This week, we catch up on Carla’s trip to Honduras, give advice on how to get your kids into the school works best for them, and more! Remember, “We HEART West Day” is September 4th at Rock Rimmon, starting at 1PM. Hope to see YOU there!
CLICK HERE to watch my recent interview about The Ecstatic Pessimist (buy yours directly from me now), the Free State Project, my activism in New Hampshire, and more!
This expansive interview covers many of the essays in the book, including a 420 rally gone wrong, growing up in South Africa under apartheid, issues like police accountability, libertarianism , and more!
This week, Carla describes the dystopian nightmare of trying to renew her passport, she fills us in on the recently held Freedom Fest in Rapid City, SD, and Tammy tells us more about the candidates running in the upcoming Manchester elections.
We discuss the border issue and the kids still being held in cages… what are you doing about it now? Also on the menu are the issue of NH police body cams not being subject to Right-to-Know disclosure, how and why the legacy media is playing you, and more!
This week we discuss fireworks, censorship, “We HEART West” community clean-ups, and why big government is bad at fixing problems.
We chat about the seemingly unlimited hypocrisy of the people who constantly call us names, PorcFest, school choice, and more!
This week, we discuss how people are trained to appeal to authority, how you can change and take command of your life, the upcoming sold out PorcFest XVIII, and more!
Basically, this is a curried minced beef dish with apple and dates topped with an egg custard. You are welcome.
Preheat the oven to 350F. Heat lard in cast iron skillet over medium heat. Sautee onions and garlic, add and brown the ground beef breaking into small crumbles. Remove some of the grease, if necessary. Add the apple and dates. Stir. Add the spices and cook until meat is cooked and dish is fragrant. Remove from the heat. Cover in loose tinfoil and place in oven. Cook for 30 minutes at 350F. A few minutes before the dish is ready, mix the cream and 5 eggs, season with salt and pepper, and beat until frothy. Remove meat from oven, pour over the eggs, add the bay leaves, and return to oven. Bake for 7-10 minutes, until the egg custard on top is cooked through. I serve this with toasted coconut flakes, Mrs. Balls chutney, and sometimes, if I'm cheating, sliced fresh bananas with mayo/yogurt mix with parsley. Traditionally, bobotie is also served with "borrie rys" which is turmeric infused rice. I find it doesn't need the carbs to be a freedomnomnom bomb!
Ingredients
Instructions