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@eldiariodeanabelle: Solo quería algo de tiempo para salvar a su abuelita.

El diario de Anabelle
El diario de Anabelle
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Region: CO
Monday 07 September 2026 00:31:33 GMT
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Comments

marilyncruz311
Marilyn Cruz :
Me hizo acordar esta peli
2026-09-07 03:30:08
604
dayana.hernsndez
Dayana Hernsndez :
la peor sensación
2026-09-07 01:41:35
797
lucinadois
Lucina Dois :
in time
2026-09-07 09:55:36
0
milial124
milial182user1999124404738 :
a no ya decidanse es la mamá o la abuela 😁
2026-09-07 04:46:16
49
rubibarroso5
🙈❤️‍🔥RUBI BARROSO❤️‍🔥🙈 :
12+1 jajaja
2026-09-07 01:56:34
6
sonkg_12
😍🥷 :
porfavor podemos salvar el planeta denuncien todo tipo de contenido de IA gastan mas de 137 millones de galones de agua al día en unos años tendremos calentamiento global y el agua ya no habraa
2026-09-07 05:38:18
12
lol__ruy
lola :
era su mamá o su abuela al final?
2026-09-07 07:14:57
17
eldiariodeanabelle
El diario de Anabelle :
¿Cuál fue el mejor stiker que sacaron del video? 👀
2026-09-07 01:41:38
23
kendrairacheta482
Kendra Iracheta :
por qué de la nada cambiaba un chorral el tiempo del niño cuando le iba a darle al señor????
2026-09-07 02:02:49
6
user5735441355430
😍keren 😍 :
2
2026-09-07 00:58:30
7
montserrat3063
Montserrat👍🐤 :
Que horrible sensación
2026-09-07 06:51:37
1
www.tictokjos
gerson :
el señor tieme el 999 pero en verdad es el 666 q miedo
2026-09-07 03:47:35
1
almendritadulce_
Claudia :
La otra parte porfavor 🥹
2026-09-07 01:13:50
7
_simona.123
hello :
2 parte por favor está muy bueno
2026-09-07 01:34:02
5
wwwcat45
Wwwwcat :
2
2026-09-07 04:20:43
1
tu.nena5702
Ailin fajaldo fuente graviela :
claro que sí alguien tiene que regalar un tiempo así como tú tienes tiempo para todo tienes que ayudarlo para siempre
2026-09-07 01:42:44
3
mariangel1_201
TMxF I F I_AR ✨🤍 :
Es una película
2026-09-07 02:54:55
1
eveling.salinas4
Eveling Salinas :
segundl
2026-09-07 01:32:46
1
rodoljueaxg
rodolfo :
esque por que no suben parte 2
2026-09-07 03:41:35
1
josenuez589
Jose Nuñez :
En la vida real esta pasando y no los muestran en películas y caricatura y mucho no entienden el mensaje
2026-09-07 03:55:25
1
hernandez_20009
Hernandez.) :
Y por que no llevo al morro en la troca 🤔 para llegar a salvarla a tiempo
2026-09-07 08:19:49
0
citlalivazquez46
Citlali Vazquez :
Siiiii
2026-09-07 08:14:58
0
To see more videos from user @eldiariodeanabelle, please go to the Tikwm homepage.

