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I URGE you to call these people in honor of the families who lost loved ones on 9/11, and give them your opinion on decision.

Digits and info below:

Email: man01@cb.nyc.gov

Telephone: (212) 442-5050

Fax: (212) 442-5055

The fifteen members of the Financial District Committee of Community Board voted unanimously and ignominiously to approve this project.

Their names are:

Edward Sheffe, Michael Skidmore, Susan Cole, Mariama James, Michael Ketring, Joel Kopel, Elizabeth Lamere, Bill Love, Megan McHugh, Catherine McVay Hughes, Patricia L. Moore, Chelsea-Lyn Rudder, Antonina Simeti, Rebecca Skinner and Elizabeth Williams. Make a call or each member I say–you do have time! Our country is depending on us.

Place steaks in a ziploc bag. Combine ingredients and pour over steaks. Cover and marinate at least 1 hour in the fridge.

• 1 cup Ketchup
• 2/3 cup cider vinegar
• 1/3 cup brown sugar
• 3 tbsp. Worcestershire sauce
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. ground cumin
• 1/4 tsp. black pepper
• 1/4 tsp. cayenne pepper

Stir together all ingredients in a medium saucepan. Bring to a boil; reduce heat and simmer for 30 minutes. Serve over the brisket!  Enjoy! (makes about 1 cup)

• 2 tsp paprika
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• 1/2 tsp sugar
• 1 – brisket (about 3lbs for this recipe, you can adjust accordingly)
• Soaked wood chips
• Texas Brisket Sauce (recipe forthcoming)

Stir together seasonings in a small bowl. Rub onto the top and sides of brisket. Place soaked chips (I usually soak them an hour beforehand) in a wood box or basket directly on the grill over high heat.  When chips begin to smoke place the brisket on the other side of the grill, indirect heat is key so you don’t char the outside of the meat.  I usually keep the temp at about 300, it keeps the smoke hot and doesn’t cook the meat too fast.

Cook for 2 hours turning it twice and adding more wood chips as necessary (keep the smoke coming).  Once it looks nice and brown (about 2 hours) move it to a metal pan and pour the beer into the pan, and drink the rest.  Return the meat (now in the pan) to the grill and cook over very low heat (200-250) for 2 more hours.  Let rest and then slice against the grain (but you already knew that!). Enjoy!

Ingredients

2 tablespoons sugar
1 cup milk
1/2 teaspoon vanilla extract
1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size ziplock bag
1 gallon-size ziplock bag

Instructions

Combine the sugar, milk, and vanilla extract in the pint-size bag and seal it tightly. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it’s done. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too!

Commander John “Jack” Clement Mape USN, was Dublin’s first casualty of the Vietnam War. A 40-year old father of seven, Mape lived in Dublin and was stationed in Alameda. He was assigned to Squadron VA-52 of the USS TICONDEROGA in September 1965. As a Commander, Mape led the VA-52 on a mission over Hanoi. On that day, April 13, 1966, his plane was hit by a SAM missle. There were no survivors. Jack Mape was a true American hero, and one of Dublin’s finest.

I wish there were more Mapes in the world.

A group has sued Anthem Blue Cross for allegedly manipulating policies and forcing patients into higher deductibles and fewer benefits.

We were forced into this a month before we had Lily. It was a big chunk of change…can’t wait to see how this turns out!

Group Sues Anthem Blue Cross Over Policy Changes – cbs5.com.