Screening of “Look Up” Documentary with GeoEngineering Panel Discussion Feb 7, 2014 – LAX Hilton Expo Event

December 27, 2013
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Free GeoEngineering Panel Discussion February 7, 2014.”Environmental And Health Ripple Effects”

Information.Pass Required.Date.Friday,February 7th.5:30pm-7:30pm.Location:LAX Hilton,Plaza Panel Room,LA California USA.Award Winning GeoEngineering Film:”Look Up” to follow panel discussion – 7:30pm-9:00pm in the Bel Air Room.

GeoEngineering Panel:Dane Wiginton, Susan Jacobs, Dr. Douglas Levine, George Barnes, Scott Stevens.This panel will take an in-depth look at Climate Science, the unregulated program of GeoEngineering and Weather Modifications, and the resulting health risks.

In 2 hours your life will be changed. We guarantee it and apologize in advance for bringing this to your attention. You will never look up in the same way again.

Ever see long white trails in the sky that don’t dissipate? Have sunsets and cloud cover looked stranger than in the past? Wonder how there can be a blizzard in 75 degree weather? None of this is normal and can be attributed to man-made manipulating of the weather. GeoEngineering is the deliberate creation of false cloud cover intended to reverse global warming through the spraying of highly toxic chemicals into the atmosphere from aircrafts. Unregulated. Health risks unknown. Environmental risks are becoming more evident each day. GeoEngneering is the number one environmental threat the planet faces today.

You won’t believe what is being injected into the atmosphere.But it’s true and the mainstream media is beginning to take notice. Health is everything and the increasing cancer and autism statistics are undeniable evidence. Your health and the health of the planet are at great risk. Come and learn what you can do and become part of the rapidly growing movement to take back our skies and air.

http://www.geoengineeringwatch.org/free-geoengineering-panel-discussion-february-7-2014-environmental-and-health-ripple-effects/

The Best Honey Wheat Bread Recipe…Ever!

Having grown up on white and rye breads, wheat bread always tasted strange to me, particularly store-bought wheat bread, which I do not care for at all. This recipe was given to me by a friend and remains to this day the only wheat bread I genuinely enjoy. In fact, I bake this bread more frequently than my other bread recipes because it is so incredibly good. This bread is very moist and sweet and without the stiff heaviness and sour after-taste of nearly all wheat breads, both store-bought and homemade. My friend’s recipe, however, is absolutely to die for, particularly if you love toast or peanut butter sandwiches with honey or preserves. You’ve got to check this out:

Four-loaf recipe

4 cups warm water (110 to 115 degrees)
4 tablespoons of whole milk
8 tablespoons of oil
8 tablespoons of honey
8 tablespoons of dark brown sugar
4 teaspoons of salt
6 cups of unbleached flour
6 cups of whole wheat flour
8 teaspoons of yeast

Measure both flours into a large bowl and set aside. In another bowl combine milk, oil, honey, brown sugar, and salt. Then whisk until thoroughly mixed. Then put four cups of hot tap water into a 4-cup measuring cup and, using a thermometer, make sure your water is between 110 and 115 degrees.

Once you’ve got your water to the right temperature, add the yeast and mix with a fork until the yeast dissolves and bubbles. Then immediately add the yeast water to the milk and honey bowl and, again, whisk to thoroughly mix all liquid ingredients. Then immediately add about one-third of the flour to the liquids, stirring as you go, then another third, stirring together, and then the last third of the flours, pressing the flour into the evolving dough.

Turn out the dough onto a lightly white-floured counter and begin to knead, adding flour to keep the dough from sticking to your hands and the counter as needed. Knead for ten minutes until the dough is very smooth and elastic. Then set your oven to 250-275 degrees.

Place the dough ball into a liberally oiled and slightly warmed large bowl, and turn the dough over and around to oil the entire dough ball. Using two dishtowels or an old bath towel (thin), immerse the towel(s) into very hot water and twist out thoroughly so that it does not drip. Place this hot towel over the bowl, and place the bowl onto a warm stove top to rest and rise for at least one hour to 1.5 hours. I place my dough bowl on a cookie sheet set on the top of my burners where heat rises from my oven. Do not let drafts get near to the dough.

As soon as the dough has doubled in size, put it out on the counter and punch it down, and then knead the dough again for about thirty seconds. Then shape the dough into a somewhat flattened ball and, using a serrated knife, cut the dough into four equal parts. Put three dough sections into three gallon-sized zip-lock storage bags and squeeze the air out before sealing the bags. Pop those into the freezer for later bread baking.

