• Auntie Nosebag’s stuffed mushroom recipe
• Quinoa Milk and Nut Milk
• Rice Cleansing Diet
• The Secret to Keeping Fruits and Vegetables Fresh Longer
• Auntie Nosebag’s Macaroni and Cheese
• How to Cook a Frozen Fish that’s too big Darling
• Israeli Breakfasts – Don’t Skip that Morning Meal:Shakshouka:
• Auntie Nosebag goes Crackers & How To Make Your Own Emergency Survival Bars
• Happy Purim – Hamantashens
• Purim Chocolate Babka
• Auntie Nosebag’s Leftovers pot soup
• Sweet New Year’s Tzimmes
• Barak’s Famous Tex-Mex Chili
• Auntie Nosebag’s Sweet and Sour Norwegian Meatballs
• Auntie Nosebag’s English Crumpets:

She’s vile, she’s uncensored, she tells it like it is: She’s Auntie Nosebag

Great fun reading unless she’s talking about you “darling!”

Dears, Now that you’ve read my Astrology Column I wanted to share my marvelous wisdom with you….Uranus has been playing hide and seek with Mars this month while Pluto has triangulated with Venus which will wreck havoc on people’s digestive enzymes for the next few weeks. I always try to lower the acidic levels by eating vegetables in creative fun ways. Try my stuffed mushroom recipe for a real treat.

Foods of the Zodiac: I just love fatty desserts, just go ahead

24 large mushrooms

¼ cup sliced green onions

1 clove garlic, minced

¼ cup butter

2/3 cup bread crumbs

5/8 cup shredded smoked cheese

• Rinse, mushrooms and remove stems, reserve caps.

• Chop stems and cook with onions and garlic in butter until tender. Stir in bread crumbs and cheese.

• Spoon mixture into mushroom caps and arrange in dish and bake 425 degree oven for 10 minutes.

**You can even add those left over cooked veges to add extra flavor and utilize those left overs.

Quinoa Milk great for Pesach!

http://www.geniuskitchen.com/recipe/quinoa-milk-385896?soc=socialsharingfb
Recipe by l.a.k.vogel
“This recipe is more creating a milk from quinoa. Quinoa, a “grain” from South America (’tis actually a seed), is a great source of Iron and calcium, as well as being a complete protein. This makes it a good choice for individuals who (for whatever reason) do not consume dairy products. The recipe is based off of the one found here: http://www.kimmykokonut.com/2008/05/22/teaching-and-cooking-in-peru-with-food-pictures/ Please note: this milk has a consistency of thin porridge before straining. After straining, depending on the amount of water added, it should have a consistency of rice milk. This milk has a nutty flavor. It tastes a bit like unsweetened soy milk. You can of course, add sweeteners and flavorings to your quinoa milk (I recommend almond extract) so you can probably get it to a taste that is very similar to commercially purchased rice or almond milk. Good luck!”
READY IN:8hrs 30mins
SERVES:4
YIELD:4 cups
Ingredients Nutrition
1⁄2 cup white quinoa (for color of the final milk. Pink milk= nasty!)
water, as needed (filtered if desired)
1 pinch salt
Directions
Place the uncooked quinoa in a fine-mesh seive and wash, wash, wash it. Why? Quinoa seeds have a bitter coating called saponin that you want to wash off.).
Put the washed quinoa into a glass container with a lid. Cover the seeds with water, put the lid on it, pop it in the fridge overnight.
The next morning, pour the soaked quinoa into a seive and wash it again.
Put the quinoa into a pot with 2 cups fresh water (not the water it soaked in) and a pinch of salt. Bring it to a boil, covered.
Turn the heat down and simmer the quinoa (covered) until all the water is absorbed, about 20 minutes.
place the cooked quinoa in a blender with 2 more cups of water.
Blend on high for 1 mkinute, then add water until the milk reaches your desired consistency. You would add any desired sweeteners and flavorings at this point.
Strain the quinoa milk through a fine cheesecloth (a clean napkin will do) into a bowl. Note that, even with the straining, there will still be flecks of quinoa in the milk. These will settle out later, so don’t worry.
Pour the quinoa milk into a clean quart-size jar, and stick it in thew fridge to cool.
Note that the milk may seperate a little. This is okay. Just give it a little stir.
The milk will keep about a week, unless you freeze it (I guess you could freeze it? I’ve never tried.).
Happy quinoa-milk making!

Hemp Seed:

The Ultimate Plant-Powerful Dairy-Free Milk Guide

1/2 cup raw hemp seed (a.k.a. hemp nut)
2 cups pure water (use coconut water for extra sweetness and electrolytes)
No soaking
Steps: no need to soak hemp seeds, just blend together and strain through cheesecloth, although this is an optional step since they blend up nicely. Serve chilled or room temp. Store hemp seed in the fridge or freezer, they are loaded with fragile essential fatty acids and can go rancid easily.
Taste/consistency: looks a tad like a sesame seed and has a delicious, buttery, nutty flavor similar to that of a pine nut or sunflower seed. Very creamy, unique, pale green milk.
Add-ins: 1/4 tsp vanilla extract, 2 tsp raw wild-harvested honey or grade B maple syrup and pinch of fine ground sea salt.
Make it fancy: add cardamom and cocoa. Mixed berries blended in alone, or with cocoa and maple syrup are divine options as well. I love this milk blended with blueberries.
Nutritional bennies: hemp protein contains all 21 known amino acids (complete protein), including the 9 essential ones that adult bodies cannot produce. Hemp seeds are considered by leading researchers and medical doctors, to be one of the most nutritious food sources on the planet. Shelled hemp seed is 33% pure digestible protein and rich in iron and vitamin E (3x the amount in flax) as well as omega-3 and GLA.
– – –

How To Make Any Nut Milk

https://www.thekitchn.com/homemade-cashew-milk-243347

Makes 2 cups

What You Need

Ingredients

• 1 cupraw, unsalted cashews, or any raw nuts without skins
• 2 cupswater, plus more for soaking
• Sweeteners, such as honey, sugar, agave syrup, or maple syrup (optional)

• Equipment
• Bowls
• Strainer or colander
• Measuring cup
• Blender or food processor
• Fine-mesh nut bag or cheesecloth

Instructions

1. Soak the nuts: Place the nuts in a medium bowl. Cover with about 1 inch of water. Cover the bowl with a cloth and let sit overnight at room temperature or for up to 2 days in the refrigerator. The nuts will plump as they absorb water and should feel a little squishy if you pinch them. The longer the nuts soak, the creamier the milk will be.
2. Drain and rinse the nuts: Drain the nuts through a fine-mesh strainer or colander, then rinse them thoroughly under cool running water.
3. Combine the cashews and water in a blender: Place the nuts in a blender (or a food processor) and add the 2 cups of water.
4. Blend on high speed: Pulse the blender a few times to break up the nuts, then blend continuously on high speed for 3 minutes. The nuts should be broken down into a very fine meal, and the water should be white and opaque. (If using a food processor, process for 4 minutes total, pausing to scrape down the sides halfway through.)
5. Strain out the nut meal: Line the fine-mesh strainer or colander with either an opened nut bag or 2 layers of cheesecloth and set over a measuring cup (or bowl if you don’t have one big enough). Pour the nut mixture through the strainer. Gather the nut bag or cheesecloth around the nut meal and twist close. Squeeze and press with clean hands to extract as much nut milk as possible. You should get about 2 cups.
6. Sweeten to taste: Taste the nut milk, and if a sweeter drink is desired, add sweetener to taste.
7. Refrigerate the nut milk: Store the nut milk in sealed containers in the refrigerator for up to 4 days. Save the nut meal for another use.

