Welcome.
Welcome.
AHLAN WA SAHLAN.
Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity.
But the dreamers of the day are dangerous men, for they may act their dreams with open eyes to make it possible.
T.E. Lawrence (of Arabia)
DOWNLOAD WORLD HISTORY EXCEL FILE
The Major at the Gulf of Aquaba in the Sinai Desert, '83
Egyptian General Gamal Ali checking out a chute.
Our neigbors in Nueiba, Sinai, the 82nd Airborne, part of the Multilateral Force for Observation (of the Israeli/Egyptian Peace.)
1. If the ememy is in range, so are you. 2. Incoming fire has the right of way.
3. Don't look conspicuous, it draws fire.
4. There is always a way.
5. The easy way is always mined.
6. Try to look unimportant, they may be low on ammo.
7. Professionals are predictable, it's the amateurs that are dangerous.
8. The enemy invariably attacks on two occasions:
*When you're ready for them
*When you're not ready for them
9. Teamwork is essential, it gives them someone else to shoot at.
10. If you can't remember, then the claymore is pointed at you.
11. The enemy diversion you have been ignoring will be the main attack.
12. A "sucking chest wound" is nature's way of telling you to slow down.
13. If your attack is going well, you've walked into an ambush.
14. Never draw fire, it irritates everyone around you.
15. Anything you do can get you shot, including nothing.
16. Make it tough enough for the enemy to get in, and you won't be able to get out.
17.Never share a foxhole with anyone braver then yourself.
18. If you're short of everything but the enemy, you're in a combat zone.
19. When you have secured an area, don't forget to tell the enemy.
20. Never forget that your weapon is made by the lowest bidder.
21. All five-second grenade fuses are three seconds.
22. Cavalry doesn't always come to the rescue.
23. There is nothing more satisfying that having someone take a shot at you, and miss.
24. Peace is our profession-mass murder is just a hobby.
What a piece of work is man!How noble in reason.
How infinite in faculty!
In form, in moving, how express and admirable!
In action, how like an angel!
In apprehension, how like a god!
The beauty of the world! The paragon of animals!
William Shakespeare:Hamlet, Prince of Denmark
Aerial View of the Desert Red Sea Port of Hurghada,
Egypt
Scuba Diving in the Red Sea off Hurghada, Egypt ..fire
coral
The Red Sea...Lion Fish
A Convair 660 sunk in Cozumel to make a James Bond film
Karnak Temple, Luxor, Egypt. The Luxor and Karnak temple complexes are magnificent on a pharonic grand scale.
Bas Relief in The Tomb of Ramses II, Valley of the Kings, Thebes, Egypt. Ramses II was a major force in egyptian history. A great warrior, temple builder, and builder of his own monuments in ten times normal scale.
The Boy King... Tut Ankh Amon ...just a hole in the ground in the Valley of the Kings, Luxor, Egypt..but what a find for Howard Carter
The Boy King... Tut Ankh Amon The dead boy king in gold
The view from my flat in Nezlet As Samman, Giza, Egypt.
The Arabian Pony belonged to my neighbor Sheik Salama
The view from my flat at night, during the Sound and Light show, in Nezlet As Samman , Giza, Egypt.
The Maj at a wedding celebration in Nezlet As Samman , Giza, Egypt.
The Maj at at his leisure in Nezlet As Samman
Waiting for my driver
This was my neighbor Abu Houl [Father of Terror] known as the Sphinx [The Strangler] by the Greeks.
Carved into the likeness of Khafre-with a lion's body, from a natural stone outcropping, under the direction of the Pharoah Khafre in the IV Dynasty (2,500BC).
Reclaimed from the Sahara a thousand years later by Prince Tuthmose, who later became the Pharaoh Tuthmose IV.
Got his nose shot off by Napoleons Expeditionary Forces. Near to my flat in Nezlet As Samman, Giza, Egypt.
