@nhongnheongocxit: 'Khi đó chúng ta 17 tuổi, thời gian rất chậm còn mùa hè thì rất dài. Lúc ấy chúng ta nói mãi mãi là mãi mãi...' #thanhxuan

người tình trong sáng
người tình trong sáng
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Sunday 11 October 2026 09:25:23 GMT
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nht.nguyt17
🧿 𓂀 🧿 hiền và nhiều tài :
xem xong thấy bồi hồi nhớ lại năm ấy có bão nhiêu thứ bỏ lỡ mà giờ vẫn còn hối tiếc
2026-10-11 14:10:17
20
annxanha
Ann xa nhà🐷 :
Lớn r mới thấy chỉ có cấp 3 là vui nhất...vô lo vô nghĩ, yêu ai là yêu bằng cả trái tim
2026-10-11 20:08:36
5
single_love52hz
single_love52hz :
Bây giờ thời gian trôi rất nhanh, cái mãi mãi năm ấy hóa ra đã trôi qua rất lâu rồi
2026-10-12 03:50:49
6
26thg111111
Yuzu✨ :
hoá ra đó là chuyện của 7 năm về trc r. bản thân gần vs mốc 27t thật r. lúc 17t nghĩ năm 2029 là rất xa vời🥺
2026-10-12 14:18:53
1
mmmmmmmmmmmmmmmmmml._.22
Linh :
sv năm 2 r mà vẫn nhớ cấp 3
2026-10-12 15:58:28
1
kakakakakakaka077
Người đẹp nam kỳ🍒🌸 :
Ước đc cắt tóc ngắn thời hs mà kh đc:((( h tốt nghiệp mấy năm r mới dám cắt
2026-10-12 04:10:34
2
hyungg.z
yêu toán vl :
sau khi rời khỏi ghế nhà trg, mọi thứ diễn ra nhanh thật:))) vẫn tưởng bản thân là cô gái 17t năm ấy;)))
2026-10-11 16:42:05
4
v_griselda77
KN :
[Hoa hồng]
2026-10-12 03:42:17
1
_nhwt.hao_2
𝙉𝙃𝘼𝙏𝙃𝘼𝙊. 𝘿𝙓 :
🥰
2026-10-12 04:12:18
1
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RECIPE: 🔥🇯🇲 Caribbean Curry Goat Serves 6–8 Ingredients: Goat * 3 lbs goat, cut into pieces, bone-in For Seasoning & Marinating: * 4–5 tbsp green seasoning * 1 tbsp Complete Seasoning * 2 tbsp Betapac curry powder * 1 tbsp all-purpose seasoning * 1 tsp black pepper * 1/4 tsp ground nutmeg (optional)  * 1 tsp salt (adjust to taste) * 1 tbsp oil Marinate at least 4 hours, preferably overnight. For Cooking: * 3 tbsp vegetable oil or coconut oil  * 2 tbsp Betapac curry powder (for burning the curry) * 1/2 yellow onion, sliced * 1 tbsp fresh ginger, grated * 8 whole spice berries  * 2 sprigs fresh thyme * 1 whole Scotch bonnet pepper, pierced with a knife * 2 cups water (to rinse out the marinade bowl) * 2 medium carrots, cut into rounds  * 2 medium potatoes, cut into chunks Directions: Step 1: Clean the Goat wash the goat with lime, lemon or vinegar and salt, then rinse out with cold water and pat dry. *always make sure to disinfect your sink and counter after and wash your hands. Step 2: Season and Marinate Add the goat to a large bowl and season with: * green seasoning * Complete Seasoning * curry powder * all-purpose seasoning * black pepper * nutmeg * salt * oil Mix very well so all the pieces are coated. Cover and marinate for at least 2-4 hours, or overnight for best flavor. Step 3: Burn the Curry Heat a heavy pot over medium heat and add the vegetable oil. Once hot, add 2 tbsp Betapac curry powder. Stir constantly for about 30–60 seconds, until the curry becomes fragrant and slightly darker. Do not let it burn black, you just want to “burn” or toast the curry in the oil to deepen the flavor. Step 4: Sauté the Onion Add the sliced onion to the pot and sauté for 2–3 minutes until slightly softened and fragrant. Add your grated ginger and pimento seeds. Step 5: Brown the Goat Add the marinated goat to the pot. Stir well to coat it in the curry oil and onion mixture. Add the fresh thyme and the whole Scotch bonnet pepper. Pierce the pepper with a knife before adding it to the pot so it releases flavor without making the curry too spicy all at once. Pour about 2 cups of water into the marinade bowl to rinse out all the seasoning left behind, then pour that into the pot as well. Cook the goat over medium heat for about 10–15 minutes, stirring occasionally, until the meat is lightly browned and the seasonings begin to cook down. Step 6: Simmer Bring everything to a gentle