Abolish Nato

The ostensible purpose of NATO was to protect Western Europe from an invasion by the Soviet Union, which, ironically, had been America’s partner and ally in World War II. At the end of the Cold War, the threat of such an invasion was non-existent. Therefore, NATO’s ostensible mission was over. NATO should have been disbanded immediately.

But like so many other Cold War programs and bureaucratic agencies, NATO bureaucrats were not about to let their bureaucratic agency go quietly into the night. Too many officials had become accustomed to and dependent on the taxpayer-funded largess that came with NATO.

Moreover, the NATO bureaucrats and the Cold War officials within the US national-security establishment were not ready to let go of their Cold War racket, which they had milked for some 45 years. They had to figure out a way to keep their racket going.

That’s why NATO began absorbing Warsaw Pact countries instead of simply going out of business. They knew that as they brought US bases, missiles, and troops closer to Russia’s borders, Russia would have to finally respond. And when that would happen, US and NATO officials and their Operation Mockingbird acolytes in the mainstream press could exclaim, “The Russians have committed aggression! They are the aggressors!”

The final straw was to be Ukraine. After US officials helped to orchestrate the regime-change operation that ousted a pro-Russia regime and installed a pro-US regime in Ukraine, the next step was to invite Ukraine to join NATO.

That would mean US bases, missiles, and troops on Russia’s border. It would mean the eviction of Russia from its longtime military base in Crimea and its replacement by a US military base.

Source: Abolish Nato

Gyudon (Japanese Beef Bowl) 牛丼 • Just One Cookbook

INGREDIENTS

1 onion (4 oz, 113 g)

2 green onions/scallions

¾ lb thinly sliced beef (chuck or rib eye) (12 oz)

1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)

3 large eggs (50 g each w/o shell) (beaten; optional)

For the Sauce

1 Tbsp sugar (adjust according to your preference)

2 Tbsp sake (substitute with dry sherry or Chinese rice wine; for a non-alcoholic sub, use water)

2 Tbsp mirin (substitute with 2 Tbsp sake/water + 2 tsp sugar)

3 Tbsp soy sauce

INSTRUCTIONS

Thinly slice the onions, cut the green onions into thin slices (save for garnish), and cut the meat into 3″ (7.6 cm) pieces.

Heat the oil in a large frying pan over medium heat and cook the onion until tender, about 3-5 minutes.

Add the meat and sugar to the pan, and cook until meat is no longer pink.

Add sake, mirin, and soy sauce.

Reduce the heat and simmer for 3-5 minutes.

If you like to add the egg, slowly drizzle the beaten egg over the beef. Cook covered until the egg is almost done (don’t overcook it). Remove from heat.

In a large donburi bowl, add steamed rice and put the beef and egg mixture on top. If you’d like, drizzle over remaining sauce. Top with green onion and pickled red ginger.

Source: Gyudon (Japanese Beef Bowl) 牛丼 • Just One Cookbook