@madison.paigge: The biggest lesson 2026 has taught me is to trust myself. There are things I’m still learning about the life I was living that are painful to process. It’s a strange feeling to be healing from something while still finding out what you’re healing from. Maybe one day, I’ll share more of my story. For now, I’m finding my way forward, and there is so much I’m starting to feel excited about again. But I keep thinking about the version of me who felt something was wrong and couldn’t explain why. I wish I could tell her she didn’t need to keep dismissing that feeling just because she had so much to be grateful for. That being told she had nothing to feel upset about didn’t mean her feelings weren’t worth listening to. My gut knew something was wrong long before I understood why. So if there’s anything I want you to take from this, it’s to give yourself permission to listen. Those feelings you keep coming back to deserve your attention. You’re allowed to ask questions before you have answers. You’re allowed to say something hurts without having to defend why. You deserve a life that doesn’t make you feel small. Where you can express a concern, ask for honesty or share how you feel without leaving the conversation questioning yourself even more. I’m still rebuilding that trust in myself. And part of that has been looking back with more compassion for the version of me who was trying to make sense of things she didn’t yet know. As I continue to process and heal, I hope sharing what I’m learning helps you feel less alone and more willing to listen to yourself. I love you guys. Your continued support along this journey has meant more than I can ever express.❤️ #breakup #HealingJourney #heartbreaking #breakupmotivation #healing

MADISON PAIGE
MADISON PAIGE
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Wednesday 28 October 2026 00:43:55 GMT
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erindemonico
Erin DeMonico | 2L ⚖️ :
so proud of you and can’t wait to continue to see how far you can go!👏💕
2026-10-28 01:19:05
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india on my plate • ep 2  west begal - kosha mangsho ingredients: marinade: mutton: 1.2 kg yoghurt: 200 g ginger: ¾ tbsp garlic: ½ tbsp raw papaya paste: ½ tbsp (skip if marinating overnight) turmeric: ½ tsp salt: as needed for cooking: mustard oil: 60 ml onions: 4 medium, sliced (about 400 g) salt: ½ tsp whole spices: green cardamom: 6 cloves: 6 black peppercorns: 8-10 black cardamom: 1 cinnamon: 1.5 inch bay leaves: 2 dry red chillies: 2 other: ginger: ¾ tbsp garlic: ½ tbsp green chillies: 4 red chilli paste: 4-5 tbsp sugar: ½ tsp cumin: 1.5 tsp coriander: 1.5 tsp turmeric: ¾ tsp kashmiri red chilli powder: 1.5 tsp hot water: about 3 cups, as needed garam masala, use 1 tsp: green cardamom 5, cinnamon 1 inch, black cardamom 1, cloves 5, peppercorns 10, nutmeg ⅛ piece, mace 1 flower, star anise ⅓, pinch of salt. method: 1. marinate mutton with yoghurt, ginger, garlic, turmeric, salt and raw papaya paste. skip papaya if marinating overnight. 2. heat mustard oil in a heavy-bottomed pot. add whole spices and dry red chillies, then onions and salt. start on high heat, cover 2-3 minutes, then cook until soft and evenly golden brown. use small splashes of water as needed; don’t fry them crisp. 3. add ginger, garlic and green chillies, then red chilli paste, cumin, coriander, turmeric and kashmiri chilli powder. cook well, splashing in a little water if needed. 4. add mutton and cook on high for a few minutes. begin the kosha: cover for a few minutes, open, add a splash of hot water, scrape anything stuck to the bottom back into the masala, mix and cover again. repeat until the moisture cooks off, the oil separates and the masala is deep red-brown and glossy. important: finish this process before tendering the mutton. if it softens too early, it can fall apart before the masala has developed. 5. add hot water for the gravy, cover and cook on low until tender. finish with 1 tsp garam masala and a little ghee. #indiaonmyplate #koshamansho #indianfood #bengalirecipes #fyp
india on my plate • ep 2 west begal - kosha mangsho ingredients: marinade: mutton: 1.2 kg yoghurt: 200 g ginger: ¾ tbsp garlic: ½ tbsp raw papaya paste: ½ tbsp (skip if marinating overnight) turmeric: ½ tsp salt: as needed for cooking: mustard oil: 60 ml onions: 4 medium, sliced (about 400 g) salt: ½ tsp whole spices: green cardamom: 6 cloves: 6 black peppercorns: 8-10 black cardamom: 1 cinnamon: 1.5 inch bay leaves: 2 dry red chillies: 2 other: ginger: ¾ tbsp garlic: ½ tbsp green chillies: 4 red chilli paste: 4-5 tbsp sugar: ½ tsp cumin: 1.5 tsp coriander: 1.5 tsp turmeric: ¾ tsp kashmiri red chilli powder: 1.5 tsp hot water: about 3 cups, as needed garam masala, use 1 tsp: green cardamom 5, cinnamon 1 inch, black cardamom 1, cloves 5, peppercorns 10, nutmeg ⅛ piece, mace 1 flower, star anise ⅓, pinch of salt. method: 1. marinate mutton with yoghurt, ginger, garlic, turmeric, salt and raw papaya paste. skip papaya if marinating overnight. 2. heat mustard oil in a heavy-bottomed pot. add whole spices and dry red chillies, then onions and salt. start on high heat, cover 2-3 minutes, then cook until soft and evenly golden brown. use small splashes of water as needed; don’t fry them crisp. 3. add ginger, garlic and green chillies, then red chilli paste, cumin, coriander, turmeric and kashmiri chilli powder. cook well, splashing in a little water if needed. 4. add mutton and cook on high for a few minutes. begin the kosha: cover for a few minutes, open, add a splash of hot water, scrape anything stuck to the bottom back into the masala, mix and cover again. repeat until the moisture cooks off, the oil separates and the masala is deep red-brown and glossy. important: finish this process before tendering the mutton. if it softens too early, it can fall apart before the masala has developed. 5. add hot water for the gravy, cover and cook on low until tender. finish with 1 tsp garam masala and a little ghee. #indiaonmyplate #koshamansho #indianfood #bengalirecipes #fyp

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