Hard reality thinking and links. Putting the obvious on blast. MAGA Patriot. Release the hounds. Sending in Big Balls for the win. Go Tigers!
Atlanta GA
Joined March 2024
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Epic. #USA
Eye Of The Tiger retweeted
Sankey is obviously calling in the refs to spite Lane. This is just pathetic, man was down all day , this might be the worst call of the year. They gave him 4-5 seconds after he’s stopped completely . He’s then pushed/carried in
Eye Of The Tiger retweeted
THEY DON'T WANT YOU TO DISCOVER
THIS SHOCKING TRUTH ABOUT CLOVES
1. Cloves aren't a spice-they're a biochemical cheat code. With 300x the antioxidants of blueberries, they trigger a full-body detox most people pay thousands for.
2. Soak 4 cloves overnight, drink on an empty stomach. By Day 3 bloating vanishes; by Day 14, hidden inflammation markers silently plummet.
3. Never drink it alone. Stacking clove with cinnamon and lemon creates a metabolic synergy that accelerates fat-burning and blood-sugar control.
4. Stop using chemical mouthwash. Clove water destroys bad-breath bacteria at the root while healing bleeding gums within 72 hours.
5. Eugenol in cloves activates digestive enzymes that boost nutrient absorption by 50%, turning your food into pure cellular fuel instead of stored fat.
6. Drink it before bed for a hidden advantage. It naturally spikes melatonin while your liver undergoes a deep overnight detox flush.
Eye Of The Tiger retweeted
🔻 YOUR BODY WAS ALWAYS CAPABLE OF REGROWING TEETH. THE GENE WAS NEVER MISSING. IT WAS SUPPRESSED. JAPAN JUST PROVED IT BY UNBLOCKING IT WITH A SINGLE INJECTION.
In September 2024, Kyoto University began human trials on a drug that regrows teeth in adults. One injection. New teeth in 9 weeks. No implants. No dentures. No surgery.
The drug deactivates USAG-1 — a protein that blocks tooth regeneration. Remove the block, the tooth grows. Like it was always meant to.
The question nobody is asking: what activated USAG-1 in the first place?
A former molecular biologist — 11 years in a dental research lab funded by one of the three largest implant manufacturers:
"We identified in 2011 that fluoride accumulation in jaw tissue amplifies USAG-1 expression by up to 340%. The more fluoride in the bone, the stronger the suppression. We submitted the paper. Rejected by every journal in 6 weeks. Funding pulled 3 months later. I was told the direction was 'not commercially viable.'"
Not commercially viable. Because dental implants generate $5.4 billion per year. Dentures: $3.8 billion. Root canals: $15 billion. A $24 billion industry built on the assumption that teeth do not grow back.
They did not discover regeneration in 2024. They suppressed it for decades. A mouth that heals itself does not need a dentist every 6 months.
Fluoride calcifies the pineal gland. Fluoride suppresses tooth regeneration. Fluoride was added to your water in 1945. The same decade they built the dental insurance industry.
Your teeth were designed to regenerate. Something stopped them. Now you know what. Share this.
Peak ignorance.....
Think deeply about just how screwed up these women are.
These are amongst the most mind raped people in history. And they’re aren’t even aware of it.
By any definition, they are insane. Calling everyone their rapist but the people who have raped their minds.
Just a band of babbling, incoherent nutcases falsely accusing anyone and everything but the people who have destroyed their minds and communities.
Eye Of The Tiger retweeted
Taco Stromboli 🌮🧀 Crispy, cheesy, and packed with taco flavor. Perfect for game day or an easy dinner!
🧑🍳Recipe by Whatsmomcookin
Eye Of The Tiger retweeted
Creamy Steak and Broccoli Pasta
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
340 g (12 oz) spaghetti or linguine
450 g (1 lb) sirloin or ribeye steak, cut into 2.5 cm (1-inch) cubes
3 cups broccoli florets
3 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
4 garlic cloves, minced
240 ml (1 cup) heavy cream
1 cup (about 110 g) shredded mozzarella or provolone cheese
½ cup (about 50 g) freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
Red pepper flakes, to taste
2 tablespoons chopped fresh parsley
½ cup (120 ml) reserved pasta water, as needed
Method
Prepare the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Season the steak: Pat the steak cubes dry with paper towels. Season generously with salt and black pepper.
