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@amarijamillah_: I just found out the EADEM lip balm shade I have is limited edition 😭😭 I'm bout to only start using this for special occasions omgggg!!! buttt this has been my go-to lip combo allll year. I also got the lip liner from the Soshe beauty pop up and it’s a perrrrfect brown! Cause yk some brown lip liners give off like a brownish red but not miss Moka! What's y'all favorite brown lip combo?! 👀 Products used : @SOSHE Beauty @EADEM • • • #BrownLipCombo #BlackGirlBeauty #EverydayMakeup #ChicagoInfluencer #LipCombo

Mari✨ | Your Chicago Bestie
Mari✨ | Your Chicago Bestie
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Region: US
Tuesday 03 November 2026 23:00:05 GMT
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kamidemornae
Kami Demornaé 🧚🏽‍♀️ :
Had to watch this twice cause I was distracted by the skinnnnn 😍😍😍 you’re gorgeous girl!! And the lip combo eats 🔥
2026-11-04 04:20:53
1
pewpewpachooo
Ana K :
Wait your lashes are calling my naaaaaaaame[Snicker] would you like to collab for a korean lash lift? I’m located by woodfield maaaaall✨ i’ll dm you 🤩
2026-11-04 05:08:51
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♾️❤️ #foryoupage❤️❤️ #titikviralvideopls #habeshatiktok #eritreantiktok🇪🇷🇪🇷habesha #etyopiyantiktok🇪🇹habesh
Garlic Butter Chicken with Sun-Dried Tomato Spaghetti Ingredients: 1 1/2 lbs boneless, skinless chicken breasts, cut into uneven bite-size pieces 12 oz spaghetti 1 tbsp olive oil 3 tbsp unsalted butter, divided 5 cloves garlic, minced and divided 1 tsp garlic powder 1/2 tsp Italian seasoning 3/4 tsp salt, divided 1/2 tsp black pepper 1 cup heavy whipping cream 1/2 cup whole milk 3 oz cream cheese, softened 3/4 cup shredded mozzarella cheese 1/2 cup freshly grated Parmesan cheese, plus more for topping 1/2 cup chopped sun-dried tomatoes 2 tbsp oil from the sun-dried tomatoes 1/4 cup reserved pasta water, if needed 1 tbsp chopped fresh basil directions 1. Cook the spaghetti in salted boiling water until al dente. Save about 1/4 cup of the pasta water, then drain. 2. Season the chicken with garlic powder, Italian seasoning, 1/2 teaspoon salt, and black pepper. 3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning a few times, until golden brown with lightly crisp edges and cooked through. Add 1 tablespoon butter and 3 cloves of garlic during the last 30 seconds, then toss well. Transfer the chicken to a plate. 4. In the same skillet, melt the remaining 2 tablespoons butter over medium-low heat. Add the rest of the garlic and cook for 30 seconds. Stir in the sun-dried tomato oil, heavy cream, milk, cream cheese, and the remaining salt. Cook gently until smooth. 5. Add the mozzarella, Parmesan, and chopped sun-dried tomatoes. Stir until the sauce is creamy, glossy, and lightly pink. If it gets too thick, add a splash of the reserved pasta water. 6. Toss the spaghetti in the sauce until every strand is coated. Spoon the creamy sun-dried tomato spaghetti onto one side of each plate and arrange the garlic butter chicken on the other side. Finish with extra Parmesan and fresh basil, then serve hot. Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 5 | Calories: Approximately 790 per serving
Garlic Butter Chicken with Sun-Dried Tomato Spaghetti Ingredients: 1 1/2 lbs boneless, skinless chicken breasts, cut into uneven bite-size pieces 12 oz spaghetti 1 tbsp olive oil 3 tbsp unsalted butter, divided 5 cloves garlic, minced and divided 1 tsp garlic powder 1/2 tsp Italian seasoning 3/4 tsp salt, divided 1/2 tsp black pepper 1 cup heavy whipping cream 1/2 cup whole milk 3 oz cream cheese, softened 3/4 cup shredded mozzarella cheese 1/2 cup freshly grated Parmesan cheese, plus more for topping 1/2 cup chopped sun-dried tomatoes 2 tbsp oil from the sun-dried tomatoes 1/4 cup reserved pasta water, if needed 1 tbsp chopped fresh basil directions 1. Cook the spaghetti in salted boiling water until al dente. Save about 1/4 cup of the pasta water, then drain. 2. Season the chicken with garlic powder, Italian seasoning, 1/2 teaspoon salt, and black pepper. 3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, turning a few times, until golden brown with lightly crisp edges and cooked through. Add 1 tablespoon butter and 3 cloves of garlic during the last 30 seconds, then toss well. Transfer the chicken to a plate. 4. In the same skillet, melt the remaining 2 tablespoons butter over medium-low heat. Add the rest of the garlic and cook for 30 seconds. Stir in the sun-dried tomato oil, heavy cream, milk, cream cheese, and the remaining salt. Cook gently until smooth. 5. Add the mozzarella, Parmesan, and chopped sun-dried tomatoes. Stir until the sauce is creamy, glossy, and lightly pink. If it gets too thick, add a splash of the reserved pasta water. 6. Toss the spaghetti in the sauce until every strand is coated. Spoon the creamy sun-dried tomato spaghetti onto one side of each plate and arrange the garlic butter chicken on the other side. Finish with extra Parmesan and fresh basil, then serve hot. Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 5 | Calories: Approximately 790 per serving
#lunes
#lunes
Maru Campos no solo es traidora a la patria. #marucampos #claudiasheinbaum #chihuahua #politica #morena
Maru Campos no solo es traidora a la patria. #marucampos #claudiasheinbaum #chihuahua #politica #morena
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