To establish, develop, and recognize the capacity to know the responsibilities and duties of American citizens.

Political rhetoric abounds…why is it that during election season they shoot from the hip, pull crap out of their sphincters, and the common person feels the agony and stench?   Anyone? 

P. S. Mauer just got us to the bottom of the eighth with an awesome throw to second! Eat it!

Ray Lamontagne’s new album goes on sale Sept. 6!!!

Here’s the recipe – it’s delicious!

Irish Brown Bread

This simple crusty brown quick bread is one of the most popular Irish bread recipes and gets its hearty flavor from whole wheat flour and rolled oats.

Yield: 1 loaf (about 1 3/4 lb.)

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 tablespoons cold butter or margarine
• 2 cups whole-wheat flour
• 1/4 cup regular or quick-cooking rolled oats
• 1 1/2 cups plain nonfat yogurt
• Milk

1. In a bowl, mix all-purpose flour, sugar, baking powder, baking soda, and salt. With a pastry blender or 2 knives, cut in butter until mixture forms fine crumbs. Stir in whole-wheat flour and oats.

2. Add yogurt; stir gently. If mixture is too dry to hold together, stir in milk, 1 teaspoon at a time, just until dough holds together; it should not be sticky.

3. Turn dough onto a lightly floured board and knead gently 5 times to make a ball. Set on a lightly greased baking sheet. Pat into a 7-inch circle. With a floured knife, cut a large X on top of loaf.

4. Bake in a 375° oven until well browned, about 40 minutes. Cool on a rack. Serve warm or cool.