Agitprop:

Noun, “Political propaganda, especially favoring communism and disseminated through literature, drama, art, or music.”

obama worried

We noted last week that the White House expressed indignation over Israeli Prime Minister Benjamin Netanyahu agreeing to speak to the House of Representatives without first clearing it with them. They said he, “Spat in our face”.

Now we find that a story in the New York Times has been quietly corrected. The story is about the reaction to Bibi’s planned speech and its political fallout. But the correction at the bottom of the page puts the lie to all of the White House’s protests. It reads:

Correction: January 30, 2015
An earlier version of this article misstated when Prime Minister Benjamin Netanyahu of Israel accepted Speaker John A. Boehner’s invitation to address Congress. He accepted after the administration had been informed of the invitation, not before.”

Follow the link and see for yourself.

Ed Lasky brought this to my attention in an essay at American Thinker. He is the one who called it ‘Agitprop’. I was unfamiliar with the term so I looked it up and thus included the definition in this post. Someone else may also need it.

Lasky informs us that this technique is common in the Obama White House.

The White House deliberately created this “crisis” to impugn Netanyahu and undercut support for him and Israel. No less than Senator Harry Reid blamed this diplomatic faux paus entirely on Boehner and Netanyahu for undercutting support for Israel among Democrats . The media, or much of it, has been relentlessly attacking Israel over a lie promoted by people in the administration.

By the way, this is the White House again employing what they call the theory of “stray voltage.” The politicos at the White House used the same underhanded tactic when they created controversy over the purported wage gap between men and women.”

His column is worth reading to help you understand just how underhanded your government is.

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Obama’s State Of The Union Speech Made Three Points About Iran’s Nuclear Ambitions

“First, the President believes his policies are working to prevent Iran from advancing its highly-dangerous nuclear program”

iran-uranium-chart

He and I apparently live in separate, different worlds. I prefer mine.

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The rest of the discussion of the SOTU is here

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A Sunday Morning Sermon – When your back is against the Wall

It’s a beautiful Sunday morning all across the Land. Across the expanse of our Country this morning the faithful are congregating in worship and to receive the Word of God. The doors of the Real Revo Chapel are now open, come on in. If you have a few minutes to sit a spell you may find encouragement in the message published at the link below. It’s one I have to go back and listen to. I missed it last week due to the onslaught of a Cold. I am looking forward to receiving the Word in this message. I am sure that there is something in it for everyone…

When your back is against the Wall – A message by Pastor Herb Reavis of North Jacksonville Baptist Church

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The long buried Bacon post. Finally.

For the record, I wrote this up about 3 years ago but Van busted my balls about getting all “ladies home journal” on the off topic page, lol. So ya know what? Phooey on that. Bacon is MANLY. Smoke is MANLY. Big honkin slabs of meat is MANLY Flintsone kinda stuff. So here ya go, warts and all. No editing. Oh wait, no. Considerable editing :) As many of you remember, my shit can get pretty damned long and detail intense. I cut a LOT out from multiple gourmet sources. Too frou frou, right? Hope the links still work…

 

Bleary eyed and stumbling, I found my way into the expansive dining room by smell alone. The aromatic cloud was unmistakable, burned butter and hickory, coffee and potatoes. I was in Tennessee at a divey truckstop but one of my favorites for breakfast because of the Ham. Dear god that ham…and they served it with a generous side of Bacon to boot. Crisp whiskey toast cradled a slick, thick pearlescent over-easy and I was in heaven. A good line cook can make fresh eggs shine but one who insists on locally cured and smoked pork is divinely inspired. Sainthood was in order as this little hideaway not only sold the local stuff from the kitchen, but on modified coat racks by the front counter. Gorgeous 15lb fully cured and smoked shanks could be had for $2 and change per pound. I’ve bought several over the years and never met the guy who brings them in. Lucky for him or I’d have bent his ear for an hour demanding details on the process.

