(We speak of his new friend, Alaska governor Sarah Palin, 44, former beauty queen (Miss Waspilla 1984) and Miss Congeniality -- his choice for Vice President of the United States).
Or you can view Olde John's choice as I do: it's historic.
And why the nomination is in BlatherMunch, our Sunday food feature: she's the first vice presidential candidate with a vagina who can slime a sockeye, gut a deer and... she loves her moose meat!
We agree with Dr.James Dobson who made a rare exception to his stance on women -- he doesn't even believe they should be Christian ministers -- “This is one of the most exciting moments in this political season."
She may not know her running mate's position on Iraq, but let's face it, when us guys think about mates -- even running mates -- do we think of foreign policy, economics, or skillset to be Commander-in-Chief?
Hell no: we think of that vagina, and can she cook?
What a woman! Sarah Palin reportedly has the prerequisite organ and the beauty queen equipment to go with it. She can not only cook, but she can shoot it and gut it out... and she's got the equipment to do that too!
(I don't know about you other guys, but I'm up to here with women who go EE-YEW to pig's feet and liverwurst. Sick of the prissy elites who glove their soft hands in latex before handling a boneless, skinless, chicken breast. I yearn for a woman (like my mother wasn't) who not only can shoot and bleed the kill, but cut out the heart, and eat slices of it still warm with sips from a long-neck of Moose Drool out in the garage with the guys).
No more candy-ass women like Olde John's heiress wife Cindy (also a beauty queen but, I might add, NOT Miss Congeniality) who got caught trying to pass off girly-man dishes as "Old McCain Family Favorites" like Passion Fruit Mousse or Ahi Tuna with Napa Cabbage Salad that she swiped off the Food Channel website.
Perky? Positive? I'll say. Palin's a lemonade kinda gal: when their 5th child was prenatally diagnosed with a disability last year, she not only didn't flush the tyke, she found language to keep the glass half full: "'Down Syndrome' sounds so negative," she said. "we call it "Up Syndrome!'"
She's locked and loaded for the vice presidency: she's Gidget with The Bomb.
(Congenial vagina, and killery/cookery notwithstanding, it's a bold, brilliant political move by The Olde Gentleman. Only last week he was floating trial balloons about naming a pro-choice Jew like Joe Lieberman. When the balloons were popped almost immediately, he deftly named an anti-abortion evangelical instead. Palin doesn't believe in global warming, believes creationism should be taught in schools, and fought putting polar bears on the endangered species list, and wants to drill, drill, drill. Pro-life, pro-gun, evangelical Christian Democratic women who hate polar bears and love aerial wolf-hunting will surely flock to her. As I always say: gotta problem with sexism? Call a Republican! The religious right has been stirred out of their ennui. Geov Parrish has noted: "She's got every Christianist in the country praying that President McCain will have a heart attack on Jan. 23")
Getting sick of Braised Bullwinkle? Here's a Gov. Palin's moosemeat favorite and some of her moose-y tips from Bowhunts.com
Bleeding the carcasse
A quick, clean kill will prevent the animal's blood and adrenalin from rushing into muscles as it bounds away wounded. After your animal is down, approach it carrefully from the rear. Make sure it's dead before you get close so you don't get kicked with its sharp hooves. Bleed the carcass immediately by keeping the blood from getting into the meat and tainting it, you can prevent any gamey tatste often associated with game meat.
Moose Nose in Jelly
- 1 Upper jawbone of a moose
- 1 Onion; sliced
- 1 Garlic clove
- 1 tb mixed pickling spice
- 1 ts salt
- 1/2 ts pepper
- 1/4 c vinegar
Cut the upper jaw bone of the moose just below the eyes. Place in a large kettle of scalding water and boil for 45 minutes. Remove and chill in cold water. Pull out all the hairs - these will have been loosened by the boiling and should come out easily ( like plucking a duck). Wash thoroughly until no hairs remain. Place the nose in a kettle and cover with fresh water. Add onion, garlic, spices and vinegar Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid. When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. Reheat the broth to boiling, then pour the broth over the meat in the loaf pan. Let cool until jelly has set. Slice and serve cold.