Our athletes couldn't stop talking about these baked potatoes they said they're the best they've ever had 🥔🔥

🚨 STOP buying disappointing watermelons that taste like watered-down disappointment! 😩🍉 This one simple trick from the watermelon whisperer will change our summer forever. Flip it over and hunt for the tiny star (that little dark blossom scar) on the bottom. Why does the small star matter? The tinier it is, the longer the melon stayed on the vine soaking up sweetness. Big star = picked too early and bland. Small star = juicy, candy-like perfection every single time. Watch this and never guess again 👇 Your next watermelon is about to slap harder than ever. Who else is trying this at the store today? Drop a 🍉 if you’re team small star!”

🚨 THIS IS HOW THE SPACEX IPO WILL ACTUALLY PLAY OUT Day 1 opens with a pump Retail buys the hype Insiders sell into it That's not a prediction - that's every major IPO in history Then comes 6 months of slow bleed while retail holds and hopes Then hype dies Everyone who bought Day 1 is underwater That's when institutions quietly start accumulating at the price they actually wanted No, no! Not at $1.77T valuation At whatever the market decides it's actually worth There are two ways to play this Buy the launch and hand insiders a perfect exit Or wait 6 months until nobody is talking about SpaceX anymore - and buy from the people who bought from the insiders And today, that price is $1.77 trillion You know what to do! If you've been following me closely you knew when and why S&P 500 would start correcting Many of my followers also took profit from the GOLD pump The next stock market updates will be the most important ones The reason is simple - we're entering a correction phase Turn on notifications and you'll realize how much valuable info you've been missing by not doing it sooner

Cowboy Stir Fry Ingredients 1 lb smoked sausage, sliced into bite-sized rounds 4 medium Yukon gold potatoes, diced into small cubes 1 medium onion, sliced 1 medium red bell pepper, sliced 1 medium zucchini, sliced into half-moons 2 tbsp oil 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika Salt, to taste Black pepper, to taste Fresh parsley, chopped, optional for garnish Instructions Prep the potatoes Wash and dice the potatoes into small, even pieces so they cook faster. Cook the potatoes Heat 1 tablespoon oil in a large skillet over medium heat. Add the potatoes, season with a little salt, pepper, and half of the smoked paprika. Cook for 10-12 minutes, stirring occasionally, until they are golden and fork-tender. Remove from the skillet and set aside. Brown the sausage Add the remaining 1 tablespoon oil to the skillet. Add the sliced smoked sausage and cook for 4-5 minutes until browned and slightly crisp on the edges. Cook the vegetables Add the onion, bell pepper, and zucchini to the skillet with the sausage. Season with garlic powder, onion powder, remaining smoked paprika, salt, and black pepper. Cook for 5-7 minutes, stirring often, until the vegetables are tender but still slightly crisp. Combine everything Return the cooked potatoes to the skillet. Stir everything together and cook for another 2-3 minutes so the flavors blend well. Finish and serve Taste and adjust seasoning if needed. Sprinkle with fresh parsley if using, and serve hot.

Here is the full "Cowboy butter" recipe open.substack.com/pub/andrew…

This super easy Bruschetta-style snack is always a crowd favorite!

Dump and Bake Chicken Parmesan Casserole Ingredients 2 cups uncooked penne pasta 2 cups cooked chicken, diced or shredded 1 jar marinara sauce (about 24 oz) 2 1/2 cups chicken broth or water 1 tsp garlic powder 1 tsp Italian seasoning 1/2 tsp onion powder 1/2 tsp salt 1/4 tsp black pepper 1 1/2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1 cup shredded mozzarella or Italian blend cheese for topping 1/3 cup breadcrumbs 1 tbsp olive oil or melted butter 1 tbsp chopped parsley optional, for garnish Instructions 1. Preheat the oven Preheat your oven to 425°F. Lightly grease a 9x13-inch baking dish. 2. Combine the casserole base In the baking dish, add: uncooked penne cooked chicken marinara sauce chicken broth garlic powder Italian seasoning onion powder salt black pepper Stir well so the pasta is evenly coated and mostly submerged in liquid. 3. First bake Cover the dish tightly with foil. Bake for 30 minutes. 4. Add the cheese topping Carefully remove the foil and stir the casserole. If the pasta is still a little firm, that is okay. Sprinkle over: 1 1/2 cups mozzarella 1/2 cup Parmesan remaining 1 cup cheese In a small bowl, mix the breadcrumbs with olive oil or melted butter, then sprinkle on top. 5. Finish baking Return the casserole to the oven uncovered and bake for another 10 to 15 minutes, until the pasta is tender, the cheese is melted, and the top is golden. For a deeper golden top, broil for 1 to 2 minutes at the end, watching closely. 6. Rest and serve Let the casserole rest for 5 minutes before serving. Top with chopped parsley if desired.

