Monday, June 29, 2015

Citizen Redistricting Commissions Upheld

In California, both the Republican and Democratic Parties came out against the redistricting commission notion. Then once we had it, our GreenDog team went to work making sure that in the Bay Area, things were done fairly. No more would we share a State Senator with San Francisco. (Much as we love our City across the Bay, it doesn't make sense for a District that crosses that body of water.) Our effort was called Uniquely North Bay and was fueled by social media and in-person appearances at Commission hearings. We prevailed.

The result were good; Democrats in the state made out ok. We all breathed a sigh of relief. And then along came Arizona State Legislature v. Arizona Independent Redistricting Commission, which threatened to undo it all. But the Supremes in a classic 5-4 decision (and if you've been following the Court, almost all of them have been lately, for good or ill) decided in favor of the citizens redistricting commission and against the Legislature's gerrymandering attempt. To celebrate make yourself a delicious strawberry shortcake (recipe below), as the 4th of July rolls around.

Here's the report from NPR:

U.S. states' efforts to counter extreme gerrymandering won a victory Monday, as the Supreme Court ruled in favor of a bipartisan Arizona panel that draws the state's districts. The court's vote was 5-4; Chief Justice John Roberts dissented, as did Justices Antonin Scalia, Clarence Thomas and Samuel Alito.

Justice Ruth Bader Ginsberg wrote the opinion for the majority, in which her citations included James Madison writing in The Federalist Papers.

"The people of Arizona turned to the initiative to curb the practice of gerrymandering," Ginsberg wrote, "and, thereby, to ensure that Members of Congress would have 'an habitual recollection of their dependence on the people.' "

Ginsberg continued, quoting a 2005 gerrymandering case: "In so acting, Arizona voters sought to restore 'the core principle of republican government,' namely, 'that the voters should choose their representatives, not the other way around.' "

Arizona's Independent Redistricting Commission was formed 15 years ago, after the state's voters approved Proposition 106 and amended the state's constitution to take redistricting power away from the Legislature (which later filed suit).

In his dissent, Roberts said that the majority's position "has no basis in the text, structure, or history of the Constitution, and it contradicts precedents from both Congress and this Court."

Saying that if the people of Arizona want to change the electoral process, they should focus on passing an amendment to the U.S. Constitution, Roberts concluded, "Unfortunately, today's decision will only discourage this democratic method of change."

As for the effects Arizona's commission has had, here's what Arizona Public Media reports:
"The independent commission drew boundaries after the 2000 census and again after the 2010 census. In the 2012 election, five Democrats and four Republicans were elected to Congress in Arizona. In 2014, five Republicans and four Democrats were elected."
The case could have effects far beyond Arizona; more than a dozen other states, including California, have adopted similar processes as they try to break up partisan gridlock that results from drawing polarized districts.

Today's ruling has been hotly anticipated, particularly ahead of the 2016 election cycle. The ruling "could affect as many as one-third of congressional districts," NPR's Jessica Taylor writes for It's All Politics.

A large part of the debate over the case hinged on one word: "legislature."

From the Constitution's clause on elections:
"The times, places and manner of holding elections for senators and representatives, shall be prescribed in each state by the legislature thereof."
The two sides have argued over whether "legislature" in the clause can be interpreted to refer to voters who enact a law via ballot initiative.

When the case was argued back in March, the Arizona Legislature's lawyer, Paul Clement, said, "The whole idea of the Constitution was that we're going to form a republican government, that we can't have direct democracy."

The Constitution, Clement said, gave authority over elections to elected officials, not to the public. But Ginsberg and the rest of the majority disagreed, mentioning not only the efforts to combat gerrymandering but also dozens of voter initiatives that shape how Americans vote, such as mail-in ballots and voter ID laws.

But Chief Justice Roberts did not agree — and he cited the 1913 shift in how U.S. senators are chosen to show his disapproval. He wrote:
"Just over a century ago, Arizona became the second State in the Union to ratify the Seventeenth Amendment. That Amendment transferred power to choose United States Senators from the Legislature' of each State, Art. I, §3, to 'the people thereof.' The Amendment resulted from an arduous, decades-long campaign in which reformers across the country worked hard to garner approval from Congress and three-quarters of the States.

