Hey folks! Welcome to Episode 76! Happy FRIDAY!

Today is a pretty cool episode. I was surfing through Reddit and just minding my own business, when I stumbled upon: “PREDICTION OF ALIEN INVASION” December 3rd, 2024.

Well, naturally, I had to investigate further. And, as it turns out, a software engineer created an A.I. program to pick out keywords on the internet and predict future events.

It has predicted a few things, most notably 9/11 and a Tsunami that occurred in 2004.

Well, and an Alien Invasion. But are we actually surprised? The night sky has been FILLED with UAPs, and UFOs; Tik-Tok and Reddit are all the rage with recent sightings and other nightly phenomenon.

Personally, I could use a day off, how about ya’ll? lol

If you are interested in learning more about the AIs predictions, or the methodology: I have provided two links.

https://en.wikipedia.org/wiki/Web_Bot

20241024 – Notification from UNIVERSE

In other earthly news, we had Tacos, on Tuesday, as I write this on Friday. The secret recipe is Cheese-Whiz, and unfortunately, we only had Velveeta.

I’m just sitting here, waiting for my Alien Family to come beam me up; honestly, I probably wouldn’t want to leave, even if they promised the ticket to my freedom. I feel as though there is still so much work, and improvement that this place, Earth, needs. I would insist for their support on saving the world before taking me to Hogwarts. Honestly, without some other-worldly assistance, I dare say we won’t survive ourselves.

So, if you are an Alien reading this in your far-off craft: this is my Official SOS. I am offering you, myself, on a silver platter. Please spare the earth, and lend a hand in our deep, systemic infestation. The earth has been invaded, root and stem. You have full permission to vaporize or enslave some of us, but please spare me and my friends; and allow me to make more friends to spare along the way. k, thx bye,

Junk Yard Tacos

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 medium onion, finely diced
• 1 cup Velveeta cheese, cut into cubes
• 1/2 cup sour cream (for added creaminess)
• 1/2 cup mild salsa or green salsa (to keep it light and “white”)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp chili powder (optional, for a little heat)
• Salt and pepper, to taste
• 6 small flour tortillas (you can also use soft corn tortillas)
• Fresh cilantro (optional, for garnish)
• Lime wedges (optional)

Instructions:

1. Prepare the Beans:
   • In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
   • Add the diced onion and sauté for about 3-4 minutes, or until the onions become translucent.
   • Stir in the kidney beans, garlic powder, cumin, and chili powder (if using). Cook for another 2-3 minutes, allowing the beans to absorb the flavors.
   • Add the salsa to the beans and stir to combine. Let it simmer for a couple of minutes. Season with salt and pepper to taste.
2. Make the Velveeta Sauce:
   • In a separate small saucepan, melt the Velveeta cheese over low heat, stirring occasionally until smooth.
   • Once melted, add the sour cream and stir until fully combined, creating a creamy, cheesy sauce. If it’s too thick, you can add a splash of milk to thin it out.
3. Assemble the Tacos:
   • Warm the flour tortillas in a dry skillet or microwave for about 15-20 seconds until soft.
   • Spoon the kidney bean mixture into the center of each tortilla.
   • Drizzle the Velveeta sauce over the beans.
4. Serve:
   • Garnish with fresh cilantro and serve with lime wedges on the side.
   • Optional: Add other toppings like shredded lettuce, diced tomatoes, or avocado if you want to make the tacos even heartier.