Obama Denounced by Republican Leader as the Anti-Christ While McCain Faces Allegations that He is the Aztec Demon Itzcoliuhqui

Republican activists appear to be increasingly leaving behind oil, the economy, and the war as campaign issues in favor of a single campaign issue: Obama is the anti-Christ foretold in Revelations. Only recently, James Bramlett sent out an email warning that Satan was behind Obama’s success. Now, Dutchess County Republican Committee Chairwoman Corinne Weber has sent an email warning that Obama may not just be powered by the Anti-Christ, he may be the Anti-Christ himself. [Update: S.C. Mayor agrees that Obama may indeed be the Biblical Beast]

Dutchess County Republican Committee Chairwoman Corinne Weber sent the email on Friday night in disclosing her biblical/political research into the Book of Revelations. She states that the anti-Christ is clearly a man of Muslim descent in his 40 with massive appeal. Of course, Revelations was written long before the creation of Islam, but that does not seem to worry Weber.

Instead, she asks: “Do we recognize this description?”

She insists that, for her part: “I refuse to take a chance on this unknown candidate who came out of nowhere.” [Notably, thought Weber does not mention this fact, 666 road signs have been disappearing from New Jersey roads — an expected Obama state]

Of course, by her own definition, a person with mass appeal means that George Bush cannot possibly be the anti-christ. Yet, for some pushing the nation into an unparalleled economy crisis, saddling future generations with crippling debt, embroiling the nation into two endless wars, creating an official torture program, and enflaming the world against us would constitute more compelling evidence of a dark force.

Campaigns in Tehran have more substance this year. The nice thing about convincing religious fanatics on the right that this is about fighting the biblical beast is that there is no retort possible. Obama cannot “prove the negative” by showing that he is not the biblical beast since that is precisely what the biblical beast would do. Indeed, as he continues to rise in the polls, it is further evidence that he is evil. Besides, I already identified the biblical beast as Michael Eisner in a prior column.

With the other issues now off the table, the only room for campaigning left to the Obama camp is to run counter ads featuring John McCain’s own dark demonic origins. There does appear to be such a basis. McCain was born in Latin America, causing a controversy over his status as being “natural born.” However, the most serious problem is his resemblance to Itzcoliuhqui: the Aztec dark god. Called “the Twisted Obsidian One,” the God is viewed as ruler of darkness and destruction. Blinded when he was cast down from the heavens, Itzcoliuhqui strikes out randomly at his victims. Using Weber’s own research standard, ancient Aztec stone tablets indicate that Itzcoliuhqui will be a graduate from Annapolis and a senator from a warm state. It even mentions that Itzcoliuhqui is married to a woman who owns her own sacrificial temples in seven different places and adorns herself with gold.

I call upon McCain to prove that he is not Itzcoliuhqui. Otherwise, “I refuse to take a chance on this unknown candidate who came out of nowhere.”

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31 thoughts on “Obama Denounced by Republican Leader as the Anti-Christ While McCain Faces Allegations that He is the Aztec Demon Itzcoliuhqui”

  1. Greetings! This is my 1st comment here so I just wanted to
    give a quick shout out and say I really enjoy reading your
    blog posts. Can you recommend any other blogs/websites/forums that go over
    the same subjects? Many thanks!

  2. With the previous clip, Glenn Greenwald tweeted:

    “Those who revere Cheney & Reagan & cheered for Bush now say military service is an obligation of manhood & patriotism?”

  3. No living person really understands the metaphorical work of the Book of Revelations, least of all evangelicals, who’ve largely destroyed Christianity in the US, replacing it with an extremist political movement masquerading as religion. The evangelical republicans are against every single thing taught in the New Testament.

    The Bible doesn’t say anything about the nationality of the AntiChrist. Rome is a historical symbol for any powerful government. Europe, Russia, Muslims, etc are not mentioned in the Bible.

