You probably didn’t know it but this is the birthday of Friedrich Heinrich Alexander von Humboldt, Prussian traveler and naturalist. He was born September 14, 1769. The Humboldt Current is named for him. His magnum opus Kosmos was the first reasonably accurate encyclopedia of geology and natural history.

He apparently wasn’t much of a people person. His most famous saying is “I despise mankind in all its strata.” On the other hand he probably wasn’t alone.

There’s a joke that I like that goes like this. A pessimist says that the glass is half empty. An optimist says that the glass is half full. An engineer says that the glass is too big.

I’m not enough of an optimist to be a politician. I guess I’m just a “half empty” kind of guy. Politicians seem to me to be incurable optimists.

You have to be optimistic to believe that you can win whatever the odds. You have to be optimistic to believe that you and your ideas are better than the other guy and his ideas. And you’ve got to project this optimism to the voters. Haven’t the last five or so presidential elections been won by the most optimistic, upbeat candidate? Certainly Mr. Clinton was more optimistic and upbeat than either Bob Dole or George H. W. Bush. And who can forget “Morning in America”?
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I made Jordana’s Gingerbread Pancakes for our Sunday supper and can report that they were fabulous. It’s really handy sometimes having an integral griddle in your stove. The aroma while cooking was incredible, the texture of the pancakes was excellent, and the flavor was good. You may want to tinker with the balance on the spice mixture to suit your own tastes. It was a little high on cinnamon for me.

I’m still thinking about alternative toppings. I think sugar syrup or even Karo syrup might be a better pick than maple syrup. Or maybe warm peach compote and whipped cream…

Three years ago we had just settled into the routine of two Samoyeds in our family when our breeders approached us with a question: would we like to take Jenny? We jumped at the chance.

Jenny is Tally’s mother and we had never made any secret of how much we loved her. Tally’s movement is gorgeous, strong, and athletic. But Jenny’s movement is a miracle. She floats. I’ve never seen anything else quite like it.

It’s not too unusual for breeders to place a brood bitch who’s reached the end of her breeding career. And our breeders loved Jenny so much that they wanted to be sure that she went to just the right home, one where she would be loved and taken care of and, especially, one in which there already other dogs so that Jenny—the alpha female—would feel at home. We were flattered that they chose us.
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In reflection on the CBS vs. the right blogosphere Bill Quick writes:

There is a tectonic phenomenon at work here that is going to become much more obvious over the next few years. It is this: the incentives inherent in the structure of the old media encourage, and come very close to guaranteeing, dishonesty. The structure of the blogosphere, on the other hand, encourages, and comes very close to guaranteeing, honesty.

Hat tip: Dean Esmay.

If this were true it would be great, but, unfortunately, it does not appear to be true. What the structure of the blogosphere encourages is, in fact, faction. Take a look at the top of the N. Z. Bear Ecosystem, the food chain of the blogosphere:

Rank	Blog	Faction
1	Instapundit	Red
2	Talking Points Memo	Blue
3	Daily Kos	Blue
4	Little Green Footballs	Red
5	Eschaton	Blue
6	Power Line	Red
7	Daily Dish	I can’t tell anymore
8	Drudge Report	Red
9	Blogs for Bush	Red
10	The Volokh Conspiracy	Red

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Three years ago today I rose, put on my sweats, walked the dogs, had my breakfast, and fed the dogs as I do every day of my life. I then sat and watched the news as I do every day. And watched the world I had grown up in and lived my whole life fall around me. I won’t attempt to offer any wisdom on the subject of 9/11. For a survey of recollections and wisdom on 9/11 I recommend that you go to Winds of Change. Joe Katzman has compiled a great list of resources. For a personal reaction I recommend you read Jeff Jarvis’s thoughts.

I have very little to add to the most important story in the blogosphere right now—the use of possibly forged documents by CBS news. If you want to read about it go to the sole link I’ll provide here on this subject. Joe Gandelman of The Moderate Voice has a fine summary of the story so far.

