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@nsa7d: #سعد_محمد_الحسن #شعراء_العراق #شعر_عراقي #ذواقين_الشعر #اكسبلور_تيك_توك

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Region: IQ
Thursday 29 October 2026 14:02:43 GMT
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user5129452683281
حجي علي :
❤️❤️❤️
2026-10-29 17:17:17
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20_aea
ڜــۼـــف 💬 :
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2026-10-29 19:27:20
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#foryou #slimani #foryoupage #chamchamal #tiktok @rawandjabarbetwen @دەزگای بـلـۆک سـەرخـسـتـن
#foryou #slimani #foryoupage #chamchamal #tiktok @rawandjabarbetwen @دەزگای بـلـۆک سـەرخـسـتـن
#cumanızmübarekolsun #cumanınbereketiüzerinizeolsun #hayırlıcumalar #hayirlicumalar #hayırlıcumalar🌹🌺🌺🌷💖
#cumanızmübarekolsun #cumanınbereketiüzerinizeolsun #hayırlıcumalar #hayirlicumalar #hayırlıcumalar🌹🌺🌺🌷💖
From within. Instead of focusing on what you lack, start appreciating what you have now. A simple exercise: write down three simple things each day that made you smile (a cup of coffee, a message from a friend, or even a moment of peace). This trains your mind to spot the positives amidst the noise. Stop comparing. Remember that social media only shows the
From within. Instead of focusing on what you lack, start appreciating what you have now. A simple exercise: write down three simple things each day that made you smile (a cup of coffee, a message from a friend, or even a moment of peace). This trains your mind to spot the positives amidst the noise. Stop comparing. Remember that social media only shows the "best shots." Don't compare the behind-the-scenes of your tiring life to other people's perfect displays. Mind and Emotion Management 2. Your thoughts color your world; if they are dark, the world will become dull. Live in the moment. Worrying is living in the future that hasn't arrived yet, and regretting is living in the past that's over. Focus on the "now." Accept emotions. Life isn't constant happiness. It's natural to feel sad or angry. Accept these feelings, give yourself the right to express them, and then move on. Invest in relationships 3... Humans are social beings by nature. Having a supportive circle is the secret to psychological resilience. Quality, not quantity: One true friend who understands your silence is better than a hundred friends for pleasantries Giving: Helping others boosts happiness hormones (endorphins). Make someone else's day beautiful, and you'll find your own day automatically becomes more beautiful #foryou #foryoupage #munawarfaruqui #deeplinespoetry🥀 #brokenlines
FIVE STARS. THREE PRODUCTS. ONE VERY PROUD TEAM 🌟   It's Great Taste Day and we are NOT being quiet about this one 🎉 Three of our products just picked up Great Taste Awards: ⭐⭐ Salted Caramel Spread ⭐⭐ Creamy Pistachio Spread ⭐ Vegan Hazelnut Chocolate Praline Biscuit Share Bag   To our pâtissiers and chocolatiers, thank you for the hours, the care, and the countless batches it took to get every flavour just right. This one's for you 👏
FIVE STARS. THREE PRODUCTS. ONE VERY PROUD TEAM 🌟   It's Great Taste Day and we are NOT being quiet about this one 🎉 Three of our products just picked up Great Taste Awards: ⭐⭐ Salted Caramel Spread ⭐⭐ Creamy Pistachio Spread ⭐ Vegan Hazelnut Chocolate Praline Biscuit Share Bag   To our pâtissiers and chocolatiers, thank you for the hours, the care, and the countless batches it took to get every flavour just right. This one's for you 👏
#fyp #foryoupage #fypシ #foryoupag #foryou
#fyp #foryoupage #fypシ #foryoupag #foryou
Little Chocolate Croissant (Brioche) Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 20g sugar 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter Filling: 100g softened butter 100 dark chocolate chips 20g sugar (I used vanilla) 1 egg with splash water for brushing Sugar syrup (you can just use honey & melted butter if you prefer) 50g water 50g brown sugar Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can use a floured hand for this if you find it easier. Cover and rest for 3-5 min so the dough settles down and then fold the dough over itself turning the bowl after each fold. About 10-20 times until it’s soft and supple. You can also knead it if you’re comfortable doing so or have a mixer. Flip it over, fold in half & cover and rest for 1 hour. Put your butter in the freezer to cool down Line a tray with parchment paper Roll the dough out into a rectangle and spread the butter all over sprinkle chocolate chips & sugar and flatten with your hand. Slice horizontally down the middle and then into thin triangles. Roll up into croissant shape. Place on your baking tray and flatten them down with your hand. Cover and rest 30’min. Preheat oven to 175C Brush with egg wash and bake for 13-16 min. brush with syrup as soon as they’re out (if you’re freezing them like me this will keep them really fresh) Leave in tray for 10 min then on to a cooling rack. To freeze place in an airtight bag AS SOON as they’re cool and freeze. Defrost as many as you need airtight in about 1-2 hours. When we’re going on a day trip I normally pack them in my bag frozen and they’re perfect by snack or lunch time. room temperature airtight as soon as they cool for about 3 days. Enjoy D 🫶🏼 #brioche #batchcooking #fromscratch #lunchbox #breadtok
Little Chocolate Croissant (Brioche) Dough: 260ml Lukewarm milk 38-40°C (310ml if you want to skip egg) 7g instant yeast 20g sugar 1 egg 500g Bread or AP flour (min 12% Protien) 1 tsp salt 100g softened butter Filling: 100g softened butter 100 dark chocolate chips 20g sugar (I used vanilla) 1 egg with splash water for brushing Sugar syrup (you can just use honey & melted butter if you prefer) 50g water 50g brown sugar Whisk milk & yeast, add sugar and egg and whisk again. Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can use a floured hand for this if you find it easier. Cover and rest for 3-5 min so the dough settles down and then fold the dough over itself turning the bowl after each fold. About 10-20 times until it’s soft and supple. You can also knead it if you’re comfortable doing so or have a mixer. Flip it over, fold in half & cover and rest for 1 hour. Put your butter in the freezer to cool down Line a tray with parchment paper Roll the dough out into a rectangle and spread the butter all over sprinkle chocolate chips & sugar and flatten with your hand. Slice horizontally down the middle and then into thin triangles. Roll up into croissant shape. Place on your baking tray and flatten them down with your hand. Cover and rest 30’min. Preheat oven to 175C Brush with egg wash and bake for 13-16 min. brush with syrup as soon as they’re out (if you’re freezing them like me this will keep them really fresh) Leave in tray for 10 min then on to a cooling rack. To freeze place in an airtight bag AS SOON as they’re cool and freeze. Defrost as many as you need airtight in about 1-2 hours. When we’re going on a day trip I normally pack them in my bag frozen and they’re perfect by snack or lunch time. room temperature airtight as soon as they cool for about 3 days. Enjoy D 🫶🏼 #brioche #batchcooking #fromscratch #lunchbox #breadtok

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