@iryna.volk: Котовселенная Муркотти представляет котов Ван Гог/2 оживлённые картины #котовселенная #murcotti #муркотти #котывангога #aiartwork

Murcotti Color Pixel

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Region: UA

Tuesday 14 May 2024 06:10:22 GMT

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Comments

ileanaghika :

Beautiful 🥰

2024-05-14 16:49:04

4

Fayola :

I love it

2024-05-15 06:39:38

1

niku078 :

,Dansing you this valss with me? 👌😘

2024-07-29 03:29:06

0

青戸　邦子 :

🥰💕🌹❤️👍😎癒されるのです有り難うございました

2024-05-15 05:43:30

2

funnyface69 :

🥰🌹great video

2024-05-14 16:13:19

2

Martin :

Very nice

2024-05-15 11:22:51

6

Antoinette Popovic :

🐱 Orchester 💖

2024-05-17 09:26:15

2

user1508071200487 :

Beautiful nature of God bless you and you family 🙏🙏🙏💞🔥🔥🔥🔥🔥🙌🙌🙌👌👌👌👌🔥🔥🔥🔥🙏🙏🙏🙏🤍🤍🤍🤍

2024-05-17 14:20:06

1

MIYABI :

素敵💕💕💕

2024-06-19 10:36:39

3

Pat Prinsloo :

cute

2024-05-16 09:53:05

2

Carabosse 48 :

Beautiful!

2024-05-14 15:33:41

1

Ervina Efzan :

Amazingly so good Five thumbs up ❤️👍

2024-05-16 00:13:03

2

sweet Caroline :

this is fantastic video I love it

2024-06-09 11:57:18

3

pinokkio39 :

Love Musette🥰👄👠

2024-06-28 16:39:33

3

Rachel D. :

Gorgeous. 🥰

2024-05-17 05:33:11

1

Maria :

Super !!!!👍👍👍

2024-06-07 16:43:22

2

user8328570426178 :

They are So cute

2024-05-26 11:06:53

1

Ladytank01 :

Wonderful artwork 🖼️😻💕

2024-05-18 08:51:54

2

veronica Finnegan :

🐈😺 cat's are beautiful 😍❤️👑😍🥰😻💯

2024-05-18 18:47:16

2

cameliagolcea :

superrrrrr

2024-05-16 12:27:03

1

App Pretty :

commenting so tiktok shows me more of this😁

2024-06-23 07:54:13

1

Dino :

Typically Francias of course. Le chats are wonderful ❤!

2024-05-19 19:36:55

1

Elizabeth margret :

I love cute cat true❤️❤️❤️❤️

2024-05-16 08:02:14

1

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Lets make our own kimchi better than your local Ajumma can! This is actually my first timr making it, but it turned amazing Ingredients: • 4 large Napa cabbages • 2 cups Korean radish (daikon), julienned • 1 cup carrots, julienned • 1 cup onion, thinly sliced • 2 Korean pears, quartered • 12 cloves garlic, minced • 4-inch piece ginger, minced • 3/4 cup glutinous rice flour • 1 cup fermented shrimp paste (saeujeot) • 1 cup fish sauce • 1 cup gochugaru (Korean red pepper flakes) • 1/2 cup sugar • 1/2 cup salt • Water Instructions: 1. Cut each Napa cabbage in half lengthwise, then cut each half into quarters. Remove the core from each quarter. Rinse the cabbage under cold water and sprinkle salt between the leaves. Let it sit for 2 hours, flipping halfway through. 2. While waiting, make the rice paste by combining glutinous rice flour with 2 cups of water in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste. Let it cool. 3. In a large mixing bowl, combine minced garlic, minced ginger, fermented shrimp paste, fish sauce, gochugaru, sugar, and the cooled rice paste to make the kimchi seasoning. I also like to add korean pears for sweetness, but sugar is a fine substitute. 4. Rinse the salted cabbage under cold water to remove excess salt. Squeeze out any excess water and cut each quarter into bite-sized pieces. 5. Add the cabbage, julienned radish, carrots, and sliced onion to the kimchi seasoning mixture. Toss until the vegetables are evenly coated. 6. Transfer the kimchi mixture into clean, sterilized jars or airtight containers, pressing down firmly to remove any air pockets. 7. Leave the jars at room temperature for about 1-2 days to ferment, then transfer them to the refrigerator. The kimchi will continue to ferment slowly in the fridge, developing its flavors over time. 8. Enjoy!

