. . . aaaaaaaaaaand, another one bites the dust. You may have noticed that the Lehman Brothers’ debacle is back in the news. Finger pointing, basically. Things have gone a little crazy in the bankster wars. The mainstream media has kept mum about it, but if you’re in the biz or paying the slightest attention you can’t help but notice that the blood of several high level minions has been sacrificed on the Altar of Mammon. I’ve been so busy lately I’ve barely kept up, but this one I couldn’t help but notice.
The incident took place shortly after that HUGE Sept 10-12 2008 hit against the US banking system, when GAZILLIONS of foreign owned dollars were suddenly removed from U.S. bank reserves, leaving most noncompliant with an important Basel Accord pertaining to reserve requirements and thus unable to transact business on the global stage. Via Zero Hedge:
Wilmington, NY – A 44-year old New Jersey man died Monday while skiing at Whiteface Mountain Ski Center in the Adirondack Mountains of Upstate New York.
New York State Police based in nearby Ray Brook, N.Y. have confirmed that Gerald Reilly of Morristown, N.J., a stockbroker with Lehman Brothers, was skiing alone on the John’s Bypass Trail, a connector between the Excelsior and Lower Cloudspin ski runs that’s accessible from either the Cloudsplitter Gondola or the Summit Quad chairlift, when he left the trail and hit a tree. A skier following behind Reilly witnessed the incident and contacted ski patrol.
Ah, another NJ homeboy takes one for the Team. Lehman’s very much under-the-radar Global Product Controller, Gerard Reilly, apparently got the “Repo 105 Lift Ticket.” He skied into a tree shaped like a Louisville slugger, on a “blue run” no less, apparently one step up from a bunny hill but what do I know. I don’t ski, but Reilly was an expert skier, so maybe I just read the news wrong. Or, not. Tragic.
This reminds me of Sonny Bono and Michael Kennedy (son of RFK). They were expert skiers who died “skiing into trees.” Apparently an important investigation had to be canceled after those two key witnesses died. Bottom line: Don’t go skiing if you are a marked man. Or fly in a private plane for that matter. Or even ride in an automobile lest the brakes fail . . . Hey maybe you might just not want to leave the house.
Just 44 years old, this Reilly guy, but he was the point man on Repo 105 and an important whistleblower investigation. Reilly was at the nexus of virtually ALL of the recently disclosed shady transactions related to the Lehhman Brothers’ situation. The man had his fingers in EVERYTHING. But he can’t testify, because he’s dead. Nooo, you won’t be seeing Reilly around no more. So here’s a little cannoli recipe instead.
Small Batch Cannoli
Shells:
Use Store-bought or recipe below
Filling:
1 cup whole milk ricotta cheese
2 oz cream cheese, softened
1/3 cup confectioners’ sugar
1 1/2 teaspoon vanilla extract
1 teaspoon lemon juice
2 oz heavy cream (optional)
1/3 cup semi-sweet chocolate mini morsels
Place ricotta cheese on a stack of paper towels and blot out any excess moisture. If you use good ricotta, you probably won’t get much drainage. Transfer to food processor. Add cream cheese and process until smooth and creamy. Scrape sides of bowl. Process a little more than add confectioners’ sugar, vanilla and lemon juice; process for another 30 seconds.
In a medium size bowl, beat the cream until stiff peaks form. Fold the cheese into the whipped cream. Stir in the chocolate chips. Fill the shells before serving.
Cannoli Shells
2 cups sifted all-purpose flour (8 oz)
1 tablespoon granulated sugar
1/8 teaspoon salt
1 1/2 tablespoons unsalted butter, softened
1 egg yolk
1/2 cup dry white wine plus water if needed
1/4 teaspoon vanilla
Oil for frying
To make shells, mix flour, sugar and salt in bowl of food processor. Add butter and pulse until mixture is mealy. Combine egg yolk, wine and vanilla and add to processor. Pulse until mixer comes together. If mixture still seems too dry, add water 1 tablespoon at a time until it comes together. Empty onto a sheet of waxed paper and shape into a ball. Let stand for at least 30 minutes or until ready to use.
Roll dough as thin as you possibly can — you might want to do this in smaller portions. For instance, break off some dough and roll it paper thin rather than rolling the whole ball. If you want, you can even break off little sections and then press them as thinly as possible with your hands. If found that way the easiest. But if you want to cut them, roll out the dough and using edge of a bowl or large mouth wine glass, cut circles of dough. You can make them any size you want – I found the smaller cannoli easier to work with and by small, I mean about 3 inches across.
Roll each circle of dough around a metal cannoli tube, overlapping the ends and press to seal. Try not to press the dough on too tight or the cannoli shell will be more difficult to remove.
Fry two at a time in about a 1/2 inch of oil (about 360 degrees F.) for approximately 1-3 minutes, turning to brown all side. Remove from oil and set on paper towels to drain. Let cool for a few minutes, then carefully slide from tubes.
Makes about 6 to 8 depending on how big you make them or how many you mess up.
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