@livrad2200: Just buy it you will thank me later #worthit #treatyourself #favoritethings #skinprep #SelfCare @medicube global @Shark Beauty @Ninja Kitchen @Amazon

LivRadack
LivRadack
Open In TikTok:
Region: US
Sunday 30 August 2026 17:46:28 GMT
2394302
197903
635
1714

Music

Download

Comments

dyb1df1k8axl
laura :
LOVE my shark cryoglow mask!
2026-09-24 14:19:58
5839
mbdup9809
𝕸𝕭𝕯𝖚𝖕 :
The Tineco vacuum mop has been my girl for 4-5 years. I have an older model so she a little thick to push around the entire house but worth the $ 100%
2026-09-23 19:10:18
1056
carolinemarieco
Caroline✨ :
Great, now I have the shoppies...
2026-09-25 02:36:49
13675
mmmarinammmora
mmmarinammmora :
Finally someone with the same hair style as me
2026-09-25 15:15:55
3688
maureenwelsh
Maureen Welsh :
Love my walking pad you can get them for around $100 on Amazon and totally worth it to buy the warranty because you will wear through those and Amazon will literally just send you a new one if you purchased the warranty with it
2026-09-23 12:32:02
573
jessdanfaz
Jessica Fazio :
I didn’t hear a thing you said. The face card is LETHAL! 😩🥵
2026-09-25 00:09:00
446
11lonnie
Lonnie :
You’re young. Everything will work on you.
2026-09-24 14:55:39
79
jennifer_deniro
jennifer_deniro :
I trust you with the mask because your face is perfect
2026-09-24 13:11:31
1950
aaliyah.dice
Aaliyah Dice :
Baby the shark mask 1000/10.
2026-09-24 10:54:02
153
isthatmissmalone
Daniel Palmer :
Unsolicited option: Have the vacuum/mop and it is only worth it if you have a smaller house/apartment/condo. It needs refilled and recharged way too much if you’re doing over 2000sq, ends up taking longer than just vacuuming and mopping separately
2026-09-24 16:36:53
62
mysteriousmeli
Melissa :
get a red light panel from hooga instead of a red light mask!!!
2026-10-20 22:04:03
1
auriviahh
Olivia :
Um can we see ur ring 😁😁😁😁
2026-09-23 18:21:40
46
bellemoo_
Bellemoo :
Watching this while I have my face mask on hahha
2026-10-19 03:24:26
1
athompzzz
athompzzz :
Me: buys everything ✍🏼
2026-10-20 02:34:20
2
bwhiteo05
belle :
Girl I’m asking. This is the type of content I want
2026-09-24 13:09:07
51
kyramayer
Kyra Mayer :
Thanks for my Christmas list
2026-09-28 14:13:12
15
cortneyleighs
cortneyleighs :
The Tineco is NOT a good mop. Sorry 😞
2026-10-01 10:35:00
0
angelinageracii
angelina :
Bruh I’m so easily influenced
2026-10-19 03:03:10
1
ruby_roads3
ruby_roads :
Which medicube glow stick?💕
2026-09-23 20:15:17
768
nicnacbanana
Nicki E969 :
If you could only buy one, shark or the medicube, which would you buy?
2026-09-20 17:24:27
45
worldchampionmisandrist
dazemom :
Tineco vacuums are so mid tier for their price, you can get a mielle vacuum for the same price
2026-09-23 21:54:14
51
cj_extra_7
Christy :
The only thing my son wanted for his 21st birthday was a Ninja Creamy. I got it for him in March & he’s used it 2-3 times. It kills me to see it just sitting on my counter like a $300+ paperweight. 🙄 😭
2026-10-05 10:17:46
5
something12345random
Tiny bebi :
Hated my tineco. returned it 😅
2026-09-24 02:48:30
16
123456dwf
user7169088427502 :
Can you make a video about the mask in more detail about why you like it and what you think it does
2026-09-23 22:52:52
25
ashleysoutherland711
Ashley Southerland :
Can you link the face mask?
2026-09-23 11:41:10
8
To see more videos from user @livrad2200, please go to the Tikwm homepage.

