I can imagine a $100,000 hiring bonus would sound pretty sweet to any senior graduation from high school. But then that's the point, right? Well, that's what the FAA is hoping for as they undertake a massive recruitment project aimed at replacing its post-PATCO air traffic control workforce who are nearing retirement. They have even gone to the extent of "trolling" New York area high schools and placing ads on Craigslist and even popular social websites like MySpace in an attempt to attract some young talent. In fact, by 2011, 59 percent of all controllers will have less than five years on the job according to the New York Post representing a major shift away from a well experienced workforce. One area of particular focus are five TRACONs around the New York Area. While these represent some of the busiest airspace in this country, acting FAA Administrator Bobby Sturgell seems confident with bright, young, and enthusiastic talent, no matter where it comes from to take on this big responsibility as can be seen in the video below. Not everyone is too happy with this new approach, though. Barrett Byrnes, a traffic-controllers union official from JFK Tower commented that "Giving new people $100,000 bonuses while the people doing the work day in and day out, year after year are getting their brains kicked in is just a slap in the face." Unfortunately, the gals in the Fox News video are confused in to thinking ATC uses the latest and greatest in technology, which teenagers should be accustomed to. Got to love that WWII technology we call RADAR. At least these new classes of controllers should be around to see NextGen fully implemented in a shift from RADAR to satellite-based technology that has taken the FAA a bureaucratically appropriate amount of time.
(New York Post via Fox News)
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Quiet Rockland Releases Some “Sweet” Eel Recipes In Expectation Of The Long-Awaited And Now-Imminent Departure Of Failed FAA Acting Administrator “Bobby” Sturgell
A copy of this message complete with accompanying photographs, is posted at:
http://ejectsturgell.blogspot.com
http://removesturgell.blogspot.com
http://indictsturgell.blogspot.com
http://SouthwestAirlinesAlmostKilledYou.blogspot.com
“Time on my side
I got it all
I’ve heard that pride
Always comes before a fall
There’s a rumour goin’ round the town
That you don’t want me around
I can’t shake off my aero blues
Everyway I turn I lose”
Slightly-paraphrased lyrics from the song entitled: “Love Is Like Oxygen” (Andy Scott, Trevor Griffin).
From the band: “Sweet”.
From their album entitled “Level-Headed” (January, 1978).
There are rumors going ‘round the town that D.C. powers-that-be have configured a search committee to locate a replacement for abominably-failed FAA Acting Administrator Robert Allan (“Bobby”) Sturgell – intending to replace him even before the November 2008 election or January 2009 inauguration, to try to keep him from doing even more grievous harm to the American economy and aviation system.
There are further rumors going ‘round the town that this search-party is having great difficulty finding a comparably-characterized Sturgellian moral vacuum for the job. So maybe we’ll all get lucky, and they’ll actually find someone responsible, this time.
The fact that the search committee seems to be taking so long, has been suggested by some as an indication that the committee is not looking to promote from within – contrary to the Krakowski and Sabatini theories cited below.
In any event, Quiet Rockland’s position remains that Bobby Sturgell should be ousted now and today - and that a chicken-salad sandwich could run the FAA better and more safely than Sturgell.
There are also rumors going ‘round the town that “Bobby” Sturgell has already GIVEN NOTICE that he is quitting his employ as Acting FAA Administrator - and that Assistant Administrator For Region/Center Operations Ruth Leverenz will act as “Acting Acting” Administrator even as early as Sturgell’s pre-November absence.
We always pegged Bobby Sturgell as an ineffectual quitter from the beginning. He quit on truth. He quit on justice. He quit on due process. He quit on safety. And he quit on America.
There are further rumors going ‘round the town that FAA Chief Operating Officer (of) Air Traffic Organization Hank (“Cowardly Lion”) Krakowski thinks that he has a lock on the successor “job”.
There are also further rumors going ‘round the town that Associate Administrator For Aviation Safety Nick (“18 Will Get You 20”) Sabatini thinks that HE is in the Number 2 slot as successor, INSTEAD of Hank.
When all is said and done, what IS clear, is that “Bobby” Sturgell is the veritable William (She-Bang!) Hung of the District of Columbia.
