Tag: difference

Quick thought on our history…

Just going to put this out there…our perspective of our own history (as Americans) is almost always myopic and exaggerated. Everyone wants to think that these horrible events have not happened to us before, or recently…or inferring lots of other caveats to justify the semantics of our aims.

The events we are experiencing, Texas, Florida, Puerto Rico, Las Vegas…this has all happened before, and with each passing, as a culture we react, as individuals we react, and thereby give power to improving ourselves, our ability to persevere, and our ability to understand.

…but only if we stop trying to act like this is new to us, that this is not our nature culturally. That this is not US allowing this to happen, or reacting with indifference or ambivalence solely because it is not an ethical or moral imperative for you.

Sometimes I just find it offensive to have to wade through mountains of content solely published geared to get us to react…because rather than foster solutions, it causes up to become myopic and dwell on problems and assigning blame.

Not that I feel we have any control over the weather…or the human condition, but at some point I just think we’ll be better if embrace an ethical boundary that is more sympathetic to our basic quality of life rather than it profitability and viability to commercial influencers.

/end rambling thoughts…



Thoughts on minimum wage increases…

minwageI am just thinking aloud here, but my logic is telling me that minimum wage increases shouldn’t and don’t have the effect some people and organizations say will happen.

See…here is what raising minimum wage gets everyone, the middle class pays for it, as the salary changes made to accommodate for manpower will initially result in price hikes, but in efforts to minimize client/customer impact, all middle positions will be the first ones hit as those are the easiest to justify. The $5 extra you might get from a raised minimum wage doesnt magically come out of the decision maker’s profits. It doesn’t work that way. Businesses are there to make money, and the owners of those businesses are rarely there on behalf of all their employees.

More importantly, lets touch on the targeted demographic: minimum wage earners, which is specifically NOT the unemployed demographic, which everyone immediately assumes to be the primary beneficiary. Nope, what we’re talking about are the people that already have jobs, because the businesses will not restructure themselves with a goal of spending more money on labor. they will restructure themselves in a manner that minimizes the impact of increases in cost of labor.

This doesn’t help the poor in the least, it just makes 10% of the country less poor, and 30% of the country more poor as the impact of adjusted salary plans are engaged to accommodate for the hike in minimum wage.

Now, do I have your attention? Good. Here is what I think will make it worse. This disconnect in income differences further segregate wage earners from each other. This meas those that make more are further separated from those making less, initially this is only a change in wardrobe or car model, but over years it quickly develops into a very clear social distinction between groups that average less and/or more annual income. I am saying that it will exacerbate a social division already present. Inflation hits and the cycle repeats itself.

Now, I am not an economist, and this is all pure streaming thought with only cursory research, but seriously, how is raising the minimum wage by itself going to fix the poverty line?

-Tony



Shrooms! (Mushrooms Stuffed Full of Yum)

I’ve been REALLY craptastic about posting to the blog, I know it. No excuses here…luckily this blog was never a part of my livelyhood and the only people to yell at me about it are on twitter (and Amazon – apparently they have some sort of *rule* about their paid authors actually writing…go figure).

Anyhow…it’s time for some really awesome foodstuff, I’ve been coming up with more and more really original recipes lately. I’ve gotten some pretty awesome reviews of my mushrooms, straight out of Tony’s Kitchen!

Real Simple.

So Simple this almost isn’t a real blog post, but here it goes.

INGREDIENTS

Fresh white (champaign) Mushrooms - Stuffed Mushrooms - Tonytown.comMushrooms (8-16oz)
These are those regular white mushrooms you find int the produce areas of the grocery store, you can find better ones if you really want to go all the way, and if you really want to impress your favorite vegetarian, you can opt to go with portabellas and top them with the stuffing, tastes frickin AWESOME.



Black and Green Olives - Stuffed Mushrooms - Tonytown.comBlack Olives (6oz)
If you want cheap and fast, just get black minced olives in a can. If you prefer fresher (I do – always) find yourself a decent olive bar (usually only found in decent grocery stores) and get your fill. Be prepared to pay far too much for fresh olives though..it’s almost silly.



A fresh white onion - Stuffed Mushrooms - Tonytown.com1 Large White Onion (6-10ounces at least)
Green onion really won’t work too well in this, and purple onions don’t mince as well, as I like, so I usually opt for the white onions on this. I’ve run into a couple people that didn’t like onions, but didn’t even bat an eyelash at chowing down on these stuffed mushrooms, so unless they are allergic, I encourage people to try them before acting like you’re asking them to try castor oil 😉


Balls of Mozzarella Chesse - Stuffed Mushrooms - Tonytown.comMozzarella Cheese (8-16oz)
Finely shredded Moz is awesome. If you get fresher blocks it will make an incredible difference on the taste. If you have a Vegan in the group, you can substitute real Moz for Dairy-Free Mozzarella by Daiya Foods.

PREP

1. Preheat your oven to about 400 degrees (Fahrenheit).

2. Break the stems out of the mushrooms. I usually slice the stems for use in other sauces etc. No use in wasting good ingredients!

3. Mince the onion, the olives and the Moz. If you have a good processor you can mince this all at the same time until you have a fine paste. Otherwise, mince until you are comfy with the consistencies and mix them thoroughly together.

4. Treat the mushrooms like little bowls and you want to fill them up with the mixed stuffing. until they are overflowing by about 1/8 of an inch.

5. Place the mushrooms in a non-stick roasting pan. You only need to give them about a half inch space between so you should be able to fit quite a few in the pan.

COOKINS

Place the pan full of goodness into the preheated oven, and set your timer for 25 minutes.

NOTES
1. If you like your mushrooms’ texture to be more steamed than baked, you can easily pour a thin layer of water into the bottom of the roasting pan. About 1/4-3/8 of an inch of water will serve to effectively give you more juicy mushrooms.
2. If you opt for the Vegan Friendly version, please note that the Dairy-Free Mozzarella by Daiya Foods takes longer to melt so you may have to leave the Shrooms in the oven a bit longer. 😉