@karla.ski: es el amor de mi vida, no puedo dejar nuestra relación tóxica #conejo #mascota

Karla Ski𐙚

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Wednesday 31 January 2024 07:24:48 GMT

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Scarlett :

lamento decirte esa relación no se puede dejar, estoy en algo similar 😅 pero con un lobo, :"v son tan posesivos que no se puede dejar

2024-01-31 14:51:20

177

Santiago006 :

Las mascotas son mejores que muchas personas, yo haría lo que fuera por ver a mi coneja de ojos rojos llamada mía de vuelta, sonara feo pero las mascotas tienen sentimientos más puros qué los humanos.

2024-03-25 01:33:36

2

Jen :

Me asusté pensando que era otro tipo de relación JAJAJAJA

2024-01-31 15:02:14

146

ElFlashito 🏃🏻‍♂️⚡️ :

JAJJAJA ya te iba a decir!! No aprendiste según tú!!?? 😹😹😹😹😹

2024-01-31 13:26:50

43

Amo_a_mi_gato 😻👌💕 :

ya me iba a enojar con el wey, pero ay 🥹 ese relación no se puede dejar JAJDBWK yo estoy igual con mi gato TvT

2024-04-24 20:12:39

1

m a r i a :

JAJSJJA DIOS CASI ME ASUSTÓ

2024-02-01 04:57:03

11

Åhr 🪷 :

yo esaaa 🤗

2024-02-02 02:46:59

0

Daniela G :

Quédate , es el más guapo en todos los universos💗🫶🏽

2024-02-01 00:51:14

18

♡ :

pero está bien guapo, terminalo y yo ando con el 🥺😻

2024-01-31 23:48:23

20

⚔️Efren🏹 :

Uuuuy a los años 👻

2024-01-31 22:16:39

3

Evangeline :

al principio me estaba asustando y pensando "porque vrg sigue ahí" lslslsms

2024-02-02 01:27:58

0

Lion S.Kennedy :

supondré que no te refieres al conejo xd, bueno si te causa daño no es el amor de tu vida, el amor de tu vida es con quien las cosas funcionan

2024-01-31 07:39:57

2

☆Nadia_Edits.☆ :

Si es el conejo, ahora sí como dicen "el no es un chico malo, solo quiere ser el mismo 🥺" Quédatelo y dale solo amor y comprensión.

2024-01-31 19:27:25

4

c.anahi.ss :

estaba por tirarle tremendo mierdero hasta que vi la foto 😂

2024-02-01 21:00:42

3

JUliio CeZzar Vazqee :

🎄

2024-12-20 19:00:40

0

Sanchez Sanchez :

🤣🤣🤣

2024-12-31 02:09:20

0

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Ingredients (for a 20 cm diameter mold): • 250 g cream cheese • 67 g milk • 34 g butter • 50 g flour • 17 g cornstarch • 5 eggs • 100 g sugar • vanilla paste or vanilla to taste • 5 g lemon juice in the egg whites before whipping (for stability) For fried bananas: • bananas • butter • sugar For the jam: • blueberries • sugar Instructions: !Important note — make sure your mold is tall enough (at least 7–8 cm) so that the cheesecake doesn’t overflow! If not, it's better to place a parchment border above the edge of the mold by 2–3 cm. In a bowl, combine the cream cheese and milk and heat them in a water bath, stirring constantly. Then add the butter, melt it, and mix well. Separate the egg yolks from the whites. Gradually whisk the yolks into the bowl with the creamy mixture, then add vanilla and sift in the flour, mixing well. Pour the egg whites into a large bowl and beat with lemon juice and sugar until stiff peaks form. Then gradually fold the egg whites into the batter using a silicone spatula. Prepare the mold: place the cheesecake mold inside a larger and taller mold. Pour the batter into the mold, then use a wooden stick to swirl from the center to the edges (this will make the cheesecake fluffier and help distribute the batter better), and gently tap the mold on the table a couple of times. Next, pour boiling water (2-3 cm) into the larger mold and place the cheesecake in the oven for 50 minutes at 120°C (top and bottom heat, without convection, on the lower level). After that, open the oven for 10 seconds and close it, then increase the temperature to 150°C and bake for another 10-15 minutes to brown the cheesecake. Finally, turn off the oven and leave the cheesecake there for another 15-20 minutes. But adjust according to your oven. For the jam, cook the blueberries with sugar, then strain through a sieve. Slice the bananas and fry them in butter on both sides, adding sugar. Enjoy your meal! #foodaesthetic #reinavelcheva #aestheticcooking #diffusers #velasaromaticas #foodtutorial

