**#0382 The Naomi Lynn Tarot's and Fortune 🔮✨ teller and Dream catcher Visions and White Witch!

**#0382 The Naomi Lynn Star 💫 ✨ Tarot's and Fortune 🔮✨ teller and Dream catcher Visions and White Witch! I'm a Tarot card ♠️♦️ Reader and I also Make Spell books,witches Rune's and candle's and more and Im a Spiritual Walker and more since very young! ( This is a real picture I took in front of my house 🏡 in Milwaukee Oregon in May 2020 !from my cell phone anyways me and my kids and grandkids all have Fairy garden's so do you believe after seeing this picture?

Thursday, September 10, 2026

Scientists Warn an Underwater Volcano Near the Oregon Coast Is Waking Up

https://youtu.be/fmyvwc_b1Qk?si=uWBMqSdTv48wtqQ4

Pennywise Horror Rap – Hi Georgie

https://youtu.be/gt4iSq-wzg0?si=hMYMIBC9h340PX_p

Sweet Dreams Pt. 2 🔪😈 | Freddy Krueger Horror Trap Anthem | Elm Street Vibes

https://youtu.be/MKi3pB3cz5E?si=PyBVHnyF_dyH8mbC

Annabelle villian song - Danger around the corner

https://youtu.be/xkjKm7QsIDI?si=-wvzfDi02qlLM-p2

Pennywise - Back In Derry (Official Music Video)

https://youtu.be/eBwec9gtuCI?si=AQpPeFiWnEFCb8dA

BANANA NUT BREAD WITH CREAMCHEESE RECIPE

Ingredients For the banana bread: 2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed) 1/3 cup (76g) melted butter, unsalted or salted 1/2 teaspoon baking soda Pinch salt 3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if you want it sweeter) 1 large egg, beaten 1 teaspoon vanilla extract 1 1/2 cups (205g) all-purpose flour For the cream cheese filling: 8 ounces cream cheese, at room temperature 1 large egg 1/4 cup sugar 2 tablespoons flour Directions Preheat the oven: Preheat the oven to 350°F and grease a 4x8-inch loaf pan. Make the banana bread batter: In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour. Make the cream cheese swirl: In another bowl, beat together all the ingredients for the cream cheese filling with a hand mixer or in a stand mixer. Swirl the batters in the pan: Pour half of the banana bread batter in the loaf pan. Top the batter with half of the cream cheese filling, one dollop at a time. Top with remaining batter. Top with the remaining cream cheese filling one dollop at a time. Insert a butter knife about halfway into the batter and run through the batter vertically and horizontally to swirl the cream cheese into the banana bread batter. Bake: Bake for 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean. If the top starts to brown too much before the middle is done, tent the top with foil. Cool and store: Cool the banana bread for a few minutes in the pan, then remove from pan and transfer to a cooling rack to cool completely. Store covered at room temperature for up to 4 days. Recipe Notes This recipe calls for an 8x4-inch loaf pan, which produces a tall loaf. The recipe will also work in an 8 1/2x 4 1/2-inch loaf pan, producing a slightly shorter bread. Since the pan is a bit larger, the bake time is shorter: 47 to 57 minutes. A 9x5-inch pan will yield an especially short but still delicious bread; bake for 45 to 55 minutes.

CHRISTMAS POPCORN BALLS RECIPE

IngredientsPopcorn: 14 cups of plain, popped popcorn (removed of any unpopped kernels).Caramel: ½ cup unsalted butter, ½ cup packed brown sugar, and ¼ cup corn syrup.Flavoring: 1 teaspoon vanilla extract and ¼ teaspoon salt.Christmas Decor: 1 cup semisweet chocolate chips (melted) and red and green holiday sprinkles. InstructionsPrepare the Popcorn: Place your 14 cups of popped popcorn into a very large, greased mixing bowl. : Melt the butter, brown sugar, and corn syrup in a medium saucepan over medium heat. Bring it to a boil while stirring, then let it bubble for about 2 to 3 minutes until thickened. Remove from heat and stir in the vanilla extract and salt. Coat the Popcorn: Slowly pour the warm caramel mixture over the popcorn, stirring continuously until all the kernels are evenly coated Shape the Balls: Allow the mixture to cool for a few minutes so it is safe to touch. Grease your hands with cooking spray or butter, then firmly press and roll 1-cup portions of the mixture into tight spheres. Place them on parchment paper to set. Decorate: Drizzle the melted chocolate over the popcorn balls and immediately top with red and green Christmas sprinkles before the chocolate hardens

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August 24,2024 True story about a portion of my life in phoctic USA 🇺🇸 and worldwide, anyways I turned in PayPal business and personal and PayPal me due to all the customer service employees are fraudsters and steal people's money and there kids and there homes and vehicles and all there stuff ,so I reported to mevcs fbi,cia,iba. headquarters and pressed charges on them for embezzlement and more. so I will not be Accepting any payments from PayPal to any of my Google bloggers worldwide or any of my products. sorry for this inconvenience. signed, ☆#0382 Naomi Lynn Simon and more worldwide and live on Google Bloggers worldwide!