Recipe Notes

Storage: Leftover nut milk can be stored in an airtight container in the refrigerator for up to 4 days. If it separates, just shake to recombine.

2 Ingredient Raw Cashew Milk

Rice Cleansing Diet

By Gloria Hedva Olson 28 March 2015
This diet will help you clean out your system after all the holiday food, parties and binges. Darling
The diet is based on rice, every three days adding a new food category, for instance, after the first three days of unsalted rice and clear pure lots of water, the addition of turmeric, cumin, parsley, fenugreek, spices, herbs, especially green, olive oil and lemon are all permissible after 3 days. So the “fast” is not so difficult.

This diet is contraindicated for people with constipation, diabetes (if out of control),

GREAT for high blood pressure, and GREAT for allergies and rhinitis.

1st 3 days: We eat only rice (brown recommended)., boiled in water, preferably with no salt, if necessary, then scant. Lemon is fine. Make sure to drink at least 8-10 glasses water daily.

After first 3 Days, may use spices such as turmeric, cumin, cinnamon, sweet paprika, muscat, ginger, also garlic and onion.
The 2nd 3 days: Add GREEN vegetables. Rice plus: cucumbers, lettuce, beet greens, baby leaves, spinach, parsley, coriander, fennel, celery, zucchini, green beans.
3rd Set of 3 days: Add ORANGE vegetables. Rice plus: Greens and Orange vegetables. Carrots, Butternut Squash, Pumpkin, Sweet Potato
4th set of three days: Add ROOT vegetables. Rice plus: Greens, Orange, Root vegetables (herbs and spices, olive oil, plenty of lemon juice before serving all along). Roots such as: Kohlrabi, Beets, Parsley root, Celery root.
5th set of three days: Rice, Green vegetables, Orange and Root vegetables, add Cereals such as: Buckwheat, Barley, Oatmeal, Millet (NOT Wheat).
6th set of three days: Rice plus LEGUMES/BEANS – All Kinds: Azouki, Choumus, Lentils, Mush, plus GREEN, ORANGE and ROOT Vegetables.
7th set of three days: Add, Seeds (Pumpkin, Sunflower, Sesame), Nuts (Almonds, Brazil, Cashews, Pecans, Walnuts), Fish 3X weekly.
Recipes and ideas for this 3-week, easy, Rice Cleansing Diet, to come (hopefully).
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The Secret to Keeping Fruits and Vegetables Fresh Longer

Author: Seventh Generation 12 Feb 2014
When it comes to spending time together, fruits and vegetables are surprisingly human-like. It seems the real secret to keeping them at their freshest for as long as possible is simply knowing where they like to spend their time and which fruits and veggies get along best.
Fruits and vegetables give off an odorless, harmless and tasteless gas called ethylene after they’re picked. All fruits and vegetables produce it, but some foods produce it in greater quantities. When ethylene-producing foods are kept in close proximity with ethylene-sensitive foods, especially in a confined space (like a bag or drawer), the gas will speed up the ripening process of the other produce. Put spinach or kale in the same bin as peaches or apples, and the greens will turn yellow and limp in just a couple of days. [wpex Read more]
You can take advantage of this if you want to speed up the ripening process. Put an apple in a bag with an unripe avocado, or a peach in a closed paper bag with a ripe banana. But if you want your already-ripe foods to last longer, keep them away from ethylene-producing foods.

Store cold-sensitive fruits and veggies on the counter, not in the fridge since lose flavor and moisture at low temperatures. Once they’re fully ripe, you can refrigerate them to help them last, but for best flavor, return them to room temp. Never refrigerate potatoes, onions, winter squash or garlic. Keep them in a cool, dark, dry cabinet, and they can last up to a month or more. But separate them so their flavors and smells don’t migrate.

And remember: One bad apple really can spoil the whole bunch. Mold spreads rapidly and contaminates everything nearby, so toss any spoiled produce immediately. For longer life, keep your produce whole –don’t even rip the stem out of an apple until you eat it. We love how this quick-reference chart from sparkpeople.com puts it all in order.

How to store Fruits and Veggies

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Easy Stove Top Macaroni and Cheese

macaroni and cheese

Total Time:30 mins
Prep Time:15 mins
Cook Time:15 mins
Auntie’s Note: An easy way to do macaroni and cheese when there is little time until dinner. No baking required.
Ingredients:Servings: 4

Osem Macaroni

8 ounces elbow macaroni
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1 dash black pepper
2 cups milk
2 cups cheddar cheese, shredded (8oz)
Directions:
1) Cook macaroni according to package directions.
2) In medium saucepan, melt butter over medium heat; stir in flour, salt and pepper; slowly add milk.
3) Cook and stir until bubbly.
4) Stir in cheese until melted.
5) Drain macaroni; add to cheese sauce; stir to coat.

NY Times Publishes Kraft Mac & Cheese Warning Label

What’s considered the most respected newspaper in the world today published the Kraft warning label that a Food Babe reader found in the UK on an imported US box of Kraft Macaroni & Cheese. I want to thank the NY Times for investigating and broadcasting this label to the world and millions of Americans in their newspaper and online for everyone to see. This is a huge victory in food awareness!
Given all the media coverage since March, it is now becoming blatantly apparent that there are serious concerns with the ingredients in Kraft Mac & Cheese. Everyone who reads the NY Times today will see the 2 warnings:
Warning #1: This Product May Cause Adverse Effects On Activity And Attention In Children (This warning label is required because The US version of Kraft Mac & Cheese has artificial food dyes yellow #5 and yellow #6 which are proven to be linked to hyperactivity in children.)
Warning #2: GMO Declaration: Made from genetically modified wheat. (May contain GMO) (This warning label is required because the US version of Kraft Mac & Cheese contains GMOs.)

=”Warning #1: This Product May Cause Adverse Effects On Activity And Attention In Children (This warning label is required because The US version of Kraft Mac & Cheese has artificial food dyes yellow #5 and yellow #6 which are proven to be linked to hyperactivity in children.) Warning #2: GMO Declaration: Made from genetically modified wheat. (May contain GMO) (This warning label is required because the US version of Kraft Mac & Cheese contains GMOs.)

