@angelinestaystrong23: I love you baby

Angeline

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Monday 21 July 2025 00:10:39 GMT

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Analis Banuelos :

I love this for you!

2025-07-21 03:17:25

1

thicprincess :

cute couple

2025-07-21 11:11:14

1

Brandon Woodley :

I love u too baby girl 😘🥰😍

2025-07-23 03:13:20

1

Angeline :

@Brandon Woodley

2025-07-22 00:15:04

2

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#سعوديه🇸🇦يمن🇾🇪بحرين🇧🇭قطر🇶🇦مغرب🇲🇦سوريا🇸🇾 #كردستان🇹🇯_دهوك_زاخو_اربيل🇹🇯 #بصره_بغداد_ناصريه_ذي_قار_كل_المحافظات #مانات #سواق_تريلات_العراق_بازوايا🏁✈️📞 #برادات_العراق_سواق_تريلات #سواق_الخط_الدولي @باسم الكعبي @Muhanad alkaabi @كرم ابن الناصريه @يوسف حامد

#سعوديه🇸🇦يمن🇾🇪بحرين🇧🇭قطر🇶🇦مغرب🇲🇦سوريا🇸🇾 #كردستان🇹🇯_دهوك_زاخو_اربيل🇹🇯 #بصره_بغداد_ناصريه_ذي_قار_كل_المحافظات #مانات #سواق_تريلات_العراق_بازوايا🏁✈️📞 #برادات_العراق_سواق_تريلات #سواق_الخط_الدولي @باسم الكعبي @Muhanad alkaabi @كرم ابن الناصريه @يوسف حامد

I pray all your dreams, duas and wishes comes true and gets answerd. Allahuma Ameen🤲🤍#muslim #dua #islamic #fyp

I pray all your dreams, duas and wishes comes true and gets answerd. Allahuma Ameen🤲🤍#muslim #dua #islamic #fyp

جاني قف جاني #صدام #حسين المجيد ريس جمهوريه العراق#جاني #ترامب #صدام حسين المجيد #هههههههههههههههههههههههههههههههههههههه #جاني #تو #ترامب

جاني قف جاني #صدام #حسين المجيد ريس جمهوريه العراق#جاني #ترامب #صدام حسين المجيد #هههههههههههههههههههههههههههههههههههههه #جاني #تو #ترامب

##thesummeriturnedpretty #tsitp #sline F ORPINGA TV show on

##thesummeriturnedpretty #tsitp #sline F ORPINGA TV show on

#20 of Italian Forgotten Classics: Pastissada de Caval (Verona) In Verona, a dish was born from necessity, not celebration. After a bloody battle in the 5th century, fallen horses became survival food. Locals marinated the tough meat in wine, added spices, and cooked it slow — until hardship turned into something deeply satisfying. Ingredients (Serves 4–5): • 1 kg (2.2 lbs) horse meat (thigh or rump), cut into chunks • 3–4 large onions, thinly sliced • 2–3 carrots, sliced • 1–2 celery stalks, sliced • 500 ml (2 cups) Valpolicella red wine (or other dry red) • 300–500 ml (1¼–2 cups) tomato passata • 3 cloves • 2 bay leaves • 1 small cinnamon stick • Freshly grated nutmeg (to taste) • 50 g (3½ tbsp) butter • 3 tbsp olive oil • Salt and black pepper to taste • A little flour (optional, to coat meat or thicken sauce) • Beef or vegetable broth (optional, as needed) Instructions: 1. In a heavy pot, melt butter with olive oil. 2. Sauté sliced onions, carrots, and celery until golden. Remove and set aside. 3. In the same pot, brown the horse meat with a little olive oil. 4. Return vegetables to the pot. Add wine, tomato passata, broth (if using), cloves, bay leaves, cinnamon, nutmeg, salt, and pepper. 5. Bring to a gentle simmer. Cover and cook slowly for about 5 hours, stirring occasionally. 6. If the sauce gets too thick, add a splash of broth or water as needed. 7. Serve hot with soft polenta or gnocchi. A personal thank you to my friend Emanuele and his small winery in Ponti sul Mincio, who offered me their organic, single-vineyard dry red for this dish. Pastissada tastes even better when shared with people who care about what they make. Would you slow-cook a battle story? #pastissadadecaval #veronesefood #italianforgottenclassics #horsemeatstew #slowitalianfood #cucinapovera #italiandishesyounevertried #pontisulmincio #organicwine

#20 of Italian Forgotten Classics: Pastissada de Caval (Verona) In Verona, a dish was born from necessity, not celebration. After a bloody battle in the 5th century, fallen horses became survival food. Locals marinated the tough meat in wine, added spices, and cooked it slow — until hardship turned into something deeply satisfying. Ingredients (Serves 4–5): • 1 kg (2.2 lbs) horse meat (thigh or rump), cut into chunks • 3–4 large onions, thinly sliced • 2–3 carrots, sliced • 1–2 celery stalks, sliced • 500 ml (2 cups) Valpolicella red wine (or other dry red) • 300–500 ml (1¼–2 cups) tomato passata • 3 cloves • 2 bay leaves • 1 small cinnamon stick • Freshly grated nutmeg (to taste) • 50 g (3½ tbsp) butter • 3 tbsp olive oil • Salt and black pepper to taste • A little flour (optional, to coat meat or thicken sauce) • Beef or vegetable broth (optional, as needed) Instructions: 1. In a heavy pot, melt butter with olive oil. 2. Sauté sliced onions, carrots, and celery until golden. Remove and set aside. 3. In the same pot, brown the horse meat with a little olive oil. 4. Return vegetables to the pot. Add wine, tomato passata, broth (if using), cloves, bay leaves, cinnamon, nutmeg, salt, and pepper. 5. Bring to a gentle simmer. Cover and cook slowly for about 5 hours, stirring occasionally. 6. If the sauce gets too thick, add a splash of broth or water as needed. 7. Serve hot with soft polenta or gnocchi. A personal thank you to my friend Emanuele and his small winery in Ponti sul Mincio, who offered me their organic, single-vineyard dry red for this dish. Pastissada tastes even better when shared with people who care about what they make. Would you slow-cook a battle story? #pastissadadecaval #veronesefood #italianforgottenclassics #horsemeatstew #slowitalianfood #cucinapovera #italiandishesyounevertried #pontisulmincio #organicwine

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