A Recipe for Disater? Or a Time for Cross-Generational Hope?

This Presidential primary has all the makings for Disaster Stew. A Republican candidate who is bombastic, juvenile, rich as Croesus, mean as a junkyard dog, and as bigoted as they come. His rivals are not much better, just somewhat more polite, unless they are on stage with The Donald and then it's Katy bar the door. Cage fighting is more civilized. Mud wrestling cleaner, and cock fighting fairer. Talk about cock fighting...if you saw the latest debate, you know what I'm talking about.

How low can you go? And what is the appeal of an oligarch whose claim to fame is firing people, kicking out small businesses for his mega casinos and serial misogyny? And why am I even talking about this lout on my blog? Here's why. If Trump (real name Drumpf. Look it up) is allowed to win, he will be serving up major does of toxic slop to you and me alike.

Compared to that Epicurean nightmare, Moose Turd Pie is a gourmet delight.And don't be fooled; if any of these bozos on the Republican bus have a chance at the White House, expect to choke on your dinner for at least four years, if you even get any dinner. You could be deported, interned in some desert encampment or conscripted to be cannon fodder in a never ending "War on Terror." Never ending that is, until someone on one side of the conflict or the other pushes the button.

I'm not going to give you a recipe today. No Disaster Stew or Toxic Slop. We may all learn more than we want to know about that soon enough. I am going to offer my antidote: Get off your duff and vote. (I'm talking to you Democrats and independents; Republican go back to your Fox News broadcasts)  Not just in the primary, but in the General, whoever the candidate is. I'm for Bernie, no secret there. But I'll vote for Hillary in a heartbeat if she gets the nod. We need to build an ongoing effective coalition of progressives this year and beyond. The way to do this is for millennials and baby boomers to start working together now on a common future. If your guy or gal is not nominated, do not sit this one out. Do not cast a protest vote for the Green Party candidate. Even if you are a Green.

Think George Bush.Think the Supreme Court. Think Nazi Germany; yeah, go ahead, think it. The stakes are too high. The youth and us old codgers who were young rebels once ourselves need to join forces, organize, vote, and then hold their feet to the fire.If not, it's gruel for you, me and everyone else for the foreseeable future.

If, like I said, there is to be any future at all.

Your Campaign's Secret Sauce - A Spicy Data Base

Setting up your "secret sauce" spreadsheet:

In your campaign pantry one item is absolutely necessary to spice up any campaign, and that's a good data base. I'm not talking about the list of voters you get from the County or buy from a vendor. No, I'm talking about your list of potential donors, endorsers, volunteers and contacts that you will use again and again during the course of the campaign.

This should be kept in the form of a spreadsheet. Excel or the Apple equivalent are the most basic and familiar. This is where you will list people by name, address, phone number, email, and keep all relevant data about them. Where you got the name, have they donated and if so how much, when? Are they endorsers? Are they volunteers? Of so, what are their skills.

Example of spreadsheet that can be used for campaign with your own fields in it

This list can then be sorted by category so that you can call potential endorsers and donors, and have your volunteer coordinator schedule precinct walks and phone banks.

Starting your list:

Where do you get the names you put into this spreadsheet? You start with your friends and family, your Christmas card list, your colleagues and college alumni, members of professional or civic groups you are part of, fellow activists and those you've met along the road making this decision to run. This spreadsheet should be started long before you take out papers to run.

Who has supposed other candidates in past races similar to yours? Those names can go on the spreadsheet. Caveat. You are not permitted to use past campaign disclosure reports for fund raising. You may however use them to mine for names you or your campaign team recognize and feel would be helpful to you.

You will be going to events and picking up business cards of the people you meet there, Rotary luncheons, homeowner groups, union functions. Transfer the information on those cards into your spreadsheet. make a note about how you got the contact, so you have an ice-breaker when you call for their endorsement. "HI Tony, we met at the Union Crab Feed. That was a great event wasn't it?" and you're off!

Have a campaign volunteer or staff keep your spreadsheet:

Once the campaign is up and running, make this one of the first tasks you delegate. Have a trusted member keep and update accurately your spreadsheet. You don't have time to do it yourself. Hand over those business cards and names you amass during the day or the week to this person. Your campaign manager or scheduler can use the data base to keep track of your whereabouts and who you need to talk to. Your fundraiser can track who needs to be called, and your treasurer can keep track of donations coming in, so that all your reporting is done on time.

