Was it not a delightful pleasure

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1 Dinner for Six cookin' with auntie dee by Donnie Jay Photo GrahamStudioOne.COM Was it not a delightful pleasure to have that few days of cooler weather last weekend? What a shame it didn t last all that long, but it was a delightful preview of what will soon be coming. Time to think about dinning inside again with friends. Here is a nice transition meal, with Braised Short Ribs as the starring feature. FRESH ASPARAGUS SALAD 2 pounds fresh asparagus ¼ cup olive oil 2 tablespoons balsamic vinegar 1 tablespoon lemon juice 2 teaspoons chopped fresh chives 1 teaspoon Dijon mustard ¼ teaspoon salt ¼ teaspoon pepper 1 shallot, chopped 1 hard-cooked egg, chopped Snap off tough ends of asparagus. Cook in boiling salted water to cover for two to three minutes or until crisp tender. Plunge asparagus into ice water to stop cooking process; drain and set aside. Whisk together the oil and next six ingredients. Plate the asparagus and drizzle with vinaigrette, and sprinkle with chopped egg. Yield: six servings. BRAISED SHORT RIBS 2 1/4 cups dry red wine, divided 2 cups beef broth, divided 2 cloves garlic, chopped 1 teaspoon ground allspice ½ teaspoon ground ginger 4 pounds beef short ribs, trimmed and cut in half 1 teaspoon salt 1 teaspoon pepper ½ cup all-purpose flour 3 tablespoons olive oil 1 carrot, chopped ½ onion, chopped 1 celery rib chopped 2 tablespoons tomato paste roasted red potatoes chopped parsley for garnish Combine ¼ cup wine, ¼ cup broth, garlic, allspice, and ginger in a large shallow dish; add ribs, turning to coat. Cover and chill four hours, turning occasionally. Remove ribs from marinade, reserving marinade. Sprinkle ribs with salt and pepper; dredge in flour. Cook ribs in batches, in hot oil in a Dutch oven over mediumhigh heat fifteen minutes or until brown. Remove ribs and set aside. Reduce heat to medium; add carrot, onion and celery, and sauté seven minutes or until browned. Add tomato paste and cook, stirring constantly, for three minutes. Return ribs to pot. Stir in reserved marinade and the remaining 2 cups red wine and beef broth; bring mixture to a boil and tightly cover. Bake at 300 degrees for three hours. Remove ribs from pot. Skim fat from sauce and discard; simmer sauce for fifteen minutes or until reduced by half. Serve over small roasted red potatoes. Garnish with fresh chopped parsley. Yield: six servings. CORN PUDDING ¼ cup sugar (Splenda) 3 tablespoons all-purpose flour 2 tablespoons baking powder 1 ½ teaspoons salt 6 large eggs 2 cups whipping cream ½ cup butter, melted 2 cups fresh corn kernels (about 12 ears) Combine first four ingredients. Whisk together eggs, cream, and butter. Gradually add sugar mixture, whisking until smooth; stir in corn. Pour into a lightly greased 13 x 9 inch baking dish. Bake at 350 degrees for forty-five minutes or until lightly browned and set. Let stand five minutes. Yield: eight servings. You can substitute 6 cups frozen whole kernel corn, defrosted or canned, drained corn for fresh. SOUTHWESTERN CORN PUD- DING: Stir in (4.5-ounce) drained chopped chilies and ¼ teaspoon ground cumin. GARLIC GREEN BEANS 4 garlic cloves, minced 3 tablespoons olive oil 2 pounds fresh green beans, trimmed ½ cup chicken broth 1 teaspoon sugar (Splenda) 1 ¼ teaspoon salt ¼ teaspoon pepper Sauté garlic in hot oil in a large skillet over medium-high heat; add beans, tossing to coat. Add broth and remaining ingredients. Cover, reduce heat, and simmer ten minutes or until green beans are crisp tender. Yield: six servings. BLACK AND WHITE PUDDING 3 ½ cups whipping cream, divided 5 (1-ounce) squares semi-sweet chocolate squares 6 egg yolks ½ cup sugar (Splenda) 1 teaspoon vanilla extract 3 tablespoons sugar (Splenda) grated semi-sweet chocolate for garnish Cook ½ cup whipping cream and chocolate squares in heavy sauce pan over low heat, stirring constantly, until chocolate melts and mixture is smooth. Pour into a large bowl and set aside. Whisk together 2 cups whipping cream, yolks, 1/2 cup sugar (Splenda), and vanilla in a bowl until sugar dissolves and mixture is smooth. Whisk 1 cup egg mixture into chocolate mixture. Cover and chill remaining egg mixture. Pour chocolate [continued on Expose-18] MAIN~16 of 44 The Official Mag: AmbushMag.COM Sept. 23-Oct. 6, 2008 Official Southern Decadence Guide SouthernDecadence.COM

