@trista.the.genealogist: Most people think getting started with family history research means expensive subscriptions and knowing exactly what you’re doing from day one. You really don’t. Here are 4 FREE websites that can help you start exploring your family history, finding records, and figuring out where to look next. 💛 🌿 What’s the first thing you’d want to find out about your family history? #familytree #generations #ancestors #familyhistory #freestuff

Trista the Genealogist
Trista the Genealogist
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Tuesday 26 May 2026 22:44:53 GMT
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trista.the.genealogist
Trista the Genealogist :
More genealogy resources and tips to come. 💛
2026-05-26 22:56:03
3
lightlisha
Rachael Keri Williams :
Don’t forget Findagrave! As a Black cemetery steward—I know that a lot of us try to add information there first when we’re compiling genealogical information
2026-06-09 03:45:29
4
chemical_garbage_renea
KatieKitKat :
I started on ancestry and quickly learned it's BALONEY 🤣 I got enough detail to look other places, like names I didn't know, but it literally turned into a web I couldn't manage. the cost is the next downfall.
2026-05-26 22:57:02
6
yolandaleigh813
Yolanda Leigh813 :
mini Thompson Cherokee Irish half black France billy Evelyn
2026-08-04 03:14:31
1
6indigo8
Honey & Indigo :
Thank you!
2026-05-27 01:09:10
1
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For the little-treat-after-dinner crowd: three cookie layers and two creamy vanilla layers, straight from the freezer 🍪🍦🤎 #Biscoff #IceCreamBars #CookieButter #FrozenDessert #EasyDesserts Ingredients - 1 package Lotus Biscoff cookies, using 24 whole cookies - 1/2 cup creamy Biscoff cookie butter, gently melted until pourable - About 8 generous scoops Breyers French Vanilla ice cream, softened just enough to spread, enough for two even layers - A small freezer-safe sealable container that fits 8 cookies snugly in 2 rows of 4 - Parchment paper, an ice cream scoop, a silicone spatula, a cutting board, and a sharp knife steps 1. Line the container with parchment, leaving an overhang on two sides. Arrange 8 whole cookies flat on the bottom in 2 rows of 4. 2. Scoop about half of the softened ice cream over the cookies. Use a silicone spatula to spread it into an even layer that reaches the corners. 3. Drizzle half of the melted cookie butter over the ice cream. It should flow easily but should not be hot. 4. Arrange 8 more cookies over that layer, matching the positions of the bottom cookies. 5. Add the remaining ice cream and gently spread it flat. Drizzle with the rest of the cookie butter. 6. Top with the final 8 cookies, keeping them aligned with the layers below. Secure the lid. 7. Freeze for at least 1 hour, and longer as needed, until the entire block is firm enough to lift and cut cleanly. 8. Remove the lid and lift out the block by the parchment overhang. Place it on a cutting board and slice between the cookies into 8 sandwiches. 9. Serve immediately, or return the sandwiches to a sealed freezer-safe container until ready to eat
For the little-treat-after-dinner crowd: three cookie layers and two creamy vanilla layers, straight from the freezer 🍪🍦🤎 #Biscoff #IceCreamBars #CookieButter #FrozenDessert #EasyDesserts Ingredients - 1 package Lotus Biscoff cookies, using 24 whole cookies - 1/2 cup creamy Biscoff cookie butter, gently melted until pourable - About 8 generous scoops Breyers French Vanilla ice cream, softened just enough to spread, enough for two even layers - A small freezer-safe sealable container that fits 8 cookies snugly in 2 rows of 4 - Parchment paper, an ice cream scoop, a silicone spatula, a cutting board, and a sharp knife steps 1. Line the container with parchment, leaving an overhang on two sides. Arrange 8 whole cookies flat on the bottom in 2 rows of 4. 2. Scoop about half of the softened ice cream over the cookies. Use a silicone spatula to spread it into an even layer that reaches the corners. 3. Drizzle half of the melted cookie butter over the ice cream. It should flow easily but should not be hot. 4. Arrange 8 more cookies over that layer, matching the positions of the bottom cookies. 5. Add the remaining ice cream and gently spread it flat. Drizzle with the rest of the cookie butter. 6. Top with the final 8 cookies, keeping them aligned with the layers below. Secure the lid. 7. Freeze for at least 1 hour, and longer as needed, until the entire block is firm enough to lift and cut cleanly. 8. Remove the lid and lift out the block by the parchment overhang. Place it on a cutting board and slice between the cookies into 8 sandwiches. 9. Serve immediately, or return the sandwiches to a sealed freezer-safe container until ready to eat

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