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Tham gia buổi LIVE của chúng tôi để nhận nhiều khuyến mãi độc quyền!
Tham gia buổi LIVE của chúng tôi để nhận nhiều khuyến mãi độc quyền!
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Recipe 1 Thor’s hammer beef shin joint (I used a 4kg joint) 20g Mediterranean rub 250g beef stock 1. cut away any excess fat and sinew from the beef, tying up the joint with butcher’s twine so it holds its shape. 2. Render down the fat you just cut off and brush that tallow on to the joint. Follow that up with a good covering of the rub you’re using. I do all this in a baking tray which I’ll also smoke the joint in. 3. Smoke at 225°F (107°C) until it hits 170°F (76°C) internal. This will take around 4 to 5 hours. 4. Pour the beef stock into the baking tray and cover the whole thing with foil. Continue to cook in the smoker/grill or transfer to the oven at the same temperature until it hits 205°F (96°C). 5. Open up the foil to allow the steam to escape then loosely close and allow to rest for 1 hour. Smoked Beef Shin Ragu 700g smoked beef shin 800g tinned tomatoes 250g passata 250g beef stock 185g tomato Paste 2 medium carrots 3 stalk celery 1 large onion 3/4 bottle Chianti red wine Extra Virgin Olive Oil Salt Corn Starch (Optional) Rosemary Sage Black Pepper Bay Leaf 1. Chop or mince your vegetables for the sofrito and put to one side. 2. Bring a heavy bottom pan to a medium heat and cover the base with olive oil. 3. Add the sofrito and cook until most of the moisture is sweated off. Add in the tomato paste and cook until it starts to stick to the bottom of the pan a little. 4. Go in with the red wine and reduce down by half and add in the meat, crushed tomatoes, passata, beef stock, and a boquet garni of all the fresh herbs. 5. Cook until it’s reduced to a thickness you want for the lasagna. Personally I like it to be very thick to avoid a watery lasagne. Bechamel Sauce 1l milk 100g unsalted Butter 100g plain flour Salt Fresh Nutmeg White Pepper Lasagne Sheets 300g 00 flour 3 eggs 1 yolk 500g 00 flour 5 eggs Assembly Lasagne Sheets 4 layers Make sure there’s no pasta sheet showing at the top that would otherwise dry up when cooking. 165°C for 40 minutes to allow the pasta to absorb the ragu and bechamel. First 20 mins is covered with tin foil. Cover with a cloth and let it rest for up to 10 minutes.
Recipe 1 Thor’s hammer beef shin joint (I used a 4kg joint) 20g Mediterranean rub 250g beef stock 1. cut away any excess fat and sinew from the beef, tying up the joint with butcher’s twine so it holds its shape. 2. Render down the fat you just cut off and brush that tallow on to the joint. Follow that up with a good covering of the rub you’re using. I do all this in a baking tray which I’ll also smoke the joint in. 3. Smoke at 225°F (107°C) until it hits 170°F (76°C) internal. This will take around 4 to 5 hours. 4. Pour the beef stock into the baking tray and cover the whole thing with foil. Continue to cook in the smoker/grill or transfer to the oven at the same temperature until it hits 205°F (96°C). 5. Open up the foil to allow the steam to escape then loosely close and allow to rest for 1 hour. Smoked Beef Shin Ragu 700g smoked beef shin 800g tinned tomatoes 250g passata 250g beef stock 185g tomato Paste 2 medium carrots 3 stalk celery 1 large onion 3/4 bottle Chianti red wine Extra Virgin Olive Oil Salt Corn Starch (Optional) Rosemary Sage Black Pepper Bay Leaf 1. Chop or mince your vegetables for the sofrito and put to one side. 2. Bring a heavy bottom pan to a medium heat and cover the base with olive oil. 3. Add the sofrito and cook until most of the moisture is sweated off. Add in the tomato paste and cook until it starts to stick to the bottom of the pan a little. 4. Go in with the red wine and reduce down by half and add in the meat, crushed tomatoes, passata, beef stock, and a boquet garni of all the fresh herbs. 5. Cook until it’s reduced to a thickness you want for the lasagna. Personally I like it to be very thick to avoid a watery lasagne. Bechamel Sauce 1l milk 100g unsalted Butter 100g plain flour Salt Fresh Nutmeg White Pepper Lasagne Sheets 300g 00 flour 3 eggs 1 yolk 500g 00 flour 5 eggs Assembly Lasagne Sheets 4 layers Make sure there’s no pasta sheet showing at the top that would otherwise dry up when cooking. 165°C for 40 minutes to allow the pasta to absorb the ragu and bechamel. First 20 mins is covered with tin foil. Cover with a cloth and let it rest for up to 10 minutes.
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The peace you find when you leave everything to Allah🤍 #islamicreminder #tawakal #muslim #fyp
The peace you find when you leave everything to Allah🤍 #islamicreminder #tawakal #muslim #fyp
“Hey what’s up lady’s”
“Hey what’s up lady’s”

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