Ann Barnhardt: Kingpin (Queenpin?) of Massive Horsemeat Deep-State NWO Conspiracy

www.barnhardt.biz | 4/4/1973 | Ann Barnhardt


Well, the jig is up for me. I’ve been discovered. I savvy reader sent in an email declaring that I have exposed myself as the center of a massive conspiracy to… I’m not exactly sure – oppress the white man? advance the NewWorldOrder? ****, who are we kidding here? We all know that at the end of the day, it’s all about Da JOOOOOOZ, right?

So, I ate a horse steak, and it was darn good, and stated that it is an absolute travesty that horse slaughter is illegal in the U.S., and that horse slaughter should be legalized and re-commenced in the U.S., and thus it is now obvious to anyone willing to “see da troof” that I am at the center of a swirling nexus of evil involving the ENTIRE North American Cattle Industry (Hi, Guys!) and the Bureau of Land Management to… do something to someone involving the horsemeat trade, or something. I can’t even really follow what the argument is. But it’s BAAAAAD!

News - Portions - Horse - Time - Opportunity

But, the good news is, I now get double portions of horse the next time I have an opportunity to eat it, because I CLAIM the correspondent’s allotment in perpetuity. HA! And y’all know I’m all about seconds!

If you are interested in preparing clandestine horsesteak, might I recommend a classic and super-easy presentation that can also be used on beef steak – both ribeye and tenderloin. If you have never tried Bearnaise Sauce, I would strongly encourage you to do so. Bearnaise Sauce is a variation on Hollandaise Sauce, and is an emulsification of egg yolks and clarified butter seasoned with the herb TARRAGON. Tarragon can be purchased dried in any grocery store on the spice aisle. If you live in a big enough city and have access to a market with fresh herbs, you...
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Democrate or Republican, the difference is less than the thickness of a cigarette paper, or a slice of pastrami at a delicatesean.
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