@mohammedalgday:

سليمان احمد06🇳🇪👮☪️🔐✈️🥰🌹

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Monday 02 November 2026 20:53:24 GMT

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🌾 LÚA VÔ GẠO – GIAI ĐOẠN QUYẾT ĐỊNH NẶNG KÝ HAY LÉP HẠT Sau khi trổ, cây lúa bắt đầu vận chuyển dinh dưỡng từ lá và thân về hạt. Đây là giai đoạn cực kỳ quan trọng để quyết định năng suất cuối vụ. Muốn lúa vô gạo nhanh – hạt đầy – chắc mẩy – nặng ký, bà con cần chú ý: ✅ Giữ lá đòng xanh khỏe để duy trì quang hợp ✅ Bổ sung Kali giúp vận chuyển đường, tinh bột về hạt ✅ Amino + Fulvic hỗ trợ cây hấp thu và vận chuyển dinh dưỡng ✅ Hạn chế dư Đạm cuối vụ, tránh lúa xanh dai và chậm chín ✅ Quản lý tốt bọ xít, lem lép hạt và bệnh trên lá đòng 🌾 Lá còn khỏe → tạo nhiều dinh dưỡng → vận chuyển về hạt → hạt chắc, nặng cân. 👉 Giai đoạn này đừng chỉ nhìn màu lá, hãy nhìn tốc độ vô gạo và độ chắc của hạt. #LuaVoGao #LuaChacHat #NangKy #KyThuatTrongLua #NongNghiep

🌾 LÚA VÔ GẠO – GIAI ĐOẠN QUYẾT ĐỊNH NẶNG KÝ HAY LÉP HẠT Sau khi trổ, cây lúa bắt đầu vận chuyển dinh dưỡng từ lá và thân về hạt. Đây là giai đoạn cực kỳ quan trọng để quyết định năng suất cuối vụ. Muốn lúa vô gạo nhanh – hạt đầy – chắc mẩy – nặng ký, bà con cần chú ý: ✅ Giữ lá đòng xanh khỏe để duy trì quang hợp ✅ Bổ sung Kali giúp vận chuyển đường, tinh bột về hạt ✅ Amino + Fulvic hỗ trợ cây hấp thu và vận chuyển dinh dưỡng ✅ Hạn chế dư Đạm cuối vụ, tránh lúa xanh dai và chậm chín ✅ Quản lý tốt bọ xít, lem lép hạt và bệnh trên lá đòng 🌾 Lá còn khỏe → tạo nhiều dinh dưỡng → vận chuyển về hạt → hạt chắc, nặng cân. 👉 Giai đoạn này đừng chỉ nhìn màu lá, hãy nhìn tốc độ vô gạo và độ chắc của hạt. #LuaVoGao #LuaChacHat #NangKy #KyThuatTrongLua #NongNghiep

Slow Cooker Beef Ragu Dump Bag | My wife was craving a Beef Ragu, so here is a dump bag version for all your making dinner ahead needs 🤍 Serves: 8 Time: 6-10 hours, depending on slow cooker setting 4 tbsp olive oil 1.5kg diced Irish stewing beef (beef shin or cheek is especially delicious), cut into large pieces 2 tbsp plain flour 1 large onion, finely chopped 1 carrot, finely chopped 2 celery sticks, finely chopped 3 thyme sprigs 2 bay leaves 3 garlic cloves, thinly sliced 250ml white wine 2 x 400g tins chopped tomatoes Squidge of tomato purée 500g dried pappardelle Extra-virgin olive oil Sea salt and black pepper To serve: Parmesan or pecorino shavings Fresh basil leaves Place the flour, beef, onion, carrot, celery, garlic, bay leaves, thyme, tinned tomatoes, white wine and tomato purée into a freezer bag. Seal, label, and freeze until you're ready to cook. The night before, defrost the contents in the fridge. When you're ready to cook, transfer the contents of the bag to the slow cooker, along with the milk and season generously. Cover and cook on high for 6 hours or low for 8–10 hours. If the mixture looks too dry, add a splash of water or chicken stock. The beef is ready when it’s tender and shreds easily with a spoon. About 10 minutes before the ragu is done, cook the pasta in boiling salted water for 8–10 minutes or until al dente. Drain and drizzle with extra-virgin olive oil. Shred the beef into the sauce, then serve the ragu over the pasta, topped with plenty of grated Parmesan or Pecorino. Enjoy.

