@nazgul.kham: Verb “to have” #english #englishlearning #learnenglish

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Tuesday 26 August 2025 20:12:34 GMT

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Comments

rabiualiyu222 :

tnx

2025-09-11 14:29:27

1

piyasoni :

Nice

2025-09-11 20:03:09

0

awa waggeh :

🤲

2025-09-05 22:40:26

1

Kwasi 24Baah :

🥰🥰🥰

2025-08-27 00:40:57

1

hanad :

🥰

2025-09-08 15:58:40

0

user4505476653794 :

😭😭😭

2025-08-29 14:03:45

0

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W reflexes #ray #kaicenat #mafiathon3 #rakai #tota @Ray @Kai Cenat @2xRakai

W reflexes #ray #kaicenat #mafiathon3 #rakai #tota @Ray @Kai Cenat @2xRakai

𝐏𝐀𝐒𝐇𝐓𝐎 𝐒𝐇𝐘𝐄𝐒𝐓𝐀 𝐒𝐎𝐍𝐆🔥 #pashtosong #fyp #growmyaccount #unfreezemyaccount #saqi_janan01

𝐏𝐀𝐒𝐇𝐓𝐎 𝐒𝐇𝐘𝐄𝐒𝐓𝐀 𝐒𝐎𝐍𝐆🔥 #pashtosong #fyp #growmyaccount #unfreezemyaccount #saqi_janan01

#محتوى_هابط ؟؟؟ #هاني

#محتوى_هابط ؟؟؟ #هاني

السلام عليك يا ابا الفضل العباس. . . . . . . . .. . . . .. . #السلام_عليك_يا_ابا_الفضل_العباس_ع #الامام_العباس #ياعباس #capcut #tiktok

السلام عليك يا ابا الفضل العباس. . . . . . . . .. . . . .. . #السلام_عليك_يا_ابا_الفضل_العباس_ع #الامام_العباس #ياعباس #capcut #tiktok

They’ve got one of the biggest on-site food and herb gardens in the state. You gotta see it. Few things better than a tomato or pluot or fennel pollen grown in soil someone obsessed over, picked by hand, walked 100 feet or so, and placed on a cutting board. That’s Avant. This is SDM’s guide to San Diego Food + Drink. Favorite dishes, drinks, places, things found across the city by food editor and longtime Food Network judge, @heytroyjohnson. The stories of the people who make the food + drink culture hum. People who ate food in 80s San Diego know the feeling. Felt there were four good restaurants. And the rest was, I dunno, burritos and mozzarella sticks and Bob’s Big Boy. One of the great restaurants was El Bizcocho at @ranchobernardoinn. An icon. A kitchen that saw the likes of Gavin Kaysen, Travis Swikard, Claudette Zepeda, Patrick Ponsaty. The name has changed, it’s a different place now. And chef @sergiojimenez0507 is there, cranking out great food. “My aunt started her own taco business out of the house,” he says. “I would watch her cut the tripe and do all the things every single day, and I was like ‘Why would you do all of this?’’ Then I’d see the line around the block.” At @avantsandiego, Sergio’s got his own fruitsmith—Head Culinary Gardener, Madison Fields. Fruits, vegetables, herbs, spices, aromatics—the garden has a shocking amount of staples and rare things. “It’s one of the reasons I came back here,” Sergio says. “To come out here, taste something, and you immediately get the idea for a new dish.” WHAT TO TRY THE DISH: Local Bluefin Crudo with shoyu, cilantro oil, and garlic. The tuna is rubbed with a Japanes kosho Jimenez makes using red bell pepper and kumquats from the garden. “It’s like our wasabi,” he says. THE DRINK: “Purple Haze” with Empress Gin, earl grey tea, vanilla, coconut milk, aquafaba, lavender bitters, and butterfly pea flower ice. Dear god it’s delicious. To reduce a very thoughtful, nuanced, delicious drink to an oversimplified childish metaphor—it’s got vague Fruit Loop feels. These are the people of San Diego’s food + drink scene. Video by the awesome @jeremy_sazon

They’ve got one of the biggest on-site food and herb gardens in the state. You gotta see it. Few things better than a tomato or pluot or fennel pollen grown in soil someone obsessed over, picked by hand, walked 100 feet or so, and placed on a cutting board. That’s Avant. This is SDM’s guide to San Diego Food + Drink. Favorite dishes, drinks, places, things found across the city by food editor and longtime Food Network judge, @heytroyjohnson. The stories of the people who make the food + drink culture hum. People who ate food in 80s San Diego know the feeling. Felt there were four good restaurants. And the rest was, I dunno, burritos and mozzarella sticks and Bob’s Big Boy. One of the great restaurants was El Bizcocho at @ranchobernardoinn. An icon. A kitchen that saw the likes of Gavin Kaysen, Travis Swikard, Claudette Zepeda, Patrick Ponsaty. The name has changed, it’s a different place now. And chef @sergiojimenez0507 is there, cranking out great food. “My aunt started her own taco business out of the house,” he says. “I would watch her cut the tripe and do all the things every single day, and I was like ‘Why would you do all of this?’’ Then I’d see the line around the block.” At @avantsandiego, Sergio’s got his own fruitsmith—Head Culinary Gardener, Madison Fields. Fruits, vegetables, herbs, spices, aromatics—the garden has a shocking amount of staples and rare things. “It’s one of the reasons I came back here,” Sergio says. “To come out here, taste something, and you immediately get the idea for a new dish.” WHAT TO TRY THE DISH: Local Bluefin Crudo with shoyu, cilantro oil, and garlic. The tuna is rubbed with a Japanes kosho Jimenez makes using red bell pepper and kumquats from the garden. “It’s like our wasabi,” he says. THE DRINK: “Purple Haze” with Empress Gin, earl grey tea, vanilla, coconut milk, aquafaba, lavender bitters, and butterfly pea flower ice. Dear god it’s delicious. To reduce a very thoughtful, nuanced, delicious drink to an oversimplified childish metaphor—it’s got vague Fruit Loop feels. These are the people of San Diego’s food + drink scene. Video by the awesome @jeremy_sazon

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