Not only does “nobody want him around”, as the Sweet lyric would suggest.
We’re also STILL scratching our heads as to how Bobby, and William Hung, even got in there in the first place. Bobby Sturgell’s appointment is William Hung’s 3-record deal.
You may already be aware that naysayers, skeptics, and other wet blankets have nipped at Quiet Rockland’s heels since last year. These people are idiots.
One thing wet blankets have seemed to say often lately, smelling the rot of eel in the hot summer sun, is “John, Sturgell’s done, he’s gone, he’s out, why don’t you leave him alone – isn’t enough enough?”
To those naysayers and other nattering nabobs of negativity, I say, simply, “NO”.
And, “You don’t understand Sicilians”.
And, the following:
http://summonssturgell.blogspot.com
http://arreststurgell.blogspot.com
http://handcuffsturgell.blogspot.com
http://booksturgell.blogspot.com
http://fingerprintsturgell.blogspot.com
http://photographsturgell.blogspot.com
http://videotapesturgell.blogspot.com
http://processsturgell.blogspot.com
http://detainsturgell.blogspot.com
http://indictsturgell.blogspot.com
http://imprisonsturgell.blogspot.com
http://convictsturgell.blogspot.com
http://incarceratesturgell.blogspot.com
http://jailsturgell.blogspot.com
http://punishsturgell.blogspot.com
That’s right. I need to make this clear. We are not stopping with Bobby Sturgell’s ouster from office. We are intent on getting Bobby Sturgell to do TIME, for the way he already harmed us, broke the law, and lied to America.
Watch a dog chase a car, and listen to a few people in the neighborhood comment on it. One knucklehead in the group always says, as if he was the first guy to think of it:
“Hey, what’s that dog gonna do once he catches up to the car? - Hyuk Hyuk!”.
At Quiet Rockland, with our brothers-in-arms, sisters-in-arms, and other friends - we went fishing and you bet we caught us a Sturg-eel.
Now, what are we going to do with that eel?
In honor of FAA failure Bobby Sturgell’s Annapolis DelMarVa Happy Harbor seafood origins, and as a public service to all the good people who have been reading our e-mails and blogs over the past year - gourmets and gourmands alike – we give you:
THE QUIET ROCKLAND-RECOMMENDED “SWEET” STURG-EEL RECIPES
Just remember – neither the month of July, nor its immediate chronological successor, have any letter “R” in it.
See you in September. (Or perhaps sooner).
Through this gastronomic cornucopia below, we get to honor many of the people – good and bad, you know who you are – that need to be honored.
All us good people have all taken part in the capture of this eel. The bad will be consumed.
Bon appetit!
RECIPE #1: FAA RETIREMENT “BOBBY” STURGELL EEL ALLA NICKLAUS
Ingredients:
An eel.
Flour.
Salt.
Pepper.
Curry.
Extra virgin olive oil.
Garlic.
Broccoli rabe.
A Brunello, Barbaresco, or Montepulciano.
Procedure and Preparation:
1. First ensure that the eel has stopped squirming.
2. Dredge the eel in flour, salt, pepper, and just a hint of curry.
3. Sautée in extra-virgin olive oil.
4. The eel goes down very nicely with linguini tossed in light oil, with just a breath of garlic and a dish of broccoli rabe.
5. Pair it with a Brunello; or perhaps, a bit more affordably, with a Barbaresco or Montepulciano. You will be basking in the glow of victory on a full stomach.
6. Enjoy it, because the war is far from over.
Disclaimer: This recipe was provided by professional chefs and has been scaled-down from a bulk recipe provided by a restaurant. The Quiet Rockland chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
RECIPE #2: FAA STIR-FRIED RICE FIELD DEAD WHISTLEBLOWER EEL SABATINI WITH GARLIC
Ingredients:
50g rice field eel.
25g garlic.
1 tsp ginger, chopped.
1/2 tsp salt.
1/2 tsp rice wine.
1 tsp cornstarch mixed water.
10g olive oil.
