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Region: ID
Tuesday 30 September 2025 14:42:37 GMT
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yani12_34
yani makoting :
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2025-09-30 15:29:40
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BOHAHAHAHAH #fyp #bleach #peak #viral #meme #ichigo #ichigokurosaki #funny #goviral #xyzbca
BOHAHAHAHAH #fyp #bleach #peak #viral #meme #ichigo #ichigokurosaki #funny #goviral #xyzbca
sorry fomo #fy #4u #fyp
sorry fomo #fy #4u #fyp
#🦋warriorfam🦋 #pumpkin #pumpkinseeds
#🦋warriorfam🦋 #pumpkin #pumpkinseeds
Litch #highlight #edit #trending #fyp #viral
Litch #highlight #edit #trending #fyp #viral
SAVE my WHIPPED RICOTTA STUFFED TOMATOES! FULL RECIPE BELOW. I promise you will be making this simple and easy appetizer on repeat!! Makes 8 Whipped Ricotta 2 cups whole whole milk ricotta 2 tbsp milk ¼ cup grated Parmigiano Reggiano ½ teaspoon salt ¼ cup fresh basil chopped Balsamic Vinaigrette ⅓ olive oil 3 tbsp balsamic vin 1½ tbsp honey ½ salt ½ orange juiced Everything Else 8 on-the-vine tomatoes, rinsed well. 8 basil sprigs for garnish -The night before I prepped both the whipped ricotta and the balsamic vinaigrette. -To prep the whipped ricotta, add the ricotta, milk, grated parm and salt to a blender. Blend until smooth creamy then mix in the chopped basil. Store in refrigerator -To prep the balsamic vinaigrette, add all of the balsamic vinaigrette ingredients to a blend and blend well. Store in refrigerator. -Day of, remove tomato from vine, flip and cut off just enough of the bottom so that you can remove the seeds. Fill each tomato with about a tbsp of balsamic vin and ⅛ of the whipped ricotta. Note: I flip the tomatoes so that they are more stable and will sit up. -Garnish with basil and store in refrigerator until ready to serve.
SAVE my WHIPPED RICOTTA STUFFED TOMATOES! FULL RECIPE BELOW. I promise you will be making this simple and easy appetizer on repeat!! Makes 8 Whipped Ricotta 2 cups whole whole milk ricotta 2 tbsp milk ¼ cup grated Parmigiano Reggiano ½ teaspoon salt ¼ cup fresh basil chopped Balsamic Vinaigrette ⅓ olive oil 3 tbsp balsamic vin 1½ tbsp honey ½ salt ½ orange juiced Everything Else 8 on-the-vine tomatoes, rinsed well. 8 basil sprigs for garnish -The night before I prepped both the whipped ricotta and the balsamic vinaigrette. -To prep the whipped ricotta, add the ricotta, milk, grated parm and salt to a blender. Blend until smooth creamy then mix in the chopped basil. Store in refrigerator -To prep the balsamic vinaigrette, add all of the balsamic vinaigrette ingredients to a blend and blend well. Store in refrigerator. -Day of, remove tomato from vine, flip and cut off just enough of the bottom so that you can remove the seeds. Fill each tomato with about a tbsp of balsamic vin and ⅛ of the whipped ricotta. Note: I flip the tomatoes so that they are more stable and will sit up. -Garnish with basil and store in refrigerator until ready to serve.
I’ve got that joy, joy,joy,joy down in my heart. WHERE? #fyp #foryoupage #relatable #MentalHealth #therapy #therapist
I’ve got that joy, joy,joy,joy down in my heart. WHERE? #fyp #foryoupage #relatable #MentalHealth #therapy #therapist

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