I went to the grocery store on the 10th of March, intending to stock up. People were already panic buying, so when I got to the store, I headed for the baking aisle. “Ha, ha, ha”, I thought. “I won’t be trying to buy bread, I can bake, I’ll buy yeast.” Aaand, the yeast was gone. Oops.
So, I decided to make a sourdough starter. A sourdough starter is simple to make. Take about ¾ cup flour and ½ cup water and mix. Okay, you say, I’ve made paste. Now what? Cover it lightly with plastic wrap or a towel and wait. How long? About 24 hours. It should look like this
Starter Day 1
Then add another ¾ cup flour and ½ cup water and wait again[1].
When I started writing this, I googled sourdough starter. I was hoping to find something on the science behind it. I found this. They use nearly the same recipe I do, but stress the importance of weighing your ingredients. Sigh. Look, I get weighing ingredients in baking. It leads to a superior product. I will weigh ingredients when I make the bread. But this is sourdough starter. Let’s think about who originally used sourdough – pioneers and miners. Do you think they weighed out their ingredients, making sure that the flour and water weighed the same? No. They estimated. Maybe weighing the ingredients at this stage gets you a slightly better product, but it seems like pretentious claptrap to me. I don’t think it really matters if you weigh it or not. They also emphasize making sure the temperature is right around 70. Again, fluctuating temperature isn’t that important. Pioneers and miners couldn’t really control the temperature and it still worked.
What you’re doing when making sourdough is capturing wild yeast and lactobacilli and giving it a medium to grow in. The yeast and bacteria will vary by where you live. So, a San Francisco starter will be different from a New York starter. In addition, some areas (like my kitchen) have more yeast available than others. I’ve lived here for years and I bake pretty regularly with yeast. So, my starter took off.
Okay, so you’ve got bubbles. Now what? Now, you discard about half and feed it again[2](don’t actually throw away the discard). By feed it, I mean add ¾ cup flour and ½ c water. It should start to look stretchy like this.
Starter Starting to Thicken
That’s good. It means the gluten is developing. At this point, you may see a liquid on top of the sourdough in the morning. That’s the hooch. It means your sourdough is hungry.
Hooch
Skim it off and feed the sourdough. When your sourdough starts getting stretchy, the gluten is developing. If you stir in the hooch, you may destroy the gluten (it’ll recover with time). That can be okay if you want your sourdough to be really tangy. But, mostly, you want to skim off the hooch and then feed the starter.
How do you know if the starter is ready for baking? Do the float test. Take a glass of water and lower a teaspoon or so (again, no need to be precise) into the glass. If it floats, the starter is ready to bake bread.
When I was growing up, my mother always made sure to have Bisquick on hand. Bisquick is a general purpose baking mix that can be used to make biscuits, muffins, pancakes, dumplings; what have you. You should think of sourdough starter the same way. Even before it passes the float test, you can use the starter[3] or discard for things like crackers, pancakes or waffles,
Nephilium’s Waffles
dumplings, pretzels, or muffins. The float test really only applies to making bread. It is the original baking mix.
Sourdough bread (like Nephilium’s lovely boule
Nephilium’s Boule
or my baguettes)
Baguettes
is one of those things that invites experimentation. I have made a plain sourdough (from an online recipe – can’t remember which) that I turned into baguettes and a whole wheat version of my own device that I made into a boule.
Sourdough bread recipes seem to be all over the place. I have found recipes that called for ½ cup starter and 4 cups of flour and some that called for 1 cup starter and 3 cups flour and some that called for 2 cups flour (still making 1 boule) and some that call for a cup of starter and a packet of yeast. So I just decided to wing it.
For my whole wheat boule, I used 1 cup starter, 1 cup water, 1 cup whole wheat flour, 2 cups bread flour and 1 tsp salt. I’ve made a lot of bread and typical two loaf recipes call for 3-4 cups of flour. Most of the sourdough recipes I found also called for 3-4 cups flour. So, I went with three cups of flour total. I know that you can usually substitute 1/3 of the flour with whole wheat flour so that’s why I did 1 cup whole wheat and 2 cups bread flour.
I used my mixer and blended it all until a ball formed and it cleaned the bowl. Then I put plastic wrap over the top and stuck it in the fridge for 24 hours. I punched the dough down, formed it into a ball and let it rise on the counter until it doubled in size. Then I slashed the top and stuck it into a 450 degree preheated oven to bake for 45-50 minutes.
Here is the result.
Whole Wheat Boule
That is my winging it recipe, and sourdough purists are clutching their pearls. Purists will say you should follow the hydration method and autolyze the flour. If you want to know how to do that, this is a good primer. Roughly you weigh your flour, water, starter and salt and use a ratio for the recipe. It will yield a very light, fluffy loaf,
[4]but does require you to spend more time fiddling with the dough.
You can also use sourdough starter to replace yeast in your regular bread recipes. This gets a little complicated. It depends on how hydrated your sourdough starter is. However, if you are following the instructions I gave (1/2 c starter, ½ c water and ¾ flour) you can guesstimate that your starter is 1:1 hydrated. That means you can use 1 cup of starter to replace a packet of yeast.
You do need to adjust the water and flour, but that will depend on your baking knowledge. Start with a little less water and flour than the recipe calls for, then adjust. There are formulas, but my eyes started to glaze over. Does the dough seem dry? Add a little water. Too wet, add a little flour. Note that I say a little. Add too much flour and the bread will be tough. I tried to find a good article about substituting starter for yeast, but they were all vague.
My two favorite bread recipes (both from Sundays at Moosewood by the Moosewood Collective, couldn’t find links) call for ingredients that do not have gluten. One uses oatmeal and the other uses corn meal. They require a sponge plus two rises before shaping the loaves.
So, here’s what I did. I substituted 2 cups starter for the yeast, reduced the flour by 1 cup, then followed the recipe otherwise. I let the dough rise first overnight in the fridge, then let it rise again on the counter before finally shaping it into loaves and letting it rise on the counter until doubled. These are the results.
Oatmeal Bread
Cornmeal Bread
Overall, sourdough is the original baking mix. Don’t be afraid to experiment. Even if you don’t follow all the rules in the video I linked, you’ll still have something you enjoy eating. That’s what really matters after all. Have fun with your sourdough.
[1] If it doesn’t look like the picture, there are ways to kickstart sourdough. You can add dried fruit or mashed up grapes – both of which have naturally occurring yeast on the skins.
[2] Actually, if you need your starter to grow (for a specific recipe, perhaps) you don’t have to discard half. It’ll be fine. It may produce more hooch, but just skim that off.
[3] If you don’t want to discard the starter, see here.
[4] I don’t use a dutch oven for baking sourdough. I like a crispy crust, but like hops, there can be too much of a good thing. I like the crust I get from putting a pan of water in the oven with the loaf.
I think i’ve mentioned this before, but i’m the worst at pretty much all cooking. Not proud of it, but thank goodness i married a woman who loves to cook. I salute you all who know how to make such delicious things! The food looks great Tulip
Cooking is relatively easy and very useful. Baking, on the other hand, is a nightmare and rarely worth the effort unless societal collapse is imminent. Which means it might be useful now. I have yet to be able to make a bread that isn’t overly dense, and of course once I make the bread I eat the whole fucking thing in a day as I have zero willpower with tasty food.
looks soooo tasty, I can smell it from here, nice work Tulip!
Yummy
My Grandpa Baty used to make corn dodgers to take along on camping and fishing trips. I haven’t made them myself in many years, but I may revive the practice.
Never seen a baked recipe for corn dodgers – probably a regionally different use of the term. To me, “corn dodgers” was interchangeable withe “hush puppies”. Regardless of the name, it’s my #1 favorite food. Partly because I just like them, and partly for memories they trigger.
I love hush puppies too, and you mentioning them has made me decide to make some today or tomorrow.
Ta!
I’ve had them both baked and deep-fried. I kind of prefer deep-fried, but baking is easier, both in the kitchen and on my arteries.
OT: I mentioned on the Zoom chats that I’d post information about protests as I found them. I missed four. One going on today and two yesterday.
There is a protest, according to this article about Gauleiterin Whitmer asking protestors to wear masks and stay six feet apart, in Lansing on Thursday.
This Thursday another protest is planned in Lansing. Whitmer noted that there are a lot of lawmakers fearful of going to work.
The protest today is in Raleigh, NC.
Continued so I don’t break the link limit.
The other two were in Connecticut on Sunday (not yesterday, oops, sorry) and Rhode Island yestereday.
One last OT: I found this article about antibody testing in Ohio. The results of the test show that Lil Rona has been running wild in Ohio since January.
Ive held that position all along, if not earlier. I was sick af the middle of December and had nearly all the symptoms. Jugsy had it mid January and saw he doc, who told her “some virus, but not the flu, I dunno. “
“some virus, but not the flu, I dunno. “
Apparently my grandfather’s doc said the same when he had flu/cold symptoms awhile back (Jan-Feb I think)
Most people with symptoms consistent with coronavirus aren’t testing positive for coronavirus either, apart from a few locations, and haven’t all along.
Id like to have the antibody test done, but Im afraid that if you’re right and I dont have antibodies, Ill get put on a list someplace
Well, Heywood Jambroni will go on a list.
People are dying and you want your rights *scoff* – Don Lemon
I suspect that this thing wouldn’t have been a big deal at all if:
1. The Chinese hadn’t acted nuts while lying
2. NY and NJ actually cleaned their trains ever – instead of packing commuters into the filth and giving them really high viral exposures
3. NY and NJ had quarantined their nursing homes instead of forcing sick patients into them.
The rest of us would have got (I probably did) and been over it for 2 months and never think of it again.
You forgot 4: ORANGEMANBAD not being president.
Unless you quarantine the staff to run the care facilities, it would have entered anyways (and probably did like everywhere else). Infection control, engineering controls, and PPE might have mitigated some spread or lowered the exposure levels but as long as staff live in the wider community where there’s widespread prevalence, it’s probably not going to be effective.
Sounds like you’re suggesting that nature will do what it does no matter what bureaucrats believe.
*Insert Jurassic Park Ian Malcolm gif here.
*And maybe one of the lawyer being eaten by the tyrannosaur too.
Old and old, sick people die, video at 11
When you’re right, you’re right.
There are a few going on across NY. Elmira, Rochester, and Albany. All on Saturday.
My heart’s on fire for Elmira.
gravesite of Sam Clemens
oompapaoompapaoompapamaomao
The Mistress of upstate NY.
Whitmer noted that there are a lot of lawmakers fearful of going to work.
The lawmakers should be fearing us, not the other way around.
^This.
That should be the one emotion that guides their “lawmaking.”
How did you get in Nephilium’s kitchen to take those pictures? Interesting stuff. Thanks for writing.
Not enough craft beer bottles visible. What I want to know is whether you have any good recipes using Airborne.
Sure, 1 cup gin, 2 airborne tabs, stir well.
Vodka should work, too. ;-)
Most of my craft is in cans these days, and would be in the fridge or cellar.
The Airborne is the girlfriend’s.
/currently working while watching Alton Brown’s Quarantine Quitchens.
She is mythical.
And good in the kitchen.
I have been 155 lbs since high school. If you knuckleheads keep these articles up that may change.
That bread looks damned good.
*eats another carrot cake Oreo I was alerted to in comments a few days ago*
Peanut butter filled or GTFO
That’s why God made Nutter Butters.
Yummy
Pecan Sandies used to be my weakness.
There are cycles I go in as to what I am craving. My last pecan Sandies jag was 2 years ago.
