@midwesternmama29: Pack my 5th graders school supplies with me…😌🤌🏼🫶🏼 #backtoschool #asmr #backpack #lululemon #5thgrade #satisfying #motivation

Monica Brady
Monica Brady
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Region: US
Thursday 17 August 2023 20:36:14 GMT
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jeanett.malmin
Jeanett646 :
In Norway, you only need a backpack and a luchbox/waterbottle. Everything else is free. 🙏
2023-08-18 18:42:38
196
homebynatasha
homebynatasha :
Monica you always pick out the good good 👏🏽👏🏽👏🏽
2023-08-17 20:45:56
412
jasminejade__
jasminejade__ :
I’ve always wondered why school in the US starts toward the end of the year? Here in Australia we always start in February
2023-09-10 02:08:05
8
casey_jo_nc
Casey Jones :
I want that backpack 😍
2023-08-17 20:42:54
234
louisenxo
Lou ✨ :
can someone please explain to my uk self if kids in america take this backpack full into school daily or do they leave the stuff inside at school? 😮
2023-08-18 07:39:22
0
katelyn_gus
Katelyn Gus❤️ :
I remember when I started following you she had the kids pottery barn backpack 🥲
2023-08-17 21:30:18
351
elle_lyme0956
Ellen🇨🇦 :
What a great back pack! I wish we got the touchland sanitizers in Canada
2023-08-17 21:05:40
4
azusa_japan
Azusa🛼 :
It’s so random but can you machine wash that Lululemom backpack??
2023-08-17 23:08:43
1
ryadams21
ryanadams21 :
love the lulu back pack !! have been wondering if it is worth the money
2023-08-17 20:40:35
31
nuttygirl9
nuttygirl9 :
Why the headphones? Very curious coz I’m in the uk and that’s not part of school supplies here!!
2024-03-21 05:32:20
1
stevieann1990
Stevie :
I’d be on the ground carrying all that 😅 crazy. In the UK in primary school mine don’t have to take anything thank goodness
2023-08-23 09:08:19
0
legally_libby
Libby :
THE NOTEBOOKS ugh so cute
2023-08-17 21:52:22
83
lzybzy9619
Elizabeth Williford :
is that a Lululemon Air Tag cover or just a keychain?!
2023-08-17 22:53:16
0
gym.with.jules
julia cavaliere :
where are those notebooks from?? so cute
2023-08-17 20:56:35
2
its_mariahnicole
Mariah :
Where are the notebooks from? My girl going into 5th grade this year keeps sending me this video asking if I’ve found them yet I e only seen the mini versions on Amazon
2024-07-04 16:04:04
0
metal.patriot.98
Metal Nationalist 🇺🇸 :
I’ve never liked wooden pencils. I always begged my parents for mechanical.
2023-08-17 22:53:11
0
jbuildz24
jbuildz24 :
Those notebooks are adorable! Where are they from?
2023-08-18 00:19:07
3
pam82199
Pam10185 :
Where is the little hand sanitizer from?
2023-08-17 22:29:16
0
kelcielee310
Kelcie Brown :
Tuttle is my mom & 2 sisters’ maiden names. Rarely ever see it lol
2023-08-17 21:09:26
3
alda_m888
alda 🫧 :
that backpack is the best purchase i ever made
2023-08-17 20:58:07
4
stephyyjayyy
sajohn02 :
What’s that little wisp container called?!
2023-08-17 21:29:36
1
eileen.marquez1
E I L E E N 🩷 :
Where did you get the name keychain from?
2023-08-17 21:50:40
2
amandaburgerrrrr
Amanda 🤍 :
The best part of back to school 😍
2023-08-17 20:42:04
8
gabynotgabby_
gabynotgabby_ :
where’s that little whist container from?
