Tuesday, May 16, 2006
Monday, April 24, 2006
Thursday, April 20, 2006
Warts & All: Hey, Teenagers! Enjoy Yourselves While You Can!
Warts & All: Hey, Teenagers! Enjoy Yourselves While You Can! Some have it pretty tough growing up.
Wednesday, April 19, 2006
Monday, April 17, 2006
Welcome to AnnCoulter.com
Welcome to AnnCoulter.com: "BROWN IS THE NEW BLACK
April 12, 2006
This is the only country on Earth that thinks it's not sporting to consider our own interests in choosing immigrants. Try showing up in any other country on the planet, illiterate and penniless, and announcing: 'I've seen pictures of your country and it looks great. I think I'd like to live here! Oh, and by the way, would you mind changing all your government and business phone messages, street signs and ballots into my native language? Thanks!' They would laugh you out of the countr"
April 12, 2006
This is the only country on Earth that thinks it's not sporting to consider our own interests in choosing immigrants. Try showing up in any other country on the planet, illiterate and penniless, and announcing: 'I've seen pictures of your country and it looks great. I think I'd like to live here! Oh, and by the way, would you mind changing all your government and business phone messages, street signs and ballots into my native language? Thanks!' They would laugh you out of the countr"
Sunday, April 16, 2006
Hog On Ice
Hog On Ice: "Little Victories, April 16, 2006
How I Earned my Oxygen Today
1. I discovered three Lester Young albums which look to be pretty excellent. First, Lester Young With Oscar Peterson Trio. I guess Lionel Twain must have named it. The samples are mindblowing. Ladies, if you think you hate jazz, go to Amazon and listen to this album's rendition of 'Stardust.' You will realize that you were wrong. Throw out those goddamn shitty Kenny G. albums. That isn't romance. THIS is romance.
Second, The Lester Young Trio. Guess what 'trio' mean? It means Lester Young, BUDDY RICH, and NAT KING COLE. Talk about crappy marketing. 'Trio'? Are you pulling my tit?
Third, Pres and Teddy. 'Pres' means 'Lester Young,' and 'Teddy' means 'Teddy Wilson,' one of the kings of elegant, tinkly, sophisticated jazz.
In case this is all blowing right by you, Lester Young was a sax player. And he didn't play music that was clever but hard to enjoy, like some people I could name. He had a soothing, gentle sound. Sort of like Oscar Peterson and Lionel Hampton.
2. I ate almost an entire bag of Cheddar Chex, and I washed it down with cane-sugar kosher-for-Passover Coke. I really enjoyed that. Tomorrow, back to salad and sawdust.
3. I found downloadable sheet music for 'Prisoner of Love.' A beautiful but neglected old standard. I remembered it when I saw that Lester Young played it.
4. I reached the point where I can play the third part of Chopin's A minor waltz well enough to practice it effectively, instead of sight-reading it at a glacier's pace. After I conquer this part, all I have to do is get through the A major bit, and then it's all repetition. According to my teacher. I'm afraid to look.
Every day, if you make an effort, something will go right. It's probably a good idea to think about those things before you go to bed.
I have two main tools for maintaining my motivation to practice the piano. First, I read a lot of books about pianists. Reading about other people playing the piano will make you want to play it, yourself. Second, after the nightly prayers, I go back over my daily practice in my head, and I pick out the things that went well. Even when I feel like I made no progress, if I think about it I always discover one or two definite improvements that justify the effort I put in during the day.
If that works for the piano, maybe it will work for other things."
How I Earned my Oxygen Today
1. I discovered three Lester Young albums which look to be pretty excellent. First, Lester Young With Oscar Peterson Trio. I guess Lionel Twain must have named it. The samples are mindblowing. Ladies, if you think you hate jazz, go to Amazon and listen to this album's rendition of 'Stardust.' You will realize that you were wrong. Throw out those goddamn shitty Kenny G. albums. That isn't romance. THIS is romance.
Second, The Lester Young Trio. Guess what 'trio' mean? It means Lester Young, BUDDY RICH, and NAT KING COLE. Talk about crappy marketing. 'Trio'? Are you pulling my tit?
Third, Pres and Teddy. 'Pres' means 'Lester Young,' and 'Teddy' means 'Teddy Wilson,' one of the kings of elegant, tinkly, sophisticated jazz.
In case this is all blowing right by you, Lester Young was a sax player. And he didn't play music that was clever but hard to enjoy, like some people I could name. He had a soothing, gentle sound. Sort of like Oscar Peterson and Lionel Hampton.
