Do You Know This Woman?

Opportunistic White Supremacists Seek To Blame Blacks With Arson, Rioting & Violence Following Rayshard Brooks Death in Atlanta

Much (the exceeding majority) of violence which we have witnessed recently – riots, looting, arson, etc. – following George Floyd’s death has been, and continued to be perpetrated by opportunistic White Supremacists who hope that blame for the violence will fall squarely upon the Black community. Such racist individuals are hoping for a “booglaloo,” which is the term they use to describe a race war.

These images were quickly posted to Social Media and appear to show a White whom is an arson suspect in the torching of the Wendy’s restaurant at 125 University Avenue in Atlanta.

In almost every event in which violence, mayhem, and destruction has occurred recently following the police homicide of George Floyd in Minneapolis, Minnesota, it was started by White people.

Fortunately, however, the ubiquity of high-quality video in cell phones in conjunction with abundant use of Social Media has thwarted their hoped-for efforts.

In Minneapolis’ 3rd Precinct, the Twitter video of a man dressed head-to-toe in black, including boots, gloves, hood, and gas mask with purple respirators, complete with a black umbrella – colloquially known as “Umbrella Man” – who used a hammer to methodically break windows of the Auto Zone store there, was of a White man.

In fact, that was the VERY FIRST incidence of such destructive mayhem which started all the violence which then spread nationwide.

“Umbrella Man” was accosted by a young Black man who wore a pink shirt and shorts (colloquially known as “Pizza Man” b/c he was carrying a pizza box), who asked him why he was smashing the windows. The masked White man in black said nothing, turned toward the cellphone videographer and “Pizza Man” as if to threaten them, then turned and walked off.

---

Now, we have Atlanta White Girl, who was

Overburdened Police

There’s been much “water under the bridge” in the last 50 years, or so.

Like it, or not, America has changed.

And frankly, not all change is good. Not all change is for the better. And we all recognize that fact, whether we voted, and voted for Trump, or someone else.

That’s a common unifier among us all regardless of what political affiliation – if any – we may have. We know that change has come, and some of it hasn’t produced the good it was purported to bring about.

Some of the change has been oblique, some of it has been blatant, some of it may have been justified, and some of it may have been a handout, or a head on a silver platter as a political favor.

Again, not all change is good, nor has all change been good. But neither is it all bad.

Change is necessary. We change diapers on babies regularly, and (should) change politicians regularly for the same reason – when they’re full of poop, they’re stinky, and dirty, and if left in place too long, will irritate the skin, and lead to infection.

In an interview article entitled “How Much Do We Need The Police?” by Leah Donnella, published June 6, 2020 on the NPR website, she spoke with Dr. Alex S. Vitale, PhD, Professor of Sociology and Coordinator of the Policing and Social Justice Project at Brooklyn College, and is a Visiting Professor at London Southbank University. For the past 25 years, he has consulted with police departments and international human rights organizations, served on numerous boards, conducted research, and authored numerous books, scholarly articles, and articles of public interest on matters of law enforcement.

In the interview, his observations were not merely prescient, but keen, some of which were, quite frankly, obvious – although at the time, we may not have noticed what would have occurred. But after problems did begin to emerge, we did nothing.

It’s the “Frosted Lucky Charms” mindset – thinking that if we do nothing, it’ll all be “magically delicious,” or miraculously go away… like the POTUS said of COVID-19 at a New Hampshire rally, February 10, 2020 when he said in part, that, “Looks like by April, you know, in theory, when it gets a little warmer, it miraculously goes away.”

And now, as the saying goes, “the chickens have come home to roost.”

The fruit borne of the changes which have been made in many matters that do NOT pertain to police, that do NOT pertain to law enforcement, that do NOT require law enforcement intervention, that are merely either civil, health, or social matters, have been unfairly and unjustly thrust upon police whom have been tasked with responding to them.

In a very real way, they’ve been unjustifiably overburdened, and have by default, commanded to do many things OUTSIDE the scope of law enforcement. It’d be like asking a groundskeeper to also be a nanny. It’s also patently and preposterously absurd.

That blatantly points to the need for

Mayhem & Madness Abound on Berserk Black Friday 2012

Welcome to Alabama…

In recent years, the Black Friday post-feeding frenzy has caused fights, stampedes and violent outbursts among anxious “shoppers.” To maintain peace among early shoppers this year, police forces throughout the country beefed up security and police presence deploying police on horseback, helicopters and in patrol cars. However, those measures were still not enough to stop some eager shoppers from mob behavior and animal-like instincts in their fight for “savings.”

In Alabama, a video recording captured screams and shoving as shoppers ripped a display of

A Recipe for Disaster… naw, not really. A Recipe for Apple Cobbler/Pie! Yummy!

Okay, for those of you reading this whom don’t already know, I post  photographs on Flickr. As I’ve said, there are only two photographic subjects: 1.) people; and, 2.) things. Food is included in the latter category.

If your tastebuds are brain is working, you’ll need to make this recipe.

Here, from my Flickr page – in all it’s glory – is my recipe.

Okay, folks! Do you know what time it is?

Nope, it’s not”Howdy Doody time,” it’s RECIPE time! Yaaaay!

Yup, I made another’n!

I like cooking (I wrote that again, just for you folks that’re seeing my photostream – and foodshots – for the first time.) So, I take pictures of the food I cook… and eat. Yup. Wowser, eh?