A closeup shot of
Cheops(actually Khufu, son of Sneferu, the builder of the Bent Pyramid at Dashour.);IV Dynasty 2,500 BC
> More Egyptian Pyramids>
Napoleons Palace at Versailles..Hall of Mirrors
The Rose
Window, Notre Dame Cathedral, Paris, Fr
The Plaka is a great place to come eat roasted lamb and drink retsina wine out of doors in a grapevine covered setting.
Or in a taverna, where lots of times they break lotsa plates. Great fun, that.
A harbor cafe on Paros Island, Greece. Wonderful, spicy,
fresh boiled shrimp. Paros used to be a really neat out-of-the-way place which required your getting there on a series of Island Ferries. Now they have an airport, and lots of tourists...bummer.
The Major at work in Brugges, Bel.
Prin knows the best way to get around Paris...The Metro.
The Major's Favorite Hangout, The Jardins des Tuileries,
across from the Hotel Meurice, Rue de Rivoli, Paris,
Fr
My first aircraft;
De Havilland U6
Now I only drive Warriors.
Once you have flown, you will walk the earth with your eyes turned skyward, for there you have been, there you long to return.Leonardo da Vinci
Day sailing on Lake Pontchartrain, with Prin and my publisher friend Steve.
Wet and Wild in Jamaica
The '76 Pontiac Grand Prix that I'm restoring.
one large onion
stick butter
can campbells cream of celery soup
can rotel tomatoes...get the hot if u like
parsley
three chopped green onion tops
In a large pot, sauté chopped onions in butter til clear
add soup and rotel
cook five minutes
add crawfish tails
cook ten minutes
add salt and pepper to taste...Tabasco is a thrill
add chopped parsley and chopped green onions
Cette tres bien...yum!...This can also be made with fresh shimp instead of crawfish...bon bon.
Seven pound, or whatever, pork roast, butt cut, bone-in.
Onions
Carrots
New Potatoes
Apricots, two 16 oz Tins, in heavy syrup
Olive oil
Garlic
Mustard. german or yellow, which.
Thyme
Allspice
Ginger
Picapeppa Sauce, sm bottle. made at Shooter's Hill, Jamaica
Separate garlic into toes, stuff into roast...all over, randomly...just stab it with a pointed knife and stuff each toe in. How much...your choice.
salt and pepper roast.
sprinkle on ginger...not too much, allspice and thyme
Rub the roast with mustard, drop into deep skillet with olive oil heated in it...turn it over and over: let all six faces get brown.
Place the roast in a deep sided pyrex type dish, which has been lined with grossly chopped celery, carrots, potatoes and onions.
i spray the dish with pam first...keeps the scullery time down.
Pour on one third of a small bottle of Pickapeppa Shooters Hill Sauce and rub it into the roast. Mind, that roast still be hot, yeah mon.
With a slotted spoon, take the apricots out of the tins and spread on roast and veggies. Mind, save the liquid out of them.
Place the roast in the oven at 400 degrees for bout an hour, covered with foil tent.
Every half hour or so, drizzle apricot liquid over the roast. Then uncover the roast and cook for another hour at 350.
Slice a bit off the end...if its too pink for you, let it cook another half hour then try again.
jamaican pork should be a bit pinkish. but if ur the grey-looking roast type, just cook on.
serve with butter and a claret.
i like lindemans shiraz.
mon, this be jammin' pork.
Three links pork smoked sausage or andouille in one inch pieces
six fryer thighs
one pack chicken gizzards
three cans swanson beef stock
one & one-half swanson cans rice (2:1)
one-half bunch of cilantro
one large onion
half dozen challots
tony chacherie green spice to taste
gumbo file- one teaspoon
salt/pepper
In a large pot, saute sausage in olive oil til lightly browned. reserve sausage
lightly brown chicken thighs and gizzards in sausage oil. reserve to bowl
deglaze the pan with a bit of the beef stock and a metal spoon.
saute onions, and challots in the pot with a bit more of the broth.
add the three cans of broth, bring to boil
add 1 1/2 cans of rice to liquid and onions bring to boil and mostly cook, stirring constantly
then add back the sausage, gizzards and chicken.
remove from heat, cover and let sit til its cool enough to eat.
