I went to Bethines Room womans shelter at 7 today and I was turned away so I went to Broadway inn Portland Oregon and rented a room for tonight and I can't wait till I get my SSI at the end of the month so I can go to Arizona with Chynna and if Trevor goes he goes I guess. I won't be coming back to Oregon till there's nothing left after the nukes hit the big ones from overseas. By the way that's my first time ever there. So I'm going to sue the salvation army shelter in pearl district Portland Oregon and everyone who shut down that shelter for no reason at all through Washington dc. And middle eastern country's and venues.

I went to Bethines Room womans shelter at 7 today and I was turned  away so I went to Broadway inn Portland Oregon and rented a room for tonight and I can't wait till I get my SSI at the end of the month so I can go to Arizona with Chynna and if Trevor goes he goes I guess. I won't be coming back to Oregon till there's nothing left after the nukes hit the big ones from overseas. By the way that's my first time ever there. So I'm going to sue the salvation army shelter in pearl district Portland Oregon and everyone who shut down that shelter for no reason at all through Washington dc. And middle eastern country's and venues.

OLD FASHIONED CHRISTMAS FRUIT CAKE RECIPE

OLD FASHIONED CHRISTMAS FRUIT CAKE RECIPE old-fashioned southern Christmas fruitcake combines plump soaked fruits, warm spices, and chopped pecans for a rich, traditional holiday dessert. Ingredients1 pound golden raisins1 pound chopped dates1/4 pound dried currants2 cups brandy (divided use, or substitute orange/grape juice)1/2 cup freshly squeezed orange juice1 cup unsalted butter, softened1 cup granulated sugarZest of 1 orange1/2 cup molasses2 teaspoons vanilla extract5 large eggs, room temperature2 cups all-purpose flour1 teaspoon fine sea salt1/2 teaspoon baking soda1 1/2 teaspoons ground cinnamon1 1/2 teaspoons ground nutmeg1 1/2 teaspoons ground cloves1 1/2 teaspoons ground allspice1/2 pound chopped pecans Instructions Soak the Fruit: Combine the raisins, chopped dates, currants, 1 cup of brandy, and orange juice in a large bowl. Cover and let it sit at room temperature for at least 24 hours so the fruit plumps up.Prep the Oven and Pans: Preheat your oven to 275°F (135°C). Grease two 8x4-inch loaf pans and line them thoroughly with parchment paper or heavy brown paper.Mix Dry Ingredients: Sift together the flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice in a separate bowl. Toss the chopped pecans and a couple of tablespoons of the dry mix into the soaked fruit so the nuts and fruit stay suspended in the batter.Cream Butter and Sugar: Beat the softened butter and granulated sugar together in a large bowl until light and fluffy. Add the orange zest, molasses, and vanilla extract. Beat in the eggs one at a time. Combine Batter and Fruit: Gradually blend the dry flour mixture into the wet butter-egg mixture. Fold in the soaked fruit and pecan mixture using a sturdy spatula or wooden spoon until completely combined.Bake Low and Slow: Divide the heavy batter evenly between your prepared loaf pans, smoothing the tops. Bake for about 2 to 2.5 hours, or until a toothpick inserted into the center comes out clean.Cool and Feed: Let the cakes cool completely in their pans. Poke small holes across the top of the cooled cakes using a skewer and brush or drizzle the remaining 1 cup of brandy over them. Wrap tightly in parchment paper and foil, then age in a cool place or the refrigerator for weeks before slicing YOU CAN ADD ICEING ON TOP OF IT AS WELL.

OLD FASHIONED JELLO MOLD SALAD RECIPE 1950S

OLD FASHIONED JELLO MOLD SALAD RECIPE 1950S

OLD FASHIONED AMBROSIA SALAD RECIPE (1950 BETTY CROCKER

Old-Fashioned Ambrosia Salad Recipe An old-fashioned creamy ambrosia salad is a retro dessert combining mandarin oranges, pineapple, coconut, mini marshmallows, and a lightly sweetened sour cream and whipped topping mixture Ingredients1 can (15–20 oz) mandarin oranges, drained very well1 can (20 oz) crushed pineapple or pineapple tidbits, drained very well1 ½ cups mini marshmallows1 cup sweetened shredded coconut¾ cup maraschino cherries, drained and patted dry1 cup sour cream1 cup whipped topping (or freshly whipped heavy cream)½ cup chopped pecans InstructionsDrain the fruit: Pat the drained mandarin oranges and pineapple dry with paper towels to remove excess moisture. Do the same with the maraschino cherries Mix the base: In a large bowl, gently fold together the sour cream and whipped topping until smooth Combine: Slowly fold in the drained fruit, mini marshmallows, shredded coconut, and pecans using a gentle folding motion to keep the texture airy Chill: Cover the bowl and refrigerate for at least 1 to 2 hours before serving to let the flavors blend

