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Louis Hofmann, Ricky Gervais, Mýa, Dame Judi Dench, Olivia Newton John, Tzi Ma, Dame Jane Goodall...

  • Writer: Don Lichterman
    Don Lichterman
  • Sep 3, 2020
  • 9 min read
Weekly Report about Crimes, Abuses and an overall Welfare Report! Wildlife & Animal Report!
The animals of the Gulf Coast need our help NOW!  

We are right this minute contacting local rescue organizations on the ground and making sure that we are here with the full generosity of Network for Animals, just as we have been counted on in the past. We all still remember the images after Hurricane Harvey - the 2017 mega-storm that was eerily like Laura.


Dogs desperately trying to hold up their heads in flood water or clinging to trees. Helpless kittens huddled together on nearly submerged, wind-ravaged rooftops.

NOW this new KILLER STORM is upon the Gulf Coast. We must act IMMEDIATELY!



This life-saving aid and assistance can ONLY happen with your support and unconditional love for ALL the animals.


We are FOREVER grateful that you’re part of the NFA family! Please help in any way. Every minute means more precious lives saved!

Animals Asia has signed an exclusive agreement with the government of Vietnam to end bear bile farming

Animals Asia has signed an exclusive agreement with the government of Vietnam to end bear bile farming in Vietnam forever and bring the remaining 500 captive bears to sanctuary. Having you on board could make all the difference for these bears. If we want to make real, lasting, positive change, the only cure is kindness.

Make a difference on #InternationalTigerDay

Caragh, FOUR PAWS South Africa Youth Ambassador, is passionate about big cats - and has a soft spot for tigers. Together with Caragh, you can play a very important role in creating change in the lives of animals such a tigers. Lobbying the government is one of the best ways to change the lives of these animals which is why FOUR PAWS, and Caragh, are urging you to add your signature https://bit.ly/PetitionsZA

Vietnam’s Cruel Cat Meat Trade

Every year in Vietnam, over one million cats, many of them stolen pets, suffer in an illicit trade fraught with incredible cruelty for their meat. FOUR PAWS and Change For Animals Foundation (CFAF) commissioned the first ever nationwide investigations into Vietnam’s cat meat trade to uncover the inner workings of the trade, the findings of which were shocking. Once a relatively small-scale and opportunistic trade localised in the North of the country, today’s cat meat trade consists of complex international and trans-provincial trading networks spanning distances of over 1,000 km, connecting holding areas to restaurants and slaughterhouses, and generating significant profits for those involved. Cat meat, referred to in Vietnamese as ‘thịt mèo’ or ‘little tiger ’, is now available throughout Vietnam, and the inherent cruelty and suffering endured by the over one million cats involved in the trade each year is immeasurable.

Dogfighter Craig Boyd

Who abused, starved, and killed dogs in gruesome dogfighting operations — and walked free after less than a year in jail, while his accomplices who procured dogs for him to abuse and kill in fights were never held accountable. As a fellow animal lover, I share your outrage at the injustice of seeing known members of dogfighting rings not being held responsible for their cruel conduct, and not being prevented from harming animals in the future.


Animal victims will not get justice until we change the law. And that means we need you.


Thanks to your record-breaking support, we have surpassed our goal of 1,000 donors to strengthen animal cruelty laws, crack down on dogfighting, and hold abusers accountable for their crimes!


Let’s see how far we can take this. Animal victims still need your support — will you give today and help us reach 1,500 donors by August 31? TAKE ACTION TO SAVE LIVES Every year, animals are abused and killed because laws are poorly written and enforced — and the violent criminals responsible often get a free pass. Existing animal protection laws must be vigorously enforced, and new, stronger protections must be established.



The Animal Legal Defense Fund has drafted a recommended amendment to state laws that would enable prosecutors to charge those who organize, conduct, and profit from animal fights under the respective state’s Racketeer Influenced and Corrupt Organization (RICO) statute.


If this measure succeeds, prosecutors would have greater power to pursue justice for dogfighting victims who are abused and killed as part of this organized criminal enterprise.