Cooking with the data: 

So you have a data base. Now get cooking. Use that information and those names to make your campaign sizzle. Start raising funds, making contacts, getting endorsements, setting up houseparties and finding those all important volunteers. Remember data is like raw meat; it takes heat and timing to make a juicy satisfying steak. Now heat up the grill and enjoy this recipe.

Grass fed spreadsheet steak recipe:

HE BEST STEAK – OUTDOORS

Recipe adapted from Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat…and for saving the planet, one bite at a time, by Shannon Hayes

(The amount of seasoning you will use will vary based on the size of your steak. If it is close to one pound, use less. If it is closer to 2 pounds, use more.)

• 1-2 tablespoons coarse salt
• 1-2 teaspoons ground black pepper
• 1-2 cloves garlic, minced
• Either 1 sirloin, sirloin tip, tri-tip, top round or London Broil, rib eye, porterhouse, t-bone, top loin (NY Strip) or tenderloin (filet mignon) steak. Steaks should be at least 1 ¼ – 1 ½ inches thick.

Combine the salt, pepper and garlic in a small bowl. Rub the mixture into both sides of the steak, then allow the meat to come to room temperature while you prepare the grill.

Start the grill and warm it until it is hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Use the hand test: the grate will be hot enough when you can hold your palm 3-4 inches above the metal for no more than three seconds.

Sear the steaks for 2-3 minutes on each side directly over the flame, with the lid down. Then, move the steaks to the part of grill that is not lit. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120-135 degrees**, about 10-20 minutes, depending on the size of the steak. Remove the steaks to a platter and allow them to rest a few minutes before serving.

- See more at: http://www.chelseagreen.com/blogs/how-to-cook-the-perfect-tender-grassfed-steak/#sthash.TnbXs2Rk.dpuf

HE BEST STEAK – OUTDOORS

Recipe adapted from Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat…and for saving the planet, one bite at a time, by Shannon Hayes

(The amount of seasoning you will use will vary based on the size of your steak. If it is close to one pound, use less. If it is closer to 2 pounds, use more.)

• 1-2 tablespoons coarse salt
• 1-2 teaspoons ground black pepper
• 1-2 cloves garlic, minced
• Either 1 sirloin, sirloin tip, tri-tip, top round or London Broil, rib eye, porterhouse, t-bone, top loin (NY Strip) or tenderloin (filet mignon) steak. Steaks should be at least 1 ¼ – 1 ½ inches thick.

Combine the salt, pepper and garlic in a small bowl. Rub the mixture into both sides of the steak, then allow the meat to come to room temperature while you prepare the grill.

Start the grill and warm it until it is hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Use the hand test: the grate will be hot enough when you can hold your palm 3-4 inches above the metal for no more than three seconds.

Sear the steaks for 2-3 minutes on each side directly over the flame, with the lid down. Then, move the steaks to the part of grill that is not lit. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120-135 degrees**, about 10-20 minutes, depending on the size of the steak. Remove the steaks to a platter and allow them to rest a few minutes before serving.

- See more at: http://www.chelseagreen.com/blogs/how-to-cook-the-perfect-tender-grassfed-steak/#sthash.TnbXs2Rk.dpuf

 THE BEST STEAK – OUTDOORS

Recipe adapted from Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat…and for saving the planet, one bite at a time, by Shannon Hayes

(The amount of seasoning you will use will vary based on the size of your steak. If it is close to one pound, use less. If it is closer to 2 pounds, use more.)

• 1-2 tablespoons coarse salt
• 1-2 teaspoons ground black pepper
• 1-2 cloves garlic, minced
• Either 1 sirloin, sirloin tip, tri-tip, top round or London Broil, rib eye, porterhouse, t-bone, top loin (NY Strip) or tenderloin (filet mignon) steak. Steaks should be at least 1 ¼ – 1 ½ inches thick.

Combine the salt, pepper and garlic in a small bowl. Rub the mixture into both sides of the steak, then allow the meat to come to room temperature while you prepare the grill.

Start the grill and warm it until it is hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Use the hand test: the grate will be hot enough when you can hold your palm 3-4 inches above the metal for no more than three seconds.

