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@emiarchive: Giày màu nâu đẹp lắm nha @Erosska #phoidoxinh #reviewlamdep #goclamdep

êmi
êmi
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Region: VN
Monday 22 September 2025 10:00:03 GMT
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Comments

tth25112
🌻 :
Cho mình xin in4 áo cadigan cậu mặc với ạ.
2025-09-22 16:29:52
0
31438083073
khánh linh :
Pass sz 38 đen chưa mang lần nào do rộng ạ
2025-11-04 10:20:18
0
nhm.xg
mai nguyên 𐙚 :
e xin links cadigan vs ạ
2025-09-28 17:23:57
0
tieuchien0510
Chả cốm :
Pass size 38 còn nguyên chưa mang lần nào 170k
2025-10-20 04:21:37
1
ngoc0212o4
🐳 :
Có bị đau sau gót k ạ
2025-10-16 17:30:34
0
chegn_tim04
Trangg 🍑 :
Có phải tăng sz không ạ chịii
2025-09-22 10:50:28
0
rmadln_
rmadln_ :
cho e xin in4 kính của chị với ạ
2025-09-24 10:18:09
0
user12549099
🐞nkl_lyn🐞 :
😳😳😳
2025-11-02 10:10:40
0
_meomeo2507
ht :
🥰🥰🥰
2025-10-25 05:44:54
0
dg_w.th
愛 :
😁
2025-10-19 19:27:52
0
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Sardine Lemon Pasta Salad 🐟 Tinned Fish Talk Listen to the full podcast episode from Milk Street Radio wherever you get your podcasts @177milkstreet 1 tin sardines in olive oil 2 ounces dry pasta 1 cup snap peas, bias cut 1 stalk celery, bias cut 1 shallot, thinly sliced 1 lemon, zested and juiced 3 tablespoons olive oil 1 teaspoon dijon mustard kosher salt handful celery leaves, chopped Bring a pot of salted water to a boil and cook the pasta according to package directions. In a large bowl, prepare an ice bath with equal parts ice and water. Add the snap peas and celery to the boiling water and blanch for 2 minutes. Transfer to the ice bath to cool. Rinse the shallots in the ice bath then drain to reduce their spicy bite. Drain the oil from the tin of sardines into a large mixing bowl. Whisk in the lemon zest and juice, olive oil, and dijon mustard. Season to taste with kosher salt. Add the sardines from the tin, cooked pasta, drained snap peas, celery, shallot, and celery leaves. Toss to evenly coat. Taste and adjust seasoning with additional kosher salt if desired.
Sardine Lemon Pasta Salad 🐟 Tinned Fish Talk Listen to the full podcast episode from Milk Street Radio wherever you get your podcasts @177milkstreet 1 tin sardines in olive oil 2 ounces dry pasta 1 cup snap peas, bias cut 1 stalk celery, bias cut 1 shallot, thinly sliced 1 lemon, zested and juiced 3 tablespoons olive oil 1 teaspoon dijon mustard kosher salt handful celery leaves, chopped Bring a pot of salted water to a boil and cook the pasta according to package directions. In a large bowl, prepare an ice bath with equal parts ice and water. Add the snap peas and celery to the boiling water and blanch for 2 minutes. Transfer to the ice bath to cool. Rinse the shallots in the ice bath then drain to reduce their spicy bite. Drain the oil from the tin of sardines into a large mixing bowl. Whisk in the lemon zest and juice, olive oil, and dijon mustard. Season to taste with kosher salt. Add the sardines from the tin, cooked pasta, drained snap peas, celery, shallot, and celery leaves. Toss to evenly coat. Taste and adjust seasoning with additional kosher salt if desired.

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