I am pro-abortion rights so I assumed I would dissagree with Dr. Paul, but when I researched his stance on the issue, I found that his ideas as far as how the issue should be delt with in our government, I couldn't agree more. He said "A pro-life culture can be built only from the ground up, person by person," and I too would like to see a more "pro-life culture" in my way. He knows this is supposed to be a state issue; having it be so would provide room for both strongly-held beliefs in our country. He is against public funding of abortion, which is an issue I'd never thought of. I agree it's not right that people be forced to pay for something which they are extremely morally opposed to. I sure hate my tax dollars feeding all the corruption and disruption I see (all of which Ron Paul sees too, and wishes to eradicate to the best of his abilities!) And that is why I like Ron Paul. He is right-on everywhere I look. Even when we disagree.
He also has a nice website.
http://www.ronpaul2008.com/issues/
http://www.ronpaulwarroom.com/
Sunday, February 10, 2008
Parasitic Wasps
Found this well-said attack in a reply to a You-Tube video from Merck about Gardasil, the hpv "vaccine."
There are waps which inject spiders or caterpillars with a semi-paralysing poison, which are then used to feed the wasp grubs when they hatch from their eggs.
Similarly, the medical-pharmaceutical mafia injects children with ill-health to turn them into life-long consumers of mafia products and who function at only a fraction of their potential prior to being vaccinated.
There are waps which inject spiders or caterpillars with a semi-paralysing poison, which are then used to feed the wasp grubs when they hatch from their eggs.
Similarly, the medical-pharmaceutical mafia injects children with ill-health to turn them into life-long consumers of mafia products and who function at only a fraction of their potential prior to being vaccinated.
Monday, February 4, 2008
Participate in Creating a Better World, One Couch at a Time, or how to find free accomodations and adventures with the locals nearly anywhere on earth
From CouchSurfing.org:
"Hello! The members of the CouchSurfing community welcome you and hope to see you on their couches someday soon.
Your first impression of CouchSurfing might be that you are joining to find a free place to stay or people to hang out with while you are traveling on any continent in the world. After your first experience of either surfing or hosting, you'll find out that what you get out of it is so much more. CouchSurfing is about participating in change. We make a better world by opening our homes, our hearts, and our lives. We open our minds and welcome the knowledge cultural exchange makes available. In sharing important moments, deep and meaningful connections cross oceans, continents and cultures. The friendships made through CouchSurfing enhance members' lives and contribute greatly to making the world a better, safer, more peaceful place. Signing up for a free couch and ending up with amazing adventures and a global family that's what we call the CouchSurfing experience!
One last note: You don't need a couch to join! As long as you anticipate sharing your couch sometime in your lifetime, or have already shared it, you're 100% welcome here! Cheers!"
How cool! Doesn't this get you rethinking all those travel dreams?
CouchSurfing.org
"Hello! The members of the CouchSurfing community welcome you and hope to see you on their couches someday soon.
Your first impression of CouchSurfing might be that you are joining to find a free place to stay or people to hang out with while you are traveling on any continent in the world. After your first experience of either surfing or hosting, you'll find out that what you get out of it is so much more. CouchSurfing is about participating in change. We make a better world by opening our homes, our hearts, and our lives. We open our minds and welcome the knowledge cultural exchange makes available. In sharing important moments, deep and meaningful connections cross oceans, continents and cultures. The friendships made through CouchSurfing enhance members' lives and contribute greatly to making the world a better, safer, more peaceful place. Signing up for a free couch and ending up with amazing adventures and a global family that's what we call the CouchSurfing experience!
One last note: You don't need a couch to join! As long as you anticipate sharing your couch sometime in your lifetime, or have already shared it, you're 100% welcome here! Cheers!"
How cool! Doesn't this get you rethinking all those travel dreams?
CouchSurfing.org
Tuesday, January 22, 2008
Mmm... here's how I make good Split Pea Soup
Split pea soup has become my favorite for cheap, easy and satisfying eating in the winter.
I throw some split peas, salt,* diced onions, celery, and carrots in some homemade vegetable stock or water and let it gently boil until when stirred, the peas disolve a bit.
Then I make it really good.
I add a spoonful of greek yoghurt, a dash of tamari, and some diced cheddar cheese.
Before I started adding those, I used to add toasted sunflower seeds or wasabi paste. Those are good too, but now the yoghurt/cheese wins out every time! (but maybe that's because I don't have toasted sunflower seeds or wasabi right now...)
*always use moist or mined salt that has not been refined or kiln dried.
I throw some split peas, salt,* diced onions, celery, and carrots in some homemade vegetable stock or water and let it gently boil until when stirred, the peas disolve a bit.
Then I make it really good.
