's best to store mussels in a bowl in the refrigerator covered with a wet paper towel to maintain humidity. Do not store in water, fresh water will kill them. Before preparation, each mussel should be checked by tapping the shell lightly. Mussels whose shells don't close in a minute or two are likely to be dead and should be discarded. You may also need to remove the "beard" or byssus thread. This should be done immediately before cooking, because removing the "beard" will weaken the mussel and cause it to die faster. Many recipes suggest soaking mussels in water in which cornmeal has been added. This technique was suggested to help the mussel purge sand from its body, and the cornmeal was added to provide food to encourage the mussel to pump water through it's system. While in principle this technique could help to remove some sand or grit, it is generally considered to be unnecessary, impractical, and of marginal benefit for most consumers.

The delicious briny aroma that mussels release and the broth their juices create as they cook adds to their wonderful versatility. This broth can be used as the base for an almost infinite variety of soups, seafood stews, and sauces. Mussels can also be lightly broiled on the half shell, deep-fried, stuffed tossed into salads, or even grilled. Most mussel recipes begin with steaming the mussels open in a little liquid in a covered pot over with heat for 5 to 10 minutes. Use a pot large enough so that the mussels you need only fill it to about half to three quarters full, so that the mussels have room to open. Almost any liquid can be used to steam mussels. French cooks frequently use white wine, while Italian cooks may prefer a mixture of olive oil, herbs, wine and tomatoes. In the simplest steamed mussel dishes the delicious broth is served over the mussels in bowls. In more elaborate dishes the mussels are taken out of their shells and the cooking liquid is flavored or enriched with additional ingredients. In other dishes, mussels are steamed open to get them out of their shells before they're fried, grilled, broiled, or served cold in salads.

: Serving Size: 3 ounces, steamed
	Amount per serving
Total Calories	150
Protein	20 grams
Carbohydrate	6 grams
Total Fat	4 grams
Saturated Fat	1 gram
Omega-3 Fatty Acids	0.7 grams
Cholesterol	50 milligrams
Sodium	310 milligrams
Vitamin A	0% Daily Value
Vitamin C	0% Daily Value
Calcium	0% Daily Value
Iron	3% Daily Value
Source: Seafood Savvy, Ken Gall, Cornell Cooperative Extension Service CLICK HERE FOR MORE INFORMATION ABOUT NUTRITION.

Mussels are available in New York markets throughout the year. Locally harvested mussels are most abundant in New York from May to October.

CLICK HERE FOR
ENLARGED GRAPH

: Other Full Flavored, Delicate Textured shellfish you may wish to substitute for Mussels are clams and oysters.

• Basic Steamed Mussels
• Cool Mussel Salad
• Long Island Steamed Mussels
• Mussel Jumbalaya
• Mussels And Cod Provencal
• Mussels Huntington Bay
• Mussels with Shrimp in Tomato-Basil Sauce
• Pasta with Mussels in Tomato-Basil Sauce

HOW MANY TO SERVE?

Mussels are usually sold by the pound, and for a first course in an informal meal about 1/2 to 3/4 pound per person is adequate. Depending on the size of the mussels, this could require between 9 and 18 mussels. When serving steamed mussels as a main course, about 1-1/2 pounds per person is sufficient. For broiled mussels as a first course, 6 to 8 medium to large mussels per person is adequate.

Q: The secretion of what sea creature was once woven into gloves?
A: The byssus threads secreted by mussels harden upon contact with seawater. In ancient Greece the threads of the mussel were collected and woven into byssus gloves for the hands of fishermen. These gloves had to be kept wet or they would lose their durability. They were stored in buckets of seawater, and lasted so long they were handed down from generation to generation.

[Brad’s Gramma]

[justshe]

BUMP and feel free to use this display ad on other threads! I have added a few updates to this display ad and a couple of my own touches (snicker).

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SUPPORT dware's FR MUSSLE MAN CHALLENGE !
PLEDGE ANY AMOUNT PER MUSSEL HERE

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CAN DWARE EAT 100 MUSSELS?
	How much per mussel will YOU pledge? Will dware CHEW--or just let them SLIDE....down his throat? After the Feb.8th Mussel Eating Event, you can mail your pledge checks to FreeRepublic , LLC PO BOX 9771 FRESNO, CA 93794 or you can use PayPal at Jimrob@psnw.com
STOP BY AND BUMP DWARE'S MUSSEL EATING THREAD How much per mussel will YOU pledge?

[EdReform]

Ok then, MUSCLE Bump!!

[EdReform]

Bumpity Bump!

[EdReform]

Oops! Forgot the source:

NEW YORK SEAFOOD COUNCIL: ABOUT SEAFOOD: MUSSELS

[EdReform]

Reading through the last paragraph of #228 - these things sound yummy! (I've never had mussels before!).

[Brad’s Gramma]

SUPPORT dware's FR MUSCLE/MUSSLE MAN CHALLENGE !
PLEDGE ANY AMOUNT PER MUSCLE/MUSSEL HERE

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CAN DWARE STILL LOOK LIKE THIS AFTER EATING 100 MUSSELS?
	How much will YOU pledge to see Dware Look Like This? Will dware CHEW--or just let them SLIDE....down his throat? After the Feb.8th Mussel Eating Event, you can mail your pledge checks to FreeRepublic , LLC PO BOX 9771 FRESNO, CA 93794 or you can use PayPal at Jimrob@psnw.com
STOP BY AND BUMP DWARE'S MUSCLE EATING THREAD How much per mussel will YOU pledge?

[EdReform]

Last bump for the day. I'll try to check in over the weekend! Have a great weekend!

[EdReform]

Adios BG! Have a nice weekend!

[Brad’s Gramma]

Ahhhh.....I never said I was leaving.

[EdReform]

No, but I am! So Adios Amiga!! Order yourself up a hearty serving of mussels this weekend! Yummmmm!! ;o)

[Brad’s Gramma]

NO! Don't go! The party's just beginning!!!!!!

Seriously, have a wonderful weekend. Stay safe.