2. I ate almost an entire bag of Cheddar Chex, and I washed it down with cane-sugar kosher-for-Passover Coke. I really enjoyed that. Tomorrow, back to salad and sawdust.
3. I found downloadable sheet music for 'Prisoner of Love.' A beautiful but neglected old standard. I remembered it when I saw that Lester Young played it.
4. I reached the point where I can play the third part of Chopin's A minor waltz well enough to practice it effectively, instead of sight-reading it at a glacier's pace. After I conquer this part, all I have to do is get through the A major bit, and then it's all repetition. According to my teacher. I'm afraid to look.
Every day, if you make an effort, something will go right. It's probably a good idea to think about those things before you go to bed.
I have two main tools for maintaining my motivation to practice the piano. First, I read a lot of books about pianists. Reading about other people playing the piano will make you want to play it, yourself. Second, after the nightly prayers, I go back over my daily practice in my head, and I pick out the things that went well. Even when I feel like I made no progress, if I think about it I always discover one or two definite improvements that justify the effort I put in during the day.
If that works for the piano, maybe it will work for other things."
Sunday, April 09, 2006
Condoleezza Rice on Piano - New York Times
Condoleezza Rice on Piano - New York TimesAmazing article about Sec Rice!
Saturday, April 08, 2006
Hog On Ice
Hog On IceLately, I've been eating a lot of grilled cheeseburgers. When you have a gas grill, burgers are ridiculously convenient to cook, and naturally, that appeals to me. You just turn on the grill, get the burger ready while it heats up, throw it on, and take it off. And then there's almost no clean-up. Or, in my case, none.
Here's how I fix them these days. I start with between a third and a half of a pound of ground chuck. "Ground beef" probably tastes better, but God knows what's in it. Everytime you go to McDonald's, you probably eat half of a bovine penis and seven sphincters. I assume ground chuck is a little less disgusting. But I refuse to buy ground sirloin, because it's dry.
Anyway, I throw the meat in a bowl and salt it generously. I'll tell you something I have learned through experience. A burger with salt mixed into it will taste a lot better than a burger with salt ON it. Try it yourself and see. I also add pepper, and then I press a clove of garlic into the meat. Powder isn't the same. Then I mix it up and grill for 3.5 minutes per side. That makes it a little black on the outside, but not completely cooked inside. I don't care about the bacteria. Once you get to a certain age, your body deals with filth pretty well.
I like using Swiss cheese on these things, not just because of the taste, but because it's a fairly tough cheese that doesn't break up and fall into the grill or on the patio when you handle the burger.
I generally use Pepperidge Farm "Farmhouse" sandwich buns with onions or sesame seeds. These buns are bigger than the tiny, stupid regular buns, and they're always available. Homemade buns or something from a bakery would be better.
I prepare the buns by throwing them on the rack above the grill when I start cooking, dark side down. That warms up the outsides of the buns and takes the limpness out of them. Then a minute before the burger comes off, I put them face-down on the grill, and I toast them a little. When the burger is done, the buns are hot, and you can throw the cheese on the burger and put it on the bun and count on it to melt. You don't have to put it on the burger while it's cooking and stink up the yard.
It works really well. Hamburger has lots of flavor, so you don't really need to pimp it out much, although you certainly can.
Some people mix Lipton onion soup mix into their burgers. That's pretty good. I was thinking one of these days I might start adding a few carraway seeds, like on the famous Ollie burgers of the Seventies.
I also like a fried egg on top of a cheeseburger. Wonderful. I ought to try bleu cheese some day, too.
I don't salad my burgers up, but if I did, I'd go all the way, like a Whattaburger or a Whopper with everything.
Oh, hey, have you tried grilling bacon for your cheeseburgers? It's very nice. More flavor than stove bacon, and you don't have to clean a skillet.
I'm not a burger expert, but you'll get good results if you try it my way. If you learn nothing else from me, make sure you learn to mix the salt in before cooking.
Man, a couple of these babies with fries cooked twice in beef fat...oh, that would be sinful. Oh. Oh.
I'm back now.
You should probably also butter the buns after they toast. I'm too lazy.
Geez, that sounds good. Now I'll be thinking about it all day.
Jimmy Buffett was right about Heinz 57 on cheeseburgers, by the way. I also like ketchup and brown mustard, but Heinz is excellent.
Damn it. Why did I go read that? I just know I'm going to go turn the grill on.
