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Mariana

@wmarii_

7 months ago
Photo by Mariana on April 14, 2026.
Photo by Mariana on April 14, 2026.
Photo by Mariana on April 14, 2026.
Photo by Mariana on April 14, 2026.
Photo by Mariana on April 14, 2026.
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Posted On: April 14th 2026, 10:31 pm

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#🫣💫🖤👀🫵🏻
⁨ ⁨ «اگر سازگرها نباشن، شما با چی می‌خوای اجرا کنی؟!» 🤔 در این بخش از گفتگوی اختصاصی و جذابِ می‌فادو، استاد صابر نظرگاهی عزیز به عنوان کارشناس و مجری در کنار استاد محمدی نشسته‌اند تا گپی صریح و بی‌تعارف درباره‌ی پشت صحنه و چالش‌های ساختِ ساز، بازارِ هنر، نگاه به پیشکسوتان و عشقِ عمیق به ساز داشته باشند؛ صحبت‌هایی که شنیدنش برای هر هنرمند و هنرجویی از نان شب واجب‌تر است! 🔥 🎧 نسخه کاملِ این گفتگوی شنیدنی و بی‌نظیر را همین الان می‌توانید در کانال یوتیوب «می‌فادو» تماشا کنید. 🔗 (لینک کانال یوتیوب در هایلایت ویدیوکست پیج و استوری‌ها قرار دارد / یا عبارت «می‌فادو» را در یوتیوب جستجو کنید) نظر شما درباره‌ی صحبت‌های استاد محمدی و اجرای استاد نظرگاهی چیه؟ توی کامنت‌ها برامون بنویسید 👇💬 #سه_تار #سه_تار_سازی #آموزش_سه_تار⁩⁩
might as well call florida bikini bottom 🌊 #fyp #viral #bikinibottom #florida #wpb
Strength through aesthetics never works 😭 The video shows a craftsman creating a decorative battle axe using traditional woodworking techniques, metal inlay work, and charring. While the finished product looks striking when cutting through a pumpkin, several comments flagged a critical flaw: fitting metal pins through dry, charred wood actually weakens the handle. Charring wood reduces bending strength by roughly 30% according to wood science research, and shallow treatment makes handles more prone to brittle fracture on impact. The visual appeal comes at a real structural cost. #woodworking #tools #axe
Levi picked some beautiful purple potatoes last week at a local farm and we wanted to test out different ways to make fries and see which way would be the crispiest. We cleaned and peeled the potatoes then cut them into thin strips and soaked them in cold water. We divided the potatoes into 3 batches. Batch 1 - tossed in salt and peanut oil then roasted at 425F Batch 2- blanched for 30 seconds in salted water with a little vinegar added in, then drained and tossed in olive oil, and roasted at 425F Batch 3 - blanched for 30 seconds in salted water with a little vinegar added in, then fried in peanut oil Surprisingly the roasted ones came out the most crispy while the fried ones were less crispy and lost most of their crispiness after a while. Overall it was a fun little experiment to do with Levi.
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