@throughthepnw: Land full of waterfalls and golden coasts #oregon #pnw #twilight

throughthepnw

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Wednesday 07 February 2024 02:54:07 GMT

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That_one_chick2020 :

I can’t wait to visit this place with someone special ❤️

2024-03-26 00:32:46

42

Melissa :

u ain't lying!!

2024-03-02 04:52:21

41

Kathleen Carreto :

when is the best time to visit Oregon to see all the waterfalls?

2024-02-10 02:26:53

33

lewisraevin :

Been wanting to live there since playing days gone 😅

2024-03-25 06:42:27

25

KristaExplora :

Wow😍😍😍

2024-02-22 03:11:49

25

cherryfembabe :

What the best time of year to experience the snow??

2024-03-23 03:34:47

14

Karis :

Made the move the week after I graduated high school. It has been the best decision I have ever made in my entire life.

2024-02-07 09:18:01

24

Nicky Pinup :

I’m coming back spent 32 years there left for 7 months and I’m already homesick

2024-03-23 13:21:24

10

RyanNature_Vibes :

On the bucket list!

2024-03-24 18:34:07

7

A lonely night :

🥰

2024-03-27 22:29:48

25

To see more videos from user @throughthepnw, please go to the Tikwm homepage.

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That's just how being Leo goes I'm afraid . . . . . #leonardo #tmnt #tmnt2012 #tmnt2003 #rottmnt #tottmnt #tmntmm #tmntau #teenagemutantninjaturtles #teenagemutantninjaturtlesmutantmayham #tmntleo #tmntleonardo #leo2012 #leorottmnt #leo2003 #fyppppppppppppppppppppppp #digitalart #doodles #myversion #alternateuniverse #turtlepower #myart

That's just how being Leo goes I'm afraid . . . . . #leonardo #tmnt #tmnt2012 #tmnt2003 #rottmnt #tottmnt #tmntmm #tmntau #teenagemutantninjaturtles #teenagemutantninjaturtlesmutantmayham #tmntleo #tmntleonardo #leo2012 #leorottmnt #leo2003 #fyppppppppppppppppppppppp #digitalart #doodles #myversion #alternateuniverse #turtlepower #myart

Quel coté tu préfères ? Perso je suis fan du nouveau, j’adore ce ✨glow✨ Je vais le tester pendant 7 jours et je ferai une autre vidéo pour vous donner mon avis complet :) #beauty #newproduct #erborian #koreanskincare #erborianhivency @Erborian France @SEPHORA

Quel coté tu préfères ? Perso je suis fan du nouveau, j’adore ce ✨glow✨ Je vais le tester pendant 7 jours et je ferai une autre vidéo pour vous donner mon avis complet :) #beauty #newproduct #erborian #koreanskincare #erborianhivency @Erborian France @SEPHORA

Pork, garlic and sesame sausage rolls with gochujang ketchup Ingredients - thumb-sized piece of ginger, peeled and grated - 8 garlic cloves, peeled and finely chopped - 100g (3½ oz) panko breadcrumbs - 1 tbsp (15 ml) sesame oil - 1 tbsp (15 ml) dark soy sauce - 3 eggs - 100g (3½ oz) white sesame seeds - 1kg (2 lb 3 oz) pork mince - 1 tsp salt - 2 large sheets of puff pastry, approximately 40 x 13cm (16 x 5 inches) - Gochujang ketchup to serve Method 1. In a large bowl, combine the grated ginger, chopped garlic, panko breadcrumbs, sesame oil, dark soy sauce, and two eggs. Mix well to form a cohesive mixture. 2. Stir in 80g (2¾ oz) of the white sesame seeds and the pork mince. Add the salt and mix thoroughly, using your hands if possible, to ensure even distribution. 3. Lay a large sheet of greaseproof paper on a work surface. Place the sausage mixture in a line down the centre of the paper. Roll the paper tightly around the mixture to form a compact log, pressing out any air pockets. 4. Cut each sheet of puff pastry in half lengthwise. Unwrap the sausage log and cut it into two equal pieces. Place one piece of the sausage mixture along the edge of each puff pastry half. 5. Beat the remaining egg and use it to brush one long edge of each puff pastry strip. Roll the pastry around the sausage mixture, ensuring about a 0.5 cm (¼ inch) overlap. Seal the edges by pressing down gently. 6. Place the rolled pastries onto a greased tray and freeze for 1 hour to firm up. 7. Once firm, remove the rolls from the freezer and cut them into 2.5 cm (1-inch) thick pieces. 8. Line an oven tray with greaseproof paper. Arrange the sausage roll slices on the tray, leaving space between them. Brush the tops with the remaining beaten egg and sprinkle the rest of the sesame seeds over them. 9. Preheat your oven to 180°C (fan) / 200°C / gas mark 6 / 400°F. Bake the sausage rolls for 25–30 minutes, or until the pork filling is cooked through and the pastry is puffed and golden. 10. Serve hot with gochujang ketchup or your favourite dipping sauce. Gochujang ketchup Ingredients - 3 shallots, finely diced - 8 garlic cloves, finely diced - 2 tbsp (30 ml) oil - 100g (3½ oz) gochujang - 60g (2 oz) brown sugar - 45ml (3 tbsp) white vinegar - 800ml (28 fl oz) tomato passata Method 1. Place a medium-sized saucepan over medium to medium-high heat and add the oil. 2. Once the oil is hot, add the diced shallots, diced garlic, and a pinch of salt. Sauté for 3–4 minutes until soft and fragrant. 3. Stir in the gochujang, brown sugar, and white vinegar. Cook for 4–5 minutes, stirring occasionally, over medium heat to combine the ingredients. 4. Pour in the tomato passata and stir to mix everything together. 5. Fill the passata jar one-third full with water, shake well, and pour the water into the saucepan. Stir to combine. 6. Reduce the heat to medium-low and simmer the mixture for 35–40 minutes, stirring occasionally, until it thickens slightly. 7. Once the mixture has cooked down, transfer it to a blender and blend until smooth. 8. Pour the blended mixture into a sanitized jar and let it cool. 9. Store the gochujang ketchup in the fridge for up to two weeks. #cooking #Recipe #foryou #viral