In other news, Dan From Madison tried the ribs recipe from my cookbook, and he really liked it. Now that I'm set up for convenient smoking, I don't use my fake-rib recipe any more, but it really is good. Also, Dan is well on his way to becoming a troublemaker and agitator like me.
I may as well accept the fact that I'm going to grill today.
I make my bugers similarly, but with some different details.
I use 80% lean ground chuck usually, because it's enough fat to grill well, but not so much that it shrinks excessively.
In the bowl I mix the meat, some grated parmaggiano and romano, salt, black pepper, some crushed whole dried red chilis, some prepared mustard, and some crushed garlic.
The mustard, vinegar, and chili add some great tang, and the cheese salt, and pepper do for the savoriness.
I then very lightly butter the buns (or I use my home made chili oil - light olive oil infused with red chili) and grill them.
I personally like to put the chees on the burger cold, and let the heat from the buns and burger do whatver melting.
Oh and I think the best cheese for a good juicy burder is smoked gouda, or horseradish sharp cheddar.
I've done the grilled bacon trick, but I prefer to pan fry the bacon, and then use the drippings and some butter to fry steak fries in.
Posted by: Chris Byrne | April 8, 2006 02:46 PM
If you enjoy spicy burgers, in Austin they used to make something called a Primo at a place called Mad Dog's by the UT campus. I finally figured out how to make one after years of effort. More cleanup, but great taste:
Ground chuck
raw onion
raw jalapeno
raw bacon
All in a Cuisinart or other food processor with the blade attachment so it gets hacked and mushed together. Then make medium thick patties and cook slow, between 12-20 minutes depending on thickness. Best burger ever. Made them for 20 people last summer at a friend's birthday party and literally every single person wanted the recipe, and half of them said it was the best burger they had ever had.
If you don't like spicy, dump the jalapenos and just use onion and bacon. I tried precooking the veggies and bacon to cut down on grill time, but the burgers don't hold together when you do that.
Will probably double comment this at Acidman's.
Posted by: Uncle Mikey | April 8, 2006 02:50 PM
Same thoughts on the gas grill.
My $0.02 on Grilled Turkey CheeseBurgers
Throw the following into a bowl and use your hands to mix it up:
- Ground Turkey
- Diced Onion
- Diced
- Chopped Cilantro
- Garlic (powder or fresh diced)
- Salt
- Ground Pepper
Throw it on the grill then add pepper-jack cheese after the flip - add the bun/roll to the grill at this time as well
Cook till just past rare.
Posted by: Brian | April 8, 2006 03:12 PM
"That can't be anything but good."
we'll be waiting for the report. Best burger I ever ate, was at Fat Alberts in Gridley, Illinois. Called a Fatburger. 1/2 lb of ground beef. 1/2 lb of ground pork. Grilled separately, then smooshed together around a chunk of cheese the size of a wallet. Wrapped in a deep-fried bun. Spread with some buttery substance which I'm sure was raw cholestrol. I gained six pounds just then. And now I'm drooling uncontrollably. I think only one of those in my life is the limit.
Posted by: og | April 8, 2006 03:32 PM
Waking up after a severe MI several years ago, I saw a cardiologist looking down at me. His first words were, "You don't know it yet, but you had a pretty interesting experience there."
A few minutes later, after some discussion of payment for his services and other thoroughly exasperating issues, he continued with, "You know . . . you're going to die . . ." and then paused for effect. Confident that he had my focused and thorough attention, he continued, "Unless . . ." which included a ridiculously long list of things NOT to do or eat, chief amongst them salt, fat, and sweet.
In rehab, a cardiac nurse put it all in perfect perspective for me: "If it tastes good, spit it out, 'cause it's not good for you." That, of course, reiterated the doctor's list of condemned items (i.e., salt, sweet, fat).
So I began to read labels and modified my diet in hopes that my arteries would unharden and my cholesterol and triglycerides would come down from the high hundreds to under 200 or so.
One of the substitutes I tried was Boca Burgers for good ol' honest-to-goodness foodburgers made from large, hairy, stupid, smelly ruminants. At first they were simply awful, a kind of mystery meat sans flavor with no redeeming features except that they fit the whole-wheat buns I had shifted to.
Particularly hungry one day after mowing the lawn, I nuked two Bocas with salt substitute and minced garlic on 'em. Laid out two buns and smeared 'em with fat-free mayo, plopped a thick slice of yellow onion on the bottom half and a generous slice of big, red termater on the top half.
Somethin on the moron monitor distracted me for a few moments, but soon I had grabbed one of the sandwiches and was munching away, happy with my ability to self-delude and imagine that I was indeed consuming a forbidden menu item.