You’ll help ensure that animal abusers like dog fighters are held responsible for their crimes through prevention, intervention, prosecution, and ultimately, potent sentencing packages combining restitution to animal victims, bans on animal possession, supervised probation, and incarceration. Please stand with us in this fight – and help us push prosecutors to help end these heinous crimes today.

Moon Bear Day News

As a galaxy of global superstars, lead by German actor Louis Hofmann, comedian Ricky Gervais, pop star Mýa, actors Dame Judi Dench,, Olivia Newton John and Tzi Ma, and renowned conservationist Dame Jane Goodall, have come together to record an impassioned video calling for a reset of humanity’s relationship with nature in the wake of the Covid-19 crisis and its zoonotic origins, two baby bears have attempted to steal the limelight.

#InternationalTigerDay: This year we celebrate by welcoming Sahib and Jill to the FOUR PAWS family!

Today, we celebrate tiger conservation all over the world. Since it was first created in 2010 at the Saint Petersburg Tiger Summit, it aims to raise awareness about the need to protect this endangered species and their habitats. Now needed more than ever.


Tigers in the wild are facing extinction because of poaching, the ongoing human-wildlife conflict and habitat loss. Tigers in captivity are being intensively bred to be used for selfies, in circus shows or kept as pets, a result of a mostly unregulated global wildlife trade.


This week, we celebrate with a positive story of the two Siberian tigers being brought to the big cat centre TIERART, after a lifetime of circus performances and travels in a caravan.


The life of the two tigers from Germany 🇩🇪, where circuses and private keeping is still legal, is only one example of how tigers are raised in captivity for profit.


Sadly, the commercial trade is still legal in Europe 🇪🇺 and creates a lucrative business for people profiting off breeding them in captivity.


With about 1 600 tigers being kept in cages in Europe, and about 7 000 in the US, until we stop the demand, we won’t be able to truly protect them. We are asking the European Commission to ban the commercial and #RuthlessTrade with captive tigers.


Join us and sign here bit.ly/tiger-trade

Breaking the cycle of abandonment in Pernik
Defenders has filed a lawsuit against the National Park Service to save vulnerable bears and wolves in Alaska!

The agency's new rule would expose these animals to barbaric hunting methods, such as baiting brown bears with donuts and killing defenseless bear cubs and wolf pups in their dens. We're suing to protect Alaska's irreplaceable wildlife and to hold the National Park Service accountable for protecting wildlife – but we need your help!


Our wild heritage is being pillaged before our very eyes. 

The animals we love are dying, and the laws that protect them are under attack by a hostile administration bowing to corporate special interests.

Tough times call for tough measures. That’s where our in-house legal team comes in – but we need your help! 

That’s why our Board of Directors and President’s Circle are announcing an emergency 3x match:


From gray wolves to right whales, from Arctic tundra to the desert Southwest, the nonstop destruction of wildlife and the habitat they need to survive has risen to unspeakable levels. And the very laws enacted to protect these animals are themselves under attack.

When you support Defenders, you’re empowering a passionate team of legal experts who have won in court again and again on behalf of wildlife.


But with literally dozens of lawsuits pending, our resources are spread thin.

Here are just some of the current and upcoming actions you are helping to make possible:

  • Protecting the Arctic: We’re suing to stop massive oil and gas development in the Arctic that threatens to cost polar bears, nesting migratory birds and other wildlife their lives.

  • Fighting the delisting of gray wolves: This administration is ignoring science to justify throwing all gray wolves off the Endangered Species list – but we won’t let them throw away decades of work to restore the country’s wolves.

  • Saving right whales from extinction: These critically endangered mammals are being killed by ship strikes and fishing gear entanglement. The courts are on our side, and we’re fighting to see these whales get the protections they need to survive.

Here’s the good news. When we fight, we win. Just last week we won a critical victory over the administration’s efforts to gut the Migratory Bird Treaty Act.


We’ve already won multiple lawsuits to compel the Fish and Wildlife Service to do their job protecting endangered red and Mexican gray wolves.


Threatened and endangered species deserve their day in court. Help give it to them by helping in defense of wildlife!

