Hey Anna Paulina Luna

Hey Anna, from DavidMRamsey

HempGuideToHealthyEating written by Surfman374 2018-PresentDate for #AnnaPaulinaLunaResearchDevelopmentPlantFungusOuterSpaceSurvivalUltraVioletSpectral

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DavidMichaelRamsey

@surfman374 #repnutmegssecretrecipes250000yrsold Anna Paulina Luna #HempGuideToHealthyEatingDMRAnna

Make It Bold | Be About It | Talk About It 💙 #HUSTLR 🛡I spent 20 Years serving the United States of America. BMCRamsey, Surfman374. It was an amazing career as a Ready for Operations Inspector, Chief of Operations for the Largest Enlisted Unit in the Coast Guard, Small Arms Instructor, Federal Law Enforcement Officer (Boarding Officer) Surfman. I Graduated Airforce NCOA, USCG Chiefs Academy Altus Tendo. Instructor Development School, Advanced Outdoor Film and Production School, and from 2005-2021 held a 100Ton MMD Captian License. I received the Associations for Rescue’s at Sea Gold Medal in Washington D.C. along with numerous other Medals and Awards for Rescues 100’s of 1000’s in 20 years serving. Yes I’m 100% Percent Disabled 100% Service Connected 100% Combat Related don’t let it stop me. Life is yours enjoy it create it Daily. Proud Retired Chief Loving Man, Veteran, and Father. #DepartmentofHomelandSecurity MLEA U.S. Coast Guard Boarding Officers & Boarding Team Members. It’s #SetStandard #TacticsTechniques #TheUseofForce God Bless my prayers for #FLEO’s Every Believer U.S. Department of Homeland Security #surfman374 #rigsreefclassicspearfishing #gatorgripphd #pullsetgrip #chief #LEO #LifeMatters #protectandserve ❤️🤍💙”God Bless Founder #DMR @surfman374 #SaltySoulTaxidermy #TripleDigitHunter

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In ancient times, opium was primarily used for ritualistic and medicinal purposes, rather than in public “dens.” Evidence from Egypt (circa 1300 BC) suggests priests and healers used it, with the goddess Isis supposedly using it to treat Ra’s headache. It was considered a powerful, sacred, and therapeutic substance, often linked to magical, healing rites, not the recreational, commercial opium dens of the 19th century.
Key historical contexts for ancient opium use:
Ancient Egypt & Crete: Opium was associated with priestly, magical rituals and used as a potent pain reliever. Figurines (c. 1300 BC) feature poppy capsules.
Medicinal & Ritual Use: Instead of “dens,” the substance was utilized in temples, by healers, or in specialized, private contexts, often to prove divine healing power.
Association with Divinity: The invention of opium was often credited to gods, such as the Egyptian deity Thoth.
Transition to Smoking: The practice of smoking opium, which led to the creation of dens, emerged much later, with evidence of mixing opium with tobacco appearing around the 17th century.
In summary, the “healing” aspect of ancient opium was rooted in spiritual, priestly, and medicinal contexts, long before the recreational,, and often illicit, opium dens of later centuries. David Michael Ramsey #repnutmegssecretrecipes250000yrsold #hashrecipesgreenfreshpressed #ancientcarmel #pullsetgrip #tripledigithunter #saltysoultaxidermy #rigsreefclassicspearfishing #TacticsTechniques #surfman374 #gatorgripphd rigsreefclassicspearfishing.com see Alexandria Ocasio-Cortez Mayra Flores Kristi Noem Tulsi Gabbard Secretary Kristi Noem NATO U.S. Coast Guard ♠️♥️♣️♦️🃏🙈🙉🙊🐵

