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Friday 17 July 2026 01:35:49 GMT

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Entre dois mundos eu vivo, e em nenhum eu pertenço de verdade, o meu mundo é feito de memórias do que vivi, do que sonhei e do amor que ficou, o outro lado é o presente, onde sigo apenas eu e a saudade.#poemas #cartasdeamor #declaraçãodeamor #frasesdeamor💕 #declaraçãodeamor

Entre dois mundos eu vivo, e em nenhum eu pertenço de verdade, o meu mundo é feito de memórias do que vivi, do que sonhei e do amor que ficou, o outro lado é o presente, onde sigo apenas eu e a saudade.#poemas #cartasdeamor #declaraçãodeamor #frasesdeamor💕 #declaraçãodeamor

لو كان ينفع ابيع العمر❤️‍🩹#مشهور_بلحزن #لو_كان_ينفع_ابيع_العمر #ي_اجمل_صوت_دلوقتي_يوحشني #دعاكي_مكمل #storynegm

لو كان ينفع ابيع العمر❤️‍🩹#مشهور_بلحزن #لو_كان_ينفع_ابيع_العمر #ي_اجمل_صوت_دلوقتي_يوحشني #دعاكي_مكمل #storynegm

#CapCut #الدمج

#CapCut #الدمج

please share, comment, repost and follow #share #donate

please share, comment, repost and follow #share #donate

Carbonara Recipe Serves 2 200g spaghetti 300g guanciale, diced (or pancetta if unavailable) 4 egg yolks 70g Pecorino Romano, finely grated Freshly cracked black pepper Salt, for the pasta water Bring a large pan of generously salted water to the boil and cook the spaghetti until al dente. Meanwhile, place a large frying pan over a medium heat and cook the guanciale for 8-10 minutes until crisp and golden, allowing the fat to slowly render. Remove the pan from the heat but leave the guanciale and all of the rendered fat in the pan. In a bowl, whisk together the egg yolks, grated Pecorino Romano and a generous amount of freshly cracked black pepper until smooth. Before draining the pasta, reserve at least 250ml of the starchy cooking water. Transfer the cooked spaghetti straight into the pan with the guanciale and toss to coat in the rendered fat. Leave for around 30 seconds to cool slightly. Pour over the egg mixture and toss continuously, adding the reserved pasta water a splash at a time until the sauce becomes silky, glossy and coats every strand of pasta. The residual heat from the pasta will gently cook the yolks without scrambling them. Divide between warm bowls and finish with extra Pecorino Romano and another generous grind of black pepper. Serve immediately. #carbonara #Recipe #cooking #pasta #nocream

Carbonara Recipe Serves 2 200g spaghetti 300g guanciale, diced (or pancetta if unavailable) 4 egg yolks 70g Pecorino Romano, finely grated Freshly cracked black pepper Salt, for the pasta water Bring a large pan of generously salted water to the boil and cook the spaghetti until al dente. Meanwhile, place a large frying pan over a medium heat and cook the guanciale for 8-10 minutes until crisp and golden, allowing the fat to slowly render. Remove the pan from the heat but leave the guanciale and all of the rendered fat in the pan. In a bowl, whisk together the egg yolks, grated Pecorino Romano and a generous amount of freshly cracked black pepper until smooth. Before draining the pasta, reserve at least 250ml of the starchy cooking water. Transfer the cooked spaghetti straight into the pan with the guanciale and toss to coat in the rendered fat. Leave for around 30 seconds to cool slightly. Pour over the egg mixture and toss continuously, adding the reserved pasta water a splash at a time until the sauce becomes silky, glossy and coats every strand of pasta. The residual heat from the pasta will gently cook the yolks without scrambling them. Divide between warm bowls and finish with extra Pecorino Romano and another generous grind of black pepper. Serve immediately. #carbonara #Recipe #cooking #pasta #nocream

إن الله وملائكته يصلون على النبي || ياسر الدوسري . . #ياسر_الدوسري #قران_كريم #quran #ان_الله_وملائكته_يصلون_على_النبي_ #يوم_الجمعه

إن الله وملائكته يصلون على النبي || ياسر الدوسري . . #ياسر_الدوسري #قران_كريم #quran #ان_الله_وملائكته_يصلون_على_النبي_ #يوم_الجمعه

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