Take the remaining section of dough and shape it into a loaf shape and place it into a well-buttered bread pan. Then re-warm the towel, cover the bread pan, place it back onto the stove, and let the dough rise a second time for about one hour. When the dough has again doubled in size, take the pan off the stove (leave covered with the towel) and turn up the oven temperature to 350 degrees. Once the over temperature is ready, take the towel off the bread and put the bread into the oven for exactly 33 minutes. Do not over-bake.

When the bread is done, take it out of the oven and let it sit in the pan for about 30 minutes, then remove it from the pan and let it continue to cool. Once mostly cooled, enjoy! Once you cut off two slices, the loaf will fit into a gallon-sized zip-lock for storage. Squeeze the air out of the bag before sealing, and the bread will remain wholly moist until it’s gone.

When ready to make another loaf, simply take one of the frozen dough balls out of the freezer, set it out to fully thaw (about three hours), shape it into a loaf, place it in a buttered bread pan, cover with a warm, damp towel, and let rise on a warm stove top until doubled, and then bake at 350 degrees for 33 minutes.

If, like me, you were never a fan of wheat bread, this recipe will change your mind…I promise!

Fear Mongering or Fair Warning

A reader recently suggested I was fear mongering in an article I wrote regarding preparing for possible difficulties in the nation. He took issue with one section of a sentence which stated, “Be aware that we have no real idea if this drill will include armies in our streets, forced relocations; business and/or school lock downs,…”, stating that rational people would now discredit my article due to such fear mongering.

I do not like to disappoint my readers. In fact, I try very hard to maintain integrity and a style that has kept readers returning to my writing for nearly 15 years. I pondered at great length if I had overstepped a well-reasoned boundary line or assumption of potential events. As such, I looked back into our archives of international and national news headlines, stories and features, and the writings of thousands of journalists, non-fiction writers, social commentators, think tankers, and the men and women on the streets of this nation. Following this lengthy review, prayer and a re-examination of my known faults, I came up with this: I was right on the money; the article stands.

1. U.S. law enforcement officers across the entire nation have been militarized, trained and armed. Many now own tanks thanks to grants from the DHS and other departments of government. Foreign troops have been regularly practicing with the DHS, FEMA, and local law enforcers in most major cities in the United States for upwards of 10 years.

2. Schools, from elementary to universities, have been practicing lock down drills for upwards of 10 years. So have businesses and churches, all of which having multi-level emergency procedures posted and readily available to teachers, administrators, and church personnel, and most with auto-locking doors with swipe entry ID cards.

3. A potential nationwide power grid down drill WILL throw the unknowing and the unprepared into panic, and many, many people, if history is to be believed on any level, WILL act out, will vandalize, steal and plunder, set fires, and endanger people and property. Court decisions regularly cause such behaviors as do weather emergencies and declarations of localized martial law. We’ve seen it played out from coast to coast for decades, and lights out darkness has always been a primary incentive for crime.

4. Since the GridEx II drill will be the first three-nation power grid drill perhaps in history, there is no guarantee that once the grids are shut down that they will start right back up when desired. They do not know as and according to the multi- stakeholding and partnershipping drill participants, including government, the NERC, emergency responders including FEMA, electrical corporations, operators, maintenance crews, contractors, and related and partnering businesses and associates, this is uncharted territory INCLUDING two other nations and their partners and stakeholders. Maybe the power will pop right back on as scheduled; maybe it will not.

5. Equally worrisome and disconcerting is the profound dishonesty of the U.S. government AND its illegal operations including black market operations, constitutional illegalities on a daily basis, and legislating by executive orders due to multiple declared states of emergency, which means, if I am correct, that the U.S. is currently operating under multiple and declared states of emergency, which have CURRENTLY circumvented the constitutional rights of the nation’s people; a clear indicator that martial law has ALREADY been declared and that we are ALREADY under military occupation with boots, tanks, military-issue rifles and other weapons issued to our police officers, sheriffs and state troopers, including checkpoint stoppages, searches and seizures, and arrests.

Fear mongering? No. Offering fair warnings to the people of this nation? Definitely so. Not only has this government been practicing militaristic scenarios on American soil for years, they have also been acting with bizarre aggression toward children in schools, family pets, farmers, homeowners, and wholly innocent people, nationwide. They have also declared massive groups of American people as domestic terrorists, people who are clearly NOT terrorists. As such, people need to be prepared for…God knows what… but any scenario that includes no lights, heat, access to food or water; children possibly being locked down in schools with lock-down instructions manuals and flipcharts in EVERY school, and a drill that will definitely, without question, result in roaming hoards with criminal intent…fair warning is more than in order.

