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@zag_skaters_1: #سكيت #skate #zag

zag_skaters_1
zag_skaters_1
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Tuesday 22 September 2026 18:07:22 GMT
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eidmuozdp4y
(مُّٓحِِموُِِدٰٖ) عادي يعني ؟؟ :
احيييييييييييييه كراااااامتي
2026-09-22 19:37:13
1
user1129554807588
⚔️🥩mohamed dar🥩⚔️ :
المكان فين
2026-09-22 18:51:18
0
ms104373
M :
هو فين المكان
2026-09-22 18:19:28
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user523298110227
😜سِيَکْآآ😜 :
بعرف اسوق
2026-09-22 18:47:05
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user9902712774637
بوجي 🤬🤬يا بلد :
المستشفي رزق
2026-09-22 18:36:57
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anmiaamoghedd997
❤️‍🩹 mia :
مره صحبتي قلعتلي بنطلون🙂
2026-09-22 18:43:40
1
abd.al.rahman766
Abd al, Rahman :
فلوس الكسر عليك😂😂😂
2026-09-22 18:10:40
0
mohammed77515
M⃗O⃗H⃗A⃗M⃗M⃗E⃗D⃗ 💙 :
😂😂😂
2026-09-22 21:01:06
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ensemble504
محمد💫 :
😂😂😂
2026-09-22 19:11:20
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my.mother.my.moth4
user82642937323 :
😂😅
2026-09-22 19:17:53
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user7206322498679
محمد حماده محمد :
😂😂😂
2026-09-22 20:24:32
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user779614441617
ادهم الجن :
😁😁😁
2026-09-22 21:51:55
0
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Me siêu chua
Me siêu chua


Kem lót dành cho da dầu nhá #maybelline #kemlot #TikTokShop33 #SaleSieuVuiChieuMoiY
Kem lót dành cho da dầu nhá #maybelline #kemlot #TikTokShop33 #SaleSieuVuiChieuMoiY
Pretty sure Wes would approve 🥧 (full recipe below or google
Pretty sure Wes would approve 🥧 (full recipe below or google "evolving table cornbread chicken pot pie") It's not often Justin and I agree on a movie, much less a romcom, but Voicemails for Isabelle had us laughing and crying all at the same time. But more than all the sappy feels, it left me CRAVING a cornbread chicken pot pie. I took my cookbook-perfected pot pie filling, topped it with a sweet and spicy and oh-so-fluffy jalapeno cornbread, then finished with a good bit of honey butter right outta' the oven. Truly the best one-pot dinner we've had on a Tuesday night! Hope you enjoy this one 😊 RECIPE: https://www.evolvingtable.com/cornbread-chicken-pot-pie/ Cornbread Chicken Pot Pie Recipe FILLING 5 tablespoons salted butter, divided 3 celery ribs, diced 3 medium carrots, peeled and diced 1 small yellow onion, diced 3 cloves garlic, finely minced 1¼ teaspoons salt, divided ½ cup all-purpose flour 2 cups chicken broth, divided 1 cup half-and-half ½ teaspoon dried thyme ½ teaspoon dried rosemary ½ teaspoon dried tarragon ⅛ teaspoon nutmeg ¾ teaspoon black pepper 4 cups cooked chicken, shredded ¾ cup frozen peas ¾ cup frozen corn HONEY JALAPEÑO CORNBREAD TOPPING 1 cup medium grind cornmeal 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 2 large eggs, whisked 6 tablespoons salted butter, melted ¾ cup whole milk ¼ cup honey 1 small jalapeño, seeded and finely diced 1 small jalapeño, sliced into thin rounds HONEY BUTTER 1 tablespoon salted butter, melted 1 tablespoon honey Preheat the oven to 350°F. In a 12-inch ovenproof skillet over medium heat, melt 2 tablespoons of the butter. Add the celery, carrots, and onion and cook for 5 to 6 minutes, stirring occasionally, until the carrots and celery are tender. Add the garlic and ¼ teaspoon salt and cook for 30 seconds, or until fragrant. Add the remaining 3 tablespoons butter to the skillet and let it melt. Sprinkle the flour evenly over the vegetables and cook, stirring constantly, for 1 to 2 minutes, until the vegetables are coated and no dry flour remains. Pour in ½ cup of the broth and stir until it forms a thick paste. Add the half-and-half and the remaining 1½ cups broth in ¼-cup increments, stirring well after each addition and letting the sauce thicken slightly between additions. Reduce the heat to low and stir in the thyme, rosemary, tarragon, nutmeg, 1 teaspoon salt, and the black pepper. Cook, stirring constantly, for 2 to 3 minutes, or until the sauce thickens enough to coat the back of a spoon. Remove from the heat and stir in the shredded chicken, peas, and corn, then spread into an even layer. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, melted butter, milk, and honey. Add the wet ingredients to the dry and stir by hand until just combined, then fold in the diced jalapeño, being careful not to overmix. Dollop the cornbread batter evenly over the warm filling and gently spread, leaving a few small gaps around the edges for steam to escape. Arrange the jalapeño rounds over the top. Bake for 35 minutes, or until the cornbread is golden and a toothpick inserted into the center of the topping comes out clean. Stir together the melted butter and honey and brush over the hot cornbread. Let rest for 5 to 10 minutes before serving.


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