@padelaaa___: Life after breakup kali ini sakit bgt, semoga kita tidak dipertemukan di tidak sengajaan berikutnya, aku sayang kamu tapi aku lebih sayang sama diri aku sendiri, berbahagilah tuan

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Region: ID
Monday 09 December 2024 17:11:11 GMT
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caramelzzzzzzzzz
Caramelz :
yes, go gurl 🥰🥰
2024-12-10 23:20:43
3
ohmnanon_31_
💓✨ :
life after deleting his number, blocking all his social media bener bener tenang bgt
2024-12-17 13:21:43
1
glitteryach25
_tweeentyfive🧚🏻‍♀️🦋 :
Bener ternyata gada dia, hidup aku jauh lebih baik dari sebelumnya, semoga kamu slalu bahagia dan semoga kita ga ketemu dikebetulan manapun itu😊
2024-12-10 08:54:30
178
vifia29
f_via :
smenjak tdk sama dia tdk pernah bgadang lg, tdk feeling lonely lg, tdk ada overthinking setiap harinya cman mines kesepian sja tapi aku happy dengan hidupku setelah tdk ada dia😁
2024-12-10 11:57:38
69
payyyyymini
Uyy :
Ternyata jauh lebih baik gada kamunya ya😊
2024-12-10 07:47:05
87
dindonggghhhh
din🍭 :
aku brtemu dgnmu di awal 2024 dan di akhir 2024 ini pun aku akan mengiklaskan muuu🥹🤗
2024-12-10 11:39:49
32
nrlltlaa
nurulllll🦋 :
sedih,kngen,tpi yaudahlah🥺
2024-12-11 07:23:28
6
padelaaa___
💔 :
Gaissss peluk jauh buat kita semua ya, semangat buat lupa in semua 🥰🙏
2024-12-10 09:08:57
37
_peanutbutter111
myname :
beneran ga ketemu sama sekali😂😭
2024-12-10 11:26:02
8
o6nataa
—͟͞͞★nataadecoco :
ternyata gpp y, ku rasa bahkan lebih baikk. udah ngga ngemis waktu, perhatian, vc, call lagi. aku g pernah nyesel gimanapun endingnya. bahagia truss yaa<3
2024-12-10 08:51:51
10
amarasakha5
A M A R A ♏ :
Akhirnya aku memilih untuk berhenti ngemis perhatian, waktu dan notif darimu, ternyata emang segapapa itu walaupun ya butuh waktu buat terbiasa tanpamu🥲🥲
2024-12-10 12:28:34
5
ikrimah_194
˖ ݁𖥔 ݁˖ preityies 𐙚 ˖ ݁𖥔 ݁˖ :
tapi kenyataannya satu lingkungan, malah makin susah buat move on💔
2024-12-10 12:29:16
4
blllbilaa
bbllia :
Nanti aku repost ya klo aku udh bener2 sembuh tanpa bayang2 kmu, saat ini aku hanya menjalankan hidupku dan berproses untuk baik2 aja dan ga inget kamu lagi
2024-12-11 07:48:04
2
keselnya_
🦋 :
kalo kita komen gini bisa dapet cowok gaksi😭 udah capek banget tolong
2024-12-10 15:02:27
1
queentlac
S C T L :
Bertemu di nov 2018, mengakhiri di nov 2024 🙂
2024-12-10 12:08:12
0
apasihaneh18
gtausy :
AMIN PALING KENCENG!!
2024-12-12 10:29:06
3
mellya.ptri
kadal goreng :
life after break up tuh mendadak menjadi org sibuk wkwk, tapi lebih ke menyibukkan diri sendiri sih
2024-12-10 22:47:00
3
citra_cta
Citra Ayu :
Aamiin paling serius...
