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@peak_musictaste: Erima- Davido ft Tekno #peakmusictaste #lyrics #afrobeats #davido

Peak Music Taste
Peak Music Taste
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Region: TG
Thursday 18 June 2026 17:59:55 GMT
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epounds55
epounds55 :
Aje ❤️❤️❤️❤️❤️❤️❤️❤️❤️😭😭😭
2026-06-18 18:19:43
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adeola142.william
Adeola142 Williams :
best of them all
2026-06-19 12:39:39
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manopiquinote1
Öfïcïäl Bürnä böy 🇬🇼✅👈🏽 :
🥰🥰🥰
2026-06-30 11:27:03
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Éc hét m5 vẫn đi đc nhé 💁#tiktok #sh125i #tháinguyên #xuhuong #mexedo
Éc hét m5 vẫn đi đc nhé 💁#tiktok #sh125i #tháinguyên #xuhuong #mexedo
陪伴到老，从来都不是一句简单的承诺，而是在漫长的岁月里，无论经历多少风雨、争吵和困难，依然愿意牵着彼此的手，一起走下去。真正的幸福，不是轰轰烈烈，而是在平凡的日子里，有一个人始终陪在身边。愿我们从青丝走到白发，从心动走到白首，直到生命的最后一天，也依然不放开彼此的手。 ❤️Đồng hành cùng nhau đến già chưa bao giờ chỉ là một lời hứa đơn giản, mà là trong suốt những năm tháng dài, dù trải qua bao giông bão, cãi vã hay khó khăn, vẫn sẵn sàng nắm tay nhau bước tiếp. Hạnh phúc thật sự không phải những điều quá lớn lao, mà là trong những ngày bình thường luôn có một người ở bên. Mong rằng chúng ta sẽ cùng nhau đi từ mái tóc xanh đến tóc bạc, từ những rung động đầu tiên đến lúc bạc đầu, cho đến ngày cuối cùng của cuộc đời vẫn không buông tay nhau. ❤️#sory #xuhuong #lovemusic #tam_trang💔 #douyin
陪伴到老，从来都不是一句简单的承诺，而是在漫长的岁月里，无论经历多少风雨、争吵和困难，依然愿意牵着彼此的手，一起走下去。真正的幸福，不是轰轰烈烈，而是在平凡的日子里，有一个人始终陪在身边。愿我们从青丝走到白发，从心动走到白首，直到生命的最后一天，也依然不放开彼此的手。 ❤️Đồng hành cùng nhau đến già chưa bao giờ chỉ là một lời hứa đơn giản, mà là trong suốt những năm tháng dài, dù trải qua bao giông bão, cãi vã hay khó khăn, vẫn sẵn sàng nắm tay nhau bước tiếp. Hạnh phúc thật sự không phải những điều quá lớn lao, mà là trong những ngày bình thường luôn có một người ở bên. Mong rằng chúng ta sẽ cùng nhau đi từ mái tóc xanh đến tóc bạc, từ những rung động đầu tiên đến lúc bạc đầu, cho đến ngày cuối cùng của cuộc đời vẫn không buông tay nhau. ❤️#sory #xuhuong #lovemusic #tam_trang💔 #douyin
telepatia x neymar💫 // ib:@KF1 // DM FOR PROMOS // #eyesac #neymar #worldcup #viral #fyp
telepatia x neymar💫 // ib:@KF1 // DM FOR PROMOS // #eyesac #neymar #worldcup #viral #fyp
#KATSUKIBAKUGO | ib: @Arkita ⭑ / @iswn / @lars | UGH YAY FINALLY I POSTED AGAIN i know this edit was NOT worth the wait but likeeee i just wanted to have a break and try out a new style 🥹 i will say it is very fun and simple so whenever i feel like not editing i might just try this style again 😛 ANYWAYS bkdkbkdbkdbkdbdkdbdkdk i want more bkdk i think today im gonna go draw bkdk i have so many ideas bkdklings ALSO ITS SUMEMR BREAK FOR ME NOW so ima try to get more edits out and art maybe idk not sure anyways my little slops i love yall and i will be back… soon… #bkdk #motiongraphics #fyp #aftereffects2020
#KATSUKIBAKUGO | ib: @Arkita ⭑ / @iswn / @lars | UGH YAY FINALLY I POSTED AGAIN i know this edit was NOT worth the wait but likeeee i just wanted to have a break and try out a new style 🥹 i will say it is very fun and simple so whenever i feel like not editing i might just try this style again 😛 ANYWAYS bkdkbkdbkdbkdbdkdbdkdk i want more bkdk i think today im gonna go draw bkdk i have so many ideas bkdklings ALSO ITS SUMEMR BREAK FOR ME NOW so ima try to get more edits out and art maybe idk not sure anyways my little slops i love yall and i will be back… soon… #bkdk #motiongraphics #fyp #aftereffects2020
Random Sunny day with Lil brother🫀🫂 #black #brother #random #Love #friends @Baloch👀😜👻
Random Sunny day with Lil brother🫀🫂 #black #brother #random #Love #friends @Baloch👀😜👻
Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.
Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.

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