Following her debut appearance on The View, in which she outed herself as pro-choice, Tomi Lahren’s program has been suspended from The Blaze for a week.
While I’m usually #TeamTomi, I’m not buying that she thought this one through.
There was a tussle over a seat on a Toronto subway recently. A young man was resting his feet on a seat when along came an older woman who decided to sit on the seat occupied by the dude’s sneakers, presumably to teach him a lesson.
Just another ho-hum commute in Toronto? Not really. Things got a tad physical.
Hundreds of illegals are crossing our border with the US, even though there is no persecution to flee or danger there.
As Canadian towns like Emerson, Manitoba beg Ottawa for more resources, the CBC is engaged in a campaign to run cover for the Trudeau administration, which seems totally out of touch.
London has become Londonistan with the Islamic mass immigration that has changed the United Kingdom’s biggest city, forever.
We are made to believe that “cultural enrichment” is what we must celebrate. This is laughable as Islamic ideology is against almost all forms of democracy, freedom of speech and liberty, in the Western world fashion.
December 2016INGREDIENTS: Dry Ingredients: 1 cup almond flour 1 cup arrowroot flour 1/3 cup coconut flour 1 tsp. sea salt 2 tsp. active dry yeast 1 ½ tbsp. very finely ground chia seed 2 tbsp. organic psyllium husk powder Wet Ingredients: 1 ¼ cup filtered water 2 tsp. Maple Syrup (This is consumed by the yeast, which lowers the glycemic index) 1 egg DIRECTIONS: 1. In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour and sea salt. 2. Heat water to 105-110 °F. Add 2 tsp of Maple Syrup and stir. Add the yeast and let stand for 10 minutes. The yeast should bubble or foam – if it doesn’t start over. 3. Stir the finely ground chia and psyllium powder into the yeast mixture. Let stand 1 minute to thicken, then whisk. 4. Pour thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute. 5. Put kneaded dough back into the bowl, cover with a damp cloth and place in a warm spot to rise for one hour. 6. Preheat the oven to 425 °F. Place a pizza stone (or cooking sheet) in oven to preheat. 7. Divide dough into two balls. Place dough balls on a square of parchment paper or a cutting board. Dip your hands in water and shaped into nice rounded shapes. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top. 8. Slide the prepared dough onto the preheated stone or cooking sheet. Bake 35-40 minutes. PLEASE NOTE – baking time can vary – the measure of doneness is an internal temperature of 205-210 °F. 9. Let cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) When completely cool, slice and serve or store in an airtight container. To re-crisp crust, toast or reheat in a 375 °F oven for 5-10 minutes. Enjoy!