**#0382 PUMPKIN*PIE*HOME*SCHOOL*PRE*SCHOOL to COLLEGE* WORLD*WIDE*NAOMI *LYNN*: THESE ARE SOME GOOD BOOKS IF YOU CHOOSE TO READ THEM ,MY COPIES WERE STOLEN IN KLAMATHFALLS,OREGON LAST OCTOBER 2025 SAD HUH.

Thursday, July 23, 2026

THESE ARE SOME GOOD BOOKS IF YOU CHOOSE TO READ THEM ,MY COPIES WERE STOLEN IN KLAMATHFALLS,OREGON LAST OCTOBER 2025 SAD HUH.

THE TRUE MISTRESS OF THE UNDERWORLD #0382 THE NAOMI LYNN SIMON AND MORE.

I NAOMI LYNN WAS RESTERED DAYCARE PROVIDER W/ CERTIFACTE W/NO VIOLATIONS AT ALL. ME & MY 5 SMALL KIDS RELOCATED TO (VAN,WASH) DUE TO D.V. FROM OUR ACCUSERS WE WERE IN THE RELOCATION PROGRAM & OUR NAMES WERE NOT CHANGED SO ALL OUR ACCUSSERS USA WIDE CANT FIND US BUT DSHS FAILED TO KEEP US SAFE! ( I HAVE TONS OF DEGREES W-W, I WENT TO USDA IN D-C- TOLD THEM MY STORY & ASKED FOR ALL FROM ,OREGON.& WASHINGTON STATE. I AM A CONVEY JUDGE- NLS#0382 OF THE SUPREME COURT GLOBAL, IM A BLACK-OPS FOR ALL MILITARY OUT OF M.E.V.C.S /GLOBAL >NAOMI LYNN SIMON THATS ME!, MY LAST SON WAS BORN IN VAN,WA. BY C-SECTION AT SWMC VAN,WA. 2003 & I WAS MARRIED VERY YOUNG & ALL VERIFED & I WAS PWNED OFF TO GUYS WHO NEVER LOVED ME AT ALL! IT WAS ALL A ROUSE AND I ANNULED ALL THESE MARRIAGES! I REQUESTED MY DAYCARE LICENSE SO I CAN PUT THEM ON MY PROFILE. WASHINTON THEY TOLD ME I HAVE SO MANY DEGREES I COULD WORK IN A PUBLIC SCHOOL AS A TEACHER ! IM VERY ACCREDITED IN ALL AREAS OF SCHOOLING& I ALSO WENT TO THE U.N. EMBASSEYS IN M.E.V.C'S,CROSS THE BOARD FOR LIFE! THIS IS A TRUE STORY ABOUT MY LIFE #0382 NAOMI LYNN SISSY SIMON!

No comments:

I WILL POST HOMEWORK WHEN NEEDED. THANK YOU FOR FOLLOWING MY HOME SCHOOL.

I will be traveling in the next couple months to Arizona and more so I will post your home 🏡🏠 work just like this for every grade just keep hitting the older post button at the bottom of the page to find your home 🏠🏡 work. this will be for all Month of September of 2026, keep your logs and journals as well. and I'm glad you're following me on my Home 🏠🏡 School 🏫🎒 Google blogger's website. also if you don't push the follow button on the right 👍▶️ of my page I still see the page stats on my right ▶️👍 side of my Google blogger's websites. Hope you all had a wonderful Summer ⛱️🌞. mine was ok I suppose.

OLD FASHIONED TURKEY STUFFING RECIPE

Make a classic, buttery Traditional Thanksgiving Stuffing using dried bread cubes, fresh herbs, and aromatic vegetables baked to a golden crisp. IngredientsFor the full list of ingredients including crusty bread, unsalted butter, onions, celery, garlic, fresh herbs (sage, thyme, parsley), broth, and eggs, Dry the bread: Heat your oven to 350°F, toast the bread cubes on a baking sheet for 30 minutes, and let cool.Sauté the aromatics: Cook diced onions, celery, garlic, and seasonings in butter, add a splash of broth, and stir in the fresh herbs.Mix and combine: Whisk the remaining broth, eggs, salt, and pepper, then gently combine with the dried bread and cooked vegetables.Bake and crisp: Transfer to a baking dish, dot with remaining butter, cover with foil, bake at 350°F for 25 minutes, then uncover and bake 15 minutes more until golden. ( i also add turkey gravey in the mix and turkey liver and hearts all cut up)

OLD FASHIONED CHEERIES AND PINEAPPLE HAM RECIPE- THIS WAS MY SONS FAV TREVOR, DEVON, MATT

An old-fashioned glazed ham features a classic brown sugar and mustard coating, decorated with pineapple rings, maraschino cherries, and whole cloves Ingredients1 (10 to 14-pound) fully cooked bone-in ham (shank or butt end)1 cup light or dark brown sugar½ cup Dijon mustard½ cup pineapple juice (plus extra for the pan)1 can (20 oz) pineapple rings, drained (reserve juice)½ cup maraschino cherries1 tablespoon whole cloves InstructionsPreheat the oven to 325°F (165°C). Place an oven rack in the lower middle position : Place the ham face-down (cut side down) in a large roasting pan. Pour a splash of pineapple juice into the bottom of the pan to keep the meat moist. : Use a sharp knife to score the top fat of the ham lightly in a diamond pattern, about ⅛-inch deep. Initial Bake: Cover the roasting pan tightly with aluminum foil. Bake for about 12 to 15 minutes per pound, or until heated nearly through Mix the Glaze: In a small bowl, whisk together the brown sugar, Dijon mustard, and ½ cup of pineapple juice until smooth Decorate: Remove the ham from the oven and take off the foil. Press whole cloves into the intersections of the diamond-scored fat. Use toothpicks to secure pineapple rings across the top and sides of the ham, placing a maraschino cherry in the center of each ring Glaze and Caramelize: Increase the oven temperature to 400°F–425°F. Brush the glaze generously over the ham, fruit, and exposed areas. Return to the oven uncovered for 20 to 25 minutes, until the glaze is bubbly and deeply caramelized and the pineapple edges turn golden brown Rest and Serve: Remove the ham from the oven and let it rest for 15 to 20 minutes before removing the toothpicks, slicing, and serving

