The LuLac Edition #5, 628, April 13th, 2026

 

13

QUESTIONS

Our 13 Questions logo

 

1.  Are you liking the new umpire checks in baseball?

 

I look at it this way. The science of pitching is so precise that with balls and strikes, the umps aren’t missing by much.  On the close calls at the bases, that will help with the fairness of the game. The only thing I don’t like is the ghost runner and I understand I am not alone in that.

·        

2.  Do you think the President has lost his mind?

I think he is unstable, narcistic, and has painted himself in the corner on this one. He poked the wrong bear and has insured that Iran will be our enemy well into the next century.

 

3.  Do you think Medicare and Social Security will be at risk?

 

Absolutely. This President has lied, has shown himself to be a careless cretin who is full of shit and will in a heartbeat sell out seniors, the sick and disabled without blinking an eye.

 

4.  Why do you insist on calling the President a pig?

Because he is. He has no regard for anything or anyone but himself. To call him a small child is an insult to small children everywhere.  Small children learn, they grow, they share. HE DOES NOT. I am only seeing who he is and describing it.

 

5.  Easter candy favorite?

A nice piece of Dark Chocolate Cadbury and some nonparells.

 

6.  Are you excited for the concert at Kirby Park for the 20^th century?

 

Anytime big name entertainment can come to Kirby Park, I’m in. I am so very glad Wilkes-Barre was one of the cities chosen among the 5.

 

7.  The Paige Cognetti campaign seems to be off to be  off  a good start. But can she withstand the assault coming from the MAGAs?

I’m sure she can. The GOP lie machine is already throwing bullshit at her to deflect the failings of the GOP agenda under Trump and the shape they are leaving this country in. But I’m confident she can handle it.

 

8.  How many living former Congressmen do we have from our district?

Four. Kanjorski, Barletta, Cartwright and Holden.

 

9.  Name the current athlete that you’d like to meet in this era?

Caitlin Clarke, hands down.

 

10.              Have you ever met any First Lady of the United States?

No, I did not. 

 

11.              Are you confident that the Trump administration as well as Vice President Vance win at the negotiating table?

I don’t. There won’t be any career diplomats in the room because all of them were sidelined by the Trump administration as “not needed”. What they don’t understand is these people had history and institutional knowledge with Iran. The chance for a misunderstanding or worse is greater than ever.

 

12.              Comments on Melania’s statement about Epstein.

I think she was doing her own damage control.  But she can’t deny the photos. However that stated, I know Al Gore and baseball great Mike Schmidt were uncomfortable with taking photos with strangers. So there’s that.

 

13.              Favorite out of town restaurants?

Smith & Wolensky in New York, Carrabba Grille in Allentown, Bud and Marilyn’s in Philly  and Chestnut Hill Star Diner in Stroudsburg.

 

 

 

The LuLac Edition #5, 627, April 13th, 2026

 MONDAY MEMES

The LuLac Edition #5, 626, April 12th, 2026

 

 

 

 

FOOD-TASTIC NEWS

ICE & RICE

VERY NICE!!!!

 

GELATO 

AND 

ITALIAN ICE

 

Italian ice is a semi-frozen sweetened treat compose d of finely granulated ice and fruit concentrates, juices, or purées, or other natural or artificial food flavorings. Italian ice is derived from Italian granita and is in many ways similar to sorbet and snow cones, but differs from American-style sherbet in that it does not contain dairy or egg ingredients. The ingredients in Italian ice are mixed, then whipped during the freezing process similar to the process for making ice cream. As a group, Italian ice comes in a variety of consistencies from crunchy, to smooth, to slushy.  In Philadelphia and the Delaware Valley, Italian ice is known as water ice. In Boston and other places in New England, it is known as slush — not to be confused with a slushie, which is a drink.

Italian ice was introduced to the United States by Italian immigrants and is derived from the Sicilian granita, a similar and related Italian dessert, with Italian immigrants often selling it in the streets of cities such as New York City and Philadelphia. Traditionally lemon-flavored, popular modern choices include cherry, strawberry, and other fruits and confections.

The Italian word sorbetto and English sherbet come from fruit syrups sweetened with honey or palm sugar and diluted with water that were once drunk by Arabs.

