Node Of Evil - Fair And Balanced Reporting

For those who feel the war on terrorism
could use a little "Structural Adjustment".

Hey all, here's something that's vitally important -- the U.N. aid program in Palestine is close to running out of funds. Please take a minute to donate something to help the Palestinian refugees. You can donate here. More information about the program can be found here.

Who We Are: Did you feel left out of the "Axis of Evil"? Do you not have enough WMD's to qualify? Well, fret no more friend, 'cause any rational left- or right-leaning individual who dares disagree with the war on terrorism is a threat to every peace-loving nation! That means us! and that may mean you, too, are qualified to make the Most-of-the-Most-Wanted list. We're here to welcome all who disagree with, or generally dislike, any aspect of the war on terrorism with open arms! Declare yourself an enemy of the state - join the Node Of Evil.

Why join the Node Of Evil? We offer benefits such as a clear conscience and the ability to express your opinion, plus the opportunity to lob a few political hot potatos in the general direction of the White house.

How do you join the Node Of Evil? To join, simply repeat the phrase "I hate the war on terrorism". Yes, it's that simple!


Wednesday, February 19, 2003


Woohoo, a "shell game"! Well, I guess the inspections language left out stuff in international waters... Maybe Saddam just disarmed himself -- I doubt these ships will make it to harbor anyplace unsearched. I can see it now -- like an L.A. car chase on the evening news -- CNN's "Ship Cam" as an armada of media helicopters follow the "mystery ships" out at sea. Is Saddam Flushing His Weapons? Bring on the circus, baby. Maybe Osama is on those ships too.

Oh yeah, don't forget to eat French or German this week. May I suggest a roast chicken stuffed with sausage, chantrelles, and black truffles? If the truffles are too expensive, portabello mushrooms marinated with white truffle oil for a few hours should work just fine. Don't forget to brine the bird for a few hours in a 10% saline solution (if it's not marked as "self-basting") and melt some butter over low heat with some garlic. Spread the butter mixture on your bird with a pastry brush at the beginning of cooking and several times throughout. Larousse Gastronomique suggests that you cook your bird at 400 degrees F until the juices run clear when you prick the thigh with a fork. If you want a really crisp skin, leave the chicken uncovered in the refrigerator to dry out before you cook it (this from Cook's Illustrated, published by the folks that bring you America's Test Kitchen). Since Richard Perle is apparently a good cook, this will be doubly good because not only are you a.) showing your support for France and Germany, but you're also b.) beating an admin anti-France hawk at his own game. Ah, the pleasures of "old europe".

Andrew 4:00 PM : |


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