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@georgiamercy3: News: Les services secrets #News #fypシ @🐆𝔾𝕖𝕠𝕣𝕘𝕚𝕒 🐆

🐆 Georgia3🐆
🐆 Georgia3🐆
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Region: US
Thursday 06 August 2026 14:41:17 GMT
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Comments

d.cccxiv
DCCCXIV :
Je doute fort que cet épisode soit passé sur nos télévision d'Afrique francophone... Sinon, je m'en souviendrais
2026-08-06 22:18:01
22
nivelor.hayti
Nivelor d'Hayti 🖤❤️ :
Des fois je regarde des extraits de son émission il a tellement participé à garder les gens endormi 😂😂. On le prenait pas aux sérieux comme il faisait de comique mais il disait beaucoup de chose
2026-08-07 06:58:34
6
pavysonmalanda
pavysonmalanda :
au Congo nous avons la DGSP
2026-08-07 18:50:42
2
guireaccessoires
@frankysnow :
La France s'est servi de l'espionnage industriel pour développer leur b@mbe nucléaire
2026-08-07 01:22:35
2
carmeloaplt1
Carmel1 :
Vous Me plaisez Beaucoup. ❤️❤️❤️❤️
2026-08-06 20:40:55
2
jkfbtpsarlgmail.com
jjk :
ou se trouve mon Afrique parmi toutes ça ?.. RÉVEILLEZ-VOUS 🧠💎✨
2026-08-07 13:21:59
1
christiandannon
christiandannon :
est ce que l’Afrique mon cher continent a un service secret ? si oui donné mon son nom svp
2026-08-06 15:21:40
8
eyadema01
EMPEREUR 1er :
georgia georgia
2026-08-06 21:41:03
1
narci388
alex karim :
c'est tes yeux qui me retiend ici, tu as les yeux magnifiques.
2026-08-07 23:00:05
0
user1848838253637
RB :
Ils nous dévoilent chaque jour leur plans mais nous refusons de comprendre que la face kai africain est autre chose nous que des objets
2026-08-06 16:11:54
0
moussakyassoudao
Daou :
il a omis 1er service secret.
2026-08-07 05:34:49
0
drba6818
DR BA 18 🇨🇩🇮🇷🇵🇸✊🏿 :
il a tout dis 😏😳
2026-08-07 07:19:58
0
gaspardkpanou
KPANOU :
Dada on a dit
2026-08-06 23:41:12
0
ahs81t
ahs81t :
La suite ?
2026-08-07 14:42:44
0
thosna90
Thosna :
ils nous livrent toujours les stratégies. mais on ne fait qu'ignorer.
2026-08-06 15:08:58
0
focus25264
Focus :
Avec tout ces secrets delivre il y'a encore. les Valley locaux africain qui doré encore.
2026-08-06 15:22:12
3
mok.243
Dgmk@243🇨🇩 :
En Afrique nos services sont là pour garder nos despotes au pouvoir à vie...😂😂😂
2026-08-08 10:13:14
0
basilezongo9803
vidoc :
le komporam russe!🤣🤣🤣 ca marche!!!
2026-08-08 15:02:41
0
mr.d5907
Mr D :
Il veut pas de soucis c'est pour il n'a pas oser citer le Mossad
2026-08-08 23:08:27
0
leonaudreyodi7
Dree yong :
s'il vous arrêtez de faire peur quand vous réfléchissez Ho mama ☺️
2026-08-08 01:01:46
0
benbanza161
Ben Banza :
Afrique n'a jamais de service secret
2026-08-07 08:48:00
0
kgongoiba
KG Ongoiba :
le Mali compte combien Agen actuellement ?😁
2026-08-08 15:09:26
0
bensonbacken
Backen 999 :
👀
2026-08-07 07:36:16
0
fousseniyamyaogo8
FOUSSENI 226🇧🇫 :
💯💯💯
2026-08-07 06:00:52
0
franckeddynemougn
Eddy Franck :
💪💪💪
2026-08-07 03:10:37
0
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🍑 Legendary Peach Butter with a Hint of Amaretto 🍑 When the Peach Truck drops off 25 pounds of peaches… this is what I’m making! 😍 This recipe is based on a tested Ball recipe, but I added my own twist by replacing 1 cup of the original sugar with 1 cup of amaretto. The result is a subtle almond flavor that pairs beautifully with peaches and takes this peach butter to the next level. 🍑 Before you start: This recipe calls for 4½ pounds of peeled, pitted, and chopped peaches. Since you’ll lose weight when you remove the skins and pits, you’ll want to start with more than 4½ pounds of whole peaches. Ingredients * 4½ lbs peeled, pitted, and coarsely chopped peaches * ½ cup water * 4 Tbsp bottled lemon juice (I didn’t have a fresh lemon on hand, so I substituted bottled lemon juice for the juice of one lemon that the Ball recipe called for.) * 3 cups granulated sugar * 1 cup amaretto (This replaces 1 cup of the original 4 cups of sugar.) Directions 1. If using fresh peaches, make a small “X” on the bottom of each peach. Blanch them in boiling water for 30–60 seconds, then immediately transfer them to ice water. Once cool enough to handle, the skins should slip off easily. Peel, pit, chop, and weigh out 4½ pounds of prepared peaches. 2. Combine the peaches, water, freeze-dried lemon, and bottled lemon juice in a large pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes, stirring occasionally, until the peaches are very soft. 3. Use an immersion blender to blend the peaches until smooth. Avoid over-blending into a thin liquid. You should end up with about 8 cups of peach purée. 