@ezafvboyy: namanya hidup 😜 #presetam#ejatzy#circleyvonne#pokerdkk#freefire

ezaavck! - 𝐘𝐕𝐎𝐍𝐍𝐄
ezaavck! - 𝐘𝐕𝐎𝐍𝐍𝐄
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Friday 16 October 2026 03:37:27 GMT
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lewin774
￴ ￴ ￴￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ ￴ :
Nick nya
2026-10-18 13:49:13
1
https.unch_
★𝕋𝕒𝕟𝕫𝕩𝕊𝕝𝕖𝕓𝕖𝕨⚡ :
udah lupa malah diingetin lagi
2026-10-17 12:34:44
5
nyxieprst_
Nyxiee` :
ja
2026-10-16 11:42:45
1
ridokw11
Rido ofv :
perasaan preset nya kece mulu
2026-10-18 03:20:23
5
iniadulxml_
17dulltzy🏴‍☠️ :
last VT🗿
2026-10-16 13:53:06
1
mattzyy66
idk. :
yalla habibi terlupakan😭😭
2026-10-19 01:00:44
3
danzogantengbngt
𝐃𝐚𝐧𝐳𝐨𝐅𝐨𝐫𝐠𝐞 :
kiw periset dong abangkuhhhhhhhh🗿🗿🗿🗿🗿🗿🗿🗿🗿🗿🗿🗿🗿🗿🗿🗿🗿🗿🗿🗿🗿
2026-10-20 15:23:03
1
ezafvboyy
ezaavck! - 𝐘𝐕𝐎𝐍𝐍𝐄 :
preset bang
2026-10-16 11:31:58
0
rap.ds
rapzyYnotcry⸸ :
gajadi ofv za
2026-10-16 12:05:20
1
ryndz40
RyndZ :
tutor kece aydoll
2026-10-16 19:14:31
1
arzzfirstaccount
—àrzz` - Lvory V 💫 :
preset
2026-10-16 04:36:07
1
pidzzmentahan
Pidzz :
2026-10-19 01:02:17
1
iyhiniagoy
Chiko - Lvory V 🪷 :
ojee
2026-10-16 03:56:17
1
cpzfcvk
capzžvuck! - 𝐘𝐕𝐎𝐍𝐍𝐄 :
blundernya syg🗿
2026-10-16 14:53:15
1
ninjakonoha89
kranzz🌊 :
kece
2026-10-19 15:08:20
0
nezy4u0
inez :
2026-10-16 12:34:23
2
kkzam69
𝙠𝙠𝙯𝙖𝙢 :
2026-10-16 04:34:08
0
binzx19
𝘽𝙣𝙩𝙣𝙜. :
2026-10-18 01:52:28
0
zikoo.zikoo13
Zikooo. :
pertama
2026-10-16 03:39:49
1
vall8281
juragan val :
kedua
2026-10-16 03:45:09
1
riszzcakev
–who's`riszz?🕷 :
sound era main fc dengan kenangan bersama pemain yg d spin' walaupun ga dpet tpi oke😂😹🗿
2026-10-21 06:50:30
0
azmi_luvluv
amir Lvory V :
2026-10-16 03:52:51
1
yanjutt8
_ini yaᤨnjiee❄ :
udh lupa malah diinget in lgi☺
2026-10-20 11:47:37
1
zgtg12
jzall :
eja bandar okev
2026-10-16 11:48:44
1
raffi.anak.baik
👣 :
keinget ini lagu ke suka an gw pas awal tahun 2026
2026-10-19 01:01:39
1
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Other Videos

It all starts here, at the range. I chose the timeless stainless finish of the @KitchenAid Canada range, with brass details that make it feel warm and personal. #KitchenAidAmbassador #ad  Recipe for the Roasted Tomato Soup is below ⬇️🍅  Ingredients 15 roma tomatoes about 4 pounds 3 tbsp olive oil 1 red bell pepper quartered 1 yellow onion quartered 1 head garlic 3-4 cups chicken broth reduced sodium 3/4 cup heavy cream 33% 1 tbsp fresh thyme 1/2 cup fresh basil loosely packed salt and pepper to taste Instructions Preheat your oven to 425 °F then line a large baking sheet with aluminum foil. Prepare the vegetables. Halve the Roma tomatoes, or cut particularly large tomatoes into quarters. Slice the red bell pepper into four even pieces and quarter the yellow onion. Arrange the tomatoes, bell pepper, onion, and fresh thyme on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss until everything is evenly coated. Trim just enough from the top of the garlic head to expose the tips of the cloves. Nestle the whole garlic head among the vegetables. Drizzle the exposed cloves with a little olive oil and season with salt and pepper. Roast for 45–50 minutes, or until the vegetables are tender and the tomatoes have begun to char around the edges. Remove the baking sheet from the oven. Transfer the roasted vegetables to a large Dutch oven. Squeeze the roasted garlic cloves from their skins directly into the pot, using a fork to remove any stubborn cloves. Add the fresh basil and 3 cups of chicken broth. Blend with an immersion blender for about 5 minutes, or until completely smooth. Alternatively, carefully blend everything in a countertop blender. For a thinner soup, gradually add up to 1 additional cup of chicken broth until it reaches your preferred consistency. Place the Dutch oven over medium-low heat and bring the soup to a gentle simmer. Stir in the heavy cream and continue cooking until warmed through. Taste and adjust the salt and pepper as needed. Drizzle each bowl with a small spoonful of heavy cream, if desired. Serve topped with croutons or with a grilled cheese. #soupseason
It all starts here, at the range. I chose the timeless stainless finish of the @KitchenAid Canada range, with brass details that make it feel warm and personal. #KitchenAidAmbassador #ad Recipe for the Roasted Tomato Soup is below ⬇️🍅 Ingredients 15 roma tomatoes about 4 pounds 3 tbsp olive oil 1 red bell pepper quartered 1 yellow onion quartered 1 head garlic 3-4 cups chicken broth reduced sodium 3/4 cup heavy cream 33% 1 tbsp fresh thyme 1/2 cup fresh basil loosely packed salt and pepper to taste Instructions Preheat your oven to 425 °F then line a large baking sheet with aluminum foil. Prepare the vegetables. Halve the Roma tomatoes, or cut particularly large tomatoes into quarters. Slice the red bell pepper into four even pieces and quarter the yellow onion. Arrange the tomatoes, bell pepper, onion, and fresh thyme on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss until everything is evenly coated. Trim just enough from the top of the garlic head to expose the tips of the cloves. Nestle the whole garlic head among the vegetables. Drizzle the exposed cloves with a little olive oil and season with salt and pepper. Roast for 45–50 minutes, or until the vegetables are tender and the tomatoes have begun to char around the edges. Remove the baking sheet from the oven. Transfer the roasted vegetables to a large Dutch oven. Squeeze the roasted garlic cloves from their skins directly into the pot, using a fork to remove any stubborn cloves. Add the fresh basil and 3 cups of chicken broth. Blend with an immersion blender for about 5 minutes, or until completely smooth. Alternatively, carefully blend everything in a countertop blender. For a thinner soup, gradually add up to 1 additional cup of chicken broth until it reaches your preferred consistency. Place the Dutch oven over medium-low heat and bring the soup to a gentle simmer. Stir in the heavy cream and continue cooking until warmed through. Taste and adjust the salt and pepper as needed. Drizzle each bowl with a small spoonful of heavy cream, if desired. Serve topped with croutons or with a grilled cheese. #soupseason

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