C'est si bon...yum.
1/4 cup Honey
1/4 cup Olive Oil
1/5 cup Pickapeppa Jamaican Sauce
1/5 cup Bullseye BBQ Sauce
1/5 cup Red Wine
1/5 cup Wish Bone Italian dressing
One teaspoon Curry Powder
One teaspoon garlic salt
One teaspoon black pepper
One teaspoon dry ginger
One teaspoon each of Thyme and Ground Allspice
One Tablespoon chopped cilantro
Marinate 5-6 hours, mo betta overnight.
Grill about 20-30 minutes on hot barbecue pit to brown/slightly blacken ribs, but leave the meat be pinkish..!! Brush ribs with residual marinade during cooking.
These be some fine riblets, mon...yum
Good for chicken, pork or beef
One third cup olive oil, extra virgin
sprinkle of garlic salt, black pepper, paprika
pinch dry mint flakes
1/2tsp powdered ginger
1 tsp curry powder...your choice
1 tsp clover honey
1 1/2 tsp jamaican Picapeppa sauce
1 1/2 tsp brown sugar
2 tsp chopped fresh cilantro
2/3 cup wishbone italian salad dressing
2/3 cup water
if you like hickory smoke taste, this marinade can be augmented with 1/2 cup of bullseye hickory bbq sauce
marinate meat at least two hours,,mo betta overnite
C'est un premier marinade...yum
two packs of
chicken
thighs (or a whole chicken cut up)
a couple of chicken livers
two cans Campbells condensed chicken broth
one or one-and-one-half cups of fresh sour cream
one can or half a pack of baby carrots
one can or fresh baby onions- not pickled
three fresh mushrooms, or a can of em
two cloves of garlic
one soup can of water
one tablespoon of hot paprika
one quarter cup of flour
pasta, your choice
small bit of cilantro or parsely for garnish
salt and pepper
melt butter in large pot, brown chicken for 30 minutes with salt, pepper and half the paprika
Boil or fry livers in a separate pan
To large pot, add:
chicken stock
water
rest of paprika
onions
mushrooms
carrots
garlic
Boil gently for one hour, then remove chicken from pot to a side dish.
chop the livers and add to pot with flour mixed with cool water...no lumps here cher.
Bring to a boil, then simmer for two minutes
Stir in sour cream, then return chicken to pot..simmer-but
don't boil, to incorporate.
serve over flat egg noodles or fettucine and garnish with a sprig of cilantro or parsely.
a nice California Burgundy or a Mosel white is nice with the meal.
A great Hungarian dish, cher.
one tin campbells chicken broth
fresh mango-2
tinned pineapple slices
two large onions
curry powder to taste
1/8 tsp turmeric
1/4 tsp cardamom
1/4 tsp ground ginger
large clove garlic
one stick butter
salt
cayenne pepper
two pinches of flour
2 tsp grated lime peel
lime juice
cilantro
In a large skillet or pot, sautee the chicken thighs
in butter til brown, remove to a side plate.
saute onions, garlic, curry powder, s&p turmeric and
cardamom in butter remaining.
add two pinches of flour and more butter
heat 5 minutes to cook/incorporate flour
add chicken broth, onion, mango, pineapple, chicken
and lime peel.
bring to boil, stirring, then simmer for 15 minutes.
serve with rice cooked with raisins and chopped dates
It is very wonderful...yum!
LE RECETTE
LE LISTE
one pack of small chicken thighs
LE RECETTE
"French" [all meat off of end of bone to make a clean "handle"] half a dozen lamb chops.
Top with a paste-like mixture of Feta cheese and fresh thyme, to which a sprinkle of Tony Chacherie Green Creole Seasoning has been added.