There was quite a bit of speculation about this label last week. Many people on the internet questioned if it was real and where it came from. According to the report in the NY Times, in video evidence I posted, and in two other videos here and here, we can now conclude the following:
The NY Times verified that this is in fact a real label on US Kraft Mac & Cheese sold in the UK.
We know that Kraft does not label, distribute or export the US version of Mac & Cheese officially. (To echo my quote in The NY Times, I find it extremely bizarre that Kraft had no knowledge of their products being sold and widely available in one of the largest retailers in the world (Tesco) and are trying to pass this off as a black market supply.)
Kraft has confirmed they do not use GMO wheat. (However, no one to my knowledge has tested the product to verify this 100%, which is important considering the contamination of GMO wheat in Oregon.)
Kraft customer service confirmed use of other GMOs in their products (see video evidence here).
Given all the public statements that Kraft has made to the media about this label so far – they have not attempted to refute one important fact – Their product “May Cause Adverse Effects On Activity And Attention In Children.” This is truth they can’t deny.
Tesco who sells the US version of Kraft Mac & Cheese in their “World Foods” section confirmed the label is placed on by the distributor – Innovative Bites.
The case is still not solved. THERE IS STILL A MAJOR QUESTION UNANSWERED. No one has been able to get in touch with distributor Innovative Bites (including me) to find out why they used the words “made with genetically modified wheat” on the label.
Lynne Galia, the spokeswoman I met at Kraft headquarters when I delivered thousands of signatures, has still not responded to me directly. She will not answer my emails or my phone calls. She will gladly talk to the NY Times and other news agencies, but not to me or the other 290,000 people I represent who signed a petition asking Kraft to remove artificial food dyes. I find it bizarre that Kraft wouldn’t genuinely want to answer basic questions about their product – especially after I posted this concerning information that could have health implications to millions of people and children.
How can we continue to trust a company like Kraft that is more concerned about making greedy business decisions to keep their market share and paying their executives millions of more dollars year after year, while neglecting enormous public outcry regarding their flagship product?
How can we continue to trust a company that continues to not take responsibility for their product containing petroleum based dyes and GMOs?
How can we continue to trust an American company that reformulates their products without harmful ingredients to our friends overseas but not to us?

Kraft Mac and cheese ingredientsI want to leave you with a clarification note I received from Flo (who is definitely a hero for finding this label!) She would like to share her unedited thoughts about Kraft Mac & Cheese here:
I’ve been eating Kraft Macaroni and Cheese for a long time now and have grown to enjoy the product, much like many others I’m sure. However with these recent discoveries of the yellow dyes and their effects as well as the GM wheat and GMOs, I’ve become very concerned. I have continued to eat Kraft macaroni and cheese in moderation knowing the effects it may have, however I’m certainly considering stopping if the ingredients aren’t changed. I’m worried about the long term effects it may have and really hope that Kraft can find a way to alter the ingredients, making them safer and healthier, without it having an effect on the taste of the product. Mainly, I’m concerned that children around the world may be eating this without knowing the effects it could have. Also, I would like to thank the New York Times for publishing the photo and not dismissing it as fake. ~ Flo Wrightson Cross
Source: foodbabe.com
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How to Cook a Frozen Fish that’s too big Darling

by Auntie Nosebag

Israeli Breakfasts – Don’t Skip that Morning Meal: Shakshouka:

Auntie Nosebag goes Crackers & How To Make Your Own Emergency Survival Bars

Survival food: How to make nutrition bars for the stockpile

June 22, 2020 by: Divina Ramirez https://www.naturalnews.com/2020-06-22-how-to-make-nutrition-bars-stockpile.html
(Natural News) Shelf-stable foods are an essential component of a prepper’s stockpile for disasters and SHTF situations. That said, most of the commercial, shelf-stable foods like granola bars, instant oatmeal and refined cereals are often a lot less nutritious than fresh, perishable foods.
But this doesn’t mean that a prepper should sacrifice nutrition for shelf life in filling up pantries. Reaching a middle ground is possible, and it comes in the form of homemade nutrition bars meant to last for months. (h/t to AskAPrepper.com)

Essential ingredients of nutrition bars

It’s no surprise that nutrition bars boast an incredible nutrition profile. Rich in fiber, minerals, protein and potent plant compounds, nutrition bars can be a godsend in times of need.
But there’s a problem: the nutrition bars found in store aisles are often full of calories, added sugar and artificial ingredients meant to increase their shelf-life and enhance their composition. In essence, eating these processed nutrition bars is no different from eating scoopfuls of plain sugar and chemicals.
But if made using the right ingredients, a nutrition bar becomes an essential part of a prepper’s stockpile. Here are some of the non-negotiable components of a decent nutrition bar:
Calories
The best nutrition bars are designed to be consumed in place of an entire meal, so it’s important that the bar has enough calories equal to a standard dish for lunch or dinner.
Protein
Meat shortages can happen in an SHTF situation, and plant-based meat substitutes like beans don’t contain complete proteins. For these reasons, protein-rich nutrition bars are a must.
Fiber
Fiber softens stool and promotes the proliferation of bacteria that aid digestion. But in most cases, processed nutrition bars fall short on the actual nutrition due to their lack of fiber.
Fat
Unsaturated fats are also an essential component of a good nutrition bar. Our bodies need these healthier fats for nutrient absorption and hormone production, among other cellular processes. (Related: Boost good cholesterol with monounsaturated fats.)
Vitamins and minerals
It’s not a nutrition bar without a decent amount of vitamins and minerals. In fact, a good nutrition bar should contain at least a third of the recommended intake for vitamins C, E, D and A, and essential minerals such as potassium, magnesium, calcium and zinc.

Simple nutrition bar recipe

Making nutrition bars is easier than most people think, and it doesn’t cost a fortune either. Here is a quick and simple recipe for a nutrition bar that ticks all the essential components listed earlier:
Ingredients:

• 1/4 cup sunflower seeds
• 1/4 cup chopped almonds
• 1/4 cup dried cranberries
• 2 cups oats
• 1/2 cup honey
• 1 cup almond butter
• 2 tablespoons coconut oil
• 1 tablespoon turmeric powder
• 1/2 teaspoon salt
• 1 scoop plant-based protein powder

Preparation:

1. Preheat the oven to 300 C.
2. In a large bowl, combine the sunflower seeds, chopped almonds, dried cranberries, oats, turmeric and protein powder.
3. In a small saucepan, mix the wet ingredients and heat it up until it is light enough to pour.
4. Pour the mixture over the mixed ingredients from earlier. Make sure all of the ingredients are coated.
5. Spread the mix on a baking dish.
6. Bake for 30 minutes.
7. Once the mix has cooled, cut it into bars or squares for easier storage.
8. Slip the bars into resealable plastic bags. You can seal each bar in a separate bag or seal a bunch of them in one bag.
9. Label the bags.
10. To increase the bars’ shelf life, store the resealable bags holding the bars in an airtight container.