Make a classic, buttery Traditional Thanksgiving Stuffing using dried bread cubes, fresh herbs, and aromatic vegetables baked to a golden crisp. IngredientsFor the full list of ingredients including crusty bread, unsalted butter, onions, celery, garlic, fresh herbs (sage, thyme, parsley), broth, and eggs, Dry the bread: Heat your oven to 350°F, toast the bread cubes on a baking sheet for 30 minutes, and let cool.Sauté the aromatics: Cook diced onions, celery, garlic, and seasonings in butter, add a splash of broth, and stir in the fresh herbs.Mix and combine: Whisk the remaining broth, eggs, salt, and pepper, then gently combine with the dried bread and cooked vegetables.Bake and crisp: Transfer to a baking dish, dot with remaining butter, cover with foil, bake at 350°F for 25 minutes, then uncover and bake 15 minutes more until golden. ( i also add turkey gravey in the mix and turkey liver and hearts all cut up)

Make a classic, buttery Traditional Thanksgiving Stuffing using dried bread cubes, fresh herbs, and aromatic vegetables baked to a golden crisp. IngredientsFor the full list of ingredients including crusty bread, unsalted butter, onions, celery, garlic, fresh herbs (sage, thyme, parsley), broth, and eggs, Dry the bread: Heat your oven to 350°F, toast the bread cubes on a baking sheet for 30 minutes, and let cool.Sauté the aromatics: Cook diced onions, celery, garlic, and seasonings in butter, add a splash of broth, and stir in the fresh herbs.Mix and combine: Whisk the remaining broth, eggs, salt, and pepper, then gently combine with the dried bread and cooked vegetables.Bake and crisp: Transfer to a baking dish, dot with remaining butter, cover with foil, bake at 350°F for 25 minutes, then uncover and bake 15 minutes more until golden. ( i also add turkey gravey in the mix and turkey liver and hearts all cut up)

An old-fashioned glazed ham features a classic brown sugar and mustard coating, decorated with pineapple rings, maraschino cherries, and whole cloves Ingredients1 (10 to 14-pound) fully cooked bone-in ham (shank or butt end)1 cup light or dark brown sugar½ cup Dijon mustard½ cup pineapple juice (plus extra for the pan)1 can (20 oz) pineapple rings, drained (reserve juice)½ cup maraschino cherries1 tablespoon whole cloves InstructionsPreheat the oven to 325°F (165°C). Place an oven rack in the lower middle position : Place the ham face-down (cut side down) in a large roasting pan. Pour a splash of pineapple juice into the bottom of the pan to keep the meat moist. : Use a sharp knife to score the top fat of the ham lightly in a diamond pattern, about ⅛-inch deep. Initial Bake: Cover the roasting pan tightly with aluminum foil. Bake for about 12 to 15 minutes per pound, or until heated nearly through Mix the Glaze: In a small bowl, whisk together the brown sugar, Dijon mustard, and ½ cup of pineapple juice until smooth Decorate: Remove the ham from the oven and take off the foil. Press whole cloves into the intersections of the diamond-scored fat. Use toothpicks to secure pineapple rings across the top and sides of the ham, placing a maraschino cherry in the center of each ring Glaze and Caramelize: Increase the oven temperature to 400°F–425°F. Brush the glaze generously over the ham, fruit, and exposed areas. Return to the oven uncovered for 20 to 25 minutes, until the glaze is bubbly and deeply caramelized and the pineapple edges turn golden brown Rest and Serve: Remove the ham from the oven and let it rest for 15 to 20 minutes before removing the toothpicks, slicing, and serving ( THIS WAS MY SONS FAV TILL ONE DAY/NIGHT ON JULY 31,2021 AND THE EARLY MORNING OF AUG 1,2021 I WAS BRUTELY BROKEN INTO AND RAPED, AND THEY MADE ME LEAVE MY HOUSE AT 4527 SE RHODESIA ST MILWAUKIE,OREGON 97222 AND THEN THEY FOLLOWED ME FROM STATE TO STATE AND TOWN TO TOWN AND COUNTY TO COUNTY AND RESERVATION TO RESERVATION THROUGH THE USA AND STILL THERE ARE SOME ACCUSSERS STILL ALIVE AND THE REST HAVE BEEN ARRESTED AND KILLED. THIS IS A TRUE STORY ABOUT A PORTION OF MY LIFE, NAOMI LYNN SIMON AND MORE WORLD WIDE.

