ThinMint

I’m not sure it would be any better of she said what she intended to say.

Freudian slip? Guilty conscious? Actor's line? 👇🏻

The latest from Juan O Savin (June 26, 2021) -that is only 48 minutes!! FYI - Some adult language so not safe for work/around kids. And in case you're wondering, here's one of our fellow patriot's take on the interview: "Wow, no long winded stories, a real back-and-forth, addressing real issues and quickly. When I first found 107 on Rogue News, this was how the conversations went. And this is why I started really following what he said. My opinion this is the best interview I've heard in a long time giving most pertinent information." https://www.bitchute.com/video/smMXRzVC8SY9/?list=notifications&randomize=false

Good morning!

This is a fascinating read, in my humble opinion. The discovery, or the hypothesis still needs peer review, but it feels like they’re on the right track. We need to know if this is an organic process or was it manipulated? And then apply the same question to other pathogens. Courtesy of Dr Tenpenny: https://www.forbes.com/sites/jvchamary/2020/04/17/prion-like-coronavirus/

👇🏻 Hey, speaking of childhood... Can anyone relate? 😃

THE BEST APPLE PIE EVER ¾ cups all-purpose flour 1 cup white sugar 1 cup brown sugar 2 teaspoons cinnamon 5-6 Granny Smith apples, peeled, cored, and diced 2 tablespoons real butter 2 pie crusts 1 teaspoon cinnamon sugar Mix the flour, sugars, and cinnamon in a large bowl. Add apples to flour, sugar, and cinnamon mix. Get in there with your hands to mix. (Kids love to help out with this part!) Line pie plate with one crust. Add all of the covered apples to the pie pan. You will have lots of the mix leftover so just pour it over the apples. Cut up the 2T of butter and place around the top of the pie. Now here’s a trick: use mini cookie cutters to cut out shapes from the top crust. This trick allows more steam to evaporate from the pie and caramelize the sugars inside. Save the cutout shapes. Place the top crust on top of your pie and seal the edges. Now brush the entire top crust with milk and place your cutout shapes anywhere you like, except over the openings. Now brush the tops of the cutouts with milk and sprinkle cinnamon sugar over the top of the whole pie. Bake at 375 degrees for 45-55 minutes; poke the apples and make sure they are soft. Chef’s note: This can be made in a 9x13 dish. Place pie crust down in dish, add apple mixture then top with crust, following the rest of the recipe.

CHOCOLATE BUTTERMILK SHEET CAKE (TEXAS BROWNIES) 2 cups flour 2 cups granulated sugar 1 cup (2 sticks) real butter 4 tbsp unsweetened cocoa 1 cup water 2 eggs, at room temperature 1 tsp pure vanilla extract 1 tsp baking soda ½ cup buttermilk (can substitute kefir) Mix flour and sugar in a large bowl; set aside. In a saucepan, bring butter, cocoa, and water together to a low boil then remove from heat and pour over flour mixture. Add eggs, vanilla, baking soda and buttermilk. Mix well. Bake in a floured/buttered cookie sheet at 350 degrees for about 20 minutes or until done. Top with icing (recipe follows below). Icing: 1 ½ sticks real butter 4 tbsp unsweetened cocoa 6 tbsp milk 3 ½ - 4 cups powdered sugar 1 tsp pure vanilla extract 1 cup pecans or walnuts (optional) Mix butter, cocoa and milk in a saucepan until it begins to boil. Add powdered sugar, vanilla and pecans (optional). Stir together and once incorporated, pour on cake while still hot. Top with pecans or walnuts if desired.

FRENCH ONION DIP (adapted from Guy Fieri) 2 tbsp real butter 1 Vidalia (sweet) onion, diced super fine 2 tsp minced garlic 1 cup sour cream ½ cup real mayonnaise ½ tsp celery salt 1 tsp Worcestershire ½ tsp ground black pepper Sauté onions in butter, cooking until caramelized. Add minced garlic and cook until mixture begins to slightly brown (a few burnt pieces are okay). Remove from heat and allow to cool a bit. In a mixing bowl, mix together sour cream, mayonnaise, celery salt, Worcestershire and ground black pepper. Add onions and mix well. Chill for at least 1 hour to overnight before serving.

OVEN BURGERS 8 hamburger buns 2 lb ground sirloin or lean ground beef Seasonings to your taste American & Swiss cheese slices (or cheese of your choice) SAUCE: 1/2 c real mayonnaise 1 tbsp ketchup 1 tbsp yellow mustard ¼ tsp garlic powder ¼ tsp paprika Combine ground beef and seasonings. Do not overwork meat. Fry burgers on stovetop or grill until they are light pink in the middle not quite fully cooked as they will continue to cook in the oven. Add sauce to top and bottom of burger buns, add a slice of American cheese on one side of bun and a slice of Swiss cheese on the other side then place cooked sirloin burger on bun. Wrap each burger in foil and bake in oven at 350 degrees for 10-15 minutes. *Chef’s note: this is very adaptable recipe. Use whatever condiments and cheeses you wish. If making for a party, you can make these a couple to few hours ahead. Keep the burgers wrapped in foil, and place inside a crockpot on the warm setting. You can also make the patties smaller and use King Hawaiian bread to make sliders.

It’s been a long time since I felt that cohesive mood in person. I’m not going to lie: I miss it. So I’m going to do what it takes to make sure that our family embodies that patriotic spirit this 4th of July. Stories of revolutionary heroes shared over summer food and drinks, patriotic songs filtering in between the kids’ laughter, sparklers, and the kind of fireworks the kids love watching their dad shoot up from our driveway. We’re going to remember, we’re going to honor, we’re going to be thankful and we’re going to celebrate being American in God’s country. Friends and family make special events memorable, but let’s be honest, so does the food! I’m going to share some of our beloved recipes in the hopes you may enjoy them for this year’s 4th of July (or anytime!).

I distinctly remember the 4th of July’s of my youth being festive and fun, with celebrations spread across several days. Cheerful décor, colorful fruits and creative desserts. BBQs, sparklers and staying up late. The enthusiasm would build until it burst into an exciting conclusion of fireworks in the sky with the smell of sulfur infused in the warm breeze. It was the pinnacle of a kid’s summer. The parades, the costumes, the decorated bike spokes –those were things to look forward to, but there was also a specific feeling behind all the celebratory efforts. It felt, well frankly, American. We were Americans, celebrating America, and it felt like the right thing to do. There was a collective spirit that weaved along the neighborhood streets, and among the families gathered at the parks. As a kid it was thrilling to share this connection with friends and strangers –Americans. All of us, gathered together to commemorate the sacrifices that had been made, and the victories that had been won in order to secure this beautiful, amazing country for freedom lovers.

👆🏻 This is an aerial photo of where Trump had his rally yesterday.