@isabella.dimova:

isabella dimov

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Sunday 21 June 2026 18:00:28 GMT

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Comments

🦢 :

Wowwww

2026-06-22 19:19:05

2124

Jano :

الحياة ابد مو عادله:

2026-06-23 13:12:37

571

ugh_lina :

happy for you

2026-06-22 19:27:26

3

aaisyahh :

omg

2026-06-23 14:24:20

85

lxxl22 :

Why isn’t this viral yet

2026-06-21 18:07:09

159

༒ :

اول مطقع يطلع لي بعد م اقص شعري :

2026-06-22 18:52:21

191

مـرَيـمـ 🌸 :

شيرين بتسحب على هيلي في احلى

2026-06-22 21:09:11

177

SA||سلمى :

مرتبب لدرجه تنرفزز

2026-06-23 22:13:03

17

S’B🪽🎐 :

It’s not fair…

2026-06-22 16:07:46

129

🤍. :

تتذكرون لما كان يعجبنا شيء نقول ماشاءالله؟؟

2026-06-23 12:06:16

50

tøfÿ :

توني بالعه شاورما طيب

2026-06-22 17:55:42

39

mariam wesam𓂆 :

ماقدر افرق بينها وبين gabby😭

2026-06-22 18:11:11

0

Dhiraj kumar Shukla :

stylish

2026-06-23 13:54:51

0

༻༺𖥾ᗷᑌᒪKᗩ𖥾༻༺ :

How you are so pretty😭

2026-06-23 12:34:41

0

5 :

الفيديوهات الي اصورها عشان اخذ صور:

2026-06-22 18:21:26

11

𝒍𝒊𝒔𝒂ꨄ†³ :

holy hair card🙏🙏

2026-06-22 04:07:43

48

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Other Videos

Prix 45 000f disponible a sebenikoro

Prix 45 000f disponible a sebenikoro

Wait till the end to see my Remy! 🐀 ✨AND watch my new YouTube video to see the full process—and the explanation of a tian vs. a ratatouille! Yes, yes, yes, I know... this isn’t technically a ratatouille. It’s a tian, or perhaps Pixar’s interpretation of ratatouille, created by Thomas Keller called confit Byaldi, which is actually much closer to a tian😂 It’s all a little convoluted, but one thing is certain: it’s absolutely delicious and the perfect summer dish. A traditional Provençal favorite, this recipe celebrates the very best produce that summer has to offer☀️🍅🍆 I’ve also linked all of my outfits, the tools I used, and similar vintage plates and bowls in my bio. ✨ Ratatouille (watch my YouTube video for full instructions-link to watch in bio) * 2 zucchini + 2 yellow squash * 2 eggplants * 6 tomatoes (3 for sauce, 3 for topping) * 2 small onions * 1 carrot * 2 roasted bell peppers * 2-3 garlic cloves *1 tbsp tomato paste *a good splash of wine (white or red) * Fresh thyme & rosemary + 1 tsp herbs de Provence * Olive oil, salt & pepper * Fresh basil, parsley, or chives for garnish Sauce 1. Roast peppers: 220 °C / 425 °F until blackened; peel & deseed. 2. Blanch 3 tomatoes for 30-60 seconds till skin starts to peel away then peel & dice. 3. Sauté onion, carrot, garlic until caramelized (8-10 min). 4. Deglaze with wine then add tomatoe paste and then peeled tomatoes, roasted peppers, herbs, salt & pepper. Simmer 10-12 min. 5. Use immersion blender until smooth; simmer 5-10 min more. Veggies * Slice zucchini, squash, eggplant, & remaining tomatoes thinly (2-3 mm) or use mandoline 1. Spread thin layer of sauce in a baking dish. 2. Layer veggies tightly in spiral (zucchini → eggplant → tomato → squash). 3. Drizzle olive oil, season, cover with parchment. 4. Bake 180 °C / 350 °F for 40-50 min until tender but still has a bit of a bite. 5. Strain remaining sauce to remove any chunks 6. Serve with fresh herbs et voila, bon appetit! I’ve also linked all of my outfits, the tools I used, and similar vintage plates and bowls in my bio. ✨ AND watch my new YouTube video to see the full process—and the explanation of a tian vs. a ratatouille! #paris #cooking #kitchen #recipesoftiktok #disney

Wait till the end to see my Remy! 🐀 ✨AND watch my new YouTube video to see the full process—and the explanation of a tian vs. a ratatouille! Yes, yes, yes, I know... this isn’t technically a ratatouille. It’s a tian, or perhaps Pixar’s interpretation of ratatouille, created by Thomas Keller called confit Byaldi, which is actually much closer to a tian😂 It’s all a little convoluted, but one thing is certain: it’s absolutely delicious and the perfect summer dish. A traditional Provençal favorite, this recipe celebrates the very best produce that summer has to offer☀️🍅🍆 I’ve also linked all of my outfits, the tools I used, and similar vintage plates and bowls in my bio. ✨ Ratatouille (watch my YouTube video for full instructions-link to watch in bio) * 2 zucchini + 2 yellow squash * 2 eggplants * 6 tomatoes (3 for sauce, 3 for topping) * 2 small onions * 1 carrot * 2 roasted bell peppers * 2-3 garlic cloves *1 tbsp tomato paste *a good splash of wine (white or red) * Fresh thyme & rosemary + 1 tsp herbs de Provence * Olive oil, salt & pepper * Fresh basil, parsley, or chives for garnish Sauce 1. Roast peppers: 220 °C / 425 °F until blackened; peel & deseed. 2. Blanch 3 tomatoes for 30-60 seconds till skin starts to peel away then peel & dice. 3. Sauté onion, carrot, garlic until caramelized (8-10 min). 4. Deglaze with wine then add tomatoe paste and then peeled tomatoes, roasted peppers, herbs, salt & pepper. Simmer 10-12 min. 5. Use immersion blender until smooth; simmer 5-10 min more. Veggies * Slice zucchini, squash, eggplant, & remaining tomatoes thinly (2-3 mm) or use mandoline 1. Spread thin layer of sauce in a baking dish. 2. Layer veggies tightly in spiral (zucchini → eggplant → tomato → squash). 3. Drizzle olive oil, season, cover with parchment. 4. Bake 180 °C / 350 °F for 40-50 min until tender but still has a bit of a bite. 5. Strain remaining sauce to remove any chunks 6. Serve with fresh herbs et voila, bon appetit! I’ve also linked all of my outfits, the tools I used, and similar vintage plates and bowls in my bio. ✨ AND watch my new YouTube video to see the full process—and the explanation of a tian vs. a ratatouille! #paris #cooking #kitchen #recipesoftiktok #disney

cute dance vibes :3 #cosplay #cosplaydance #ninonakano #quintessentialquintuplets

cute dance vibes :3 #cosplay #cosplaydance #ninonakano #quintessentialquintuplets

Record breaker. 🤖 #FIFAWorldCup

Record breaker. 🤖 #FIFAWorldCup

The One That Got Away Batman and Catwoman #CapCut #dc #batman

The One That Got Away Batman and Catwoman #CapCut #dc #batman

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