Amber 🇺🇸

#1A #2A My views are mine! 💚 #Trump2024

[SmokeyGirl25 @_SmokeyGirl25]

Bacon Strawberry Shortcake Burger: A Sweet and Savory Summer Sensation

Meat
4 slices Crispy bacon

Produce
1 Mint, Fresh
1 lb Strawberries, fresh

Baking & Spices
2 tbsp Sugar
1 tsp Vanilla extract
1 cup Whipped cream, homemade or store-bought

Bread & Baked Goods
2 Shortcakes, store-bought or homemade

[0️⃣BlackBetty ⚓️ @BabyD1111229]

Back by popular demand

https://t.co/Z6vUoqG2Ar

[Amber 🇺🇸 @10thMntParents]

@FarmerCrafted I use cacao, maple syrup and a pinch of Baja salt 💪🏻

[Amber 🇺🇸 @10thMntParents]

@LizCrokin @MakisMedicine

[Amber 🇺🇸 @10thMntParents]

@psalms3711 @PeachProof23 I think I’ll stick with the naturals vs a chemical concoction

[Give A Shit About Nature @giveashitnature]

The largest fruit native to North America tastes, according to fans, like mango-banana custard, grows wild across much of the eastern United States, and you've probably never eaten one.

It's the pawpaw. This understory tree grows along creeks and bottomlands from the Gulf Coast to the Great Lakes, with big drooping leaves that give it an oddly tropical look. That's because it's the lone temperate member of an otherwise tropical plant family. The fruit itself is green, about the size of a small mango, and the ripe flesh is soft, sweet, and custardy.

So why have most people never tasted one? Because pawpaws bruise easily and spoil within days of ripening. They're terrible travelers, which makes them hard to ship and nearly impossible to find in supermarkets. You usually have to grow them or know someone who does. Lewis and Clark relied heavily on pawpaws for a time when their provisions ran low.

The tree gets stranger. Its maroon flowers smell faintly of decay because pawpaws are pollinated mostly by flies and beetles, not bees. And zebra swallowtail caterpillars feed exclusively on pawpaws and their close relatives. No pawpaws, no zebra swallowtails.

You can grow one yourself. Actually, grow two. Most pawpaws need pollen from a genetically different tree to set fruit. Native, beautiful, and wonderfully weird, they hand you a tropical-tasting dessert in the middle of the Appalachian woods.

Hard to do better than that.

[Buckley Carlson @buckleycarlson]

Charlie selfie vid, in which he describes the head-scratching "failures" of Butler, and the total lack of curiosity by those in power, and amongst media. Similarities to his own well-orchestrated public assassination - and the oddly contentious aftermath - are chilling. @CrystalSmallen
@jennessie7

[James White - Online Trainer @jamestheosteo]

This is how you make a high-protein and tasty cottage cheese snack.

Instructions:
- spoonful of cottage cheese on a baking tray.
- season with salt, pepper, chilli flakes. 
- place in the oven until Gold brown. 

[Spoon&Soul @SpoonandSoul]

Cheesy Baked Potato Nests with Eggs 🍳🍳
"Golden, cheesy, and baked to perfection"

Serves: 4
Ingredients:
4 large baking potatoes
1 cup (100 g) grated cheddar cheese
¼ cup (60 ml) milk
2 tbsp butter
2 tbsp chopped fresh chives, plus extra for garnish
Salt and black pepper, to taste
4 eggs
½ tsp paprika
1 can baked beans, heated, for serving
Method:
Bake the Potatoes:
Preheat the oven to 200°C (400°F).
Wash and dry the potatoes. Prick each potato several times with a fork.
Bake for 50–60 minutes, or until tender.
Prepare the Filling:
Allow the potatoes to cool slightly.
Cut each potato in half lengthwise.
Carefully scoop out the soft potato flesh, leaving a sturdy shell about 5 mm thick.
Place the scooped potato in a bowl and mash until smooth.
Mix the Filling:
Add the cheese, milk, butter, chives, salt, and pepper to the mashed potato.
Mix until creamy and well combined.
Create the Nests:
Spoon the potato mixture back into the potato shells.
Using the back of a spoon, make a deep hollow in the center of each potato half.
Add the Eggs:
Carefully crack an egg into each hollow.
Sprinkle lightly with paprika.
Bake Again:
Return the potatoes to the oven and bake for 15–20 minutes, or until the egg whites are set and the tops are golden brown.
Serve:
Sprinkle with additional chopped chives and a little extra paprika.
Serve hot with baked beans on the side.
Pro Tip:
For extra flavor, mix crispy bacon bits, spring onions, or a little Parmesan cheese into the mashed potato filling before the second bake. 😋

[skymeds store | Online Ivermectin Pharmacy @skymeds_store]

EQUINE ELECTROLYTES is UNPROCESSED CELTIC GRAY SALT with 82 NATURAL MINERALS. $6.49 a pound bag, or $20+ a pound at SPROUTS.