Members of Congress have left Washington, D.C. without addressing the root cause of global pandemics — unchecked trade of wildlife. It’s up to us to keep the pressure on to ensure legislation is introduced to tackle this critical issue.


Your senators are back home in New Jersey, so give their local office a call.


Unchecked wildlife trade is a cause for both global pandemics and the extinction crisis. The United States must lead the fight to protect public health and the environment.


Emergency Legal Petition Filed with USDA to End Support for Cruel 'Depopulation' Methods

The Animal Legal Defense Fund, in coalition, filed an emergency legal petition with the U.S. Department of Agriculture to prevent COVID-19 funds and resources from facilitating or compensating for the costs of ventilation shutdown or water-based foam “depopulation” — the mass killing of animals on factory farms — and to withhold COVID-19 relief funds, resources, and any other forms of support from integrators, processors, and meatpackers that allow these “depopulation” methods.

Preliminary Injunction Granted in Favor of Plant-Based Dairy Producer Miyoko’s Creamery

After the California Department of Food and Agriculture sent Miyoko’s Creamery an enforcement letter instructing the company to stop using terms like “dairy” and “butter” on its products — even with qualifiers like “vegan” and “made with plants” — the Animal Legal Defense Fund filed a lawsuit. Earlier this week, a court granted a preliminary injunction allowing Miyoko’s Creamery to maintain its labeling as-is while the case proceeds.


$10,000 Reward Offered in Case of Dog Stabbing in Washington, D.C.

The Animal Legal Defense Fund and Humane Rescue Alliance are offering a $10,000 reward for information leading to the arrest and conviction of the person or people responsible for the abandonment and stabbing of a senior-aged dog named Ladybell.

Combat Dogfighting and Save Innocent Victims Now 

The Animal Legal Defense Fund is fighting back against dogfighting by working to ensure that no one involved in exploiting and profiting from this abuse is beyond the reach of justice.


Our companies are known for creating products that enhance people's lives. Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

CORPORATE RESPONSIBILITY
ANIMAL RESCUES WELFARE, CRIMES & ABUSE
PROTECT OUR WILDLIFE

The Wedge Salad, Mango Clafoutis & Six 'Dinner and a Movie' recipes are the Recipe(s) of the Week!

  • Writer: Don Lichterman
    Don Lichterman
  • Sep 3, 2020
  • 11 min read
Grab the Labor Day Weekend 2020 Dinner And A Movie Recipe Book at http://livephi.sh/daam23
The Wedge Salad - Serves 4

Miso-Blue Cheese Dressing

  • Yield: 1 pint

  • 3 Tbsp white miso (if you already have another miso in the fridge use that)

  • 4 tsp rice wine vinegar

  • 1 tsp black pepper, ground

  • 1 tsp prepared horseradish

  • 1 garlic clove, microplaned (grated)

  • ½ cup kewpie mayonnaise (or any mayo)

  • ¼ cup sour cream

  • 1 tsp Dijon mustard

  • 3 oz blue cheese (or feta or goat cheese if you don’t like blue)

  • To Finish

  • Yield: 4 portions

  • 1 cup miso-blue cheese dressing

  • 1 head iceberg lettuce, quartered

  • 6 oz bacon, thick cut, sliced to ¼ - ½ inch pieces

  • 12 cherry tomatoes, sliced into rounds

  • ½ avocado, shaved thin

  • 1 shallot, sliced into thin rounds and placed in ice water

  • 1 bunch chives, sliced thin

  • To taste cracked black pepper

Place a sauté pan over medium-high heat and add the bacon. Cook the bacon until it is golden brown and most of the fat has rendered. Remove from pan and place on paper towel to drain. Reserve for later.


Place each iceberg wedge on a small plate and drizzle ¼ cup of the miso blue cheese dressing on top, completely covering it. Spoon ¼ of the tomatoes over top and a few shaves of the avocado. Remove the sliced shallot from the water and drain on paper towel. Place a few on the wedge and then garnish with bacon and sliced chives. Finish with some fresh cracked black pepper.

