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@riannagail: one of my fav sets of all time 🫶🏻 #cottonset #linenset #matchingset #cottonclothing #naturalfibers #affordablefashion #summeroutfit #summeroutfitinspo #summeroutfitideas #easyoutfits #comfyoutfits

rianna
rianna
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Region: US
Monday 21 July 2025 23:22:48 GMT
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Comments

funvetticake
Ivette :
My cat would attack me with those ties 😭😭
2025-07-26 04:26:31
30
noeminiicole
Noemi Nicole :
It’s so cute
2025-08-25 15:23:03
0
misslinka91
Alina :
Super cute 🥰🥰🥰
2025-08-21 14:47:15
0
alainagracew
Grace Williams :
Oh this is so girlie & cute!!! I love!!!
2025-07-23 20:34:52
4
emeverywhere_
Em LJ | nyc & travel :
this looks so cuteeee
2025-08-01 14:13:37
0
jessmichelleturner
Jess | Boy Mom 🫶🏻 :
Ong so cute!!
2025-07-31 02:20:00
0
nadinejane1101
Nadine | Wolfs mom 🦋 :
Ok that’s SO cute
2025-07-28 13:15:45
0
hayleedwyer
Haylee Dwyer :
This is perfect!! I need!
2025-07-27 18:55:01
0
newenglandsummers1
New England Summers 🌾🌞 :
So cute!
2025-08-21 20:19:57
0
sggswxdyb
Sivan Banai :
Is it see-through?! 😅 It’s so cute!!
2025-07-26 19:23:13
0
yasmely_valdez
Yasmely :
I love! Super cute for pool days
2025-07-26 15:14:53
0
whatthechanel
Liz💖 :
Omgggg so cute ! I need it
2025-07-25 02:09:50
1
ssarasworld
Sara🤍 :
Love it!!
2025-08-01 14:22:03
0
ceara.stout
ceara nicole :
That’s so cute!!
2025-07-31 18:18:43
0
haileybaitinger
haileybaitinger :
This looks so cute on you!
2025-07-26 01:27:14
2
mami_blondie
Tori | SAHM :
What do you do with the strings hanging? My kids would pull it off it does look cute though
2025-08-01 12:55:13
0
kaylyonthedailyy
Kayly | Faith Based Motherhood :
Is is stretchy for us pregnant girlies?
2025-08-01 13:54:33
0
_annalindley
Anna :
THANK YOU FOR GIVING THE MATERIAL
2025-07-27 01:21:43
0
nurturewithjones
Nurturewithjones | Motherhood :
So cute!!
2025-07-30 00:25:47
0
leahtheodosis
LeahTheodosis :
It’s so cute!
2025-07-24 00:20:54
1
findsbykenziee
kenzielinn :
Omg it’s so cute!
2025-08-03 21:39:22
0
fer_lifestyle_xoxo
Nanc 🧸 :
Thai is so cute 🥰
2025-08-09 16:37:01
0
alyssa.blaze
ALYSSA BLAZE :
Love it!!! 😍
2025-07-24 21:39:20
1
lifewiththepotters
Life With The Potters :
Finally!!! Real quality made clothes
2025-07-27 02:16:53
0
cwzffnzj
cwzffnzj :
Beautiful
2025-07-31 16:28:53
0
To see more videos from user @riannagail, please go to the Tikwm homepage.

