@brasileironaotemlimitess: O Galego resolveu botar a roupa do Fred Flintstone e transformar as ruas de Santos numa verdadeira praça de esportes da Idade da Pedra. O guerreiro meteu a fantasia e saiu caminhando pela orla mantendo a bola no ar como se fosse a coisa mais normal do mundo. O abençoado não perdeu o ritmo da passada em nenhum momento e foi fazendo embaixadinha de tudo que é jeito. O contraste da roupa de homem das cavernas com o controle de bola absurdo fez o povo na praia parar tudo pra filmar a caminhada da lenda. Você conseguia dar três embaixadinhas seguidas na praia ou nem sem a fantasia do Fred Flintstone a bola para no seu pé? 👇 Siga @brasileironaotemlimites e acompanhe as próximas novidades 👀 🎥: @cacatalentoszerotreze (ig)

Brasileiro não tem limites
Brasileiro não tem limites
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Region: BR
Tuesday 13 October 2026 17:34:14 GMT
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eurafah35
Rafinha 🔥 :
Diz a lenda que acabou de passar aqui na ponte sobre o rio negro
2026-10-14 16:33:37
17
ronaldo.barbosa192
Ronaldo Barbosa :
grande maravilhoso
2026-10-14 14:24:59
1
vate.12
Stronda🔱 :
"Ladrão, Ladrão, tá errado, tá errado."
2026-10-14 14:44:22
2
antonioalexandreo
bar do Alexandre :
acabou de passar aqui em Minas gerais
2026-10-14 04:10:59
3
wasantos3
Wa Status orf :
☠️aura
2026-10-16 00:06:46
2
daniloeclara
Danilo :
conheço ele muito bom
2026-10-15 23:24:25
1
bruno_barretos
BrUnO_Barretos :
tem que ter muita qualidade.
2026-10-15 23:05:17
1
felipezaka
Felipe Lima :
Lenda urbana
2026-10-14 14:28:53
1
marcio.costa4210
Marcio Costa :
Eu vejo ele sempre … talento de sobra
2026-10-15 12:30:34
1
ivo.lloevt
Ivo Lloevt :
ele passou aqui em Tramandaí
2026-10-15 00:11:18
2
kalashnikov4642
kalash”nikov :
Passou em Peruíbe quase agora [Grande LOL]
2026-10-14 21:07:29
1
lindomar3l
Lindomar 3L :
13
2026-10-14 11:39:39
2
redersimao
Reder Simao :
grande galego
2026-10-14 06:35:40
1
flaviomarques635
Flavio Marques635 :
monstro
2026-10-15 15:18:21
1
roberto.jeronimo97
Roberto Jeronimo :
você é cara
2026-10-15 22:29:10
1
zsoliver
zsoliviver :
uma caminha aleatória 🤣🤣
2026-10-14 18:22:59
1
tela.resgates.24266214
TELA -O caçador de pipas :
Esse aí aguenta trabalhar sobre pressão,nada mudou seu foco🙏
2026-10-14 09:42:32
2
josemilsantanagol
b.s.jcom goleiro muralha..12 :
kkkll
2026-10-15 04:57:20
1
inspirador0
Inspirador :
e com uma bola de basquete.
2026-10-14 09:02:40
1
user5432982709923
santos :
abilidade em
2026-10-14 22:11:45
1
paularobertasilv1
PODER & PRESENÇA 🍒 :
CARAMBA ELE ACABOU DE PASSAR AQUI ❤️
2026-10-14 13:56:37
1
ailton.moiss.da.s
Ailton Moisés da silva :
kk
2026-10-15 14:10:58
1
bravo.eo.boi.e.vir
bravo eo boi 🐂 e vira bife 🥩 :
😳😂
2026-10-14 12:14:14
1
marianaiape
Mariana Bitencourt :
2026-10-13 20:30:42
1
desativado_8090
Kawan :
Eu n sei qual o objetivo ou a motivação disso, mais hoje tenho 21 anos moro em São Vicente, e Deis de que eu era pequeno vejo ele fznd a msm coisa impressionante.
