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@raido453: #brawl_stars #brawlstarsedit #brawlstarstiktok #براول_ستارز #fyp

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🇲🇫𝐑𝐀𝐈𝐃𝐎🇲🇫
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Tuesday 23 June 2026 16:34:07 GMT
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mohdb.hehehe
MR SPIKE :
شلون اسوي السبام؟
2026-07-03 22:33:11
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novago99
𝑍𝑣𝑥.𝑀𝑅 𝑁𝑜𝑣𝑎 ๛ :
🗿🗿🗿
2026-06-23 18:34:39
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@Fábio Teruel - Deus vai te entregar a bênção que você tanto espera. Talvez a caminhada tenha sido longa, talvez existam momentos em que você pensou em desistir, mas Deus conhece cada oração, cada lágrima e cada desejo guardado no seu coração. Nem sempre entendemos o tempo de Deus, mas Ele nunca perde o controle da nossa história. Enquanto você espera, Ele prepara, fortalece e alinha tudo aquilo que precisa acontecer. Continue confiando, mesmo quando não enxergar o caminho completo. O que Deus tem para você chegará no tempo certo, da maneira certa e será maior do que você imaginava. Não desista agora. Deus ainda está escrevendo capítulos lindos da sua história. #palavrafabioteruel #oracao #motivação #reflexão #Deus
@Fábio Teruel - Deus vai te entregar a bênção que você tanto espera. Talvez a caminhada tenha sido longa, talvez existam momentos em que você pensou em desistir, mas Deus conhece cada oração, cada lágrima e cada desejo guardado no seu coração. Nem sempre entendemos o tempo de Deus, mas Ele nunca perde o controle da nossa história. Enquanto você espera, Ele prepara, fortalece e alinha tudo aquilo que precisa acontecer. Continue confiando, mesmo quando não enxergar o caminho completo. O que Deus tem para você chegará no tempo certo, da maneira certa e será maior do que você imaginava. Não desista agora. Deus ainda está escrevendo capítulos lindos da sua história. #palavrafabioteruel #oracao #motivação #reflexão #Deus
aaa un niño#elrubius #rubius #rubiusclips #twitch #robleis #clipsrobleis #clips #clipsrubius
aaa un niño#elrubius #rubius #rubiusclips #twitch #robleis #clipsrobleis #clips #clipsrubius
SCARPACCIA! You will be addicted to this Italian zucchini flatbread. Full recipe below Ingredients: 1½ lbs zucchini (2 medium-sized zucchini) 1½ tsp kosher salt 1 small sweet yellow onion ¾ cup all-purpose flour ⅓ cup + 1 tbsp cornmeal flour or chickpea flour ⅔ cup grated Parmigiano Reggiano 1 tbsp tarragon or basil, finely chopped 1 tbsp chives, finely chopped ½ tsp garlic powder ¼ tsp ground pepper Instructions: -Preheat the oven to 425F -Prep the veggies. Wash and slice the zucchini thinly, then salt and place them into a colander that is set over a bowl. Place a clean towel over the zucchini, and then place something heavy on top of the towel. Let them sit for 2 to 3 hours. -Thinly slice the onion and set aside. -In a large bowl, mix the flour, cornmeal, ⅓ cup grated Parmesan, tarragon, chives, garlic powder, and pepper. NOTE: Since the zucchini has been pretty heavily salted, I do not add any more salt to the batter. -Pour the reserved zucchini juice into a measuring cup. You should have about ½ cup. Add enough water to bring the total volume to 1 cup. -Add the liquid to the flour mixture and mix well. -Add the zucchini and the onions to the batter and toss to coat. -Add the zucchini batter to a parchment-lined baking sheet and use a spatula to spread the batter evenly. -Top with the remaining ⅓ cup of grated parm and the remaining 1 tbsp of cornmeal -Bake on the middle rack for 40 minutes. -Remove from oven and let cool to room temperature before slicing.
SCARPACCIA! You will be addicted to this Italian zucchini flatbread. Full recipe below Ingredients: 1½ lbs zucchini (2 medium-sized zucchini) 1½ tsp kosher salt 1 small sweet yellow onion ¾ cup all-purpose flour ⅓ cup + 1 tbsp cornmeal flour or chickpea flour ⅔ cup grated Parmigiano Reggiano 1 tbsp tarragon or basil, finely chopped 1 tbsp chives, finely chopped ½ tsp garlic powder ¼ tsp ground pepper Instructions: -Preheat the oven to 425F -Prep the veggies. Wash and slice the zucchini thinly, then salt and place them into a colander that is set over a bowl. Place a clean towel over the zucchini, and then place something heavy on top of the towel. Let them sit for 2 to 3 hours. -Thinly slice the onion and set aside. -In a large bowl, mix the flour, cornmeal, ⅓ cup grated Parmesan, tarragon, chives, garlic powder, and pepper. NOTE: Since the zucchini has been pretty heavily salted, I do not add any more salt to the batter. -Pour the reserved zucchini juice into a measuring cup. You should have about ½ cup. Add enough water to bring the total volume to 1 cup. -Add the liquid to the flour mixture and mix well. -Add the zucchini and the onions to the batter and toss to coat. -Add the zucchini batter to a parchment-lined baking sheet and use a spatula to spread the batter evenly. -Top with the remaining ⅓ cup of grated parm and the remaining 1 tbsp of cornmeal -Bake on the middle rack for 40 minutes. -Remove from oven and let cool to room temperature before slicing.




Casa Vicens (Gaudi’s first house) was such a vibe. Every inch of this house was pure art. #thingstodoinbarcelona #thingstodoinspain #casavicens @Spookdaville21
Casa Vicens (Gaudi’s first house) was such a vibe. Every inch of this house was pure art. #thingstodoinbarcelona #thingstodoinspain #casavicens @Spookdaville21

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