Other Videos

Knife Set, 15 PCS Kitchen knife Set with Bulti-in Sharpener Block, High Carbon Stainless Steel Knife Block Set, Dishwasher Safe Knife Sets for Kitchen, Black, Elegant Box #KnifeSet #15PieceKnifeSet #TikTokBlackFriday#ChristmasGift
Knife Set, 15 PCS Kitchen knife Set with Bulti-in Sharpener Block, High Carbon Stainless Steel Knife Block Set, Dishwasher Safe Knife Sets for Kitchen, Black, Elegant Box #KnifeSet #15PieceKnifeSet #TikTokBlackFriday#ChristmasGift
nyetok banyak karna harganya murce + bisa dipake tiap hari👀 #sheetmask #sheetmaskmadamgie #sheetmaskbrightening #sheetmaskcalming #skincareviral #maskermencerahkan #fypdong
nyetok banyak karna harganya murce + bisa dipake tiap hari👀 #sheetmask #sheetmaskmadamgie #sheetmaskbrightening #sheetmaskcalming #skincareviral #maskermencerahkan #fypdong
Indian-style Chicken Salad with Spicy Green Chutney. #chickensalad #fyp #FoodTok #forupage #recipeideas 1. • Preheat the oven to 200°C (fan) and take your chicken out of the fridge. • Open the packet and let it air. • Prick the cherry tomatoes several times, including the stalk. • Finely chop your coriander (stems and leaves) for the peaks. • Peel and finely chop or grate your garlic. • Peel your ginger with a teaspoon and finely chop or grate it. ⸻ 2. • Cut your red chilli in half lengthways, deseed, and finely chop. • Add the chopped coriander, garlic, ginger, and chilli to a bowl. • Add 2 tsp easy to use paste & mortar and combine well. • (If you don’t have paste & mortar, chop everything very finely.) ⸻ 3. • Add 2 tbsp (3 tbsp) olive oil, the juice of half your lime(s), and a generous pinch of salt. • This is your spicy green chutney. • Chop your sweet potatoes (skins on) into bite-sized pieces. • Cut your red onion(s) into quarters, leaving the skin intact on each chunk. ⸻ 4. • Cut a large piece of tin foil per person (about A4 size). • Add your chicken (two per person) to the foil. • Spoon the spicy green chutney over the chicken evenly. • Form a sealed parcel with the foil. ⸻ 5. • Add the chicken parcels to one side of a baking tray. • Add the chopped sweet potato and onion quarters to the other side. • Drizzle vegetables with olive oil, season with garam masala or salt & pepper. • Put tray in the oven for 20–30 minutes, until the sweet potato starts to crisp and the chicken is cooked through (no pink meat). ⸻ 6. • Meanwhile, combine the juice of the remaining lime with 2 tbsp olive oil. • Season with a pinch of salt & pepper—this is your zingy dressing. • Wash your salad leaves, then pat dry with kitchen paper. ⸻ 7. • Once vegetables and chicken are cooked, cut the root off the roasted onion quarters and discard the skin. • Separate the onion layers. • Remove and discard the skin from the cooked chicken, then pull apart into strips using two forks (shredding). ⸻ 8. • Add red onion, sweet potato, and salad to a bowl. • Mix everything with the zingy dressing. • Serve the salad topped with the pulled chicken and the reserved coriander leaves. • Spoon any leftover spicy green chutney over the chicken. • Sprinkle black sesame seeds over top. • Enjoy! ⸻
Indian-style Chicken Salad with Spicy Green Chutney. #chickensalad #fyp #FoodTok #forupage #recipeideas 1. • Preheat the oven to 200°C (fan) and take your chicken out of the fridge. • Open the packet and let it air. • Prick the cherry tomatoes several times, including the stalk. • Finely chop your coriander (stems and leaves) for the peaks. • Peel and finely chop or grate your garlic. • Peel your ginger with a teaspoon and finely chop or grate it. ⸻ 2. • Cut your red chilli in half lengthways, deseed, and finely chop. • Add the chopped coriander, garlic, ginger, and chilli to a bowl. • Add 2 tsp easy to use paste & mortar and combine well. • (If you don’t have paste & mortar, chop everything very finely.) ⸻ 3. • Add 2 tbsp (3 tbsp) olive oil, the juice of half your lime(s), and a generous pinch of salt. • This is your spicy green chutney. • Chop your sweet potatoes (skins on) into bite-sized pieces. • Cut your red onion(s) into quarters, leaving the skin intact on each chunk. ⸻ 4. • Cut a large piece of tin foil per person (about A4 size). • Add your chicken (two per person) to the foil. • Spoon the spicy green chutney over the chicken evenly. • Form a sealed parcel with the foil. ⸻ 5. • Add the chicken parcels to one side of a baking tray. • Add the chopped sweet potato and onion quarters to the other side. • Drizzle vegetables with olive oil, season with garam masala or salt & pepper. • Put tray in the oven for 20–30 minutes, until the sweet potato starts to crisp and the chicken is cooked through (no pink meat). ⸻ 6. • Meanwhile, combine the juice of the remaining lime with 2 tbsp olive oil. • Season with a pinch of salt & pepper—this is your zingy dressing. • Wash your salad leaves, then pat dry with kitchen paper. ⸻ 7. • Once vegetables and chicken are cooked, cut the root off the roasted onion quarters and discard the skin. • Separate the onion layers. • Remove and discard the skin from the cooked chicken, then pull apart into strips using two forks (shredding). ⸻ 8. • Add red onion, sweet potato, and salad to a bowl. • Mix everything with the zingy dressing. • Serve the salad topped with the pulled chicken and the reserved coriander leaves. • Spoon any leftover spicy green chutney over the chicken. • Sprinkle black sesame seeds over top. • Enjoy! ⸻
