@thesimplychicstyle: Everything is on my LTK! #aerie #americaneagle @aerie

Elizabeth Tellez

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Region: US

Saturday 07 February 2026 16:02:59 GMT

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Comments

_justjennnn🤠 :

Cute!

2026-02-16 02:10:45

0

MagicalVacation :

So jealous, my store didn’t have like ANY of that

2026-02-22 04:58:15

0

user3337466924303 :

What is the white long sleeved called? It’s so cute

2026-02-08 19:45:56

1

Alesha Stanton :

Are the overalls adjustable? I’m like 5’8

2026-02-08 13:12:11

1

Naty | over 40 glow up ✨ :

So cute! How tall are u

2026-02-09 00:48:32

1

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Everyone has their own way of making tabbouleh, but my grandmother's recipe is my favorite. Ingredients: - Flat Leaf Parsley - Yellow Onion - Tomatoes - Green Onion - Burghol - Lemons - Olive Oil - Pomegranate Molasses - Dried Mint - Salt Step 1: Prep the Ingredients First and foremost, wash the parsley really well in cold water, then allow it to dry completely— either for a few hours or overnight. Wet parsley will make a soggy tabbouleh. Dice the white onion, tomatoes, and green onion into small pieces and set aside. Remove the parsley stems, then roll into a bunch and chop into super fine pieces. This will take a while, so be patient. Add a palmful of burghol to a dish and rinse with cold water for a minute or two before draining. Step 2: Create the Tabbouleh Add all of the diced ingredients to a large bowl. Top with salt, dried mint, and fresh lemon juice. Add your preferred amount of burghol, a generous pour of olive oil, and a drizzle of pomegranate molasses. Using gloved or well-washed hands, gently fold the ingredients together until everything is evenly combined. Serve and enjoy. My grandmother used to constantly be making enough tabbouleh to serve 20+ people, and it took me a long time to fully appreciate just how much time and effort it cost her. This salad might be a lot of work, but it's a labor of love that means the world to me now. I hope you try it, and I really hope you love it as much as I do. - Chef Mike #lebanesefood #tabbouleh #cookingathome #Recipe

Everyone has their own way of making tabbouleh, but my grandmother's recipe is my favorite. Ingredients: - Flat Leaf Parsley - Yellow Onion - Tomatoes - Green Onion - Burghol - Lemons - Olive Oil - Pomegranate Molasses - Dried Mint - Salt Step 1: Prep the Ingredients First and foremost, wash the parsley really well in cold water, then allow it to dry completely— either for a few hours or overnight. Wet parsley will make a soggy tabbouleh. Dice the white onion, tomatoes, and green onion into small pieces and set aside. Remove the parsley stems, then roll into a bunch and chop into super fine pieces. This will take a while, so be patient. Add a palmful of burghol to a dish and rinse with cold water for a minute or two before draining. Step 2: Create the Tabbouleh Add all of the diced ingredients to a large bowl. Top with salt, dried mint, and fresh lemon juice. Add your preferred amount of burghol, a generous pour of olive oil, and a drizzle of pomegranate molasses. Using gloved or well-washed hands, gently fold the ingredients together until everything is evenly combined. Serve and enjoy. My grandmother used to constantly be making enough tabbouleh to serve 20+ people, and it took me a long time to fully appreciate just how much time and effort it cost her. This salad might be a lot of work, but it's a labor of love that means the world to me now. I hope you try it, and I really hope you love it as much as I do. - Chef Mike #lebanesefood #tabbouleh #cookingathome #Recipe

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