Don’t like some of the ingredients listed? No problem. The recipe is meant to be a starting point for creating a decent enough nutrition bar, so don’t be afraid to change it up and add more ingredients or skip the others.
Read more articles about preparing your own shelf-stable foods at FoodStorage.news.
Sources include:
AskAPrepper.com
Foodtrients.com

Easy recipe for healthy, high calorie Survival Food Bars

Wilderness Arena June 3, 2013 https://www.wildernessarena.com/food-water-shelter/food-food-water-shelter/food-preparation/recipe-healthy-high-calorie-survival-food-bars
Here’s a treat for survivalists, backpackers, hikers, or anyone else looking for a dense, high-calorie food source that is non-perishable, easy to transport, and healthy. These “survival bars” can be cut into 2 inch by 2 inch squares and provide approximately 600 calories, 10 grams of fat, 25 grams of protein, and 40 grams of carbohydrates per bar.
This recipe will require the following ingredients:

• Flax seed (3 tablespoons)
• Frosted Flakes (1 cup)
• Oatmeal (3 cups)
• Protein powder (1 cup)
• Peanut butter (2 tablespoons)
• Olive oil (3 tablespoons)
• Maple syrup (2 cups)
• Honey (4 teaspoons)
• Peanuts (1 cup)
• Raisins (1 cup)

Step 1

Heat the syrup, honey, and olive oil in a saucepan over low heat, stirring every 60 seconds to keep the mixture from burning and/or forming a crust on top.

Step 2

Add 2 tablespoons of peanut butter and continue to stir until the peanut butter has melted.

Step 3

In a separate bowl, mix 3 tablespoons of flax seed, 1 cup of frosted flakes, 3 cups of oatmeal, 1 cup of protein powder, 1 cup of peanuts, and 1 cup of raisins. Mix thoroughly.

Step 4

Pour liquid mixture into bowl an stir until all dry ingredients are thoroughly coated.

Step 5

Pour mixture into flat baking pan and bake at 375 degrees for 20 minutes or until top begins to brown.

Step 6

Cut into 2 x 2 inch squares. Freeze and place in vacuum seal bags.
Four squares will provide 2,4000 calories, enough calories for a full day of hiking.

How To Make Your Own Emergency Survival Bars

Emergency Outdoors on July 09th 2012 https://web.archive.org/web/20120814065643/http://blog.emergencyoutdoors.com/how-to-make-your-own-emergency-survival-bars/

July 09th 2012 http://blog.emergencyoutdoors.com/how-to-make-your-own-emergency-survival-bars/

Auntie Nosebag goes Crackers

• 4 cups flour
• 1 tsp. baking soda
• ¼ cup sugar
• 1 Tb. salt (to taste)
• ½ cup oil
• 1 tsp. vinegar
• 1 egg
• 1 cup milk (I use rice milk)
• 1 tsp. basil
• sprinkle of thyme
• 1 Tb. water
• 1 Tb. oil (for bottom of the bowl)

Mix the dry ingredients in a big bowl. Mix wet ingredients in a smaller bowl.

Then stir in the wet ingredients with the dry and roll it into a dough, kneed it nicely and then put inside oiled bowl, cover and place in warm place to rest for about an hour. Kneed dough and roll out into squares. Place on greased cookie sheet at 350 degrees or 170 C, and cook for about 10 to 15 minutes.

And you have gone crackers!

Emergency Survival Bar

• 3 C. cereal (oatmeal, cornmeal, or wheat flakes)
• 1/4 tsp. salt
• 3 T. honey
• 2 1/2 C. powdered milk
• 1 C. sugar
• 1/2 C. Jello (optional)
• 1/4 C. water
• add raisons if you like

High Energy Survival Bars

• 2 lbs pitted dates
• 2 lbs figs
• 2 lbs raisins
• 2 cups cashew pieces
• 2 cups sesame seeds
• 2 cups peanut butter

• 1 egg
• 1/2 cup brown sugar
• l tsp. vanilla extract
• l cup granola
• 1/2 cup raisins (or any chopped dried fruit)
• 1/2 cup chopped hazelnuts (or your favorite nut)
• 1 1.69 oz. pkg. M&M’s chocolate candies (or you can substitute carob chips)

High Calorie Protein bars

Submitted by: NATURENUT1233 https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2645049

Introduction

Made to fill you up and give you lots of nutrition at the same time. Grab a couple bars on the go when you have to miss a meal, or use as a snack to help keep your weight up if exercising a lot, pregnant or nursing, or otherwise find it hard to keep on weight. Feel free to alter the recipe to suit your needs.
Minutes to Prepare: 15
Minutes to Cook: 20
Number of Servings: 20

Ingredients

5 C quick oats (dry)
1 C ground flax seed meal
1 C walnut halves and pieces
5 Tbl honey
1 C dark chocolate chips
4 large eggs
2 C mashed bananas
2 C vanilla soymilk
1 tsp sea salt
1 C creamy peanut butter (all natural)
1 Tbl Cinnamon (ground)
1/3 C Extra Virgin Olive Oil

Tips

Aren’t the best tasting recipe but designed to be filling and provide lots of omega 3’s, protein, and calories along with other nutrient dense ingredients. You can also make these into cookies or muffins if you prefer instead of making bars. After 15 mins of baking you can turn off the oven and just leave them in the oven until they reach desired hardness as well.

Directions

Preheat oven to 350. Grease two baking sheets with some of the olive oil and then put the remainder in the dough. Mix all moist ingredients and all dry ingredients separately then combine. Put half of the dough on one cookie sheet and press it flat to fill one half side of the pan. Do the same with the other sheet and remainder of dough. Bake at 350 for 10 – 15 mins and cut apart into bars. Space apart on cookie sheets and bake until they reach desired hardness. Store in freezer and use as a quick meal or to help maintain / gain weight from time to time.
Serving Size: Makes 20 2 inch by 4 inch bars
Number of Servings: 20
Recipe submitted by SparkPeople user NATURENUT1233.

Recipe for Making Your Own Emergency Rations

May 14, 2012 SHTF Gear https://youtu.be/dSLi-n_JPRo
Here is a recipe of how to make your own emergency rations for your car, home, bug-out bag or any other place where you might need emergency food rations. Using all shelf stable ingredients, this recipe makes light-weight, high-calorie rations that last 5 years without refridgeration. What your basic recipe is an unleavened shortbread cookie.
This recipe makes 3 lbs and 12 ozs of uncook dough with 8,651 total calories. That makes about 20 – 3 ozs bars of rations with over 430 calories each. You can play with this recipe by adding other ingredients like nuts, dried fruit or peanut butter but make sure you do not use anything that can become rancid. Good luck.