Other Videos

Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hour 10 minutes Servings: 6 Calories: Approximately 430 kcal per serving Ingredients For the Pumpkin Sauce 2 tbsp olive oil 1 small yellow onion, finely diced 3 garlic cloves, minced 2 cups (480 g) pumpkin purée, preferably unsweetened 1 cup (240 ml) vegetable broth ½ cup (120 ml) heavy cream ½ tsp dried thyme ½ tsp dried sage ¼ tsp ground nutmeg ½ tsp salt, or to taste ¼ tsp black pepper For the Ricotta and Spinach Filling 15 oz (425 g) ricotta cheese 5 oz (140 g) fresh spinach, roughly chopped 1 large egg ½ cup (50 g) grated Parmesan cheese 1 garlic clove, minced ¼ tsp salt ¼ tsp black pepper For Assembly 9–12 lasagna noodles, cooked according to package instructions, or oven-ready noodles 2 cups (200 g) shredded mozzarella cheese ¼ cup (25 g) grated Parmesan cheese Fresh thyme or chopped parsley, for garnish Instructions Preheat the oven: Heat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish. Prepare the pumpkin sauce: Heat the olive oil in a saucepan over medium heat. Add the diced onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for another 30 seconds. Add the pumpkin purée, vegetable broth, heavy cream, thyme, sage, nutmeg, salt, and black pepper. Stir until smooth and simmer gently for 5–7 minutes. If the sauce is too thick, add a splash of broth. Remove from the heat. Make the ricotta filling: In a mixing bowl, combine the ricotta, chopped spinach, egg, Parmesan, minced garlic, salt, and black pepper. Mix until evenly incorporated. If the spinach is especially wet, squeeze out excess moisture first. Start layering: Spread a thin layer of pumpkin sauce across the bottom of the prepared baking dish. Arrange a layer of lasagna noodles over the sauce. Add the filling: Spread about one-third of the ricotta-spinach mixture over the noodles, followed by pumpkin sauce and a sprinkle of mozzarella. Repeat the layers: Continue layering noodles, ricotta-spinach filling, pumpkin sauce, and mozzarella until the ingredients are used, finishing with pumpkin sauce, the remaining mozzarella, and Parmesan on top. Bake covered: Cover the dish loosely with foil, making sure it does not touch the cheese. Bake for 25 minutes. Bake uncovered: Remove the foil and bake for another 15–20 minutes, until the cheese is golden and bubbling and the lasagna is heated through. If using oven-ready noodles, check the package directions and ensure the noodles are tender. Rest and serve: Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh thyme or parsley and serve warm. Serving Suggestions Serve this lasagna with a crisp green salad dressed with lemon vinaigrette, roasted Brussels sprouts, garlic bread, or warm crusty bread to soak up the creamy pumpkin sauce. Tips for the Best Pumpkin Lasagna Choose the right pumpkin: Use plain pumpkin purée, not pumpkin pie filling, which contains added sugar and spices. Avoid watery layers: Drain excess liquid from the spinach and use thick ricotta for a creamy, stable filling. Boost the flavor: A pinch of chili flakes adds gentle heat, while a little extra sage gives the dish a deeper autumn flavor. Get a golden top: Broil for 1–2 minutes at the end if needed, watching carefully to prevent burning. Make it extra cheesy: Add a little Gruyère or fontina alongside the mozzarella for richer flavor. Make-Ahead and Storage Make ahead: Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Bake when ready, allowing extra time if it goes into the oven cold. Refrigerate: Store leftovers in an airtight container for up to 4 days. Freeze: Freeze baked, cooled portions for up to 3 months. Thaw overnight in the refrigerator before reheating. Estimated per serving: 430 calories, 23 g protein, 42 g carbohydrates, 19 g fat, 4 g fiber, and 680 mg sodium. Nutrition values are estimates and vary depending on the brands used, noodle type, and portion size. #lasagna #pumpkinseason  #whatsfordinner?
Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hour 10 minutes Servings: 6 Calories: Approximately 430 kcal per serving Ingredients For the Pumpkin Sauce 2 tbsp olive oil 1 small yellow onion, finely diced 3 garlic cloves, minced 2 cups (480 g) pumpkin purée, preferably unsweetened 1 cup (240 ml) vegetable broth ½ cup (120 ml) heavy cream ½ tsp dried thyme ½ tsp dried sage ¼ tsp ground nutmeg ½ tsp salt, or to taste ¼ tsp black pepper For the Ricotta and Spinach Filling 15 oz (425 g) ricotta cheese 5 oz (140 g) fresh spinach, roughly chopped 1 large egg ½ cup (50 g) grated Parmesan cheese 1 garlic clove, minced ¼ tsp salt ¼ tsp black pepper For Assembly 9–12 lasagna noodles, cooked according to package instructions, or oven-ready noodles 2 cups (200 g) shredded mozzarella cheese ¼ cup (25 g) grated Parmesan cheese Fresh thyme or chopped parsley, for garnish Instructions Preheat the oven: Heat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish. Prepare the pumpkin sauce: Heat the olive oil in a saucepan over medium heat. Add the diced onion and cook for 4–5 minutes until softened. Stir in the garlic and cook for another 30 seconds. Add the pumpkin purée, vegetable broth, heavy cream, thyme, sage, nutmeg, salt, and black pepper. Stir until smooth and simmer gently for 5–7 minutes. If the sauce is too thick, add a splash of broth. Remove from the heat. Make the ricotta filling: In a mixing bowl, combine the ricotta, chopped spinach, egg, Parmesan, minced garlic, salt, and black pepper. Mix until evenly incorporated. If the spinach is especially wet, squeeze out excess moisture first. Start layering: Spread a thin layer of pumpkin sauce across the bottom of the prepared baking dish. Arrange a layer of lasagna noodles over the sauce. Add the filling: Spread about one-third of the ricotta-spinach mixture over the noodles, followed by pumpkin sauce and a sprinkle of mozzarella. Repeat the layers: Continue layering noodles, ricotta-spinach filling, pumpkin sauce, and mozzarella until the ingredients are used, finishing with pumpkin sauce, the remaining mozzarella, and Parmesan on top. Bake covered: Cover the dish loosely with foil, making sure it does not touch the cheese. Bake for 25 minutes. Bake uncovered: Remove the foil and bake for another 15–20 minutes, until the cheese is golden and bubbling and the lasagna is heated through. If using oven-ready noodles, check the package directions and ensure the noodles are tender. Rest and serve: Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh thyme or parsley and serve warm. Serving Suggestions Serve this lasagna with a crisp green salad dressed with lemon vinaigrette, roasted Brussels sprouts, garlic bread, or warm crusty bread to soak up the creamy pumpkin sauce. Tips for the Best Pumpkin Lasagna Choose the right pumpkin: Use plain pumpkin purée, not pumpkin pie filling, which contains added sugar and spices. Avoid watery layers: Drain excess liquid from the spinach and use thick ricotta for a creamy, stable filling. Boost the flavor: A pinch of chili flakes adds gentle heat, while a little extra sage gives the dish a deeper autumn flavor. Get a golden top: Broil for 1–2 minutes at the end if needed, watching carefully to prevent burning. Make it extra cheesy: Add a little Gruyère or fontina alongside the mozzarella for richer flavor. Make-Ahead and Storage Make ahead: Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Bake when ready, allowing extra time if it goes into the oven cold. Refrigerate: Store leftovers in an airtight container for up to 4 days. Freeze: Freeze baked, cooled portions for up to 3 months. Thaw overnight in the refrigerator before reheating. Estimated per serving: 430 calories, 23 g protein, 42 g carbohydrates, 19 g fat, 4 g fiber, and 680 mg sodium. Nutrition values are estimates and vary depending on the brands used, noodle type, and portion size. #lasagna #pumpkinseason #whatsfordinner?

About