I will be traveling in the next couple months to Arizona and more so I will post your home 🏡🏠 work just like this for every grade just keep hitting the older post button at the bottom of the page to find your home 🏠🏡 work. this will be for all Month of OCTOBER of 2026, keep your logs and journals as well. and I'm glad you're following me on my Home 🏠🏡 School 🏫🎒 Google blogger's website. also if you don't push the follow button on the right 👍▶️ of my page I still see the page stats on my right ▶️👍 side of my Google blogger's websites. Hope you all had a wonderful Summer ⛱️🌞. mine was ok I suppose. NOW MY ADDRESS IS ON THRE RIGHT TO SEND COPIES OF ALL YOUR HOME WORK OR YOU ALSO CAN SEND IT IN TO >Contact FBI Headquarters FBI Headquarters 935 Pennsylvania Avenue, NW Washington, D.C. 20535-0001> THIS IS HOW YOU SEND IT IN THERE TO ME THE PROPER WAY>Contact FBI Headquarters FBI Headquarters 935 Pennsylvania Avenue, NW Washington, D.C. 20535-0001/ IN CARE OF MY HOME SCHOOL TEACHER> #0382 NAOMI LYNN SIMON 4527 SE RHODESIA WAY INTERNTIONAL WATERS( #9904160990803180679 FBI AGENT MISS NAOMI LYNN SIMON #0382 10F 4> THANK YOU FOR FOLLOWING ME > HAVE A WONDERFUL SCHOO,L YEAR 2026/2027

I will be traveling in the next couple months to Arizona and more so I will post your home 🏡🏠 work just like this for every grade just keep hitting the older post button at the bottom of the page to find your home 🏠🏡 work. this will be for all Month of OCTOBER of 2026, keep your logs and journals as well. and I'm glad you're following me on my Home 🏠🏡 School 🏫🎒 Google blogger's website. also if you don't push the follow button on the right 👍▶️ of my page I still see the page stats on my right ▶️👍 side of my Google blogger's websites. Hope you all had a wonderful Summer ⛱️🌞. mine was ok I suppose. NOW MY ADDRESS IS ON THRE RIGHT TO SEND COPIES OF ALL YOUR HOME WORK OR YOU ALSO CAN SEND IT IN TO >Contact FBI Headquarters FBI Headquarters 935 Pennsylvania Avenue, NW Washington, D.C. 20535-0001> THIS IS HOW YOU SEND IT IN THERE TO ME THE PROPER WAY>Contact FBI Headquarters FBI Headquarters 935 Pennsylvania Avenue, NW Washington, D.C. 20535-0001/ IN CARE OF MY HOME SCHOOL TEACHER> #0382 NAOMI LYNN SIMON 4527 SE RHODESIA WAY INTERNTIONAL WATERS( #9904160990803180679 FBI AGENT MISS NAOMI LYNN SIMON #0382 10F 4> THANK YOU FOR FOLLOWING ME > HAVE A WONDERFUL SCHOO,L YEAR 2026/2027

Old-fashioned divinity candy is a light, cloud-like Southern confection made by streaming hot sugar syrup into whipped egg whites and folding in chopped pecans

Old-fashioned divinity candy is a light, cloud-like Southern confection made by streaming hot sugar syrup into whipped egg whites and folding in chopped pecans IngredientsGranulated sugar: 2¼ cupsLight corn syrup: ½ cupWater: ½ cupSalt: ⅛ teaspoonEgg whites: 2 large (at room temperature)Vanilla extract: 1 teaspoonChopped pecans: ½ cup to 1 cup InstructionsPrep your station: Line large baking sheets with parchment paper or waxed paper.Boil the syrup: In a saucepan, combine the sugar, water, corn syrup, and salt. Cook over medium heat, stirring until the sugar dissolves. Then, cook without stirring until the mixture reaches 260°F (127°C) on a candy thermometer.Whip the egg whites: Just before the syrup reaches the target temperature, beat your room-temperature egg whites in a stand mixer on high speed until stiff peaks form.Combine slowly: Remove the hot syrup from the heat. With the mixer running on high, very slowly stream the hot syrup into the egg whites. This should take about 2 full minutes.Beat until set: Continue beating on high until the mixture holds its shape, loses its glossy sheen, and becomes matte/stiff (usually 5 to 10 minutes).Add mix-ins: Quickly stir in the vanilla extract and chopped pecans.Drop and dry: Working quickly with two greased spoons or a small scoop, drop rounded tablespoonfuls onto the prepared paper. Let them dry and set completely at room temperature (which can take anywhere from a few hours to overnight depending on humidity). ( TO MAKE DIFFERENT ADD CANDY OR ANYTHING YOU LIKE )

