Another question I have is will you be the one singing this to Anonz, http://perezhilton.com/2010-10-14-natalia-kills-wonderland?

Will he live to take you to Wonderland?

There are a many betting against his survival. In some circles he has more money on his head than Bin L.

It is rumored that the Chinese will up their $100 million reward for his capture. They want to send a message that their goals will not be thwarted.

My husband switched sides to get a piece of that. He, like many others, are saying “It’s not personal, just business.”

China is especially ticked off because Anonz has made it his personal mission to prevent China from getting the petroleum fields in the Sudan they desperately need to meet their every growing energy demands.

Anonz needs to drop this personal vendetta and do his usual filthy business of taking several billion dollars a month in royalties from the energy and mineral fields as he usually does.

China could probably be persuaded to grant him several billion more in other areas if he backed off.

I mention this in the event anyone with an iota of influence with him can use that influence to save his life. It’s simple.

He gets to add $$billions more to his trillion dollar coffers and live or face a life of looking over his shoulder for the retribution that is coming.

Other nations are feeling the weight of China’s disapproval of Anonz’s actions. More NATO forces will die all over the world from now on until they disavow any connection with their “Paladin.”

While they may secretly be romanticizing his exploits, their soldiers will be targeted at unprecedented levels. You will hear of the many new deaths suffered by NATO forces the world over. That will not be a secret.

Obama will not be President forever. And as soon as a president is elected who will take a few million under the table to allow all who wish to avail themselves of the opportunity of earning that reward to do so without sanctions from the US, his goose is cooked.

Nora

The barber says to her, “Sweetheart, you’re gonna get hair on your Twinkie.”

She says, “Yes, I know, and I’m gonna get boobs, too.”

Saul, thank you so much for that article and thinking of me. I thought about it late yesterday – that i would wait to get a duplicate drivers license and just carry a copy of my passport for a week or so…bc I did have 3 pics in there of my girl as a baby, her at 3 with me and her at 5 with me and most precious, a love note in kiddie scribble about coming to her ‘clothing store’ for a sale : ) bc on Tuesdays everything is FREE, hahaha…I’m hoping some kind soul out there understands how dear that is and how much I’d like that back. Keep you posted and thank you again, the fact that you wrote that makes me think that maybe that someone like you will find it and send it back soon. I know I would send it back…

Ruth, is that Anonz info supplied by Nora a few weeks ago verified? …not that I don’t trust Nora but thought we would’ve heard from you on the matter by now.

Pluvness, Zen Lill

Did you have a picture of a baby in your wallet? I read this article with you in mind.
++++++++++++++

A Baby Picture Can Protect Your Wallet

Richard Wiseman, PhD
University of Hertfordshire

In a recent study, 88% of people who found wallets with photos of a smiling baby returned them… compared with 53% of people who found wallets with a photo of a cute puppy… 48%, a happy family… and 28%, a contented elderly couple.

Personal interviewed Richard Wiseman, PhD, professor, psychology department, University of Hertfordshire, UK, and leader of a study in which 240 wallets were planted on the streets of Edinburgh.
+++++++++++++++++++++++

Here’s hoping you get it returned anyway.

Saul

John Smith

When families cut back on their household budgets, one of the first casualties often is meat. But if you know what to shop for, you can obtain delicious, high-quality beef, pork and chicken for a lot less money.

WHY MEAT COSTS SO MUCH

Beef and pork carcasses each have four or five sections, which are called primals. Butcher shops and supermarkets inflate prices by carving up these primal cuts into dozens of different shapes and sizes with fancy names, such as “rib eye”and “tenderloin.”

Result: The precut, prepackaged meats that most of us buy are grossly overpriced and have as much to do with marketing as with how tasty and tender they are.

You can request much cheaper and equally delicious alternatives from the butcher working behind the meat counter where you shop.

You just have to know what to ask for. It doesn’t hurt to be on friendly terms with the butcher, either. Often the cheaper version is virtually the same and from the same primal.

Here, a few examples of pricy cuts and their money-saving alternatives…

RIB EYE STEAK

A cut from the tender muscle over the backbone and ribs of the beef (prime rib), this steak is beautifully marbled with fat, loaded with flavor and grills well.

