@northshorenikki: A Maui home was washed away following torrential downpours during a severe Kona storm over the weekend. The home was about 65 feet away from the stream when water started to rise Friday night and took the home by Saturday morning #maui #storm #iaovalley

Nikki
Nikki
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Region: US
Monday 16 March 2026 05:06:04 GMT
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khunter71
Kim Hunter :
Why are you in there recording
2026-03-17 01:47:02
27781
yourfavnessa14
Yourfav_nessa :
The first half looked AI wow 😳
2026-03-16 07:06:44
15499
emisalve
Emi Salve :
Why do ppl build houses so close to water and never think it will be a problem??
2026-03-16 13:13:43
4913
nortles
Nortles :
These new open floorplans are getting to be too much
2026-03-16 13:17:16
22848
alishasierra9732
Alisha :
That house is paper thin. No brick
2026-03-16 22:01:48
1098
dragonbrownies
TheDadHUD :
Multi million dollar home btw..
2026-03-16 18:33:41
1533
njrams
nick :
Walking inside is crazy work
2026-03-17 08:53:53
1058
tmayo1981
tmayo1981 :
The second part of the video is why I would never have the first part on video. You’d never catch me inside the house with water still eroding the foundation.
2026-03-16 21:05:37
734
yeshuatakethealgorithm
Clumsy Ninja :
Stop building right by water
2026-03-16 16:25:53
653
pupsplantsandplanners
Jenna 📚 :
Aaaaand this is why riverfront property doesn't really appeal to me lol
2026-03-17 02:01:57
930
jiggsyj
Jiggsy :
Zillow be like “living room opens to waterfront views, $9.5 million”
2026-03-18 19:19:10
187
jorden.alexandra
Jorden💛 :
it’s giving this
2026-03-17 19:16:03
93
gabbyriley448
Gabby :
omg where is moana and maui
2026-03-17 00:04:18
365
walkoowalkoo
Walkoo :
4mil newly remodeled, riverside view *GOING FAST*
2026-03-16 22:40:59
848
3peezinapod
🌿 :
OMG GET THE F OUT OF THERE
2026-03-17 00:55:53
134
timothy_klages
Timothy Klages :
Carpenter here. That’s not good
2026-03-17 14:13:10
306
alreadyhateu
alreadyhateu :
Every time I see waterfront property I feel like it’s not a matter of IF it will, but WHEN will it flood or be washed away
2026-03-16 22:19:16
74
leogirl6553
Leogirl65 :
Where are the footings
2026-08-22 21:07:37
0
caitlyn.johnson1
Caitlyn Johnson :
This is someones home, this is devastating.
2026-03-22 20:48:14
206
2thegiver
2thegiver :
Let me guess.. insurance dropped then 3 months ago
2026-03-16 22:11:34
686
msmarcy_
🇺🇸Family&Country🇺🇸 :
The realtor wasn’t lying about it being river front property.
2026-03-16 15:38:44
176
gray_bal
gray_bal :
This is awful
2026-03-22 10:50:09
17
cperez96785
Cody808 :
2026-03-16 16:18:52
576
lepkacarter
Jamie Carter :
Love the open concept
2026-03-17 03:20:43
57
awesberry
Amy :
That’s someone’s home. So sad.
2026-03-17 02:10:13
7
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Hünkâr Beğendi, meaning ‘the Sultan liked it’ is a famous dish from the Ottoman palace cuisine. The story dates back to the 19th century, when Empress Eugénie of France visited Istanbul and brought her chef with her, who wanted to prepare a French-style béchamel sauce. The palace chefs combined this idea with roasted aubergine and cheese, creating the silky aubergine purée. They then served it with Sultan Abdülaziz’s favourite - meat in a rich sauce. The Sultan was so impressed by the dish that it was named ‘Hünkâr Beğendi’👑✨ After making it today, I can understand exactly why it earned its name and judging by my husband’s reaction, I think it’s earned a permanent place in our kitchen too🤍  Ingredients For the meat: * 500g diced beef (you can use lamb) * 1 medium onion * 2 garlic cloves * 3 grated tomatoes * 1 tbsp hot Turkish pepper paste * 1 tbsp butter * 2 tbsp olive oil * 1 tsp dried thyme * 1 tsp pul biber (chilli flakes) * 1 tsp black pepper * Salt to taste * 200 ml hot water For the Beğendi (smoky aubergine purée): * 1 cup milk * 1 tbsp plain flour * 1 tbsp butter * Approximately ½ cup grated kaşar cheese (you can substitute with mozzarella or mild cheddar) * 2 roasted aubergines * Salt to taste  Method 1. Heat a large pan or pot. Add the meat and sauté over high heat. Once the beef has browned and released its juices, continue cooking until the liquid has evaporated  2. Put the aubergines in the oven if this is how you are going to roast them (I roasted mine for 40-50 mins - so it’s best to put it in now as you are cooking the meat) 3. Add the olive oil and butter, followed by the finely onion and garlic 4. Continue sautéing until the onions have softened  5. Add the grated tomatoes and pepper paste. Cook for a few more minutes, then add hot water 6. Reduce the heat to low, cover and leave to simmer until the beef is tender. The cooking time will depend on the cut of meat. The original recipe cooked it for approximately 25 minutes, but yours may take longer 7. Check the liquid and tenderness occasionally and add a little more water if necessary (I waited until the meat soaked up the liquid and tasted the tenderness - I didn’t need to add more water) 8. Once the beef is tender and cooked through, season with salt, black pepper, thyme and chilli flakes according to taste. Remove from the heat. For the Beğendi 1. You need two roasted aubergines - soft and charred on the outside. You can roast them directly over a gas flame, under a grill, or in the oven. Once cooked, peel them and finely chop (I roasted mine whilst I was cooking the meat) 2. In a separate saucepan, melt the butter and add the flour. Using a whisk cook over medium heat until you can smell the cooked flour, taking care not to let it brown 3. Gradually add the milk, whisking quickly and continuously to prevent lumps from forming 4. Once the béchamel has thickened and begins to bubble, add the chopped roasted aubergine and grated cheese. Mash and stir everything together until smooth and well combined 5. Season with salt to taste and transfer the hot aubergine purée to a serving dish. 6. Spoon the cooked beef over the top and serve immediately - I served mine with rice, çoban salad and cacık🤍 #ottoman #turkish #EasyRecipes #turkishfood #fyp
Hünkâr Beğendi, meaning ‘the Sultan liked it’ is a famous dish from the Ottoman palace cuisine. The story dates back to the 19th century, when Empress Eugénie of France visited Istanbul and brought her chef with her, who wanted to prepare a French-style béchamel sauce. The palace chefs combined this idea with roasted aubergine and cheese, creating the silky aubergine purée. They then served it with Sultan Abdülaziz’s favourite - meat in a rich sauce. The Sultan was so impressed by the dish that it was named ‘Hünkâr Beğendi’👑✨ After making it today, I can understand exactly why it earned its name and judging by my husband’s reaction, I think it’s earned a permanent place in our kitchen too🤍 Ingredients For the meat: * 500g diced beef (you can use lamb) * 1 medium onion * 2 garlic cloves * 3 grated tomatoes * 1 tbsp hot Turkish pepper paste * 1 tbsp butter * 2 tbsp olive oil * 1 tsp dried thyme * 1 tsp pul biber (chilli flakes) * 1 tsp black pepper * Salt to taste * 200 ml hot water For the Beğendi (smoky aubergine purée): * 1 cup milk * 1 tbsp plain flour * 1 tbsp butter * Approximately ½ cup grated kaşar cheese (you can substitute with mozzarella or mild cheddar) * 2 roasted aubergines * Salt to taste Method 1. Heat a large pan or pot. Add the meat and sauté over high heat. Once the beef has browned and released its juices, continue cooking until the liquid has evaporated 2. Put the aubergines in the oven if this is how you are going to roast them (I roasted mine for 40-50 mins - so it’s best to put it in now as you are cooking the meat) 3. Add the olive oil and butter, followed by the finely onion and garlic 4. Continue sautéing until the onions have softened 5. Add the grated tomatoes and pepper paste. Cook for a few more minutes, then add hot water 6. Reduce the heat to low, cover and leave to simmer until the beef is tender. The cooking time will depend on the cut of meat. The original recipe cooked it for approximately 25 minutes, but yours may take longer 7. Check the liquid and tenderness occasionally and add a little more water if necessary (I waited until the meat soaked up the liquid and tasted the tenderness - I didn’t need to add more water) 8. Once the beef is tender and cooked through, season with salt, black pepper, thyme and chilli flakes according to taste. Remove from the heat. For the Beğendi 1. You need two roasted aubergines - soft and charred on the outside. You can roast them directly over a gas flame, under a grill, or in the oven. Once cooked, peel them and finely chop (I roasted mine whilst I was cooking the meat) 2. In a separate saucepan, melt the butter and add the flour. Using a whisk cook over medium heat until you can smell the cooked flour, taking care not to let it brown 3. Gradually add the milk, whisking quickly and continuously to prevent lumps from forming 4. Once the béchamel has thickened and begins to bubble, add the chopped roasted aubergine and grated cheese. Mash and stir everything together until smooth and well combined 5. Season with salt to taste and transfer the hot aubergine purée to a serving dish. 6. Spoon the cooked beef over the top and serve immediately - I served mine with rice, çoban salad and cacık🤍 #ottoman #turkish #EasyRecipes #turkishfood #fyp

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