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1 can refried beans
1/2 pound cooked taco-seasoned meat
1 cup shredded cheddar
1 cup salsa
1/2 cup sour cream
1/2 cup sliced black olives
1 bag Tostitos Scoops
-Set scoops on a large patter and layer with beans, meat, cheddar, salsa, sour cream and black olives.
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Bacon Bowls
Quote:
How cool! You could put eggs cheese and hash browns in them. Call it a birds next
Quote:
you can also make a salad basket out of Parmesan cheese ,sprinkle layer of cheeses in frying pan, melt it then slide it over a bowl to give it the form with your Salad in it
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Quote:
do the same only with sausage links cut lengthwise
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No instructions I just posted this for you to use your imagination with a great idea.
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☆.•♥• Cheesecake Burrito Recipe! •♥•☆
Ingredients:
1 8 oz block of cream cheese, softened
4 Tbsp powdered sugar
1 tsp vanilla
1/2 tsp cinnamon (especially good if you decide to go with the apple topping)
4 flour tortillas (soft taco size, 6 or 8")
1 pt strawberries, washed and sliced
1/4 cup granulated sugar
2 to 4 cups canola oil, for frying
*toothpicks, for securing
*additional mix of cinnamon and sugar, for sprinkling (about 1/4 cup sugar and 2 tsp cinnamon, mixed)
Directions:
Mix sliced strawberries and 1/4 cup granulated sugar in a small bowl and set aside. Pour oil in a deep sided fry pan and heat over med/high heat. (It takes about 8-10 minutes for it to be ready.) While oil is heating, mix together the cream cheese, powdered sugar, and vanilla in a small mixing bowl. Mix by hand or with an electric mixer until creamy and all lumps are gone.
Stir in 1 tsp of cinnamon. (This is an optional ingredient, but adds a really nice touch. Especially if you use the apple topping.) Warm up tortillas in the microwave for a few seconds, just to make them softer. Spoon about 1/4 cup of cheesecake mix on to the middle of the tortilla. Fold and tuck to form a burrito, making sure filling stays inside. Secure with 1-2 toothpicks along the seam. Using tongs, place burritos (one at a time) into the oil, and lightly fry. Remove from oil and let cool on paper towel. Remove toothpicks, lightly sprinkle with mix of cinnamon and sugar, and top with strawberries. (The strawberries will have had enough time to macerate and make a really nice sauce.) SO GOOD! You can get REALLY decadent and add some chopped nuts and a drizzle of chocolate, maybe even some whipped cream! Oh the possibilities!!!
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These look amazing!
Twice Baked Potatoes
2 large baking potatoes
salt to taste
pepper to taste
3 Tbs milk
2 Tbs butter
2 Tbs sour cream
1 tsp fresh chives, diced
¼ cup shredded Swiss, Cheddar or your favorite cheese, optional
Bacon, cooked and crumbled, optional
Preheat oven to 400 degrees F. Scrub potatoes, prick with fork and bake for about an hour or until tender. Remove from oven and let potatoes sit for 15 minutes to cool slightly.
Cut potatoes in half lengthwise. Carefully scoop out pulp leaving a thin layer in shell. Mash potato, then use an electric mixer on low until smooth.
Heat milk and butter over medium low heat in saucepan until butter is melted. Add to mashed potatoes; cream together well. Stir in sour cream, and 2 Tbs cheese if using. Season to taste with salt and pepper.
Heap mixture into potato shells. Sprinkle with crumbled bacon if using and remaining cheese if using.
Place potatoes in baking dish; bake another 20 minutes or until golden brown. Remove from oven, garnish with chives and serve.
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Bacon, Egg & Hash Brown Breakfast Bites
Ingredients:
12 slices precooked bacon (from 2.1-oz package)
1 can Pillsbury® Place 'n Bake® refrigerated crescent rounds
24 frozen potato nuggets (from 2-lb bag)
5 eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Chopped fresh parsley, if desired
Directions:
Heat oven to 350°F. Generously spray 24 mini muffin cups with non-stick cooking spray.
Cut each bacon slice in half crosswise.
Unroll one crescent round; cut into thirds, forming strips of dough. Place half slice of bacon on 1 dough strip; top with potato nugget and roll up, stretching dough and pinching ends to seal.
Place in mini muffin cup, spiral side up. Repeat with remaining crescent rounds, bacon and potato nuggets.
In medium bowl, beat eggs, salt and pepper until well blended. Very carefully spoon scant tablespoon egg mixture around each dough-wrapped potato nugget.
