LGBT people have too many days!! Said one who don’t care that veterans have a month

My brain at a monday morning without coffee

My friend sent me this picture

Every Year is Worse Than the One Before it

Beef and Spaghetti Squash Savory Ground Beef with Roasted Spaghetti Squash Ingredients: 1 medium spaghetti squash 1 lb (450g) ground beef 1 small onion, finely chopped 2 cloves garlic, minced 1 cup marinara sauce 1 teaspoon dried oregano 1 teaspoon dried basil Salt and pepper to taste 2 tablespoons olive oil Grated Parmesan cheese (optional) Fresh parsley, chopped (for garnish) Directions: Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with 1 tablespoon olive oil, season with salt and pepper. Place cut sides down on a baking sheet lined with parchment paper. Roast for 35-40 minutes until tender. While squash is roasting, heat remaining olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened, about 3-4 minutes. Add ground beef, breaking it up with a spoon. Cook until browned and cooked through, about 7-8 minutes. Drain any excess fat. Stir in marinara sauce, dried oregano, and basil. Simmer for 5 minutes, allowing flavors to meld. Once spaghetti squash is cool enough to handle, use a fork to scrape out the strands into a large bowl or directly onto plates. Top the spaghetti squash strands with the beef sauce mixture. Garnish with grated Parmesan and fresh parsley if desired. Serve immediately. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes Kcal: 350 kcal | Servings: 4 servings #spaghettisquash #beefrecipes #lowcarbmeals #healthycomfortfood #glutenfree #groundbeefrecipes #easymeals #familydinner #roastedveggies #ketorecipes #cleanrecipes #homemade #italianflavors #comfortfood #simplerecipes #mealprep #proteinpacked #healthyliving #savorymeals #dinnerideas Looking for a healthy twist on classic spaghetti? Try this Beef and Spaghetti Squash — low-carb, flavorful, and hearty!

Salmon and Shrimp Alfredo Pasta Indulge in this creamy delight, combining grilled salmon, tender shrimp, and pasta in a luscious Alfredo sauce! ⸻ Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 2 Calories: ~680 kcal ⸻ Ingredients • 2 salmon fillets • 8-10 large shrimp, peeled & deveined • 200g (7oz) spaghetti or fettuccine • 1 tbsp olive oil • 1 tbsp butter • 2 garlic cloves, minced • 1 cup heavy cream • ½ cup grated Parmesan cheese • Salt & pepper, to taste • Fresh parsley, chopped ⸻ Instructions 1⃣ Cook Pasta: • Bring a pot of salted water to a boil. • Cook pasta according to package instructions. • Reserve ½ cup pasta water; drain and set aside. 2⃣ Prepare Seafood: • Season salmon and shrimp with salt and pepper. • Heat olive oil in a skillet over medium-high heat. • Cook salmon for 4-5 minutes per side until golden and cooked through. • Remove salmon and set aside. • In the same skillet, cook shrimp for 2 minutes per side until pink. Set aside. 3⃣ Make Alfredo Sauce: • In the skillet, melt butter and sauté garlic for 30 seconds. • Pour in cream and bring to a gentle simmer. • Stir in Parmesan until smooth. • Season with salt & pepper. • If sauce is too thick, thin with reserved pasta water. 4⃣ Assemble: • Add cooked pasta to the sauce and toss well. • Top with salmon fillets and shrimp. • Garnish with chopped parsley and enjoy! ⸻ Pro Tip: For extra flavor, squeeze fresh lemon juice over the salmon before serving! Enjoy this creamy and satisfying plate!

Recent scientific studies confirm that microplastics—tiny plastic fragments less than 5 mm in size—are indeed present in agricultural soils. These particles originate from various sources including: - Sewage sludge (used as fertilizer), - Plastic mulch films, - Compost contaminated with plastic debris, - Irrigation with contaminated water. A 2021 study published in Environmental Science & Technology found that agricultural lands receive significantly more microplastics than oceans, mainly due to the vast volume of treated wastewater and biosolids applied on fields. In some estimates, farmlands may receive up to 430,000 tons of microplastics per year—compared to roughly 8 million tons going into oceans globally, but far more concentrated per hectare on land. Research from countries like China, Germany, and Australia has shown that: Microplastics can penetrate plant roots, especially in root vegetables like carrots and turnips. Lettuce and wheat have also absorbed microplastics through root uptake. These plastics can migrate into edible plant parts, posing a potential risk to human health. Although the long-term health effects of ingesting microplastics through food are still being studied, early research suggests they can cause inflammation, oxidative stress, and possibly endocrine disruption in animals, and likely in humans with sufficient exposure.

Same old "Tragic" story.

Airport security refused to hand search my film camera whilst laughing and insulting me