Pork, garlic and sesame sausage rolls with gochujang ketchup Ingredients - thumb-sized piece of ginger, peeled and grated - 8 garlic cloves, peeled and finely chopped - 100g (3½ oz) panko breadcrumbs - 1 tbsp (15 ml) sesame oil - 1 tbsp (15 ml) dark soy sauce - 3 eggs - 100g (3½ oz) white sesame seeds - 1kg (2 lb 3 oz) pork mince - 1 tsp salt - 2 large sheets of puff pastry, approximately 40 x 13cm (16 x 5 inches) - Gochujang ketchup to serve Method 1. In a large bowl, combine the grated ginger, chopped garlic, panko breadcrumbs, sesame oil, dark soy sauce, and two eggs. Mix well to form a cohesive mixture. 2. Stir in 80g (2¾ oz) of the white sesame seeds and the pork mince. Add the salt and mix thoroughly, using your hands if possible, to ensure even distribution. 3. Lay a large sheet of greaseproof paper on a work surface. Place the sausage mixture in a line down the centre of the paper. Roll the paper tightly around the mixture to form a compact log, pressing out any air pockets. 4. Cut each sheet of puff pastry in half lengthwise. Unwrap the sausage log and cut it into two equal pieces. Place one piece of the sausage mixture along the edge of each puff pastry half. 5. Beat the remaining egg and use it to brush one long edge of each puff pastry strip. Roll the pastry around the sausage mixture, ensuring about a 0.5 cm (¼ inch) overlap. Seal the edges by pressing down gently. 6. Place the rolled pastries onto a greased tray and freeze for 1 hour to firm up. 7. Once firm, remove the rolls from the freezer and cut them into 2.5 cm (1-inch) thick pieces. 8. Line an oven tray with greaseproof paper. Arrange the sausage roll slices on the tray, leaving space between them. Brush the tops with the remaining beaten egg and sprinkle the rest of the sesame seeds over them. 9. Preheat your oven to 180°C (fan) / 200°C / gas mark 6 / 400°F. Bake the sausage rolls for 25–30 minutes, or until the pork filling is cooked through and the pastry is puffed and golden. 10. Serve hot with gochujang ketchup or your favourite dipping sauce. Gochujang ketchup Ingredients - 3 shallots, finely diced - 8 garlic cloves, finely diced - 2 tbsp (30 ml) oil - 100g (3½ oz) gochujang - 60g (2 oz) brown sugar - 45ml (3 tbsp) white vinegar - 800ml (28 fl oz) tomato passata Method 1. Place a medium-sized saucepan over medium to medium-high heat and add the oil. 2. Once the oil is hot, add the diced shallots, diced garlic, and a pinch of salt. Sauté for 3–4 minutes until soft and fragrant. 3. Stir in the gochujang, brown sugar, and white vinegar. Cook for 4–5 minutes, stirring occasionally, over medium heat to combine the ingredients. 4. Pour in the tomato passata and stir to mix everything together. 5. Fill the passata jar one-third full with water, shake well, and pour the water into the saucepan. Stir to combine. 6. Reduce the heat to medium-low and simmer the mixture for 35–40 minutes, stirring occasionally, until it thickens slightly. 7. Once the mixture has cooked down, transfer it to a blender and blend until smooth. 8. Pour the blended mixture into a sanitized jar and let it cool. 9. Store the gochujang ketchup in the fridge for up to two weeks. #cooking #Recipe #foryou #viral

これどうしたら治りますか🥲#バズれ #おすすめ

これどうしたら治りますか🥲#バズれ #おすすめ

Hellooo my name is Faisyyyy… #familiadisfuncional😂 #comedias

Hellooo my name is Faisyyyy… #familiadisfuncional😂 #comedias

英語が喋るようになったら一度はやってみたい事 #英語 #ペラペラ

英語が喋るようになったら一度はやってみたい事 #英語 #ペラペラ

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