@florina.bulgaria: Започнете деня си с Florina – щастие във всяка глътка и слънчево настроение във всяка чаша.

florina.bulgaria

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Tuesday 24 March 2026 14:23:01 GMT

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roma.mafia :

ЯКО ЗАХАР И ФРУКТОЗА😂😂😂

2026-04-26 16:44:14

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Mihail Hristov-Jiguli. :

моля, тази реклама е най голямата лъжа 😂😂😂😂😂😂😂😂😂.

2026-03-29 20:22:46

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2001. Argentina cambiaba. Y nosotros empezábamos a escribir nuestra historia. 25 años después, seguimos mirando hacia adelante, con miles de escenarios, canciones y recuerdos en el camino. Nos acercamos al 18 de agosto, y este camino merece ser celebrado. Hoy seguimos acá. Porque mantener viva una banda durante 25 años no es solamente cuestión de tiempo. Es elegirla una y otra vez. Y nosotros seguimos eligiendo Sabroso. ❤️‍🔥

2001. Argentina cambiaba. Y nosotros empezábamos a escribir nuestra historia. 25 años después, seguimos mirando hacia adelante, con miles de escenarios, canciones y recuerdos en el camino. Nos acercamos al 18 de agosto, y este camino merece ser celebrado. Hoy seguimos acá. Porque mantener viva una banda durante 25 años no es solamente cuestión de tiempo. Es elegirla una y otra vez. Y nosotros seguimos eligiendo Sabroso. ❤️‍🔥

#لعبينها_ذهب_ونتومي_زانڨ #كلام_من_القلب

#لعبينها_ذهب_ونتومي_زانڨ #كلام_من_القلب

Michelin Meals You'll Actually Make Ep. 1 | Butternut Squash Gnocchi with Sage & Prosciutto From @stefano_secchi & @michelinguide , adapted by me Ingredients (2–3 servings) For the gnocchi: • 1 cup butternut squash purée* • ~1 cup all-purpose flour (may need more or less) • ¼ teaspoon pumpkin pie spice or nutmeg • Semolina or AP flour (for dusting) *Roast cubed butternut squash at 350°F (175°C) until very soft, then blend until smooth. If watery, strain through cheesecloth before using. For the sauce: • 2–3 tablespoons unsalted butter • 4–5 sage leaves • 1 slice prosciutto, thinly sliced • Grated Parmesan, to finish Method 1. Make the dough: In a large bowl, add flour, squash purée, and spice. Mix together until combined. If the dough comes together with flour left in the bowl, that’s fine. If it’s sticky, add a little more flour. Knead briefly until you have a soft, smooth dough ball. 2. Shape the gnocchi: Roll into ½-inch ropes (“snakes”) on a floured surface. Cut into bite-sized pieces with a bench scraper. Roll each piece over the back of a fork to make ridges. Place on a tray dusted with semolina so they don’t stick. (At this stage you can freeze them for later.) 3. Cook the gnocchi: Bring salted water to a boil. Add gnocchi and cook until they float, about 3 minutes. Reserve 1 cup pasta water. 4. Make the sauce: In a skillet over medium heat, melt butter until lightly browned and nutty. Add sage leaves and prosciutto, cooking just ~30 seconds until fragrant. 5. Combine: Add cooked gnocchi straight to the pan with a splash of pasta water. Toss vigorously for ~15 seconds to coat. 6. Finish: Serve hot with grated Parmesan.

Michelin Meals You'll Actually Make Ep. 1 | Butternut Squash Gnocchi with Sage & Prosciutto From @stefano_secchi & @michelinguide , adapted by me Ingredients (2–3 servings) For the gnocchi: • 1 cup butternut squash purée* • ~1 cup all-purpose flour (may need more or less) • ¼ teaspoon pumpkin pie spice or nutmeg • Semolina or AP flour (for dusting) *Roast cubed butternut squash at 350°F (175°C) until very soft, then blend until smooth. If watery, strain through cheesecloth before using. For the sauce: • 2–3 tablespoons unsalted butter • 4–5 sage leaves • 1 slice prosciutto, thinly sliced • Grated Parmesan, to finish Method 1. Make the dough: In a large bowl, add flour, squash purée, and spice. Mix together until combined. If the dough comes together with flour left in the bowl, that’s fine. If it’s sticky, add a little more flour. Knead briefly until you have a soft, smooth dough ball. 2. Shape the gnocchi: Roll into ½-inch ropes (“snakes”) on a floured surface. Cut into bite-sized pieces with a bench scraper. Roll each piece over the back of a fork to make ridges. Place on a tray dusted with semolina so they don’t stick. (At this stage you can freeze them for later.) 3. Cook the gnocchi: Bring salted water to a boil. Add gnocchi and cook until they float, about 3 minutes. Reserve 1 cup pasta water. 4. Make the sauce: In a skillet over medium heat, melt butter until lightly browned and nutty. Add sage leaves and prosciutto, cooking just ~30 seconds until fragrant. 5. Combine: Add cooked gnocchi straight to the pan with a splash of pasta water. Toss vigorously for ~15 seconds to coat. 6. Finish: Serve hot with grated Parmesan.

#CapCut #قصيد #مهذل_الصقور #شعر #شعراء

#CapCut #قصيد #مهذل_الصقور #شعر #شعراء

#fy #floresamarillas #felizdia #parati

#fy #floresamarillas #felizdia #parati

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