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Remie Danielson

@remposts

6 months ago

.. Fun last job in JAX FL 52 years ago, wz Sears Whse Imeson Park.
Stand-Up Yale Electric Forklift..
Yeah this thing wz a little trippy.!😂

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Posted On: April 30th 2026, 11:22 pm

.. Fun last job in JAX FL 52 years ago, wz Sears Whse Imeson Park.
Stand-Up Yale Electric Forklift..
Yeah this thing wz a little trippy.!😂

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DAY 12 ! Info

Okayyy!! @cohlsworld stepped UP NEXT to get in the paint with @official__shoddy on #BadBoysCancun!! 😈 Which BAD BOY y’all think took this one? 👀👇🏾

Subscribe & watch the NEW episode of #BadBoysCancun streaming NOW on @thezeusnetwork!⚡️

que energia louca 🔥🥋 Oss

#karate #mma #martialarts #ufc #boxing

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From country roads to wherever the dream takes me. 🌲✨

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ID - SCH006833_SS_S

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Photos - @jharmon_photo4u

#denim #denimdress #retrostage #boots #model

@tasteatlas presents Mafroukeh at @hallabrafaat
📍 Tripoli, Lebanon 🇱🇧

Crafted to perfection at the legendary Rafaat Hallab 1881, mafroukeh represents the pinnacle of Levantine pastry artistry. Born in Tripoli, the undisputed sweets capital of Lebanon, this opulent dessert exemplifies a centuries-old tradition of confectionery expertise.

The foundation of the dish is a rich, velvety dough made from roasted semolina cooked down with clarified butter, sugar syrup, and floral essences of orange blossom and rose water. Hand-kneaded until soft and aromatic, the semolina base is delicately pressed into a plate and topped with a generous layer of fresh ashta—a traditional Lebanese clotted cream skimmed from simmering milk.

Finished with a lavish dusting of crushed green pistachios, pine nuts, and fragrant candied orange blossoms, the dessert strikes a refined balance between the nutty warmth of the semolina and the cool, subtle sweetness of the cream. At Rafaat Hallab 1881, where recipes have been passed down for generations, mafroukeh remains an enduring symbol of North Lebanese heritage and hospitality.