Can any of you imagine life without the Pig? I sure as hell can’t and if the pockylipse ever came? I think I might rather be vaporized than live without it. Think about it, pigs reproduce prolifically, eat damn near anything, are easy to raise and slaughter, and are a great source of lean protein. From snout to tail, we use every darned piece of it in so many ways. Mexicans roast whole heads for tamales and make menudo from the organ meat while the Chinese make crunchy little dim sum delicacies from the ears and a thousand different dumplings from the rest of the animal. Most Americans eschew organ meats in general so we’ve developed a different cult of the pig. Our fixations involve large cuts of meat, salt, and smoke, glorious smoke. Think country hams and bacon. Both of which make for excellent examples of how to store protein without refrigeration. With that in mind I’ll try and give you a rundown on the basics, some specifics, and the necessities you’ll want to keep on hand. I can’t guarantee you a finished product like that joint on I40 but at least you’ll be able to start making your own.

First things first: the Pig

Whether you raised it or hunted one down, pigs have to be cleaned and cooled as quickly as possible. Ideally they’ll be cleaned, cut, and in a fridge within 24 hrs at around 40 degrees. Unlike beef, it isn’t recommended that they be aged. Pigs were traditionally slaughtered in the winter for just this reason. Anyhoo, store bought hams and bellies should be cured at the same temp. When buying bellies look for cuts that are 2-3 inches thick. Mexican markets and Asian markets will special order the bellies for you if you ask. Expect to pay around $2.49/lb. Shanks and Shoulders are seasonally on sale for as little as .99/lb and keep well in the freezer.

Salts: Kosher and Pink

For food preservation and brining, kosher salt works best. It has no caking agents and is usually a coarser grind. Iodized salts discolor meats and vegetables so save that for the table shakers. 25lb bags of kosher salt can be hard to find but Morton sells boxes (8 cups worth) for about $1.50. It also works well as ice cream salt in a pinch.

Because of the slim chances of botulism infecting your meat, Pink Salt is generally recommended for any pork aging process. Pink salt is just kosher salt with Nitrite added as an anti-bacterial agent. You will have to ask a butcher where to get it though as this one is NOT going to be on your local Wal Mart shelf. Pink salt has the added benefit of keeping your bacon and hams that nifty pink ‘hammy’ color. While you can probably ignore this particular additive for homemade bacon, you DON’T want to forget it when curing a Ham. Pink salt is sold under a few names, Prague Powder #1 and Insta-cure #1 will be easiest to find. Saltpeter also works but you would only use a tiny bit, on the order of 1 tsp per 2 cups of salt.

Heres a place to find the salt…there are plenty of suppliers actually

Sugar:

You can go 2 ways with this really, good brown or turbonado sugar, and molasses. Turbonado sugar is pricey as hell and molasses just isn’t that sweet. Brown sugar stores easily and imparts the most flavor.

Smokers:

From the little 2 shelf bullet smokers to the monsters you could park a VW Bug in, all must be able to do one thing; control temperature. Temperature is of critical importance because it determines whether you will be cooking or preserving the meat. Temps under 100 f are considered cold smoke, over 200 means hot smoke. Cold smoking can take 24hrs or more depending on thickness but will keep insects off the product as it finishes curing. Virginia hams and the best bacon are smoked at <100.

Wood:

You can probably guess what your favorites are already but the obvious choices are Apple, Hickory, Maple, Cherry, Pecan, and Oak. All are hardwoods but that’s about the only requirement. Soft woods spew resins and absolutely ruin the meat. About the only exception to that rule is Mesquite but I’ve never much liked it in pork. You might disagree. Remember that some smokes are extremely strong, like Hickory, and can overwhelm whatever flavor subtleties you may have imparted during the salt cure. Learning the tricks of smoke is a hands on experience so take mental notes as you try variations.

Spices:

This one is almost entirely up to particular tastes. Common dry rub spices include Juniper berries, Sage, Black pepper, and Garlic. Believe it or not, coffee grounds and good green tea leaves are also considered great in dry rubs. Like I said, it’s up to you. Experiment. Mix up the salt and sugar, store in an airtight container, and add spices as you need them for each batch.

