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"American Horse"
Ooh yeah...
Yeah, yeah, yeah
Well, well, well, well
Stick it in your ear
Cause it ain't exactly clear
What you people hear
I tell you that's right, oh yeah
Sucker in the middle
Blowing hot and cold
Cracking his whip
On the American horse
He's gone crazy, completely crazy
Trying to tame the American horse, well
He's gone crazy, completely crazy
Trying to tame the American horse, well
Feather in his mane
Showing no fear
Of a twisted shady fool
I tell you that's right, ah-ha, that's right
Truth's a mighty clear
Forever on and on
Never break a spirit
Of the American horse, well
Don't you shoot him down
He's gone crazy, completely crazy
Trying to tame the American horse
He's gone crazy, completely crazy
Trying to tame the American horse, yeah
He's gone crazy, completely crazy
Trying to tame the American horse
He's gone crazy, completely crazy
Trying to tame the American horse
Yeah, yeah, yeah
Crazy
On the day they tried to tame the American horse, yeah
Crazy
On the day they tried to tame the American horse, ow
Riding on a pony
Riding against the wind
And in came Brando
And he told it like this
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https://www.youtube.com/watch?v=ahyf_GQh53Y
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anti-christ dude did this too -
http://img1-azcdn.newser.com/getimag...20140609164033
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i'm happy.
hope your happy 2
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It was because he was a convicted felon, not too radical. Excerpt from III%'s militia blog on May 1-"One afternoon a couple showed up at the camp: a young tattooed white male wearing a holstered pistol and his girlfriend toting a shotgun. In the entrance interviews, which Jerry insisted upon mostly conducting himself, it developed that the guy was an admitted felon, but he didn't believe that it was constitutional to deny him his firearm rights. This came with a long, sad story about how they had quit their jobs to volunteer for the Bundys and do their part. Both Jerry and Stewart were inclined to accept their help until I called them over and explained the ramifications of accepting a self-admitted, armed felon into camp. They were impressed by the man's "honesty and sincerity," in admitting up-front that he was a felon. I said, among other things, that of course he admitted it. If he hadn't, then they would have plausible deniability when later confronted about it. By stating it up front, it was actually worse for them because they could not later deny having known that fact.* "How do you think that is going to sound in the grand jury?" I asked them. They changed their minds and sent the couple on their way with gas money. " This is in the militia members rant at sipsey street irregulars for May 1. These guys were there and the Millers were not in what they considered the "fruits and Nuts" area, the trouble area.
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Morning Doug, Nothing relevant to this post, just sharing something that I'm gonna do during this end of the month. I can't pick a favorite episode. I loved the valley episode where at the end, Johnny says " the valley ain't so bad" loved that one (maybe cause I am from the 818) and the one where they all go shrooming but...; The episode where Adrian and Jerry go to Mexico after doing a bad movie. I always wanted to do that and just get away without dealing with my phone, work, people, and that MOTHA F**KIN 405!! Excuse me... Anyway. Why the vent, cause I'm watching the show over again for the 8th time and I watched that episode last night and I said f*ck it. I'm gonna go live that episode. Called up two of my Latina friends and asked if they were down,..... boom ! They said yes. Just made reservations �� Follower: "Doug you have some strange fans". Yeah,yeah, what ever ... Thanks for that episode . #whenfantasieshappen #twoisbetterthanone #jacktripper #badgrammar #riseandshine #earlybirdcatchestheworm #aintnobodygottimeforthat
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[on her fight with a group of men at a movie theater while watching the film 'Juno'] She [girl sitting behind her] was knocking me in the head with her boot. They were that group of people that are just rude and loud throughout the whole movie. So I took her boot off and threw it after the movie, and I told her to go get some manners. And her boyfriend didn't like that, and her boyfriend's friends didn't like that. And so they headed me off in the aisle and told me to go get the boot. They wouldn't let me leave and they pushed me, and they wouldn't let me leave. I was technically in a "kidnap situation"... I learned this from my lawyer... Yeah, I was "fearing for my life" so I had to defend myself and I defended myself very well... and so they sued me.
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http://en.wikipedia.org/wiki/Bakelite
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Why Is This Man Cooking?: How Michael Mina Said No to Fame and Built a Restaurant Empire
A A A Comments (0) By Anna Roth Wednesday, Jun 18 2014
It took chef and restauranteur Michael Mina three months to decide on a ramen bowl for his new Embarcadero restaurant, The Ramen Bar. He and his partners tried dozens of different kinds; none provided the ramen-eating experience that Mina was looking for. Eventually, Mina, along with Patric Yumul, president of the Mina Group, and Ken Tominaga, chef of The Ramen Bar, turned to a potter friend who had designed serve-ware for Mina's restaurants before. They would create their own.
