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@hanssku__: tagg temen kalian😭

hanssku__
hanssku__
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Region: ID
Monday 18 August 2025 06:42:07 GMT
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Comments

mayzz88
maya :
tagggg
2025-08-18 07:27:39
71
kzn_lovv
—noαh🐊📸⛓️ :
fyp ke korban❎ fyp ke pelaku✅
2025-08-18 08:28:25
1795
farisssoftspoken
rizz :
kadang pelaku. emang pelaku😹
2025-08-22 15:05:48
0
_sebelas_11
duabelas.Desember🕸🐚🚀 :
apa lagi pas kita lagi bengong, tiba tiba di pukul, nyetrum anjerr😭😭
2025-08-18 06:58:41
496
fikkk.p
Ɐ :
teman❎ aing sendiri✅
2025-08-18 08:17:33
199
dafina.nadifah3_
dafina 🦖 :
kadang korbannya kadang pelaku
2025-08-18 14:44:20
39
orang_imut281
adinda_32 :
singkat saja kadang pelaku kadang korban...
2025-08-19 09:28:11
69
raisa_raisa1289
raisa_raisa :
taggg di bawah
2025-08-20 02:28:14
3
ramona.cakep
🌚ramona? iyaa🤓🥸💅🏻 :
fyp ke korban anjir🗿
2025-08-20 05:35:01
12
ivrnaaa
ᅠᅠ⠀᠌ᅠᅠᅠᅠ⠀᠌ᅠ :
tagg
2025-08-18 13:59:09
2
gwenrv_
tikett🙆🏻‍♀️ :
kadang pelaku kadang korban..
2025-08-19 10:47:21
10
cella.ayunda
🫧🌷 :
dan ya aku sendiri
2025-08-18 07:00:31
1136
zzahraww_5523
𝐊'𝐙_𝐳𝐳𝐡𝐫𝐚𝐰𝐰𝐗𝐦𝜗𝜚 :
kadang pelaku, emang pelaku ☺☺😘
2025-08-20 13:34:32
4
raysafiria
raa :
fyp ke korban❎ fyp ke pelaku✅
2025-08-19 08:00:30
13
ilfy.kaylaaw
Pink_momay 👁️👄👁️🤪 👁️💋👁️ :
oke biar aku tag orangnya aku tag dibawah
2025-08-18 08:57:33
4
tasya_378
🕸🕷 :
temen❌ diri sendiri ✅🤭🗿
2025-08-18 08:15:38
37
nn4jjslayy
n :
korban ❌ pelaku ✔️
2025-08-20 11:29:08
12
revaaa479
vaaa :
kalo aku kebalik, kalo crush ku lewat yg salting temen ku sampai mukul2
2025-08-18 10:17:32
12
cioll22
cioll :
cara ngetag diri sendiri itu gimana wee,tut donkk
2025-08-18 11:05:57
4
iroh0844
Rohh🕸️ :
siapapun mampir ke story gw
2025-08-20 06:29:47
2
putrikirani602
its me_fira♡~ :
kadang korban kadang pelaku🗿
2025-08-18 10:19:44
4
arum_1358
rumyxs_358 :
sebelum ratusan nihh
2025-08-18 06:45:24
113
botolyakult_086
coklat muanis :
blom tau aja rasanya di gaplok temen pas dia lagi salting😭
2025-08-18 08:37:01
36
fanss_gsky_23
BILL||GWSM :
fyp ke korban❎ fyp ke pelaku✅ 😭😭
2025-08-19 10:22:16
23
sweetytia_r4
_rar4cloudz🪷 :
iya weh,apalagi pas ketawa😭🗿
2025-08-19 03:56:14
44
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#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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