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@phantom070: Tu silencio revelara sí ella te amaba o solo te usaba - El Temach #reflexion #terapia #motivacion #temach #sentimiento

👻🌻⛓️‍💥©️🍀Dany🫥Phantom🪬🤍
👻🌻⛓️‍💥©️🍀Dany🫥Phantom🪬🤍
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Region: MX
Tuesday 17 February 2026 04:03:29 GMT
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Here are some of my favorite Pittsburgh tools🧰 #harborfreight #usgeneral #pittsburgh #icon #toolbox
Here are some of my favorite Pittsburgh tools🧰 #harborfreight #usgeneral #pittsburgh #icon #toolbox
LIMA 2019 💔 | #riverplate #libertadores #gabigol #futbol #argentina
LIMA 2019 💔 | #riverplate #libertadores #gabigol #futbol #argentina
#venezuela #caracas #plazavenezuela #calle #cielo
#venezuela #caracas #plazavenezuela #calle #cielo
mother in the house 🏠 if you are the one what will you do 😂#foryou #videoviral
mother in the house 🏠 if you are the one what will you do 😂#foryou #videoviral
This is not an egg… it’s an Angel Egg CONE. This is Part 2 of my Angel Eggs series — and this one is my absolute favorite. I call these Angel Egg Cones with Prosciutto Roses, and once you see it, you’ll understand why. All the eggs were cooked in my egg maker (linked in my profile). For this version, I cut a small slice off the bottom of the egg so it stands upright, then cut a small opening on the top to remove the yolk. The yolk mixture stays the same as Part 1: • 1 tablespoon bacon mayonnaise • 1 tablespoon cream cheese • A pinch of La Mariner Celtic Sea Salt Before piping the yolk back in, I add about ¼ teaspoon of shredded cheese to the bottom — I used Parmesan, mozzarella, and sharp cheddar (each egg gets a different cheese). Then I pipe the yolk mixture high, like an ice cream cone. To finish, I take uncured soppressata, cut it in half, roll it into a tiny rose, and attach it to the side. It looks beautiful, it tastes unreal, and it’s hands-down my favorite Angel Egg. Be honest — would you eat this at a party? 😳 Comment CONE if you’d try it, and stay tuned for Part 3. #angeleggs #carnivorerecipes #eggtok #foodart #carnivorediet
This is not an egg… it’s an Angel Egg CONE. This is Part 2 of my Angel Eggs series — and this one is my absolute favorite. I call these Angel Egg Cones with Prosciutto Roses, and once you see it, you’ll understand why. All the eggs were cooked in my egg maker (linked in my profile). For this version, I cut a small slice off the bottom of the egg so it stands upright, then cut a small opening on the top to remove the yolk. The yolk mixture stays the same as Part 1: • 1 tablespoon bacon mayonnaise • 1 tablespoon cream cheese • A pinch of La Mariner Celtic Sea Salt Before piping the yolk back in, I add about ¼ teaspoon of shredded cheese to the bottom — I used Parmesan, mozzarella, and sharp cheddar (each egg gets a different cheese). Then I pipe the yolk mixture high, like an ice cream cone. To finish, I take uncured soppressata, cut it in half, roll it into a tiny rose, and attach it to the side. It looks beautiful, it tastes unreal, and it’s hands-down my favorite Angel Egg. Be honest — would you eat this at a party? 😳 Comment CONE if you’d try it, and stay tuned for Part 3. #angeleggs #carnivorerecipes #eggtok #foodart #carnivorediet

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