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@evil.brunette: #noshade to the idols, ALL SHADE to the #wl community #kpop #fyp #meme

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Region: IT
Sunday 08 November 2026 20:59:56 GMT
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Comments

ilxq.xcx
Kaz :
my hungry ass read wl as wlw
2026-11-10 11:35:43
6195
67sixseven6767676767767
🩷 :
“Keep going beautiful angel🥰”
2026-11-09 11:00:12
8644
coer_tis64
COER_TIS :
don't give them inspo bro 😭
2026-11-10 01:23:04
798
gachalifevalorina
~•Valorina•~ :
or when moka was basically dying
2026-11-09 15:30:54
3274
xangelsheartx
˚˖𓍢ִ໋☔️𓍢❄️ִ˚. :
no cuz why are they telling people to starve themselves in random comments
2026-11-09 11:40:07
1048
hahaheheahahhaaaiffstis
√𝐷𝑟. 𝐴𝑜𝑘𝑖 ࣪˖ :
Keep going angel ⭐🪽
2026-11-10 13:23:00
468
axxanto0
𝖠 :
‘’Angles dont eat’’ uh well I’m a human being ty???
2026-11-10 12:25:21
664
jupiterjupiyippie
Jυριƚeɾ🫧⋆࿔♬ :
"keep going my beatiful angle⭐️🥰"
2026-11-09 16:25:04
1343
oliwws010
‟․·‛𝖔𝖑𝖎𝖛𝖎𝖆•🪽 :
they literally promoting ed and making other people fall for it
2026-11-09 19:23:33
338
gingerccat
𝒷𝑒𝓁𝓁𝒶♡ :
ok but is the girl in the bg actually okay😭
2026-11-11 02:38:41
4
.chuuyachuchu
🦀 ˖Ი𐑼⋆🗡️🍁 سارینا| 🦝☼⦻ :
“Your wings are too heavy you can’y fly” that’s the fucking point of wings
2026-11-10 08:47:38
6
mochawithasideofmari
૮ ˶ᵔ ᵕ ᵔ˶ ა mari🍵 :
keep going angle
2026-11-09 20:47:24
1102
no1rmhater
★𝐀𝐥𝟑𝐱𝐚🫧🪼★ :
At first I thought u said wlw [Wilted rose]
2026-11-09 05:56:19
2109
cat_girl.0
Beliz🐾 :
It’s giving 😭
2026-11-10 14:40:41
61
dove_d0ll
jane does mom 100% real :
as someone who does wl I'll never use kpop idols in videos I don't even talk about it unless someone asks me (dont ask why u brought it up rn) but you will NEVER catch me making fun of plus size people since a lot of my friends are plus size and they're all gorgeous all bodies are gorgeous
2026-11-10 22:47:04
7
ki4raa_rss
#ᴋɪᴀʀᴀ*Ꮺ🐈‍⬛*٭ :
when they use the tripleS girl chaewon I think ? when she was basically bones 💔 or using yena when she had A CANCER as a child and it obv affected her health since then making it hard for her to gain weight 🫩
2026-11-10 12:41:07
8
momolikestoestoes
Moka ⭐️ :
They are also gonna use ts 😭✌️
2026-11-09 19:48:04
90
aneater6
… :
like gen bro some people romanticize having ed like no no NO 😭😭💔💔💔
2026-11-10 20:55:14
7
pix1ethez0mbi3
Avigail :
Soooo happy I chose recovery Oml
2026-11-10 04:49:37
293
yuhazbunny
yuyu :
I hate those accounts. I understand you might be struggling, but why make videos promoting it? I especially feel bad for the idols because we don't know if they're going through a hard time, so honestly posting clips of them where they look really thin bothers me so much.
2026-11-09 13:46:54
230
kaylapetal
🧁 :
Laughing knowing damn well I’m in the community 😭
2026-11-10 13:58:18
132
littlekissies
🐾 :
Erg of Mnu?
2026-11-10 09:16:35
55
skzbiasedhyunjin
eleni.sas :
I'm crine they always say "youre fat, keep going, chud." [funnyface][funnyface][funnyface][funnyface][funnyface]
2026-11-09 16:47:10
89
maybe_me871
⭐️🪽 :
…
2026-11-09 15:56:59
25
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Homemade Galaktoboureko (Traditional Greek Custard Pie) Galaktoboureko (γαλακτομπούρεκο) is one of Greece's most beloved desserts—golden, crispy phyllo wrapped around a silky, semolina-based custard, all drenched in a fragrant honey-lemon syrup. The name translates to
