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TreasureBearers International Ministries

TreasureBearers International Ministries

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Music Tech Café
Music Tech Café

I have been commissioned to enlighten others by showing them how to discover their gifts and serve their purpose. (God's Treasure in them).

**To show those who want answers, how to discover their gifts. To teach them concepts that will bring enlightenment and clarity about purpose.**

To instill hope in others, so that they will be inspired to 'serve their purpose' with Excellence and the understanding that they were born for a reason, with something valuable to offer.

10/22/2025
10/22/2025

TU Wien’s quantum breakthrough explains a 50-year mystery in condensed matter physics. https://bit.ly/47kRqng

(ad) It’s #trendingtuesday and we’re making Crispy Rice Sushi Cups with @think_rice U.S.-grown jasmine rice to celebrate National Rice Month 🍣 Recipe by @alexawhatsfordinner Comment ‘RECIPE’ to have the details sent to your DMs. INGREDIENTS: Cooking spray 3 cups cooked U.S.-grown jasmine rice, from 1 cup uncooked rice 1/2 tablespoon olive oil 8 ounces salmon, cut into ½ inch cubes Kosher salt Black pepper 2 tablespoons soy sauce 1 tablespoon honey 1/2 avocado, sliced 1/4 cup cucumber, finely diced Sesame seeds 2 scallions, finely sliced Sriracha RECIPE: 1. Spray a muffin tin generously with cooking spray. Place about 1/4 cup of rice into each muffin holder. Spray a small cup measure with cooking spray and use the bottom to smash the center of the rice into cup shapes. Place into the freezer for 20 minutes. 2. Preheat oven to 400F. Spray the rice muffins with cooking spray and bake for 25 mins. Set oven to broil and allow the tops to lightly char for the last minute. Remove from oven and let rest for 20 minutes. 3. Preheat olive oil in a pan over medium heat. Season the salmon with salt and pepper, then add into the pan. Sauté for about 5 minutes, or until your desired doneness. Add in soy sauce & honey. Cook for 2 minutes, stir and evenly coat the salmon with the sauce. 4. Place the cooked salmon into the rice muffins. Top each one with a couple avocado slices, cucumber, sesame seeds, scallions, and sriracha. Serve and enjoy immediately! https://ff.recipes/sushicups #feedfeed #usarice #usgrown #sushi #easyrecipe 10/22/2025

(ad) It’s #trendingtuesday and we’re making Crispy Rice Sushi Cups with @think_rice U.S.-grown jasmine rice to celebrate National Rice Month 🍣 Recipe by @alexawhatsfordinner Comment ‘RECIPE’ to have the details sent to your DMs. INGREDIENTS: Cooking spray 3 cups cooked U.S.-grown jasmine rice, from 1 cup uncooked rice 1/2 tablespoon olive oil 8 ounces salmon, cut into ½ inch cubes Kosher salt Black pepper 2 tablespoons soy sauce 1 tablespoon honey 1/2 avocado, sliced 1/4 cup cucumber, finely diced Sesame seeds 2 scallions, finely sliced Sriracha RECIPE: 1. Spray a muffin tin generously with cooking spray. Place about 1/4 cup of rice into each muffin holder. Spray a small cup measure with cooking spray and use the bottom to smash the center of the rice into cup shapes. Place into the freezer for 20 minutes. 2. Preheat oven to 400F. Spray the rice muffins with cooking spray and bake for 25 mins. Set oven to broil and allow the tops to lightly char for the last minute. Remove from oven and let rest for 20 minutes. 3. Preheat olive oil in a pan over medium heat. Season the salmon with salt and pepper, then add into the pan. Sauté for about 5 minutes, or until your desired doneness. Add in soy sauce & honey. Cook for 2 minutes, stir and evenly coat the salmon with the sauce. 4. Place the cooked salmon into the rice muffins. Top each one with a couple avocado slices, cucumber, sesame seeds, scallions, and sriracha. Serve and enjoy immediately! https://ff.recipes/sushicups #feedfeed #usarice #usgrown #sushi #easyrecipe

10/22/2025
10/22/2025
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Location

Los Angeles

Category

Tutor/Teacher Educational consultant

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Los Angeles, CA
90008