Counterterrorism Blog – The Real Deal

Jeffery Imm points to some well-deserved kudos:

US News and World Report listed the Counterterrorism Blog as one of the “Best Blogs of ’06” for best “investigative reporting” and “jihadist” research information. As cited by David E. Kaplan, while there are many web sites with “instant experts in counterterrorism”, on the Counterterrorism Blog – “here’s the real deal: some two dozen analysts, scholars, and investigators who have tracked terrorism around the world for years.”

I, for one, agree wholeheartedly. And as a bonus, we get to read Bill Roggio’s excellent front-line reporting.

Congratulations for a job well-done, and best wishes for your continued success in 2007.

CTB is listed in the sidebar blogroll, plus, you can follow the daily syndication by clicking on the “Page Flakes” icon at the top right. This week’s selection for Nuke’s Website of the Week: Counterterrorism Blog.

Angel has a great piece on muslim moderates

6 Responses

  1. G’mornin Nuke!..good call..I agree wholeheartedly!:)

  2. mornin’ Angel!
    Happy New Year. Be sure to eat your blackeyed peas, cabbage and hog jowls tomorrow. N2L has the recipe for his family’s long-time, world famous sauce to put on the peas, if’n I can persuade him to post it, but then it wouldn’t be a secret anymore. 😎

  3. I don’t wanna eat no hog howls! Sounds nasty.

  4. well, any old hunk of pork will do

  5. Well, all you had to do was ask.

    15 Tomatoes(small 2″) or canned equivalent
    1 Serrano pepper(long)
    4 Tablespoons White Vinegar
    2 Large White Onions
    3/4 Cup Sugar
    Splash of Lea&Perrins
    Salt and Pepper to taste
    Blanch and peel the tomatoes. Chop the tomatoes, oninons, and serrano, and add all other ingredients.
    Cook over medium heat until all liquid is absorbed and evaporated, and mixture is thick.(takes several hours) Adjust heat down, as it thickens.
    Yield: Just over a quart.

    That’s it! It is so very good on blackeyed peas, or on any kind of pea, except English.

  6. I like ham hocks.
    I also like to dirty up my blackeyed peas with some Boudain Blanc.

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