Homemade Galaktoboureko (Traditional Greek Custard Pie) Galaktoboureko (γαλακτομπούρεκο) is one of Greece's most beloved desserts—golden, crispy phyllo wrapped around a silky, semolina-based custard, all drenched in a fragrant honey-lemon syrup. The name translates to "milk burek," a nod to its rich custard filling. It's the kind of dessert that stops conversation at the table. This version is alcohol-free, can be made dairy-free (using plant-based milk and olive oil instead of butter), and is a guaranteed showstopper. 🛒 Ingredients For the Custard (Gala) 4 cups (1 liter) whole milk (or plant-based milk for dairy-free) ½ cup (100g) granulated sugar ½ cup (100g) fine semolina (not coarse) 4 large egg yolks (room temperature) 1 tsp vanilla extract (or 1 vanilla bean, split and scraped) Zest of 1 lemon (optional – adds brightness) ¼ cup (60g) unsalted butter (or olive oil – for richness) For the Phyllo Assembly 1 package (about 12–15 sheets) phyllo dough, thawed (14 oz / 400g) ½ cup (120ml) unsalted butter, melted (or olive oil – for brushing) Vegetable oil spray (for greasing the pan) For the Syrup 1 cup (200g) granulated sugar ½ cup (120ml) honey (Greek thyme honey is best!) 1 cup (240ml) water 1 cinnamon stick 1 strip of lemon zest (or orange zest – optional) 1 tbsp fresh lemon juice For Serving Ground cinnamon (for sprinkling) Crushed pistachios or walnuts (for garnish – optional) 👨‍🍳 Method 1. Make the Custard In a medium saucepan, heat the milk and half of the sugar (¼ cup / 50g) over medium heat until it's steaming but not boiling. Remove from heat. In a separate bowl, whisk together the egg yolks, the remaining ½ cup (100g) sugar, and the semolina until smooth and pale yellow. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Pour the mixture back into the saucepan and cook over medium heat, whisking continuously, until the custard thickens and begins to bubble – about 5–7 minutes. Remove from heat and stir in the vanilla, lemon zest, and butter (or olive oil). The custard should be thick, smooth, and glossy. Pour the custard into a bowl, cover with plastic wrap (pressed directly onto the surface to prevent a skin from forming), and refrigerate until completely cold – at least 2 hours (or up to 24 hours). Pro tip: For a perfectly smooth custard, strain it through a fine-mesh sieve after cooking to remove any lumps. 2. Make the Syrup In a small saucepan, combine the sugar, honey, water, cinnamon stick, and lemon zest. Bring to a gentle simmer over medium heat and cook for 5–7 minutes until slightly thickened. Stir in the lemon juice, remove from heat, and let the syrup cool completely. Remove the cinnamon stick and zest before using. Pro tip: The syrup should be cool when poured over the warm pie – this keeps the phyllo crispy. 3. Preheat and Prep Phyllo Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with butter or olive oil. Unroll the phyllo dough and cover it with a slightly damp kitchen towel to prevent drying out while you work. 4. Assemble the Galaktoboureko Layering the Bottom: Brush the bottom and sides of your baking dish with melted butter. Lay one sheet of phyllo in the dish, allowing the edges to hang over the sides. Brush it with butter. Repeat with 5–6 more sheets, layering and brushing each one. Add the Custard: Spread the cooled custard evenly over the phyllo base, smoothing it with a spatula. Top Layer: Layer 5–6 more sheets of phyllo on top of the custard, brushing each one with butter. Fold the overhanging edges over the top to seal the pie. Finish: Brush the top generously with butter. Using a sharp knife, score the top layer into serving portions (this makes it easier to cut later and allows the syrup to soak in evenly). Pro tip: For extra crunch, sprinkle a little water on the top layer before baking – this helps the phyllo stay crisp. 5. Bake Bake for 40–50 minu

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