@veilofpurgatory: #ptolemaea #daughtersofcain #ethelcain #spongbob #fyp Simply I am credists to @amelia🪽

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Sunday 05 July 2026 10:57:19 GMT

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Comments

lani :

I'm crying did he really say this ? 😭😭

2026-07-06 20:37:01

948

Pollypickpocket :

✨blessed be✨

2026-07-14 02:23:56

121

𝗷𝗮𝘆🀥 :

can i be the son of cain or no

2026-07-06 15:04:36

266

xbadbirdx :

thank you

2026-07-29 02:37:24

0

Lex!! :

Did he actually say this?!

2026-07-05 11:03:48

107

mayaheart_u :

2026-07-06 18:39:32

125

Muhammad Ecco2k Bin Noh Salleh :

Isiah Squarepants

2026-07-27 11:33:46

6

Farzin :

bob your line was “I’m ready!” 😭

2026-07-14 21:39:46

21

jbsftmpg :

Yes and I’ve always said that!

2026-07-14 02:16:33

6

lana :

pls let me put this on my story

2026-07-07 20:27:52

5

68NYker guy :

Thank you, SpongeBob

2026-07-17 04:36:40

0

Jaelyn but cooler :

what episode was this

2026-07-10 22:02:25

3

apanda mavic :

genuinely genuinely my niche this is incredible

2026-07-27 05:00:27

1

The_realpetah :

I love it here

2026-07-07 13:27:10

3

squiddy, ill always love you :

2026-07-23 11:44:32

1

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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)

T mà xài cái gì mà hợp, mà hiệu quả một cái là cái mỏ t khen khỏi cản. Ai nói review lố hay see.ding chịu luôn. Chứ cái gội ủ này nó đỉnh vãi òoooo quáaaaa đi thôi . #goclamdep #honeymacadamia #kundalvietnam #HoptaccungKundal #hibisvn

T mà xài cái gì mà hợp, mà hiệu quả một cái là cái mỏ t khen khỏi cản. Ai nói review lố hay see.ding chịu luôn. Chứ cái gội ủ này nó đỉnh vãi òoooo quáaaaa đi thôi . #goclamdep #honeymacadamia #kundalvietnam #HoptaccungKundal #hibisvn

12 score involvements from 17 disposals like what??? 🤯 His passion, desperation and impact is beyond extraordinary! What a draftee! Surely a rising Star nomination 🙏 🤩 His stats👇 - 17 disposals - 6 marks - 4 tackles - 12 score involvements - 2 goal assists - 3 goals - 5 inside 50’s - - - 🏷️ #Flaggers2026 #carltonfc #carltonfootballclub #carltonblues #AFL

12 score involvements from 17 disposals like what??? 🤯 His passion, desperation and impact is beyond extraordinary! What a draftee! Surely a rising Star nomination 🙏 🤩 His stats👇 - 17 disposals - 6 marks - 4 tackles - 12 score involvements - 2 goal assists - 3 goals - 5 inside 50’s - - - 🏷️ #Flaggers2026 #carltonfc #carltonfootballclub #carltonblues #AFL

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