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@intanidriena: sumpah lawa ! #pandaeyes #blousepandaeyes

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Friday 06 November 2026 07:41:46 GMT
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#tiktoklive #livehighlights
هذا يومُ الأحدِ وهوَ يومُكَ وَبِاسمِكَ وَأنا ضَيفُكَ فِيهِ وَجَارُكَ فَأضِفني يَا مَوْلايَ وَأجِرني فَإنَّكَ كَريمٌ تُحِبُّ الضِّيَافَةَ وَمَأمُورٌ بِالإجَارَةِ
هذا يومُ الأحدِ وهوَ يومُكَ وَبِاسمِكَ وَأنا ضَيفُكَ فِيهِ وَجَارُكَ فَأضِفني يَا مَوْلايَ وَأجِرني فَإنَّكَ كَريمٌ تُحِبُّ الضِّيَافَةَ وَمَأمُورٌ بِالإجَارَةِ"#يوم_الاحد_يوم_الامام_علي_عليه_السلام#يامهدي_📿313 #اللهم_عجل_لوليك_الفرج #🔷تصميم_علي_حسين🔶 #الهم_صلي_على_محمد_وأل_محمد
#StormArena #FreeFire
#StormArena #FreeFire
This is a day in the life of a private chef on the “Cat’s Meow” a luxury 46-foot catamaran in St.Petersburg, Florida. Today, I had the privilege of preparing a 3-course dinner for 13 aboard this beautiful yacht for an exquisite 30th birthday party. As soon as I boarded the vessel at the vinoy marina, I immediately began preparing the grazing board and accompanying cracker platter. The grazing board was full of artisan cheeses, cured meats, hummus, olives, and seasonal fruits and veggies for the guests to enjoy while we cruised to Sand Key where the boat anchored for the guests to enjoy some swimming and beach time. While we were anchored, I began preparing the second course, the appetizer, which was bruschetta made from vine ripened tomatoes with sautéed garlic. I then pan seared some French baguette crostinis in that garlic infused olive oil and plated them with the bruschetta, topped with chiffonade basil, and finished with a drizzle of olive oil and balsamic glaze. For their entree, I made sous vide sirloin steaks, grilled citrus chili gulf shrimp skewers and a Mediterranean orzo salad with cucumber, cherry tomatoes, roasted red pepper, Parmesan, and feta tossed in an herby lemon vinaigrette. After service and clean-up, all that was left to do was to watch the sunset over the gulf on the bow of the boat and enjoy the view of the Pier and downtown St.Pete as we came into and docked at the vinoy marina. Happiest of Birthdays to Mia! #adayinthelife #privatechef #personalchef #yachtchef #Tampa
This is a day in the life of a private chef on the “Cat’s Meow” a luxury 46-foot catamaran in St.Petersburg, Florida. Today, I had the privilege of preparing a 3-course dinner for 13 aboard this beautiful yacht for an exquisite 30th birthday party. As soon as I boarded the vessel at the vinoy marina, I immediately began preparing the grazing board and accompanying cracker platter. The grazing board was full of artisan cheeses, cured meats, hummus, olives, and seasonal fruits and veggies for the guests to enjoy while we cruised to Sand Key where the boat anchored for the guests to enjoy some swimming and beach time. While we were anchored, I began preparing the second course, the appetizer, which was bruschetta made from vine ripened tomatoes with sautéed garlic. I then pan seared some French baguette crostinis in that garlic infused olive oil and plated them with the bruschetta, topped with chiffonade basil, and finished with a drizzle of olive oil and balsamic glaze. For their entree, I made sous vide sirloin steaks, grilled citrus chili gulf shrimp skewers and a Mediterranean orzo salad with cucumber, cherry tomatoes, roasted red pepper, Parmesan, and feta tossed in an herby lemon vinaigrette. After service and clean-up, all that was left to do was to watch the sunset over the gulf on the bow of the boat and enjoy the view of the Pier and downtown St.Pete as we came into and docked at the vinoy marina. Happiest of Birthdays to Mia! #adayinthelife #privatechef #personalchef #yachtchef #Tampa
#StormArena #FreeFire
#StormArena #FreeFire


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