I do not think that “fear mongering” is a fair or even reasonable call. What the American people ARE afraid of are military tactics being played out in this nation which mimic those in war-torn Mid-Eastern nations; that is what they fear, and EVERY “emergency” and “drill” and many “arrests” are playing out those exact same procedures and scenarios.

Finally, and item 6 on the list: we are told by some of the highest offices in this nation that a cyber-attack is imminent, a 100% certainty. This government is itching to attack Syria and Iran, which everyone and their brother, globally, knows full well. When the government has repeatedly declared through the major media that Iran intends to attach us via cyber space and the nation’s power grids, a red flag is waving, like it or not. The people of this nation need fair warnings because, in fact, America is under martial law; fact.

Perfect Honey Wheat Bread

On this rainy and chilly Sunday, I’m making four loaves of this yummy bread, which is a recipe given to me by a friend and one I’ve made and enjoyed since. Here is the recipe:

4 cups of warm water (110 to 115 degrees)
8 teaspoons of yeast
4 tablespoons of whole or evaporated milk
8 tablespoons of oil
8 or 9 tablespoons of honey
8 tablespoons of brown sugar
4 teaspoons of salt
6 cups of unbleached white flour
6 cups of whole wheat flour

Measure out the flours into a separate bowl. Then combine milk, oil, honey, brown sugar, and salt in another large bowl using a whisk to mix the ingredients. Dissolve the yeast into the warm water, making sure the water is the correct temperature to wake up the yeast. Then add the yeast water to the liquid ingredients and immediately add the flour, mixing with a fork and then a rubber spatula. Turn out the dough onto a floured counter and knead the dough for 10 or 12 minutes until it is smooth and elastic (great exercise for the arms). Then liberally rub oil or butter into a large bowl and place the rounded dough ball into the bowl. Cover the bowl with a warm, damp towel and set it in a warm spot without drafts. Let the dough rise, doubling in size, for about one hour.

When the dough has doubled, punch it down and knead again for a minute or two and then reshape the dough into a large oblong loaf. Cut the dough loaf into four equal parts and bag three of them in separate large zip-lock bags. Seal the bags so that the air is removed and place them into the freezer. Then oil or butter a bread pan and take the remaining dough and form it into a loaf to fit the pan. Cover the bread pan with a warm, damp towel and let the dough rise a second time in the pan, again for about one hour or until the dough doubles in size. Preheat the oven 15 minutes before the dough is ready, and once doubled in size, place the pan into the preheated oven and cook for about 35 to 37 minutes. When done, remove the bread pan from the oven and let it sit for about 15 minutes before removing the bread. Once the bread has cooled, enjoy!! Wrap the bread in plastic wrap to keep it fresh.

When you want to make another loaf, take out one of the loaves from the freezer and let it defrost, which takes several hours. Then grease another bread pan, knead the dough, shape it into a loaf, and place it into the bread pan allowing it to rise for one hour, covered, and when the dough has doubled in size, bake for 35 to 37 minutes at 350 degrees.

We usually make four at a time, but it’s just as easy to make 8 loaves by doubling this recipe. It’s always nice to have homemade frozen bread dough on hand.

My Daughter’s Chili Recipe

My daughter made a pot of traditional chili yesterday, and it was especially good. Knowing chili recipes change depending on what you have on hand, here is her recipe:

2 to 2 ¼ lbs. ground round
1 very large onion – chopped into small pieces
Kidney beans – two large cans + one regular can, drained
Black beans – one large can + one regular can, drained
Hot chili beans – one large can, not drained
Whole tomatoes – two large cans – tomatoes cut up with two knives
Natural tomato sauce (no high fructose corn syrup) – two large cans + one regular can
3 to 4 tbls. chili powder
Pinch of cayenne pepper
2 tsp. salt

In a cast iron dutch oven, brown the burger and onions together over medium low heat just until the meat turns grey and the onions are translucent. Do not overcook/crisp the meat. Add cut up tomatoes using a strainer to spoon them over the meat. Add two large cans of tomato sauce and all beans. Stir. Add a ladle of tomato juice from the cut up tomatoes. Add 3 to 4 tablespoons of chili powder and two teaspoons of salt. Stir, lower heat to simmer, cover, and let the chili cook for two hours, stirring every twenty minutes or so. After one hour, taste the chili. Some people like thin or runny chili and some prefer thick chili. We prefer medium. Add tomato sauce or water to thin the chili. For extra spicy chili, add a few drops of hot sauce or more cayenne pepper. We actually like our chili on the wimpy side and just use the chili powder with a pinch of cayenne.