But I am incredibly proud of the blogosphere. It’s not just 50,000,000 monkeys with 50,000,000 typewriters. Different bloggers viz. Don Sensing, Charles at Little Green Footballs, and Bill at INDC Journal taking very different approaches (analyzing military procedures, using specialist knowledge of desktop publishing, and identifying an authoritative source) have cast very serious doubt on the authenticity of an important story from CBS News.

And now the blogosphere is continuing the conversation. Some bloggers are speculating on the implications for the Kerry campaign, the Bush campaign, big media, Dan Rather, CBS, and the blogosphere. Others are questioning the findings. Still others questioning the questioners. Some Bush-supporting bloggers may be a trifle triumphalist in tone. Some Kerry-supporting bloggers may be a tad shrill. But by and large the conversation is pretty civil and contributes to the story itself. There’s real synergy at work here, a kind of synergy just not possible to Old Media with their one-way point of view.

And we’re seeing (variously) well-informed citizens taking an active part in the coverage of an election that will shape their world. Jefferson would be proud.

The carnival has come to town! The Carnival of the Recipes that is. This week we have more than a score of great recipes from appetizers to supper dishes to sauces from some of the greatest cooks in the blogosphere. Even a few for vegetarian readers and those of us (who aren’t?) that are dieting.

Note to contributors: if you spot any errors I’ve made tell me and I’ll correct them with all due haste.

First off the bat the Dean of the Blogosphere, Dean Esmay of Dean’s World, gives us the straight skinny on How to make some real chili.

Countertop Chronicals bakes us up a batch of Mikes Vert Mont Banana Bread

Duncan T. Black provides Don Papa’s Sweet Chipotle Chili and Tequila Sauce

Professor Bainbridge teaches us to make Spicy Beef in Lettuce Wraps. This is definitely on my “To-Try” list. Wine tips included, of course.

Booklore introduces us to The Yarnot Family Sloppy Joes.

Punctilious of Blog’O RAM suggests a great accompaniment to Dean’s chili would be Tasty Gila River Fry Bread

“To work! To work! In Heaven’s name! The wolf is at the door!” This time apparently he’s a vegetarian wolf—Alpha Wolf of Laughing Wolf—with a pair of vegetable recipes: Grilled Eggplant, Grilled Portabello Mushrooms (substitute good extra virgin olive oil for bacon grease for strict vegetarians).

Jordana of Curmudgeonry spices things up with Gingerbread Pancakes. This is another on my definitely “To-Try” list. I’ve been looking for a recipe like this for a long time. Any ideas on alternatives to regular syrup? Golden Ginger Syrup comes to mind. Anything else?

Allan of Inside Allan’s Mind provides a recipe for Chicken Saltimbocca.

Jack of Random Fate gets his act together with Finally the Beef Stroganoff Recipe. Hmmm. A little different than mine.

Marybeth of Random Thoughts from Marybeth donates her Eggroll recipe.

We have a Quick Pork Tenderloin Roast from Robert Ellison.

Jo Ann Courtney reveals the secret of her Buttermilk Chicken

Don’t think one Chicken Saltimbocca recipe is enough? Aha! bothenook at A Geezer’s Corner has come to our rescue with his very own Chicken Saltimbocca.

Kin of Kin’s Couch bring us a Stuffed ‘Shrooms recipe suitable for appetizer or main course use.

angelad of Fresh as a Daisy treats us to a Dropped Chocolate Pie.

On a budget? BeeBee of Angle of Vision provides us with End-of-the-Paycheck Pasta Salad and a little nostalgia for the good old days when she was just scraping by.

Boudicca of Boudicca’s Voice had enough time while preparing for one of the several hurricanes this season to give us her Bleu Cheese Dressing. Stay safe, Boudicca!

Tammi of Road Warrior Rules for Survival dishes up Baked Spaghetti.

Looking for a light dessert? Amy of Prochein Amy suggests we give Cherry and Pineapple Dessert a try.

My dear sister, Susie G, suggests a light and tasty main course: Low Fat Baja Turkey Burgers.

And, last but not least, the lovely Sarahk of Mountain Musings presents us with her dad’s Neiman Marcus Cake recipe!

Now cook!

Next week’s Carnival of the Recipes will be hosted by Amy of Prochein Amy. Mark September 17 on your calendars. Y’all come back now!

