#mezzetta

[alephskoteinos]

Jennifer Crepuscolo admits she's a Nazi

Does anyone rememeber Jennifer Mezzetta, a.k.a. Jennifer Crepuscolo? She's the leader of a Theistic Satanist group called the Union of Italian Satanists, who Vice News wrote an interview article about back in January.

That article overlooked a very significant detail: the fact that their group contains several endorsements of Nazi ideology, and even contains some praise (alongside some criticism) for Nazi Satanist groups such as Joy of Satan and the Order of Nine Angles. @queersatanic wrote a thread on the subject on Twitter, and then I decided to write an article documenting as much as I could.

This got discovered by Jennifer herself, who then sent me a Facebook message basically accusing me of slandering them, and then claimed that she was planning to sue me.

And then of course I wrote a fresh response to that entire farce, even though it was extremely unlikely that she and her band of Nazi chucklefucks were ever going to pose any threat to me.

But why am I talking about this again? Because last night someone sent me evidence over Facebook that Jennifer admitted to someone, in private conversation (apparently someone she betrayed), that she aligns with the ideology of National Socialism (Nazism), along with the Right in general. Below are a series of receipts that are to be credited to a man named "Gundisalvus".

You might have to squint though, since they are somewhat difficult to read.

Here's a Google Translate of what Jennifer said just in case:

I am also informed that Jennifer has an admin team consisting of racist cyberbullies who, at one point, pushed a girl to suicide, and that Jennifer had a relationship with a man named Mandy Lord (one of the authors at the USI website; real name Giuseppe Crocchiolo) for seven years, lied about it in front of other people, and then the two of them violently broke up over a migrant. Her friend Paola is also said to have made false accusations against a migrant centre which that migrant was staying at, so you can bet that entire clique is just brazenly racist.

I remain confident that Jennifer never had any case against me before. But if she ever pressed on, I don't think it would take long for someone to see these screenshots and see Jennifer for the lying Nazi that she really is. I would thus renew my indignation against Vice News for writing their article about the Union of Italian Satanists while failing make any mention of their affilitation with Nazism and esoteric fascism.

[trivialbob]

Tonight Sheila and I had friends over for a light dinner and board games.

She made Italian sliders (I seriously hate that word unless you're talking about glass patio doors). The tiny sandwiches (my preferred term) were fantastic.

King's Hawaiian rolls, pepperoni, ham, hard salami, gouda, Mezzetta roasted red bell peppers and banana peppers, and fresh shredded lettuce. I ate like 20 of them earlier tonight, but just writing about them now is making me hungry again.

Dessert was a pineapple upside down cake, topped with whipped cream, toasted coconut, and a maraschino cherry with stem*. Sheila tweaked the recipe by substituting a cup of piña colada juice where a cup of water was called for. The result was wonderful.

The dogs, being protective, initially barked at our guests. It didn't take long for them to calm down when each realized, "Hey, more people in the house means more fingers to scratch behind my hears and rub my back." So they shut up and reveled silently in the extra attention.

After so much attention Sulley was especially tired. But not too exhausted to put himself to bed all alone. He still retained a tiny bit of energy to nudge my shoulder, hoping I'd pet him some more. Or he might have fallen asleep attempting this.

[gastropediaonline]

Sabores que cuentan historias

Buenos Aires invita a probar su alma a través de su cocina. Empanadas en La Cocina, fugazzeta en La Mezzetta, tortilla en Condarco, fosforitos en La Kitchen y un vitel toné único en Picarón. Cada bocado es una tradición, un encuentro con lo auténtico.

[postcoso]

Deportivo Alemán en Gier (18-04-19)

Pasé mil veces por la puerta de Gier, siempre fue una incógnita. De las bandas que conozco (o conocidas por la gente que conozco), sólo dos tocaron ahí: Bestia Bebé y Los Peligrosos Gorriones. Natalia fue a la fecha de Bestia, por la época en que recién arrancaban, y me dice que no fue nadie. A la de los Gorriones la vi anunciada en algún lado, creo que en el No, fue hace unos años. Me quedaba cerca pero no fui: sospechaba de todo, no me imaginaba a Bochatón viniéndose desde La Plata para tocar a tres cuadras de La Mezzetta, sobre todo después de haber hecho ese show espectacular y caótico en lo que por entonces era el Teatro de Colegiales, hoy Vórterix. ¿De eso a Gier? Mis prejuicios estaban escandalizados y me dijeron que no vaya. El tiempo siguió su curso y cada vez que pasaba por ahí trataba de adivinar la onda del lugar. Casi siempre, si era una noche de actividad, la gente que esperaba en la puerta estaba vestida de manera uniforme, como si fueran empleados del restaurant temático de un género musical.

