@theverycoolgrandpa: We are so back!!!!!#grandpa #fypisbroken #fypシ゚viral #comedy #relatable

Cool Grandpa👴🏼

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Region: US

Friday 12 June 2026 14:01:02 GMT

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Comments

✿🍮♥ :

your so funny grandpa pls don't die

2026-07-17 22:17:53

17120

𝓩𝓐𝓚𝓗𝓘𝓕 ✅ :

Last funny video

2026-10-17 07:03:29

18452

Brandon Max :

May his memory be a blessing ❤️

2026-10-17 03:43:32

41246

Mx_moh24 :

we’re all scrolling in granddads old videos aren’t we

2026-10-17 21:57:00

1482

️ :

RIP cool grandpa 🕊️💔

2026-10-16 20:17:21

56662

👑Zypher🥷 :

how it feels to see cool grandpa at your fyp again

2026-06-12 23:19:56

62757

Cleia Brienne G. (Green) :

What makes me happy 1 : Cool grandpa 2 : Lynja 3 : Cool grandma

2026-09-15 06:18:40

390

HUGGE :

Bros life:

2026-06-12 16:48:57

14853

. :

Arent we all watching the past

2026-10-18 13:19:34

1

Vik :

R.I.P im sorry for cool grandpa

2026-10-18 12:56:40

2

꧁༺ 𝓔𝓵𝔂𝓪𝓼 𝓥𝓪𝓵𝓮𝓷 ༻꧂ :

Why don’t leave me gramp don’t go

2026-10-18 13:03:14

1

George :

He is back

2026-06-12 14:04:07

15711

ratio :

cool grandpa what happend to cool grandma?

2026-06-19 08:25:58

654

Alex :

He passed away

2026-10-18 13:23:37

1

lovleye.mini.katseye19 :

We all love this man

2026-06-12 17:00:35

2150

Sam🇮🇩🇦🇺🏴󠁧󠁢󠁳󠁣󠁴󠁿 :

just 2 months later🥺🥺

2026-10-18 09:47:09

0

🎶hyunjinslefttoenail🎶🇬🇧 :

Rip iconic diva

2026-10-18 12:41:40

1

RPLL★capt. R aviation :

Who love this guy

2026-08-15 12:55:33

107

Random-Eymen38 :

welp, seeing this after his death announcement is sad

2026-10-16 20:23:08

7854

💕Krisha_rants💕 :

Your so funny grandpa pls don't die😂😂

2026-10-18 03:12:51

18

░▒▓█P̴IRATE.Figure !!█▓▒░ :

Please stay alive on the age of 100.

2026-06-12 18:22:43

26784

安妮卡 :

ur watching this after he died arent you?

2026-10-17 10:55:45

402

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

Other Videos

نتحداك تكمل اغنيه ❤️‍🩹🖤 #اغاني_راي_جزائرية🇩🇿 #صحاب_الكيتمان_صفا_شوية🥴🔥🎶 #instrumental #ليبيا_طرابلس_مصر_تونس_المغرب_الخليج #مصمم_فيديوهات🎬🎵

