@marisasdesk: To me, from me 🎄✨ couldn’t wait to share — this monitor makes cable management so much easier 💻✨ #samsungmonitor #smartmonitor #monitor #techtok #desksetup @Samsung

marisasdesk

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Region: US

Tuesday 30 December 2025 19:02:20 GMT

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Comments

michael >ᴗ< :

One of the best productivity monitors

2026-01-23 02:16:17

1

pau🪽 :

Do you remember where the furniture is from?

2026-04-06 17:08:26

0

Steph | WFH + Farm Wife ⌨️🌽💋 :

Oh this is nice 😍

2025-12-31 04:24:55

1

Sherrie 🩵 :

Beautiful!!!😍

2025-12-30 21:30:37

1

Christy_WFHM_Diaries :

So sleek! That is a stunning monitor! Congrats!👏👏❤

2025-12-30 21:02:23

1

Santa’s Tech Hub :

That’s niceeeee

2025-12-30 19:07:21

1

Tan — WFH Vlogs & Desk Setups✨ :

It makes such a huge difference 😍

2025-12-30 19:15:59

1

shem.cozydesk :

So sleek and pretty 😍🤩

2025-12-30 19:58:50

1

Mads Lewy :

It looks so good ✨

2025-12-31 03:08:48

1

JC 🎀 | Cozy Office Aesthetic :

Oh my gosh it’s stunning!!! 💗💗💗

2025-12-30 23:25:12

1

itscozystella :

😍😍😍

2025-12-31 12:52:19

1

Pom. Mom. of. 4. 🐶 🐶 🐶 🐶 :

😍😍😍

2025-12-30 21:06:00

1

To see more videos from user @marisasdesk, please go to the Tikwm homepage.

Other Videos

Crispy outside, soft like a cloud inside, baked in a pot… meet KUBANEH. Think if a croissant and challah had a baby! The dough is made with my favorite bread flour @Bob’s Red Mill and layered with butter and honey, shaped as roses, proofed to perfection, baking into golden swirls. I grew up around a lot of Yemenite families, and this bread always felt a little magical. So fun to make, perfect for your next Shabbat dinner or even a random midweek bake… in our house, it’s always on repeat. Ingredients- For the dough: * 500 gr bread flour * 325 gr water * 50 gr sugar * 10 gr dry yeast * 10 gr salt For the lamination: * 113 gr (1 stick) butter, very soft * 25 gr honey * 5 gr salt For serving: * Freshly grated tomatoes * Schug Method- 1. In a stand mixer bowl, combine water, sugar, yeast, and flour. Knead for 12 minutes, then add the salt slowly and continue kneading until smooth and elastic. 2. Shape into a tight ball, cover, and let rise until doubled. 3. Keep whole for one large kubaneh, or divide into 2 for smaller ones. 4. On a lightly oiled surface, roll into a thin rectangle. 5. Mix butter, honey, and salt until smooth. Spread in a thin, even layer (divide if making two). 6. Roll into a tight log and cut into 2–3 inch pieces. 7. Arrange snug in a buttered pot, roses up (should fill about 1/3 before proofing). Cover and let rise until almost touching the lid. 8. Preheat oven to 340°F / 170°C. 9. When the dough nears the top, cover with lid, place on a tray, and bake for 50 minutes. 10. Remove lid and check color. If needed, bake a few more minutes uncovered until deep golden. 11. Remove from pot and cool slightly on a rack. 12. Serve warm with freshly grated tomatoes and schug. YASSS!

Crispy outside, soft like a cloud inside, baked in a pot… meet KUBANEH. Think if a croissant and challah had a baby! The dough is made with my favorite bread flour @Bob’s Red Mill and layered with butter and honey, shaped as roses, proofed to perfection, baking into golden swirls. I grew up around a lot of Yemenite families, and this bread always felt a little magical. So fun to make, perfect for your next Shabbat dinner or even a random midweek bake… in our house, it’s always on repeat. Ingredients- For the dough: * 500 gr bread flour * 325 gr water * 50 gr sugar * 10 gr dry yeast * 10 gr salt For the lamination: * 113 gr (1 stick) butter, very soft * 25 gr honey * 5 gr salt For serving: * Freshly grated tomatoes * Schug Method- 1. In a stand mixer bowl, combine water, sugar, yeast, and flour. Knead for 12 minutes, then add the salt slowly and continue kneading until smooth and elastic. 2. Shape into a tight ball, cover, and let rise until doubled. 3. Keep whole for one large kubaneh, or divide into 2 for smaller ones. 4. On a lightly oiled surface, roll into a thin rectangle. 5. Mix butter, honey, and salt until smooth. Spread in a thin, even layer (divide if making two). 6. Roll into a tight log and cut into 2–3 inch pieces. 7. Arrange snug in a buttered pot, roses up (should fill about 1/3 before proofing). Cover and let rise until almost touching the lid. 8. Preheat oven to 340°F / 170°C. 9. When the dough nears the top, cover with lid, place on a tray, and bake for 50 minutes. 10. Remove lid and check color. If needed, bake a few more minutes uncovered until deep golden. 11. Remove from pot and cool slightly on a rack. 12. Serve warm with freshly grated tomatoes and schug. YASSS!

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