Ingredients (for a 20 cm diameter mold): • 250 g cream cheese • 67 g milk • 34 g butter • 50 g flour • 17 g cornstarch • 5 eggs • 100 g sugar • vanilla paste or vanilla to taste • 5 g lemon juice in the egg whites before whipping (for stability) For fried bananas: • bananas • butter • sugar For the jam: • blueberries • sugar Instructions: !Important note — make sure your mold is tall enough (at least 7–8 cm) so that the cheesecake doesn’t overflow! If not, it's better to place a parchment border above the edge of the mold by 2–3 cm. In a bowl, combine the cream cheese and milk and heat them in a water bath, stirring constantly. Then add the butter, melt it, and mix well. Separate the egg yolks from the whites. Gradually whisk the yolks into the bowl with the creamy mixture, then add vanilla and sift in the flour, mixing well. Pour the egg whites into a large bowl and beat with lemon juice and sugar until stiff peaks form. Then gradually fold the egg whites into the batter using a silicone spatula. Prepare the mold: place the cheesecake mold inside a larger and taller mold. Pour the batter into the mold, then use a wooden stick to swirl from the center to the edges (this will make the cheesecake fluffier and help distribute the batter better), and gently tap the mold on the table a couple of times. Next, pour boiling water (2-3 cm) into the larger mold and place the cheesecake in the oven for 50 minutes at 120°C (top and bottom heat, without convection, on the lower level). After that, open the oven for 10 seconds and close it, then increase the temperature to 150°C and bake for another 10-15 minutes to brown the cheesecake. Finally, turn off the oven and leave the cheesecake there for another 15-20 minutes. But adjust according to your oven. For the jam, cook the blueberries with sugar, then strain through a sieve. Slice the bananas and fry them in butter on both sides, adding sugar. Enjoy your meal! #foodaesthetic #reinavelcheva #aestheticcooking #diffusers #velasaromaticas #foodtutorial

Ingredients: For the garnish: • cauliflower • butter • salt • capers • sunflower oil For the fish: • red fish • egg • rice paper • sunflower oil For the broth: • olive oil • fish scraps • onion • carrot • garlic • celery • whole lemon • hot water For the sauce: • dried cranberries / raisins • cognac • shallots • garlic • lemon pulp • olive oil • butter • capers • white wine • broth • heavy cream Instructions: In a pot, pour in olive oil and add the fish scraps. Then add chopped onion, garlic, carrot, celery, and the whole lemon (squeeze the juice into the pot first). Sauté, then pour in boiling water and cook until ready. Break the cauliflower into florets and boil it. After that, sauté it in butter with salt. For the sauce, soak the dried cranberries in cognac for an hour. In a saucepan with olive and butter, sauté chopped onion, garlic, and lemon pulp, then add the soaked cranberries, capers, white wine, broth (from step 1), and cream (first pour in some broth to prevent curdling). Let it come to a boil. Afterward, strain through a sieve and blend until thick and frothy. Do not salt the sauce! Dry the capers with paper towels and fry them in hot oil (you will need the oil again). Cut the fish into pieces. Dip the skin side in egg, then coat it with broken pieces of rice paper and place on a baking sheet with a rack. Drizzle the fish with hot oil. Transfer the fish to a baking sheet with olive oil and bake in the oven for 7 minutes at 180°C (356°F). Assemble the dish: on a plate, place the cauliflower, capers, and fish, drizzle everything with the frothy sauce, and garnish with flowers. Enjoy your meal! #foodaesthetic #aestheticcooking #reinavelcheva #velasaromaticas #diffusers #byvelcheva #reinavelcheva

Ingredients: For the garnish: • cauliflower • butter • salt • capers • sunflower oil For the fish: • red fish • egg • rice paper • sunflower oil For the broth: • olive oil • fish scraps • onion • carrot • garlic • celery • whole lemon • hot water For the sauce: • dried cranberries / raisins • cognac • shallots • garlic • lemon pulp • olive oil • butter • capers • white wine • broth • heavy cream Instructions: In a pot, pour in olive oil and add the fish scraps. Then add chopped onion, garlic, carrot, celery, and the whole lemon (squeeze the juice into the pot first). Sauté, then pour in boiling water and cook until ready. Break the cauliflower into florets and boil it. After that, sauté it in butter with salt. For the sauce, soak the dried cranberries in cognac for an hour. In a saucepan with olive and butter, sauté chopped onion, garlic, and lemon pulp, then add the soaked cranberries, capers, white wine, broth (from step 1), and cream (first pour in some broth to prevent curdling). Let it come to a boil. Afterward, strain through a sieve and blend until thick and frothy. Do not salt the sauce! Dry the capers with paper towels and fry them in hot oil (you will need the oil again). Cut the fish into pieces. Dip the skin side in egg, then coat it with broken pieces of rice paper and place on a baking sheet with a rack. Drizzle the fish with hot oil. Transfer the fish to a baking sheet with olive oil and bake in the oven for 7 minutes at 180°C (356°F). Assemble the dish: on a plate, place the cauliflower, capers, and fish, drizzle everything with the frothy sauce, and garnish with flowers. Enjoy your meal! #foodaesthetic #aestheticcooking #reinavelcheva #velasaromaticas #diffusers #byvelcheva #reinavelcheva