Sautee in saucepan til somewhat cooked...they are supposed to wind up slightly pink in the middle...then into broiler for quick browning of the top.
Garnish with cilantro.
Serve with:
Blanch spinach in strainer over boiling water til soft but still bright green.
Combine spinach with ingredients in sauce pan and serve immediately.
These be some serious chops, mon.
(PORK CHOPS AND SAUERKRAUT) The Louisiana cultural mix was augmented with lots of Germans during the nineteenth and twentieth centuries. German military types were imported as overseers of the sugar plantations, so important to Louisiana's economy. They brought their recipes with them. Thus much of Cajun cuisine includes a German influence.
Two links of smoked pork sausage...Manda's or similar...chopped into one inch bits
Two large Onions
Half an apple sliced into thin strips
Lots of parsely
A bit of cilantro
One and one half large jars or cans of sauerkraut
Hot paprika
Salt/pepper
One large clove of garlic
One quarter block of butter
One third cup of milk
Two large pinches of flour
One quarter tsp of Tony Chacheries Green Creole Seasoning
One quarter tsp of caraway seeds
Olive oil
Reserve meat to side plate.
Deglaze the pot with the milk. Add onions, butter and flour...simmer til flour cooks to light brown (you are making a roux here, cher)
Ditch the water from the sauerkraut and add it in with the caraway seeds, apple parsely and cilantro.
Add a cup of water and simmer for 'bout forty five minutes.
Make a side dish of boiled red (halved) potatoes, cover them with butter, parsely and a few caraway seeds.
Accompany with Senf...german mustard (dijon, grey poupon or mister mustard do nicely)
Serve with a nice bottle of Mosel (Zeller Shwartz Katz is neat)
Sehr Gut, Cher
Half a dozen young crook neck summer squash, sliced
One large onion, sliced into rings
1/3 cup sour cream
1/3 tsp hot paprika
1/4 cup chopped cilantro
Two pinches of flour
1/4 stick of butter
1/4 tsp garlic salt
Salt and pepper
1/4 tsp Sesame oil
3/4 cup of water
Olive oil
Sautee onions in olive oil to which has been added; salt, pepper, garlic salt, paprika and sesame oil.
Add butter and flour and incorporate into a roux. Cook til golden.
Add sour cream then simmer a bit.
Add the squash, cilantro and water
Cook on low heat til squash is tender.
Voici des courges tres bien...yum.
One half bunch of parsley...chopped
One half lime
Three cloves of garlic...chopped
Four or five challots...chopped
One teaspoon each of Thyme and Ground Allspice
One half teaspoon of Curry...your choice
One Scotch Bonnet Pepper...don't use all of it...great flavor, but this be killer hot (i use Bonnet puree from a jar...just a wee bit on the end of a teaspoon is plenty.)
One small tomato, sliced into small strips
Olive oil
Salt and Pepper
In a large saucepan, sautee garlic, challots, pepper, curry and parsely in olive oil til slightly cooked. Remove to a blender and puree.
Put filets (filets only, not the lime juice) into the saucepan with a little olive oil, and give them a quick light brown...salt and pepper.
Add the pureed mixture and the tomato slices and cook, turning a bit, til just cooked (test it with a fork.)
These be some natty fishes mon.
(Ragondin a l'Orange) Louisiana's exciting new delicacy, Nutria, are vegetarians and have half the fat of chicken, half the clolesterol of beef, and absolutely no game taste. They taste like a cross between dark turkey meat and rabbit.
Two hind saddle portions of Nutria
1/3 cup of chopped celery
1/3 cup of chopped carrots
1/3 cup of chopped onion
one bunch of fresh thyme
one bunch of parsely
two bay leaves
1/2 cup of brown sugar
one cup of orange juice
two tablespoons of vegetable oil
two cups of white wine
one tablespoon soya sauce
minced orange zest
salt and pepper
Rub each hind saddle with brown sugar and salt and pepper to taste.
