@nachocheessssee: my heart hurts but every day is one day closer 🤧🥲 also no i still did not get what i needed lol #livinginjapan #okinawajapan #japanvlog #morningvlog #militaryspouse #deployment #Vlog

aurora 🍋‍🟩🫧🍧🧿🪭

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Region: JP

Monday 26 August 2024 04:25:07 GMT

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cali rae — okinawa :

and suddenly i have the urge to go to parco city mall

2024-08-26 05:26:17

2

kt :

me watching this on my couch while also in marek park lol hiiiii neighbor👀 im glad to see we aren’t the only ones whose front door has condensation all over it😂

2024-08-28 11:32:20

1

اينو :

DID THEY HAVE SONNY ANGELS TODAY ? 😭

2024-08-26 10:35:41

1

☆rina :

teach me how to park 🙏🏻

2024-08-26 09:00:53

1

hannah⋆ ˚｡⋆୨୧˚ :

😍😍😍

2024-08-26 04:42:01

1

jacob :

I need that lamp

2024-08-26 04:27:49

1

Glorpia :

Love the glass straww 🍄

2024-08-26 04:26:56

1

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PARIS STYLE POMMES ALLUMETTES 🥔✨ These matchstick fries “pommes allumettes” are ultra-thin, golden and lacy, bringing that irresistible French bistro crunch, the kind you’d find piled next to steak tartare in Paris. Surprisingly simple to make at home (no deep-frying needed!), they’re perfect tucked into a steak sandwich for extra crisp or served in a paper cone with garlic aioli for a fun apéro twist. 📍SAVE the post below to make it 🫶 INGREDIENTS 4 large floury potatoes (Sebago or Russet) 1 tbsp neutral oil (sunflower, grapeseed or canola) 1 tsp cornflour (cornstarch) ½ tsp sea salt flakes, plus more to finish Fine salt & fleur de sel, mixed, to serve METHOD ⭐️ Peel the potatoes and slice into 2–3mm thick rounds using a sharp knife. Stack and slice again into thin matchsticks, or use a julienne blade if you have one. ⭐️ Rinse the matchsticks in cold water, changing the water 2–3 times until it runs clear. Then soak for 15 minutes to draw out excess starch. ⭐️ Drain well, then dry thoroughly using a clean tea towel (don’t skip this, wet potatoes won’t crisp). ⭐️ Heat oven to 220°C fan. Line 2 large trays with baking paper (avoid foil, it sticks). ⭐️ In a large bowl, toss the dried potatoes with oil, cornflour and salt. Mix with your hands to coat every piece evenly. ⭐️ Spread them in a single layer across the trays, leaving space between. ⭐️ Bake for 15 mins. Flip the fries gently with a spatula and switch the trays (top to bottom). Bake for another 10 mins. ⭐️ Toss the fries and swap tray positions again (and rotate front to back), then bake 10-15 more mins or until golden and crisp. ⭐️ Serve hot with extra flaked salt or a pinch of fleur de sel. Excellent with aioli, Dijon, or whatever you’re dipping into. Bon App!🤗

PARIS STYLE POMMES ALLUMETTES 🥔✨ These matchstick fries “pommes allumettes” are ultra-thin, golden and lacy, bringing that irresistible French bistro crunch, the kind you’d find piled next to steak tartare in Paris. Surprisingly simple to make at home (no deep-frying needed!), they’re perfect tucked into a steak sandwich for extra crisp or served in a paper cone with garlic aioli for a fun apéro twist. 📍SAVE the post below to make it 🫶 INGREDIENTS 4 large floury potatoes (Sebago or Russet) 1 tbsp neutral oil (sunflower, grapeseed or canola) 1 tsp cornflour (cornstarch) ½ tsp sea salt flakes, plus more to finish Fine salt & fleur de sel, mixed, to serve METHOD ⭐️ Peel the potatoes and slice into 2–3mm thick rounds using a sharp knife. Stack and slice again into thin matchsticks, or use a julienne blade if you have one. ⭐️ Rinse the matchsticks in cold water, changing the water 2–3 times until it runs clear. Then soak for 15 minutes to draw out excess starch. ⭐️ Drain well, then dry thoroughly using a clean tea towel (don’t skip this, wet potatoes won’t crisp). ⭐️ Heat oven to 220°C fan. Line 2 large trays with baking paper (avoid foil, it sticks). ⭐️ In a large bowl, toss the dried potatoes with oil, cornflour and salt. Mix with your hands to coat every piece evenly. ⭐️ Spread them in a single layer across the trays, leaving space between. ⭐️ Bake for 15 mins. Flip the fries gently with a spatula and switch the trays (top to bottom). Bake for another 10 mins. ⭐️ Toss the fries and swap tray positions again (and rotate front to back), then bake 10-15 more mins or until golden and crisp. ⭐️ Serve hot with extra flaked salt or a pinch of fleur de sel. Excellent with aioli, Dijon, or whatever you’re dipping into. Bon App!🤗

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