Ingredients: For the French Soufflé: • Mango, passion fruit, granadilla, 200 g • Sugar, 100 g (50 g for fruit puree, 50 g for egg whites) • Starch, 1 tbsp • Lemon juice, 1 tbsp • 4 egg whites • Butter for greasing the molds • Sugar for dusting the molds • Water (if the puree is too thick) For the Ice Cream: • 5 egg yolks • Cream (35%), 500 ml • Sugar, 100 g • Vanilla bean • Milk, 200 ml • Vanilla extract, 1 tsp For the Cocktail: • Strawberries • Lemon juice • Ice Instructions: 1. Prepare the baking molds. Grease each mold with butter, dust with sugar, and place in the refrigerator. 2. Cut the mango into cubes and scoop out the flesh of the passion fruit and granadilla. Blend everything in a blender until pureed and strain through a sieve into a saucepan. Add starch, sugar, and water to the fruit puree and cook down. 3. Whip the egg whites with sugar until stiff peaks form, then gently fold them into the fruit puree using a silicone spatula. Fill the molds to the top (smooth with a spatula and wipe the edges) and place in the oven at 190°C for 15–17 minutes (watch for a golden crust). 4. Prepare the ice cream. In a medium saucepan, heat milk, sugar, salt, and half of the cream almost to boiling. Split the vanilla bean lengthwise, scrape out the seeds with a small knife, and add both the seeds and the pod to the milk mixture. Cover and let it sit for 30 minutes. In a separate bowl, whisk the remaining egg yolks. Gradually pour in three ladles of the hot mixture into the yolks while constantly whisking. Pour the yolk mixture back into the saucepan and cook, stirring constantly with a whisk until it thickens to a cream-like consistency. Pour the remaining cream into a bowl. Combine the cream with the custard, add vanilla extract, and mix well. Pour the mixture into an ice cream maker, select the ICE CREAM mode, and press

Ingredients: For the French Soufflé: • Mango, passion fruit, granadilla, 200 g • Sugar, 100 g (50 g for fruit puree, 50 g for egg whites) • Starch, 1 tbsp • Lemon juice, 1 tbsp • 4 egg whites • Butter for greasing the molds • Sugar for dusting the molds • Water (if the puree is too thick) For the Ice Cream: • 5 egg yolks • Cream (35%), 500 ml • Sugar, 100 g • Vanilla bean • Milk, 200 ml • Vanilla extract, 1 tsp For the Cocktail: • Strawberries • Lemon juice • Ice Instructions: 1. Prepare the baking molds. Grease each mold with butter, dust with sugar, and place in the refrigerator. 2. Cut the mango into cubes and scoop out the flesh of the passion fruit and granadilla. Blend everything in a blender until pureed and strain through a sieve into a saucepan. Add starch, sugar, and water to the fruit puree and cook down. 3. Whip the egg whites with sugar until stiff peaks form, then gently fold them into the fruit puree using a silicone spatula. Fill the molds to the top (smooth with a spatula and wipe the edges) and place in the oven at 190°C for 15–17 minutes (watch for a golden crust). 4. Prepare the ice cream. In a medium saucepan, heat milk, sugar, salt, and half of the cream almost to boiling. Split the vanilla bean lengthwise, scrape out the seeds with a small knife, and add both the seeds and the pod to the milk mixture. Cover and let it sit for 30 minutes. In a separate bowl, whisk the remaining egg yolks. Gradually pour in three ladles of the hot mixture into the yolks while constantly whisking. Pour the yolk mixture back into the saucepan and cook, stirring constantly with a whisk until it thickens to a cream-like consistency. Pour the remaining cream into a bowl. Combine the cream with the custard, add vanilla extract, and mix well. Pour the mixture into an ice cream maker, select the ICE CREAM mode, and press "Start." 5. For the cocktail, blend strawberries with lemon juice and ice in a blender. Rub the rim of the glass with lemon and dip it in sugar. 6. Remove the soufflé from the oven, dust with powdered sugar, make a cut in the center, and top with ice cream. Enjoy your meal! #foodaesthetic #aestheticcooking #reinavelcheva #byvelcheva #velasaromaticas #diffusers #foodtutorial #avocado

تنسيقات من شي ان #shein #foryou #sheinhaul #pyf #jordan

تنسيقات من شي ان #shein #foryou #sheinhaul #pyf #jordan

perdieron los hombres obvio🤣#fyp #viral

perdieron los hombres obvio🤣#fyp #viral

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