IVERMECTIN HORSE PASTE (WORMWOOD & HONEY) cures MULTIPLE SCLEROSIS, PARKINSON’S, CANCER, HEARING ISSUES, EYE DISEASES (GLAUCOMA, …), & most every ailment that affects humans & animals.

FENBENDAZOLE (BLACK WALNUT HULLS, CLOVES, & HONEY), aka PANACUR & other names, also cures CANCER, BRAIN DISEASES, & most everything that ails the human body.

Take a PEA-SIZE DOSE of IVERMECTIN on M&T & a PEA-SIZE DOSE of FENBENDAZOLE every TH&F for the first 2-3 weeks to clean out your gut of the biggest problem, then if sickly, increase to FULL BODY WEIGHT-DOSES for 6 days on, 1 off, repeat for 3-6 weeks, & decide how you feel.

Whatever you do, ALWAYS return to a PEA-SIZE DOSE of IVERMECTIN on M&T.

The first dose kills the mother-worm, who emits a hormone that prevents the TUMORS (EGG SACKS!!!!!!) from breaking open. The second dose kills the babies. But this is an endless process because PARASITES are in our FOOD, AIR, WATER, SOIL, our PETS. We cannot get away from them & our bodies are loaded with them. We must CONTROL them.

[Flavorful Kitchen Adventures @ann_ann886]

Mediterranean Crispy Sweet Potato Cakes with Feta Cream and Sriracha Honey

Ingredients
Sweet Potato Cakes
2 cups (300 g) mashed sweet potato (well drained, room temp)
1 large egg
1/4 cup (30 g) all-purpose flour (or chickpea flour for GF)
1/2 tsp fine salt
1/4 tsp black pepper
1/2 tsp garlic powder (optional)
1/4 tsp smoked paprika or cumin (optional, Mediterranean vibe)
2 tbsp (30 ml) olive oil, plus more as needed for frying
2 tbsp finely chopped parsley or dill (optional)
1 small green onion, thinly sliced (optional)
1/3 cup (35 g) fine breadcrumbs or panko (optional, for extra crisp)
Feta Cream
3 oz (85 g) feta, crumbled
1/2 cup (120 g) Greek yogurt (or sour cream)
1 tbsp lemon juice
1 tbsp extra-virgin olive oil
1 small garlic clove, very finely grated (or 1/8 tsp garlic powder)
Pinch black pepper
1–2 tbsp milk or water, only if needed to loosen
Sriracha Honey
2 tbsp honey
1–2 tsp sriracha (to heat preference)
1 tsp lemon juice or apple cider vinegar
Pinch salt
To serve (optional)
Chopped fresh dill or parsley
Extra feta crumbles
Lemon wedges
Thinly sliced scallions
Instructions
Make the feta cream
In a food processor or bowl, blend feta, Greek yogurt, lemon juice, olive oil, garlic, and pepper until smooth and fluffy. Add 1–2 tsp milk/water only if you want it looser. Chill until serving.
Mix the sriracha honey
Stir honey, sriracha, lemon/vinegar, and a pinch of salt until glossy. Set aside.
Prepare the sweet potato mixture
In a bowl, combine mashed sweet potato, egg, flour, salt, pepper, and any optional spices (garlic powder, smoked paprika/cumin). Fold in herbs and green onion if using. If the mixture is very soft, sprinkle in breadcrumbs or a little more flour—aim for a soft but scoopable batter that holds shape.
Shape
For small cakes: scoop about 2 tablespoons each and gently pat into 1/2-inch-thick discs.
For larger cakes: use 1/4 cup each. Place formed cakes on a parchment-lined tray.
Pan-fry
Heat 2 tbsp olive oil in a large nonstick skillet over medium to medium-high heat. Add cakes, leaving space between. Cook 3–4 minutes per side until deeply golden and crisp, adjusting heat to avoid burning. Add a drizzle more oil between batches as needed. Transfer to a rack or paper towel–lined plate and lightly salt while hot.