Place hind saddles on top of other ingredients in pan.
Place, uncovered, in a 350 degree oven for 15 minutes.
Remove from oven and deglaze the pan with white wine, soya sauce and orange juice.
Cover pan with plastic wrap, then cover again with aluminum foil.
Place back into oven for 45 minutes to one hour until meat is tender.
Break meat off bones, place on plate and garnish with the vegetables, sauce from pan drippings and orange zest.
Bon Appetit
Chef Philippe Parola,
Commandeur des Cordon Bleu de France
Bear Corners Restaurant Jackson, Louisiana
(Nutria Carribean style) LE LISTE
One and one half large onions
Half dozen carrots
One half bell pepper
Two stalks of celery
Two toes of garlic
Two bay leaves
One half bunch of cilantro
Salt, Pepper
Tony Chacherie Green Creole Seasoning
Shooters Hill Jamaican Pickapeppa Sauce
Clover honey
One small scotch bonnet pepper
Progresso Olive Oil
Two hind saddles of nutria
Rice or flat noodles
LE RECETTE
In a large pot, sautee chopped onion, celery, bell pepper, cilantro, carrots and garlic in olive oil
chop one VERY small piece, like the size of a dime, of the scotch bonnet pepper
this is Atomic hot, cher, so be sparing and add to the mixture.
cook til mixture is cooked down. remove all veggies from pot and add three pinches of flour and a little more oil to make a roux. cook til dark brown.
add bak the veggies to the roux.
salt, pepper and two shakes of tony's green the nutria, then paint saddles with half-and-half mixture of honey and Pickapeppa sauce.
place saddles in the pot above the mixture and place in a preheated 350 oven for an hour and fifteen minutes.
remove nutria from pot and slice meat off bones.
serve meat with rice or flat noodles with gravy poured over it all.
bon appetit.
ONE PACK OF CHICKEN DRUMETTES
ONE HALF PACK OF CHICKEN LIVERS
CHOPPED:
ONE AND ONE HALF ONIONS
BELL PEPPER
TWO GARLIC PODS
GREEN ONIONS
PARSELY
ONE TIN OF CAMPBELLS CHICKEN BROTH
TONY CHACHERIES GREEN CREOLE SEASONING
GARLIC SALT
KITCHEN BOUQUET
REMOVE CHICKEN
MAKE A ROUX (ONE PART OIL, ONE PART FLOUR) COOK TIL JUST SHY OF CHOCOLATE BROWN.
WILT ONION, BELL PEPPER AND GARLIC
STIR IN CHICKEN BROTH AND MUSHROOMS ADD CUT UP CHICKEN LIVERS
PUT CHICKEN BACK INTO POT ADD ABOUT 1/2 TO ONE TEASPOON OF KITCHEN BOQUET TO DARKEN TO NICE AND BROWN COLOR
ADD WATER TO ALMOST COVER CHICKEN
ADD PARSELY AND GREEN ONIONS COVER, SIMMER ON LOW TIL CHICKEN IS TENDER TO FORK....ABOUT ONE TO ONE AND ONE HALF HOURS.
CETTE TRES, TRES BIEN...ABSOLUMENT.
One dozen corn tortillas, fresh
2-3 Chicken thighs, chopped
Large can of black olives, chopped
Large wedge of Cheddar cheese, grated
2 cans Old El Paso Enchilada Sauce
(1 hot)
Large clove of garlic
Fresh Cilantro/parsely
Crushed red peppers, dry
Salt/pepper
Cooking Oil
Toothpicks
LA RECETA
Boil chicken thighs in garlic, cilantro, peppers, salt/pepper.
Dredge tortillas through warmed oil in pan to soften them, then into Sauce.
Stuff tortillas with olives, cheese and chicken, roll up and secure with toothpicks, in rows in glass or metal pan.
Sprinkle with cheese, pour on remaining sauce, then into 350 oven for 20 minutes.
Serve with guacamole
Una Comida Excelente
