PN:
Joe’s Comments – My excitement about the passage of Winter and the onset of Spring is only exceeded by my impatience when waiting for ever better weather.
This has been a hallmark for all of my life.
When so agitated, I am prone to doing whatever without thought.
With the odd exception of course.
A great deal of thought went into my latest acquisition, a 1928 Ford Model A two door sedan.
Yesterday, Saturday, I managed to unload my new treasure into Brian’s Big Tent, safe and sound after two days on the trailer.
Two days when rain wet this old gal for the first time in years. Here is a picture on the trailer in the yard, waiting for the rain –
After some trailer backing gymnastics, I was able to roll the old girl off the trailer, into the tent, and prop the fenders against the body just to get an idea of how pretty this 95 year old brainchild of Henry Ford might be –
There is no denying that I still get a thrill after all these years. This is the oldest vehicle I have ever owned. The car has been out of service for over 50 years.
I’m honestly looking forward to working on it, researching parts availability, repairing and replacing broken or missing components.
Anybody know where I can find front seats?
Let the searching begin…..
Ah, Spring!
When a young man’s heart turns to finding old Fords.
An old man’s heart, too.
Canadiana
Bill C-11
What, oh what, will the Kanadian Kontrol freaks think of next?
How about placing the “Internet” in Canada under the aegis, the auspices of the CRTC (Canadian Radio & Television Commission).
Say again?
The CRTC will decide for Canadians what is good for them on the Internet, and will censor what they deem unacceptable.
Tell me Joe, WTF does that mean?
It means if you want to publish on your own damn website that Justin Trudeau is a ____________ (fill in the blank) and the CRTC (funded by the government of Canada, at the King’s pleasure) doesn’t like what you say, well, tough bosoms.
What will be the actionable?
Who the fuck knows.
What a can of worms.
One thing Joe is sure of is that it wasn’t an original idea of the Turdeau criminal organization.
There is some relevant history…..
History of the Canadian government making outrageously stupid morally corrupt non-constitutional decisions or passing laws of gross turpitude.
Ask people like Mark Steyn or Ira Levant – they were dragged before the Canadian hate speech kangaroo court for speaking the facts, speaking the truth.
In our simple mud pecker mind, there are very few real concerns for a national government. Protecting the borders and providing justice (a legal system) are at the top of the list.
Telling me or Joe who the fuck or what the fuck I can read or hear or watch is nowhere near the list at all.
Joe and I say fire every single one of the useless twats. Especially that primping little fag Pierre Poilievre. 34+ million souls in the country.
Not one honest man or woman in office.
Canadian Parliament has the duty to do The People’s business.
It is NOT the Punch and Judy Show.
For Christ’s sake, when will they stop frightening the children and do the job they were sent to do?:
Legal Poo
Charles Berthoud
Joe and I have been listening to this talented young musician for about 5 years.
Not every day. Not even every month.
He has had some epic (read: fun) “battles” with another talented bassist (Davey504).
In this video he comments on copyright infringement in relation to Ub2b.
Which exposes a side of commercialism that Joe and I had no idea about.
Charles is a brilliant bassist.
He played a version of The Eagles “Hotel California”.
The Eagles, or their legal representatives, or the owners of the music copyright filed with Ub2b to take down Charles’ music.
Joe and I find this disgusting.
It seems only music is copyright protected in all directions for infinity.
Shame on lawyers. They stink up the Planet.
This young man is promoting music with his talent and good humor.
The litigation frenzy is a sad reflection on the culture of the West:
Health
19th Century Eating
This is from an Epoch Times article written by Sally Fallon Morell.
We copied it verbatim because it is an important bit of information – our four or five Fathers ate a Keto / Carnivore diet, high in animal food products, low in carbohydrates, very little of it processed. Here’s what Sally Morell discovered:
“A colleague recently introduced me to a treasure trove of information about American eating habits in the 19th and early 20th centuries: The Buttolph Collection of Menus. Housed at the New York Public Library, the collection was a gift of Miss Frank E. Buttolph (1850-1924). The earliest menu dates from 1843, and contributions after Miss Buttolph’s death bring it up to the modern age. Of the more than 25,000 thousand menus, more than half are from New York restaurants, with most dating from 1890 to 1910.
The 1843 Breakfast Menu at Astor House in New York follows a pattern that continued until the later part of the century: “Soup,” “Fish,” “Boiled” [meats], “Side Dishes,” “Vegetables,” “Roast” [meats], “Game” [meats], “Pastry,” “Dessert.” All but the categories of vegetables, pastry, and desserts were seafoods and meats—lots of meat—beef, pork, chicken, lamb, goose, and snipe.