Easy-Peezy High Calorie Survival Bars

Ingredients

You will need
All-purpose Flour – 4 cups (1600 kcal)
Vegetable Shortening – 2 cups (3776 kcal)
Sugar – 2 cups (1548 kcal)
Cornstarch – 1 cup (488 kcal)
Honey – 1 cup (1031 kcal)
Vanilla Extract – 4 tbsp (208 kcal)
Ground Flax seed (optional)
Peanut Butter (optional)
Peanuts (optional)
Raisins, dried fruit or Pitted Dates (optional)

Emergency Rations Ingredients

Directions

Step 1: Combine Dry Ingredients

In A Large Bowl: Add 4 Cups of Flour, 2 Cups of Sugar, 1 Cup of Corn starch, add Vegetable Shortening and Honey together in the bowl then flavoring. Add optional ingredients.

Step 2: Mix

Combine your Ingredients
A couple suggestions:
1) If you melt the shortening and warm the honey, it will be easier to mix and handle the dough. I would heat up the shortening then mix in the honey before adding the dry ingredients.
2) Coconut oil does have a very long shelf life. Maybe not as long as veg shortening, but may be worth trying out for flavor and nutrition. “Extra virgin” tastes like coconut while “refined” does not.

Step 3: Combine and Bake

Dump mixture onto hard surface and begin to knead like bread dough then make a Dough ball.
Use parchment paper
Press into 1 inch deep cookie sheet or baking pan.
Preheat oven to 350 degrees.

Bake @ 350 degrees for 25 minutes or until golden brown.

Step 4: Storage

Cut into 2 inch x 2 inch squares
Let cool then pack in Vacuum seal bags.
Place 6 squares each into 3 vacuum seal bags for a total of 18 20 – 3 ozs bars of rations with over 430 calories each squares
If you are planning a camping trip, plan and pack at least 2400 calories per day)
Having had extensive experience with MRE-type bags, I can tell you that four things matter:
1) Different, randomly mixed good flavours.
2) Potassium- magnesium and sodium salt content, you have no idea how many people die from salt imbalance during these situations.
3)”Surprise of the day”. Throw random candy into each bag along with the bar. Moral is key for survival.
4)Over-estimate calorie intake. An MRE bag for a soldier with low activity level contains 2800 kcal. Bags for physically active soldiers (for a survuvalist: someone trying to get out of a danger area) contains around 4000 kcal.

Healthy Brownie Granola Bars

7-ingredient granola bars that taste just like a raw brownie! No baking required besides toasting the nuts and oats – an optional step. Simple, all naturally-sweetened and so delicious.

Author:

Brownie Granola Bars

Minimalist Baker-https://minimalistbaker.com/healthy-brownie-granola-bars/

Prep Time 30 minutes

Servings: 12 (bars)

Healthy Peanut Butter Chocolate Chip Quinoa Bars

posted by Beth @ The First Year on April 6, 2016
Healthy peanut butter chocolate chip quinoa granola bars! 7 ingredients and 30 minutes to bake! The best homemade granola bar! https://thefirstyearblog.com/healthy-peanut-butter-chocolate-chip-quinoa-bars/
Yield: 8 inch pan

Quinoa Bars

Total Time: 50 minutes

Ingredients:

• 3 cups cooked quinoa (equal to 1 cup uncooked quinoa)
• 2 & 1/2 cups rolled oats
• 3/4 cup chocolate chips (I like minis!)
• 1/4 cup flaxseed
• 3/4 cup creamy peanut butter (can use all natural)
• 3/4 cup milk
• 1/4 cup honey

Directions:

1. Cook the quinoa according to the directions on the package (takes about 15-20 minutes). You’ll need 2 cups of water for 1 cup of uncooked quinoa. Allow it to cool before moving forward.
2. Preheat the oven to 350 degrees F.
3. Combine the cooked & cooled quinoa, oats, chocolate chips, and flaxseed in a bowl and mix to combine.
4. Add in the peanut butter, milk, and honey and stir to combine. *TIP* Spray the 1/4 cup with non-stick cooking spray before measuring the honey, it will ensure that it doesn’t stick to the cup.
5. Spray an 8×8 inch baking pan with non-stick cooking spray. Transfer the quinoa mixture to the baking pan and distribute evenly with a spatula.
6. Bake for 21-26 minutes. Remove the pan from the oven and allow the bars to cool. Cut and store in an airtight container in the fridge.

Tarahumara Pinole Energy Bars

by Andrew Olson 6April2013, https://www.oneingredientchef.com/tarahumara-pinole-energy-bars/
Pinol-e-what?!
In the book Born to Run, Christopher McDougall talks about the legendary Tarahumara tribe in Mexico who regularly run 50 miles or more per day. How can they accomplish such a feat? Their diet certainly plays an important role, and a secret magical food called “pinole” is one of their staples. Pinole is so simple: it’s basically toasted cornmeal mixed with natural sugar, spices, and water. It can be eaten as a porridge, or baked into a cake so that you can take it with you while running.
Now… I don’t run 50 miles a day (ha!) but once I started experimenting with this pinole nonsense, I realized why the Tarahumara rely on it so much: it’s the perfect source of energy. When I eat a pinole energy bar before running, I have more endurance, my blood sugar seems to stay more stable, and I recover quicker. These cakes are the most natural and easily digestible source of energy that I’ve ever eaten while working out.
The problem is… there are virtually no good recipes for pinole. The ones online aren’t very tasty or just don’t work well. I have spent a long time coming up with the right ingredients and the right quantities. The recipe I’m about to share with you is so delicious and it holds together well enough to throw in your pocket for the second half of those 50 mile runs. 🙂 I’m confident it’s one of the best pinole recipes you’ll find.
But what about taste? Amazing. But almost impossible to describe. It’s not quite cornbread… not quite a cookie… not quite an energy bar… but a delicious combination of all three. Super magical powers aside, these energy bars have become one of my all-time favorite foods and I eat them almost every day.

Makes 3 energy “cakes”

Ingredients:

• 1 cup masa harina (cornmeal treated with lime
• 1/4 cup chopped dates
• 2/3 cup water
• 3 tablespoons brown rice syrup
• 2 tablespoons chia seeds
• dash cinnamon

Step One

Pinole – Step One Preparation

Preheat the oven to 350ºF.
Then, start toasting the cornmeal and chia seeds. Add both ingredients to a skillet and toast over medium-high heat for 5-8 minutes. This step is essential, but can be tricky: If the heat is too low, the cornmeal won’t toast. If the heat is too high, it will burn. Keep a constant eye on it and stir regularly.
Note: Masa harina is cornmeal treated with lime (the mineral lime, not the fruit). If you cannot find masa harina, feel free to use regular cornmeal – it won’t make a huge difference.

