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@tichina.marie: a MUCH need summer vacay/cousin trip to pensacola #minivlogs #pensacola #pensacolaflorida #floridatrip #summervacation #summervacay

Tichina | beauty & lifestyle
Tichina | beauty & lifestyle
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Tuesday 29 July 2025 23:58:59 GMT
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woahnellieee
nellie :
pensacola is one of my favs. u gotta hit essentially whole downtown strip if you’re a going out kinda girl! seville is my fav, it’s got so many different rooms with different vibes to each one it’s insane
2025-07-30 04:50:55
1
_jaybrenea
Jalyn ✨ :
Omg you didn’t like yellow hammer?? What did you get??
2025-07-30 00:47:15
1
adrienne_realtor
Adrienne Rogers | NWFL REALTOR :
As a Pensacola girl, Cafe Nola, YES!
2025-07-30 00:42:34
1
janifromthevlog
Jani Seymon | Content Creator :
I found me new favorite vlogger 😭
2025-07-30 00:54:22
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😇😇😇 #lyrics
😇😇😇 #lyrics
ذا قادح والله! #cristianoronaldo #fyp #آيرون_iron
ذا قادح والله! #cristianoronaldo #fyp #آيرون_iron
não dá pra ficar sem assistir
não dá pra ficar sem assistir
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اسمراني ود كسلا#بتمنى_انساك #اسمراني_ودكسلا💔 #الله_يرحمو_ويصبر_اهلو💔💔💔
Manifesting #greece #mykonos #🤑💯🇬🇷
Manifesting #greece #mykonos #🤑💯🇬🇷
Recipes Below! 🌿🍑🍅 For me, the perfect summer morning is all about wandering down to my market to pick up fresh tomatoes, juicy apricots, fragrant basil, honey, and flowers. After chatting with the vendors, I head home to bake with the season’s best splendor. I didn't have a plan at first, but after picking up goat cheese at the fromagerie, I decided on two delicious galettes: one savory (tomato, goat cheese, & pesto) and one sweet (apricot, frangipane, honey & lavender). Of course, you can always buy pre-made puff pastry or pesto, but I love making my own puff pastry when I can. If you're short on time, though, this quick and easy “very rough puff pastry” recipe is flaky and buttery—no fuss, just delicious! ✨ Links in Bio!
Click the Linktree in my bio to shop my outfit, all the tools I use in the kitchen (oven, pans, etc.), and my favorite cookbooks, plus similar vintage plates, bowls, and aprons. Very Rough Puff Dough (enough to make 4 tarts 10inc/25cm; I made 2 and reserved the rest for another preparation, so feel free to use half of the recipe if you don’t want extra) * 250g flour * 250g room temp butter * Pinch of salt * 70g cold water (more or less, you want a firm but pliable dough) * Splash of white vinegar Rub butter into flour & salt until you still have big butter chunks. Make a well in the center, add water, and mix until combined. Roll out into a square, refrigerate for 30 minutes. On a floured surface, roll into a long rectangle (~50cm / 20in), fold 1/3 down, then fold the rest on top (like a letter). Rotate and repeat for 2 more folds. Chill for another 30 minutes each time. Roll out to 4mm thick, then cut into 2 circles (10in / 25cm). Goat Cheese Filling * 180g goat cheese * Salt & pepper * Herbes de Provence * 2 tbsp olive oil * Lemon zest * Grated garlic Mix everything together until smooth. Pesto * Handful of basil * Salt & pepper * Garlic * Handful of pine nuts * Olive oil (to your desired texture) * Lemon zest Blend everything together until smooth. Assembly
Once your dough is ready, add goat cheese filling, followed by pesto, then a sprinkle of breadcrumbs to absorb tomato juices. Place sliced tomatoes (let them sit on a towel for 20 minutes to soak up juices), fold the dough, brush with egg, and bake at 200°C / 400°F for ~40 minutes until golden. Top with olive oil, basil, and sea salt. Frangipane * 25g room temp butter * 40g almond powder * 25g sugar * Pinch of salt * 25g egg (about half) * Optional: Dash of almond extract + rum Mix all ingredients until smooth. Spread on dough, top with halved apricots, fold over the dough, brush with eggwash, sprinkle with raw sugar, and bake at 200°C / 400°F for ~40 minutes. Drizzle with honey and a sprinkle of lavender for the perfect finish. Please don’t repost full recipes. DM to collaborate or share with credit + permission. 💕 #kitchen #chef #baking #Recipe #cozy #pastry #aesthetic #BakeWithMe
Recipes Below! 🌿🍑🍅 For me, the perfect summer morning is all about wandering down to my market to pick up fresh tomatoes, juicy apricots, fragrant basil, honey, and flowers. After chatting with the vendors, I head home to bake with the season’s best splendor. I didn't have a plan at first, but after picking up goat cheese at the fromagerie, I decided on two delicious galettes: one savory (tomato, goat cheese, & pesto) and one sweet (apricot, frangipane, honey & lavender). Of course, you can always buy pre-made puff pastry or pesto, but I love making my own puff pastry when I can. If you're short on time, though, this quick and easy “very rough puff pastry” recipe is flaky and buttery—no fuss, just delicious! ✨ Links in Bio!
Click the Linktree in my bio to shop my outfit, all the tools I use in the kitchen (oven, pans, etc.), and my favorite cookbooks, plus similar vintage plates, bowls, and aprons. Very Rough Puff Dough (enough to make 4 tarts 10inc/25cm; I made 2 and reserved the rest for another preparation, so feel free to use half of the recipe if you don’t want extra) * 250g flour * 250g room temp butter * Pinch of salt * 70g cold water (more or less, you want a firm but pliable dough) * Splash of white vinegar Rub butter into flour & salt until you still have big butter chunks. Make a well in the center, add water, and mix until combined. Roll out into a square, refrigerate for 30 minutes. On a floured surface, roll into a long rectangle (~50cm / 20in), fold 1/3 down, then fold the rest on top (like a letter). Rotate and repeat for 2 more folds. Chill for another 30 minutes each time. Roll out to 4mm thick, then cut into 2 circles (10in / 25cm). Goat Cheese Filling * 180g goat cheese * Salt & pepper * Herbes de Provence * 2 tbsp olive oil * Lemon zest * Grated garlic Mix everything together until smooth. Pesto * Handful of basil * Salt & pepper * Garlic * Handful of pine nuts * Olive oil (to your desired texture) * Lemon zest Blend everything together until smooth. Assembly
Once your dough is ready, add goat cheese filling, followed by pesto, then a sprinkle of breadcrumbs to absorb tomato juices. Place sliced tomatoes (let them sit on a towel for 20 minutes to soak up juices), fold the dough, brush with egg, and bake at 200°C / 400°F for ~40 minutes until golden. Top with olive oil, basil, and sea salt. Frangipane * 25g room temp butter * 40g almond powder * 25g sugar * Pinch of salt * 25g egg (about half) * Optional: Dash of almond extract + rum Mix all ingredients until smooth. Spread on dough, top with halved apricots, fold over the dough, brush with eggwash, sprinkle with raw sugar, and bake at 200°C / 400°F for ~40 minutes. Drizzle with honey and a sprinkle of lavender for the perfect finish. Please don’t repost full recipes. DM to collaborate or share with credit + permission. 💕 #kitchen #chef #baking #Recipe #cozy #pastry #aesthetic #BakeWithMe

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