@notsofiasanchezz: frosh week floor meeting🤝

not sofia

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Region: CA

Friday 03 May 2024 17:22:56 GMT

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mar :

Why did this not happen to me at uni

2024-05-03 19:47:14

15

Cambo :

I love you

2024-05-04 04:03:14

1

Mia :

🥹🥹🥹

2024-05-04 02:25:17

1

Rebeccaaapredoiuuu :

So cute

2024-05-03 18:54:43

1

rory :

cutest ever❤️❤️

2024-05-03 20:41:22

1

Chloe Labelle🩷🧿🐆🌴😛🍸 :

love it

2024-05-03 18:55:48

1

not sofia :

when we realized we go to the same uni, but we also live down the hall

2024-05-03 17:28:17

0

Cambo :

28 rooms apart ❤️

2024-05-04 04:03:07

1

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It’s not really a secret but I definitely didn’t know about this menu 😂 My fave part of working in Rosebank? Is definitely having daily access to so many amazing Johannesburg restaurants 🥰 #restaurantsinjohannesburg #johannesburgrestaurants #johannesburgrestaurant #restaurantsinjozi #restaurantsinjohannesburg #jhbrestaurants #jhbrestaurant #johannesburgbreakfastspots #brunchspotsjohannesburg #bigwerabigstory

It’s not really a secret but I definitely didn’t know about this menu 😂 My fave part of working in Rosebank? Is definitely having daily access to so many amazing Johannesburg restaurants 🥰 #restaurantsinjohannesburg #johannesburgrestaurants #johannesburgrestaurant #restaurantsinjozi #restaurantsinjohannesburg #jhbrestaurants #jhbrestaurant #johannesburgbreakfastspots #brunchspotsjohannesburg #bigwerabigstory

Have you ever had Fijian samosas? @manabites shows how Indian samosas are made in the South Pacific. Her family is from the Fiji Islands, and this is how she grew up eating samosas, plus a quick hack to save time! ✨ Find the recipe below and in our bio! INGREDIENTS: 3 tablespoons extra-virgin olive oil ½ teaspoon cumin seeds ⅓ cup finely chopped onion 1 tablespoon minced fresh ginger 6 cloves garlic, minced ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon ground turmeric ¼ teaspoon crushed red pepper flakes 1 teaspoon kosher salt ½ teaspoon curry powder 1 teaspoon garam masala 2 large red potatoes, chopped (about 2 cups) 2 tablespoons water 1 cup frozen peas and carrots, thawed 2 tablespoons chopped cilantro 8 pre-made parathas Vegetable oil. for frying Tamarind sauce, for serving Mint chutney, for serving PREPARATION: 1. Prepare the filling: Heat the olive oil in a large saucepan over medium heat. Add the cumin seeds, onion, ginger, and garlic. Cook for 1-2 minutes, or until the onion is translucent. 2. Stir in ground cumin, coriander, turmeric, red pepper, kosher salt, curry powder, and garam masala. Cook for about 1 minute. Add the potatoes and water. Cover and cook on medium-low heat, stirring occasionally, until potatoes are soft, about 10 minutes. 3. Add the peas and carrots and cook for 2 minutes. Remove from heat, stir in cilantro, and let cool. 4. Assemble the samosas: Cut each paratha in half. Moisten the straight edge of one half with a little water to help it stick together. Fold the straight edge over to form a cone, pressing the edges to seal. 5. Fill the cone with 1-2 tablespoons of the potato filling. Apply water around the open edge of the cone and press together to seal, forming a filled triangle. Repeat with remaining dough and filling. 6. Fry the Samosas: Heat vegetable oil in a deep saucepan over medium heat to 325°F (163°C). Fry 4 samosas per batch, until golden brown, about 8 minutes per batch. Remove and drain on a paper towel. 7. Serve hot with tamarind sauce or mint chutney for dipping. 8. Enjoy!

Have you ever had Fijian samosas? @manabites shows how Indian samosas are made in the South Pacific. Her family is from the Fiji Islands, and this is how she grew up eating samosas, plus a quick hack to save time! ✨ Find the recipe below and in our bio! INGREDIENTS: 3 tablespoons extra-virgin olive oil ½ teaspoon cumin seeds ⅓ cup finely chopped onion 1 tablespoon minced fresh ginger 6 cloves garlic, minced ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon ground turmeric ¼ teaspoon crushed red pepper flakes 1 teaspoon kosher salt ½ teaspoon curry powder 1 teaspoon garam masala 2 large red potatoes, chopped (about 2 cups) 2 tablespoons water 1 cup frozen peas and carrots, thawed 2 tablespoons chopped cilantro 8 pre-made parathas Vegetable oil. for frying Tamarind sauce, for serving Mint chutney, for serving PREPARATION: 1. Prepare the filling: Heat the olive oil in a large saucepan over medium heat. Add the cumin seeds, onion, ginger, and garlic. Cook for 1-2 minutes, or until the onion is translucent. 2. Stir in ground cumin, coriander, turmeric, red pepper, kosher salt, curry powder, and garam masala. Cook for about 1 minute. Add the potatoes and water. Cover and cook on medium-low heat, stirring occasionally, until potatoes are soft, about 10 minutes. 3. Add the peas and carrots and cook for 2 minutes. Remove from heat, stir in cilantro, and let cool. 4. Assemble the samosas: Cut each paratha in half. Moisten the straight edge of one half with a little water to help it stick together. Fold the straight edge over to form a cone, pressing the edges to seal. 5. Fill the cone with 1-2 tablespoons of the potato filling. Apply water around the open edge of the cone and press together to seal, forming a filled triangle. Repeat with remaining dough and filling. 6. Fry the Samosas: Heat vegetable oil in a deep saucepan over medium heat to 325°F (163°C). Fry 4 samosas per batch, until golden brown, about 8 minutes per batch. Remove and drain on a paper towel. 7. Serve hot with tamarind sauce or mint chutney for dipping. 8. Enjoy!

@Tucker Reynolds was crazy back then

@Tucker Reynolds was crazy back then

أ#حًيَآنِآ آلَآخِتٌ آلَکْبًيَرهّ تٌحًتٌآجّ آلَﮯ #آخِتٌ آکْبًيَرةّ 💔 🥺

أ#حًيَآنِآ آلَآخِتٌ آلَکْبًيَرهّ تٌحًتٌآجّ آلَﮯ #آخِتٌ آکْبًيَرةّ 💔 🥺

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