Will PA 16 Voters Voters Make Floured Octopus of Joe Pitts?

Image for Gather magazine by Joseph DeleoJoin our Spittin’ Our the Pitts Campaign on Facebook

The Spittin’ Sisters are inspired this morning.

“Women’s Health Issues Create Surprising Vulnerability for Eric Cantor’s Reelection Bid”, writes Think Progress.

http://thinkprogress.org/election/2012/06/26/506456/eric-cantor-poll/

In the poll from from Harrison Hickman obtained exclusively by ThinkProgress, voters say they would support a pro-choice candidate over a candidate who is pro-life by an unexpectedly large margin, 68 percent to 23 percent.

The finding comes after intense media coverage of efforts by state Republicans to mandate transvaginal ultrasounds prior to obtaining an abortion, a procedure described by critics as “state-sponsored rape.” The resulting backlash from women in Virginia forced Governor Bob McDonnell (R) and his allies at the statehouse to moderate their efforts.

Eric Cantor has a 100% rating from the National Right To Life Committee. Cantor’s district is probably similar to PA 16, in terms of significant conservative population.

No one ever said that conservatives don’t have a heart and believe that the state should take control of women’s bodies.

Wanting to share this great news out of Virginia, we next popped over to news of a new young people’s foodie mag “Gather” in Brooklyn.

http://observer.com/2012/06/small-batch-foodie-mag-gather-is-artisanal-enough-for-brooklyn/

Looking at this image of dead octopus ready for frying, we said “Yes!” rather like that shampoo commercial woman who gets orgasmic in the shower!!

Indeed, we see Joe Pitts, Eric Cantor, and that whole crowd (throw in a Catholic bishop or two) dead in our battle to defend women’s right to choose.

They’re all sprawled out, floured and ready for frying in our shiny thing called a frying pan.

Red Wine-Braised Baby Octopus with Olives

3 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch dice
1 large carrot, cut into 1/2-inch dice
2 garlic cloves, minced
2 celery ribs, cut into 1/2-inch dice
1/4 teaspoon crushed red pepper
1 bay leaf
One 14-ounce can chopped tomatoes
2 pounds baby octopus—cleaned, heads halved, tentacles quartered
Salt and freshly ground pepper
2 cups dry red wine, such as Syrah
1 cup pitted kalamata olives, rinsed
1/2 cup chopped parsley
6 slices of sourdough bread, toasted

1. In a medium enameled, cast-iron casserole, heat 2 tablespoons of the oil. Add the onion, carrot, garlic, celery, crushed red pepper and bay leaf and cook over moderately high heat, stirring, until softened, about 8 minutes. Add the tomatoes and their juices and simmer for 2 minutes, until slightly reduced. Remove from the heat.

2. In a large skillet, heat 1 1/2 teaspoons of the oil until shimmering. Add half of the octopus, season with salt and pepper and cook over high heat, stirring, until starting to brown, about 2 minutes. Scrape the octopus into the casserole. Repeat with the remaining 1 1/2 teaspoons of oil and octopus. Add the red wine to the skillet and bring to a boil, scraping up the browned bits on the bottom. Pour the wine into the casserole.

3. Simmer the stew until the octopus is tender, 30 minutes. Add the olives and simmer for 5 minutes longer. Discard the bay leaf. Season the stew with salt and pepper and stir in the parsley. Set the toasts in bowls, top with the stew and serve.

http://www.foodandwine.com/recipes/red-wine-braised-baby-octopus-with-black-olives

Octupus photo by Joseph Deleo
http://observer.com/2012/06/small-batch-foodie-mag-gather-is-artisanal-enough-for-brooklyn/#slide5