@midzy.slowami5: Nie wiem, czy tęsknię za przeszłością. Tęsknię za listami pisanymi odręcznie. Za widokówkami wysyłanymi z wakacji. Za ogniskami, przy których opowiadało się historie do późnej nocy. Za rozmowami szeptem, gdy wszyscy już spali. Może nie chodzi o dawne czasy. Może chodzi o czułość, bliskość i prawdziwą obecność, których dziś tak bardzo nam brakuje. A Ty? Za czym najbardziej tęsknisz z tamtych lat? ❤️ #MiędzySłowami #Wspomnienia #Tęsknota #Nostalgia #DawneCzasy

Między Słowami
Między Słowami
Open In TikTok:
Region: PL
Monday 08 June 2026 08:14:27 GMT
8406
350
38
143

Music

Download

Comments

boka25897
bożka :
Ta tęsknota jest w wielu z nas, ale to już nie wróci niestety
2026-06-08 10:17:00
6
user7850611991744
user7850611991744 :
życie na pewno się zmieniło,ale pamiętajmy też że ta zmiana zależy tylko od nas,❤️🥰
2026-06-09 03:10:47
1
danutam711
danutam711 :
...tak tez tęsknię za tym światem...🙂💚🥰
2026-06-09 02:45:13
2
apiotr1
Piotrek :
Ja tez
2026-06-08 20:14:09
3
stefania80019
Stefania :
Wciąż jesteśmy tacy sami,tylko tu piszemy,komentujemy... zamiast po prostu spojrzeć sobie w oczy...
2026-06-08 21:12:05
3
angela.b2000
Angel❤️ radość 💃 :
Piękny przekaz 🙂🤗🫶🙂🌺🌼🌸🌷 Pozdrawiam serdecznie 🙂
2026-06-09 02:43:26
2
luiza37282
Luiza37282 :
było tak pięknie , a co prawda to prawda inne mamy czasy i inni są ludzie , pozdrawiam ❤️
2026-06-09 02:09:39
2
jol1951
Jol1951 :
Każdy tak ma czasem... inni wcale... a jeszcze inni ciągle... 🥰
2026-06-08 17:08:25
3
waldek.boguslawsk
Waldek Boguslawski :
piękne wspomnienia 👍
2026-06-08 22:26:45
2
becix08
Becix :
też tak mam,ale często😭
2026-06-08 15:31:04
3
kochammorze_1
user912094 :
Mam tak samo 😳
2026-06-08 19:27:45
2
danutasokolowska3
Danuta Sokolowska :
Nie jestem sama co tęskni 🥲🥲🥲❤️❤️❤️❤️
2026-06-08 20:38:43
2
tempus.fugit68
"TEMPUS FUGIT" 😔🌹 :
Mam tak samo od bardzo dawna.
2026-06-08 18:45:47
2
beatafoksa
beatafoksa :
myślę że ja też tutaj od dawna nie pasuje,to chory Świat
2026-06-08 11:04:15
3
iwonasikora866
iwonasikora866 :
To nie moj swiat odszedł dawno przebudzenie i nowy moj spokojny swiat jest inny ja jestem wszystkim ❣️❣️❣️❣️
2026-06-08 16:20:34
2
user324570881560
user324570881560 :
Tez tak mam❤️
2026-06-08 19:40:17
1
nocne.listy
Nocne listy :
🌙 Myślę, że wielu z nas nie tęskni za dawnymi czasami. Tęsknimy za czułością, która kiedyś była bardziej oczywista.
2026-06-08 09:54:35
2
krystynachlon
❤️Krystyna 🌹❤️🌹 :
Ja też 😳🥰
2026-06-08 18:45:42
1
annawiniewska21
annawiniewska21 :
tęsknimy za.....młodością😪
2026-06-08 20:24:36
1
krystynapawelek281gmail0
Krystyna pawełek :
tak to prawda
2026-06-08 13:47:19
1
annann6881
annann6881 :
Świat jest piękny, tylko ludzie się zatracili.
2026-06-08 20:32:48
1
marcin9567
®W® IMIĘ ®ZASAD® :
to czekaj świata jak świata ...już tyle razy powtarzałem że wolał bym się urodzić w latach 50tych ze nie pasuje tutaj 🥺🥺 dziwne no nie...tak jak by dusza tam została a ciałem od nowa jestem tutaj
2026-06-08 21:35:30
1
user6686288553181
Hanka :
To ja
2026-06-08 17:00:47
1
aleksandra.simony
Aleksandra- 77- 🇵🇱🇩🇪 :
To nie mój świat 🙂‍↕️
2026-06-08 14:36:55
1
To see more videos from user @midzy.slowami5, please go to the Tikwm homepage.