Zuppa Toscana Soup Ingredients 1 lb Italian sausage, mild or spicy 5 slices bacon, chopped 1 small onion, diced 3 cloves garlic, minced 4 medium Yukon gold potatoes, thinly sliced 6 cups chicken broth 2 cups kale, chopped 1 cup heavy cream 1/2 tsp crushed red pepper flakes optional 1 tsp salt, or to taste 1/2 tsp black pepper 1/2 tsp Italian seasoning optional 1/2 cup grated Parmesan cheese, plus more for serving 1 tbsp olive oil if needed Instructions Cook the bacon In a large soup pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving about 1 to 2 tablespoons of bacon fat in the pot. Brown the sausage Add the Italian sausage to the pot and cook, breaking it up with a spoon, until browned and cooked through. If your sausage is very lean, add the olive oil. Remove excess grease if needed. Cook the onion and garlic Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds. Add potatoes and broth Stir in the sliced potatoes, chicken broth, black pepper, salt, crushed red pepper flakes, and Italian seasoning if using. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, or until the potatoes are tender. Add kale and cream Stir in the chopped kale and heavy cream. Simmer for another 3 to 5 minutes, just until the kale is wilted and tender. Finish the soup Stir in the Parmesan cheese and most of the cooked bacon. Taste and adjust seasoning as needed. Serve Ladle into bowls and top with the remaining bacon and extra Parmesan.

To fully understand how evil these foreign solar and wind corporations are, I need you to take some time out of your day today to read the screenshots attached below. I anonymously received one of the solar contracts that was dispersed to landowners in the Flat Creek Solar project footprint, which is located in Montgomery County. Flat Creek, like every ORES project, received its final permit. It will irreversibly fragment and destroy the Amish community there, as well as the bald eagles that nest WITHIN the facility site (I documented that on here earlier this spring). I'm not sure where to begin with how one-sided, crooked, and broad this contract is in favor of the developer. It grants the developer broad rights to transmission facilities poles, underground and overhead lines, communication systems, access roads, vehicles and equipment, and future replacement and reconstruction. The easement is PERPETUAL! The contract is for 25-years, but if you read on, you see the developer has the right to extend it for 5-years at a time at will. That's how these contracts become 40-year leases that transfer our prime farmland into the hands of foreign countries. Owner restrictions are shocking. On page 4-5, the owner agrees not to interfere with the easement, build structures that affect it, use the property in ways that could impact developer operations, or impose restrictions that impair the easement. Page 6 contains a "Taking" provision. If eminent domain occurs, the developer receives compensation for damage to its facilities and the developer may receive compensation for loss of use and business interests. The developer also retains significant rights regarding the award... many landowners don't realize they will be sharing condemnation proceeds with an easement holder! And don't forget the gag order. It says the owner agrees to keep confidential: the agreement itself, information regarding the developer's operations, information regarding the developer's project, and "any other information" provided by the developer that is designated confidential. If you can think, for a single moment, that this is about saving the environment and the climate, you need to read through this contract below. This is foreign corporate pillaging and intimidation waged against the rural towns that safeguard our best farmland in New York State.

Fatty liver is now affecting 1 in 3 adults. It destroys your metabolism, becomes diabetes, and increases your risk of heart disease. Here’s how to fix it: 1. Eat all the sweet potatoes you can.

The School Pizza Recipe- Don't Lose This Recipe 😋 Ingredients Crust: 2-2/3 cup flour 3/4 cup powdered milk 2 T sugar 1 package quick rise yeast 1 tsp salt 1-2/3 cup warm water (110-115) 2 T vegetable oil Filling: 1/2 lb Italian sausage 1/2 lb ground chuck 1/2 tsp pepper 1/2 tsp salt 1 (8oz) block mozzarella cheese Sauce (I make the day before): 1 (6oz) can tomato paste 1 1/2 cups water 1/3 cup olive oil 2 cloves garlic minced 1 t salt 1 tsp pepper 1/2 T dried oregano 1/2 T dried basil 1/2 t dried rosemary Steps Crust: Preheat oven to 475. Spray 18 x 13 sheet pan with Pam and lay parchment paper down. Add flour, powered milk, sugar, yeast, and salt to a large bowl. Whisk to blend. Add oil to warm water. Pour into flour mixture. Stir with a wooden spoon until batter forms. Don’t worry about lumps - you just want no dry spots. Spread dough onto sheet pan with fingertips until even. If the dough doesn’t want to cooperate then let it rest for 5 min and try again. Bake just the crust for 8-10 min. Remove from oven and set aside. filling: Brown meats (add salt and pepper) until it resembles crumbles. Drain, set aside. Get out sauce. To partially baked crust assemble: Spread sauce all over crust. Sprinkle meats. Sprinkle cheese. Bake at 475 for 8-10 min. Until cheese starts to brown. Let stand 5 min, cut into slices and serve.

