Is UCMJ Authority Over Military Retirees Constitutional?



Terry

[GOA News] Come meet Brandon Hererra at GOA’s national convention!

Come See Brandon Herrera Live at GOALS 2024 GOA is thrilled to welcome Brandon Herrera to the stage at the inaugural Gun Owners Advocacy and Leadership Summit on August 17th and 18th in Knoxville, Tennessee. Brandon Herrera, AKA the AK Guy, is one of the strongest gun rights advocates and content creators, never shying away from taking a firm stand …<br/> <a class="postReadMore" href="https://www.gunowners.org/na070924/">Read more<i class="fa fa-angle-double-right"></i></a>


https://www.gunowners.org/na070924/

Apparently a carjacker was looking to take her car in front of her home and encountered her personal security detail. Early reports are that only the wannabe carjacker was the only one injured in the incident as he was shot by the security detail when he pulled his handgun out to announce the carjacking.

The Justice was not in the home and not in danger at the time of the incident.

Must be nice to have 24/7 taxpayer funded security while doing everything you can to take guns away from those who don't have taxpayer funded security.

Just found out a brother from Okinawa has stage 4 bone cancer 

This makes like 6 of our 13 man team on Okinawa coming down with some form of cancer…..a couple with extremely rare forms of cancer 

Not to mention the wives and kids who have medical conditions potentially linked to Okinawa 

And the government refuses to admit agent orange was ever on Okinawa 

We r here from the government….to kill you….

We cut across the middle of Iowa, hit the corner of Missouri, angled across Kansas, the Oklahoma Panhandle, the corner of Texas, corner to corner of New Mexico, and half way across Arizona to Tucson. LOTS of interesting things to see. My wife, the Canadian, got real wide-eyed a few times, exclaiming, “So, that movie ‘Cars’ about abandoned towns isn’t just a cartoon?”

There are times in Texas and New Mexico where literally the only evidence of mankind is the road you’re on- no windmill, no line fence, no other road, no driveway, no buildings or grain bins, towers… nothing. For miles. In dozens of places, you see the mailbox and ranch sign, but the lane goes miles back over the hill (and it’s pretty flat) where you never see the buildings. I can be a pretty solitary guy, but that looks lonely!

There are abandoned houses, stores, and lodging places, but the number of abandoned gas stations is awesome to behold. Is that because of the 70’s gas crunch? Or before that? We averaged a not-very-good 25 mpg in my wife’s Traverse, but we were still able to pass up many, many abandoned gas stations. Is efficient vehicles to blame?

It's the wrong time of year, but I thought I'd share this with you.
I never buy those tiny chunks of meat labeled as stew meat. I always use a chuck roast and cut it into 1.5/-2" chunks.  Don't bother with leaner cuts, you need the fat here.  I mix salt, pepper, and flour together and don't just dredge the chuck in it but forcefully work it into the nooks and crannies.  Save any excess flour for later.  Brown the chuck very well.  Deglaze the pot you used and set it aside.  You can get creative but I just use water.  Cut up the vegetables and put them in the pot. Of course, celery is mandatory as well as parsnips,carrots, and onions.  I'm not crazy about turnips, but usually use one as well as rutabagas.  Wait until later to add the potatos, they break down with too much cooking. You can put it in a crockpot or just cook it in the pot you browned the chuck in.  I usually use beef flavored bullion ( powdered, the cubes take forever to break down). Season to taste. 

Back to the excess flour--- if you need to thicken it, rather than cooking a roux, put flour in a jar with cold water. Shake the crap out of it and add it as needed to thicken things. It's much easier than cooking a roux.

I grew up in a restaurant. About 7 years old I filled in washing dishes, moved to being a waiter, and then cooking.  My mother, aunts, and Lucy Morgan were excellent cooks and taught me a lot.  Lucy, especially, who used nutmeg in her donuts taught me how easy it was to ruin anything with too much nutmeg.  With that background I became known as an excellent cook.  My sense of smell was so good that I could smell a pot and be able to identify what was in it and what it needed. I actually tasted with my nose.
When I left Montana I was exposed to many different foods from around the world.  Greek, middle eastern, Mexican (oh my, I still love Mexican food!), etc. I almost forgot , Spanish and Basque.  I remember a dirty rundown little place in Bakersfield.  She made the most wonderful camarones rancheros.   I couldn't put my finger on the magical ingredient. She didn't habla englis and my Espanol was rudimentary at best.  Eventually she was able to figure out what I was asking.  She went to the kitchen and came out with some cinnamon.  With a BIG smile she made a pinching gesture and said poquito (very small).  After that my ranchera sauce improved dramatically.
My first exposure to birria was at El Jalicience in Williams, Ca. What a wonderful flavor!  I inquired and the cook was in the process of making tomorrows birria so she took me to the kitchen and showed me what went into it.  Its an all day process but oh so worth it!
I lost my sense of smell in 99 and my sense of taste is much diminished, so I don't trust myself like I used to. I can still look at an ingredient list and figure out if it's good or not but sometimes the greatest dish will taste horrible to me today and good tomorrow.
I enjoy cooking for the neighbors because I like pleasing people and especially enjoy the accolades.

In this case carne asada gorditas