Posted on 08/02/2013 8:30:34 PM PDT by Hostage
I know this sounds hysterical to post about a seemingly tin foil conspiracy development but I am prepared to risk some credibility and get it out there so that we can say we weren't completely surprised.
First, 120 embassies have been shut down. The rationale is presumably because AQ is planning an attack. Fine, go with that but that's not the real reason I am hearing from credible sources.
I'll say in my own defense that I was told by another source last October, a substantial source who nevertheless did not have 100% of my trust, that Israel would attack Iran and that WW III would start as a result. I argued with that source and refused to relay it further. So when I hear of major predictions, I'm not quick to buy into them.
But this source is very credible to me. Still things can happen where it doesn't come to pass, and if it doesn't, that's Ok by me. I think it's worth putting it out there.
Let me also say that I don't have all the pieces of the puzzle but possess a good sense of the general activity.
Without any more pre-qualification I'll just get right to it.
THERE IS GOING TO BE AN INTERNATIONAL CURRENCY RESET TONIGHT OR IN THE VERY NEAR FUTURE.
Here are the pieces of the puzzle I am aware of in item format:
*Global Financial Settlement - International Banking Reforms *Global Currency Reset - each country currency to be based on formulation of asset/liability mix *Basel III Protocol *Babylon II Software *Chinese Historical Debt *Private Placement Platforms *39 Countries will go bankrupt in days if no sign off
Wait! Egg rolls! I can make egg rolls with dipping sauce! And pork, refrito and cheese chimis! I knew my coffee titre wasn’t up to par.
Wait! Pastelillos! (With pork instead of beef.)
I could think I was grinding salt when I hadn’t taken the lid off!
I usually slice the pork and serve it with my Cuban black bean dish. Kids will make sandwiches.
I’m planning to lie down for a while when the babies go to nap, and then maybe we’ll go to the library.
They usually don...to my face. lol!
Thanks for THAT! I feel so much better, now that I know I’m not the only one with a short attention span! LOL!
Umm..
When you get to be my age - you know, 34 because I'm five years older than my baby Sister who (will swear she) is 29 - we call those minor incongruities of action "Senior Moments".
Problem is they are happening more often and closer together... ;-)
What’s a “Senior Moment?” What were we talking about?
Am I logged in?
It's something you will start experiencing once you reach 34... ;-)
Oh. *whew* Thanks! I was afraid for a moment that I was um...what was that middle thing again? Have you seen my bifocals? Now what were we talking about?
Here in the State of Confusion ...
I think I’ll go watch “My Fair Wedding” for a while and switch my brain like totally off. The 5th season just appeared on streaming, and I don’t like it as much as previous seasons. The brides aren’t as nice, and there’s less about fashion and decorating. But oh well.
the roast is so done, I’m afraid to try and lift it out to cool it. HAH!
I think I’ll be heading for the bedroom to lie down and read for a while. Golly. If I had a sofa, I could lie down in here, couldn’t I? Dang.
Time to leave for Frank’s Very Important Swimming Lesson. I hope your roast sorted itself out.
Where should I look for your Cuban black bean recipe? I grew up w/Puerto Riquenos and lived with people from Old Mexico for 30 years or so, and, although I met a nice Cuban musician in FL, I never learned anything about authentic Cuban cooking.
I slay me too when I attach the vacuum attachment to the blowing end of the Shopvac as opposed to the sucking end of the Shopvac.
I hope you get a sofa!
Well SG, I don't know where Tax-chick hides her recipes, but I can toss a couple of suggestions your way since I usually have of can find stuff like that... ;-)
You can run them past T-C to see if there are any matches.
There's this from Alex Garcia, chef-owner of Erizo Latino restaurant in New York City..
There's this from Epicurous taken from the September 1997 issue of Bon Appétit Mag..
And two recipes from Food.com, both claiming to be from Cuban sources (for what it's worth.. ;-)
Let me know if any of these are any good.. ;-)
The 100 lb pit bull, not aggressive just excited, is hard to handle so we had to get a professional to advise us. We got a pill.
He was mellow yellow all the way. Recovered promptly.
My recipe is from “Healthy Latin Cooking” by Steve Raichlen.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.