I'm sick and tired of seeing, day after day, diaries from Obamaloves and Obamahates being at the top of the recommended list.
JUST STOP RECOMMENDING THIS CRAP!
They uniformly lack solutions, but are filled with attacks against this, that or the other wing of the Democratic Party.
Time for a break!
It's time for diaries that present real solutions and pose serious questions from calmer voices.
Questions and solutions, such as:
Question: Why am I calling out the Obamalove/Obamahate diaries?
Solution: I have the authority
and:
Question: What are we going to watch tonight?
Solution: The Inspector General
(or select another of the other great free movies from YouTube)
Question: How do you deal with all the cute cat photos encountered while web browsing?
Solution: KITTEN WAR
Question: What... is the air-speed velocity of an unladen swallow?
Question: What to do with all the fresh peaches you just bought at the farmer's market?
Solution: Rock Creek Lake Fresh Peach Pie (My absolute favorite pie from a 2001 Sunset Magazine recipe)
Ingredients
Pastry for a 9-inch single-crust pie
1 package (8 oz.) cream cheese, at room temperature
1 1/4 cups sugar
6 1/2 cups sliced peeled firm-ripe peaches (about 4 lb.)
3/4 cup orange juice
1/4 cup cornstarch
1/4 cup lemon juice
Preparation
1. With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375° regular or convection oven until golden, 15 to 20 minutes; let cool on a rack.
2. Meanwhile, in a bowl, mix cream cheese and 1/2 cup sugar until smooth. Spread evenly over bottom of cool pastry.
3. In a blender or food processor, whirl 1 cup sliced peaches, remaining 3/4 cup sugar, orange juice, and cornstarch until smooth. Pour into a 3- to 4-quart pan; stir over medium-high heat until mixture boils and thickens, about 4 minutes. Remove from heat and stir in lemon juice.
4. Add remaining 5 1/2 cups peaches to hot peach glaze and mix to coat slices. Let cool until tepid, about 25 minutes, then scrape onto cream cheese mixture in crust.
5. Chill, uncovered, until firm enough to cut, at least 3 hours. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch fruit) and chill up to 1 day.
Finally, to the relief for everyone: