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...is to return to Treasury issued currency, in accordance with the Constitution, entered into circulation by the U.S. Treasury as payment for its bills as opposed to our currency being given to the Federal Reserve (a private bank owned by European Banks) at cost of production.

  There is no reason I can think of that when our Treasury prints a dollar and pays it to our soldiers that American taxpayers should owe a European bank that principle, let alone the interest. Currently when the Treasury prints 1000 Hundred dollar bills, $100,000, its sells them to the Fed for cost of production, around $20, then the Fed lends America the money so that WE OWE THE FED THE PRINCIPLE (with interest) FOR OUR OWN MONEY.
   We fought the Revolutionary war because the Stamp Act crushed our economy by undermining the debt-free Colonial Script. When our country was founded the Treasury issued debt-free Continental Currency. Andrew Jackson fought for debt-free currency and on his death bed famously said "I killed the (central) banks." Lincoln won the Civil War using debt-free Greenbacks. Kennedy favored the debt-free Silver Certificate which was in use until the day he was killed and it was signed out of existence by President Johnson ON THE PLANE RIDE FROM DALLAS BACK TO WASHINGTON BEFORE HIS FEET HIT THE GROUND!
   Retake control of our money supply! Make the Fed pay face value for our currency or END THE FED altogether! Debt-free currency!
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Poll

Who should control the U.S. money supply and capture the princple of our currency?

81%9 votes
18%2 votes

| 11 votes | Vote | Results

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Comment Preferences

  •  The Dark Side I sense in you n/t (1+ / 0-)
    Recommended by:
    avsp

    I'm a mushroom. Kept in the dark and fed....you know

    by The Voice from the Cave on Thu Nov 15, 2012 at 07:55:11 AM PST

  •  I bet you're going to really miss (2+ / 0-)
    Recommended by:
    pistolSO, avsp

    Ron Paul. Hopefully he'll keep sending you newsletters.

    I always thought that Bernanke guy looked European. Can't trust a guy with a beard.

    Here's my take on it - the revolution will not be blogged, it has to be slogged. - Deoliver47

    by OIL GUY on Thu Nov 15, 2012 at 08:28:51 AM PST

    •  Opposite position to Ron Paul's ... (1+ / 0-)
      Recommended by:
      cynndara

      While opposing the Federal Reserve may be similar. Paul prefers the Gold Standard which would restrict our money supply and make us more beholden to the wealthy who own the gold. His is a "tight money" policy. The Constitution demands a "loose money" policy where there is always enough currency to "grease the wheels"" of the economy. This would also be debt-free to our children. So I would suggest you read up before you make uneducated comments, lol, or go back to the Free Republic and Freep over there!

  •  Thank you, Douglas Adams (1+ / 0-)
    Recommended by:
    avsp

    "solutions were proposed involving the movement of small green pieces of paper.  But on the whole,  it wasn't the small green pieces of paper that were unhappy, so the problem remained..."

    It's a fractured quote, but apt, even so.  

    How many wrongs does it take to make a right?

    by pdknz on Thu Nov 15, 2012 at 09:47:09 AM PST

  •  Banana Pudding (0+ / 0-)

    Pudding Ingredients

    1 C. Sugar
    1/4 C. Cornstarch –OR– Tbsp 3 Tbsp. Cornstarch and 3 Tbsp. All-Purpose Flour
    1/4 tsp. Salt
    3 C. Milk (whole for a rich pudding; 1% or fat-free for reduced calorie pudding)
    4 Egg Yolks
    2 Tbsp. Butter (cut into small pieces while cold)
    2 tsp. Vanilla Extract
    1/8 tsp. Almond Extract
    1 Box Nabisco “Nilla” brand Vanilla Wafers (recipe will use 1/2 – 3/4 of the box)
    4-6 Very Ripe Bananas

    Meringue Ingredients

    4 Egg Whites
    1 tsp. Vanilla Extract
    1/4 tsp. Cream of Tartar
    1/4 C. Sugar

    To make pudding

    While cold, separate eggs into yolks & whites; set whites aside to reach room temperature, but for no more than 1 hour; this helps improve the meringue consistency. Make sure there is no yolk in the whites or they will not make a proper meringue – even the tiniest bit of fat of any sort prevents egg whites from reaching their maximum volume when whipped. Beat yolks with fork until well blended.

    Line bottom of 8-9” square casserole dish or square cake pan with a layer of vanilla wafers; set aside.

