@mika.vahye: казнить негодника, как он посмел так оскорбиться бедного омежку Джисонни😓, папочка альфа Минхоша не позволит так относиться к своей течной омежке😡😡😡 #стрейкидс #минсоны #сынмин

m’amour
m’amour
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Region: DE
Saturday 20 June 2026 15:31:28 GMT
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urrfavv_thai
чикибамбики :
что происходит в этом фд
2026-06-20 23:22:57
4522
noanylifehere
ymepлa :
Мне следует извиниться за то, что я покрасила волосы в розовый?
2026-06-21 03:21:16
1883
mina.mi1113
baby'zero :
(айдолам почти 30 лет и у всех уже есть личная жизнь)
2026-06-21 05:49:16
1982
xmstz0
r.line :
я конечно люблю минсонов,но я не одержим цветами...
2026-06-21 02:29:19
304
rick_lng
Rick Lenstrange-Long :
Извините, я конечно тоже фанат минсо, но это уже бред какой-то ребят
2026-06-21 09:07:51
98
vktthills
Shiit :
База фанов минсо
2026-06-21 04:33:48
466
k4sumi12
𝓀𝒶𝓈𝓊 :
мне стыдно за свой же фандом.
2026-06-21 09:57:07
37
horisonn_1172_
ׄ ៸𐑼   ۪ ℳ𝘢𝘭𝘷𝘪𝘯𝘢 ᨩ ׅ ׂ :
я заранее извиняюсь что покрашу волосы в розовый
2026-06-21 03:49:04
322
lerochka_01.02
Барашек :
мне кажется,что там цвета на рандом выпадали
2026-06-21 07:06:01
170
anchanakaniko
@anchanakaniko 🏆🏅💙 :
У меня просто нет слов.
2026-06-20 21:12:40
574
dina48846
Dina$ :
что за бред
2026-06-21 02:56:10
87
perchik.lol
перчик@ :
2026-06-20 20:41:50
75
pr1ncekert
'Prinçe :
что простите????
2026-06-21 03:01:52
41
yulia_killer_18
♡Ӧҹǻɼʘßǻɯkǻ♡ :
что бл..?
2026-06-21 05:10:50
29
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Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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