To make classic old-fashioned chocolate-covered cherries at home, you wrap maraschino cherries in a simple sugar fondant and dip them in melted chocolate. Ingredients1 jar (10–13 oz) maraschino cherries with stems3 tbsp unsalted butter, softened3 tbsp light corn syrup2 to 3 cups powdered sugar1/2 tsp almond or vanilla extract1 lb chocolate melting wafers or semi-sweet chocolate chips1 tsp coconut oil or vegetable shortening (optional, for thinning chocolate InstructionsDry the cherries: Drain the cherries and place them on paper towels. Pat them completely dry so the fondant and chocolate will stick Make the fondant: In a medium bowl, mix the softened butter, corn syrup, and extract until smooth. Gradually stir in the powdered sugar until a stiff, dough-like fondant forms Wrap the cherries: Pinch off about 1 teaspoon of the fondant, flatten it in your hand, and wrap it completely around a dried cherry Place the fondant-wrapped cherries on a parchment-lined baking sheet. Chill them in the refrigerator for 15 to 30 minutes until firm. Melt the chocolate: Combine the chocolate and coconut oil or shortening in a microwave-safe bowl or double boiler. Melt slowly in short increments, stirring until smooth Dip and set: Hold each cherry by the stem and dip it into the melted chocolate. Let any extra drip off, then place it back on the parchment paper. Chill in the fridge until the shell is hard

To make classic old-fashioned chocolate-covered cherries at home, you wrap maraschino cherries in a simple sugar fondant and dip them in melted chocolate. Ingredients1 jar (10–13 oz) maraschino cherries with stems3 tbsp unsalted butter, softened3 tbsp light corn syrup2 to 3 cups powdered sugar1/2 tsp almond or vanilla extract1 lb chocolate melting wafers or semi-sweet chocolate chips1 tsp coconut oil or vegetable shortening (optional, for thinning chocolate InstructionsDry the cherries: Drain the cherries and place them on paper towels. Pat them completely dry so the fondant and chocolate will stick Make the fondant: In a medium bowl, mix the softened butter, corn syrup, and extract until smooth. Gradually stir in the powdered sugar until a stiff, dough-like fondant forms Wrap the cherries: Pinch off about 1 teaspoon of the fondant, flatten it in your hand, and wrap it completely around a dried cherry Place the fondant-wrapped cherries on a parchment-lined baking sheet. Chill them in the refrigerator for 15 to 30 minutes until firm. Melt the chocolate: Combine the chocolate and coconut oil or shortening in a microwave-safe bowl or double boiler. Melt slowly in short increments, stirring until smooth Dip and set: Hold each cherry by the stem and dip it into the melted chocolate. Let any extra drip off, then place it back on the parchment paper. Chill in the fridge until the shell is hard

An old-fashioned mincemeat pie combines spiced beef, beef suet, dried fruits, apples, and brandy For the Mincemeat FillingBeef: 1 lb lean beef (like chuck or round steak), boiled and finely choppedBeef Suet: 1/2 cup finely chopped suet (or vegetable shortening)Apples: 2 cups peeled, cored, and finely chopped tart apples (like Granny Smith)Dried Fruit: 1 cup raisins and 1/2 cup dried currantsCitrus: 2 tbsp candied lemon or orange peel, choppedLiquid: 1/2 cup apple cider and 2 tbsp cider vinegarSweetener: 1/2 cup brown sugar and 2 tbsp molassesSpices: 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp allspice, and 1/2 tsp ground nutmegAlcohol: 1/4 cup brandy or sherry For the PastryDouble Pie Crust: Prepared homemade pastry for a 9-inch double-crust pieWash: 1 large egg (beaten, optional for brushing the top crust) Make the MincemeatSimmer the Beef: Place the beef in a saucepan, cover with water, and simmer until tender (about 1 to 1.5 hours). Cool and chop the meat into very small, fine cubes.Combine Ingredients: In a large pot, combine the chopped beef, suet, apples, raisins, currants, candied peel, cider, vinegar, brown sugar, molasses, and spices.Simmer: Cook the mixture over low heat for about 1 to 2 hours, stirring often until the apples are tender and the liquid thickens.Add Alcohol: Remove from the heat and stir in the brandy or sherry. Let the mixture cool. (Note: Traditional mincemeat develops a richer flavor if covered and stored in the refrigerator for a couple of weeks before baking) Preheat the Oven: Set your oven to 425°F (220°C).Line the Pan: Roll out half of the pastry dough and fit it into a 9-inch pie plate.Add Filling: Pour the prepared mincemeat filling into the pastry-lined pie plate.Top Crust: Roll out the second piece of pastry and place it over the filling. Trim, seal, and crimp the edges together with your fingers or a fork. Cut a few small slits in the top crust to let steam escape.Brush and Bake: Brush the top crust with the beaten egg for a golden finish. Bake for 15 minutes at 425°F, then lower the temperature to 375°F (190°C) and bake for another 30 to 35 minutes until the crust is golden brown and the filling is bubbly.Cool: Allow the pie to cool completely before slicing

