Thought of the Day

“The Roman Republic fell, not because of the ambition of Caesar or Augustus, but because it had already long ceased to be in any real sense a republic at all. When the sturdy Roman plebeian, who lived by his own labor, who voted without reward according to his own convictions, and who with his fellows formed in war the terrible Roman legion, had been changed into an idle creature who craved nothing in life save the gratification of a thirst for vapid excitement, who was fed by the state, and directly or indirectly sold his vote to the highest bidder, then the end of the republic was at hand, and nothing could save it. The laws were the same as they had been, but the people behind the laws had changed, and so the laws counted for nothing.”—President Theodore Roosevelt

 

Keep the Context

Adolph Hitler – is the story of a failed liberal arts student who blamed his failings on ethnicities that he deemed to be privileged.

 

Fun with Sandwiches

Sandwiches are delicious, but one of the best things about a sandwich is that you can experiment, In this case, ham, spicy chorizo, pepperoni, pimento cheese, black pepper mayo, with spinach on tiger bread.

 

Fun with Maps

Life expectancy in the Dakotas. Why the differences?

 

The word “fern” in European languages. Language and the way it is expressed is a reflection of culture. And culture, from a social perspective, is everything. The most difficult of all things to change is culture.

 

Creepy Joe

 

F-102A

I have a thing for the delta wing. It’s not just the B-58, but the F-102 and the F-106 as well. I know that era passed, but if you wanted an airplane where you could kick the tires, light the fires and go, the F-102 was your airplane

The era of the delta wing…

41 COMMENTS

    • I didn’t know that. Thanks for the heads-up.

      We have some commenters to this blog who have lived on reservations. Is there any “fix” to the dreadful situations that have particularly come to light with the Chinese Plague. I’m an observer of the situation but am clearly not placed in a position to qualify as having an intelligent opinion on what could or might be done.

      • Regarding Native Americans and the reservations, there are often glaring discrepancies.

        Circa 2005 I was dispatched to Rapid City to 1) Find a place to open a Kia Dealership and 2) Do a market survey. In looking at the income per county, the county with the Pine Ridge Reservation was #2 in Western S.D. Sure wasn’t reflected in the lifestyles of the people I saw living there.

      • Yes. There is a ‘fix’. But it will never happen.

        This is how life on the Res works.

        The Chief and his family get paid first, get the contracts, get the contacts, get all the fun stuff.

        Then a descending order of payout usually related to distance from the Chief’s Family.

        So you have a small core that’s richer than shit, and then a small ‘middle class’ and then a huge basically broke population.

        And everyone relies on the Tribal payout shares. From leases to gambling to alcohol and tobacco sales, or whatever the ‘Tribe’ is basing it’s financial existence on. It all comes down to the Tribal Payout and who controls said tribal payout.

        One can be a full-blooded member of the Tribe and get jack and shit for tribal payout shares due to being on the wrong side of the ruling family.

        Add to that and a complete hatred and refusal to use DNA to prove birth-right so as to restrict the number of tribal members so they can restrict the number of people getting that tribal payout share…

        Break that. Break the power of the payout system. Equal shares for all, run through a needs program where it can’t be used to buy alcohol or drugs but must go into purchasing housing and food and medicine and what the hell am I saying? That will never happen. Because the Indians today are just as corrupt and nasty as the Native Americans of the Pilgrims’ time.

        Break the payout. Break the power of the Chief. That’s the only way to smash the system and possibly make the people climb out of the shithole their elders and chiefs have made for them.

          • that i can’t testify to, but most of the remainder goes to the liquor store/drug dealers. there are plenty of poor people around the world that don’t drink themselves to death. and even poor people have the ability to clean up their trash and derelict cars/appliances. yes they got the short end of the stick but lots of people do and pull themselves up. it breaks my heart they do that to themselves. nothing we can do until they as a people resolve to help themselves.

          • It’s why the Dems hold up the Injuns as such paragons of civilization.

            Instead of, especially in the Southeast, filthy shitholes full of disease and pestilence.

            Like, oh, say, every year after a wet year, the Grim Reaper sweeps through SE reservations, slinging death from Hanta and bubonic plague. But the Res-Leaders hide that, with big collusion from the CDC and NIH. Why? Because you have to work at being terminally stupid to get Hanta or bubonic plague – bad hygiene, bad diet, dirty-as-shit living conditions that encourage the carriers of the diseases to freely roam around.