 El Pipa me dijo que nos habían invitado así nomás, de la nada, que él en la puta vida había hablado o maileado con alguien de ahí. La fecha era un festipunk de cinco bandas, pero como también tocaban Los Traumas y tenía ganas de verlos dijo que sí. No sé qué carajo los habrá llevado a ponernos en una fecha de género cuando ni siquiera nosotros sabemos qué mierda somos, pero esto me venía regio para sacarme la duda y ver qué onda Gier por dentro, de qué vive.

  Cuando llegamos (puntuales y al pedo, como siempre) ya había un grandote de seguridad en la puerta: nos indicó que tuviéramos cuidado de no estacionar en la mano de enfrente porque de noche hay uno que sale a romper los vidrios de los autos. Mientras el Negro, sugestionado, se dirigía a reubicar su auto, el Pipa y yo entramos a dejar las cosas: mis prejuicios se vieron medianamente satisfechos. Por un lado, Gier tenía todos los clichés del boliche motorrockero: música ambiente de hard rock, pósters canónicos de los Beatles, de los Stones, de Morrison, mesas de madera, pizzetas individuales y panchos. Sin embargo, era desconcertante el despliegue en lo que concierne a las prestaciones -cómo decirlo- artísticas: no sólo el escenario era de buen tamaño y los equipos buenísimos sino que además el sonidista la tenía muy clara respecto al funcionamiento y las posibilidades del backline, no era un improvisado tratando de evitar las quejas de los vecinos (no sé mucho de consolas pero la que manejaba este flaco era bastante grande y llena de luces). O sea, Gier es un lugar para tocar: le falta el encanto de lo precario, está demasiado en regla (seguridad, tipo que cobra entrada, sonidista, matafuegos, salida de emergencia real, etc.),  pero te ofrecen todo para que uno suene bien. Tal como sucede en el Emergente, lo único que no te da Gier es público.

 Al rato llegó el resto de las bandas y se hizo el sorteo para determinar el orden. Mandamos al Negro a sacar el papelito (el Pipa, por mufa, tiene prohibido participar en esos trámites) y nos salió bien: terceros. Esto nos permitió tocar para pedacitos del no-público (i.e. amigos, familiares, etc.) de las otras cuatro bandas, las cuales a su vez hicieron usufructo de la presencia de Celeste, Romina y Natalia, nuestro no-público estable. Lo más cercano a un espectador real que tuvo la noche fue el Pipa, artífice todo este simulacro sólo para poder ver a Los Traumas, justificando la existencia de Gier con ese gesto de devoción.

[udipirecipes]

Rian Greentree This Marry Me Chicken has pasta and juicy bites of chicken smothered in a tomato cream sauce with sundried tomatoes, spinach, garlic, white wine, and the best seasonings.

Sauce

1 ½ cups half and half, or heavy cream

1 ¼ cup chicken broth

½ chicken bouillon cube

2 teaspoons honey

1 teaspoon hot sauce, I use Frank’s

1 teaspoon Dijon mustard

¾ teaspoons EACH: onion powder, parsley, dried oregano, basil

Chicken/Pasta

1 pound boneless skinless chicken breast

Salt and pepper, to taste

½ cup dry white wine, see notes

3 tablespoons butter

3 cloves garlic, minced

2 tablespoons tomato paste

2 tablespoons flour

1/3 cup sundried tomatoes, oil reserved

¾ cup parmesan cheese, freshly grated

4 tablespoons cream cheese, softened

2 cups packed spinach

¾ pound ziti

Instructions

Combine the sauce ingredients in a large measuring cup with a spout and set aside. Pat the sundried tomatoes dry and roughly chop them. Measure out remaining ingredients before beginning.

Slice the chicken in half lengthwise to create 2 to 3 thinner slices. Cover with saran wrap and use a meat mallet to tenderize each side. Pat it dry. Cut into bite-size pieces and season with salt and pepper.

Heat 1 to 2 tablespoons of reserved oil from sundried tomatoes in a large skillet over medium-high heat. Add the chicken and sauté until golden on all sides, 5 to 7 minutes. Remove and set aside.