In Italy, Italian ice or granita seems to have appeared at the same time as ice cream in the second half of the 17th century. Both products use the same technology. Italian ice can be used as a stand-alone refreshment, dessert, or as a palate restorer in a multi-course meal.

Locally we have two franchises of water ice, Rita’s as well as Josies. You can get all flavors with any combination of toppings. Expect to pay over $10.00 for 2 large but they are delicious and you an store them in the fudge if you, like me, eat ice cream, incrementally.

My favorite flavor is Blacxk Cherry followed closely by lime. Lime, however, is a scarce commodity in both so when they do make it, grab it.

Finely granulated flavored ice of Italian immigrant origin is instead commonly referred to and sold as water ice by residents and natives of Philadelphia and the Philadelphia metropolitan area, including South Jersey.

Although largely synonymous with Italian ice, water ice has also been described as a specific type of Italian ice originating in Philadelphia, or a "variation on the more broadly-accepted Italian ice".

One summer I worked at a place in Moosic overnight that made Luigi’s Italian Ice. I had to take the finished product which was boxed and stack it into this huge freezer. It was the summer of ’95 and blazing hot outside. The contrast of the cold and the heat is most likely one of the reasons why I have arthritic hands. My favorite Luigi’s…..grape and cherry.

 

FRIED RICE RECIPE

With the high cost of dining out, even a Chinese box of fried rice might  be off your checklist. But I found a great recipe to make it on your own. This restaurant-style Chinese Fried Rice recipe is the best ever! It tastes even better than takeout and is ready to eat in just 15 minutes. This is one of the most popular recipes on Everyday Easy Eats, for good reason. Learn how to make homemade fried rice with this easy recipe that is guaranteed to be a crowd-pleaser.

Use cold, cooked rice: The key to making perfect Chinese fried rice is using leftover, refrigerated rice. This is because chilled (preferably day-old) rice will separate nicely and won’t clump together in the pan. A freshly-cooked batch of warm rice will not fry well when it hits the hot pan, and will result in mushy clumps.

Use long-grain, white rice: It cooks up fluffy and not sticky, with individual grains remaining distinct and firm. I find that Jasmine or Basmati rice gives the best consistency, fragrance, and flavor.

Use butter: Japanese steakhouses use a big pat of butter when they’re making fried rice for good reason. Using butter (rather than oil) makes the rice brown up perfectly and just makes everything taste so much better.

Use a wok or large skillet: You want to use a pan that seems large for the amount of rice and other ingredients you are using. This allows the ingredients in the pan to heat up quickly and evenly. It also gives you plenty of room to toss everything together without anything falling out of the pan.

Be sure to use the tips above to make sure your fried rice turns out perfect, every single time!

Okay, let’s talk ingredients. To make this homemade fried rice recipe, you will need:

Cooked, chilled rice: Make sure your rice has been cooked in advance and thoroughly chilled in the fridge in a sealed container. As I said before, freshly-cooked rice will not work well in this recipe.

Onions, carrots, peas, and green onions: This is the base mix of vegetables that I always use for fried rice, but feel free to substitute any other stir-fry vegetables you have on hand.

Garlic and ginger: These two ingredients add a zesty kick and depth of flavor. Always use freshly minced garlic and grated ginger for the best flavor.

Eggs: These add a good dose of protein, as well as flavor and texture. If possible, you should use organic, pasture-raised eggs for maximum health benefits.

Soy sauce: This savory condiment forms the base of the rice’s flavor. You could also use tamari, which is essentially gluten-free soy sauce. I recommend always purchasing high-quality organic tamari and soy sauce. Soybeans are one of the top GMO and pesticide-laden crops, so it’s worth spending the extra money on organic.

Sriracha: This spicy sauce adds a good amount of heat without overpowering the rest of the flavors in the dish.

Butter: Again, butter just makes everything better. I recommend using grass-fed butter if you can.

Saute the veggies: Start by cooking the vegetables and aromatics in a bit of butter until tender.

Cook the eggs: Push the veggies to one side of the pan. On the cleared side, scramble up the eggs in the last bit of butter. Then, stir to combine everything together.

Stir-fry the rice and sauces: Next, add the rice, soy sauce, and Sriracha. Stir-fry the mixture for a couple of minutes to pull all the flavors together.

