Disclaimer: I own or gain nothing from this video.Anime: Binbougami-ga episode 9
Spanish, German, Japanese, English! Together, they form....one decently long roleplay! (and I finally used my green screen, and layered whispering!)Rekutsko to the rescue with the timestamps!00:00 - Spanish Lesson (Animals)18:33 - German Lesson (Nouns)32:00 - Japanese Lesson (Directional words)39:26 - Bonus English Vocab (Five new words you might not have known!)I hope you enjoy this whisper video, which is a custom from my Patron, Tyler! I was so happy to do this request, I've wanted to do a teacher RP for a long time and it was quite fun. Now sit back, relax, and learn some easy vocab in four different languages!------------------------------------------------------------------------------------------(Seeking Therapy or Counseling? Try online.)Side note, I find that I get a lot of comments and messages about using ASMR for anxiety, depression, and more. I can totally relate with that, and ASMR is an awesome outlet for those things. However, if you’re interested, here is a link to a website with real, professional & licensed counselors. You can type to them, or call them! It’s actually a really cool service and I use it personally. It costs as low as $35 a week, and you don’t have to leave your house to use it. :)Here you go!: FTC: By using my BetterHelp referral link you are supporting this channel. I receive commissions on any sales, but I only promote products I believe in. (I use this website to talk to my own personal therapist!)I also donate regularly to The Brain and Behavior Research Foundation. I highly recommend it! They give grants to scientists who do studies to better understand and treat mental illnesses.(last ASMR video to put me to sleep: me on the internet!BUSINESS INQUIRIES: email@example.comPATREON: (I use this the most)BUY STICKERS *NEW*:
Nothing is better in the Summer than eating mama's Fried okra! If you want to learn to cook like a Southern mama, then you are in the right place.This is where we cook like mama did! Southern Cooking Tutorials for cooks from young to old.Thanks for watching and Happy Cooking :) Scroll Down to order and scroll further down for the recipe. WANT TO BUY A COOKBOOK? We have a volume one and Volume Two!NOTE: PAYPAL ISCHEAPER! AMAZON- HIGH SELL FEES!To order on Amazon & Paypal (free shipping) visit our website at: OUT MY KITCHEN ITEM LINKS:YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook.My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.We all gathered around the table when we went to her house.She had a kitchen that was about 10x12 .She had a round table in the center.There was never a time when there wasn't something on that round table that we could eat.She made a pan of biscuits every day and a pawn of cornbread.She grew almost everything she made in the garden and canned many of her foods.She had a smoke house and that is where she stored her sweet potatoes and her russet potatoes.Granddaddy took the corn (field corn) that they grew to the feed mill every year so she had her own homemade cornmeal.If you want to learn how to cook like this woman, all you have to do is watch my southern cooking tutorials and you will become one of the best Southern cooks around.Your family and friends will love everything you make, and you will have more company and more company means more love in your home and heart! Thank you so much for being a part of this dream of mine.I want everyone to enjoy the same flavors and types of food that we (our family) grew up eating.I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks.You can see how to order these by scrolling down in this description post.Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.Hey yall!, it’s Tammy with Collard Valley Cooks! I am a southern girl born in raised in Collard Valley in Polk County Georgia.My entire (Benefield) family had around 125 acres and we mostly raised cattle.We raised our own corn for feed so it was field corn.We also raised our own hogs for sausage and bacon, and of course our own beef.We feed our beef seed before sending them to the butcher so the meat would be delicious.Not sure why everyone wants grass feed beef and free-range chickens.They really do not taste as good as those feed with feed.We had a large family and when I was young all of daddy’s brothers and sisters lived in the valley around his parents.It was a great place to grow up with lots of things to see and do all around.Country people like us love the smell, beauty and fruit of the land.Daddy coon hunted for fun, and we watched our tv together in the living room at night while mama watched her soap operas during the day.We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life.No vacations, no camping, just plain old southern country people.Fresh Fried Okra1.5 LB FRESH OKRA1/8 CUP WHOLE BUTTERMILK1.5 CUPS SELF-RISING FLOURSALT & PEPPER Wash okra and snip off base and tip (if desired) with a knife.Cut okra in 1/4-inch-thick pieces.Place in a medium bowl and pour buttermilk on it and mix it well with your hands.Put ½ cup self-rising flour in bottom of a pie plate.Add half of okra. Salt and pepper generously. Using a sifter to coat the okra well with self-rising flour.Pour in remaining okra and repeat by adding salt, pepper and flour.IRON SKILLET, WOK, OR LARGE SKILLETSHORTENINGPut enough shortening in skillet to be about 1” deep after melting.Oil must be HOT. Put a breaded piece of okra in oil and once it floats and sizzles WELL, your grease is hot and ready!It takes a good 20-30 minutes to fry up okra. DO NOT RUSH. Flip a maximum of three times. Let okra sit in hot grease until it is golden brown before turning it over. Add more shortening after turning once. You may have to rotate okra from edges to middle, so all will brown.Fry until it is golden brown.Take out with large slotted spoon and place on a paper towel covered platter/plate.NOTE: Fry frozen okra the same way. Let it sit out at room temperature for 4 hours before adding buttermilk. Cut in smaller pieces while partially frozen if desired.