Procedure and Preparation:
1. Clean the rice field eel, quickly boil it in hot water, and take it out. Cut it into slices.
2. Marinate rice field eel in 1/4 salt and 1/4 tsp ginger for 20 mins.
3. Peel the garlic, and cut out the root. Cut it into slices.
4. Heat the oil in a wok until about 110 C, add garlic slices, and stir until the fragrance smell is out, or half-cooked.
5. Leave the oil in the wok, pour out the garlic in a dish, and set aside.
6. Add ginger in the wok, stir 2 times.
7. Add rice field eel slices. Stir several times, add rice wine, and stir-fry until the rice field eel is thoroughly cooked. (Add some water, if dry).
8. Add garlic, salt, and stir 1 min. Add cornstarch, and stir until it thickens.
9. Pour out in a dish, and serve.
Notes:
A. Rice field eel, or ‘mud eel’, is bred in a rice field or pond, quite different from eel in the sea (river). Its gill is already degenerated. Rice field eel contains very low fat, but rich in DHA and vitamine A. It contains one substance that can reduce and regulate blood sugar, so it’s said to be an idea food for diabetes.
B. Rice field eel must be thoroughly-cooked, otherwise it’s not good for our health.
C. Serving Method: (one serving) serve as main dish at lunch or dinner.
50g rice field eel each meal.
Nutritional information:
Heat: 79.6kcal.
Protein: 10g.
Fat: 11g.
Sugar: 7.2g.
Beneficial Function:
Tonify spleen and stomach, smooth Chi, and help to digest.
Suitable for those who are with hyperlipidemia, atherosclerosis, obesity, eating less, weak, abdominal distention pain, and lower limbs edema.
Disclaimer: This recipe was provided by professional chefs and has been scaled-down from a bulk recipe provided by a restaurant. The Quiet Rockland chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
RECIPE #3: FAA OWINGS AEROMERCANTILE DELMARVA EEL ELVER ALLA ELWELL, IN EGG BATTER:
Ingredients:
1 pound skinned eel, cut in two-inch sections.
3/4 teaspoon salt.
A dash of ground black pepper.
5 tablespoons flour.
1 egg, beaten.
2 tablespoons water.
1 cup vegetable oil.
1-2 scallions, chopped.
Procedure and Preparation:
1. Season eel with salt and pepper.
2. Make a batter of flour, egg, and water, and let it rest for ten minutes – then, put seasoned eel into it.
3. Heat oil to 375 degrees F, in a deep pan.
4. Lift pieces of eel out, and deep-fry the eel for about five minutes.
5. Then, drain it on paper towels.
6. Put it on a platter and sprinkle scallions on it, and serve.
Approximate Nutrient Analysis
(per person, when serving 4 people and assuming a half-ounce of oil absorbed in the batter):
Calories: 358 Kc.
Carbohydrate: 8g.
Protein: 29g.
Sodium: 943mg.
Total Fat: 22g.
Saturated Fat: 4g.
Cholesterol: 268mg.
I love eel in green peppers as they are made in Yangzhou. Others love eel Shanghai-style. Try either, or a more Cantonese version or the dozens of others found in Chinese cookbooks. Eel makes a tasty dish considered healthy. Become a fan - you’ll be glad you did. And, if you are serving this dish at FAA Headquarters at 800 Independence Avenue, serve with sheet cake.
Disclaimer: This recipe was provided by professional chefs and has been scaled-down from a bulk recipe provided by a restaurant. The Quiet Rockland chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
RECIPE #4: WRONG-WAY FAA LOW-FUEL STIR-FRIED EEL WITH PEPPERS ALLA GUGLIELMO v. U.S.
Ingredients:
1 pound skinned and boned eel, cut into one-inch sections.
1/2 teaspoon coarse salt.
1/8 teaspoon ground white pepper.
1 teaspoons dry sherry.
3 Tablespoons corn oil.
2 cloves garlic, minced.
2 large green peppers.
Procedure and Preparation:
1. Dry the eel with paper towels, and then season it with salt, white pepper, and sherry.
2. Heat the wok or deep-fry pan, then add oil and garlic and stir-fry for half minute.
3. Next, add eel, and continue stir-frying for three minutes.
4. Add peppers and fry for one minute more, then serve on a pre-heated plate.
Approximate nutrient analysis
(per person when serving 4 people):
Calories: 586 Kc.