Don Papa’s Sweet Chipotle Chili and Tequila Sauce

From high on a misty mountain-top in the recesses of Chiapas, Mexico’s southernmost state, comes this slap-yo-Madre sauce that is beneficial to barbecue, tacos, steak (and a memorable back-rub). Enjoy! Duncan Taylor Black

· Nine cups of Piloncillo (Dark Brown Sugar)
· Six cups of Pineapple Vinegar
· Six cups of Water
· Twenty Four cloves of garlic, minced
· Two Chipotle peppers, stemmed and chopped
· Nine teaspoons of salt
· Cinnamon to taste
· Two cups of Tequila, reserved

Boil all but Tequila for one hour, cool and blend with Tequila. Bottle and Cork!

Quick Pork Tenderloin Roast

I offer my simple and humble invention for your Carnival. It’s tastes fancy and is incredibly quick and easy to make– start to finish in about 30 minutes.

INGREDIENTS:

1 standard pork tenderloin (NOT pre-seasoned in the package)
a few cloves of fresh garlic
fresh or dry oregano
fresh ground pepper
salt
olive oil

Pre-heat oven to 400 degrees on bake or convection bake.

Put the pork tenderloin (the most underestimated, best-priced cut of meat on the American market) on a roasting rack over a roasting pan. Cut a fairly deep slit– 3/8″ thick, perhaps– down the length of it. Slice (thin) or crush the garlic cloves and arrange them, somewhat sloppily, in and alongside the slit. Sprinkle oregano generously, and also sloppily, in and alongside the slit. Pour olive oil sloppily in and around the slit—about 2 tablespoons in all. Apply freshly ground pepper all over the thing. Salt the whole thing. Pop it in the oven, middle rack, uncovered.

About 20 minutes later, take it out and cover it with a piece of foil. Let sit for about five minutes before transferring to a board suitable for cutting. The ideal carving board will have one of those slots all around it to handle excess juices. This roast releases a lot of juice when you cut it!

Cut pieces diagonally to make them bigger than the girth of the tenderloin, and serve as quickly as possible– it cools very quickly. One roast should serve about three adults. For larger parties, just buy more roasts and cook ’em alongside each other on the same rack.

Best enjoyed with: mashed potatoes and asparagus, and a dry Gewurztraminer if you prefer white, or a Pinot Noir if you favor red.

Buttermilk Chicken

4 to 6 boneless skinless chicken breasts
1 ½ cups buttermilk, divided
¾ cup flour
½ tsp. salt
¼ tsp. pepper
¼ cup margarine
1 (10½ oz) can cream of mushroom soup

Preheat oven to 425 degrees. Dip chicken into ½ cup buttermilk. Then roll chicken in mixture of flour, salt and pepper. Melt margarine in a 9×13 inch pan. Place chicken in pan. Bake 30 minutes, uncovered. Turn chicken and bake for 15 minutes more. Turn chicken again and pour mixture of 1 cup buttermilk and mushroom soup over chicken, baking 15 minutes more. Remove chicken to platter. Serve with pan gravy.

Low Fat Baja Turkey Burgers

1 lb. lean ground turkey
¼ cup medium salsa
1 T. minced jalapeno pepper, seeded
1 tsp. minced garlic
¼ cup minced onion
½ dried oregano
1/8 tsp salt
1/8 tsp black pepper

Combine ingredients well in a medium bowl. Form into 4 burgers. Cook over stove in pan oiled lightly with olive oil, or use non-stick cooking spray. Cook 5-6 minutes per side or until burgers reach an internal temperature of 165 degrees F. Serve on buns, with lettuce and onions. Enjoy!

According to Sitemeter, my visitor count has gone over 10,000. Actually I’m sure it’s a bit more because I didn’t install Sitemeter initially at all and didn’t do it properly until perhaps two months ago (links to anything other than my index page went uncounted).

But it’s very gratifying, flattering, and humbling that so many have come to see what I had to say. Thank you, everybody. Please come back! I’m not quite done yet.

It’s even more gratifying (and even more humbling) when someone includes me in their blogroll. Please tell me if you do so I can acknowledge your support.