FROZEN Cash Register with Olaf, Princess Anna & Queen Elsa ToysLike, comment, share!Please SUBSCRIBE to our channel for support and that way you can find us faster and be the first to see all our future videos! To subscribe, click here: us on social media: Twitter: BIG, WORK HARD KID! :)BACKGROUND MUSIC:BUDDY, LITTLE IDEA from www.bensound.comDAILY BEETLE by Kevin MacLeod Licensed under Creative Commons: By Attribution 3.0
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These homemade ganthiyas taste just like the ones you would buy in stores and in streets in India. Do try this ganthiya recipe without baking soda, papad khar, or any type of soda or baking powder. Don't forget to use 1 cup of water with every 3 cups of besan. #sangeetasworld
Makes 12-18 portions, takes three daysFor the bolognese, see ingredients here: the pasta:4 cups all-purpose flour7 eggs8 oz spinachsaltFor the cheese sauce:1 stick of butter3/4-1 cup flour1 whole head of garlichalf-gallon of milk7 oz grated pecorino cheeseFor topping:1 lb mozzarella cheese, gratedfresh basilFor the tomato sauce:olive oila few cloves of garlic1/2 an onion or a few shallots2 tablespoons tomato paste2 28-oz cans crushed tomatoesglug of white winepeppersaltDAY ONE: Make the bolognese, full video and recipe: recipe makes about twice as much sauce as is needed for the lasagna. When it's done, cool it down and put the whole batch in the fridge. Whatever you don't use in the lasagna, you can freeze later.DAY TWO: Make the pasta, make the cheese sauce, assemble and pre-bake the lasagnaIn boiling water, cook the spinach for about two minutes or until just wilted. Remove it to a bowl of ice water to stop the cooking and set the green color.In a food processor, mix four eggs, two cups of flour and a teaspoon of salt until it comes together into a single dough ball. Remove and wrap in plastic wrap.Squeeze as much water as possible out of the spinach. Mix it in the food processor with three eggs, a teaspoon of salt and two cups of flour until a single ball forms. Remove and wrap in plastic wrap.Chill both dough balls in the fridge while you make the cheese sauce. Take the bolognese out of the fridge to let it warm up a bit.Start the cheese sauce by adding a stick of butter to a large pan, turn on medium heat and let it melt. While it's melting, peel and chop a whole head of garlic. Whisk just enough flour into the butter to make a thick, smooth roux (no more than a cup), then add the garlic. Whisk in the milk, little by little, until smooth.Remove the sauce from the heat and let it come off the boil. Grate in all of the pecorino cheese and stir until reasonably smooth. Taste for seasoning, and add salt until it tastes a little too salty.With a standard, 6-inch-wide pasta roller, roll out the yellow dough ball on the widest setting. Dust it with flour, fold it back up again, and roll it through again. Repeat the process until it rolls out smooth. Reduce the thickness by one or two notches, then roll it through again. Repeat until you've run it through on the second-to-thinnest setting.Cut the pasta sheets so they are 1-2 inches shorter than the pan in which you plan to bake the lasagna (they will expand when boiled). I recommend a disposable 11x19 inch aluminum baking pan, available in most U.S. supermarkets. Cut each sheet up the middle, lengthwise, to make two long ribbons.Boil the