Carbohydrate: 52g.
Protein: 37g.
Sodium: 726mg.
Total fat: 29g.
Saturated fat: 5g.
Cholesterol: 183mg.
Disclaimer: This recipe was provided by professional chefs and has been scaled-down from a bulk recipe provided by a restaurant. The Quiet Rockland chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
RECIPE #5: FAA EXPIRED ANGUILLA ALLA LEVERENZ
Ingredients:
1 large eel.
2 ounces butter.
1 tablespoon flour.
1 cup stock.
1 bay leaf.
Salt and pepper, to taste.
4 ounces Chablis.
A medley of vegetables.
Procedure and Preparation:
1. Cut up a big eel and fry it in two ounces of butter.
2. When it is a good color, add a tablespoonful of flour, about half a pint of stock, a glass of Chablis, a bay leaf, pepper, and salt, and then boil until it is well-cooked.
3. In the meantime, boil, separately, all sorts of vegetables, such as carrots, cauliflower, celery, beans, and tomatoes.
4. Take out the pieces of eel, but keep them hot, while you pass the liquor which forms the sauce through a sieve and add the vegetables to this.
5. Let them boil a little longer, and arrange them in a dish.
6. Place the pieces of eel on them, and cover with the sauce.
7. It is most important that the eels should be served very hot.
Disclaimer: This recipe was provided by professional chefs and has been scaled-down from a bulk recipe provided by a restaurant. The Quiet Rockland chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
RECIPE #6: FAA EEL LIVORNESE ALLA HERB KELLEHER’S CRACKED SAUCE POT
Ingredients:
2 pounds eel, filleted and skinned, cut into 4-inch pieces.
2 (28-ounce) cans San Marzano tomatoes.
1 cup red wine.
2 tablespoons capers.
12 Gaeta olives.
1 teaspoon red pepper.
1 teaspoon oregano.
1/2 teaspoon salt.
4 basil leaves.
Procedure and Preparation:
1. In a sauce pot, bring to a boil tomatoes, red wine, capers, olives, red pepper, oregano, and salt.
2. Cook for 15 to 20 minutes.
3. In the casserole, place eel with the skin side down and pour tomatoes over it.
4. Cover it with foil, and bake in a preheated 350 degree oven for 30 minutes.
5. Garnish with basil leaves.
Disclaimer: This recipe was provided by professional chefs and has been scaled-down from a bulk recipe provided by a restaurant. The Quiet Rockland chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
RECIPE #7: FAA CONTEMPT-OF-CONGRESS DOWN-HOME FRIED DELIVERANCE
STURG-EEL
Ingredients:
1 (1-pound) eel.
1 cup all-purpose flour, plus more for dredging.
1 teaspoon seafood seasoning (recommended: Old Bay).
1 teaspoon Cajun seasoning.
3 teaspoons salt.
1 cup blended oil.
1 teaspoon chopped garlic.
1 teaspoon chopped onion.
1 teaspoon freshly ground black pepper.
1/2 cup white wine (recommended: Chablis).
2 teaspoons butter.
Procedure and Preparation:
1. Clean and skin the eel, and then cut it into chunks.
2. In a large bowl, mix together 1 cup of flour, seasonings, oil, garlic, onion, and pepper.
3. Add the eel to this mixture and then marinate it in the refrigerator for 1 hour.
4. Dredge the marinated eel in flour.
5. In a sauté pan over medium heat, sear the eel until golden brown, about 7 minutes.
6. Add the white wine, and cook until reduced by half.
7. Add the butter, and cook until it melts and browns slightly.
8. Divide the eel among 4 serving plates, and top with the butter sauce.
Disclaimer: This recipe was provided by professional chefs and has been scaled-down from a bulk recipe provided by a restaurant. The Quiet Rockland chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
RECIPE #8: CAPITONE FRITTO ATC SOLIDARITY ALLA NATCA
Ingredients:
2 lbs. of eel-skinned, and cleaned.
1/2 cup of olive oil.
Flour.
1 tsp. of rosemary.
Salt, and pepper.
