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Ray Lin

@ray.lin_

a year ago
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Posted On: November 29th 2025, 06:42 pm
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@haley.jade642
haley.jade642
recently watched some old family VHS tapes and hate to let them become a historical relic so—
Comments (2)
michael_mcneela a year ago

michael_mcneela

Tappy hapsgiving ❤️

reynapapotto a year ago

reynapapotto

🥲♥️

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#NevaehAkira shares a post about bossing up and never looking back! #Socialites, thoughts? 👀
Celebrating 17 with my favs🤍🤎
CREAMY CHICKEN, LEEK & PANCETTA PIE   Ad I LOVE A PIE! so easy to make, with this creamy chicken filling all tucked under a golden, flaky puff pastry lid is perfection. Baked in my @lecreusetuk cast iron shallow casserole, genuinely one of my must-have pieces of kitchen kit. It is timeless, distributes heat beautifully, it can go straight from the hob into the oven which makes it perfect for recipes like this.    Serves 4 560 kcal & 32 protein per portion   300g cooked shredded chicken
500ml semi-skimmed milk
2 celery sticks, finely diced
120g frozen peas
2 leeks, finely sliced
2 garlic cloves, minced
1 tsp Dijon mustard
6 rashers smoked pancetta, diced
1 chicken stock cube
1 tbsp fresh chopped tarragon
1 big heaped tbsp plain flour
Approx. 250g ready-rolled puff pastry, or enough to cover your dish
1 egg, beaten, for brushing   Preheat the oven to 190°C fan.   In a deep pan, fry the diced pancetta for 3–4 minutes until starting to turn golden and release its fat. Add the sliced leeks and celery, season with salt and plenty of black pepper, then pop a lid on and gently cook for 8–10 minutes until lovely and soft. Stir in the garlic for the final minute.   Sprinkle over 1 big heaped tbsp flour, mix well, then slowly pour in the milk, stirring as you go. Crumble in the chicken stock cube, add the Dijon mustard and bring to a gentle simmer until thickened and creamy. Fold through the peas, shredded chicken and tarragon, allowing everything to bubble together for a few minutes. Taste for seasoning, then leave to cool slightly.   Grab your pie dish and tip in the filling. Unroll the pastry and cut to fit your dish. I like to press the dish or lid of dish onto the pastry first to get the perfect shape. Lay over the filling, crimp the edges and cut a small air vent in the middle. Brush generously with beaten egg and bake for 25–30 minutes until beautifully puffed and golden, with the filling piping hot.   Serve with plenty of greens and enjoy. #healthyrecipes #comfortfood  
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Come and worship the Lord with us at GROW this Saturday, 17 Oct 2026 at 6pm! 🙌 Lyrics and Tune by John Jebaraj [revsam, grow, youth, worship, christian worship, christian music, youth event, aft church, aft chennai, jeevan chelladurai]
About 40 million people depend on the Colorado River, but a prolonged drought and century-old water laws have pushed it to a breaking point. Here’s why proposed federal water cuts are fueling a battle across the Southwest.⁠ ⁠ Read more at the link in our bio.⁠ ⁠ Video by Michael Tabb
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