ribbons in a large pot of salted water until they puff up and float aggressively, about two minutes. Remove them to a large bowl of ice water to stop the cooking process.Clear a table, and cover it with clean kitchen towels. Lay out each ribbon of pasta onto the towels and wipe their top-sides with another towel to get them all reasonably dry.Repeat the entire process with the green pasta dough.Rub the baking dish with olive oil, lay in the first layer of pasta, followed by a thin layer of one of the sauces. Alternate the sauces and the two pasta colors until you run out of pasta to make additional layers. (I get seven layers.) On the final layer, just dab little blobs of both sauces across the top.Bake at 400 F for 20 minutes. Cool, cover, then refrigerate overnight.DAY THREE: Make tomato sauce, assemble the final dish, eat (finally)To make the tomato sauce, peel and chop the garlic and onion/shallots. Fry in olive oil until just soft. Put in the tomato paste and fry a bit more, then dump in the crushed tomatoes and a splash of wine. Simmer for a half hour, stirring frequently. Add salt and pepper to taste.Roughly grate the pound of mozzarella.Take the lasagna out of the fridge and cut it into 12-18 slices, depending on the desired portion size. Oil three baking sheets, and lift the slices onto the sheets, keeping them as far apart from each other as possible. Top each slice with mozzarella.Bake at 400 F for 20 minutes (ideally on convection setting). If the cheese is not brown enough by the end, finish each pan under the broiler.Coat plates with a thin layer of tomato sauce, place the slices onto the the sauce, garnish with fresh basil.MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
After the massive success of “Naah” , the team is back with the most sensational pop single of 2018 - “Kya Baat Ay”.The song has been Written by Jaani & Arranged by B Praak. This uber cool dance video has been shot by Arvindr Khaira and features the Brazilian Model Carolina Mourawho has slayed the video with her breath-taking grooves. #KyaBaatAy#HarrdySandhuListen To "Kya Baat Ay " :Song : Kya Baat AyArtist : Harrdy SandhuStarring : Harrdy Sandhu, Carolina MouraLyrics : JaaniMusic : B Praak Mixing & Mastering : Eric Pillai (Future Sound Of Bombay)Video Director : Arvindr KhairaChief AD : Harman ButtarDOP : MukoSteadicam Operator : Ali KucukEditor : Adele PereiraColorist : ShashiChoreographer : Sahaj Singh , Shreoshi KumarHair Cut (Harrdy Sandhu) : Alim HakimHair Styling (Harrdy Sandhu) : Ali KhanProduction : Uluc Yemen AslanStills : Kenan Kara Publicity Creatives / Designs : Aman Kalsi & Deepesh GoyalLabel : Sony Music IndiaTo set Kya Baat Ay Airtel subscribers Dial 5432116592239 Vodafone subscribers Dial 53710662858 Idea subscribers Dial 5678910662858 BSNL (South/East) subscribers sms BT 10662858 to 56700 BSNL (North/West) subscribers sms BT 7161442 to 56700 Jio users, download the Jio Music App to set this song as your Jio TuneFor exclusive updates on Punjabi latest songs connect -Facebook- - - on Sony Music Entertainment India Pvt. Ltd (C) 2018 Sony Music Entertainment India Pvt. Ltd.
▷Ingredients（7×16cm pound mold）:■Caramel1 tsp water40g sugar1 tsp water■Cream cheese pudding150g cream cheese50g sugar3 eggs250ml milk100ml heavy cream10g sugarlemon peel■Genoise1 egg30g sugar30g cake flourIf you like it, please click 'Like' and Subscribe.
