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Jun 20

Looker(s) of the Week

Posted by: Nate Lowe at 4:12 pm | Leave a Comment (14)
Category: Looker of the Week

Courtesy of AFP

Without any having meltdown performances or idiotic statements by athletes over the past week, or at least none that interested me, I was left with finding our “looker” outside the world of sports. In fact, I was kind of hoping that Rory would shoot another 80 in his final round yesterday at the Congressional just so I could have something to write about, but no, instead, he decided to break the record for the lowest overall score in U.S. Open history. Oh well…

As an alternate, this morning, I stumbled across an event that took place worldwide on Saturday — 8th Annual World Naked Bide Ride. As this article states, thousands of people participated in the event from cities around the world, including in U.S. cities such as Madison (WI), Portland (OR), and Brooklyn (NYC). Apparently, according to this wiki, the ride “demonstrates the vulnerability of cyclists on the road and is a protest against car culture” and to “celebrate cycling and the human body.”

In other words, these people are weird by thinking they have to prove a point by showing off their junk. What happened to simply protesting outside of a building or something?! Or, what about signing a petition to take to your city council representative?! No, let’s go straight to riding around naked on our bikes. Yep, that sounds like a fabulous idea.

Well, for the purposes of this post, it was a fabulous idea. Please, people, keep it up, or down depending on if you have a penis or not. BTW, did you know that in Portland it is legal to be naked in public. There you go, folks. Follow this link to some more photos of people who engaged in this ludicrous act. Enjoy!

Jun 13

Looker of the Week

Posted by: Nate Lowe at 2:30 pm | Leave a Comment (3)
Category: Looker of the Week

Courtesy of Nathaniel S. Butler/NBAE/Getty Images

Does this image not speak volumes? Seriously, I’m not sure I even need to say much, as sports writers have let their fingers do the talking on the issue, including a column by ESPN’s Brian Windhorst and a compilation of distasteful words for LBJ by Erik Hayden. Regardless of what Pedigo says, I think King James brought this moment on his self. I don’t think it’s necessary, however, to rehash old wounds or beat a dead horse (whatever your favorite idiom may be) by noting all of the reasons why people think LBJ is an bonafide a-hole for the way he departed from Cleveland last year (see here for my personal thoughts on that topic).

I will provide a few examples of why I revel in the defeat that James and the Miami Heat suffered last night to the Dallas Mavericks in Game 6 of the NBA Finals…

One, throughout the series, James simply did not rise to the occasion as a clutch performer. Let’s just note his lack of production during the fourth quarters of the games, or that he led all players in turnovers (n=24; see here) for the series. Yes, I realize this was his first NBA Finals with the Heat, so maybe he was a little nervous. Right? Who cares. He was EXPECTED to fulfill his potential as one of the greatest players of all time, and he just didn’t get it done, quite frankly.

And secondly, did you see what he tweeted last night after the game? If not, let me provide you the details, and if you did, well, it’s worth a read again:

@KingJames: The Greater Man upstairs know when it’s my time. Right now isn’t the time.

What?!?! Who the hell is this man’s PR consultant? Amazing. Knowing that everybody thinks you’re the most selfish player in the NBA, maybe all of professional sports, and this is your tweet following your team’s defeat in the Finals? Yeah, this just confirmed that in LBJ’s eyes, there IS an “i” in “team.” Stay hot, Lebron, stay hot.

Until next week, my friends, stay thirsty! Peace.

Jun 6

Looker of the Week

Posted by: Nate Lowe at 2:00 pm | Leave a Comment (19)
Category: Looker of the Week

Courtesy of

Guess who’s back, back again? Nasty’s back, tell a friend. That’s right, folks, it’s been a long time, but I’m back up in this beeotch!  Thanks to all of my fans who supported me during my time of departure.

Anywho, in this week’s “looker” news, it appears that I’m not the only who’s back. Plaxico Burress is back as well. I’m sure you remember when in late 2009 the former New York Giants’ wide receiver accidentally shot himself in the leg. Not only did he injure himself, he was also convicted of firearm charges and served almost two years in a correctional facility. Just a helluva story, I might say. Hopefully, Burress will aim higher in life and become a real straight shooter now that he has a second chance. I mean, the last thing he needs is to shoot himself in the foot (or shall I say leg) again with some ridiculous off-the-field act. We’ll see…

In other New York news, I suppose you also heard about the lewd tweeting act of Rep. Anthony Weiner, a democrat representing the 9th congressional district of New York City (parts of Brooklyn and Queens).  Okay, for the two of you who haven’t, this cat allegedly tweeted a photo of his junk (with his underwear on, of course) to some young lady. Then, she tweeted it out to everyone else. I haven’t seen the photo but I’ve heard that he’s sporting a “semi,” which really wasn’t that impressive. As if that wasn’t humiliating enough, now some other woman is claiming Weiner sent her photos as well. I’m sure she’s not the last either.

