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@officialgetagrippodcast: Crazy to think this was sold legally at one point #addiction #recoveryispossible #alcoholism #addictionrecovery #awareness

Get A Grip Podcast
Get A Grip Podcast
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Region: US
Sunday 25 October 2026 03:34:53 GMT
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raisingkt_0815
✨🌟🧡RaisingKT🧡🌟✨ :
Bath salts is what my BIL was taking when he unalived himself. It and not taking mental health meds, downward spiral.
2026-10-30 03:36:01
1
wickedbitch17
❤️‍🔥Vexira :
Why are bath salts called bath salts?
2026-10-26 06:53:41
2
bullen461
PulseRytm :
its cathinone like cath but its synthetic
2026-10-25 20:10:45
0
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🇵🇭 Adobo Flakes w/ Pako Kimchi 🇰🇷Collab w/ @Kevin Here’s my take on the best way to have your leftover adobo by making it into yummy crunchy strands. Usually we have it w/ Vinegar or a sort of pickle. We have a special guest today so we decided to pair it with a quick kimchi made with an indigenous edible fern called “Pako” known for its addicting crisp texture! Also using my take on a pre-colonial Adobo Recipe called “Adobo sa Puti” that doesn’t use soy sauce so it retains a golden color when toasted :) *we kinda measured by feel so these measurements are just estimates. taste and season as you go! INGREDIENTS: Adobo: - Banana leaves - Pork lard as needed - 1 kg of pork shoulder, cubed - 5-10 bay leaves - 1 tbsp of peppercorns - Salt to taste - 20-30 cloves of garlic, or to your hearts desire - 5-6 of long green chilies - ¼ cup of fish sauce - ⅔ cup of coconut vinegar (or white vinegar) - Water as needed Pako: - 500g of pako or fiddlehead fern, chopped - Salt - Hot water - Ice Kimchi blend: - 1/2 cup garlic - 1 onion, chopped - 1-2 mangoes, chopped - 1 cup cooked rice - ¼ cup sugar - 1-2 tbsp fish sauce - Water as needed - Gochugaru as needed - 1 bunch garlic chives Others: - Fried egg - Garlic rice INSTRUCTIONS: - For the adobo, add all the ingredients under “Adobo sa Puti” into a pot. cook for 1–2 hours on low, or until the pork is tender. shred into flakes - Fry the shreds on low heat w/ a little oil/lard until crispy and golden. - For the pako , add salt and pour over hot water. immediately shock it in ice water. - For the kimchi base, blend all ingredients under “Kimchi Blend,” except for the gochugaru and chives. Transfer to a bowl, mix in gochugaru, chives and pako and toss until well coated. - Serve with garlic rice, fried egg and enjoy! #cookingasmr #asmr #filipinofood
🇵🇭 Adobo Flakes w/ Pako Kimchi 🇰🇷Collab w/ @Kevin Here’s my take on the best way to have your leftover adobo by making it into yummy crunchy strands. Usually we have it w/ Vinegar or a sort of pickle. We have a special guest today so we decided to pair it with a quick kimchi made with an indigenous edible fern called “Pako” known for its addicting crisp texture! Also using my take on a pre-colonial Adobo Recipe called “Adobo sa Puti” that doesn’t use soy sauce so it retains a golden color when toasted :) *we kinda measured by feel so these measurements are just estimates. taste and season as you go! INGREDIENTS: Adobo: - Banana leaves - Pork lard as needed - 1 kg of pork shoulder, cubed - 5-10 bay leaves - 1 tbsp of peppercorns - Salt to taste - 20-30 cloves of garlic, or to your hearts desire - 5-6 of long green chilies - ¼ cup of fish sauce - ⅔ cup of coconut vinegar (or white vinegar) - Water as needed Pako: - 500g of pako or fiddlehead fern, chopped - Salt - Hot water - Ice Kimchi blend: - 1/2 cup garlic - 1 onion, chopped - 1-2 mangoes, chopped - 1 cup cooked rice - ¼ cup sugar - 1-2 tbsp fish sauce - Water as needed - Gochugaru as needed - 1 bunch garlic chives Others: - Fried egg - Garlic rice INSTRUCTIONS: - For the adobo, add all the ingredients under “Adobo sa Puti” into a pot. cook for 1–2 hours on low, or until the pork is tender. shred into flakes - Fry the shreds on low heat w/ a little oil/lard until crispy and golden. - For the pako , add salt and pour over hot water. immediately shock it in ice water. - For the kimchi base, blend all ingredients under “Kimchi Blend,” except for the gochugaru and chives. Transfer to a bowl, mix in gochugaru, chives and pako and toss until well coated. - Serve with garlic rice, fried egg and enjoy! #cookingasmr #asmr #filipinofood
#اللهم_صلي_على_نبينا_محمد #الجمعة_صلو_على_نبينا_محمد #وصفات تقليدية# اطباق جزائرية# فطير البرمة
#اللهم_صلي_على_نبينا_محمد #الجمعة_صلو_على_نبينا_محمد #وصفات تقليدية# اطباق جزائرية# فطير البرمة
#keşfet #fyp
#keşfet #fyp
@eduardodasi @fernandodasi_ #fernandodasi #eduardodasi #irmaosdasiclipfy
@eduardodasi @fernandodasi_ #fernandodasi #eduardodasi #irmaosdasiclipfy
Happy Birthday to you 🎉 #お誕生日おめでとう #happybirthday #お祝い #aiart #幻想的
Happy Birthday to you 🎉 #お誕生日おめでとう #happybirthday #お祝い #aiart #幻想的
عليك بالشام فإنها خيرة الله في أرضه❤️🥹#damas #syria #شام #سوريا
عليك بالشام فإنها خيرة الله في أرضه❤️🥹#damas #syria #شام #سوريا

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