Procedure and Preparation:
1. Cut the eel lengthwise into 4 inch pieces.
2. Sprinkle with salt, pepper, and rosemary.
3. Dredge in flour.
4. Fry until golden brown on all sides.
Disclaimer: This recipe was provided by professional chefs and has been scaled-down from a bulk recipe provided by a restaurant. The Quiet Rockland chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
RECIPE #9: FAA AIRCRASH ANGUILLA ALLA CHIMP-OF-CHUMP MANNY WEISS
Ingredients:
2 lbs. of eel - cleaned, and cut into pieces.
2 cups of fresh tomatoes - skinned, seeded, and chopped.
1 bunch of fresh parsley - chopped.
1 onion, chopped fine.
Olive oil.
Salt, and pepper.
Procedure and Preparation:
1. Heat oil in a deep skillet
2. Add onion and cook until translucent.
3. Add tomatoes, parsley, salt, and pepper.
4. Cook for a few minutes until the tomatoes soften and begin to break up.
5. Add about a half-a-cup of water to the skillet and the eel.
6. Cook on a moderate flame until the eel is cooked.
Disclaimer: This recipe was provided by professional chefs and has been scaled-down from a bulk recipe provided by a restaurant. The Quiet Rockland chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
RECIPE #10: NEAR-MISS FLAKY-BLAKEY EEL LIVORNESE DUE PROCESS
Ingredients:
2 lbs.eel - cleaned, and skinned.
2 cups basic tomato sauce.
1 cup dry red wine.
12 capers.
12 large green olives.
1 tbl.dried red pepper.
1/8 cup chopped fennel.
Procedure and Preparation:
1. Rinse eel and cut into 4-inch long pieces.
2. Pat dry.
3. Preheat oven to 450F.
4. In an oven-proof pot, place tomato sauce, red wine, caper berries, olives and red pepper over medium heat, and bring to a boil.
5. Season eel pieces with salt and pepper, and place into boiling sauce.
6. Put in oven, and bake about 20 minutes.
7. Remove from oven, sprinkle with chopped fennel, and serve immediately.
Disclaimer: This recipe was provided by professional chefs and has been scaled-down from a bulk recipe provided by a restaurant. The Quiet Rockland chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
RECIPE #11: TOMBSTONE-AGENCY GRILLED EEL ALLA KEVORKIAN
Ingredients:
2 lbs. of eel-cleaned, skinned, and cut into 2-inch pieces.
Bay leaves.
Salt, and pepper.
Lemon wedges.
Procedure and Preparation:
1. Thread eel onto skewers with a bay leaf in the middle of each skewer.
2. Place skewers on rack on a hot grill.
3. Cook until browned on all sides.
4. Serve with lemon wedges.
Disclaimer: This recipe was provided by professional chefs and has been scaled-down from a bulk recipe provided by a restaurant. The Quiet Rockland chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
RECIPE #12: THREATENED AVIATION-INSPECTOR EEL FLORENTINE BOUTRIS
Ingredients:
2 lbs. of eel-cleaned, skinned, and cut into 2-inch pieces.
2/3 cup of olive oil.
2 garlic cloves - crushed.
1 tsp. of sage.
Bread crumbs.
Salt, and pepper.
Procedure and Preparation:
1. Place eel in a bowl.
2. Sprinkle with salt, pepper, and a drizzle of olive oil.
3. Refrigerate for 2 hours.
4. Coat eel with bread crumbs.
5. Heat oil in a casserole.
6. Saute the garlic and sage.
7. Add eel in a single layer, and bake at 350 for 40 minutes.
Disclaimer: This recipe was provided by professional chefs and has been scaled-down from a bulk recipe provided by a restaurant. The Quiet Rockland chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
RECIPE #13: MAIN BANG ANGUILLA ALLA AMERICAN AIRLINES WIRE-BUNDLES
Ingredients:
Two 1-lb.eels - cleaned, and gutted.
1 tsp. balsamic vinegar.
1/4 cup olive oil.
Salt.
2 sprigs rosemary.
