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@thehairhoneys: Aspens - Imstyle * Heat friendly synthetic * average cap * Free part * 3 combs ** CUSTOMIZATION: Heat added to front lace for volume then allow to cool in an upside down position. No products added or used ** @IMstylenewshow

thehairhoneys
thehairhoneys
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Sunday 09 August 2026 17:50:55 GMT
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Hạ đến hạ đi, người nên gặp nhất định rồi sẽ lại gặp mà thôi. ________ 📍Tiệm hoa Ông Xã Sài Gòn 116F Nguyễn Đình Chiểu, phường Đakao, Quận 1, Sài Gòn • 0703525474 - 0938052007 #tiemhoaongxa #fyp #viral #flowers #saigon
Hạ đến hạ đi, người nên gặp nhất định rồi sẽ lại gặp mà thôi. ________ 📍Tiệm hoa Ông Xã Sài Gòn 116F Nguyễn Đình Chiểu, phường Đakao, Quận 1, Sài Gòn • 0703525474 - 0938052007 #tiemhoaongxa #fyp #viral #flowers #saigon
Pasta Al Burro Parmigiano Serves 2 Ingredients Fresh pasta 220g high quality 00 flour 5 large egg yolks 1 large egg ½ tsp kosher salt 1 Tbsp olive oil “Sauce” 6 Tbsp high quality fresh butter (ideally cultured), fully softened 2 cup Parmigiano Reggiano, finely grated Black pepper for garnish For the fresh pasta: pour the flour on a clean work surface and form a welln the flour. Add the eggs, egg yolks, salt and olive oil to the well and begin to mix with a fork. Once the eggs are homogenous begin to incorporate some of the flour a little at a time. Once the mix is thick enough that it wont run all over the place, switch to a bench scraper and scrape and fold together to form a rough dough. Use your hands and knead for 6-8 minutes until you have a smooth and strong dough. Wrap in plastic and rest for 20-30 minutes. Set a pot of water to boil. Flour a work surface and cut the dough in two. Flour the dough and roll out thin enough to fit in the pasta machine, or you can just fully roll the pasta out by hand. Run the pasta though the machine then the fettuccine attachment. Set the finished pasta aside. If making by hand, roll it out and cut using a knife. Generously salt the boiling water and cook your pasta for 2-3 minutes until al dente. Drain and reserve 1 ½ cups of pasta water. To a medium pot, add the softened butter along with the pasta. Turn the heat to very low, add a splash of pasta water and mix vigorously until the pasta is coated with a light butter sauce. Add the grated cheese and vigorously mix again until the cheese is melted, using the pasta water to form a sauce. Twirl your pasta into bowls, top with additional grated Parmigiano Reggiano and fresh cracked black pepper. Enjoy!
Pasta Al Burro Parmigiano Serves 2 Ingredients Fresh pasta 220g high quality 00 flour 5 large egg yolks 1 large egg ½ tsp kosher salt 1 Tbsp olive oil “Sauce” 6 Tbsp high quality fresh butter (ideally cultured), fully softened 2 cup Parmigiano Reggiano, finely grated Black pepper for garnish For the fresh pasta: pour the flour on a clean work surface and form a welln the flour. Add the eggs, egg yolks, salt and olive oil to the well and begin to mix with a fork. Once the eggs are homogenous begin to incorporate some of the flour a little at a time. Once the mix is thick enough that it wont run all over the place, switch to a bench scraper and scrape and fold together to form a rough dough. Use your hands and knead for 6-8 minutes until you have a smooth and strong dough. Wrap in plastic and rest for 20-30 minutes. Set a pot of water to boil. Flour a work surface and cut the dough in two. Flour the dough and roll out thin enough to fit in the pasta machine, or you can just fully roll the pasta out by hand. Run the pasta though the machine then the fettuccine attachment. Set the finished pasta aside. If making by hand, roll it out and cut using a knife. Generously salt the boiling water and cook your pasta for 2-3 minutes until al dente. Drain and reserve 1 ½ cups of pasta water. To a medium pot, add the softened butter along with the pasta. Turn the heat to very low, add a splash of pasta water and mix vigorously until the pasta is coated with a light butter sauce. Add the grated cheese and vigorously mix again until the cheese is melted, using the pasta water to form a sauce. Twirl your pasta into bowls, top with additional grated Parmigiano Reggiano and fresh cracked black pepper. Enjoy!
No pude elegir uno porque realmente los dos vestidos son divinos. En este detrás de cámaras usé el cabello suelto (amo usarlo así) pero en el vento como había mucho calor quise mejor algo recogido que me hiciera sentir cómoda y siempre peinada. 👑✨ Gracias @Mishy_Asturias por mi maquillaje ❤️ y @silvestre studio por mi peinado tan divino.
No pude elegir uno porque realmente los dos vestidos son divinos. En este detrás de cámaras usé el cabello suelto (amo usarlo así) pero en el vento como había mucho calor quise mejor algo recogido que me hiciera sentir cómoda y siempre peinada. 👑✨ Gracias @Mishy_Asturias por mi maquillaje ❤️ y @silvestre studio por mi peinado tan divino.
Me in Others Skills..! 😌❤️‍🩹👍 . . . . . #bangladesh🇧🇩tiktokofficial🇧🇩foryourpage #newtrendingvideo #2millionviews #fypシ゚viral #vairalvideo
Me in Others Skills..! 😌❤️‍🩹👍 . . . . . #bangladesh🇧🇩tiktokofficial🇧🇩foryourpage #newtrendingvideo #2millionviews #fypシ゚viral #vairalvideo
That's so funny! 🐵 #fyp #funny #animal
That's so funny! 🐵 #fyp #funny #animal
#aestheticpicturs #ASMR #nostalgia #satisfyingthings #chilltok
#aestheticpicturs #ASMR #nostalgia #satisfyingthings #chilltok

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