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@pooka_777: 14 years old. Ran over 130 yards. Shot in the back. This week, the man who pulled the trigger was found NOT GUILTY. No matter where you stand on the verdict, one fact remains: Cyrus Carmack-Belton never got the chance to grow up. What do you think? Justice served or justice denied? #CyrusCarmackBelton #RickChow #JusticeForCyrus #TrueCrime #BreakingNews

Pooka💕🩵
Pooka💕🩵
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Region: US
Tuesday 02 June 2026 19:47:58 GMT
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quasimodomac
QuasimodoMac :
🌹🔥Incorrect, that is false. Cyrus was armed with a 9mm Taurus semi-automatic handgun equipped with a laser sight, fully loaded with 17 rounds in the magazine and a live round already chambered in the firing chamber. There isn't anything innocent about a fully loaded weapon, it fully demonstrates an intent of use🔥🌹
2026-06-06 14:13:51
3
johnellmccloud5
J.J. :
they didn't find a gun
2026-06-05 19:18:39
3
brianvang08
Brian Vang :
But you don’t wanna talk about the Cordell Goosby incident??? Okay I see what your real motive is
2026-06-09 03:34:50
2
guts2014
Bguts :
2026-06-09 14:19:01
0
inactiveuser5555
inactiveuser5555 :
vote.
2026-06-09 02:09:15
0
lovly6694
lovly :
Boycott shop black.
2026-06-06 15:27:42
1
levijordan81
LeviJordan :
He had a gun.
2026-06-02 20:26:48
1
kinky.reggae.za
Kinky Reggae :
He went into a store with no money and a loaded gun…. Why are we supposed to be upset he was never going to contribute to society.
2026-06-05 10:25:23
1
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top tier use of utilisation (for the cream cheese): - 250g (4 large tbsp) greek yogurt (i use fage 5% for best results) - juice of 1/2 a lemon - 1tsp sea salt - thin cloth to strain (for the bagels, makes x2): - 100g greek yogurt (i use fage 5%) - 3/4 cup strong bread flour (plain flour can work fine too) - 2tsp baking powder - 1tsp sea salt - 1 egg, beaten - poppyseeds to sprinkle (optional) (to serve): - fresh tomatoes, sliced method: 1. begin by placing the yogurt, lemon juice and salt in a bowl and mixing until thoroughly combined. 2. spoon into the centre of a flat thin cloth and gather up all of the corners so that you are now holding what looks like a sack (lol sorry🤣). 3. twist until you are able to begin straining the yogurt using both hands. 4. try and strain as much liquid as you can before twisting it tight again and placing over a sieve in a bowl (this will allow the liquid to drain into the bowl). 5. pop in the fridge for at least 5 hours or overnight for a thicker cheese. 6. meanwhile, mix the rest of the yogurt, flour, baking powder and salt in a seperate bowl until you form a dough. you may need to adjust the amount of flour depending on how thick your yogurt is so keep some flour handy! 7. split into 2 equal pieces and roll into a neat ball. 8. using floured hands, poke a hole in the centre of the ball and carefully shape into a bagel shape (the hole should be roughly 2.5cm in diameter as it will puff up in the oven). 9. place on a baking tray and brush with the beaten egg. 10. sprinkle over your topping of choice (i went for poppyseeds but you can do what you like or leave it plain!). 11. bake in the oven at 200c or 180 fan for 15-20 minutes or until golden brown. 12. remove the cream cheese from the fridge and peel away the cloth. place into a serving dish. 13. serve the bagels whilst warm (toasted or not) and spread the cream cheese over. 14. top with sliced tomato and a sprinkle of sea salt… enjoy! #yogurt #bagels #lunchideas #bagel #lunch
top tier use of utilisation (for the cream cheese): - 250g (4 large tbsp) greek yogurt (i use fage 5% for best results) - juice of 1/2 a lemon - 1tsp sea salt - thin cloth to strain (for the bagels, makes x2): - 100g greek yogurt (i use fage 5%) - 3/4 cup strong bread flour (plain flour can work fine too) - 2tsp baking powder - 1tsp sea salt - 1 egg, beaten - poppyseeds to sprinkle (optional) (to serve): - fresh tomatoes, sliced method: 1. begin by placing the yogurt, lemon juice and salt in a bowl and mixing until thoroughly combined. 2. spoon into the centre of a flat thin cloth and gather up all of the corners so that you are now holding what looks like a sack (lol sorry🤣). 3. twist until you are able to begin straining the yogurt using both hands. 4. try and strain as much liquid as you can before twisting it tight again and placing over a sieve in a bowl (this will allow the liquid to drain into the bowl). 5. pop in the fridge for at least 5 hours or overnight for a thicker cheese. 6. meanwhile, mix the rest of the yogurt, flour, baking powder and salt in a seperate bowl until you form a dough. you may need to adjust the amount of flour depending on how thick your yogurt is so keep some flour handy! 7. split into 2 equal pieces and roll into a neat ball. 8. using floured hands, poke a hole in the centre of the ball and carefully shape into a bagel shape (the hole should be roughly 2.5cm in diameter as it will puff up in the oven). 9. place on a baking tray and brush with the beaten egg. 10. sprinkle over your topping of choice (i went for poppyseeds but you can do what you like or leave it plain!). 11. bake in the oven at 200c or 180 fan for 15-20 minutes or until golden brown. 12. remove the cream cheese from the fridge and peel away the cloth. place into a serving dish. 13. serve the bagels whilst warm (toasted or not) and spread the cream cheese over. 14. top with sliced tomato and a sprinkle of sea salt… enjoy! #yogurt #bagels #lunchideas #bagel #lunch

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