Seriously, what’s this guy thinking? How could he not think these photos wouldn’t get out there on the web? Oh, wait, apparently he wasn’t thinking at all; it was his penis who was the culprit here. Right. Sure. Honestly, I’m surprised that excuse hasn’t been used by more politicians. Can you imagine if “sexting” was around when Bill Clinton was in office! Maybe we could have actually seen HOW that stain appeared on Monica Lewinsky’s blue dress.

Courtesy of

In summary, we’ve been reminded of what could happen if you happen to shoot yourself or send a photo of your manhood to another person. Remember, folks, learn from other people’s mistakes, don’t let people learn from yours. Until next week, keep it real.

Jan 6

Grillin’ in the Red Lot with Chef Jon

Posted by: Nate Lowe at 2:50 pm | Leave a Comment (0)
Category: Tailgatin' Recipes

Folks it gives me great pleasure to conclude this year’s UK football season with another fine recipe by Chef Jon. As thousands of fans travel to the historic southern city of Birmingham to watch our beloved Cats take on Pitt, it will be important as always to eat well. Of course, this also includes those of us who will remain the Bluegrass State, among other locations, to watch the game. In light of the dirty south and great food it beholds, Chef Jon has prepared Succotash for this final week’s entree. His thoughts on the dish:

“I decided to do this recipe for a few different reasons. First off, it’s a traditional southern dish and since we are visiting the deep south this weekend, why not bust out a little down home cooking for all the TGR fans out there. Secondly, this dish derives from many different ingredients throughout the world and then thrown all together to form one team. I say this because a football team, or any other team for that matter, is formed from a large number of people scattered all throughout the world. These people work together much like the ingredients in the Succotash to create one damn good team. Kentucky will need to follow such a proclamation on Saturday to prevail over the Panthers.”

Chef followed-up with a final reason for the timing of this dish, which I must admit is undoubtedly my favorite.

“Lastly, this Saturday is Nasty Na8’s birthday, and if I recall, he was really pumped about it when I first introduced this one to him. Happy Birthday, little (yet bigger) brother!”

Here, here. Well, it looks like I’ll be eating well for the game on Saturday, and I’m sure there will be a few drinks involved, too! Until next season, my friends…


  • Quarter pound of bacon, diced
  • 1 each yellow onion, chopped
  • 4 each celery ribs, chopped
  • 1 each green bell pepper, chopped
  • 1 each red bell pepper, chopped
  • 1 tablespoon garlic, chopped
  • 1 each zucchini, diced
  • 4 each roma tomatoes, chopped
  • 1 teaspoon Worcestershire
  • 2 pounds of fresh lima beans, blanched (frozen for this ingredient is acceptable)
  • 2 pounds of fresh okra, sliced
  • 5 each ears of corn, cut and scraped from cob
  • 2 tablespoons butter
  • ¼ cup parsley, chopped

In a large two handled pot, add bacon on medium to high heat. Cook down bacon until crispy and golden brown. Add onion, celery, two bell peppers, garlic, and tomatoes. Cook slowly until tomatoes start to breakdown. Avoid any browning on the vegetables. Add remaining ingredients except butter and parsley. Cook until all vegetables are tender. Remove from heat, stir in butter and parsley. Season with salt and pepper.

Yields:  6-8 servings

Nov 11

Grillin’ in the Red Lot with Chef Jon

Posted by: Nate Lowe at 3:45 pm | Leave a Comment (2)
Category: Tailgatin' Recipes

Well, folks, the time has finally come, it is the last home game of the football season. This is usually a bittersweet time of the year for me, as I’m sure most of you will concur. It is a time of sadness and disappointment, as another UK football season is near its end; one that may often be referred to as a “what could have been” season. On the other hand, however, it is also the time of year in which basketball season begins, as we will get to see tomorrow night.

