@shaxruz2302:

musofir aka

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Region: IL

Friday 06 November 2026 11:14:27 GMT

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#RICH :

2026-11-06 19:40:08

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bunyod :

2026-11-06 15:59:33

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Сахро :

2026-11-06 11:41:29

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Акмарал🦋 :

2026-11-06 21:34:12

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Maryam ♊ :

2026-11-06 19:59:55

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ℤ𝕒𝕞𝕒𝕟𝕓𝕖𝕜 :

2026-11-07 00:23:18

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Mahabbat 🧿🔐 :

2026-11-06 18:31:35

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канлы :

2026-11-06 16:30:33

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Рисолат Камаловна :

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2026-11-06 15:55:09

3

🇹🇷..ATAM..🇹🇲.°°.7. :

😁😁😁

2026-11-06 16:35:33

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toshbulatova dilgiza :

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2026-11-07 00:54:39

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🫰miss_ledy🫰 :

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2026-11-06 18:09:10

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серый🐺 :

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2026-11-06 19:01:04

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NUR ASADOV :

[Смеюсь][Смеюсь]

2026-11-06 21:34:02

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sher barsa 🇺🇿 :

😂😂

2026-11-06 17:05:05

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,🤙 :

😆

2026-11-07 03:38:10

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อย่าดูเฉย ๆ แก้ให้.#บ้าน #ไม่โฆษณา #ทำครั้งเดียว #สอนที #ดูถึงจบ

🥚🍞 Japanese Egg Salad Toast recipe below! ⬇️⬇️ @Monch Foods Ingredients (serves ~2): • 6 large eggs • 4 tbsp Kewpie mayonnaise • ½ tsp salt • ¼ tsp sugar • Black pepper, to taste • 2 slices sourdough bread (~50g each) • 10g salted butter, softened • Fresh chives, finely chopped, to taste Instructions: 1. Put the cold eggs in a saucepan and cover them with warm water. Bring to a rolling boil, then drop to a gentle simmer and cook for 10 minutes. You want firm yolks that are still smooth, not dry or chalky. 2. Move the eggs straight into ice water. Crack the shells after about 5 minutes, then leave them in the water until they've had about 15 minutes total before peeling. 3. Separate the yolks and whites. Whip the yolks with the Kewpie, salt, sugar, and a pinch of pepper until creamy. 4. Finely dice the whites and fold them into the yolk mixture. 5. Toast the sourdough until golden and crisp, then spread the butter on while it's warm. 6. Pile a thick layer of egg salad on each toast, top with chives, and serve. Estimated macros (per serving, ~2 servings): Calories: ~590 Protein: ~25g Carbs: ~28g Fat: ~41g

🥚🍞 Japanese Egg Salad Toast recipe below! ⬇️⬇️ @Monch Foods Ingredients (serves ~2): • 6 large eggs • 4 tbsp Kewpie mayonnaise • ½ tsp salt • ¼ tsp sugar • Black pepper, to taste • 2 slices sourdough bread (~50g each) • 10g salted butter, softened • Fresh chives, finely chopped, to taste Instructions: 1. Put the cold eggs in a saucepan and cover them with warm water. Bring to a rolling boil, then drop to a gentle simmer and cook for 10 minutes. You want firm yolks that are still smooth, not dry or chalky. 2. Move the eggs straight into ice water. Crack the shells after about 5 minutes, then leave them in the water until they've had about 15 minutes total before peeling. 3. Separate the yolks and whites. Whip the yolks with the Kewpie, salt, sugar, and a pinch of pepper until creamy. 4. Finely dice the whites and fold them into the yolk mixture. 5. Toast the sourdough until golden and crisp, then spread the butter on while it's warm. 6. Pile a thick layer of egg salad on each toast, top with chives, and serve. Estimated macros (per serving, ~2 servings): Calories: ~590 Protein: ~25g Carbs: ~28g Fat: ~41g

Ôn lại một chút kỉ niệm 💗 từ trước khi lấy chồng đến h vẫn lun thích @Thời Trang JM Dress Design #minhchaucc #JMblackfriday #HợptáccùngJMDressDesign #JDD #JMthudong2026

Ôn lại một chút kỉ niệm 💗 từ trước khi lấy chồng đến h vẫn lun thích @Thời Trang JM Dress Design #minhchaucc #JMblackfriday #HợptáccùngJMDressDesign #JDD #JMthudong2026

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