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3 Sunday Brunch sappho psalm by Toni J.P. Pizanie Iam stuffed. Last evening I attended the Forum for Equality Acclaim Awards dinner and today was the PFLAG Brunch to honor visiting Field and Policy Coordinator, Brooke Smith, from DC. Brooke s visit to New Orleans entailed briefing the new Regional Director, Julie Thompson; meeting with members of the Transgender Community; and a pow-wow with Forum s Political Director Randy Evans and Marc Behar. I am especially pleased that Ambush received the Media Award. And I want to thank my editor Rip Naquin for mentioning my name in his acceptance speech as the paper s political columnist for 15 years. chop chop by Rip & Marsha Naquin-Delain info@ambushmag.com New Orleans Restaurant Guide Bywater Restaurant, Deli & BBQ, 3162 Dauphine St., is noted for its gumbo, barbeque, pizza, sandwiches and specials. Hours are 11am-9pm Mon.-Fri., and 9am-9pm Sat. & Sun. Closed Wed. Call for additional info. MasterCard/ Visa accepted. Cafe Amelie, 912 Royal St., offers romantic courtyard or indoor dining along with both eclectic culinary creations and drinks. Serving lunch and dinner, Wed.- Sun. 11am-9pm, and Sun., brunch 10am- 3pm. Call for reservations or additional information. Clover Grill, 900 Bourbon St., is open 7 days and features breakfast including build your own omelettes. But let s not forget their fab burgers grilled right under a hub cap and then there s all those sandwiches, sides, desserts and shakes. Call or visit CloverGrill.COM. Country Club Restaurant, 634 Louisa St. Under the direction of new Chef Miles Prescott, you will find delightful menus offering French bistro cuisine including appetizers, soups, flatbreads, salads, sandwiches, wraps, entrees and desserts. Serving 7 days 11am-10pm. Call for additional information or visit TheCountryClubNewOrleans.COM. Krystal, 116 Bourbon at Canal, Open 24 hours, it's one of the best stops for fast food with tasty burgers, hot dogs and breakfast. Call for more info. Magazine Perks, 4332 Magazine, serves gourmet coffee, sandwiches, pastries, danish and cakes. Open 7 days 7am- 10pm. Call or visit MagazinePerks.COM. Marigny Perks, 2401 Burgundy, serves gourmet coffee, sandwiches, pastries, danish and cakes. Open 7 days 7am- 10pm. Call or visit Rip and Marsha work hard to bring you as much political news as possible. And they mix it well with lots of fun, gossip and half naked boys. Another thrill was that Juan LaFonta received the Political Leader Award. This was well deserved and earned through tireless work on his behalf for the GLBT Community. Just in case you ve forgotten Juan is the nephew of the Mayor s Advisor Larry Bagneris. Larry started Juan in Gay politics when Juan was just 15 years old. Not only is Juan great on Gay issues, he has been working to bring citizens home after Katrina. Juan loss almost everything in his Gentilly home from that hurricane, and yet he still has the time to fight for those who lost their homes and Mona Lisa Restaurant, 1212 Royal St., features Italian specialties including salads, pizzas, sandwiches and both lunch and dinner entrees. Lunch 11am-5pm Thurs.-Mon., Dinner 5pm-10pm 7 days. Call for info. NOLA Smoothies, 315 Decatur St., features smoothies, fresh juices, bubble tea, supplements and more. Two of the most popular smoothies are the Raspberry Cheesecake with raspberries, fat free cream cheese, honey, graham cracker, soy milk and whey protein, and the Bananas Foster with banana, brown sugar, low fat vanilla ice cream, isopure protein and soy protein. Open 7 days, Mon.-Sat. 10am-8pm and Sunday 10am-6pm. Call for delivery and information. Orleans Grapevine, 720 Orleans, is located in a beautifully renovated 1809 building offering a pleasant atmosphere, extensive wine list with over 350 selections and delicious food including prime steaks, lobster tails and rack of lamb. Serving dinner 5-11pm daily. Call for additional information. Petunias, A Restaurant, 817 St. Louis, is open daily 8am-10pm serving breakfast, brunch, lunch, crepes, po-boys, salads, gumbo, Cajun/Creole specialties and dinner. Call for more info. Quartermaster: The Nellie Deli, 1100 Bourbon St., was voted Restaurant/Deli of the Year once again and is open 24 hours 7 days. Serving breakfast, lunch and dinner, the deli offers free delivery. Call to order. Tomatillo's Restaurant, 437 Esplanade Ave., is open Tues., Wed. 11am- 10pm; Thurs.