@.shady000: #فَاتَّقُوا اللَّهَ وَأَطِيعُونِ#قرآن_كريم #quran #محمد - اللحيدان 🤍🌷#KORAN - راحه نفسيه 🤍🎧-سبحان الله وبحمده -سبحان الله العظيم 🤍🌷

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. :

استمر الله يحفظك جزاك الله خير🥰

2026-06-14 16:36:41

1

هُدى :

الحمدلله

2026-06-16 21:05:08

1

۾لڴ آلڞلآ۾ 🤞🇾🇪 :

سبحان الله العظيم واتوب اليه

2026-06-15 04:55:37

0

😮‍💨ع͜͡ب͜͡و͜͡د͜͡😒 :

الحمدلله ❤️علا كل حال الحمدلله ❤️

2026-06-18 08:21:30

0

A S M A R 06 :

صلي على النبي صلوا

2026-07-05 16:20:04

0

يَـعـقُوبَ | 𝑸𝒖𝒓𝒂𝒏 :

جزاك الله خيرا

2026-06-15 09:59:33

0

『AMRO』 :

❤️❤️❤️

2026-06-14 16:32:36

0

Fath Buman :

🥰🥰

2026-06-15 14:14:21

0

Zakaria Al-Wadani ✨🇱🇾 :

😁😁😁

2026-06-24 02:04:15

0

صالح :

🥰🥰🥰

2026-06-14 22:33:14

0

𝐋𝐚𝐝𝐲 𝐀𝐩𝐩𝐥𝐞 :

سبحان الله ×3 واستغفر الله ×3 والحمدلله ×3 ولا إله إلا الله ×3 والله اكبر ×3 سبحان الله وبحمده ×3 سبحان الله العظيم ×3 اللهم اغفر لي وللمسلمين وللمسلمات المؤمنين والمؤمنات الاحياء منهم والاموات

2026-06-14 16:40:52

1

حسؤن :

سلسله اللهم صلي على محمد وال محمد وعجل فرجهم الشريف

2026-06-15 08:57:37

0

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ADDITIONAL INFO IS *NOT* AN ADDITIONAL ESSAY!!! The additional info section on your common application, is there to allow you to explain discrepancies in your grades or weird things about your schooling system or projects that would be unclear in the remainder of your application. It’s not there for you to write an extra essay for admissions officers and if you do that, you’re likely gonna turn off a lot of of the Ivy League admissions officers reviewing your application. Keep it short and sweet and provide missing context and you’ll be on track to an Ivy League college. #ivyleague #college #admission #additionalinfo

ADDITIONAL INFO IS *NOT* AN ADDITIONAL ESSAY!!! The additional info section on your common application, is there to allow you to explain discrepancies in your grades or weird things about your schooling system or projects that would be unclear in the remainder of your application. It’s not there for you to write an extra essay for admissions officers and if you do that, you’re likely gonna turn off a lot of of the Ivy League admissions officers reviewing your application. Keep it short and sweet and provide missing context and you’ll be on track to an Ivy League college. #ivyleague #college #admission #additionalinfo

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Thanks for the footage from all u guys! See you soon! #spiderman #716 #buffalo #fyp #buffalospiderman