"What chumps! Didn't they realize that all they had to do was interpret the constitutional term 'the Legislature' to mean 'the people'? The Court today performs just such a magic trick with the Elections Clause."
Here's how NPR's Nina Totenberg described the case back in March:
"In a state with 35 percent registered Republicans, 35 percent Independents, and 30 percent Democrats, the congressional map the commission drew had four safe Republican seats, two safe Democratic seats, and three competitive districts.

"Infuriated Republican state legislators wanted a bigger slice of the pie, however, and after the Arizona Supreme Court frustrated their effort to fire the commission's chair, they challenged the commission as unconstitutional, appealing all the way to the U.S. Supreme Court."
                    ALL AMERICAN CITIZENS' STRAWBERRY SHORTCAKE 



Original recipe makes 1 8-inch round cake Change Servings
  • PREP
    30 mins
  • COOK
    20 mins
  • READY IN
    50 mins

Directions

  1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
  2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
  3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
  4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
  5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Thursday, June 25, 2015

Deja vu all over again - No dignity at end of life for you

Well, it's happening again, some wussie Democratic legislators, Assembly members this time, are holding up the passage of death with dignity in the State of California, citing the Catholic Church belief in "life," as the reason. Life? This is not about life, it is about choice, about having the right to choose when your life is no longer worth surviving (not living), because you are in intractable pain in the final stages of a lethal disease. You should suffer. It's what they all celebrate about Jesus.

Who would Jesus want to see suffering? Ask youirselves that question, and then vote for what's right. Not what Mother Church tells you.

In 2006, when I worked on the campaign to pass a similar bill the California Medical Association joined the Church in its opposition. No more. Today the CMA is neutral. In 2006 Senator Joe Dunn killed the vote after a long speech about a talk he had with his Bishop. Soon thereafter he took a plum job with the CMA.

Who are these Senators really beholden to?

Pardon my cynicism.

Monday, June 22, 2015

Spoiler Alert! Green Party running Jill Stein for President

Some people never learn. Some political parties too. This time, the Green Party is running Jill Stein, I'm sure a perfectly lovely person with good politics, who cares about all the right things, except one.  That one is helping move this country forward, by not running another spoiler. Of course, Jill does not have the gravitas or following of Ralph Nader, but seriously, do they think they can influence the conversation? Move the agenda in a more progressive direction? If so, they picked another boneheaded way to do it, in my humble opinion.

Why not support Bernie Sanders, a serious Democratic Socialist, with a track record in the U.S. Senate, who at the very least would never throw the race to the Republicans. And yes, I do blame Ralph Nader. Hanging chads, bad campaigning by Al Gore and bad decision making on the Democrats part in Florida 2000 notwithstanding.

A progressive Democrat-Green Party coalition around Bernie could be powerful. Could even be a game changer. But the Green Party is just playing tired old party politics like all the other parties before them, like the parties they rail against, only without the clout.

How do you get the clout? By running serious campaigns on the local level, school boards, City Councils, sewer boards, building up the farm team and then, and only then, going after the big offices.

Without numbers and a measure of success on the local level, no amount of political holier-than-thouism will advance the cause.

Bernie Sanders at anti-TPP rally
OK, in my NOT so humble opinion.

Wednesday, June 17, 2015

Branding Your Campaign. More than a Name.

Today, it's all about branding your campaign. You need your name, yes, but what else to make it sizzle? We all know the iconic Betty Crocker (who we also all know was not a real person, just an all-American housewifely type, created to push cake mixes and the like. Soon a household word in the 50's). Since this is the Campaign Cookbook, we'll start with her for an example of a logo that lasts:
Single names are good. Like this one. Who still remembers the whackado healer type who invented corn flakes for their cardboard-like consistency, because food should not be fun? (Or anything else for that matter). All we know is this means cereal:
So now we are in the Presidential season, yes, 17 months out and counting. And there are 20 Republican candidates and counting. So, one of the frontrunners, brother of a certain other president, has come out with his own one name logo (noticeably omitting the last famous family name), and the blog and Twitterspheres have been having fun with it:
Yup, it's just Jeb! without the Bush part. Here are a few of the articles for your enjoyment. Write one yourself why don't you. Typography is why Jeb Logo is more than a Piece of Crap; Twitter hysterically mocks Jeb Bush logo; Jeb Bush Unveiled His 2016 Logo, and the Internet Shouted Unkind Things at It 

So, have fun with this, think carefully about your own campaign logo, and when times are tough, try this Plum Blueberry Spritzer, created for the Democratic National Convention.  Just the thing for cheering on a good Democratic candidate in 2016:
  
