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@morena.cacheada948:

morena cacheada
morena cacheada
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Sunday 19 July 2026 15:05:37 GMT
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aldair.oliveira29
grande c4 💥💥💥💥💥 :
linda morena
2026-07-19 16:45:43
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Angélica Parintins :
lindas😊😊😊 maninha
2026-07-19 20:06:38
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Son Satar Abdool 🇬🇾 :
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2026-07-19 23:32:46
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2026-07-19 18:13:14
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Frank Sinatra dropped knowledge on @Lionel Richie and he’s dropping it all on us — this week on @Artist Friendly Watch on @Veeps and listen on @Spotify @Spotify Podcasts #LionelRichie #ArtistFriendly #MusicPodcast #MusicInterview #franksinatra
Frank Sinatra dropped knowledge on @Lionel Richie and he’s dropping it all on us — this week on @Artist Friendly Watch on @Veeps and listen on @Spotify @Spotify Podcasts #LionelRichie #ArtistFriendly #MusicPodcast #MusicInterview #franksinatra
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pogi na nga, pogi pa yung tubigmark #mikha #mikhalim #poganda #foryou #foryoupage
well I know what I’m having for dinner tonight For the lamb: 1/2 bunch parsley 4 tablespoons coriander 3 garlic cloves, crushed 1 tablespoon harissa 3 sprigs rosemary 4 sprigs thyme 2 teaspoons cumin 1/2 cup olive oil Juice of 1 lemon 2 lamb backstrap 
 Sea salt, to taste For the chimichurri: 1/2 cup olive oil 2tbsp red wine vinegar 1/2 cup parsley 3 cloves garlic, minced 1 red chilli Small handful oregano 1tsp salt pepper For the lamb, roughly chop the parsley and combine it in a bowl with the coriander, crushed garlic, harissa, thyme, rosemary, cumin, salt, olive oil and lemon juice. Mix well, then coat the lamb backstraps evenly in the marinade. Cover and leave to marinate for at least 1 hour, or overnight if you have time. Heat a pan or grill over high heat. Remove the lamb from the marinade and cook for 3–4 minutes on each side for medium rare, or until cooked to your liking. Rest for 5 minutes before slicing. For the chimichurri, finely chop the parsley, oregano, chilli and garlic, then mix with the olive oil, red wine vinegar, salt and pepper. Stir well and adjust seasoning if needed. Slice the lamb and spoon the chimichurri over the top to serve.
well I know what I’m having for dinner tonight For the lamb: 1/2 bunch parsley 4 tablespoons coriander 3 garlic cloves, crushed 1 tablespoon harissa 3 sprigs rosemary 4 sprigs thyme 2 teaspoons cumin 1/2 cup olive oil Juice of 1 lemon 2 lamb backstrap 
 Sea salt, to taste For the chimichurri: 1/2 cup olive oil 2tbsp red wine vinegar 1/2 cup parsley 3 cloves garlic, minced 1 red chilli Small handful oregano 1tsp salt pepper For the lamb, roughly chop the parsley and combine it in a bowl with the coriander, crushed garlic, harissa, thyme, rosemary, cumin, salt, olive oil and lemon juice. Mix well, then coat the lamb backstraps evenly in the marinade. Cover and leave to marinate for at least 1 hour, or overnight if you have time. Heat a pan or grill over high heat. Remove the lamb from the marinade and cook for 3–4 minutes on each side for medium rare, or until cooked to your liking. Rest for 5 minutes before slicing. For the chimichurri, finely chop the parsley, oregano, chilli and garlic, then mix with the olive oil, red wine vinegar, salt and pepper. Stir well and adjust seasoning if needed. Slice the lamb and spoon the chimichurri over the top to serve.


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