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I have been waiting for this experiment ever since I tried wagyu picanha and I know you guys have also. Today this day arrived! On this video I dry age the queen of all meat and the experience has to be shared with you. This one is for YOU!!!SUBSCRIBE to this ChannelSubscribe to my Other ChannelGuga MERCH *Cups & Boards: SOCIAL MEDIA, Let's connect!Facebook: MAIL TIME Want to send something?P. O. Box 960808 - Miami, FL 33296Important note: I can NOT accept food products* Dry Aging Equipment * UMAiDry site:: collection: Butchering Knives * Slicer: Boning: Filet: Chef: Wagyu Picanha by Grand Western SteaksTheir Website: Use Code "SVE" for 15% Off any purchase, no restrictions! * For Personal Touch Speak to Rep. Emilio (305)310-0559 F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!* Slow ’N Sear Deluxe Kamado - Two Zones Are Better Than One.Best Weber Accessory (Slow n Sear) * My Wireless Smart ThermometerMEATER: My Knives *Everyday Knives: Knives: Knives: Knives: FOGO Premium Lump Charcoal - The First Ingredient.Fogo Charcoal: OFTEN USED EQUIPMENT *Thermometer: Iron Plates: Salt: Gloves: Food Processor: Cast Iron Plates: Large Tongs: Mold: Tweezers: Grade Gloves: BBQ Equipment *Best Portable Grill: Stove: Starter: Gun: Dome: Pellets: Grill: Slow N Sear: for Portable Grill: Resistant Glove: Grill: Sous Vide Equipment *Joule Sous Vide Circulator: Precision Cooker WiFi: Vide Container: Vide Container Cover: Suction Sealer: Bags: Holder: Weight: Inside Container: (mine is 10x15)Steak Rack System: (Choose the right size for you)*************************************************** The link below has EVERYTHING I USE *VIDEO EQUIPMENT *Main Camera: Camera: Motion Camera: Drone: Lens: Lens: Travel Camera: Slider: & Fluid Head: Voice Over Mic: Isolation: If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.#DryAge #Wagyu #Picanha
OK MY LORD ! Abonne-toi ici : à l'acquisition de mon livre de cuisine Astérix ici : chez ton libraire ! REJOINS MOI SUR MES RESEAUX SOCIAUX :que l'épisode vous a plu ! Il y a encore des irrégularités au niveau du son et du cadrage mais je vais essayer de faire mieux ! Comme je vous le disais, je vous remercie de continuer à me suivre même si la prod a baissé en qualité, sachez que la passion est toujours là ! Pour cette recette, vous aurez besoin de : 360 g de farine 2 sachets de levure boulangère + 5cl d'eau entre 35 et 45°C (trop froide l'eau ne permettra pas à la levure de s'activer, trop chaude, elle tuera la levure ^^)15 cl de lait tiède + 2 cuil. à soupe d'huile vegetale 2 bonne pincées de sel 1 L d'huile à friturePour le curry japonais :Du bœuf ( steak / onglet ou viande à bourguignon ) - à noter que pour une version végétarienne, mettez juste pas la viande. Curry / Garam Massala Du roux de curry golden curry 1L de bouillon de legumes3 oignons / 3 carottes / 3 pommes de terre2cm de gingembre 2 têtes d’ail 1 carré de chocolat noir Pour la panure : 100g de farine100g de chapelure panko 2 œufs battus
ASMR Cooking Kwek Kwek Filipino Street Food: SOONThis recipe video will show you How To Make Kwek Kwek / How to Make Fried Orange Quail Eggs. This Kwek Kwek recipe is a Filipino Street Food.#FilipinoStreetFoodRecipe #PinoyFood #PinoyRecipe #KwekKwek*THIS VIDEO IS NOT FOR RE-UPLOAD!!!*__INGREDIENTS:24 Quail Eggs,hard boiled3 tbsp Cornstarch1 cup Flour1/4 tsp Baking Soda1/2 tsp Salt1/2 tsp Pepper1/4 tsp Garlic Powder1 tbsp Anatto Powder3/4 cup Water1 tbsp Banana Ketchup2 cups Cooking OilToppings (Optional)Red OnionFilipino Bird's Eye ChiliKwek Kwek Sauce Recipe: I am not a professional chef. Just a regular person who loves to eat, cook and bake ;)Also, this is NOT a sponsored video.__The Awkward Kitchen PH is Filipino ASMR Food Channel doing ASMR cooking and ASMR baking. This channel uploads ASMR Filipino food and dessert recipe and other ASMR cuisines.Follow me on:Instagram: Channels:MediCusina Lutong OFW: AND ART: Peg: Website/s:Credits:Title:Mama's WhisperArtist: The 126ersMood: CalmSource: YouTube's Audio Library (free music)