Alternative cooking methods
Air fryer: Spray cakes lightly with oil. Air-fry at 390°F (200°C) for 8–10 minutes, flip, 4–6 minutes more until golden and set.
Oven-baked: Brush both sides with oil and bake at 425°F (220°C) on a parchment-lined sheet for 12 minutes, flip, 8–10 minutes more until crisp.
Serve
Swirl feta cream on a plate or dollop on each cake. Drizzle with sriracha honey. Garnish with herbs, extra feta, and scallions. Add lemon wedges for squeezing.
Make-ahead and tips
Mash ahead: Roast or microwave sweet potatoes, then cool and mash. Excess moisture makes cakes soft—let mash steam off or blot with paper towels.
Chill to firm: If the mixture feels loose, chill 15–20 minutes before shaping.
Gluten-free: Use chickpea flour and GF panko or skip crumbs.
Dairy note: For a tangier feta cream, use all yogurt; for richer, swap some yogurt for sour cream or add 1–2 tbsp cream cheese.
Serving ideas
As a mezze: serve with olives, cucumbers, cherry tomatoes, and warm pita.
As a main: pair with a tomato-cucumber-herb salad and a handful of arugula.

[HustleBitch @HustleBitch_]

🚨 MAN DISPLAYS PRESERVED BIGFOOT CORPSE IN HIS POSSESSION — AND PEOPLE CAN'T BELIEVE WHAT THEY'RE SEEING

Not a footprint.
Not a blurry photo.
Not a story from a friend of a friend.

An alleged Bigfoot body.

The man in the video claims the specimen has been preserved for decades and subjected to testing over the years.
According to him, one of the earliest examinations was conducted by DuPont in the 1970s.
And he says the results revealed something highly unusual.

He claims researchers found the creature did not have iron-rich blood like humans.
It had copper-rich blood.

He points to green discoloration around the eyes and gums and says it's similar to the patina that forms on oxidized copper.

He also claims the specimen displayed unusual magnetic properties.

His conclusion?

This wasn't an undiscovered animal.
It wasn't even from Earth.
He believes it was an interdimensional creature.

The body is right there on camera for everyone to see.

What do you think we're actually looking at here?

📹: Instagram/petercainedogtraining

[CeCe @cecegkh]

A cake that is being called the sexiest cake ever must be eaten, right?!

So, I took it as my duty to make sure it lives up to the hype.

🤤 The name doesn’t even come close!

Blackberry Cake Recipe
(The Sexiest Dessert Ever)

Ingredients
For the Cake:
• 2 cups (250g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk, at room temperature
• 1 ½ cups (180g) fresh blackberries
For the Blackberry Buttercream Frosting:
• ½ cup (115g) unsalted butter, softened
• 3 cups (360g) powdered sugar, sifted
• ¼ cup (60ml) blackberry puree (blend fresh blackberries and strain out the seeds)
• ½ teaspoon vanilla extract
• Pinch of salt

For Decoration (Optional):
• Fresh blackberries
• Lemon zest
• Mint leaves
Instructions
Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans or line them with parchment paper.

Prepare the Cake Batter:
1. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. Gently fold in the fresh blackberries until evenly distributed throughout the batter.

Bake the Cake:
1. Divide the cake batter evenly between the prepared cake pans.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
3. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Make the Blackberry Buttercream Frosting:
1. In a large mixing bowl, beat the softened butter until smooth and creamy.
2. Gradually add the sifted powdered sugar, blackberry puree, vanilla extract, and salt, beating until smooth and creamy.
3. Adjust the consistency by adding more powdered sugar if too thin, or more blackberry puree if too thick.

Assemble the Cake:
1. Once the cakes are completely cool, place one cake layer on a serving plate or cake stand.
2. Spread a layer of blackberry buttercream frosting evenly over the top of the first cake layer.
3. Place the second cake layer on top and frost the top and sides of the cake with the remaining blackberry buttercream frosting.
4. Decorate (Optional): Garnish the top of the cake with fresh blackberries, lemon zest, and mint leaves for a beautiful presentation.

To those who do not like blackberries, I suggest blueberries

~~but then it’s only the 2nd sexiest cake ever~~ 😉

[GENO™️ @WeldrSkeltr]

🍠 “My 87-year-old neighbor just dropped potato wisdom that saved me $200 this year…”
She pulled out a plain cardboard box, sprinkled a handful of baking soda like it was gold dust, and whispered, “This is how we kept potatoes through the whole winter back home — no fridge, no chemicals, no sprouting.”
I thought she was joking… until I tried it.
Old-world potato preservation hack:
1. Place your potatoes in a cardboard box (breathable = key)
2. Generously dust them with baking soda
3. Tuck the box away in a cool, dark place (closet, pantry, under the bed)
4. Watch them stay firm and sprout-free for months
No more mushy potatoes. No more throwing away half the bag. Just simple, forgotten knowledge from a generation that didn’t waste a single thing.
Who else is bringing back grandma’s tricks in 2026? Drop a 🥔 if you’re trying this!
Save this before your next grocery run. Your wallet (and your potatoes) will thank you. ❤️

[𝕏 Cuisines @XWorldCuisines]

Grilled Peach & Camembert Toast
🎥 pobarikitchen | IG

[Cattleman🪓 @cattleguy92]

FYI!!!
“The death of the American beef industry”??
NO!!
Absolutely NOT!
Ivermectin treats screw worm for one thing.
We’ve beat it before and we will again.
These fear mongering people need to sit down! They forgot one thing. The American Rancher!! We check and care for our herds! Screw worm only get in an open wound or a new calf navel. They don’t just eat flesh without an injury.
We will monitor, treat and move on!
CALM DOWN!!!