silly rabbit!! 🐇 #furry #fursuit #fursuiter #furrytiktok #fyp
silly rabbit!! 🐇 #furry #fursuit #fursuiter #furrytiktok #fyp
Big Flavour Beef Lasagne. #lasagne #fyp #FoodTok #forupage #recipeideas 1. Prep ingredients • Preheat the oven to 220°C (fan) or 240°C (conventional). • Trim and finely chop your brown onion. • Top, tail, peel and finely dice your carrots. ⸻ 2. Start cooking the vegetables • Heat a large wide-based pan (preferably non-stick) with a drizzle of olive oil over medium-high heat. • Add the chopped onion and diced carrot with a pinch of salt. • Cook for 6–8 min until softened. • Peel and finely chop (or grate) your garlic. ⸻ 3. Add the mince • Once the onion and carrot have softened, add your mince to the pan and increase heat to high. • Cook for 3–4 min until browned all over, breaking it up with a wooden spoon as you go. • Add 250 ml milk to the pot and cook over low heat with your bay leaf/leaves for 4–5 min. ⸻ 4. Make the tomato stock and prepare extras • Dissolve your beef stock, mushroom stock, tomato paste, Henderson’s Relish, brown sugar and garlic paste in 125 ml boiled water — this is your tomato stock. • Grate your Italian hard cheese. ⸻ 5. Add mushrooms and seasonings • Once the mince has browned, tear your white cup mushrooms into hearty-sized chunks. • Add the mushrooms and cook 3 min or until softened. • Add the chopped garlic and cook 30 seconds. • Add the tomato stock, dried mixed herbs, black pepper, and chilli flakes (if using). • Reduce heat and cook 15–20 min until thickened. This is your ragù. • Remove the bay leaf/leaves from the infused milk. ⸻ 6. Make the béchamel • Meanwhile, add 2 tbsp olive oil to a separate pot on medium heat. • Add the flour and stir for 1–2 min with a wooden spoon. • Add the infused milk gradually, whisking for 5–7 min until a smooth, thick sauce forms. • Season generously with salt and pepper. • This is your béchamel. ⸻ 7. Assemble the lasagne • Layer some of the ragù over the bottom of an oven-proof dish. • Then layer with your lasagne sheets, keeping edges covered. • Add some béchamel, then grated Italian hard cheese. • Repeat layering until everything is used. • Finish with a final layer of béchamel and cheese. • Bake in the oven for 30 min or until the pasta is cooked and the top is golden. ⸻ 8. Prepare the side salad • In a bowl, whisk your balsamic vinegar and olive oil to form a dressing. • Wash your salad, then pat dry. • Toss the salad with the dressing and season with salt and pepper. • Serve alongside your lasagne. Enjoy!
Big Flavour Beef Lasagne. #lasagne #fyp #FoodTok #forupage #recipeideas 1. Prep ingredients • Preheat the oven to 220°C (fan) or 240°C (conventional). • Trim and finely chop your brown onion. • Top, tail, peel and finely dice your carrots. ⸻ 2. Start cooking the vegetables • Heat a large wide-based pan (preferably non-stick) with a drizzle of olive oil over medium-high heat. • Add the chopped onion and diced carrot with a pinch of salt. • Cook for 6–8 min until softened. • Peel and finely chop (or grate) your garlic. ⸻ 3. Add the mince • Once the onion and carrot have softened, add your mince to the pan and increase heat to high. • Cook for 3–4 min until browned all over, breaking it up with a wooden spoon as you go. • Add 250 ml milk to the pot and cook over low heat with your bay leaf/leaves for 4–5 min. ⸻ 4. Make the tomato stock and prepare extras • Dissolve your beef stock, mushroom stock, tomato paste, Henderson’s Relish, brown sugar and garlic paste in 125 ml boiled water — this is your tomato stock. • Grate your Italian hard cheese. ⸻ 5. Add mushrooms and seasonings • Once the mince has browned, tear your white cup mushrooms into hearty-sized chunks. • Add the mushrooms and cook 3 min or until softened. • Add the chopped garlic and cook 30 seconds. • Add the tomato stock, dried mixed herbs, black pepper, and chilli flakes (if using). • Reduce heat and cook 15–20 min until thickened. This is your ragù. • Remove the bay leaf/leaves from the infused milk. ⸻ 6. Make the béchamel • Meanwhile, add 2 tbsp olive oil to a separate pot on medium heat. • Add the flour and stir for 1–2 min with a wooden spoon. • Add the infused milk gradually, whisking for 5–7 min until a smooth, thick sauce forms. • Season generously with salt and pepper. • This is your béchamel. ⸻ 7. Assemble the lasagne • Layer some of the ragù over the bottom of an oven-proof dish. • Then layer with your lasagne sheets, keeping edges covered. • Add some béchamel, then grated Italian hard cheese. • Repeat layering until everything is used. • Finish with a final layer of béchamel and cheese. • Bake in the oven for 30 min or until the pasta is cooked and the top is golden. ⸻ 8. Prepare the side salad • In a bowl, whisk your balsamic vinegar and olive oil to form a dressing. • Wash your salad, then pat dry. • Toss the salad with the dressing and season with salt and pepper. • Serve alongside your lasagne. Enjoy!
naoya solos #naoya #jujutsukaisen #animeedit #yokososqd #shemisqd ★ upload method ★ TG: @editing_news
naoya solos #naoya #jujutsukaisen #animeedit #yokososqd #shemisqd ★ upload method ★ TG: @editing_news

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