@reignz_quotez: Be honest and tell me why your Love story ended...| Relatable Quotes about her. Relatable Quotes that hit hard. Relatable Quotes sad. Relatable quotes men. Relatable Quotes about him. Relatable Quotes boys. Relatable daily quotes. Quotes about life.#CapCut #fyp #foryou #real #relatable #griffrule #quotes #reignz_quotes

𝙍𝙚𝙞𝙜𝙣𝙨𝙌𝙪𝙤𝙩𝙚𝙨💤
𝙍𝙚𝙞𝙜𝙣𝙨𝙌𝙪𝙤𝙩𝙚𝙨💤
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Region: GB
Tuesday 06 February 2024 23:24:59 GMT
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toonicebobo
BØBز³🧸 :
she said she wants someone who will give her new wig every week
2024-02-07 06:14:23
12
upt.ezequiel
Ezequiel :
She just broke up with me because she goin thru stuff I doubt she ever come back tho is already been a month and we haven’t communicated since
2024-02-07 05:53:16
10
ouch_1
Sammie ⚡️ :
My mental health 😪
2024-02-07 18:47:08
9
trevorl0917
TrevorL09 :
Right person I really messed up bad and I couldn’t get over my addiction of lying trying to get better for her so I can have her
2024-02-07 20:01:42
4
brokenhearted3470
Painhub :
She found someone better than me and closer to her
2024-02-14 04:59:39
3
clearviewphotos
Mason Alaniz :
Never take someone for granted sooner or later realized tht was one of the biggest mistakes of my life lesson learned tho I gotta keep moving
2024-02-08 05:42:26
3
___.k.v.___
___.K.V.___ :
They finished using me
2024-02-07 23:19:57
3
pandemic500
0 :
she ain’t want relationship but I still tried to stay and I ended up being heartbroken
2024-02-07 20:03:39
3
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French cuisine – Potato gratin Dauphinois Gratin Dauphinois might sound fancy, but it’s just a side dish made of thinly sliced potatoes, cream and cheese. This French classic – with a gorgeous caramelized top – is absolutely irresistible! These potatoes are the perfect accompaniment to a special meal! They go great with Roasted Chicken or my famous Beef (osso buco) in red wine ( the recipe can be seen in the Reels feed ) This French classic shouldn’t be confused with Pommes Dauphine ( I will definitely cook the Pommes Dauphine dish next time). Although my recipe calls for (two types of) cheese, critics often insist that a true Gratin Dauphinois should not include cheese. If it included cheese, it could technically be called a Gratin Savoyard. You can make it without cheese, if you’re concerned about authenticity, but know that nowadays most chefs use cheese and still call it Dauphinois/Dauphinoise. Ingredients: -Potatoes 1 kg gr -Milk 350 gr -Heavy cream 150 gr -Nutmeg to taste -Salt and pepper to taste -Thyme sprigs -3-4 cloves of garlic -A little butter to grease the pan -Parmesan cheese 100 gr (you don’t have to add it, the authentic recipe doesn’t add it, but if you add it you won’t regret it) -Cheese Gruyere 150 gr Steps to make it: -Pour milk and cream into a saucepan, add garlic cloves, grated nutmeg and thyme sprigs. Bring to a boil over low heat -Peel and thinly slice potatoes (you can use a mandolin or the slicing attachment on a food processor). Add the potatoes to the heated cream mixture. -Simmer for 6-7 mins, stirring occasionally until the potatoes arout of the pan and arrange them in the baking dish. Sprinkle over a little  grated parmesan and Gruyere -Repeat until you’ve run out of potatoes. Finish with a layer of parmesan and Gruyere. -Place in the oven and bake for 25-30 minutes, until the cheese is golden. Parboiling the potatoes helps to ensure the potatoes will be fully cooked and tender after 25-30 minutes in the oven. Using raw potatoes would increase the cooking time substantially, meaning the cheese could be too brown by the time the potatoes are tender.
French cuisine – Potato gratin Dauphinois Gratin Dauphinois might sound fancy, but it’s just a side dish made of thinly sliced potatoes, cream and cheese. This French classic – with a gorgeous caramelized top – is absolutely irresistible! These potatoes are the perfect accompaniment to a special meal! They go great with Roasted Chicken or my famous Beef (osso buco) in red wine ( the recipe can be seen in the Reels feed ) This French classic shouldn’t be confused with Pommes Dauphine ( I will definitely cook the Pommes Dauphine dish next time). Although my recipe calls for (two types of) cheese, critics often insist that a true Gratin Dauphinois should not include cheese. If it included cheese, it could technically be called a Gratin Savoyard. You can make it without cheese, if you’re concerned about authenticity, but know that nowadays most chefs use cheese and still call it Dauphinois/Dauphinoise. Ingredients: -Potatoes 1 kg gr -Milk 350 gr -Heavy cream 150 gr -Nutmeg to taste -Salt and pepper to taste -Thyme sprigs -3-4 cloves of garlic -A little butter to grease the pan -Parmesan cheese 100 gr (you don’t have to add it, the authentic recipe doesn’t add it, but if you add it you won’t regret it) -Cheese Gruyere 150 gr Steps to make it: -Pour milk and cream into a saucepan, add garlic cloves, grated nutmeg and thyme sprigs. Bring to a boil over low heat -Peel and thinly slice potatoes (you can use a mandolin or the slicing attachment on a food processor). Add the potatoes to the heated cream mixture. -Simmer for 6-7 mins, stirring occasionally until the potatoes arout of the pan and arrange them in the baking dish. Sprinkle over a little grated parmesan and Gruyere -Repeat until you’ve run out of potatoes. Finish with a layer of parmesan and Gruyere. -Place in the oven and bake for 25-30 minutes, until the cheese is golden. Parboiling the potatoes helps to ensure the potatoes will be fully cooked and tender after 25-30 minutes in the oven. Using raw potatoes would increase the cooking time substantially, meaning the cheese could be too brown by the time the potatoes are tender.

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