@smileyzz1125: Get your hands on this trending tablecloth—beauty meets functionality! #Home #homedecor #tablecloth #waterproof #pvc #floral #lace

smileyzz1125

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Region: US

Saturday 24 May 2025 01:00:00 GMT

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No Watermark .mp4 (1.99MB) No Watermark(HD) .mp4 (1.97MB) Watermark .mp4 (2.04MB) Music .mp3

Comments

therealsweetannie :

Reminds me of my grandmas house

2025-05-25 15:24:56

227

B'_online Tindahan :

simple but elegant is there a size to choose

2025-06-27 10:58:57

0

mokgadi :

where can I order it

2025-07-10 18:14:43

0

Eunice xaba :

Can I order this four corner please

2025-05-28 17:55:46

0

joy alcantara :

how much

2025-07-24 03:42:13

0

Mary Nielsen :

HOLA DONDE LO PUEDO COMPRAR

2025-05-31 05:20:37

0

Bosna and Hercegovina❤️ :

You buy can I please give me a site and I buy

2025-05-28 17:55:09

0

Kay Boodoo :

Price please.

2025-05-28 21:20:23

0

Bennett Bryant :

where do you get it

2025-05-27 04:40:35

0

Yohj Castaño :

how to buy

2025-05-31 11:30:09

0

Thao :

I need one like that

2025-05-27 10:59:54

0

accountgoogle5 :

donde se consigue

2025-05-26 05:09:47

0

deycallmej4 :

How much is it

2025-05-25 18:36:25

2

Nicole taylor-pyle :

awesome creativity! from a former Jo-Ann's girl

2025-05-27 14:39:35

2

rozzana. :

I guess we going back to them days where we put plastic covers on tables, chairs and couches?

2025-05-26 01:17:26

48

💕Linda Anglin💕 :

I'd love one of those table covers. I haven't been able to enjoy looking at my table for years because I had to protect it with vinel cover

2025-05-26 11:04:36

0

Johanna Fradenburg :

Just not sure I can put plastic on my table…. Reminds of my great grandma….

2025-05-25 16:11:27

33

patsy barrett :

pretty

2025-05-26 00:21:14

0

Brandy Williams :

I like how it said united skates and not united sates

2025-05-26 16:14:16

2

Vilma torres💕 :

Where I get this 🙏

2025-05-24 16:34:27

1

deniseluster :

I am going to order a few of them they are really nice .

2025-05-26 05:51:19

0

Erin 🍀 :

I need this for my long rectangle table

2025-05-25 23:23:36

6

B-like Water & Flow🌊 :

it looks sticky

2025-05-25 23:37:17

0

BIGBANGV.I.P0ARASHI :

I've been putting plastic on my table for many years (im 37 btw) learned from my mom and grandma, and my table looks like new. 😅😅

2025-05-26 06:29:29

0

marquintana655 :

Donde lo consigo

2025-05-25 16:41:47

3

To see more videos from user @smileyzz1125, please go to the Tikwm homepage.

Other Videos

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Chỗ Ae Bay Giá Thế Nào Rồi..???🥹@𝙏 𝙍 Ọ 𝙉 𝙂 𝙉 𝙃 Â 𝙉 ✈️🌾 @khatrumthegioi @Khang Bay Khơi Khơi 😁 @bằng phan 🌾✈️ @An @Khương Duy✈️ @FB.Thành Nguyễn ✈️✈️🌾🌾 @Khang Drone @Nguyễn Duy✈️🌷 @Khánh Duy @Nhựt Trường @Sơn 68f1 @P H Á T P H A N ✈️

Do we look the same..?!

Do we look the same..?!