Hey Anna Paulina Luna – Ancient cannabis hashish (hash) recipes, often used for medicinal or spiritual purposes, focused on concentrating the trichomes (resin) of the plant. Historically, these methods and recipes, particularly for edible “mahjoun” (or majoun), have been used for centuries, particularly in the Eastern Hemisphere.
Here are the traditional and ancient recipes for making hashish:
Ancient cultures utilized cannabis for various purposes, including medicinal, spiritual, and recreational use. Historical records and archaeological findings indicate the presence and consumption of cannabis in different forms across the Eastern Hemisphere for centuries. These historical uses often involved concentrating the plant’s resin, known as hashish or hash, or using the plant material itself in various preparations.
Some traditional methods and preparations included:

1. Majoun
   This is a traditional Moroccan edible preparation. It is a sweet confection typically made with dried fruits, nuts, and spices, sometimes including cannabis or hashish. Historically, it was used for its psychoactive effects and sometimes for medicinal purposes.
2. Charas
   This is a form of hashish traditionally produced in India and Nepal. It is made by hand-rubbing the flowering tops of live cannabis plants to collect the resin that adheres to the hands. This method is considered ancient and is still practiced in some regions.
3. Bhang
   A traditional Indian drink, Bhang is typically made by grinding cannabis leaves and buds into a paste, then mixing it with milk, ghee, and spices. It is often consumed during religious festivals and is considered one of the oldest known preparations of cannabis.
4. Dry Sift Method (Kief)
   This is a method of separating the trichomes (resin glands) from dried cannabis plant material using screens. The resulting powder, called kief, can be consumed as is or pressed into hashish. This technique is believed to have been used for thousands of years.
   These historical preparations highlight the long and varied relationship that different cultures have had with the cannabis plant and its derivatives. David Michael Ramsey #repnutmegssecretrecipes250000yrsold

Hey Anna Paulina Luna Ancient and vintage hash recipes represent a “waste-not” cooking tradition, utilizing leftovers, root vegetables, and cured meats, traditionally cooked in cast-iron skillets or slow-stewed over fires. These recipes often date back to the late 19th and early 20th centuries, prioritizing affordability and hearty sustenance.
Here are several classic and old-fashioned hash recipes based on traditional techniques:

1. Classic Leftover Roast Beef Hash (circa 1900s)
   This version, often found in early 20th-century cookbooks, relies on mincing meat and potatoes by hand.
   Ingredients: 2 cups chopped roast beef, 2 cups diced cooked potatoes, 1 small onion (finely diced), 1/2 cup gravy or stock, butter/bacon fat, salt, and pepper.
   Instructions: Sauté onion in butter until soft. Add meat and potatoes, stirring to mix. Pour over broth or gravy to moisten. Press down into a hot, greased skillet and let it cook without stirring for 10-15 minutes to form a crust. Fold over and serve, traditionally with ketchup.
2. Old Man’s Hash (Swedish Gubbröra)
   A traditional, simple, and savory Swedish hash made with anchovies and eggs.
   Ingredients: 3 large onions (chopped), 3 tbsp butter, 12 Swedish anchovy fillets (chopped fine), 1 tsp anchovy liquid, 6 hard-boiled eggs (chopped), 1/4 cup heavy cream.
   Instructions: Sauté onions in butter until golden. Add the anchovies and their liquid, followed by the eggs. Stir in the cream and heat through until a thick, creamy consistency is reached.
3. Depression-Era “Hishy-Hash” (1930s)
   A budget-friendly recipe designed to stretch a small amount of meat, often using ground beef and canned soup.
   Ingredients: 1 lb ground beef, 1 onion, 3-4 potatoes (diced), 1 packet brown gravy mix, 1 cup frozen corn, beef broth.
   Instructions: Brown the beef, onion, and garlic. Add diced potatoes and beef broth. Stir in the gravy mix, cover, and boil until the potatoes are tender (20-25 min). Stir in corn at the end.
4. Southern BBQ Hash (Slow-Cooked)
   A staple in South Carolina, this hash is historically slow-simmered in an iron pot.
   Ingredients: 15 lbs beef chuck roast, 5 lbs pork butt, 6-9 lbs onions, 1 lb butter, salt, black pepper, red pepper flakes, Texas Pete hot sauce, apple cider vinegar.
   Instructions: Slow-cook all ingredients in water for 6-8 hours, breaking the meat apart as it cooks. It should reach a thick, sauce-like consistency. Serve over white rice.
5. Red Flannel Hash
   A New England classic designed to use leftover corned beef and beets.
   Ingredients: 2 cups chopped cooked corned beef, 2 cups chopped cooked beets, 2 cups chopped potatoes, 1 onion, 1/4 cup butter/bacon fat.
   Instructions: Dice all ingredients, sauté onions, then add potatoes, beets, and beef. Fry until a crust forms, allowing the beets to turn the mixture a vibrant red.
   Key Techniques for Traditional Hash
   The Crust: To achieve the authentic, crispy texture, the hash must be pressed into a hot skillet and left undisturbed to brown before being turned.
   The Liquid: To prevent the hash from being dry, a small amount of broth, cream, or leftover gravy is added to bind the ingredients together.
   The Topping: Traditionally, hash is served with a fried egg on top, with the runny yolk mixing into the crusty meat and potatoes. David Michael Ramsey #repnutmegssecretrecipes250000yrsold #hashRecipesGreenFreshPressed

