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The Durk Pearson & Sandy Shaw®
Life Extension NewsTM
Volume 12 No.
3 • June 2009
The first panacea for a mismanaged nation is inflation of the currency; the second is war. Both bring a temporary prosperity; both bring a permanent ruin. But both are the refuge of political and economic opportunists.
— Ernest Hemingway
There is nothing so useless as doing efficiently that which should not be done at all.
— Peter Drucker
There is a zone of liberty … where the individual can tell the government, “Beyond this line you may not go.”
— Justice Anthony M. Kennedy
(D&S Comment: We are not quite sure where the “line” is in Justice Kennedy’s mind and, judging from Justice Kennedy’s Supreme Court opinions, we don’t think he could tell us.)
It is the highest impertinence and presumption, therefore, in kings and ministers to pretend to watch over the economy of private people, and to restrain their expense … They are themselves always, and without any exception, the greatest spendthrifts in the society.
— Adam Smith (1723-1790),
An Inquiry into the Nature and
Causes of the Wealth of Nations, 1776
Sandy’s Wonderful Potato Salad
Here’s Sandy’s greatly fat-reduced recipe for lovers of potato salad, but made with sweet potatoes, which have a much lower glycemic index and a much higher fiber content than regular potatoes. This recipe is delicious! Great with corned beef.
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1 tbsp
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Prepared mustard (your favorite)
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2 tbsp
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Grated fresh horseradish (or prepared horseradish)
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2 tbsp
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Rice wine vinegar (or, if unavailable, rice vinegar)
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2 tsp
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Fresh thyme leaves
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3 tbsp
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Durk & Sandy’s High Oleic Sunflower Oil™
(or extra virgin olive oil)
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Lite salt and freshly ground black pepper, to taste
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2 lb
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Sweet potatoes, cooked and diced
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1/2 cup
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Celery, chopped
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3 strips
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Reduced fat bacon, diced
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1
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Hard boiled egg, chopped
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2
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Cloves shallot, chopped finely
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3
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Cloves garlic, minced
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6 oz
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Low fat yogurt
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1/2 tsp
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Durk & Sandy’s Ineffable Essence™*
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Wash, but do not peel potatoes. Boil sweet potatoes to desired tenderness. Let cool. Then cut into bite sized pieces.
In a medium sized bowl, mix all other ingredients until blended. Gently (so the pieces don’t break up) stir in the cooked bite-sized sweet potatoes. Chill covered overnight in refrigerator for best flavor. Keep leftovers (if you have any!) refrigerated, but best to eat within 3 days.
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