Brine cure vs Dry cure:

In the broadest sense of the concepts, Brine vs Dry is the difference between city hams and country or old world hams. City hams are chewier, less silky, and retain a much higher water content. Think deli meats. They are partially cured then fully cooked. Store bought bacon is almost exclusively brined bacon which explains the shrinkage when cooked (the water is being cooked out, right?) Conversely, country hams are old world. The have a much denser flavor profile, are fully cured, but uncooked. They may or may not even be smoked. Prosciutto and Pancetta are both uncooked and prosciutto is generally eaten ‘raw’. The dry cure process insures them against spoilage and allows the meat to age into buttery smoothness as it hangs for a year or more. Dry cured smoked bacon is denser, more flavorful than brined bacon, and doesn’t shrink nearly as much.

Dry curing is the technique to learn if you expect the grid to fail and worry about meat supplies in 6 months. But keep the following in mind.

Dry curing large cuts of ham like shoulders and shanks can take 30 to 60 days in a cold salt and spice blanket. Temps should be in the upper 30’s and the mix has to be refreshed often. This means most folks would want that ham in the cure no later than January. It takes a long time to get that salt deep into the meat to insure against microbes and in the process the meat gets pretty, well, salty (if you’ve ever bought a Virginia country ham you’ll remember having to soak it overnight to remove the saltiness, right?). After getting out of the cure the large hams must be cold smoked for several days at sub-100 degree temps to penetrate the meat completely. Only after all that can you hang them to age through the summer months. Ideal temps for aging allow for a temperature range between 75-90 degrees but lower temps won’t harm the process, just slow it while adding flavor density. There is a LOT more on the specifics here courtesy of the UM Extension in Missouri.

OK then, now that THAT is out of the way and you have a lay of the land, how about some easy things to try while we still have modernity on our side?

I say we start with BACON!!

For comparisons sake I’ll give you two recipes, one wet, one dry. Try them both and you’ll see the differences I suggested above, but both will make damn fine bacon.

When buying your pork bellies pay attention to the marbling and thickness of the cut. You will end up with a significantly denser cured slab so size counts. I’d suggest you make friends with a butcher and order ahead. Pork bellies aren’t usually available in grocery stores so it may become something of a treasure hunt. Large Mexican grocery chains get shipments and trim it aggressively but, if politely asked, will order for you and get you a reasonable price. Asian markets turned out to be the best place for me in Texas with prices in the $2.50lb range.

Dry Cure version:

15-20 lbs of pork belly, approx 2.5 inches thick cut into 10 inch sections

Four 3 gallon ziplock bags

2 cups kosher salt

1 cup brown sugar

1/2 cup fresh course ground Pepper

2 cups maple syrup

Various spices if you want, see above. Go easy on them, the cure will last for days and intensify…

Mix up dry rub mix and set aside.

Remove skin from the bellies and set aside for other uses (smoked cracklins, dog treats, etc). Using a very sharp knife take JUST the skin leaving as much fat as possible in place. If you’ve ever skinned a salmon it’s the same technique.

Spread some of dry cure mix on a cookie sheet, lay a belly portion across it, and rub in on the top of the fat taking care to cover the whole surface. Flip, repeat. Cure should be dense but not caked on. If excess falls off it wasn’t really needed anyway as this is a quick cure. Slip into a 3gal bag and repeat the process until you have them all bagged up. If you did it right you should have about half of your cure mixture left unused. Split the maple syrup between the bags and seal em up.

Place the bags in your fridge, grab a beer, and forget about them until you wake the next day. Flip them in the morning, and then ignore them.

Do this for 2-4 days, never emptying the bags. The meat will shed a LOT of liquid but that’s just fine. By day 3 the meat should have shrunk by about 1/3 and become much denser. You can remove it from the brine if the belly feels about as stiff as playdoh. Yeah, that’s pretty vague but you’ll see. A 2.5 inch thick slab really only needs no more than 4 days. Much longer than this and it starts getting very salty. You can of course remedy that later but the goal is to not HAVE to, right?

Remove the cured belly from the bags and wash under cold running water. The goal is to remove all the excess salt but don’t go crazy scrubbing it.