Sear the steaks for 2-3 minutes on each side directly over the flame, with the lid down. Then, move the steaks to the part of grill that is not lit. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120-135 degrees**, about 10-20 minutes, depending on the size of the steak. Remove the steaks to a platter and allow them to rest a few minutes before serving.

- See more at: http://www.chelseagreen.com/blogs/how-to-cook-the-perfect-tender-grassfed-steak/#sthash.TnbXs2Rk.dpuf

HE BEST STEAK – OUTDOORS

Recipe adapted from Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat…and for saving the planet, one bite at a time, by Shannon Hayes

(The amount of seasoning you will use will vary based on the size of your steak. If it is close to one pound, use less. If it is closer to 2 pounds, use more.)

• 1-2 tablespoons coarse salt
• 1-2 teaspoons ground black pepper
• 1-2 cloves garlic, minced
• Either 1 sirloin, sirloin tip, tri-tip, top round or London Broil, rib eye, porterhouse, t-bone, top loin (NY Strip) or tenderloin (filet mignon) steak. Steaks should be at least 1 ¼ – 1 ½ inches thick.

Combine the salt, pepper and garlic in a small bowl. Rub the mixture into both sides of the steak, then allow the meat to come to room temperature while you prepare the grill.

Start the grill and warm it until it is hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Use the hand test: the grate will be hot enough when you can hold your palm 3-4 inches above the metal for no more than three seconds.

Sear the steaks for 2-3 minutes on each side directly over the flame, with the lid down. Then, move the steaks to the part of grill that is not lit. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120-135 degrees**, about 10-20 minutes, depending on the size of the steak. Remove the steaks to a platter and allow them to rest a few minutes before serving.

- See more at: http://www.chelseagreen.com/blogs/how-to-cook-the-perfect-tender-grassfed-steak/#sthash.TnbXs2Rk.dpuf

.

HE BEST STEAK – OUTDOORS

Recipe adapted from Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat…and for saving the planet, one bite at a time, by Shannon Hayes

(The amount of seasoning you will use will vary based on the size of your steak. If it is close to one pound, use less. If it is closer to 2 pounds, use more.)

• 1-2 tablespoons coarse salt
• 1-2 teaspoons ground black pepper
• 1-2 cloves garlic, minced
• Either 1 sirloin, sirloin tip, tri-tip, top round or London Broil, rib eye, porterhouse, t-bone, top loin (NY Strip) or tenderloin (filet mignon) steak. Steaks should be at least 1 ¼ – 1 ½ inches thick.

Combine the salt, pepper and garlic in a small bowl. Rub the mixture into both sides of the steak, then allow the meat to come to room temperature while you prepare the grill.

Start the grill and warm it until it is hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Use the hand test: the grate will be hot enough when you can hold your palm 3-4 inches above the metal for no more than three seconds.

Sear the steaks for 2-3 minutes on each side directly over the flame, with the lid down. Then, move the steaks to the part of grill that is not lit. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120-135 degrees**, about 10-20 minutes, depending on the size of the steak. Remove the steaks to a platter and allow them to rest a few minutes before serving.

- See more at: http://www.chelseagreen.com/blogs/how-to-cook-the-perfect-tender-grassfed-steak/#sthash.TnbXs2Rk.dpuf

Of Campaign Bros and Women who Go to Hell

There's a meme about these Bernie Bros, who insult Clinton supporters. Then there's the one about Bernie Girls (do we call them the Bernie Bras?) who only support the Bernster because they want to meet boys, presumably the Bros.

And of course the one about a special place in Hell for women who don't support women. That one rankles the most to me, as a second wave feminist, who actually marched and attended endless meetings, and struggled with building a sisterhood, and struggled with men who were either dismissive, rageful or scared of strong women.

We were definitely women who supported women, and we still are. But that does not mean we knee-jerk support any woman who comes along. It's easy when its a Sarah Palin or a Carly Fioina or a Michelle Bachman. But harder when it's a Hillary, who we know has had her own struggles with that horn-dog husband of hers and building her own career in his shadow, and a right successful one at that.

But she just isn't the progressive feminist we want. She is friends with Henry Kissinger fer Heaven's sakes! She is chummy with Wall Street banksters. And she still opposes the Glass Steagall Act which would keep the banks out of the investment business that led to all this greed and corruption and monetary crisis that rained down on the middle and working classes of this country in the first place.

