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Tuesday, February 7th, 2012

Time Event
8:48a
Good news



The doctor's office called this morning. My chest x-ray is clear and my bloodwork is normal. I'm officially over pneumonia. I hope any remaining wheeziness can be taken care of by exercise and expectorant. Now, we're just waiting on Deanne and Sassafras to finish their meds and get over their crud.
3:22p
Long live the Constitution
There's a lot of buzz today about a NYT piece that says our Constitution is old and outdated and no longer looked to by emerging democracies around the world as an example of how to draft your country's basic law. Various folks are being quoted -- including SC Justice Ginsberg -- to similar effect.

Well, as we used to say in junior high, BFD. I don't care what the NYT, Justice Ginsberg, or various emerging countries have to say. More than that, I am sick and tired of hearing endless bloviation about the wonders of having a "living constitution."

The "living constitution" is a misnomer. Those who use it mean to imply that our Constitution is endlessly updatable by fresh infusions of the Spirit of the Age; in other words, it can mean whatever we need it to mean. By my understanding, that's not a "living constitution," but an undead one. The mad scientists of Libertopia keep trying to make the Constitution sprout extra limbs and transplant into it organs from the cadavers of failed societies. It's a crime against nature, an unholy enterprise that calls for resistance on the part of some pitchfork-wielding peasants, if you ask me. Burn the monster!

And let us be clear: we who resist the "living constitution" are not enamored of some dead thing, stretched out and pinned on a card in a display case gathering dust. We believe that our Constitution is very much alive, for it is a compact among all Americans, living and dead. Recall what G.K. Chesterton said about Tradition: it is the democracy of the dead. It is the secular equivalent of the Communion of Saints. The past and the present and the future all join hands over the Constitution. We of the present have received a great legacy from those who lived before us, but we receive it in trust for those who will follow us. We have a fiduciary responsibility not to blow our children's inheritance (legal as well as economic).

This doesn't mean you can't change the Constitution. It's not divinely inspired. But you can't just make up a whole new understanding and do an end-around by way of some fool in a black robe who thinks he or she can gavel in a whole new reality. You've got to do it the hard way. You've got to convince people. Lots of people. The normal route is an Amendment agreed to by two-thirds of both Houses of Congress plus three-fourths of the State legislatures; there are other, even more difficult and chancier, ways to do it, but that's the usual. People -- ordinary people -- get to think about it and argue about it and weigh the impact of it. Lots and lots of chambers of elected officials have to grind it out and agree to it. And if enough people really, really want to change the Constitution, then they can make it into anything they want.

And that beats some kangaroo court or El Supremo jack-in-office doing it. The Constitution was expressly drafted to keep them from experimenting upon it.
8:26p
Adventures in Great Chow
PORK TENDERLOIN

1. Trim tenderloin.
Remove any fat from whole tenderloin.

2. Prepare a simple brine.
Combine 3/4 cup kosher salt, 3/4 sugar, and 1/8 teaspoon freshly ground pepper.
Dissolve in 1 cup boiling water.
Pour mixture into 1 gallon cold water.
Submerge tenderloin(s). Brine for 6-12 hours.
This amount of brine should accommodate one to four 2-lb. tenderloins.

3. Prepare Dry rub.
Combine 1 Tbsp mustard seed, 1 Tbsp cracked coriander seed, 1/2 Tbsp cumin seed, 1 Tbsp cracked pink peppercorns, and 1 Tbsp cracked juniper berries in dry skillet. Toast lightly.
Combine toasted spices with 1 Tbsp ground coriander, 1 Tbsp garlic powder, 1 Tbsp ground mustard, and 1 Tbsp cornstarch. Wisk together in bowl.
If cooking more than one tenderloin, increase amount of spices proportionately.

4. Cook Tenderloin(s).
Rinse brined tenderloin(s) to remove excess salt.
Pat dry with paper towel.
Coat with dry rub.
Heat 1-2 Tbsp of olive oil in skillet.
Brown tenderloin on all sides, about 3 minutes per side.
Place skillet in 450 degree oven (or transfer meat to oven-going open vessel). Roast for 20 minutes.
Remove tenderloin(s).
Let stand at least 15 minutes before carving.
Three medallions = 1/2 pound serving.


APPLE-WALNUT CHUTNEY

1. Combine ingredients in saucepan:
3 medium or 2 large tart cooking apples, peeled, cored, and diced;
1 medium onion, diced;
1/4 cup red wine vinegar;
1/4 cup brown sugar;
1 Tbsp grated orange peel;
1 Tbsp grated fresh ginger;
1/2 tsp allspice;
1/2 cup chopped walnuts.

2. Bring contents to a boil. Reduce heat to low and simmer 40 minutes. Cook a little longer, uncovered, to reduce liquid a bit.

3. Chill. Makes 5-6 servings.

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