@lamngunguyet: [ Bias/Noncp ] Aaaa, ck iu Đệ Ngũ Tắc Nhất kìa 😭💗 [ Cre:@64363211659 ]#đệngũtắcnhất #tiểunhấtbạch #điêulãolục #RionHana #HanaRion

Chính thất của ĐNTN 😔🤞*🌙 🐬

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Monday 08 June 2026 06:31:04 GMT

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ミ•Hi•彡 :

03 của t🥰

2026-06-08 10:56:46

6

Karynoa :

Ah số 5 của tui

2026-06-28 03:58:01

2

_convocuaml - Kisa :

anh số 01 với 03 ck tớ

2026-06-08 13:28:50

3

Stay with :

lấy hếy

2026-06-16 02:26:37

1

những con báo bé nhỏ :))))) :

chồng t hết

2026-06-09 02:42:06

1

Mini a :

em xin 01 vs 02 nhá ạ🥰🥰

2026-06-09 07:28:30

1

🦋Vấn Khinh💠🌌 :

05 ck t nha🌷🤗

2026-06-08 07:42:00

0

Cừu biết bơi :

số 5 của chế

2026-06-09 10:46:01

1

☽✞Vân Bạch✞☾ :

cần ảnh anh số 4 ad ơi

2026-06-08 14:11:56

0

ܻ⨍ꫀׁׅܻ݊́tׁׅꪱׁׁׁׁׅׅׅׅ᥎ׁׅɑׁׅᥣׁׅ֪ :

tụi bây tránh ra, tất cả là cụa tao, 1 mình kao húp hết

2026-07-14 09:28:50

1

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POT ROAST RECIPE 🥩🥔🍄‍🟫🥕🧅🌱 INGREDIENTS— + 3 to 4lb chuck roast, cut into 4-inch pieces (you can ask the butcher to do this for you) + grass-fed ghee (or your oil / cooking fat of choice) + 2 yellow onions, peeled and sliced + 2 large carrots, cut into 2-inch pieces + 1lb baby mushrooms, halved + 24oz golden or red potatoes + 6 cloves garlic, minced + 1 cup red wine (I used @Avaline organic red blend) + 3 cups beef bone broth + 3 sprigs fresh thyme + 2 sprigs fresh rosemary + fresh parsley for serving + salt and freshly ground black pepper INSTRUCTIONS— 1. Preheat the oven to 275°F. 2. Using paper towels, pat dry the beef and generously season it with salt and pepper. 3. Heat the ghee in a large dutch oven or soup pot over medium-high heat. Add the beef and cook for 2 minutes per side, or until browned all around. Remove from the pot and set aside on a plate. You may have to do a few rounds of this. 4. Reduce heat to medium, add more ghee, and add the onions and carrots to the pot with a generous pinch of salt. Cook until onions are softened. Stir in the mushrooms and potatoes with another pinch of salt and cook for 2-3 min. Add garlic and cook 20 seconds. Adding salt at every step is important for building flavor. 5. Stir in the red wine to deglaze the bottom, then add the bone broth. 6. Return the meat to the pot; increase heat to high and bring to a boil. Add the fresh thyme and rosemary sprigs. Cover with a lid and place in the oven for about 3 to 3½, or until the roast is fall-apart tender. 7. Remove from the oven and let rest 5 to 10 minutes before serving. Top with fresh parsley and black pepper. - #postpartumfood #postpartumjourney #postnatalnutrition #postpartumnutrition #postpartumrecipe

POT ROAST RECIPE 🥩🥔🍄‍🟫🥕🧅🌱 INGREDIENTS— + 3 to 4lb chuck roast, cut into 4-inch pieces (you can ask the butcher to do this for you) + grass-fed ghee (or your oil / cooking fat of choice) + 2 yellow onions, peeled and sliced + 2 large carrots, cut into 2-inch pieces + 1lb baby mushrooms, halved + 24oz golden or red potatoes + 6 cloves garlic, minced + 1 cup red wine (I used @Avaline organic red blend) + 3 cups beef bone broth + 3 sprigs fresh thyme + 2 sprigs fresh rosemary + fresh parsley for serving + salt and freshly ground black pepper INSTRUCTIONS— 1. Preheat the oven to 275°F. 2. Using paper towels, pat dry the beef and generously season it with salt and pepper. 3. Heat the ghee in a large dutch oven or soup pot over medium-high heat. Add the beef and cook for 2 minutes per side, or until browned all around. Remove from the pot and set aside on a plate. You may have to do a few rounds of this. 4. Reduce heat to medium, add more ghee, and add the onions and carrots to the pot with a generous pinch of salt. Cook until onions are softened. Stir in the mushrooms and potatoes with another pinch of salt and cook for 2-3 min. Add garlic and cook 20 seconds. Adding salt at every step is important for building flavor. 5. Stir in the red wine to deglaze the bottom, then add the bone broth. 6. Return the meat to the pot; increase heat to high and bring to a boil. Add the fresh thyme and rosemary sprigs. Cover with a lid and place in the oven for about 3 to 3½, or until the roast is fall-apart tender. 7. Remove from the oven and let rest 5 to 10 minutes before serving. Top with fresh parsley and black pepper. - #postpartumfood #postpartumjourney #postnatalnutrition #postpartumnutrition #postpartumrecipe

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