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Magic Finds
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Wednesday 09 September 2026 16:34:56 GMT
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Así fue como nos conocimos con @Isa Garcés 😂💖 el baño es como un lugar de encuentro para las chicas, y si se suma @Kotex Chile mucho mejor! #MoveAgainstGravity #Kotex #ILikeIt #karlagrunewaldt #BTS
Así fue como nos conocimos con @Isa Garcés 😂💖 el baño es como un lugar de encuentro para las chicas, y si se suma @Kotex Chile mucho mejor! #MoveAgainstGravity #Kotex #ILikeIt #karlagrunewaldt #BTS
HAPPY EARLY MEMORIAL day mf CORN HASH recipe from my new cookbook INGREDIENTS: Olive oil (the cooking stuff), as needed 4 king oyster mushrooms (or any mushroom of your choice) diced roughly, (about the same size as the corn kernels): should yield about ⅔ cup 2 large shallots, finely diced 2 Fresno chiles, seeded and finely diced Kernels from 4 ears of corn 4 garlic cloves, minced Kosher salt 1 cup heavy cream Juice of 3 limes (about 6 tablespoons) ¼ cup mascarpone 2 tablespoons chopped cilantro leaves 2 tablespoons chopped basil leaves Freshly ground black pepper MAKE THE CORN HASH: Heat a large saucier or sauté pan over medium-high heat. Give it a couple minutes. Pour in a glug of olive oil to coat the bottom. Stir in the mushrooms, coating them in the oil, then spread them into an even layer and leave them alone. Mushrooms do not like to be disturbed. Cook, with boundaries, until the mushrooms are crispy and brown, 3 to 4 minutes. If the pan starts to look dry, add a little extra oil. Mushrooms soak that shit up. Add your shallots and chiles and cook until softened, 2 to 3 minutes. Stir in the corn and garlic, season with salt, and cook, stirring, until everything is nice and seared, about 4 minutes. Stir in the cream and reduce the heat to medium-low. Allow the corn to simmer, stirring occasionally, until the cream has tightened up, the sauce has thickened, and all the ingredients feel like they want to hang out together, about 3 minutes. Cut the heat and stir in the lime juice, mascarpone, cilantro, and basil. Taste and season with salt and/or pepper, if needed.
HAPPY EARLY MEMORIAL day mf CORN HASH recipe from my new cookbook INGREDIENTS: Olive oil (the cooking stuff), as needed 4 king oyster mushrooms (or any mushroom of your choice) diced roughly, (about the same size as the corn kernels): should yield about ⅔ cup 2 large shallots, finely diced 2 Fresno chiles, seeded and finely diced Kernels from 4 ears of corn 4 garlic cloves, minced Kosher salt 1 cup heavy cream Juice of 3 limes (about 6 tablespoons) ¼ cup mascarpone 2 tablespoons chopped cilantro leaves 2 tablespoons chopped basil leaves Freshly ground black pepper MAKE THE CORN HASH: Heat a large saucier or sauté pan over medium-high heat. Give it a couple minutes. Pour in a glug of olive oil to coat the bottom. Stir in the mushrooms, coating them in the oil, then spread them into an even layer and leave them alone. Mushrooms do not like to be disturbed. Cook, with boundaries, until the mushrooms are crispy and brown, 3 to 4 minutes. If the pan starts to look dry, add a little extra oil. Mushrooms soak that shit up. Add your shallots and chiles and cook until softened, 2 to 3 minutes. Stir in the corn and garlic, season with salt, and cook, stirring, until everything is nice and seared, about 4 minutes. Stir in the cream and reduce the heat to medium-low. Allow the corn to simmer, stirring occasionally, until the cream has tightened up, the sauce has thickened, and all the ingredients feel like they want to hang out together, about 3 minutes. Cut the heat and stir in the lime juice, mascarpone, cilantro, and basil. Taste and season with salt and/or pepper, if needed.


GRWM in italiano! 🇮🇹 #fyp #grwm #italiano #perte
GRWM in italiano! 🇮🇹 #fyp #grwm #italiano #perte
bestfranssss #iloveu
bestfranssss #iloveu
#xuhuong #fyp #viral
#xuhuong #fyp #viral

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