Pat dry and allow to sit and reach room temp while you get the smoker going. I will assume you know enough to SOAK YOUR WOOD OR WOODCHIPS IN WATER THE NIGHT BEFORE.

I smoked with 2/3 hickory and 1/3 apple but go wild, try what you have on hand. If you intend to do a true cold smoke version you’ll need to maintain 90-100 degree temps for about 12 hours. I don’t see the need really, so I keep mine hovering around 175 and give the slabs about 2-2.5 hrs, turning a couple times. Do NOT get it hotter than this or you’ll cook it. Bad, very bad. All we need to do is infuse it with smoke so keep it away from the heat, capiche?

Once smoked, let cool to room temp. If a hard rind developed on the fat cap feel free to remove it by slicing a VERY thin layer off but be careful not to get too deep. If you aren’t that great with a knife, don’t bother. Instead, trim the sides square and save the scraps. Individually wrap each slab in plastic and chuck it in the freezer. By the next morning it will be ready for the slicer. No slicer? Again, VERY sharp knife and aim for 1/8 in slices.

Before slicing it all up, slice off a piece of heaven and cook it to check for saltiness. If it’s too salty for your tastes, put the uncut block of bacon in a shallow dish and cover with water for 30 minutes. Drain, repeat, reslice and retest. Should be perfect.

You’ll notice this bacon doesn’t fry like store bacon so pay attention until you learn how REAL bacon fries on the stove.

Theoretically you could store a bacon slab treated this way on a hook in your pantry. I wouldn’t suggest it. If that day ever comes and you NEED to, well, double the salt cure time and cold smoke it. Then hang it in a cool place away from insects. You’d also want to leave more fat on the bellies when you cure it. The bacon will be exceptionally salty but that can be removed by soaking in water.

Brine Version:

Start with the same ingredients as above but double it and substitute 1 gal of apple cider for maple syrup then proceed as follows.

In a pot large enough to hold 3 gallons, set the fire on high until the pot smokes, then add the pepper, salt, and spices. Stir for 30 seconds to break the essential oils then add 2 gallons of water and remainder of cure mix and apple cider. Heat just until sugar and salt dissolves then cool brine to room temp.

Pack belly slabs, cut as above, into 2 bags and pour brine equally between them. You want the bellies immersed completely in the brine. If you need to you can add water to top them off but it probably won’t be needed.. Place the bags in your fridge, cure for 3 days.

After 72hrs remove, rinse, and proceed as above. The bellies will NOT be as hard as dry cured so don’t expect them to be.

 

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Survival Saturday Special – Pressure Canning Basics

It’s been quite a few Years since I last did any pressure canning. I had a lot of fun with it but I was working with old equipment. The maximum capacity of my canner was only 7 Quart jars. Still I was able to put up quite a stash of meat and vegetables.

In the next couple of weeks I plan on increasing my canning capacity by a big margin.

Why is this? The last extreme hardship of my life caused me to deplete my stockpiles of numerous food items that I think is good to have on the shelf at all times. As I have recovered from that hardship period there have been there things that have been greater priorities in my life than replenishing my surplus food supply. As 2015 is a year for making preparations for what is now inevitable, I really have to make food a big priority and I don’t have much time to work with. A large capacity pressure canner is exactly the tool I need to take effective corrective action.

In the video that follows you will see the Fresh Tech automatic canning system by Ball. I really think that little gadget is cool and it is affordable but the capacity is very low. Still, just the fact that it is an automatic canner allows you to be in production without thinking about it much. I don’t think it’s anything I want to buy until they make one with a higher capacity.

This is just another interesting subject for the Preppers out in Revo World…

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The affordable and effective Firearms Suppressor

Last weekend while making the rounds and being up to no good, I was introduced to a revolutionary product for the firearms enthusiast.

Too good not to pass along…

More below the fold…

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A Real Revolution in Europe

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Stop me if you’ve heard this one….

I can’t be the only one…

Spanish Radical Left party gets a boost..

