@mohamed_mostafa_08: عن الجمال نتحدث ♥️💪💪💪#النجار #الشعب_الصيني_ماله_حل😂😂

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Monday 13 October 2025 15:35:15 GMT

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Abdullah Hassan :

good decor.

2025-10-14 13:54:18

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Campo Grande is officially launching their Ibérico Bacon at H-E-B, and what better way to celebrate than by making the ULTIMATE BLT! We're talking crispy Ibérico bacon, thick-cut heirloom tomatoes, fresh butter lettuce, roasted garlic black pepper aioli, and sourdough toasted right in the bacon fat. Because when you're working with bacon this good, you don't waste a drop of that flavor! **THE ULTIMATE ROASTED GARLIC BLACK PEPPER BLT** **INGREDIENTS (2 Sandwiches)** - 8–12 slices Campo Grande Ibérico Bacon - 4 thick slices sourdough bread - 1 large heirloom tomato - 4–6 leaves butter lettuce - Flaky salt & cracked black pepper **Roasted Garlic Aioli** - 1 head garlic - 1 tsp olive oil - ½ cup mayonnaise - 1 tsp Dijon mustard - 1 tsp fresh lemon juice - ½ tsp cracked black pepper - Pinch of salt **DIRECTIONS** 1. **Roast Garlic:** Slice the top off the garlic, drizzle with olive oil, wrap in foil, and roast at 400°F for 35–45 minutes until soft. 2. **Make Aioli:** Mash 4–6 roasted garlic cloves and mix with mayo, Dijon, lemon juice, black pepper, and salt. 3. **Cook Bacon:** Start the bacon in a cold skillet over medium-low heat. Cook, flipping occasionally, until golden and crispy, about 10–15 minutes depending on thickness. Remove the bacon, reserving the rendered fat. 4. **Toast Bread:** Toast the sourdough directly in the reserved bacon fat over medium heat for 2–3 minutes per side until golden and crispy. 5. **Assemble:** Spread aioli on both slices of bread. Layer with fresh butter lettuce, thick-cut heirloom tomatoes seasoned with salt and pepper, and plenty of crispy Ibérico bacon. Slice and enjoy! Look for Campo Grande's new Ibérico Bacon at your local H-E-B and take your next BLT to another level! #CampoGrande #HEB #BLT #IbericoBacon

Campo Grande is officially launching their Ibérico Bacon at H-E-B, and what better way to celebrate than by making the ULTIMATE BLT! We're talking crispy Ibérico bacon, thick-cut heirloom tomatoes, fresh butter lettuce, roasted garlic black pepper aioli, and sourdough toasted right in the bacon fat. Because when you're working with bacon this good, you don't waste a drop of that flavor! **THE ULTIMATE ROASTED GARLIC BLACK PEPPER BLT** **INGREDIENTS (2 Sandwiches)** - 8–12 slices Campo Grande Ibérico Bacon - 4 thick slices sourdough bread - 1 large heirloom tomato - 4–6 leaves butter lettuce - Flaky salt & cracked black pepper **Roasted Garlic Aioli** - 1 head garlic - 1 tsp olive oil - ½ cup mayonnaise - 1 tsp Dijon mustard - 1 tsp fresh lemon juice - ½ tsp cracked black pepper - Pinch of salt **DIRECTIONS** 1. **Roast Garlic:** Slice the top off the garlic, drizzle with olive oil, wrap in foil, and roast at 400°F for 35–45 minutes until soft. 2. **Make Aioli:** Mash 4–6 roasted garlic cloves and mix with mayo, Dijon, lemon juice, black pepper, and salt. 3. **Cook Bacon:** Start the bacon in a cold skillet over medium-low heat. Cook, flipping occasionally, until golden and crispy, about 10–15 minutes depending on thickness. Remove the bacon, reserving the rendered fat. 4. **Toast Bread:** Toast the sourdough directly in the reserved bacon fat over medium heat for 2–3 minutes per side until golden and crispy. 5. **Assemble:** Spread aioli on both slices of bread. Layer with fresh butter lettuce, thick-cut heirloom tomatoes seasoned with salt and pepper, and plenty of crispy Ibérico bacon. Slice and enjoy! Look for Campo Grande's new Ibérico Bacon at your local H-E-B and take your next BLT to another level! #CampoGrande #HEB #BLT #IbericoBacon

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যে প্রেমে নারী পাগল হয় সেই প্রমেই পুরুষ মজা লয়.. #foryou #100k

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