            When meth-lab houses in rural Kentucky and Tennessee are cleaner than your average Res home, that’s saying something.

            Which, come to think of it, is how those three you mentioned’d districts also look, like places far worse than backwoods meth’d out hillfolk…

        • The best solution is to assimilate, and dissolve the Rez.

          Never gonna happen. People would rather be the the King of Shit than an ordinary guy in paradise.

          A small percentage of reservations do have decent standards of living.

          -Kle.

  1. The plane reminds me we’ve had a couple of C-130’s at the Cd’A airport for training. A few days ago they both flew super low (you could almost touch them low) over our house and it was a beautiful sight. I ran out on the back deck and was popping up and down cheering!!

  2. That sammich was all good except the pimento… sigh 🙂 And the 102 and 106 were some FAST airplanes. Ironically, the F-102 was the ‘trainer’ for the B-58! LOL

    • Nobody has any rules (yet – maybe if Biden wins) on what should be on a sandwich. That’s the beauty of them. You can experiment (which I do). I like think sliced roast beef, creamed cheese, olives and vinegar and oil dressing on a sandwich too. I think that it’s an acquired taste.

      • What kinda olives, L-L? Black olives? They matter, I’ve been told.

        Whatever; I’m gonna acquire me some of that taste next time we have some roast beef in the house.

        • Wow, you’re ripping the scab off, because I love olives and I’m an olive snob.

          I’m very fond of castelvetrano olives, but they’re not all created equally, not at all. Some are pitted, marinaded, and then bottled in champagne. Now they’re a treat, but it’s almost a sin to put them in a sandwich. I know that some people don’t like pitted olives because it removes flavor, and that’s true but the champagne gets into them better when pitted. Castelvetrano olives are referred to as “sweet” olives but they are not sugar sweet.

          Niçoise olives are grown on a variety of olive tree called “Le Cailletier.” They are a crucial ingredient in the classic dishes of the French Riviera—think salade Niçoise and tapenade. But they’re equally wonderful nibbled on their own. A bit assertive, but not overpowering, the Niçoise has an enticingly herbal fragrance with faint notes of licorice.

          Kalamata olives are more pungent but appeal to me in salads or on pizza. They’re a traditional Greek olive.

          Lindsay cans ripe Manzanilla olives that are quite nice. They’re labeled “Naturals” – Black ripe pitted olives. They are available in the store. Get the ones in the off-white label, packed in sea salt water. I literally buy them by the case as kitchen olives.

          A lot of the pre-sliced olives that you can buy end up being too salty. Pitted is as far as you should take it. What about the famed canned “black-ripe” olive? Good question. These olives are picked green, then pumped up with oxygen to turn them black. Their shade then gets fixed with a black chemical compound called ferrous gluconate. Think of this bland variety as the Kraft Singles of the olive world. They will work on the sandwich and they’re not expensive.

          Fun dinner party fact: there are no ‘green olive trees’! The color of an olive is an indication of its ripeness when picked. Green olives ripen and become black olives. Or rather, they transform from green to light brown, to a vibrant red and purple, to the deepest, darkest black. In general, the darker the olive, the riper it was when it was plucked from the tree.

          cure that makes an olive an olive, imparting the characteristic saltiness, tender texture, and flavor. Thanks to the bitterness of oleuropin—safe but profoundly unappealing—olives need to undergo a curing process before they’re ready to eat. If you’ve accidentally bitten into a raw olive, you are no doubt familiar with the excruciatingly bitter panic that ensues.

          Olive curing is actually more like fermentation—it’s the conversion of the olive’s natural sugars into lactic acid. Harsh-tasting oleuropein and phenols get leached from the fruit in one of five ways.

          Brine-curing: Fully ripened, dark purple or black olives are gradually fermented in brine (i.e. salt water). This takes major time—up to a year. Brine-cured olives are often sweet and full of depth, since the brine acts to intensify the fruit’s natural flavors.

          Water-curing: Soaking, rinsing in plain water, and repeating, and repeating again…this method is the slowest of all, and consequently quite rare. Some producers begin their curing process in a water bath, and then move their olives into a seasoned brine, like the Lindsay Olives mentioned above.

          Dry-curing: These olives get packed in salt for a month or longer. The salt pulls the moisture and bitterness from the olives. The salt is then removed, and sometimes the olives get bathed in olive oil to keep them juicy and plump. Dry-cured olives have a deeply concentrated flavor, and a wrinkly, prune-like appearance. Oil-cured olives are dry-cured olives that get macerated, or softened, in oil for several months.