Anyway… this is a total delight – to prepare and consume! (At least that’s what the consumers said, ’cause I didn’t get to eat much of it! The leftovers were eaten by my neighbors. *LOL*)

I prepared it as part of a “beerbecue” with some friends I’d made through Flickr! Yaay, Flickr! House of Sims – Great folks, great family, great photographer!

Anyway… back to the recipe thingy.

When I’d gone up to Sewanee, TN a few days back, I’d bought some fresh fruit & veggies from a roadside vendor while on the way back home. (I’d purposed to do that, having seen him on the way up there.) Among those items was a huge basket of Rome apples, from (of all places, and appropriately enough) Rome, Georgia. They were tasty!

Again, purposing to do something different with a recipe, I securely applied my “Fly-By-The-Seat-Of-Your-Pants” device and proceeded to adventure in the kitchen.

Having absolutely no recipe from which to work, I set out and made my own! (The Army has patches for “Big Red 1,” the Special Forces vertical sword with lightning bolts across, “Pathfinder,” “Air Assault” and the “Expert/Combat Infantryman Badge.” (Maybe they should make one with a fork, French chef’s knife and spoon/ladle criss-crossed over a skillet and stock pot with a flame at the bottom. I’d wear it!)

Here’s what I did:

Peel & core apples. Reserve peel (this is an important step – do NOT omit it!). Chop apples coarsely. Make a strong NaClH2O mixture (Use little H2O & boil it, folks! It’ll hold more NaCl. Then dilute w H2O.). Add honey – lots of it – to NaClH2O. Rationale: Honey is hygroscopic, so is NaCl. NaCl will not affect apples, but allow the marinade/bath to absorb the flavors. Add: cinnamon, mace, allspice, ginger, nutmeg, ground clove, vanilla, in copious quantity. Big healthy squirt of lemon juice – don’t be stingy! – (sing the opening stanza of the Oscar Mayer song, “My baloney has a first name…” while squirting) Brown Sugar – lots and lots of it. Cranberries – about two handfuls. Marinate apples overnight (minimum 12 hours) in refrigerator – the longer, the better. (Oh yeah… make sure the cranberries are in there, too!) And the peel? You should’ve chopped it up finely and added it to the boiling mixture.

Dough:

Flour, whole wheat/white mixture – just dump it in. Lots’a extra risin’ (that’s “Baking Powder” for the uninitiated). One egg – don’t use those panty-waste, freakin’ micro-eggs – use the honkin’ JUMBO mamas! The bigger, the better. (If anyone asks, act like you know what you’re doing.) Lard (that would be PIG FAT – avoid the hydrogenated stuff – you can make your own by melting it – about two ladles/scoops). Butter – that would be COW MILK FAT (Teats are good – Mooof!) one stick – that’s 1/4 pound. Vanilla – you should have some from when you made the other stuff – and for goodness sake, DON’T be stingy! Cream – aka “Heavy Whipping Cream” (avoiding freaky innuendo here… but, she’s a very kinky girl, the kind you don’t take home to mother – unless you’re bold as love {Have you heard Ricky Skaggs bluegrass version of Rick James’ trademark song? No kidding!}). Vodka (cheap stuff is okay), brandy (your preference), Brown Sugar (how come you taste so good? Did you know that Rolling Stones tune was recorded in Muscle Shoals, AL?), white sugar (yep, but not as much as the good, brown stuff), Almonds – blenderize ’em to a powdery consistency – about 2-3 cups finished product. The astute cook will recognize… it’s a cookie dough! Yaay!

How to:

Combine dry ingredients. Melt fat/butter together, add vanilla & liquor (that’d be the vodka & brandy),  cream – again, don’t be stingy! – in separate container. Get your hands in it and mix it all up – but first you gotta’ add the liquid to it! Grease interior of deep-dish baking pan (keeps it from sticking during cooking – and don’t avoid this step by justifying that you use some #$^&! “non-stik” pan – DO IT ANYWAY!) Tear off chunks of the dough and mash it out evenly throughout the pan, lining the bottom and walls. Use a slotted spoon to place marinated apple mixture into pan. Add some liquid, but not all – it should be just below the ingredients’ surface. Roll out remaining dough and apply to surface. Bake @ 350°F for about 30-45 minutes. If you’re a halfway decent cook, you’ll know when it’s done… by smell. Oh yeah… you should’ve put some coarsely chopped pecans under the crust before you cooked it. And just so you’ll know, put a shallow cookie sheet under the pan – it may (translate: most likely will) spill over during cooking.

Now, while that’s cooking you gotta’ do something with that remaining liquid.

Here’s a big giant hint: BOIL IT DOWN! Yep, make a syrup to pour over the top of the cobbler/pie! Hello!? Cooking is all about creativity, ingenuity and efficient use of resources. You know the adage: Waste not, want not.

When it’s done liberally apply butter to the top (while it’s hot, you silly thing, you!), and then pour the syrup all over the top.

Then, take some kind of serving device – preferably a big spoon – and insert it into the pan, gently moving up and under, with a slight twist of the wrist, remove a portion or section of the cooked contents. Place them in a bowl. Apply a heaping portion of vanilla ice cream (chocolate or neapolitan just won’t do in this example) to the top. Using a separate spoon, eat it all up.

Bone-head appetite, y’all!