OLD FASHIONED CANY YAMS RECIPE

Make old-fashioned stovetop candied yams by simmering fresh sweet potatoes in a rich, buttery sugar syrup with warm spices Ingredients3 lbs fresh sweet potatoes (or orange-fleshed yams), peeled and sliced into 1/2-inch rounds1 stick (1/2 cup) unsalted butter3/4 cup dark brown sugar, packed3/4 cup granulated white sugar1 tsp ground cinnamon1/2 tsp ground nutmeg1/4 tsp ground ginger1 tsp vanilla extract1/4 tsp salt2 tbsp fresh orange juice or a splash of water to start the liquid ( I USE PUMPKIN PIE SPICE BY MCCORMICK ) Prep the potatoes: Wash, peel, and slice the sweet potatoes into even 1/2-inch rounds or thick chunks Make the base: Place a heavy-bottomed pot over medium heat. Add the butter, brown sugar, white sugar, orange juice, and spices. Stir until the butter melts and the sugars dissolve into a thick syrup Coat and simmer: Add the sliced sweet potatoes to the pot, stirring gently so every piece is coated in the syrup Cover and cook: Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer gently for 40 to 50 minutes, stirring occasionally, until the potatoes are fork-tender Thicken the glaze: Remove the lid during the final 10 minutes of cooking. Turn the heat up slightly to medium so the liquid bubbles down, thickens, and creates a rich, sticky glaze that coats the yams Serve: Remove from the heat and let rest for a few minutes so the syrup thickens further before serving warm ( I ALSO PUT TINEY MARSHMELLOWS ON THE TOP OR I USE THE FLUFF MARSHMELLOWS IN A JAR

OLD FASHIONED PUMPKIN PIE RECIPE

You can bake a classic 1950s Libby's Old Pumpkin Pie using simple pantry staples and a classic spice blend Ingredients1 unbaked 9-inch deep-dish pie crust3/4 cup white sugar1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves2 large eggs15-ounce can 100% pure pumpkin12-fluid-ounce can evaporated milk (I USE PUMPKIN SPICE INSTEAD OF THESE SPICES YOU CAN BUUY IT IN THE SPICE ISLE AT THE GROCERY STORES I USE MCCORMICK BRAND). InstructionsPreheat your oven to 425°F (220°C).Whisk the sugar, cinnamon, salt, ginger, and cloves in a small bowl.Beat the eggs lightly in a large bowl, then stir in the pumpkin and your dry spice mixture.Gradually stir in the evaporated milk until the filling is smooth and completely combined.Pour the mixture into your unbaked pie crust.Bake at 425°F for 15 minutes, then lower the temperature to 350°F (175°C) and bake for another 40 to 50 minutes until the center is set.Cool completely on a wire rack before slicing and serving HAPPY HOLIDAYS! YUMMY!

OLD FASHIONED PLUM JELLY RECIPE JUST LIKE MY GRANDMA- ANNIE MAE DUCKWORTH-SIMON ALWAYS MADE ME .

Old-fashioned plum jam requires just fresh plums and sugar, relying on the natural pectin in the fruit skins to thicken into a rich, glossy spread 4 pounds fresh ripe plums (washed, pitted, and quartered; leave the skins on for natural flavor and setting power)3 to 4 cups granulated sugar (use less if your plums are naturally sweet, or up to 5 cups if they are tart)1 tablespoon fresh lemon juiceOptional: 1/2 cup water (to help start the juice-release if your plums are firm) Combine the quartered plums and sugar in a large bowl or pot. Stir well, cover, and let sit at room temperature for several hours or overnight so the natural juices release. Simmer down: Transfer the mixture to a wide, heavy-bottomed pot. Add the lemon juice and water (if using). Bring to a simmer over medium heat, stirring frequently to dissolve any remaining sugar and prevent scorching Mash and cook: Cook the mixture down for about 15 to 30 minutes, using a spoon or potato masher to break the softened plums down to your preferred texture Test the set: Place a small plate in the freezer beforehand. Spoon a tiny drop of hot jam onto the cold plate and let it rest for 2 minutes. Nudge it with your finger; if it wrinkles and doesn't run like liquid, it is ready Jar it: Ladle the hot jam into clean, dry jars, wipe the rims clean, and seal tightly. Process in a boiling water bath for 10 minutes if you want it shelf-stable for up to a year, or simply let it cool and store it in the refrigerator