I have 2 nutter butters left, hopefully the shelves aren’t cleaned this week.
I have been 155 lbs since high school.
Hating you a little bit right now.
I’m trying to take off a couple lbs but just looking at the pictures are going to put them back on. Damn, those things look so good.
A friend gave me a smoked sucker for lunch, say what you want but I like ’em, particularly when I don’t have to do the work. And stop it with the carrot cake, Suthen, you are not any help either.
Great pictures and now I’m ready for lunch.
Yeah, my sourdough starter died on me weeks ago — the sources I used didn’t talk about the “hooch” forming on top, so I naïvely stirred it back in before feeding it some more. I either drowned my yeastie beasties in alcohol or killed them with too much acidity. Or mebbe I did the ol’ one-two on the poor things.
In the meantime, I’ve discovered the joys of supplementing one’s flour with malt diastase and gluten flour. I’ve never cooked better sandwich loaves. Now on to the artisanal French stuff of my ancestors, I guess {makes sign of the Cross, throws salt over shoulder}.
Donald J. Trump
@realDonaldTrump
Sleepy Eyes Chuck Todd should be FIRED by “Concast” (NBC) for this fraud. He knew exactly what he was doing. Public Airwaves = Fake News!
@AjitPaiFCC @FCC
I can’t help but think this was intentional.
It’s good, along with “MSDNC”.
Sourdough oatmeal bread is very agreeable to me. I don’t really give myself the time to bake, and trying to stay keto means I’ve no incentive, but if I did, I’d probably make some (non-sourdough) oatmeal bread. Happy baking, Glibs.
Addendum to the dead-end-um: Sam Smith’s alcoholic liquid form of oatmeal bread is truly a meal in a bottle.
Their nut brown is one of my all time favorite beers.
Euphemism?
Oh My!
I give most of the bread away (baking is my happy place) and my neighbor said “I really liked the sourdough, but that oatmeal bread is money”. It’s definitely been the most popular.
Another neat thing about sourdough starter can be used for is as a partial substitute for buttermilk (which I haven’t seen on the shelf the past couple of trips to the grocery store).
In a pinch, take about 2 tablespoons of white vinegar to 1 cup milk, stir, let it sit for 10 minutes or so (you’ll see curds). Buttermilk!
I’m aware of that one as well. But as you have to discard sourdough starter on a regular basis, providing another use for it is helpful as well. Here’s the recipe we used, as usual for biscuits, I would sub out some of the butter for lard.
“(like Nephilium’s lovely boule”
I’ve heard he has a nice pair.
https://www.youtube.com/watch?v=xPlqLHcphyw
Nice! Tulip. I have never made sourdough.
I was a semi-professional baker at one time in my life. I used to make 150 lbs of flour into burger buns, hot dog buns, sandwich loaves, pizza crusts, and cinnamon rolls every weekend.
Now I can’t do the carbs.
But I can. See you at HH, Nick!
I used to make 150 lbs of flour into burger buns, hot dog buns, sandwich loaves, pizza crusts, and cinnamon rolls every weekend. Now I can’t do the carbs.
D00d, if you were eating that much baking every weekend, I don’t think carbs were the problem. ;-)
He didn’t say he ate it all! LOL
Hey Mo, am just catching up on a.m. links. I love proofreading; aced spelling tests and VSAT. I hesitate to float this idea in case it’s logistically unfeasible. How many pp. roughly is C&C and how soon do you want rid of it? Fee would be 0. Again, highly hypothetical.
“Let’s eat, Grandma!”
“Let’s eat Grandma!”
Ooooooh, velly velly tempting, but I can’t. It is 660 pages 1.5-spaced 1-inch margins, Times New Roman, 235,000 words. That is a job worth a fortune in gold.
Such much!
I assume you’re referencing this?
You assume correctly, Rick.
Gotta love S.Z. Sakall!