So yes, I am a proud Woman for Bernie. I have yet to meet a "Bro" but I have met several thoughtful young men and women who remind me of me in my younger days. Idealistic, smart, and ready for a "political revolution."

They do not insult people, and they should not be insulted either. As for us old broads? I'm sure someone will start the meme that we just think Bernie's hot! So there.

Fund raising letters

Direct mail fund raising is one of the tools savvy candidates use. A short letter, on one page, if possible, with highlighted paragraphs of key issues and asking for the donation. There has to be a strong pitch or you don't get the dough.

A PS at the bottom catches the eye to promote an upcoming event, or just send the reader to the website.

The letters should ideally be mail merged from your excel spread sheet so they are personalized. You can do this yourself and stuff and stamp (a more personal touch for the smaller campaign, not to mention less expensive) or have a mailhouse do it for you.

Use a pre-printed no. ten envelope with your logo, and a union bug, or if you are really saving, use labels for the return address. Make sure a remit envelope with the union bug on it is on the inside, and if you are printing the letters on your home computer, put a disclaimer on the bottom, something like "printed in house by volunteers", "printed on pc by volunteers", or "labor donated," so people know you did this yourself.

Once the letters have been out about a week to your prospect list, start making follow up phone calls to the ones where no donation was sent in yet. This is the most crucial part of any campaign.

It's a one-two punch. First make the pitch. Then make the calls; it's the only way to actually collect the cash.

Then send a personal thank you note to the people who come through. They will be sure to donate more later.

It's a wrap! With rum.

As promised, here is a brief election wrap up for 2015. In San Francisco, two stalwart progressive GreenDog candidates who unfortunately ran into turbulent waters, were defeated. Wendy Aragon, who would have been a great addition to the City College board, and Sheriff Ross Mirkarimi. They both worked hard, but their better funded (and connected, in an establishment way) opponents were able to win. A loss for SF.

We were glad to see the return of Aaron Peskin to the Board of Supervisors, and only wish someone had challenged Ed Lee for Mayor. Next time we all hope.

In Marin, we had a big win with Gregory Mack for Novato School Board. He ran a great race, with lots of grassroots outreach and came in second place. Congrats Greg!

In other races, incumbents lost several seats on City Councils and special districts, signaling dissatisfaction. This malaise seems a general discontent, and distrust of elected officials, echoed throughout the land. We fear a rising conservatism (we hope it is a passing fever), and Yes, we are cheering on Bernie Sanders. And putting pins in voodoo dolls of Donald Trump and all the Republican scary clowns. Nothing to laugh at here.

Sorry to be a downer, but 2016 will be exciting and we are hoping for good things in the Bay Area and for Democrats everywhere. What do you all think? Comments accepted, rants encouraged, advice welcomed.

And recipes will be tried out. For now, I think a hot buttered rum is in order. Here's what the GreenDogs do on cold winter days.

Dotty's Hot Buttered Rum:

Boil water
Shot of rum mixed with brown sugar.
Pour in the water, mix lightly
Pat of unsalted (organic preferably) butter floated on top
Fresh grated nutmeg sprinkled overall
Drink, you'll feel better

Election Wrap up Coming

Wednesday night the Marin Women's Political Caucus will hold its annual Election Wrap up night with a twist. The twist this year is one of our stalwart panelists lost her re-election campaign this year for Novato City Council. This was a shocker and should make for a good discussion. Was it a "throw the bums out" election, as some pundits have postulated? Or was it more of a mixed bag. Many incumbents, after all, retained their seats, but we did see a higher than average change in several Councils.

Now former Councilwoman Jeanne MacLeamy telling us how she sees it

One big issue? Development and traffic. Always on the agenda, but with lots of moaning and wailing and gnashing of teeth over how "affordable" housing, especially the high density kind, will destroy neighborhoods, let "those people" loose on the populace and, of course, bring down property values, some of the noise has been downright nasty. Last year was just as bad, with incumbent Supervisor Susan Adams, whose only crime was sticking to her principles (very clearly enunciated in her first race more than 10 years  back), that she wanted to help create a very modest affordable housing project as part of a much needed and desired revamp of a local shopping center.  But the times they are a changin' and not necessarily for the better.