An old-fashioned mincemeat pie combines spiced beef, beef suet, dried fruits, apples, and brandy For the Mincemeat FillingBeef: 1 lb lean beef (like chuck or round steak), boiled and finely choppedBeef Suet: 1/2 cup finely chopped suet (or vegetable shortening)Apples: 2 cups peeled, cored, and finely chopped tart apples (like Granny Smith)Dried Fruit: 1 cup raisins and 1/2 cup dried currantsCitrus: 2 tbsp candied lemon or orange peel, choppedLiquid: 1/2 cup apple cider and 2 tbsp cider vinegarSweetener: 1/2 cup brown sugar and 2 tbsp molassesSpices: 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp allspice, and 1/2 tsp ground nutmegAlcohol: 1/4 cup brandy or sherry For the PastryDouble Pie Crust: Prepared homemade pastry for a 9-inch double-crust pieWash: 1 large egg (beaten, optional for brushing the top crust) Make the MincemeatSimmer the Beef: Place the beef in a saucepan, cover with water, and simmer until tender (about 1 to 1.5 hours). Cool and chop the meat into very small, fine cubes.Combine Ingredients: In a large pot, combine the chopped beef, suet, apples, raisins, currants, candied peel, cider, vinegar, brown sugar, molasses, and spices.Simmer: Cook the mixture over low heat for about 1 to 2 hours, stirring often until the apples are tender and the liquid thickens.Add Alcohol: Remove from the heat and stir in the brandy or sherry. Let the mixture cool. (Note: Traditional mincemeat develops a richer flavor if covered and stored in the refrigerator for a couple of weeks before baking) Preheat the Oven: Set your oven to 425°F (220°C).Line the Pan: Roll out half of the pastry dough and fit it into a 9-inch pie plate.Add Filling: Pour the prepared mincemeat filling into the pastry-lined pie plate.Top Crust: Roll out the second piece of pastry and place it over the filling. Trim, seal, and crimp the edges together with your fingers or a fork. Cut a few small slits in the top crust to let steam escape.Brush and Bake: Brush the top crust with the beaten egg for a golden finish. Bake for 15 minutes at 425°F, then lower the temperature to 375°F (190°C) and bake for another 30 to 35 minutes until the crust is golden brown and the filling is bubbly.Cool: Allow the pie to cool completely before slicing

You can make a classic, old-fashioned green bean casserole in about 40 minutes using simple canned staples and crispy fried onions Ingredients1 can (10.5 ounces) cream of mushroom soup1/2 cup milk1/4 teaspoon black pepper2 cans (14.5 ounces each) green beans, drained1 1/3 cups French's Crispy Fried Onions, divided InstructionsPreheat your oven to 350°F (175°C).Mix the cream of mushroom soup, milk, and black pepper directly in a 1.5-quart casserole dish.Stir in the drained green beans and 2/3 cup of the crispy fried onions.Bake uncovered for 30 minutes until the mixture is hot and bubbling around the edges.Top the casserole with the remaining 2/3 cup of crispy fried onions.Bake for another 5 minutes until the onions on top are golden brown. (I ADD 2 TABLESPOONS OF BROWN SUGAR WHEN I MAKE IT AND I USE CAMPBELLS MUSHROOM SOUP AND I ADD MUSHROOMS AS WELL)