Other Videos

Butter Chicken  Ingredients Marinade  1 thumb size piece fresh ginger, finely grated 6 cloves garlic, finely grated 1 tsp ground turmeric 1½ tsp ground cumin 1½ tsp ground coriander 1 tsp garam masala 1 tsp kashmiri chilli powder 1 tsp sea salt Juice of 1 lemon 120ml greek yogurt 8 chicken thigh fillets, sliced  kasoori methi and coriander leaves, for garnish Steamed Basmati rice and or naan to serve Sauce  2 tbs peanut oil 100g unsalted butter 1 red onion, finely diced 4 cardamom pods 2 dried bay leaves 3 whole cloves ½ tsp ground turmeric 1½ tsp ground cumin 1 tbsp garam masala 1 tsp kashmiri chilli powder 1½ tsp ground coriander Sea salt, to season 60g cashews 250ml (1 cup) water 400g can crushed tomatoes (or 6 fresh ripe tomatoes) 100ml thickened cream 1 - 2 tbsp caster sugar, to taste Method Step 1: Prep the marinade  Mix the ginger and garlic together and set half aside for the sauce. Mix the other half with the turmeric, cumin, coriander, garam masala, chilli and salt in a large bowl. Stir in the lemon juice and yoghurt.  Add the chicken and mix until well coated in the marinade. Cover and refrigerate for 3 hours to overnight.   Step 2: Cook the sauce  Heat half the butter and oil in a heavy based saucepan over medium-high heat. Add the onion and reserved garlic and ginger paste. Cook, stirring, for 2 minutes until the onion starts to soften.  Add the cardamom, cloves and bay leaves and stir through to infuse the butter. Then add the turmeric, cumin, garam masala, chilli powder and coriander. Season with salt and cook for 5 minutes, stirring often.  Stir in the cashews, and cook until starting to toast. Pour in the water and deglaze the pan, then add the tomatoes. Bring to a simmer, then reduce the heat and cook at a simmer for 20 minutes (add a little more water if the sauce becomes too dry).  Remove the hard spices and discard, then transfer the sauce to a blender and puree until smooth and creamy.  Return the sauce to the saucepan over a low heat. Stir through the remaining butter and the cream. Season to taste with the caster sugar.  Step 3: Grill the chicken Preheat a BBQ grill to high heat. Cook the chicken slices for 5-6 minutes, turning to char well on both sides.  Remove the chicken from the grill and add it to the sauce. Stir through over low heat for a few minutes, until heated hot.  Serve the butter chicken over steamed rice, garnished with coriander and kasoori methi with some fresh naan bread on the side.  #cooking #Recipe #food #virla
Butter Chicken Ingredients Marinade 1 thumb size piece fresh ginger, finely grated 6 cloves garlic, finely grated 1 tsp ground turmeric 1½ tsp ground cumin 1½ tsp ground coriander 1 tsp garam masala 1 tsp kashmiri chilli powder 1 tsp sea salt Juice of 1 lemon 120ml greek yogurt 8 chicken thigh fillets, sliced kasoori methi and coriander leaves, for garnish Steamed Basmati rice and or naan to serve Sauce 2 tbs peanut oil 100g unsalted butter 1 red onion, finely diced 4 cardamom pods 2 dried bay leaves 3 whole cloves ½ tsp ground turmeric 1½ tsp ground cumin 1 tbsp garam masala 1 tsp kashmiri chilli powder 1½ tsp ground coriander Sea salt, to season 60g cashews 250ml (1 cup) water 400g can crushed tomatoes (or 6 fresh ripe tomatoes) 100ml thickened cream 1 - 2 tbsp caster sugar, to taste Method Step 1: Prep the marinade Mix the ginger and garlic together and set half aside for the sauce. Mix the other half with the turmeric, cumin, coriander, garam masala, chilli and salt in a large bowl. Stir in the lemon juice and yoghurt. Add the chicken and mix until well coated in the marinade. Cover and refrigerate for 3 hours to overnight. Step 2: Cook the sauce Heat half the butter and oil in a heavy based saucepan over medium-high heat. Add the onion and reserved garlic and ginger paste. Cook, stirring, for 2 minutes until the onion starts to soften. Add the cardamom, cloves and bay leaves and stir through to infuse the butter. Then add the turmeric, cumin, garam masala, chilli powder and coriander. Season with salt and cook for 5 minutes, stirring often. Stir in the cashews, and cook until starting to toast. Pour in the water and deglaze the pan, then