@nextlevelbydoctorc: Is it a real soul connection or just a narcissist and empath bond? #soulconnection #soulcontract #soulties #narcissist #empath

Next Level by Doctor C

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Tuesday 15 September 2026 00:59:14 GMT

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Comments

Naazy :

What do you mean become destroyed?

2026-09-15 01:10:19

2

M Torres :

What if the narcissist destroy the emphat/ spiritual and the emphat now are just hurting other people ?

2026-09-15 15:03:25

1

Bren🙂 :

I went through this. 6.5 yrs. Kids not involved. The end of it was the most difficult time of my life. Devastating. I learned the lesson thankfully.

2026-09-17 12:24:38

2

Lea Stepien :

I'm just at the end of this. You tell me what I need to hear every single time.

2026-09-15 10:31:22

2

Lila :

can you please explain what are the signs if we already "transcend" from the lesson

2026-09-17 13:58:03

1

burnzyrn :

I can blame the Narcissist because he waited until I was 100 💯 invested to show who he really was!

2026-09-15 03:18:09

2

terryfaz :

What do you mean by transcendent?

2026-09-15 22:54:40

1

FrugalChef :

yes, it was the catalyst to me teanscending

2026-09-17 21:24:36

1

BrucieFin :

Well I’ll never trust anyone ever again period.

2026-09-17 15:38:29

1

Lori Yablunosky927 :

Lovely 😢

2026-09-15 02:37:12

1

becomingjulia8 :

BINGO 👏👌

2026-09-15 12:53:22

1

bRiGiD El :

but energy cannot be destroyed, only transformed?

2026-09-15 01:29:25

2

❌️ Old Soul Poet ❌️ :

This might empathically remind me of the friend I come in here to learn more about ... I think he may be guilty as empathically charged about all the acceptance he may have originally agree with ... I'll have to go ask him 👀 now where did I put that mirror ...

2026-09-15 02:16:57

1

SanChyie's Galaxyie :

...🌹💫✨🌈🪽💗🌟👑🌟💗🪽🌈✨💫🌹...

2026-09-15 11:39:23

1

minamariejamz :

Well F**k

2026-10-01 00:48:35

0

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Easy to make and delicious to eat or share! 65 years making and still no need to try to “improve” on perfection with my favorite pie recipe. Just make sure you are pronouncing it as PEE-KAHN pie or you won’t be getting a slice. Recipe makes 4 deep dish pies. And a bunch of tartlets. Start by preheating oven to 375 degrees with rack in the middle of oven. I could make my own pie crust but the foil pans make it easier to share and not worry about getting my Pyrex dishes back. Remove pie crusts from freezer and set them aside in their pans on your countertop while you cook up the filling. Ingredients: 1 stick butter 2/3 c brown sugar 2/3 c white sugar 1 cup corn syrup 1 teaspoon salt 2 teaspoons vanilla extract 9 large eggs 4 Tablespoons plain flour 2 cups whole pecans 3 cups chopped pecans (want dessert but have nut allergy, you can substitute in chopped up unsalted pretzels or sub in rice krispie cereal instead of nuts) Directions: At medium heat in a heavy saucepan, bring to boil the sugars, syrup, butter, and salt. Remove from heat and stir in nuts and extract. Let cool. Crack open and beat up the eggs in a medium size bowl while filling is cooling. Once cooled, add in the eggs. Lastly, stir in the flour. Pour mixture into unbaked pie crusts. Remember to dampen the edges of crust with wet fingers to keep the sides of crusts from burning while baking. Bake 45 minutes to 1 hour until pie no longer shakes and sets up firm. It is perfect as it is, better not catch you trying to put cool whip or vanilla ice cream on my PIE! You can make your own pie crusts if you have time on your hands. I am usually swamped with other things to get going on the stove at the holidays, so I just use the frozen crust. I do sometimes make my own crusts, but the frozen deep dish crusts come with a nice aluminum foil pie pan for baking and transporting to SHARE. Since this recipe makes 4 pies, you should have some to share or to freeze for a later date. Once pie is cooled after baking, simply slide the pie in its aluminum foil pie pan into a gallon size Ziploc bag. Seal and freeze. Or share with someone you love. I use to have my own pecans off my trees when younger. The crafty city squirrels know how to work the power lines like tight rope circus act and hop to my tree in my back yard to steal my entire crop. My chihuahuas have no interest in even barking or acknowledging their presence. I repurpose those foil pie pans into BIRD shoo shoo shoo aways by poking a hole on one edge with a screwdriver and tying a bit of garden twine thru it, then tie the other end to the fence by the garden. That and the wind keep up a quaint little racket to scare away the birds from sampling my tomatoes. You can forego the pies this holiday season and make tartlets if you are feeling fancy. PEE-KAHN tartlets with homemade crust RECIPE Uses Same pie filling as above except make sure to use only crushed / chopped pecans. Preheat oven to 350 degrees. Ingredients for best ever homemade pie crust: ½ cup margarine, room temperature 12 ounces whipped cream cheese, room temperature 6 tablespoons of powdered sugar 2 cups of plain flour 3/4 cup of pecan flour Pie crust directions: In a large, mix together by hand the flours, powder sugar, cream cheese, and margarine. Separate it out portion-wise into ½ then ½ it again and repeat until have 9 dozen or 108 balls. Apply nonstick spray to mini cupcake tins. Place a ball in each section and press down with thumb to make a shell. Then prebake for 4 minutes. Remove from oven. Set on wire rack awaiting filling. Time for Filling and Baking the Tartlets: Portion out your pecan pie filling among the crust. Bake 10 to 12 minutes until firm and golden brown. Remove from oven and let cool on wire rack for 5 minutes and then run a knife around the edges to remove tartlets from pan. Store in air tight containers. #pecanpie #Recipe #holiday #fyp #trending

