Weird Stories From World War II GHOSTS AND GOLD
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World War II, the largest conflict in human history, saw millions of soldiers engaged in fierce battles across the globe, from the deserts of Tunisia and the muddy fields of Kursk to the streets of Singapore and the tropical atolls of the Marshall Islands. Some oddities go overlooked among the countless acts of heroism, savagery, desperation, stalemates, victories, and defeats. Bizarre events, characters, and plans that sound too outlandish to be true (but are!) prove reality is often stranger than fiction. The Ghost Army Deception is a prominent part of war, but the U.S. Army invented an entirely new way of misleading the enemy. The 23rd Headquarters Special Troops, nicknamed the “Ghost Army,” was a unit dedicated to creating a fake army capable of drawing enemy attention and resources away from the rest of the front. Deployed on Jan. 20, 1944, the Ghost Army comprised of around 1,000 men, including artists, fashion designers, and geniuses. The unit utilized inflatable tanks and vehicles, sent out phony commands over the radio, and even created a landfill big enough to convince any aerial reconnaissance that a much larger force was camped at their location.
GINGER-GLAZED MAHI MAHI Inspired by AllRecipes.com
Operation Golden Eye Following the Spanish Civil War, a fascist regime
Ingredients
sympathetic to Nazi Germany, led by Francisco Franco, assumed control of Spain. While Spain was neutral during the war — partly due to skillful diplomacy by the Allies — the British Army prepared for the worst. If Spain entered the war and Germany invaded British Gibraltar, they needed a plan to repel the invasion and defeat the Spanish and German armies. The British tasked Commander Ian Fleming of the Royal Navy Volunteer Reserve with this task. The plan was nicknamed Operation Golden Eye. If the name sounds familiar, it’s because Ian Fleming went on to write a series of spy novels starring its titular character, James Bond.
• 3 tbsp honey • 3 tbsp soy sauce • 3 tbsp balsamic vinegar • 2 tbsp olive oil • 2 tsp grated fresh ginger root • 3 cloves garlic, minced
• 4 (6-oz) mahi mahi fillets • Salt and pepper to taste • 2 tbsp vegetable oil • Cooked brown rice, for serving
Directions 1. In a shallow bowl, mix honey, soy sauce, balsamic vinegar, olive oil, ginger, and garlic. 2. Season fish fillets with salt and pepper, then place them skin-side down in the marinade. Cover and refrigerate for 25 minutes. 3. Add vegetable oil to a large skillet over medium-high heat. Remove fish fillets and add to skillet, reserving marinade. Fry fish for 4–5 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. 4. Pour the reserved marinade into the skillet. Simmer over medium heat until reduced to a glaze. Spoon glaze over fish and serve over brown rice.
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