You can make a classic, old-fashioned green bean casserole in about 40 minutes using simple canned staples and crispy fried onions Ingredients1 can (10.5 ounces) cream of mushroom soup1/2 cup milk1/4 teaspoon black pepper2 cans (14.5 ounces each) green beans, drained1 1/3 cups French's Crispy Fried Onions, divided InstructionsPreheat your oven to 350°F (175°C).Mix the cream of mushroom soup, milk, and black pepper directly in a 1.5-quart casserole dish.Stir in the drained green beans and 2/3 cup of the crispy fried onions.Bake uncovered for 30 minutes until the mixture is hot and bubbling around the edges.Top the casserole with the remaining 2/3 cup of crispy fried onions.Bake for another 5 minutes until the onions on top are golden brown. (I ADD 2 TABLESPOONS OF BROWN SUGAR WHEN I MAKE IT AND I USE CAMPBELLS MUSHROOM SOUP AND I ADD MUSHROOMS AS WELL)

Roast an old-fashioned turkey by covering the breast with thin slices of salt pork or bacon to keep the meat moist, roasting it at a moderate temperature, and browning the skin at the end.

Roast an old-fashioned turkey by covering the breast with thin slices of salt pork or bacon to keep the meat moist, roasting it at a moderate temperature, and browning the skin at the end. Ingredients1 whole turkey (12 to 14 pounds), neck and giblets reservedKosher salt and freshly ground black pepper1/4 pound salt pork, rind removed and cut into thin slices (or thick-cut bacon)1 large onion, quartered2 stalks celery, choppedFresh herbs (sage, thyme, and rosemary sprigs)Kitchen twine InstructionsPrep the Oven and Bird: Preheat your oven to 325°F (165°C). Clean the turkey, remove the giblets, and pat the dry interior and exterior thoroughly with paper towels. Season the cavity generously with salt and pepper, then stuff with the onion, celery, and fresh herb sprigs.Truss and Lard: Tie the turkey legs together with kitchen twine and tuck the wing tips underneath the body. Lay the thin slices of salt pork or bacon directly over the entire turkey breast. This traditional "larding" technique melts rich fat slowly over the white meat to prevent it from drying out.Roast Low and Slow: Place the turkey on a rack in a roasting pan, breast-side down (or breast-side up if you prefer traditional modern browning). Roast at 325°F for roughly 2 to 2.5 hours, until an instant-read thermometer inserted into the thickest part of the breast reaches about 130°F (54°C).Crisp the Skin: Remove the pan from the oven and increase the temperature to 450°F (230°C). Carefully lift off and discard the salt pork slices. If the bird was breast-side down, gently flip it breast-side up. Return to the hot oven for 30 to 45 minutes, until the skin is deep golden brown and crisp, and a thermometer reads 160°F (71°C) in the breast and 175°F (79°C) in the thigh.Rest and Carve: Transfer the roasted turkey to a large cutting board and let it rest uncovered for 20 to 30 minutes before carving so the juices settle. Use the leftover pan drippings to whip up a classic homemade giblet gravy (i use cooking bags ,it makes the turkey more juicey and moist and you dont have to bast it all the time, buy a turkey cooking bag at the grocery store and you put 4 tablespoons of cooking oil in it and about a half cup of flour and you hold the opening close and shake the bag to put the oil and flour all over the inside of the cooking bag, and then you place the turkey in the bag and i use 4 butter cubes and i always use real butter and i place that in the cavity of the turkey add water about 4 cups of water in the bag maybe a little more and i always buy turkey rup spices to put on top of the turkey but before that i put oil on top of the turkey in the turkey bag all over the turkey then turkey rub spices them i close the bag and pock 4 holes in the top and put in the oven. now this actually cooks the turkey a little faster . Savory Turkey Rub IngredientsMix these individual McCormick spices together to create the classic blend:2 tbsp McCormick Poultry Seasoning (or Rubbed Sage)1 tbsp McCormick Paprika1 tbsp Lawry's Seasoned Salt2 tsp McCormick Garlic Powder1 tsp McCormick Ground Black Pepper3/4 tsp McCormick Ground Nutmeg Alternative Pre-Made BlendsIf you prefer a ready-made single jar rather than mixing spices, you can use:McCormick Poultry Seasoning (a traditional blend of thyme, sage, and other spices)McCormick Grill Mates Sweet & Smoky Rub (often used for grilling or smoking poultry)