    I went thru sites on this subject and I saw dangerous political extremism and delusional, psychotic stuff, none of it consistent with Christian philosophy. I have my own ideas on the subject, with no more proof than anyone else. IMO, evil appears where it’s least expected, evil appears where it can do the most harm, and evil doesn’t know itself. As for McCain, he’s just a corrupt politician, morally and politically. I do have my own ideas (again, without any proof, just like the evangelicals) of who could be the Anti-Christ, just a feeling, nothing more; watch the Presidential campaign closely for a rapidly rising star.

  4. Butternut Squash Risotto
    from Martha Stewart

    Rather than adding the squash at the end, cook it with the Arborio rice; the squash softens during cooking and makes the dish sweeter.

    Prep: 1 hour
    Total: 1 hour


    Serves 4

    * 1 tablespoon butter
    * 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
    * Coarse salt and ground pepper
    * 1 cup Arborio rice
    * 1/2 cup dry white wine
    * 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (or vegetable broth), mixed with 1/2 cup water and heated
    * 1/3 cup grated Parmesan cheese, plus more for garnish
    * 1 tablespoon chopped fresh sage, plus more for garnish


    1. In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
    2. Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
    3. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
    4. Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.



    Moosewood’s Italian Bean & squash Soup

    Healthful, hearty, and satisfying, this attractive soup in the Southern Italian tradition is quite easy to prepare. Oregano and crushed red pepper are assertive enough flavors to balance the otherwise sweet and mild soup. Try the soup with Green Olive & Artichoke Tapenade (page 209) or Portabello Sandwiches

    Serves 6 to 8
    Total time: 30 to 40 minutes

    31/2 cups finely chopped onions 6 large garlic cloves, minced or pressed
    1 celery stalk, preferably with some leaves, finely chopped
    13/4 cups crushed canned tomatoes with their juice
    (15-ounce can) 1 quart vegetable broth*
    1 teaspoon dried oregano
    pinch of crushed red pepper flakes
    4 cups diced peeled
    butternut squash
    31/2 cups cooked pinto beans
    (two 15-ounce cans, rinsed and drained)
    1 teaspoon salt
    coarsely ground black pepper to taste
    freshly grated Pecorino cheese (optional)

    * If you prefer a commercially produced broth, we recommend
    Pacific Organic or Imagine Foods brands, in aseptically
    packaged boxes.

    In a large nonreactive soup pot, heat the oil on medium heat. Add the onions, garlic, and celery and saute until softened, about 10 minutes. Add the crushed tomatoes, broth, oregano, and red pepper flakes and bring to a simmer. Stir in the squash and cook until tender, 10 to 15 minutes. Add the beans and salt and continue to cook until the beans are thoroughly heated. Add black pepper to taste. Serve hot topped with freshly grated cheese, if desired.



    Moosewood’s Butternut Squash Soup With Sage

    Hefty calories, but good!

    Moosewood’s Butternut Squash Soup With Sage
    Recipe #19650 | 1½ hours | 30 min prep |

    SERVES 4
    (change servings and units)


    * 1/4 cup olive oil
    * 3 lbs butternut squash
    * 6 garlic cloves, unpeeled
    * 2 large Spanish onions, peeled and quartered
    * 1/4 cup water
    * 3 cups apple juice or vegetable stock
    * 1/2 teaspoon dried thyme
    * 1/4 teaspoon ground nutmeg
    * 1 teaspoon salt
    * pepper
    * 2 teaspoons butter
    * 20 fresh sage leaves, sliced on the diagonal

    1. Preheat the oven to 400°F.

    2. Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon.

    3. Brush the cut surfaces with about a tablespoon of the olive oil.

    4. Put the garlic inside the squash cavities and place halves in the pan cut side down.

    5. Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes.

    6. Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.

