@healthesn: Partie 6

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Region: CA

Friday 12 June 2026 13:25:17 GMT

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Comments

oumoukhairythia54 :

😂😂surtout hypersensible à fort caractère 😂😂🤦‍♀️🤦‍♀️tiktok bi yeup nék ayi hypersensible dama sonou si gni mane 😂😂😂

2026-06-12 14:35:03

360

msd :

pekherrbekherrr nakhrcissise😅

2026-06-12 18:02:12

108

aminata_laaythiaww :

Dolil Massi spasmophilie introverti ak aura 😭🤣🤣🤣

2026-06-17 04:27:40

0

Négre Raffiné 🤖 :

Sank lama bén faux compte néma "Misogyne" dans une vidéo ou je sensibilise sur les femmes tatoué 😂

2026-06-13 13:33:01

67

Longrich Compagnie :

Aura aussi yokk na si liste bi😂

2026-06-14 01:34:41

26

linguereyasse2.1 :

Casanière tmt yokou ko si liste té heure bo rombé si mbedeuh bi guisse lene 💔👩🏾‍🦯‍➡️😂

2026-06-15 05:28:16

18

user3461815451384 :

Dépression sx tendance la leigui 😂

2026-06-13 21:39:05

19

Arnoldii :

Les gens ont tendance à utiliser certains termes à tort et à travers sans au préalable en saisir tout le sens.

2026-06-12 13:36:24

27

Coumbicha :

Trop beau 😍

2026-06-12 14:38:35

8

Zey…SN🇸🇳 :

Just for flexing they don’t know the meaning of all these words they’re using…i swear God

2026-06-15 02:06:21

2

black oukhty 🥰 :

Kone setlou nga lol nieupa hypersensible 😂😂😂suis morte

2026-06-12 20:43:22

18

princessesarr22 :

Non galsen daguay ré ba tass

2026-06-13 03:07:48

13

Ndombour Kane :

Spasmophilie nak😭 tout le monde est spasmophile legui bparé defko febarrrrr bou graw nak 😒

2026-06-15 17:04:41

3

BAZAR BEAUTY~BY HAWA :

Surtout hypersensible 😂😂

2026-06-12 16:23:01

7

Gnagna Ndoye 🦋🦋🦋 :

Laigui ioe kagne ngay arrêter 😂😂

2026-06-12 16:18:39

6

Just Chimza💕✨ :

Je t’assure ils s’auto diagnostique des choses .

2026-06-14 11:17:10

5

@masaermaty :

" les hypersensibles " je peux comprendre mais "à fort caractère" moyy lane mom 😳

2026-06-15 09:42:25

2

Oulii🇸🇳 :

Tout le monde qui s’autodiagnostique d’hypersensible 💀💀💀💀c’est la folie

2026-06-14 15:36:51

4

Hunchooo :

TDAH aussi 🤣🤣🤣

2026-06-13 18:49:53

2

To see more videos from user @healthesn, please go to the Tikwm homepage.

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Hoje, em Catalão (GO), ouvi histórias de estudantes que renovam minha esperança no Brasil. Cada sonho, conquista e desafio superado reforçam a certeza de que estamos no caminho certo. O futuro do Brasil passa pela educação. E ele já está sendo construído por essa juventude que acredita no poder do conhecimento. São encontros assim que me motivam ainda mais a trabalhar por um país com mais oportunidades para todos e para todas. 🎥 Ricardo Stuckert

Hoje, em Catalão (GO), ouvi histórias de estudantes que renovam minha esperança no Brasil. Cada sonho, conquista e desafio superado reforçam a certeza de que estamos no caminho certo. O futuro do Brasil passa pela educação. E ele já está sendo construído por essa juventude que acredita no poder do conhecimento. São encontros assim que me motivam ainda mais a trabalhar por um país com mais oportunidades para todos e para todas. 🎥 Ricardo Stuckert

