@reine_lumiere8: #developpementpersonnel #astrologytiktok #spirituality #pourtoi

Queen Maary888 ☀️
Queen Maary888 ☀️
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Region: FR
Friday 13 November 2026 15:19:53 GMT
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thierno.diop85
\V/ Thierno Diop \V/♈️ :
comment recuperer son etoile volé?
2026-11-13 19:33:07
8
fatouaubry
Fatou Aubry :
Il faut le vivre pour comprendre qu’Allah nous protège
2026-11-13 16:43:47
291
capitaine224.com
l'enfant noir de l'Afrique. :
l'humain est trop mauvais😂😂
2026-11-13 15:41:03
81
nana.diallo055
Naïna Diallo :
🥺🥺🥺 Je l’ai vécu de la part de ma propre sœur même père même mère mais Allah est au contrôle
2026-11-13 18:57:35
63
chakadiarra6352
chakadiarra6352 :
[Heartwarming][Heartwarming][Heartwarming][Heartwarming][Heartwarming] vraiment mn chère Madame
2026-11-13 23:20:52
0
timiitetata2
Timité Tata :
,w,w+,,,7zzzz
2026-11-14 19:41:15
0
gloirededieu422
Gloirededieu422 :
mais comment faire pour se libérer ?
2026-11-13 22:39:55
10
gaou272
GAOUSSOU :
c'est la pure vérité ma grande sœur mary
2026-11-13 15:23:50
23
petitsonne
petitsonne :
Je n’arrive pas à comprendre, tu es marabout ou bien tu es quoi comment tu sais tout ça et pourtant c’est la vérité❤️
2026-11-13 16:25:22
14
abdoulkarimwarma2
abdoulkarimwarma3 :
tous es possible chez nous les africains.
2026-11-15 04:23:17
1
6891beatitude
Quedal :
quel est le remède madame ?
2026-11-13 17:45:29
7
duco_26
DT SERVICE 🥰👍 :
J vis sa waly
2026-11-14 21:01:27
3
leaderaesmoussaballa
TECHNICIEN SUPÉRIEUR RÉSEAU :
ce qu'elle entre de dire je suis victime de ca a nos en France ici ca fais 10 ans que je suis en France sans travail partout je vais ya pas de travail
2026-11-13 17:48:30
15
dramane.soumare54
SOUMARE L'HAMALISTE :
je jure sur Allah c'est la verite
2026-11-13 17:31:02
10
user4951020316129
KANOUTE S :
moi on ma dit ça que quelqu'un a pris mon etoile wly a mon travail moi je forme les gens après quelques mois une augmentation sois moi wly
2026-11-13 16:06:17
5
user34219793257446
user34219793257446 :
really
2026-11-13 20:31:49
0
lenfantsougoumba0
Abdoul Dialîl Mianka ķê :
hélas aucune personne ne peut prendre l'étoile de quelqu'un on peux prendre l'aura pas l'étoile madame
2026-11-13 17:26:49
0
azizlebelebele
la force tranquille :
c'est faux l'étoile appartient a dieu mais dans la vie rien n'est possible
2026-11-14 00:29:49
2
fatoumatajpndiaye
fatoumata N'DIAYE :
wallah on me l'a fait
2026-11-14 17:52:20
1
user7287410084378
user7287410084378 :
que dieu me protège
2026-11-14 12:42:54
1
ramatraore702
ramatatraoreyatt :
nima vécu itesseka famou
2026-11-14 14:28:36
3
hafifdoumbia
Hafif Doumbia :
elle a raison
2026-11-14 13:07:25
3
fofana.22436
Fofana 224🇬🇳 :
madame c'est faux
2026-11-13 20:39:53
1
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@kalejunkie Everything But The Turkey, Ep. 3. Recipe below for my ROASTED ACORN SQUASH WITH BURRATA & HOT HONEY! This is one of those Thanksgiving sides that looks fancy but is actually SO easy to make. We’re taking roasted acorn squash and loading it up with all the good stuff: creamy burrata, toasted pine nuts, pomegranate seeds, fresh herbs, and a drizzle of hot honey to bring it all together. It’s sweet, savory, creamy, crunchy, and honestly might steal the show from the turkey. TRUST.