Procedure and Preparation:
1. Marinate the eel for 1 hour in olive oil and rosemary.
2. Cut the eel across about 3” long, and place on the grill with the skin down.
3. Remove from the grill, and brush with balsamic vinegar.
Disclaimer: This recipe was provided by professional chefs and has been scaled-down from a bulk recipe provided by a restaurant. The Quiet Rockland chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
RECIPE #14: EMINENT DOMAIN COOKED EEL ALLA IGNORED NEPA
Ingredients:
Eel.
Salt.
Pepper.
Procedure and Preparation:
1. Dress them.
2. Lay them open flat.
3. Rub them with salt and pepper.
4. Cut them in short pieces.
5. Broil them.
6. Small ones are best skinned and fried.
Disclaimer: This recipe was provided by professional chefs and has been scaled-down from a bulk recipe provided by a restaurant. The Quiet Rockland chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
RECIPE #15: STURGELL HAPPY HARBOR FRIED EEL ALLA FLIGHT CAPS
Ingredients:
An eel.
Salt.
Pepper.
Cayenne.
Lard.
Butter.
Anchovy Sauce.
Batter.
Egg.
Bread-crumbs.
Parsley.
Procedure and Preparation:
First ensure that the eels have stopped wriggling.
Then skin, empty, and wash eels as clean as possible.
Cut them into four-inch lengths.
Dry them well in a soft cloth.
Season them with fine salt, and white pepper, or cayenne.
Flour them thickly.
Fry them a fine brown in boiling lard.
Drain and dry them as directed for soles.
Send them to table with plain melted butter, or anchovy sauce.
Eels are sometimes dipped into batter and then fried; or into egg and fine bread-crumbs (mixed with minced parsley or not, at pleasure), and served with plenty of crisped parsley round, and on them.
It is an improvement for these modes of dressing the fish to open them entirely; and remove the bones.
The smaller parts should be thrown into the pan a minute or two later than the thicker portions of the bodies or they will not be equally done.
Disclaimer: This recipe was provided by professional chefs and has been scaled-down from a bulk recipe provided by a restaurant. The Quiet Rockland chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
RECIPE #16: J. EDGAR HOOVER’S SECRETARY BOILED EELS
Ingredients:
Eel.
Lemon.
Mace.
Peppercorns.
Salt.
Parlsey.
Cold Water.
Butter.
Lemon juice.
Chili vinegar.
Procedure and Preparation:
1. Pare a fine lemon, and strip from it entirely the white inner rind.
2. Slice it, and remove the pips with care.
3. Put it with a blade of mace, a small half-teaspoonful of white peppercorns, nearly twice as much of salt, and a moderate-sized bunch of parsley, into three pints of cold water.
4. Bring them gently to boil, and simmer them for twenty minutes.
5. Let them become quite cold.
6. Then put in three pounds of eels skinned, and cleaned with great nicety.
7. Cut into lengths of three or four inches.
8. Simmer them very softly from ten to fifteen minutes.
9. Lift them with a slice into a very hot dish, and serve them with a good Dutch sauce, or with parsley and butter acidulated with lemon-juice, or with chili vinegar.
Disclaimer: This recipe was provided by professional chefs and has been scaled-down from a bulk recipe provided by a restaurant. The Quiet Rockland chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
RECIPE #17: PERJURY LEGACY-CASE EELS ALLA JOHN MICA’S TOUPEE
(From an 1845 Cornish Recipe).
Ingredients:
Eels.
Cold water.
Salt.
Cayenne.
Parsley.
Flour.
Butter.
Clotted cream (or very sweet thick cream).
Lemon.
Procedure and Preparation:
1. Skin, empty, and wash as clean as possible, two or three fine eels.
2. Cut them into short lengths.
3. Just cover them with cold water.
4. Add sufficient salt and cayenne to season them.
5. Stew them very softly indeed from fifteen to twenty minutes, or longer should they require it.
6. When they are nearly done, strew over them a teaspoonful of minced parsley.
7. Thicken the sauce with a teaspoonful of flour mixed with a slice of butter.
8. Add a quarter of a pint or more of clotted cream.
9. Give the whole a boil.
10. Lift the fish into a hot dish.
11. Stir briskly the juice of half a lemon into the sauce.
12. Pour it upon the eels, and serve them immediately.
Very sweet thick cream is, we think, preferable to clotted cream for this dish.
