@akhabus: упс #махачкала #дагестан #akhabus #лакцы

AKHABUS

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Saturday 23 November 2024 17:07:59 GMT

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🇬🇧 :

у меня подруга аварка в тебя влюблена щас отмечу

2024-11-23 17:24:41

22

мяу :

ты моей подруге понравился, щас отмечу

2024-11-24 01:01:35

3

leeejies :

В тебя кое кто влюблен щас отмечу

2024-11-24 18:48:47

2

rasulov :

Он что за «вы забыли домашнее задание дать»

2024-11-24 09:01:00

143

habsbsjjdjsjs :

Моя подруга лезгинка сохнет по тебе конкретно ща отмечу

2024-11-24 10:43:57

2

🏴𝙇𝙚𝙯𝙜𝙞𝙣𝙨𝙠𝙞𝙗𝙧𝙤𝙣𝙓 :

Сурхай Хан до травмы ?

2024-11-28 13:58:04

6

💙❤️ :

деф лакец все такие

2024-11-25 20:57:16

0

V :

у меня кент адыг воздухопровод также себя ведет, сейчас отмечу

2024-11-24 10:10:08

14

📚Тιм Ѕαℓαƒι📿 :

у меня Кент так же себя ведет щас отмечу

2024-11-23 23:52:13

4

тссс :

за какие грехи он лакец

2024-11-30 23:24:21

15

سلمان اللاكزي :

ты на одного человека похож щас отмечу его

2024-11-23 19:34:28

7

_Muhammad_BS_ :

НЕ ГОВОРИТЕ ЧТО ОН ЛАКЕЦ ПОБРАТСКИЙ, НУМ ЕГО ПОДКИНУЛИ, Я В ШОКЕ,

2024-11-30 08:45:19

0

🧊 :

у меня подруга аварка в тебя влюблена щас отмечу

2024-11-23 21:07:45

2

Lezgi :

Аслан хан

2024-11-24 13:04:07

5

𝐀 :

Тебе че лакцы сделали скажи

2024-11-24 11:24:32

19

Немедляя :

У меня сестра не аварка(а заварка),его любит щас отмечу

2024-11-23 19:27:47

3

شهيد في شا الله🏴 :

Не наш

2024-11-25 20:27:02

7

🌸🖤 :

оставь да

2024-11-23 17:13:54

11

5 :

Ради Курбана лакцев оставь да

2024-11-23 19:12:18

5

Mizzer🫩 :

Сестра вы очень хорошо выглядите

2024-11-24 17:46:31

1

neysay :

чеч

2024-11-28 15:54:22

1

🩶 :

что за парацетамооол

2024-11-25 21:28:44

1

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Replying to @Diane it does thicken up in the refrigerator however, if you would like it to be thick thick, just add another egg!

Replying to @Diane it does thicken up in the refrigerator however, if you would like it to be thick thick, just add another egg!

Replying to @Joel Homemade mayonnaise! Ingredients: - 1-3 large eggs at room temperature (this will be determined on how thick you would like your mayonnaise) - 1 tablespoon Dijon mustard - 1 tablespoon white wine vinegar or lemon juice - 1/4 teaspoon salt - 1 cup oil - 1 teaspoon white sugar (optional) - Freshly ground black pepper, to taste Additional salt and pepper to taste Instructions: 🥚Prepare the Blender or Food Processor: Place the egg, Dijon mustard, vinegar (or lemon juice), salt, and sugar (if using) in a blender or food processor. Process on medium speed until well combined, about 20 seconds. 🥚Emulsify the Oil: With the blender or processor running, very slowly drizzle in the oil, starting with just a few drops at a time. It is important to add the oil slowly to ensure the mixture emulsifies properly. As you see the mixture begin to thicken, you can add the oil more quickly in a very thin, steady stream. (I added it all in however some people say they have a hard time doing this so if you’ve never made me mayonnaise before slowly, add it in.) 🥚Adjust the Flavor:* Once all the oil is incorporated, taste the mayonnaise. Adjust the seasoning with more salt, vinegar (or lemon juice), or sugar to your preference. Add freshly ground black pepper as desired. 🥚Chill and Store: Transfer the mayonnaise to a jar or airtight container and refrigerate for at least 30 minutes before use. This will enhance the flavors and firm up the texture. Homemade mayonnaise can be stored in the refrigerator for about one week. Enjoy your homemade mayo in sandwiches, salads, or as a dip! #aprilsunrisefarm #homemademayonnaise #farmtotable

