1. Home
  2. Detail

@x_xashton: #fantasticfour #meme #Travisscott #marvel #pedropascal #fortnite #fortnitememe

X_X Ashton 💙
X_X Ashton 💙
Open In TikTok:
Region: US
Thursday 17 July 2025 02:34:42 GMT
357
25
0
1

Music

Download

No Watermark .mp4 (0MB) No Watermark(HD) .mp4 (0MB) Watermark .mp4 (0MB) Music .mp3

Comments

There are no more comments for this video.
To see more videos from user @x_xashton, please go to the Tikwm homepage.

Other Videos
#LIVEIncentiveProgram #LIVEwithlowfollowers #PaidPartnership
#LIVEIncentiveProgram #LIVEwithlowfollowers #PaidPartnership
#baby #fypシ #xuhuong #fyp #babytiktok #embedangyeu #xuhuongtiktok
#baby #fypシ #xuhuong #fyp #babytiktok #embedangyeu #xuhuongtiktok
Terry “Hulk Hogan” Bollea, the 71-year-old wrestling legend best known for his time in WWE and NWA, has passed away from cardiac arrest at his home in Clearwater, Florida. Hogan was one of the most iconic and influential wrestlers of all time, becoming a household name in the 1980s and helping revive what was then a struggling WWF, now known as WWE. He started wrestling in the 1970s, but it was the mid-80s where his career truly exploded, turning him into a pop culture phenomenon. If you’re not a wrestling fan, you might not know that Hogan has a 1985 Topps and O-Pee-Chee trading card that many consider his rookie card. High-grade versions can sell for hundreds, but it’s still possible to find a low-grade raw version for your collection without breaking the bank. There’s ongoing debate among collectors about whether his true rookie card is the 1985 Topps or the 1982 Wrestling All Stars Series A #2 card—especially the BGS 8 Beckett-graded versions. I’ll leave that debate to the purists in the hobby. Later in life, Hogan faced criticism for some highly controversial statements that cast a shadow over his public image. Whether those controversies will ultimately impact his legacy remains to be seen. #SportsCards #HulkHogan #Wrestling #NWA #WWE #WrestlingCards #WhoDoYouCollect #TheHobby ##TheHappyCollector##CardCollector
Terry “Hulk Hogan” Bollea, the 71-year-old wrestling legend best known for his time in WWE and NWA, has passed away from cardiac arrest at his home in Clearwater, Florida. Hogan was one of the most iconic and influential wrestlers of all time, becoming a household name in the 1980s and helping revive what was then a struggling WWF, now known as WWE. He started wrestling in the 1970s, but it was the mid-80s where his career truly exploded, turning him into a pop culture phenomenon. If you’re not a wrestling fan, you might not know that Hogan has a 1985 Topps and O-Pee-Chee trading card that many consider his rookie card. High-grade versions can sell for hundreds, but it’s still possible to find a low-grade raw version for your collection without breaking the bank. There’s ongoing debate among collectors about whether his true rookie card is the 1985 Topps or the 1982 Wrestling All Stars Series A #2 card—especially the BGS 8 Beckett-graded versions. I’ll leave that debate to the purists in the hobby. Later in life, Hogan faced criticism for some highly controversial statements that cast a shadow over his public image. Whether those controversies will ultimately impact his legacy remains to be seen. #SportsCards #HulkHogan #Wrestling #NWA #WWE #WrestlingCards #WhoDoYouCollect #TheHobby ##TheHappyCollector##CardCollector
#INRaiZ☑️
#INRaiZ☑️
Chupe venezolano 🇻🇪 aka creamy chicken soup with cheese, corn and avocado 🔥 A comforting bowl of deliciousness that can cure anything! Ingredients For the stock:
 2 lb. boneless, skinless chicken
 Handful of fresh cilantro
 Handful of scallions, cut in half
 3 celery stalks
 2 carrots, cut in half lengthwise
 1 large leek, cut into 4 pieces