Step Two

Pinole – Step Two- Add all the ingredients

Add all the ingredients to a food processor and pulse until there are no large chunks of dates remaining. If the mixture is too crumbly, add a little more water until you’re left with a thick paste.
You CAN use other sweeteners. I’m sure agave is more “traditional” to the Mexican region, but I’ve tried them all in this recipe and brown rice syrup has no substitute in my opinion. It really helps hold the cakes together and adds just the right amount of sweetness.

Step Three

Pinole – Step Three – Form the mixture

Form the mixture into 3 rounds, about 3/8 inch thick and 5 inches in diameter. Bake on a nonstick tray for about 10-12 minutes until the outside forms a solid crust and begins to show small cracks. Remove from the oven and let cool. They can be eaten immediately or saved in the refrigerator for several days.
I like to cut these into half moons and eat half before I go running and the other when I get back. Or, if it’s a long workout, I’ll take the other half (in plastic wrap) with me and eat it along the way. When eating them at home, I highly recommend topping with peanut butter for some extra awesomeness.

Pinole

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DIY High Calorie Bars

KUIU DIY High Calorie Bars

In preparing for a backpack hunt there aren’t many places where we can increase our performance:weight ratio and save money at the same time. Luckily (since it’s an expendable or one-time-use item) food is one area where with a little extra at-home preparation and research, one can increase the calorie density of their consumables while saving money over the course of a season.

The most simple way to start is by making your own calorie-rich snack or energy bars. We burn so many calories in the mountains that persistent re-fueling is essential to maintaining our drive day in and day out. Keeping convenient trail food handy is the only way to assure frequent eating on the go. Unfortunately, altitude, physical exertion, and fatigue have a way of curbing hunger, making proper eating habits easier said than done. This is where the calorie density of our food becomes incredibly important: when we don’t feel like eating, every bite we take matters.

Some type of store-bought bars, whether they be Cliff Bars, Power Bars, etc. can likely be found in nearly everyone’s pack at any given time. You can do better though… read on to learn how.

Making the Bars

Making your own high-calorie bars that put the store-bought stuff to shame is quick and easy. You might spend more time wandering around the store looking for Dried Dates than you will making the bars. And don’t worry, there’s no oven involved so this isn’t considered “baking”. The only kitchen supplies you’ll need are a food processor, a bread loaf pan, measuring cups, and some wax paper. If you want to accurately calculate the calories in each bar, a kitchen scale will come in handy.

• Ingredients
• 1 1/2 Cups Dried Dates
• 1 1/4 Cup Dried Cranberries
• 2 Cups Dry Roasted Peanuts

KUIU DIY High Calorie Bars Step 1

Chop the two cups of peanuts in the food processor until they look like mine below. Consistency should range from sand-like to pea-sized. Pour the peanuts into a bowl and put the cranberries and dates into the processor. Run these together until a thick paste forms.

KUIU DIY High Calorie Bars Step 2

Put everything together in a bowl and mix evenly by hand.

KUIU DIY High Calorie Bars Step 3

Line your loaf pan with wax paper and spread the mix evenly on top.

KUIU DIY High Calorie Bars Step 4

Add a second sheet of wax paper on top and press mixture into the bottom of the pan by hand or with some kind of roller. The tighter you can pack to down, the better your final product will hold together.

KUIU DIY High Calorie Bars Step 5

Once pressed hard and tight, the mix will keep its shape. Take it out of the pan and lay it in the freezer for 30-45 minutes to harden.

KUIU DIY High Calorie Bars Step 6

Once hardened in the freezer, take it out and cut into bars. By weighing and adding up the calories of the entire batch, you can cut your bars to any desired per-piece calories by weighing them out.

KUIU DIY High Calorie Bars Step 7

Wrap individually with saran wrap and you’re done. Store them in the freezer, fridge, or wherever you want. They’ll last a few weeks unrefrigerated, and much longer if frozen.

KUIU DIY High Calorie Bars

Caloric Analysis

Now let’s look a little deeper into what we just made, and compare it to what we would usually buy at the store.

• 1 1/2 Cups Dried Dates (792 Calories)
• 1 1/4 Cup Dried Cranberries (660 Calories)
• 2 Cups Dry Roasted Peanuts (1,642 Calories)
• Total Weight ~1.4 lbs (22.4 oz)
• Total Calories ~3,094
• Total Protein ~74 grams
• ~138 Calories/Ounce
• This puts the 3.15 oz bar pictured above at 434 calories!

By Comparison, a 2.4 oz Peanut Butter Crunch Cliff Bar supplies 104 Calories/Ounce, for a total of 249.6 calories. Sure, if the Cliff Bar weighed the same as the homemade sample above it would be closer at 327 calories… still 107 calories short, and you’d have to buy another Cliff Bar.

For the sake of another mainstream comparison, PowerBar’s latest Performance Energy bar weighs 2.01 oz and offers 220 calories, for a less than stellar 109 Calories/Ounce. At least they have catchy packaging.

Lastly, while not necessarily apples to apples, Mountain House’s most calorie-dense dinner entree option is Mac and Cheese, coming in at about 130 Calories/Ounce.

So just how much difference does it make to eat the homemade 434 calorie bar on the go vs a 250 calorie store-bought bar? According to a popular online calorie estimate calculator, the extra 184 calories in the homemade bar is enough energy to allow a fit 175 lb man hike about a mile while wearing a 30lb pack.

Substitutes and Additions

One could easily add and substitute ingredients to the recipe. Apparently orange zest in the mixture enhances flavor, although I have not tried it as I like the taste as-is. By using Macadamia nuts instead of Peanuts, the calorie density would increase slightly, although the protein would drop significantly.

Whether you decide to stick with the recipe above or play around with ingredients on your own, rest assured that you’ll end up with a final product that adequately addresses your backcountry nutritional needs. Good luck.

-Todd Harney
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Happy Purim

Auntie Nosebag Hamentashen

Hamantashens

3 eggs

1 cup oil

1 cup sugar

2 tsp. Baking powder

½ cup water

½ cup orange juice

1/8 tsp salt

4 cup flour

orange zest

2^nd Hamantashen recipe

4 eggs

1 cup sugar

½ cup oil

Juice and zest of one lemon

1 package of vanilla sugar

5 cups of flour

2 tsp. Of Baking powder

Mix dough and put in frig for one hour. Roll out and cut in circles and fold up into triangle with jam as filling. Traditional |Hamantashens have poppy seed filling or prune. Bake at 350 degrees for about 15 minutes.

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Purim Chocolate Babka

How to Make Chocolate Babka

A Purim favorite!

