@kanadynne: Rsrs 😜#piercingnopeit

kanadynne
kanadynne
Open In TikTok:
Region: BR
Wednesday 13 May 2026 20:55:21 GMT
13752
731
21
21

Music

Download

Comments

anjinho.vip
𝐅 :
posso ver o piercing?
2026-08-18 11:13:47
0
jhunnos
Jhunnos :
😍😍😍 to me sentindo meio anêmico
2026-05-14 19:04:54
1
fabio.coelho886
Fabio Coelho :
vc e d+++
2026-05-16 18:04:50
0
edmaralbuquerque78
edmaralbuquerque4 :
linda
2026-05-17 23:50:12
0
edmilsonmuniz51
Edmilson muniz :
maravilhosa 💖🌷🌹🥰 e
2026-05-16 17:55:19
0
lcsx6u
LUCAS :
que maravilha
2026-05-13 21:01:57
0
fabriciosergio
Fabricio e Bruna ❤️💍 :
eita queria ver esse piercing
2026-05-15 21:13:03
0
marsio.capcha
jeck :
😎😎😎
2026-05-13 21:20:25
0
vitorbes
vitorbes :
😍
2026-05-15 09:29:39
0
marsio.capcha
jeck :
🌹🌹🌹
2026-05-13 21:20:20
0
marsio.capcha
jeck :
😏😏😏
2026-05-13 21:20:17
0
giovaniramos303
Giovani Ramos da Silva 790 :
😍❤️🥰🥰🥰
2026-05-20 20:51:27
0
ryokorymurah
Ryoko Rymurah :
já pensou em fazer algo presencial
2026-05-29 14:09:49
0
To see more videos from user @kanadynne, please go to the Tikwm homepage.

Other Videos

Ep. 13 | Cozy Soups & Grilled Cheese ⛷️ Today, we’re making a Japanese-inspired Siperfood Ginger Miso Soup that super comforting, hydrating, and has powerful health benefits. 🍄🌿 INGREDIENTS ⬇️ For the Mushrooms: 1 cup Fresh Mushrooms, sliced 1 oz Dried Shiitake Mushrooms (soaked in hot water for 10-15 minutes to rehydrate) 1 tbsp Olive Oil 1 tbsp Honey 1 tbsp Low Sodium Soy Sauce 2 Garlic Cloves, minced For the Broth: 2 Garlic Cloves, minced 1 tbsp Olive Oil 1 tbsp Miso Paste 1 tbsp Soy Sauce 1 tbsp Grated Fresh Ginger 1/2 can Coconut Milk 6 cups Broth To Serve: Udon Noodles, cooked Fresh Scallions Chili Crisp Oil Medium Boiled Eggs INSTRUCTIONS ⬇️ 1 To Make the Mushrooms: Squeeze any excess water from the soaked mushrooms, then chop. Chop the fresh mushrooms, as well.  2 Add the olive oil to a skillet over medium high heat.  3 Add the mushrooms and garlic to saute 3-4 minutes, then stir in the honey and soy sauce. Cook until caramelized, about 1 more minutes  4 To Make the Broth: Remove the mushrooms from the skillet, then add the 1 tbsp remaining olive oil.  5 Add the garlic to saute 1-2 minutes, then add the miso, soy sauce, grated ginger, and 1 cup of the broth. Let the pan deglaze for 1 minute.  6 Add the remaining broth and coconut milk. Season with salt and black pepper to taste.  7 Enjoy warm with the cooked udon noodles, caramelized mushrooms, scallions, and eggs!  Follow for more easy, cozy soup recipes 🥰 #soupseason #misosoup #udonnoodles #japanesefood
Ep. 13 | Cozy Soups & Grilled Cheese ⛷️ Today, we’re making a Japanese-inspired Siperfood Ginger Miso Soup that super comforting, hydrating, and has powerful health benefits. 🍄🌿 INGREDIENTS ⬇️ For the Mushrooms: 1 cup Fresh Mushrooms, sliced 1 oz Dried Shiitake Mushrooms (soaked in hot water for 10-15 minutes to rehydrate) 1 tbsp Olive Oil 1 tbsp Honey 1 tbsp Low Sodium Soy Sauce 2 Garlic Cloves, minced For the Broth: 2 Garlic Cloves, minced 1 tbsp Olive Oil 1 tbsp Miso Paste 1 tbsp Soy Sauce 1 tbsp Grated Fresh Ginger 1/2 can Coconut Milk 6 cups Broth To Serve: Udon Noodles, cooked Fresh Scallions Chili Crisp Oil Medium Boiled Eggs INSTRUCTIONS ⬇️ 1 To Make the Mushrooms: Squeeze any excess water from the soaked mushrooms, then chop. Chop the fresh mushrooms, as well. 2 Add the olive oil to a skillet over medium high heat. 3 Add the mushrooms and garlic to saute 3-4 minutes, then stir in the honey and soy sauce. Cook until caramelized, about 1 more minutes 4 To Make the Broth: Remove the mushrooms from the skillet, then add the 1 tbsp remaining olive oil. 5 Add the garlic to saute 1-2 minutes, then add the miso, soy sauce, grated ginger, and 1 cup of the broth. Let the pan deglaze for 1 minute. 6 Add the remaining broth and coconut milk. Season with salt and black pepper to taste. 7 Enjoy warm with the cooked udon noodles, caramelized mushrooms, scallions, and eggs! Follow for more easy, cozy soup recipes 🥰 #soupseason #misosoup #udonnoodles #japanesefood

About