boil, then reduce the heat to low, cover, and let the goat simmer for about 1.5 to 2 hours, or until it is becoming tender. Stir occasionally and add a little more water if needed so it doesn’t dry out. Step 7: Add the Vegetables Once the goat is nearly tender, add the carrots and potatoes. Cover and continue cooking until the vegetables are tender and the gravy has thickened, about 20 minutes. Step 8: Finish Taste and adjust seasoning if needed with a little more: * salt * black pepper * curry powder Remove the thyme stems and Scotch bonnet pepper before serving. Serve hot with white rice or rice and peas. Enjoy! 😊 #jamaicanfood #curry #EasyRecipe #foryoupage #explorepage✨
RECIPE: 🔥🇯🇲 Caribbean Curry Goat Serves 6–8 Ingredients: Goat * 3 lbs goat, cut into pieces, bone-in For Seasoning & Marinating: * 4–5 tbsp green seasoning * 1 tbsp Complete Seasoning * 2 tbsp Betapac curry powder * 1 tbsp all-purpose seasoning * 1 tsp black pepper * 1/4 tsp ground nutmeg (optional) * 1 tsp salt (adjust to taste) * 1 tbsp oil Marinate at least 4 hours, preferably overnight. For Cooking: * 3 tbsp vegetable oil or coconut oil * 2 tbsp Betapac curry powder (for burning the curry) * 1/2 yellow onion, sliced * 1 tbsp fresh ginger, grated * 8 whole spice berries * 2 sprigs fresh thyme * 1 whole Scotch bonnet pepper, pierced with a knife * 2 cups water (to rinse out the marinade bowl) * 2 medium carrots, cut into rounds * 2 medium potatoes, cut into chunks Directions: Step 1: Clean the Goat wash the goat with lime, lemon or vinegar and salt, then rinse out with cold water and pat dry. *always make sure to disinfect your sink and counter after and wash your hands. Step 2: Season and Marinate Add the goat to a large bowl and season with: * green seasoning * Complete Seasoning * curry powder * all-purpose seasoning * black pepper * nutmeg * salt * oil Mix very well so all the pieces are coated. Cover and marinate for at least 2-4 hours, or overnight for best flavor. Step 3: Burn the Curry Heat a heavy pot over medium heat and add the vegetable oil. Once hot, add 2 tbsp Betapac curry powder. Stir constantly for about 30–60 seconds, until the curry becomes fragrant and slightly darker. Do not let it burn black, you just want to “burn” or toast the curry in the oil to deepen the flavor. Step 4: Sauté the Onion Add the sliced onion to the pot and sauté for 2–3 minutes until slightly softened and fragrant. Add your grated ginger and pimento seeds. Step 5: Brown the Goat Add the marinated goat to the pot. Stir well to coat it in the curry oil and onion mixture. Add the fresh thyme and the whole Scotch bonnet pepper. Pierce the pepper with a knife before adding it to the pot so it releases flavor without making the curry too spicy all at once. Pour about 2 cups of water into the marinade bowl to rinse out all the seasoning left behind, then pour that into the pot as well. Cook the goat over medium heat for about 10–15 minutes, stirring occasionally, until the meat is lightly browned and the seasonings begin to cook down. Step 6: Simmer Bring everything to a gentle boil, then reduce the heat to low, cover, and let the goat simmer for about 1.5 to 2 hours, or until it is becoming tender. Stir occasionally and add a little more water if needed so it doesn’t dry out. Step 7: Add the Vegetables Once the goat is nearly tender, add the carrots and potatoes. Cover and continue cooking until the vegetables are tender and the gravy has thickened, about 20 minutes. Step 8: Finish Taste and adjust seasoning if needed with a little more: * salt * black pepper * curry powder Remove the thyme stems and Scotch bonnet pepper before serving. Serve hot with white rice or rice and peas. Enjoy! 😊 #jamaicanfood #curry #EasyRecipe #foryoupage #explorepage✨

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