@giadungminhkhang: Vừa decor vừa tiện dụng #GiadungMinhKhang

Gia dụng Minh Khang

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Sunday 07 November 2021 13:31:33 GMT

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2021-11-08 09:06:53

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Jordan is my man but I CANT take it seriously 😐ib: @em !! #4town #turningred #fyp #disneyplus

Jordan is my man but I CANT take it seriously 😐ib: @em !! #4town #turningred #fyp #disneyplus

Reply to @dustindoes_

Reply to @dustindoes_

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🩵🩵الكنك 🩵🩵#قطنايتي 🩵🩵#طلعاتي_وتصويري 🩵🩵#اربيل_العراق_كوردستان 🩵🩵#الشعب_الصيني_ماله_حل 🩵🩵#شتاء_البرد_اجواء_شتويه 🩵🩵

Ballerina Farm Bone Broth 6-8 beef bones (I used a mix or marrow bones and knuckle bones) 1 beef soup bone 5 large carrots (keep the greens) 2 onions quartered 8 stalks celery 1/4 c peppercorns 2 whole cinnamon sticks 2 TBS apple cider vinegar Fresh herbs ( I used basil, parsley, mint, sage and thyme). Preheat the oven to 450 degrees F. Chop vegetables and place all vegetables and bones on a cookie sheet and sprinkle with salt. Roast for 30-40 minutes. Transfer the vegetables and bones to two pots or one large pot. Scrape up any remaining pieces and juices from the cookie sheet and place in the pots. Cover the vegetables and bones with water so all are submerged. Add the peppercorns, herbs, cinnamon sticks, apple cider vinegar and sprinkle with salt again. *Use approximately 12 cups water or enough so all vegetables and bones are covered and submerged. Bring to a low boil. Ideally, you want the broth to simmer for 24 hours. After the 24 hour simmer, strain the bones through a fine mesh strainer and then again through a cheese cloth. Transfer to the refrigerator for approximately 5 days or more. You can also freeze for up to 6 months. Enjoy!

Ballerina Farm Bone Broth 6-8 beef bones (I used a mix or marrow bones and knuckle bones) 1 beef soup bone 5 large carrots (keep the greens) 2 onions quartered 8 stalks celery 1/4 c peppercorns 2 whole cinnamon sticks 2 TBS apple cider vinegar Fresh herbs ( I used basil, parsley, mint, sage and thyme). Preheat the oven to 450 degrees F. Chop vegetables and place all vegetables and bones on a cookie sheet and sprinkle with salt. Roast for 30-40 minutes. Transfer the vegetables and bones to two pots or one large pot. Scrape up any remaining pieces and juices from the cookie sheet and place in the pots. Cover the vegetables and bones with water so all are submerged. Add the peppercorns, herbs, cinnamon sticks, apple cider vinegar and sprinkle with salt again. *Use approximately 12 cups water or enough so all vegetables and bones are covered and submerged. Bring to a low boil. Ideally, you want the broth to simmer for 24 hours. After the 24 hour simmer, strain the bones through a fine mesh strainer and then again through a cheese cloth. Transfer to the refrigerator for approximately 5 days or more. You can also freeze for up to 6 months. Enjoy!

stop sleepin on the teen braiders 🐐 you’ll love it here 🫶🏻 book @amayadidthat_ #dallasbraider #braidtok #desotobraider #heartknotless #dfwbraider #braidertiktok #texasbraider @

stop sleepin on the teen braiders 🐐 you’ll love it here 🫶🏻 book @amayadidthat_ #dallasbraider #braidtok #desotobraider #heartknotless #dfwbraider #braidertiktok #texasbraider @

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