Hey Anna Paulina Luna Ancient poppy recipes often emphasize the seed as a nutrient-dense, nutty flavoring and thickener, with usage dating back thousands of years across Mediterranean and Eastern European cultures. Recipes range from simple Roman honey-cakes to elaborate, traditional holiday pastries.
Here are several ancient and traditional poppy seed recipes based on historical records:

1. Ancient Roman Savillum (Poppy Seed Cheesecake)
   Recorded by Cato the Elder in De Agricultura, this is a, honeyed, baked cheese dish sprinkled with poppy seeds.
   Ingredients: Ricotta or similar white cheese, flour, honey, egg, olive oil, and white poppy seeds.
   Method: Mix the cheese and flour, add eggs, and place in a greased bowl. Bake, then drizzle generously with honey and top with poppy seeds before serving.
2. Ancient Greek Gastris (Poppy & Nut Candy)
   This is an ancient, energy-boosting sweet, similar to modern halvah or brittle.
   Ingredients: Walnuts, almonds, poppy seeds, boiled honey, and black pepper.
   Method: Roast the poppy seeds and nuts, then grind them in a mortar. Mix with boiled honey and a generous amount of pepper. The mixture becomes black due to the poppy seeds. Shape into a square, sometimes layered with a mixture of sesame seeds and honey.
3. Ancient Roman Poppy Seed Bread
   Based on techniques from Pliny, this method uses “must” (unfermented grape juice) to create a yeast bread.
   Ingredients: White wheat flour, dry yeast, sea salt, egg, and white poppy seeds.
   Method: Combine flour, salt, and yeast with water, letting it rest overnight. Knead, shape, and brush with egg wash. Cover the top with a heavy layer of poppy seeds and bake.
4. Traditional Ukrainian/Polish Kutia
   A traditional dish served at Christmas Eve, representing an ancient connection to ancestors.
   Ingredients: Hulled wheat, poppy seeds, honey, nuts (walnuts/almonds), raisins, and dried fruits (apricots).
   Method: Soak the wheat overnight and cook until tender. Simmer poppy seeds for 30 minutes, then mash/grind them. Combine the wheat, ground poppy seeds, honey, and fruits. Serve cold or warm.
5. Old World Poppy Seed Roll (Makowiec style)
   A traditional Eastern European holiday bread with a dense, sweet, ground poppy filling.
   Filling: 8 oz (1.5 cups) ground poppy seeds, 2 Tbsp butter, 1/2 cup milk, 2/3 cup sugar, 2 Tbsp honey, 2 tsp vanilla, pinch of salt.
   Dough: Yeast, milk, flour, sugar, butter, eggs.
   Method: Grind the poppy seeds in a coffee grinder. Cook filling ingredients on low heat until thickened (like pudding) and let it cool completely. Roll out the dough, spread with filling, roll up, and bake.
   Key Tips for Ancient Recipes
   Grinding: To release the nutty flavor, poppy seeds should be ground (using a mortar and pestle or coffee grinder) before being used in fillings.
   Soaking: Soaking seeds in milk or boiling water helps soften them for fillings.
   Sweetener: Honey is the primary, traditional sweetener used in most ancient Mediterranean recipes. David Michael Ramsey