-Sun. 11am-11pm. The restaurant refers to itself as "A Mexican Joint" featuring appetizers, soups, salads, make your own combination plates, house specialties, burritos, desserts, and of course, specialty margaritas. Call for reservations. possessions. New Orleans couldn t ask for a better Representative. Dr. Judy Harris and Regina Matthews received the Political Activism Award. I first worked with Judy and Regina when I served on the Celebration Board. These women are a force for good in our Lesbian community. They take an active part in the PFLAG Scholarship Program and HRC. Dr. Troy Scroggins won the Community Health Award and Sonny Borey won in the area of Arts & Entertainment. Congratulations to all. These awards are not given lightly and this year s recipients can take great pride in their accomplishments. I ve written enough about the New Orleans Gay Men s Chorus for you to know that I am also happy that the Chorus won the Chair s Award. Great choice Dr. Behar. The Chorus entertained literally singing for their supper with two selections chosen for the occasion. Brooke was impressed with the quality of supporters she met at the dinner. I think she also liked the Cosmos. At the Sunday brunch, Brooke was able to address the local PFLAG Board members. She pledged to assist us in our outreach to schools across Southern Louisiana. Ms. Smith is a bright 20-something professional who is in a committed relationship. She truly understands the needs of young Gay Americans and how the Republican Fundamentalists have failed them. The hot topic at Brunch was Jindal s refusal to renew the non-discrimination State Directive to protect GLBT State Employees. The backward movement and lack of support for GLBT issues is a problem for PFLAG. Another important topic was the formation of the Straight Alliance. This program asks Straight partners/supporters to speak out on behalf of their GLBT friends and co-workers. The program wants to stop the ignorance of trash talk by persons that think Gay jokes and gossip are acceptable behavior. PFLAG stands firm with their GLBT friends and children. PFLAG demands equality for all through legislation and daily living. PFLAG National will fight to protect the local Chapters and their supporters. There is no room for politicians who are negative towards Gay issues. Interview In keeping with this thinking of no negativity, I have continued to interview candidates for District Attorney and Judgeships. Recently I interviewed Ralph Capitelli. Capitelli is enjoying the support of several area Gay owned or managed businesses. This is how he stands on our issues. Question: Mr. Capitelli, what is your stand on Gay marriage? Answer: I have no official position. Question: Do you have a personal position? Answer: I have given you my answer. Question: What is your stand on Gay adoption? Answer: The best parent should have custody of a child in the event of a divorce. Question: But what about adoption? Answer: I believe that it is legal for a Gay individual to adopt but it is not legal for couples at this time. Question: What is your stand on Abortion? Answer: I am pro-life. I believe in the importance of all human life. Question: What is your stand on legalizing marijuana? Answer: I am not for the legalization marijuana. Question: Why did you decide to run for the office of DA? Answer: I love New Orleans, and this is a way that I can help. I want my three children to stay in New Orleans. Question: What is your experience? Answer: 37 years experience 28 as a defense attorney and seven as a prosecutor. Mr. Capitelli is not strong on Gay issues. He says that his Gay friends are backing him. He says he has friends across all lines. He also states that he has supported GLBT organizations like NO/ AIDS Task Force. He has taken part in the Forum for Equality candidate interviews and has been active in Preservation in the Warehouse District. He won the Preservation Resources Award for his property at Camp and Julia Streets. He has taken part in the Federal Public Defenders Program and handled Pro-Bono cases. He has been active in Catholic Charities and Sisters Servants of Mary. He was also active on the Sugar Bowl Committee. Mr. Capitelli believes that the office of the District Attorney needs to be run as a professional law firm for the citizens, and he has experience as former First Assistance DA under Harry Connick. Mr. Connick s CCD program was revamped as not