젤라틴 없이 용기에 담아 쉽게 먹을 수 있는 티라미수를 만들었어요~♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥♡For more detailed recipes, please click on the down below♡ 젤라틴 없이 용기에 담아 쉽게 먹을 수 있는 티라미수를 만들었어요~일반적으로 레이디 핑거 위에 크림을 올려 많이 만드는데 이번에는 조금 색다르게 크림을 먼저 넣고 쿠키를 위에 올려 마무리해 봤어요~가지런하게 놓인 쿠키 모양이 살아 있어 따로 장식하지 않아도 예쁜 것 같아요~^^크림이 정말 부드럽고 맛있어서 기분이 행복해지더라구요~~레이디핑거 쿠키를 커피시럽에 충분히 적셔야 먹을 때 부드럽게 잘 떠진답니다~레이디핑거 쿠키 위에 코코아파우더를 뿌리고 초콜릿도 뿌려 주었더니 색감도 어울리고 맛도 더 진한 느낌이에요~^^만들고 바로 먹어도 좋지만 냉장실에서 차갑게 보관했다가 먹으면 더 맛있는 것 같아요~~즐겁게 시청하세요~♬ Enjoy~ -----------------------------------------------------------------▶틀 사이즈 Mold size : 16cm x 11cm x 6cm (1000ml)▶재료따뜻한 물 100g설탕 15g인스턴트 커피가루 4g달걀노른자 25g설탕 25g우유 10g바닐라익스트랙 2g커피에센스 조금마스카포네 치즈 200g60% 정도 휘핑한 생크림 150g레이디핑거 쿠키코코아파우더초콜릿▶레시피1. 따뜻한 물, 설탕, 인스턴트 커피가루를 섞어 커피시럽을 만든다.2. 달걀노른자에 설탕을 넣고 섞고 우유, 바닐라익스트랙, 커피에센스를 넣고 섞는다.3. 끓는 물 위에 (2)를 올리고 저으며 70도 정도가 될 때까지 중탕하고 식힌다.4. 마스카포네치즈를 부드럽게 풀고 식은 달걀노른자 혼합물을 넣고 섞은 뒤 60% 정도 휘핑한 생크림을 넣고 섞는다.5. 용기에 크림을 조금 넣고 커피 시럽에 충분히 적신 레이디핑거 쿠키를 올린 뒤 코코아파우더와 초콜릿을 뿌린다.6. 한번 더 반복해 넣고 냉장실에서 3~4시간 정도 넣어둔다.▶Ingredients 100g Warm water 15g Sugar 4g Instant coffee powder 25g Egg yolk 25g Sugar 10g Milk 2g Vanilla extract Coffee essence200g Mascarpone cheese 150g Whipped cream (whipped up 60%)Lady Finger CookiesCocoa powderChocolate---------------------------------------------------------------- 시청해주셔서 감사합니다~♥Thank you for watching~-----------------------------------------------------------------▶제 영상은 유튜브와 네이버TV에만 업로드 되고 있습니다~ 이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.My video is only uploaded to YouTube and Naver TV. Unauthorized theft of this video or 2nd edit and reupload is prohibited.▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^-----------------------------------------------------------------*유리볼 : 루미낙 코스모스 유리볼*스패츌라 : 무인양품*손거품기 : 쿠이지프로*가스버너 : 닥터 하우스(Dr.Hows)*냄비 : 에바트리오(Eva Trio)
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✂ SHOP LAURDIY MERCH: click to join for member benefits + perks! babes!!! happy wednesday and hope u enjoyed following along with my entire day yesterday! ur girl got hit with some wicked PMS this weekend and I died on the couch and I spared u a 15 min vlog of me complaining about cramps LOL. See u sunday! ♡ XO lauren »»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»MORE LAUR! ⟡ snapchat: laurdiy ⟡ instagram: twitter: like "LaurDIY" on facebook: tumblr: DIY Babes!!! Welcome to the #prettylittlelaur fam, I'm Lauren - a Canadian living in LA, makin' DIY dreams come true every single day. You'll find everything DIY related and more!! Including hauls, room decor, clothing try-ons, product testing, (many failed) slime DIYs, hacks + vlogs featuring my sweet mini bull terrier Moose! I'm so excited you're here and make sure to leave me a comment down below if you're new here!»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»»5 Of My FAV VIDEOS! Buying YouTuber Merch & DIYing It: James Charles, David Dobrik + The Dolan TwinsYou Actually Asked For: Room Decor - Easy & Affordable! Followers Control My Life For a Day! Yourself DISS TRACKTrying Aerial Silks With The Try Guys!
