@hobigaya25: 🥰Jogja Seistimewa Itu🥰

HobiGaya

Open In TikTok:

Region: ID

Wednesday 04 February 2026 21:53:50 GMT

2250

119

0

1

Music

Download

No Watermark .mp4 (0MB) No Watermark(HD) .mp4 (0MB) Watermark .mp4 (0MB) Music .mp3

Comments

There are no more comments for this video.

To see more videos from user @hobigaya25, please go to the Tikwm homepage.

Other Videos

Anzeige | wie hättet ihr euch über so eine Überraschung gefreut ?🤭 danke an @Visuellewand.de für die wundervolle Umsetzung ✨

Anzeige | wie hättet ihr euch über so eine Überraschung gefreut ?🤭 danke an @Visuellewand.de für die wundervolle Umsetzung ✨

I thought my face was clean… until I used this. 😳 Wait until you see what came out of my pores… 😳🍅 I didn’t know my pores were THIS dirty… 🤯 This cleanser exposed everything hiding in my pores.👀@FULLY Skincare #poremask #maskcleanser #greentomatoclaymask

I thought my face was clean… until I used this. 😳 Wait until you see what came out of my pores… 😳🍅 I didn’t know my pores were THIS dirty… 🤯 This cleanser exposed everything hiding in my pores.👀@FULLY Skincare #poremask #maskcleanser #greentomatoclaymask

well I know what I’m having for dinner tonight For the lamb: 1/2 bunch parsley 4 tablespoons coriander 3 garlic cloves, crushed 1 tablespoon harissa 3 sprigs rosemary 4 sprigs thyme 2 teaspoons cumin 1/2 cup olive oil Juice of 1 lemon 2 lamb backstrap   Sea salt, to taste For the chimichurri: 1/2 cup olive oil 2tbsp red wine vinegar 1/2 cup parsley 3 cloves garlic, minced 1 red chilli Small handful oregano 1tsp salt pepper For the lamb, roughly chop the parsley and combine it in a bowl with the coriander, crushed garlic, harissa, thyme, rosemary, cumin, salt, olive oil and lemon juice. Mix well, then coat the lamb backstraps evenly in the marinade. Cover and leave to marinate for at least 1 hour, or overnight if you have time. Heat a pan or grill over high heat. Remove the lamb from the marinade and cook for 3–4 minutes on each side for medium rare, or until cooked to your liking. Rest for 5 minutes before slicing. For the chimichurri, finely chop the parsley, oregano, chilli and garlic, then mix with the olive oil, red wine vinegar, salt and pepper. Stir well and adjust seasoning if needed. Slice the lamb and spoon the chimichurri over the top to serve.

well I know what I’m having for dinner tonight For the lamb: 1/2 bunch parsley 4 tablespoons coriander 3 garlic cloves, crushed 1 tablespoon harissa 3 sprigs rosemary 4 sprigs thyme 2 teaspoons cumin 1/2 cup olive oil Juice of 1 lemon 2 lamb backstrap   Sea salt, to taste For the chimichurri: 1/2 cup olive oil 2tbsp red wine vinegar 1/2 cup parsley 3 cloves garlic, minced 1 red chilli Small handful oregano 1tsp salt pepper For the lamb, roughly chop the parsley and combine it in a bowl with the coriander, crushed garlic, harissa, thyme, rosemary, cumin, salt, olive oil and lemon juice. Mix well, then coat the lamb backstraps evenly in the marinade. Cover and leave to marinate for at least 1 hour, or overnight if you have time. Heat a pan or grill over high heat. Remove the lamb from the marinade and cook for 3–4 minutes on each side for medium rare, or until cooked to your liking. Rest for 5 minutes before slicing. For the chimichurri, finely chop the parsley, oregano, chilli and garlic, then mix with the olive oil, red wine vinegar, salt and pepper. Stir well and adjust seasoning if needed. Slice the lamb and spoon the chimichurri over the top to serve.

Tus favoritos de la Velada 🥵 @alanafloresf 🖤

Tus favoritos de la Velada 🥵 @alanafloresf 🖤

Happy june to them 🐟 || #girlsundpanzer #erikaitsumi #mahonishizumi #garupan #edit

Happy june to them 🐟 || #girlsundpanzer #erikaitsumi #mahonishizumi #garupan #edit

About

Robot
API

Legal

Privacy Policy