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@oraarmsteadwilson: #fypシ゚viral #seniorambassador #duet #feburary #mybirthdayfebruary7th #platinum💫vip🥂 #goviral #fyp #michelleakabrownsugar #idontownthecopyrightstothissongandvideo #yana #myoriginalvoice #clonesquad #CapCut #iamysisterkeeper #onthisday #episodeisekaicapcut #larrylove #bigfavor #amenpmj

Ora Armstead Wilson
Ora Armstead Wilson
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Region: US
Friday 23 May 2025 18:05:46 GMT
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lovelyj1965
MJackie McCullough129 Lovely J :
you're absolutely right He's always on time 24/7💯💯💯💯💯💯💯💯💯💯💯
2025-05-23 18:16:35
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garykennedy469
Gary Kennedy :
🌹let the ⛪️say amen somebody 🙏
2025-05-23 18:13:37
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michellecoston128
Just Michelle aka Brown Sugar :
Amen 💯💯💯
2025-05-23 18:11:37
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keepinitreal09
Keepingitreal09💯 :
🥰🥰🥰🥰🥰🥰🥰
2025-05-25 10:35:15
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grownwomanvibes57
grownwomanvibes🎶❤️🎶 :
🥰🥰🥰
2025-05-23 21:22:42
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I’ve never bought anything so fast! I’ve been searching for this bag for years 🖤⭐️✨ #vintagebag #devilwearsprada #patriciafield #bag #larue #movies #vintedfinds
I’ve never bought anything so fast! I’ve been searching for this bag for years 🖤⭐️✨ #vintagebag #devilwearsprada #patriciafield #bag #larue #movies #vintedfinds
#fyp
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??#viral#paradedicar#fypシ #fyp#parati#devoraste💋#dedicar#night
??#viral#paradedicar#fypシ #fyp#parati#devoraste💋#dedicar#night
🥔 Easy Classic Potato Salad Ingredients: • 8 large baby red potatoes • 4 hard-boiled eggs, peeled and chopped • 3/4 cup mayonnaise • 1/2 cup plain Greek yogurt • 1 tablespoon Dijon mustard • 2 teaspoons white vinegar • 1 small shallot,finely minced • 1 garlic clove, minced • 2 tablespoons fresh parsley, chopped • 1 tablespoon fresh dill, chopped • 1 teaspoon salt (plus more to taste) • 1 teaspoon freshly ground black pepper • 1/4 teaspoon celery salt • Fresh chives, finely chopped, for garnish Instructions: 1. Boil the Potatoes: Scrub the baby red potatoes and cut them into bite-sized pieces. Add them to a large pot, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook for 10–15 minutes, or until the potatoes are fork-tender but not mushy. Drain and let cool completely. 2. Make the Dressing: In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, and white vinegar. Stir until smooth and creamy. Mix in the minced shallot, garlic, parsley, dill, salt, pepper, and celery salt. 3. Assemble the Salad: Once the potatoes have cooled, add them to the bowl with the dressing along with the chopped hard-boiled eggs. Gently fold everything together until the potatoes are well coated. If the mixture seems too dry, add a bit more mayo or yogurt a tablespoon at a time until the desired creaminess is reached. 4. Chill and Serve: Cover and refrigerate for at least 1 hour to let the flavors meld. Just before serving, sprinkle with fresh chopped chives for a bright, fresh finish. Notes: • Adjust seasoning to taste after chilling—it may need a touch more salt or vinegar. • For added texture, you can toss in diced celery or a few chopped pickles. Servings: 6–8 Prep Time: 20 minutes Cook Time: 15–20 minutes Chill Time: 1–2 hours (recommended) Estimated Macros per Serving (1/8 of recipe): • Calories: ~240 kcal • Protein: ~5.5 g • Fat: ~16 g • Saturated Fat: ~2.5 g • Carbohydrates: ~18 g • Fiber: ~2 g • Sugar: ~1.5 g #potato #potatosalad #EasyRecipes #sidedish #FoodTok #EasyRecipe #creatorsearchinsights
🥔 Easy Classic Potato Salad Ingredients: • 8 large baby red potatoes • 4 hard-boiled eggs, peeled and chopped • 3/4 cup mayonnaise • 1/2 cup plain Greek yogurt • 1 tablespoon Dijon mustard • 2 teaspoons white vinegar • 1 small shallot,finely minced • 1 garlic clove, minced • 2 tablespoons fresh parsley, chopped • 1 tablespoon fresh dill, chopped • 1 teaspoon salt (plus more to taste) • 1 teaspoon freshly ground black pepper • 1/4 teaspoon celery salt • Fresh chives, finely chopped, for garnish Instructions: 1. Boil the Potatoes: Scrub the baby red potatoes and cut them into bite-sized pieces. Add them to a large pot, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook for 10–15 minutes, or until the potatoes are fork-tender but not mushy. Drain and let cool completely. 2. Make the Dressing: In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, and white vinegar. Stir until smooth and creamy. Mix in the minced shallot, garlic, parsley, dill, salt, pepper, and celery salt. 3. Assemble the Salad: Once the potatoes have cooled, add them to the bowl with the dressing along with the chopped hard-boiled eggs. Gently fold everything together until the potatoes are well coated. If the mixture seems too dry, add a bit more mayo or yogurt a tablespoon at a time until the desired creaminess is reached. 4. Chill and Serve: Cover and refrigerate for at least 1 hour to let the flavors meld. Just before serving, sprinkle with fresh chopped chives for a bright, fresh finish. Notes: • Adjust seasoning to taste after chilling—it may need a touch more salt or vinegar. • For added texture, you can toss in diced celery or a few chopped pickles. Servings: 6–8 Prep Time: 20 minutes Cook Time: 15–20 minutes Chill Time: 1–2 hours (recommended) Estimated Macros per Serving (1/8 of recipe): • Calories: ~240 kcal • Protein: ~5.5 g • Fat: ~16 g • Saturated Fat: ~2.5 g • Carbohydrates: ~18 g • Fiber: ~2 g • Sugar: ~1.5 g #potato #potatosalad #EasyRecipes #sidedish #FoodTok #EasyRecipe #creatorsearchinsights
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Toto Tatag Tutug✨ #fyp #beranda #pshw_tm_1903 #pshwpusatmadiun #pshw #pshwmagetan #pshwrantingponcol #magetan24jam #fypシ
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