Replying to @Joel Homemade mayonnaise! Ingredients: - 1-3 large eggs at room temperature (this will be determined on how thick you would like your mayonnaise) - 1 tablespoon Dijon mustard - 1 tablespoon white wine vinegar or lemon juice - 1/4 teaspoon salt - 1 cup oil - 1 teaspoon white sugar (optional) - Freshly ground black pepper, to taste Additional salt and pepper to taste Instructions: 🥚Prepare the Blender or Food Processor: Place the egg, Dijon mustard, vinegar (or lemon juice), salt, and sugar (if using) in a blender or food processor. Process on medium speed until well combined, about 20 seconds. 🥚Emulsify the Oil: With the blender or processor running, very slowly drizzle in the oil, starting with just a few drops at a time. It is important to add the oil slowly to ensure the mixture emulsifies properly. As you see the mixture begin to thicken, you can add the oil more quickly in a very thin, steady stream. (I added it all in however some people say they have a hard time doing this so if you’ve never made me mayonnaise before slowly, add it in.) 🥚Adjust the Flavor:* Once all the oil is incorporated, taste the mayonnaise. Adjust the seasoning with more salt, vinegar (or lemon juice), or sugar to your preference. Add freshly ground black pepper as desired. 🥚Chill and Store: Transfer the mayonnaise to a jar or airtight container and refrigerate for at least 30 minutes before use. This will enhance the flavors and firm up the texture. Homemade mayonnaise can be stored in the refrigerator for about one week. Enjoy your homemade mayo in sandwiches, salads, or as a dip! #aprilsunrisefarm #homemademayonnaise #farmtotable

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Replying to @LeanGreenGirl 🌱 #aprilsunrisefarm #homecanning #canning #TikTokShop #forjarusa #canninglids

Replying to @LeanGreenGirl 🌱 #aprilsunrisefarm #homecanning #canning #TikTokShop #forjarusa #canninglids

🌽Spiced Corn Cob Jelly with Citrus and Honey🌽🍊🍋🍯 Ingredients: - 12 fresh corn cobs, kernels removed (save kernels for another use) -3 cups corn cob juice - Zest of 1 lemon - Zest of 1 orange - ½ cup lemon juice - ½ cup orange juice - 1 teaspoon ground cinnamon - ½ teaspoon ground ginger - 1 package (1.75 ounces) powdered fruit pectin - 4 cups granulated sugar - ½ cup honey - A pinch of salt Instructions: 🌽Prepare the Corn Cob Infusion: - Cut the corn cobs into smaller pieces. - In a large pot, combine the corn cobs and water. Bring to a boil, then reduce heat and let it simmer for about 45 minutes. - Strain the liquid through a fine mesh strainer into a large bowl. You should have about 3 cups of corn cob liquid. Discard the cob pieces. 🌽Make the Jelly: - Return the corn cob liquid to the pot. Stir in the lemon zest, orange zest, lemon juice, orange juice, cinnamon, ginger, and salt. Mix well. - Stir in the pectin until dissolved. Bring the mixture to a boil over high heat, stirring occasionally. 🌽Sweeten the Jelly: - Stir in the sugar and honey. Return to a rolling boil over high heat, stirring constantly. Boil for 1-2 minutes. - Remove from heat and skim off any foam from the surface if necessary. 🌽Preserve the Jelly: - Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars, place lids on top, and screw on the bands. - Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. 🌽Cool and Store: - Remove jars from the water bath and let them cool on a towel or rack. Once cooled, check the seals. Store in a cool, dark place. This spiced citrus and honey combination adds a delightful and unexpected twist to the traditional corn cob jelly. Enjoy spreading it on toast, muffins, or even as a glaze for meats. Let me know how it turns out, and if there's anything else you'd like to tweak! #aprilsunrisefarm #canning #canningandpreserving #waterbathcanning #corncobjelly #spicedcorncobjelly #corncob #forjar #forjars #jelly #homemade

🌽Spiced Corn Cob Jelly with Citrus and Honey🌽🍊🍋🍯 Ingredients: - 12 fresh corn cobs, kernels removed (save kernels for another use) -3 cups corn cob juice - Zest of 1 lemon - Zest of 1 orange - ½ cup lemon juice - ½ cup orange juice - 1 teaspoon ground cinnamon - ½ teaspoon ground ginger - 1 package (1.75 ounces) powdered fruit pectin - 4 cups granulated sugar - ½ cup honey - A pinch of salt Instructions: 🌽Prepare the Corn Cob Infusion: - Cut the corn cobs into smaller pieces. - In a large pot, combine the corn cobs and water. Bring to a boil, then reduce heat and let it simmer for about 45 minutes. - Strain the liquid through a fine mesh strainer into a large bowl. You should have about 3 cups of corn cob liquid. Discard the cob pieces. 🌽Make the Jelly: - Return the corn cob liquid to the pot. Stir in the lemon zest, orange zest, lemon juice, orange juice, cinnamon, ginger, and salt. Mix well. - Stir in the pectin until dissolved. Bring the mixture to a boil over high heat, stirring occasionally. 🌽Sweeten the Jelly: - Stir in the sugar and honey. Return to a rolling boil over high heat, stirring constantly. Boil for 1-2 minutes. - Remove from heat and skim off any foam from the surface if necessary. 🌽Preserve the Jelly: - Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars, place lids on top, and screw on the bands. - Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. 🌽Cool and Store: - Remove jars from the water bath and let them cool on a towel or rack. Once cooled, check the seals. Store in a cool, dark place. This spiced citrus and honey combination adds a delightful and unexpected twist to the traditional corn cob jelly. Enjoy spreading it on toast, muffins, or even as a glaze for meats. Let me know how it turns out, and if there's anything else you'd like to tweak! #aprilsunrisefarm #canning #canningandpreserving #waterbathcanning #corncobjelly #spicedcorncobjelly #corncob #forjar #forjars #jelly #homemade

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