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@tsesgnsko9sgpi: #news #fyp #breakingnews #us #growing

tsesgnsko9sgpi
tsesgnsko9sgpi
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Region: US
Saturday 23 May 2026 14:05:52 GMT
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Comments

blythhame
Blythhame :
Yessssss
2026-05-23 21:10:23
0
livinginhellallthe444
Liznevergiveup :
Yes the Lord Jesus put her there to save them at the time 🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼🙌🏼❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
2026-05-23 18:35:41
1
piper.fiona
Piper fiona :
Yes 💯
2026-05-23 20:48:51
0
connieneal36
Connie Neal :
yes God bless her for savings the kids
2026-05-23 19:41:40
0
crazy.grandma83
crazy grandma :
absolutely 💯 😳😳😳
2026-05-23 15:40:34
2
rosewooldridge518
rosewooldridgelutton 518 :
ues
2026-05-23 17:14:49
0
ve7076
VE :
yes
2026-05-23 14:39:18
0
michelevanorden
Michele VanOrden :
Yes
2026-05-23 15:46:52
0
lori_lee72
lori_lee72 :
yes
2026-05-23 19:59:45
0
honeyjr5
HoneyJr :
Absolutely 💯 !!
2026-05-23 16:19:28
2
barabarareeder
barbie :
yes
2026-05-23 16:51:26
0
marshareynolds1952
Marsha Reynolds :
She made the correct decision! She saved the children. Judge did the right decision.
2026-05-23 14:20:54
7
deelarocque1
deelarocque1 :
Hero
2026-05-23 16:03:24
2
bellacondezak01
Bellacondezak01 :
She acted fast and that's why kids are alive today. Brave woman. 🥰🥰🥰
2026-05-23 19:11:47
0
lindalee7232
LindaLee :
She is a Hero!
2026-05-23 18:01:35
0
enchantgemsruby
eyda647 :
💯💯💯
2026-05-23 16:43:04
0
normasaez56
Norma Saez :
💯
2026-05-23 18:08:41
0
To see more videos from user @tsesgnsko9sgpi, please go to the Tikwm homepage.

Other Videos

Rustic Roasted Vegetable Bake with Cannellini BEANS-COOKING WITH BRIGHT EYES Ingredients: 2 medium zucchinis, sliced into rounds 2 cups baby potatoes, halved 2 carrots, peeled and sliced 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 small red onion, chopped 1 cup cherry tomatoes, halved 1 can (15 oz) cannellini beans, drained and rinsed 3 tablespoons olive oil 2 teaspoons dried Italian herbs (or fresh rosemary and thyme) Salt and cracked black pepper, to taste 2 cloves garlic, minced Directions: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, combine zucchinis, baby potatoes, carrots, bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil, add minced garlic, dried herbs, salt, and pepper. Toss to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized. In the last 10 minutes of roasting, add drained cannellini beans to the vegetables and toss gently to combine. Remove from oven and serve warm as a hearty vegetarian main dish or side. Optionally, sprinkle with fresh parsley or grated Parmesan before serving. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 220 kcal | Servings: 4–6 servings
Rustic Roasted Vegetable Bake with Cannellini BEANS-COOKING WITH BRIGHT EYES Ingredients: 2 medium zucchinis, sliced into rounds 2 cups baby potatoes, halved 2 carrots, peeled and sliced 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 small red onion, chopped 1 cup cherry tomatoes, halved 1 can (15 oz) cannellini beans, drained and rinsed 3 tablespoons olive oil 2 teaspoons dried Italian herbs (or fresh rosemary and thyme) Salt and cracked black pepper, to taste 2 cloves garlic, minced Directions: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a large bowl, combine zucchinis, baby potatoes, carrots, bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil, add minced garlic, dried herbs, salt, and pepper. Toss to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized. In the last 10 minutes of roasting, add drained cannellini beans to the vegetables and toss gently to combine. Remove from oven and serve warm as a hearty vegetarian main dish or side. Optionally, sprinkle with fresh parsley or grated Parmesan before serving. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 220 kcal | Servings: 4–6 servings
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