I bet you're wondering how we got here @archierosesyd Distilled Down Under

He’s been busy. The Beekeeper 2 - only in theaters January 2027.

Z NATION is back from the dead. The zombie series will return with Z NATION: RESURRECTION, a brand new sequel series. Set several years after Z Nation. The world faces a new undead threat that threatens to wipe out the world’s remaining human population Source: @THR

This doesn’t make me happy

Tua is literally the worst QB in the league 🤣

Adorable. Make millions and have them clean beaches

Kid Rock and Eminem are teaming up on a Christian album, despite being on opposite sides of the political aisle. The longtime Detroit friends have known each other for nearly 40 years, and Kid Rock says they made a pact long ago to never let politics destroy their friendship. Now, he's bringing Eminem into his new faith-based project, "Halfway 2 Jesus," hoping their unlikely collaboration sends a message to a divided country. Kid Rock also reveals what inspired his renewed focus on faith and his plans to bring Christian revivals to stadiums. Read more: foxnews.com/media/kid-rock-d…

Haha the amount of drug addicts and trans pedophile fucks that would vanish if those cites were deleted might be worth it. Fuck California

Cuban Mojo Pork Serves: 6-8 Prep: 20 min + marinating Cook: about 3 hours Ingredients For the pork: 4-5 lb boneless pork shoulder (Boston butt), or 2 pork loin roasts (about 2 lb each) for a leaner, sliceable result like the photo 1 tbsp salt 1 tsp black pepper For the mojo marinade: 3/4 cup fresh orange juice (about 3 oranges) 1/2 cup fresh lime juice (about 4 limes) 1/2 cup olive oil 8 cloves garlic, minced 1 tbsp orange zest 1 tsp lime zest 1 cup fresh cilantro, chopped 1/4 cup fresh mint or oregano leaves, chopped 1 tbsp ground cumin 1 tbsp dried oregano 1 tsp smoked paprika 1/2 tsp red pepper flakes 1 tsp salt 1/2 tsp black pepper For garnish: Chopped fresh cilantro and parsley Orange slices Sliced red chili (optional) Flaky salt Instructions 1. Make the mojo Whisk together orange juice, lime juice, olive oil, garlic, zests, cilantro, mint or oregano, cumin, dried oregano, paprika, red pepper flakes, salt, and pepper. Set aside about 1/2 cup for serving. 2. Marinate Pat the pork dry and season with salt and pepper. Pierce the meat all over with a knife so the marinade can soak in. Place in a large zip-top bag or dish, pour the remaining mojo over it, and turn to coat. Refrigerate for at least 4 hours, ideally overnight, turning once. 3. Roast Preheat the oven to 325°F. Remove the pork from the marinade (reserve the marinade) and set it fat-side up in a roasting pan. Pour the marinade around it. Pork shoulder: roast 3-3 1/2 hours, until fork-tender and an internal temperature of 190-200°F. Pork loin: roast 1-1 1/4 hours, until 145°F internally, for pink, juicy slices like the photo. Baste with the pan juices every 30-40 minutes. 4. Crisp the crust Raise the oven to 425°F or switch to broil. Cook for 8-10 minutes more, until the top is deeply browned and charred at the edges. Watch closely so it doesn't burn. 5. Rest and slice Tent loosely with foil and rest for 15-20 minutes. Slice the pork into thick slabs (or shred if using shoulder). Spoon the pan juices over the top. 6. Serve Drizzle with the reserved fresh mojo, then scatter with chopped cilantro and parsley, sliced chili, and a pinch of flaky salt. Serve with orange slices on the side. Tips Use fresh citrus, not bottled - the bright, sharp flavor is the whole point of mojo. If you can find sour oranges (naranja agria), use 1 1/4 cups of their juice instead of the orange-lime mix. Don't skip the resting time - it keeps the slices juicy instead of leaking on the board. Pan juices are gold: simmer them for 5 minutes on the stovetop to reduce into a quick sauce. Leftovers make incredible Cubano sandwiches with ham, Swiss cheese, pickles, and mustard on pressed bread. Slow cooker option: cook shoulder on low for 8 hours, then crisp under the broiler before serving.