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@lana__lpmb: technique approuvée ✅

𝑳𝒂𝒏𝒂
𝑳𝒂𝒏𝒂
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Region: FR
Wednesday 18 September 2024 16:00:37 GMT
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gpclarisse
clacla :
nan mais lana🤣🤣
2024-09-19 06:13:19
0
anouk_tc2
𝓐𝓷𝓸𝓾𝓴 💕 :
@𝓖𝓪𝓮̈𝓵𝓵𝓮 🤣🤣❤️❤️❤️
2024-09-18 16:31:01
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Dreaming of these Brown Butter Sweet Potato Chocolate Chip Cookies? Vote for @brandongouveia to win Tasty’s Holiday Cookie Showdown! Click the link in our bio to leave a tip on her recipe in the Tasty App telling us that this is your ultimate cookie pick!
Dreaming of these Brown Butter Sweet Potato Chocolate Chip Cookies? Vote for @brandongouveia to win Tasty’s Holiday Cookie Showdown! Click the link in our bio to leave a tip on her recipe in the Tasty App telling us that this is your ultimate cookie pick!
แล้วพี่ป๋อเอ็นดูน้องตี่ตี๋ขนาดนั้นเลยดิ๊ 😳☺️ #ป๋อตี๋ตี๋ #porteetee #twnpich #porsuppakarn #กี่หมื่นฟ้า #yourskyseries #Reactกี่หมื่นฟ้าEP4
แล้วพี่ป๋อเอ็นดูน้องตี่ตี๋ขนาดนั้นเลยดิ๊ 😳☺️ #ป๋อตี๋ตี๋ #porteetee #twnpich #porsuppakarn #กี่หมื่นฟ้า #yourskyseries #Reactกี่หมื่นฟ้าEP4
Paki hanap ng pake ko 😅🤣
Paki hanap ng pake ko 😅🤣
#wallpaper #aiartcommunity #bingai #leonardoai #pinterest
#wallpaper #aiartcommunity #bingai #leonardoai #pinterest
Summer Potato Salad w/ Japanese Sweet Potatoes @Britt Williams Ingredients: -2 lb Japanese sweet potatoes, scrubbed -1 Tbsp salt, plus more to taste -½ cup plain unsweetened yogurt of choice -3 Tbsp mayonnaise -Juice of 1 lime -Freshly ground black pepper, to taste -1 tsp ground mustard -½ tsp celery salt -1½ tsp dried dill -½ cup chopped celery -3 Tbsp chopped scallions or chives, plus more for garnish -2 Tbsp chopped fresh parsley, plus more for garnish -3 Tbsp dill relish or chopped dill pickles -2 Tbsp apple cider vinegar 1. Peel the potatoes, or leave the skin on for extra texture. Cut the potatoes into large pieces, then transfer to a large pot and cover with cold water by 1 inch. Bring to a boil over high heat. Add 1 tablespoon of salt, then cook until the potatoes are fork-tender, 8-10 minutes. 2. Meanwhile, in a medium bowl, mix together the yogurt, mayonnaise, lime juice, salt, pepper, ground mustard, celery salt, dried dill, celery, scallions, parsley, and relish. Stir until well-combined, then refrigerate until ready to use. 3. Drain the potatoes, then transfer to a large bowl and gently toss with the apple cider vinegar while the potatoes are still hot. Let cool for 15-30 minutes. 4. Chop the potatoes into bite-size pieces, then toss with the yogurt sauce until well-coated. Season with more salt and pepper to taste. Garnish with scallions and parsley and serve. 5. Enjoy!
Summer Potato Salad w/ Japanese Sweet Potatoes @Britt Williams Ingredients: -2 lb Japanese sweet potatoes, scrubbed -1 Tbsp salt, plus more to taste -½ cup plain unsweetened yogurt of choice -3 Tbsp mayonnaise -Juice of 1 lime -Freshly ground black pepper, to taste -1 tsp ground mustard -½ tsp celery salt -1½ tsp dried dill -½ cup chopped celery -3 Tbsp chopped scallions or chives, plus more for garnish -2 Tbsp chopped fresh parsley, plus more for garnish -3 Tbsp dill relish or chopped dill pickles -2 Tbsp apple cider vinegar 1. Peel the potatoes, or leave the skin on for extra texture. Cut the potatoes into large pieces, then transfer to a large pot and cover with cold water by 1 inch. Bring to a boil over high heat. Add 1 tablespoon of salt, then cook until the potatoes are fork-tender, 8-10 minutes. 2. Meanwhile, in a medium bowl, mix together the yogurt, mayonnaise, lime juice, salt, pepper, ground mustard, celery salt, dried dill, celery, scallions, parsley, and relish. Stir until well-combined, then refrigerate until ready to use. 3. Drain the potatoes, then transfer to a large bowl and gently toss with the apple cider vinegar while the potatoes are still hot. Let cool for 15-30 minutes. 4. Chop the potatoes into bite-size pieces, then toss with the yogurt sauce until well-coated. Season with more salt and pepper to taste. Garnish with scallions and parsley and serve. 5. Enjoy!

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