add the tomatoes. Bring to a simmer, then reduce the heat and cook at a simmer for 20 minutes (add a little more water if the sauce becomes too dry). Remove the hard spices and discard, then transfer the sauce to a blender and puree until smooth and creamy. Return the sauce to the saucepan over a low heat. Stir through the remaining butter and the cream. Season to taste with the caster sugar. Step 3: Grill the chicken Preheat a BBQ grill to high heat. Cook the chicken slices for 5-6 minutes, turning to char well on both sides. Remove the chicken from the grill and add it to the sauce. Stir through over low heat for a few minutes, until heated hot. Serve the butter chicken over steamed rice, garnished with coriander and kasoori methi with some fresh naan bread on the side. #cooking #Recipe #food #virla
Chicken and Sausage Gumbo Ingredients - 2 yellow bell peppers (capsicum), diced - 3 sticks celery, diced - 1 white onion, diced - 6 cloves garlic, minced - small bunch of thyme - 500g (1 lb) smoked sausage, sliced - 6 chicken thighs, sliced - 100g (3.5 oz) pork lard - 80g (2.8 oz) plain flour (all-purpose flour) - 1 tbsp garlic powder - 1 tbsp smoked paprika - 1/2 tbsp cayenne pepper - 1 tbsp dried oregano - 1 tbsp onion powder - 2 bay leaves - 1/2 tbsp ground white pepper - 6 1/3 cups (1.5L) beef or chicken stock - salt to taste - hot sauce, to taste - 2 spring onions, sliced thin - rice to serve Method 1. Add the pork lard to a large pot or saucepan over medium-high heat. Once it's melted, add the flour. Continue to whisk and cook the flour over high heat until it reaches a dark golden colour. This should take about 15-20 minutes. Do it slowly to avoid burning. 2. Add the bell peppers, celery, and onion to the roux and season with salt and pepper. Sauté, mixing through the roux for 4-5 minutes, then add the garlic and stir through. 3. After 2 more minutes of cooking, add the sliced chicken along with all the seasonings (garlic powder, smoked paprika, cayenne, oregano, onion powder, bay leaves, thyme tied with butcher's string, and white pepper). Mix well before adding the cold stock, stirring until there are no lumps left in the roux. 4. Add the sliced sausage and stir through well. Simmer the whole pot for 30-45 minutes. 5. Once finished simmering, check for seasoning. Add more salt if needed, and as much hot sauce as desired. 6. Serve in a shallow bowl, piled high, with steamed white rice on top and sliced spring onions. #cooking #Recipe #food #fyp
Chicken and Sausage Gumbo Ingredients - 2 yellow bell peppers (capsicum), diced - 3 sticks celery, diced - 1 white onion, diced - 6 cloves garlic, minced - small bunch of thyme - 500g (1 lb) smoked sausage, sliced - 6 chicken thighs, sliced - 100g (3.5 oz) pork lard - 80g (2.8 oz) plain flour (all-purpose flour) - 1 tbsp garlic powder - 1 tbsp smoked paprika - 1/2 tbsp cayenne pepper - 1 tbsp dried oregano - 1 tbsp onion powder - 2 bay leaves - 1/2 tbsp ground white pepper - 6 1/3 cups (1.5L) beef or chicken stock - salt to taste - hot sauce, to taste - 2 spring onions, sliced thin - rice to serve Method 1. Add the pork lard to a large pot or saucepan over medium-high heat. Once it's melted, add the flour. Continue to whisk and cook the flour over high heat until it reaches a dark golden colour. This should take about 15-20 minutes. Do it slowly to avoid burning. 2. Add the bell peppers, celery, and onion to the roux and season with salt and pepper. Sauté, mixing through the roux for 4-5 minutes, then add the garlic and stir through. 3. After 2 more minutes of cooking, add the sliced chicken along with all the seasonings (garlic powder, smoked paprika, cayenne, oregano, onion powder, bay leaves, thyme tied with butcher's string, and white pepper). Mix well before adding the cold stock, stirring until there are no lumps left in the roux. 4. Add the sliced sausage and stir through well. Simmer the whole pot for 30-45 minutes. 5. Once finished simmering, check for seasoning. Add more salt if needed, and as much hot sauce as desired. 6. Serve in a shallow bowl, piled high, with steamed white rice on top and sliced spring onions. #cooking #Recipe #food #fyp

About