    In a medium saucepan, thoroughly combine sugar, cornstarch & salt with a whisk or fork, then gradually stir in milk; scrape corners of pan to ensure no lumps of uncombined mixture remain there. Cook over no more than medium heat, stirring constantly with a whisk or large spoon until thickened and just beginning a very gentle, bubbly boil. Reduce heat to medium-low / low, cook 2 minutes more, then remove from heat. Gradually stir 1 cup of hot mixture into yolks; combine thoroughly. Gradually return this mixture to pan, stirring vigorously to combine quickly, otherwise yolks may curdle & form lumps.

    Increase heat back to medium, return pan to heat, stirring constantly until mixture just begins a very gentle, bubbly boil, then cook for 2 minutes longer. Remove from heat, blend in butter until completely melted. Add vanilla & almond extracts, stir until fully combined.

    Gently poor a shallow layer of pudding on top of vanilla wafers in dish / pan, just covering them. Line sides of pan with more wafers, stood up on end, tops facing outward; pudding will hold them in place. Slice most of the bananas evenly over pudding layer, then cover with more pudding. Slice a few more bananas on top of 2nd pudding layer & scatter on a few more wafers; cover with remaining pudding (if any); set aside.

    To make meringue

    Preheat oven to 350º.

    Sprinkle cream of tartar over whites. With an electric mixer on medium speed, begin beating whites. As soon as they are foamy, add vanilla; continue to mix for 1 – 2 minutes until they form soft peaks (when stopped beater blades are removed from whites, a soft peak will form, but rather than standing up, it will fall over back onto the surface of the meringue).

    Increase mixer speed to high. Add sugar 1 tablespoon at a time, blending after each addition. While whipping, make sure to repeatedly run beater blades around the edges of the bowl to draw less well-mixed whites into the center; total mixing time should be about 4 – 5 minutes, after which meringue should be quite stiff and glossy.

    Using a knife or rubber scraper / spatula, spread a thin layer of meringue over entire top of pudding, sealing meringue to edges of pan, then spread remainder evenly on top of first layer. If desired, decorative peaks can be made by pressing the back of a spoon lightly into the meringue, then lifting up and over to one side.

    To set & brown meringue, bake assembled pudding in 350º oven for 12 –15 minutes until lightly browned. Once browning begins (at about 10 minutes) watch closely because meringue can burn quickly. Cool on a wire rack for an hour or so, then refrigerate for at least 6 hours to thoroughly chill. Or serve straight out of the oven for those who enjoy warm pudding.

    Penn State - Rug too small, dirtpile too big, not enough brooms.

    by WereBear Walker on Thu Nov 15, 2012 at 11:19:26 AM PST

  •  Really (0+ / 0-)

    there's no Law of the Universe mandating that the country organize its currency as debt owed to one or more banks.  That started as a dodge around the old gold standard, when Charles II didn't have the gold to fund his government, and the only accepted currency alternative at the time was bank receipts for gold on deposit, so he had to deal with the banks in order to get currency.  

    We don't do that any more.  NOBODY is on a gold standard now, so we don't need bank receipts to prove that somebody (really, truly, somewhere in a deep dark secret vault) is holding enough gold to substantiate the currency's value.  We could simply print money and distribute it (or not print it, and credit it to private bank accounts in payment of contracts and employees), without laundering it through Goldman-Sachs and allowing them to take a cut off the top first.

    I know it sounds crazy, but that's because the system we have is such a shell game that nobody (except Goldman Sachs, and Bernanke and Greenspan) really understands it any more.  We needed to launder government spending through banks when banks officially kept gold and gold was officially the reason why money was worth anything.  Money hasn't officially been worth anything in particular now since 1972.  The inflation due to that change worked through the system long ago, mostly when I was in high school and college.  Dollars now are worth whatever they're worth because of the things that people want and can buy with them, which doesn't include much gold, which admittedly is worth about 51 times more in dollars than it was in 1972.  I don't think they make high school class rings out of it any more, or if they do, I suspect a whole lot fewer people buy them.

    The question really is, do we keep paying the banks a stiff premium to launder our cash (most of those banks however are NOT foreign) and certify it as Good, or do we more obviously create money from thin air, which really we're doing already?  Is there any GOOD reason for continuing to give the banks a substantial piece of the action? Of course, the banks will declare that that's lunacy.  But,  ummm, don't we know better than to believe them by now?

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