...the cover of the current issue of Mothering Magazine shows an exposed breast, causing a bit of a stir locally.
The cover story is on breast feeding, and the picture of a baby breast feeding was enough to make a customer at the Wild Oats Natural Marketplace in Portland uncomfortable.
Her discomfort snowballed into a brief and angry tumult after the store's manager pulled the magazines from the shelves to appease the woman...
Here's the cover in question:
More from the article:
He said a customer came in about three weeks ago and said she was uncomfortable having her young son see the magazine cover. Reed removed it from the shelves immediately, planning, he said, to replace it a few minutes later.
So here's an idea...
"Mommy, what's that baby doing?"
"Well son, that baby is eating. His mommy's breasts make milk, when he is hungry, he sucks on them. It's called breastfeeding. It is the best food a baby can have."
Once when I was young, about 6 or 7, my father had taken my mother and I up into the Southern California mountains for a "Snow Day." We farted around in the snow, stopped and had hot cider, you know - all the typical early 70's family type stuff.
On the way home, driving back through the mountains, we passed an area where some college age kids were having a snowball fight across the road. We drive right through a volley of snowballs and 2 struck the windshield of our truck, in the center and in front of the driver - my dad. He immediately stomped on the brakes, reached into his camera back, and grabbed his .22 pistol. He jumped out of the truck , went to the nearest kid, put the gun to his head, and made him clean the windshield.
We drove home in silence. I never heard of any reprecussions from the event.
Good times, good times.
I've reprinted the newspaper article about the "kidnapping" in the More/extended Text section. [more]
Puerco Pibil (Cochinita Pibil) -The "Robert Rodriguez version" from Once Upon a Time in Mexico
The meat: 5 lbs of Pork butt cut into 2" cubes 1 lb of banana leaves
For the marinade (anchiote paste): 5 TB annato seeds 2 TB salt 1 TB peppercorns 8 whole allspice 2 tsp cumin
1/2 tsp whole cloves 8 minced garlic cloves 2 habaneros (deveined, remove seeds) 1/2 cup orange juice 1/2 cup white vinegar juice of 5 lemons "splash" of your finest tequila
*Mix all dry dry spices in a coffee grinder or spice mill. Grind it well, to a fine powder. Use the coffee grinder *only* for spices... *In a blender or food processor, blend everything together. *In a ziplog bag add the pork and the marinade. Shake it up well. marinate for 12-24 hrs, shaking 2-3 times. *In a baking pan, line it with the banana leaves - you are going to be wrapping the pork in them, so be sure to overlap them well and leave enough so the edges will overlap, making a tight "package". Dump the pork and marinade into the pan, wrap it with banana leaves. Put some more leaves on ththe top. Cover the whole thing with tinfoil and seal the edges - don't let any steam escape. *Bake at 325' for 4 hours.
Serve over a bed of white or mexican rice. Garnish with a tomato wedge and a fresh jalapeno or serrano pepper.
It'll be so good "you might get whacked for making it."
El, you really must try this because it's puerco pibil. It's a slow-roasted pork, nothing fancy. It just happens to be my favorite, and I order it with a tequila and lime in every dive I go to in this country. And honestly, that is the best it's ever been anywhere. In fact, it's too good. It's so good that when I'm finished, I'll pay my check, walk straight into the kitchen and shoot the cook.
