@ibrahim..mom: Todos los días salgo. #parati #foryou

💙Ibrahim & Mom💙

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Monday 25 November 2024 19:58:28 GMT

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Comments

FANNY123 :

x2😂😂

2024-11-26 10:45:41

1

beayang :

X2 😅

2024-11-26 14:58:31

1

angie mayumi :

x2😂

2024-11-25 22:31:09

2

dani🌸🎀 :

Y ya vienen vacaciones ahora si ni me van a ver jaja

2024-11-26 02:28:40

31

Jade 💕 :

yo me baño me arreglo y me perfumo como si fuera a salir 😅 y solo voy por mi hijo a la escuela y de ahí a entrenar, pero son mis únicas salidas y tengo que verme bien 😅

2024-11-26 15:26:13

6

COTAMOTAGV :

y descanso los sabados,los domingos y los últimos viernes del mes,aaaa y cuando hay vacaciones o puentecitos🤣🤣🤣🤣🤣

2024-11-26 03:03:31

9

Marisol Cruz :

ya somos dos jeje 😂. también salgo de la escuela a la casa 🏠

2024-11-25 20:28:28

4

useRLGcruz🤗🫂 :

esas son mis salidas 🥰🥰😂😂😂😂😂

2024-11-26 15:03:51

3

Alfa BC✨️🇲🇽 :

Tal cual. 👌👌

2024-11-27 20:48:11

1

mayteaguirre :

yo 🤣🤣

2024-11-27 05:19:31

1

camii_agc :

extrañaré las conversas con la tía de los cubos 🥺

2024-11-27 00:27:47

1

Na781399 :

ya vienen las vacaciones se acabó la salidera😞😞

2024-11-26 23:09:48

1

Dany :

😂😂😂 me uno al club jaja

2024-11-26 21:23:12

1

ericademendoza :

X2 amiga 😅

2024-11-26 19:28:41

1

orlslievano :

asi justo

2024-11-26 19:14:26

1

nellyrodrguez1 :

yo esa 🤣🤣🤣

2024-11-26 16:22:58

1

floresdqams :

Soy de tu equipo. 🥰🥰

2024-11-28 04:04:49

0

Qaricita Romero :

@𝓩𝓪𝓿𝓪𝓵𝓪✨ somos amiga jaja

2024-11-26 19:25:50

2

Haydee Cucho :

🤣🤣🤣🤣

2024-11-27 13:41:47

1

Mia :

😂😂😂

2024-11-27 00:45:33

1

MonnyKsvilleg :

🤭😏

2024-11-26 18:13:40

1

Pamela Bermudez :

@Marcela Tav

2024-11-26 17:24:11

1

López Mary 💕🥰 :

🤣🤣🤣

2024-11-26 17:10:06

1

💙🌹✨Lobosolitario502💙🌹✨ :

😅😅😅🥰🥰🥰

2024-11-26 16:12:27

1

Virginia Lopez Lucero :

🥰🥰🥰

2024-11-26 03:05:27

1

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#ad Roasted Feta and Red Pepper Soup ❤️‍🔥 I turned the viral baked feta pasta into this delicious soup with @athenosfeta for the holidays!  Let’s be honest, feta goes with everything—so swap your typical cheese with feta this year and add a tangy twist to your holiday table! #AtehnosPartner #FoodNeedsFeta  #AthenosFeta  Here’s how to make it:  Olive oil 4 large red bell peppers, halved and seeded 6 garlic cloves, unpeeled 8oz block Athenos Feta cheese Athenos crumbed Feta, to top 1 medium yellow onion, diced 2 stalks celery, diced 2 medium carrots, diced 1 tsp dried thyme 1 tsp red pepper flakes, to taste ½ teaspoon smoked paprika ½ cup dry white wine (sav blanc) 4 cups low-sodium vegetable broth 28oz can crushed tomatoes 1 medium yukon potato, peeled and diced Juice from 1 lemon, to taste Salt and freshly ground black pepper, to taste  Garnish: Athenos crumbled Feta, thyme, lemon zest, black pepper, olive oil 1. Preheat oven to 400°F  2. Place Athenos Feta chunk, halved bell peppers (cut side down), and garlic on a baking sheet lined with parchment paper. Drizzle everything with a bit of olive oil and season with salt and pepper. Roast for 25-30 minutes, or until the peppers are soft and the skins are blistered.  3. While the vegetables are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, celery, carrots, thyme, red pepper, paprika, and salt and pepper. Sauté for 5-7 minutes until softened.  4. Pour in the white wine and cook for 2-3 minutes.  5. Add the diced potato, crushed tomatoes, and vegetable broth to the pot. Season with a pinch of salt. Bring to a boil and simmer for about 15-20 minutes, or until the potatoes are fork-tender.  6. Once the potatoes are tender, carefully blend the soup with an immersion blender or in batches with a heat-safe blender. Return to the pot.  7. Once the roasted feta and peppers are done, let them cool slightly. Peel the skins off the peppers (if desired) and squeeze the roasted garlic cloves out of their skins. Blend until smooth and add to the pot.  8. Add in the lemon juice and adjust seasonings as needed.  9. Ladle the soup into bowls and garnish with crumbled feta, fresh herbs, a drizzle of olive oil, and cracked black pepper. Serve with crusty bread or a grilled cheese and enjoy!  #soup #souprecipes #soupseason #feta #bakedfeta #redpeppersoup #roastedredpeppersoup #fallrecipes #fallsoup #FoodTok #soupszn #easymeals #EasyRecipes