As you continue with the following steps, bring a large pot of water to a boil. Once a boil is reached, stir in some salt. (I use ½ tablespoon Kosher salt.)

Meanwhile, add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Simmer until reduced by half, 3 to 4 minutes.

Add the butter and the garlic and cook for 1 minute. Add the tomato paste and the flour and stir continuously for 2 minutes.

Add the sauce mixture (from step 1), in small splashes, stirring continuously.

Add the sundried tomatoes. Bring to a boil, then reduce heat to low. Add the cream cheese and let it heat through and melt.

Simmer, partially covered, while you cook the pasta to al dente according to package instructions. Drain once cooked.

Gradually sprinkle the Parmesan cheese into the sauce. Add the spinach and allow it to heat through for 1 minute.

Add the chicken along with any juices from the plate.

Add the drained pasta gradually, until your desired pasta-to-sauce ratio is obtained. (I prefer slightly less than ¾ lb.) The sauce will continue to thicken upon standing. Serve!

PRO TIPS -

Pasta: A variety of pasta options work well here, including penne, cavatappi, medium shells, farfalle, and rigatoni.

Wine: Sauvignon Blanc, Pinot Grigio, and Chardonnay are the best dry white wines to use in this recipe. Non-alcoholic wines are also widely available. Chicken broth can be used instead of wine if needed.

Tomatoes: I use Mezzetta Sundried tomatoes in this recipe. Be careful about selecting a variety that may be seasoned with herbs, I prefer plain as we’re already seasoning this sauce.

Regular diced tomatoes can be used instead of sundried; olive oil can be used instead of reserved oil from the jar. Rotel tomatoes can also be used for a little kick!

I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.

Hot Sauce: This is a flavor enhancer in this recipe and doesn’t make the end result spicy, I use Frank’s Hot Sauce.

Cheese: Shred the cheese from a block, it will melt and taste much better than packaged shredded cheese. I use Belgioioso Parmesan.

[bellatron]

Baby G’s Graduation! My beautiful, bold, clever, goofy baby sister is a high school graduate! 🥲 The 8th Mezzetta to graduate frok Mills High School! I am so proud to see her end childhood and move on to University Nevada Reno.

[goalhofer]

2023-24 Montreal Canadiens Players With 1st Letter Of Names Reversed

Aake Jllen

Aosh Jnderson

Aoel Jrmia

Bustin Jarron

Cole Caufield

Dirby Kach

Dhristian Cvorak

Eake Jvans

Grendan Ballagher

Gaiden Kuhle

Hordan Jarris

Hafaël Rarvey-Pinard

Kohnathan Jovacevic

Mike Matheson

Mean Sonahan

Mam Sontembeault

Nlex Aewhook

Panner Tearson

Pichael Mezzetta

Payden Crimeau

Savid Davard

Suraj Jlafkovský

Sick Nuzuki

Whris Cideman

Xrber Ahekaj

Yesse Jlönen

[garlicandzest]

This healthy, simple grilled swordfish steak with veggies and olive caper relish is a quick summer dinner everyone loves. #sponsored

[alephskoteinos]

So something, uh, interesting happened while I was asleep last night. At 3am GMT, the Facebook page of my blog, Aleph's Heretical Domain, was sent a message by a woman named Jennifer Mezzetta, otherwise known as Jennifer Crepuscolo, the apparent leader of the Union of Italian Satanists. It seems she saw my article about her organisation, and was none too happy about it. So she sent me this:

And just for posterity this is her:

This all started when Vice wrote an article covering the Union of Italian Satanists, see below:

And then I noticed Queer Satanic had a thread on that article in which they explored some content from the USI's website that the Vice article, for some reason, did not see fit to cover. Among those things is Jennifer's apparent support for National Socialism (Nazism) and the USI's belief in "the noble Gentile race" as the descendants of Satan.

This lead me to decide that I should do my own research and cover the subject in more depth in my own article, "Italian Nazis In Black: An analysis of the Union of Italian Satanists":

This is what Jennifer thinks is "dishonest" and could "lead to slander". The thing is, though, this is just on its face nonsensical. First of all, it looks like she's not even accusing me slander, rather she's accusing me of saying things that "could lead to slander". That is surely not a legal charge. And second, it's only "slander" if I made up what I wrote about and what I say is false.

You know, I would have assumed that someone like Jennifer Mezzetta Crepuscolo would be just fine with people exercising their freedom of speech, but I see that perhaps she and her circle aren't tough enough to handle criticism. Put it this way: they write about being persecuted by Christians. Now I would think that someone writing a blog post discussing things that they actually said on their website would be far less pressing than the ongoing persecution of Satanism.

