Second Hand Posts

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Many people have convinced themselves to surrender, that every facet of human existence is controlled. Give up. Do nothing. Retweet. Consoom content. Meanwhile 2% of the population live in total panic that 200 million Whites are growing increasingly tribal & uncontrollable.

Former Gambino crime family Underboss "Sammy the Bull" Gravano, is all in for Trump. "I'm going to call him a gangster. We need a gangster." https://t.co/ZDj1oswu9Q 11/04

Tired of flu symptoms? Fermented Honey Garlic Instructions: Add garlic to a clean jar and raw honey. let it ferment on counter for 4-6 weeks. ❤️ FAQs: 1. Do I need to refrigerate it? — No, if done correctly, fermented honey garlic is shelf-stable. You can leave it on the counter until you use it all. 2. Can I use pre-peeled garlic from the store? — I wouldn’t recommend it as pre-peeled garlic may have been pasteurized, which could hinder fermentation. 3. What kind of honey should I use? — Use RAW honey, regardless of its color. 4. What should I expect during fermentation? —In 1-3 weeks, you may notice bubbles forming (a good sign of fermentation), honey becoming runnier each day, gas inside the jar (burping and flipping are important here), and some messes if honey spills (leave some headspace to avoid this). 5. Do I have to see bubbles in the first two weeks? — Not necessarily. It depends on the garlic-to-honey ratio. I recommend adding enough honey to cover all the garlic to ensure fermentation. 6. My honey has crystallized. What should I do? — Stir the honey and try a warm water bath. 7. My garlic is turning green. Is that normal? — Yes, it’s normal. It may eventually turn golden. 8. My garlic cloves are floating on top. Is that normal? — Yes, it’s normal for the first 2-4 weeks of fermentation. Flip and burp the jar daily for 10 seconds. You can also cut the cloves in halves and slightly bruise them to speed up the process. 9. How do I consume the honey and garlic? — You can start using the honey at the 3-4 week mark. Once the garlic cloves turn golden, you can try them. If they’re too spicy, wait a little longer for a sweeter taste. Enjoy them on bread, in salad dressings, or sautéed with veggies. 10.How can I prevent botulism? — Add a splash of apple cider vinegar (ACV) at any point during fermentation. While botulism is rare, this can provide peace of mind. ❗️ If you want to live, take responsibility for your health now with Holistic Harmony🌿🌸

iDF blows up entire Lebanese village 11/04 https://rumble.com/v5lth45-idf-allegedly-blows-up-entire-lebanese-village.html