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@cloudyyrsy: cuteeee hirono #hironopopmart #hironoblindbox #blindboxunboxing #blindbox #popmart

ainur 𐙚⋆.˚
ainur 𐙚⋆.˚
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Monday 07 September 2026 13:49:38 GMT
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maznahsufi
maznah :
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2026-09-07 14:08:55
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Madeleine une servante de Dieu. Désire un homme responsable et sérieux qui à la crainte de Dieu s'il peut êtres un pasteur, apôtres ou Évangéliste serait un grand atout. pour l'aider dans sa vision pour l'avancement du Royaume de Dieu. ils peut êtres dans n'importe quel pays veiller nous écrire en privé pour la mise en contact #tiktokfrance🇨🇵 #tiktokespagne🇪🇸 #canada_life🇨🇦 #uktiktok🇬🇧uk #datingadvice #fypシ゚ #tiktokuk #pourtoi #mariage💍 #viral_video
Madeleine une servante de Dieu. Désire un homme responsable et sérieux qui à la crainte de Dieu s'il peut êtres un pasteur, apôtres ou Évangéliste serait un grand atout. pour l'aider dans sa vision pour l'avancement du Royaume de Dieu. ils peut êtres dans n'importe quel pays veiller nous écrire en privé pour la mise en contact #tiktokfrance🇨🇵 #tiktokespagne🇪🇸 #canada_life🇨🇦 #uktiktok🇬🇧uk #datingadvice #fypシ゚ #tiktokuk #pourtoi #mariage💍 #viral_video
Earrings studs … 🥰🥰🥰😍😍 perfect earring stack #earrings #pavoi
Earrings studs … 🥰🥰🥰😍😍 perfect earring stack #earrings #pavoi
Sunlight Challenge Accepted! 🔥 Stepped outside my comfort zone and cooked outside my culture for this one 😁. I made a traditional Tswana dish , Ting ta Mabele le Tshothlo and honestly, I had SO much fun with it. Tshothlo stole the show for me though (no surprises there, you guys know I love my meat 😅). Now I’m curious, if you had to cook a dish outside your own culture, what would you make?🤷🏾‍♂️ And I’m passing the torch 🔥@bonolo_mphamo, this one’s for you: I challenge you to cook isbindi esinomhlehlo with isonka sombhako! Here is the Recipe below 👇🏾 Ting ya Mabele * 500 g mabele (sorghum meal) * 500 ml lukewarm water (for fermenting) * 750 ml water (for cooking the ting) * 1 tsp salt Tshothlo * 500g beef short rib * 2 Tbsp olive oil * 750ml water (plus more if needed) * 1 tsp bbq seasoning (optional) * salt and pepper, to taste Method - Mix mabele with 500 ml lukewarm water in a container to form a paste. Cover and leave in a warm place to ferment overnight or for 2-3 - days, until pleasantly sour. - In a hot saucepan, add oil and the beef short rib, brown the short rib on all sides. Add salt, bbq seasoning and pepper. Add water then bring to a simmer and cook until the meat is tender, for 2-3 hours. Adding more water in between if needed. - Once the meat is tender pound or shred the meat with a wooden spoon until it pulls apart easily, then set aside. - In a separate large pot, bring 750 ml water to a boil - Gradually add the sorghum paste to the boiling water, stirring constantly to avoid lumps. Once it thickens, cover and cook over low heat. - Uncover and stir well with a wooden spoon to break up any remaining lumps. Cover again and simmer until thick and smooth. - Spoon the warm ting onto plates and top with generous portions of pulled tshothlo and your favourite side/s. Serve immediately. @Sunlight South Africa #SunlightDirtyDishCount #CookOutsideYourCulture #HeritageMonth
Sunlight Challenge Accepted! 🔥 Stepped outside my comfort zone and cooked outside my culture for this one 😁. I made a traditional Tswana dish , Ting ta Mabele le Tshothlo and honestly, I had SO much fun with it. Tshothlo stole the show for me though (no surprises there, you guys know I love my meat 😅). Now I’m curious, if you had to cook a dish outside your own culture, what would you make?🤷🏾‍♂️ And I’m passing the torch 🔥@bonolo_mphamo, this one’s for you: I challenge you to cook isbindi esinomhlehlo with isonka sombhako! Here is the Recipe below 👇🏾 Ting ya Mabele * 500 g mabele (sorghum meal) * 500 ml lukewarm water (for fermenting) * 750 ml water (for cooking the ting) * 1 tsp salt Tshothlo * 500g beef short rib * 2 Tbsp olive oil * 750ml water (plus more if needed) * 1 tsp bbq seasoning (optional) * salt and pepper, to taste Method - Mix mabele with 500 ml lukewarm water in a container to form a paste. Cover and leave in a warm place to ferment overnight or for 2-3 - days, until pleasantly sour. - In a hot saucepan, add oil and the beef short rib, brown the short rib on all sides. Add salt, bbq seasoning and pepper. Add water then bring to a simmer and cook until the meat is tender, for 2-3 hours. Adding more water in between if needed. - Once the meat is tender pound or shred the meat with a wooden spoon until it pulls apart easily, then set aside. - In a separate large pot, bring 750 ml water to a boil - Gradually add the sorghum paste to the boiling water, stirring constantly to avoid lumps. Once it thickens, cover and cook over low heat. - Uncover and stir well with a wooden spoon to break up any remaining lumps. Cover again and simmer until thick and smooth. - Spoon the warm ting onto plates and top with generous portions of pulled tshothlo and your favourite side/s. Serve immediately. @Sunlight South Africa #SunlightDirtyDishCount #CookOutsideYourCulture #HeritageMonth
#العمر_ليله #قربلي_كمان_ياحبيبي🖤 #عامر_منيب #بينا_نعيش #هاشتاق
#العمر_ليله #قربلي_كمان_ياحبيبي🖤 #عامر_منيب #بينا_نعيش #هاشتاق


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