That could explain why Gold is on its way to Fort Knox from London.
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I clearly misremembered something from the webinar. I’ll have to watch it again.
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Yeah. And, bad teeth lead to more meds… win/win for pharm!
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when was that
There will be an ATW Live episode this evening (Monday) discussing this
issue (and RFK Jr) that I am waiting for with baited breath.
Matt has been all over the insane reaction to Vance’s remarks. From Matt’s paid content today:
“I wonder if after Vance told off Europe, Europe is telling Americans it has a successful model for preventing unwelcome election results.”
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My expectation (worth what you are paying for it). Is that that those assets immediately move “up” as much as the gold revaluation moves the dollar “down”.
Soon after I could see the public, always late to the party decides that now is the time to go into tangible assets (since they see that “silver just went way up”). and then we get further upside in those assets since the devaluation of the dollar harmed trust.
I like silver’s relative chances in that environment but who knows?
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Wife is going nuts with tallow. Local grocery store is saving beef fat for her. She’s finding having the fat ground makes it much easier to render.
We have found that not baking the bones results in a broth that is light on flavor. The carmelization process adds a lot of flavor.
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I am 100% for the investigations being conducted by DOGE. Americans deserve the truth and let the chips fall where they may. We’ve been lied to, betrayed, gaslit, DARVO’ed, oppressed, persecuted, bled dry, and we and our children injected with carcinogenic, cardiotoxic and immune-destroying compunds, followed by an endless stream of lies of commission and omission. In short, we need the truth more than anything else. The truth is the Northstar by which all ethical people navigate and we simply must have it, despite the pain that comes when lies are revealed and the truth is ghastly.
It occurs to me that one of the side effects of seeing the obscene wasting of our money by a profligate government and the unsavory Biden cartel is that unveiling it makes Trump and the DOGE effort…and not incidentally, all of us…safer. I am sure the Biden cartel wanted to Armageddon the economy on their way out the door and blame it on Trump. But now that we’ve seen the receipts showing our elected officials…and their mistresses, plus one’s, depraved spawn, and third cousins thrice removed …rolling wheelbarrows of cash out of the public piggy bank and into their lambos…it will be much, much harder to blame Trump for our economic woes. Smart move, DOGE.
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Very well said Barbara!
I would have picked out a quote of two from your post, but I couldn’t easily reduce it down.
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Reducing down what I say has always been a particular challenge of mine. 
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Can you feel it? The necons have jumped hosts. The US has taken Trumpvermectin and the host is no longer suitable.
The neocons need a never-ending supply of death and misery, and Europe is now ripe for the picking.
Europe is doomed.
I don’t believe there is a better 7 second explainer video for just how doomed, than this one:
https://x.com/AutismCapital/status/1891883788247961856
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US/Russia Saudi Meetup a success, Zelensky abruptly cancels trip and the EU is fuming!
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Ah, the limp-wristed wet towel defense. Just my two cents that this version of masculinity is also responsible for women not having babies in Germany (along with the jab.)
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7 million seconds ago, divided by the square root of the equilateral visisitudes corresponding to the quantum flux of the galactic sheet.
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Evie, to answer your question about how Elon keeps up with things, don’t you know he has multiple brain chips that link to everything?
HAL was confused by your comments and needs further clarification:
“Given these issues, it’s not possible to perform any meaningful calculation or provide a sensible answer to this query. If you have a specific scientific or mathematical question about galactic structures or time measurements, please rephrase your query more clearly.”
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Love to hear if you figure out the fat-based candles.
Also, do you have a good recipe for a home-rendered lard pastry shell? I have some pork fat to render and need a good base for a hearty savory filling.
Susan
I’m sorry Dennis, I can’t do that…
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@herewego : Here are two. (Two versions of the second recipe.)
The first is a standard pie crust recipe; just substitute equal amount of lard for the butter. Cold lard, like cold butter, is better. Don’t work the dough more than you must to avoid developing the gluten. Refrigerate the dough before rolling it out, and refrigerate it again when it’s in the pie dish before baking.
Dessert, All-Butter (or Lard) Pie Crust
Ingredients
2 cups all-purpose flour
¼ teaspoon salt
⅔ cup cold butter (or lard)
4 to 5 tablespoons cold water
Directions
1. Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
Alt: Pulse flour, salt and butter in food processor until coarse crumbs. Add water by tablespoons and pulse. Stop before all of the flour-butter blends together, pour onto counter and work remaining crumbles into dough ball. Proceed.
- Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
1-crust pie: Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie recipe directions.
2-crust pie: Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Bake according to pie recipe directions.
- Baked unfilled pie shell: Prepare dough as directed above for 1-crust pie. Prick crust all over with fork before baking. Bake at 475°F, 8-10 minutes or until lightly browned.
This second is a hot water crust. I really didn’t think it would work, but it is simple, and it’s now my go-to for savory pies; I absolutely love it!
Bread, Pie Crust, Boiling Water Pastry Crust
This is a boiling water pie crust meant to be used with meats and other savory dishes.
It’s incredibly good and easy.
Ingredients
5 1/3 oz (150 g) butter, chopped (or equal amount of lard or tallow)
2/3 cup (160 ml) water
2 ½ cup (375 g) flour
½ tsp sea salt
1 egg, lightly beaten
Directions
-
Preheat oven to 200 C (400 F).
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Place the butter and water in a saucepan over high heat and bring to the boil. Remove from heat and stir in the flour and salt until a smooth dough forms.
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Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
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Roll the pastry very thin (2mm) and cut hjalf toline buttered pastry dish (or small individual-sized dishes).
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Divide the cooked filling between the pastry dishes. Cut out larger rounds from the remaining pastry and use to top pies. Press the edges to seal and trim the excess pastry. Us a small, sharp knife to cut a slit in the top of the pies.
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Brush with the egg and cook for 30-25 minutes or until the pastry is cooked through and golden.
Here’s a third recipe, part of the recipe for Pork Pie. This crust is a variation of the recipe above, but uses 1/2 milk and 1/2 water. If you’ve never tried Pork Pie, you really just have to! (If you don’t eat pork, try it with lamb - but, really, it’s meant for pork.)
Pork, Pork Pie
Filling Ingredients
• 1 lb ham steak or pork, cut into 1” cubes
• 1½ lbs ground pork
• ¼ tsp each ground allspice, black peppercorns
• ½ tsp marmite or soy sauce (tamari)
Crust Ingredients
• 3 cups all-purpose flour
• 9 ounces lard (rendered pork fat), by weight
• 6 tablespoons (3/8 cup) milk
• 6 tablespoons (3/8 cup) water
• 1 egg, beaten
• 3 cups pork (or chicken) stock
Filling Directions
1. Combine ingredients. Mix well. Set aside.
Crust Directions and Cooking
1. Heat lard, milk, and water in a small saucepan or skillet until the lard is melted.
3. Meanwhile, measure out the flour, add a sprinkle of salt and pepper.
4. Set oven rack in the center of the oven. Preheat oven to 350 F.
5. Grease and flour a 9” or 10” spring-form pan.
6. Pour lard mixture over the flour. With a wooden spoon, mix until dough forms.
7. Slightly kneed the dough with a sprinkling of flour until it’s manageable without sticking to surfaces. (Don’t use more flour than needed to avoid a tough crust.)
8. Roll out about 2/3 of the dough roughly to the diameter of the spring-form pan. Place in pan, then use fingers to press the dough up the sides of the pan.
9. Place filling in the pan. Then roll the reserved dough onto parchment paper to the diameter of the spring-form pan. Brush the outside edge with egg. Then tip the dough into the pan, egged side down. Lightly press the edges of the cover piece to the top of the dough side-walls to seal.
10. Cut a 1” diameter hole in the center of the cover to allow steam to escape. Brush the whole crust with egg.
11. Bake 30 minutes at 350 F. Then reduce temperature to 325 F and bake 1 hour, until crust is golden brown. Remove to cooling rack and allow to cool slightly, about 10 minutes.
12. Meanwhile, heat pork stock.
13. Carefully and slowly pour heated pork broth through the steam vent until it is completely full. (I used a small funnel.) You probably won’t use all of the broth.
14. Place pork pie in the refrigerator for at least 30 minutes to cool and set.
15. Remove from spring-form. Cut in thick wedges and serve.
Notes
1. I added a half cup of cubed figs, and ½ each yellow onion and red onion.
2. Play with the meat spicing. The Brits are unimaginative. Consider adding Rosemary. Or, use Indian spice combinations, or go for a TexMex effect. Or Italian spices.
3. Add other vegetables (sauted leeks, or peas, for example), or add raisins rather than figs, or cranberries.
4. Don’t allow the meat to cool too much before adding the stock because then the fat in the meat will congeal, making it harder to add broth.
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