The side dishes to the main meat entree were also mostly meat—mutton, chicken pies, duck, small birds, and veal, some dressed in rich sauces—with macaroni and rice cakes “flavored with orange” as the only non-meat selections. After Vegetables come more meat selections under the Roast category: beef, lamb, pork, goose, and young chicken.
What jumps out are the organ meats: tongue, kidneys, jowl (written as “jole”), calf”s head with brain sauce (!), and “Harslets, sauté, Lyonnaise Style.” Harslet, according to the Collins Dictionary, means “a loaf of cooked minced pig’s offal (internal organs), eaten cold.”
The Soup of the day was clam soup and the seafoods interspersed throughout the menu were codfish with oyster sauce, oysters, barbecued bass, and lobsters.
Every early menu I looked at offered corned (salted) beef and many offered “cold pressed corned beef,” which seems to be a lot like Spam.
Missing from this breakfast menu are bacon and eggs—instead, the Astor House customers ate a meat-heavy breakfast. Patrons were probably served bread and butter but it is not noted on the menu. Nor are coffee and tea, but they were undoubtedly served.
Vegetable selections included mashed and boiled potatoes, rice, onions, beets, tomatoes, cabbage, green beans, squash, turnips, and “green corn.” Since the menu is dated August, these vegetables were probably all fresh, likely coming from New Jersey, the “Garden State,” on the train and then delivered by horse-drawn wagon.
Menus from the period consistently divided the dessert category into “Pastries” and “Dessert.” Pastries listed on the Astor House menu included pies (blackberry pie and cream pie), bread pudding, macaroons, “pommes merengue” and a strange dish called “broiled almonds,” about which I could find nothing on the Internet.
“Desserts” in all these early menus consisted of nuts (filberts, almonds, walnuts), raisins, fresh fruit (oranges, watermelons, cantaloupe, figs, peaches), and ice cream, in this case, “peach ice.”
By the way, breakfast service at the Astor House began at 5:30 a.m.—Americans got up early in those days!
Menus for the period 1851 through 1856 are all similar, whether in New York, Boston, or Hartford, Connecticut, all offering soup and fish courses, plenty of seafood and meat (“turkey and oysters” appears a couple of times), a variety of organ meats, a selection of vegetables, delicious-sounding pastries, and dessert of fresh fruit and nuts. Corned beef appears on every menu, in one case (The Revere House, Boston) served with dandelions. Hominy appears as another carbohydrate choice, along with potatoes and rice.
Organ meats include tongue, stewed calf’s head with Madeira sauce, calf’s feet in brown butter, calf’s liver in Madeira sauce, calf’s head in brain sauce (again), calf’s liver (larded, with sauce poivrade), kidneys, and tripe (the lining of beef, hog, or sheep stomach).
An 1887 menu from Toronto offers deer, wild turkey, and bear meat!
The 1853 breakfast menu on the U.S. Mail steamer Arctic from New York to Liverpool does offer eggs, prepared in many ways, plus many types of meat including bacon, cold meats, fresh and salted fish, sausages, calf’s liver, tripe, and kidneys. Carbohydrate offerings include rolls and bread, cornbread, potatoes, hominy, oatmeal, and mush (a thick porridge made with cornmeal).
Lettuce appears for the first time on an 1856 American House (Boston) menu, under “Relishes,” but it isn’t until the turn of the century that we begin seeing lettuce salads. Before that, a salad was a way of serving cold meat such as chicken, lobster, and shrimp, usually with a creamy dressing.
In 1856, Mart Ackerman’s Saloon in Toronto served steak with choice of fried onions, vegetables, or oyster sauce; mutton, lamb, pork, and chicken; trout, oysters prepared in several ways, pickled salmon, lobster, and sardines; pickled tripe; Welsh rarebit, mush and milk, scrambled eggs and egg omelet … all the better to work one’s way through a huge list of alcoholic beverages, including a whole page for champagne.
In 1900, the Cafeteria Lunch at 57 Broad Street, New York offered an array of seafood including oysters, clams, clam chowder, and cod fish balls with cream sauce, along with steaks, chops, eggs, ham, and the ubiquitous corned beef. You could also order vegetables (including a serving of celery), sandwiches, pies in season, and stewed prunes. But the best thing about the Cafeteria Lunch was that in addition to tea, cocoa, and “pure milk,” you could also order a glass of “1/2 cream” and even a glass of pure cream!
Americans did not only eat this way in restaurants. The 1895 Baptist Ladies Cookbook indicates that Americans were eating an abundance of meat, organ meats, seafood (especially oysters), and rich sauces in the home. Many of the vegetable recipes feature a cream sauce, and fried foods were cooked in lard. Americans ate salads featuring meat and seafood with cream-based dressings—only one salad in the book features lettuce, “when available.”
Lest you think that all this meat, cream, and rich sauces made people gain weight, have a look at old films of New York City, such as this one made in 1910 or this one from 1911. Not a single person in these films is overweight!