I add a spoonful of greek yoghurt, a dash of tamari, and some diced cheddar cheese.
Before I started adding those, I used to add toasted sunflower seeds or wasabi paste. Those are good too, but now the yoghurt/cheese wins out every time! (but maybe that's because I don't have toasted sunflower seeds or wasabi right now...)
*always use moist or mined salt that has not been refined or kiln dried.
Mascara that is heads above any other
I found this online a long time ago and got to try it the other day and it is indeed fabulous because it does not smear at all, ever, yet it comes off very easily and does not irritate my sensitive contact-wearing eyes, plus it looks really good and natural. They also have some other innovative products for eyes and lashes.
blincinc.com
blincinc.com
J. Lynne Cosmetics
I haven't tried mineral makeups, but this is the one I would try, based on the research I've done and this company's reviews, purity, cost, tone selection, and that it is a small business with one owner.
www.jlynnecosmetics.com
www.jlynnecosmetics.com
New recipe of mine -- Stroganoff
or as my boyfriend would say... never mind.
I successfully cooked meat without a recipe yesterday. I haven't cooked much meat in so long that it's a foreign thing to me now, and I haven't been proud of my recent efforts, brought on by wanting to increase the iron in my boyfriend's diet. But I bought some meat at a mexican grocery; I'm not sure what kind of cut it was because they don't speak a word of english, but it looked like maybe flank cut thin and pounded. So I cut that up into quarter-size pieces and marinated in some tamari and fresh pineapple juice which I had because I was making some pinapple vinegar and used because I remembered pineapple being a tenderizer and I was afraid to use vinegar because my boyfriend (the intended consumer) hates it. Then I got scared that the pineapple would be discernible and undesirable in a stroganoff dish, so I added some of my soured raw milk and then tried to pour it off thinking I could still use it if I changed my mind, which I did, because it didn't want to pour off much anyways. Then I remembered that yoghurt is also a tenderizer and stirred in a big spoonfull of greek yoghurt and some tamari and worchestershire sauce. (Mmm...greek yoghurt! You've got to try it; it's dense and mellow and rich and has more cream than whole milk. I don't need ice-cream anymore.) I let that marinade for a half hour and then fried up some yellow onions and mushroom pieces in some ghee, mixed them into the meat, and stuck it in the oven at 300° oven in a small casserole dish for an hour or two. Then the intended consumer got home and wasn't hungry so it sat in the fridge like that for 2 days and when I was ready to serve it, I cooked up some noodles, warmed up the meat to a temperature I hoped wouldn't kill the pro-biotics in the dollops yoghurt and sour cream which I then stirred in before serving. It was really good. The sauce tasted great, the two days in the fridge helped the mushroom flavor come out, the meat was tender, and my boyfriend loved it. It was also very simple, really, though the length of this post might lead you to guess otherwise, because it was mostly an oven dish, and because it keeps well in the fridge.
I successfully cooked meat without a recipe yesterday. I haven't cooked much meat in so long that it's a foreign thing to me now, and I haven't been proud of my recent efforts, brought on by wanting to increase the iron in my boyfriend's diet. But I bought some meat at a mexican grocery; I'm not sure what kind of cut it was because they don't speak a word of english, but it looked like maybe flank cut thin and pounded. So I cut that up into quarter-size pieces and marinated in some tamari and fresh pineapple juice which I had because I was making some pinapple vinegar and used because I remembered pineapple being a tenderizer and I was afraid to use vinegar because my boyfriend (the intended consumer) hates it. Then I got scared that the pineapple would be discernible and undesirable in a stroganoff dish, so I added some of my soured raw milk and then tried to pour it off thinking I could still use it if I changed my mind, which I did, because it didn't want to pour off much anyways. Then I remembered that yoghurt is also a tenderizer and stirred in a big spoonfull of greek yoghurt and some tamari and worchestershire sauce. (Mmm...greek yoghurt! You've got to try it; it's dense and mellow and rich and has more cream than whole milk. I don't need ice-cream anymore.) I let that marinade for a half hour and then fried up some yellow onions and mushroom pieces in some ghee, mixed them into the meat, and stuck it in the oven at 300° oven in a small casserole dish for an hour or two. Then the intended consumer got home and wasn't hungry so it sat in the fridge like that for 2 days and when I was ready to serve it, I cooked up some noodles, warmed up the meat to a temperature I hoped wouldn't kill the pro-biotics in the dollops yoghurt and sour cream which I then stirred in before serving. It was really good. The sauce tasted great, the two days in the fridge helped the mushroom flavor come out, the meat was tender, and my boyfriend loved it. It was also very simple, really, though the length of this post might lead you to guess otherwise, because it was mostly an oven dish, and because it keeps well in the fridge.
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