2023-08-17 21:29:41
1
j9lia_qt
✨julia✨ :
so rich😎
2024-08-21 13:38:00
0
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Of all the sliced chicken breast recipes I’ve posted (and if you’ve been here a while you know there’s a few 😅) this has to be up there with the best. It’s got a hint of sophistication about it, but for how easy it is to make, it’s got ‘weeknight’ written all over it. Perfect for this time of year too as it comes together really quickly and all in one pan. Let me know if you give this one a go! Chris x *Recipe in more detail on the blog CHICKEN FRANCESE | Serves 4 INGREDIENTS ➡️CHICKEN 2x 250g/9oz Chicken Breasts, close to room temp 35g / 1/4 cup Plain Flour 3/4 tsp Salt 1/2 tsp EACH: Black Pepper, Garlic Powder 2 Eggs, beaten 20g / 1/4 cup Parmesan (I use the refrigerated dusty stuff) 1 1/2 tbsp Olive Oil 1 tbsp/15g Unsalted Butter ➡️SAUCE 1 large Lemon, slice 4 thin rings from the centre then squeeze 1 tbsp juice from the ends 60ml / 1/4 cup Dry White Wine 180ml / 3/4 cup Chicken Stock 4 tbsp/60g Unsalted Butter, diced into small cubes (keep in the fridge until needed) 2 tbsp finely diced Fresh Chives METHOD 1️⃣Take two large shallow dishes. In the 1st combine flour & seasoning and in the 2nd whisk the eggs & parmesan. Horizontally slice each chicken breast through the centre to create 4 even-sized breasts. Individually coat in the flour. 2️⃣Add 1 1/2 tbsp oil & 1 tbsp butter to a large non-stick pan over medium-high heat. Place the bowl with the egg next to the pan, then one by one coat the chicken in the egg, allow excess to drip off, then place in the pan. Cook each side for around 3mins, or until golden on the outside & just about cooked through the centre. Remove & place on a plate to one side. Add the lemon slices to the pan & fry for ~20 secs each side, just until they start to soften/lightly colour. Remove to one side (don’t rest on the chicken). 3️⃣Pour in wine & rapid simmer for ~2mins, or until it has mostly evaporated, deglazing the pan as needed. Pour in stock & 1 tbsp lemon juice (can adjust this later) & bring to a simmer. 4️⃣Add the cubed butter to the leftover flour & toss coat. Add to the pan & swiftly whisk until it blends into the stock. Add chives & continue simmering & stirring until the sauce turns cloudy & thickens to a glossy texture. Generously season to taste. 5️⃣Add chicken alongside + resting juices & add lemon slices on top. Baste in the sauce to warm through then serve!
Of all the sliced chicken breast recipes I’ve posted (and if you’ve been here a while you know there’s a few 😅) this has to be up there with the best. It’s got a hint of sophistication about it, but for how easy it is to make, it’s got ‘weeknight’ written all over it. Perfect for this time of year too as it comes together really quickly and all in one pan. Let me know if you give this one a go! Chris x *Recipe in more detail on the blog CHICKEN FRANCESE | Serves 4 INGREDIENTS ➡️CHICKEN 2x 250g/9oz Chicken Breasts, close to room temp 35g / 1/4 cup Plain Flour 3/4 tsp Salt 1/2 tsp EACH: Black Pepper, Garlic Powder 2 Eggs, beaten 20g / 1/4 cup Parmesan (I use the refrigerated dusty stuff) 1 1/2 tbsp Olive Oil 1 tbsp/15g Unsalted Butter ➡️SAUCE 1 large Lemon, slice 4 thin rings from the centre then squeeze 1 tbsp juice from the ends 60ml / 1/4 cup Dry White Wine 180ml / 3/4 cup Chicken Stock 4 tbsp/60g Unsalted Butter, diced into small cubes (keep in the fridge until needed) 2 tbsp finely diced Fresh Chives METHOD 1️⃣Take two large shallow dishes. In the 1st combine flour & seasoning and in the 2nd whisk the eggs & parmesan. Horizontally slice each chicken breast through the centre to create 4 even-sized breasts. Individually coat in the flour. 2️⃣Add 1 1/2 tbsp oil & 1 tbsp butter to a large non-stick pan over medium-high heat. Place the bowl with the egg next to the pan, then one by one coat the chicken in the egg, allow excess to drip off, then place in the pan. Cook each side for around 3mins, or until golden on the outside & just about cooked through the centre. Remove & place on a plate to one side. Add the lemon slices to the pan & fry for ~20 secs each side, just until they start to soften/lightly colour. Remove to one side (don’t rest on the chicken). 3️⃣Pour in wine & rapid simmer for ~2mins, or until it has mostly evaporated, deglazing the pan as needed. Pour in stock & 1 tbsp lemon juice (can adjust this later) & bring to a simmer. 4️⃣Add the cubed butter to the leftover flour & toss coat. Add to the pan & swiftly whisk until it blends into the stock. Add chives & continue simmering & stirring until the sauce turns cloudy & thickens to a glossy texture. Generously season to taste. 5️⃣Add chicken alongside + resting juices & add lemon slices on top. Baste in the sauce to warm through then serve!

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