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@user757435054733: Доброе утро пятницы 💞🤗💖💙💚🔥

Ирина Орса
Ирина Орса
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Friday 17 April 2026 03:10:05 GMT
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user757435054733
Ирина Орса :
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2026-04-17 03:10:44
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Didn’t see that coming 😂 Are you more Scandi or French? 🇫🇷🇳🇴 #scandigirl #netflixandchill #frenchgirl #frenchdating #norwegian
Didn’t see that coming 😂 Are you more Scandi or French? 🇫🇷🇳🇴 #scandigirl #netflixandchill #frenchgirl #frenchdating #norwegian
Young talks about finding strength in being
Young talks about finding strength in being "messy" and authentic, rather than hiding her insecurities. This is too real. need to listen to the full interview once and its out. #lolayoung#viralclip#fyppppppppppppppppppppppp #podcast#MentalHealth


apa harus pake cara ugal”an guis #fypage #fyppppppppppppppppppppppp #fyp
apa harus pake cara ugal”an guis #fypage #fyppppppppppppppppppppppp #fyp
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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