Hey Ted (or may I call you Cuddles?), did I ask if you were listening to the new TCM podcast? Not sure who next guest is after Bogdanovich.
I downloaded the first episode, but I haven’t gotten around to listening yet.
I think it’s a multi-episode podcast with Bodganovich and don’t know if there are plans for further podcasts.
Too bad we can’t get more Private Screenings episodes.
Would it be worth splitting up for multiple volunteers? I have what is probably a weird obsession with proofreading and would be happy to help with a portion. But if you’re not comfortable with it I totally get that too.
I would love for you guys to read it just to tell me how fabulous I am, but I’m not comfortable with getting free labor.
To be clear: I asked GT and Cannoli to read it so they could give me an opinion on a scene that was sticking in my craw.
Proofreading is a whole ‘nother animal.
I am a good proofreader and copy editor of other people’s prose. Three years as a bond lawyer will do that for you.
But proofing your own prose – ugh. Very hard to do well.
Forest, trees, etc etc etc.
Don’t fall for it, Mo; whatever his rates are, I bet I couldn’t afford even 6 minutes of his time.
😉
Thanks Tulip, looks good.
For those of you who need a laugh https://www.youtube.com/watch?v=s9xKU8eYCFk&t
The Sam Smith comment above reminded me of this, I think I have mentioned before. Below is my eternal 6 pack. Concept – you are stranded on a desert island and only get 6 beers the rest of your life. You get an unlimited supply of each, but those 6 brands are all you get. Choose wisely.
Sam Smith Nut Brown
Fuller’s ESB
Weihenstephaner Hefeweissbier
Hacker-Pschorr Marzen
Chimay Grande Reserver
Bell’s Two Hearted Ale
2 Brits, 2 Germans, 1 Belgian, and 1 US.
Some good beers just miss the cut. Cantillon Gueuze was the final one. I think I would be okay not drinking sour the rest of my life. Would rather give it up than the others.
I’d second you on the Fuller’s and Chimay.
Add – Central Water’s Peruvian Sunrise, Ayinger Octoberfest, Krombacher Pils, and 5 Rabbits Inigo Montoya.
The Ayinger Celebrator is very good.
Not a bad list. My list would replace the Weihenstephaner Hefeweissbier with a nice dark porter or stout (such as Founders Breakfast Stout) and the Bells with Troges Nugget Nectar.
Mmmm… Breakfast Stout.
Great read and awesome loaves, Tulip!
I cultivated a sourdough starter last summer that I’m very proud of, and I’ve been on a sourdough kick since then. I like to use 750g white, 300g wholegrain, and 150g rye. That amount of rye isn’t so much that you’d bite into it and notice that it’s rye bread, but it gives it a lovely extra-grainy flavor. Come to think of it, I gotta feed my starter today. I just took a longass bike ride, so I believe I’ll give myself permission to make sourdough pancakes out of the discard.
My newest thing is making bread with a tangzhong (a bit of flour and water cooked together into a paste which is then incorporated into the dough). It makes for absolutely AMAZING sandwich loaves. I’m actually doing the final tweaking on a recipe that I devised myself. I’ve also been doing a long, slow ferment in the fridge, so I can get away with higher hydration levels, and the finished loaf has an amazing flavor.
Ah, tangzhong.
There’s a local T&T Supermarket (massive Asian affair — purchased a few years ago by Loblaws, but left to their own devices) that has an in-store bakery and does Japanese utane/udane/yudane bread that’s very much like Chinese tangzhong, and yeah, it’s the only sandwich-style bread I’ve ever had that I could sit down and stuff the entire loaf into my mouth, even when it isn’t fresh out of the oven. Every time I shop at T&T it takes all of my willpower to not go to the bakery and buy several loaves. Or even one.
I ordered a Pullman loaf pan to make shokupan, but the bread flour seems to have revanished from the shelves after getting restocked once.
Mmmmm…fresh bread!
I have a “no knead” pizza crust dough that sits and rises for houris. I love the yeast scent and promise of goodies to come.