working to properly serve the city. Treating all lawbreakers as career criminals only breeds more hardened criminals. I was impressed with the large number of former attorneys from the DA s office that endorsed Mr. Capitelli until I learned that 70% were no longer practicing in New Orleans. Mr. Capitelli does have legal experience and management skills. I hope to gather more information on the candidates for District Attorney when I return from New Zealand. While I m gone, I encourage you to continue to investigate for yourselves. This is an important election for New Orleans. Remember to vote on October 4th. commentary Obama Talks, McCain Balks by Mark Segal, Gay History Project In this election season, the Gay History Project attempted to bring you the views of both the Democratic and Republican candidates for president just as we attempted to bring you the views of the top two candidates for the Democratic presidential nomination for the spring primary. The format for both candidates was to be the same: the same [continued on Main-22] cookin' w/auntie dee...from M-16 mixture into 6 (eight-ounce) custard cups; place cups into a 13 x 9 inch pan. Add hot water to pan to a depth of ½ inch. Bake at 325 degrees for thirty minutes or until almost set. (Center will be soft.) Slowly pour remaining egg mixture evenly over custards; bake twenty-five minutes or until set. Remove from pan and chill at least eight hour. Beat remaining 1 cup whipping cream with 3 tablespoons sugar (Splenda) at high speed with an electric mixer until stiff peaks form. Top custards with whipped cream and sprinkle with shaved chocolate. Happy eating. You may contact me at donniejay@hotmail.com. MAIN~18 of 44 The Official Mag: AmbushMag.COM Sept. 23-Oct. 6, 2008 Official Southern Decadence Guide SouthernDecadence.COM

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5 in the spotlight New King Tut Artifacts Debut as Part of Tutankhamun and the Golden Age of the Pharaohs at Dallas Museum of Art Dallas - Four new artifacts from King Tut s tomb will be on display when Tutankhamun and the Golden Age of the Pharaohs opens at the Dallas Museum of Art (DMA) on October 3. Marking the first stop on the exhibition s three-city U.S. encore tour after a London engagement, Dallas will be the first city to premiere the new objects, most of which have never before been seen outside of Egypt. This gold and precious stone inlaid Canopic Coffinette contained Tutankhamun's mummified organs. Not the Funerary Mask. The new objects, all of which belonged to King Tut, include a pectoral necklace featuring solar and lunar emblems and a scarab; a bracelet featuring a scarab clasp; and two nested miniature coffins, one inside of the other, which contained the mummified remains of what is thought to be one of Tutankhamun s stillborn children. Perhaps the most intriguing object, the Pectoral with Solar/Lunar Emblems and Scarab features an unusual yellowgreen carved scarab in the center, which was tested and found to be glass. The glass itself is a scientific enigma, as its origins were traced to unexplained chunks of glass found scattered in a remote part of the Sahara Desert. Although it remains uncertain how the glass got there or how it was created, some investigators have suggested that its creation may have been due to cosmic events more than 30,000 years ago. The remarkable inlaid pendant has inventive iconography and decoration on both sides that spells out Tutankhamun s throne name in a protective cryptogram. The central winged scarab with falcon tail and hind legs represents the rising sun. The image of the left eye of Horus supports a crescent and disk with royal and divine figures, symbolizing the moon. The Bracelet with Scarab Clasp was found among other pieces of jewelry stored within the treasury of King Tut s tomb. A central image of a beetle representing the sun god is attached to a flexible beaded band of seven panels. Signs of wear indicate use in life. The Nested Fetus Coffins were placed in the Treasury room of Tutankhamun s tomb to protect the mummies of two stillborn female children, perhaps his daughters. Also discovered was a small golden mask over the head of only one mummy, and another gilded funerary mask was found in the embalmers cache, not far from the royal tomb several years earlier. At that time, that material was incorrectly assumed to be all that was left of Tutankhamun s