Over the past couple of decades, Boomers have been taking a lot of heat from younger generations. Their generation has become synonymous with being cold, rude, and chronic complainers. But a recently resurfaced video is bringing a level of empathy for the Boomer generation that has been lacking.The video is an excerpt from the 1990s series, Making Sense of the Sixties. The film crew interviewed hundreds of Baby Boomers from 1989 to 1990, allowing them to reflect on their childhoods in the 1950s. They intended to help make sense of the behavior of young adults in the mid-1960s, a period that saw a massive countercultural movement in which free-loving hippies rejected traditional norms. A look through historical archives suggests that Boomers went from a Leave It to Beaver–style ideal of family life to experimenting with drugs and embracing more nomadic lifestyles.It turns out that families in the 1950s weren't perfect at all. It was a highly curated facade meant to fool neighbors, classmates, and coworkers into believing they were a "normal" family. But it seems everyone was playing the same game, reinforced by videos that would now be viewed as propaganda. Family bonding over a game of dominoes in a cozy retro setting.Photo credit: Canva"Everyone watched Ozzy and Harriet, and assumed that everyone they knew lived that life, and then they went around pretending that they lived it too, but no one really did," author Elaine Tyler May says. "Even Ozzy and Harriet didn't, so on some level, there's been a myth all along, and part of the plague of the 50s was the incredible personal efforts, the incredible pain involved in perpetuating that myth about one's own family. About one's own happiness in that family, about the health of that family."Those interviewed recall an emphasis on rules and a high-control environment that discouraged anything that made a child stand out. Schools showed films that depicted the "proper" way children and teens were expected to behave, reinforcing these strict societal rules. One person interviewed said rules were so important that they were all anyone talked about, even when teens were with friends. Classic vibes: A vintage car parked in front of brick houses.Photo credit: Canva"The rules were things you talked about on the telephone with your friends," James Gilbert recalls. "They were imposed by your parents. Parents talked about it a lot. There were high school counselors who told you what the rules were, and even if they weren't written down, everybody really knew, and you could almost read them out, cite them. And I think looking back on it from the 60s...what people did in the 60s I think subconsciously was break every damn one of them."According to those interviewed, children weren't allowed to show negative emotions or express opinions that conflicted with what they were told to think. It appears all family members were expected to pretend to be happy while ignoring whatever emotions they were actually experiencing. So what were the rules?The rules were simple and few: blindly obey authority without question; always control your emotions; fit in with the group no matter what; and, finally, don't think about sex. Ever.These constantly repeated rules, along with the expectation to never break them, were stifling. One woman describes how lonely she felt growing up in the 1950s idea of the "perfect family." Another says children weren't treated as people, but as aliens expected to have no emotions. Retro family time: modern tech meets vintage charm.Photo credit: Canva"What startles me when I look back on my yearbook photos now, they all look so old," Anne Beatts shares. "Everybody looks so old. I mean, they look like little adults...it's startling to me how old, how already getting into the groove all these people look with their flattop crew cuts, and then every so often you turn the page, and you see the guy with the duck tail, and you know ah, here's the rebel."This small glimpse into how Boomers were raised is stirring empathy among viewers. Several say it's giving them a new perspective on their parents. One man said he had to turn the video off, writing, "Jeez. I just can't watch this anymore. It makes me physically ill. And I didn't even live through that period - I was born in 1958." Classic car cruising along a scenic coastal road.Photo credit: CanvaAnother person shares, "As a late 80s born Millennial raised by young Boomers, this explains a lot about why my parents are who they are-especially my dad."Someone else explains that their parents were happy to leave the 1950s behind: "I'm a child of the 80's & early 90's, so I thankfully never had to deal with the 50's. My parents were kids of the late 40's and throughout the 50's. They were teens in the mid 60's and came of age in the late 60's. Mom didn't miss the 50's at all and I think Dad was content to have left it behind, too."One person empathizes, "It's no wonder the rebellion of the '60s happened - strict social hierarchies where emotions are repressed inevitably lead to an overcorrection. People are not meant to be robots on a schedule, we think and feel, it's essential to being human."