As I have mentioned before on this site, it is times like these in which I tend to indulge myself in humor…and maybe some beer, food, and good company. Now that’s a combination that will uplift the spirits of any man! This takes me to our recipe for this week from the great Chef Jon: Grilled Shrimp and Sausage Skewers with Smoky Paprika Glaze. Try saying that five times fast!

Regardless of whether you can pronounce its name correctly, you can bet your sweet bippy this recipe will set you right. Here are Chef’s comments:

“This recipe is an old appetizer that I use to make at one of my former restaurants. The only difference is that I add sherry vinegar and sausage to kick it up a notch. This can be a great item for any meal, appetizer, salad, or even an entree’. I recommend grilling some sliced baguette or garlic bread to go along with it; maybe even a nice homemade potato salad.”


  • 3/4 c. olive oil
  • 4 each fresh garlic gloves, chopped
  • 2 T. fresh thyme, chopped
  • 5 tsp. smoked paprika
  • 4 tsp. Sherry wine vinegar
  • 3/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. crushed red pepper flakes
  • 12 uncooked extra-large shrimp (13 to 15 per pound), peeled, de-veined
  • 12 1-inch-long pieces andouille cooked smoked sausages (about 16 oz.)
  • 12 cherry tomatoes

(Be sure to soak 10-inch wooden skewers in water for at least an hour, to prevent burning while on the grill.)

Whisk oil, garlic, thyme, smoked paprika, vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving. Alternately thread shrimp, sausage pieces, and cherry tomatoes on 10-inch skewers. Arrange skewers in a large container and pour the other half of glaze over top of shrimp. Cover and marinate for up to two hours. Brush skewers on both sides with glaze from large container. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.


There you have it, folks. If you’re still reading, please give me a “Hell yeah!” in the comments section. Happy eatin’! Go Cats!

Nov 4

Grillin’ in the Red Lot with Chef Jon

Posted by: Nate Lowe at 1:40 pm | Leave a Comment (0)
Category: Tailgatin' Recipes

With the regular season nearing its end, your chance of preparing one of the most delectable dishes at your tailgating party is dwindling as well. Well, to assist you in achieving this feat, for this week, Chef Jon has provided us with one of most resounding tailgating recipes known to man: BBQ Pork Ribs. That’s right, folks! Is your mouth watering just thinking about it? You damn right it is!

Out of curiosity, I was forced to ask Chef, “Why this recipe and why now?”

“Well, this is a recipe that I’ve been making for years,” he replied. “I thoroughly enjoy making it each time, because I always make my ribs a little bit different. See, the method and ingredients are the same, but the flavor and texture can vary depending on how you control your flame. Plus, with the two disappointing losses in recent weeks, I knew we needed a big time recipe this week to bring us back. There’s nothing like some damn good food to get you going at your favorite tailgating circle!”

Here, here, Chef, I will definitely have to agree with you on that one. With kickoff at 12:30 PM, you better get to the Red Lot early for this one. Here are Chef’s tips on preparing your ribs:

“Take a tip from the Chef, when making ribs, or most smoked items for that matter, remember ‘slow and easy.’ Give yourself plenty of time to allow the smoke flavor to absorb into the meat. You can have more smoke flavor by adding more wood chips and/or simply cooking it for a longer period of time. If you cook your ribs for a couple of hours and they are still not tender, crack open another beer and let ’em keep cooking until you achieve the proper texture. Be sure to brush some of the BBQ sauce on the ribs about 10 minutes prior to eating them.  This will caramelize on the outside and form a nice glaze.”


BBQ Sauce:

  • 1/3 cup chopped onion (1 small)
  • 1 clove garlic, minced
  • 1 Tbsp. cooking oil
  • 3/4 cup bottled chili sauce
  • 1/2 cup lager beer
  • 1/4 cup honey
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. yellow mustard


  • 3 Tablespoons Spanish paprika
  • 2 Tablespoons ancho chili powder
  • 2 Tablespoons chili powder
  • 1 Tablespoons ground coriander
  • ½ Tablespoon ground cumin
  • 1 Tablespoons kosher salt
  • 1 Teaspoons ground black pepper
  • 3 Cups wood chips (hickory, mesquite, or applewood)
  • 2 racks pork ribs (3 pounds each)
  1. For the BBQ sauce, in a medium saucepan, cook onion and garlic in hot oil over medium heat of the grill or portable burner until tender. Stir in chili sauce, beer, honey, Worcestershire sauce, and mustard.  Simmer, uncovered, about 20 minutes or until desired consistency, stirring occasionally.
  2. For the ribs, stir spices together in a medium bowl.
  3. About 1/2 hour before cooking time, soak hickory chips in enough water to cover. Drain chips. In a covered grill, place slow burning charcoal in both sides of a drip pan. Sprinkle coals with wood chips.
  4. Rub each rack of ribs with about 3 tablespoons of the rub. Place ribs, bone side down, on grill. Close cover and grill about 1 1/2 hours, adding chips every 20 minutes.