Ingredients
  1. 5 cups water
  2. 1 cup fresh ripe blueberries
  3. 3 ripe black plums, pitted and cut into eighths
  4. 8 fresh or dried bay leaves, plus extra for garnish
  5. 1/4 cup plus 2 tablespoons sugar
  6. 8 cups cold club soda, for serving


  1. Bring the water to a boil in a medium saucepan. Add the blueberries, plums, 8 bay leaves and sugar, cover and boil over high heat, stirring, until the juice is reduced to about 3 cups and the plums are tender, about 20 minutes. Strain the mixture though a fine sieve, pressing lightly with a spatula to extract the juice; reserve the bay leaves. Return the juice to the pan, add the reserved bay leaves and simmer over moderate heat until reduced to 2 cups, about 10 minutes. Discard the bay leaves; let the syrup cool.
  2. For each drink, gently whisk 1/4 cup of the plum-blueberry syrup into 1 cup of cold club soda, pour into a glass, garnish with a bay leaf and serve.


Make Ahead
The syrup can be refrigerated for 1 week.


Notes
Variation Pour 2 tablespoons of the berry syrup into a Champagne flute and top with Champagne.

Wednesday, June 3, 2015

Tasty Tips for your Fundraising Recipe





Making Fundraising Personal   From Campaigns and Elections Magazine

    Landscape thinkstockphotos 95522565
    When I ask a potential fundraising client about their campaign, they often tell me why they’re running, what they have done in public service and who’s supporting them. Others respond by saying, “I will have my campaign manager send you literature,” or they’ll tell stories not related to asking for money.

    Rarely do they volunteer the information that a contributor wants to know: Can you win and how will you win? Candidates often mask their discomfort with asking for money. They enjoy talking to constituents, going to meetings and being part of events, but put off whenever possible doing fundraising. Fundraising doesn’t have to be a negative experience — and it won’t be, if you make it personal.

    Sure, asking for money doesn’t come easy to most people. To ask, you need to be ready to answer the question: Why should I give you money? And responding to the question requires a candidate to talk about his or her qualities. Most people have a difficult time talking about their qualities.  

    But if a candidate gets comfortable talking about himself or herself, fundraising will be a much easier and more pleasant task. Moreover, once that comfort level is achieved, here are some ways candidates can help grow their fundraising hauls.  

    Divide up the contact list

    The candidate and campaign team must work jointly to maximize the size of the contact list. The candidate should be able to gather information for her friends and colleagues, community activists and political players in addition to labor and business leaders. Other groups such as environmental, health, energy, and tech are likely to be in the candidate’s orbit.

    All of these groups are an integral part of a campaign’s outreach. Still, it’s the fundraising team that should determine which of the contacts will be asked for a contribution. Not all people in the groups listed above are contributors, and not all contributors are voices for your campaign plan.

    By recognizing the difference, the candidate’s time will be better spent for fundraising. The lists presented to the candidate for calls and meetings will be strong with potential and proven givers to campaigns. Leave the other people for your campaign activities.

    Do the prep work before call time

    Call time provides the opportunity to communicate and connect with potential contributors and current supporters in a personal way. Yet placing calls is frustrating and difficult. Most of the time you get a voicemail, which defeats the purpose of the personal touch. A good approach is to have the campaign’s fundraiser or staff member do advance calls to get the best time and phone number for the candidate to call. This method alleviates the frustration of leaving a message.

    Work on your call style

    On the phone, a candidate should be positive, friendly and concise. Moreover, they should be straightforward as to why they’re calling. One way to start is by saying that this is a call to gain support and a contribution. Contributors appreciate the honesty and it lets them know the purpose of the conversation.

    Make sure to close with a strong statement like, “I hope that this conversation has provided you with the necessary information to have confidence in me and to support my campaign. Your help would be greatly appreciated.”

     
    Write a follow-up letter

    Handwritten notes might be somewhat archaic in the era of social media and computers, but they provide an added personal touch and help a candidate stand out. Moreover, they’re an effective way to follow up from your phone call.

    If you have a form letter, add a handwritten note at the bottom that shows respect to the potential contributor. These personal touches help build relationships that’ll provide a solid base for all of your fundraising.

     
    Pick your events carefully

    For the candidate, it’s easier to ask for a contribution for an event. In fact, that’s why candidates like to have events. But they’re time intensive and, if not well planned with a host or underwriter, can be costly. There are two types: Small contributor events, which are generally for friends and friends of friends who’ll contribute up to $100. As contributors they’re an important group because small-donor money is viewed by pundits as an indication of broader support within the community.