The sauce should be of a good consistence, and a dessertspoonful of flour will be needed for a large dish of the stew, and from one-and-a-half to two ounces of butter.
The size of the fish must determine the precise quantity of liquid and of seasoning which they will require.
Disclaimer: This recipe was provided by professional chefs and has been scaled-down from a bulk recipe provided by a restaurant. The Quiet Rockland chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Law Office of John J. Tormey III, Esq.
John J. Tormey III, PLLC
217 East 86th Street, PMB 221
New York, NY 10028 USA
(212) 410-4142 (phone)
(212) 410-2380 (fax)
e-mail: brightline@att.net
NEWSFLASH! - FAA’S BOBBY STURGELL QUITS!
A copy of this message complete with accompanying photographs, is posted at:
http://ejectsturgell.blogspot.com
http://removesturgell.blogspot.com
http://indictsturgell.blogspot.com
http://SouthwestAirlinesAlmostKilledYou.blogspot.com
The celebratory song by “aerononymous” entitled “Top Gun, He’s Done” is found in click-able mp3 format, at:
http://www.TheHappyHarbor.com
FAA ACTING ADMINISTRATOR “BOBBY” STURGELL EJECTS FROM HIS JOB IN DISGRACE
It’s now confirmed. According to a reliable source from a position high-up in the aviation community, one Robert Allan (“Bobby”) Sturgell recently verbally shared with at least two colleagues the following:
(1) Sturgell has ALREADY given notice that he will be leaving his FAA post as Acting Administrator, by, or in, November 2008; and
(2) Current FAA “Assistant Administrator For Regions And Center Operations” Ruth Leverenz will be “Acting” in Sturgell’s absence – (which quizzically therefore will make her the “Acting, Acting” Administrator!).
This story was scooped by Quiet Rockland, and first broke Friday, July 18, 2008. As of the date and time of this publication, virtually no other news outlets or bloggers have picked it up - but they all eventually will. (Sure – Now!).
The only media that are sure to NOT pick up the story at end of day, are the many aviation websites bought and paid-for by the airline industry, thereby inclined to further cover-up for the many failures of “Bobby” Sturgell’s awful FAA tenure and regime.
Sturgell’s shamed flight from his job, is corroborated by the 2 recent near-misses at JFK airport; FAA payment of US$100,000 bonuses to every Beavis and Butthead who is willing to say “I Was A Teen-Age Air Traffic Controller”; and most noticeably, Sturgell’s apparent recent absence at key FAA events. For example, it is reported that in a recent press conference regarding FAA-claimed safety-related changes to exploding fuel tanks, John Hickey (FAA Aircraft Certification Service, Director, AIR-1) spoke for FAA, with apparently no sign of Bobby Sturgell present. Similarly, it is reported that the July 17, 2008 NY/NJ/PHL Airspace Redesign meeting in D.C. was headed by FAA COO Hank Krakowski, and not by Bobby Sturgell.
While we used to ask, “Where in the world is Carmen Sandiego” - we can now ask “Where in the world is Bobby Sturgell?”.
The answer? – probably pounding the pavement handing out his résumé and doing that at which he is best - being an aeromercantile sycophant.
Goodbye, Bobby.
And oh yeah – by the way. Who’s “Top Gun” now?
Postscript:
I love how a blog just went up this early morning, July 21, 2008, on the ‘charterX’ website, wherein FAA spokeswoman “Marcia, Marcia, Marcia” Adams perpetuated the predictable-enough FAA lie to the media. She denied that Sturgell gave his departure notice [when in fact Sturgell DID already give notice] - and then Marcia pretended not to recognize either my name, or Quiet Rockland’s name.
That’s Big and Rich! Marcia’s the FAA’s new comedienne - just like Ruth Buzzi Leverenz. I’m going to have fun with both of them.
I have the written statements from multiple persons supporting the fact that Sturgell gave notice and identified Leverenz as his successor, physically in front of me as I type this document. The information I have came directly from the persons to whom Bobby The Sturg-Eel spoke.
Bring it on, FAA.
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