Brad Miller Campaign Kickoff, this Sunday! Join Us!

Things are heating up pretty early, aren't they?

All the more reason to Join Us in support of Brad Miller!

Campaign Kickoff Party
Sunday, June 25th
Irregardless Cafe
901 W. Morgan St, Raleigh

Sponsorships $250, $100 Tickets $25 per person

Please RSVP to or (919) 834-2343 by June 22.

Brad Miller was born in Fayetteville, North Carolina in 1953. As a member of the North Carolina State Legislature, Brad wrote North Carolina’s safe gun storage law, which dramatically curbed juvenile gun deaths, and introduced legislation to expand North Carolina’s domestic violence law; to reduce air pollution from cars and trucks; and to limit the influence of political patronage in state government hiring. The Raleigh News & Observer called Brad “a work horse for public education and a conscientious voice for integrity in government” as a legislator.

Brad was elected to Congress in 2002 in the 13th district. He has quickly become a leader in protecting consumers, and is the lead sponsor of legislation to protect consumers from predatory mortgage lending. This year, Brad founded the Community College Caucus to support the work of adult education and job training. He is also co-founder of the Congressional Historic Preservation Caucus. Brad has also been a leader in supporting basic research and has become one of the leading critics of the Bush administration’s manipulation of scientific research for political purposes.

Brad is married to Esther Hall. They live in Raleigh with their dog Harper, a pampered 85 pound former stray.


Brad Miller Event

I'm not a webmaster but I have added the event

Thanks, Greg.

Much appreciated.

Is that something I could have done?

I like to think of having at least the minimal skills necessary, but let me know if I'm slacking.

PJ Puryear
Brad Miller Congressional Campaign
(919) 834-2343

PJ Puryear
Brad Miller Congressional Campaign
(919) 834-2343

Self help

If you have an account, after clicking "create content" just select "event"


Didn't see it on the drop down and thought the minus sign meant nothing else there. Knowledge is power...

PJ Puryear
Brad Miller Congressional Campaign
(919) 834-2343

PJ Puryear
Brad Miller Congressional Campaign
(919) 834-2343

I got two question for Brad

I got two question for Brad Miller, two question. One quezstrion, why does Brad Miller hate freedom? Second question is why is Brad Miller homosexual?

Yes, also

Why did dingoes eat my baby? Wait, we are talking about dingoes, right?

A Quetzal is a

Central American bird...a member of the parrot family...I think. That's what you're asking, right?

Lance...didn't see anything about Dingoes. Did you get your baby back?

Vote Democratic! The ass you save may be your own.

cuervo ball

It'll take more than a night-crawler to bait these catfish.

And it's easier to type if you put down at least one of those beers.

When DID you stop beating your wife?

Probably the minute he put down one of the beers


Vote Democratic! The ass you save may be your own.

I got one answers for O.G.

1 whole duck
8 cups water
2 teaspoon salt
1 onion, unpeeled and chopped
1 leek, trimmed and washed
2 carrots, scrubbed and chopped
2 celery stalks with leaves, chopped
6 sprigs parsley
1 teaspoon thyme
10 peppercorns
4 whole cloves

1/4 cup wild rice, cooked in salted water for 45 minutes and drained

1/2 pound mushrooms, trimmed and quartered
1 large onion, cut in chunks the size of the mushroom quarters
3 plums, peeled and cut in chunks the size of the mushroom quarters
salt and pepper to taste
Garnish: thinly sliced green onions

Put the whole duck (liver removed from giblets and used for something else*) in a Dutch oven and cover with the water and salt. Bring to a boil very slowly, skimming. When it reaches a boil, reduce the heat and add the leek, onion, celery, parsley, thyme, peppercorns, and cloves. Keep the stock at a simmer for 2 hours. After two hours, remove the duck and let cool til you can handle it. At that point, strip off the skin and discard. Remove the meat and reserve. And return the bones back into the stockpot, to let simmer for another 30 minutes or so.

Cook the wild rice for about 45 minutes, then strain and reserve.

Strain the stock through cheesecloth or wet paper towels, cool, then refrigerate overnight. When you're ready to start the soup, you will remove and reserve all the fabulous duck fat that congeals on the top (saving most of it for other decadent meals).

To make the soup, melt a Tablespoon or two of the duck fat in a large saucepan, then toss in the mushroom quarters and onion chunks to saute over medium heat. When the onion is transparent, add the duck stock (which should be gelatinous); cooked wild rice; and the duck meat, cut into hearty chunks. Bring to a boil, then reduce heat and simmer for about 10 minutes.

When ready to serve, stir in the plums. Ladle into bowls and garnish each serving with thinly sliced green onions.

Scrutiny Hooligans -