Dr. Bryan Ardis Interviewed by Jason Shurka

 Everyone needs to watch this interview.  It includes the truth, origin and the antidote for Covid19.  After watching please help to get the information to others.  We have to help each other wake up to the lies we have been told.

Italian Sausage Pasta

 I found this recipe on the same site I found the Herbed Cheese recipe which is posted below.  Since it was written for an InstaPot, which I don't have, I changed a few things and cooked it as a casserole.  If you have an InstaPot the whole process would be much easier and take less time.  I forgot to add the artichokes when I made it, so I made that optional on the recipe since we thought it was excellent without. (I plan to try adding them the next time I make this and see whether it is a good addition.)

If you are like me, you welcome suggestions of good recipes to help you get out of the rut of cooking the same thing all the time.  I think you will like this.

Italian Sausage Pasta

1 lb box pasta (medium shells is best)

1 lb. Italian Sausage sliced into 1/2 inch pieces

1/4 c. butter

1/2 onion, chopped

1 T. garlic, minced

2 14 oz cans chicken broth

2 c. Cherry or grape tomatoes

5 oz. fresh spinach

1 c. white wine

1 t. Italian seasoning

1/2 t. dried parsley

1/3 c. cream or half & half

5.2 oz Boursin herbed cheese, (see recipe below on this blog if you want to make your own)

1 1/2 c. grated Parmesan cheese

14 oz can artichoke hearts, drained and cut into pieces. Optional.

Cook pasta in the 3 c. of chicken broth. Drain.  In a large skillet, fry sausage in small amount of butter.  Clean pan.  Add rest of butter to pan, add onion and garlic and cook till tender.  Add 1 c. Chicken broth spinach, and cherry tomatoes.  Cook for a few minutes till spinach is reduced.  Add white wine, cream, herbed cheese, seasonings and cook for a few minutes till seasonings have softened.  Add Parmesan till dissolved.  Combine pasta, sausage, sauce and artichokes, if using, and pour into a large casserole dish.  Bake at 350 degrees 20-30 minutes.

911 Debunked

 If you still believe the story of 9.11 that we've been told for 20 years I highly recommend these three videos:

Flight Attendant Sheds New Light on 9.11

New Evidence Against 9.11 Plotters

Structural Architect Destroys 9.11 Narrative

Your eyes will be opened and you will say, as I did, "How could I ever have believed a plane could fly into a building and cause all this damage?"

Herbed Cheese Recipe

 I believe I have found an herbed cheese recipe to use with the steak sauce I wrote about last time.  It is delicious on crackers, as an addition to recipes and spread on a filet before the whole thing is drenched in the yummy red wine steak sauce.  I found it on Pressure Luck Cooking.

Here is the recipe:

Garlic Herb Cheese (Copycat Boursin) Recipe

2 8-ounce bricks of cream cheese, at room temperature so it's softened 

1 stick (8 ounces) salted (or unsalted) butter, at room temperature so it's softened 

1/4 cup grated Parmesan cheese

3 cloves (1 tablespoon) garlic, minced or pressed

1 teaspoon dried parsley flakes

1 teaspoon dried dill weed

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon black pepper

1/2 teaspoon Italian seasoning

Add all the ingredients to a large mixing bowl. Take a silicone, rubber or wooden mixing spoon or spatula and mix together, folding it over until well combined with even seasoning distribution or use a hand mixer.

Once done, you can either serve immediately with crackers or in a recipe or store for later. If storing for later, keep the cheese in the large mixing bowl with a lid on top or divide into 4-5 small ramekins for pre-measured portions (each ramekin will be equivalent to about one 5.2-ounce package of Boursin). Cover with plastic wrap if placing in the fridge where it will last up to a month or the freezer for several months!

A New Recipe Website

On special occasions we often go to an excellent (destination dining) restaurant, Andrew's At The Westbrook, about 30 miles from our house.  I always order the Herbed Cheese Filet with Red Wine/Shallot Sauce because it is heavenly!  I have never tried any other main course there because I love it so much!  I always recommend it to anyone who goes with us as "must try" because it is absolutely delicious!  I have wanted to find a recipe that captures the taste of the sauce.  Yesterday I found one that came very close in the sauce recipe for Roast Beef Tenderloin with Red Wine Sauce.

Here's the original recipe:

Red Wine Sauce

8 tablespoons unsalted butter, divided

¾ cup finely chopped shallots, from 2-3 large shallots

1¼ cups red wine

3 cups beef broth

6 fresh thyme sprigs

¼ teaspoon kosher salt

⅛ teaspoon ground black pepper

1 teaspoon sugar

2 tablespoons all-purpose flour

Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.

While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.

Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a tablespoon at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)

Have you ever visited Jenn Segal's Once Upon A Chef's website?  That is where I found the recipe which I changed a little because I didn't have shallots, but only onions, or fresh thyme, so I sprinkled in some dried.  I also added a clove of garlic.  The taste was close enough that I am satisfied I can tweak it to our satisfaction after I get the original ingredients called for.  I am very impressed with this site, so wanted to pass it on to all of you who, like me, are always looking for something new to cook.  Tonight I'm trying her Baked Salmon with Honey Mustard and Pecan Panko Crust with the Potatoes AuGratin.

I will add a note later to let you know how they turned out.

NOTE:  The salmon was OK but I've tried other recipes I like better, including the one on the Recipes #1 page on this blog.  The potatoes were very rich but also very good.  I will make them again.

 

Q: Conspiracy No More! We Are The News Now!

There are some excellent short clips in this edition of Christian Patriot News. If you are short of time,  I highly recommend watching the first 5 minutes for two eye-opening clips and then skipping to the 21:26 minute mark to watch a short documentary of what we have been living.  So good!  Thank you, Christian Patriot News!

We Will Not Comply

Our corrupt government is trying to bring back Covid, mask mandates, vaccine mandates, lockdowns, etc.  It is time for us to stand up!  We will not comply!  They fooled many of us once, but we will not be fooled again.  Just say "NO" and refuse to do business with anyone who is attempting to enforce these unconstitutional regulations and mandates!  It may inconvenience us for a little while but they will be put out of business.  Be sure to have food and water for a few weeks.  If so, you cannot be forced to wear a mask in order to buy food because you already have it.

Here is what President Trump says about it:  https://twitter.com/EpochTimes/status/1697000244792152404