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EoSport365
EoSport365
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Friday 26 July 2024 17:38:34 GMT
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user748095516674228
thuoanh :
Gia sao vay chj
2024-11-01 07:18:19
1
user5wcjgvuqun
Nguyễn Thị Liên7360 :
ip
2024-10-02 01:54:08
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nguyenthu6567
Nguyễn Thu :
Giá bnheu b
2024-09-30 13:44:55
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userkxno78o1v8
userkxno78o1v8 :
bộ đùi xám canh mặc bn vậy shop
2024-09-30 04:40:15
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phamquynhngocdung
Tina bé :
này có váy ngắn không em
2024-09-27 12:03:39
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nguyenthuy91197
Thuỷ trầm tính :
Mình đã mua mặc rất ưng nhé. K nghĩ 150k đc bộ xịn phết
2024-09-25 13:27:34
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huong11459
bà cố :
co bán quan tap yo ga
2024-09-25 07:02:48
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user7488614481492
user7488614481492 :
Mua 2 bộ bn tiền
2024-09-24 14:33:26
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Creamy Thanksgiving Mashed Potatoes 🦃🥔 These are the best mashed potatoes I’ve ever had. Here’s how to make them: - 3lbs yukon gold potatoes - 1/2 - 1 cup high-quality, unsalted butter, room temp (to taste, but a good rule of thumb is adding 1/3 cup butter for every lb of potatoes) - 3/4 cup whole milk, warmed - 2 cloves grated garlic, to taste - 1 (5.3oz) pack @Boursin Cheese  - Salt to taste - Sour cream to taste, optional (~1/2 cup) - Chives and butter to garnish 1. Set your milk, butter, Boursin cheese, and sour cream (if using) on the counter to come to room temperature. 2. Score your potatoes width-wise and add them to a pot. Cover with cold water by about an inch, season generously with salt, and bring to a boil. Reduce heat and gently simmer for 25 minutes, or until fork-tender. 3. Drain the potatoes and let sit for 5 minutes to cool slightly. Peel the potatoes and return them to the pot (heat off). Let them sit for 2-3 minutes to dry, ensuring no moisture remains. If needed, turn the heat to low to dry them out without browning. 4. Mash the potatoes through a sieve or ricer and return them to the pot. Add the room-temperature butter a few tbsp at a time. 5. In a separate saucepan, warm the milk. 6. Once all the butter is added, slowly fold in the warmed milk. 7. Add the grated garlic and room-temperature Boursin. Gently fold to combine. 8. Add the salt and sour cream (if using). Taste and adjust seasonings as needed. 9. Serve topped with more butter and fresh chives. Enjoy! #mashedpotatoes #thanksgiving #thanksgivingdinner #thanksgivingsides #sides #creamymashedpotatoes #holidayrecipes #thanksgivingfood #holidayfood #thanksgivingrecipes #FoodTok #cooking #sidedish
Creamy Thanksgiving Mashed Potatoes 🦃🥔 These are the best mashed potatoes I’ve ever had. Here’s how to make them: - 3lbs yukon gold potatoes - 1/2 - 1 cup high-quality, unsalted butter, room temp (to taste, but a good rule of thumb is adding 1/3 cup butter for every lb of potatoes) - 3/4 cup whole milk, warmed - 2 cloves grated garlic, to taste - 1 (5.3oz) pack @Boursin Cheese - Salt to taste - Sour cream to taste, optional (~1/2 cup) - Chives and butter to garnish 1. Set your milk, butter, Boursin cheese, and sour cream (if using) on the counter to come to room temperature. 2. Score your potatoes width-wise and add them to a pot. Cover with cold water by about an inch, season generously with salt, and bring to a boil. Reduce heat and gently simmer for 25 minutes, or until fork-tender. 3. Drain the potatoes and let sit for 5 minutes to cool slightly. Peel the potatoes and return them to the pot (heat off). Let them sit for 2-3 minutes to dry, ensuring no moisture remains. If needed, turn the heat to low to dry them out without browning. 4. Mash the potatoes through a sieve or ricer and return them to the pot. Add the room-temperature butter a few tbsp at a time. 5. In a separate saucepan, warm the milk. 6. Once all the butter is added, slowly fold in the warmed milk. 7. Add the grated garlic and room-temperature Boursin. Gently fold to combine. 8. Add the salt and sour cream (if using). Taste and adjust seasonings as needed. 9. Serve topped with more butter and fresh chives. Enjoy! #mashedpotatoes #thanksgiving #thanksgivingdinner #thanksgivingsides #sides #creamymashedpotatoes #holidayrecipes #thanksgivingfood #holidayfood #thanksgivingrecipes #FoodTok #cooking #sidedish

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