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@sjh0645868430: #legs #flexibility #flexibilitychallenge #trendingvideo #fyp #dance #dancer #challenge

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Thursday 24 July 2025 11:51:43 GMT
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joffre.cg
Joffre CG :
Hard excersicing to be perfect ❤️❤️
2025-07-31 04:53:35
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user5461361675030
សាហា សាហា :
😳
2025-08-01 18:52:58
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dominga.chiqueno
Dominga Chiqueno :
😳
2025-08-01 02:00:59
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b.zih1
Ting X You Sio💕👫 :
💝
2025-07-31 16:16:52
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bueno.ako
Bueno Ako :
🥰
2025-07-28 05:13:55
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jairam3192
Jairam :
😂
2025-07-27 19:00:50
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jairam3192
Jairam :
🥰
2025-07-27 19:00:49
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yasiro322
yasiro :
❤️❤️❤️
2025-07-27 08:15:16
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jhon.pal.pal
Jhon paúl Paúl :
🥰
2025-07-27 02:29:39
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julio.sebastin.len
Julio Sebastián León León :
😍🤩😘
2025-07-27 02:43:08
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Comment “Class” I’ll send you the link to register for class this Thursday in my community! I’ll be teaching how to structure your Business for FUNDING -Learn to build business credit in 60-90 days -Learn How to structure your business _Learn High risk business names to change -Learn how to get Hugh limit business credit cards And more. This class is apart of my community where I regularly pour into you everyone to get their business and personal Credit to get funding 🤑.
Comment “Class” I’ll send you the link to register for class this Thursday in my community! I’ll be teaching how to structure your Business for FUNDING -Learn to build business credit in 60-90 days -Learn How to structure your business _Learn High risk business names to change -Learn how to get Hugh limit business credit cards And more. This class is apart of my community where I regularly pour into you everyone to get their business and personal Credit to get funding 🤑.
#خلى_اللي_متغاظ_منى_يرن_🤪🔥
#خلى_اللي_متغاظ_منى_يرن_🤪🔥


These girls put up with Jacks crazy the whole way to Utah and he clearly didn’t enjoy them 🤪😂😂😂 @keastyn biegel
These girls put up with Jacks crazy the whole way to Utah and he clearly didn’t enjoy them 🤪😂😂😂 @keastyn biegel
Jean Anthelme Brillat-Savarin was born on April 1st, 1755, in the town of Belley, in eastern France 🇫🇷. He came from a respected bourgeois family and early on showed an interest in law, politics, and literature 📚. He studied law in Dijon, then returned to his home region where he worked as a lawyer and later as a judge ⚖️. During the French Revolution, due to political instability and threats, he was forced to flee the country 🕊️. Between 1793 and 1796, he lived in exile in Switzerland and the United States, working various jobs, including as a music teacher 🎻. In America, he closely observed social customs, especially how people ate — something that would deeply influence his later writings 👀. After returning to France, he was reinstated as a judge, and spent the rest of his life in Paris, partly in public service and partly focused on writing ✍️. He is best known for his work “The Physiology of Taste” (La Physiologie du Goût), published in 1825 — just two months before his death 📖. The book is not a cookbook, but rather a philosophical, scientific, and cultural reflection on food, taste, and the art of eating 🍷. Brillat-Savarin's writing style blended humor, wisdom, and experience, and his work is today considered one of the foundational texts of gastronomy 🌍. He died on February 2nd, 1826, in Paris, leaving a lasting mark on French culture — especially on what we now call culinary philosophy 🧀. Today, in his honor, one of France’s finest cheeses bears his name — Brillat-Savarin 🧂. #historytok #aestheticvideo #frenchvibes #tiktokeducation #gastronomy #foodculture #documentary #fyp
Jean Anthelme Brillat-Savarin was born on April 1st, 1755, in the town of Belley, in eastern France 🇫🇷. He came from a respected bourgeois family and early on showed an interest in law, politics, and literature 📚. He studied law in Dijon, then returned to his home region where he worked as a lawyer and later as a judge ⚖️. During the French Revolution, due to political instability and threats, he was forced to flee the country 🕊️. Between 1793 and 1796, he lived in exile in Switzerland and the United States, working various jobs, including as a music teacher 🎻. In America, he closely observed social customs, especially how people ate — something that would deeply influence his later writings 👀. After returning to France, he was reinstated as a judge, and spent the rest of his life in Paris, partly in public service and partly focused on writing ✍️. He is best known for his work “The Physiology of Taste” (La Physiologie du Goût), published in 1825 — just two months before his death 📖. The book is not a cookbook, but rather a philosophical, scientific, and cultural reflection on food, taste, and the art of eating 🍷. Brillat-Savarin's writing style blended humor, wisdom, and experience, and his work is today considered one of the foundational texts of gastronomy 🌍. He died on February 2nd, 1826, in Paris, leaving a lasting mark on French culture — especially on what we now call culinary philosophy 🧀. Today, in his honor, one of France’s finest cheeses bears his name — Brillat-Savarin 🧂. #historytok #aestheticvideo #frenchvibes #tiktokeducation #gastronomy #foodculture #documentary #fyp
#penguinsofmadagascar #penguins #cartoons
#penguinsofmadagascar #penguins #cartoons

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