10 months ago

Albemarle Tradewinds March 2016 Final Web

March 2016

A retired educator and

A retired educator and veteran, Cooke has become an advocate for renewed patriotism, and a critic of poverty in our region. “If many politicians have become more the problem than the solution,” states Cooke, “then good people are encouraged to speak-up, step-up, and fix the mess.” Index of Economic Freedom by C.L. Cooke The Heritage Foundation released its 2016 study and states that Americans continue to lose economic freedom. Ranking 11 out of 186 countries, the US has declined in 7 of the last 8 years. Ratings for labor freedom, business freedom, and fiscal freedom have flagged notably, and the regulatory burden is increasingly costly. Though the United States is still ranked 11th, we have slipped to the worst score ever of 75.4 on a 100 scale of total economic freedom. Worldwide, only 5 countries score above 80, these being Hong Kong (88.6), Singapore (87.8), New Zealand (81.6), Switzerland (81), and Australia (80.3). The Trust in government is the lowest in 10 years. The study identifies four areas for evaluation that can educate our readership. Rule of Law - The Trust in government is the lowest in 10 years, and 75% of citizens say they believe corruption is widespread. Limited Government – The corporate tax rate is among the highest in the world at 35%. Total government spending amounts to about 39% of GDP (gross domestic product), which is an upward trend that is likened to economic collapses of the past in socialist trending economies. Regulatory Efficiency - Damaging monetary policies, tangled webs of corporate welfare, and various subsidies have bred economic distortions. Open Markets – The financial reforms in 2010 have increased both costs and uncertainty. Given these unhealthy trends in the American economy, and the heightened public mistrust in government, where do we go from here? As we have said here in eastern North Carolina for years, “it’s as easy as fallin’ off a log.” This year of 2016 is a presidential election year. New leadership will occupy the White House, and many career politicians will be running for reelection again. The folks who have been part of gettin’ us in this mess will expect us to vote them back to the “cushy” job in DC or the state capitol. It will be “like a dog barkin’ at a knot” if we voters don’t get-up, get-out, vote and take control of the future. Freedom and opportunity has meant so much for the growth of our country, and the hopes and dreams for our children and their future is truly tied to Economic Freedom. If you are not part of the solution, then you are part of the problem. Comments? E-Mail to 24 Albemarle Tradewinds March 2016

Rosie Offers One Last Oyster Hurrah For The Season For more recipes and tours through Rosie’s Garden, visit me at Did you know the Albemarle Tradewinds is located in more than 200 locations in NENC and Chesapeake? By Rosie Hawthorne It’s March and the Hawthornes still have one bag of oysters left. I’m picking from the bottom of the bushel to get the last oysters of the season for my Oysters Ranchera and Champagne Oysters. I’m just trying to give the oyster season a proper sendoff. Please enjoy. Oysters Ranchera Oysters Your favorite salsa (I use Mr. Hawthorne’s Salsa Ranchera which he cans several times a year, but you can use your favorite salsa recipe, preferably homemade. ) Monterey Jack cheese, grated Chipotle panko breadcrumbs Shuck your oysters and place on baking sheet. Place a small dab of salsa on each oyster. Not too much. You don’t want to overwhelm the oyster. Top with a little grated cheese, then some chipotle panko breadcrumbs. Place under the broiler until cheese is melted, bubbly, and golden brown – just a few minutes. I think oysters and champagne were made for each other. This preparation of oysters on the halfshell uses an onion, spinach, and mushroom blend for the topping and a reduced champagne beurre blanc sauce. It’s the perfect way to end another oyster season. Champagne Oysters 1 dozen oysters, shucked Champagne Beurre Blanc Sauce Juice of ½ lemon 1/3 cup champagne 2 bay leaves ¼ heavy cream ½ stick cold butter Kosher salt and pepper Freshly grated nutmeg Scallions and or chives Toppings: 2 TB unsalted butter 2 TB chopped onion 2 TB chopped mushrooms 2 cups spinach, chopped 1/3 cup cream Kosher salt and pepper Panko breadcrumbs For the toppings: In a medium skillet, melt butter, add onion and mushrooms, and sauté about 2 minutes. Add in spinach and cream. Simmer until spinach wilts. Season to taste with salt and pepper. Top each oyster with a bit of the spinach mixture. Sprinkle panko breadcrumbs over top and drizzle with the reduced champagne beurre blanc sauce. For the sauce: In a small saucepan, combine lemon juice, champagne and bay leaves. Bring to a simmer and reduce to two tablespoons. Add in cream, bring to a simmer, and reduce to two tablespoons. Slowly whisk in the butter, a pat at a time, creating an emulsion. Season with salt, pepper, and nutmeg. Drizzle sauce over top of oysters and give it a go under the broiler for a few minutes. Remember, you can never undercook and oyster, but you can easily overcook it. Sprinkle scallions and/or chives over top. The Treasure Hunter “Don’t do it... without checking with me first” Milton Sawyer 252-722-6078 Cash Buyer Gold & Silver Jewelry & Coins Albemarle Tradewinds March 2016 25