Yes, Virginia ...

See? Turn your back for a second to keep an eye on, you know, the budget process or those pesky Afghanistanianis and look what the libruls are up to! Good thing we have The Fox Nation to keep up with these developments for us.

I was going to say something like "Yes, Virginia, there is a culture war," but this isn't really a culture war. It's culture terrorism -- the random instilling of fear in stupid people, by way of influencing the larger political process through their fearful stupidity. Too bad it seems to work.

This has been a Very Busy Week, so here's your reward for being patient while Your Editor was revising and resubmitting and stuff:

KUNG PAO TOFU 'HEADSUP THE BLOG'

serves 2
1/2 pound tofu (use a pound if you're hungry)
1 egg
cornstarch
1 bell pepper
1 carrot
mushrooms
1 clove garlic
1 1/2" chunk fresh ginger root
2tb brown sugar
2tb soy sauce
3tb rice wine vineger
Peanut oil

Seed and chop the pepper, slice the carrot on an angle. Parboil the pepper and carrot if fonder of peppers' flavor than their side effects. (Shock any heated veg in cold water, drain, place in fridge.) Slice mushrooms.

Mince garlic, grate ginger and combine. Mix sugar, soy and vinegar, heating lightly to dissolve the sugar. (If you have cilantro lying around, chop some of it too.)

Cut tofu into french-fry-like pieces. Beat egg in water and soak tofu in resulting egg wash. Roll soaked tofu in cornstarch; fry in peanut oil until the tofu acquires a nice golden patina. Set aside to drain.

Get rid of most of the oil (or start with fresh), keeping about 3tb. Make sure oil is hot. Sizzle garlic and ginger until garlic smell is evidence of a kind and loving god (but don't burn the garlic). Give vegetables a quick stir-fry. Add tofu and sugar-soy-vinegar mix; stir-fry until everything is hot. Garnish with cilantro, serve with jasmine rice.

If you need a hot dog while waiting, the chef recommends National at 12 and Main. Bring me one too. No onions.