Episode #22: Corruption At The FBI, Michael Bloomberg’s Anti-Life Lawsuit, Boris’ Victory & More!

IG Report & FBI Corruption 2:11
Audio of the IG report starts at 5:33
Second Audio 9:11
Third Audio (Steele/Clinton) 11:33
Richard Jewell 12:49
Brexit/UK Elections 15:11
Protest video 24:00
Crazy California 27:30
Bloomberg 30:11
Richard Jewell part 2 32:11
Recipe 37:37

On this week’s episode of The Ann & Phelim Scoop, we dive deeper into the shocking IG report and discuss some of the bombshell revelations within the document. You won’t believe what it reveals about the conduct of the FBI and the bogus “Russia Collusion” investigation.

Also, we discuss the latest Clint Eastwood film, Richard Jewell and the important parallels that exist between it and the nature of our politics today. Believe us, this is a film you need to see – and bring a friend! Additionally, we cover the huge election results from the UK and the continued successes for Prime Minister Boris Johnson.

It may come as a surprise to many of you, but Michael Bloomberg is running for president! We discuss his soon-to-be failed presidential run and reveal an incredible story about the former New York City major that recently resurfaced. We also bring a very special Christmas-themed version of the “Crazy California” segment and a recipe for a delicious, and easy, sheet pan berry crumble.

We’re very grateful to all of you who have supported us so far, we are so happy to be able to bring you The Ann & Phelim Scoop each week.

RECIPE: Sheet Pan Crumble Using Fresh Or Frozen Berries!

For the crumble
– 2 cups Old Fashioned Rolled Oats
– 1 Cup Brown Sugar
– 1 Cup Butter
– 1 1/2 cups packed light brown sugar
– 2-4 sticks unsalted butter, softened
– Pinch Kosher salt
– 1 1/2 cups ground nuts (Almonds/Pecans)

Vanilla ice cream, for serving

Equipment: an 18-by-13-inch sheet pan
Position a rack in the center of the oven and preheat to 425 degrees
Place berries slices on an 18-by-13-inch sheet pan.

Combine the oats, nuts, brown sugar, pinch salt together in a large bowl, breaking up any lumps with a fork. Add the butter to the oat mixture, stirring with a fork until it is moistened and crumbly.

Scatter the oat crumble evenly over the top of the berries. Bake covered for 15 mins and then take the foil off and cook uncovered until the top is crisp and golden brown and juices are bubbly, about 15 minutes more.

Serve on a wooden board at the table with vanilla ice cream.