2024-12-10 06:42:53
3
aysndry_
ayu :
tapi kalo kngn cuman bisa nngis
2024-12-11 11:01:26
2
sindijusmileniaputri
sinnn🌻 :
tapi sesekali ke inget kenangan nyaa juga ga seutuhnya lupaa😭
2024-12-11 08:22:17
2
candumu9030
SiiiAquarius :
Sudah ku tutup jalur komuniksi dri sosmed dn no wa ku gnti. Tidak terasa Sudah seminggu aja ☺️semoga fase after break up ini tidak sia sia.nikmati sakitnya smpe hilng rasanya. Bismillh semangat 😊
2024-12-10 13:23:03
2
_cancer771
🤍 :
ternyata nyaman sendiri ya🥺 walaupun kadang ada nasibnya tapi lebih tenang gtu
2024-12-10 08:32:45
2
urrmood_12
Urlove :
Jika tidak dengan mu,tidak dengan siapun☹️
2024-12-09 17:17:20
2
zlliynn
_liyn :
setiap aku mulai bs dan terbiasa tnpa liat dia sllu di pertemukan di kebetulan mn pun bhkn smpe komunikasi scra lgsg☺️
2024-12-12 11:23:22
1
cintakuuuuuuuuuuu1
Ajizwnda :
walaupun kangen dikit
2024-12-11 13:58:01
1
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12 weeks growth of stock flowers on 4 aeroponic towers. Stock flowers (Matthiola incana) are cool-weather, fragrant flowering plants that are edible and belong to the Brassicaceae family (same family as cabbage). The flavor of stock flowers is mild and slightly spicy, making them an excellent complement to both sweet and savory dishes. We were joined by Anaïs Beltran @Anaïs Beltran who is a plant-based & botanical chef, in order to make an amazing blueberry-raspberry raw cake with almonds, pistachios & edible stock flowers.  This cake is a no-bake, raw cake that’s naturally sweet, vegan, and gluten-free. Perfect as a nourishing treat that looks as magical as it tastes. Ingredients for the crust: * 200 g pitted dates * 200 g blanched almonds * 80 g raw pistachios * 2 pinches of sea salt * A few stock flowers petals for decoration For the creamy filling (used in both layers): * 400 g cashews (soaked 5 hours or overnight) * 400 ml canned coconut milk * 4 heaping tablespoons coconut oil * 100 ml agave syrup * Juice of 1.5 lemons * 150 g blueberries (fresh or frozen) * 150 g raspberries (fresh or frozen) * 2 handfuls of stock flowers Instructions 1. Make the crust: In a food processor, blend the dates, almonds, pistachios, and salt until a sticky dough forms. Press it evenly into the bottom of a springform pan.  2. Prepare the cream base: Drain the cashews. Blend them with coconut milk, coconut oil, agave syrup, and lemon juice until ultra-smooth and creamy. 3. Create the blueberry layer: Pour half the cream into a bowl. Leave the other half in the blender, add the blueberries, purple stock flowers, and blend. Pour this violet layer over the crust. Chill in the fridge for a few minutes to set slightly. 4. Create the raspberry layer: Pour the other half of the saved cream into the blender, add the raspberries, pink stock flowers, and blend until smooth. Gently pour this second layer over the blueberry layer to create a beautiful two-tone effect. 5. Let it set: Refrigerate overnight or freeze for 2–3 hours until firm enough to slice cleanly. 6. Serve & store: Decorate just before serving with more berries, chopped pistachios, and edible flowers. Keeps up to 5 days in the fridge. #harvest #gardening #flowergarden #flowerfarm #vegancake #rawcake #flowercake
12 weeks growth of stock flowers on 4 aeroponic towers. Stock flowers (Matthiola incana) are cool-weather, fragrant flowering plants that are edible and belong to the Brassicaceae family (same family as cabbage). The flavor of stock flowers is mild and slightly spicy, making them an excellent complement to both sweet and savory dishes. We were joined by Anaïs Beltran @Anaïs Beltran who is a plant-based & botanical chef, in order to make an amazing blueberry-raspberry raw cake with almonds, pistachios & edible stock flowers. This cake is a no-bake, raw cake that’s naturally sweet, vegan, and gluten-free. Perfect as a nourishing treat that looks as magical as it tastes. Ingredients for the crust: * 200 g pitted dates * 200 g blanched almonds * 80 g raw pistachios * 2 pinches of sea salt * A few stock flowers petals for decoration For the creamy filling (used in both layers): * 400 g cashews (soaked 5 hours or overnight) * 400 ml canned coconut milk * 4 heaping tablespoons coconut oil * 100 ml agave syrup * Juice of 1.5 lemons * 150 g blueberries (fresh or frozen) * 150 g raspberries (fresh or frozen) * 2 handfuls of stock flowers Instructions 1. Make the crust: In a food processor, blend the dates, almonds, pistachios, and salt until a sticky dough forms. Press it evenly into the bottom of a springform pan. 2. Prepare the cream base: Drain the cashews. Blend them with coconut milk, coconut oil, agave syrup, and lemon juice until ultra-smooth and creamy. 3. Create the blueberry layer: Pour half the cream into a bowl. Leave the other half in the blender, add the blueberries, purple stock flowers, and blend. Pour this violet layer over the crust. Chill in the fridge for a few minutes to set slightly. 4. Create the raspberry layer: Pour the other half of the saved cream into the blender, add the raspberries, pink stock flowers, and blend until smooth. Gently pour this second layer over the blueberry layer to create a beautiful two-tone effect. 5. Let it set: Refrigerate overnight or freeze for 2–3 hours until firm enough to slice cleanly. 6. Serve & store: Decorate just before serving with more berries, chopped pistachios, and edible flowers. Keeps up to 5 days in the fridge. #harvest #gardening #flowergarden #flowerfarm #vegancake #rawcake #flowercake

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