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@estanciadamata

3 months ago

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osvaldojr10

gabrielgraciani4

Muita história numa foto… e temos a certeza que estamos no começo de muitas outras… #estanciadamata Foto: @toledo_liliane

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Posted On: July 13th 2026, 02:32 am

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@osvaldojr10

@gabrielgraciani4

gabrielgraciani4

Muita história numa foto… e temos a certeza que estamos no começo de muitas outras… #estanciadamata Foto: @toledo_liliane

Comments (2)

thiagopeniani

3 months ago

thiagopeniani

Turma da prateleira de cima 👏👏👏

thiagopeniani

3 months ago

thiagopeniani

👏👏👏👏👏

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So many people think they’re failing at discipline when the truth is they’re trying to operate with depleted capacity which makes everything way more difficult.

We love to say “just be more consistent,” but consistency requires a foundation. And if your foundation is cracked from burnout, grief, sleep loss, or survival mode…you’re running on fumes.

In this video, I’m breaking down the difference between discipline and capacity (yes, they’re different), and how trying to fix one with tools meant for the other leads to shame, avoidance, and exhaustion.

One way I help my clients remember the difference is to remind them that discipline needs structure and capacity needs restoration.

There are tangible tools included in this video so you’ll know exactly how to care for both.

Arie heeft er geen zin in vandaag… 😶

#UndercoverInNederland

Touchdown or fumble? You decide ✨ Watch #SuperBowlNight now on @disneyplus and @hulu! #DWTS

a pretty view♡

Crispy garlic Parmesan cheesy hashbrowns

Ingredients

5-6 large russet potatoes
4 tbsp corn starch
6 oz shredded cheddar cheese
3/4 cup freshly grated parmesan cheese
Salt to taste
1 tsp black pepper
1 1/2 tbsp garlic powder
1 tbsp onion powder
Oil for frying

For garnish

Freshly grated parmesan cheese
Fresh parsley, chopped

For the sauce:

1/2 cup mayonnaise
1-2 cloves garlic, freshly grated
Salt to taste
1 tbsp garlic powder
1/2 tsp black pepper
1 tbsp lemon juice

Method:

Peel the potatoes Add to a pot of salted water and boil for about 8 minutes, just until they are partially cooked. They should still be firm in the center. Drain the potatoes very well and let them cool until they’re easy to handle. Grate them using the large holes of a box grater.
In a bowl add the grated potatoes, cornstarch, Parmesan cheese cheddar cheese, garlic powder, black pepper, salt. Gently mix until everything is evenly combined.

Take a portion of the mixture and firmly press it into a thick rectangle or oval. Repeat with the remaining mixture.
Heat about 1 inch of oil in a skillet over medium heat to 360°F.
Carefully add the hash browns and fry for about 3–4 minutes per side, or until deeply golden and crispy.
Transfer to a wire rack or paper towel-lined plate and let the excess oil drain.
Add the mayonnaise, freshly grated garlic, garlic powder, lemon juice, black pepper, and salt to a small bowl. Mix until smooth and creamy. Taste and adjust the salt or lemon juice as needed. Refrigerate for 15–20 minutes before serving for the best flavor.

#recipe #parmesan #hashbrowns #garlicparmesan

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