@thebookwormers1: Most people stay stuck because they believe their abilities are fixed. But the truth is, your brain can grow, adapt, and rewire itself every single day. That’s the power of a growth mindset. 🌱 The Growth Mindset Formula is simple: 1️⃣ Believe you can improve. 2️⃣ Embrace challenges instead of avoiding them. 3️⃣ Learn from failure instead of fearing it. 4️⃣ Stay consistent, even when results are slow. When you shift your mindset from “I can’t” to “How can I?”, everything changes. 🚀 Your limits expand, your confidence grows, and you start creating the life you’ve always dreamed of. Remember: A fixed mindset limits you, but a growth mindset frees you. Choose growth today. 💡#growthmindset #mindsetshift #SelfImprovement #fyp #bettereveryday

The Book Wormers
The Book Wormers
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Saturday 16 August 2025 06:38:23 GMT
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Ribeye with Brown Butter Hollandaise, Broccolini & Shoestring Fries 🥩🥦 Recipe 4 servings __ 2 x 350 g ribeye steak Neutral oil for frying 50 g butter 2 garlic cloves, crushed Fresh herbs (e.g., thyme, rosemary, parsley) Salt & black pepper 400 g broccoli / broccolini, blanched 2 jalapeños, finely chopped 3 garlic cloves, finely chopped 1 tsp chili flakes 3 tbsp olive oil Juice of ½ lemon Salt & black pepper 350 g butter, browned and cooled 3 egg yolks 2 tbsp sherry vinegar Juice of ½ lemon 1 tsp gochugaru Salt & black pepper 400 g potatoes Neutral oil for frying Salt __ Cut the potatoes into thin strips. Rinse in cold water, dry thoroughly, and fry in 180 °C neutral oil until golden and crispy. Drain on paper towels and salt immediately. Fry again just before serving or keep warm in the oven. Season the meat generously with salt and pepper, heat neutral oil in a frying pan, and sear the meat over high heat until a nice crust forms. Flip the meat, add butter, garlic, and herbs. Baste with the butter until the internal temperature reaches 54 °C. Let rest for 10 minutes. In the same pan, add the broccoli and sauté quickly in the butter until lightly browned. Season with jalapeño, garlic, and chili flakes that have been gently sautéed in olive oil. Adjust flavor with lemon juice, salt, and black pepper. For the hollandaise, start by browning the butter and let it cool until lukewarm (about 50 °C). Whisk together egg yolks, sherry vinegar, gochugaru, and lemon juice over low heat until light and creamy (should be roughly the same temperature as the browned butter). Gradually whisk in the brown butter until the hollandaise thickens. Adjust the sauce consistency with a little lukewarm water if it becomes too thick. Season with salt and black pepper. Serve the ribeye with the brown butter hollandaise, broccolini & shoestring fries.
Ribeye with Brown Butter Hollandaise, Broccolini & Shoestring Fries 🥩🥦 Recipe 4 servings __ 2 x 350 g ribeye steak Neutral oil for frying 50 g butter 2 garlic cloves, crushed Fresh herbs (e.g., thyme, rosemary, parsley) Salt & black pepper 400 g broccoli / broccolini, blanched 2 jalapeños, finely chopped 3 garlic cloves, finely chopped 1 tsp chili flakes 3 tbsp olive oil Juice of ½ lemon Salt & black pepper 350 g butter, browned and cooled 3 egg yolks 2 tbsp sherry vinegar Juice of ½ lemon 1 tsp gochugaru Salt & black pepper 400 g potatoes Neutral oil for frying Salt __ Cut the potatoes into thin strips. Rinse in cold water, dry thoroughly, and fry in 180 °C neutral oil until golden and crispy. Drain on paper towels and salt immediately. Fry again just before serving or keep warm in the oven. Season the meat generously with salt and pepper, heat neutral oil in a frying pan, and sear the meat over high heat until a nice crust forms. Flip the meat, add butter, garlic, and herbs. Baste with the butter until the internal temperature reaches 54 °C. Let rest for 10 minutes. In the same pan, add the broccoli and sauté quickly in the butter until lightly browned. Season with jalapeño, garlic, and chili flakes that have been gently sautéed in olive oil. Adjust flavor with lemon juice, salt, and black pepper. For the hollandaise, start by browning the butter and let it cool until lukewarm (about 50 °C). Whisk together egg yolks, sherry vinegar, gochugaru, and lemon juice over low heat until light and creamy (should be roughly the same temperature as the browned butter). Gradually whisk in the brown butter until the hollandaise thickens. Adjust the sauce consistency with a little lukewarm water if it becomes too thick. Season with salt and black pepper. Serve the ribeye with the brown butter hollandaise, broccolini & shoestring fries.

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