@beastmodeaver: Back at my favorite place 🏖️

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Saturday 24 January 2026 17:52:15 GMT
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okorazru
DogCatGoatPig :
2026-01-25 12:48:45
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user827747747
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hermescaviar
hermescaviar :
Marry me
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johnsmyth08
benny :
not bad looking
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Zeek Kimmet :
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jay_dog73 :
what up dude
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henry_slk
ℍ𝕖𝕟𝕣𝕪 :
2026-02-16 14:57:51
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dondiegodelavega6969
Dondiegodelavega69 :
😍🥰 Elon Musk confirmed what I knew all along we can see them from the moon 🌙 😍🥰and they are spectacular 🥰😍the score is Moon 🌙 0 earth 🌎 2😍🥰 like Venezuela 🇻🇪 Ma Duro😍😍
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cam :
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Benjamin lenkeit :
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Yooooo family
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WHITEFIRE 🔥 :
absolute 💯 gorgeous 😍
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😍 LOML 😘
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You’re my favorite
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wow
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I love this
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a ?
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U r a goddess !!
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weeeeeeee
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Robert Norman :
Florida girls have all the fun in the sunshine
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Saudi Hashi Madghoot A comforting Saudi classic made with tender camel mea t, fragrant spices, and flavorful rice. Ingredients - ½ cup oil - 3 dried black lemons (loomi) - 2 bay leaves - 4–5 green cardamoms - 3–4 cloves - 3–4 black peppercorns - 2 cinnamon sticks - 2 onions, chopped - 1 tbsp ginger-garlic paste - 1 kg bone-in camel (hashi) meat - 2 tomatoes, chopped - 2 tbsp tomato paste - 1 tsp turmeric - 1 tsp red chilli powder - 1 tsp cumin powder - 1 tsp coriander powder - 1 tsp black pepper powder - Salt to taste - 2 litres water - 5–6 green chillies - 2½ cups basmati rice, soaked for 30 minutes Method 1. Heat the oil in a pressure cooker. Add the dried black lemons, bay leaves, cardamoms, cloves, black peppercorns, and cinnamon sticks. 2. Add the chopped onions and fry until golden. Stir in the ginger-garlic paste and sauté for 1 minute. 3. Add the camel meat and cook until lightly browned. 4. Mix in the chopped tomatoes, tomato paste, turmeric, red chilli powder, cumin, coriander, black pepper, and salt. Cook until the oil separates. 5. Pour in 2 litres of water, cover, and pressure cook on medium heat for 45–60 minutes, or until the meat is tender. 6. Once the meat is cooked, add 5–6 whole green chillies. Then add the soaked rice. You should have about 4 cups of broth (yakhni) left. If needed, top up with a little water. Adjust the salt. 7. Cook on high heat until the rice has almost absorbed the broth. 8. Cover and cook on low heat for 10 to 15 minutes. 9. Fluff the rice gently and serve hot with Arabic salsa (Daqoos). Enjoy this tender, juicy, and aromatic Saudi Hashi Madghoot! #HashiMadghoot #CamelMadghoot #SaudiFood #SaudiRecipe #ArabicFood
Saudi Hashi Madghoot A comforting Saudi classic made with tender camel mea t, fragrant spices, and flavorful rice. Ingredients - ½ cup oil - 3 dried black lemons (loomi) - 2 bay leaves - 4–5 green cardamoms - 3–4 cloves - 3–4 black peppercorns - 2 cinnamon sticks - 2 onions, chopped - 1 tbsp ginger-garlic paste - 1 kg bone-in camel (hashi) meat - 2 tomatoes, chopped - 2 tbsp tomato paste - 1 tsp turmeric - 1 tsp red chilli powder - 1 tsp cumin powder - 1 tsp coriander powder - 1 tsp black pepper powder - Salt to taste - 2 litres water - 5–6 green chillies - 2½ cups basmati rice, soaked for 30 minutes Method 1. Heat the oil in a pressure cooker. Add the dried black lemons, bay leaves, cardamoms, cloves, black peppercorns, and cinnamon sticks. 2. Add the chopped onions and fry until golden. Stir in the ginger-garlic paste and sauté for 1 minute. 3. Add the camel meat and cook until lightly browned. 4. Mix in the chopped tomatoes, tomato paste, turmeric, red chilli powder, cumin, coriander, black pepper, and salt. Cook until the oil separates. 5. Pour in 2 litres of water, cover, and pressure cook on medium heat for 45–60 minutes, or until the meat is tender. 6. Once the meat is cooked, add 5–6 whole green chillies. Then add the soaked rice. You should have about 4 cups of broth (yakhni) left. If needed, top up with a little water. Adjust the salt. 7. Cook on high heat until the rice has almost absorbed the broth. 8. Cover and cook on low heat for 10 to 15 minutes. 9. Fluff the rice gently and serve hot with Arabic salsa (Daqoos). Enjoy this tender, juicy, and aromatic Saudi Hashi Madghoot! #HashiMadghoot #CamelMadghoot #SaudiFood #SaudiRecipe #ArabicFood

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