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 PLUM JELLY RECIPE, LIKE MY GRANDMA ANNIE MAE-DUCKWORTH-SIMON ALWAYS MADE FOR 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

OLD FASHIONED VANILLA BEAN ICE CREAM RECIPE

Old-fashioned homemade ice cream is a rich, creamy treat made by churning a sweet milk and cream mixture inside a bucket packed with ice and rock salt 6 large eggs (use pasteurized if you prefer to avoid raw eggs).Sugar: 1 1/4 cups of pure cane or granulated sugar.Vanilla: 4 teaspoons of pure vanilla extract.Milk: One 14 oz can of sweetened condensed milk, two 24 oz cans of evaporated milk, and about 6 cups of whole milk to fill the canister.Freezing supplies: Crushed ice and rock salt. Mix the base: Beat the eggs and sugar together in a large bowl until smooth, then stir in the vanilla extract, sweetened condensed milk, and evaporated milk. Fill the canister: Pour the mixture into your ice cream maker's metal canister and top it off with whole milk up to the fill line Pack with ice and salt: Place the canister inside the wooden bucket. Add alternating layers of crushed ice and rock salt around the outside of the canister Churn: Turn on your electric ice cream maker or use a hand crank. Churn until the motor stalls or the handle becomes very hard to turn (usually 20 to 40 minutes) Cure: Remove the motor or crank, wipe salt away from the lid, take out the dasher (paddle), and let the ice cream firm up under a layer of fresh ice and a towel for at least an hour before serving

OLD FASHIONED PEACH COBBLER RECIPE

Old Fashioned Peach Cobbler To make a simple, old-fashioned peach cobbler, you pour a quick batter over melted butter and top it with fresh or canned peaches before baking IngredientsButter: 1/2 cup (1 stick) unsalted butterPeaches: 4 cups peeled and sliced fresh peaches (or two 15-oz cans of sliced peaches, drained slightly)Sugar: 1 cup granulated sugar (divided: 3/4 cup for the batter, 1/4 cup for the peaches)Flour: 1 cup all-purpose flourBaking powder: 2 teaspoonsSalt: 1/4 teaspoonMilk: 3/4 cup whole milkCinnamon: 1/2 teaspoon InstructionsMelt the butter: Put the stick of butter into an 8x8-inch baking dish. Place the dish in the oven and preheat the oven to 375°F (190°C). Let the butter melt completely, then remove the dish from the oven. Mix the peaches: Toss the sliced peaches with 1/4 cup of sugar and a pinch of cinnamon in a bowl. Make the batter: In a separate large bowl, whisk together the flour, 3/4 cup of sugar, baking powder, and salt. Pour in the milk and stir just until combined. Do not overmix Pour the batter directly into the baking dish over the melted butter. Do not stir. Spoon the peach mixture and its juices evenly over the top of the batter. Do not stir again; the crust will rise to the top during baking. Sprinkle a little extra cinnamon on top if desired. Bake: Bake at 375°F for 40 to 45 minutes, or until the top is golden brown and the center is set Serve: Let it cool for 15 minutes before serving. Enjoy warm, ideally with a scoop of vanilla ice cream

GOOEY SOUTHERN PECAN PIE RECIPE

You can bake a classic, gooey southern Pecan Pie with a flaky crust, rich custard filling, and toasted pecans IngredientsPie Crust: 1 (9-inch) unbaked single-crust pie shell (store-bought or homemade).Pecans: 1 1/2 cups pecan halves or coarsely chopped pecans.Eggs: 3 large eggs.Corn Syrup: 1 cup light or dark corn syrup.Sugar: 1 cup granulated sugar or packed brown sugar.Butter: 2 to 4 tablespoons butter, melted.Vanilla: 1 teaspoon pure vanilla extract.Salt: 1/2 teaspoon salt InstructionsPreheat the oven to 350°F (175°C). (Some recipes start higher at 400°F for 15 minutes, then lower to 350°F, but a steady 350°F works great) Scatter the pecans evenly across the bottom of the unbaked pie crust Whisk the wet and dry base: In a large bowl, beat the 3 large eggs until foamy. Whisk in the sugar, corn syrup, melted butter, vanilla extract, and salt until smooth Combine: Pour the custard mixture directly over the pecans in the pie crust. The pecans will naturally float toward the top as it bakes Place the pie in the oven and bake for 50 to 60 minutes. The edges should be set, but the center should still have a slight jiggle. (TENT the edges with foil if the crust browns too quickly).-southern-pecan-pie Cool and serve: Remove from the oven and cool completely on a wire rack for at least 2 hours before slicing to let the filling set. Enjoy with whipped cream or vanilla ice cream

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)