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@user91059987536136: New York street style turned runway moment Bold lips, bolder attitude. #CityGlam #NYCstyle #MakeupGoals #UrbanChic #FashionInspo #BaddieAlert

user91059987536136
user91059987536136
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Region: US
Friday 03 April 2026 20:07:31 GMT
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lazaro.guadalupe90
Lazaro Guadalupe :
2026-04-04 04:35:37
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sebas.h62
sebastián🥱 :
😍😍😍
2026-04-03 20:17:43
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frnkling2
@~`𝔉𝔯𝔞𝔫 𝔏𝔬𝔭𝔢𝔷'~505... :
😻
2026-04-03 20:56:09
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Thời gian không thể xoá đi tình yêu em đã trao người... @Jack - J97 #j97huynhduc06 #jack #j97 #domdom #xuhuong
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Phiền muộn chỉ như một giọt nước , thế mà tâm tư này đong đầy cả đại dương …! Thay vì làm loạn hãy thu mình vào góc đẹp nhất 🥇
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Wicked 2, DC & MORE MOVIE NEWS!!!
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CANNED PICKLED ASPARAGUS Makes about 6 (24 oz) pint-and-a-half jars {check my Amazon for these hard to find jars} INGREDIENTS 5 cups white vinegar (5% acidity) 1 qt. water 2⁄3 cup sugar 1⁄2 cup salt for pickling & preserving 7 lb. fresh asparagus 12 dill sprigs 6 garlic cloves, crushed Ball® Pickle Crisp (optional) INSTRUCTIONS Bring first 6 ingredients to a boil in a 3-qt. stainless steel or enameled saucepan over medium-high heat, stirring until sugar and salt dissolve. Rinse asparagus. Cut spears into 5-inch lengths to fit jars, discarding tough ends. Place 2 dill sprigs and 1 garlic clove into a hot jar. Tightly pack asparagus, cut ends down, in jar, leaving 1⁄2-inch headspace. Add 1⁄8 tsp. pickle crisp to jar, if desired. Ladle hot pickling liquid over asparagus, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool for 24 hours. Recipe from @ballcanning
CANNED PICKLED ASPARAGUS Makes about 6 (24 oz) pint-and-a-half jars {check my Amazon for these hard to find jars} INGREDIENTS 5 cups white vinegar (5% acidity) 1 qt. water 2⁄3 cup sugar 1⁄2 cup salt for pickling & preserving 7 lb. fresh asparagus 12 dill sprigs 6 garlic cloves, crushed Ball® Pickle Crisp (optional) INSTRUCTIONS Bring first 6 ingredients to a boil in a 3-qt. stainless steel or enameled saucepan over medium-high heat, stirring until sugar and salt dissolve. Rinse asparagus. Cut spears into 5-inch lengths to fit jars, discarding tough ends. Place 2 dill sprigs and 1 garlic clove into a hot jar. Tightly pack asparagus, cut ends down, in jar, leaving 1⁄2-inch headspace. Add 1⁄8 tsp. pickle crisp to jar, if desired. Ladle hot pickling liquid over asparagus, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool for 24 hours. Recipe from @ballcanning

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