Garnish and serve: Sprinkle with some sliced green onions over top the fried rice, then serve it up nice and warm.

Here are other variations.

Pineapple Fried Rice: Canned or fresh pineapple can be traditional in Chinese or Thai fried rice. Just dice and stir it in to combine.

Kimchi Fried Rice: Kimchi adds an incredible flavor boost to fried rice. Just chop and mix it in your fried rice.

Chicken Fried Rice: Cook a couple of chicken breasts in a pan. Then shred or dice and add it to your fried rice. For a shortcut, use leftover or rotisserie chicken.

Shrimp Fried Rice: Pan-fry a pound of peeled, raw shrimp and then stir it into your fried rice.

Pork Fried Rice: Cook a boneless pork chop in a pan, then dice and add to your rice.

Beef Fried Rice: Sauté steak or brown ground beef in a pan, then crumble or dice and add to your fried rice.

Or you can make your own House Fried Rice and add beef, chicken, pork, anything you want. Except pizza, or tomato sauce. That would be so wrong.

 

The LuLac Edition #5, 625, April 11th, 2026

 

 

JOHN PAUL JONES

A COMPLICATED LIFE

AND POST LIFE

 

John Paul Jones (born John Paul, was a British-American naval officer who served in the Continental Navy during the American Revolutionary War. Often referred to as the "Father of the American Navy", Jones is regarded by several commentators as one of the greatest naval commanders in the military history of the United States.

Born in Arbigland, Kirkcudbrightshire, Jones became a sailor at age 13 and served onboard several different merchantmen, including slave ships. After killing a mutinous subordinate, he fled to the British colony of Virginia to avoid being arrested and in c. 1775 joined the newly established Continental Navy. During the ensuing war with Great Britain, Jones participated in several naval engagements with the Royal Navy. He led a naval campaign in the Irish and North Seas, attacking British naval and merchant shipping, and other civilian targets. As part of the campaign, he raided the English town of Whitehaven, won the North Channel Naval Duel and fought the Battle of Flamborough Head, gaining him an international reputation.

Left without a command in 1787, Jones joined the Imperial Russian Navy and rose to the rank of rear admiral. However, after Jones was accused of raping a young girl, he was forced out of the Russian navy. A Freemason, Jones made many friends among U.S. political elites, including John Hancock, Thomas Jefferson, and Benjamin Franklin.

Jones sailed from the Delaware River in February 1776 aboard Alfred on the Continental Navy's maiden cruise. It was aboard this vessel that Jones took the honour of hoisting the first U.S. ensign, the Continental Union Flag, over a naval vessel. On February 6, 1778, France signed the Treaty of Alliance with America, formally recognizing the independence of the new American republic. Eight days later, Captain Jones's Ranger became the first American naval vessel to be formally saluted by the French, with a nine-gun salute fired from Captain La Motte-Piquet's flagship. Jones writes of the event: "I accepted his offer all the more for after all it was a recognition of our independence and in the nation". On April 10, Jones set sail from Brest, France, for the western coasts of Great Britain. 

In 1780 King Louis XVI of France honored Jones with the title "Chevalier". Jones accepted the honor and desired the title to be used thereafter: when the Continental Congress in 1787 resolved that a medal of gold be struck in commemoration of his "valor and brilliant services" it was to be presented to "Chevalier John Paul Jones".  He also received from Louis XVI a decoration of "l'Institution du Mérite Militaire" and a sword. By contrast, in Britain at this time, he was usually denigrated as a pirate. Jones was admitted as an original member of The Society of the Cincinnati in Pennsylvania when it was established in 1783.

In June 1782, Jones was appointed to command the 74-gun USS America, but his command fell through when Congress decided to give America to the French as a replacement for the wrecked Le Magnifique. As a result, he was given an assignment in Europe in 1783 to collect prize money due his former hands. At length, this too expired and Jones was left without prospects for active employment, leading him on April 23, 1787, to enter into the service of the Empress Catherine II of Russia, who placed great confidence in Jones, saying: "He will get to Constantinople". He was granted the name as a French subject Павел де Жонес (Pavel de Zhones, Paul de Jones).