Bake 13 to 20 minutes or until light brown on top and egg mixture is set. Remove from muffin cups to serving platter. Garnish with parsley. Serve warm
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Ingredients:
Dough:
Flour -1/3 cup
Water (boiling) - 1 tbsp
oil - 4 tbsp
Sugar - 1 tsp
salt - 1 tsp
Filling:
Tomatoes - 5
cheese or cottage cheese (in my case - hard cheese) - 200g
Garlic - 2 cloves
Green
Salt
Preparation:
Pre-cook the filling. Cut tomatoes into slices. Fork, mash cheese, cottage cheese, if you add salt, squeeze it chopped garlic, add the chopped herbs and stir. Now comes the test. In water (boiling water), stir the sugar and salt, add the vegetable oil. Water is mixed with flour and knead the dough well. Roll half of the dough into a large thin layer. Spread the dough with tomato slices and no closer than 3 cm from each other. Tomatoes put stuffing. Roll out the second layer of dough, cover it first with the stuffing. Make a suitable diameter cut along the contours of each patty with tomato slices and thus with all the pies. walk through her fingers along the edges of each cake so they properly closed (almost do not have to, cakes and so well stick up through the glass, only here and there were holes). Fry pies in a lot of hot oil on both sides. served hot.
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Taco Ring
2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Lay out the two tubes of crescent pastry, thick
sides in. Use some of the left over crescent rolls
to to make the center a bit thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out crescent rolls
Add cheese to the top
Pull over crescent rolls and tuck in under meat and cheese.
Add cheese, lettuce, tomato, black olives, sour cream or
whatever you desire for your tacos, in the middle.
Bake at 350 for 20 minutes or until golden brown
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Do you have leftover potatoes and no taco shells or tortillas? Then this is your recipe! I always have leftover mashed potatoes and now I know a way to use them! I love this because it is so simple, different, but tastes absolutely delicious!
Ingredients
1/4 cup butter
2/3 cup milk
1 package taco seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional
Directions
1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan.
2. Bake for 7-10 minutes until it just BARELY turns golden brown.
3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly.
4. Pour into crust. Bake for 15 minutes, or until crust is golden brown.
5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.
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Green Bean Haystacks
1 pound Bacon, Cut In Half
2 bags (16 Oz. Bag) Whole Green Beans, Thawed
½ cups Butter
1/2 teaspoons Garlic Powder
½ cups Brown Sugar
1/2 teaspoons Black Pepper
Prep early in the day: thaw bacon, cook slightly, pull from pan while still soft. Bundle 10-12 green beans together and wrap with half a slice of bacon. Lay side-to-side in a 9×13 pan with bacon ends down. Place butter, garlic powder, brown sugar and black pepper in a saucepan and heat on low until sugar dissolves. Pour over bean stacks. Refrigerate for 4-6 hours, Bake at 350ºF for 25-30 minutes
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Bacon Mashed Potatoes
Feeds 4
Ingredients
1 pound new or baby potato, scrubbed and cut into 1-inch chunks
2 slice bacon
1/3 cup low-fat milk or buttermilk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup reduced-fat sour cream
2 scallion, sliced
Directions
1.Place potatoes in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat. Reduce heat to medium and cook, partially covered, until tender, 10 to 12 minutes. Drain and transfer to a large bowl.
2.Meanwhile, cook bacon in a skillet over medium heat until crisp. Drain on a paper towel. Crumble when cool enough to handle.
3.Mash the potatoes, milk (or buttermilk), salt and pepper with a potato masher until the liquid is incorporated but some chunks of potato still remain. Fold in sour cream, scallions and the crumbled bacon.
Per Single Serving / Serves 4 Total
Calories 140 6%
Calories from fat 36 4%
Total Fat 4gm 16%
Sodium 391mg 8%
Total Carbohydrates 22gm
Fiber 2gm
Protein 5gm
Cholesterol 12mg 7%
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Get Bacon In Every Bite
I do not have instructions I posted this because I wanted to share a great idea for you to use your own imagination.
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Eggs in a Bun
Take out the insides of bread rolls, fill them with mixture of your choice. Bake at 350c / 175f until your eggs are cooked to your liking. Can be made with cracked eggs or scrambled.
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Crockpot Loaded Baked Potato Soup
adapted from Twirl
30oz bag frozen hash browns (I used shredded)
28oz chicken broth
10.75oz can cream of chicken soup
2 tablespoons dried, minced onion
1 teaspoon ground black pepper
8oz cream cheese, softened
4-6 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese
Mix frozen hash browns (no need to thaw), chicken broth, cream of chicken soup, dried minced onion, and pepper in Crockpot and cook on low for 5 hours.
