@puigricardo: I can never go wrong with these shorts #gym #GymTok #squidhaus #clothe

Ricardo Puig

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Region: US

Friday 22 December 2023 22:41:00 GMT

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Comments

rainn :

Until the wallpaper peels 😮‍💨

2023-12-22 22:49:30

92

𝐁𝐑𝐘𝐀𝐍 :

Omg

2023-12-30 10:12:00

0

sergio :

until the walls melt 😭

2023-12-23 03:46:27

42

Poncho8957 :

U ever thought about compression shorts for gym ??

2023-12-23 03:25:49

3

acubird :

how many tattoos do you have and where

2023-12-23 04:35:27

3

What :

Whats the 1972 tattoo for?

2023-12-23 12:50:25

1

Spriteenjoyer :

Spamming these until 200k💀

2023-12-23 13:35:23

1

Aron Clara :

YOU ARE ❤️PERFECT 🔥

2023-12-22 22:43:24

2

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The BEST day ever 🤩🫶🏽 If you know me, this a dream come true 😂💖💓 #party #spongebob #spongebobsquarepants #whatsfunnierthan24 #birthdayparty #partyideas

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#frontflip #flip #flips

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CHICKEN PESTO PAN BREAD #food #Recipe #bread #pesto #chicken #fy #foryoupage #fyp DOUGH 425 g all-purpose flour 75 g fine semolina 7 g instant yeast (1 tablespoon or 1 packet) 8 g salt (1⅓ teaspoons) 0.5 g thyme 12 g honey 25 ml olive oil 280 ml water (lukewarm) CHICKEN PESTO 600 g chicken thighs 4.5 g salt (⅔ teaspoon) 2 g cayenne pepper (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 4 g onion powder (1⅓ teaspoons) 2 g cumin (⅔ teaspoon) 30 ml olive oil 25 g unsalted butter 45 g fresh green pesto 150 g roasted red bell pepper (1 roasted red bell pepper) 75 g red onion (1 red onion) 150 g cheese (your choice) SAUCE fresh green pesto truffle mayonnaise In a large bowl, combine the flour, fine semolina, yeast, salt, thyme, honey, olive oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size. Deflate the dough and divide it into 14 equal pieces, about 57 grams each. Shape each piece into a ball. Roll one ball into a circle and fold it in half. Place the folded dough on a baking tray lined with parchment paper. Repeat with the remaining dough. Allow to rise for another 30 minutes or until doubled in size. Heat a heavy-bottomed skillet over medium heat. Bake the rolls on both sides until golden brown, a few minutes per side. Wash and cut the chicken thighs into pieces and place them in a large bowl. Add salt, cayenne pepper, garlic powder, onion powder, cumin, and olive oil. Mix well. Heat the butter in a skillet over medium heat. Add the chicken and cook for 4-5 minutes until golden brown. Add the green pesto, sliced roasted red bell pepper, and red onion. Stir and cook for another 3-4 minutes until everything is well combined and heated through. Remove the skillet from the heat and place cheese slices over the chicken. Cover with a lid to help the cheese melt. Open each roll and fill it with the chicken pesto mixture. Serve with green pesto and a drizzle of truffle mayonnaise for added flavor.

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Dm me compound for more info @liam.smith.f.x

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