radix023 @[email protected]

The leaves take less time to cook than the stems, so to finish, add Tony Chachere's seasoned salt and a dash or two of hot sauce to taste:

Get the green cut up and added:

Here's the aromatics softened, then the beet stems added and the lid on. From here on the lid will be on most of the time.

Lots of great recipes start with fat and aromatics. Here are my onion, scallion, and garlic whole then prepped and the butter in a dollop of olive oil:

well, lets' do some foodie stuff: beet greens and stems. you cut the stems from the leave because they take longer to cook . here are mine after separating and washing:

et tu Jean-Luc?

biden speaks:

whoops missed this one, in a different folder:

and Jen Psaki tells us a whopper:

sensitivity/harassment training:

mars footage!

build your own....

some Orwell seems timely

media blitz:
IoT commentary

Dutch curfew put back in place: https://www.rt.com/news/515767-dutch-court-covid-curfew/

More recommended media if you invest: a primer on the Eurodollar https://thelykeion.com/primer-the-eurodollar-market/

oh and related social media move: Dr Jordan Peterson is on Telegram