Red Pepper Pan Pizza - Serves 4

  • Muhammara Sauce

  • Yield: 1 qt

  • 1 cup walnuts

  • 3 ea large red bell peppers

  • 2 Tbsp extra virgin olive oil

  • 2 Tbsp Aleppo pepper, or mild chili flake

  • 1 juice from one medium sized lemon

  • 1 tsp smoked paprika

  • 2 Tbsp pomegranate molasses (you can find this at stores like Whole Foods or any

  • middle eastern market. As a substitute honey with a little lemon juice to taste

  • works great).

To taste kosher salt

Preheat the oven to 350F. Toast the walnuts on a sheet tray until golden brown, about 10 minutes. Remove and let cool.


Switch the oven to broil and place the peppers on a sheet tray on the upper rack of the oven. Turn them occasionally until the skins are charred and the flesh is softened, about 12 minutes.


Remove from the oven and place in a bowl and cover with plastic wrap. Let sit for 10 minutes, then remove the skins and seeds from the peppers.


Place the peppers in a food processor with the remaining ingredients and blend until smooth. Reserve. This can be made up to 5 days in advance.


(This is enough muhammara for 3-4 pies. It’s difficult to make less than this and can be used for dipping vegetables or bread in. You can freeze any leftover as well).


Pizza Dough

  • Yield: 1 - 9 X 13” pizza

  • 1 ½ cup bread flour (All-Purpose will be okay if you can’t find bread flour)

  • 1 tsp kosher salt

  • ½ tsp instant yeast

  • 1 Tbsp extra virgin olive oil

  • ¾ cup cold water

Day 1:

Place the flour, salt, and yeast in a large bowl. Add the cold water and oil and mix the dough together by hand. The dough will be wet and sticky and this is okay.


Once the dough comes together and there are no major flour clumps then you’re done mixing.


Take a medium sized bowl or container that has a lid (if you don’t have a container with a lid, then you’ll need to wrap it tight with plastic wrap) and place about a ½ tablespoon of olive oil in the bottom.


Place the finished dough in the oiled container and then flip the dough upside down so it is completely covered in oil.


Place the lid on the container (or wrap tight with plastic wrap) and place the wrapped dough in the refrigerator overnight. 12-24 hours in advance.


Day 2:

Take out the dough about 3-4 hours before you are ready to bake the pizza. Take a 9 X 13” baking dish (what you would make a lasagna in) and rub the dish with about 1 ½ tablespoons of olive oil. There should be a good amount of oil in the dish. Place the dough in the baking dish and flatten it out as best you can. It will not reach the edge of the dish at this point. Cover the dish with something to keep the air out. (I use a small trash bag that I’ve cut at home and reuse it each time I make pizza.)


Let the dough rise at room temperature. If your abode is on the cooler side, you’re going to want to find a warmer spot or the process could take longer.


Just to be safe, I would check the dough after the first hour and see how it feels and how quickly the dough is rising.


At this point, press the dough down again and try to get it to go to the corners of the dish. If the dough still contracts then just let it rest and repeat the process in another hour.


After another hour has passed repeat the process to press the dough into the corners of the dish. During the last hour of the dough rising you don’t want to flatten it down too aggressively. You want to start to build gas bubbles inside the dough so be gentle.


After the 3 hour mark and the dough is nice and elastic and can reach the edges of the dish without contracting, you’re ready to build the pizza and bake.


This is a good time to pre-heat the oven to 475F and get your toppings ready.


(This pizza dough recipe can be used in a 10-11” cast iron pan as well).


To Finish

  • 1 cup muhammara sauce

  • 8 oz fontina cheese, grated (feel free to substitute another melty grated cheese)

  • 1 s red bell pepper, sliced thin

  • 8 kalamata olives, pitted and quartered

  • 8 basil leaves

Make sure the oven is pre-heated to 475F. Cover dough with half of the fontina cheese followed by the muhammara sauce, then sprinkle over the rest of the fontina cheese, making sure to go all the way to the edge. Place the sliced red bell pepper and the olives on top of the cheese.


Bake in oven for 15 – 30 minutes depending on your oven or until the cheese has melted and forms a golden crust around the edges. If the crust looks done and the cheese is not browned at all place the pizza under the broiler for about 30 seconds. Be care with this step as you don’t want it to get too dark. Remove from oven and let cool slightly.


Cut into 8 pieces and sprinkle the basil leaves over top.

Spiced Zucchini Cake with Olive Oil

Zucchini Cake

  • Yield: 1 cake – Serves about 8 people

  • 1 cup plus 3 Tbsp all-purpose flour

  • 1 tsp baking soda

  • 3/4 tsp cardamom, ground

  • ½ tsp ginger, ground

  • ¾ cup extra virgin olive oil

  • ½ cup sugar

  • ½ cup light brown sugar, packed

  • 2 tsp kosher salt

  • 1 egg

  • 1 egg yolk (save the egg white for the glaze)

  • 2 tsp vanilla extract

  • 1 lemon, zested (save the juice for the glaze)

  • 2 cups zucchini, grated on a box grater (about 2 medium zucchini)

Pre-heat oven to 350F or 325F if using convection. Sift the flour with the baking soda and spices.


Whisk together olive oil, sugar, brown sugar, salt, lemon zest, and vanilla extract.


Add the egg and egg yolk and whisk until well combined and homogenous. Add the flour mixture and whisk until it just comes together.


Fold in the grated zucchini until well combined. (Note: you can add up to 1 cup of nuts to batter such as walnuts, pecans, or cashews if you like). Set aside.


Spray a large loaf pan (4.5 X 9”) with a non-stick cooking spray (a tsp of oil wiped across the pan also works) then dust with flour.


Shake the excess flour out. Pour the batter into the loaf pan and bake until a cake tester (toothpick works) comes out clean. About 45 – 60 minutes.


Cool the cake for about 30 minutes in the pan then turn the cake out on to a cooling rack. Flip so the top is facing up, and cool the cake completely at room temp.


Lemon Ginger Glaze

  • Yield: 4 portions

  • 1 cup confectioner’s sugar, plus more as needed (also called powdered sugar)

  • 1 Tbsp lemon juice

  • 1 ea egg white

  • 1/2 tsp ginger, ground

  • ¼ tsp kosher salt

  • milk if needed

Combine the all the ingredients in a bowl and whisk until well combined. At this point you may need to adjust with more sugar or a little milk. You want the glaze to be thick but pourable.


It should coat the back of a spoon nicely without all running off or so thick that it doesn’t surrender to the flow.


To Finish

With the cake on a cooling rack or a baking tray, pour the glaze over the top of the cake. The cake should be completely cool at this point. Pour as much as you’d like or just drizzle some over the top if you don’t like that much. You can also just dust the top with more confectioner’s sugar if you’d like.


Chef Mark Welker, Executive Pastry Chef, Eleven Madison Park, New York, NY

IG: @markwelker - first show: 8/2/98 Deer Creek, favorite show: 12/30/97 Madison Sq. Garden


Chef Mike Pyers, Culinary Director, Eleven Madison Park, New York, NY, IG: @pyersm - first show: 12/02/95 New Haven Veterans Coliseum - favorite show: 12/29/18 Madison Sq. Garden

Mizuna Salad

  • Mizuna Salad, (shake your) coconut ginger dressing, furikake, avocado

  • 1 lb Mizuna (or any other spicy greens)

  • 1/4 cup coconut ginger dressing (see below)

  • 2 bunches scallions, sliced thin at an angle (about 2 cups)

  • 1 large fennel bulb, sliced paper thin

  • 2 large avocados, pits removed, peeled and chopped into ¼ inch cubes

  • Shake Your Coconut/Ginger Dressing

  • 1 cup + 1Tbsp coconut milk

  • ¾ cup grapeseed oil (or neutral oil)

  • 1/2 cup lime juice, fresh

  • 3 Tbsp ginger, peeled, chopped

  • 1 Tbsp sugar

  • 1 Tbsp Dijon mustard

  • ¼ tsp white pepper, ground (Use black if you cannot find)

Instructions:

Put all ingredients except the grapeseed oil and lime juice in the blender. Blend on high until smooth.


With the blender on, slowly drizzle in the oil and then the lime juice. Season with salt to taste and strain through a fine mesh strainer. Store covered in the fridge until ready to use.


Garlic Furikake Topping (optional or you can buy some at your local asian market/grocery store)

  • 1 cup sesame seeds, toasted

  • 2 Tbsp fried garlic (can purchase at an Asian market)

  • 1 tsp shichimi togarashi

  • 1 tsp nori, powdered

  • 1 Tbsp salt

Instructions:

Toast sesame seeds until golden brown in a nonstick saute pan. Put into a small mixing bowl.


Add all other ingredients and mix together. Once cool, keep in an airtight container at room temperature.


Plating Instructions:

Place all ingredients in a large mixing bowl except the dressing. Mix in the dressing and season with salt to taste. Divide into separate bowls and top generously with the furikake.

Grilled eggplant vadouvan yogurt, burnt onion vinaigrette, conFEE tomatoes

Shopping List:

  • 4 ea large japanese eggplant (or any variety will do)

  • 1 lb cherry tomatoes (different colors if you can find them)

  • ¼ lb mustard greens or watercress (or any salad greens will do)

  • 2 cups greek yogurt

  • 2 Tbsp vadouvan (french curry) or curry powder

  • 1 quart extra virgin olive oil

  • ½ large yellow onion

  • 1 head garlic

  • 1 cup sherry vinegar

  • 3/4 cup grapeseed or neutral oil

  • 1 Tbsp tamari or soy sauce

  • ¼ cup molasses

  • 3/4 cup lemon juice

  • For the Eggplant

  • 4 large japanese eggplant

  • 2 cups extra virgin olive oil

  • 1 ¼ cups molasses

  • ½ cup lemon juice

  • ¾ cup sherry vinegar

  • ½ head of garlic, smashed, peeled, chopped

Instructions:

Mix all ingredients together in a mixing bowl except the eggplant. Peel eggplant and cut in half lengthwise. If you cannot find Japanese eggplants, then Italian or any smaller eggplant will work. If it is a large Italian, then peel and slice into thick slices about 3/4” thick. Place eggplant in a rectangular baking dish and pour marinade over. Cover with plastic and leave to marinade overnight.


For the yogurt:

  • 2 cups Greek yogurt

  • 2 Tbsp vadouvan or curry powder

  • ¼ cup extra virgin olive oil

  • ¼ cup lemon juice

  • to taste Salt

Instructions

Mix all ingredients together in a small mixing bowl. Season with salt to taste (you can also adjust curry and acidity to your liking). Store covered in the fridge until ready to use.


For the burnt onion vinaigrette:

  • ½ yellow onion, peeled, sliced thin

  • ¼ cup sherry vinegar

  • 1 Tbsp tamari or soy sauce

Instructions

Put sliced onion in a lightly oiled baking tray and bake in oven at 500F until blackened. Combine all ingredients in a blender and blend on high for 5 minutes. The vinaigrette will separate so make sure to stir before each use.


For the cherry tomato conFEE:

  • 1 lb cherry tomatoes, cut in half

  • ½ head of garlic, smashed,peeled,chopped

  • 1 ¾ cups extra virgin olive oil

  • 1 ea banana leaf (optional - you can use foil or a pot lid as well)

Preheat your oven to 275 F.


Using a serrated knife cut all the tomatoes in half and put into a medium mixing bowl. Add the garlic and season with salt and pepper.


Let sit for about 15 min at room temperature. Add the olive oil and mix together.


Pour everything into a medium sauce pot or a baking dish. Make sure the tomatoes are in an even layer, if the oil doesn’t cover the tomatoes add a little more until it does.


Using scissors, cut the banana leaf to the shape of the pot or baking dish and cover the tomatoes with it.


Bake in the oven under the cool shade of the banana leaf (or foil) for 2.5 hours.


Remove from the oven and let cool at room temperature


Final Plating Instructions:

Light your grill, I prefer to work on a wood grill or charcoal for flavor reasons but you can use a gas grill or even a hot saute pan at home.


Once the grill is hot (around 500F) remove the eggplant from the marinade and pat dry with paper towels. Season evenly with salt and pepper.