A skinwalker is a malevolent, shapeshifting witch from Navajo Culture who can transform into, possess, or disguise themselves as an animal. What is a Skinwalker?The Name: In the Navajo language, a skinwalker is called yee naaldlooshii, which translates to "by means of it, it goes on all fours". Origins: According to tradition, they are humans—often corrupt practitioners or witches who use manipulative magic—rather than supernatural monsters. They stand as the absolute antithesis of traditional Navajo cultural values and healing practices they are rather nice people till one day some one steals there lives and they the accussers have all hell to pay They can turn into animals such as coyotes, wolves, bears, foxes, and owls, typically by wearing the pelt or skin of that creature. This transformation allows them to move swiftly, spy on people, and spread harm or disease. Many Navajo people are deeply reluctant to discuss skinwalkers with outsiders—or even among themselves. Superstition: There is a widespread belief within the culture that openly speaking about or naming these malevolent entities can draw their attention or bring bad luck Pop culture depictions (such as in movies, books, or internet folklore) often misrepresent or sensationalize these sacred tribal beliefs, which many Indigenous people find deeply disrespectful. Yes, skinwalkers in Navajo folklore can be female, though traditional stories and accounts more frequently describe them as male About SkinwalkersThe Name: In the Navajo language, a skinwalker is called yee naaldlooshii, which translates to "by means of it, he goes on all fours".Who They Are: They are not monsters or cryptids by original definition. They are human witches who use dark magic for evil purposes.Abilities: They can shape-shift into animals like wolves, coyotes, foxes, or bears, often by wearing the skin or pelt of that animal.How They Become One: A person must go through a secret initiation that requires a terrible act, such as killing a close family member Traditional teachings state that a skinwalker can be either male or female.Frequency: Historical and oral accounts note that most suspected or described witches in the culture were male rather than female, but female practitioners do exist in the lore. Cultural SensitivityPrivate Tradition: Many Navajo (Diné) people prefer not to discuss skinwalkers with outsiders, and traditional belief holds that speaking about them can invite bad luck or draw their attention Respect: Indigenous writers and community members often ask outsiders to respect these serious cultural beliefs rather than treat them like fictional internet monsters

A skinwalker is a malevolent, shapeshifting witch from Navajo Culture who can transform into, possess, or disguise themselves as an animal. What is a Skinwalker?The Name: In the Navajo language, a skinwalker is called yee naaldlooshii, which translates to "by means of it, it goes on all fours". Origins: According to tradition, they are humans—often corrupt practitioners or witches who use manipulative magic—rather than supernatural monsters. They stand as the absolute antithesis of traditional Navajo cultural values and healing practices they are rather nice people till one day some one steals there lives and they the accussers have all hell to pay They can turn into animals such as coyotes, wolves, bears, foxes, and owls, typically by wearing the pelt or skin of that creature. This transformation allows them to move swiftly, spy on people, and spread harm or disease. Many Navajo people are deeply reluctant to discuss skinwalkers with outsiders—or even among themselves. Superstition: There is a widespread belief within the culture that openly speaking about or naming these malevolent entities can draw their attention or bring bad luck Pop culture depictions (such as in movies, books, or internet folklore) often misrepresent or sensationalize these sacred tribal beliefs, which many Indigenous people find deeply disrespectful. Yes, skinwalkers in Navajo folklore can be female, though traditional stories and accounts more frequently describe them as male About SkinwalkersThe Name: In the Navajo language, a skinwalker is called yee naaldlooshii, which translates to "by means of it, he goes on all fours".Who They Are: They are not monsters or cryptids by original definition. They are human witches who use dark magic for evil purposes.Abilities: They can shape-shift into animals like wolves, coyotes, foxes, or bears, often by wearing the skin or pelt of that animal.How They Become One: A person must go through a secret initiation that requires a terrible act, such as killing a close family member Traditional teachings state that a skinwalker can be either male or female.Frequency: Historical and oral accounts note that most suspected or described witches in the culture were male rather than female, but female practitioners do exist in the lore. Cultural SensitivityPrivate Tradition: Many Navajo (Diné) people prefer not to discuss skinwalkers with outsiders, and traditional belief holds that speaking about them can invite bad luck or draw their attention Respect: Indigenous writers and community members often ask outsiders to respect these serious cultural beliefs rather than treat them like fictional internet monsters