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@hongnhunglighting: Trụ cổng NLMT 2in1 đủ các size 25,30và 40cm đủ các màu #nhungdenled #tongkho #khosi #denled #tru #xaynha #nhadep #hoanthiennha #trucong #nlmtNLMT #xuhuongtiktok #xuhuonggggggggggggggggg #dentrangtriphong #denledgiare #xuhuongreels #congtrinhxaydung #xaynhatrongoi #xaynhatrongoi

Nhung Đèn Led
Nhung Đèn Led
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Region: VN
Thursday 20 November 2025 04:04:46 GMT
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Comments

hieu.nguyen4596
Hieu Nguyen :
Cho doi 40×40 mau den
2025-11-20 12:54:01
1
tranduoc06.02.1975
được van :
bn
2025-11-21 23:43:31
0
dua.t8026
bắp dưa :
30x30 gia nao e
2025-11-21 09:07:02
0
qt.2580
trữ tình :
một đôi bao nhiêu tiền bạn ơi
2025-11-20 09:05:48
0
thaothanh2709
Thanh Thảo 1801 :
Ib em nhé
2025-11-24 14:55:09
0
hoailamnguyen32
làm lại từ đầu :
đêm không cắm điện có sáng không
2025-11-20 08:51:17
0
bv.anh41
Đại phát tài :
hơn 100k mua 10 cái nhé shop
2025-11-21 04:47:45
0
phinit159
Dao :
0924985788 Zalo
2025-11-20 17:24:02
0
huongphan.30
Hường phan :
4040 cho một đôi màu đen
2025-11-20 23:45:16
0
hongpham0444
Hong :
🥰🥰🥰
2025-11-20 13:22:50
0
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I’m telling you giftgiving just got a whole lot easier with the new lip oil balm set by @Saltair Body ! Not only are the colors absolutely gorgeous, but they are hydrating and nourishing, and you can split them up and gift them to several different people or you can keep them for yourselves, no judgment here! #saltair #saltairlipoilbalm #lipbalm #lipoil #ttsnortheast
I’m telling you giftgiving just got a whole lot easier with the new lip oil balm set by @Saltair Body ! Not only are the colors absolutely gorgeous, but they are hydrating and nourishing, and you can split them up and gift them to several different people or you can keep them for yourselves, no judgment here! #saltair #saltairlipoilbalm #lipbalm #lipoil #ttsnortheast


what the sound says
what the sound says
Recipe of the week ☺️ Looking for an easy protein to make that will last in the refrigerator for a few days (3-4) and that the whole family will eat?! you have to try my version of chipotle chicken! And best part, hopefully you will have leftovers to pack lunches the next couple of days. Enjoy! XO Babs INGREDIENTS: ½ medium red onion chopped 4 cloves garlic 1/3 cup adobo sauce with peppers 2 tablespoons olive oil 2 tablespoons chile powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 tablespoon salt ½ teaspoon black pepper ¼ cup water Splash of lime juice 2 to 3 pounds boneless skinless chicken thighs, trimmed 2 tbsp of avocado oil for cooking chicken thighs Rice with cilantro and lime for serving Burrito Bowl Fixings including, lettuce, beans, corn salsa etc. INSTRUCTIONS: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, fresh lime juice, salt, and pepper into a blender and blend until smooth. With a fork, prick holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade into the bag and seal. Use your hands to massage the bag of chicken so each piece of chicken is evenly coated. Refrigerate chicken in marinade for at least 1 hour, or overnight. When ready to cook chicken, gently pat dry the chicken so that it is not “wet” with marinade - this allows you to get the perfect sear. Preheat a large skillet over medium heat (you can also use cast iron, a grill pan or grill.) Add about 2 tbsp of avocado oil to coat the bottom of the pan. Heat the oil over medium high heat and then add the chicken to the pan. Sauté for about 3-5 minutes on the first side (depending on the thickness of your thighs.) After the chicken is nicely browned on the first side, flip chicken and continue cooking until completely cooked through or until a meat thermometer reads 165 F. Remove the chicken from skillet and allow it to rest before slicing. Slice the chicken into thin strips. Serve in a bowl with all the accoutrements or in a burrito. #chicken #batchcooking #weeknightdinner
Recipe of the week ☺️ Looking for an easy protein to make that will last in the refrigerator for a few days (3-4) and that the whole family will eat?! you have to try my version of chipotle chicken! And best part, hopefully you will have leftovers to pack lunches the next couple of days. Enjoy! XO Babs INGREDIENTS: ½ medium red onion chopped 4 cloves garlic 1/3 cup adobo sauce with peppers 2 tablespoons olive oil 2 tablespoons chile powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 tablespoon salt ½ teaspoon black pepper ¼ cup water Splash of lime juice 2 to 3 pounds boneless skinless chicken thighs, trimmed 2 tbsp of avocado oil for cooking chicken thighs Rice with cilantro and lime for serving Burrito Bowl Fixings including, lettuce, beans, corn salsa etc. INSTRUCTIONS: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, fresh lime juice, salt, and pepper into a blender and blend until smooth. With a fork, prick holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade into the bag and seal. Use your hands to massage the bag of chicken so each piece of chicken is evenly coated. Refrigerate chicken in marinade for at least 1 hour, or overnight. When ready to cook chicken, gently pat dry the chicken so that it is not “wet” with marinade - this allows you to get the perfect sear. Preheat a large skillet over medium heat (you can also use cast iron, a grill pan or grill.) Add about 2 tbsp of avocado oil to coat the bottom of the pan. Heat the oil over medium high heat and then add the chicken to the pan. Sauté for about 3-5 minutes on the first side (depending on the thickness of your thighs.) After the chicken is nicely browned on the first side, flip chicken and continue cooking until completely cooked through or until a meat thermometer reads 165 F. Remove the chicken from skillet and allow it to rest before slicing. Slice the chicken into thin strips. Serve in a bowl with all the accoutrements or in a burrito. #chicken #batchcooking #weeknightdinner

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