    The other type of event is the large-dollar, major-contributor fundraiser. These events are usually small in number, yet produce large amounts of money. They’re harder to organize as they require a solid commitment from the host or host committee. For this type of event to be successful reach out to someone who’s prominent in political circles who can offer names for the guest list.

    These events are usually at a private home or may be held at a hotel or restaurant. Cost for this type of event must be underwritten or else the campaign will spend unnecessary money.  

    Renée Hatchwell is the founder of the Renée Hatchwell Company, whose fundraising clients range from local, state and federal candidates to organizations and associations.

    American Classics: Election Cake (a tasty tale from Seriouseats.com)

      Alexandra Penfold 20111102-177690-Election-Cake.jpg
    No one told me there would be cake when I signed up to vote, but historically Election Cake was an important part of doing your civic duty in Connecticut as early as colonial days. If you're going to rock the vote, I see no reason to do so sans cake. In anticipation of Election Day, this seems like a good time to revive a noble eating tradition.

    History has it that this spiced raised cake was served during the festivities surrounding elections in Connecticut prior to the Revolution. The earliest recorded recipe for "Hartford Election Cake" was included in the second edition of Amelia Simmons' American Cookery, the first known cookbook written by an American, published at the turn of the 18th century.

    Alas, Ms. Simmons' recipe isn't of much practical use for the modern home cook—it calls for 30 quarts of flour, 10 pounds of butter, 14 pounds of sugar, 12 pounds of raisins, 3 dozen eggs, 1 pint of wine, and 1 pint of brandy, among other ingredients. Fortunately in later years Fannie Farmer Merritt scaled the recipe back to a single loaf in The Boston Cooking-School Cook Book. While I'm loathe to use the f-word here (fruitcake, people, fruitcake!), Election Cake might well be considered a cousin of both the traditional, boozy, fruit studded English Christmas cake and a yeast raised Hot Cross Bun.
    Sweet, but not overly so, this is a cake worth casting a vote for.

     About This Recipe

    Yield:20 (makes two loaves)
    Active time:30 minutes
    Total time:3 hours
    Special equipment:electric stand mixer, loaf pans, wire cooling rack
    This recipe appears in:American Classics: Election Cake

    Ingredients

    • For the Cake
    • 2/3 cup warm water (105 to 115°F)
    • 2 packages of active dry yeast (1/2 ounce)
    • 4 cups all purpose flour
    • 2 teaspoons cinnamon
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon nutmeg
    • 1 cup (2 sticks) unsalted butter, softened
    • 2 large eggs, lightly beaten
    • 2 cups firmly packed brown sugar
    • 1 cup buttermilk
    • 1 tablespoon vanilla
    • 1 cup golden raisins
    • 1/4 cup finely chopped figs
    • For the Brandy Glaze:
    • 1 cup confectioners sugar
    • 1 tablespoon milk
    • 1 tablespoon brandy
    • 1/2 teaspoon vanilla

    Procedures

    1. 1
      Add warm water to the bowl of a stand mixer. Sprinkle yeast evenly over the surface and set aside for 5 minutes to let dissolve. Grease and flour two 8.5 inch loaf pans. Line the pan bottoms with parchment paper.
    2. 2
      In a large bowl mix 3 cups of flour with cinnamon, baking soda, ginger, cloves, nutmeg and salt. Set aside.
    3. 3
      Check to see that yeast has dissolved and that mixture is bubbling (if you don't see bubbles that means that your yeast is not good, and you'll have to try again proofing another batch of yeast). If yeast has dissolved and is bubbling then add one cup of flour, mixing thoroughly. Add butter and mix until well incorporated. Add sugar, buttermilk, and vanilla and mix until thoroughly combined. Add in eggs an mix until just combined. Lastly mix in flour, reserving a couple of tablespoons. Toss raisins and figs in remaining flour and then stir them into the cake batter. Loosely cover loaf pans with a light hand towel and leave to let rise for an hour and a half.
    4. 4
      Preheat oven to 350°F. Bake loaves for 50 minutes to and hour or until a cake tester comes out clean. Place pans on wire racks to cool. Remove cakes from pans after 5 minutes or so.
    5. 5
      In a medium bowl whisk together confectioners sugar, milk, brandy, and vanilla. Spoon over the tops of the fully cooled loaves and allow to drizzle down the sides.