Suasana Mudik

Gluten-free sourdough hot cross buns—perfectly spiced, not too sweet, and wonderfully soft 💛 These are definitely an Easter must-have! 🐣 Levain: 50 g starter 100 g water 60 g millet flour 20 g brown rice flour 20 g sorghum flour Dough: 100 g water 140 g soy or almond milk 20 g psyllium husk powder 250 g levain 30 g (vegan) butter, melted and cooled 55 g applesauce zest of 1-2 oranges (2 if you like a prominent citrus flavour) 85 g sultanas or raisins, chopped and soaked in 50 g liquid (amaretto/orange juice) 85 g dried apricots, finely chopped 110 g millet flour 40 g sorghum flour 135 g tapioca starch 50 g potato starch 50 g granulated sugar 1,5 tsp ground cinnamon 1,5 tsp ground allspice 6 g sea salt Cross flour paste: 20 g potato starch 20 grams of brown rice flour ½ tsp psyllium husk powder 8 g olive oil or neutral oil 40-50 g water For brushing: 2 tbsp almond milk + 2 tsp maple syrup apricot jam Build the levain: 1. Weigh 50 grams of active starter in a clean jar, then add the water and the flours and whisk together. 2. Ferment the levain for 6-8 hours, or until it is bubbling and it has risen to a peak, before mixing it into the dough. Soak the raisins: 1. Coarsely chop the raisins, place them in a small bowl and add 50 g of liquid, like amaretto, orange juice or water. Soak the raisins for the same time as the levain ferments. Make the buns: 1. In a large mixing bowl, add the water, milk and psyllium husk powder. Whisk vigorously until it’s fully incorporated and starts to thicken. Set aside for 10 min to form a gel. 2. Add the mature levain, melted butter, applesauce and orange zest to the psyllium mixture and mix until everything is well incorporated. Next, mix in the chopped apricots and soaked raisins (including the liquid). 3. Add the flours, starches, sugar, spices and sea salt and knead for 5-10 min until the dough is smooth. The dough should be quite sticky and soft. 4. Divide the dough into 10 equal pieces, about 120 g each. Shape each piece into a ball, and transfer them onto a lined baking sheet, at least 2 cm apart from each other. Lightly cover with a damp tea towel and proof in a warm spot for 4-6 hours. 5. In the meantime, make the flour paste for the crosses. Whisk the cross ingredients together, starting with 40 g of water. Set aside for about 10 min before gradually adding more water if necessary. You want a thick paste that will pipe easily. 6. Preheat the oven to 225ºC and place a baking tray (not glass) on the bottom oven rack. 7. Once proofed, brush the buns lightly with the almond milk-maple syrup mixture. Spoon the paste into a piping bag and cut a tiny bit of the end off – no nozzle needed. Pipe a line down the centre of each bun, then repeat in the other direction to create crosses. 8. Place the buns into the preheated oven and pour boiling hot water into the baking tray at the bottom. Close the oven door and immediately reduce the oven temperature to 200ºC. Bake for 10 minutes. Remove the tray with water and continue baking for a further 22-24 minutes. 9. Once out of the oven, glaze with apricot jam while still hot. Allow to cool for 10-15 minutes on a wire rack before eating. #hotcrossbuns #glutenfree #sourdough #glutenfreerecipes

Gluten-free sourdough hot cross buns—perfectly spiced, not too sweet, and wonderfully soft 💛 These are definitely an Easter must-have! 🐣 Levain: 50 g starter 100 g water 60 g millet flour 20 g brown rice flour 20 g sorghum flour Dough: 100 g water 140 g soy or almond milk 20 g psyllium husk powder 250 g levain 30 g (vegan) butter, melted and cooled 55 g applesauce zest of 1-2 oranges (2 if you like a prominent citrus flavour) 85 g sultanas or raisins, chopped and soaked in 50 g liquid (amaretto/orange juice) 85 g dried apricots, finely chopped 110 g millet flour 40 g sorghum flour 135 g tapioca starch 50 g potato starch 50 g granulated sugar 1,5 tsp ground cinnamon 1,5 tsp ground allspice 6 g sea salt Cross flour paste: 20 g potato starch 20 grams of brown rice flour ½ tsp psyllium husk powder 8 g olive oil or neutral oil 40-50 g water For brushing: 2 tbsp almond milk + 2 tsp maple syrup apricot jam Build the levain: 1. Weigh 50 grams of active starter in a clean jar, then add the water and the flours and whisk together. 2. Ferment the levain for 6-8 hours, or until it is bubbling and it has risen to a peak, before mixing it into the dough. Soak the raisins: 1. Coarsely chop the raisins, place them in a small bowl and add 50 g of liquid, like amaretto, orange juice or water. Soak the raisins for the same time as the levain ferments. Make the buns: 1. In a large mixing bowl, add the water, milk and psyllium husk powder. Whisk vigorously until it’s fully incorporated and starts to thicken. Set aside for 10 min to form a gel. 2. Add the mature levain, melted butter, applesauce and orange zest to the psyllium mixture and mix until everything is well incorporated. Next, mix in the chopped apricots and soaked raisins (including the liquid). 3. Add the flours, starches, sugar, spices and sea salt and knead for 5-10 min until the dough is smooth. The dough should be quite sticky and soft. 4. Divide the dough into 10 equal pieces, about 120 g each. Shape each piece into a ball, and transfer them onto a lined baking sheet, at least 2 cm apart from each other. Lightly cover with a damp tea towel and proof in a warm spot for 4-6 hours. 5. In the meantime, make the flour paste for the crosses. Whisk the cross ingredients together, starting with 40 g of water. Set aside for about 10 min before gradually adding more water if necessary. You want a thick paste that will pipe easily. 6. Preheat the oven to 225ºC and place a baking tray (not glass) on the bottom oven rack. 7. Once proofed, brush the buns lightly with the almond milk-maple syrup mixture. Spoon the paste into a piping bag and cut a tiny bit of the end off – no nozzle needed. Pipe a line down the centre of each bun, then repeat in the other direction to create crosses. 8. Place the buns into the preheated oven and pour boiling hot water into the baking tray at the bottom. Close the oven door and immediately reduce the oven temperature to 200ºC. Bake for 10 minutes. Remove the tray with water and continue baking for a further 22-24 minutes. 9. Once out of the oven, glaze with apricot jam while still hot. Allow to cool for 10-15 minutes on a wire rack before eating. #hotcrossbuns #glutenfree #sourdough #glutenfreerecipes

Idea para tus muebles altos de cocina 🙌 #ideas #viralvideo #melamina #cocina #diseñodeinteriores

Idea para tus muebles altos de cocina 🙌 #ideas #viralvideo #melamina #cocina #diseñodeinteriores

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