Remove lid and stir in cream cheese. Cook another 30 minutes. Serve with bacon and cheddar on top.
Comfort food at its finest!
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~BACON WRAPPED CHICKEN BREASTS~
4- Boneless Skinless Chicken Breast
Flavor Enhancer (sage, basil, garlic, sun dried tomatoes, etc.)
8- Strips of Bacon
1). Put the flavor enhancer on top of each chicken breast.
2). Wrap each breast in 2 slices of bacon. (try to make it so the
ends are on the bottom.
3). Place chicken in a baking dish and Bake at 350 degrees
until done, around 30-35 minutes.
Goes great with any choice of side dishes.
~Mrs.Tum Tum~
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Lasagna Cupcakes
Ingredients
1/3 pound ground beef
salt and pepper
24 wonton wrappers
1 3/4 cups grated Parmesan cheese (7 oz)
1 3/4 cups shredded mozzarella cheese (7 oz)
3/4 cup ricotta cheese (3 oz)
1 cup pasta sauce
(optional) basil for garnish
Directions
1Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
2Brown beef, and season with salt and pepper. Drain.
3Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
4Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.
5Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
6Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.
7Garnish with basil and serve.
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Cheeseburger Potato Soup
Ingredients
•1/2 pound ground beef
•3/4 cup chopped onion
•3/4 cup shredded carrots
•3/4 cup diced celery
•1 teaspoon dried basil
•1 teaspoon dried parsley flakes
•4 tablespoons butter, divided
•3 cups chicken broth
•4 cups diced peeled potatoes (1-3/4 pounds)
•1/4 cup all-purpose flour
•2 cups (8 ounces) process cheese (Velveeta), cubed
•1-1/2 cups milk
•3/4 teaspoon salt
•1/4 to 1/2 teaspoon pepper
•1/4 cup sour cream
Directions
•In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
• Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
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Cheesy Bacon Pull-Apart Bread
Cut slits in any loaf of bread and cheese slices of any kind and pieces of bacon along with chives or green onions and drizzle with butter. Bake at 350 for 15 - 20 minutes
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Jalapeno Bacon Poppers
Makes 18 poppers
9 jalapeno peppers
8 oz cream cheese, softened
1/4 cup salsa
1/2 cup shredded cheddar cheese
9 slices bacon cut in half
Cut the jalapenos in half and remove all of the seeds. Combine the cream cheese, salsa verde and shredded cheddar in a small bowl. Once combined, add to a pastry bag or a sturdy 1 quart ziplock bag and cut off one corner so you can squeeze the cheese out of the hole and into the peppers. Fill the peppers with cheese mixture. Meanwhile, cook the bacon in the microwave or saute pan for a few minutes until it’s starting to brown a little but is still soft and pliable. Cool and then wrap each jalapeno half in one piece of bacon. Secure with a toothpick. Place on a foil lined cookie sheet (with sides) and bake in a preheated 375 degree oven for 15 minutes. Set the oven to broil and cook for 2-3 minutes, watching carefully to make sure they don’t burn! This gives the peppers a nice roasty flavor and ensures that your bacon will be crisp. Remove the jalapeno poppers from the oven and cool slightly before eating. Super low carb appetizer and soooo delicious!!!!
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Healthier Banana Bread, with honey and applesauce instead of sugar and oil!
Ingredients
2 cups whole wheat flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar free applesauce 3/4 cup honey 2 eggs, beaten 3 mashed overripe bananas Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
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Tater Tot Taco Bake
Ingredients:
1lb ground beef
1 small onion (diced)
1 garlic clove (minced)
1 small can black olives (sliced)
1 (1 ounce) package taco seasoning mix
1 (16 ounce) bag frozen corn
1 (4 ounce) can green chilies (diced and drained)
1 (12 ounce) can black beans (drained and rinsed)
1 (16 ounce) bag shredded Mexican cheese blend
1 (16 ounce) package frozen tater tots
1 (10.5 ounce fluid ounce) can enchilada sauce
Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through.
In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.
Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.
(Makes 6 Servings)
Time To Plan For The Worst Rather Than Hope For The Best
Friday, 22 March 2013 02:14 Brandon Smith
http://www.alt-market.com/images/sto...0hourglass.jpg Preparation for disaster, whether natural or man-made, should be as vital as any ideal found in the various practices of religion and spiritualism. Preparedness should be treated with reverence, discipline and duty. The drive for preparation should be seated in the very heart of humanity. As individuals and as a society, we should hold preparedness dear, for it is an expression of the desire for survival and the key to maintaining our inherent freedoms. Without self-sufficiency, we set ourselves up for endless failure and enslavement.