Podemos (“We Can”) aims to shatter the country’s predominantly two-party system and the “March for Change” gathered crowds in the same place where sit-in protests against political and financial corruption laid the party’s foundations in 2011.

The party’s rise is greatly due to the charisma of its pony-tailed leader, Pablo Iglesias, a 36-year-old political science professor.

And of course who could forget such great hits like…

Iglesias prefers jeans and rolled up shirt sleeves to a suit and tie and champions slogans such as Spain is “run by the butlers of the rich” and that the economy must serve the people.

“We want change,” Iglesias told the crowd. “This is the year for change and we’re going to win the elections.”

Hmmmm… Yes we can.. Change… Rallying against the rich.. More spending!!.. a young college professor.. I know I’ve heard this joke before.. If I could only put my finger on it…

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Tufts University Further Divides The Nation

Colin Woodward wrote an article in Tufts Magazine titled ‘Up In Arms’. Subtitled, ‘THE BATTLE LINES OF TODAY’S DEBATES OVER GUN CONTROL, STAND-YOUR-GROUND LAWS, AND OTHER VIOLENCE-RELATED ISSUES WERE DRAWN CENTURIES AGO BY AMERICA’S EARLY SETTLERS’, it divides North America into eleven separate ‘Nations’. They look like this. Click to enlarge:

upinarms-map-large

The article continues to describe each of the ‘Nations’ and why Woodward made the map.

The precise delineation of the eleven nations—which I have explored at length in my latest book, American Nations—is original to me, but I’m certainly not the first person to observe that such national divisions exist. Kevin Phillips, a Republican Party campaign strategist, recognized the boundaries and values of several of these nations in 1969 and used them to correctly prophesy two decades of American political development in his politico cult classic The Emerging Republican Majority. Joel Garreau, a Washington Post editor, argued that our continent was divided into rival power blocs in The Nine Nations of North America, though his ahistorical approach undermined the identification of the nations. The Pulitzer Prize–winning historian David Hackett Fischer detailed the origins and early evolution of four of these nations in his magisterial Albion’s Seed and later added New France. Russell Shorto described the salient characteristics of New Netherland in The Island at the Center of the World. And the list goes on.”

So apparently the notion is not only not new but it’s not Woodward’s idea. The real question is why he feels it necessary to further divide Americans into disparate groups.

We have had enough division.

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“Firearms Dealer to Sue Everytown for Gun Safety For Defamation In Bogus Report”

This is how you do it:

Crossfire Arms, LLC, of Mount Holly, Vermont, says through counsel that it intends to sue Michael Bloomberg’s Everytown for Gun Safety for defamation after Everytown suggested that Crossfire Arms was an unlicensed dealer selling firearms to criminals.

Everytown had been pushing a fake “study” that asserted criminals were using online firearms sites to illegally acquire firearms as part of the group’s efforts to impose “universal background checks” on residents of the state that sees less violent crime in a year than many large cities mismanaged by anti-gun Democrats see in a summer weekend. The very speculative Everytown report failed to come up with solid evidence that so much as a single firearm was sold to a criminal via person-to-person sales facilitated by online communications.

Their report also asserted that Crossfire Arms was involved in providing firearms via unlicensed sales, a patently false claim, by including images of their listings in Armlist, including watermarked images.”

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Read the rest at Bearing Arms

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“Sharyl Attkisson: If You Cross Obama Admin They Will Treat You Like “Enemies Of The State””

Not many Americans have the courage of Ms. Atkisson. She has experienced the power and vindictiveness of Chicago-style politics. She is doing what she can to stop the decline into tyranny and reverse it if possible. She needs our support.

Here she is testifying at the confirmation hearing for Attorney General nominee Loretta Lynch:

From Real Clear Politics

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WaPo: “What if Hillary DOESN’T run?”

The left is worried. Hillary Clinton is old. She drinks too much. She has suffered brain damage in a fall – or maybe the stroke cause the fall – and now she has to wear corrective hipster glasses. She doesn’t have much to offer except her perceived inevitability. That perception could fall apart at any moment if something serious occurs – like another fall.