As I walked back to the counter to lay the pattie on the second bun, I saw TWO faux burgers there on the nuke pad. It was then that I learned how really unsatisfying the damned Bocas truly are.
The first sandwich had been bread, mayo, tomato, and onion. And it tasted good . . . but only because I had duped myself into believing that it would be. With the second one, the alien substance of the patties doubled in one bun overwhelmed the other, natural flavors.
Moral: you can talk yourself into one helluva lotta shit if you think it'll permit you to continue that nasty habit of breathing . . . but there ARE limits.
I would murder a gaggle of nuns for the ability to eat cheeseburgers with cardiovascular impunity. Hell, I'd take out the entire state of Massachusetts with thermonuclear weapons if I could eat pizza once in a while and not have to worry about that goddam elephant sitting on my chest again.
Here's how I fix them these days. I start with between a third and a half of a pound of ground chuck. "Ground beef" probably tastes better, but God knows what's in it. Everytime you go to McDonald's, you probably eat half of a bovine penis and seven sphincters. I assume ground chuck is a little less disgusting. But I refuse to buy ground sirloin, because it's dry.
Anyway, I throw the meat in a bowl and salt it generously. I'll tell you something I have learned through experience. A burger with salt mixed into it will taste a lot better than a burger with salt ON it. Try it yourself and see. I also add pepper, and then I press a clove of garlic into the meat. Powder isn't the same. Then I mix it up and grill for 3.5 minutes per side. That makes it a little black on the outside, but not completely cooked inside. I don't care about the bacteria. Once you get to a certain age, your body deals with filth pretty well.
I like using Swiss cheese on these things, not just because of the taste, but because it's a fairly tough cheese that doesn't break up and fall into the grill or on the patio when you handle the burger.
I generally use Pepperidge Farm "Farmhouse" sandwich buns with onions or sesame seeds. These buns are bigger than the tiny, stupid regular buns, and they're always available. Homemade buns or something from a bakery would be better.
I prepare the buns by throwing them on the rack above the grill when I start cooking, dark side down. That warms up the outsides of the buns and takes the limpness out of them. Then a minute before the burger comes off, I put them face-down on the grill, and I toast them a little. When the burger is done, the buns are hot, and you can throw the cheese on the burger and put it on the bun and count on it to melt. You don't have to put it on the burger while it's cooking and stink up the yard.
It works really well. Hamburger has lots of flavor, so you don't really need to pimp it out much, although you certainly can.
Some people mix Lipton onion soup mix into their burgers. That's pretty good. I was thinking one of these days I might start adding a few carraway seeds, like on the famous Ollie burgers of the Seventies.
I also like a fried egg on top of a cheeseburger. Wonderful. I ought to try bleu cheese some day, too.
I don't salad my burgers up, but if I did, I'd go all the way, like a Whattaburger or a Whopper with everything.
Oh, hey, have you tried grilling bacon for your cheeseburgers? It's very nice. More flavor than stove bacon, and you don't have to clean a skillet.
I'm not a burger expert, but you'll get good results if you try it my way. If you learn nothing else from me, make sure you learn to mix the salt in before cooking.
Man, a couple of these babies with fries cooked twice in beef fat...oh, that would be sinful. Oh. Oh.
I'm back now.
You should probably also butter the buns after they toast. I'm too lazy.
Geez, that sounds good. Now I'll be thinking about it all day.
Jimmy Buffett was right about Heinz 57 on cheeseburgers, by the way. I also like ketchup and brown mustard, but Heinz is excellent.
Damn it. Why did I go read that? I just know I'm going to go turn the grill on.
In other news, Dan From Madison tried the ribs recipe from my cookbook, and he really liked it. Now that I'm set up for convenient smoking, I don't use my fake-rib recipe any more, but it really is good. Also, Dan is well on his way to becoming a troublemaker and agitator like me.
I may as well accept the fact that I'm going to grill today.
I make my bugers similarly, but with some different details.
I use 80% lean ground chuck usually, because it's enough fat to grill well, but not so much that it shrinks excessively.
In the bowl I mix the meat, some grated parmaggiano and romano, salt, black pepper, some crushed whole dried red chilis, some prepared mustard, and some crushed garlic.
The mustard, vinegar, and chili add some great tang, and the cheese salt, and pepper do for the savoriness.
I then very lightly butter the buns (or I use my home made chili oil - light olive oil infused with red chili) and grill them.
