@a__l_o21: #لايك #متابعه #حساب #جديد💔🥺🥀 #جسور سَيَفيضُ صَبرُكَ انتِصاراً ساطِعاً وَتَعودُ أعْلى مِمّا كُنتَ تَعهَدُ وَمَنِ استباحَ الحُزنَ في أيّامِكَ سَيَذوقُ هَزماً مِن يَديكَ مُؤْكَدُ فَاللَّيلُ مَهما طالَ يَكسِرُهُ الضُّحى وَالفَجْرُ حَقُّ وَالكِفاحُ مُبَدِّدُ.

عنـــــوان ♥

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Tuesday 28 July 2026 18:26:07 GMT

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Comments

💔🙂 :

لاشي اجمل من الصمت عندما تخيب الظنون

2026-07-29 07:39:47

3

حسين ياسر :

"الزعل فترة وتعدي، بس مكانتك بالقلب ما تتغير أبداً."💔

2026-07-29 06:57:07

1

امير النداوي :

2026-07-29 13:32:36

1

فهيدان. ﹺ٭ ✪ :

لا تقلق بشأن المستقبل ربما نرحل قبل ان يأتي 💔🚶

2026-07-29 19:49:34

0

Ammar :

هالله💞

2026-07-29 18:11:09

0

حسون العتابي 🦅 :

حته بزعلنه مانطي بيك هيج انه وياك لاتضن اعاديك🥀

2026-07-29 06:18:38

1

ابـو الاكَــبر :

@الحمدالله ❤️@انور عبود

2026-07-29 13:56:47

2

عبود كشخه :

💔🥺

2026-07-29 14:06:44

1

امي غاليتي :

❤️❤️❤️

2026-07-29 14:17:13

1

حسام ال محمد :

😔😔😔

2026-07-29 17:51:59

0

احمد رحيم :

❤️❤️

2026-07-29 08:08:23

1

Khadir :

🧎‍♀️🥀

2026-07-29 08:24:33

1

سيد علي لزاملي :

❤️❤️❤️

2026-07-29 14:43:00

1

كرار عماد :

💔🖐️

2026-07-29 14:05:20

1

﮼نجمه 🤎. :

@آبو شهم

2026-07-29 12:00:24

1

ابو صقر الحياني :

❤️❤️❤️

2026-07-29 18:52:46

0

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Ingredients For the razor clams * 2 lb razor clams, cleaned * 1 cup white wine * 2 garlic cloves, smashed * ½ lemon, peel only * 3 sprigs fresh tarragon * Olive oil * Salt * Freshly ground black pepper For the chanterelles * 1 lb chanterelle mushrooms, cleaned * 3 tbsp butter * Reserved cooking juice from the razor clams * 2 tbsp crème fraîche * Salt and freshly ground black pepper * Fresh chives, finely chopped To finish * 2 thick slices sourdough bread * Olive oil * Flaky salt ⸻ Method Place the razor clams in a roasting tray with the white wine, garlic, lemon peel, tarragon, a generous drizzle of olive oil, salt, and pepper. Roast in a 500°F (260°C) oven or on a hot BBQ for 3–5 minutes, just until the clams open. Remove the clams immediately and strain the cooking liquid, reserving it for the sauce. Heat a large pan over medium-high heat and melt the butter. Add the chanterelles and sauté for 4–5 minutes until lightly caramelized. Pour in the reserved clam juice and reduce until slightly concentrated. Stir in the crème fraîche and cook until the sauce is smooth, glossy, and slightly thickened, just enough to coat the mushrooms. Season with salt and pepper, then finish with the chopped chives. Brush the sourdough with olive oil, season lightly with flaky salt, and toast on the grill or in the oven until golden and crisp. To Plate Place the toasted sourdough on the bottom of a serving platter. Arrange the razor clams in their shells over the bread, then generously spoon the creamy chanterelle sauce over the top. Finish with extra fresh chives, a drizzle of olive oil, and a few tarragon leaves if desired.

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