[CeCe @cecegkh]

When I tell you Chef’s kiss 🤌🏻 Oh My Word!! My boys destroy this every time I make it.
I hate heating up my house in the summer, so a great crockpot meal is an absolute must in my house.

Slow Cooker Beef Ragu with Pappardelle

This is a classic, comforting Italian-American style beef ragu—rich, tender, and perfect for family dinners. It uses a slow cooker for easy, hands-off cooking. 
Ingredients (serves about 4-6)
• 2½ lbs beef chuck roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 12 oz pappardelle pasta
• 1/4 cup grated Parmesan cheese (for serving)
• 2 tbsp chopped parsley (for serving, optional)
Recipe / Instructions
1. Season the beef chuck roast with salt and pepper.
2. Heat the olive oil in a skillet (or directly if your slow cooker has a sear function) and sear the beef until browned on all sides.
3. Add the diced onion and minced garlic to the slow cooker.
4. Place the seared beef on top of the onions and garlic.
5. Pour in the crushed tomatoes, beef broth, and tomato paste. Sprinkle with the dried oregano, basil, and thyme.
6. Cover and cook on LOW for 8 hours (or until the beef is fall-apart tender).
7. Remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the sauce and stir to combine.
8. Cook the pappardelle pasta according to package directions. Drain.
9. Add the drained pasta directly into the ragu sauce in the slow cooker (or a large bowl). Toss gently until the pasta is well coated.
10. Serve hot, topped with grated Parmesan cheese and chopped parsley.

Would you change anything in this recipe?

*I throw a little red pepper flakes in ours because we like spicy.

[Project Constitution @ProjectConstitu]

‼️LEAKED CLIP: Mikey McCoy CAUGHT On Hot Mic Telling Erika Kirk That Charlie’s Assassination Was God’s Plan to Put Her in Charge😱

In a leaked video from an Turning Point staff meeting from when they were prepping for AMFEST, Mikey McCoy can be heard telling Erika Kirk that Charlie being killed was part of “God’s plan” to usher her into leadership. While standing on a coffee table like she’s already being crowned, Erika listens as Mikey says the Lord was “knitting his own beautiful image” through Charlie’s death.

The entire room is smiling and nodding along as if this is a completely normal thing to say. There’s no mourning. No reflection on Charlie’s actual legacy. Just a room full of people acting like Erika Kirk is the chosen one who was always meant to take over.

This is the same organization that spent months gaslighting anyone who questioned the official story. Now we have one of their top people openly suggesting that Charlie’s assassination was divine intervention to install Erika. And instead of being disturbed by it, the people around her look proud.

Charlie Kirk built Turning Point. The fact that his own team is now framing his murder as God clearing the way for Erika Kirk should tell you everything you need to know about how far this organization has fallen.

From: @realstewpeters FOLLOW Him!

⚠️My channel is under attack to try to bankrupt me. If you want to support me and help me keep exposing these clowns
Donate here:🔗 https://t.co/zvJN5mIrhp

[Flavorful Kitchen Adventures @ann_ann886]

Italian Cream Bombs

Ingredients
For the Dough
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, melted
2/3 cup milk
1 egg
Oil, for frying
For the Cream Filling
2 cups whole milk
1/2 cup sugar
3 egg yolks
3 tablespoons cornstarch
1 teaspoon vanilla extract
2 tablespoons butter
For Topping
Powdered sugar

Instructions
Make the Cream Filling
In a saucepan, whisk together sugar, egg yolks, cornstarch, and milk.
Cook over medium heat, stirring constantly, until thick and creamy.
Remove from heat and stir in vanilla and butter.
Cover with plastic wrap touching the surface and chill completely.
Make the Dough
In a bowl, mix flour, sugar, baking powder, and salt.
Add melted butter, milk, and egg. Mix until a soft dough forms.
Roll dough out lightly and cut into small circles.
Heat oil to 350°F (175°C).
Fry dough pieces until golden brown and puffed, about 2–3 minutes per side.
Drain on paper towels and cool slightly.
Fill the Cream Bombs
Transfer chilled cream to a piping bag.
Poke a small hole into each pastry and pipe generously with cream filling.
Dust heavily with powdered sugar before serving.