The Butcher Shop

 COUNTING ANIMALS, ONE BY ONE Will Babbitt's Bio Survey Violate Property Rights? By Charles Oliver In Los Angeles Investor's Business Daily October 22, 1993, Page 1 ======================================================================== "Essentially, what they are proposing is that the government permanently keep track of almost every living thing in the United State.  That isn't physically possible." Robert Gordon, Executive Director of the National Wildlife Institute. ======================================================================== Have you every wondered how many living things ther are in the U.S.? How many plants and animals -- trees, squirrels, cockroaches, etc. -- share our homeland? There are perhaps 500,000 species in the U.S., and there are easily billions of living creatures.  No one knows for sure how many. But if Interior Secretary Bruce Babbitt has his way, we may one day know.  Not soon, certainly, but eventually. Later this year, after Cong

                 TEX MEX LASAGNA  1/2     cup     chopped onion  1       Tbl     chopped garlic  1       cup     chopped cilantro leaves  1       tsp     chopped jalapeno  1/2     cup     olive oil (or less, as needed)  2       cups    cooked black beans (dried or                  canned)  1-1/2   cups    marinara sauce (your own or                  bottled)  1       cup     chicken stock  2-1/2   cups    diced, cooked chicken  1       pound   fresh jalapeno lasagna noodles                  (if unavailable plain noodles                  can be substituted. If using                  dry noodles, cook first)  1-1/2   cup each:    shredded Monterey Jack                       and Cheddar cheeses         Saute onion, garlic, cilantro and jalapeno in oil. Add beans and cook 5 minutes. Add 1 cup marinara sauce, chicken stock and diced chicken; cook 10 minutes. Layer with uncooked fresh pasta in this manner:         Cover bottom of a 13-by 9-by 2-inch dish with 1/4 cup marinara sauce, add a la

                   CHILI WITH LAMB AND BLACK BEANS 1 3/4 C    Black beans, sorted and rinsed 2  Qt      Water, or more as needed 2  lb.     Lamb bones 4          Thyme sprigs    | 4          parsley sprigs  |  bouquet garni 1          Bay leaf        | 3          Garlic clove, crushed 6  T.      Olive oil 2          large yellow onions, chopped 1 1/2 lb   Lamb shoulder, ground 2  T.      chili powder 2  T.      fresh minced ginger 2  T.      fresh Thyme, minced  OR 2 tsp      Dried Thyme, crumbled 1  T.      red hot chilie, seeded and deveined (Jalapeno) 1 1/4 tsp  Dried Marjoram, crumbled 3/4 tsp    fresh ground white pepper 3/4 tsp    fresh ground black pepper 3/4 tsp    cayenne pepper 3/4 tsp    allspice 2  lb      Italian plum tomatoes, coarsely chopped 1 1/4 C.   light Zinfandel wine            salt as needed FOR BEANS:  Soak beans overnight in 2 qt. water.  In a large saucepan, bring beans to a boil.  Add lamb bones and bouquet garni and 1 crushed garlic clove.  Reduce heat and s

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