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[Akka Homestead <akkabhomestead AT yahoo.com>]

I really didn't mean to stir up a hornets nest, but this is kind of 
fascinating to me-other people's lives and all...
If there are still rocks in McCain's front yard that haven't yet been flipped 
over and examined, or closets that have been rifled through in the past, my 
God how old is he- 70 years??? --then I'd be there, too.  But Obama is 
someone that I only barely knew of, and that only since '04.  Not being a 
Democrat, I didn't really care about who he was or what he might have to 
hide.  It's different now, because he actually might be our president and I 
want to know stuff.  I really need to read his book.

I actually was more curious about his adult trips abroad than where he
was born. I found some pages on the 1981 trip to Pakistan:
http://dailymusings.spaces.live.com/blog/cns!EBAB74DA8F94C559!5351.entry
http://blogs.abcnews.com/politicalpunch/2008/04/obamas-college.html

Basically, they are the same info, but the abc page has some really
hilarious comments at the bottom (anti-Obama for the most part, but very
funny)

I realize that this is 'old stuff', but it is new to me and might be new
to someone else, too. Somethings I just don't know about, like HOW he
went to Pakistan and Indonesia.  Is it true that " Pakistan was on the
banned travel list for US Citizens at the time and all non-Muslim
visitors were not welcome unless sponsored by their embassy for official
business." If that is true, then how did he get there, and if by another
passport, then how does he have that?  Does he, in effect have dual
citizenship, and if so why would he still have two citizenships at the
age of 20?

I found this very good page of both allegations and rebuttals:
http://www.eons.com/blogs/entry/1064469-Democrat-sues-Sen-Obama-over-fraudulent-candidacy
I did not realize that Berg was the state of Pennsylvania's former
deputy attorney general.


I was looking around for the passport information and found this page,
which kind of theorizes what one person thinks is a timeline of BO's
early life.  This makes sense to me.  It explains all the crap about the
birth certificate(s). The theory starts a bit down the page with
"Anyway, the working theory right now is that:"
http://www.freerepublic.com/focus/news/2059717/posts

If all of this adoption stuff is true, then I want to give the guy a hug.  No 
wonder he is such an over-achiever. Only adoptees would truly understand 
that. Reading all that actually makes me like the guy more-maybe not enough 
to vote for him, but more. <G>

I also found this page on his mother.  Interesting reading.  I like the
part about his grandfather being a smooth talking salesman...lol..
http://seattletimes.nwsource.com/html/politics/2004334057_obama08m.html

Akka B




>From bobford79 AT yahoo.com  Thu Aug 28 12:45:03 2008
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From: bob ford <bobford79 AT yahoo.com>
To: Rob <becida AT comcast.net>
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Subject: Re: [Homestead] Cheese Press
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Thank you.  I'll try to see if I can make some cream cheese in the next week 
or so.  bobford


--- On Thu, 8/28/08, Rob <becida AT comcast.net> wrote:

> From: Rob <becida AT comcast.net>
> Subject: Re: [Homestead] Cheese Press
> To: bobford79 AT yahoo.com, homestead AT lists.ibiblio.org
> Date: Thursday, August 28, 2008, 9:27 AM
> At  8/28/2008 06:50 AM,bob ford wrote:
> >How long do you age the cheese?  The cheddar I 
> >use daily is aged for 14 months.  Some of the 
> >better cheeses are aged longer but they cost 
> >more per pound than fresh Alaskan Crab 
> >Claws....I've never seen cheese made.  bobf
> 
> Never seen it ... Hmmm
> 
> The best way to see it is in your kitchen IMO, 
> but there is a cheese place just across the 
> street from The Pikes Street Market in Seattle 
> where you can stand on the sidewalk and watch the 
> milk do it's think in these stainless bath tubs...
> 
> This is the "in your kitchen" way.
> 
> This is a really simple way, the last time I did 
> it after it had drained a bit I added some garlic 
> and Italian seasoning, mixed with my hands (the 
> cheese was still warm) and let finish draining. I used it
> in lasagna.
> You can go down to the store and buy a gallon of 
> milk to try this, everybody has vinegar and maybe 
> a candy thermometer for the milk temps. Don't 
> forget to pick up some cheese cloth.
> The hard part is slowly heating the milk, the 
> neat part is seeing the milk turn into chunks <VBG>.
> 
> Rob
> becida AT comcast.net
> who still doesn't understand the political 
> polarization on this list but is slowly learning 
> to not get into it with the fanatics. Cheese is good...
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~
> 
> Beginner Cheese Directions
> Ingredients:
> 
> 1 gal milk to ½ cup vinegar
> 
> salt (more for firmer cheese) salt pulls away the whey
> (2 ½ tbl for ricotta per gallon)
> 
> Directions:
> 
> heat slowly to 190-200º
> 
> slowly add the vinegar until it’s in, do not over stir
> 
> let curdle & cool until it get to about 100º
> 
> add salt
> 
> either cut or breakup the curds
>          ricotta very small pieces, cream cheese no smaller
> than a quarter
> 
> drain the cheese into a cheese cloth lined colander
> 
> hang the dripping cheese until it gets to the consistency
> you want
>          ricotta & cottage about an hour hanging, cream
> cheese is 4 hrs
> 
> mold & chill the cheese