Kuzumochi are mochi cakes made from fermented wheat starch in Eastern Japan or kuzuko in Western Japan. Kuzumochi is traditionally served chilled, topped with kuromitsu and kinako, and has a mild sweetness and refreshing taste.In episode 20 of Sweets Tales, we visit Funahashiya, the wagashi shop that invented kuzumochi and still uses the same recipe today.Sweets Tales is an original documentary on Japanese wagashi sweets and the people who make them.★WATCH FROM EPISODE 1: FOR MORE EPISODES: us on Facebook: Funabashiya
The video is about top 10 jobs in Canada in terms of openings and salaries.Students: Make sure you choose the right program and course.Immigrants: Upgrade your skills set to fit in.
Elvis loved himself a good peanut butter and pickle sandwich, so PICKLE cupcakes can't be that bad...at least these ones look passable topped with rose swirls of whisky buttercream.New videos every Monday, Thursday, and Saturday. Emmymade MERCH: Join the Emmy League of Adventuresome Eaters & find me here:SUBSCRIBE: @emmymadeFACEBOOK: CHANNEL: emmymade Cakes: the original recipe here: video is NOT sponsored.Just wanted to make something special for Valentine's Day. 😘"Reconcile" and "One " courtesy of www.epidemicsound.com.Royalty-free Sprightly and from iMovie.If you're reading this, you know what's what. Comment: "Beep, beep."
DIY Valentine's Day Marshmallow Pop TreatsSUBSCRIBE TO ME! THIS! Forever 21 Haul: HAVE NEW MERCHANDISE!! CHECK IT OUT #ZAMFAMME ON SOCIAL MEDIA!Instagram: rebeccazamoloFacebook: REBECCA ZAMOLOFOLLOW MY COUSIN BEATRICE MUMBLESTEENTWITTER: MY DOCUMENTARY! FAN MAIL TO REBECCA AND BEATRICE! 12021 Wilshire Blvd #714Los Angeles, Ca 90025WATCH MY HUBBY AND I ON THE PAULY AND MONKS SHOW!YOU #ZAMFAM!!
sharpest Pasta kitchen knife in the world
BARBIE WORLDJust wondering...are there any 90's kids out there? Do you remember this song ' I'm a Barbie girl in a Barbie wooorld' and bla-bla-bla. I liked this song so much! Whenever it was on I used to turn up the volume and sing along. So sing along with me, while trying these awesome hacks out! ; )You really are never too old for dolls! There's something about them that makes you forget about your to-do list and take a fun little break. And you really should do so! ; )Find out how to make your Barbie doll the queen of the runway with these insanely cute clothes tricks and much more! :) No one is ever too old for dolls! So I highly recommend you to watch these Barbie doll hacks!I'll demonstrate how to create super stylish hairstyles using simple threads, design tons of incredibly stylish and fashionable outfits using old clothes and even balloons! And if you're not satisfied with the balloon outfits, I have another great idea for you! Take some Play-doh, use plastic cup as a carcass and make beautiful evening gowns for your girly girl!Action lamp and miniature pool ideas are waiting for you as well! Have fun! : )Now it's time to make some stylish furniture for our Barbie house and make it more comfortable and cozy to live in! Let's make some foil fixtures for a bath, colorful cupboards, shopping bags and more!TIMESTAMPS:0:40 Outfit from the gloves2:08 New smartphone for your Barbie5:36 New hair-new life10:11 Luxury bathtub13:31 Brand new headphones----------------------------------------------------------------------------------------Our Social Media:Facebook: to 5-Minute MAGIC: to 5-Minute Crafts GIRLY: 5-Minute Crafts KIDS: Bright Side of Youtube: more videos and articles visit:Detection Mode by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
