With the 2024 presidential election cycle in full swing‚ the group No Labels has announced that it will not field a presidential ticket.";Today‚ No Labels is ending our effort to put forth a Unity ticket in the 2024 presidential election‚"; a press release noted. ";Americans remain more open to an independent presidential run‚ and hungrier for unifying national leadership‚ than ever before. But No Labels has always said we would only offer our ballot line to a ticket if we could identify candidates with a credible path to winning the White House. No such candidates emerged‚ so the responsible course of action is for us to stand down.";With former President Donald Trump and incumbent President Joe Biden poised to face off this year‚ and independent candidate Robert F. Kennedy Jr. also in the mix‚ a potential ticket featuring candidates backed by No Labels would likely have struggled to gain traction.";We have been working since 2010 to organize citizens across America and members of Congress through the Problem Solvers Caucus‚ which we created to push back on the extremes in our politics and push forward solutions to Americas biggest problems‚"; the press release noted.";Post-election‚ No Labels will be prepared to champion and defend the values and interests of America';s commonsense majority. We will also bring our citizens and leaders together for a summit to discuss the path forward for our community and our nation. Suffice it to say that this movement is not done. In fact‚ it is just beginning‚"; the press release declared.Like Blaze News? Bypass the censors‚ sign up for our newsletters‚ and get stories like this direct to your inbox. Sign up here!

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New radiocarbon analysis of five dugout canoes found on the bed of Lake Bracciano 20 miles northwest of Rome have revealed the vessels are between 7‚500 and 7‚000 years old‚ the period when the first farmers migrated from the Near East throughout the Mediterranean‚ establishing communities in central Italy. The results‚ published in the journal PLOS ONE‚ identify the vessels the oldest Neolithic canoes in Europe.They were discovered at the submerged site of La Marmotta‚ a Neolithic lakeshore village rich in archaeological remains including 3‚400 piles supporting the dwellings‚ walls‚ roofs‚ floors and hearths. Found at a depth of about 26 feet under 10 feet of sediment‚ the anaerobic conditions protected the copious organic remains from decay and boring critters. The remains of domestic livestock (mostly sheep and goats‚ a few cattle and pigs)‚ two canine species and a large number of wild animals attest to the communitys herding‚ hunting and fishing practices. Botanical remains were plentiful too‚ a variety of cereals‚ legumes and fruits‚ both cultivated and foraged. A wide variety of wood‚ basketry and textile utensils were unearthed‚ including spindles‚ bows‚ sickles and adzes.The five canoes were unearthed in a series of excavations between 1992 and 2006. Each canoe was associated with one of the dwellings. The boats are exceptional for their large size the largest is 36 feet long and for the advanced techniques used in their construction. Canoe 1‚ for example‚ has four transversal reinforcements carved in a trapezoidal shape that would have strengthened the hull and improved the handling of the boat. It also has three T-shaped mounts on its starboard side pierced with 2‚ 3 and 4 holes. They were placed at regular distances and were likely used to fasten ropes‚ perhaps to a sail or a stabilizer or maybe even a second boat to create a catamaran.These canoes at La Marmotta‚ and the occupation of many islands in the eastern and central Mediterranean during the Mesolithic and particularly the early Neolithic periods‚ are irrefutable proof of the ability of those societies to travel across the water. This is enormously significant‚ because all the canoes found at European Mesolithic and Neolithic sites are associated with lakes and therefore with sailing in those waters.In the case of La Marmotta‚ the size of the lake (it is now 9.3km across‚ but must have been smaller in the Neolithic as the shore was 300m from its current position) barely justifies the large size of a canoe nearly 11m long. It is therefore possible that they were used to cover the 38km from Lake Bracciano to the Mediterranean Sea along the River Arrone. In this way‚ the canoes were used both in the lake and on the sea.The significant nautical skills needed to build and operate the boats sheds new light not just on Neolithic seafaring‚ but also on how these communities were structured.There must have been people who knew how to choose the best trees‚ how to cut the trunk and hollow it by burning out its middle‚ and how to stabilise the dugout with transversal reinforcements on its base‚ or perhaps by the use of side poles or even parallel canoes in the form of a catamaran. To achieve this they made a series of amazingly modern artefacts‚ such as the T-shaped objects with two‚ three or four holes. These canoes and nautical technology are undoubtedly reminiscent of much more recent navigation systems. This shows that many of the major advances in sailing must have been made in the early Neolithic.This technical complexity must be linked to social organisation in which some specialists were dedicated to particular tasks. The canoes can only be understood in a context of collective labour overseen by a craftsman who was in charge of the whole process: from cutting down the tree to launching the canoe in the lake or in the sea. These communities would therefore be well-structured in the organisation of labour‚ since collaboration would have been necessary to build the houses‚ make the canoes‚ procure raw materials from their sources several hundred kilometres away and put in practice certain agricultural tasks.