Hey Anna Paulina Luna – Ancient coca leaf recipes are rooted in Andean tradition, primarily focusing on extracting energy and nutrients from the leaf, as well as incorporating it into food for its unique, slightly bitter, green-tea-like flavor. These recipes range from raw chewing to teas and more complex culinary preparations, often using alkaline agents to enhance the leaf’s effects.
Traditional and Ancient Preparations
Acullico (Chewing): The most ancient, traditional method. Fresh or dried leaves are placed in the mouth and chewed into a small ball (called a piteo or llipta). An alkaline substance—such as ash from burned quinoa stalks, potato skins, or sea shells—is often added to release the alkaloids.
Mate de Coca (Coca Tea): Dried coca leaves are steeped in hot water for 5–10 minutes. It is a daily staple for energy and to treat altitude sickness.
Coca Powder (Mambe): In many Andean communities, dried leaves are toasted and crushed into a fine, nutrient-rich powder known as mambe. This powder is used in various modern recipes like bread, cookies, and even savory dishes.
Culinary Applications
Coca Leaf Lemonade: A popular, energizing drink made by blending coca leaves with lemon or lime and sugar.
Coca Pastries and Bread: Coca flour is blended into dough for baked goods, such as empanadas, often filled with Andean tubers like mashua, oca, or potato.
Coca Ice Cream & Desserts: A modern adaptation of ancient usage includes mixing coca powder into ice cream or using it as a topping for white chocolate and cacao butter desserts.
Coca-Infused Savory Dishes: Chefs use coca leaves to create a crust for fish or incorporate it into savory dishes like ramen.
Modern & Early 20th Century Adaptations
Original Coca-Cola Recipe (1886): John Pemberton’s original recipe included coca leaf extract as a medicinal tonic for energy. This included mixing fluid extract of coca, citric acid, caffeine, lime juice, vanilla, and caramel.
Viche de Coca: A traditional Colombian cane liquor, viche, is sometimes macerated with coca leaves for a potent drink.
Cultural Significance
Beyond recipes, the leaves are used in, and for, sacred offerings to Pachamama (Mother Earth). The leaves are also used topically in poultices to reduce inflammation and aches. David Michael Ramsey

coffee consumption date back to ancient Ethiopia, where the coffee plant (Coffea arabica) grew wild, but it was first cultivated and widely consumed as a hot beverage in Yemen in the 15th century.
Origins and Early Consumption
Ethiopian Discovery: The coffee plant’s native home is the Kaffa region of Ethiopia. According to a popular legend, a 9th-century goat herder named Kaldi discovered coffee’s energizing effects after noticing his flock became unusually lively and wouldn’t sleep at night after eating the red berries from a specific bush. He shared his discovery with local monks, who then began using the berries to stay awake during long, overnight prayers.
Early Consumption Methods: Initially, the coffee cherries were often ground and mixed with animal fat to create an energy-boosting food paste for warriors. Later, Ethiopians made a type of wine by fermenting the dried coffee berries in water.
Yemeni Cultivation and Brewing: The earliest credible evidence of coffee as a brewed, hot drink comes from the Sufi monasteries in Yemen in the mid-15th century. Sufi mystics used the beverage to aid concentration and maintain wakefulness during their nighttime devotions.
Spread and Cultural Impact
The Arabian Peninsula: From Yemen, coffee quickly spread to Mecca, Medina, Cairo, Damascus, and Istanbul, becoming a central part of urban life. Coffeehouses (known as qahveh khaneh) emerged as popular social hubs for conversation, music, and intellectual discussion, sometimes earning the nickname “schools of the wise”.
Trade Routes: The Yemeni port of Mocha became the primary hub for the global coffee trade for nearly two centuries, leading to the term “Mocha” becoming synonymous with coffee itself.
Arrival in Europe: Coffee was introduced to Europe in the 17th century through Venetian trade routes. Despite initial suspicion (some called it the “bitter invention of Satan”), Pope Clement VIII is said to have blessed the drink, after which coffeehouses flourished across the continent, becoming centers of social and business activity.
Global Plantations: The Dutch East India Company broke the Arab monopoly by smuggling coffee seedlings out of Yemen and establishing plantations in Java, Indonesia. From there, cultivation spread to other European colonies in India, the Caribbean, and the Americas, eventually leading to Brazil becoming the world’s largest producer by the 19th century Anna Paulina Luna David Michael Ramsey