OLD FASHIONED VANILLA BEAN ICE CREAM RECIPE

Old-fashioned homemade ice cream is a rich, creamy treat made by churning a sweet milk and cream mixture inside a bucket packed with ice and rock salt 6 large eggs (use pasteurized if you prefer to avoid raw eggs).Sugar: 1 1/4 cups of pure cane or granulated sugar.Vanilla: 4 teaspoons of pure vanilla extract.Milk: One 14 oz can of sweetened condensed milk, two 24 oz cans of evaporated milk, and about 6 cups of whole milk to fill the canister.Freezing supplies: Crushed ice and rock salt. Mix the base: Beat the eggs and sugar together in a large bowl until smooth, then stir in the vanilla extract, sweetened condensed milk, and evaporated milk. Fill the canister: Pour the mixture into your ice cream maker's metal canister and top it off with whole milk up to the fill line Pack with ice and salt: Place the canister inside the wooden bucket. Add alternating layers of crushed ice and rock salt around the outside of the canister Churn: Turn on your electric ice cream maker or use a hand crank. Churn until the motor stalls or the handle becomes very hard to turn (usually 20 to 40 minutes) Cure: Remove the motor or crank, wipe salt away from the lid, take out the dasher (paddle), and let the ice cream firm up under a layer of fresh ice and a towel for at least an hour before serving

OLD FASHIONED PEACH COBBLER RECIPE

Old Fashioned Peach Cobbler To make a simple, old-fashioned peach cobbler, you pour a quick batter over melted butter and top it with fresh or canned peaches before baking IngredientsButter: 1/2 cup (1 stick) unsalted butterPeaches: 4 cups peeled and sliced fresh peaches (or two 15-oz cans of sliced peaches, drained slightly)Sugar: 1 cup granulated sugar (divided: 3/4 cup for the batter, 1/4 cup for the peaches)Flour: 1 cup all-purpose flourBaking powder: 2 teaspoonsSalt: 1/4 teaspoonMilk: 3/4 cup whole milkCinnamon: 1/2 teaspoon InstructionsMelt the butter: Put the stick of butter into an 8x8-inch baking dish. Place the dish in the oven and preheat the oven to 375°F (190°C). Let the butter melt completely, then remove the dish from the oven. Mix the peaches: Toss the sliced peaches with 1/4 cup of sugar and a pinch of cinnamon in a bowl. Make the batter: In a separate large bowl, whisk together the flour, 3/4 cup of sugar, baking powder, and salt. Pour in the milk and stir just until combined. Do not overmix Pour the batter directly into the baking dish over the melted butter. Do not stir. Spoon the peach mixture and its juices evenly over the top of the batter. Do not stir again; the crust will rise to the top during baking. Sprinkle a little extra cinnamon on top if desired. Bake: Bake at 375°F for 40 to 45 minutes, or until the top is golden brown and the center is set Serve: Let it cool for 15 minutes before serving. Enjoy warm, ideally with a scoop of vanilla ice cream

GOOEY SOUTHERN PECAN PIE RECIPE

You can bake a classic, gooey southern Pecan Pie with a flaky crust, rich custard filling, and toasted pecans IngredientsPie Crust: 1 (9-inch) unbaked single-crust pie shell (store-bought or homemade).Pecans: 1 1/2 cups pecan halves or coarsely chopped pecans.Eggs: 3 large eggs.Corn Syrup: 1 cup light or dark corn syrup.Sugar: 1 cup granulated sugar or packed brown sugar.Butter: 2 to 4 tablespoons butter, melted.Vanilla: 1 teaspoon pure vanilla extract.Salt: 1/2 teaspoon salt InstructionsPreheat the oven to 350°F (175°C). (Some recipes start higher at 400°F for 15 minutes, then lower to 350°F, but a steady 350°F works great) Scatter the pecans evenly across the bottom of the unbaked pie crust Whisk the wet and dry base: In a large bowl, beat the 3 large eggs until foamy. Whisk in the sugar, corn syrup, melted butter, vanilla extract, and salt until smooth Combine: Pour the custard mixture directly over the pecans in the pie crust. The pecans will naturally float toward the top as it bakes Place the pie in the oven and bake for 50 to 60 minutes. The edges should be set, but the center should still have a slight jiggle. (TENT the edges with foil if the crust browns too quickly).-southern-pecan-pie Cool and serve: Remove from the oven and cool completely on a wire rack for at least 2 hours before slicing to let the filling set. Enjoy with whipped cream or vanilla ice cream

United States Court of Appeals 2nd Circuit (.gov) https://www.ca2.uscourts.gov › clerk › calendars › feder... Monday, September 7, 2026, Labor Day ; Monday, October 12, 2026, Columbus Day ; Wednesday, November 11, 2026, Veterans Day ; Thursday, November 26, 2026. my home school will start on sep. 14, 2026 and will run to june 2026. and if i choose to do summer school next summer ill let you know. as of now im in PORTLAND,OREGON and soon ill be traveling through OREGON to ARIZONA to write letters and lawsuits and more about what people did to me my whole life and my real families lives as well as the real victims and animals, i will however keep doing home school on my travels and adventures i hope to see you on my page for home school. thank you ,#0382 NAOMI LYNN SIMON AND MORE WORLD WIDE AND LIVE. ( I HOPE YOU ALL HAD A GREAT SUMMER AND FALL IS ALMOST UPON US)