The Chain of Annihilation: How to Kill People

Yesterday, I watched a fantastic documentary on PBS called “The House I Live In” by Eugene Jarecki.  The film reveals the 40-year failure of America’s precious War On Drugs.  In the USA, we’ve spent over $1 trillion on arresting over 45 million people and we still have a major drug problem.  The War On Drugs is a failure when it comes to getting people straight, but wildly successful when you consider the increase in long-term incarceration, guaranteeing profits for private jails and communities that rely solely on prisoners to faith their economies.

Continue reading → The Chain of Annihilation: How to Kill People

Mexican Mix-Up

by Joyce Kohl

Mexican Mix-Up Source: Go Inside™
Great for parties as little space is required and a minimum of serving equipment is needed.

Guests make their own selections according to personal tastes

Servings: 12 average appetites or

6 hungry appetites

Varies according to appetites


Recipe may be enlarged for any number of guests

Largest bag of small bite size corn chips

1 1/2-2 pounds ground meat, sauteed and browned

then seasoned with Taco Seasoning

1 pound Cheddar Cheese, coarsely grated

1 large head of lettuce, shredded

3 or 4 medium tomatoes, diced

1 bunch green onions, sliced – using tops, too

2-3 medium avocados, diced

4 hard cooked eggs, diced

3 small cans chopped ripe olives

1 pint sour cream

  1. Place plates, forks, napkins and ingredients (in separate containers) on a table or buffet where guests can easily pass by and serve themselves.  Food should be arranged starting with #1, corn chips on the bottom and proceeding through #10, sour cream on top.
  1. Hot taco shells can be substituted for the corn chips.
  1. Serve with a Sangria punch or any favorite punch or beverage.



by Joyce Kohl

Chimichangas Source: Go Inside™
Chimichangas are among the favorite dishes in Mexican restaurants. Easily made at home.
Servings: Ingredients:


Recipe may be adjusted for number needed.

Suggestions for serving:



Chopped tomato

Green Relish

Sour Cream

Grated cheddar cheese

Shredded lettuce

12 large flour tortillas

1/4 to 1 pound lean ground beef

OR cooked chuck roast chopped finely

1 large onion, chopped

1 green pepper, chopped

1 clove garlic, minced

1/2 tsp salt

2 T chili powder (optional)

1/8 tsp cayenne pepper

1/2 cup refried beans

1 cup shredded jack cheese

1/2 tsp cumin

  1. Cook meat until lightly browned, then add onions, green pepper and garlic. Cook until onion is transparent, stirring frequently. Stir in seasonings. Cook over medium-low heat until thoroughly hot. Then stir in shredded cheese and set aside to cool.
  1. Note: Tortilla should be pliable and in one piece. Heat a tortilla on a pan very briefly until it is warmed through. A pizza pan works great. Ladle some of the meat mixture into the center of a warmed tortilla. Fold one side in, then the other side, then fold the end closest to you and roll. Fasten with toothpicks.
  1. Into a frying pan with a least 3/4″ oil heated to 370 degrees, fry tortillas, turning until browned. About 1 1/2 minutes. Remove with tongs, drain on paper towels. May be kept warm in a low oven.


Corn Bread Mexican Style

by Joyce Kohl

Corn Bread Mexican Style Source: Go Inside™
This is very different, but very good.
Servings: Ingredients:


Colby cheese could be substituted for cheddar

1 cup yellow corn meal

1 cup flour

1 T baking powder

1 tsp salt

1 egg

1 cup milk

1 cup cream style corn

1/4 cup onion, diced

2 T green chiles, chopped

2 T pimento, chopped

1/4 cup butter

1/2 cup cheddar cheese, shredded

  1. Combine and mix well all dry ingredients. Beat egg and milk together, add corn and mix well.
  1. Saute onions, chiles, and pimento in butter in skillet until onion is clear and tender. Add milk mixture, onion mixture, and cheese to dry ingredients. Stir only until just mixed.
  1. Pour into a well buttered 8″ square baking pan. Bake in 400 degree preheated oven 35-40 minutes or until toothpick inserted into the center comes out clean. Serve while hot.


Ponche De Pina

by Joyce Kohl

Ponche De Pina Source: Go Inside™
Great base for “spiked” beverages.
Servings: Ingredients:
2 quarts


Add 1 quart ginger ale to stretch

1 cup sugar

1 1/2 cups water

1 (46 ounce) can pineapple juice

1 1/2 cups fresh orange juice

1/2 cup lemon juice

4 sticks cinnamon

12 cloves

  1. Into a large saucepan, simmer the sugar, water, cinnamon and cloves for about 30 minutes. Strain, removing the cinnamon and cloves.
  1. Add pineapple juice, orange juice and lemon juice. To serve, pour over crystal ice cubes or frozen pineapple juice cubes.