@livcheese:

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Monday 23 February 2026 15:25:36 GMT

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Comments

Johnny two giraffes :

You might be like me — fine oily hair. The downside is it gets crazy shapes unless it’s washed every day. But the upside is, it’s incredibly soft, like silk.

2026-02-23 16:11:30

0

Jackson¹ :

thoughts on fallout new vegas

2026-02-24 02:58:45

2

Thomas :

Early

2026-02-23 15:32:21

2

Paladi Alessandru :

Krasotka😉

2026-07-28 03:42:29

0

lucas :

Woah that’s crazy!

2026-03-25 07:41:18

1

goated :

i love all the song u use

2026-02-23 19:40:14

0

ereeeeerhi :

Cff daw srr fy frf vg

2026-02-26 23:17:01

1

User457888655 :

beautiful

2026-02-23 15:35:10

0

arturoperezmorale7 :

Hola, qué preciosa te ves 🌷🌷🌷

2026-02-23 18:41:31

2

awhole 🫪 :

I’m scared

2026-02-23 17:37:39

0

kilman615 :

no way way she actually turned around this time

2026-02-25 07:09:08

0

MrNobodydontworryaboutit :

🔥🔥🔥

2026-02-23 18:39:09

0

𝓐.🌭 :

😁😁😁

2026-03-05 22:51:16

0

Muhammad Sajjad Muha :

💝💝💝💝

2026-03-11 07:35:13

0

fubarme77 :

🤗🤗🤗🥰🥰🥰

2026-02-23 15:43:36

0

FRANKIE :

breakfast is available in black short... All you can eat 🔥🔥🔥🔥

2026-03-26 10:06:36

1

Jollian Tam :

Ur Russian?

2026-02-23 19:16:42

1

Богдан Степанов :

Ае

2026-02-25 04:20:17

1

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Vừa mát vừa sáng vừa đẹp nhaa #huonglyshop #tiktokshop #quattran #quattran6canh #quattranabs

Vừa mát vừa sáng vừa đẹp nhaa #huonglyshop #tiktokshop #quattran #quattran6canh #quattranabs

اسمع اسمع 🎼👨👥# الفنان_ عمار _ابو_ غليون # عمار_ ابو_ غليون # ترند _عمار_ ابو _غليون# ترند_عمار_ابو_غليو_في_ الغور_ الصافي# ترند_ ابو_ غليون_ جفرا_ و_ هيى _ربوع#ترند_ يابن _العم _تاهموني_ وتاهموك#ترند_ مافي _خلية_ بجسمي_ الا_ وتناديك # بكر_ الدليبي # ترند_ بكر _الدليبي # احمد _الطيراوي # ترند_ احمد_ الطيراوي # اكسبلور_ مجوز # مجوز # دبكه # شبابه #

اسمع اسمع 🎼👨👥# الفنان_ عمار _ابو_ غليون # عمار_ ابو_ غليون # ترند _عمار_ ابو _غليون# ترند_عمار_ابو_غليو_في_ الغور_ الصافي# ترند_ ابو_ غليون_ جفرا_ و_ هيى _ربوع#ترند_ يابن _العم _تاهموني_ وتاهموك#ترند_ مافي _خلية_ بجسمي_ الا_ وتناديك # بكر_ الدليبي # ترند_ بكر _الدليبي # احمد _الطيراوي # ترند_ احمد_ الطيراوي # اكسبلور_ مجوز # مجوز # دبكه # شبابه #

လန်းဖြာဖြာ ငွေမရှား ပြည်တစ်လွှား အေးချမ်းကြစေရာ .... ယနေ့ကစ၍ ငါသည် လူချမ်းသာ ... အယူတော်မင်္ဂလာ အောင်ဇေယျာ ... #ဇင်ယော်နီ #ရွှေစကား #music #သီချင်း

လန်းဖြာဖြာ ငွေမရှား ပြည်တစ်လွှား အေးချမ်းကြစေရာ .... ယနေ့ကစ၍ ငါသည် လူချမ်းသာ ... အယူတော်မင်္ဂလာ အောင်ဇေယျာ ... #ဇင်ယော်နီ #ရွှေစကား #music #သီချင်း

Scotch Finger Cherry (& Raspberry Slice: Recipe adapted from the Arnott’s Festive Edition Cookbook. I've made a few changes to the original recipe based on what I had on hand. Ingredients: Biscuit Base: 250g Scotch Finger biscuits 1 tsp ground cinnamon 100g butter, melted Cherry & Raspberry Filling: 1 x 415g tin cherries in syrup 1 cup frozen raspberries 2 tbsp cornflour Crumble Topping: 50g butter ⅓ cup brown sugar ⅓ cup desiccated coconut 2 tbsp self-raising flour Method: Chuck your Scotch Fingers and cinnamon into a food processor and blitz until fine crumbs form. Add your melted butter and give it a few pulses until everything starts coming together. Press firmly into the base of a lined 20cm square tin and set aside. Drain most of the syrup from your cherries, leaving a little behind. Add the cherries and remaining syrup to a saucepan with the frozen raspberries and cornflour. Give everything a good mix. Pop over medium heat and cook, stirring, until the mixture starts to reduce and thicken. Remove from the heat. Pour the cherry and raspberry filling over your biscuit base and spread it out. To make your crumble, rub the butter, brown sugar, coconut and self-raising flour together until you have a crumbly mixture. Sprinkle the crumble evenly over the filling. Bake at 180°C fan-forced for 25–30 minutes or until golden on top. Allow to cool on the bench for around 2 hours, then pop into the fridge for another hour before slicing and serving. #easydessert #homebaking #EasyRecipe #crumble #homecooking

Scotch Finger Cherry (& Raspberry Slice: Recipe adapted from the Arnott’s Festive Edition Cookbook. I've made a few changes to the original recipe based on what I had on hand. Ingredients: Biscuit Base: 250g Scotch Finger biscuits 1 tsp ground cinnamon 100g butter, melted Cherry & Raspberry Filling: 1 x 415g tin cherries in syrup 1 cup frozen raspberries 2 tbsp cornflour Crumble Topping: 50g butter ⅓ cup brown sugar ⅓ cup desiccated coconut 2 tbsp self-raising flour Method: Chuck your Scotch Fingers and cinnamon into a food processor and blitz until fine crumbs form. Add your melted butter and give it a few pulses until everything starts coming together. Press firmly into the base of a lined 20cm square tin and set aside. Drain most of the syrup from your cherries, leaving a little behind. Add the cherries and remaining syrup to a saucepan with the frozen raspberries and cornflour. Give everything a good mix. Pop over medium heat and cook, stirring, until the mixture starts to reduce and thicken. Remove from the heat. Pour the cherry and raspberry filling over your biscuit base and spread it out. To make your crumble, rub the butter, brown sugar, coconut and self-raising flour together until you have a crumbly mixture. Sprinkle the crumble evenly over the filling. Bake at 180°C fan-forced for 25–30 minutes or until golden on top. Allow to cool on the bench for around 2 hours, then pop into the fridge for another hour before slicing and serving. #easydessert #homebaking #EasyRecipe #crumble #homecooking

سفر میں رہ گئیں آنکھیں کہیں دماغ کہیں ، ہم اپنے ساتھ کبھی اپنے گھر نہی آئے۔ 🫂❤️😔

سفر میں رہ گئیں آنکھیں کہیں دماغ کہیں ، ہم اپنے ساتھ کبھی اپنے گھر نہی آئے۔ 🫂❤️😔

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