@much: Taylor Swift receiving all the love in Toronto during Night 4 🤗 [via tscrazier/X] #TorontoTSTheErasTour #TaylorSwift

MuchMusic
MuchMusic
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Region: CA
Friday 22 November 2024 03:12:45 GMT
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gcgj31
gcgj31 :
I’m looking for Vancouver tickets if anyone has them
2024-11-22 05:04:29
15
xxkaydence.09
kaydence 🤍🪩💌 :
wish I could be there :,(
2024-11-22 03:23:17
8
ainsleyrhianne
ainsleyrhianne :
she is my favourite
2024-11-22 03:21:17
4
emilykailynb
Emily :
Ya I was there and we were all chanting “ Taylor Taylor Taylor “ for 5 minutes
2024-11-23 04:12:34
2
gossip_byyourstruly
gossip_byyourstruly :
N4 IT WAS RARE I WAS THERE 😭😭😭😭😭
2024-11-29 22:50:00
1
moreof_sharon_
👸KRISTA💙 :
We’re selling our Taylor Swift Toronto tickets at the exact price we purchased them for. We’re open to transferring the tickets first if you’re interested.
2024-11-22 04:39:43
1
anaclement2
anaclement2 :
Selling tickets message me if you’re interested
2024-11-22 03:57:08
1
aimmehhn5
Aviria 💖🐻 :
pls contact me to purchase my Eras Tour tickets.
2024-11-28 14:43:37
0
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CHICKEN PESTO PAN BREAD #food #Recipe #bread #pesto #chicken #fy #foryoupage #fyp DOUGH 425 g all-purpose flour 75 g fine semolina 7 g instant yeast (1 tablespoon or 1 packet) 8 g salt (1⅓ teaspoons) 0.5 g thyme 12 g honey 25 ml olive oil 280 ml water (lukewarm) CHICKEN PESTO 600 g chicken thighs 4.5 g salt (⅔ teaspoon) 2 g cayenne pepper (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 4 g onion powder (1⅓ teaspoons) 2 g cumin (⅔ teaspoon) 30 ml olive oil 25 g unsalted butter 45 g fresh green pesto 150 g roasted red bell pepper (1 roasted red bell pepper) 75 g red onion (1 red onion) 150 g cheese (your choice) SAUCE fresh green pesto truffle mayonnaise In a large bowl, combine the flour, fine semolina, yeast, salt, thyme, honey, olive oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size. Deflate the dough and divide it into 14 equal pieces, about 57 grams each. Shape each piece into a ball. Roll one ball into a circle and fold it in half. Place the folded dough on a baking tray lined with parchment paper. Repeat with the remaining dough. Allow to rise for another 30 minutes or until doubled in size. Heat a heavy-bottomed skillet over medium heat. Bake the rolls on both sides until golden brown, a few minutes per side.  Wash and cut the chicken thighs into pieces and place them in a large bowl. Add salt, cayenne pepper, garlic powder, onion powder, cumin, and olive oil. Mix well. Heat the butter in a skillet over medium heat. Add the chicken and cook for 4-5 minutes until golden brown. Add the green pesto, sliced roasted red bell pepper, and red onion. Stir and cook for another 3-4 minutes until everything is well combined and heated through. Remove the skillet from the heat and place cheese slices over the chicken. Cover with a lid to help the cheese melt. Open each roll and fill it with the chicken pesto mixture. Serve with green pesto and a drizzle of truffle mayonnaise for added flavor.
CHICKEN PESTO PAN BREAD #food #Recipe #bread #pesto #chicken #fy #foryoupage #fyp DOUGH 425 g all-purpose flour 75 g fine semolina 7 g instant yeast (1 tablespoon or 1 packet) 8 g salt (1⅓ teaspoons) 0.5 g thyme 12 g honey 25 ml olive oil 280 ml water (lukewarm) CHICKEN PESTO 600 g chicken thighs 4.5 g salt (⅔ teaspoon) 2 g cayenne pepper (⅔ teaspoon) 3 g garlic powder (1 teaspoon) 4 g onion powder (1⅓ teaspoons) 2 g cumin (⅔ teaspoon) 30 ml olive oil 25 g unsalted butter 45 g fresh green pesto 150 g roasted red bell pepper (1 roasted red bell pepper) 75 g red onion (1 red onion) 150 g cheese (your choice) SAUCE fresh green pesto truffle mayonnaise In a large bowl, combine the flour, fine semolina, yeast, salt, thyme, honey, olive oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size. Deflate the dough and divide it into 14 equal pieces, about 57 grams each. Shape each piece into a ball. Roll one ball into a circle and fold it in half. Place the folded dough on a baking tray lined with parchment paper. Repeat with the remaining dough. Allow to rise for another 30 minutes or until doubled in size. Heat a heavy-bottomed skillet over medium heat. Bake the rolls on both sides until golden brown, a few minutes per side. Wash and cut the chicken thighs into pieces and place them in a large bowl. Add salt, cayenne pepper, garlic powder, onion powder, cumin, and olive oil. Mix well. Heat the butter in a skillet over medium heat. Add the chicken and cook for 4-5 minutes until golden brown. Add the green pesto, sliced roasted red bell pepper, and red onion. Stir and cook for another 3-4 minutes until everything is well combined and heated through. Remove the skillet from the heat and place cheese slices over the chicken. Cover with a lid to help the cheese melt. Open each roll and fill it with the chicken pesto mixture. Serve with green pesto and a drizzle of truffle mayonnaise for added flavor.

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