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@raissabretz: #RealizaçaodeumSonho

Raissa Bretz
Raissa Bretz
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Region: BR
Saturday 20 June 2026 22:20:56 GMT
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cleo_emerim
@cléo :
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2026-06-24 17:56:48
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2026-06-23 23:12:02
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My breakfast addiction: 🍊🌱Broiled Grapefruit Lime Yogurt ½ cup full-fat Greek yogurt • 1 lime, zested and juiced 1 tbsp honey Grapefruit 2 large ruby red grapefruits, halved • 2 tbsp brown sugar • 1 tsp cinnamon • Flaky sea salt or mint to finish Instructions 1. Mix yogurt, lime zest, lime juice, and honey. 2. Set oven to broil on high. Run a knife around each grapefruit section to loosen. 3. Sprinkle with brown sugar and a sprinkle of cinnamon. Broil cut-side up 4-5 inches from heat for 5-7 minutes until deeply caramelized. 4. Rest 2 minutes. 5. Top with lime yogurt, flaky salt, or mint. Serve immediately!
My breakfast addiction: 🍊🌱Broiled Grapefruit Lime Yogurt ½ cup full-fat Greek yogurt • 1 lime, zested and juiced 1 tbsp honey Grapefruit 2 large ruby red grapefruits, halved • 2 tbsp brown sugar • 1 tsp cinnamon • Flaky sea salt or mint to finish Instructions 1. Mix yogurt, lime zest, lime juice, and honey. 2. Set oven to broil on high. Run a knife around each grapefruit section to loosen. 3. Sprinkle with brown sugar and a sprinkle of cinnamon. Broil cut-side up 4-5 inches from heat for 5-7 minutes until deeply caramelized. 4. Rest 2 minutes. 5. Top with lime yogurt, flaky salt, or mint. Serve immediately!


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hey hop #maskkink #tactical #gasmask #gear #mask
🎸🖤 @ari #ariabdul #ariannaabdul #ariabduledit #edit #fyp
🎸🖤 @ari #ariabdul #ariannaabdul #ariabduledit #edit #fyp
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#rek #sevgi #tiktok #respect #top
SOMETIMES THE BEST SAUCE IS TIME. I made that iconic homemade pasta right inside a 43-kg wheel of Parmigiano Reggiano. And no — Italians don’t use it just for show 🤓 Real Parmigiano Reggiano is aged for at least 12 months, but more often 24–36 months (and beyond, the flavor only gets deeper). Mine was aged 36 months. During this time, the cheese transforms from the inside out: proteins slowly break down into amino acids — that’s where that intense umami flavor comes from, similar to a rich, well-made broth. And those little crunchy bits? No, that’s not salt 🙂 Those are tiny crystals that form in aged cheese. They give that delicate crunch and that unmistakably luxurious texture. This is my favorite kind of Parmesan — bold, deep, complex, slightly sharp 🤤 And the best part? This recipe is incredibly easy to recreate at home: pasta + good cheese. Nothing extra. Pure pleasure 😌 So tell me — how do you like your pasta? 🍝 #reinavelcheva #byvelcheva #parmigiano #pasta
SOMETIMES THE BEST SAUCE IS TIME. I made that iconic homemade pasta right inside a 43-kg wheel of Parmigiano Reggiano. And no — Italians don’t use it just for show 🤓 Real Parmigiano Reggiano is aged for at least 12 months, but more often 24–36 months (and beyond, the flavor only gets deeper). Mine was aged 36 months. During this time, the cheese transforms from the inside out: proteins slowly break down into amino acids — that’s where that intense umami flavor comes from, similar to a rich, well-made broth. And those little crunchy bits? No, that’s not salt 🙂 Those are tiny crystals that form in aged cheese. They give that delicate crunch and that unmistakably luxurious texture. This is my favorite kind of Parmesan — bold, deep, complex, slightly sharp 🤤 And the best part? This recipe is incredibly easy to recreate at home: pasta + good cheese. Nothing extra. Pure pleasure 😌 So tell me — how do you like your pasta? 🍝 #reinavelcheva #byvelcheva #parmigiano #pasta

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