Saturday, May 27, 2006
DIEGO ARMANDO MARADONA
D ivino campeón,
I nigualable maestro,
E spectacular número 10,
G racias por nuestros
O jos llenos de lágrimas de alegría.
A quel golazo inolvidable
R etando a la defensa inglés,
M áximo ídolo de la
A rgentina, símbolo
N acional del país,
D iego, el
O rgullo de todos.
M ejor que Pelé,
A quí nosotros napolitanos
R ecordaremos siempre en el
A lma todo lo que nos
D iste con la camiseta azul,
O mamma mamma mamma...
N ápoles te
A mará por siempre!!!
Para Diego Armando Maradona, por siempre el más grande.
Autor: Mario Giaquinto
I nigualable maestro,
E spectacular número 10,
G racias por nuestros
O jos llenos de lágrimas de alegría.
A quel golazo inolvidable
R etando a la defensa inglés,
M áximo ídolo de la
A rgentina, símbolo
N acional del país,
D iego, el
O rgullo de todos.
M ejor que Pelé,
A quí nosotros napolitanos
R ecordaremos siempre en el
A lma todo lo que nos
D iste con la camiseta azul,
O mamma mamma mamma...
N ápoles te
A mará por siempre!!!
Para Diego Armando Maradona, por siempre el más grande.
Autor: Mario Giaquinto
Wednesday, May 17, 2006
Reservation Politics
Dear Sir,
Now that you have been successful in insulating your comrades-in-arms from being disqualified for holding offices of profit, further to my mail of yesterday to you reproduced below, may I have the audacity to challenge you and your ilk to implement with immediate effect 75% reservation of all seats in all parliaments/state assemblies/panchayats for SC/ST/OBC?
That would certainly be leading by example.
Till you do that do you think it would be prudent to introduce the system for higher studies only?
May I also ask you what retirement age you politicians have set for yourselves? Or is politicking a life time profession?
Best Regards,
Manojendra Gupta
Now that you have been successful in insulating your comrades-in-arms from being disqualified for holding offices of profit, further to my mail of yesterday to you reproduced below, may I have the audacity to challenge you and your ilk to implement with immediate effect 75% reservation of all seats in all parliaments/state assemblies/panchayats for SC/ST/OBC?
That would certainly be leading by example.
Till you do that do you think it would be prudent to introduce the system for higher studies only?
May I also ask you what retirement age you politicians have set for yourselves? Or is politicking a life time profession?
Best Regards,
Manojendra Gupta
Reservation Politics
Mr Prakash Karat,
Communist Party of India (Marxist)
Dear Sir,
I am sure you are aware of the nationwide agitation on the issue of reservations, though it is not clear to people like us whether you are in any way concerned. Would you care to explain to commoners like us what is more important to you all, providing food and at least primary education to all the children of this country or reservation for certain castes in higher education? And also, would you care to explain why a social evil like caste system could not be eradicated even after 58 years of independence?
To common people like us it appears that a septuagenarian who is unable to even walk properly, in order to regain his lost clout in his own party, is bent upon dividing this country, my country, on the lines of caste politics.
Even after more than 58 years of independence, politicians of all parties of this country, instead of fighting wars on population explosion, ill-health, hunger and illiteracy, are busy in vote-bank politics of caste.
We do not expect any respite from the sacred class of politicians who are fond of eating the cake and having it too by way of accepting money for asking irrelevant questions in the parliament, unilaterally increasing their own salaries and perks and even insulating them from being disqualified for holding offices of profit.
It is sad that you are hand-in-glove with the political party bent upon dividing this country on the issue of caste politics. We have NOT heard protests from your party against the brutalities committed by police of the Governments either run by you or your other hand. It is sad to listen to the Police Commissioner of one of the most prosperous cities of this country justify the brutalities of his sub-ordinates and yet continue in his chair.
ARE WE LIVING IN A DEMOCRACY OR ARE WE BEING GOVERNED BY EMPEROR NERO?
Have moral values of our politicians stooped so low?
If that is so, do we, the commoners (or the other castes who are NOT ST/SC/OBC and are NOT considered important in your vote-bank politics) who dream and toil hard for the prosperity of this great country now onwards should start thinking of an alternative political system/party?
I thought it is time, we do.
Best Regards,
Manojendra Gupta
Communist Party of India (Marxist)
Dear Sir,
I am sure you are aware of the nationwide agitation on the issue of reservations, though it is not clear to people like us whether you are in any way concerned. Would you care to explain to commoners like us what is more important to you all, providing food and at least primary education to all the children of this country or reservation for certain castes in higher education? And also, would you care to explain why a social evil like caste system could not be eradicated even after 58 years of independence?
To common people like us it appears that a septuagenarian who is unable to even walk properly, in order to regain his lost clout in his own party, is bent upon dividing this country, my country, on the lines of caste politics.
Even after more than 58 years of independence, politicians of all parties of this country, instead of fighting wars on population explosion, ill-health, hunger and illiteracy, are busy in vote-bank politics of caste.
We do not expect any respite from the sacred class of politicians who are fond of eating the cake and having it too by way of accepting money for asking irrelevant questions in the parliament, unilaterally increasing their own salaries and perks and even insulating them from being disqualified for holding offices of profit.
It is sad that you are hand-in-glove with the political party bent upon dividing this country on the issue of caste politics. We have NOT heard protests from your party against the brutalities committed by police of the Governments either run by you or your other hand. It is sad to listen to the Police Commissioner of one of the most prosperous cities of this country justify the brutalities of his sub-ordinates and yet continue in his chair.
ARE WE LIVING IN A DEMOCRACY OR ARE WE BEING GOVERNED BY EMPEROR NERO?
Have moral values of our politicians stooped so low?
If that is so, do we, the commoners (or the other castes who are NOT ST/SC/OBC and are NOT considered important in your vote-bank politics) who dream and toil hard for the prosperity of this great country now onwards should start thinking of an alternative political system/party?
I thought it is time, we do.
Best Regards,
Manojendra Gupta
Thursday, May 04, 2006
SIMPLE ROAST CHICKEN
Mon Poulet Rôti
by Thomas Keller
Ingredients
One 2 to 3 pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard
Preparation
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
Now, salt the chicken — I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone — I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super-elegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
Makes 2 to 4 servings.
by Thomas Keller
Ingredients
One 2 to 3 pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard
Preparation
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
Now, salt the chicken — I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone — I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip — until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be super-elegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
Makes 2 to 4 servings.