Cost: $12.99/lb.*

Alternative: Chuck eye is virtually the same muscle as the rib eye, but it is the section that extends into the chuck shoulder of the beef.

Best: Ask the butcher to cut about a four-inch roast off the front of the boneless chuck. Then ask him/her to peel out the chuck eye and cut it into steaks.

Cost: As low as $1.99/lb.

BEEF SHORT RIBS

This wonderful cut of beef for barbecuing or braising comes from the cross rib, a section extending from the shoulder to the ribs of the cattle. Unfortunately, about half of what you’re paying for is bone and fat.

Cost: $4.99/lb.

Alternative: Flatiron. This cut from the top of the shoulder blade probably is the most underrated cut of beef at the meat counter.

It’s delicious but unattractive, with what appears to be a thick seam of gristle going down its center. Actually, that’s not gristle, just a gelatin-type substance that melts away when you cook it.

What to request: Wait until there’s a sale on cross rib roasts, which happens frequently. Then ask your butcher to carve a flatiron roast for you out of the cross rib.

Have him cut the flatiron into boneless country-style ribs. They barbecue just as well as short ribs, but you get more for your money because there’s no bone.

Cost: As low as $1.99/lb.

LEAN GROUND BEEF

Regular ground beef is so fatty that many consumers are willing to pay for the leaner version with less than 10% fat even though it can cost two or three times as much.

Cost: As high as $6.99/lb.

Alternative: Bottom round, a very lean, meaty and inexpensive cut of beef.

What to request: Ask your butcher to grind up a bottom round roast.

Cost: $1.99/lb.

BEEF STRIPS FOR STIR-FRY OR FAJITAS

Supermarkets often use whatever cheap cuts of beef they have available for these two cuts but sell them at gourmet prices.

Cost: $8.99/lb.

Alternative: Rump roast is the cut that butchers often use to make prepackaged beef strips.

What to request: Ask your butcher to cut the rump roast into thin strips.

Cost: As low as $1.99/lb.

PORK TENDERLOIN

The “filet mignon”of the hog, tenderloin comes from the major muscle inside of the backbone between the shoulder blade and hip socket.

Cost: $5.99/lb.

Alternative: Boneless loin roast is a very tender cut that comes from the muscle near the backbone.

What to request: Your butcher can carve you an entire roast or cut it into medallions for frying, chunks for barbecuing or thin slices for stir-fried dishes.

Cost: As low as $1.99/lb.

ROASTING CHICKENS

These really are just very large whole fryer chickens.

Cost: $1.69/lb.

Alternative: Whole fryers. This is the best value in the entire meat section. It’s fine to buy them prepackaged without the butcher’s help.

Cost: $0.69/lb. to $1.29/lb.

If you like dark meat, you can save even more money — there are frequent sales on prepackaged fryer hindquarters (the drumstick, thigh and part of the back).

Cost: As low as $0.59/lb.

VEAL

This meat from a male dairy calf has a lighter color and a more delicate taste than adult beef.

Cost: $12.99/lb.

Alternative: Boneless pork sirloin. A tender cut of pork from the backbone of the hog near the upper hip, it’s nearly the same color as veal and mild in flavor.

What to request: Ask your butcher to slice the pork sirloin very thin, and it will make a delicious substitute in such dishes as veal Parmesan and veal scallopini.

Cost: As little as $1.99/lb.

ITALIAN SAUSAGE

Supermarkets use the fatty pork trim from the day’s cuttings or cheaper cuts of pork to grind into sausage.

Cost: $3.99/lb., more if made into links.

Alternative: Pork shoulder butt. This is meat from the top portion of the front leg of the hog. It’s a well-marbled cut that’s tougher than other pork meat because it comes from active muscle.

What to request: Have your butcher grind it. Then you easily can mix it with Italian or breakfast sausage seasoning yourself. Without seasoning, it’s a great substitute for ground beef.
Cost: $0.99/lb.

*Prices in this article are typical of butcher shops in Idaho. Prices may vary at supermarkets and butcher shops across the country.

Personal interviewed John Smith, a professional butcher for more than 30 years in retail and wholesale stores and meat -packing plants.

He is author of Confessions of a Butcher: Eat Steak on a Hamburger Budget and Save $$$ (Ark Essentials). He lives in Idaho. http://confessionsofabutcher.com.