Slow Cooker Beef Ragu Dump Bag | My wife was craving a Beef Ragu, so here is a dump bag version for all your making dinner ahead needs 🤍 Serves: 8 Time: 6-10 hours, depending on slow cooker setting 4 tbsp olive oil 1.5kg diced Irish stewing beef (beef shin or cheek is especially delicious), cut into large pieces 2 tbsp plain flour 1 large onion, finely chopped 1 carrot, finely chopped 2 celery sticks, finely chopped 3 thyme sprigs 2 bay leaves 3 garlic cloves, thinly sliced 250ml white wine 2 x 400g tins chopped tomatoes Squidge of tomato purée 500g dried pappardelle Extra-virgin olive oil Sea salt and black pepper To serve: Parmesan or pecorino shavings Fresh basil leaves Place the flour, beef, onion, carrot, celery, garlic, bay leaves, thyme, tinned tomatoes, white wine and tomato purée into a freezer bag. Seal, label, and freeze until you're ready to cook. The night before, defrost the contents in the fridge. When you're ready to cook, transfer the contents of the bag to the slow cooker, along with the milk and season generously. Cover and cook on high for 6 hours or low for 8–10 hours. If the mixture looks too dry, add a splash of water or chicken stock. The beef is ready when it’s tender and shreds easily with a spoon. About 10 minutes before the ragu is done, cook the pasta in boiling salted water for 8–10 minutes or until al dente. Drain and drizzle with extra-virgin olive oil. Shred the beef into the sauce, then serve the ragu over the pasta, topped with plenty of grated Parmesan or Pecorino. Enjoy.

Chocolate Banana Pudding | This one is inspired by an old favourite, a banoffee pie food blog recipe, from when I started back in 2007 🍌 It’s comfort in dessert form and the fact that you can make it ahead makes it a great option for entertaining, or just to simply have dessert ready for after dinner comes around! Serves: 8 Prep time: 25 minutes Cook time: 3 hours 1 x tin condensed milk 900g vanilla custard 200g 70% dark chocolate, chopped, plus extra to serve Pinch of sea salt 300ml double cream 200g digestive biscuits, broken into pieces 800g bananas, sliced Start by making the caramel sauce. Remove the label from the tin of condensed milk and place the unopened tin in a saucepan. Cover completely with water and bring to a gentle boil. Reduce to a simmer and cook for 3 hours, making sure the tin stays fully submerged by topping up with boiling water when needed. Remove from the heat and allow the tin to cool completely in the water before opening (ideally leave for a few hours or overnight). Once cooled, stir until smooth. Measure out 150g for the recipe and store the remainder in the fridge for up to two weeks. Tip the custard into a saucepan, add the chocolate and warm over a low heat, stirring continuously until the chocolate is melted. Stir in a pinch of salt. Set aside to cool completely. Whisk the cream to a thick, spoonable consistency Layer up the custard, biscuits, banana slices and little spoonfuls of the caramel until you have three layers, and everything is used up. Top with the chocolate mousse cream and set aside in the fridge for at least 2 hours. Finish with shards of dark chocolate.

Chocolate Banana Pudding | This one is inspired by an old favourite, a banoffee pie food blog recipe, from when I started back in 2007 🍌 It’s comfort in dessert form and the fact that you can make it ahead makes it a great option for entertaining, or just to simply have dessert ready for after dinner comes around! Serves: 8 Prep time: 25 minutes Cook time: 3 hours 1 x tin condensed milk 900g vanilla custard 200g 70% dark chocolate, chopped, plus extra to serve Pinch of sea salt 300ml double cream 200g digestive biscuits, broken into pieces 800g bananas, sliced Start by making the caramel sauce. Remove the label from the tin of condensed milk and place the unopened tin in a saucepan. Cover completely with water and bring to a gentle boil. Reduce to a simmer and cook for 3 hours, making sure the tin stays fully submerged by topping up with boiling water when needed. Remove from the heat and allow the tin to cool completely in the water before opening (ideally leave for a few hours or overnight). Once cooled, stir until smooth. Measure out 150g for the recipe and store the remainder in the fridge for up to two weeks. Tip the custard into a saucepan, add the chocolate and warm over a low heat, stirring continuously until the chocolate is melted. Stir in a pinch of salt. Set aside to cool completely. Whisk the cream to a thick, spoonable consistency Layer up the custard, biscuits, banana slices and little spoonfuls of the caramel until you have three layers, and everything is used up. Top with the chocolate mousse cream and set aside in the fridge for at least 2 hours. Finish with shards of dark chocolate.

