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@agrarian_.0: @Minh Ng remember this? | #trotskyism #stalinism #vietminh #nationalistedit #fypシ゚viral

𝔸𝕘𝕣𝕒𝕣𝕚𝕒𝕟
𝔸𝕘𝕣𝕒𝕣𝕚𝕒𝕟
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Region: US
Saturday 29 August 2026 00:20:17 GMT
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leftist.arvn
makhno :
tsao bác david k cho thêm ông hồ hữu tường vào?
2026-08-29 00:43:56
2
rena.communist
ℂộ𝕟𝕘.𝕊ả𝕟.Á𝕚.ℚ𝕦ố𝕔☭🇻🇳 :
Ủa bạn ơi vụ gì vậy ( hỏi thật)
2026-08-30 14:40:05
0
user121013174
rình ăn trộm Cần Thơ❤️❤️❤️ :
bac si oc cho 😂
2026-08-29 00:25:13
3
buitrongphucc
Trọng Phúc :
2026-08-29 00:57:46
2
vietamerican.socialist2
⚒️🇻🇳 𝐀𝐧𝐝𝐫𝐞𝐢 🇻🇦ꖦ :
Chắc nó đang larp ?
2026-08-29 00:22:09
1
manzzhunh
gugugaga💤 :
toi dang doc sach mac le
2026-08-29 01:23:43
1
langpatriot67
ッ𝑀𝑎𝑟𝑡𝑎𝑏𝑎𝑘𝘃𝟱𝙴𝚍𝚒𝚝✠ :
Based
2026-08-29 12:43:27
0
andaris.04
𝐀𝐧𝐝𝐚𝐫𝐢𝐬 🇲🇾🇻🇦⚙️🗡️ :
Based
2026-08-29 03:22:28
0
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Oh hey, it me, trying to make you a bowl person again. 💁🏻‍♀️ #ad   Life is better in a bowl, especially if the bowl includes fried feta amirite??   A moment please to talk about how I am partnering with @Kroger (WHAT!?🤯🥳) and how I’ve been shopping at Fred Meyer my whole life for bowl ingredients! 😂   Kroger is my preferred store because it has everything I need to make the recipes on my meal plan each week for a great price and fabulous quality.   Here’s how to make this incredible Autumn Power Bowl:   2 large beets, peeled and cubed 1 9oz bag Kroger halved Brussels Sprouts 3 tablespoons extra virgin olive oil + a swish more for the feta 1 teaspoon kosher salt, divided 1 teaspoon black pepper, divided 2 cans garbanzo beans, drained and rinsed 1 teaspoon each smoked paprika and garlic powder 1 cup quinoa, uncooked 6oz block feta, sliced into planks and then squares 2 tablespoons corn starch   Pistachio honey lemon dressing 1/2 cup roasted pistachios 2 cloves garlic, roughly chopped 1 lemon, juice of 1/4 cup water 1 1/2 tablespoons honey 1/2 teaspoon each salt and pepper 1/2 cup extra virgin olive oil   Dressing: combine dressing ingredients in a high powered blender and blend until smooth and creamy.   Roasted veg: preheat oven to 425 degrees. Toss beets and Brussels with 2 tablespoons olive oil and 1/2 teaspoon each salt and pepper and place on a lined baking sheet. Roast for 25-30 minutes, until tender and caramelized.   Chickpeas: drain and rinse the garbanzo beans, pat them dry with a clean kitchen towel. Place on a lined baking sheet and toss with remaining 1 tablespoon olive oil, 1/2 teaspoon each salt and pepper and 1 teaspoon each garlic powder and smoked paprika. Roast for 20 minutes until golden and crispy.   Cook quinoa or grain of choice per package directions.   Feta: Toss your blocks of feta in the cornstarch until evenly coated. Heat a swish of olive oil over medium high heat and ‘flash fry’ the feta for 1 minute per side. It’s gotta be fast and hot or the feta will melt!   Assemble bowls: quinoa, chickpeas, roasted veg, feta, pistachios, fresh basil and dressing!   I will neverrrrr get tired of this meal, it is SO GOOD. #whatsfordinner #bowlmethod #friedfeta #nourishbowl
Oh hey, it me, trying to make you a bowl person again. 💁🏻‍♀️ #ad   Life is better in a bowl, especially if the bowl includes fried feta amirite??   A moment please to talk about how I am partnering with @Kroger (WHAT!?🤯🥳) and how I’ve been shopping at Fred Meyer my whole life for bowl ingredients! 😂   Kroger is my preferred store because it has everything I need to make the recipes on my meal plan each week for a great price and fabulous quality.   Here’s how to make this incredible Autumn Power Bowl:   2 large beets, peeled and cubed 1 9oz bag Kroger halved Brussels Sprouts 3 tablespoons extra virgin olive oil + a swish more for the feta 1 teaspoon kosher salt, divided 1 teaspoon black pepper, divided 2 cans garbanzo beans, drained and rinsed 1 teaspoon each smoked paprika and garlic powder 1 cup quinoa, uncooked 6oz block feta, sliced into planks and then squares 2 tablespoons corn starch   Pistachio honey lemon dressing 1/2 cup roasted pistachios 2 cloves garlic, roughly chopped 1 lemon, juice of 1/4 cup water 1 1/2 tablespoons honey 1/2 teaspoon each salt and pepper 1/2 cup extra virgin olive oil   Dressing: combine dressing ingredients in a high powered blender and blend until smooth and creamy.   Roasted veg: preheat oven to 425 degrees. Toss beets and Brussels with 2 tablespoons olive oil and 1/2 teaspoon each salt and pepper and place on a lined baking sheet. Roast for 25-30 minutes, until tender and caramelized.   Chickpeas: drain and rinse the garbanzo beans, pat them dry with a clean kitchen towel. Place on a lined baking sheet and toss with remaining 1 tablespoon olive oil, 1/2 teaspoon each salt and pepper and 1 teaspoon each garlic powder and smoked paprika. Roast for 20 minutes until golden and crispy.   Cook quinoa or grain of choice per package directions.   Feta: Toss your blocks of feta in the cornstarch until evenly coated. Heat a swish of olive oil over medium high heat and ‘flash fry’ the feta for 1 minute per side. It’s gotta be fast and hot or the feta will melt!   Assemble bowls: quinoa, chickpeas, roasted veg, feta, pistachios, fresh basil and dressing!   I will neverrrrr get tired of this meal, it is SO GOOD. #whatsfordinner #bowlmethod #friedfeta #nourishbowl


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