Preparedness must be approached with passionate resolve; otherwise, there is no point. Halfhearted survivalists are just as likely, if not more likely, to get themselves killed as the average oblivious urbanite and suburbanite. Unfortunately, even in the liberty movement, I have come across many halfhearted and lazy survivalists who would rather hope for the best than prepare for the worst.
The primary issue has always been one of “distraction.” Even those who are fully informed of the very real and immediate dangers to our economy and our Nation as a whole find it difficult not to get wrapped up in the concerns of the old America. Mind-numbing job environments, superficial family dramas, television hypnosis, Facebook narcissism, consumer addictions, improving one’s perceived social status: all of these things waste precious time in our daily lives, making us weak and sapping our resiliency. They encourage us toward apathy. Always, we are telling ourselves: “I did nothing today, but tomorrow will be different.”
I hear many excuses and conflicts in my work as an economic analyst and preparedness adviser. Some come from people who are already in the liberty movement and should know better.
Others come from people who for one reason or another seek to dissuade us from personal preparation. Here are just a handful of the many irrational arguments against survival planning that I am confronted with on a daily basis.
"Prepping Is For Crazy People And Chicken Littles"
Catastrophes occur all the time. Sometimes they are regional, sometimes they are national, and sometimes they are global. Since the age of the baby boomer, America has been spared widespread disaster for the most part, and this has bred in us a deep-rooted normalcy bias. We wander about in ignorance, thinking that tomorrow will always be just as comfortable as today and that because we have never witnessed real pain and suffering, we likely never will. To me, this attitude is far more unbalanced and insane than the forward-thinking mindset of the average prepper.
Hilariously, survivalists are called “crazy” simply because they refuse to operate on foolish assumptions like the rest of society. We know from modern historical example — from the Great Depression to Weimar Germany to the collapse of the Soviet Union, Bosnia, Argentina, Greece, etc. — that the prepared and independent live, while the rest often die. We refuse to assume, especially in light of recent events, that such calamity will not occur in the United States.
"Survivalism Is Stigmatized By Unpleasant Associations"
It’s true, propaganda organizations like the Southern Poverty Law Center have gone out of their way to attack and marginalize survival culture. They seek to draw false associations between us and racist, extremist domestic terrorist, blah, blah, blah. In the end, none of this matters. The SPLC is an irrelevant entity clamoring desperately for relevance, and America’s survival communities continue to grow despite their subversive activities. The truth, once recognized, has a way of steamrolling over groups of liars.
Individual preppers and potential preppers need to stop worrying about what everyone else thinks and do what they need to do to ensure the longevity of themselves and their families. Labels are only as powerful as the credence we give them.
"My Family Is Not On Board"
I hear this one all the time; and, really, it doesn’t matter. If you can’t take preparatory actions without constant approval from your family, then perhaps you need to examine your family dynamic rather than throwing away your survival plans. Doing the right thing is not reliant on the affirmations of a spouse or relative. Doing the right thing means taking action regardless of the obstacle, even if that obstacle is family.
It might not seem like it now, but survivalism is worth all those late-night quarrels, angry stares and sarcastic rolling eyes. If they can’t accept that preparedness is a part of your life, then that is ultimately their problem, not yours. You can continue in the knowledge that, one day, they will thank you for ignoring their ankle-biting and self-absorption.
"I’m Always Too Busy"
No one is too busy for preparedness. Much of what the average American does each day is designed to distract and entertain him, rather than enrich him in a useful way. The sad reality of the American lifestyle is that it revolves around the desire to avoid being alone with our own thoughts. In fact, the consumer ideology thrives on people’s need to fill the vacuum with incessant entertainment and diversion. Much of what we call being “busy” is actually a self-created matrix of illusory and shallow amusement designed to help us forget the more important and vexing matters of the world.
Turn off the TV, skip a few parties, rethink the career you hate, take your eyes off your damn iPhone for a day and consider what is really important. Stop worrying about what is comfortable and accept that very soon all the conveniences you now find yourself attached to may disappear anyway. Wean yourself off the teat of the establishment now or be forced to go cold turkey later. These are your options. Get used to it.
"I Can’t Afford To Prepare"
In some cases, I find this to be true. We are, after all, in the midst of an economic collapse, and many Americans are indeed falling into poverty. However, in at least half of the instances where I hear this excuse, it turns out not to be true.