Fast forward to 1938. You could get a “lettuce” salad while dining on the Queen Mary, but also more substantial offerings such as foie gras, liver sausages, consomme, sheep’s head broth, calf’s liver and bacon, and rolled ox tongue.
Nutrient-dense foods were still on a 1941 menu from the Warner-Brothers Studio Café—a huge list of offerings crammed onto a single page. In addition to “modern” foods like salads, sandwiches, French fries (cooked in tallow), and hotdogs (but, oddly, no hamburgers), the menu offers actors and film crew members caviar, liver in many forms (pate de foie gras, goose liver, smoked liver sausage, chicken liver sandwich, chicken liver omelet), oysters raw and cooked in various ways, dozens of omelets, and many dishes featuring beef and lamb. Best of all, the menu lists “Certified Milk”—that would be raw milk—for 25 cents a glass. You could also order a glass of half and half.
This kind of wonderful eating did linger in smaller towns. A 1981 Bavarian House menu in Yorkville, Pennsylvania offered herring salad, herring in sour cream, consomme, head cheese, tongue salad, several choices of liver (liver dumpling soup, liver dumplings, and liver loaf), pig’s knuckle and kidney. Sadly, soft drinks are also on the menu, heralding the slippery slope to modern eating.
Back in the day, Americans ate nutrient-dense organ meats as well as copious amounts of meat and seafood—both at home and in restaurants. No longer. Very few Americans consume organ meats today, and even meat consumption has declined. While I am not saying that you have to eat calf’s head with brain sauce, these menus do offer us a guide for returning to real food.”
It took the madness of “nutritional science” combined with self promoting weasels to bend and twist the facts about just what you should consume.
Heart disease, obesity, diabetes, and the plethora of other afflictions just weren’t national concerns back in the day.
Joe and I have concluded that life is just too short for some folks to get wind of an idea that might improve their quality of life if not prolong it.
As the Fwench say (thanks Glenn Filthy), c’est la vie!
Coffee
Joe and I have never been a coffee consumer.
We always thought it was a giant rip-off.
It smells so good in the grinder and in the percolator…. yum!
Then you taste it.
Bleck!
It seems Joe and I are not alone.
Here’s a short video titled “If Coffee Commercials Were Honest”:
Carnivore Diet
The “5 Minute Body” host, Rina Ahluwalia, interviews advocates of the carnivore diet at a recent low carb / carnivore conference.
Most of the people Rina interviews have been featured in this Sunday Rant in past editions. Eat lots of animal fat and protein, cut out the carbs, sugars, and processed foods, and you are apt to become as well as you can be. 5 years along for Joe and I. Feeling fine as frog hair:
Dr. Thomas Seyfried
Dr. Seyfried maintains that the root cause of cancer is metabolic, not genetic.
All things being equal (not ignoring when they are not), proper nutrition has a major influence in preventing cancer, and a major impact as a therapy to slow or stop a cancer.
Joe and I have included Dr. Seyfried’s theories in earlier Sunday Rants.
In this interview with Dhru Perohit, Dr. Seyfried discusses the mechanism of cancer in the cell(s) of the body, and the failure of the cellular mechanisms that allow cancer growth. He relates modern life nutrition, environment, and pace of life to an historic view of how the human mammal evolved. Starve a cancer cell of glucose and win a prize!
Dr. Seyfried is currently working on developing a treatment protocol that he can publish and recommend to help people with cancer fight their disease:
Joe’s Garage
Model A Engine
A cutaway that runs!
UncleBarn1 has cut sections out of a Ford Model A engine, saving one cylinder.
The engine starts and runs on one cylinder, the remaining cylinders, cam gallery, and crankcase open for all the world to see how a 4 cylinder engine operates.
Joe says it is an amazing artifact cleverly fabricated:
Henry Ford’s Own Story
Rose Wilder Lane wrote the story as told to her by Henry Ford.
This is an audio book.
It is read aloud by Leanne Howlett.
Joe and I found it very interesting.
The details of life in the late 1800s and the story of how a talented farm boy’s fascination with machinery led to the world wide impact of cheap vehicles for the average man.
Joe and I listened intently. We cannot deny a feeling of melancholy for times we never experienced personally, those times before the automobile:
World Energy Use
Mark Mills tells all (thank you, Ms. E. Thrasher).
The “green technology” is named for the so-called renewable aspect, whatever that means.
Joe says “green technology” means dollars, as in greenbacks.
There is no way on Earth the wind and sun can power the human world demand for cheap energy, or energy at whatever cost.
No way.
Don’t believe us.
Listen to Mr. Mills, from the Manhattan Institute explain to all y’all:
If the PragerU video isn’t enough to convince you, here’s another short interview of Mr. Mills by Sky News, Australia. Brief, but packed with information: