@tomas_ventruba: 2 weeks after deep plane facelift, deep necklift and temporal brow lift👌 Client is 48 years old😊 The surgery was done under local anesthesia combined with analgosedation😉 📲 If you want to make an appointment, contact us at [email protected] #facelift #necklift #temporalbrowlift #plasticsurgery

Dr. Tomáš Ventruba

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Region: CZ

Monday 23 March 2026 19:01:58 GMT

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Comments

Anna Hofman :

prosím kde sidlíte a ceník

2026-03-24 13:10:03

2

Valeria Zihlavnikova :

Ako vzdy skvela praca👍👏👏👏

2026-03-26 19:20:01

1

Cristal Avendaño :

I’m impressed because you’re work is very natural. What i can see is that you try to conserve the essence of every Face without modifying too much. Nice work ✨✨

2026-10-24 02:28:53

0

Tana Tapri :

great job!❤️

2026-03-24 07:47:28

2

akdaravokavon :

Miluji Vaše proměny 🙏🙏🙏❤️

2026-03-24 14:02:25

2

Pavlina Koubova :

Nádhera 👍

2026-03-24 11:50:53

2

Natalia Nat :

Какая цена ?

2026-04-12 07:11:29

0

miluna336 :

Paráda 💐👌

2026-03-24 08:16:06

1

mia :

dokonale krasna praca🥰🥰🥰

2026-03-24 10:10:30

2

Zuza :

Jako vždy super a přirozené 🥰

2026-03-25 06:41:07

1

user 2341235678899 :

Vaše proměny jsou tak decentní a.přitom krásný rozdíl, jak,je moźné že. celebrity z Hollywoodu dopadaj,jak,dopadaj.??

2026-03-29 20:42:10

1

Aneta :

to je woooooow 👏👏👏

2026-03-24 05:33:29

1

vam :

Krásná práce

2026-04-13 18:14:43

1

Šárka Sivakova :

cena prosím

2026-03-23 19:04:25

0

kočo :

❤️

2026-03-25 16:41:48

0

solveig1976 :

Très naturel

2026-03-23 22:23:41

0

Delisevratila :

Paní se dostala vzhledem pod 30 let 😳❤️

2026-03-24 09:46:29

3

Radana :

jste neskutečnej šikovnej.

2026-03-23 19:37:21

4

LudmiHlusek :

Tak tomu říkám pràcička jak má být ...velký obdiv ...přála bych aby si mohli víc ten splnit takový sen ...ale .....🫶

2026-03-24 15:47:14

0

𝖄𝕬𝖄𝕬❤️‍🔥 :

Went from 45 to 26

2026-09-25 02:07:44

0

mili vanilli :

👌👌👌

2026-03-24 19:07:18

1

usern268vij74h :

❤️❤️❤️

2026-03-25 12:29:53

1

tami :

👌👌👌

2026-03-24 08:52:33

0

Alžběta :

❤️❤️❤️❤️❤️👏👏👏👏👏

2026-03-23 19:54:09

0

mymon1888 :

Prekrásna práca klobúk dole

2026-03-24 18:05:53

1

lili55555988777 :

👌perfekt 🤩🤩

2026-04-07 10:44:36

1

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🦃🍄 GOLDEN WILD MUSHROOM, SAUSAGE & GRUYÈRE STUFFING! 🍁 👇 RECIPE BELOW 👇 ⏱ Prep Time: 25 minutes 🔥 Cook Time: 50 minutes 🍽 Servings: 8–10 INGREDIENTS • 12 cups day-old sourdough bread, cut into ¾-inch cubes • 1 lb mild Italian sausage, casings removed • 1 lb mixed mushrooms (cremini, shiitake, and oyster), chopped • 1 medium yellow onion, diced • 3 celery stalks, diced • 4 garlic cloves, minced • 5 tbsp unsalted butter, divided • 1 tbsp olive oil • 1 tbsp fresh sage, finely chopped • 2 tsp fresh thyme leaves • 2 tbsp fresh parsley, chopped • 1½ cups shredded Gruyère cheese, divided • 2½ cups low-sodium chicken or vegetable broth, plus a little extra if needed • 2 large eggs, beaten • ¾ tsp salt, or to taste DIRECTIONS 1. Preheat oven to 350°F. Spread bread cubes on two baking sheets and toast for 12–15 minutes until lightly golden and dry. Transfer to a large mixing bowl. 2. Heat a large skillet over medium heat. Cook the sausage for 7–9 minutes, breaking it into small pieces, until browned and fully cooked. Transfer to the bowl with the bread. 3. Add olive oil and 2 tablespoons butter to the skillet. Cook mushrooms over medium-high heat for 8–10 minutes until their moisture evaporates and they become beautifully golden. Add to the bread mixture. 4. Melt 2 more tablespoons butter in the skillet. Add onion and celery. Cook for 7–8 minutes until softened and lightly golden. 5. Stir in garlic, sage, thyme, and salt. Cook for 1 minute, then add the vegetables and parsley to the bread mixture. 6. Stir in 1 cup of the shredded Gruyère. 7. In a separate bowl, whisk together the broth and beaten eggs. Pour gradually over the stuffing mixture, tossing gently. The bread should be moist throughout but not swimming in liquid. Add a little more broth if needed. 8. Butter a 9-by-13-inch baking dish with the remaining tablespoon of butter. Spoon the stuffing mixture into the dish without packing it down tightly. 9. Cover with foil and bake for 25 minutes. Remove the foil, sprinkle with the remaining ½ cup Gruyère, and bake uncovered for another 20–25 minutes until golden and crisp on top and the center reaches 165°F. 10. Let rest for 5–10 minutes before serving. ✨ MAKE-AHEAD TIP: Toast the bread and cook the sausage, mushrooms, and vegetables the day before. Refrigerate the cooked components separately, then assemble with broth and eggs just before baking. 🍁 This is the Thanksgiving side dish that might just steal the show from the turkey! #MushroomLoreAndMore #ThanksgivingRecipes #MushroomStuffing #HolidaySideDishes #ComfortFood

🦃🍄 GOLDEN WILD MUSHROOM, SAUSAGE & GRUYÈRE STUFFING! 🍁 👇 RECIPE BELOW 👇 ⏱ Prep Time: 25 minutes 🔥 Cook Time: 50 minutes 🍽 Servings: 8–10 INGREDIENTS • 12 cups day-old sourdough bread, cut into ¾-inch cubes • 1 lb mild Italian sausage, casings removed • 1 lb mixed mushrooms (cremini, shiitake, and oyster), chopped • 1 medium yellow onion, diced • 3 celery stalks, diced • 4 garlic cloves, minced • 5 tbsp unsalted butter, divided • 1 tbsp olive oil • 1 tbsp fresh sage, finely chopped • 2 tsp fresh thyme leaves • 2 tbsp fresh parsley, chopped • 1½ cups shredded Gruyère cheese, divided • 2½ cups low-sodium chicken or vegetable broth, plus a little extra if needed • 2 large eggs, beaten • ¾ tsp salt, or to taste DIRECTIONS 1. Preheat oven to 350°F. Spread bread cubes on two baking sheets and toast for 12–15 minutes until lightly golden and dry. Transfer to a large mixing bowl. 2. Heat a large skillet over medium heat. Cook the sausage for 7–9 minutes, breaking it into small pieces, until browned and fully cooked. Transfer to the bowl with the bread. 3. Add olive oil and 2 tablespoons butter to the skillet. Cook mushrooms over medium-high heat for 8–10 minutes until their moisture evaporates and they become beautifully golden. Add to the bread mixture. 4. Melt 2 more tablespoons butter in the skillet. Add onion and celery. Cook for 7–8 minutes until softened and lightly golden. 5. Stir in garlic, sage, thyme, and salt. Cook for 1 minute, then add the vegetables and parsley to the bread mixture. 6. Stir in 1 cup of the shredded Gruyère. 7. In a separate bowl, whisk together the broth and beaten eggs. Pour gradually over the stuffing mixture, tossing gently. The bread should be moist throughout but not swimming in liquid. Add a little more broth if needed. 8. Butter a 9-by-13-inch baking dish with the remaining tablespoon of butter. Spoon the stuffing mixture into the dish without packing it down tightly. 9. Cover with foil and bake for 25 minutes. Remove the foil, sprinkle with the remaining ½ cup Gruyère, and bake uncovered for another 20–25 minutes until golden and crisp on top and the center reaches 165°F. 10. Let rest for 5–10 minutes before serving. ✨ MAKE-AHEAD TIP: Toast the bread and cook the sausage, mushrooms, and vegetables the day before. Refrigerate the cooked components separately, then assemble with broth and eggs just before baking. 🍁 This is the Thanksgiving side dish that might just steal the show from the turkey! #MushroomLoreAndMore #ThanksgivingRecipes #MushroomStuffing #HolidaySideDishes #ComfortFood

28 de Outubro de 2026 - Flávio Bolsonaro nos EUA #noticias

28 de Outubro de 2026 - Flávio Bolsonaro nos EUA #noticias

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