If she doesn’t throw her hairnet into the ring what will the left do?

hillary drinking  03

There’s a different dynamic at work now — particularly if Clinton waits another few months to make clear exactly what she is going to do in 2016. We are rapidly approaching the point of no return for Clinton. That is, if she were to suddenly take herself out of the race in, say, two months’ time, there would be a massive sense of doom within the party. The shock of the decision would reverberate for weeks — and maybe even months — making it hard for anyone looking to fill the void she left behind.

Now, that doom would eventually be followed by a wild scramble among the Bidens, Martin O’Malleys and, yes, even Elizabeth Warrens of the party for the donors, activists and staffers who had all been assumed to be part of the Clinton machine. But doing things in a hurry with what would widely be regarded as Democrats’ “B” or even “C” team would be deeply problematic.

Simply put: For Clinton to pass on the race — and especially if she waits until summer to make her decision public — would be absolutely disastrous for her party’s chances of holding onto the White House next November. She and her budding team have to know that, and it’s hard for me to imagine that she would have let things go this far — there is, literally, an entire campaign and outside Clinton world already in place for her — if she had any serious or lingering doubts about whether she was going to make the race.”

The article then goes on to list seven possible replacements for her. Seventh on the list is Socialist Bernie Sanders. Clinton has already said that she may not declare anything for a few more months. It’s no wonder the left is freaking out.

Hillary Clinton is not an attractive candidate. She talks out of both sides of her mouth and she says stupid things like, “Businesses don’t create jobs”. She will be a poor debater. She is a foul-mouthed harridan who generates hatred in others… especially the Secret Service.

Democrats are in trouble. But then so are Republicans.

Read it all at the Washington Post

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Friday Night at the Movies – Neon City

imagesK7SLP7NP

Happy Friday Night everybody! We have conquered another week and the party light is now lit. The Real Revo Theater now presents another cinematic masterpiece. There is no greater entertainment value to be found anywhere and we all know this. The occasional passer-by figures it out.

I’ve been holding this one in my stash for quite a while, since before the 2014 Holiday Season. This movie features three people who I have always enjoyed being entertained by. One of them won a Super Bowl Ring and as this is Super Bowl Weekend I think this Friday night is as appropriate as it will ever be to bring this one from the vault and put it up on the silver screen.

More below the fold…

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Friday Night Fight

A little warm-up to our Friday Night at the Movies Feature Presentation…

Muhammad Ali -VS- Lyle Alzado

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Friday Night Music Video

Just a little warm-up for our Friday night observances.

As always when presenting music videos on a Friday evening, I try to insure that the music video is somehow related to the Friday night movie…

More below the fold…

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Getting Paid To Borrow Money

student-debt

Keep thinking it can’t happen… You can’t make this shit up. Banks in Denmark are now paying people to borrow money. Savers are suckers in today’s bizarro world financial system. Load up on debt and enjoy the ride! (hopefully obvious sarcasm)

And just like that, first in Denmark, and soon everywhere else in Europe, a situation has now emerged where savers who pay the bank to hold their cash courtesy of negative deposit rates, are directly funding the negative interest rate paid to those who wish to take out debt. In fact, the more debt the greater the saver-subsidized windfall.

That all this will end in blood and a lot of tears is clear to anyone but the most tenured economists, however in the meantime, we can’t wait to take advantage of the humorous opportunities that Europe (and soon Japan and the US) will provide in the coming months, as spending profligacy will be directly subsidized and funded by the insolvent monetary system, while responsible behavior and well-paid labor will be punished, first with negative rates and soon thereafter: with threats, both theoretical and practical, of bodily harm.