2026-10-14 17:15:10
2
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Savory Mushroom & Gruyère Puff Pastry Braid Ingredients For the Mushroom Filling: 2 tbsp butter (28 g) 2 cups mushrooms, finely sliced (150 g) 1 small yellow onion, finely diced (100 g) 2 cloves garlic, minced (6 g) 1 tsp fresh thyme leaves (2 g) ¼ tsp salt (1.5 g) ¼ tsp black pepper (0.5 g) For the Puff Pastry Braid: 1 sheet frozen puff pastry, thawed (about 245 g) 1 cup shredded Gruyère cheese (100 g) 1 large egg, beaten (50 g) For Garnish: 1 tbsp fresh parsley, chopped (4 g) 1 tsp fresh thyme leaves (2 g) Flaky sea salt, to taste Directions Preheat the oven: Heat to 400°F (200°C). Line a baking sheet with parchment paper. Cook the mushrooms: Melt the butter in a skillet over medium-high heat. Add the mushrooms and onion and cook for 7–9 minutes, until the mushrooms release their moisture and become golden. Season the filling: Add the garlic, thyme, salt, and pepper. Cook for another minute. Continue cooking until excess moisture evaporates, then remove from the heat and cool completely. Prepare the pastry: Place the puff pastry on the lined baking sheet. Lightly roll it into a rectangle, approximately 10 × 12 inches. Spread the cooled mushroom mixture down the center and sprinkle with Gruyère. Create the braid: Cut diagonal strips along both sides of the filling, leaving the center intact. Fold the strips alternately over the filling, overlapping them to create a braid. Tuck the ends underneath. Brush and bake: Brush the pastry with beaten egg. Bake for 20–25 minutes, until puffed and deeply golden. Finish and serve: Rest for 5 minutes, then garnish with parsley, thyme, and a little flaky sea salt. Slice and serve warm. Nutritional Info (per serving, serves 6) Calories: 345 Protein: 11g Carbohydrates: 25g Fat: 23g Fiber: 2g Sugar: 3g Sodium: 390mg #phototrend #wintercountdown #followmyrecipes #newrecipesposteddaily #october2026
Savory Mushroom & Gruyère Puff Pastry Braid Ingredients For the Mushroom Filling: 2 tbsp butter (28 g) 2 cups mushrooms, finely sliced (150 g) 1 small yellow onion, finely diced (100 g) 2 cloves garlic, minced (6 g) 1 tsp fresh thyme leaves (2 g) ¼ tsp salt (1.5 g) ¼ tsp black pepper (0.5 g) For the Puff Pastry Braid: 1 sheet frozen puff pastry, thawed (about 245 g) 1 cup shredded Gruyère cheese (100 g) 1 large egg, beaten (50 g) For Garnish: 1 tbsp fresh parsley, chopped (4 g) 1 tsp fresh thyme leaves (2 g) Flaky sea salt, to taste Directions Preheat the oven: Heat to 400°F (200°C). Line a baking sheet with parchment paper. Cook the mushrooms: Melt the butter in a skillet over medium-high heat. Add the mushrooms and onion and cook for 7–9 minutes, until the mushrooms release their moisture and become golden. Season the filling: Add the garlic, thyme, salt, and pepper. Cook for another minute. Continue cooking until excess moisture evaporates, then remove from the heat and cool completely. Prepare the pastry: Place the puff pastry on the lined baking sheet. Lightly roll it into a rectangle, approximately 10 × 12 inches. Spread the cooled mushroom mixture down the center and sprinkle with Gruyère. Create the braid: Cut diagonal strips along both sides of the filling, leaving the center intact. Fold the strips alternately over the filling, overlapping them to create a braid. Tuck the ends underneath. Brush and bake: Brush the pastry with beaten egg. Bake for 20–25 minutes, until puffed and deeply golden. Finish and serve: Rest for 5 minutes, then garnish with parsley, thyme, and a little flaky sea salt. Slice and serve warm. Nutritional Info (per serving, serves 6) Calories: 345 Protein: 11g Carbohydrates: 25g Fat: 23g Fiber: 2g Sugar: 3g Sodium: 390mg #phototrend #wintercountdown #followmyrecipes #newrecipesposteddaily #october2026

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