4. Stir in the 3 cups of sugar and return the mixture to a gentle boil over medium-high heat, stirring frequently so the sugar dissolves and nothing sticks. 5. Reduce the heat and continue cooking, stirring frequently, until the mixture begins to noticeably thicken. As it thickens, stir even more often to prevent scorching. 6. Stir in the 1 cup of amaretto and continue cooking, stirring frequently, until the peach butter reaches the proper consistency. 7. To test for doneness, place a spoonful on a chilled plate and let it sit for about 30 seconds. If it spreads across the plate and the liquid runs out, keep cooking. When it stays where you placed it, holds a soft mound, and has a thick, buttery texture without liquid spreading away from it, it’s ready. 8. Ladle the hot peach butter into hot jars, leaving ¼-inch headspace. Remove air bubbles, adjust headspace if needed, wipe the jar rims clean, apply the lids and bands, and process in a boiling water canner for 10 minutes (adjust processing time for your elevation). 📚 This recipe is adapted from the Ball Complete Book of Home Preserving—my absolute canning Bible! It’s packed with hundreds of tested recipes just like this one, and I’ve tagged the book in this video if you’d like to add it to your own preserving library. 🌱 Follow Jenny from the Plot for more gardening, canning, preserving, and from-scratch recipes to help you grow it, preserve it, and enjoy it all year long! 🍑💚 #gardentok #canningandpreserving #peaches #peachbutter #gardentotable
🍑 Legendary Peach Butter with a Hint of Amaretto 🍑 When the Peach Truck drops off 25 pounds of peaches… this is what I’m making! 😍 This recipe is based on a tested Ball recipe, but I added my own twist by replacing 1 cup of the original sugar with 1 cup of amaretto. The result is a subtle almond flavor that pairs beautifully with peaches and takes this peach butter to the next level. 🍑 Before you start: This recipe calls for 4½ pounds of peeled, pitted, and chopped peaches. Since you’ll lose weight when you remove the skins and pits, you’ll want to start with more than 4½ pounds of whole peaches. Ingredients * 4½ lbs peeled, pitted, and coarsely chopped peaches * ½ cup water * 4 Tbsp bottled lemon juice (I didn’t have a fresh lemon on hand, so I substituted bottled lemon juice for the juice of one lemon that the Ball recipe called for.) * 3 cups granulated sugar * 1 cup amaretto (This replaces 1 cup of the original 4 cups of sugar.) Directions 1. If using fresh peaches, make a small “X” on the bottom of each peach. Blanch them in boiling water for 30–60 seconds, then immediately transfer them to ice water. Once cool enough to handle, the skins should slip off easily. Peel, pit, chop, and weigh out 4½ pounds of prepared peaches. 2. Combine the peaches, water, freeze-dried lemon, and bottled lemon juice in a large pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes, stirring occasionally, until the peaches are very soft. 3. Use an immersion blender to blend the peaches until smooth. Avoid over-blending into a thin liquid. You should end up with about 8 cups of peach purée. 4. Stir in the 3 cups of sugar and return the mixture to a gentle boil over medium-high heat, stirring frequently so the sugar dissolves and nothing sticks. 5. Reduce the heat and continue cooking, stirring frequently, until the mixture begins to noticeably thicken. As it thickens, stir even more often to prevent scorching. 6. Stir in the 1 cup of amaretto and continue cooking, stirring frequently, until the peach butter reaches the proper consistency. 7. To test for doneness, place a spoonful on a chilled plate and let it sit for about 30 seconds. If it spreads across the plate and the liquid runs out, keep cooking. When it stays where you placed it, holds a soft mound, and has a thick, buttery texture without liquid spreading away from it, it’s ready. 8. Ladle the hot peach butter into hot jars, leaving ¼-inch headspace. Remove air bubbles, adjust headspace if needed, wipe the jar rims clean, apply the lids and bands, and process in a boiling water canner for 10 minutes (adjust processing time for your elevation). 📚 This recipe is adapted from the Ball Complete Book of Home Preserving—my absolute canning Bible! It’s packed with hundreds of tested recipes just like this one, and I’ve tagged the book in this video if you’d like to add it to your own preserving library. 🌱 Follow Jenny from the Plot for more gardening, canning, preserving, and from-scratch recipes to help you grow it, preserve it, and enjoy it all year long! 🍑💚 #gardentok #canningandpreserving #peaches #peachbutter #gardentotable

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