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Heh. “Texas Gov. Greg Abbott Declares February 2nd “Chris Kyle Day” In Texas”

chris kyle day

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From “Fear Itself” To “Fear Everything”; Boston Strong My Ass

“Courage is not the absence of fear, but rather the judgement that something else is more important than fear.” ~Ambrose Redmoon

“The moment we begin to fear the opinions of others and hesitate to tell the truth that is in us, and from motives of policy are silent when we should speak, the divine floods of light and life no longer flow into our souls.” ~Elizabeth Cady Stanton

“The only thing we have to fear is fear itself.” ~Franklin D. Roosevelt

“Does the government fear us? Or do we fear the government? When the people fear the government, tyranny has found victory. The federal government is our servant, not our master!” ~Thomas Jefferson

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I don’t know where this rant is going, but I have a few things to say. In my relatively short adulthood, I have witnessed our nation degenerate from one comprised of proud, exceptional Americans – sitting alone atop the world after defeating Soviets – to a bunch of sniveling, politically correct vaginas who hide in their homes because two dirtbags blew up some pots at the Boston Marathon or who sit in silence as others are abused.

No longer do we encourage our people to overcome fear and fight through to first light. No, we tell them to hide in their homes until someone from the government kicks their f-king door in, forces them out of the house, and when it’s all-clear, allows them the privilege of returning to their own home.

We no longer celebrate rugged individualism, honor, or self-reliance as a nation. Instead we celebrate getting along, excusing dishonor, and encouraging dependence. What country is this, where my brothers and sisters celebrate their supposed “strength” by allowing the same government who disarmed them, to kick their doors in and force them to stay in their homes? In the birthplace of American liberty, no less. In the shadow of liberty tree, our fellow Americans cowered, begging for the strong hand of government to comfort them. Are you f-king kidding me?

Every day, I see and hear about people allowing some sort of intolerable evil to be perpetrated because they were too scared to stand the f-ck up. What are we so afraid, people? Are we afraid that someone won’t like us or give us their approval if we speak up on unpopular issues, or that we may get hurt for saying or doing what’s right? Is there any better reason to lose a friend or acquaintance?

Since September 11, 2001 we have allowed our government to unceremoniously destroy 220+ years of hard-won liberty. The ignominious subjugation of the American people – without a single shot fired – makes me want to cry and fight at the same time. Is there any worse way to lose your liberty?

Our self-ingratiating social networking minor-celebrity lifestyles have turned us into self-important retards who are only secure enough in ourselves to speak from the relative safety & anonymity of the world wide web. Well, I’m f-king sick of it.

I would rather take a punch to the mouth as I look you in the face and tell you that I don’t like what you’re doing, than sit silently as you abuse me or others around me.

Our own Cold Warrior has spent a great deal of his time defending liberty and trying to convince others to get involved. I honor his commitment, but that approach is not for me. I think there is a place for people like me in this, as well. The battle will not be won by politics alone. People must have courage. They simply must speak up – damn the consequences. There comes a time when  we simply must declare “I’ve had enough!”. This must take place in your personal life. Doing it online, among the din of millions of like-minded individuals, is not getting it done.

When you stand in courageous defiance of convention and fear, you take away the power that fear holds. When someone sees you act, they will be inspired to act. Like a smile, courage is contagious. I have spent years trying to explain the ideals of American liberty to others, so they know that they are not alone. I also act, when I must, in the real world. I am the same person on here, that you will meet in person. I pride myself on the fat that I practice what I preach.

In the coming days, weeks, and months, I hope that you will join me as I pray that God ever grant me the courage to stand, speak, and act when I must – and spare me the disgrace of ever allowing my fear to dictate my actions.

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How Do You Answer Holocaust Deniers?

This is one way. This hour-long video was assembled from Allied Military motion pictures showing the concentration camps and work camps as they were liberated at the end of World War II.

It is difficult to watch. It will be impossible for some. It shows well what happens when tyranny takes hold of a country.

Twentieth century Germans believed themselves to be civilized. They were not. The orgies of killing and harsh mistreatment of prisoners went on. The Germans who worked at the camps discovered their inner lawlessness. When there are no restrictions against cruelty people become unimaginably cruel. This has been true since the beginning of mankind. It will always be true.

Civilians in the vicinities of the camps knew much of what was going on. Perhaps not all, but they heard and smelled and saw – and turned their backs. Many of them were forced to tour the camps. That was covered in the video.

Civilization is a thin veneer. It depends on an agreement among people that some things are not acceptable to the tribe. Those of us who have seen it break down can understand how normally kind, civil people can turn into animals and commit atrocities.