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Artisanal Spinach and Cheese Strata Ingredients 1. Large Eggs – 8 2. Whole Milk – 1 cup 3. Heavy Cream – 1/2 cup 4. Fresh Spinach – 5 oz 5. Ricotta Cheese – 1 cup 6. Shredded Mozzarella Cheese – 1 cup 7. Shredded Cheddar Cheese – 1 cup 8. Grated Parmesan Cheese – 1/2 cup 9. Day-Old Bread – 6 cups, cubed 10. Yellow Onion – 1 small, finely diced 11. Garlic – 3 cloves, minced 12. Olive Oil – 1 tbsp 13. Unsalted Butter – 1 tbsp 14. Dijon Mustard – 1 tsp 15. Dried Italian Seasoning – 1 tsp 16. Salt – 3/4 tsp, or to taste 17. Black Pepper – 1/2 tsp 18. Ground Nutmeg – 1/8 tsp 19. Fresh Parsley – 2 tbsp, chopped Recipe 1. Preheat the oven to 375°F (190°C). Grease a 9-by-9-inch baking dish or a similar oven-safe dish with the butter, coating the bottom and sides evenly. 2. Cut the day-old bread into bite-sized cubes. If the bread is soft, spread the cubes on a baking tray and bake for 8–10 minutes until slightly dry but not deeply browned. 3. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent. 4. Add the minced garlic and cook for another 30 seconds. Add the fresh spinach and stir until wilted, about 2–3 minutes. Remove from the heat and allow excess moisture to evaporate. 5. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, Italian seasoning, salt, black pepper, and nutmeg until smooth and well combined. 6. Add the ricotta cheese to the egg mixture in small spoonfuls, whisking gently so the mixture remains creamy with a few soft pockets of ricotta. 7. Stir the shredded mozzarella, shredded cheddar, and half of the Parmesan cheese into the egg mixture. Reserve the remaining Parmesan for the topping. 8. Spread half of the bread cubes evenly across the bottom of the greased baking dish. Scatter half of the sautéed spinach and onion mixture over the bread. 9. Pour half of the egg and cheese mixture over the first layer, pressing the bread gently with a spoon so it begins absorbing the custard. 10. Add the remaining bread cubes and spinach mixture. Pour the rest of the egg mixture evenly over everything, making sure the bread is thoroughly moistened. 11. Sprinkle the reserved Parmesan cheese over the top. Cover the dish and refrigerate for at least 20–30 minutes, or up to overnight, for a richer, more evenly textured strata. 12. Bake uncovered for 35–45 minutes, until the top is golden brown, the center is set, and a knife inserted into the middle comes out without liquid egg mixture. If the top browns too quickly, cover loosely with foil. 13. Remove the strata from the oven and let it rest for 10 minutes. This allows the custard to finish setting and makes it easier to cut into neat squares. 14. Sprinkle the chopped fresh parsley over the top, slice into generous portions, and serve warm for breakfast, brunch, or a light dinner alongside fresh fruit or a crisp green salad. Follow for more delicious homemade recipes and easy comfort food ideas!

Artisanal Spinach and Cheese Strata Ingredients 1. Large Eggs – 8 2. Whole Milk – 1 cup 3. Heavy Cream – 1/2 cup 4. Fresh Spinach – 5 oz 5. Ricotta Cheese – 1 cup 6. Shredded Mozzarella Cheese – 1 cup 7. Shredded Cheddar Cheese – 1 cup 8. Grated Parmesan Cheese – 1/2 cup 9. Day-Old Bread – 6 cups, cubed 10. Yellow Onion – 1 small, finely diced 11. Garlic – 3 cloves, minced 12. Olive Oil – 1 tbsp 13. Unsalted Butter – 1 tbsp 14. Dijon Mustard – 1 tsp 15. Dried Italian Seasoning – 1 tsp 16. Salt – 3/4 tsp, or to taste 17. Black Pepper – 1/2 tsp 18. Ground Nutmeg – 1/8 tsp 19. Fresh Parsley – 2 tbsp, chopped Recipe 1. Preheat the oven to 375°F (190°C). Grease a 9-by-9-inch baking dish or a similar oven-safe dish with the butter, coating the bottom and sides evenly. 2. Cut the day-old bread into bite-sized cubes. If the bread is soft, spread the cubes on a baking tray and bake for 8–10 minutes until slightly dry but not deeply browned. 3. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent. 4. Add the minced garlic and cook for another 30 seconds. Add the fresh spinach and stir until wilted, about 2–3 minutes. Remove from the heat and allow excess moisture to evaporate. 5. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, Italian seasoning, salt, black pepper, and nutmeg until smooth and well combined. 6. Add the ricotta cheese to the egg mixture in small spoonfuls, whisking gently so the mixture remains creamy with a few soft pockets of ricotta. 7. Stir the shredded mozzarella, shredded cheddar, and half of the Parmesan cheese into the egg mixture. Reserve the remaining Parmesan for the topping. 8. Spread half of the bread cubes evenly across the bottom of the greased baking dish. Scatter half of the sautéed spinach and onion mixture over the bread. 9. Pour half of the egg and cheese mixture over the first layer, pressing the bread gently with a spoon so it begins absorbing the custard. 10. Add the remaining bread cubes and spinach mixture. Pour the rest of the egg mixture evenly over everything, making sure the bread is thoroughly moistened. 11. Sprinkle the reserved Parmesan cheese over the top. Cover the dish and refrigerate for at least 20–30 minutes, or up to overnight, for a richer, more evenly textured strata. 12. Bake uncovered for 35–45 minutes, until the top is golden brown, the center is set, and a knife inserted into the middle comes out without liquid egg mixture. If the top browns too quickly, cover loosely with foil. 13. Remove the strata from the oven and let it rest for 10 minutes. This allows the custard to finish setting and makes it easier to cut into neat squares. 14. Sprinkle the chopped fresh parsley over the top, slice into generous portions, and serve warm for breakfast, brunch, or a light dinner alongside fresh fruit or a crisp green salad. Follow for more delicious homemade recipes and easy comfort food ideas!

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