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Homemade Sausage Cinamon Rolls are the perfect combination of sweet and savory. A mixture of ground pork breakfast sausage and cinnamon is rolled up in a soft and tender homemade cinnamon roll dough. Once baked they are slathered with an ultra thick layer of cream cheese glaze to add a whole bunch of sweetness and a little bit of tang!Breakfast sausage never tasted so good!If these Sausage Cinnamon Rolls appeal to you‚ check out these Bacon Cinnamon Rolls.Homemade Cinnamon Rolls are the best! I dont make them often but sometimes in the winter its nice to spend a leisurely morning baking and enjoying a couple of cups of coffee.How To Make Sausage Cinnamon RollsNote: This is just an overview. Measurements and more complete instructions below.Mix dough together. You will first proof the yeast. Then add sugar‚ buttermilk‚ milk‚ melted butter‚ vegetable oil‚ egg and vanilla. Mix in salt‚ baking powder‚ and flour.First Rise. Let dough rise until doubled in bulk.Make Filling. Stir together cooked sausage‚ brown sugar‚ butter‚ and cinnamon.Assemble Cinnamon Rolls. Roll out dough. Spread filling on top. Roll the dough up and cut into slices.Second Rise. Let cinnamon rolls rise in the baking dish until doubled.Bake and Frost. Bake for 20 to 22 minutes. Let cool slightly and then cover with cream cheese icing.Recipe TipIf you wanted to you could use a spicy breakfast sausage to get that wonderful spicy and sweet flavor contrast.Sausage Cinnamon Rolls will make a weekend breakfast extra special!!More Cinnamon Roll RecipesSweet Potato Cinnamon RollsEasy Cinnamon Roll BitesNutella Cinnamon RollsButtermilk Biscuit Cinnamon RollsBourbon Pecan Cinnamon RollsBisquick Cinnamon RollsBacon Cinnamon Rolls PrintSausage Cinnamon RollsSausage Cinnamon Rolls have a mixture of ground pork breakfast sausage and cinnamon rolled up in a soft and tender homemade cinnamon roll dough.Covered in a thick cream cheese icing.Course BreakfastCuisine SouthernKeyword sausageServings 12Calories 537kcalAuthor Christin MahrligEquipmentElectric Stand Mixer913-inch baking dishIngredients1/2 cup warm water (110 to 155 degrees)1 package active dry yeast (2 1/4 teaspoons)1 teaspoon sugar1/3 cup sugar1/3 cup buttermilk‚ room temperature ( you can microwave it briefly to save time)1/2 cup milk. room temperature6 tablespoons butter‚ melted2 tablespoons vegetable oil2 large eggs‚ slightly beaten2 teaspoons vanilla extract1 teaspoon salt1 teaspoon baking powder4 cups all-purpose flour‚ sifted‚ may need a little more or lessFilling1 heaping cup cooked and crumbled breakfast sausage1 cup packed light brown sugar1/2 cup butter‚ softened 1 tablespoon ground cinnamonCream Cheese Glaze4 ounces cream cheese‚ softened1/4 cup butter‚ softened1/2 teaspoon vanilla extract1 1/2 cups powdered sugar1 tablespoon milk1/2 teaspoon vanilla extractInstructionsStir together warm water‚ yeast‚ and 1 teaspoon sugar in a measuring cup. Let sit until foamy‚ about 5 minutes. If it doesnt get foamy and form bubbles‚ throw it out and start over. Either the yeast is too old or the water was too hot and killed it.Pour yeast mixture into a large bowl for a stand mixer.Add 1/3 cup sugar‚ buttermilk‚ milk‚ melted butter‚ vegetable oil‚ eggs‚ and vanilla extract.Using the dough hook attachment‚ mix until combined.Mix in salt and baking powder.Gradually mix in flour until dough pulls away from side of bowl.Shape the dough into ball and place in a large‚ greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled.Make filling. Stir together sausage‚ brown sugar‚ butter‚ and cinnamon.Punch the dough down and place on a lightly floured surface. Knead the dough a few times and then roll into a rectangle that is about 18 inches long.Spread filling evenly on dough. Starting on a long side‚ tightly roll dough up.Cut dough into 12 even slices. Place in a greased baking dish. I use a 913-inch pan. Cover and let rise until doubled.Preheat oven to 350 degrees.Bake for 20 to 22 minutes. Let cool 5 minutes and then cover with cream cheese glaze.To make glaze‚ beat all ingredients with an electric mixer fitted with a paddle attachment until smooth.NotesStore leftovers in an airtight container in the refrigerator for 3 days. Reheat in the microwave for 15 seconds.Nutritional info is provided as an estimate only and will vary based on brands of products used.NutritionCalories: 537kcal | Carbohydrates: 73g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 426mg | Potassium: 135mg | Fiber: 2g | Sugar: 40g | Vitamin A: 733IU | Vitamin C: 0.03mg | Calcium: 89mg | Iron: 2mgWant to Save This Recipe?Save This RecipeDisclosure: This post may contain affiliate links.Originally posted December 10‚ 2017.The post Sausage Cinnamon Rolls appeared first on Spicy Southern Kitchen.

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