@http_rocha: pomodoro pra mim é molho. #concurseiro #militar #concurso #escolanaval #efomm

Gustavo Rocha

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Region: BR

Saturday 18 May 2024 13:43:25 GMT

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Comments

nathy :

studytok 🌟

2024-09-06 22:06:46

0

alinegiovanna772 :

top

2024-07-12 12:01:48

0

rafaaghyz_ :

eu era assim aí eu tive burnout :/ pelo menos passei na faculdade

2024-05-19 00:37:38

29945

Tämer 🧛🏻‍♀️ :

o bglh é estudar por 5 horas seguidas e tirar 1,7 na prova 🔥🔥🔥🔥💥💥💥💥💥

2024-05-19 23:16:46

8349

fau :

eu definitivamente n absorvo nd de conteúdo se eu estudar assim, chega um momento q eu tô estacionado e n consigo lembrar do q passou 3 minutos atrás

2024-05-20 11:41:41

6519

Alê :

ja ia zoar por estudar pelo curió kkkkkkkkkk

2024-05-19 10:19:43

2858

Sofs 🗝️ :

misericórdia, eu estudo 30 minutos e acho muito

2024-05-20 16:30:13

2971

Anne Dias :

minha falha é em 10 min

2024-05-18 16:34:13

4524

fenando fer :

depois de duas horas já não consigo absorver nada 😔

2024-05-18 15:17:21

3469

jungrsz :

E realmente queria estudar, mas não sei por onde começar. Tipo oque eu pesquiso? oq eu faço? kkkkkkkkkkkk

2024-05-19 10:35:27

1566

☆ :

eu estudando 5 minutos e desistindo

2024-05-19 14:15:46

1827

Pedro ht :

queria ter essa motivação

2024-05-18 14:55:53

345

Kevin𖣂 :

Eu n sei estudar, alguém ensina??

2024-05-19 11:20:11

482

🦥. :

"tira print do quadro e vem comigo meus friends"

2024-05-20 23:16:21

534

Thyago.S :

desemprego realmente é triste demais 😞

2024-05-18 23:35:14

18

ς(>‿<.)¹³ :

estudar até a falha é literalmente o pior método pra estudar e ainda mais tantas horas seguidas💀

2024-05-18 19:51:11

175

qinshinhuang08☭⃠ :

só por curiosidade cê quer passar em qual curso militar

2024-05-19 00:22:47

58

Laura 💖 :

Você faz método de pomodoro e faz o que nesse descanso? Eu acho que me perderia se

2024-05-19 04:32:06

157

nadine :

eu tava estudando na escola (5h) e mais 7 horas a tarde todo dia, (total 12h de estudo) mas comecei a adoecer então tive que diminuir a carga de estudo um pouco pra dps aumentar

2024-05-19 11:24:05

98

marina :

meu deus eu odeio matemática

2024-05-18 23:28:32

305

marcela :

ainda vou chegar nesse nível, o meu máximo foi 6h com pausa

2024-05-20 15:07:45

84

Isma_S2 :

acho que sou abençoado pq nao estudo em casa e so tiro 9 e 10

2024-05-26 19:52:46

6

𝖁𝖎𝖈𝖙𝖔𝖗𒉭🧼 :

boa man, c vc estudar muito, passar em uma faculdade e concluí-la, vc vai virar um bom uber!

2024-05-20 21:26:01

99

. :

tenho medo da minha inteligência natural não ser mais suficiente 😭

2024-05-20 14:52:50

36

𝓚𝓮𝓻𝓮𝓷 𓆉 :

pra quem não sabe estudar estou explicando aqui em baixo (sem brincadeira)

