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@shannanegens: Replying to @AntiSith03 #taxes #trump #taxcut

shannanegens
shannanegens
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Region: US
Saturday 15 February 2025 17:43:47 GMT
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antisith03
AntiSith03 :
it's ok...when it happens be on stand by
2025-02-15 17:45:03
0
garyall7
garyall7 :
Can you post a link to the bill? Republicans hadn’t agreed on what was in it last I heard.
2025-02-15 18:00:25
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trentonjay82
TrentonJay82 :
It's is though 🤣
2025-02-15 22:38:32
0
rundonm
Don M :
Civics has not been taught in the US for how long? 🤣 Presidents dont file bills. Congress does. All of the things you say have not been filed....have in fact, been filed tho.
2025-02-16 01:48:41
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So good you’ll eat it by the spoonful! INGREDIENTS 150 g strawberry purée 200 g heavy cream 350 g white chocolate METHOD 1. Wash the strawberries, remove the leaves, cut them into pieces, and blend with a mixer. Strain through a fine mesh sieve to obtain a smooth strawberry purée. 2. Pour the strawberry purée into a saucepan, add the cream, place over low heat, and as soon as it reaches a simmer, turn off the heat. 3. Meanwhile, chop the chocolate and place it in a tall container. Pour the hot strawberry–cream mixture over the chocolate and blend with an immersion blender until you get a smooth, silky cream with no chocolate pieces. 4. Transfer to a wide container so it cools faster, cover with plastic wrap, and refrigerate for about 6 hours or overnight. 5. Whip with an electric mixer or stand mixer and transfer into a piping bag. Now you’re ready to fill cakes and decorate your pastries!
So good you’ll eat it by the spoonful! INGREDIENTS 150 g strawberry purée 200 g heavy cream 350 g white chocolate METHOD 1. Wash the strawberries, remove the leaves, cut them into pieces, and blend with a mixer. Strain through a fine mesh sieve to obtain a smooth strawberry purée. 2. Pour the strawberry purée into a saucepan, add the cream, place over low heat, and as soon as it reaches a simmer, turn off the heat. 3. Meanwhile, chop the chocolate and place it in a tall container. Pour the hot strawberry–cream mixture over the chocolate and blend with an immersion blender until you get a smooth, silky cream with no chocolate pieces. 4. Transfer to a wide container so it cools faster, cover with plastic wrap, and refrigerate for about 6 hours or overnight. 5. Whip with an electric mixer or stand mixer and transfer into a piping bag. Now you’re ready to fill cakes and decorate your pastries!
#🤣
#🤣








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