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@hard2buff.it: Il Firma SPONGE Mop - Un classico, completamente reinventato. Caricato con vernice a base alcolica, sviluppata per offrire un flusso costante, un’elevata coprenza e drip facilmente controllabili. Una punta in spugna da 30 mm per lasciare tratti larghi, decisi e impossibili da ignorare, su qualsiasi superficie. - Disponibile in 4 colori - Capacità 90 ml - Riutilizzabile - Asciugatura rapida - Realizzato con materiali 100% riciclabili Pensato per writer e per chi cerca un segno sporco e potente. Disponibile su Hard2Buff.it - consegna in tutta Italia in 24/48H! 🚚 📦 🇮🇹 Worldwide Shipping 🌍 Seguici per restare aggiornato su tutte le novità! #FirmaMop #SpongeMop #GraffitiSupplies #GraffitiMarkers

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Monday 07 September 2026 14:44:01 GMT
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graffitilam
LAM👑😮‍💨 :
look at my new post🙌
2026-09-08 09:55:54
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Terrible loss for Utd at Old Trafford (FULL VIDEO) #manchesterunited #bournemouth #PremierLeague #football #trending #epl #trendingvideos #footballtiktok
Terrible loss for Utd at Old Trafford (FULL VIDEO) #manchesterunited #bournemouth #PremierLeague #football #trending #epl #trendingvideos #footballtiktok
Mushroom Wellington - a vegetarian take on the classic beef wellington.  Ingredients  450g Swiss brown mushrooms  2 Portobello mushrooms  2 c walnuts  2 tbsp olive oil  1-2 puff pastry sheets, depending on size, defrosted  300g red onion, thinly sliced  2 cloves garlic, minced  1 tbsp thyme leaves  1 tsp tarragon  60ml vegetable stock  2 tbsp soy sauce  120g spinach leaves  1 egg, beaten  Method  Preheat the fan oven to 180°C. Arrange the Portobello mushrooms on a baking tray. Spray mushrooms all over with olive oil, then season with salt. Cook for 10 min, remove from the oven & dab gently with a paper towel to remove excess liquid. Place the Swiss brown mushrooms & walnuts in a food processor. Pulse. Blitzing until broken into small pieces - don’t over process.  Heat 2 tbsp of oil over medium-high heat. Add the onion & cook, stirring often, for 10 min, until softened & caramelised. Add the vegetable stock & cook for a further 2 min. Now add the herbs, along with the garlic. Saute for 3 min, add the mushrooms & soy sauce & sauté until most of the liquid has released from the mushrooms & evaporated, 10-12 min.  Add the spinach & saute until wilted. Remove from the heat & cool. Place half of the cooled mushrooms on a large piece of cling wrap, spreading out to be slightly wider than the length & width of the Portobello mushrooms. Layer the Portobello mushrooms on top, then cover with the remaining mushroom mixture. Shape into a cylinder & then tightly wrap. Allow to firm up in the fridge for at least 2 hours.  Preheat the fan oven to 200°C Line a large baking tray with baking paper. Place pastry on the tray, then unwrap the mushroom cylinder & place in the middle of the pastry. Brush the border of the pastry with egg wash.  Carefully fold one side of the pastry over the filling, then the other side. Seal the top & bottom ends over the filling, flip over so the seams at the bottom. Score the top with a knife.  Bake for 20 min, reduce the heat to 180°C & bake for another 40 min, until the pastry is deep golden.  Allow to cool slightly before slicing & serving.  #mushroom #mushrooms #mushroomrecipe #mushroomwellington #puffpastryrecipe #puffpastryrecipes #foodtrend #fyp #vegetarianrecipe
Mushroom Wellington - a vegetarian take on the classic beef wellington.  Ingredients  450g Swiss brown mushrooms  2 Portobello mushrooms  2 c walnuts  2 tbsp olive oil  1-2 puff pastry sheets, depending on size, defrosted  300g red onion, thinly sliced  2 cloves garlic, minced  1 tbsp thyme leaves  1 tsp tarragon  60ml vegetable stock  2 tbsp soy sauce  120g spinach leaves  1 egg, beaten  Method  Preheat the fan oven to 180°C. Arrange the Portobello mushrooms on a baking tray. Spray mushrooms all over with olive oil, then season with salt. Cook for 10 min, remove from the oven & dab gently with a paper towel to remove excess liquid. Place the Swiss brown mushrooms & walnuts in a food processor. Pulse. Blitzing until broken into small pieces - don’t over process.  Heat 2 tbsp of oil over medium-high heat. Add the onion & cook, stirring often, for 10 min, until softened & caramelised. Add the vegetable stock & cook for a further 2 min. Now add the herbs, along with the garlic. Saute for 3 min, add the mushrooms & soy sauce & sauté until most of the liquid has released from the mushrooms & evaporated, 10-12 min.  Add the spinach & saute until wilted. Remove from the heat & cool. Place half of the cooled mushrooms on a large piece of cling wrap, spreading out to be slightly wider than the length & width of the Portobello mushrooms. Layer the Portobello mushrooms on top, then cover with the remaining mushroom mixture. Shape into a cylinder & then tightly wrap. Allow to firm up in the fridge for at least 2 hours.  Preheat the fan oven to 200°C Line a large baking tray with baking paper. Place pastry on the tray, then unwrap the mushroom cylinder & place in the middle of the pastry. Brush the border of the pastry with egg wash.  Carefully fold one side of the pastry over the filling, then the other side. Seal the top & bottom ends over the filling, flip over so the seams at the bottom. Score the top with a knife.  Bake for 20 min, reduce the heat to 180°C & bake for another 40 min, until the pastry is deep golden.  Allow to cool slightly before slicing & serving.  #mushroom #mushrooms #mushroomrecipe #mushroomwellington #puffpastryrecipe #puffpastryrecipes #foodtrend #fyp #vegetarianrecipe


Mañanitas para Tí con mucho Cariño Feliz Cumpleaños #mañanitas #felizcumpleaños #musica #emerr #happybirthday
Mañanitas para Tí con mucho Cariño Feliz Cumpleaños #mañanitas #felizcumpleaños #musica #emerr #happybirthday


The audacity of men🤣 @Thatboydrew22 #늙음필터 #fyp #viral
The audacity of men🤣 @Thatboydrew22 #늙음필터 #fyp #viral

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