@gabooooooo11:

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Friday 08 May 2026 02:40:50 GMT

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Comments

Endry :

otra otra noche otra

2026-05-08 20:28:43

1657

Santi!! :

Yoo cual es tu corte de pelo??

2026-05-08 02:42:45

199

Kendra Alfaro :

De donde es la sudaderaaaa? V

2026-05-08 06:10:55

5

banksOtherme :

A allie falando pro dean

2026-05-19 03:36:36

0

marslin🪽⭐ :

2026-05-25 14:01:05

6

fatinaturkina :

otra otra

2026-06-09 05:27:54

5

cariannys :

otra otra noche otra amo ese tema coño vale tu si que tienes buenos gustos

2026-05-08 02:45:29

12

Lautaro-lujan2011🕷️🕸️. :

cuando escucho está canción lo primero que se me viene a la cabeza es liu kang

2026-05-26 21:39:07

3

blackMalibu✨❤️‍🔥 :

mhmm

2026-06-10 05:32:22

1

Nai⚡️ :

Otra

2026-05-11 12:54:05

3

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Had to share this video from yesterday , my daughter and son in law have been in the Alaskan wilderness the past couple weeks on some pretty incredible adventures. Yesterday they went out bear watching, gives you a better understanding to the phrase “momma bear”. Alexandra is braver than I am, She sent about 15 more that are just as incredible.#bear #alaska #nationalgeographic #wilderness #katmainationalpark

Had to share this video from yesterday , my daughter and son in law have been in the Alaskan wilderness the past couple weeks on some pretty incredible adventures. Yesterday they went out bear watching, gives you a better understanding to the phrase “momma bear”. Alexandra is braver than I am, She sent about 15 more that are just as incredible.#bear #alaska #nationalgeographic #wilderness #katmainationalpark

#spenddat#fyp#nbaedit#rakai#kaicenat

#spenddat#fyp#nbaedit#rakai#kaicenat

Aglio e Olio literally translates to garlic & oil, and it might be one of the cheapest pasta dishes you'll ever make... but also one of the most flavorful. The only problem? I think the classic method leaves the final dish a little too oily. So here's both the traditional version... and the small tweak I now use that fixes it. Steps: Classic method: Thinly slice the garlic. Place it in plenty of olive oil while the oil is still cold. Cook over very low heat until the garlic softens and infuses the oil without taking on any color. Meanwhile, boil the pasta in well-salted water. Add chili flakes, then a splash of pasta water to stop the garlic from cooking. Transfer the almost-cooked pasta to the pan and keep tossing with more pasta water until the oil and water emulsify into a creamy sauce. Finish with lemon juice and chopped parsley. My version: Instead of relying on the emulsion to hold, blanch the garlic for 2–3 mins first to remove its harsh raw flavor. Blend the blanched garlic with the olive oil, pasta water, and lemon juice until completely smooth. This creates a much more stable emulsion that stays creamy instead of separating. Toss the cooked pasta with the sauce over a bain-marie (a bowl set over the pasta water) rather than direct heat, so the emulsion stays stable and doesn't split. Finish with chili flakes and chopped parsley. Done. Just a tiny bit more work, but a sauce that's silkier, lighter, and creamy from start to finish—without using a drop of cream. Ingredients (Serves 2): 250g spaghetti 6 garlic cloves ⅓ cup extra virgin olive oil ½–¾ cup pasta water (as needed) Juice of ½ lemon Chili flakes (to taste) 2 tbsp chopped parsley Salt (for the pasta water)

Aglio e Olio literally translates to garlic & oil, and it might be one of the cheapest pasta dishes you'll ever make... but also one of the most flavorful. The only problem? I think the classic method leaves the final dish a little too oily. So here's both the traditional version... and the small tweak I now use that fixes it. Steps: Classic method: Thinly slice the garlic. Place it in plenty of olive oil while the oil is still cold. Cook over very low heat until the garlic softens and infuses the oil without taking on any color. Meanwhile, boil the pasta in well-salted water. Add chili flakes, then a splash of pasta water to stop the garlic from cooking. Transfer the almost-cooked pasta to the pan and keep tossing with more pasta water until the oil and water emulsify into a creamy sauce. Finish with lemon juice and chopped parsley. My version: Instead of relying on the emulsion to hold, blanch the garlic for 2–3 mins first to remove its harsh raw flavor. Blend the blanched garlic with the olive oil, pasta water, and lemon juice until completely smooth. This creates a much more stable emulsion that stays creamy instead of separating. Toss the cooked pasta with the sauce over a bain-marie (a bowl set over the pasta water) rather than direct heat, so the emulsion stays stable and doesn't split. Finish with chili flakes and chopped parsley. Done. Just a tiny bit more work, but a sauce that's silkier, lighter, and creamy from start to finish—without using a drop of cream. Ingredients (Serves 2): 250g spaghetti 6 garlic cloves ⅓ cup extra virgin olive oil ½–¾ cup pasta water (as needed) Juice of ½ lemon Chili flakes (to taste) 2 tbsp chopped parsley Salt (for the pasta water)

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