Ingredients:

2 oz fresh yeast (or 6¾ tsp dry yeast)

½ cup warm water

6½ cup flour

½ cup sugar

12 oz margarine (3sticks) (1 1/2 Israeli margarine sticks)

½ cup warm orange juice

4 eggs

- pinch salt

- Filing:

2 cup sugar

½ cup confectioners sugar

1 cup sifted cocoa

2 Tbsp coffee granules (maybe 1 Tsp)

1 Tbsp vanilla sugar

- Topping:

4 oz margarine (1stick)

½ cup sugar

1½ cup flour

1 Tbsp vanilla sugar

- To assemble:

- oil for smearing

1 egg, beaten for egg wash

Directions:

Dough: Dissolve the yeast in the water with a drop of the sugar.

After it has completely dissolved, combine with the remaining

ingredients in the mixer bowl. Mix well with a dough hook to obtain a

smooth dough. Cover and allow to rise for 1 hour.

Filling: Mix all ingredients and mix well.

Topping: Mix by hand to form crumbs.

To assemble: Preheat oven to 350F

Grease 3 loaf pan. Divide dough into 3 parts. Work with one section at time.

Roll the dough to double the length of the pan (about the size of

a cookie sheet) and smear with oil. Smear 1/3 of the chocolate filling

over the dough. Roll up jelly roll style and pinch the ends closed.

Fold the roll in half and twist 3 times. Transfer to loaf pan.

Brush with beaten egg. Sprinkle the streusel over the entire roll.

Repeat with the remaining two parts of dough.

Bake for 1 hour.

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Wednesday, January 23, 2013

Auntie Nosebag’s Monkey Face Cookies

2 ½ cups flour

1 tsp baking soda

½ tsp. Salt

1 tsp. Ginger

1 tsp. Cinnamon

½ cup shortening

1 cup brown sugar

1 tsp. Vinegar

½ cup sour milk or rice milk with 1 tsp lemon juice

½ cup molasses

raisins for eyes

Mix dry ingredients.

Cream shortening and sugar until fluffy.

Add vinegar and blend well.

Combine milk with molasses.

Add dry ingredients together with wet ingredients very slowly, if you put under beater it will spray your face.

Drop by teaspoonfuls on ungreased cookie sheet.

Bake at 350 degrees F for 10 to 15 minutes.
Yum.

Monkey face cookies

Friday, December 28, 2012

Auntie Nosebag’s Leftovers pot soup

Auntie Nosebag Leftover pot soup

Recipe by Auntie Nosebag,

This recipe is from my Great Grandmother,Kibbitz, who thought leftovers were so very useful indeed!
One chicken carcase
or a few pieces of chicken like wings, neck, back.
add one chopped up onion
3 Tb. tomato paste
rummage in your frig. bin for pieces of cabbage, celery, carrot, potato, cilantra, parsley,old tomato,
left over rice
2 Tb. Miso
fill pot with filtered water, put everything in the pot and cook for
several hours on low, at the end add some flat noodles for about 10
minutes and serve for dinner.
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Wednesday, 28 September 2011

Auntie Nosebag wishes everyone a good year and a sweet year on Rosh Hashanah.

Auntie Nosebag Tzimmes Recipe

Sweet New Year’s Tzimmes

1/2 pound dried apricots
1/2 pound dried pears
1/2 pound unsweetened prunes
3 pounds of brisket
2 tsps of salt
1/4 tsp pepper
3 carrots quartered
6 thin slices of lemon or lime
2 cups orange juice
4 cups water
4 Tbls honey
Wash the apricots, pears and prunes and soak in cold water to cover for 1
hour. Drain.
Brown the meat over medium heat in a Dutch oven or casserole. Sprinkle with
salt & pepper. Arrange fruit, carrot & lime around it. Mix orange juice,
water & honey together & pour over it. Cover & bake in a 350degree oven for
3 hours. Remove the cover and increase heat to 400 degrees. Bake 1 hour
longer, adding a little water if necessary. Serves 6 to 8.

Friday, 29 July 2011

Auntie Nosebag is on Sabbatical, So Duke will introduce you to Barak’s Famous Tex-Mex Chili

Auntie Nosebag is on Sabbatical, So Duke will introduce you to Barak’s Famous Tex-Mex Chili

Dog Gone Good Chili

Serves 8 to 10 servings
Ingredients:
500 grams beans
2 onions chopped
500 grams beef cut up or
250 grams soy nuggets for vege chili
2 bell peppers
3 tomatoes
3 cut up hot chili peppers
2 Tb. Cumin
2 Tb. Sweet paprika
1 Tb. Hot paprika
1 Tb. Oregano
1 bunch cilantro
1 purple onion chopped
1 Tb. Tehini paste for sauce
1 Tb. Salt or to taste
Olive oil
Soak and cook beans as to package directions…

(warning! click here to see what happens if you don’t soak the beans.)

the longer and longer and longer they soak and you change the water and change the water and change the water the less gas you will experience afterwards.
If using soy nuggets, presoak them in water ,soy sauce and cumin and squeeze after 10 minutes.
Cut up peppers and remove seeds and white veins and put aside.
Chop all onions up and keep separate.
Chop cilantro up.
Chop tomatoes up.
Cook onions in oil till golden and add soy nuggets or meat and brown. If you decide to use soy nuggets you know it tastes just like meat! Then add all the peppers and tomatoes and you get a nice blend. If you want to sicken everyone in the house brown the hot peppers in a bit of oil and watch everyone start coughing but if not just put them in the pot and close the lid. Oh no just kidden folks don’t do that it will make everyone start coughing and you’ll have to open all the windows. Let this cook and when after you slow cook this for several hours you can add the cumin, cilantro, tehina paste and paprikas and stir for another half hour. These chili can improve with age if you keep it going and makes a great alternative to Cholant.

Wednesday, 27 July 2011

With all the news about Norway, I thought we needed some Norwegian Smorgasbord recipes. This one is so easy to make as well, enjoy darlings.

Auntie Nosebag wears the latest Norwegian Nazi School Uniform in honor of the Durban III conference which the Oslo Hitler youth are going to, in support of Boycott Divestment & Sanctions(BDS) of Jews and Israel

Auntie Nosebag wears the latest Norwegian Nazi School Uniform that the new Hitler youth wear, in honor of the Durban III conference which the Oslo Hitler youth are going to, in support of Boycott Divestment & Sanctions(BDS) of Jews and Israel

Auntie Nosebag’s Sweet and Sour Norwegian Meatballs

1 12 oz jar Chili Sauce
1 16-18oz jar grape jelly*
2lb frozen meatballs or 2-3 packages cocktail sausages

*note that you could use the smaller jar of jelly instead, I think it’s more like 10oz. I like the sweetness of the 18oz jar, but you could make it less sweet with the small jar if you prefer.
Combine jelly and chili sauce in a crock pot an stir until smooth. Heat the mixture if needed to combine. Add meatballs or cocktail sausages and set temperature to low. Cook for 2-5 hours on low. Serve with toothpicks.
***Also for another alternative sweet and sour sauce
2 cans cranberry sauce
2 cans tomato sauce

National Socialist Movement rally in Madison WI 2006

Field of Vision – A Night at the Garden from Field of Vision on Vimeo.

