@fbnguyenanhtuyet: Mỗi ngày 1 vlog #nguyenanhtuyet #giadinhthetuyet #tuyetbacgiang #xaynha #caylaumini

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nguyenanhtuyet
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Sunday 13 September 2026 13:31:58 GMT
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baoquynh1282
Cherry 🍒 :
Khiếp ngày nào cũng đãi thợ , nhà mk trc chỉ thỉnh thoảng mới đãi hoặc cho các bác trăm ai hơi đâu ngày nào cũng ngày 2l
2026-09-21 09:22:20
2
quyenbi7245
Quyên bùi :
bao nhiêu tiền một cái chổi
2026-09-21 13:03:10
2
hoainguyen9758
Hoainguyen :
Bao nhiêu tiền cái chổi
2026-09-21 14:02:49
0
30429618425
Có e bé thì đổi tên😀 :
C mua cái chổi đấy ở đâu vậy c
2026-09-21 11:21:50
1
trm.thuy2
vũ hảo lộc an Lộc Ninh bp :
bánh mì k có trả lựa kkkk
2026-09-21 13:09:49
0
quyenbi7245
Quyên bùi :
áo này nhé bao nhiêu tiền một cái chổi
2026-09-21 13:02:48
2
gdhdj9928
gdhdj :
Kh lớp k
2026-09-16 13:21:55
1
nganniz125
BTLê Ngân 🥑 :
cô oi bố cháu cg lm thợ xây bố thg bảo là cứ để bò húc ,nước khoáng ,đá lạnh đồ ,ăn vặt hẳn hoi nghỉ tay khát thì họ uống chứ không phải quan trọng quá vấn đề là hôm nào cg đc ph đổi món đâu.còn buổi sáng thì họ sẽ thg hay ăn ở nhà . thỉnh thoảng hôm nào nhà chủ gọi đến sớm ăn cháo, phở thì ăn . cháu nghĩ cô đã mua thì mua đồ ăn chắc dạ 1chut để họ còn lmvc chứ ăn mấy cái bánh mì như thế làm gì có sức (cháu chỉ góp ý thôi nhé🥰)
2026-09-21 13:28:00
13
dohuong20003
Hườnng Ruby 0002 :
😁😁😁
2026-09-21 01:17:37
1
nhungnhi0206
Long Nhung :
😳😳😳
2026-09-21 15:43:25
0
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Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
Vegan Greek-inspired eggplant boats filled with herbed quinoa, black olives, and roasted cherry tomatoes, topped with a tangy lemon-tahini drizzle. An IBS-friendly, quick, gourmet, budget-friendly Mediterranean dish. Ingredients: - 2 large eggplants - 1 cup quinoa, rinsed - 1/2 cup black olives, sliced - 1 cup cherry tomatoes, halved - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - For the lemon-tahini drizzle: - 3 tbsp tahini - Juice of 1 lemon - 2 tbsp water (more if needed) - 1 tbsp chopped fresh parsley (optional) Instructions: 1. Preheat oven to 200°C (400°F). 2. Slice eggplants in half lengthwise, scoop out some flesh to create boats, and sprinkle with a little salt. Bake for 15 minutes to soften. 3. Meanwhile, cook quinoa according to package instructions. 4. Once cooked, fluff with a fork and mix in dried oregano, thyme, salt, pepper, sliced olives, and roasted cherry tomatoes. 5. Remove eggplant boats from oven, gently scoop out some of the roasted flesh to create more space, and mix this flesh into the quinoa mixture. 6. Stuff the eggplant boats with the quinoa mixture, and return to oven. Bake for an additional 15-20 minutes until heated through. 7. Prepare the lemon-tahini drizzle: in a small bowl, whisk together tahini, lemon juice, and water until smooth and drizzling consistency. 8. Serve the eggplant boats drizzled with lemon-tahini sauce, garnished with chopped parsley if desired. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!

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