“Obamacare is here. There’s nothing to fear and plenty to cheer,” The News & Observer editorial board predictably squealed as the rollout drew nigh.
John McAfee, a pioneer in Internet security and antivirus software, has taken to the airwaves “[warning] how the non-existent security of Obamacare will most likely result it many enrollees having their bank accounts emptied.” “Nothing in the Obamacare system safeguards against this,” he said.
A House Oversight Committee detailed the particular threat to privacy and security posed by Obamacare “navigators” who ostensibly help people enroll.
The web site itself has buried a very distressing disclaimer: “You have no reasonable expectation of privacy regarding any communication or data transiting or stored on this information system.”
I could go on, but it’s extremely depressing for those of us who view individuals as equally loved creations of God, endowed with unalienable rights, as opposed to discardable wards of the state whose worth depends exclusively upon their usefulness to expanding the power of the state and voting for the statists.
For identity thieves — and I’m reminded that in The Gulag Archipelago, Aleksandr Solzhenitsyn wrote of how Stalin used thieves as his “social allies” (Part II, Book 1, describes the deliberate use of thieves against the people by the administration in accordance with the Progressive Doctrine) — this brave new world is their oyster.
So with a nod to Becki Gray’s wonderful Friday recipe series, I’m passing along:
Preparation time: 45 minutes
Six dozen oysters, cleaned and shucked
1-3⁄4 lb unsalted butter (divided)
1-1⁄2 cup bacon, thick cut, diced
2 tbsp anchovy fillets, marinated in oil and mashed into a paste
6 tbsp minced garlic
3⁄4 cup bourbon
2 tbsp Tabasco sauce
9 tbsp lemon juice (divided)
2-1⁄4 cup Panko breadcrumbs
3⁄4 cup Parmesan cheese, grated
3 tbsp smoked paprika
Directions (for either a charcoal grill or gas grill)
Light (or preheat) grill.
In a medium saucepan, combine 1-1⁄2 lb. butter, bacon, anchovy fillets, garlic, bourbon, Tabasco, and 6 tbsp lemon juice. Bring to simmer, then cook slowly for 30 minutes. Remove from heat.
Clean oysters, removing any loose shells and debris. Shuck oysters. Strain oyster liquid into a container, then add in shucked oysters. Keep the bottom halves of shucked oyster shells.
Melt remaining 1/4 lb of butter in sauté pan. Add breadcrumbs and cook, stirring constantly until slightly browned. Remove from heat.
Place bottom halves of shells on the grill. Add small amount of bacon-anchovy butter sauce to each shell. Allow shells and sauce to heat up. Spoon an oyster into each shell. Top it with more sauce and a little oyster liquid. Cook until edges of oyster begin to curl up. Sprinkle with breadcrumbs, Parmesan cheese, and smoked paprika. Cook until breadcrumbs brown slightly and oysters are cooked, but not overcooked.
To finish, drizzle each oyster with lemon juice. Remove from the grill and serve.