    Thursday, May 28, 2015

    Candidate Training night in Marin County!

    Yes, it's that time of year, when the smell of fresh baked campaigns is in the air; at least would be candidates start gathering their ingredients, getting out their cookbooks, and putting on their aprons.

    Well, we have the recipe for your campaign, right here in Marin County, at the Marin Women's Political Action Committee's Annual Campaign Training Night. We are a Non-partisan pro choice organization dedicated to advancing women in politics. This event will be on June 15.

    All Candidates and those thinking of cooking up a campaign this year or next (or wanting to help those who are running) from Marin and beyond - join MWPAC at our annual training event. This event is always a hit, with experts in campaign finance, messaging, media, social and otherwise, endorsements and more explaining the process and sharing tips.

    Meet fellow candidates and elected officials. Eat divine delights from Susie Deming Catering. All just $35. RSVP by June 12 to Barbara at 415-897-1224 or bmatas8139@aol.com

    And to whet your appetite, here is a recipe for some Non-Partisan Chicken Wings:  

     
    Left Wings
    • 2 teaspoons ground chipotle chile pepper
    • 2 teaspoons black pepper
    • 2 teaspoons salt, divided
    • 4 1/2 to 5 lb. chicken wings
    • 1 tablespoon olive oil
    • 3 tablespoons butter
    • 1/2 cup chopped onion
    • 2 garlic cloves, pressed
    • 1 cup apple cider vinegar
    • 1 (8-oz.) can tomato sauce
    • 1 (6-oz.) can tomato paste
    • 2 tablespoons light brown sugar
    • 2 tablespoons Worcestershire sauce
    • 2 teaspoons hot sauce
    1. Light 1 side of grill, heating to 350° to 400° (medium-high) heat. Combine first 2 ingredients and 1 tsp. salt. Cut off chicken wing tips, and discard; cut wings in half at joint. Toss wings with oil. Sprinkle chicken with pepper mixture, and toss.
    2. Arrange wings over unlit side of grill, and grill, covered with grill lid, 18 to 20 minutes on each side or until done.
    3. Meanwhile, melt butter in a saucepan over medium-high heat; add onion and garlic, and sauté 5 minutes or until tender. Reduce heat to medium. Add vinegar, next 5 ingredients, and remaining 1 tsp. salt. Cook, stirring occasionally, 10 to 12 minutes or until bubbly.
    4. Transfer wings to a clean bowl; add half of butter mixture, reserving remaining mixture. Toss wings gently to coat. Place wings on lit side of grill. Grill, covered with grill lid, 10 minutes or until browned, turning occasionally. Toss wings with reserved butter mixture. Serve with Blue Cheese Sauce.
    - See more at: http://theaverageconsumer.com/2012/11/consumer-cafe-election-appetizers/#sthash.FcIImPjk.dpuf
    Whether you are a left winger or a right winger – here are some chicken wings for your election party from Southern Living Magazine.

    Left Wings
    • 2 teaspoons ground chipotle chile pepper
    • 2 teaspoons black pepper
    • 2 teaspoons salt, divided
    • 4 1/2 to 5 lb. chicken wings
    • 1 tablespoon olive oil
    • 3 tablespoons butter
    • 1/2 cup chopped onion
    • 2 garlic cloves, pressed
    • 1 cup apple cider vinegar
    • 1 (8-oz.) can tomato sauce
    • 1 (6-oz.) can tomato paste
    • 2 tablespoons light brown sugar
    • 2 tablespoons Worcestershire sauce
    • 2 teaspoons hot sauce
    1. Light 1 side of grill, heating to 350° to 400° (medium-high) heat. Combine first 2 ingredients and 1 tsp. salt. Cut off chicken wing tips, and discard; cut wings in half at joint. Toss wings with oil. Sprinkle chicken with pepper mixture, and toss.
    2. Arrange wings over unlit side of grill, and grill, covered with grill lid, 18 to 20 minutes on each side or until done.
    3. Meanwhile, melt butter in a saucepan over medium-high heat; add onion and garlic, and sauté 5 minutes or until tender. Reduce heat to medium. Add vinegar, next 5 ingredients, and remaining 1 tsp. salt. Cook, stirring occasionally, 10 to 12 minutes or until bubbly.
    4. Transfer wings to a clean bowl; add half of butter mixture, reserving remaining mixture. Toss wings gently to coat. Place wings on lit side of grill. Grill, covered with grill lid, 10 minutes or until browned, turning occasionally. Toss wings with reserved butter mixture. Serve with Blue Cheese Sauce.