There you have it, people. Get to the Red Lot early, enjoy some good ribs and good company, and watch the Cats pummel Charleston Southern. Send us a photo of your ribs and we’ll post it. Happy eatin’! Go Cats!

Nov 3

Around the Water Cooler

Posted by: Nate Lowe at 5:15 pm | Leave a Comment (2)
Category: Random Notes

(courtesy of

As the TGR faithful well know, periodically, when a particular subject (or subjects) encourages the TGR crew to email back-and-forth throughout the day, we’ll post some of the comments from those email messages here on the website. Honestly, there hasn’t been any rich discourse for several months now….until today. Check out today’s chatter about Colin Cowherd, John Wall, Rajon Rondo, and the joy of dancing without any pants:

[First message at 11:39 AM]

“Cowherd is rippin’ John Wall right now!!”

“Yeah he’s pissin’ me off! Talkin’ about Rondo’s 17 dimes with zero TO’s. Wall had 13 & 8 TO’s. Look who he’s passing to. Braggin’ on Rondo’s defense, Wall had 9 steals. He said Rondo’s a better leader, yet all his teammates hate him. Tubby didn’t even like the kid. This is Wall’s 4th game in the league compared to Rondo. It’s ridiculous!!”

“I think that is the same guy who says Joey Votto stinks.”

He does that shit to get a rise out of people. Call him up, Pedigo!”

I can’t stand him.  I stopped listening to him about 2 years ago.  As terrible as it is to say, I would rather listen to Chris Cross’s stupid arse  instead.”

He was hatin’ on Wall for dancin’ b4 the game. He thinks that’s poor leadership. Has he noticed Lebron with his powder b4 the game or his f’in decision show? How about Wade & doin chin-ups puttin his head through the hoop like ‘look at me?’ Even Jordan did shit to draw attention. He obviously didn’t hear Wall after the game sayin’ he had too many TO’s & needed to cut down on them.”

“He was sayin’ some stuff that is crazy with only 4 games played. Talkin’ about Rondo, hell, Cowherd didn’t start liking Rondo until 2 years ago. I mean I’d take Rondo over Wall, too, but give the kid a chance! If you look at Rondo’s first 4 games in the league, I’m sure they were not that impressive either.”

“At this same point in Rondo’s career, he was pounding the ball at the top of the key b4 driving the lane & committing TO after TO while blowing our last good chance at a good team before last year.”


Wall set the record for assists by a rookie through 3 games last night with 31. I think it is 31.”

“All I’m saying is right now I would take Rondo. We’ll see where Wall is in 6 years but I’m takin’ Rondo today. He is one of the top 3 true PG’s in the NBA right now.”

“Yeah I remember that it was a stat that was pretty impresive. He was also one of only 4-5 in history to have the line he did last night that early in his career. I wanted to email Cowherd & lay down some facts for him, but that’s what he wants. That’s what makes him rich. It’s not like he would read one that would bust his argument anyway. I usually agree with him but not this time. He was actually bustin’ on the Reds more than Votto & he was exactly right. They couldn’t beat any good teams & they proved it.”

I am not a Rondo fan at all, but he is better than Wall right now. Rondo is the perfect NBA point guard.  Wall has a great shot at being great, but you could also see where he could fail.  I tend to think he is driven enough to be a star for a long time and  eventually as good or better at the point than Rondo.”

I think Rondo would have been a lot better at UK if he played under Calipari. Tubby had him going side to side in the weave and not slashing to the bucket in the dribble drive. My two cents but they are both completely different players and played on two completely different teams and systems.”


“That’s because he’s [Rondo] on one of the top 3 teams in the league right now. I would take Wall all day over him. He’s probably gonna show that when they play. Cowherd thinks Rondo is quick? Well we gonna see who’s faster.”

“He’s [Cowherd on Wall] complaining about him dancing before a game? If I was 19, overall number 1 draft pick and worth 50 million, I’d be dancing my arse off too.”

