@vuonghoangmy: Một chút phong trần, một chén rượu say, Mượn men cay để quên tháng ngày. Nhân gian rộng lớn, người qua kẻ lại, Ngoảnh nhìn sau lưng… chẳng thấy ai. Uống cho say, chẳng phải vì rượu, Mà bởi lòng còn vướng một chữ tình. Đời vốn đã nhiều lần tỉnh mộng, Thôi thì say một thoáng… giữa nhân sinh.#anhtrang #tuongtu #canhdepthiennhien #tinhtam #rew

Nguyệt Nguyệt
Nguyệt Nguyệt
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Saturday 12 September 2026 02:37:12 GMT
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user4360699182510
Bình lưubinh6 :
đi từ đêm đến sáng, rồi lại đi từ sáng sang đêm, một thân với cái bóng. đen, ,nó theo lẽo đẽo từ đêm sang ngày😁😁😁
2026-09-12 02:45:38
1
user6551636787779
nguyenngoan :
ở đây cây cảnh Hoa văn trời đất và song nước thiên nhiên hữu tình. ở đây là cho một chiếc lá khô trên bàn tay họ như là báo giật họ. chị không tin sao. chị nên nhớ trung hoa có trước. hay là nhât bạn có trước VN thích LĐ nước nào cho chị đáp án.xin cô chú ngủ ngon
2026-09-12 15:30:07
0
lovnature6868
Hoa Tâm :
❤️❤️❤️
2026-09-12 13:35:03
0
user8004659018227
尋找人生 :
👍👍👍
2026-09-12 10:10:24
0
chiang322
Chiang :
🥰
2026-09-12 14:55:45
0
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AD If like me, you got whacked a few times with a slipper by your Nonna when you were younger, then you know how important it is to keep your Nonna happy! And this dish with @Napolina is guaranteed to put a smile on her face! Pasta alla Norma is a tomato based pasta originating from Sicily and is made with olive oil fried aubergines, dried ricotta and my top tip is a massive whack of flavour from @napolinas new range of Flavour Boosting tomato purees! Ingredients: 2 large aubergines Salt, for salting aubergines 1 large onion, finely chopped Fresh basil 1 can of tinned tomatoes Napolina Herbs & Garlic Flavour Booster Pasta of your choice Oil, for frying Dried ricotta salata, for serving Freshly grated Parmesan cheese, for serving Method Prepare the aubergine by slicing it into very thin rounds Then place the aubergine slices in a large sieve, generously salting both sides. Let the salted aubergine sit for at least 20-30 minutes to draw out excess moisture. While the eggplant is salting, heat a generous drizzle of olive oil in a large saucepan over medium heat. Add chopped onions and cook until softened and translucent, about 5-7 minutes. After this, stir in a good portion of the fresh basil leaves (reserving some for garnish). Add the chopped tomatoes to the saucepan. Bring to a simmer and cook down for about 10-15 minutes, allowing the flavours to meld. Stir in a generous amount of Napolina Herbs & Garlic Flavour Boosting Tomato Puree. This will add a concentrated burst of flavour to your sauce. Continue to simmer gently. After the eggplant has sat, firmly squeeze out any excess moisture. Heat a generous amount of olive oil in a large skillet or frying pan over medium-high heat. You’ll need enough oil to shallow-fry the eggplant. Fry the eggplant in batches to avoid overcrowding the pan. Cook until golden brown and crispy on both sides. Remove the fried eggplant with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Method continues in the comments below! #notsohumbleingredients
AD If like me, you got whacked a few times with a slipper by your Nonna when you were younger, then you know how important it is to keep your Nonna happy! And this dish with @Napolina is guaranteed to put a smile on her face! Pasta alla Norma is a tomato based pasta originating from Sicily and is made with olive oil fried aubergines, dried ricotta and my top tip is a massive whack of flavour from @napolinas new range of Flavour Boosting tomato purees! Ingredients: 2 large aubergines Salt, for salting aubergines 1 large onion, finely chopped Fresh basil 1 can of tinned tomatoes Napolina Herbs & Garlic Flavour Booster Pasta of your choice Oil, for frying Dried ricotta salata, for serving Freshly grated Parmesan cheese, for serving Method Prepare the aubergine by slicing it into very thin rounds Then place the aubergine slices in a large sieve, generously salting both sides. Let the salted aubergine sit for at least 20-30 minutes to draw out excess moisture. While the eggplant is salting, heat a generous drizzle of olive oil in a large saucepan over medium heat. Add chopped onions and cook until softened and translucent, about 5-7 minutes. After this, stir in a good portion of the fresh basil leaves (reserving some for garnish). Add the chopped tomatoes to the saucepan. Bring to a simmer and cook down for about 10-15 minutes, allowing the flavours to meld. Stir in a generous amount of Napolina Herbs & Garlic Flavour Boosting Tomato Puree. This will add a concentrated burst of flavour to your sauce. Continue to simmer gently. After the eggplant has sat, firmly squeeze out any excess moisture. Heat a generous amount of olive oil in a large skillet or frying pan over medium-high heat. You’ll need enough oil to shallow-fry the eggplant. Fry the eggplant in batches to avoid overcrowding the pan. Cook until golden brown and crispy on both sides. Remove the fried eggplant with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Method continues in the comments below! #notsohumbleingredients

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