Grill over the fire with the cut side down first until the eggplant begins to char and caramelize 8-10 min.


Then flip over and do the same on the other side.


Continuously brush the leftover marinade on both sides during the cooking process after you flip. When the eggplant is cooked, remove from the grill or saute pan.


Lay 4 plates out and put a large spoonful of the yogurt in the center of each plate. Using the back of the spoon in a circular motion spread the yoghurt to the shape of the plate.


Lay 2 pieces of eggplant cut side up on each plate and then spoon the conFEE tomatoes over the eggplant.


You can put as many as you want on each plate. Mix the mustard greens (or really whatever salad you want) with the burnt onion oil and season with salt and pepper to taste. Place a handful of the salad on top of the eggplant and tomatoes on each plate.


Garnish with whatever herbs you have on hand (parsley, chives etc.) and spoon some of the burnt onion vinaigrette around the plate.

Mango Clafoutis

  • 4 whole eggs

  • 1 mango, under-ripened preferably (if you can’t find mango, blueberries will

  • substitute nicely)

  • 1 cup sugar

  • 2 ½ cups half & half

  • 1 vanilla bean, cut in half and scraped with a knife (subsitute 1Tbsp vanilla

  • extract)

  • ¼ cup all-purpose flour

  • 2 Tbsp almond flour

  • 2 Tbsp extra virgin olice oil

  • 2 Tbsp unsalted butter

  • to taste confectioner’s sugar (or powdered sugar) for dusting

Instructions:

Froth the eggs with a whisk or the whip attachment of a Kitchenaid until yellow.


Next,

slowly add the sugar, half & half, vanilla, A.P. flour, almond flour, and olive oil while the

machine is running.


Make sure to scrape the sides down with a rubber spatula so the base

incorporates evenly Put into a container, covered and let it rest in the fridge for one hour.


Preheat your oven to 350F.


While the batter is resting, peel the mango with a peeler and

discard the skin. Then peel the flesh into long strands using the peeler.


Dust with a little

sugar and mix in a bowl with your hand until the sugar is dissolved.

Remove the batter

from the fridge and pour into a baking or pie dish.


Disperse the shaved mango evenly

throughout the pan.


Bake at 350F until cooked through and golden dark brown.


Remove

from the oven, let cool and cut into equal pieces.


One thing to note about clafoutis is that

can puff up quite a bit.


This is okay...it will soon collapse.


To serve, put a piece on each plate, dust with some powdered sugar and serve with a dollop of vanilla ice cream or mango sorbet.


Chef Douglas Rankin, Executive Chef Bar Restaurant, Los Angeles IG: @chefdougfresh - first show: 6/30/00 Meadows Music Theatre - favorite show: 8/19/12 Bill Graham Civic Auditorium

Our companies are known for creating products that enhance people's lives. Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

CORPORATE RESPONSIBILITY
ANIMAL RESCUES WELFARE, CRIMES & ABUSE
PROTECT OUR WILDLIFE

On The Rampage w/ Don Lichterman, Voting Twice, William Barr, Law Suits, The Wedge, WWF, Tom Seaver!

  • Writer: Don Lichterman
    Don Lichterman
  • Sep 3, 2020
  • 1 min read

On The Rampage w/ Don Lichterman discusses the sound problems and how it should be fixed now...Also about whether voting twice is illegal and moreover, that AG William Barr does NOT know whether it is or not, the frivolous lawsuits and the scum bag mentality and delusions surrounding them and conversely, the worthy lawsuits Lawsuits filed, the Tea Party, Military Times, New Polls, Non-Whites, Florida, Arizona, Biden to Kenosha today, What happens after we die, Tom Seaver, Steve Carlton, 1973 Season, WWF Travel, Dinner & A Movie, Recipes from it which will be the Recipes of the Week, did Trey get any money while playing in Central Park, Upcoming live shows, today's News Blurbs & a very special Live Doors set at Live Jam 107 in memory of Chad Gunther last night (Thanks for allowing it as listeners were way higher yesterday vs other days this week...)...Plus, much more are discussed today!

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