2024-05-23 04:08:40

51

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Moussaka is the ultimate comfort food of Greece, a hearty and flavorful dish that brings together layers of tender potatoes, rich eggplants, spiced meat sauce, and creamy béchamel. It’s a celebration of Mediterranean flavors, perfect for family gatherings or special occasions. Here’s how to make this classic dish from scratch. Ingredients For the meat sauce: • 4 tbsp extra virgin olive oil • 1 pound (600 g) ground beef • 2 onions, blended • 2 garlic cloves, blended • 1/4 cup (50 ml) cognac or white wine • 3 tomatoes peeled and blended • 1/3 cup (80 ml) tomato juice • 1 cinnamon stick • 1 bay leaf • Salt and pepper, to taste • 1 bunch parsley, chopped For the vegetables: • 3 potatoes, cut lengthwise into 1/4-inch (6 mm) slices • 4 eggplants, cut lengthwise into 1/4-inch (6 mm) slices • Olive oil for frying For the béchamel sauce: • 1.5 liters milk • 6 tbsp cornstarch • 2 tbsp butter • 1/2 tsp nutmeg • Salt and pepper, to taste • 3 egg yolks • 1/2 cup (120 g) grated cheese For assembly: • 1/4 cup (50 g) breadcrumbs • 1/2 cup (120g) Grated cheese for layering and topping Instructions • Prepare the meat sauce: Heat olive oil in a pan over medium heat. Sauté the ground beef until browned. Add the blended onions and garlic, stirring until fragrant. Pour in the cognac or wine and let it simmer for 1–2 minutes. Add the blended tomatoes, tomato juice, cinnamon stick, bay leaf, salt, and pepper. Lower the heat and let the sauce cook for 25 minutes. Stir in the chopped parsley, cook for 1 more minute, and set aside.(the part where I added the chopped parsley to the pan accidentally didn’t show in the video) • Prepare the vegetables: Slice the potatoes and eggplants into 1/4-inch (6 mm) thick pieces. Fry the potato slices until golden and set aside. Fry the eggplant slices in olive oil until softened and lightly golden. Place them on paper towels to absorb excess oil. • Make the béchamel sauce: In a saucepan, mix the milk and cornstarch. Stir constantly over medium heat until it thickens. Add the butter, nutmeg, salt, and pepper. Mix well. Remove from heat and whisk in the grated cheese and egg yolks. Set aside. • Assemble the moussaka: Preheat the oven to 320°F (160°C). Grease a baking dish and sprinkle breadcrumbs evenly on the bottom. Add a layer of grated cheese, then a layer of fried potatoes. Add another layer of grated cheese, followed by a layer of fried eggplants. Sprinkle lightly with salt. Spread the ground beef sauce evenly over the vegetables. Add another layer of potatoes, followed by a final layer of eggplants. Pour the béchamel sauce over the top, spreading it evenly. Sprinkle with grated cheese. • Bake: Bake in the preheated oven for 50 minutes, or until the top is golden and bubbly. • Serve: Let the moussaka cool for 1-2 hours before slicing and serving. Enjoy this comforting and iconic Greek dish with a side of fresh salad or crusty bread! #greekmussaka #musakas #greekcuisine🇬🇷 #cooking #mediterraneandiet #learnintiktok #alexandrashome #fypシ

Moussaka is the ultimate comfort food of Greece, a hearty and flavorful dish that brings together layers of tender potatoes, rich eggplants, spiced meat sauce, and creamy béchamel. It’s a celebration of Mediterranean flavors, perfect for family gatherings or special occasions. Here’s how to make this classic dish from scratch. Ingredients For the meat sauce: • 4 tbsp extra virgin olive oil • 1 pound (600 g) ground beef • 2 onions, blended • 2 garlic cloves, blended • 1/4 cup (50 ml) cognac or white wine • 3 tomatoes peeled and blended • 1/3 cup (80 ml) tomato juice • 1 cinnamon stick • 1 bay leaf • Salt and pepper, to taste • 1 bunch parsley, chopped For the vegetables: • 3 potatoes, cut lengthwise into 1/4-inch (6 mm) slices • 4 eggplants, cut lengthwise into 1/4-inch (6 mm) slices • Olive oil for frying For the béchamel sauce: • 1.5 liters milk • 6 tbsp cornstarch • 2 tbsp butter • 1/2 tsp nutmeg • Salt and pepper, to taste • 3 egg yolks • 1/2 cup (120 g) grated cheese For assembly: • 1/4 cup (50 g) breadcrumbs • 1/2 cup (120g) Grated cheese for layering and topping Instructions • Prepare the meat sauce: Heat olive oil in a pan over medium heat. Sauté the ground beef until browned. Add the blended onions and garlic, stirring until fragrant. Pour in the cognac or wine and let it simmer for 1–2 minutes. Add the blended tomatoes, tomato juice, cinnamon stick, bay leaf, salt, and pepper. Lower the heat and let the sauce cook for 25 minutes. Stir in the chopped parsley, cook for 1 more minute, and set aside.(the part where I added the chopped parsley to the pan accidentally didn’t show in the video) • Prepare the vegetables: Slice the potatoes and eggplants into 1/4-inch (6 mm) thick pieces. Fry the potato slices until golden and set aside. Fry the eggplant slices in olive oil until softened and lightly golden. Place them on paper towels to absorb excess oil. • Make the béchamel sauce: In a saucepan, mix the milk and cornstarch. Stir constantly over medium heat until it thickens. Add the butter, nutmeg, salt, and pepper. Mix well. Remove from heat and whisk in the grated cheese and egg yolks. Set aside. • Assemble the moussaka: Preheat the oven to 320°F (160°C). Grease a baking dish and sprinkle breadcrumbs evenly on the bottom. Add a layer of grated cheese, then a layer of fried potatoes. Add another layer of grated cheese, followed by a layer of fried eggplants. Sprinkle lightly with salt. Spread the ground beef sauce evenly over the vegetables. Add another layer of potatoes, followed by a final layer of eggplants. Pour the béchamel sauce over the top, spreading it evenly. Sprinkle with grated cheese. • Bake: Bake in the preheated oven for 50 minutes, or until the top is golden and bubbly. • Serve: Let the moussaka cool for 1-2 hours before slicing and serving. Enjoy this comforting and iconic Greek dish with a side of fresh salad or crusty bread! #greekmussaka #musakas #greekcuisine🇬🇷 #cooking #mediterraneandiet #learnintiktok #alexandrashome #fypシ

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