Wednesday, April 23, 2014


Once more unto the breach, dear friends, once more;

Or close the wall up with our English dead.

In peace there's nothing so becomes a man

As modest stillness and humility:

But when the blast of war blows in our ears,

Then imitate the action of the tiger;

Stiffen the sinews, summon up the blood,

Disguise fair nature with hard-favour'd rage;

Then lend the eye a terrible aspect;

Let pry through the portage of the head

Like the brass cannon; let the brow o'erwhelm it

As fearfully as doth a galled rock

O'erhang and jutty his confounded base,

Swill'd with the wild and wasteful ocean.

Now set the teeth and stretch the nostril wide,

Hold hard the breath and bend up every spirit

To his full height. On, on, you noblest English.

Whose blood is fet from fathers of war-proof!

Fathers that, like so many Alexanders,

Have in these parts from morn till even fought

And sheathed their swords for lack of argument:

Dishonour not your mothers; now attest

That those whom you call'd fathers did beget you.

Be copy now to men of grosser blood,

And teach them how to war. And you, good yeoman,

Whose limbs were made in England, show us here

The mettle of your pasture; let us swear

That you are worth your breeding; which I doubt not;

For there is none of you so mean and base,

That hath not noble lustre in your eyes.

I see you stand like greyhounds in the slips,

Straining upon the start. The game's afoot:

Follow your spirit, and upon this charge

Cry 'God for Harry, England, and Saint George!'

Shakespeare - KING HENRY V


Saturday, April 19, 2014

"People Sleep Peaceably in their Beds at Night only because Rough Men Stand Ready to do Violence on their Behalf."

- George Orwell

This is the ethos of my profession . . .


Wednesday, April 16, 2014


This is my Alma Mater - S.L.

Underwater Combat School in Keys Marks 50 Years

KEY WEST, FLA. — An underwater combat training school in Key West is marking its 50th anniversary.

The Army Special Forces Underwater Operations School boasts a $10 million complex with a modern training pool and 50-foot dive tower, as well as boats especially designed for special operations forces.

Most people are not aware that the Army has an equivalent to the SEALs - and those who are aware of the SF Combat Divers are certainly not aware that it is HARDER to become an SF Combat Diver than it is to earn a SEAL trident.

The school is taught by Green Berets and sometimes hosts students from the Air Force, the Navy and the Marines, as well as military academy cadets and troops from other countries.

Residents know students are in town by spotting the circling C-130 airplane dropping finned-divers by parachute into the Fleming Key Basin. Less visible are the night operations, the torturous pool training, the hours of classroom work and other tasks that make the school one of the toughest gut-checks in the military, instructors and command staff said.

Combat divers are very aggressive and efficient and I’ve been very impressed,” Army Special Forces Col. Alan Shumate tells The Key West Citizen. “They stand out. Our dive school breeds a more intense commando.”

Read the rest of it HERE

Tuesday, April 15, 2014


You asked so here it is: the basics of this recipe are a chicken and a can of beer . . . S.L.

The essence of the beer can chicken is the bird is cooked from within by steam power. BEER steam! To add flavor, I do a homemade Spice Rub - basic mixture of salt and pepper, red pepper, garlic powder, those dried onion flakes you can buy at the store, and any additional herbs and spices I find in the drawer that look like they'll do the trick.

Taste preference is important in selecting beer. Some people are militant about this decision. Many will argue that stout is the only beer for beer can chicken, while others favor any beer but stout. I don't want to get into that here. Personally, I prefer Coors (the Yankees up here think I'm a Philistine but who cares - so do the rest of my family and I still roast the best beer can chicken).

If you don't like beer, there are other options. Wine has become a popular substitution for this recipe for the cucumber sandwiches crowd who extend their pinkies just so. Whatever. I guess wine comes in a can in some wine shoppe somewhere but I imagine actually owning a can of it is grounds for getting yourself drummed out of the cucumber sandwich club for life.

What part of BEER CAN CHICKEN don't you understand?

Having said all that, the ingredients for this recipe are:

• 1 whole 5 to 6 pound chicken
• 1 can of beer
• spice rub
• olive oil - extra virgin
• A wedge of onion

Tip 1: Before we get started. Make sure that the can of beer fits inside the chicken. You don't want to fight with this over a live fire.

Tip 2: Make sure the place that you set the chicken is tall enough for it to be in a upright position. You don't want to lower the lid of your grill only to find that the chicken doesn't fit.

Cut off the top of the beer can. This maximizes the flow of moisture from the beer to the bird. Most can openers can be used for this task. Next, drink some of the beer until the can is half full. If you like you can add some of your spice rub to the can and give it a quick stir. The can is now ready.

Cover the bird in olive oil and apply your spice rub. Don't worry too much about getting it on the skin. Skin won't let flavor reach the meat, so try to work your spice rub in under the skin as much as possible. Get it inside the chicken as well. Just because you put rub in the beer doesn't mean that it will season the inside too much. The spice in the can adds flavor but not like direct contact.

Beer can chicken is grilled indirectly. Build your fire around either side of the chicken. I take it a step further and fabricate a doughnut shaped heat shield with four layers of aluminum foil and a scissors. The bird doesn't burn but the beer still boils to steam the bird from within.

Place the beer can on the grill right where you want the bird to be.

This guy is using a pie pan as a heat shield / grease catcher

With the can in place it is time to sit this bird down. You will get your hands dirty here. Don't worry about it. They sell special frames for beer can chicken down at the hardware store. Sit the bird in place, then wedge the piece of onion into the neck of the chicken to seal the top of the bird. This holds the moisture inside and is the real secret of beer can chicken.

Close the lid on the grill and wash everything. Chicken is nasty; when the bird is on the grill everything that did or could have touched that bird has to be washed. When the chicken is done and ready to come out, there shouldn't be a single germ left behind.

Maintain a grill temperature around 300 to 325 degrees F. (150 to 165 degrees C) during the cooking time.

If you build your fire right then you shouldn't have much to do now but wait for the beer can chicken to cook. Time isn't important to chicken, temperature is. When this bird reaches an internal temperature of 175 degrees F. (80 degrees C.) the bird is ready to come off the heat. Measure the temperature in the thickest part of the thigh being careful not to touch the bone with your thermometer. Once removed from the grill, allow the chicken to rest for ten minutes before carving it (if that's what you want to call pulling apart this fall off the bone meat).

A 5 to 6 pound bird should take you about two hours to cook depending on the temperature.

Once the chicken has had time to rest it is ready to carve. The can tends to get stuck inside the bird; you can pull it out with a pair of tongs, or poke it with the giant fork that comes with your grilling kit and pull it out that way.

With the beer can out of the chicken, this is the best Barnyard Pimp you ever tasted.


Monday, April 14, 2014


Sunday, April 13, 2014


"What's this button do?

Love the wall mural - nice splat pattern. The former tenant was an artist. More of an expressionist. His preferred medium was organic material. He is with the 72 virgins now. Unfortunately, this is his only existing work . . .