@_allybrookee: IN REAL TIME translation too which is crazy! I love these @MINISO #translatingearbuds #translate #blackfridaysale #tiktokshopholidayhaul #translatingheadphones

allybrookee | SAHM | Fit Mama

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Region: US

Saturday 22 August 2026 05:11:52 GMT

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Comments

SamanthaFeeenddddd :

So do AirPods…

2026-09-17 14:12:06

32

letscausemayhem67 :

i’m glad my man speaks the same language as me so when he’s feeling tough

2026-09-27 05:17:59

13

So :

Hello,could you check your message?I hope that you can see that

2026-08-24 18:28:28

1

Davien J Garcia :

I need these!

2026-08-25 20:20:33

0

GameDayHub :

Hello,could you check your message, I have send you something 🥰

2026-08-24 16:55:25

1

user823210360 :

P uh n n

2026-08-27 12:13:27

0

juicy.352 :

😂😂😂

2026-08-29 03:32:15

0

betzygarcia_ :

😳😳

2026-08-22 14:24:57

0

I.N.G.R.Y.M.S.P.A.M😋🙌😗😝🤍 :

@brookeann101311

2026-10-03 17:57:14

0

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SOUP SEASON 🙌 I’m firmly of the belief that soup is a near-perfect food group. And this is the ideal first soup of the season, because it still has that lemony brightness that makes leaving summer behind feel a little less hard. Seared the chicken on the grill pan/ lid combo from my @misen kitchen 5.5 qt dutch oven. Now legally, I’m required to tell you that I’m a #misenpartner - but this isn’t a sponsored post. I just really like it when products have more than one use 🙂‍↕️and a Dutch oven with a lid that double as a grill pan? Sign me up 👏 If you’ve never made avgolemono or Greek lemon chicken soup, this is your sign!! Ingredients: - 1lb boneless, skinless chicken breasts or thighs - 1 1/2 tsp kosher salt - 1/2 tsp black pepper - 3 tbsp extra-virgin olive oil, plus more for drizzling - 2 carrots, peeled and diced small - 2 celery stalks, diced small - 1 yellow onion, diced small - 4 garlic cloves, finely chopped - 1 tsp dried oregano - 1/2 tsp dried basil - 1/4 tsp red pepper flakes - Optional: 1/4 cup dry white wine (or sub broth) - 3/4 cup uncooked small pasta (orzo, mini shells, etc - 2 tbls finely chopped fresh dill, plus more for garnish - 2 tbls finely chopped fresh parsley, plus more for garnish - 9 cups chicken broth - 3 large egg yolks - 2 tbsp lemon juice 1. Season the chicken with the salt and pepper. Sear it on the grill pan lid (or in the pot) with a drizzle of oil until browned on both sides & cooked through. Chop or shred and set aside. 2. Sauté carrots, celery, and onion in olive oil until sott. 3. Add garlic and spices and cook until fragrant, about a minute. 4. Deglaze with wine. 5. Add broth and bring to a boil. Then let simmer for 10-15 minutes with lid on. 8. Add pasta and cook until tender. 7. In a separate bowl, whisk yolks, then slowly whisk in a ladle of hot broth. 8. Off heat, stir it back into the soup. 9. Finish with fresh herbs and lemon juice. 10. Taste and serve with more fresh garnish on top. Share this with your soup person or drop a comment so the algorithm knows to bring you back for more soup 🍲 #soupseason #fallrecipes #soup

SOUP SEASON 🙌 I’m firmly of the belief that soup is a near-perfect food group. And this is the ideal first soup of the season, because it still has that lemony brightness that makes leaving summer behind feel a little less hard. Seared the chicken on the grill pan/ lid combo from my @misen kitchen 5.5 qt dutch oven. Now legally, I’m required to tell you that I’m a #misenpartner - but this isn’t a sponsored post. I just really like it when products have more than one use 🙂‍↕️and a Dutch oven with a lid that double as a grill pan? Sign me up 👏 If you’ve never made avgolemono or Greek lemon chicken soup, this is your sign!! Ingredients: - 1lb boneless, skinless chicken breasts or thighs - 1 1/2 tsp kosher salt - 1/2 tsp black pepper - 3 tbsp extra-virgin olive oil, plus more for drizzling - 2 carrots, peeled and diced small - 2 celery stalks, diced small - 1 yellow onion, diced small - 4 garlic cloves, finely chopped - 1 tsp dried oregano - 1/2 tsp dried basil - 1/4 tsp red pepper flakes - Optional: 1/4 cup dry white wine (or sub broth) - 3/4 cup uncooked small pasta (orzo, mini shells, etc - 2 tbls finely chopped fresh dill, plus more for garnish - 2 tbls finely chopped fresh parsley, plus more for garnish - 9 cups chicken broth - 3 large egg yolks - 2 tbsp lemon juice 1. Season the chicken with the salt and pepper. Sear it on the grill pan lid (or in the pot) with a drizzle of oil until browned on both sides & cooked through. Chop or shred and set aside. 2. Sauté carrots, celery, and onion in olive oil until sott. 3. Add garlic and spices and cook until fragrant, about a minute. 4. Deglaze with wine. 5. Add broth and bring to a boil. Then let simmer for 10-15 minutes with lid on. 8. Add pasta and cook until tender. 7. In a separate bowl, whisk yolks, then slowly whisk in a ladle of hot broth. 8. Off heat, stir it back into the soup. 9. Finish with fresh herbs and lemon juice. 10. Taste and serve with more fresh garnish on top. Share this with your soup person or drop a comment so the algorithm knows to bring you back for more soup 🍲 #soupseason #fallrecipes #soup

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