OF THE
TIMES
If ignorance is truly bliss, then why do so many Americans need Prozac?
Tiabbi is the least of anyone’s worries, he presents a viewpoint badly needed to form a coherent understanding, if only your own, of what the hell...
This looks like the outline of ancient Egypt, not Gaza, at least to me.
YES!!! that's how it's done!! By the people for the people Electing a sane veteran leader and not a senile geriatric moron. You go Russia!!...
... By the time it is supposed to be finished the USD won't buy bullets.
The virus wouldn't be spreading if the flames were not being fanned.
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Reader Comments
Signed ... farmer
"I've never been in a church...
Plastic surgery may have made the face almost agreeable (in the sense that the vomit no longer rises up the back of your throat when you see her photo), but, unfortunately, not even her elite education could cure STUPID.
I wonder what happened to Pizzagate, and I wonder what the state of Killary and Bill's health is like now.
I'm also beginning to wonder: Is there actually a Democrat (or Republican for that matter) Party left anymore, or has everything just degenerated into one great big dirty great black-hole, plug-hole vortex anti-plan?
BTW it's not normally customary for me to say mean things about hogly women, but in Chelsea's case, I'm prepared to make an exception....[Link]
This is one of my specialities: The Luis Buñuel Martini, which has pretty much the same ethos as The Winston Churchill Martini, and I think it's important to state a not particularly well-known fact that Britain's WWII effort was conducted by a person who was a total Martini freak.
"The Perfect Martini by Luis Buñuel
To provoke, or sustain, a reverie in a bar, you have to drink English gin, especially in the form of the dry martini. To be frank, given the primordial role in my life played by the dry martini, I think I really ought to give it at least a page. Like all cocktails, the martini, composed essentially of gin and a few drops of Noilly Prat, seems to have been an American invention. Connoisseurs who like their martinis very dry suggest simply allowing a ray of sunlight to shine through a bottle of Noilly Prat before it hits the bottle of gin. At a certain period in America it was said that the making of a dry martini should resemble the Immaculate Conception, for, as Saint Thomas Aquinas once noted, the generative power of the Holy Ghost pierced the Virgin's hymen "like a ray of sunlight through a window-leaving it unbroken."
Another crucial recommendation is that the ice be so cold and hard that it won't melt, since nothing's worse than a watery martini. For those who are still with me, let me give you my personal recipe, the fruit of long experimentation and guaranteed to produce perfect results. The day before your guests arrive, put all the ingredients-glasses, gin, and shaker-in the refrigerator. Use a thermometer to make sure the ice is about twenty degrees below zero (centigrade). Don't take anything out until your friends arrive; then pour a few drops of Noilly Prat and half a demitasse spoon of Angostura bitters over the ice. Stir it, then pour it out, keeping only the ice, which retains a faint taste of both. Then pour straight gin over the ice, stir it again, and serve."
There's one crucial difference between a Luis Buñuel Martini, a James Bond Martini (it's got vodka in it - excuse me???) any other Martini, and a Highland Fleet Lute Martini - rather than 'shaken' or 'stirred', I vortex mine Viktor Schauberger style.