This one is mostly for H: Prisoner sues for right to sex change
The department has been providing Konitzer, 40, with hormone therapy to stimulate female development since 1999 but will not allow genital surgery. Konitzer claims a prison doctor said the surgery would follow the hormone treatments, and the refusal to follow through violates the Eighth Amendment protection against cruel and unusual punishment. However, department policy prohibits the surgery. Konitzer, who looks female because of the hormones, also objects to being housed in male prisons, where male guards do the strip searches and male inmates share communal showers. Konitzer is not allowed to wear a bra or women’s clothing.
Personally, I’m a bit surprised they are providing the hormone treatment. It’s a recent change in policy, though, so there you go.
I guess, ultimately, if it’s something an HMO would cover (which I’m not sure would be the case), and Konitzer passes all the requirements he(she) would be required to pass if he(she) wasn’t in prison, the state should probably cover it.
The best part fo the article, for me, is how Konitzer ended up in the big house:
“I stabbed the guy with a homemade ice pick,” Konitzer said. “I’m pretty ashamed of that.”
One of the coolest souvenirs H has from her days working as a mental health worker in inpatient psych is a stack of artwork from various patients. We call it her schizophrenic art exhibit. Some of it is really fascinating, some of it is a little sad, other pieces are just a little disturbing.
Along those same lines, YuppiePunk presents Killer Art: A Serial Killer Art Review — Fun!
Well, as you can see, I have republished some recipes.
If I’m really honest with myself, those are probably the only posts I worry about losing at this point.
I still have all my old Blogger archives, so I could re-import them, but I just don’t see the point.
Maybe if those lousy Canadians ever resurface, I’ll be able to grab my WordPress database and get everything back to normal.
If not, it’s only forward from here on out, kids.
I love making salsas. This tropical fruit variety is great with chips and even better on top of a nice grilled tuna steak or something along those lines.
Ingredients:
- 6 fresh (soft to the touch) mangoes, “cheeked” & diced
- Mango juice (squeezed from mango pits)
- 1 fresh (smell the base) pineapple (or one large can pineapple rings), diced
- 1 fresh papaya, diced (Optional, but adds some nice funkiness)
- 1 medium/large red onion. diced
- 2-4 cloves garlic, minced/crushed
- Peppers, minced (However many and whatever types you like. Try a couple jalepeños and a couple serranos to start.)
- 2 tsp salt
- Handful fresh cilantro, chopped fine
Directions:
- Combine in glass bowl (glass is best considering the acid present).
- Let sit to allow flavors to combine (Not required, but helps).
The only trick here is preparing the mangoes. Mangoes have a bizarre sort of fibrous pit. The best way around the pit is to lop off the bottom of the fruit. If the orientation of pit is not visible, you should be able to feel it with a finger pressed into the meat. once you know the orientation of the slim-in-one-direction, wide-in-the-other pit, stand the fruit up and carefully follow the wide, flat side of the pit with a knife. I call this “cheeking” the mango. Not sure if I made that up or heard Martha Stewart call it that or what. Once you have the cheeks, you can carefully score the meat with the tip of a knife in a grid pattern — careful not to go through the skin. Push the skin inside out and just scrape off the nifty little mango cubes with a spoon or the tip of your thumb.
You may also want to try it with a few dashes of vinegar (red wine, rice wine) added for extra zing.
This will make A LOT… enough for at least 6 normal people… 4 if you have to feed a Miracle Ed…
Measurements are iffy at best… Like I said, I cook by feel…
Ingredients:
- 1.5 lb. of super fresh fish, cubed
It needs to have some body to it, too. For instance, I used 1 lb. of scrod and 0.5 lb of swordfish and it turned out great.
Other options include sea bass, scallops, tuna, conch… and so on.
- 3 largish limes, juice of
- 1 large lemon, juice of
- Maybe ½ cup orange juice or better yet: 1 medium orange, juice of
- 2 large cloves garlic, minced
- 1 medium habañero pepper, minced
Please! Remember the habañero is one of the hottest peppers known to mankind. WASH YOUR HANDS WELL after you handle the pepper. Alcohol helps get the capsaicin off your hands, too.
- 1 Santa Fe Grande pepper, diced
Any pepper with some sweetness and a bit of heat is good. I’ve rarely seen these labeled at the grocery. They usually look like red jalepeños.
- 1 onion, diced
The type of onion is a personal preference. I used a plain yellow onion, but a red onion or a sweet Vidalia would have been great.
- 1 mango, cubed
- 1 avocado, cubed (similarly)
- 3 plum tomatoes, diced
- 1 can of pineapple slices, chunked or better yet: ½ of a fresh pineapple, chunked
- Salt to taste
- Dried pepper flakes to taste
Directions:
- Place fish cubes in a large glass bowl (glass is definitely preferred, considering we’re working with fish and acid), lightly salting and sprinkling with pepper flakes.
- Add garlic and habañero, fold to distribute evenly.
- Cover the fish with citrus juices. Stir the fish gently to make sure there aren’t any dry spots / air bubbles.
- Refrigerate and let stand for at least 4 hours.
(I left mine for almost 20 hours as a matter of convenience.)
- Strain fish in a colander. Let stand while preparing fruit, etc. to drain excess liquid.
- Mix all other ingredients in a large bowl. Add the fish. Stir/fold gently.
(The avocado will dissolve to varying degrees, depending on how ripe it is… Be gentle to keep this to a minimum.)
- Put it back in the fridge until you’re ready to serve.
(Just long enough to make sure it’s nice an cool is good)
- Serve with tortilla chips (I baked my own.) and sangria.
OK, OK… I know the idea of fish being “cooked� by citrus juice may seem strange, but it really works. You’ll be amazed.
Please try it and let me know how it turned out.
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