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Camille Miranda | Piloto 🚢

@camillemirand

4 months ago
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Posted On: July 15th 2026, 11:48 pm
O final 🤌🏼

#deckofficer #marinhamercante #navygirl #goldenhourlight
Comments (103)
j.daviddossantos a month ago

j.daviddossantos

Eu apaxonei po vc o

roselfonseca 2 months ago

roselfonseca

❤️❤️❤️❤️❤️❤️

roselfonseca 2 months ago

roselfonseca

Qual empresa você trabalha

joaopauloviana561 2 months ago

joaopauloviana561

Parabéns pelo seu trabalho que Deus te abençoe sempre

melki88558 3 months ago

melki88558

😍 MDS isso sim é vida👏

eric_reislima 3 months ago

eric_reislima

Lindíssima ❤️🔥

zoobandeira 3 months ago

zoobandeira

Parece uma nenenzinha linda quem ve nem imagina a responsabilidade dela Parabéns

ari.barrasdeaccess 3 months ago

ari.barrasdeaccess

Maravilhosa

costa_bass_ 3 months ago

costa_bass_

Linda demais ❤️❤️

polyprates 3 months ago

polyprates

😍😍😍😍😍

silvaaa_cezaaar 3 months ago

silvaaa_cezaaar

Que lindo 👏👏

paulosantoscampelo 3 months ago

paulosantoscampelo

Virei muito fã.

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Recipe ⬇️ (3 Malpuas + ½ Batch Rabdi | ~488 Cals ~28g Protein) 🍎 3-4 thin apple slices 🌾 45g whole wheat atta 🌾 10g fine sooji 🥛 ~100ml toned milk for batter 🍬 Zero-calorie sweetener, to taste 🌿 1 tsp fennel seeds 🌿 3–4 cardamom pods 🧈 1 tsp ghee 🧀 100g High Protein Paneer 🥛 300ml toned milk for rabdi 🍬 Zero-calorie sweetener, to taste 🌿 Cardamom powder 🌼 3–4 strands saffron 💧 150ml water for syrup 🍬 3 tbsp zero-calorie sweetener for syrup 🌼 3–4 strands saffron for syrup 🌿 Cardamom powder for syrup 💚 Chopped pistachios, for garnish 🌸2 tsp rose water 👨🏻‍🍳 How to Make *For the Protein Rabdi* 1. Add 300ml toned milk to a pan and bring it to a boil. Let it reduce slightly. 2. Add crumbled High Protein Paneer and zero-calorie sweetener. Stir well and let it cook. 3. Add cardamom powder and saffron. Continue reducing until the mixture thickens. 4. Take out around two serving spoons of the milk and paneer mixture. Blend until smooth. 5. Add the blended mixture back into the pan and stir until the rabdi thickens. 6. Switch off the flame and let the rabdi cool. Refrigerate until serving. *For the Apple Malpuas* 1. Pound the fennel seeds and cardamom pods together. 2. Combine whole wheat atta, fine sooji, zero-calorie sweetener, and the pounded fennel and cardamom. 3. Add milk and ghee. Mix into a smooth, slightly flowing pancake batter. Adjust the milk as needed. 4. Dip the apple slices into the batter and coat them well. 5. Lightly grease a pan with ghee. Place the coated apple slices on the pan and cook on a low to medium flame. 6. Slow cook until golden brown on both sides and cooked through. *For the Saffron Syrup* 1. Add water, zero-calorie sweetener, saffron, rose water and cardamom powder to a pan. 2. Simmer for 3–4 minutes. *To Serve* 1. Dip the cooked apple malpuas in the saffron syrup for 3–4 minutes. 2. Remove and serve with chilled rabdi. Zero Sugar Malpua, Apple Malpua, Protein Rabdi, Healthy Indian Dessert, Low Calorie Dessert, Sugar Free Indian Sweets, High Protein Dessert, Healthy Festive Recipe, Apple Dessert, healthy malpua, high protein mithai
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What happens when you let a living organism design type? I spent months experimenting with Slime Mold aka Physarum Polycephalum and here’s the result 🧫 Inspired by professor and scientist A. Adamatzky’s book Slime Mould in Art and Architecture. Book consists of various research papers that many different artist did with the slime mould, yet I found nothing connected to graphic design. Graphic design is often based on structure and form, yet as a graphic designer myself I wondered, what would happen if I worked with a living organism that had neither. This typography is part of my ArtScience MA project and research paper Beyond Control: Toward a Relational Graphic Design Practice Through Working with Slime Mould. ArtScience interfaculty between Royal Academy of Art and Royal Conservatoire, the Hague, 2026 More growth videos are coming! Stay tuned 🫶🏼 Read more on delab.lt #slimemold #typography #artscience #physarumpolycephalum #design
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