The resulting custom-made bowl differs from the multitudes already out there in subtle ways. Its walls are a little thicker, keeping the broth warmer and the outside of the bowl cooler to the touch. Its interior is cream-colored, so you can see the delicacy of the broth and ingredients. It's the right size for the ramen they're serving, versatile enough to work on a plate or off, and handsomer than most, with an exterior of brushed cerulean to echo the water theme of the restaurant.
Michael Mina has built his company's success on paying attention to details like these that incrementally contribute to the best dining experience he can provide. There are hundreds of maddening items that go into running a successful restaurant, and that make chefs such volatile, obsessive, Type-A personalities ? or that attract such personalities in the first place. One thing wrong can throw the whole enterprise out of balance. Good chefs can run a restaurant for a few years. Great ones can make a career out of it.
Though he's not in the kitchen as much as he'd like to be these days, running restaurants is still Michael Mina's top priority.
Marc Fiorito, Gamma Nine Photography
Though he's not in the kitchen as much as he'd like to be these days, running restaurants is still Michael Mina's top priority.
Michael Mina as a young, rising star chef.
Michael Mina as a young, rising star chef.
Mina is something else entirely.
In the next two months, the Mina Group will open three more places: The Ramen Bar and its adjacent Pabu sushi bar near the Embarcadero, and the 180-seat Bourbon Steak & Pub in the new 49ers stadium in Santa Clara. Which are in turn just a small part of Mina's empire: 17 other restaurants, in cities from Las Vegas to Miami.
You might be wondering why you don't know who Michael Mina is. You've maybe seen his name on the fa?ade of a restaurant in some nice part of some cool city. You probably don't know what he looks like, even though his restaurant empire is bigger than that of better-known chefs like Emeril Lagasse, Rick Bayless, Tyler Florence, or Todd English. His focus on running his restaurants has cost him the fame of many of his contemporaries ? even in San Francisco, the city where he's spent his adult life. He's never had a TV show. He's published only one cookbook. He doesn't do product endorsements or license his name to cookware. You won't see his face on soup cans in Safeway.
It was all offered at some point or another. But Mina, 46, doesn't regret the opportunities he turned down. He's exerting his influence on American food in a quieter way. Mina loves working in his restaurants, loves setting up systems to make them run better, loves tinkering, loves focusing on details like the ramen bowl. A celebrity chef on TV will inspire amateurs and perhaps the next Food Network star. But the product of the massive, super-efficient restaurant machine that Mina has engineered is not just great food, but great chefs and great managers, who then go on to open their own places. In the unstable world of restaurants, Mina's great success is creating stability, and in training others to create stability, too. And he hasn't done this by breaking the rules in food or service; he's gotten here by following them really, really well.
There is perhaps an even simpler reason why Mina hasn't sought the spotlight over the years: He's just not wired that way. Michael Mina's not a Personality. He doesn't suck all the air out of the room when he walks into it. In person he's reserved, maybe even a little shy, at least as much as a grown man with 1,500 employees can be. He's funny, self-deprecating, kind of a normal dude, one who showed up for an interview on Giants opening day wearing a black-and-orange jersey.
Could he have overcome the shyness, learned to mug for an audience? Sure. It took Mina's peers like Emeril and Mario Batali and the rest of them a while to get comfortable in front of the camera. But fame ? at least the brand that gets you recognized when you walk down the street ? has not been part of his personal definition of success. More to the point, taping a TV show or developing a line of cookware or writing another cookbook would take him away from what he loves.
"The part that I know I enjoy most is the restaurants. You can't do everything, you know?" he says. "For me, the priority has been being deeply involved in my restaurants and figuring out different ways to make them run better."
As a diner, you think of a restaurant like a store: You order the ahi tuna tartare at Michael Mina's eponymous restaurant in downtown San Francisco; a waiter goes in the back and gets it for you. But a restaurant is more like an impossibly intricate play that consists mostly of improv. There are so many variables on a given night, so many things that can go wrong. One guest shows up a half-hour late for a reservation, jamming up the front of house; another goes to the bathroom just as his table's main courses are ready and the plates have to be held or re-fired, jamming up the kitchen. There are no-shows, service mistakes, equipment breakdowns, finicky diners. And that's just when the restaurant is open to customers. Writing menus, tracking food costs, ordering ingredients, repairing damaged furniture, organizing payroll ? just a few of the things a restaurant owner needs to keep on top of every day or the business and guest experience start to suffer.