That's not for this Campaign Cook to say. We test the kitchen, its heat, its accessibility and we help the cooks and the wanna-be chefs work their magic.

Then we let the pundits and the analysts hash it all out so to speak. This year's Election Wrap Up ought to be downright delicious.

 

Epicurean Electoral Hash recipe:

Yield

Makes 6 servings

Active Time

1 1/2 hr

Total Time

6 hr (includes making brisket)

Ingredients

1. • Braised beef brisket
   • 1/4 cup Dijon mustard
   • 3 tablespoons Worcestershire sauce
   • 2 medium fresh poblano chiles (1/2 pound total)
   • 1 medium Yukon Gold potato (1/2 pound)
   • 1 medium rutabaga (1/2 pound)
   • 1 medium Fuji or Gala apple
   • 1 stick plus 3 tablespoons unsalted butter, divided
   • 1 small white onion, finely chopped
   • 1 medium red bell pepper, cut into 1/2-inch pieces
   • 6 large eggs

Preparation

1. 1. Finely shred brisket and transfer to a bowl, then mix with mustard and Worcestershire sauce until combined well.
   2. Roast poblanos on their sides on racks of gas burners over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover tightly, then let stand 10 minutes. Carefully rub off skins from poblanos. Cut open lengthwise and remove stems and seeds, including attached ribs. Wipe poblanos clean with a paper towel if necessary, then cut into 1/4-inch dice and transfer to a large bowl.
   3. Peel potato, rutabaga, and apple and cut into 1/2-inch cubes, then cook in 1/2 stick butter with 3/4 teaspoon salt and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden in spots and just tender, 10 to 12 minutes. Transfer to bowl with poblanos.
   4. Cook onion in 3 tablespoons butter with 1/2 teaspoon salt and 1/4 tsp pepper in same skillet, stirring occasionally, until golden, about 8 minutes. Add bell pepper and cook, stirring occasionally, until just tender, 6 to 8 minutes more. Transfer to bowl with poblano mixture. Stir brisket into hash until combined.
   5. Preheat oven to 250°F with rack in middle.
   6. Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Add half of hash to skillet and cook, turning portions occasionally, until browned and crisp in spots, 12 to 14 minutes. Transfer to a large (17-by 11-inch) 4-sided sheet pan and keep warm in oven. Cook remaining hash in same manner in 1 tablespoon butter. Transfer to sheet pan in oven.
   7. Rinse and wipe out skillet. Fry eggs in 2 batches with 1 tablespoon butter per batch over medium heat. Serve eggs over hash.

Cooks' note:

Hash, without brisket, can be cooked 1 day ahead and chilled. Bring to room temperature before using.

Election's Over. Now Start Campaigning!

Yes, it is November 5th. The fall election is two days behind us, but the June election is coming up fast. Believe it or not, if you plan a run for June 2016, you better be on it now. Start fundraising if you haven't Remember, friends and family first. And what better time to visit with friends and family than the Holiday season!

You know you will be going to lots of family get togethers, Holiday parties and maybe even a high school or college reunion. It's that time of year. Get yourself a remit envelope, a small handout, professionally created and printed and practice your elevator speech.

When people ask you what you've up to, don't be shy. Hand them a card and a remit and tell them about your run. Ask for their support and, even if it's not appropriate to hit them up for cash at that moment (maybe the carols are playing or the turkey is getting passed around the table), the right time will come soon. Pick up the phone and call back every one you made contact with within a day or so of the contact, and make the ask.

And now for a delicious Holiday fundraising fettuccine. You'll need it to keep up your energy as you dial those phones and press that flesh.

Fettuccine with Sausage & Kale

 

• 1 pound fettuccine
• 1 pound spicy italian sausage, removed from casing
• 1/2 cup heavy cream
• 1 large bunch kale, trimmed and coarsely chopped
• 1/2 cup grated parmesan

Directions

1. In large pot of boiling, salted water, cook pasta until al dente; drain. In large skillet, cook sausage over medium-low until browned, about 7 minutes. Add 1/2 cup water and cream; simmer until reduced by half, about 7 minutes. Add kale; toss until wilted. Remove from heat; toss with pasta. Sprinkle with parmesan.