Her chili turned out perfectly and hit the spot on a chilly spring day. Then she made oatmeal raisin and chocolate chip cookies. What a girl and what a feast!! Enjoy.

UPDATE: My daughter took her chili to a chili cook-off today, and two people’s pots of chili sold out. Her chili was one of them!! I told you it was a good recipe! 🙂

Clarangela’s Old-Fashioned Ham Pot

When I was growing up, food was not wasted, thrown out, or left to grow mold in the refrigerator. People did not used to be commonly foolish. Whenever there was leftover ham or a canned ham that needed using, my mother made what she called “ham pot”. This is an incredibly easy dish to make, and it is a wonderful and satisfying cross between a hearty soup and a stew:

Ham, cubed (the more, the better)
Two large onions cut into larger strips
Six or eight potatoes, cubed
Three cans of green beans, a bag of frozen beans, or a quart to 1 ½ quarts of home-canned green beans
Six tablespoons of butter (Amish rolled butter is bar none the best)
1 ½ cups of whole organic milk
Salt and pepper
Parsley flakes

Using a large soup pot, cook the ham, potatoes, onions and butter with six to eight cups of water for about two hours on medium/low heat, covered. Add salt, pepper, and parsley flakes to taste. After two hours, add the green beans. Let the water cook out so that it just covers the meat and vegetables. When the ham has produced a tasty broth, pour in the milk and lower the heat to simmer. Cook for another 30 minutes, adding salt and/or pepper to taste. Serve on plates or in large soup bowls. Add rolls and pineapple spears to the meal, and enjoy an old-fashioned supper.

The Secret to the Lightest, Flakiest Pie Crust

I am the undisputed queen of pies.  I claim the title because I mastered the art of pie dough, taking nearly 25 years to do so, but I figured it out.  Having tried nearly every recipe under the sun, I quickly learned that all pie dough recipes call for too much water, and most call for too much shortening. When pie dough is too moist, meaning that it rolls out easily, perfectly, and holds together with ease, you are going to have heavy and dense pie crusts.  As such, the first secret is to begin with the correct recipe. When I learned the correct water and shortening measurements, I then experimented with ingredient temperatures and discovered that room temperature flour, shortening, and regular chilled water also cause heavy and dense crusts.  When I began chilling the flour, salt, shortening, using very icy water, and then chilling the dough for at least 1 ½ hours prior to rolling the dough, the flakiest crusts regularly materialized. But, there is more to the secret.

 Pie dough, much like bread dough, does not like to be manhandled.  It likes quick and gentle handling; quick because it does not care to dry out, and gentle because too much handling also warms the dough, producing a denser crust.  Since cold dough is stiffer than warm dough, it is best to divide the dough in half or quarters (if making two top and bottom crust pies), wrapping each section in air-tight plastic wrap, prior to chilling in the refrigerator.  That way you can quickly roll out one crust at a time, leaving the others in the frig.  Roll out each section on wax paper because the reduced shortening and water make the dough difficult to work with.  You will have to patch, patch, patch, but the results are worth the work. 

 The following recipe works with any kind of pie and is guaranteed to produce the lightest, flakiest pie crust you’ve ever made.

 

Two pie (top and bottom crust) recipe:

4 ½ cups unbleached flour (chilled)

2 teaspoons salt (chilled)

1/1/2 cups Crisco + 4 tablespoons (chilled)

8 tablespoons of icy water

 

 Sift together the flour and salt.  Cut in the shortening with a pastry cutter until it looks like white corn meal.  Add one tablespoon of water at a time to the mix and fluff it together with a fork.  When the dough holds together, enough water has been added.  If it does not hold together, add another tablespoon of water (some flours are lighter ground than others), but eight should do the trick.  Then divide the dough into four round and flattened balls and tightly wrap each one in plastic wrap.  Chill the balls in the refrigerator for at least 1 ½ hours.  During this time, make the pie innards.