    Right Wings
    • 2 teaspoons ground chipotle chile pepper
    • 2 teaspoons black pepper
    • 2 teaspoons salt, divided
    • 4 1/2 to 5 lb. chicken wings
    • 1 tablespoon olive oil
    • 3 tablespoons butter
    • 1/2 cup chopped onion
    • 2 garlic cloves, pressed
    • 1 cup apple cider vinegar
    • 1 (8-oz.) can tomato sauce
    • 1 (6-oz.) can tomato paste
    • 2 tablespoons light brown sugar
    • 2 tablespoons Worcestershire sauce
    • 2 teaspoons hot sauce
    1. Light 1 side of grill, heating to 350° to 400° (medium-high) heat. Combine first 2 ingredients and 1 tsp. salt. Cut off chicken wing tips, and discard; cut wings in half at joint. Toss wings with oil. Sprinkle chicken with pepper mixture, and toss.
    2. Arrange wings over unlit side of grill, and grill, covered with grill lid, 18 to 20 minutes on each side or until done.
    3. Meanwhile, melt butter in a saucepan over medium-high heat; add onion and garlic, and sauté 5 minutes or until tender. Reduce heat to medium. Add vinegar, next 5 ingredients, and remaining 1 tsp. salt. Cook, stirring occasionally, 10 to 12 minutes or until bubbly.
    4. Transfer wings to a clean bowl; add half of butter mixture, reserving remaining mixture. Toss wings gently to coat. Place wings on lit side of grill. Grill, covered with grill lid, 10 minutes or until browned, turning occasionally. Toss wings with reserved butter mixture. Serve with Blue Cheese Sauce.
    Blue Cheese Sauce
    • 1 (8-oz.) container sour cream
    • 1/3 cup buttermilk
    • 1 (3-oz.) wedge blue cheese, crumbled
    • 2 tablespoons chopped fresh chives
    • 1 teaspoon lemon zest
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon coarse-grained mustard
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    Stir together sour cream, buttermilk, blue cheese, chives, lemon zest, lemon juice, mustard, salt, and pepper.
    - See more at: http://theaverageconsumer.com/2012/11/consumer-cafe-election-appetizers/#sthash.FcIImPjk.dpuf


    Left Wings
    • 2 teaspoons ground chipotle chile pepper
    • 2 teaspoons black pepper
    • 2 teaspoons salt, divided
    • 4 1/2 to 5 lb. chicken wings
    • 1 tablespoon olive oil
    • 3 tablespoons butter
    • 1/2 cup chopped onion
    • 2 garlic cloves, pressed
    • 1 cup apple cider vinegar
    • 1 (8-oz.) can tomato sauce
    • 1 (6-oz.) can tomato paste
    • 2 tablespoons light brown sugar
    • 2 tablespoons Worcestershire sauce
    • 2 teaspoons hot sauce
    1. Light 1 side of grill, heating to 350° to 400° (medium-high) heat. Combine first 2 ingredients and 1 tsp. salt. Cut off chicken wing tips, and discard; cut wings in half at joint. Toss wings with oil. Sprinkle chicken with pepper mixture, and toss.
    2. Arrange wings over unlit side of grill, and grill, covered with grill lid, 18 to 20 minutes on each side or until done.
    3. Meanwhile, melt butter in a saucepan over medium-high heat; add onion and garlic, and sauté 5 minutes or until tender. Reduce heat to medium. Add vinegar, next 5 ingredients, and remaining 1 tsp. salt. Cook, stirring occasionally, 10 to 12 minutes or until bubbly.
    4. Transfer wings to a clean bowl; add half of butter mixture, reserving remaining mixture. Toss wings gently to coat. Place wings on lit side of grill. Grill, covered with grill lid, 10 minutes or until browned, turning occasionally. Toss wings with reserved butter mixture. Serve with Blue Cheese Sauce.
     
    Right Wings
    • 2 teaspoons ground chipotle chile pepper
    • 2 teaspoons black pepper
    • 2 teaspoons salt, divided
    • 4 1/2 to 5 lb. chicken wings
    • 1 tablespoon olive oil
    • 3 tablespoons butter
    • 1/2 cup chopped onion
    • 2 garlic cloves, pressed
    • 1 cup apple cider vinegar
    • 1 (8-oz.) can tomato sauce
    • 1 (6-oz.) can tomato paste
    •  2 tablespoons light brown sugar
    • 2 tablespoons Worcestershire sauce
    • 2 teaspoons hot sauce
    • Cook the same as the Left Wings.