“A loaf of bread, a jug of wine, and thee…”
“sits and rises for houris”
I might do that.
IYKWIMAITYD.
^better response
Great minds, alike, think, etc.
I’m interested in your houris and would like to know more…
You people and your way with yeast. It’s magic, I tell you. You’re a bunch of alchemists and wizards.
The little yeasties rarely cooperate with me.
It’s not that they don’t cooperate with me. It’s that I end up killing them before they can do their job.
killing them before they can do their job.
*looks side eyed*
…Stalin?
My biggest issues are overproofing the bread, or the house being a bit too chilly for the bread to rise quickly enough.
Making alcohol on the other hand, I’ve had just a handful of stalled fermentations.
The gluten flour I started using looks like it might be excellent insurance against overproofing (nothing can save a loaf if you’re absolutely dead-set on overproofing, of course . . . ). Wish I’d started using it decades ago.
The new electric range we bought last summer has a proofing mode. Damn, but it works well.
I have an over the range microwave. With the range light turned on, it is perfect for proofing bread. Bonus, it keeps it safe from the cat.
I had a gas oven that the pilot light kept at the right temp for proofing, back when we do the occasional homemade pizza crust.
My real wizardry was my annual Amish 30 Day Cake. That stuff makes some Serious alcohol byproduct. 10 days fermenting peaches, Plus 10 more days with pineapple chunks added, plus 10 more with maraschino cherries.
Strain, saving starter for next year. Divide fruit into thirds (3 cakes) etc etc
Yum. Maybe once a year won’t kill me…
My mom always called that “friendship cake” because you share the starter with friends.
Mine too
Beware the Amish bread. IT’s SPREADING FASTER THAN COVID19!! Run away!
A trillion here, a trillion there.
House Democrats’ latest coronavirus relief proposal unveiled Tuesday includes more than $3 trillion in new spending, amounting to the biggest and most expensive aid package yet to deal with the global pandemic, Fox News has learned.
Of the more than $3 trillion package, about $1 trillion would go to state, local and tribal governments, according to three sources briefed on the proposal.
Another round of $1,200 stimulus payments also would go out to most Americans under the plan, with a maximum of $6,000 per household.
Then a flurry of cash would be allocated to struggling Americans, extending the $600 extra in weekly unemployment insurance through January and a new $175 billion benefit that would subsidize rent and mortgage payments for Americans.
House Democrats called the legislation the HEROES Act. The text of the sprawling plan was circulated Tuesday. House Speaker Nancy Pelosi is scheduled to announce the plan at 3 p.m. ET.
Are we still pretending the dollar is anything but monopoly money at this point?
You’re too generous.
Chuck E Cheese tokens.
Y’all make fun of Chuck E Cheese tokens but those things are made of brass. Have you seen the price of brass lately? Unlike paper dollars they are worth more than their face value.
All other aspects aside, I think there is a fundamental problem with the federal government giving money to localities. It is bypassing the state’s sovereignty.
Unfortunately state sovereignty died a long time ago. It won’t be resurrected because many of the plebs love them some gubmint money, whether from the state or the feds, they don’t care.
Of course. There are multiple problems beyond the printing and spending into oblivion.
No government should ever be allowed to spend money that it didn’t tax or borrow. It breaks the accountability (what little there is) of the government to its voters ,who it is taxing and saddling with paying the debt.
I like that.
The income tax was the final nail in the state sovereignty coffin. The feds can take directly from the state’s citizens and then decide whether or not the state gets any of it back, how much, and to which purposes it must be put, in effect giving them indirect control of all state policy.
The 16th Amendment is by far the worst still in effect, and is in strong competition with the 18th for worst overall.
And why are we sending money to the tribes?
Indian tribal sovereignty was abolished with the Dawes and Curtis Acts, and only kind of restored with the Indian Reorganization Act, but that act also stripped some sovereignty from the states. To say the present situation is complicated would be an understatement. At the very least, the tribes are not recognized as distinct nations anymore and the old treaties are generally not in effect any longer.