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"Anywhere, Anytime, Any Place- As Long As There Is A Neutral Moderator- I'll Go 10 Hours With You Sonnyboy! In Fact, No Moderator Needed! I'M GONNA EAT YOU ALIVE!"

by Selco, The Organic Prepper: “Balkanization is the fragmentation of a larger region or state into smaller regions or states, which may be hostile or uncooperative with one another.” (Wikipedia) Again the word “Balkanization” becoming popular. Actually, it has been often referenced for several years, ever since people understood that events that happened in the […]

by Mac Slavo, SHTF Plan: China has issued a warning to the United States over its continual arms sales to Taiwan. Beijing has demanded that the U.S. “immediately stop” selling arms to the island nation. China’s warning follows the Department of War greenlighting a massive package of advanced weaponry for Taiwan. UK Warns Of War […]

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These chewy brownie cookies are the best of both worlds – dense and fudgy like a brownie, with the chewy softness of cookies. Chewy Brownie Cookiea are what I make when I can’t decide between a fudgy brownie and a soft chocolate chip cookie. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadVideo: Watch Us Make This RecipeBrownie Cookies RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make these Chewy Brownie Cookies whenever I’m craving an easy but satisfying dessert. Here’s what makes them special: Deep Chocolate Flavor: These cookies start with melted chocolate chips, giving them that true brownie taste in every bite – just like these Chewy Mint Chocolate Brownies. Perfectly Chewy Texture: The centers stay soft and fudgy while the edges get just a little crisp. Simple Ingredients: You probably have everything you need already. No fancy chocolate or special tools. Make-Ahead Friendly: The dough chills well, so you can bake a few now and save the rest for later. Crowd Favorite: These cookies always disappear fast. They’ve got that same irresistible, chewy charm as the Chewy Chocolate Salted Caramel Cookies, but in pure chocolate form. Key Recipe Ingredients Semisweet Mini Chocolate Chips – Melted into the batter for deep chocolate flavor and folded in at the end for extra texture. Mini chips melt more evenly. Butter – Adds richness and helps create that fudgy, brownie-like texture. I like using salted butter for a touch more flavor. Granulated Sugar – Sweetens the dough and helps create those shiny, crackly tops. Eggs – Bind the ingredients and give the cookies their chewy, brownie-style texture. Pure Vanilla Extract – Adds warmth and depth to the chocolate flavor. Regular-Sized Chocolate Chips (Optional) – Press a few on top of the cookies after baking for a bakery-style finish and extra chocolate in every bite. Substitutions And Variations Here are some of our favorite substitutions and variations: Chocolate Choices: I like using semisweet chips, but dark or milk chocolate chips work too. You can even mix a few types for more depth. Add-Ins: Try folding in chopped walnuts, pecans, or a handful of white chocolate chips for extra texture. A sprinkle of flaky sea salt on top is also great. Step-By-Step Recipe Instructions Melt 1 ½ cups mini chocolate chips with butter in a pot, stirring until smooth. Whisk together flour, baking powder, and salt in a small bowl. In another bowl, whisk sugar, eggs, and vanilla until smooth. Combine melted chocolate with wet ingredients mixture. Fold in dry ingredients just until combined; let dough cool to room temp. Mix in remaining ½ cup mini chocolate chips. Wrap airtight and chill dough for at least 1 hour or overnight. Form dough into 1 tablespoon balls and bake for 9 – 10 minutes at 350°F until puffed and cracked. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Chill the Dough: I like to make the dough a day before baking. Once mixed, wrap it airtight and chill it in the fridge overnight. The flavor deepens, and the cookies bake up extra chewy. Freeze for Later: Scoop the dough into balls and freeze them on a baking sheet until firm. Transfer to a freezer-safe bag and bake straight from frozen, adding a minute or two to the bake time. Video: Watch Us Make This Recipe Print Brownie Cookies Can't decide between brownies vs. cookies? Say hello to these amazing Chewy Brownie Cookies. They're a chocolate lover's dream! Course DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 20 minutes minutesCook Time 8 minutes minutesTotal Time 28 minutes minutes Servings 30 cookies Calories 115kcal Author Amy Dong Ingredients2 cups semisweet mini chocolate chips divided (mini chips melt easier)2 tablespoons butter¼ cup all-purpose flour¼ teaspoon baking powder¼ teaspoon table salt⅓ cup granulated sugar2 large eggs1 teaspoon pure vanilla extractOptional: Regular chocolate chips for topping InstructionsIn a medium-sized, heavy pot, add 1 1/2 cups mini chocolate chips and butter. Stir constantly over low heat until almost melted. Remove pot from heat and stir to finish melting completely. Set aside.In a bowl, gently hand-whisk the flour, baking powder, and salt until combined. In separate bowl, hand-whisk together the sugar, eggs, and vanilla extract until fully smooth and incorporated. Slowly add melted chocolate mixture, stirring to combine well.Fold the flour mixture into the chocolate mixture by hand, folding/stirring just until combined; don't over-stir. Let dough cool fully at moderate room temp. Once dough is cooled, Gently work in the remaining 1/2 cup of mini chocolate chips. Wrap airtight and chill dough in fridge at least 1 hour, up to overnight.Preheat oven to 350°F, with rack on lower-middle position. Line baking sheets with silicone baking mats or parchment paper. Form 1-tablespoon dough balls and place 2-inches apart on lined cookie sheet.Bake 9-10 minutes, until cookies are puffed up, slightly cracked, with soft centers. Cookies may seem underbaked, but they will set upon cooling. If desired, gently press a few regular-sized chocolate chips on top of baked cookies while they're still a bit warm. Notes We like mini chocolate chips, as they melt faster and more evenly, giving the cookies a smooth, fudgey texture. Melt chocolate gently. Keep the heat low and stir constantly to avoid burning or seizing the chocolate. Let the dough cool before adding chips. This keeps the extra chocolate chips from melting into the batter. I like using salted butter for a bit of extra flavor.  Baking dough balls as-is results in taller, thicker cookies. If you prefer them a bit flatter, lightly flatten the dough balls just before baking. Many people like to use cookie scoops for ease of forming dough balls. Unused cookie dough can be wrapped airtight and chilled for several days, or frozen for a couple of weeks. Baked cookies can be kept in an airtight container at moderate room temperature for several days. This recipe is part of our Cookie Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 115kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 35mg | Potassium: 95mg | Fiber: 1g | Sugar: 8g | Vitamin A: 47IU | Calcium: 14mg | Iron: 1mg Frequently Asked Questions Do I really need to chill the dough? Chilling the dough helps the cookies hold their shape and keeps them chewy in the center. If you skip this step, the cookies may spread too much while baking. Even a quick 30-minute chill helps. Why do my cookies look underbaked when I take them out? That’s exactly how they should look. The cookies continue to set as they cool, which keeps the centers soft and fudgy. Don’t overbake or you’ll lose that chewy texture. How long do they keep? Store baked cookies in an airtight container at room temperature for up to 4 days. You can also freeze the dough balls for a couple of weeks and bake them straight from the freezer, adding an extra minute or two to the bake time. More to Bake and Eat Brown Butter Chocolate Chip Cookies – These Brown Butter Chocolate Chip Cookies stay soft and chewy for days. Brown butter creates a toffee-like depth that is unmatched. Chocolate Chip Cookie Cheesecake Bars – These chocolate chip cookie cheesecake bars are so smooth, chewy, and decadent. Peanut Butter Chocolate Crispy Bars – Peanut Butter Chocolate Crispy Bars are incredibly chewy, crispy bars that are loaded with peanut butter, under layers of dreamy chocolate. Fudgy Brownies – These Fudgy Brownies are moist, never dry. They’re infinitely better than any boxed mix – you can taste the difference immediately.

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