Posted on 01/18/2017 7:21:59 AM PST by pabianice
Same as every other year, Davos is again plastered with the slogan of the World Economic Forum: “Committed to Improving the State of the World.” But whatever improvements are supposed to be made, one can safely assume they will not conflict with those in attendance continuing to enjoy the state of the world as it is now, with canapés and aged Bordeaux and private jets at the ready.
(Excerpt) Read more at nytimes.com ...
“canapés and aged Bordeaux”
Can o’ peas...hah
“Ah, the poor, their plight! Waiter, more Champaign!”
Interesting since the NYT is part of the Elite and has been supporting Davos for decades.
The author is right to pointedly use the word “fret” with regard to Davos attendees, and give details on their fabulous lifestyles.
The author is wrong to call for massive wealth distribution. True, these billionaires manipulate things to their advantage all the time. I don’t want to give those guys any credit, but I don’t think selfishness is necessarily the reason they do not favor wealth redistribution. That is a way to harm the global economy in the long run.
Was this posted in the garden section
or
the obituaries (<-- more appropriate!) ?
Wow, THAT headline ran in the NY Times??
The full meltdown is ON!
“Now listen, you rich people, weep and wail because of the misery that is coming on you. Your wealth has rotted, and moths have eaten your clothes. Your gold and silver are corroded. Their corrosion will testify against you and eat your flesh like fire. You have hoarded wealth in the last days. Look! The wages you failed to pay the workers who mowed your fields are crying out against you. The cries of the harvesters have reached the ears of the Lord Almighty. You have lived on earth in luxury and self-indulgence. YOU HAVE FATTENED YOURSELF IN THE DAY OF SLAUGHTER. You have condemned and murdered the innocent one, who was not opposing you.”—James 5
Let’s sponsor visits to Davos by a raft of inner city poor and methhead trailer-trash to give the elite whiners about inequality a little taste of diversity!
I’ll put my brunch of a glass of well water with cheap store brand white bread toast and homemade corn cob jelly up against their hoity toity vintage wind and canapés any day.
Tell me more about this jelly, do you have a recipe?
Corncob jelly is a light yellow color and tastes a bit like honey. If it doesn’t jell, just use it like honey or syrup.
Yield: About 5 or 6 half-pint jars
To make corncob liquid:
1 dozen medium-sized corn cobs (kernels removed)
Water to cover
Cover pot and boil slowly for 45 minutes. Leave any bits of kernel in the liquid to make it interesting or strain them off if you wish.
To make jelly:
3 to 3 1/2 cups cob liquid
1 (1¾ ounce) package powdered pectin
3 cups sugar
1 T lemon juice to help the pectin gel (optional)
Sterilize canning jars and lids.
Measure 3 to 3 1/2 cups of cob liquid into a large saucepot. Stir in the pectin and bring to a boil. Add the sugar all at once, and bring the mixture back to a full roiling boil while stirring. Boil for 5 minutes. Remove from heat; skim off foam. Pour hot jelly immediately into hot, sterile jars, leaving ¼-inch headspace. Clean rims. Add lids. Process in a Boiling Water Canner for 10 minutes or according to your sea level.
If it’s going to be just family eating the jelly, I just freeze our discarded eaten corn on the cobs and figure the boiling will kill off any ick. Otherwise, save up cobs that you’ve cut the corn kernels off of. It makes for an unusual jelly for Christmas presents.
Don’t drain canned fruit down the sink. Freeze the juice to make jelly. Or drink it.
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