As a rear admiral aboard the 24-gun flagship Vladimir, he took part in the naval campaign in the Dnieper-Bug Liman, an arm of the Black Sea, into which the Southern Bug and Dnieper rivers flow, against the Turks, in concert with the Dnieper Flotilla commanded by Prince Charles of Nassau-Siegen. Jones faced a considerably larger Turkish fleet, comprising over 100 vessels, including 18 ships of the line and 40 frigates. Jones' ships were poorly built, manned by impressed serfs, and were not fully armed. Additionally, he had to communicate with his fleet through a translator.

On March 31, 1789, Jones was accused of raping a 10-year-old Russian girl named Katerina Stepanova, a "daughter of German immigrants living in St. Petersburg."  She lived with her mother, who took care of her and began the legal proceedings.

he rape had been reported slightly over a day after it was said to have occurred, which meant the case would ordinarily not have continued due to Russian statutory codes considering any such delay evidence of consent, but Catherine intervened directly to allow the legal proceedings to continue (she was known to intercede in "cases where women faced insurmountable odds"   without Russian support against the judgment of the Russian sovereign." However, the international pressure applied by American and French connections via the Comte de Ségur persuaded Catherine to grant Jones two years' leave abroad, a de facto exile, rather than the usual punishment for rape by an officer of decapitation or a lifetime of penal labor.

In May 1790, Jones arrived in Paris. He retained his position as Russian rear admiral, with a corresponding pension which allowed him to remain in retirement, but he was no longer able to find a foothold in Paris society.  During this time he made several attempts to re-enter the service in the Russian Navy. However, Catherine did not respond to his letters, explaining to their go-between Baron von Grimm that Jones' service record was not exceptional, and that as a result of the rape suit against Jones, Russian seamen refused to serve under him. Catherine also used her influence to block attempts by Jones to join the Danish and Swedish navies.

In June 1792, Jones was appointed U.S. Consul to treat with the Dey of Algiers for the release of American captives. Before Jones was able to fulfill his appointment, he was found dead lying face-down on his bed in his third-floor Paris apartment, No. 19 Rue de Tournon, in the 6th arrondissement, on July 18, 1792. He was 45 years old. The cause of death was interstitial nephritis. He was buried in Paris at the Saint-Louis Cemetery, which belonged to the French royal family. In their obituaries, the American press had partially forgotten his achievements, and some describe him as a French war hero.

Upon his death, Jones was owed significant money and land by others. He was never directly paid for his service on the Bonhomme Richard and had instead been forced to purloin part of the sum paid to the vessel's officers.

Jones's grave was either unmarked, or the marker was stolen at an unknown point. By the time Americans began searching for his coffin in 1899, the record of his burial plot had also been lost, burned by the Paris Commune during the semaine sanglante.   Meanwhile, his personal papers had been transferred among several people and finally were displayed in the shop window of a New York bakery, where in 1824 a customer noticed them and purchased them. A New York newspaper describes the papers as documents belonging to "Franklin, Hancock, La Fayette and John Adams," failing to mention Jones.

In 1905, Jones' remains were identified by U.S. Ambassador to France General Horace Porter, who had searched for six years to track down the body using a poor 1851 copy of the missing burial record. . With the aid of an old map of Paris, Porter's team, which included anthropologist Louis Capitan, identified the site of the former St. Louis Cemetery for Alien Protestants. Sounding probes were used to search for lead coffins, and five coffins were ultimately exhumed. The third, unearthed on April 7, 1905, was immediately recognized as Jones' by the excavators.

Jones's body was brought to the United States aboard the USS Brooklyn (CA-3), escorted by three other cruisers, one being the USS Tacoma (CL-20). On approaching the American coastline, seven United States Navy battleships joined the procession escorting Jones's body back to America. On April 24, 1906, Jones's coffin was installed in Bancroft Hall at the U.S. Naval Academy, Annapolis, Maryland, following a ceremony in Dahlgren Hall, presided by President Theodore Roosevelt who gave a speech paying tribute to Jones and holding him up as an example to the officers of the Navy. 

On January 26, 1913, the captain's remains were finally re-interred in a bronze and marble sarcophagus, designed by Sylvain Salières, at the Naval Academy Chapel in Annapolis.  (wikipedia, LuLac)