“Amen to that!”

“Yeah, but you would be dancing the jitterbug, not the ‘Dougie!'”

The only thing I would have done differently than Wall last night is that I would have had my pants down around my ankles, and I would have invited Colin Cowherd to come see how my arse tastes!”

If the ego, attitude and locker room problems are true it sounds like Wall and Rondo have more in common than just playing for UK. Hope not, but I’m sure those things get no love from seasoned vets and older players. And on the Rondo tip, who cares if Tubby and no other players liked him. Hell, from what I remember he was the only one who seemed to realize that Tub was holding that team back! #1 recruiting class forced to play the equivalent of the 5 cutter Guy Strong specialty. ‘Slow it down, Slow it down,’ how’d that work out?”

“The big three make Rondo who he is in Boston. If he played for the Pacers he wouldn’t be the same guard.”

“I like turtles.”

“I’d be dancing too while saying, ‘take yo pants off we parrrrtty!!!'”

[Someone provides the link to this video.]

I have decided to go ahead and remove my pants even without Rondo or Wall’s money.”

While you were shedding your pants, I just saw on my lunch break that Rondo has 67 assists through the first 4 games setting a new NBA record. And yes, I know he plays for Boston, but that is sick!!”

“Yes I saw that & yes it is!! Averaging 17 per game is getting it done.”

Picture me doing this dance, with no pants.”

So Rondo is God  to some of you, well I bet everyone of you that feel that way that Wall out does him before it is all over and done. The players did not say anything about Rondo. It’s the people who had to deal with his knowing it all.”

“That guy cannot have any family jewels or he would not be able to ride the rail like that.”

No, Rondo is not God to me. But he is defintely in the top 3 pg’s in the NBA, no question.  And probably the most underutilized player I have ever seen at UK thanks to Tubby. Wall may outdo him in the end and if he does that’s great too. But  do you remember the years he played for UK? I would have had a bad attitude too, we got the # 1 class, an athletic team and the fastest guy on the court (Rondo); yet, we’re walking the ball up the court and slowing down fast breaks. I’m sure 99% of you were yelling at ole Tub just like I was.  So as far as him knowing it all, he may have looked that way to some people  back then, but 6 or 7 years later here we are playing the dribble drive with Cal,  ole Tub is in  cold ass Minnesota recruiting mid-major talent, and Rondo has a Championship ring. Slow Ball = No Ball.  I’m Just sayin…”




[Last message at 4:15 PM]

Nov 1

Looker of the Week

Posted by: Nate Lowe at 4:35 pm | Leave a Comment (0)
Category: Looker of the Week

(courtesy of Dallas Morning News)

With Halloween and the election campaign season nearing its end, this week was full of a variety of Lookers. In my neighborhood alone, I saw a grown man dressed as a clown, another as Freddy Krueger, and a final one as what I perceived as a “werewolf of London.” As if the costumes weren’t creepy enough, the latter two were just walking around by themselves without any children of their own. Of course, I immediately questioned their motives (i.e., pedophiles anyone?) and steered my 3-year-old far away from them as possible.

On a much lighter note, there is the story of Liam Roybal, the 7-year-old kid who dressed up as Texas Rangers’ manager Ron Washington (see above photo). I encourage you to read the story about Liam in the Dallas Morning News. If that photo of him doesn’t put a smile on your face, I’ll kiss your ass. I mean, look at that smile!

A day before the general elections, I’m sure you agree with me in that I’m ready for the campaign season to be over! The number of TV ads and telephone calls have been crazy this year. Yet, there are always a few ads that I thoroughly enjoy due to their complete ludicrous nature. One was brought to me by fellow TGR contributor Rob Pedigo in which the ad claims a candidate “kicks children in the face.” Yep, you read that correctly. Watch the ad for yourself.

You may be asking yourself what all of this has to do with UK athletics? Well folks, with another disappointing loss from our beloved football team this past weekend and the fact that basketball has yet to take full precedent in the Bluegrass State, I find myself resorting to comedy in times like these. I encourage all of you to join me as we bask in our sorrows together. Until next week, my friends, stay elevated.

Oct 28

Grillin’ in the Red Lot with Chef Jon

Posted by: Nate Lowe at 4:30 pm | Leave a Comment (1)
Category: Tailgatin' Recipes

When Chef Jon first presented his recipe to me for this week, I immediately thought it was original and timely; the former because I’ve never thought of apple cider and chicken wings together, and the latter because the recipe coincides well with the end of October.