    • Blue Cheese Sauce
      • 1 (8-oz.) container sour cream
      • 1/3 cup buttermilk
      • 1 (3-oz.) wedge blue cheese, crumbled
      • 2 tablespoons chopped fresh chives
      • 1 teaspoon lemon zest
      • 1 tablespoon fresh lemon juice
      • 1 teaspoon coarse-grained mustard
      • 1/2 teaspoon salt
      • 1/4 teaspoon pepper
      Stir together sour cream, buttermilk, blue cheese, chives, lemon zest, lemon juice, mustard, salt, and pepper.




    Whether you are a left winger or a right winger – here are some chicken wings for your election party that I found in my Southern Living Magazine.

    Left Wings
    • 2 teaspoons ground chipotle chile pepper
    • 2 teaspoons black pepper
    • 2 teaspoons salt, divided
    • 4 1/2 to 5 lb. chicken wings
    • 1 tablespoon olive oil
    • 3 tablespoons butter
    • 1/2 cup chopped onion
    • 2 garlic cloves, pressed
    • 1 cup apple cider vinegar
    • 1 (8-oz.) can tomato sauce
    • 1 (6-oz.) can tomato paste
    • 2 tablespoons light brown sugar
    • 2 tablespoons Worcestershire sauce
    • 2 teaspoons hot sauce
    1. Light 1 side of grill, heating to 350° to 400° (medium-high) heat. Combine first 2 ingredients and 1 tsp. salt. Cut off chicken wing tips, and discard; cut wings in half at joint. Toss wings with oil. Sprinkle chicken with pepper mixture, and toss.
    2. Arrange wings over unlit side of grill, and grill, covered with grill lid, 18 to 20 minutes on each side or until done.
    3. Meanwhile, melt butter in a saucepan over medium-high heat; add onion and garlic, and sauté 5 minutes or until tender. Reduce heat to medium. Add vinegar, next 5 ingredients, and remaining 1 tsp. salt. Cook, stirring occasionally, 10 to 12 minutes or until bubbly.
    4. Transfer wings to a clean bowl; add half of butter mixture, reserving remaining mixture. Toss wings gently to coat. Place wings on lit side of grill. Grill, covered with grill lid, 10 minutes or until browned, turning occasionally. Toss wings with reserved butter mixture. Serve with Blue Cheese Sauce.

    Right Wings
    • 2 teaspoons ground chipotle chile pepper
    • 2 teaspoons black pepper
    • 2 teaspoons salt, divided
    • 4 1/2 to 5 lb. chicken wings
    • 1 tablespoon olive oil
    • 3 tablespoons butter
    • 1/2 cup chopped onion
    • 2 garlic cloves, pressed
    • 1 cup apple cider vinegar
    • 1 (8-oz.) can tomato sauce
    • 1 (6-oz.) can tomato paste
    • 2 tablespoons light brown sugar
    • 2 tablespoons Worcestershire sauce
    • 2 teaspoons hot sauce
    1. Light 1 side of grill, heating to 350° to 400° (medium-high) heat. Combine first 2 ingredients and 1 tsp. salt. Cut off chicken wing tips, and discard; cut wings in half at joint. Toss wings with oil. Sprinkle chicken with pepper mixture, and toss.
    2. Arrange wings over unlit side of grill, and grill, covered with grill lid, 18 to 20 minutes on each side or until done.
    3. Meanwhile, melt butter in a saucepan over medium-high heat; add onion and garlic, and sauté 5 minutes or until tender. Reduce heat to medium. Add vinegar, next 5 ingredients, and remaining 1 tsp. salt. Cook, stirring occasionally, 10 to 12 minutes or until bubbly.
    4. Transfer wings to a clean bowl; add half of butter mixture, reserving remaining mixture. Toss wings gently to coat. Place wings on lit side of grill. Grill, covered with grill lid, 10 minutes or until browned, turning occasionally. Toss wings with reserved butter mixture. Serve with Blue Cheese Sauce.
    Blue Cheese Sauce
    • 1 (8-oz.) container sour cream
    • 1/3 cup buttermilk
    • 1 (3-oz.) wedge blue cheese, crumbled
    • 2 tablespoons chopped fresh chives
    • 1 teaspoon lemon zest
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon coarse-grained mustard
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    Stir together sour cream, buttermilk, blue cheese, chives, lemon zest, lemon juice, mustard, salt, and pepper.
    - See more at: http://theaverageconsumer.com/2012/11/consumer-cafe-election-appetizers/#sthash.FcIImPjk.dpuf
    Whether you are a left winger or a right winger – here are some chicken wings for your election party that I found in my Southern Living Magazine.