❤️🥺🔐

I was craving fish and chips so badly, and this completely exceeded my expectations. Crispy, fluffy, golden perfection. This is the kind of food made for perfect sunny weekends, cold beers, or for hosting for a World Cup match with your friends. The batter is a mix of @Bob’s Red Mill all purpose flour, rice flour for an extra layer of crispness, and baking powder for that light fluffy bite. Paired with a tartar sauce so good I genuinely became addicted to it. Recipe Ingredients: For the fried cod- - 2 cod loins, each cut in 3 - 1 cup all purpose flour - 1/2 cup rice flour - 1 tsp baking powder - 1 tsp ras el hanut/curry powder - Salt - Black pepper - 1 can of light beer, super cold - Rice flour, before adding to the batter - Oil for frying For the fries- - 3 big russet potatoes, cut into 6 wedges - Salted boiling water For the tartar sauce- - 1/2 cup mayo - 1 tbsp mustard - 1 lemon, juice - 1 shallot, finely chopped - 1 tbsp chopped parsley - 1 tbsp chopped tarragon - 1/2 half sour pickle, chopped - 1 tbsp capers, chopped - 1 tsp hot sauce - Salt - Black pepper For serving- - Fried cod loins - Fries - Lemon wedges - Tartar sauce Fish and chips: For the fries- 1. Set a wire rack over a baking sheet. Heat oil in a large Dutch oven to 350°F. 2. Boil potato wedges in heavily salted water for 10 minutes. Drain and dry very well with a towel. 3. Fry potatoes at 350°F for 3-5 minutes until pale and softened. Transfer to the wire rack. 4. Once the fish is done frying, increase oil temperature to 375°F. 5. Fry potatoes a second time until dark golden and crispy. Transfer to rack and salt immediately. For the fish- 1. Toss fish fillets in rice flour until evenly coated. 2. For the batter: In a bowl, whisk together all-purpose flour, rice flour, baking powder, spices, salt and black pepper. Add super cold beer and whisk until just combined. 3. Dip fish into batter and coat well. 4. Fry fish one piece at a time at 350°F. Let excess batter drip off before lowering into the oil. 5. Fry 4-6 minutes until deeply golden and crispy. Transfer to rack, season immediately with salt. For the tartar sauce- 1. Combine all ingredients in a bowl and mix until smooth and fully combined. Serve cold. YASSS!

I was craving fish and chips so badly, and this completely exceeded my expectations. Crispy, fluffy, golden perfection. This is the kind of food made for perfect sunny weekends, cold beers, or for hosting for a World Cup match with your friends. The batter is a mix of @Bob’s Red Mill all purpose flour, rice flour for an extra layer of crispness, and baking powder for that light fluffy bite. Paired with a tartar sauce so good I genuinely became addicted to it. Recipe Ingredients: For the fried cod- - 2 cod loins, each cut in 3 - 1 cup all purpose flour - 1/2 cup rice flour - 1 tsp baking powder - 1 tsp ras el hanut/curry powder - Salt - Black pepper - 1 can of light beer, super cold - Rice flour, before adding to the batter - Oil for frying For the fries- - 3 big russet potatoes, cut into 6 wedges - Salted boiling water For the tartar sauce- - 1/2 cup mayo - 1 tbsp mustard - 1 lemon, juice - 1 shallot, finely chopped - 1 tbsp chopped parsley - 1 tbsp chopped tarragon - 1/2 half sour pickle, chopped - 1 tbsp capers, chopped - 1 tsp hot sauce - Salt - Black pepper For serving- - Fried cod loins - Fries - Lemon wedges - Tartar sauce Fish and chips: For the fries- 1. Set a wire rack over a baking sheet. Heat oil in a large Dutch oven to 350°F. 2. Boil potato wedges in heavily salted water for 10 minutes. Drain and dry very well with a towel. 3. Fry potatoes at 350°F for 3-5 minutes until pale and softened. Transfer to the wire rack. 4. Once the fish is done frying, increase oil temperature to 375°F. 5. Fry potatoes a second time until dark golden and crispy. Transfer to rack and salt immediately. For the fish- 1. Toss fish fillets in rice flour until evenly coated. 2. For the batter: In a bowl, whisk together all-purpose flour, rice flour, baking powder, spices, salt and black pepper. Add super cold beer and whisk until just combined. 3. Dip fish into batter and coat well. 4. Fry fish one piece at a time at 350°F. Let excess batter drip off before lowering into the oil. 5. Fry 4-6 minutes until deeply golden and crispy. Transfer to rack, season immediately with salt. For the tartar sauce- 1. Combine all ingredients in a bowl and mix until smooth and fully combined. Serve cold. YASSS!

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