Easy to make and delicious to eat or share! 65 years making and still no need to try to “improve” on perfection with my favorite pie recipe. Just make sure you are pronouncing it as PEE-KAHN pie or you won’t be getting a slice. Recipe makes 4 deep dish pies. And a bunch of tartlets. Start by preheating oven to 375 degrees with rack in the middle of oven. I could make my own pie crust but the foil pans make it easier to share and not worry about getting my Pyrex dishes back. Remove pie crusts from freezer and set them aside in their pans on your countertop while you cook up the filling. Ingredients: 1 stick butter 2/3 c brown sugar 2/3 c white sugar 1 cup corn syrup 1 teaspoon salt 2 teaspoons vanilla extract 9 large eggs 4 Tablespoons plain flour 2 cups whole pecans 3 cups chopped pecans (want dessert but have nut allergy, you can substitute in chopped up unsalted pretzels or sub in rice krispie cereal instead of nuts) Directions: At medium heat in a heavy saucepan, bring to boil the sugars, syrup, butter, and salt. Remove from heat and stir in nuts and extract. Let cool. Crack open and beat up the eggs in a medium size bowl while filling is cooling. Once cooled, add in the eggs. Lastly, stir in the flour. Pour mixture into unbaked pie crusts. Remember to dampen the edges of crust with wet fingers to keep the sides of crusts from burning while baking. Bake 45 minutes to 1 hour until pie no longer shakes and sets up firm. It is perfect as it is, better not catch you trying to put cool whip or vanilla ice cream on my PIE! You can make your own pie crusts if you have time on your hands. I am usually swamped with other things to get going on the stove at the holidays, so I just use the frozen crust. I do sometimes make my own crusts, but the frozen deep dish crusts come with a nice aluminum foil pie pan for baking and transporting to SHARE. Since this recipe makes 4 pies, you should have some to share or to freeze for a later date. Once pie is cooled after baking, simply slide the pie in its aluminum foil pie pan into a gallon size Ziploc bag. Seal and freeze. Or share with someone you love. I use to have my own pecans off my trees when younger. The crafty city squirrels know how to work the power lines like tight rope circus act and hop to my tree in my back yard to steal my entire crop. My chihuahuas have no interest in even barking or acknowledging their presence. I repurpose those foil pie pans into BIRD shoo shoo shoo aways by poking a hole on one edge with a screwdriver and tying a bit of garden twine thru it, then tie the other end to the fence by the garden. That and the wind keep up a quaint little racket to scare away the birds from sampling my tomatoes. You can forego the pies this holiday season and make tartlets if you are feeling fancy. PEE-KAHN tartlets with homemade crust RECIPE Uses Same pie filling as above except make sure to use only crushed / chopped pecans. Preheat oven to 350 degrees. Ingredients for best ever homemade pie crust: ½ cup margarine, room temperature 12 ounces whipped cream cheese, room temperature 6 tablespoons of powdered sugar 2 cups of plain flour 3/4 cup of pecan flour Pie crust directions: In a large, mix together by hand the flours, powder sugar, cream cheese, and margarine. Separate it out portion-wise into ½ then ½ it again and repeat until have 9 dozen or 108 balls. Apply nonstick spray to mini cupcake tins. Place a ball in each section and press down with thumb to make a shell. Then prebake for 4 minutes. Remove from oven. Set on wire rack awaiting filling. Time for Filling and Baking the Tartlets: Portion out your pecan pie filling among the crust. Bake 10 to 12 minutes until firm and golden brown. Remove from oven and let cool on wire rack for 5 minutes and then run a knife around the edges to remove tartlets from pan. Store in air tight containers. #pecanpie #Recipe #holiday #fyp #trending

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