          Lye-curing: Large commercial olive producers make use of this time- and cost-effective method. Invented in Spain, the process calls for immersing raw olives in vats of alkaline lye solution. Unfortunately, the fast-acting lye is also detrimental to the olive’s flavor, leaving behind a bit of a chemical aftertaste and a sad, bland olive.

          Sun/air curing: In some rare cases, olives can be fermented either on the branch or, once picked, by basking in the sunshine. The Thrubolea variety from Crete is an example of an olive left to cure on the tree.

          I didn’t want to take too deep a dive on the subject, and there are many more varieties of olive. I really like them all, used as they are each used best.

          • I only use Mythology olive oil. It’s not cheap. You can buy it on Amazon.com and in some specialty stores. I know the guy who owns the company so I usually get it free. He lives on Crete.

            I was spoiled when I worked in Athens.

            A lot of the olive oil that you get in the US is not made from the best quality olives.

          • The Pearl green ripe olives are better than the Lindsay Naturals.
            And I’ve Ordered 3 bottles of olive oil from Israel. Heard about the company from Red Pill Jew.
            Link: https://www.mytree.org.il/
            The harvest is just about to begin and the oil will start shipping in early December. You can customize the labels for gifts – or for yourself if you want. It’s supposed to be really great olive oil. You need some!

          • Sir: I sincerely hope that you enjoyed writing that treatise as much as I did reading it and I’m copy/pasting that for future use.

            Thank you very much.

          • We have a small organic teaching farm near the outskirts of Eugene Oregon.
            Prior to this phase of this Economic Lock-Down, Eugene-based grocery ‘Market Of Choice’ had ‘buffets’ of a couple-three dozen types of olives.
            Utterly incapable of choosing just one, we filled the square tubs with multiple variations on a theme.
            We often built our version of Salade Nicoise (NEE-swa) on a foundation of juicy local-sourced tuna and a rainbow of olives!

            Black© Olives Matter less than the flavor and texture.

          • I make what I call “glop”. It’s a salad that I make that includes a lot of things that included pickled peppers, olives of different sorts, tuna, maybe a boiled egg or two, (no lettuce, though I like it). I would love to plant olive grafts and watch the trees grow but the climate where I live is unsuitable and I don’t have enough time on Earth to see the olive trees mature so that I can cure them and press oil. Pity really. I’d have made a good farmer.

            Salads Nicoise is delicious. My mouth is watering now. That may be what’s for lunch.

  3. I had always been taught that the languages spoken in Finland and Estonia were very similar to the language spoken in Hungary (Ugro-Finnish language group) – interesting.

    • There are different ethnicities within Hungary, in much the same way as most European countries, each with language variations, cultural practices, preferred food, etc. I don’t know a lot of the specifics but I know that the same thing existed in Czechoslovakia before it broke down into Slovenia and the Czech Republic.

  4. I liked this post for its honesty. Teddy Roosevelt telling it like it is. A real sandwich, maps, a Burisma Joe cartoon and a fast jet.

    Nice.

    The opposition, on the other hand, is built and thrives on lies.

  5. In the opening graphic, the ‘102 is firing a Hughes AIM-4 Falcon air-to-air missile. The AIM-4 was designed to be fired against Godless Commie Russian Bastard Bombers in formation, and was found to be nearly useless against fighters during the early days of Viet Nam.

    The ‘102 was also what Steve Canyon flew, and my babysitter’s fiance also flew one. My Mom got a phone call one day instructing her to get me outside and looking North. A short time later he came blazing by a few hundred feet off the ground, and came back several times making wing rocking passes.

    Not only made my day, it made my whole MONTH!

  6. There was a variant of the F-16, called the F-16XL, that had a double delta wing and extended fuselage. Made a very effective tactical bomb-truck and actually made the F-16 a long-range fighter.

    But they only made two…

    Sigh.

    Delta wings are sexy, aren’t they?

  7. Bush the Younger flew the F-102 in the Guard. Applied for VN service, but didn’t have enough hours in type to qualify for SE Asia posting. The type was withdrawn from use in that area before he reached that number. Initially this aircraft had a high loss rating, but over time that improved with use. Generally considered to require big brass ones to fly. One of the weapons it was rated for was a nuke tipped missile for hitting bomber formations. No gun, just 6 guided missiles, and some unguided small rockets.

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