Every survivalist starts out with nothing. He first builds a foundation, usually with a storage made up of essential bulk foods, and then expands. Food is the greatest Achilles’ heel of our culture. With the freight system our country has in place, grocery stores keep little to no real inventory and only a normal week’s worth of supplies on the shelf at any given time. During a crisis, this food disappears within hours, not days. Any imbalance in our freight system (like an explosion in gas prices) would result in a complete loss of national supply. A mere six weeks of disruption (as things stand today) would likely wipe out about 80 percent to 90 percent of the U.S. population through starvation.
Today, a single paycheck ($600 to $1,200) could be used to purchase enough dry bulk foods to last a family of four close to a year. Though variety may be lost, at least starvation is averted. Yet, many people, including those in the liberty movement, do not have even a year’s supply of basic staples, despite their low cost. If every family in the United States used one paycheck to purchase a food foundation, the effects of an economic collapse would be vastly minimized.
"I Like The Convenience Of The City, Even Though It Will Be Dangerous During Collapse"
The city is a distraction addict’s paradise. There is always something to mesmerize the senses at any given hour. On top of this, many cities are slathered with Federal funds, which the cities use to pour into beautification projects that give residents the illusion of economic improvement and progress. On a recent speaking tour in the Los Angeles area, I was reminded of the conundrum of the city environment. Millions of people on welfare and food stamps, exponential homelessness, massive potential for violence and destruction: yet they are surrounded by sharp, sleek, new shopping centers and refurbished business districts. The reality of many cities is that they are financially imploding, but on the surface everything glows like gold. This gives the average person and even some preppers a false sense of security.
If they refuse to move away from their beloved metropolis, preppers should at least have a retreat location relatively far from the area — at minimum, a day’s drive away and several days’ walking distance. If you do not have this, you are not prepared. The bottom line is: more people, more problems. Anyone who claims otherwise has never studied the collapse histories of other modernized nations.
"What’s The Point Of Preparing? You’re All Going To Die Anyway"
This is the nihilist argument, and it’s my favorite. Nihilists are weak-minded and weak-spirited people who realize, at least subconsciously, that they are incapable of struggle and survival. Deep down, they feel shame and self-loathing. But they would never admit to this openly. Instead, they project their weaknesses on the rest of humanity. In their mind, if they can’t survive, nobody can survive. By assuming that their weakness is everybody’s weakness, they protect their own fragile ego and avoid admitting that they are the only ones that have no chance of weathering a disaster.
"Stop Living In Fear: Humanity Is Adaptable, Technology Will Save Us"
This is probably the most idiotically pretentious philosophy being peddled around the liberty movement today, and it stems from what I call “delusional optimism.” You see, looking into the abyss and accepting the fact that you are about to be pushed over the edge is a difficult thing to do. Some people respond to the terror through fantasy. They imagine that the worst could not possibly happen, that there will be no consequences, that the pain of hitting the bottom will not be so bad, that in mid-drop someone will come along and teach them to fly. They search and search for that silver bullet solution that will save them from the wretched horror of full-blown social destruction.
This delusion manifests itself in many ways, but lately I have seen it coalesce in a movement toward technology worship.
Hell, I’m a fan of new technologies, too. And I certainly believe that many of them are suppressed by the establishment to keep the masses physically and psychologically dependent. That said, I am not foolhardy enough to believe that the mere presence of these technologies alone will save us from fiscal collapse and totalitarianism. Given time (lots of time), new technologies could help the masses break away from the mainstream system. This is time, I’m sorry to say, that we do not have. As I have discussed in recent articles on oureconomic situation, any tremor in the global system will be enough to send the entire edifice crashing down.
Hoping for a slow steady grind until we are able to adopt fantastic new tech is pushing the envelope of logic.
We already have the technological capability for the average person to live comfortably off the grid with electricity and other amenities we have grown fond of; yet the establishment elites are still in power, and they are still engineering numerous misfortunes. Until they are removed from power, no amount of invention is going to change a thing. The technological fantasy is used by many people to avoid the reality that a very ugly fight is coming, and whether they like it or not, they may have to one day experience and perhaps even participate in that ugliness.
Finally, survivalists do not do what they do out of fear. We do what we do out of love. We love freedom. We love the principles of liberty that founded this country. We love our children and seek to secure their futures. We are not afraid of collapse, because we are ready for collapse. We do not need to con ourselves with false optimism and false hope, because we have already strengthened our souls with reason and courage. True survivalists are exactly what every American should be already; honorable individuals steeped in the confidence of their own ability to handle any adversity, no matter how monstrous it may be.
You can contact Brandon Smith at: brandon@alt-market.com
Time To Plan For The Worst Rather Than Hope For The Best