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tiare

@guzman_tiare

4 months ago
Photo by tiare on June 28, 2026.
Photo by tiare on June 28, 2026.
Photo by tiare on June 28, 2026.
Photo by tiare on June 28, 2026.
Photo by tiare on June 28, 2026.
Photo by tiare on June 28, 2026.
Photo by tiare on June 28, 2026.
Photo by tiare on June 28, 2026.
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Posted On: June 28th 2026, 07:40 am
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@jianelyg
jianelyg
( i love medjool dates) 🌧️
Comments (13)
cynniemockbee 4 months ago

cynniemockbee

The most beautiful posts

melodyfaithlankford 4 months ago

melodyfaithlankford

Yessss❤️

albatrejos_ 4 months ago

albatrejos_

❤️

silvakailah 4 months ago

silvakailah

comment media

silvakailah 4 months ago

silvakailah

so lovely

evaisprettyneatbro 4 months ago

evaisprettyneatbro

Freakin love it

mollieas27 4 months ago

mollieas27

Favorite gal 🤍

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Sam altman in a recent podcast: "From a global allocation perspective, actually, it's quite terrible to have everybody have a bunch of the world's limited supply of DRAM sitting in their own computer, and being used maybe 5% of the time. Like, you want maximum utilization in the cloud if you're trying to deal with this very supply constrained environment. And somehow many people's intuition is the opposite of that." Here's How the Internet Responded. Swipe to see⬅️
POV: me waiting Handing my life over to a Grab driver in Bali and hoping he has insurance. 🏍️💀 #bali
🥬🔥 GRANDMA’S SOUTHERN CHOW CHOW 🔥🥬 Here’s how to make it 👇🏾 Before you eat another plate of collard greens or ribs, you need this! 😮‍💨 This is my grandma’s chow chow, made my way 👵🏾❤️ It’s a sweet, tangy, crunchy pickled relish that’s been on Southern tables for over 200 years. Spoon it on greens 🥬, ribs 🍖, fish 🐟, beans 🫘, or hot dogs 🌭. Downright delicious! 🙌🏾 📝 INGREDIENTS (makes about 8 cups) 🥗 VEGGIES 🍅 2 cups green tomatoes | 🧅 1½ cups yellow onion 🫑 ½ red + ½ green bell pepper | 🥬 ¼ green + ¼ red cabbage 🧄 5 cloves garlic | 🧂 3 tbsp coarse salt 🫙 BRINE 🍎 2 cups apple cider vinegar | 🍬 ½–⅔ cup sugar 🌼 1 tbsp mustard seeds | 🌼 1 tsp ground mustard 🌿 1 tsp celery seeds | ✨ ½ tsp turmeric 🤎 ¼ tsp allspice | 🌶️ ½–1 tsp red pepper flakes 👨🏾‍🍳 HOW TO MAKE IT 1️⃣ Chop the veggies small, toss them with the salt, and let them sit for 1 to 2 hours. 🔪 2️⃣ Drain, rinse well, and squeeze out the liquid. 💧 3️⃣ Pack the veggies into clean jars. 🫙 4️⃣ Boil the brine until the sugar dissolves. ♨️ 5️⃣ Pour the hot brine over the veggies. 🔥 6️⃣ Let it cool, seal the jars, and refrigerate. ❄️ ⏰ It’s ready in 24 hours, but it’s best after 2 to 3 days. It keeps for about a month in the fridge. ❤️ The longer it sits, the deeper red it turns. That’s the red cabbage working its magic! 🎨 ❄️ STORAGE: This version is for the fridge only. Don’t leave it on the shelf! 🫙 WANT TO SHELF IT? Simmer the veggies in the brine for about 10 minutes, pack them hot into sterilized jars, and water-bath can the pints for 10 minutes. Once sealed, it’s shelf-stable. 🙌🏾 📌 Save this one, and don’t tell a soul I told you! 🤫 #chowchow #southernfood #soulfood
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