@billmaeda: Training the Muscles Between the Muscles - age 54, August 28, 2023, 6:47 pm

Bill Maeda

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Friday 01 September 2023 00:36:16 GMT

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“G💎RJI💎US” custom bits💎💎 :

It asif u can see ALL he’s muscles BUT SOOOOOO MUCH MORE 😳😳😳😳 AMAZINGLY AMAZING 🤩👏👏👏👏👏👏💯

2023-09-02 18:28:19

8

MrPickles :

Dude looks amazing for 54! Fantastic stuff! 👍

2023-09-03 00:33:46

16

SimplyTheBest :

Why?

2023-09-02 21:35:02

10

Hytham Abou Youssef :

I got a cramp watching this.

2023-09-10 03:48:54

8

Allen Salmon :

you the man

2023-09-10 19:31:58

8

Thomas Leduc963 :

I just try ! It's really nice ! thanks for the tips. I will love to look like that at 54 😳

2023-09-02 13:00:33

9

tigerwoody888 :

Stabilizers 💪🏽

2023-09-11 05:39:49

7

Advantura campervan rental BCN :

Love it

2023-09-02 17:20:21

11

🦖 :

🫡

2023-09-03 12:17:12

10

Christian Quinaux :

Impressionnant! 😲👏👏👏

2023-09-02 17:40:30

11

Homosapienish :

Good core is pivotal

2023-09-05 17:05:57

8

George Appolo :

Idealnie Szacun 🫡

2023-09-09 00:48:15

8

francesco :

🥰🥰🥰 bravo ma quanto anni ha

2023-09-07 06:01:41

8

gerula :

Senchiu 🥰🥰🥰🥰

2023-09-03 20:23:22

10

vandadealmeida685 :

muito top👏👏será que consigo ficar assim...

2023-09-13 13:46:50

6

devvoss :

Vous êtes une grande source de motivation merci encore 🥹🥹🥹

2023-09-13 18:29:10

7

crazyinventor :

jak wygląda twoja dieta ?

2023-09-13 20:45:37

6

On My Way | في الذاكرة :

اني اكيد اكدر اسويها

2023-09-02 19:55:50

9

Spicy Ninja Sauce :

#ninja 🙇🏽🙌🥷🙇🏽

2023-09-12 09:59:52

8

rollo549 :

Bill is masterful

2023-09-11 14:33:50

10

Meg :

Beautiful brah ! ❤️

2023-09-10 00:52:43

8

JB1931 :

Bill no one could ever beat you in a game of Twister 😂

2023-09-07 20:13:10

9

Godson :

Master forgive me...I did not know who you were: silverfox😅

2023-09-15 14:26:42

7

user555132521037 :

шо они знают и умеют

2023-09-08 01:29:18

8

Uhtred of B :

Inspirational

2023-11-16 14:07:58

0

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Receita de pizza assada caseira simples (cenário de cozinha simples)Ingredientes:500g de farinha de trigo,10g de fermento biológico seco,1 colher de chá de açúcar,1 colher de chá de sal,3 colheres de sopa de azeite de oliva,300ml de água morna.Para o molho:3 tomates maduros triturados ou 1 xícara de molho de tomate,2 dentes de alho amassados,1 colher de sopa de azeite de oliva,1 colher de chá de orégano,sal a gosto.Para a cobertura:300g de queijo muçarela ralado,150g de tomates fatiados,folhas de manjericão fresco,azeitonas a gosto,cebola fatiada,pimentão fatiado,cogumelos e outros ingredientes opcionais.Modo de preparo:Misture a água morna,o fermento biológico e o açúcar,deixe descansar por 5 a 10 minutos até formar pequenas bolhas.Adicione a farinha de trigo,o sal e o azeite de oliva aos poucos,misturando até formar uma massa macia e uniforme.Sove a massa por aproximadamente 10 minutos até ficar lisa e elástica.Cubra a massa com um pano limpo e deixe descansar em um local morno por cerca de 1 hora até dobrar de tamanho.Prepare o molho misturando o tomate triturado,o alho,o azeite de oliva,o sal e o orégano.Abra a massa em uma superfície enfarinhada formando um disco de pizza.Espalhe o molho de tomate sobre a massa,deixando uma pequena borda.Adicione o queijo muçarela,os tomates,a cebola,o pimentão,as azeitonas,o manjericão e os outros ingredientes escolhidos.Pré-aqueça o forno a 220°C por aproximadamente 10 minutos.Coloque a pizza em uma assadeira ou pedra de forno e asse por 15 a 20 minutos até a massa ficar dourada e o queijo derretido.Retire do forno e deixe descansar por alguns minutos antes de cortar.Finalize com folhas frescas de manjericão,azeite de oliva extra virgem e orégano.Sirva a pizza assada quente acompanhada de azeite de oliva,molho artesanal e uma salada simples.

