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
It would be nice to have a sofa. I can’t recall when the last time was that I had one. Right now, I have a “chair and a half” and while it’s comfortable, it’s impossible to lie down in.
So I will be looking for something sofa-ish. It may make this place look a lot more inviting.
Glad to hear it! My family is having tuna casserole tonight. I’ll have beetroot.
I dreamed it was Christmas, and I bought a mobile to hang “somewhere” except that it was HUGH! It had angels and Christmas trees and elves and more angels with trumpets. Some of it was “flocked,” but most of it wasn’t. When it was put together, it was about seven feet tall. Where in the world would I hang a mobile THAT big???
LOL!
10-4
Adrenaline Tank on Empty. Will rest.
Prayers for Hostage shows up and offers some additional insight. Hostage, if you show, please include me in your ping.
If you get a futon, you’ll have the function of a sofa plus an extra bed which will come in handy when the next furry critter adopts you!
A futon has always been a consideration. And for the simple reason that I only have one bedroom. Besides...if I get the right one, I can store bedding under it...:o]
Like this?
Steven Raichlen’s Soupy Black Beans
1 lb. dried black beans, washed and picked
1 small onion, cut in half
4 cloves garlic, peeled
2 bay leaves
1/2 green bell pepper, cored and seeded
About 1 t cumin
About 1 t dried oregano
SOFRITO:
2 strips bacon, cut into 1/2-inch slivers (optional)
1 T olive oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1/2 green bell pepper, cored, seeded, finely chopped
3 scallions, trimmed and finely chopped
SEASONINGS
2 T dry white wine
1 T red wine vinegar, or to taste (<——- this is the essential key, along with bell pepper, cumin, oregano)
1/2 t sugar(dits!)
Salt and freshly ground black pepper to taste
1. In a large heavy pot, soak the beans in cold water to cover by at least 3 inches for no less than 4 hours, or overnight. (If omitting this step, add about 1 hour to the cooking time.)
2. Add the halved onion, garlic cloves, bay leaves, bell pepper, cumin and oregano to the pot of beans and soaking water. Bring to a boil over high heat. Skim off any foam that rises to the surface.
3. Reduce the heat, cover, and gently simmer the beans, stirring occasionally, for 1 hour. Add water as necessary to keep the beans submerged. Remove the onion, garlic, bayleaves and bell pepper with a slotted spoon and discard.
4. Meanwhile, prepare the sofrito. If using bacon, brown it in a heavy frying pan over medium heat. Pour off the fat.
5. Add the olive oil and the remaining sofrito ingredients. (If not using bacon, heat the olive oil in a frying pan, add the sofrito ingredients, and continue with the recipe.) Cook over medium heat until just beginning to brown, about 3 minutes. Stir the sofrito into the beans along with the wine, vinegar, sugar, salt and pepper. Cover and continue simmering the beans, until very soft, about 20 minutes.
6. Just before serving, correct the seasonings, adding salt, pepper, cumin, oregano, or vinegar. The mixture should be highly seasoned. Spoon the soupy black beans over rice.
Like this?
Steven Raichlen’s Soupy Black Beans
1 lb. dried black beans, washed and picked
1 small onion, cut in half
4 cloves garlic, peeled
2 bay leaves
1/2 green bell pepper, cored and seeded
About 1 t cumin
About 1 t dried oregano
SOFRITO:
2 strips bacon, cut into 1/2-inch slivers (optional)
1 T olive oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1/2 green bell pepper, cored, seeded, finely chopped
3 scallions, trimmed and finely chopped
SEASONINGS
2 T dry white wine
1 T red wine vinegar, or to taste (<——- this is the essential key, along with bell pepper, cumin, oregano)
1/2 t sugar(dits!)
Salt and freshly ground black pepper to taste
1. In a large heavy pot, soak the beans in cold water to cover by at least 3 inches for no less than 4 hours, or overnight. (If omitting this step, add about 1 hour to the cooking time.)
2. Add the halved onion, garlic cloves, bay leaves, bell pepper, cumin and oregano to the pot of beans and soaking water. Bring to a boil over high heat. Skim off any foam that rises to the surface.
3. Reduce the heat, cover, and gently simmer the beans, stirring occasionally, for 1 hour. Add water as necessary to keep the beans submerged. Remove the onion, garlic, bayleaves and bell pepper with a slotted spoon and discard.
4. Meanwhile, prepare the sofrito. If using bacon, brown it in a heavy frying pan over medium heat. Pour off the fat.
5. Add the olive oil and the remaining sofrito ingredients. (If not using bacon, heat the olive oil in a frying pan, add the sofrito ingredients, and continue with the recipe.) Cook over medium heat until just beginning to brown, about 3 minutes. Stir the sofrito into the beans along with the wine, vinegar, sugar, salt and pepper. Cover and continue simmering the beans, until very soft, about 20 minutes.
6. Just before serving, correct the seasonings, adding salt, pepper, cumin, oregano, or vinegar. The mixture should be highly seasoned. Spoon the soupy black beans over rice.
Wow, thanks! All four have common elements, and I definitely want to toss in some tomato paste. Steve Raichlin’s Soupy Black Beans also has similar ingredients, so I think I’ll toss everything in and tweak it at the end!
Good morning! Cleaning and canning or jarring today!
Sooooo cute! I love big, squishy melty-faces!
It did! I made a follow-up call yesterday and I’m still in the running!
Hey! Howya doin’? Good to see you!
I wouldn’t do that to Crowbar because he’s a basket case anyway and he’d become even more hysterical. Now our dear departed Buster, OTOH, actually liked being vacuumed which was fortunate because he was a 100 lb. exceedingly furry Newfoundland mix. Very laid back fellow, and an extreme brainiac. Always did the exactly correct thing. Crowbar instinctively always does the wrong thing. For a 17 lb. dog, he certainly packs a wallop when he accidentally slams into the back of your knee while you’re performing a maneuver that you don’t want to mess up, like picking up the cat. He’s intelligent and had lots of training, but it’s sort of like his synapses get confused and fire backwards or something.
Whom are we summoning? Geron’s turtle? Sort of lost here. And where’s Mr. moose, anyway?
I could mail you a terrapin. They seem pretty dry.
YAY, Nully!!!
Terrific!
You would hang it in your 3-story atrium, of course!
OK, I have to interrupt the “blowing off steam” thread for a moment of venting.
I run the coffee clubs where I work and generally for those persons that want only a cup at a time they have to pay 50 cents a cup in a little change bin. I was out ill yesterday and wasn’t able to collect the money throughout the day. I came in this morning and someone emptied all of the money from all of the containers!
This is the 3rd time in 2 months that someone has stolen from the coffee club money! I can’t imagine risking a job for a few measly dollars!
I am becoming a big fan of public floggings!
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