@user62117384934746:

شبلي جاهزيه المتفلت🤸‍♀️🤸

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Sunday 04 January 2026 18:39:11 GMT

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شبلي الأشاوس :

✌️✌️✌️مرحبا كيف تماما اخبار

2026-01-05 08:37:50

1

والي الدين 101 :

✌️✌️✌️✌️

2026-01-05 14:37:26

1

مدثر المتفلت 🤸🤺🤾 :

🥰🥰🥰

2026-01-05 08:32:29

1

الدوم ادم عبدالله :

❤❤❤

2026-01-06 19:05:30

1

محمد ابوه احمد :

😂😂😂

2026-01-20 21:10:25

0

باسط محمد :

✌️✌️✌️

2026-01-31 18:46:28

1

المافيا💪🥷 :

😂😂😂

2026-03-07 18:02:59

1

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Мир 0. День, когда мой мир исчез. Отправная точка. Солнце светит, но воздух на вкус как металл. Моего мира больше нет, я проснулся чужаком в искаженной реальности. Ткань этой вселенной отторгает меня, как вирус. Единственный якорь, который не дает сойти с ума — мой конь. Обычный щелчок пальцами разорвал пространство, открыв путь во тьму. У меня есть ровно 12 часов до того, как «иммунная система» этого мира начнет охоту. Я должен идти в следующую дверь. Сара, я найду путь домой. Дневник выжившего открыт. Следи за прыжками. 👇 #архивмиров #параллельныемиры #выживание #хоррор #аномалия #путешественниквовремени #фантастика #альтернативнаяреальность #крипипаста #liminalspaces

Мир 0. День, когда мой мир исчез. Отправная точка. Солнце светит, но воздух на вкус как металл. Моего мира больше нет, я проснулся чужаком в искаженной реальности. Ткань этой вселенной отторгает меня, как вирус. Единственный якорь, который не дает сойти с ума — мой конь. Обычный щелчок пальцами разорвал пространство, открыв путь во тьму. У меня есть ровно 12 часов до того, как «иммунная система» этого мира начнет охоту. Я должен идти в следующую дверь. Сара, я найду путь домой. Дневник выжившего открыт. Следи за прыжками. 👇 #архивмиров #параллельныемиры #выживание #хоррор #аномалия #путешественниквовремени #фантастика #альтернативнаяреальность #крипипаста #liminalspaces

I really think he’s the funniest person ever

I really think he’s the funniest person ever

TÍRATE POR LO MENOS🤣 #greenscreen #reaccion #futbolfemenino #humor

TÍRATE POR LO MENOS🤣 #greenscreen #reaccion #futbolfemenino #humor

*Back to send you the edict of the century! Welcome to Arcane!* | Pitbull Timber ft Kesha X ARCANE EDIT | #jinx #jinxarcaneedit #edit #arcane #fyp #arcaneseason2 #editsounds #ekko #ekkoarcane #ekkoandjinx #ekkoandpowder #powder #silco #silcoarcaneedit #vi #ISHA #ishaedit

*Back to send you the edict of the century! Welcome to Arcane!* | Pitbull Timber ft Kesha X ARCANE EDIT | #jinx #jinxarcaneedit #edit #arcane #fyp #arcaneseason2 #editsounds #ekko #ekkoarcane #ekkoandjinx #ekkoandpowder #powder #silco #silcoarcaneedit #vi #ISHA #ishaedit

Add these useful phrases to your vocabulary!

Add these useful phrases to your vocabulary!