Sear the steak: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the steak in a single layer, working in batches if necessary. Sear for 1–2 minutes per side, or until browned and cooked to your preferred doneness. Transfer to a plate and set aside.
Cook the broccoli: Reduce the heat to medium. Add the remaining olive oil and butter to the same skillet. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the broccoli florets and 2–3 tablespoons of water. Cover and cook for 3–4 minutes, until bright green and just tender.
Prepare the cheese sauce: Pour in the heavy cream and add the Italian seasoning and a pinch of red pepper flakes. Simmer gently for 2–3 minutes, stirring occasionally. Reduce the heat to low and gradually stir in the mozzarella or provolone and Parmesan until melted and smooth. Season with salt and black pepper to taste.
Combine the pasta: Add the drained pasta to the skillet and toss until evenly coated in the creamy sauce. Add the reserved pasta water a little at a time until the sauce reaches your desired consistency.
Add the steak: Return the seared steak and any accumulated juices to the skillet. Toss gently to combine and warm through for 1–2 minutes, taking care not to overcook the steak.
Garnish and serve: Remove from the heat. Garnish with chopped fresh parsley, extra Parmesan, and red pepper flakes, if desired. Serve immediately while the sauce is creamy and the cheese is melted.
Recipe Tips
Choose the right steak: Sirloin offers a leaner option, while ribeye provides a richer flavor.
Avoid overcrowding: Sear the steak in batches to achieve a golden-brown crust.
Keep the sauce smooth: Add the cheese over low heat to prevent the sauce from becoming grainy.
Adjust the consistency: Use reserved pasta water to loosen the sauce without diluting its flavor.
Serve immediately: The sauce thickens as it cools, so serve the pasta while hot.
#MariamFoodLab
Yeah. Definitely something to think about.
How can you NOT believe in God when octopuses dream and otters have a favorite rock they carry around in a little skin pocket and cows have best friends and bees are out there communicating the coordinates of flowers through dancing and they have regional dialects?
Cats are purring at frequencies associated with bone healing? Forests get absolutely incinerated and respond by growing flowers? Dolphins literally invent names for themselves and yell them across the ocean? Penguins are waddling around Antarctica looking for the perfect rock to give their partner?
CROWS REMEMBER YOUR FACE. THEY TELL OTHER CROWS ABOUT YOU. THEY TELL THEIR CHILDREN ABOUT YOU. YOU CAN HAVE GENERATIONAL BEEF WITH A BIRD. I NEED YOU TO UNDERSTAND THE SIGNIFICANCE OF THIS.
Goats have accents. Rats laugh when you tickle them. Elephants mourn their dead. Whales make songs and then OTHER WHALES LEARN THE SONG and suddenly everybody across the ocean is singing the new song.
Monarch butterflies are born knowing how to fly thousands of miles to a place they have never been.
Sea turtles hatch out of an egg, immediately sprint toward an ocean that they have never seen, disappear into it for like 3 decades and then somehow come back to the same beach they hatched on.
Birds can see colors that we humans can’t see. There are colors out there right now that we don’t even get to know about.
There are sea slugs that eat algae and use the chloroplast/chlorophyll and then are just like…photosynthesizing. And they’re super adorable.
There are mushrooms communicating underground. There are seeds sitting in the dirt for decades like “no actually I will wait. It’s fine.”
Squirrels plant trees because they forget where they put their snacks. Relatable.
A CATERPILLAR GOES INTO A LITTLE BAG THAT IT CREATES ITSELF AND DISSOLVES MOST OF ITS BODY INTO ORGANIC GOO AND REARRANGES ITSELF, GROWS WINGS AND THEN LEAVES. WHY IS THIS NOT MORE BEAUTIFULLY TERRIFYING TO PEOPLE??
And you’re telling me a tiny acorn knows how to become a huge tree? It just has a blueprint inside itself?
Your body started as ONE CELL.
ONE.
And that cell divided itself into a brain that can think about its own existence and eyes that can look at stars and hands that can hold somebody else’s hands and a heart that runs on electricity without you even asking it to?
The iron in our blood was made inside a star??
