Daily Archives: June 17, 2012
The Real Estate Debt Crisis is just the beginning of another one looming and about to be realized by the banks… never mind about today’s College kids being unable to find employment because of a degree glut in the marketplace… the current developing trend is for High School kids to opt out and join the Zero percent 0% movement of which I am a founding member.
Today’s youth have the intelligence to foresee the future, and realize by virtue of applied math calculations, computer forecasting models, etc… the global economy of the next 10-15 years simply states they should not continue their education or bother to pay high tuition fees for degrees which will only provide employment for salaries slightly above the minimum wage.
Pink Floyd said it best in this classic video…
The possibilities of adding a NEW University on New York’s Roosevelt Island sounds wonderful… even if it’s all designed to enhance City Taxes and rack up a lot of dough for those tenured folks who control the educational monopoly, a very small college crowd who will reap it’s benefits but will not provide any long term jobs for it’s graduates.
High School kids dropping out today are a lot smarter than our State controlled Mass media would have you believe, these kids know exactly what the future has in store for them and it’s not all peaches & cream.
Are we talkin’ Food again? Well then, here is one of my favorite and delicious recipe for you to nibble on:
BLACK SPAGHETTI WITH ROCK SHRIMP
AND SPICY SOPPRESSATA
1 pound black spaghetti
2 tablespoons extra virgin olive oil
4 cloves garlic, sliced
6 ounces fresh rock shrimp
1 cup soppressata, chopped
4 tablespoons jalapeno pesto (see recipe below)
1 cup scallions, sliced
Salt and freshly ground black pepper
Bring 6 quarts of water to a boil and 2 tablespoons of salt. Add the spaghetti to the pot and cook until tender yet al dente, about 6 to 7 minutes.
While the pasta is cooking, heat olive oil in a 12-14 inch sauté pan over medium high heat. Sauté garlic, rock shrimp and soppressata until the garlic is toasted and the shrimp are cooked just through. Add the jalapeno pesto.
Drain pasta and add it to the sauté pan. Toss gently to coat the pasta with the sauce.
Divide pasta evenly among four warmed plates. Sprinkle with scallions and season with salt and freshly ground black pepper. Serve immediately
Makes 4 Servings
3 cups Jalapeno peppers, roughly chopped
½ cup sliced almonds
½ cup red onions, chopped
½ cup extra virgin olive oil
Place all ingredients in the food processor until pureed. Reserve leftover jalapeno pesto in the refrigerator for up to one month.