Ancient chocolate originated over 5,000 years ago in South America, with early evidence (circa 3300 BCE) found in Ecuador. Unlike modern sweet treats, ancient Mesoamerican cultures like the Olmecs and Maya consumed cacao as a bitter, frothy beverage mixed with water, chili peppers, and spices. It was a sacred, elite commodity, used as currency and in rituals.
Key Aspects of Ancient Chocolate:
Origins: Traces of cacao have been found in pottery in the upper Amazon region of Ecuador dating back 5,300 years, according to History.com. The Olmecs, Maya, and Aztecs later cultivated it in Mesoamerica.
Preparation: Cacao beans were roasted, ground into a paste, and mixed with water, chili peppers, cornmeal, and vanilla to create a frothy, bitter drink often referred to as xocolātl.
Cultural Significance: The Maya considered cacao a gift from the gods and used it in ceremonies and as currency. Aztecs also viewed it as a sacred, energy-boosting drink, notes Bixby Chocolate.
Use in Society: It was consumed by elites and royalty, with accounts suggesting Aztec ruler Moctezuma II drank 50 cups a day.
Early Evidence: Archaeologists detect ancient consumption through chemical residues of theobromine and caffeine on pottery, explains this YouTube video. Anna Paulina Luna #repnutmegssecretrecipes250000yrsold

AncientCarmel refers primarily to two distinct locations: a significant mountainous ridge in northern Israel with deep biblical and prehistoric significance, and a biblical city in the territory of Judah south of Hebron. The coastal mountain range is renowned for Elijah’s battle with the prophets of Baal (1 Kings 18), while also being a key prehistoric site and sacred high place.

Mount Carmel (Northern Israel)
Significance: Known in antiquity as a “holy headland,” it served as a boundary and strategic barrier, often considered sacred from at least the 15th century BCE.
Biblical History: Famous as the site where the prophet Elijah challenged the prophets of Baal. A Carmelite monastery, Muhraqa, now stands near the traditional site of this event.
Prehistory: The slopes contain caves, including Tabun and Skhul, that show over 500,000 years of human activity, featuring early Homo sapiens and Neanderthal remains.
Name Meaning: Derived from Hebrew kerem (vineyard/orchard), symbolizing beauty and fertility.
Carmel of Judah (Southern City)
Location: Identified with modern Khirbat Karmil, 9 miles south of Hebron.
Biblical Significance: Described as a city in the territory of Judah where Saul erected a monument. It was the home of Nabal and Abigail, with the estate later passing to David.
History: In Roman times, it was a garrisoned town (Chermela) belonging to the Limes Palaestinae and was later a large Jewish village in the 4th century.
Other Ancient Sites
Tell Qaramel: A separate, very early Neolithic settlement (11th–10th millennium BC) in Syria, featuring early towers and temples, unrelated to the Israelite locations. #repnutmegssecretrecipes250000yrsold