Today we are confronted in the west with people, even some in our own leadership, who promote an abandonment of the civilization that we have developed over centuries. Those people desire to rule us and to punish those who oppose them. This video illustrates just how bad it can get when they succeed.

If it happens here in the west there will be no allies to defeat those who take up tyranny. They will have their way forever.

Thanks to Borepatch for finding this video.

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First Rule Of Being An Armed Robber: ‘Don’t Rob A Donut Shop’

Sometimes real life reinforces stereotypes.

Heh.

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Incontrovertible Proof That There Are No Bubbles

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Nope. Nothing to see here.

Moments ago Shake Shak, aka SHAK, opened for trading, after pricing its IPO at $21 last night, 50% higher than the initial range of $14-16 (subsequently revised to $17-19). It has promptly soared nearly 140% after opening for trading, and was last seen at just over $49.

What does this mean from a valuation standpoint?

Well, the Company’s Adjusted LTM EBITDA is $17 million according to its S-1 (the unadjusted EBITDA is well lower). After selling 5 million share to the public, the company will have a total of 11.2 million Class A and 24.3 million Class B shares outstanding, or a total of 35.5 million. Add a little over $60 million in net cash, and you get an Enterprise Value of $1.84 billion.

What does this mean on a valuation multiple basis? Well, at last check $17 million in EBITDA fits a little over 100 times in a market cap of $1.8 billion.

So we are happy to report that in this market, in which there clearly are no bubbles, Shake Shak has just opened for trading at a 108x EV/EBITDA.

EBITDA, for those who don’t know, is earnings before income tax, deductions, and amortization. It’s how companies calculate current operational profitability. So, this company makes $17M and is valued – in this bizarro market – at $1.84 billion. Sounds legit. What could possibly go wrong?

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Mitt Romney Is Out! Thank God.

Too bad he dropped out because it’s Jeb’s “turn”.

Let me begin by letting you know who else is on this call, besides Ann and me. There are a large number of people who signed on to be leaders of our 2016 finance effort. In addition, state political leadership from several of the early primary states are on the line. And here in New York City, and on the phone, are people who have been helping me think through how to build a new team, as well as supporters from the past who have all been kind enough to volunteer their time during this deliberation stage. Welcome, and thank you. Your loyalty and friendship, and your desire to see the country with new, competent and conservative leadership warms my heart.

After putting considerable thought into making another run for president, I’ve decided it is best to give other leaders in the Party the opportunity to become our next nominee.

Let me give you some of my thinking. First, I am convinced that with the help of the people on this call, we could win the nomination.

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Politico: “Hillary Clinton may delay campaign”

This is not surprising. There are at least two reasons for the delay.

First, she wants to give the impression that she is inevitable and is comfortable in that knowledge. It makes her appear unbeatable.

Second, once she declares her speeches will be campaign speeches. It’s hard to get paid a quarter million bucks for a campaign speech. Might as well roll with the dough as long as possible.

MEXICO-US-CLINTON

Hillary Clinton, expecting no major challenge for the Democratic nomination, is strongly considering delaying the formal launch of her presidential campaign until July, three months later than originally planned, top Democrats tell POLITICO.

The delay from the original April target would give her more time to develop her message, policy and organization, without the chaos and spotlight of a public campaign.

A Democrat familiar with Clinton’s thinking said: “She doesn’t feel under any pressure, and they see no primary challenge on the horizon. If you have the luxury of time, you take it.”

Advisers said the biggest reason for the delay is simple: She feels no rush.”

From Politico

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Most Americans Will Understand

This made my eyes leak:

A Dream Of Freedom

From Springer’s Blog: ‘Freedom Begins When You Say It Does’

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I Love Texans

We will see more of this.

A Texas woman hijacked the Muslim Capital Day press conference at the Texas Capitol today.

She grabbed the mic from the organizers and took over the event.

False prophet Muhammed! Islam will never dominate the United States and, by the grace of God, it will not dominate Texas.”

Read the rest at Mediaite

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