⁣  ROASTED ACORN SQUASH WITH BURRATA & HOT HONEY Makes 8 servings 3 acorn squash, each cut into 4–6 wedges 1 tsp garlic powder 1/2 tsp cinnamon 1 1/2 tsp kosher salt 1 tsp ground black pepper 1/4 cup extra virgin olive oil 3 burrata balls 1/3 cup pine nuts, toasted 3/4 cup pomegranate arils 2 tb fresh thyme, chopped 1/2 lemon, zested 1/4 cup Italian parsley, chopped 2 tb hot honey (optional, but highly recommended!) Flaky salt Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Cut each acorn squash in half and use a spoon to scoop out the seeds. Cut each half into 2–3 wedges, depending on the size of your squash, then place them in a large mixing bowl. Toss with the olive oil. Sprinkle with garlic powder, cinnamon, kosher salt, and black pepper, tossing to coat evenly, then arrange the wedges on the baking sheets cut side down and roast for 15 minutes. Flip onto the other cut side and roast for another 15 minutes, until golden, caramelized, and fork-tender. While the squash is in the oven, toast the pine nuts. Place them in a small pan over medium heat and toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Watch so they don’t burn! When the squash is done, let it cool for about five minutes, then transfer the wedges to a serving platter (if desired, I personally like serving this straight from the baking sheets). Tear the burrata into pieces and tuck it into and around the warm squash wedges. Sprinkle with toasted pine nuts, pomegranate arils, fresh thyme, parsley, and lemon zest. Finish with a drizzle of hot honey and a pinch of flaky salt. Serve warm and ENJOY!
@kalejunkie Everything But The Turkey, Ep. 3. Recipe below for my ROASTED ACORN SQUASH WITH BURRATA & HOT HONEY! This is one of those Thanksgiving sides that looks fancy but is actually SO easy to make. We’re taking roasted acorn squash and loading it up with all the good stuff: creamy burrata, toasted pine nuts, pomegranate seeds, fresh herbs, and a drizzle of hot honey to bring it all together. It’s sweet, savory, creamy, crunchy, and honestly might steal the show from the turkey. TRUST.⁣ ROASTED ACORN SQUASH WITH BURRATA & HOT HONEY Makes 8 servings 3 acorn squash, each cut into 4–6 wedges 1 tsp garlic powder 1/2 tsp cinnamon 1 1/2 tsp kosher salt 1 tsp ground black pepper 1/4 cup extra virgin olive oil 3 burrata balls 1/3 cup pine nuts, toasted 3/4 cup pomegranate arils 2 tb fresh thyme, chopped 1/2 lemon, zested 1/4 cup Italian parsley, chopped 2 tb hot honey (optional, but highly recommended!) Flaky salt Preheat the oven to 400°F and line 2 large baking sheets with parchment paper. Cut each acorn squash in half and use a spoon to scoop out the seeds. Cut each half into 2–3 wedges, depending on the size of your squash, then place them in a large mixing bowl. Toss with the olive oil. Sprinkle with garlic powder, cinnamon, kosher salt, and black pepper, tossing to coat evenly, then arrange the wedges on the baking sheets cut side down and roast for 15 minutes. Flip onto the other cut side and roast for another 15 minutes, until golden, caramelized, and fork-tender. While the squash is in the oven, toast the pine nuts. Place them in a small pan over medium heat and toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Watch so they don’t burn! When the squash is done, let it cool for about five minutes, then transfer the wedges to a serving platter (if desired, I personally like serving this straight from the baking sheets). Tear the burrata into pieces and tuck it into and around the warm squash wedges. Sprinkle with toasted pine nuts, pomegranate arils, fresh thyme, parsley, and lemon zest. Finish with a drizzle of hot honey and a pinch of flaky salt. Serve warm and ENJOY!

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