@veronica_sport2024:

𝚅𝚎𝚛𝚘ᥫ᭡
𝚅𝚎𝚛𝚘ᥫ᭡
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Region: PE
Friday 09 October 2026 11:01:35 GMT
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abi24_0
❤️–abi–S.B. :
Yo solo veo recuerdo cuando mi mamá trabaja en las ferias, era comerciante también y la pasaba abeces así es triste por que ella era sola a ella nadie le ayudaba y en casa le esperamos nosotros sus 4 hijos 🥺 mis respetos a los comerciantes ambulante 🙏
2026-10-09 17:40:41
18
grrachi2
🍇Uvita🍇 :
[Ojos llorosos]pobrecita tambien se lo que es pasar por ello.
2026-10-09 18:56:13
1
wimarssomagmail.com
Wimar Allccahuaman Quispe :
el verdadero TORMENTA de Pascualillo 😃
2026-10-09 14:41:09
3
diana.palomino.ca
CEMAPLANTS :
Pichanaki,lugar de tormenta 😁
2026-10-09 16:40:45
1
toodofiniito
🍒sam :
chistosa jajajaja
2026-10-09 18:57:00
0
jems.ribao.t
Jems Ribao T :
se paso de lanza el que puso el audio 😁😁😁😁😁😁😁
2026-10-09 19:57:29
0
yanne186
yanne2130 :
🥺🥺de cuando es
2026-10-09 18:46:27
0
alexisoria2
SORIA :
buena
2026-10-09 19:28:09
0
tusfrutis
... :
q abuso 😅
2026-10-09 15:05:19
0
sella_1090
luis :
2026-10-09 18:17:46
0
rosmerybenaventem
rosmerybenaventem :
dónde es
2026-10-09 14:23:40
0
marioamner
Mario Amner :
cuando fue eso.
2026-10-09 18:34:37
0
geraldine.826
melani :
@Catalina wuaa😂
2026-10-09 14:20:35
0
cecitha78
ceci :
😃😃😃
2026-10-09 17:15:59
0
raulito.jeremias
Raulito Jeremias Ramon :
🫨🫨🫨
2026-10-09 17:23:51
0
geraldine.826
melani :
@🦋 JENNIFER ♡ 🦋
2026-10-09 18:13:49
0
dorisquispebalvin
Doris QB' :
😱😱😱
2026-10-09 19:04:01
0
jose.marinr
J O S E :
@ronaldinho.mr
2026-10-09 19:44:15
0
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Ingredients  10 Roma tomatoes, cut into halves 1 yellow onion, cut into wedges  1 whole head of garlic  1 red bell pepper , sliced  2 tbsp olive oil 1 tsp salt 1/2 tsp oregano  1/2 tsp red chili flakes  For the soup 2 tbsp butter  1 tbsp tomato paste 1 1/2 cups chicken or vegetable broth  Salt to taste 1/2 tsp red chili flakes  1/2 cup heavy whipping cream + more to finish  1/2 cup freshly basil leaves  1/4 cup freshly grated Parmesan cheese  1/2 tsp sugar, optional, only if the tomatoes are too acidic For the grilled cheese  8 slices sourdough bread or your favorite sandwich bread 2 tbsp softened butter, plus more if needed 1 cup freshly grated sharp cheddar cheese 1 cup freshly grated low-moisture mozzarella cheese 1/4 tsp garlic powder, optional A pinch of black pepper, optional 1/2 tsp red chili flakes Method  Preheat oven to 425°F (220°C). Arrange tomatoes, onion, bell pepper, and garlic on a baking sheet. Drizzle with olive oil and season with salt, oregano, chili flakes, and black pepper. Wrap garlic in foil, cut-side up. Roast for 35–45 minutes, until tender and caramelized. Squeeze roasted garlic from its skin. Blend the roasted tomatoes, onion, bell pepper, and garlic until smooth. Melt butter in a pot over medium heat. Add tomato paste and cook for 2–3 minutes. Add the blended vegetables, broth, and chili flakes. Simmer uncovered for 10 minutes. Remove from heat. Add basil, cream, and Parmesan. Season with salt and pepper; add sugar if needed. Heat gently for 2–3 minutes without boiling. Add a splash of broth if needed. Butter one side of each bread slice. Mix cheddar, mozzarella, garlic powder, black pepper, and chili flakes. Place four slices butter-side down in a skillet, divide the cheese evenly, and top with remaining bread, butter-side up. Cook over medium-low heat for 3–4 minutes per side, until golden and the cheese melts. Cover briefly if needed. Rest, then cut in half. Serve soup topped with cream, fresh basil, Parmesan, and cracked black pepper. Enjoy with grilled cheese for dipping!  #soup #tomatosoup #grilledcheese
Ingredients 10 Roma tomatoes, cut into halves 1 yellow onion, cut into wedges 1 whole head of garlic 1 red bell pepper , sliced 2 tbsp olive oil 1 tsp salt 1/2 tsp oregano 1/2 tsp red chili flakes For the soup 2 tbsp butter 1 tbsp tomato paste 1 1/2 cups chicken or vegetable broth Salt to taste 1/2 tsp red chili flakes 1/2 cup heavy whipping cream + more to finish 1/2 cup freshly basil leaves 1/4 cup freshly grated Parmesan cheese 1/2 tsp sugar, optional, only if the tomatoes are too acidic For the grilled cheese 8 slices sourdough bread or your favorite sandwich bread 2 tbsp softened butter, plus more if needed 1 cup freshly grated sharp cheddar cheese 1 cup freshly grated low-moisture mozzarella cheese 1/4 tsp garlic powder, optional A pinch of black pepper, optional 1/2 tsp red chili flakes Method Preheat oven to 425°F (220°C). Arrange tomatoes, onion, bell pepper, and garlic on a baking sheet. Drizzle with olive oil and season with salt, oregano, chili flakes, and black pepper. Wrap garlic in foil, cut-side up. Roast for 35–45 minutes, until tender and caramelized. Squeeze roasted garlic from its skin. Blend the roasted tomatoes, onion, bell pepper, and garlic until smooth. Melt butter in a pot over medium heat. Add tomato paste and cook for 2–3 minutes. Add the blended vegetables, broth, and chili flakes. Simmer uncovered for 10 minutes. Remove from heat. Add basil, cream, and Parmesan. Season with salt and pepper; add sugar if needed. Heat gently for 2–3 minutes without boiling. Add a splash of broth if needed. Butter one side of each bread slice. Mix cheddar, mozzarella, garlic powder, black pepper, and chili flakes. Place four slices butter-side down in a skillet, divide the cheese evenly, and top with remaining bread, butter-side up. Cook over medium-low heat for 3–4 minutes per side, until golden and the cheese melts. Cover briefly if needed. Rest, then cut in half. Serve soup topped with cream, fresh basil, Parmesan, and cracked black pepper. Enjoy with grilled cheese for dipping! #soup #tomatosoup #grilledcheese

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