@cnbc: Merck CEO Robert Davis on Thursday discussed how the U.S. election could potentially impact the company. For more on what Davis had to say, check out the link in bio.#linkinbio #cnbc

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Thursday 31 October 2024 13:40:52 GMT
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basharat_006
𝔹𝕒𝕤𝕙𝕒𝕣𝕒𝕥 𝔸𝕝𝕚 007 :
🥰🥰🥰
2024-11-01 02:46:24
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douglasjameson83
douglasjameson :
I made the right decision by contacting you, Thanks for your impact in my trading journey @David Standeford
2024-10-31 15:03:32
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jonathanflorance0
Jonathan Florance :
I will forever be indebted to your kind gesture and transparency when it comes to trading. Sincerely speaking you're the best,👉 @David Standeford
2024-10-31 14:08:39
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theelusiveone11
The elusive obvious :
Trump 🇺🇸❤️🇺🇸❤️🇺🇸❤️
2024-10-31 13:44:26
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Chicken Street Tacos 🌮  Taco night is my favorite! I like to switch it up though and usually make our tacos different each time. These were phenomenal! I’ll be making these again soon.  RECIPE - Makes 9 tacos 1 & 1/3 lbs boneless skinless chicken thighs 9 gluten free corn tortillas OR zero carb street taco tortillas  1 Tbsp avocado oil  MARINADE: 2 Tbsp extra virgin olive oil  the juice of 1 lime  1 tsp chili powder  1 tsp smoked paprika  1 tsp cumin  1 tsp salt  1/2 tsp black pepper  TOPPINGS: *Kristy’s Pico de Gallo *Kristy’s Quick & Easy Guacamole DIRECTIONS: 1. Cut the chicken into small pieces and place in a large ziplock bag.  2. Add in the marinade ingredients and mix well to coat all of the chicken.  3. Place in the refrigerator to marinate for at least 1 hour.  4. Heat a griddle or skillet with the avocado oil over medium heat.  5. Cook the chicken until it is just about cooked through.  6. Place the tortillas on the griddle to brown a bit on each side.  7. Once the chicken reaches an internal temperature of 165 F, equally divide it amongst each tortilla.  8. Spoon some of the pico de gallo and guacamole onto each one and enjoy! PICO DE GALLO: 3 Roma tomatoes, chopped 1 jalapeño, diced *optional 4 green onions, sliced  1/2 cup cilantro, chopped 2 Tbsp lime juice 1/2 tsp salt 1/8 tsp black pepper  QUICK & EASY GUACAMOLE: 1 large avocado, smashed 2 spoonfuls of pico de gallo squirt of lime juice dash of salt  dash of cumin  *The chicken itself has zero carbs. The carb count on the tacos will vary depending on which tortillas & toppings you use.
Chicken Street Tacos 🌮 Taco night is my favorite! I like to switch it up though and usually make our tacos different each time. These were phenomenal! I’ll be making these again soon. RECIPE - Makes 9 tacos 1 & 1/3 lbs boneless skinless chicken thighs 9 gluten free corn tortillas OR zero carb street taco tortillas 1 Tbsp avocado oil MARINADE: 2 Tbsp extra virgin olive oil the juice of 1 lime 1 tsp chili powder 1 tsp smoked paprika 1 tsp cumin 1 tsp salt 1/2 tsp black pepper TOPPINGS: *Kristy’s Pico de Gallo *Kristy’s Quick & Easy Guacamole DIRECTIONS: 1. Cut the chicken into small pieces and place in a large ziplock bag. 2. Add in the marinade ingredients and mix well to coat all of the chicken. 3. Place in the refrigerator to marinate for at least 1 hour. 4. Heat a griddle or skillet with the avocado oil over medium heat. 5. Cook the chicken until it is just about cooked through. 6. Place the tortillas on the griddle to brown a bit on each side. 7. Once the chicken reaches an internal temperature of 165 F, equally divide it amongst each tortilla. 8. Spoon some of the pico de gallo and guacamole onto each one and enjoy! PICO DE GALLO: 3 Roma tomatoes, chopped 1 jalapeño, diced *optional 4 green onions, sliced 1/2 cup cilantro, chopped 2 Tbsp lime juice 1/2 tsp salt 1/8 tsp black pepper QUICK & EASY GUACAMOLE: 1 large avocado, smashed 2 spoonfuls of pico de gallo squirt of lime juice dash of salt dash of cumin *The chicken itself has zero carbs. The carb count on the tacos will vary depending on which tortillas & toppings you use.

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