We are walking around on a wet rock covered in bioluminescent oceans and singing whales and laughing rats and birds holding lifelong grudges and flowers exploding out of fire and somehow we’re supposed to act like this is a normal place to live?
We’re supposed to act like this is all just a random, accidental sequence of events?
Eye Of The Tiger retweeted
🧅FRENCH ONION CHUCK ROAST
This is one of those meals that will make you feel like a chef. I love chuck roast, and this French onion soup twist on it came out so good. Chuck roast is a relatively inexpensive piece of meat and the oven does all the work. This time, I added caramelized onions along with the meat. Then covering it in a dusting of shredded gruyere to give it that French onion soup vibe. SO GOOD.
Eat it as is, with some mashed potato, rice, or in between some sourdough.
Ingredients
2.5lbs chuck roast
3 yellow onions, thinly sliced
4 garlic cloves
1 tbsp butter
1 tbsp Worcestershire
1 tbsp balsamic vinegar
1 tbsp tomato paste
2 cups beef broth
Salt & Pepper
1 tsp black pepper
1 tsp dried thyme
1 tbsp Dijon mustard
3-4oz finely shredded gruyere (or Swiss)
Finely chopped parsley to top
How to make it
1.First, season the chuck roast on all sides with salt & pepper. Set aside.
2.Next, make the caramelized onions in an oven safe dish. Add the butter & onions to a pan. Cook on low until translucent, stirring every few mins. This takes time, so just let it do its thing, & stir every 5 mins or so. Takes about 20-25 mins in total, but this step makes the entire dish.
3.When the onions look translucent, stir in the tomato paste, Worcestershire, balsamic, & thyme. Stir well.
4.Add the chuck between the onions. Add the bone broth and garlic, cover with a lid (covered is important!) and cook at 350F for 3 hours. I tend to do 1 hour plus 30 mins for each pound. So if its 2.5lbs, put it in for 3 hrs.
5.Pull the roast out & shred using two forks. Stir so the onions & broth coat the meat. Taste and adjust salt and acidity. Put back in the oven at 425F for 30-45 mins.
6.Remove, top with finely shredded cheese, put back in the oven to broil for 2 mins.
7.Finish with finely chopped parsley for color.
8.Serve is is, over mashed potatoes, cauliflower mash, regular rice (or kaizen lowcarb rice), or perfect as a sandwich in between toasted bread.
If you make it, be sure to let me know on SHREDHAPPENS!
ENJOY!
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#lowcarb #lowcarbrecipes #healthyrecipes #goodmoodfood #keto #ketorecipes #healthyfoodshare
Eye Of The Tiger retweeted
Classic Salisbury Steak with Rich Onion Gravy! 🥩🧄🫒
🌷 Ingredients :
• 1 lb ground beef
• 1/3 cup breadcrumbs
• 1/4 cup chopped onion
• 1 egg
• 1 tbsp Worcestershire sauce
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 large onions, sliced
• 2 cups beef broth
• 2 tbsp flour
• Fresh parsley for garnish
🌷 Instructions :
1 . Mix ground beef, breadcrumbs, chopped onion, egg, Worcestershire sauce, garlic powder, salt, and pepper. Shape into oval patties.
2 . Heat olive oil in a skillet over medium-high heat. Brown the patties on both sides, then remove.
3 . In the same skillet, cook sliced onions until caramelized. Sprinkle with flour and cook for 1 minute.
Trust your doctor? Yeah right. Trust the science? No thanks...
Joe Rogan and Andrew Huberman look up how many Americans die from medical error each year, and the answer floors them both.
ROGAN: “Okay, so medical error is responsible for 251,000 deaths a year.”
HUBERMAN: “Whoa, that’s crazy.”
ROGAN: “Do you understand how insane that is? Imagine if that was Pop-Tarts.”
That number comes from a 2016 Johns Hopkins study published in the BMJ. It estimated medical errors kill 251,454 Americans a year, which makes them the third leading cause of death, behind only heart disease and cancer.
And it gets worse. A 2023 Johns Hopkins and Harvard study found that misdiagnosis alone kills an estimated 371,000 Americans a year and leaves another 424,000 permanently disabled.
If an airline killed that many people, nobody would ever board a plane again.