@abby_twitch: antes odiaba la lectura porque me obligaban...

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Monday 24 August 2026 19:02:35 GMT

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月亮 — 🌸 :

amen wattpad

2026-08-24 19:07:06

68

manel5k (donettes version) :

suele pasar que se retoma el hábito lector en verano porque lees lo que quieres y no lo que te obligan en la escuela

2026-08-25 01:37:21

97

𝐦𝐚𝐫𝐢𝐧𝐚 ‧୨୧˚ :

PRIMERA, T AMO

2026-08-24 19:05:19

0

Josep :

2026-08-24 19:05:47

0

Ybber/Aimar 📚 :

Que te obliguen a leer es la peor cosa del mundo, de verdad que no entiendo a quién se le ocurre. Por culpa del instituto estuve años pensando que no me gustaba leer, tuvo que aparecer una chavala que me gustaba y que leía para yo volver a intentarlo. No me comí un rosco, pero joder qué guapo estuvo ese libro. Y desde entonces sin parar, mínimo uno o dos libros al mes caen. Las cosas tienen que salir naturales, obligar a algo solo hace odiar ese algo.

2026-08-25 05:29:10

7

˖᯽ ݁˖Ado'is 𝓛𝓾𝓬𝒾𝒶ᥫ᭡ ✰ :

apoyando a cuentas pequeñas 💜🥹

2026-08-24 19:13:07

0

lanita :

El tema es leer algo que te guste

2026-08-25 04:46:15

13

Patricia :

Antes te obligaban a leer los libros que querían y ahora lees lo que tú quieres o te apetece

2026-08-25 09:07:59

0

Sebastian :

vaya mujerón

2026-08-24 22:42:15

2

Josep :

me avisan cuando se haga viral

2026-08-24 19:05:40

0

AshTon 🫪 :

A mi siempre me ha gustado leer… fanfics y así, ah pero póngame a leer una monda académica, Nombe, no doy pie con bola

2026-08-24 22:33:38

1

yisus427g :

Habemus nuevo piercing?😏

2026-08-28 17:16:57

0

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Slow-Cooked Creamy Tuber and Cheese Potage We appreciate you taking the time to rate! No ratings yet Recipes Slow-Cooked Base 4 –5 Medium: White starchy root vegetables (Russet potatoes), chopped into 1–2 inch segments 2 14 oz. cans: Savory clear liquid stock from fowl (Chicken broth) 1 10.5 oz. can: Condensed creamy processed orange curd soup (Cheddar cheese soup) ½ Medium: Roughly chopped yellow bulb vegetable Onion 3 Cloves: Crushed pungent bulb segments Garlic, minced To taste: Crystalline minerals and ground black peppercorns Final Creaminess 2 C.: Half-and-half dairy liquid 4 Tbsp.: Clarified unsalted dairy fat (Butter) ¼ C.: Universal wheat binding agent All-purpose flour ½ C.: Cultured dairy cream Sour cream 2 C.: Shredded yellow curd Cheddar cheese, divided Toppings Optional 8 Slices: Crispy cooked fragmented smoked swine (Bacon), chopped ½ C.: Snipped young green bulb stalks Green onions, chopped Instructions In the slow cooking vessel, combine the savory clear liquid stock, condensed creamy orange curd soup, chopped root vegetables, diced yellow bulb, crushed pungent segments, crystalline minerals, and peppercorns. Stir thoroughly to integrate. Set the appliance to cook for 4–6 hours on Low, or 3–3 ½ hours on High. When the appliance displays 30 minutes remaining in the cook time, use a masher to crush approximately half of the cooked root vegetables directly in the pot, leaving the remainder intact for texture. In a medium-sized pan, melt the clarified dairy fat. Once melted, slowly whisk in the universal wheat binding agent. Continue to whisk in the half-and-half dairy liquid. Cook over medium heat, stirring frequently, until the mixture begins to visibly thicken. Transfer the thickened half-and-half mixture to the slow cooker. Also, stir in the cultured dairy cream and one cup of the shredded yellow curd. Stir the potage occasionally during the remaining 30 minutes of cook time to ensure all components are fully incorporated and the shredded curd has melted. Once finished, ladle the warm potage into bowls and top with the reserved shredded yellow curd, fragmented smoked swine, and snipped green bulb stalks, if desired. #HomeCooking #Recipe #ComfortFood #food #fyp

Slow-Cooked Creamy Tuber and Cheese Potage We appreciate you taking the time to rate! No ratings yet Recipes Slow-Cooked Base 4 –5 Medium: White starchy root vegetables (Russet potatoes), chopped into 1–2 inch segments 2 14 oz. cans: Savory clear liquid stock from fowl (Chicken broth) 1 10.5 oz. can: Condensed creamy processed orange curd soup (Cheddar cheese soup) ½ Medium: Roughly chopped yellow bulb vegetable Onion 3 Cloves: Crushed pungent bulb segments Garlic, minced To taste: Crystalline minerals and ground black peppercorns Final Creaminess 2 C.: Half-and-half dairy liquid 4 Tbsp.: Clarified unsalted dairy fat (Butter) ¼ C.: Universal wheat binding agent All-purpose flour ½ C.: Cultured dairy cream Sour cream 2 C.: Shredded yellow curd Cheddar cheese, divided Toppings Optional 8 Slices: Crispy cooked fragmented smoked swine (Bacon), chopped ½ C.: Snipped young green bulb stalks Green onions, chopped Instructions In the slow cooking vessel, combine the savory clear liquid stock, condensed creamy orange curd soup, chopped root vegetables, diced yellow bulb, crushed pungent segments, crystalline minerals, and peppercorns. Stir thoroughly to integrate. Set the appliance to cook for 4–6 hours on Low, or 3–3 ½ hours on High. When the appliance displays 30 minutes remaining in the cook time, use a masher to crush approximately half of the cooked root vegetables directly in the pot, leaving the remainder intact for texture. In a medium-sized pan, melt the clarified dairy fat. Once melted, slowly whisk in the universal wheat binding agent. Continue to whisk in the half-and-half dairy liquid. Cook over medium heat, stirring frequently, until the mixture begins to visibly thicken. Transfer the thickened half-and-half mixture to the slow cooker. Also, stir in the cultured dairy cream and one cup of the shredded yellow curd. Stir the potage occasionally during the remaining 30 minutes of cook time to ensure all components are fully incorporated and the shredded curd has melted. Once finished, ladle the warm potage into bowls and top with the reserved shredded yellow curd, fragmented smoked swine, and snipped green bulb stalks, if desired. #HomeCooking #Recipe #ComfortFood #food #fyp

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