The man exhibits and blatantly exudes paranoia and narcissism.
I share former CIA Director Leon Panetta's concern that Trump is not prepared for a real national security crisis. Journalist Thomas Friedman from The New York Times tells Wolfe Blitzer today in an interview on CNN HD, that he is afraid what Trump will do if he is suddenly faced with making a crucial decision with North Korea's Dictator Kim Jong Un in a showdown of a national security crisis.
Is anyone on Capitol Hill concerned over our "Twitter-in-Chief's", unhinged behavior and mental/emotional stability? Do they all plan to just sit there contentedly, going about their own business interests, until Trump gets that hot line call and irretrievably makes a midnight decision that launches America into the throes of perdition?
Maybe our elected officials just don't care what happens to the rest of us in America. After all, they probably already have their escape plans paid for and arranged to run to their underground bunkers and hide with their families, while the rest of us perish. I hope that scenario is not true. Why do our leaders seem to want to wait, until something horrible should happen to our nation?
Yes...there are other citizens besides myself, who are far more informed and intimately associated with the greatest operational intelligence agency in the world,... who also go to bed at night worried, wondering and afraid about what will happen tomorrow, when Donald Trump throws a temper tantrum and doesn't get his way?
Granny Annie would offer Pres. Trump some sweet pablum to calm this fussy man-child when he gets irritated or maybe has a soured stomach, but I don't think it would help. He has the intellect, but unfortunately,... he has the emotional maturity of pap. He is not ready for the entree of meat, in the position as President of the Free World. The man still acts like a carnal child. So...in deference to this knowledge, Granny Annie will be serving Polenta casserole for dinner.
Granny Annie's Politic Cafe Baked Mushroom and Cheese Polenta
INGREDIENTS
- 4 1/2 cups water
- 1 1/2 teaspoons salt
- 1 1/2 cups coarse or medium cornmeal
- 3 tablespoons olive oil
- 3/4 teaspoon dried sage
- 7 tablespoons grated Parmesan
- 2 tablespoons butter
- 1 1/2 pounds mushrooms, sliced thin
- 1/4 teaspoon fresh-ground black pepper
- 6 ounces fontina, grated (about 1 1/2 cups)
- Heat the oven to 350. In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in 1 tablespoon of the oil and 1/4 teaspoon of the sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 3 tablespoons of the Parmesan.
- Meanwhile, butter an 8-by-12-inch baking dish. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add half the mushrooms, 1/4 teaspoon each of the salt and sage, and 1/8 teaspoon of the pepper. Cook, stirring frequently, until the mushrooms are golden, about 5 minutes. Remove. Repeat with the remaining mushrooms, 1 tablespoon each butter and oil, 1/4 teaspoon each salt and sage, and 1/8 teaspoon pepper.
- Pour half the polenta into the baking dish and spread in an even layer. Top with half the mushrooms, followed by half of the fontina and 2 tablespoons of the Parmesan. Repeat with the remaining polenta, mushrooms, fontina, and Parmesan. Bake until the cheese is bubbling, about 15 minutes.
SUGGESTED PAIRING
To contrast with the cheese here, look for a wine with both good acidity and well-delineated fruit flavors. The earthy red-berry flavors and refreshing tartness of a Bourgogne Rouge, the basic red wine of Burgundy, will be perfect.
- "Boner Appertite!"
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