@librainthefield: jujur sedih nya BERASA bgt

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Region: ID

Wednesday 17 June 2026 10:01:36 GMT

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dearra. :

IYA ANJIR JUJUR KEK KEPO, tp ogah gw whatever happened i promise i won't call. TP KEPO PLSPLS

2026-06-18 01:10:55

32

izaahh :

aku juga mikir gitu, tapi yg pasti dia lebih bahagia, tenang, dan seolah ga terjadi apa apa di hidupnya😀😀😀

2026-06-17 11:56:37

166

ddmaaww :

miss uu:(

2026-06-17 13:00:01

1

z :

dia kgn gue ga si? dia udh lupa sama gue ya? dia udah lupain kita ya? 🥹

2026-06-17 16:25:22

71

syaaa🍵☕️ :

jujur aku blok semua sosmednya bukan karena aku gamau lgi liat hidupnya, tpi karna aku menjaga perasaan aku. hiks sorry ternyata aku yg paling gabisa nyembunyiin perasaan sakit hati ini

2026-06-18 02:18:21

3

D :

Dia kangen ga yaaa :((

2026-06-17 10:14:30

67

memeyyyyes💋💐 :

dia kangen ak ga yaa☹️☹️

2026-06-17 15:59:08

17

keya :

like, dia baik-baik aja ga ya hidupnya selama gaada gua?

2026-06-17 23:22:00

5

Lisa Ayu :

jujur iya..but ywd lah ya

2026-06-18 00:13:17

4

thel0wjey :

jujur pengen banget tau ke adaan dia sekarang gimana, tapi aku uda sejahat itu masa iya harus ganggu lagi 😃

2026-06-18 02:17:07

0

fillia ♡ :

for real..

2026-06-17 13:40:31

0

elfira :

dia masi suka keinget aku ga ya?

2026-06-17 17:42:46

1

aliy4aa :

@syaaa🍵☕️:jujur aku blok semua sosmednya bukan karena aku gamau lgi liat hidupnya, tpi karna aku menjaga perasaan aku. hiks sorry ternyata aku yg paling gabisa nyembunyiin perasaan sakit hati ini

2026-06-18 03:02:49

0

z :

dia lebih bahagia, jg lebih sering explore tmpt² yg dia mau🥺 bahagia selalu yaaa🥺💖

2026-06-17 23:28:51

0

💫 :

dia pernh mikirin gua kaya gua mikirin dia ga ya?😔🙏

2026-06-17 20:12:56

0

cigarettesaftercry :

@D: Dia kangen ga yaaa :((

2026-06-17 19:59:56

0

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

Other Videos

🧈 Homemade Salted Butter Ingredients * 1 quart (4 cups) Cold Heavy Cream (must be high-fat, 35% or higher, not half-and-half) * 1/2 to 1 teaspoon Fine Sea Salt (or Kosher salt, adjust to taste) * Ice water (for rinsing) Instructions * Whip the Cream: Pour the cold heavy cream into the bowl of a stand mixer fitted with the whisk attachment, or into a large bowl if using a hand mixer. * Start beating on medium speed. The cream will go through three stages: whipped cream, then stiff peaks, and finally, the mixture will start to clump and turn slightly yellow. * Separate the Solids: Keep beating. The solids (butterfat) will suddenly separate from the liquid (buttermilk). The process can be quite splashy, so cover the mixer with a kitchen towel or be prepared! * Strain: Once the solids and liquid are fully separated and the butter has formed a solid mass, stop the mixer. Pour the contents into a fine-mesh strainer set over a bowl. The liquid collected is fresh buttermilk—save it for baking! * Rinse the Butter (Crucial Step): This step removes all the remaining buttermilk, which prevents the butter from spoiling quickly. * Place the butter solids into a clean bowl. Pour very cold ice water over the butter. * Using a spatula or your hands, gently squeeze and fold the butter mass under the water. The water will turn cloudy (that's the last of the buttermilk). * Drain the cloudy water and repeat this process 3 to 5 times until the water runs clear. * Salt the Butter: Drain the final rinse water completely. Press the butter against the sides of the bowl to push out any last droplets of water. * Sprinkle the salt over the butter. Use your spatula or hands to fold and work the salt evenly throughout the butter mass. Taste and adjust the salt level. * Store: Form the salted butter into a log or press it into butter molds. Wrap tightly in parchment paper and store in an airtight container in the refrigerator. This homemade salted butter should last about 1-2 weeks refrigerated.

🧈 Homemade Salted Butter Ingredients * 1 quart (4 cups) Cold Heavy Cream (must be high-fat, 35% or higher, not half-and-half) * 1/2 to 1 teaspoon Fine Sea Salt (or Kosher salt, adjust to taste) * Ice water (for rinsing) Instructions * Whip the Cream: Pour the cold heavy cream into the bowl of a stand mixer fitted with the whisk attachment, or into a large bowl if using a hand mixer. * Start beating on medium speed. The cream will go through three stages: whipped cream, then stiff peaks, and finally, the mixture will start to clump and turn slightly yellow. * Separate the Solids: Keep beating. The solids (butterfat) will suddenly separate from the liquid (buttermilk). The process can be quite splashy, so cover the mixer with a kitchen towel or be prepared! * Strain: Once the solids and liquid are fully separated and the butter has formed a solid mass, stop the mixer. Pour the contents into a fine-mesh strainer set over a bowl. The liquid collected is fresh buttermilk—save it for baking! * Rinse the Butter (Crucial Step): This step removes all the remaining buttermilk, which prevents the butter from spoiling quickly. * Place the butter solids into a clean bowl. Pour very cold ice water over the butter. * Using a spatula or your hands, gently squeeze and fold the butter mass under the water. The water will turn cloudy (that's the last of the buttermilk). * Drain the cloudy water and repeat this process 3 to 5 times until the water runs clear. * Salt the Butter: Drain the final rinse water completely. Press the butter against the sides of the bowl to push out any last droplets of water. * Sprinkle the salt over the butter. Use your spatula or hands to fold and work the salt evenly throughout the butter mass. Taste and adjust the salt level. * Store: Form the salted butter into a log or press it into butter molds. Wrap tightly in parchment paper and store in an airtight container in the refrigerator. This homemade salted butter should last about 1-2 weeks refrigerated.

inspired by @benincase

inspired by @benincase

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#trend #الشعب_الصيني_ماله_حل #outfit #fitgirls #

inspired by @benincase

inspired by @benincase

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