Instagram story viewer> @lianeceleste> Post
lianeceleste(lianeceleste)'s profile avatar

lianeceleste

@lianeceleste

2 years ago
Download
2
Posted On: March 18th 2025, 06:42 pm
Comments (2)
jocelinechabot 2 years ago

jocelinechabot

Oursin😂

jocelinechabot 2 years ago

jocelinechabot

L’intérieur d’un ourson?

More posts

It’s my birthday today and it got me reflecting on my journey and how I got to where I am today. I thought it was time I do a reintroduction post 🤎
فقط ۵ قدم تا یه بشقاب پاستای جذاب با پنیر ویلی مواد لازم روغن و کره به میزان لازم سیر رنده شده ۳ حبه رب گوجه فرنگی ۲ ق غ نمک پول بیبر مقداری پنیر ویلی ۲۰۰ گرم پاستای پخته شده ۲ لیوان مرحله یک تفت دادن سیر با کره و روغن مرحله ۲ اضافه کردن رب و ادویه مرحله ۳ برداشتن مقداری از ‌پنیر مرحله ۴ اضافه کردن سس اماده شده به پنیر و مخلوط کردن مرحله اخر ریختن سس روی پاستای ابکش شده نوش جان #پاستای_ویلی #پنیر_ویلی
🍱✨ What I Eat from 9 to 5 in WFH. A little food, a little work, and lots of office vibes! 💕😋 #whatieatinaday #officelife #9to5life #foodie #workday
Cover of @outlandermagazine with Willem Dafoe I think the first photo is my fav I’ve ever taken Photographer: @mescondi Founder & Editor in Chief: @callum.mccaff Creative Agency: @outlanderstudios Production Company: @freenjoy Freenjoy founder & EP: @nathankscherrer Freenjoy Creative Partner & EP: @tarasheree Art Director: @quinnovative Producer: @sergiomvaccaro Production Manager: @jcirulli 1st AD: @elianamurphyroseen Stylist: @styleitholmes HMUA: @jessibutterfield 1st Photo Assist: @bluenosedelight
For everyone who’s ever said, “Will one apple pie be enough?” 🍎🥧🤪🤪 Day 4 of 6 in our 11th annual Sally’s Pie Week is an older recipe for Apple Slab Pie with new photos and clearer, more helpful instructions. #sallyspieweek Comment SEND and we’ll dm you the recipe with extra notes, storage, make-ahead and freezing tips, plus 50+ pie recipes from all 10 years of Sally’s Pie Week 🍏 Crust -4 cups (500g) all-purpose flour -1 1/2 tsp salt -1 tsp sugar -1 3/4 cups (396g) unsalted butter, very cold and cubed -3/4 cup (180g/ml) ice water -egg wash (1 egg with 1 tbsp milk) Filling -10 cups (1200g) peeled, chopped apples -2/3 cup (133g) granulated sugar -1/4 cup (31g) all-purpose flour -2 Tbsp lemon juice -1 tsp vanilla -1 1/2 tsp cinnamon -1/4 tsp cloves -1/4 tsp nutmeg 1. Crust: In a large bowl, whisk the flour, sugar, and salt. Cut the butter into the mixture with a pastry cutter until it resembles coarse meal. Drizzle in the cold water 1 Tbsp at a time; stir after every Tbsp added until the dough begins to come together in large clumps. Transfer the dough to a floured surface. With floured hands, gently bring the dough together into a ball. Divide the dough in half; flatten each half into a 1-inch-thick disc. Wrap discs tightly. Refrigerate for at least 2 hours. 2. Preheat oven to 375°F (190°C). 3. In a large bowl, stir together the filling ingredients. 4. On a lightly floured work surface, roll the 1st disc of dough out into a 13x18-inch rectangle. Place the dough into a 10x15-inch jelly roll pan; there will be overhang on the sides. (See Notes for half sheet pan.) 5. Spread in the filling. Place the pan in the refrigerator while you roll out the top crust. 6. Roll the 2nd disc out into a 13x18-inch rectangle. Drape over the filling. Fold the bottom crust’s overhang up and over the edges. Seal them shut with your fingers and flute or crimp the edges. Brush the top and edges of the crust with egg wash. Cut vents. 7. Bake 40–45 minutes, until the crust is golden brown and you can see the filling bubbling through the vents. Cool 2-3 hours. 8. Whisk icing together. Drizzle on top. https://sallysbakingaddiction.com/apple-slab-pie-maple-icing/
back to up