[FPC News] Third Circuit Grants Full Court Review in FPC Challenge to New Jersey Car
<p><strong>PHILADELPHIA </strong><span style="font-weight: 400;">(December 11, 2025) – Today, the Third Circuit Court of Appeals </span><a href="https://assets.nationbuilder.com/firearmspolicycoalition/pages/6681/attachments/original/1765485193/2025.12.11_167_ORDER_Granting_En_Banc.pdf?1765485193"><span style="font-weight: 400;">granted</span></a><span style="font-weight: 400;"> full-court review in Firearms Policy Coalition’s (FPC) </span><a href="https://www.firearmspolicy.org/koons"><em><span style="font-weight: 400;">Koons v. Platkin</span></em></a><span style="font-weight: 400;"> challenge to New Jersey’s sweeping post-</span><em><span style="font-weight: 400;">Bruen</span></em><span style="font-weight: 400;"> carry restrictions. This significant development ensures that the entire court will evaluate the state’s unconstitutional scheme under the proper historical and constitutional framework. The prior panel’s flawed decision—upholding key elements of the law—has been vacated, restoring the case to a posture where New Jersey’s unlawful policies can be fully and fairly scrutinized. FPC remains steadfast in pursuing meaningful relief for all who seek to exercise their right to bear arms in New Jersey and nationwide.</span></p>
I volunteered to roast a turkey for a banquet (one of three, plus a ham, big banquet.) Friday. It's been about fifty years since I cooked a whole turkey. I'm borrowing an electric roaster because my tiny oven won't accommodate a 20# bird.
I didn't get a butterball, just a plain turkey because I want to dry-brine it. After dry-brining several chickens I've become a fan of that method. I intend to brine with only salt, pepper, and maybe sage.
It's one thing to cook for myself, I can live with a screw up, but for a banquet.....
I saw some report on tv about AI recipes ruining some Thanksgiving dinners. I do believe I found one. Rub chicken thighs with garlic powder/paprika/oregano/salt and pepper. Brown them in a skillet, add chicken stock and cover.
First off, paprika gets kinda bitter when fried. Next, the description emphasized the crispy nature of the chicken. Crispy when simmered in stock, really?
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