Slow Cooker Beef Ragu Dump Bag | My wife was craving a Beef Ragu, so here is a dump bag version for all your making dinner ahead needs 🤍 Serves: 8 Time: 6-10 hours, depending on slow cooker setting 4 tbsp olive oil 1.5kg diced Irish stewing beef (beef shin or cheek is especially delicious), cut into large pieces 2 tbsp plain flour 1 large onion, finely chopped 1 carrot, finely chopped 2 celery sticks, finely chopped 3 thyme sprigs 2 bay leaves 3 garlic cloves, thinly sliced 250ml white wine 2 x 400g tins chopped tomatoes Squidge of tomato purée 500g dried pappardelle Extra-virgin olive oil Sea salt and black pepper To serve: Parmesan or pecorino shavings Fresh basil leaves Place the flour, beef, onion, carrot, celery, garlic, bay leaves, thyme, tinned tomatoes, white wine and tomato purée into a freezer bag. Seal, label, and freeze until you're ready to cook. The night before, defrost the contents in the fridge. When you're ready to cook, transfer the contents of the bag to the slow cooker, along with the milk and season generously. Cover and cook on high for 6 hours or low for 8–10 hours. If the mixture looks too dry, add a splash of water or chicken stock. The beef is ready when it’s tender and shreds easily with a spoon. About 10 minutes before the ragu is done, cook the pasta in boiling salted water for 8–10 minutes or until al dente. Drain and drizzle with extra-virgin olive oil. Shred the beef into the sauce, then serve the ragu over the pasta, topped with plenty of grated Parmesan or Pecorino. Enjoy.

Slow Cooker Beef Ragu Dump Bag | My wife was craving a Beef Ragu, so here is a dump bag version for all your making dinner ahead needs 🤍 Serves: 8 Time: 6-10 hours, depending on slow cooker setting 4 tbsp olive oil 1.5kg diced Irish stewing beef (beef shin or cheek is especially delicious), cut into large pieces 2 tbsp plain flour 1 large onion, finely chopped 1 carrot, finely chopped 2 celery sticks, finely chopped 3 thyme sprigs 2 bay leaves 3 garlic cloves, thinly sliced 250ml white wine 2 x 400g tins chopped tomatoes Squidge of tomato purée 500g dried pappardelle Extra-virgin olive oil Sea salt and black pepper To serve: Parmesan or pecorino shavings Fresh basil leaves Place the flour, beef, onion, carrot, celery, garlic, bay leaves, thyme, tinned tomatoes, white wine and tomato purée into a freezer bag. Seal, label, and freeze until you're ready to cook. The night before, defrost the contents in the fridge. When you're ready to cook, transfer the contents of the bag to the slow cooker, along with the milk and season generously. Cover and cook on high for 6 hours or low for 8–10 hours. If the mixture looks too dry, add a splash of water or chicken stock. The beef is ready when it’s tender and shreds easily with a spoon. About 10 minutes before the ragu is done, cook the pasta in boiling salted water for 8–10 minutes or until al dente. Drain and drizzle with extra-virgin olive oil. Shred the beef into the sauce, then serve the ragu over the pasta, topped with plenty of grated Parmesan or Pecorino. Enjoy.

#CVSPartner place your predictions for when we will meet Baby below!!! 🥳 What are you picking up at the @CVS Pharmacy Epic Beauty Sale? #HealthierHappensTogether #CVSEpicBeautySale

#CVSPartner place your predictions for when we will meet Baby below!!! 🥳 What are you picking up at the @CVS Pharmacy Epic Beauty Sale? #HealthierHappensTogether #CVSEpicBeautySale

Awakening is here🔺 #spirituality #manifestation #awakening #positivevibes #universe

Awakening is here🔺 #spirituality #manifestation #awakening #positivevibes #universe

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