 1 tbsp. chicken bouillon
 1 tbsp. salt
 2 tbsp. black peppercorns
 8 cups water For the chupe:
 ¼ cup neutral oil, such as canola or avocado
 1 red bell pepper, diced
 1 green bell pepper, diced
 1 leek, diced
 5 garlic cloves, finely minced
 1 tsp. paprika
 1 tsp. turmeric powder
 2 carrots, finely diced
 2 celery stalks, finely diced
 2 ears of corn, cut into rounds
 ½ lb. small potatoes, peeled and cut into 1-inch cubes
 ¾ cup heavy cream
 ½ cup fresh cilantro, chopped
 1 cup queso fresco, cut into 1-inch cubes, for garnish
 Diced avocado, for garnish Instructions
To a large stock pot, add 8 cups of water, the chicken, cilantro, scallions, celery, carrots, leek, chicken bouillon, salt, and peppercorns. Bring to a boil over high heat, then reduce to medium-low and simmer for 35 minutes, or until the chicken is fully cooked through. Remove the chicken and set it aside to cool. Strain the stock through a fine-mesh sieve, discarding the vegetables and herbs so only the broth remains. Once the chicken has cooled, shred it finely and set aside. To a separate stock pot or clean Dutch oven, heat the oil over medium-high heat. Add the red and green bell peppers, diced leek, garlic, paprika, and turmeric. Sauté for 4 to 5 minutes, or until softened and fragrant. Add the finely diced carrots, celery, and potatoes. Pour in the reserved chicken stock and stir to combine. Simmer over medium heat for 20 minutes. Add the shredded chicken and corn rounds, and continue cooking for another 15 minutes, or until the potatoes are tender. Stir in the heavy cream and chopped cilantro. Taste and adjust salt and pepper as needed. Serve hot, garnished with queso fresco and diced avocado.
Chupe venezolano 🇻🇪 aka creamy chicken soup with cheese, corn and avocado 🔥 A comforting bowl of deliciousness that can cure anything! Ingredients For the stock:
 2 lb. boneless, skinless chicken
 Handful of fresh cilantro
 Handful of scallions, cut in half
 3 celery stalks
 2 carrots, cut in half lengthwise
 1 large leek, cut into 4 pieces
 1 tbsp. chicken bouillon
 1 tbsp. salt
 2 tbsp. black peppercorns
 8 cups water For the chupe:
 ¼ cup neutral oil, such as canola or avocado
 1 red bell pepper, diced
 1 green bell pepper, diced
 1 leek, diced
 5 garlic cloves, finely minced
 1 tsp. paprika
 1 tsp. turmeric powder
 2 carrots, finely diced
 2 celery stalks, finely diced
 2 ears of corn, cut into rounds
 ½ lb. small potatoes, peeled and cut into 1-inch cubes
 ¾ cup heavy cream
 ½ cup fresh cilantro, chopped
 1 cup queso fresco, cut into 1-inch cubes, for garnish
 Diced avocado, for garnish Instructions
To a large stock pot, add 8 cups of water, the chicken, cilantro, scallions, celery, carrots, leek, chicken bouillon, salt, and peppercorns. Bring to a boil over high heat, then reduce to medium-low and simmer for 35 minutes, or until the chicken is fully cooked through. Remove the chicken and set it aside to cool. Strain the stock through a fine-mesh sieve, discarding the vegetables and herbs so only the broth remains. Once the chicken has cooled, shred it finely and set aside. To a separate stock pot or clean Dutch oven, heat the oil over medium-high heat. Add the red and green bell peppers, diced leek, garlic, paprika, and turmeric. Sauté for 4 to 5 minutes, or until softened and fragrant. Add the finely diced carrots, celery, and potatoes. Pour in the reserved chicken stock and stir to combine. Simmer over medium heat for 20 minutes. Add the shredded chicken and corn rounds, and continue cooking for another 15 minutes, or until the potatoes are tender. Stir in the heavy cream and chopped cilantro. Taste and adjust salt and pepper as needed. Serve hot, garnished with queso fresco and diced avocado.

About

Legal