    Left Wings
    • 2 teaspoons ground chipotle chile pepper
    • 2 teaspoons black pepper
    • 2 teaspoons salt, divided
    • 4 1/2 to 5 lb. chicken wings
    • 1 tablespoon olive oil
    • 3 tablespoons butter
    • 1/2 cup chopped onion
    • 2 garlic cloves, pressed
    • 1 cup apple cider vinegar
    • 1 (8-oz.) can tomato sauce
    • 1 (6-oz.) can tomato paste
    • 2 tablespoons light brown sugar
    • 2 tablespoons Worcestershire sauce
    • 2 teaspoons hot sauce
    1. Light 1 side of grill, heating to 350° to 400° (medium-high) heat. Combine first 2 ingredients and 1 tsp. salt. Cut off chicken wing tips, and discard; cut wings in half at joint. Toss wings with oil. Sprinkle chicken with pepper mixture, and toss.
    2. Arrange wings over unlit side of grill, and grill, covered with grill lid, 18 to 20 minutes on each side or until done.
    3. Meanwhile, melt butter in a saucepan over medium-high heat; add onion and garlic, and sauté 5 minutes or until tender. Reduce heat to medium. Add vinegar, next 5 ingredients, and remaining 1 tsp. salt. Cook, stirring occasionally, 10 to 12 minutes or until bubbly.
    4. Transfer wings to a clean bowl; add half of butter mixture, reserving remaining mixture. Toss wings gently to coat. Place wings on lit side of grill. Grill, covered with grill lid, 10 minutes or until browned, turning occasionally. Toss wings with reserved butter mixture. Serve with Blue Cheese Sauce.

    Right Wings
    • 2 teaspoons ground chipotle chile pepper
    • 2 teaspoons black pepper
    • 2 teaspoons salt, divided
    • 4 1/2 to 5 lb. chicken wings
    • 1 tablespoon olive oil
    • 3 tablespoons butter
    • 1/2 cup chopped onion
    • 2 garlic cloves, pressed
    • 1 cup apple cider vinegar
    • 1 (8-oz.) can tomato sauce
    • 1 (6-oz.) can tomato paste
    • 2 tablespoons light brown sugar
    • 2 tablespoons Worcestershire sauce
    • 2 teaspoons hot sauce
    1. Light 1 side of grill, heating to 350° to 400° (medium-high) heat. Combine first 2 ingredients and 1 tsp. salt. Cut off chicken wing tips, and discard; cut wings in half at joint. Toss wings with oil. Sprinkle chicken with pepper mixture, and toss.
    2. Arrange wings over unlit side of grill, and grill, covered with grill lid, 18 to 20 minutes on each side or until done.
    3. Meanwhile, melt butter in a saucepan over medium-high heat; add onion and garlic, and sauté 5 minutes or until tender. Reduce heat to medium. Add vinegar, next 5 ingredients, and remaining 1 tsp. salt. Cook, stirring occasionally, 10 to 12 minutes or until bubbly.
    4. Transfer wings to a clean bowl; add half of butter mixture, reserving remaining mixture. Toss wings gently to coat. Place wings on lit side of grill. Grill, covered with grill lid, 10 minutes or until browned, turning occasionally. Toss wings with reserved butter mixture. Serve with Blue Cheese Sauce.
    Blue Cheese Sauce
    • 1 (8-oz.) container sour cream
    • 1/3 cup buttermilk
    • 1 (3-oz.) wedge blue cheese, crumbled
    • 2 tablespoons chopped fresh chives
    • 1 teaspoon lemon zest
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon coarse-grained mustard
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    Stir together sour cream, buttermilk, blue cheese, chives, lemon zest, lemon juice, mustard, salt, and pepper.
    - See more at: http://theaverageconsumer.com/2012/11/consumer-cafe-election-appetizers/#sthash.FcIImPjk.dpuf