@shak.6ix: #princeswanny #mood #quote #reality #trini_tiktoks #jamaicatiktok #🇬🇾🇧🇸🇦🇬🇹🇹🇱🇨🇨🇼🇯🇲🇸🇷🇦🇩🇧🇧🇻🇨🇬🇩 #zyxbca #foryoupage

Shak.6ix

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Wednesday 25 September 2024 10:19:55 GMT

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lionzonerson :

☺️😊😉😕😐😶🤗🥴true😲

2024-09-27 03:00:53

1

Kizzy Scipio :

so true

2024-09-26 11:13:27

0

♖✌ Ř𝒾𝓐Ｚ 👌🎈 :

real🥱

2024-09-25 21:10:47

0

ꜱᴀ ㅤ⸸ :

true

2024-09-26 12:55:26

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Ava Kyle and lik :

true 😊

2024-09-25 12:34:33

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𝗞𝗺𝗮𝗻 𝗘𝗱𝗶𝘁𝘇 :

🗣💯‼️

2024-09-26 09:44:19

2

Antonia Williams :

💯💯💯💯💯💯

2024-09-27 10:59:44

0

Thickyy😊🎀 :

frfr

2024-09-26 23:09:28

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Rhonda MzzP :

💯💯

2024-09-26 09:55:12

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Rasta chocolatec :

✌️✌️✌️

2024-09-26 07:06:10

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ondrecooke :

🥰🥰🥰

2024-09-26 04:23:02

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loverboiiravi :

💯

2024-09-26 02:01:32

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crime boss👌💯 :

💯

2024-09-26 00:14:02

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Success 🇬🇩🇬🇫🇬🇾 :

🤙

2024-09-25 18:23:25

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georgina_roth_1 :

💯💯

2024-09-25 18:13:45

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Melissa J :

best advice you hear from someone who under the influence 👏

2024-09-27 17:21:02

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POT-AU-FEU 🥩🍲 Recipe below👇🏼 Pot au Feu is one of the oldest French classics, dating back to the Middle Ages! The vegs, meat, and bone marrow are served on a platter, with broth and condiments on the side. Traditionally, the bone marrow is cooked into the broth, but I love to roast it separately for extra flavor. The recipe below serves 4 and leaves plenty of leftovers to make my Hachis Parmentier! 📍SAVE this post to try it 🫶🏼 1 brown onion, halved 4 celery ribs 3 medium carrots, peeled 4 meaty beef shanks 1 beef rump roast 8 sprigs of parsley 8 sprigs of thyme 4 bay leaves 1 teaspoon whole black peppercorns 1 tablespoon salt, plus more to taste 4 marrow bones, cut horizontally 8 small potatoes, peeled 4 large leeks, trimmed 6 Dutch carrots, peeled Freshly ground black pepper Dijon mustard, for serving Cornichons, for serving ⭐️In a large pot, combine the onion, the celery, and regular carrots. Place the beef shanks and the rump roast on top. Tie the parsley, thyme, bay leaves, and peppercorns in a piece of cheesecloth bundle. Add it to the pot along with 1 tbsp of salt and enough water to cover. Bring to a boil over high heat, then reduce to low. Cover partially and simmer for 2 hours, until the meat is tender. ⭐️Remove the beef shanks and roast to a bowl, covering to keep warm. Discard the herb bundle and boiled vegetables. Skim off any fat. Tie the leeks and Dutch carrots with kitchen twine for easy removal. Add them to the broth along with the potatoes. Cover and simmer on low until the potatoes are tender, about 40 minutes. ⭐️Preheat the oven to 200°C/ 180°C (fan-forced). Place the cut marrow bones on a baking sheet, cut-side up. Roast for 20 minutes, until the marrow is soft and browned ⭐️Slice the rump roast against the grain into 8 pieces and return to the pot. Season well. Arrange all the vegetables and meats on a large platter, removing the twine from the leeks and Dutch carrots. Ladle the broth into bowls. Serve the marrow along with mustard and cornichons. #frenchrecipe #EasyRecipes #potaufeu

POT-AU-FEU 🥩🍲 Recipe below👇🏼 Pot au Feu is one of the oldest French classics, dating back to the Middle Ages! The vegs, meat, and bone marrow are served on a platter, with broth and condiments on the side. Traditionally, the bone marrow is cooked into the broth, but I love to roast it separately for extra flavor. The recipe below serves 4 and leaves plenty of leftovers to make my Hachis Parmentier! 📍SAVE this post to try it 🫶🏼 1 brown onion, halved 4 celery ribs 3 medium carrots, peeled 4 meaty beef shanks 1 beef rump roast 8 sprigs of parsley 8 sprigs of thyme 4 bay leaves 1 teaspoon whole black peppercorns 1 tablespoon salt, plus more to taste 4 marrow bones, cut horizontally 8 small potatoes, peeled 4 large leeks, trimmed 6 Dutch carrots, peeled Freshly ground black pepper Dijon mustard, for serving Cornichons, for serving ⭐️In a large pot, combine the onion, the celery, and regular carrots. Place the beef shanks and the rump roast on top. Tie the parsley, thyme, bay leaves, and peppercorns in a piece of cheesecloth bundle. Add it to the pot along with 1 tbsp of salt and enough water to cover. Bring to a boil over high heat, then reduce to low. Cover partially and simmer for 2 hours, until the meat is tender. ⭐️Remove the beef shanks and roast to a bowl, covering to keep warm. Discard the herb bundle and boiled vegetables. Skim off any fat. Tie the leeks and Dutch carrots with kitchen twine for easy removal. Add them to the broth along with the potatoes. Cover and simmer on low until the potatoes are tender, about 40 minutes. ⭐️Preheat the oven to 200°C/ 180°C (fan-forced). Place the cut marrow bones on a baking sheet, cut-side up. Roast for 20 minutes, until the marrow is soft and browned ⭐️Slice the rump roast against the grain into 8 pieces and return to the pot. Season well. Arrange all the vegetables and meats on a large platter, removing the twine from the leeks and Dutch carrots. Ladle the broth into bowls. Serve the marrow along with mustard and cornichons. #frenchrecipe #EasyRecipes #potaufeu

Support Students Apne apne hunde aa

Support Students Apne apne hunde aa

I finally found one. Don’t mind my cousin in the background. #satisfying #ice #breaking #icebreak #icebreaking #funny #fyp #fypシ #fypage #lego #legos #cool

I finally found one. Don’t mind my cousin in the background. #satisfying #ice #breaking #icebreak #icebreaking #funny #fyp #fypシ #fypage #lego #legos #cool

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