11 months ago

Tradewinds Feb 2014 Final Web

February 2015

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.” The Economics of Wealth by C.L. Cooke Exploitation of labor to accumulate wealth and build an industrial society is based in historical fact. Controlling the money supply, and continued systematic cheap labor became the backbone for the rise of American industrialism. In the late 1800’s and into the 20th century, the rise of the “Robber Barons” thrust the United States into ascendancy as a world super power. Initially financed by the Rothschild’s, these giant of industry and wealth are engrained in the history of American financial lore. Names like Rockefeller, J.P. Morgan, and E.H. Herriman were at the helm to control oil, banking, and the railroads. The labor force to bear the physical burden of industrial capitalism were not just Americans, but Chinese, Mexican and Irish. We can go back to the building of the pyramids in Egypt, the Inca and Aztec Empires of Central and South America, the plantations of the South, and historically document the use of slave labor to build empires, and grand cities, and monuments to immortalize the great leaders of their time. Fast forward to an emerging America and we manifest the past with low wages, exploitation of child labor, deplorable and dangerous conditions in the coal mines, and continued accumulation of wealth at the expense of the workers. Progress toward safety and health has been a beacon of hope for the American worker. But, in my lifetime, wages has never kept pace with inflation. Anyone remember “war is good for business.” WWI was the single most important event to stimulate the industrialization of America and propel investment and banking onto our shores. I wish to leave you with some food for thought… might the quality of life for all GOD’s children be improved with a Christian compassion for our fellow beings…or, shall we continue to entrust our future with the giants of business and politics who sell to the highest bidder as the end game to wealth and power. Profit is just, but to what extent of the human condition. I am hungry…hungry for food, hungry for spirituality, and starving for a relationship with my fellow humans based not on the color of his skin, but the content of his character. Please research: 1. The death of JFK and his move on the Federal Reserve. 2. Henry Ford’s visits to Nazi Germany. 3. Transcripts from the Nuremburg Trials. 20 Albemarle Tradewinds February 2015

Chocolate Sweets For Your Sweetie By Rosie Hawthorne New Lower Propane Prices! For Valentine’s Day, I have the perfect dessert for your Valentine – a decadent, truffle-filled Chocolate Lava Cake in a pool of silky rich Crème Anglaise, accented with strawberries and toasted hazelnuts. Chocolate Lava Cake For the truffles: 4 oz. Ghirardelli bittersweet chocolate 2 TB unsalted butter ¼ cup heavy cream 4 ounces cream cheese ¼ cup hazelnut spread (Nutella) Melt chocolate and butter in cream in a double boiler. Whisk gently to combine. Remove from heat and stir in the cream cheese and Nutella. Refrigerate for 2 hours or until firm. Roll into balls and refrigerate until ready to use. For extra truffles on the side, roll the balls in toasted, crushed hazelnuts. We fill your Tank while you wait! For the chocolate cake: Heat oven to 400°. 1 4-ounce package Ghirardelli bittersweet chocolate bar 1 stick unsalted butter 2 eggs 2 yolks ⅓ cup sugar 1 tsp vanilla extract ¼ cup cake flour 1 tsp baking powder Butter 6 5-ounce ramekins. Mix cake flour and baking powder. Melt chocolate and butter in double boiler. Whisk to blend. With electric mixer, beat eggs and yolks. Gradually beat in sugar and vanilla. Gently fold melted chocolate mixture and flour mixture, alternatively, 3 times, into egg mixture. Spoon batter into ramekins. Place a cold truffle ball in the center and press down. Bake in a 400° oven for about 15 – 17 minutes. Let sit about 5 minutes, then take a sharp knife around the inside of each ramekin and invert onto serving plates with Crème Anglaise. The Albemarle Tradewinds merges your business into printed and social media. For the Crème Anglaise: ½ cup skim milk 1 ½ cups heavy cream 1 vanilla bean, split lengthwise ½ cup sugar 4 large egg yolks, room temperature Combine the milk, cream, and split and scraped vanilla bean and seeds. Cook over low/moderate heat just until small bubbles form around the rim, about 5-6 minutes. Remove the beans. In another bowl beat the egg yolks and gradually beat in sugar. Beat until mixture has lightened and thickened. Whisk in half of the hot cream mixture, very slowly, in a thin stream. You do not want scrambled eggs, so go slowly. Pour the mixture back into the sauce pan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture thickens, about 4-5 minutes. It will coat the spoon. For serving: Pour a pool of Crème Anglaise onto your serving plates. Invert a ramekin onto the sauce, sift powdered sugar, and ladle more Crème Anglaise on top. Place sliced strawberries around cake and sprinkle toasted hazelnuts over top. Happy Valentine’s Day! 20 Lb - $15.49 30 LB - $21.99 40 LB - $29.50 100 LB - $68.75 810 Sawyer St (Behind Salvation Army) Elizabeth City (252) 338-0817 Parts - Sales - Service Since 1927 Albemarle Tradewinds February 2015 21