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@pr3ttiest_hate_machine: EDIT TRADE WITH @hussiepegger413 🐴 YALL ARE SUPR CANON AND I LOVE YALLLLLLUHHH #yumeship #yumeshipedit #andrewhussie #homestuck #fyp

.✦ ݁˖Tahrleigh ♡’s Trent ⋆˚࿔
.✦ ݁˖Tahrleigh ♡’s Trent ⋆˚࿔
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Friday 15 May 2026 21:02:14 GMT
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sofialuvshussie
hussiepegger413 🐴 :
I LUVVVV THIS SOOO MUCH IM SCREAMING
2026-05-15 21:07:11
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sofialuvshussie
hussiepegger413 🐴 :
YAYAYAYA I LUVVV IT!!
2026-05-15 21:05:00
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Dog enrichment doesn't have to be complicated! 🐾 As a dog trainer, I love finding practical ways to build enrichment into everyday routines. The FreezeBone Doughnut is a fillable, freezable dog enrichment toy you can prepare with food your dog already eats. Want to make enrichment part of your feeding routine? Check the FreezeBone Doughnut in my TikTok Shop cart. #DogTrainerTips #FreezeBone #EasyDogEnrichment #TikTokShopBlackFriday #FillableDogToys @Freezbone
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A hearty, comforting salad combining warm beans and sautéed zucchini with fresh spinach and tomatoes, topped with a boiled egg, dressed in turmeric-infused balsamic-mustard vinaigrette. Ingredients: - 1 cup canned cannellini beans, rinsed and drained - 2 cups fresh spinach, washed - 1 zucchini, sliced - 1/2 cup grape tomatoes, halved - 2 large eggs - 2 tsp olive oil - 1 tbsp balsamic vinegar - 1 tsp Dijon mustard - 1/4 tsp turmeric - Black pepper to taste Instructions: 1. In a small pot, bring water to a boil and gently lower in the eggs. Cook for 8-10 minutes for soft-boiled or 10-12 minutes for hard-boiled. Remove eggs and cool in cold water. 2. While eggs cook, heat 1 tsp olive oil in a skillet over medium heat. Add zucchini slices and sauté until tender, about 5 minutes. 3. Add rinsed beans to the skillet with zucchini to warm through, about 2 minutes. 4. In a small bowl, whisk together balsamic vinegar, Dijon mustard, turmeric, 1 tsp olive oil, and black pepper to make the vinaigrette. 5. In a large microwave-safe bowl or salad container, combine spinach, warm beans, zucchini, and grape tomatoes. Toss gently. 6. Peel the cooked eggs, cut in half, and top the salad. 7. Drizzle with the vinaigrette and serve immediately or store for meal prep. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A hearty, comforting salad combining warm beans and sautéed zucchini with fresh spinach and tomatoes, topped with a boiled egg, dressed in turmeric-infused balsamic-mustard vinaigrette. Ingredients: - 1 cup canned cannellini beans, rinsed and drained - 2 cups fresh spinach, washed - 1 zucchini, sliced - 1/2 cup grape tomatoes, halved - 2 large eggs - 2 tsp olive oil - 1 tbsp balsamic vinegar - 1 tsp Dijon mustard - 1/4 tsp turmeric - Black pepper to taste Instructions: 1. In a small pot, bring water to a boil and gently lower in the eggs. Cook for 8-10 minutes for soft-boiled or 10-12 minutes for hard-boiled. Remove eggs and cool in cold water. 2. While eggs cook, heat 1 tsp olive oil in a skillet over medium heat. Add zucchini slices and sauté until tender, about 5 minutes. 3. Add rinsed beans to the skillet with zucchini to warm through, about 2 minutes. 4. In a small bowl, whisk together balsamic vinegar, Dijon mustard, turmeric, 1 tsp olive oil, and black pepper to make the vinaigrette. 5. In a large microwave-safe bowl or salad container, combine spinach, warm beans, zucchini, and grape tomatoes. Toss gently. 6. Peel the cooked eggs, cut in half, and top the salad. 7. Drizzle with the vinaigrette and serve immediately or store for meal prep. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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