An old-fashioned glazed ham features a classic brown sugar and mustard coating, decorated with pineapple rings, maraschino cherries, and whole cloves Ingredients1 (10 to 14-pound) fully cooked bone-in ham (shank or butt end)1 cup light or dark brown sugar½ cup Dijon mustard½ cup pineapple juice (plus extra for the pan)1 can (20 oz) pineapple rings, drained (reserve juice)½ cup maraschino cherries1 tablespoon whole cloves InstructionsPreheat the oven to 325°F (165°C). Place an oven rack in the lower middle position : Place the ham face-down (cut side down) in a large roasting pan. Pour a splash of pineapple juice into the bottom of the pan to keep the meat moist. : Use a sharp knife to score the top fat of the ham lightly in a diamond pattern, about ⅛-inch deep. Initial Bake: Cover the roasting pan tightly with aluminum foil. Bake for about 12 to 15 minutes per pound, or until heated nearly through Mix the Glaze: In a small bowl, whisk together the brown sugar, Dijon mustard, and ½ cup of pineapple juice until smooth Decorate: Remove the ham from the oven and take off the foil. Press whole cloves into the intersections of the diamond-scored fat. Use toothpicks to secure pineapple rings across the top and sides of the ham, placing a maraschino cherry in the center of each ring Glaze and Caramelize: Increase the oven temperature to 400°F–425°F. Brush the glaze generously over the ham, fruit, and exposed areas. Return to the oven uncovered for 20 to 25 minutes, until the glaze is bubbly and deeply caramelized and the pineapple edges turn golden brown Rest and Serve: Remove the ham from the oven and let it rest for 15 to 20 minutes before removing the toothpicks, slicing, and serving ( THIS WAS MY SONS FAV TILL ONE DAY/NIGHT ON JULY 31,2021 AND THE EARLY MORNING OF AUG 1,2021 I WAS BRUTELY BROKEN INTO AND RAPED, AND THEY MADE ME LEAVE MY HOUSE AT 4527 SE RHODESIA ST MILWAUKIE,OREGON 97222 AND THEN THEY FOLLOWED ME FROM STATE TO STATE AND TOWN TO TOWN AND COUNTY TO COUNTY AND RESERVATION TO RESERVATION THROUGH THE USA AND STILL THERE ARE SOME ACCUSSERS STILL ALIVE AND THE REST HAVE BEEN ARRESTED AND KILLED. THIS IS A TRUE STORY ABOUT A PORTION OF MY LIFE, NAOMI LYNN SIMON AND MORE WORLD WIDE.

An old-fashioned glazed ham features a classic brown sugar and mustard coating, decorated with pineapple rings, maraschino cherries, and whole cloves Ingredients1 (10 to 14-pound) fully cooked bone-in ham (shank or butt end)1 cup light or dark brown sugar½ cup Dijon mustard½ cup pineapple juice (plus extra for the pan)1 can (20 oz) pineapple rings, drained (reserve juice)½ cup maraschino cherries1 tablespoon whole cloves InstructionsPreheat the oven to 325°F (165°C). Place an oven rack in the lower middle position : Place the ham face-down (cut side down) in a large roasting pan. Pour a splash of pineapple juice into the bottom of the pan to keep the meat moist. : Use a sharp knife to score the top fat of the ham lightly in a diamond pattern, about ⅛-inch deep. Initial Bake: Cover the roasting pan tightly with aluminum foil. Bake for about 12 to 15 minutes per pound, or until heated nearly through Mix the Glaze: In a small bowl, whisk together the brown sugar, Dijon mustard, and ½ cup of pineapple juice until smooth Decorate: Remove the ham from the oven and take off the foil. Press whole cloves into the intersections of the diamond-scored fat. Use toothpicks to secure pineapple rings across the top and sides of the ham, placing a maraschino cherry in the center of each ring Glaze and Caramelize: Increase the oven temperature to 400°F–425°F. Brush the glaze generously over the ham, fruit, and exposed areas. Return to the oven uncovered for 20 to 25 minutes, until the glaze is bubbly and deeply caramelized and the pineapple edges turn golden brown Rest and Serve: Remove the ham from the oven and let it rest for 15 to 20 minutes before removing the toothpicks, slicing, and serving

An old-fashioned glazed ham features a classic brown sugar and mustard coating, decorated with pineapple rings, maraschino cherries, and whole cloves Ingredients1 (10 to 14-pound) fully cooked bone-in ham (shank or butt end)1 cup light or dark brown sugar½ cup Dijon mustard½ cup pineapple juice (plus extra for the pan)1 can (20 oz) pineapple rings, drained (reserve juice)½ cup maraschino cherries1 tablespoon whole cloves InstructionsPreheat the oven to 325°F (165°C). Place an oven rack in the lower middle position : Place the ham face-down (cut side down) in a large roasting pan. Pour a splash of pineapple juice into the bottom of the pan to keep the meat moist. : Use a sharp knife to score the top fat of the ham lightly in a diamond pattern, about ⅛-inch deep. Initial Bake: Cover the roasting pan tightly with aluminum foil. Bake for about 12 to 15 minutes per pound, or until heated nearly through Mix the Glaze: In a small bowl, whisk together the brown sugar, Dijon mustard, and ½ cup of pineapple juice until smooth Decorate: Remove the ham from the oven and take off the foil. Press whole cloves into the intersections of the diamond-scored fat. Use toothpicks to secure pineapple rings across the top and sides of the ham, placing a maraschino cherry in the center of each ring Glaze and Caramelize: Increase the oven temperature to 400°F–425°F. Brush the glaze generously over the ham, fruit, and exposed areas. Return to the oven uncovered for 20 to 25 minutes, until the glaze is bubbly and deeply caramelized and the pineapple edges turn golden brown Rest and Serve: Remove the ham from the oven and let it rest for 15 to 20 minutes before removing the toothpicks, slicing, and serving