immigration issue or acumen crisis or public health, public safety crisis, this is national security crisis. i ve done this for 35 years. i ve never been so concerned about national security on the border than i have right now because so many galloways. just last month so overwhelmed that in one month 67,000 people cross the border when arrested, no bedding, we don t know who they are or where they are at. it should scare every american. todd: you know the department of wealth. once these individuals are in our country, how hard is it to try to catch them after the fact once we get a tip that maybe someone is concerning and somebody has these ties to terrorism? because these groups are well trained. well trained to avoid apprehension and police officers board the investigation.
Emma Galloway s Tempeh & Mushroom Burgers with Smashed Avocado
for 4 people
By: Emma Galloway
These burgers are a great plan-ahead meal because the patties keep well in the fridge for a couple of days – and I encourage you to chill them for at least 30 minutes because this helps to keep them together better when cooked. They also freeze really well. The world of gluten-free buns has come a long way since I started eating gluten-free, so I tend to buy them these days, although there was once a time when the only way I could eat nice junk-free gluten-free buns was to make them myself (you ll find the recipe in my second cookbook,
Emma Galloway s Tomato Pilaf with Black Lentils & Caramelised Onion
for 4 people
By: Emma Galloway
This delicious and nutritious almost-one-pan-meal was inspired by Turkish tomato pilaf and Mujadara, a tasty combination of rice, lentils and onions found throughout the Middle East. Using smart ways to extract every ounce of flavour from just a handful of simple ingredients, this dish makes the perfect midweek meal. You can use puy-style or brown lentils in place of black lentils, if you prefer.
Ingredients
¼ cup
340g
3 cups
Caramelised onions
Directions
Place lentils into a small saucepan, cover with water and bring to the boil. Reduce heat and simmer for 15–20 minutes, or until just tender. Drain and set aside.