Lets make our own kimchi better than your local Ajumma can! This is actually my first timr making it, but it turned amazing Ingredients: • 4 large Napa cabbages • 2 cups Korean radish (daikon), julienned • 1 cup carrots, julienned • 1 cup onion, thinly sliced • 2 Korean pears, quartered • 12 cloves garlic, minced • 4-inch piece ginger, minced • 3/4 cup glutinous rice flour • 1 cup fermented shrimp paste (saeujeot) • 1 cup fish sauce • 1 cup gochugaru (Korean red pepper flakes) • 1/2 cup sugar • 1/2 cup salt • Water Instructions: 1. Cut each Napa cabbage in half lengthwise, then cut each half into quarters. Remove the core from each quarter. Rinse the cabbage under cold water and sprinkle salt between the leaves. Let it sit for 2 hours, flipping halfway through. 2. While waiting, make the rice paste by combining glutinous rice flour with 2 cups of water in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste. Let it cool. 3. In a large mixing bowl, combine minced garlic, minced ginger, fermented shrimp paste, fish sauce, gochugaru, sugar, and the cooled rice paste to make the kimchi seasoning. I also like to add korean pears for sweetness, but sugar is a fine substitute. 4. Rinse the salted cabbage under cold water to remove excess salt. Squeeze out any excess water and cut each quarter into bite-sized pieces. 5. Add the cabbage, julienned radish, carrots, and sliced onion to the kimchi seasoning mixture. Toss until the vegetables are evenly coated. 6. Transfer the kimchi mixture into clean, sterilized jars or airtight containers, pressing down firmly to remove any air pockets. 7. Leave the jars at room temperature for about 1-2 days to ferment, then transfer them to the refrigerator. The kimchi will continue to ferment slowly in the fridge, developing its flavors over time. 8. Enjoy!

جاوبيني اختي على كلشي انا كنساينك

جاوبيني اختي على كلشي انا كنساينك

Replying to @1234567890dd25 Diabetic-friendly recipes: tuna and avocado okonomiyaki (30g protein per serving) Ingredients (Serves 2): -300g shredded cabbage -2 eggs -1 large can low sodium tuna -1/2 avocado -1 tablespoon sriracha -1 tablespoon kewpie mayo -2 tablespoons bonito flakes Instructions: 1. Drain canned tuna, slice avocado and mix together in small bowl. Season lightly as desired with pepper, italian garlic seasoning, and furikake. 2. Shred cabbage in bowl, crack 2 eggs and mix together thoroughly until creating a foamy mixture. Season lightly with salt and pepper to taste. 3. Add mixture onto pan and cook one side on medium low heat for 4-5 minutes until bottom is browned 4. When bottom side is solidified, flip over and cook other side for a few more minutes until reaching desired pancake texture. Make sure it’s cooked through otherwise the pancake may fall apart! 5. Serve and drizzle with kewpie mayo and sriracha. Top off with bonito flakes #type2diabetes #type2diabetic #type2diabetesreversal #bloodsugar #carbfriendly #lowcarbrecipes #diabetes #okonomiyaki #cabbage #bonitoflakes

Replying to @1234567890dd25 Diabetic-friendly recipes: tuna and avocado okonomiyaki (30g protein per serving) Ingredients (Serves 2): -300g shredded cabbage -2 eggs -1 large can low sodium tuna -1/2 avocado -1 tablespoon sriracha -1 tablespoon kewpie mayo -2 tablespoons bonito flakes Instructions: 1. Drain canned tuna, slice avocado and mix together in small bowl. Season lightly as desired with pepper, italian garlic seasoning, and furikake. 2. Shred cabbage in bowl, crack 2 eggs and mix together thoroughly until creating a foamy mixture. Season lightly with salt and pepper to taste. 3. Add mixture onto pan and cook one side on medium low heat for 4-5 minutes until bottom is browned 4. When bottom side is solidified, flip over and cook other side for a few more minutes until reaching desired pancake texture. Make sure it’s cooked through otherwise the pancake may fall apart! 5. Serve and drizzle with kewpie mayo and sriracha. Top off with bonito flakes #type2diabetes #type2diabetic #type2diabetesreversal #bloodsugar #carbfriendly #lowcarbrecipes #diabetes #okonomiyaki #cabbage #bonitoflakes

for everyone who asked for this as a post #hehim #holidaydrinks #hotchocolaterecipe #boozyhotchocolate #boozycocoa #hotchocolate

for everyone who asked for this as a post #hehim #holidaydrinks #hotchocolaterecipe #boozyhotchocolate #boozycocoa #hotchocolate

It’s kimchi restock time 😎. I’m super excited to taste it once it’s done fermenting!

It’s kimchi restock time 😎. I’m super excited to taste it once it’s done fermenting!

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