(but nor are the tribes dependent entities of the states in which they reside, unlike local governments)
Ah, fuck it, if we’re going to go down in flames I may as well as have a new OLED hanging on the wall. Let the distribution of even more money begin!
Don’t buy LG OLED.
That’s what I heard, burn in and whatnot.
Do they have built in camera and mike?
Yes, but mostly poor quality control. I had the mother board due on mine with 2 months then after repair severe paneling.
Well then, at least the camera and mike will probably break down, too.
That would get me 4-5 months’ more rent.
I might be able to buy my little place with that much Time/Money,
of course the money won’t be worth much, the property will be, hmmmm
Yeah, a new TV (and console to put it on) is one of the casualties of the ‘Rona Recession.
It passed by a veto-proof margin !
/ somebody
Then a flurry of cash would be allocated to struggling Americans, extending the $600 extra in weekly unemployment insurance through January
So they want unemployemnt to last until January?
You want people to die! How dare you expect them to go to their dangerous jobs, or risk giving up their $600/week unemployment stipend!
Symbolic bill. Full of Democrats wishful thinking with no chance of passing the Senate.
I heard $2,000 a month, why they be so stingy now?! It’s my money and I want it now!
Thanks, Tulip!
What an excellent article!
I love cooking, but never liked baking. Now I understand why. I’m lazy!
Apropos of nothing, crowboarding.
ROOOOOOSHUNS!!!!!!
Cool suff!
That bird is more intelligent than some humans I know.
Also that was super cute. Squeeeee!
RT Is paid for in part or wholly by Russia
Slide over to NPR
NPR is an American Public Broadcast Service
You know…. I have a weird gut reaction to those “Did ya know” blurbs from You Tube on videos.
Petty vindictive cunt is cunty
A California county is facing a delay in reopening after some 2,000 people attended a rodeo, officials announced.
Shasta County, north of Sacramento, with a population of about 177,000, had been set to open early, according to local health officials on May 8, because it met criteria for a “regional variance”. This would have seen businesses reopen including retail and dine-in restaurants.
But just two days later, the Cottonwood Rodeo held its Mother’s Day event, drawing in large crowds, despite health officials saying it should not go ahead.
Kerri Schuette, a spokeswoman for Shasta County’s Health and Human Services Agency, told the Record Searchlight, that it would have to go renege on some of its reopening plans after Governor Gavin Newsom found out about the event.
“The rodeo came to the governor’s attention and it has delayed full implementation of opening businesses back up here,” she said.
How dare you?!
What an asshole.
“People went to a rodeo, therefor I have to make sure your small shop goes under!”
Next Time you’ll learn to turn thos mother fuckers in.
To be clearer. What we are seeing is executives making not only completely taking all power to themselves, but also not being bound to rules. They are being the text book definition of Tyrants. Fuck all politicians. Rule of Law is deader than the founding fathers.
All of this relief money….I might break down and. buy that M1A1, extra mags and a shit-ton of ammo after all.
*begins pricing ammo online*
*eyeballs another freezer*
*from the next room* DON’T EVEN THINK ABOUT IT!
Rats. He heard my thoughts.
That’s funny.
I got the same here from the living room.
*refills Gun Broker watchlist*
Shasta County has had just 32 coronavirus cases since the outbreak began, and four deaths.
The lockdown is working! Why take a chance?
*hides under the covers*
I’M STILL ALIVE! WHY WOULD I COME OUT NOW?
“People went to a rodeo, therefor I have to make sure your small shop goes under!”
We’re all in this together!
Collective punishment of civilian populations. Isn’t that a Crime Against Humanity?
“Your brother didn’t finish his broccoli, so no one gets ice cream.”
Anyone tries to escape, we’ll kill three of you.
Pandemic Baking… Pan is spanish for bread.
Beautiful. Well done.