And I may be unfamiliar with Italian law on the subject but I am very certain there is no case to be had here. It's only slander if I made it up and it's false. It is not. How would they prove otherwise? They'd have to prove in court that their website does not say what it says. And let me just show you some screenshots from their website from Queer Satanic's thread.

I doubt Jennifer is reading this post, but is the Union of Italian Satanists prepared to prove in court that these examples for instance are a mistranslation, or that the text itself was somehow manufactured by her critics? And that's not all. My article has discussed far more about their website than just these screenshots. Any serious case is going to have to hinge on Jennifer and her organisation proving that they did not write what we have seen them write. I also believe that this means that, if there is any case at all and it is performed to any degree of confidence, then it will probably devolve into an argument in court about Jennifer's political opinions, which means that she could be expected to justify her support for National Socialism, or forced to answer for any attempt to deny that support.

So, what do you think is more worthwhile for Jennifer: leaving some rando blogger be with his time writing about things, or being made to answer for her positive opinions about Nazism in public? At the moment I'm expecting nothing, but I want it known and on record that this is nothing more than a weak and obscure organisation going out of their way to try and intimidate Satanists into silence for criticizing their statements. I would very much like to see their efforts come to nothing and be shown for the petty repression of dissent that they are.

[hoardingrecipes]

Mediterranean Black Olive Bread

[bestveganchili]

Greek Cauliflower Rice Salad

This will become your “Go-To-Salad” every week.  Customize it with whatever veggies you have in the kitchen.  My favorite salad flavor profile is Greek!  Make this on your day off and have it for the entire week.  It stays crunchy in the refrigerator for several days if you don't put any type of dressing on it.

Greek Cauliflower Rice Salad Recipe:

1 bag of Trader Joe’s or Whole Foods Riced Cauliflower

1 bag of Trader Joe’s or Whole Foods Riced Broccoli

1 16oz jar of Mezzetta Peperoncini (finely chopped)

1 16 oz jar of Mezzetta Sliced Greek Olives

4 Ripe tomatoes (finely chopped)

2 Cucumbers (finely chopped)

1/4 cup of Shallots (finely chopped)

Mix all ingredients into a large bowl and add freshly chopped parsley, oregano, salt, and pepper. If you have access to garnish this salad with edible flowers, go for it! 

Top with your favorite dressing.  I love to top my salad with Cilantro Lime Bitchin Sauce that I get from @wholefoods

[tshelburn]

Grilled pesto chicken with cherry tomatoes and Japanese eggplant from our garden served with quinoa. I added a balsamic glaze and Italian parsley at the end. So. Damn. Delicious. #pestochicken #grilledchicken #pesto #basilpesto #mezzetta #cherrytomatoes #roastedtomatoes #eggplant #japaneseeggplant #grilledeggplant #quinoa #gardenvegetables #balsamicglaze #parsley #teamfogo #fogocharcoal #kickashbasket #kamadojoe #kamadojoenation #teamred #firesquad #lodgecastiron (at Springfield, Missouri) https://www.instagram.com/p/ChGlvoHOW6i/?igshid=NGJjMDIxMWI=

[theketofoodie-blog]

This @mezzetta basil pesto sauce is unbelievably good! 0 net carbs! I got everything at Walmart. #ketofoodie #ketogenicdiet #keto #capresesalad #easycaprese #ketogenic #lchf #belgioioso #mezzetta #lowcarb #losingweight #weightloss #ketofinds #walmart #ketoforweightloss #ketolife #ketowoe #ketorecipes

[foddiebaddie]

Every day we can cook better than yesterday 👩🏽‍🍳

[veganrecipesbook]

{NEUES REZEPT !!} Heute arbeite ich heute mit Ihnen zusammen, um Ihnen ein festliches Herbstrezept zu offenstehen … {NEUES REZEPT !!} Heute arbeite ich heute mit @mezzetta zusammen, um Ihnen ein festliches Herbstrezept zu erwirtschaften!

[pruchuttorecipes]

Tortellini Marinara with Baked Prosciutto | Recipes & Tips | Mezzetta.com | Don’… Tortellini Marinara with Baked Prosciutto | Recipes & Tips | Mezzetta.com | Don't Forgetta Mezzetta Click here for prosciutto recipes details.