GM nostr 🤙🏼💜 After the rain…(💸) There comes the sun…(🧡) Let it fucking rain. Seeds need water. The grass will get greener & the roots grow deeper. The weak soil washes away. Hard times were never punishment. They were preparation. LFG 🗽 Timestamp of freedom 950186

Just dogs living in the moment. Timestamp of freedom 950092

GM nostr 🤙🏼💜 The system needs you to be completely ignorant. Their power relies entirely on your ignorance. They cannot have you waking up. So they feed you fear. They keep your nervous system locked in a state of perpetual panic. Because a nervous system stuck in fight or survival mode is physiologically incapable of vibrating at the high frequency of wealth. Desperation acts as an energetic shield. It‘s about time to break that hypnotic spell. You can just rewrite your bioelectric signature. Enjoy a happy day unfucking yourself. Live free. Timestamp of freedom 950047

My energy intake for today. An entire octopus fresh directly from the open sea. GN retards 💜🫂 Timestamp of freedom 949948

GM nostr 🤙🏼💜 If you are arguing with other retards about onchain zaps & fighting each other but not making your own kimchi… You are distracted and lost control over your life while the pedophiles are laughing at you. In order to fight against the right enemy you need to stay healthy in body & mind. Kimchi is healthy as fuck because it’s loaded with natural probiotics, vitamins, minerals & living bacteria that strengthen your gut, immune system & overall energy. Here is what you need: 1 large napa cabbage 2–3 carrots 1 medium white radish 1 bunch spring onions Natural rock salt without additives (20g salt per 1kg vegetables) (30g salt per 1.5kg vegetables) Kimchi paste: 20g fresh garlic 30g fresh ginger 1 apple 20–40g chili flakes (Korean gochugaru recommended) 1 tbsp fish sauce (optional) 2 tbsp soy sauce 1 tbsp nori flakes (optional) 1 small onion Here is how you do it: 1. Cut the napa cabbage into bite-sized pieces. Traditional kimchi uses larger square chunks. 2. Grate or slice the carrots & radish into thin strips. Cut the spring onions into rings. 3. Weigh all vegetables and add 2% salt based on total weight. Example: 1kg vegetables = 20g salt. 4. Massage the salt gently into the vegetables until liquid starts coming out naturally. 5. Blend garlic, ginger, onion, apple, chili flakes, fish sauce/soy sauce/miso into a red kimchi paste. Add a little water if needed. 6. Mix the paste thoroughly into the vegetables. Taste and adjust salt if necessary. Add nori flakes if you want. 7. Layer the kimchi tightly into jars. Press down every layer so the liquid covers everything completely. Leave around 3cm space at the top so it doesn’t overflow while fermenting. 8. Close the jars and label them with date & content. 9. Leave the jars at room temperature for 5–7 days so fermentation starts properly. 10. Afterwards move them into a cooler place, ideally the fridge, otherwise it gets too sour. 11. After around 3 weeks you can taste it. If you like it, your ferment is ready. Once opened, always store it cold. 12. Properly refrigerated kimchi lasts for months. Highly recommend. Thank me later and send zaps not onchain sats in case you got value out of this. Timestamp of freedom 949900