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@milliebarbarosha: I had a major wardrobe malfunction #victoriassecretfashionshow #costume #model Victoria secret Halloween costume

That girl Maria
That girl Maria
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Sunday 02 November 2025 12:39:49 GMT
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cdlo121729
C/D :
❤️❤️❤
2025-11-02 12:46:43
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atracamoniusteve
atracamoniusteve :
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2025-11-02 21:10:07
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itsurfavgirlcady
@Aulani :
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2025-11-03 03:28:46
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lightuseni21
𝒞𝓁ℯ́ℴ𝓅𝒶𝓉𝓇ℯ𓂀 :
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2025-11-02 12:57:42
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Chu choa nay Mẹ Vịt mi nhon gọn gàng hơn đó nha, hỏi ra mới biết .Tư liền xin bí kíp liền #natureskey#natureskeyvietnam#natureskeyhealth#keodeogiamtao #keogiamtao
Chu choa nay Mẹ Vịt mi nhon gọn gàng hơn đó nha, hỏi ra mới biết .Tư liền xin bí kíp liền #natureskey#natureskeyvietnam#natureskeyhealth#keodeogiamtao #keogiamtao
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Kulit sebening kaca bukan cuma di mimpi — SKIN1004 yang bikin nyata 💧🤍 #SKIN1004 #LabinNature #SKIN1004ID #SKIN1004Indonesia #skincare #skintok #centella #KBeauty #glowingskin
Seolleongtang After travel abroad, I realized that soup runs in my veins as a Korean. Seolleongtang is a Korean beef bone soup, rich and milky flavor soup Why do i boil beef bones three time? Beef bones are extremely dense, so a single boil isn’t enough to draw out all the flavor and nutrients. By boiling them three separate times, we gradually extract deeper collagen, minerals, and flavor layers—creating a rich, milky broth with depth and balance Ingredients - 2 kg beef leg bones (sagol in korean) - Beef shank or brisket - Somyeon (thin wheat noodles) - Green onions - shrimp jeot (saeujeot) Recipe (Makes about 10 bowls) 1. Soak the bones: Place 2 kg of beef leg bones in cold water and soak for 4 hours to remove the blood. (Change the water a few times during soaking.) 2. Blanch the bones: Boil the bones for 5 minutes, then discard the water. Rinse the bones under cold water to remove any remaining impurities. 3. First broth: Add fresh water to cover the bones and simmer over low heat for 6 hours with the lid on. Keep the water level high enough to cover the bones by adding more water as it reduces. 4. Second broth: Refill the pot with water and simmer again over low heat for 6 hours. 5. Third broth: Once more, refill with water and simmer over low heat for another 6 hours. During this stage, add beef shank or brisket and cook for about 2 hours, then remove the meat. 6. Combine and season: Mix the first, second, and third broths together. Boil down slightly to concentrate the flavor, then season lightly with salt. This completes your rich, milky beef bone broth. 7. Serve: In an earthen bowl, add somyeon noodles, sliced beef, green onions, saeujeot, and ladle in the hot bone broth. Bring to a gentle boil before serving. ⸻ Tips - The classic way to enjoy Seolleongtang is with kkakdugi (radish kimchi) on the side. - Season to taste at the table using salted shrimp (saeujeot) or salt — salted shrimp is more good. - Store in the fridge if consuming soon, or freeze for long-term storage.
Seolleongtang After travel abroad, I realized that soup runs in my veins as a Korean. Seolleongtang is a Korean beef bone soup, rich and milky flavor soup Why do i boil beef bones three time? Beef bones are extremely dense, so a single boil isn’t enough to draw out all the flavor and nutrients. By boiling them three separate times, we gradually extract deeper collagen, minerals, and flavor layers—creating a rich, milky broth with depth and balance Ingredients - 2 kg beef leg bones (sagol in korean) - Beef shank or brisket - Somyeon (thin wheat noodles) - Green onions - shrimp jeot (saeujeot) Recipe (Makes about 10 bowls) 1. Soak the bones: Place 2 kg of beef leg bones in cold water and soak for 4 hours to remove the blood. (Change the water a few times during soaking.) 2. Blanch the bones: Boil the bones for 5 minutes, then discard the water. Rinse the bones under cold water to remove any remaining impurities. 3. First broth: Add fresh water to cover the bones and simmer over low heat for 6 hours with the lid on. Keep the water level high enough to cover the bones by adding more water as it reduces. 4. Second broth: Refill the pot with water and simmer again over low heat for 6 hours. 5. Third broth: Once more, refill with water and simmer over low heat for another 6 hours. During this stage, add beef shank or brisket and cook for about 2 hours, then remove the meat. 6. Combine and season: Mix the first, second, and third broths together. Boil down slightly to concentrate the flavor, then season lightly with salt. This completes your rich, milky beef bone broth. 7. Serve: In an earthen bowl, add somyeon noodles, sliced beef, green onions, saeujeot, and ladle in the hot bone broth. Bring to a gentle boil before serving. ⸻ Tips - The classic way to enjoy Seolleongtang is with kkakdugi (radish kimchi) on the side. - Season to taste at the table using salted shrimp (saeujeot) or salt — salted shrimp is more good. - Store in the fridge if consuming soon, or freeze for long-term storage.
This quote explained a lot! Loved being hurt by this… #quotes #lifequotes #fortou #forme #forus
This quote explained a lot! Loved being hurt by this… #quotes #lifequotes #fortou #forme #forus
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#butonpride🏝 #fyppppppppppppppppppppppp
aimmaxxing#Valorant #valorantclips #valorantgaming #valorantedit #valorantclip
aimmaxxing#Valorant #valorantclips #valorantgaming #valorantedit #valorantclip

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