If you’re buying the Zuckerberg narrative, then you probably also believe America is under imminent threats from ISIS.

I love accidentally swiping to the right from my Notes feed on #Damus and seeing the “Are you lost” screen. Always makes me chuckle. Does anyone know what it’s for or why it exists? If there’s nothing there for be viewed, why does it allow swiping there at all? 🧐

I have yet to see a single unhealthy person who is committed to #carnivore.

Installed a reverse osmosis water filter in our kitchen the other day because fluoride is poison that makes you stupid. Its spelling is also asinine.

Fuck it, trying this on Nostr. For Sale: * Maker/Model: White’s Boots Perry 6” Moc Toe * Size: 7EE (fits more like and 8) * Leather: Distressed Brown * Sole: Vibram Christy Crepe * Wears/Condition: Excellent condition. Worn fewer than 10 times - all casual/light use around town, conditioned with Bick 4, and always stored with boot trees. * Link to product: https://shop.whitesboots.com/lifestyle-boots/perry/ * Notes: These boots are just awesome. They’re incredibly well made, look sharp, and are built to last you a lifetime. Unfortunately, they don’t fit my hobbit feet and as a result I haven’t worn them enough to justify keeping them. I didn’t want to have to sell these, but I’m hoping they can find a home where they’ll get the use they’re meant for. * Price: $240 + shipping. Free shipping if paid in BTC. CONUS only. I have dozens of successful sales on the GunAccessoriesForSale subreddit and a handful on the GearTrade sub as well. Can provide proof as needed. Photos below including proof shot with my name and date shown. Happy to answer any questions or provide additional photos.

What is up with these AI bots that instantly comment on posts?

X wants to be the everything app. Welcome to Global Social Credit Score 1.0:

First time making pork cracklins. I made sure to get skin with a good amount of fat attached so they’d fry up with that hard crunchy top with a soft, buttery layer. They were fried in bacon grease and lard between 200-220 F for about 65 minutes until they browned and the skin began to blister. Next, they were taken out to cool and drain, and then returned to the grease for about 1 minute at 400 F to flash fry them and get the skin to puff up. Finally, were removed from the grease to cool and dry and then received salt to season. Pros: They turned out perfect. Easy to make. You control the ingredients. Cons: Your entire house will smell like a grease fryer. They aren’t a huge $ savings vs buying pork rinds/cracklins/chicarrones. Grease cleanup and disposal.