**#0382 Sugar and Spice Bounty Hunter and U.S/W~W ~ Supreme court Judge marshall of the Military!: April I,2023 I Naomi have to mail 📬💌 these 1 Case file( so far) and lawsuits/ global to Kingman school district about Palo Christi elementary in Kingman Arizona this week!

Saturday, April 1, 2023

April I,2023 I Naomi have to mail 📬💌 these 1 Case file( so far) and lawsuits/ global to Kingman school district about Palo Christi elementary in Kingman Arizona this week!

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OLD FASHIONED CANDY YAMS RECIPE

Make old-fashioned stovetop candied yams by simmering fresh sweet potatoes in a rich, buttery sugar syrup with warm spices Ingredients3 lbs fresh sweet potatoes (or orange-fleshed yams), peeled and sliced into 1/2-inch rounds1 stick (1/2 cup) unsalted butter3/4 cup dark brown sugar, packed3/4 cup granulated white sugar1 tsp ground cinnamon1/2 tsp ground nutmeg1/4 tsp ground ginger1 tsp vanilla extract1/4 tsp salt2 tbsp fresh orange juice or a splash of water to start the liquid ( I USE PUMPKIN PIE SPICE BY MCCORMICK ) Prep the potatoes: Wash, peel, and slice the sweet potatoes into even 1/2-inch rounds or thick chunks Make the base: Place a heavy-bottomed pot over medium heat. Add the butter, brown sugar, white sugar, orange juice, and spices. Stir until the butter melts and the sugars dissolve into a thick syrup Coat and simmer: Add the sliced sweet potatoes to the pot, stirring gently so every piece is coated in the syrup Cover and cook: Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer gently for 40 to 50 minutes, stirring occasionally, until the potatoes are fork-tender Thicken the glaze: Remove the lid during the final 10 minutes of cooking. Turn the heat up slightly to medium so the liquid bubbles down, thickens, and creates a rich, sticky glaze that coats the yams Serve: Remove from the heat and let rest for a few minutes so the syrup thickens further before serving warm ( I ALSO PUT TINEY MARSHMELLOWS ON THE TOP OR I USE THE FLUFF MARSHMELLOWS IN A JAR

OLD FASHIONED PUMPKIN PIE RECIPE

You can bake a classic 1950s Libby's Old Pumpkin Pie using simple pantry staples and a classic spice blend Ingredients1 unbaked 9-inch deep-dish pie crust3/4 cup white sugar1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves2 large eggs15-ounce can 100% pure pumpkin12-fluid-ounce can evaporated milk (I USE PUMPKIN SPICE INSTEAD OF THESE SPICES YOU CAN BUUY IT IN THE SPICE ISLE AT THE GROCERY STORES I USE MCCORMICK BRAND). InstructionsPreheat your oven to 425°F (220°C).Whisk the sugar, cinnamon, salt, ginger, and cloves in a small bowl.Beat the eggs lightly in a large bowl, then stir in the pumpkin and your dry spice mixture.Gradually stir in the evaporated milk until the filling is smooth and completely combined.Pour the mixture into your unbaked pie crust.Bake at 425°F for 15 minutes, then lower the temperature to 350°F (175°C) and bake for another 40 to 50 minutes until the center is set.Cool completely on a wire rack before slicing and serving HAPPY HOLIDAYS! YUMMY!

OLD FASHIONED PUMPKIN PIE RECIPE

OLD FASHIONED PLUM JELLY RECIPE JUST LIKE MY GRANDMA ANNIE-MAE DUCKWORTH-SIMON ALWAYS MADE ME.

Old-fashioned plum jam requires just fresh plums and sugar, relying on the natural pectin in the fruit skins to thicken into a rich, glossy spread 4 pounds fresh ripe plums (washed, pitted, and quartered; leave the skins on for natural flavor and setting power)3 to 4 cups granulated sugar (use less if your plums are naturally sweet, or up to 5 cups if they are tart)1 tablespoon fresh lemon juiceOptional: 1/2 cup water (to help start the juice-release if your plums are firm) Combine the quartered plums and sugar in a large bowl or pot. Stir well, cover, and let sit at room temperature for several hours or overnight so the natural juices release. Simmer down: Transfer the mixture to a wide, heavy-bottomed pot. Add the lemon juice and water (if using). Bring to a simmer over medium heat, stirring frequently to dissolve any remaining sugar and prevent scorching Mash and cook: Cook the mixture down for about 15 to 30 minutes, using a spoon or potato masher to break the softened plums down to your preferred texture Test the set: Place a small plate in the freezer beforehand. Spoon a tiny drop of hot jam onto the cold plate and let it rest for 2 minutes. Nudge it with your finger; if it wrinkles and doesn't run like liquid, it is ready Jar it: Ladle the hot jam into clean, dry jars, wipe the rims clean, and seal tightly. Process in a boiling water bath for 10 minutes if you want it shelf-stable for up to a year, or simply let it cool and store it in the refrigerator

United States Court of Appeals 2nd Circuit (.gov) https://www.ca2.uscourts.gov › clerk › calendars › feder... Monday, September 7, 2026, Labor Day ; Monday, October 12, 2026, Columbus Day ; Wednesday, November 11, 2026, Veterans Day ; Thursday, November 26, 2026. my home school will start on sep. 14, 2026 and will run to june 2026. and if i choose to do summer school next summer ill let you know. as of now im in PORTLAND,OREGON and soon ill be traveling through OREGON to ARIZONA to write letters and lawsuits and more about what people did to me my whole life and my real families lives as well as the real victims and animals, i will however keep doing home school on my travels and adventures i hope to see you on my page for home school. thank you ,#0382 NAOMI LYNN SIMON AND MORE WORLD WIDE AND LIVE. ( I HOPE YOU ALL HAD A GREAT SUMMER AND FALL IS ALMOST UPON US)