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Basil Salt Say the words basil and heat in the same sentence and somebody from Genoa will appear to tell you off. They are not wrong. Boil basil and you pour its perfume straight down the drain with the water. So let me be clear about what this is not. There is no blanching here, no boiling, no pot of water at all. The oven is set to 250°F, which is a drying temperature, not a cooking one. Twenty five minutes at that heat pulls the moisture out and leaves the aroma in the salt where it belongs. And if you would rather not use the oven at all, you do not have to. That version is in the tips below, and plenty of people swear by it. Prep Time: 5 minutes Drying Time: 25 minutes Total Time: 30 minutes Makes: about 3/4 cup Ingredients 1 cup fresh basil leaves, packed 1/2 cup fine salt or sea salt Instructions Strip and Dry the Leaves Wash the basil and pat it completely dry. Pull the leaves off the stems and discard the stems, which are woody and bring nothing to the flavor. Dry the leaves properly. Wet basil going into salt is how you end up with clumps that never break apart. Blitz with the Salt Put the leaves and the salt into a food processor and grind until fine. The salt does the work here, acting as an abrasive that shreds the leaves as it goes, and it turns a startling bright green almost immediately. Spread Thin Line a baking sheet with parchment and spread the green salt out in a thin, even layer. Thin matters. Piled up, the middle stays damp while the edges dry. Dry Low Bake at 250°F for about 25 minutes. You are only driving off the water, not cooking anything, and this is the whole difference between a fragrant salt and a dull one. Pulse Again and Jar Make sure the processor bowl is completely dry, then tip the dried salt back in and pulse once more to break up any clumps. Store in a clean, airtight spice jar. 6 Helpful Tips The no-oven version. Blitz the basil with the salt and simply leave it spread out to air dry, or set the oven as low as it goes and give it a few hours. Slower and gentler keeps more aroma. Blend again once it is dry. Do not reduce the salt. It is not seasoning here, it is the preservative. Less salt means more moisture and a jar that spoils. Use fine salt, not coarse. If coarse is all you have, roughly double the amount, because the crystals are far larger for the same volume. Expect the color to shift. It comes out fluorescent green and settles into a deeper, duller green over the following days. That is normal and does not mean it has gone wrong. Store it dark. A tin or a cupboard keeps the color far longer than a clear jar on a sunny windowsill. The same method works for everything. Rosemary, sage, garlic, celery leaves, or a mix. Rosemary and sage are hardier and dry even more easily than basil. How to Use It Sprinkle over sliced tomatoes with fresh mozzarella and olive oil. Season chicken, salmon, or steak. Scatter over pizza, roasted vegetables, or boiled eggs. Stir into softened butter for garlic bread. It also makes an excellent rim for a savory cocktail glass.

Basil Salt Say the words basil and heat in the same sentence and somebody from Genoa will appear to tell you off. They are not wrong. Boil basil and you pour its perfume straight down the drain with the water. So let me be clear about what this is not. There is no blanching here, no boiling, no pot of water at all. The oven is set to 250°F, which is a drying temperature, not a cooking one. Twenty five minutes at that heat pulls the moisture out and leaves the aroma in the salt where it belongs. And if you would rather not use the oven at all, you do not have to. That version is in the tips below, and plenty of people swear by it. Prep Time: 5 minutes Drying Time: 25 minutes Total Time: 30 minutes Makes: about 3/4 cup Ingredients 1 cup fresh basil leaves, packed 1/2 cup fine salt or sea salt Instructions Strip and Dry the Leaves Wash the basil and pat it completely dry. Pull the leaves off the stems and discard the stems, which are woody and bring nothing to the flavor. Dry the leaves properly. Wet basil going into salt is how you end up with clumps that never break apart. Blitz with the Salt Put the leaves and the salt into a food processor and grind until fine. The salt does the work here, acting as an abrasive that shreds the leaves as it goes, and it turns a startling bright green almost immediately. Spread Thin Line a baking sheet with parchment and spread the green salt out in a thin, even layer. Thin matters. Piled up, the middle stays damp while the edges dry. Dry Low Bake at 250°F for about 25 minutes. You are only driving off the water, not cooking anything, and this is the whole difference between a fragrant salt and a dull one. Pulse Again and Jar Make sure the processor bowl is completely dry, then tip the dried salt back in and pulse once more to break up any clumps. Store in a clean, airtight spice jar. 6 Helpful Tips The no-oven version. Blitz the basil with the salt and simply leave it spread out to air dry, or set the oven as low as it goes and give it a few hours. Slower and gentler keeps more aroma. Blend again once it is dry. Do not reduce the salt. It is not seasoning here, it is the preservative. Less salt means more moisture and a jar that spoils. Use fine salt, not coarse. If coarse is all you have, roughly double the amount, because the crystals are far larger for the same volume. Expect the color to shift. It comes out fluorescent green and settles into a deeper, duller green over the following days. That is normal and does not mean it has gone wrong. Store it dark. A tin or a cupboard keeps the color far longer than a clear jar on a sunny windowsill. The same method works for everything. Rosemary, sage, garlic, celery leaves, or a mix. Rosemary and sage are hardier and dry even more easily than basil. How to Use It Sprinkle over sliced tomatoes with fresh mozzarella and olive oil. Season chicken, salmon, or steak. Scatter over pizza, roasted vegetables, or boiled eggs. Stir into softened butter for garlic bread. It also makes an excellent rim for a savory cocktail glass.

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