Internet censorship

I am shocked by the number of bills congress is attempting to pass to censor the Internet and the media. The united states was built on checks and balances and freedom of speech is one of the key aspects of our checks and balances against misuse of power by the three branches of the government.

I am not normally very political but this is to moronic display of power congress does not have with the egging on by large corperations and it needs to stop. Its like they want us to revolt!

something the large corperations fail to realize is that they lock down the internet like they want to and they will lose not only the business of current customers but also all the free advertisement they get from fans of their product with they would cut off as well...they will lose billions and they will deserve it.

Printmaking Project 2

Title: "Arctic Vacation"
Technique: Aquatint

Printmaking project

Titled "Ex LIbris"
Technique used: Aquatint and soft ground

Rum Cake...catch yourself a pirate

I promised a few people I would put this up. this is the Rum cake recipe I use, enjoy:

Basic Cake Mix
2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits
3 tablespoons vegetable oil

For the Cake
1/2 cup finely chopped walnuts
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup milk
4 eggs
1/2 cup whaler vanilla rum (Hawaiian-style rum)
1/2 cup vegetable oil
1 teaspoon vanilla extract
Rum soaking Glaze
1/2 cup butter (do not substitute)
1/4 cup water
1 cup granulated sugar
1/2 cup whaler vanilla rum (Hawaiian-style rum)

Directions:
Prep Time: 45 Mins
Total Time: 1 3/4 hrs
1 Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
2 On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
3 This mix may be contained and stored for up to 3 months in the refrigerator.
4 For the Cake:.
5 Preheat oven to 325 degrees.
6 Spray a large Bunt pan (12 cup) with nonstick cooking spray.
7 Sprinkle the chopped walnuts on the bottom.
8 Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.
9 Batter should be very smooth.
10 Pour into Bunt pan.
11 Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
12 Remove from oven and place on a cooling rack while making the soaking glaze.
13 Rum Soaking Glaze:.
14 Combine butter, water and sugar in a small saucepan.
15 Bring to a boil carefully as mixture boils over very easily.
16 Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.
17 Remove from the heat and add the rum, mix to combine.
18 While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.
19 Allow cake to cool completely in pan before turning out onto serving platter.
20 This cake is delicate, so once it is turned out, it can not be moved around easily.
21 Can be eaten when fully cool, but even better the next day!