Receita de pizza assada caseira simples (cenário de cozinha simples)Ingredientes:500g de farinha de trigo,10g de fermento biológico seco,1 colher de chá de açúcar,1 colher de chá de sal,3 colheres de sopa de azeite de oliva,300ml de água morna.Para o molho:3 tomates maduros triturados ou 1 xícara de molho de tomate,2 dentes de alho amassados,1 colher de sopa de azeite de oliva,1 colher de chá de orégano,sal a gosto.Para a cobertura:300g de queijo muçarela ralado,150g de tomates fatiados,folhas de manjericão fresco,azeitonas a gosto,cebola fatiada,pimentão fatiado,cogumelos e outros ingredientes opcionais.Modo de preparo:Misture a água morna,o fermento biológico e o açúcar,deixe descansar por 5 a 10 minutos até formar pequenas bolhas.Adicione a farinha de trigo,o sal e o azeite de oliva aos poucos,misturando até formar uma massa macia e uniforme.Sove a massa por aproximadamente 10 minutos até ficar lisa e elástica.Cubra a massa com um pano limpo e deixe descansar em um local morno por cerca de 1 hora até dobrar de tamanho.Prepare o molho misturando o tomate triturado,o alho,o azeite de oliva,o sal e o orégano.Abra a massa em uma superfície enfarinhada formando um disco de pizza.Espalhe o molho de tomate sobre a massa,deixando uma pequena borda.Adicione o queijo muçarela,os tomates,a cebola,o pimentão,as azeitonas,o manjericão e os outros ingredientes escolhidos.Pré-aqueça o forno a 220°C por aproximadamente 10 minutos.Coloque a pizza em uma assadeira ou pedra de forno e asse por 15 a 20 minutos até a massa ficar dourada e o queijo derretido.Retire do forno e deixe descansar por alguns minutos antes de cortar.Finalize com folhas frescas de manjericão,azeite de oliva extra virgem e orégano.Sirva a pizza assada quente acompanhada de azeite de oliva,molho artesanal e uma salada simples.

This No-Bake Oreo Mousse Cake (6-inch) is super beginner-friendly and turns out silky smooth with no egg smell! No oven needed—just pop it in the fridge to set. Here’s how to make it: **Ingredients** **Crust:** • 120g Oreo cookies (cream removed) • 50g melted butter **Mousse Filling:** • 250g heavy whipping cream • 150g cream cheese • 40g granulated sugar (can add up to 50g for sweeter taste) • 50g milk • 10g gelatin sheets (2 sheets) • 30g crushed Oreos (optional, for mixing into mousse) **Instructions** 1. **Make the crust:** Crush Oreos (cream removed) in a zip bag. Mix with melted butter. Press into a 6-inch springform pan and chill. 2. **Soak gelatin:** Soak gelatin sheets in ice water for about 5 mins. Squeeze out excess water. 3. **Melt cream cheese & gelatin:** Soften cream cheese at room temp. Add sugar, stir over warm water until smooth. Add milk, stir well. Add squeezed gelatin to cheese mixture, stir over warm water until dissolved. Cool to lukewarm. 4. **Whip heavy cream:** Whip until soft peaks form (cream still flows slowly). Don’t over-whip! 5. **Combine mousse:** Gently fold 1/3 of whipped cream into the cheese mixture, then fold everything back into the remaining whipped cream. Add crushed Oreos if you like. 6. **Assemble & chill:** Pour mousse into the pan. Tap gently to release air bubbles. Cover and refrigerate for at least 4 hours (or overnight). 7. **Unmold:** Wrap pan with a hot towel for ~10 secs, then push up the base to remove. Decorate with cookie crumbs or fruit. **Key Tips to Avoid Mistakes:** • Always use ice water for gelatin; hot water deactivates it. • Cream cheese must be fully softened to prevent lumps. • Don’t over-whip cream, or it’ll be grainy. • Chill in the fridge, not freezer! **Flavor Variations:** • Mango Mousse: Use 100g mango puree instead of milk, reduce sugar. • Strawberry Mousse: Use 80g strawberry puree. Add fresh strawberry slices if you want. #OreoMousseCake #NoBakeDessert #EasyRecipe #DessertRecipe #BeginnerFriendly

This No-Bake Oreo Mousse Cake (6-inch) is super beginner-friendly and turns out silky smooth with no egg smell! No oven needed—just pop it in the fridge to set. Here’s how to make it: **Ingredients** **Crust:** • 120g Oreo cookies (cream removed) • 50g melted butter **Mousse Filling:** • 250g heavy whipping cream • 150g cream cheese • 40g granulated sugar (can add up to 50g for sweeter taste) • 50g milk • 10g gelatin sheets (2 sheets) • 30g crushed Oreos (optional, for mixing into mousse) **Instructions** 1. **Make the crust:** Crush Oreos (cream removed) in a zip bag. Mix with melted butter. Press into a 6-inch springform pan and chill. 2. **Soak gelatin:** Soak gelatin sheets in ice water for about 5 mins. Squeeze out excess water. 3. **Melt cream cheese & gelatin:** Soften cream cheese at room temp. Add sugar, stir over warm water until smooth. Add milk, stir well. Add squeezed gelatin to cheese mixture, stir over warm water until dissolved. Cool to lukewarm. 4. **Whip heavy cream:** Whip until soft peaks form (cream still flows slowly). Don’t over-whip! 5. **Combine mousse:** Gently fold 1/3 of whipped cream into the cheese mixture, then fold everything back into the remaining whipped cream. Add crushed Oreos if you like. 6. **Assemble & chill:** Pour mousse into the pan. Tap gently to release air bubbles. Cover and refrigerate for at least 4 hours (or overnight). 7. **Unmold:** Wrap pan with a hot towel for ~10 secs, then push up the base to remove. Decorate with cookie crumbs or fruit. **Key Tips to Avoid Mistakes:** • Always use ice water for gelatin; hot water deactivates it. • Cream cheese must be fully softened to prevent lumps. • Don’t over-whip cream, or it’ll be grainy. • Chill in the fridge, not freezer! **Flavor Variations:** • Mango Mousse: Use 100g mango puree instead of milk, reduce sugar. • Strawberry Mousse: Use 80g strawberry puree. Add fresh strawberry slices if you want. #OreoMousseCake #NoBakeDessert #EasyRecipe #DessertRecipe #BeginnerFriendly

Le bienfait mal compris 🤣 #pourtoi #tiktokfrance🇨🇵 #france🇫🇷

Le bienfait mal compris 🤣 #pourtoi #tiktokfrance🇨🇵 #france🇫🇷

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