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@dust3r: #fyp #loving #marriedwith3kids

sam :))
sam :))
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Monday 29 June 2026 22:09:56 GMT
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__ju13s
__ju13s :
the 3rd photo omg im tearing up
2026-06-29 22:48:00
4
livynoellee
Olivia :
You guys look so cool
2026-06-29 22:42:13
0
maroon2.com
maroon2 :
I LOVE YOU BOY
2026-06-29 23:18:21
1
autumnrayne1216
࿔‧ ֶָ֢˚˖𐦍˖˚ֶָ֢ ‧࿔ :
im gonna cry this is so cute
2026-06-29 22:44:58
0
ticklefeet699
jabarkus :
u guys are so cute
2026-06-29 22:54:45
0
kaschronicle
Kasimir :
Adopt me
2026-07-18 17:39:26
0
kaschronicle
Kasimir :
Unfollowing
2026-07-18 17:40:34
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Other Videos

neymar..🥹🫶💔 #neymar #sad #foryou #outfit #alone
neymar..🥹🫶💔 #neymar #sad #foryou #outfit #alone
Suy tình bà ngoại quá mấy cháu ơi. #ongngoaibuikiem #xuhuongtiktok #utbanhbao #tiktok @Út Bánh Bao #cainuoccamau
Suy tình bà ngoại quá mấy cháu ơi. #ongngoaibuikiem #xuhuongtiktok #utbanhbao #tiktok @Út Bánh Bao #cainuoccamau
Aglio e Olio literally translates to garlic & oil, and it might be one of the cheapest pasta dishes you'll ever make... but also one of the most flavorful. The only problem? I think the classic method leaves the final dish a little too oily. So here's both the traditional version... and the small tweak I now use that fixes it. Steps: Classic method: Thinly slice the garlic. Place it in plenty of olive oil while the oil is still cold. Cook over very low heat until the garlic softens and infuses the oil without taking on any color. Meanwhile, boil the pasta in well-salted water. Add chili flakes, then a splash of pasta water to stop the garlic from cooking. Transfer the almost-cooked pasta to the pan and keep tossing with more pasta water until the oil and water emulsify into a creamy sauce. Finish with lemon juice and chopped parsley. My version: Instead of relying on the emulsion to hold, blanch the garlic for 2–3 mins first to remove its harsh raw flavor. Blend the blanched garlic with the olive oil, pasta water, and lemon juice until completely smooth. This creates a much more stable emulsion that stays creamy instead of separating. Toss the cooked pasta with the sauce over a bain-marie (a bowl set over the pasta water) rather than direct heat, so the emulsion stays stable and doesn't split. Finish with chili flakes and chopped parsley. Done. Just a tiny bit more work, but a sauce that's silkier, lighter, and creamy from start to finish—without using a drop of cream. Ingredients (Serves 2): 250g spaghetti 6 garlic cloves ⅓ cup extra virgin olive oil ½–¾ cup pasta water (as needed) Juice of ½ lemon Chili flakes (to taste) 2 tbsp chopped parsley Salt (for the pasta water)
Aglio e Olio literally translates to garlic & oil, and it might be one of the cheapest pasta dishes you'll ever make... but also one of the most flavorful. The only problem? I think the classic method leaves the final dish a little too oily. So here's both the traditional version... and the small tweak I now use that fixes it. Steps: Classic method: Thinly slice the garlic. Place it in plenty of olive oil while the oil is still cold. Cook over very low heat until the garlic softens and infuses the oil without taking on any color. Meanwhile, boil the pasta in well-salted water. Add chili flakes, then a splash of pasta water to stop the garlic from cooking. Transfer the almost-cooked pasta to the pan and keep tossing with more pasta water until the oil and water emulsify into a creamy sauce. Finish with lemon juice and chopped parsley. My version: Instead of relying on the emulsion to hold, blanch the garlic for 2–3 mins first to remove its harsh raw flavor. Blend the blanched garlic with the olive oil, pasta water, and lemon juice until completely smooth. This creates a much more stable emulsion that stays creamy instead of separating. Toss the cooked pasta with the sauce over a bain-marie (a bowl set over the pasta water) rather than direct heat, so the emulsion stays stable and doesn't split. Finish with chili flakes and chopped parsley. Done. Just a tiny bit more work, but a sauce that's silkier, lighter, and creamy from start to finish—without using a drop of cream. Ingredients (Serves 2): 250g spaghetti 6 garlic cloves ⅓ cup extra virgin olive oil ½–¾ cup pasta water (as needed) Juice of ½ lemon Chili flakes (to taste) 2 tbsp chopped parsley Salt (for the pasta water)
#الشعب_الصيني_ماله_حل😂😂 #explore #fyp
#الشعب_الصيني_ماله_حل😂😂 #explore #fyp
Proposing can be scary
Proposing can be scary


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