He might not be able to recover from that video. I don't know. There is a chance with Obama being so thin skinned that Romney could needle him and he could have another "you're likable enough" moment.

As the saying goes, a week is an eternity in politics. It's kind of like people want to fire Obama but aren't finding Romney an acceptable alternative.

A little consumer advice:

Many of the supermarkets are now open 24 hours. Since the workers are there overnight anyway, packing out the shelves, they leave one register open for those few customers (like me) who find 3:00 A.M. a perfect time for shopping.

So, if you're willing to spend a little time doing your due diligence, you can save a lot of money. We all know meats have a "sell by" date stamped on them. And, if a piece is about to be outdated tomorrow, they will mark down that piece today, sometimes substantially. What I've found is that they do this during those wee hours of the morning. If you're going to freeze the meat anyway it doesn't matter that you buy it a day before it becomes "outdated."

Once you buy Filet Mignon ($24.00/lb) for $9.00, you'll never go back to the old way again.

Basically, I use ground venison in any recipe that calls for ground beef (chili, lasagna, moussaka, sloppy Joes, spaghetti sauce, and so on).  The tenderloin sections can be marinated and grilled, but the bigger sections need to be slow-cooked because they are not so tender.  You can also cut them into smaller pieces and use them in soups and stews.  I make a very nice onion soup with venison pieces and caramelized onions, plus a broth I make with bits and pieces and bones.  Also realize that venison is very low in fat, so you have to account for that.

I basically use venison as I do beef, with the added provision, as I said, that it is low in fat, not "finished" in a feed lot as beef is, and the roasts need to be cooked slowly.

And if I started to write down all my venison recipes (which I basically do on the fly), it would probably take me quite awhile.