Who’s making some 🔑 🍋 🧀 🍰 at this hour??? (3am) I am! 🙋🏻♀️🙋🏻♀️🙋🏻♀️ I’m so excited for all the foods that’s to come this Thanksgiving 😌 but let’s all remember to STAY WOKE, and realize how this “holiday” came to be and it’s relation to the origins of refugees that came to America. Give thanks for the present, remember the history of the past, and use all of those resources to make the future a whole lot better ⌛️ Okay good night! More CAKE PICS TO COME ❤️ #ELZZEATS
**i realize that emoji is a lemon but there was no lime 😭**
🙊🙉🙈 little naked snix before they're covered in chocolate
siempre preparamos platos pensando en la calidad del producto!
— CELEBRATING SAUVIGNON BLANC —
Anyone who knows me and knows what I love to pour into my glass knows that it’s VERY rarely ever Sauvignon Blanc. I was delighted to find a few favourites that banished the well known greener, young notes for me and I enjoyed under the large oak trees of @diemersdalwines
for this years Seasons of Sauvignon Blanc Festival. 📸: @clement.pedro
de yemekli olsun o zaman.. patlıcan sevenleri bu tarafa alalım.. akşama vegan/harika bir tarif gelecek (bkz.1 sonraki post😊) görüşürüz 🙋😘😘
(our sister company in Singapore) was just voted #31
in The World’s Best Bars 🥂! We’re so proud!! 🏵
Tippling Club is the only place on earth to be featured on three of the 50 Best Lists, along with with Asia’s 50 Best Restaurants and Asia’s 50 Best Bars!
Cooked some rice vermicelli noodles the other day. It was my first time, but I think it turned out pretty good.
Kefir butter phase one.... and, three days later, phase 3. (Phase 2 involved me churning the kefir-cultured cream inside a Magimix with a missing lid plug and spraying my kitchen with buttermilk. You don’t need to see phase 2.) #mufflabs
¡En Cheeso se acerca un Black Weekend muy especial! ¿Te lo vas a perder?
👉 Más info en nuestras stories
Citrus and underground bulbs composition