@car0tcherry: Bọc Giày Đi Mưa - Ủng Đi Mưa #bocgiaydimua ##ungdimuabaovegiay #bocgiaychongnuoc

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Monday 10 August 2026 08:45:15 GMT
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user692300308
Hoa Nguyen :
có màu đen k
2026-09-23 04:20:24
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nancy.doan2
Nancy Doan :
😁😁😁
2026-09-20 05:45:06
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Tortilla de patatas and a little squash purée for a late weekend breakfast/lunch 🤍 How I made it: Tortilla Two large yellow onions 2 potatoes 8 eggs (2 per person) I also had one yolk so I threw that in as well Lots of olive oil Salt and pep  Sauté the thinly sliced onion and potato in a generous amount of olive oil. Season with salt and pepper. Cook until tender and slightly caramelized.  Add the eggs to a bowl with salt and pepper and mix gently. Then strain the onion and potato making sure to keep that olive oil and use it for other dishes! And add to the eggs. Let the mixture sit for ten mins.  Pick a pan that is manageable to flip (not too heavy) and a plate that’s slightly larger than the pan. Add olive oil to the pan and pour the mixture in cooking over medium heat. I cooked for a few mins and flipped when the top was slightly set and the bottom a light brown. Add more olive oil to the pan and slide the omelette back in. Cook for a couple of more mins. I like mine a little more runny. It will continue to cook once you shut it off as well.  Kabocha puree: 1/2 squash  2 carrots 1 red onion As much garlic as you like  Veggie stock and heavy cream Cut and season veggies with salt and pepper and olive oil. Roast at 420F for 15 and then flip and add your garlic and roast for another 10. I them shut the oven off and just let it chill in there. But check the doneness of your veg. Depends on your oven and how big you cut your veg.  Add to a blender with some veg stock and adjust the seasoning. Add to a pot with some heavy cream and it’s done!
Tortilla de patatas and a little squash purée for a late weekend breakfast/lunch 🤍 How I made it: Tortilla Two large yellow onions 2 potatoes 8 eggs (2 per person) I also had one yolk so I threw that in as well Lots of olive oil Salt and pep Sauté the thinly sliced onion and potato in a generous amount of olive oil. Season with salt and pepper. Cook until tender and slightly caramelized. Add the eggs to a bowl with salt and pepper and mix gently. Then strain the onion and potato making sure to keep that olive oil and use it for other dishes! And add to the eggs. Let the mixture sit for ten mins. Pick a pan that is manageable to flip (not too heavy) and a plate that’s slightly larger than the pan. Add olive oil to the pan and pour the mixture in cooking over medium heat. I cooked for a few mins and flipped when the top was slightly set and the bottom a light brown. Add more olive oil to the pan and slide the omelette back in. Cook for a couple of more mins. I like mine a little more runny. It will continue to cook once you shut it off as well. Kabocha puree: 1/2 squash 2 carrots 1 red onion As much garlic as you like Veggie stock and heavy cream Cut and season veggies with salt and pepper and olive oil. Roast at 420F for 15 and then flip and add your garlic and roast for another 10. I them shut the oven off and just let it chill in there. But check the doneness of your veg. Depends on your oven and how big you cut your veg. Add to a blender with some veg stock and adjust the seasoning. Add to a pot with some heavy cream and it’s done!

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