tomb. Recently, Egyptian officials announced that the two mummified fetuses found in the tomb will undergo DNA testing to determine their relation to the pharaoh. Tutankhamun and the Golden Age of the Pharaohs is organized by National Geographic, Arts and Exhibitions International (AEI) and AEG Exhibitions, with cooperation from the Egyptian Supreme Council of Antiquities. Northern Trust is the presenting sponsor of the encore tour and American Airlines is the official airline of the exhibition. The Dallas engagement is presented in partnership with the Dallas Convention and Visitors Bureau. Running October 3, 2008, through May 17, 2009, at the Dallas Museum of Art, Tutankhamun and the Golden Age of the Pharaohs provides insight into the life of Tutankhamun and other royals of the 18th Dynasty (1555 B.C B.C.). All of the treasures in the exhibition are more than 3,000 years old. Tutankhamun was the last king of Egypt s most powerful family of the 18th Dynasty. He ruled toward the end of that The golden diadem, inlaid with coloured glass and semi-precious stones, was still around the head of Tutankhamun when Howard Carter opened the royal coffi n more than three thousand two hundred years after the young king died. The two protective deities, represented by the vulture and the cobra, originally projecting from the front had been removed and placed near the thighs of themummy to allow the golden face mask to be put into place. time during a revolutionary period of Egyptian history. The boy king died under mysterious circumstances around the age of about 19, having ruled about 10 years (1322 B.C.). Tutankhamun and the Golden Age of the Pharaohs offers glimpses of that evolving period. On display will be 50 of Tutankhamun s burial objects, including his royal diadem - the golden crown that Howard Carter discovered still on the head of the mummy, which Tutankhamun wore as king - and one of the gold and inlaid canopic coffinettes that contained one of his mummified internal organs. The Inlaid Pectoral Spelling Out the Name of the King is made of gold and semiprecious stones. More than 70 additional objects from tombs of 18th Dynasty royals, as well as possessions of several elite individuals with close connections to the royal family also will be exhibited. These stone, faience and wooden pieces from burial sites before Tut s reign will give visitors a sense of what the burials of both royalty and upper classes were like and what the Egyptians of that time considered essential for the afterlife. In addition to the partnership with the Dallas Convention and Visitors Bureau, the DMA s presentation of this exhibition is supported locally by Kroger and DART. For more information about the exhibition, please visit Tickets to the exhibition at the Dallas Museum of Art can be purchased at School and group tickets for 10 or more are available at or groupsales@dallasmuseumofart.org. The 23,000 works of art in the Museum s encyclopedic collections span 5,000 years of history and represent all media with renowned strengths in the arts of the ancient Americas, Africa, Indonesia and South Asia; European and American painting, sculpture and decorative arts; and American and international contemporary art. The Dallas Museum of Art is the anchor of the Dallas Arts District and serves as the cultural magnet for the city with diverse programming ranging from exhibitions and lectures to concerts, literary readings, dramatic and dance presentations, and a full spectrum of programs designed to engage people of all ages with the power and excitement of art. The Dallas Museum of Art is supported in part by the generosity of Museum members and donors and by the citizens of Dallas through the City of Dallas Office of Cultural Affairs and the Texas Commission on the Arts. Marsha, Pat & Marty at The Friendly Bar to catch Candy Riedl live Lafitte s bartender Jeff & Wood Enterprises Ken celebrate at Lafitte s 75th Anniversary Party Shayla all dolled up for Lafitte s 75th Anniversary Party Miss Louisiana Leatherette MC Savanna DeLorean & Lords of Leather president Gary Vandeventer at JohnPaul s Amanda Straddle presented Miss Congeniality by Lords of Leather Captain David Boyd in the Miss Louisiana Leatherette Pageant MAIN~20 of 44 The Official Mag: AmbushMag.COM Sept. 23-Oct. 6, 2008 Official Southern Decadence Guide SouthernDecadence.COM ambush paparazzi Entertainment, Anniversaries, Pageants ~ New Orleans