Date: December 17, 2020
01) LINK
“Krystal Ball and Saagar Enjeti discuss the latest stimulus negotiations, a reported wave of evictions threatening black and latino residents, and Tuesday’s canceled house vote.”
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Date: December 17, 2020
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Date: December 17, 2020
01) LINK
“Sen. Bernie Sanders praised Sen. Josh Hawley for working with him to bring direct relief payments for Americans.”
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Date: December 17, 2020
01) LINK
“Citation:
https://uproxx.com/viral/ben-shapiro-jill-biden-doctor-twitter-reactions/“
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Date: December 16, 2020
“A tribute to beautiful Tibet & Nepal, the song Tibet (A Passage to) comes from the album Buddha-Bar IV by David Visan. © 2002 George V” |
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Date: December 16, 2020
Match 1: Love & Hate VS Leon Shaman & Chance Hilltop – 87% Match 2: Pan & Booty Breaker VS Ron GLow & BLue Lightning – 98% Main Event: Triple Threat Match Match 3: Mel Chen VS Banana Mask VS Power Bob – 71%
SHOW HIGHLIGHTS:
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ARCHIVE – NWL WEBSITE |
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Date: December 16, 2020
01) LINK
“Co-host of the Bad Faith Podcast, Briahna Joy Gray, discusses AOC’s remarks that “it’s time” House Speaker Nancy Pelosi and Senate Minority Leader Chuck Schumer to go.”
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Date: December 16, 2020
01) LINK
“In this Wolff Responds, Prof Wolff comments on changes in American mainstream media, comparing the small margin for diversity of opinion when he was younger, to the much wider range of perspectives available today. Specifically, he talks about the fact that CNN overtook FOX news in terms of audience size and compares the media in the US to that of France, and how the internet has opened the door for people to both produce and find news online. All in all, he welcomes the diversity of opinions, and encourages us to make use of it to challenge and strengthen our own opinions.”
Good commentary…
It gives voice to why I strive to bring different [sometimes conflicting] viewpoints to this blog.
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Many of the things expressed in this Sub-Blog, I’ve addressed any number of times over the years. I don’t wish to analyze every video, etc., but I do find it valuable to share these kinds of video, etc., even if I disagree substantially with any of it…It’s important to acknowledge and embrace, that there are people out there, who are engaged in levelheaded discussion about “pedophiles”. – Steve
Date: December 16, 2020
I was not expecting this. |
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Date: December 16, 2020
“One of the best bang-for-buck meals of all time. ***RECIPE, FEEDS 6-8 PEOPLE*** FOR THE POT ROAST 2.5-3 lb beef chuck roast FOR THE POTATOES 2 lbs baking potatoes (Russets), or a mixture of Russets and Yukon Golds If you want to limit the amount of fat in the final dish, trim any large globs of fat out of the inside of the meat — don’t worry about mangling it. Put a thin film of oil into a large Dutch oven on medium heat, then slowly brown the meat, taking care to not let anything burn on the bottom of the pan. Start the oven pre-heating to 350 F. While the meat is browning, peel and cut the onion into thin quarter-circles and chop the celery into small pieces. When the meat is brown, remove it to a plate and put in the vegetables. Keep the vegetables moving and cook them until you’re worried the fond on the pan is going to burn, then put in the tomato paste and the flour and stir aggressively to disperse the flour through the fat in the pan. When you’re REALLY worried stuff is gonna burn, pour in the wine and start scraping the bottom with a wooden spoon. Pour in the tomatoes and the Worcestershire sauce, and sprinkle on a couple teaspoons of garlic powder. Stir to incorporate, then return the meat and any juices that collected in the plate. Toss the meat in the sauce, put the lid on the pot, and put the pot in the oven. Put the potatoes in the oven too, right on the rack, and cook until easily pierced with a fork, 1-1.5 hours. Remove the potatoes and let them cool for a moment. Put a large pan on medium heat and put in the butter to slowly melt. Meanwhile, peel and chop the garlic. Put the garlic into the hot butter then immediately turn the heat off. If anything looks or smells like it’s going to burn, move the pan to a cooler surface. Cut the potatoes in half, scoop out the flesh and pass it through a ricer into the pan. Mix with enough milk to give you the texture you want, and season with salt and pepper to taste. Cover and keep warm until dinner. Peel the carrots and cut them into large chunks of roughly equal mass. After 2-3 hours total in the oven, the meat should be soft enough that you could pull it apart with forks (but don’t actually do that yet). Put the carrots into the pot, get them coated in the sauce but not submerged, and return the pot to the oven WITHOUT THE LID. Let cook until the carrots are just tender enough to be pierced with a fork, about an hour. Remove the pot from the oven. Chop up a few stems of fresh rosemary and put that in, along with some salt, pepper and the vinegar. Stir to incorporate. The meat will start breaking up when you stir, which is a good thing. Taste the sauce and add any additional seasoning or vinegar, then stir one last time. If any of the meat has not yet broken apart into manageable chunks, pull it apart with forks. That’s it. Eat.” |
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| Sub-Blog Archive – Frontier Series |
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