In 1939, 20,000 Americans rallied in New York’s Madison Square Garden to celebrate the rise of Nazism — an event largely forgotten from U.S. history. A NIGHT AT THE GARDEN, made entirely from archival footage filmed that night, transports audiences to this chilling gathering and shines a light on the power of demagoguery and anti-Semitism in the United States.

Directed by Marshall Curry
See more from Field of Vision here: fieldofvision.org
For more on the rally, read a Q&A with Marshall Curry here:
fieldofvision.org/q-a-with-a-night-at-the-garden-director-marshall-curry
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כ״ז אדר א’ ה׳ תשע״א – Thursday 3 March 2011

Auntie Nosebag and Christian Dior

Auntie Nosebag’s English Crumpets:

Darlings, my therapist suggested toning things down so I’ve decided to have a new look as well. In order to help improve my popularity I’ve decided to purchase a new Christian Dior outfit and perfume! Don’t you just love it! Crumpets are so British, and the world seems to be watching England lately, and what’s tea time without English Crumpets, so here they are.

ENGLISH CRUMPETS Recipe

Ingredients:
3 T. warm water
1 pkg. yeast
1 tsp. sugar
1/2 C. milk
4 T. butter, divided
1/2 tsp. salt
1 1/2 C. flour
1 egg
Directions:
Combine water, yeast and sugar. Let stand until bubbly, about 5 minutes. Heat milk, 1 tablespoon of the butter and salt in a saucepan over low heat just until warm. Add to yeast mixture. Add 1 cup flour to yeast mixture and beat until smooth, about 2 minutes on medium speed of mixer. Beat in egg. Add remaining flour and beat until smooth. Cover batter with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
Stir down batter and let rest for 5 minutes.
Meanwhile, melt remaining butter in a saucepan over low heat. Skim off foam and discard milky solids from bottom of saucepan. Brush bottom of a skillet with melted butter. Brush insides of four crumpet rings or 3-inch round cookie cutters with butter and place rings in skillet. Heat skillet over medium heat. Spoon about 2 tablespoons batter into each ring. Cook until batter begins to bubble on top and is lightly browned on bottom, about 2 minutes. Remove rings. Turn English Crumpets over. Cook until lightly browned on bottom and done in centers. Can be served warm or split and toasted before serving.

John Galliano, fashion designer

John Galliano, fashion designer Nazi slur

From Wikipedia, the free encyclopediaIn October 1996, LVMH moved Galliano to Christian Dior, replacing Italian designer Gianfranco Ferré.
In 2010, Galliano identified his love of theatre and femininity as central to his creations; he said “my role is to seduce”, and credited Standard Oil heiress Millicent Rogers as an influence.
Anti-Semitic remarks and repercussions
On 25 February 2011, Dior announced that it had suspended Galliano following his arrest over an alleged anti-Semitic tirade in a Paris bar. The same day, Paris-based citizen journalism site Citizenside received video of Galliano on a similar rant in the same bar the previous December. In the video a drunk Galliano, seated at table à L’Absinthe, insults a group of Italian women and declares “I love Hitler… People like you would be dead. Your mothers, your forefathers would all be fucking gassed.” This incident happened just before Paris Fashion Week for Autumn/Winter 2011-12.
Natalie Portman, an Israeli-American actress, whose great-grandparents died at Auschwitz, had an endorsement contract with Dior for its Miss Dior Cherie fragrance. In a statement, she expressed “disgust” at Galliano’s anti-semitic comments.Portman said: “I am deeply shocked and disgusted by the video of John Galliano’s comments that surfaced today…I hope at the very least, these terrible comments remind us to reflect and act upon combating these still-existing prejudices that are the opposite of all that is beautiful.” Not everyone in the fashion industry shared Portman’s disgust. Stylist and costume designer Patricia Field defended Galliano by sending an email to 500 friends, blogs and media. She dismissed Galliano’s rants as “theatre.” Later, in a phone interview with Women’s Wear Daily, she described Galliano’s videotaped behaviour as “farce” and said she was bewildered that people in the fashion community have not recognised it as such. “It’s theatre … It’s farce. But people in fashion don’t recognise the farce in it. All of a sudden they don’t know him. But it’s OK when it’s Mel Brooks’s The Producers singing ‘Springtime for Hitler’”, Field added. Another model for Dior, French actress Eva Green, said of the incident: “Sometimes, you can make mistakes. I don’t think he’s anti-semitic. I’m Jewish. I don’t think he has anything against the Jews. I think it’s more that he was probably a bit drunk.”]
On 1 March 2011, Dior announced that it had begun procedures of dismissal for Galliano, with Dior’s chief executive Sidney Toledano stating, “I very firmly condemn what was said by John Galliano”. Galliano denied the allegations through his attorney, and launched a defamation lawsuit against the couple accusing him of antisemitism. Various rumours have also surfaced stating that he was set up. “From the very first day of Fashion Week, many editors have been saying that Dior wanted to get rid of him and that a plot like this would save it from having to pay him a reported £17 million”, said Marcellous L. Jones, editor-in-chief of fashion web magazine TheFashionInsider.com. Dior announced it will continue to support the Galliano brand financially due to license despite his previous scandal involving alleged anti-semitic remarks.
Criminal charges
On 8 September 2011, he was found guilty of making anti-Semitic remarks. John Galliano has been sentenced to pay a total of €6,000 (US$8,400) in suspended fines after a French court found him guilty of giving public insults on account of race.
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כ״ב שבט ה׳ תשע״א – Thursday 27 January 2011

She’s vile, she’s uncensored, she tells it like it is: She’s Auntie Nosebag

Great fun reading unless she’s talking about you “darling!”

Dears, Now that you’ve read my Astrology Column I wanted to share my marvelous wisdom with you….Uranus has been playing hide and seek with Mars this month while Pluto has triangulated with Venus which will wreck havoc on people’s digestive enzymes for the next few weeks. I always try to lower the acidic levels by eating vegetables in creative fun ways. Try my stuffed mushroom recipe for a real treat.

24 large mushrooms

¼ cup sliced green

Foods of the Zodiac: I just love fatty desserts, just go ahead

onions

1 clove garlic, minced

¼ cup butter

2/3 cup bread crumbs

5/8 cup shredded smoked cheese

• Rinse, mushrooms and remove stems, reserve caps.

• Chop stems and cook with onions and garlic in butter until tender. Stir in bread crumbs and cheese.

• Spoon mixture into mushroom caps and arrange in dish and bake 425 degree oven for 10 minutes.

**You can even add those left over cooked veges to add extra flavor and utilize those left overs.

Blazing Saddles –Farting Cowboys- Greatest Fart Scene of All Time