When the dough is thoroughly chilled, roll the bottom crust out on wax paper and carefully transfer to the pie plate, and immediately add the fruit to keep the bottom crust moist.  Then roll out the top crust on wax paper and transfer to the pie plate. Trim and pinch the edges together, brush the top of the pie with milk or butter, and then sprinkle lightly with sugar.  Using a fillet knife, cut small slits in the top crust, typically in a pretty design, and bake according to your specific type/flavor of pie.  This recipe can be halved for one pie or two bottom crust-only pies.  Do not overbake pies, allowing the top crust to get brown.  It should be light with slight tanning on the crust.  As soon as the pie innards begin bubbling, the pie is done, remembering that custard pies do not bubble but rather set.

 

Curried and Crunchy Rainbow Rice

One of our favorite dishes is a concoction my husband once made quite by accident and with left-over chicken and other items in the refrigerator and cabinets. Here is the masterpiece recipe:

Diced left-over chicken
Chicken broth
Cored and chopped apples
Diced celery
Diced onions
Diced carrots
Slivered almonds
Raisins
Chopped green olives
Two or more tablespoons of curry or to taste (based on the amount of rice used)
A splash or two of soy sauce
Salt
Basmati or non-enriched white rice

Prepare to make 50-minute white or Basmati rice according to package instructions. Add all ingredients to boiling water for the rice, cooking all ingredients together and at the same time. You can use as much or as little of any of the ingredients as you care to use or have on hand. This recipe was made in many variations based upon what was had, but it is amazingly tasty and comforting warm food. This can be a large or small recipe, based upon family size, and it also makes for great leftovers. Enjoy.

Very Old-Fashioned Surprise Meatloaf

My mother rarely made meatloaf because she saved the recipe for cleaning-out-the-refrigerator day. Her meatloaf recipe was always different, always very unique, and always full of amazing flavors. She did what most did in bygone days, which was to use what she had, and to use what needed to be used as foods did not used to be loaded with toxic preservatives. So, to begin, try to start with organic products and 100% grass-fed beef and decently raised pork (no-growth hormone and no-antibiotic meats) and non-GMO and heirloom produce.

Mix equal parts of hamburger and mild ground sausage, usually in batches of one or two pounds each.
1 to 3 diced onions
Diced mushrooms (optional)
Green and red peppers (optional)
1 or 2 minced cloves of garlic
2 or 3 eggs
1 to 3 cups of oatmeal or crushed cracker crumbs (we use oatmeal)
1/3 to 1/2 bottle of non-high fructose ketchup
A splash of Worcestershire sauce
A splash of barbecue sauce
A splash of soy sauce
Parsley
Salt and pepper

Mix all ingredients together by hand and either round into an oval loaf and place in a covered oval roaster, or pat the ingredients firmly to about 2 ½ inches high into a baking dish and cover with foil. Cook for about 1 ½ hours at 350 degrees. If you have doubled the recipe (two pounds of burger and two pounds of sausage), cook for two hours.

Serve with just about anything. My mother often served meatloaf with fried potatoes and butter-browned almond beans or cooked carrots. Use what you need to use in your refrigerator, because meatloaf should never be the same recipe. It should be a unique experience with every loaf. Use what needs to be used. Also, and very importantly, retain the broth from cooked meatloaf and freeze it for soup base. Meatloaf broth adds outstanding flavors, particularly to homemade vegetable soup!

Amy’s Fabulous Halushki: Yum!

My best friend, Amy, is a cook much like I am. We are both tight-wads, we budget every penny, shop sales, and cook accordingly. She had us over one night, and she made what she called “Halushki”. I’d never heard of it. Halushki is of Czech/Polish/Hungarian/Russian origin, a cabbage dish, with all nations claiming the recipe of origin. No matter from where it originates, it is REALLY good and crazy-easy to make:

1 pound of bacon – cut up in small pieces (use kitchen shears)
1 large onion – diced
2 or 3 cloves of garlic – minced
1 tbsp. white sugar
1 large head of cabbage
1 large package of egg noodles
Salt and pepper

In a pot, brown the bacon with the onions, garlic, sugar, and with a splash or two of olive oil. Make the bacon close to crispy. While the bacon is cooking, cut up the cabbage into bite-sized pieces. When the bacon is done, add the chopped cabbage to the pot and stir every five minutes over medium heat. Add salt and pepper to taste.

While the cabbage is cooking down, cook the noodles according to package instructions. Keep stirring the cabbage and bacon. When the noodles are done, drain them in a colander, and then dump them into a large serving bowl. When the cabbage is tender, pour the cabbage and bacon mixture over the noodles and stir into the noodles. Serve and eat this incredibly easy and fantastic meal. This recipe makes a huge bowl-full of Halushki, but it only lasts for two days around here. Fabulous, Amy, and thank you!