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@elizz._.ot7forever7: 💜🐥 FOR JIMIN, 13 WILL ALWAYS BE A SPECIAL NUMBER! 🥹 For Jimin, the number 13 is more than just a number. It holds so many beautiful memories in his life. On his 31st birthday, he reminded ARMY once again why this number means so much to him. 💜 In a new Weverse clip, Jimin shared how happy he feels when he sees his birthday, October 13, written in Portuguese. He even showed his famous 13 tattoo and gave us the cutest little giggle! 😭🫠 🐥 “13 is such a good number, isn't it?” 💜 There is a special connection between his birthday, October 13, 1995, and BTS's debut date, June 13, 2013. Both dates make the number 13 even more meaningful to him. 🥹💜 He also remembered how the members once joked that his tattoo looked like a stamp for finishing in 13th place. 😂 These little memories make the story even sweeter! Jimin smiling and giggling while showing his tattoo is enough to make ARMY fall in love with him all over again. 😭💜 Happy 31st birthday to our lovely Jimin! May your special number bring you endless happiness, love, and beautiful memories. We will always celebrate you! 🐥💜 13 FOREVER, JIMIN! 💜 #JIMIN #지민 #HappyJiminDay #BTS #ARMY

⟭⟬ 𝑬𝒍𝒊𝒛𝒂𝒃𝒆𝒕𝒉𝑳𝒖𝒔𝒊⁷
⟭⟬ 𝑬𝒍𝒊𝒛𝒂𝒃𝒆𝒕𝒉𝑳𝒖𝒔𝒊⁷
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Wednesday 14 October 2026 07:27:06 GMT
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stani3296
Stani :
❤️❤️❤️
2026-10-14 08:36:39
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user9077874995702
🥰🥰🥰 :
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2026-10-14 13:22:02
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adog1135
adog :
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2026-10-14 11:35:12
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Russian national culinary is a rich and diverse culinary tradition shaped by the country’s vast geography, harsh climate, and long history. It reflects the resourcefulness of peasant life and the grandeur of royal feasts, blending hearty, warming dishes with refined festive specialties. A cornerstone of Russian cooking is the soup course, which often opens a meal. Borscht, a vibrant beetroot-based soup, is perhaps the most iconic, typically served with a dollop of sour cream and fresh dill. Shchi, made from fermented or fresh cabbage, has been a staple for centuries, while ukha offers a delicate fish broth highlighting freshwater catches. In warmer months, okroshka provides relief: a cold soup with diced vegetables, boiled eggs, meat, and kvass, a traditional fermented drink made from rye bread. Dumplings and stuffed dishes hold a special place in Russian gastronomy. Pelmeni—small meat-filled dumplings—are a beloved comfort food, often served in broth or with butter and sour cream. Vareniki resemble pelmeni but usually contain sweet or savory fillings like cottage cheese, potatoes, or berries. Pirogi and pirozhki, baked or fried pastries with fillings ranging from cabbage and mushrooms to fish and meat, appear at everyday tables and celebrations alike. Grains and porridges, known as kasha, have long been dietary staples. Buckwheat, oats, millet, and barley are cooked in various ways, sometimes enriched with butter, milk, or mushrooms. These dishes provided energy for laborers and remain a common breakfast or side dish today. Potatoes, introduced relatively late, became indispensable; they appear mashed, fried, baked, or in stews, often paired with mushrooms—a favorite ingredient thanks to Russia’s abundant forests. Meat and fish play prominent roles, adapted to seasonal availability and preservation methods. Roasts, braised meats, and cutlets are widespread, while dishes like beef stroganoff showcase Russian contributions to global cuisine. Smoked, salted, and pickled preparations were historically vital for winter survival. Caviar, especially from sturgeon, represents a luxurious element of Russian feasting, traditionally enjoyed with blini (thin pancakes) and sour cream. Blini are central to Maslenitsa, a pre‑Lenten festival celebrating the end of winter. These delicate pancakes come with an array of toppings: honey, jam, savory fillings, or caviar. Festive meals also feature elaborate salads such as Olivier (a potato-based salad with vegetables, meat, and mayonnaise) and Herring Under a Fur Coat, a layered salad with herring, beets, potatoes, and carrots. Preserved foods are deeply embedded in the culinary culture. Pickled cucumbers, sauerkraut, marinated mushrooms, and salted fish stock cellars for the long winter months. Fermentation and salting not only preserved nutrients but also created distinct flavors that define many classic dishes. Dairy products are essential. Smetana (sour cream) tops soups, salads, and main dishes. Cottage cheese appears in both sweet and savory forms, from fillings in vareniki to desserts. Kvass and morс (a berry drink) serve as traditional beverages, while tea remains a daily ritual, often accompanied by pastries, honey, or jam. Holiday tables reveal the ceremonial side of Russian cuisine. For Easter, kulich (a rich yeast cake) and paskha (a sweet cottage cheese dish) take center stage. Kutia, a wheat or rice porridge with honey, nuts, and dried fruit, is prepared for Christmas and memorial meals. The wedding tradition includes karavay, an ornately decorated bread shared with guests to symbolize prosperity. Regional diversity adds further depth. The North favors fish and game; Siberia is known for its pelmeni and hearty stews; the Volga region incorporates influences from Tatar and other neighboring cuisines; and the South blends Russian traditions with Caucasian spices and grilling techniques. #fyp #russia #edit #russianculinary #borsch
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Đi xe ô tô nhất định phải có em nước hoa này. Thơm điêng luôn. Để phòng khách phòng ngủ cũng được luôn. #duocsihoa #nuochoa #oto
Đi xe ô tô nhất định phải có em nước hoa này. Thơm điêng luôn. Để phòng khách phòng ngủ cũng được luôn. #duocsihoa #nuochoa #oto

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