Put cinnamon on blueberries and watch what just happens. Pharmacies don't like this

🚨 THE PYRAMIDS JUST ACTIVATED. ALL OF THEM. SIMULTANEOUSLY. Saturday. 3:33 AM Cairo time. Every seismograph within 500 kilometers of Giza registered an identical anomaly. Not an earthquake. Not a tremor. A pulse. A single, uniform, low-frequency pulse emanating from directly beneath the Great Pyramid. Duration: 3.3 seconds. Frequency: 33 Hz. Depth of origin: 330 meters below the base. The Egyptian government said nothing. The USGS classified the reading as "instrument error." But the same pulse — identical frequency, identical duration, identical timestamp — was recorded beneath 11 other pyramid sites around the world. Giza. Teotihuacan. Bosnian Pyramid of the Sun. Xi'an, China. Gunung Padang, Indonesia. Tiwanaku, Bolivia. Nubian Pyramids, Sudan. Cahokia Mounds, Illinois. Göbekli Tepe, Turkey. Angkor Wat, Cambodia. Underwater pyramid, Azores. 12 sites. 12 pulses. Same second. Same frequency. Across 6 continents and 1 ocean floor. Instrument error doesn't synchronize across 12 countries. ⟁ The pyramids were never tombs. No mummy was ever found inside the Great Pyramid. No hieroglyphics on its interior walls. No burial artifacts. Nothing that matches any Egyptian funerary tradition. What was found — and immediately classified by Zahi Hawass in 1998 — is a network of crystalline shafts running through the core of the structure. Quartz-lined channels that connect the King's Chamber to the base, to the subterranean chamber, and to a room beneath the Sphinx that has never been opened publicly. Quartz is piezoelectric. When compressed, it generates electricity. When vibrated at its resonant frequency, it amplifies energy exponentially. The Great Pyramid isn't a building. It's a machine. A frequency amplifier built with 2.3 million blocks of limestone and granite — materials chosen not for construction convenience but for their acoustic and electromagnetic properties. And on Saturday, after thousands of years of silence, the machine turned on. ⟁ The 33 Hz frequency is not random. 33 Hz is the resonant frequency of human bone. The frequency at which the human skeletal structure vibrates in harmony. The frequency that ancient monks chanted at. The frequency that was measured inside every sacred chamber ever built by civilizations that supposedly had no contact with each other. 12 pyramid sites. 12 pulses. 33 Hz. All at 3:33 AM. Someone — or something — sent a signal through a network that was built before recorded history. A network that spans the entire planet. A network that mainstream archaeology told you was built by slaves dragging rocks up ramps. Slaves don't build synchronized global frequency transmitters. Primitive civilizations don't engineer piezoelectric amplification systems. Random tomb builders don't align structures to stellar coordinates with precision that modern GPS cannot improve upon. ⟁ The pulse was detected by the QFS satellite network. The quantum sensors recorded not just the seismic signature but the electromagnetic output. Each pyramid site emitted a focused beam of energy — straight up — that extended beyond the atmosphere. 12 beams. 12 locations. Converging at a single point 42,000 kilometers above Earth. The same altitude as the Starlink constellation. The ancient network just handshook with the new one. A system built before history connected with a system built for the future. Same frequency. Same purpose. Same grid. They told you the pyramids were primitive. The pyramids just proved they're more advanced than anything we've built since. CODE: PYRAMID-PULSE / 33HZ-SYNC / 12-SITES / GRID-ACTIVATED The oldest technology on Earth just woke up. And it's talking to the newest. Something is beginning. ♟ The pyramids waited thousands of years to send this signal. Don't wait to share it.

I always love watching old park specials. So here’s a clip from the grand opening celebration of EPCOT from October 23, 1982, which was the night before the parks official dedication. It was hosted by Danny Kaye, and this clip shows him singing a song about all the countries around World Showcase. This is pretty fantastic and peak 80s Disney. 🤩🌐

The correct way to roll a burrito

Mongolian Ground Beef Noodles Ingredients: 1 lb ground beef 5 cloves garlic, minced ⅓ cup brown sugar ¼ cup beef broth ⅓ cup soy sauce 3 tablespoons hoisin sauce ½ teaspoon ground ginger ½ teaspoon ground black pepper Pinch of red pepper flakes (optional for a spicy kick) 10 oz linguine 1 tablespoon cornstarch 2 tablespoons water 4 green onions, sliced for garnish Directions: Cook the Pasta: Cook the linguine according to the package instructions in a large pot of boiling water. Drain and set aside. Brown the Ground Beef: In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain any excess fat. Add Aromatics and Sauces: Add minced garlic to the skillet with the beef and cook for about 1 minute until fragrant. Pour in soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper, and red pepper flakes (if using). Stir well to combine. Thicken the Sauce: In a small bowl, mix cornstarch with cold water until smooth. Stir this mixture into the skillet with the beef and sauce. Allow to simmer gently until the sauce thickens to your desired consistency. Combine with Noodles: Add the cooked linguine to the skillet with the beef and sauce. Toss together until the noodles are fully coated with the sauce. Let them simmer together for a few minutes to absorb the flavors.

Chicken on the #traeger

The best cover of all time for this song! ✨ 🎶 Do you agree?

First day of the the new “Soarin” awesome experience. @EPCOT #EPCOT #waltdisneyworld @WaltDisneyCo