I personally like to put the chees on the burger cold, and let the heat from the buns and burger do whatver melting.
Oh and I think the best cheese for a good juicy burder is smoked gouda, or horseradish sharp cheddar.
I've done the grilled bacon trick, but I prefer to pan fry the bacon, and then use the drippings and some butter to fry steak fries in.
Posted by: Chris Byrne | April 8, 2006 02:46 PM
If you enjoy spicy burgers, in Austin they used to make something called a Primo at a place called Mad Dog's by the UT campus. I finally figured out how to make one after years of effort. More cleanup, but great taste:
Ground chuck
raw onion
raw jalapeno
raw bacon
All in a Cuisinart or other food processor with the blade attachment so it gets hacked and mushed together. Then make medium thick patties and cook slow, between 12-20 minutes depending on thickness. Best burger ever. Made them for 20 people last summer at a friend's birthday party and literally every single person wanted the recipe, and half of them said it was the best burger they had ever had.
If you don't like spicy, dump the jalapenos and just use onion and bacon. I tried precooking the veggies and bacon to cut down on grill time, but the burgers don't hold together when you do that.
Will probably double comment this at Acidman's.
Posted by: Uncle Mikey | April 8, 2006 02:50 PM
Same thoughts on the gas grill.
My $0.02 on Grilled Turkey CheeseBurgers
Throw the following into a bowl and use your hands to mix it up:
- Ground Turkey
- Diced Onion
- Diced
- Chopped Cilantro
- Garlic (powder or fresh diced)
- Salt
- Ground Pepper
Throw it on the grill then add pepper-jack cheese after the flip - add the bun/roll to the grill at this time as well
Cook till just past rare.
Posted by: Brian | April 8, 2006 03:12 PM
"That can't be anything but good."
we'll be waiting for the report. Best burger I ever ate, was at Fat Alberts in Gridley, Illinois. Called a Fatburger. 1/2 lb of ground beef. 1/2 lb of ground pork. Grilled separately, then smooshed together around a chunk of cheese the size of a wallet. Wrapped in a deep-fried bun. Spread with some buttery substance which I'm sure was raw cholestrol. I gained six pounds just then. And now I'm drooling uncontrollably. I think only one of those in my life is the limit.
Posted by: og | April 8, 2006 03:32 PM
Waking up after a severe MI several years ago, I saw a cardiologist looking down at me. His first words were, "You don't know it yet, but you had a pretty interesting experience there."
A few minutes later, after some discussion of payment for his services and other thoroughly exasperating issues, he continued with, "You know . . . you're going to die . . ." and then paused for effect. Confident that he had my focused and thorough attention, he continued, "Unless . . ." which included a ridiculously long list of things NOT to do or eat, chief amongst them salt, fat, and sweet.
In rehab, a cardiac nurse put it all in perfect perspective for me: "If it tastes good, spit it out, 'cause it's not good for you." That, of course, reiterated the doctor's list of condemned items (i.e., salt, sweet, fat).
So I began to read labels and modified my diet in hopes that my arteries would unharden and my cholesterol and triglycerides would come down from the high hundreds to under 200 or so.
One of the substitutes I tried was Boca Burgers for good ol' honest-to-goodness foodburgers made from large, hairy, stupid, smelly ruminants. At first they were simply awful, a kind of mystery meat sans flavor with no redeeming features except that they fit the whole-wheat buns I had shifted to.
Particularly hungry one day after mowing the lawn, I nuked two Bocas with salt substitute and minced garlic on 'em. Laid out two buns and smeared 'em with fat-free mayo, plopped a thick slice of yellow onion on the bottom half and a generous slice of big, red termater on the top half.
Somethin on the moron monitor distracted me for a few moments, but soon I had grabbed one of the sandwiches and was munching away, happy with my ability to self-delude and imagine that I was indeed consuming a forbidden menu item.
As I walked back to the counter to lay the pattie on the second bun, I saw TWO faux burgers there on the nuke pad. It was then that I learned how really unsatisfying the damned Bocas truly are.
The first sandwich had been bread, mayo, tomato, and onion. And it tasted good . . . but only because I had duped myself into believing that it would be. With the second one, the alien substance of the patties doubled in one bun overwhelmed the other, natural flavors.
Moral: you can talk yourself into one helluva lotta shit if you think it'll permit you to continue that nasty habit of breathing . . . but there ARE limits.
