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@saveelephantfoundation: Like mother, like daughter 🐘💕 Baby Lek Lek follows her mom, Moh Loh—sneaking trunkfuls of succulent young leaves. Delicious! น้องเล็กเล็กเลียนแบบแม่โมโละ แอบสอยยอดใบอ่อนมาลิ้มรสความอร่อย 😋 #SaveElephantFoundation #มูลนิธิอนุรักษ์ช้างและสิ่งแวดล้อม #Elephant #ElephantRescue

Save Elephant Foundation
Save Elephant Foundation
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Region: TH
Wednesday 29 April 2026 14:00:00 GMT
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Comments

bizkitztheclown
Anna moody :
good morning gorgeous.. those are some yummy leaves huh🥰🥰🥰
2026-04-29 15:43:24
2
cleocarasnoti
Lilou :
J adore ❤️❤️
2026-04-29 15:48:22
0
millienme12
Millie n Me :
Yummy mummy 🐘❤️❤️
2026-04-29 16:46:55
0
jlkelephant
Jlkatz :
🥰🥰🥰🥰🥰🥰🥰🥰🥰
2026-04-30 02:04:42
0
scooterpop
Scooterpop :
🥰🥰🥰
2026-04-29 23:50:46
0
adrienne0308
adrienne0308 :
❤️❤️❤️❤️❤️
2026-04-29 20:33:44
0
bina.697
Bina 69 :
🥰🥰🥰🥰🥰🥰🥰🥰🥰
2026-04-30 16:55:47
0
gomati.bohara430
gomati bohara :
❣️❣️❣️
2026-04-29 15:23:51
0
missalou143
🧸 Miss ALOU 🇵🇭 :
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2026-04-29 15:06:39
0
planting_peace
Aaron Jackson :
❤️
2026-05-05 04:45:02
0
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I recently visited Sifnos, an island known all over Greece for its deep connection to gastronomy. Every September, the island hosts the Nikolaos Tselementes Gastronomy Festival, where local producers, cooks, and visitors come together to celebrate traditional recipes, ingredients, and flavors. Sifnos is also the birthplace of Nikolaos Tselementes, one of the most famous Greek chefs, who shaped modern Greek cuisine and brought refinement and technique into traditional cooking. He also published his iconic cookbook — the first complete Greek cooking guide — and his name today is synonymous with cookbooks in Greece. Today, I’m making one of the island’s most beloved dishes — mastelo. A slow-cooked lamb recipe, traditionally baked in a clay pot with dill and local wine. It’s simple, rustic, and full of aroma — a dish that truly reflects the soul of Sifnos and the generosity of the locals who shared it with me. Ingredients • 5 lb (2.5 kg) lamb (chops & rib pieces) • 1¼ cups (280 g) red wine @Gratsi Wine • 1 large bunch fresh dill, finely chopped • Salt & pepper, to taste • Vine branches Substitute for vine branches: Use a rack, or bundle a few branches together or thyme branches to create a base so the meat doesn’t touch the liquid. Instructions Marinate Place the lamb in a large bowl. Pour over the wine. Cover, and refrigerate overnight. Prepare the dish The next day, transfer everything into your baking vessel. I use a traditional Sifnian clay pot, but you can also use a Dutch oven, ceramic casserole, or any oven-safe dish — as long as you follow the technique. Layering Place the vine branches (or substitute) at the bottom. Pour in the marinade wine. Season the lamb well with salt and pepper. Layer the meat on top of the branches. Add dill between each layer (meat → dill → meat → dill). The secret: the meat should not touch the liquid. It cooks slowly with the steam. Seal the pot Cover with a lid, or tightly seal with parchment paper and foil. Traditionally, I seal it with dough: Mix 2 cups flour + ¾ cup water Shape into a rope and press around the lid to trap the steam inside Bake Bake at 200°C (390°F) for 30 minutes Then reduce to 150°C (300°F) and cook for about 4 hours. Slow, gentle cooking will give you incredibly tender, aromatic lamb — just like in Sifnos 🤍 Serve with fried potatoes or rice. #mastelo #bakedlamb #greekcuisine🇬🇷 #sifnoscuisine #alexandrashome
I recently visited Sifnos, an island known all over Greece for its deep connection to gastronomy. Every September, the island hosts the Nikolaos Tselementes Gastronomy Festival, where local producers, cooks, and visitors come together to celebrate traditional recipes, ingredients, and flavors. Sifnos is also the birthplace of Nikolaos Tselementes, one of the most famous Greek chefs, who shaped modern Greek cuisine and brought refinement and technique into traditional cooking. He also published his iconic cookbook — the first complete Greek cooking guide — and his name today is synonymous with cookbooks in Greece. Today, I’m making one of the island’s most beloved dishes — mastelo. A slow-cooked lamb recipe, traditionally baked in a clay pot with dill and local wine. It’s simple, rustic, and full of aroma — a dish that truly reflects the soul of Sifnos and the generosity of the locals who shared it with me. Ingredients • 5 lb (2.5 kg) lamb (chops & rib pieces) • 1¼ cups (280 g) red wine @Gratsi Wine • 1 large bunch fresh dill, finely chopped • Salt & pepper, to taste • Vine branches Substitute for vine branches: Use a rack, or bundle a few branches together or thyme branches to create a base so the meat doesn’t touch the liquid. Instructions Marinate Place the lamb in a large bowl. Pour over the wine. Cover, and refrigerate overnight. Prepare the dish The next day, transfer everything into your baking vessel. I use a traditional Sifnian clay pot, but you can also use a Dutch oven, ceramic casserole, or any oven-safe dish — as long as you follow the technique. Layering Place the vine branches (or substitute) at the bottom. Pour in the marinade wine. Season the lamb well with salt and pepper. Layer the meat on top of the branches. Add dill between each layer (meat → dill → meat → dill). The secret: the meat should not touch the liquid. It cooks slowly with the steam. Seal the pot Cover with a lid, or tightly seal with parchment paper and foil. Traditionally, I seal it with dough: Mix 2 cups flour + ¾ cup water Shape into a rope and press around the lid to trap the steam inside Bake Bake at 200°C (390°F) for 30 minutes Then reduce to 150°C (300°F) and cook for about 4 hours. Slow, gentle cooking will give you incredibly tender, aromatic lamb — just like in Sifnos 🤍 Serve with fried potatoes or rice. #mastelo #bakedlamb #greekcuisine🇬🇷 #sifnoscuisine #alexandrashome


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#diadelosenamorados


Loa kéo công xuất lớn về hậu Giang #xuhuong #anhphone #FIFA #chuyengia #xuhuong
Loa kéo công xuất lớn về hậu Giang #xuhuong #anhphone #FIFA #chuyengia #xuhuong


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