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I really absolutely hated them @6345

I said things like, there's blood on your hands, you're leading everyone to slaughter, if your families and friends knew what you did at work they would hate you, if the public knew you would be flayed in the streets, etc... but x100 intensity and rage and really going for the psychological throat

I am pretty certain I affected some agents

In fact, I have proof of this.

2 years after the initial engagement, I was still attacking them online - I did not give up, I went back harder for 2 years.

This account in the image had a certain persona. A fake persona. This text in the image is completely a different persona - the actual agent. And what do they say? They reference another agent and say that agent would want to "twist my head around backwards", then they say they'll have to make me "completely lose my shit" - referencing the fact that they had already induced psychosis in the past.

They deleted this post later.

Braised ham is a classic French dish that involves cooking a cut of ham—or a whole ham—slowly in liquid, such as broth, milk, or a mixture with aromatics.
Ingredients (serves 4–6; simple 1 kg version)
• 1 kg ham (semi-cured/salted or roasting ham)
• 2 onions and 2 cloves of garlic
• 1 bouquet garni (thyme and bay leaf)
• 1 L milk (or vegetable/meat broth)
• Olive oil, salt, and pepper
Preparation and Cooking

1. Brown the meat: In a Dutch oven or heavy-bottomed pot with a little olive oil, brown the ham on all sides.
2. Add aromatics: Stir in the sliced ​​onions, crushed garlic, and bouquet garni.
3. Add liquid: Pour in enough milk (or broth) to cover the ham halfway and season lightly.
4. Simmer: Cover the pot and cook over very low heat for 1.5 to 2 hours (allow approximately 1.5 to 2 hours per kilogram).
5. Finishing touch: Serve the ham sliced ​​with its reduced sauce (blend the cooking juices with a little cream) and steamed potatoes.
   Other popular variations
   • Honey and mustard: Brush the ham with honey and grainy mustard, then roast in the oven for 35–40 minutes at 190°C.
   • Garden vegetables: Inspired by Julie Andrieu’s recipe, featuring fennel, carrots, and thyme, finished in the oven at high heat. • Griddle / Pan-fried: For a quick version, slice thickly (approx. 2 cm) and pan-fry for 2 minutes per side with Herbes de Provence.