    7. When the squash is cooled enough to handle, scoop out the flesh.

    8. Squeeze the garlic cloves out of their skins and discard the skins.

    9. In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead – chill here – and when ready go to the next direction).

    10. Pour the soup into a pot and heat gently.

    11. In a small skillet, melt the butter and saute the sage leaves until dark and curled.

    12. Garnish each bowl of soup with the sage leaves.

    Serving Size 1 (764g)

    Recipe makes 4 servings
    Calories 810
    Calories from Fat 288 (35%)
    Amount Per Serving %DV
    Total Fat 32.0g 49%
    Saturated Fat 12.0g 60%
    Monounsaturated Fat 12.7g
    Polyunsaturated Fat 4.0g
    Trans Fat 0.0g
    Cholesterol 5mg 1%
    Sodium 631mg 26%
    Potassium 2888mg 82%
    Total Carbohydrate 146.8g 48%
    Dietary Fiber 58.6g 234%
    Sugars 33.2g
    Protein 17.8g 35%


    NOTE to mespo: Since ‘curry’ is not your favorite, I put this one last. It doesn’t use curry powder – you sorta make your own with cumin, coriander, cheyenne – and cinnamon and ginger.

    Curried Squash & Mushroom Soup

    The Moosewood Cookbook
    by Mollie Katzen

    Recipe By: Mollie Katzen, “The Moosewood Cookbook”
    Serving Size : 4 Preparation Time :1:30

    * 2 medium acorn squash — or butternut
    * 2 1/2 cups water or stock
    * 1 cup orange juice
    * 2 tablespoons margarine
    * 1/2 cup chopped onion
    * 1 medium clove garlic — crushed
    * 6 ounces mushrooms — sliced
    * 1/2 teaspoon ground cumin
    * 1/2 teaspoon coriander
    * 1/2 teaspoon cinnamon
    * 3/4 teaspoon ground ginger
    * 1/4 teaspoon dry mustard
    * 1 1/4 teaspoons salt
    * dash cayenne
    * fresh lemon juice — optional
    * chopped toasted almonds — for garnish

    Split the squash lengthwise and bake face-down in a 375 F oven on an oiled tray, 30 minutes or until soft.
    Cool and scoop out the insides.
    You’ll need about 3 cups worth.
    Put it in the blender with the water or stock and puree until smooth.
    Combine in a kettle or saucepan with the orange juice.

    Heat the butter in a skillet and add the garlic, onion, salt and spices. Saute until the onion is very soft.(You may need to add a little water if it sticks.) Add mushrooms, cover, and cook 10 minutes. Add the saute to the squash, scraping the skillet well to salvage all the good stuff.

    Heat everything together very gently. Taste to correct seasoning.You may want more cayenne or salt. And, since this is a fairly sweet soup, you may want to spruce it up with some fresh-squeezed lemon juice.

    Serve topped with yogurt and chopped, toasted almonds.
    (Note, this soup need not be served immediately.
    It can simmer a while and the flavors will mature.)

    diet tip: I microwave poked and scooped squash halves with a little water cut side down in a covered, vented, pyrex dish – to cut down on cooking time AND the fat calories. But then you have to adjust accordingly. I always start out with the original recipe and then go from there, if I like it.

    mespo, I love Acorn squash ‘baked’ in the oven – all the way or the rest of the way after the micro, with a little butter, cinnamon, brown sugar or maple syrup and S&P in the cavity.

  5. Patty C:

    Not the biggest curry fan but will not turn my nose up either. I think the butternut might be good too, though I never had it. If you get a chance, maybe cut and paste it for me. Thanks as usual.

  6. Patty C;

    You’re ability to weave knife attacks, numerology, gardening, and atheism into a single entry is an extraordinary accomplishment.


    Thank you, JT. I learned from ‘the Master’ who has been
    cooking up recipes for disaster for for ‘7’ years
    (almost 8)

    p.s.mespo, I have a vegetarian curried squash and mushroom recipe from Moosewood’s 😉 that you can use acorn squash for. I usually use butter nut. Do you like curry?

  7. “Patty C;

    You’re ability to weave knife attacks, numerology, gardening, and atheism into a single entry is an extraordinary accomplishment.”

    Yes, “PC” has very unnatural Anti-Christ like abilities…

  8. Patty C:

    That looked like an 8″ chef’s knife to me, not a paring knife. BTW we need more recipes for the fall. Please start thinking about it now. Personally, I would like an acorn squash or vegetarian chili one.

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