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@user9207169125971: Thanks for being there

jason
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Wednesday 04 November 2026 13:35:01 GMT
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user9207169125971
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Amanda your my everything
2026-11-04 15:33:41
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@Natalia Beauty | Mulher com autoestima não aceita qualquer coisa. Ela sabe o que merece, conhece seus limites e não se diminui para caber na vida de ninguém. Ela não precisa provar o próprio valor, porque já reconhece isso dentro de si. Por isso, faz escolhas mais conscientes, se posiciona e não permanece onde não é respeitada. Autoestima não é arrogância, é consciência. É saber quem você é, o que quer e não abrir mão da sua paz por nada. #motivação #reflexao #nataliabeauty #nataliaclipfy #clipfyleague
#MañaneraDelPueblo 🔍 La Presidenta Sheinbaum pide investigar contratos de empresas de papelería electoral La Mandataria señaló que las controversias por empresas proveedoras de material electoral no comenzaron con Guadalupe Taddei, sino que existen antecedentes desde 1999 y 2005. Pidió investigar posibles irregularidades, transparentar la asignación de contratos y deslindar responsabilidades, sin defender ninguna presunta corrupción. 👉 Detalles.
#MañaneraDelPueblo 🔍 La Presidenta Sheinbaum pide investigar contratos de empresas de papelería electoral La Mandataria señaló que las controversias por empresas proveedoras de material electoral no comenzaron con Guadalupe Taddei, sino que existen antecedentes desde 1999 y 2005. Pidió investigar posibles irregularidades, transparentar la asignación de contratos y deslindar responsabilidades, sin defender ninguna presunta corrupción. 👉 Detalles.


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OMG guys, Ain Edruce is obsessed with the Facerinna Brightening Serum Sunscreen! Now it’s yours turn! ✨ #facerinnamy #sunscreen
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Food staples to master By @wendythefoodscientist Tofu, seitan, and tempeh sit at the heart of almost every meal I eat. Once you can make them yourself, store-bought becomes optional. > Flour becomes beef slices, chicken shreds, and mince. Wash away the starch and what's left is gluten, the protein in wheat. How you knead, twist, and cook it decides the texture. The same dough turns into tenders, schnitzels, burgers, sausages, and deli slices. I always keep a batch in my freezer: about 25 g of protein per 100 g, low in fat, all from a bag of flour. > Soybeans become soy milk, silky tofu you eat with a spoon, and firm tofu you press and season your way. Once you've tasted it fresh, it's hard to go back > Tofu becomes noodles and pasta with just two ingredients: half tofu, half flour. It also makes juicy meatballs and burgers. Try a Vietnamese version with lemongrass > Any legume becomes tempeh (or tempe, as it's spelled in its country of origin, Indonesia). Chickpeas, black beans, kidney beans, mung beans: give the starter warmth and time, and it knits them into a firm, nutty cake. I never liked tempeh until I tried it fresh. Once you understand the techniques, the possibilities are endless. 💬 What would you like to master first? Tell me in the comments 👇 All my techniques and recipes are on my website (link in bio)
Food staples to master By @wendythefoodscientist Tofu, seitan, and tempeh sit at the heart of almost every meal I eat. Once you can make them yourself, store-bought becomes optional. > Flour becomes beef slices, chicken shreds, and mince. Wash away the starch and what's left is gluten, the protein in wheat. How you knead, twist, and cook it decides the texture. The same dough turns into tenders, schnitzels, burgers, sausages, and deli slices. I always keep a batch in my freezer: about 25 g of protein per 100 g, low in fat, all from a bag of flour. > Soybeans become soy milk, silky tofu you eat with a spoon, and firm tofu you press and season your way. Once you've tasted it fresh, it's hard to go back > Tofu becomes noodles and pasta with just two ingredients: half tofu, half flour. It also makes juicy meatballs and burgers. Try a Vietnamese version with lemongrass > Any legume becomes tempeh (or tempe, as it's spelled in its country of origin, Indonesia). Chickpeas, black beans, kidney beans, mung beans: give the starter warmth and time, and it knits them into a firm, nutty cake. I never liked tempeh until I tried it fresh. Once you understand the techniques, the possibilities are endless. 💬 What would you like to master first? Tell me in the comments 👇 All my techniques and recipes are on my website (link in bio)

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