I would murder a gaggle of nuns for the ability to eat cheeseburgers with cardiovascular impunity. Hell, I'd take out the entire state of Massachusetts with thermonuclear weapons if I could eat pizza once in a while and not have to worry about that goddam elephant sitting on my chest again.
World 'cannot meet oil demand' - Markets - Times Online
World 'cannot meet oil demand' - Markets - Times Online: "
World 'cannot meet oil demand'"
World 'cannot meet oil demand'"
Friday, April 07, 2006
Quote
The day Microsoft makes something that doesn't suck, is probably the day they start making vacuum cleaners.
-Ernst Jan Plugge
-Ernst Jan Plugge
To My Dear
To My Dear
and Loving Husband
Anne Bradstreet
If ever two were one, then surely we.
If ever man were loved by wife, then thee;
If ever wife was happy in a man,
Compare with me ye women if you can.
I prize thy love more that whole mines of gold,
Or all the riches that the East doth hold.
My love is such that rivers cannot quench,
Nor ought but love from thee give recompense.
Thy love is such I can no way repay,
The heavens reward thee manifold I pray.
Then while we live, in love let’s so persever,
That when we live no more, we may live ever.
and Loving Husband
Anne Bradstreet
If ever two were one, then surely we.
If ever man were loved by wife, then thee;
If ever wife was happy in a man,
Compare with me ye women if you can.
I prize thy love more that whole mines of gold,
Or all the riches that the East doth hold.
My love is such that rivers cannot quench,
Nor ought but love from thee give recompense.
Thy love is such I can no way repay,
The heavens reward thee manifold I pray.
Then while we live, in love let’s so persever,
That when we live no more, we may live ever.
To One in Papadise
Thou wast all that to me, love,
For which my soul did pine-
A green isle in the sea, love,
A fountain and a shrine,
All wreathed with fairy fruits and flowers,
And all the flowers were mine.
Ah, dream too bright to last!
Ah, starry Hope! that didst arise
But to be overcast!
A voice from out the Future cries,
"On! on!"- but o'er the Past
(Dim gulf!) my spirit hovering lies
Mute, motionless, aghast!
For, alas! alas! me
The light of Life is o'er!
"No more- no more- no more-"
(Such language holds the solemn sea
To the sands upon the shore)
Shall bloom the thunder-blasted tree
Or the stricken eagle soar!
And all my days are trances,
And all my nightly dreams
Are where thy grey eye glances,
And where thy footstep gleams-
In what ethereal dances,
By what eternal streams.
For which my soul did pine-
A green isle in the sea, love,
A fountain and a shrine,
All wreathed with fairy fruits and flowers,
And all the flowers were mine.
Ah, dream too bright to last!
Ah, starry Hope! that didst arise
But to be overcast!
A voice from out the Future cries,
"On! on!"- but o'er the Past
(Dim gulf!) my spirit hovering lies
Mute, motionless, aghast!
For, alas! alas! me
The light of Life is o'er!
"No more- no more- no more-"
(Such language holds the solemn sea
To the sands upon the shore)
Shall bloom the thunder-blasted tree
Or the stricken eagle soar!
And all my days are trances,
And all my nightly dreams
Are where thy grey eye glances,
And where thy footstep gleams-
In what ethereal dances,
By what eternal streams.
The New Colossus
The New Colossus
Not like the brazen giant of Greek fame,
With conquering limbs astride from land to land;
Here at our sea-washed, sunset gates shall stand
A mighty woman with a torch, whose flame
Is the imprisoned lightning, and her name
Mother of Exiles. From her beacon-hand
Glows world-wide welcome; her mild eyes command
The air-bridged harbor that twin cities frame.
"Keep ancient lands, your storied pomp!" cries she
With silent lips. "Give me your tired, your poor,
Your huddled masses yearning to breathe free,
The wretched refuse of your teeming shore.
Send these, the homeless, tempest-tost to me,
I lift my lamp beside the golden door!"
Not like the brazen giant of Greek fame,
With conquering limbs astride from land to land;
Here at our sea-washed, sunset gates shall stand
A mighty woman with a torch, whose flame
Is the imprisoned lightning, and her name
Mother of Exiles. From her beacon-hand
Glows world-wide welcome; her mild eyes command
The air-bridged harbor that twin cities frame.
"Keep ancient lands, your storied pomp!" cries she
With silent lips. "Give me your tired, your poor,
Your huddled masses yearning to breathe free,
The wretched refuse of your teeming shore.
Send these, the homeless, tempest-tost to me,
I lift my lamp beside the golden door!"
Sunday, April 02, 2006
Saturday, April 01, 2006
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