Not every love language is verbal #chicken #legruyereaop #mushrooms Chicken Cordon Bleu Recipe: Ingredients * 5 chicken breasts * Plain flour, for dusting * 2–4 eggs, beaten * 350g fine breadcrumbs * Neutral oil, for frying * 50g unsalted butter, cubed * 5 slices ham, thinly sliced * 5 slices Le Gruyère AOP cheese * Salt, to taste * Freshly ground black pepper, to taste Process: 1. Carefully slice each chicken breast horizontally through the centre to create two thin escalopes, being careful not to cut unevenly. Open them out fully. 2. Place each piece between two sheets of baking paper or cling film and gently flatten using a meat mallet or rolling pin until an even thickness of about 5–7mm is achieved. 3. Lay one slice of ham and one slice of Gruyère onto one side of each chicken piece, leaving a small border around the edges. Season the cheese lightly with freshly ground black pepper. 4. Place any ham that extends beyond the cheese over the top of it, tucking it gently over the filling, then fold the chicken over to fully enclose it. Press the edges firmly together to seal, ensuring no gaps remain, and lightly shape into a neat schnitzel. 5. Set up three stations: flour, beaten eggs, and breadcrumbs. 6. Lightly dust each stuffed chicken piece in flour, ensuring all surfaces are covered, then carefully shake off excess. 7. Dip into the egg, coating completely. 8. Press firmly into the breadcrumbs until fully and evenly coated. Repeat with remaining portions, then rest for 20 minutes to help the coating adhere. 9. Preheat oven to 180°C (350°F). 10. Heat a large frying pan over medium heat and add a shallow layer of neutral oil (about 5–7mm deep), along with the cubed butter. 11. Once the butter has melted and the fat is gently foaming, carefully place the schnitzels into the pan. 12. Fry for 4–5 minutes on the first side until deep golden brown. Turn the schnitzels and begin spooning the hot fat over the cooked side as the second side cooks. Flip again and briefly baste the other side with the hot fat. 13. Transfer to a preheated oven at 180°C (350°F) for 3–6 minutes, depending on thickness, until the chicken is fully cooked through and the cheese is melted and soft. 14. Remove from the oven, season with salt, slice as desired, and serve immediately.

Not every love language is verbal #chicken #legruyereaop #mushrooms Chicken Cordon Bleu Recipe: Ingredients * 5 chicken breasts * Plain flour, for dusting * 2–4 eggs, beaten * 350g fine breadcrumbs * Neutral oil, for frying * 50g unsalted butter, cubed * 5 slices ham, thinly sliced * 5 slices Le Gruyère AOP cheese * Salt, to taste * Freshly ground black pepper, to taste Process: 1. Carefully slice each chicken breast horizontally through the centre to create two thin escalopes, being careful not to cut unevenly. Open them out fully. 2. Place each piece between two sheets of baking paper or cling film and gently flatten using a meat mallet or rolling pin until an even thickness of about 5–7mm is achieved. 3. Lay one slice of ham and one slice of Gruyère onto one side of each chicken piece, leaving a small border around the edges. Season the cheese lightly with freshly ground black pepper. 4. Place any ham that extends beyond the cheese over the top of it, tucking it gently over the filling, then fold the chicken over to fully enclose it. Press the edges firmly together to seal, ensuring no gaps remain, and lightly shape into a neat schnitzel. 5. Set up three stations: flour, beaten eggs, and breadcrumbs. 6. Lightly dust each stuffed chicken piece in flour, ensuring all surfaces are covered, then carefully shake off excess. 7. Dip into the egg, coating completely. 8. Press firmly into the breadcrumbs until fully and evenly coated. Repeat with remaining portions, then rest for 20 minutes to help the coating adhere. 9. Preheat oven to 180°C (350°F). 10. Heat a large frying pan over medium heat and add a shallow layer of neutral oil (about 5–7mm deep), along with the cubed butter. 11. Once the butter has melted and the fat is gently foaming, carefully place the schnitzels into the pan. 12. Fry for 4–5 minutes on the first side until deep golden brown. Turn the schnitzels and begin spooning the hot fat over the cooked side as the second side cooks. Flip again and briefly baste the other side with the hot fat. 13. Transfer to a preheated oven at 180°C (350°F) for 3–6 minutes, depending on thickness, until the chicken is fully cooked through and the cheese is melted and soft. 14. Remove from the oven, season with salt, slice as desired, and serve immediately.

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