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Wanna fight? 👊🏼 #fyp

Wanna fight? 👊🏼 #fyp

Potatoes au Gratin ✨ Here’s how to make them:  Ingredients: 3 lbs potatoes (Yukon Gold or Russet, thinly sliced) 4 tbsp butter 1 small onion, finely chopped) 6-8 cloves garlic, minced (to taste) 1/2 cup dry white wine (optional) 3 cups half and half 1 tsp Dijon mustard 1 bay leaf 2-3 sprigs fresh thyme (or 1 tsp dried thyme) 2 tbsp flour 7oz grated Gruyère 4 oz grated white cheddar 4 oz grated Parmesan Salt and pepper, to taste A pinch of freshly grated nutmeg Chives to garnish Instructions: 1. Preheat oven to 350°F. Butter a 9x13-inch baking dish and arrange your sliced potatoes in the dish. Cover with a wet paper towel and set aside.   2. In a small saucepan, combine the half and half, bay leaf, thyme, and dijon. Heat over medium heat until it just starts to simmer. Reduce heat and let it gently simmer for 5-7 minutes. Remove from heat, discard the bay leaf and thyme sprigs. 3. While your half and half is warming, in a skillet, melt the butter over medium heat. Add the finely chopped onion and season with salt and pepper. Sauté for 3-4 minutes until softened.   4. Add in the minced garlic and cook until fragrant, 30 seconds.   5. Deglaze the pan with 1/2 cup white wine, and cook until reduced by half. 6. Add the flour and stir constantly for 1-2 minutes. 7. Gradually add the infused half and half, stirring/whisking constantly to prevent lumps from forming. Continue to cook over medium heat, whisking, until the sauce thickens (about 3-4 minutes). Season with salt, pepper, and a pinch of freshly grated nutmeg. 8. Remove from heat and gradually stir in the Gruyère, white cheddar, and Parmesan cheeses, reserving a bit of each for the topping. Mix until the cheese has melted and the sauce is smooth. Adjust seasonings as needed. 9. Layer the thinly sliced potatoes in the prepared baking dish. Pour the cheese and cream sauce evenly over the potatoes, making sure all slices are coated. 10. Top with the reserved cheeses, cover with foil, and bake for 60-70 minutes. Place another baking sheet or foil beneath the pan, it will bubble over. Then, remove the foil and bake for an additional 20 minutes, until the top is golden and the potatoes are tender when pierced with a fork. You can also finish under the broiler in the last 5 minutes of cooking. 11. Let the gratin rest for a few minutes before serving. Enjoy! #thanksgiving #thanksgivingdinner #thanksgivingfood #thanksgivingrecipes #potatoesaugratin #augratin #gratin #scallopedpotatoes #potatoes #FoodTok #holidaycooking #holidayfood #cooking #augratinpotatoes

Potatoes au Gratin ✨ Here’s how to make them:  Ingredients: 3 lbs potatoes (Yukon Gold or Russet, thinly sliced) 4 tbsp butter 1 small onion, finely chopped) 6-8 cloves garlic, minced (to taste) 1/2 cup dry white wine (optional) 3 cups half and half 1 tsp Dijon mustard 1 bay leaf 2-3 sprigs fresh thyme (or 1 tsp dried thyme) 2 tbsp flour 7oz grated Gruyère 4 oz grated white cheddar 4 oz grated Parmesan Salt and pepper, to taste A pinch of freshly grated nutmeg Chives to garnish Instructions: 1. Preheat oven to 350°F. Butter a 9x13-inch baking dish and arrange your sliced potatoes in the dish. Cover with a wet paper towel and set aside.   2. In a small saucepan, combine the half and half, bay leaf, thyme, and dijon. Heat over medium heat until it just starts to simmer. Reduce heat and let it gently simmer for 5-7 minutes. Remove from heat, discard the bay leaf and thyme sprigs. 3. While your half and half is warming, in a skillet, melt the butter over medium heat. Add the finely chopped onion and season with salt and pepper. Sauté for 3-4 minutes until softened.   4. Add in the minced garlic and cook until fragrant, 30 seconds.   5. Deglaze the pan with 1/2 cup white wine, and cook until reduced by half. 6. Add the flour and stir constantly for 1-2 minutes. 7. Gradually add the infused half and half, stirring/whisking constantly to prevent lumps from forming. Continue to cook over medium heat, whisking, until the sauce thickens (about 3-4 minutes). Season with salt, pepper, and a pinch of freshly grated nutmeg. 8. Remove from heat and gradually stir in the Gruyère, white cheddar, and Parmesan cheeses, reserving a bit of each for the topping. Mix until the cheese has melted and the sauce is smooth. Adjust seasonings as needed. 9. Layer the thinly sliced potatoes in the prepared baking dish. Pour the cheese and cream sauce evenly over the potatoes, making sure all slices are coated. 10. Top with the reserved cheeses, cover with foil, and bake for 60-70 minutes. Place another baking sheet or foil beneath the pan, it will bubble over. Then, remove the foil and bake for an additional 20 minutes, until the top is golden and the potatoes are tender when pierced with a fork. You can also finish under the broiler in the last 5 minutes of cooking. 11. Let the gratin rest for a few minutes before serving. Enjoy! #thanksgiving #thanksgivingdinner #thanksgivingfood #thanksgivingrecipes #potatoesaugratin #augratin #gratin #scallopedpotatoes #potatoes #FoodTok #holidaycooking #holidayfood #cooking #augratinpotatoes

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