Chef’s Spiced Apple Cider Wings speak for themselves, folks. In fact, he only provided a few comments for this dish. “This recipe is kind of a two-in-one bonus, ” he said. “You can first make a warm fall cocktail to drink while you are preparing this one.  Feel free to also make it sweeter or spicier to suit your taste buds.”

Have fun with this one, ladies and gentleman. Enjoy!


  • 2 each 64-ounce Bottles Apple Cider
  • ½ cup Orange Juice
  • 4 each Cinnamon Sticks, Broken in Half
  • 2 tbsp Dark Brown Sugar
  • 2 tbsp Lemon Juice (two each)
  • 1 tbsp Lime Juice (one each)
  • 4 each Whole Cloves
  • ¼  tsp ground Allspice
  • 1 ½  cup of Kentucky’s Finest Bourbon
  • 4 lbs Chicken Wings (24-30 pieces)
  • ¼ cup Honey
  • 1 tsp crushed red chili flakes

Combine cider, orange juice, cinnamon sticks, sugar, lemon juice, lime juice, cloves and allspice in a large pot. Bring to a boil over high heat. Reduce heat to medium and simmer 30 minutes. Strain cider and discard spices. Stir in bourbon and serve hot. Makes about 3 quarts cider.

Now take one-fourth of the cider, let it cool completely and place in a one gallon zip lock bag with the chicken wings.  Add salt and pepper to flavor. Let marinade for two hours or more if time allows.

Next, put another ¼ of the cider in a sauce pot on the hottest part of your grill along with the honey and chili flakes.  Reduce to a syrup-like consistency.  This will be your glaze for the wings. Once wings are finished marinating, place them on the grill and cook until juices are clear and no pink is seen, or to a temperature of 165 degrees.

Remove from grill and toss wings with glaze.

Oct 25

Looker of the Week

Posted by: Nate Lowe at 2:59 pm | Leave a Comment (10)
Category: Looker of the Week

The hell with Kentucky football for the time being; it’s time to break up the monotony, folks. I’m getting back to what I know best in the blogosphere: political news commentary. Even though my good buddy and fellow TGR contributor Rob Pedigo may have previously provided you with his perception of my political beliefs, I feel obliged to note that I don’t necessarily identify myself as “communist,” or even “liberal” for that matter. In fact, I don’t affiliate myself with any political party. Like many good Americans, I fall under that infamous “moderate” category. For instance, I favor fiscal responsibility but I also value a socialist structured health care system. I’m also not very favorable of American capitalism, which I’m sure is where the “communist” label comes from.

I tell you all of this in light of the recent case regarding news commentator Juan Williams. See, Williams was in a fairly unique position in the world of news media, particularly political news media. He worked both for NPR, a traditionally perceived leftist news organization, and Fox News, a right-wing, conservative organization that perpetuates fear and misinformation through what it considers to be news. Of course, I presume you know where my heart lies between the two.

After making some rather crude remarks on Bill O’Reilly’s show last week, Williams was fired by NPR for violating ethical rules of conduct (see here for more details about the firing). To be exact, his remarks were:

“I mean, look, Bill, I’m not a bigot. You know the kind of books I’ve written about the civil rights movement in this country. But when I get on a plane, I got to tell you, if I see people who are in Muslim garb, and I think, you know, they are identifying themselves first and foremost as Muslims, I get worried. I get nervous.”

Personally, I like Williams’ commentary, regardless of whether it’s via NPR or Fox News. I think his comments were undoubtedly taken out of context by NPR, and I believe NPR was just looking for a reason to dismiss Williams. This was there chance and they took advantage of it. Of course, there was serious criticism across the political spectrum for how the firing process was handled, but none more humbling than from NPR’s own ombudsman.

In contrast, you have to admit that his comments were a bit edgy. Honestly, does he get worried or nervous when he sees people in Muslim garb? No! It’s all an act, folks; it’s theatrics at its finest. And guess what? We’re the audience. That’s right, we are the “lookers,” literally.

With the general elections about a week away, we’ll continue to be the fools in the audience paying to watch this b.s. unfold right in front of us. Yet, folks like Williams will continue to prevail. Oh yeah, after he was fired by NPR, Fox News offered him a three-year contract worth $2 million. How d’ya like that?