Why Is This Man Cooking?: How Michael Mina Said No to Fame and Built a Restaurant Empire | SF Weekly
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Back in 1968, an 8-year-old Sanchez gained immortality by running in front of a car. But, all these years later, when Sanchez himself drives up the very same street — there are no kids to be seen.
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this site will try to hold your computer hostage -
http://security-scan-mwisgrvk.in/
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https://www.youtube.com/watch?v=-AUAtBHwof4
haha • 4 days ago
AAHAHA fu!k the Rockefellers.
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Βαγγέλης • 5 days ago
Great news!
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POPTARTS • 5 days ago
you will never get your new world order, I thank the men in the cia for making him disappear.
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pompom • 5 days ago
oh well ,his group killed jfk jr. same way
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TruthRising • 5 days ago
Good! Too bad the rest of his wretched family wasn't with him!
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True facts TruthRising • 5 days ago
Why? Because he had money? What a stupid POS you are. You can't make money I guess so you hate people. Low-life//asshole.
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TruthRising True facts • 4 days ago
HAHAHA, you are a f'n idiot. Maybe because his family was directly involved with bankrolling the nazis, you stupid retard. Go outside, read a book and a get a life, or better yet, get a brain cell.
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bunnyswanson True facts • 5 days ago
Their gain is our loss. Nobody wins unless everybody wins. And if cheating/deception/manipulation is required to reach the top of the ladder, they it does not count. Scoundrels belong in the gutter.
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Donald Schuster • 5 days ago
Money is no cure for stupid, son....
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Mms • 6 days ago
Not sad, since they want to kill off 5 billion people so THEIR planet is less crowded. Check out the Foundation's sponsoring, and they alledgedly funded the Georgia Guidestones.
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HowdyNSA • 6 days ago
Didn't another rich guy's plane go down on take off just last week? Or the week before?
Some assassin out there is making big money!
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nomoretraitors HowdyNSA • 5 days ago
They say crashes come in 3s
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Millsey HowdyNSA • 6 days ago
weird coincidence
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HowdyNSA HowdyNSA • 6 days ago
It was two weeks ago.
"Flaps apparently locked during takeoff of doomed Katz plane"
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https://www.google.com/search?q=Hana...w=1117&bih=590
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Кто не прыгал на майдане - тот спокойно Крым вернул ,
Кто как дурачок скакал –тот уже донбас просрал .
Поскачите от души , вы , бендеровские вши ,
Веселить американцев гитлерюгенд поспеши …
Вас разводят дураков , не умнеют от прыжков ,
Заграничною конфеткой заманили простаков .
Наплевать Евросоюзу на хохла , на москаля ,
Ведь нужны Евросоюзу наши хлебные поля .
Надо им чтоб перебили мы друг друга поскорей ,
Чтоб поменьше оставалось на такой земле людей .
Воевали , чтоб с Россией , разбомбил чтоб нас сосед ,
А они смотреть на это уж отправились в гаштет …
Под пивко сидят и смотрят , как в Одессе жгут людей ,
Все равно им кто погиб там , славянин или еврей …
Вот и думайте , что делать , прыгать , жечь или стрелять ,
Но быть может лучше стоит – хоть попробовать понять ?
Who would not jump at the Independence - he calmly returned to Crimea,
Who danced like a fool, he had already fucked Donbas.
Jump from the heart, you Bendery lice
Americans cheering Hitler Youth hurry ...
You bred fools not umneyut from jumping,
Lured foreign candy suckers.
Spit on the European Union crest on Muscovite,
After all, the EU needs our cornfields.
Necessary to them so we killed each other as quickly as possible,
To remain on a smaller earth people.
Fought, that with Russia, so we bombed neighbor
And they look at it too went to gashtet ...
A beer sit and watch as people harness in Odessa,
Still they who died there, Slav or Jew ...
Think about what to do, jump, shoot or burn,
But maybe better be - at least try to understand?
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Screenshot by Lightshot
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https://www.google.com/search?q=http%3A%2F%2Fsecurity-scan-mwisgrvk.in%2Fjs%3Ft%3D53616c7465645f5ffc82b713076 1430d2bc290c83c9e4306ccc15fe88a9348520fa780d4e42a6 e9ec94c051aad65ffccff463b8e95b0c250%26subid%3D555& ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a&channel=sb#channel=sb&q=security-scan-mwisgrvk.in%2F&rls=org.mozilla:en-US:official
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