Addy and Maya are learning to cook today at Toy School. Miss Lucy's pretend class is ready to whip up some brand new toys for the silly school using her famous magic microwave! Poor Maya seems to be having some trouble though. Will she create the toy she's always wanted? You'll have to watch to find out!Music Credits:Brought to You By by Electric OrganicHappy Days by Album HouseYoung and Alive by TriadsExtra Cheese Please by New Wave SoundsMake New Friends by MannersOnce in a Life Time by Sounds Like SanderType by OBOYLettuce Celebrate by New Wave SoundsLosing It by TriadsLonger Days by Neon BeachMove by OBOYWaking Dream by Valdi SabevNighttime Swagger by TriadsMy Lucky Stars by Matt WigtonEscape by OBOYDog Days by Isaac JoelPool Party by New Wave Sounds
Hello my loves ^_^ originally this video was supposed to be a part of a Russian Customs and Culture Video that is coming up very soon, but I realized that many of you do not like eating sounds so I am posting it separately for those who do enjoy sounds of food description and tasting. I am sorry if this was disappointing to some but I really enjoyed making this and I hope some of you will like it :) I was doing my best in keeping it classy yet yummy. ♥ Thank you and see you soon with the rest of the video :))) Recipes of dishes used in the video: Red Borscht: (pilaf): salad: Herring salad: (marshmallow): gingerbread with jam: MP3Play MP3MP3MP3This video is created for relaxation and ASMR/tingles inducing purposes only. For more information about ASMR phenomenon click here: ***PayPal (Donations): Email: email@example.com:
How much would you realistically pay for a pound of potatoes? A few dollars? Well, you won’t believe how much these expensive spuds once fetched at auction. These artisanal vegetables are grown in sandy soil fertilized by seaweed on an island off the Atlantic coast of France. They’re so delicate they must be harvested by hand, and they’re only available 10 days a year. These are the Bonnottes de Noirmoutier, and they are one of a kind.SUBSCRIBE: #Expensive #France This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] comFollow us behind the scenes on Instagram: our acquaintance on Facebook: us a shout on Twitter: hang with us on Vimeo: our world directly:
Yumeiro PatissiereShujo anime on cooking & romance
A gameplay video showing all of the bosses of the main story of Little Nightmares for PC in 1080p60! Enjoy!►►►►►Click Description for Boss List!◄◄◄◄◄Don't forget to hit that subscribe button! It really helps out alot ^^Boss 1: The Janitor - 0:01Boss 2: The Chefs - 11:25Boss 3: The Guests - 23:05Final Boss: The Lady - 27:06Ending - 30:20Find me on Twitter! ➤ ➤ ➤➤ by CaleoGaming◄◄◄(C) Copyrights & Credits goes out to their rightful owners.
🚗🇯🇵Watch my Month Long Road Trip Across Japan HERE ▶︎ a list of 8 Japanese foods you should try if you visit Japan! ▶︎ MORE videos about me, Japan, Travel & more on my SECOND CHANNELSHARMANDER Katsudon/カツ丼Katsudon can be found at most Japanese style restaurants. There is a fast-food type chain store called Katsuya that specialises in katsudon!♥︎ Zarusoba/ざるそばAgain, zarusoba can be found at nearly every Japanese style restaurant. ♥︎ Udon/うどんOne of my favourite udon shops is Hanamaru Udon! It's a chain shop so you can find it basically anywhere.♥︎ Okonomiyaki/お好み焼きThere are many okonomiyaki restaurant and I've yet to try one that I didn't like. Dohtonbori is a pretty famous chain!♥︎ Mentaiko & Tarako Pasta/明太子＆たらこパスタYou can buy the sauce packages at nearly any grocery store! Saizeriya is a cheap family restaurant that has a really yummy tarako pasta.♥︎ Curry Rice/カレーライスCoCo curry restaurant is a popular curry chain! Be careful not to order too high of a spiciness level! It's pretty intense!♥︎ Omurice/オムライスPomme no Ki in Shibuya has an amazing selection of delicious omurice!♥︎ Oden/おでんConvenience stores like Family Mart or 7-11 sell oden but only during the cooler months.♥︎Help support my channel credited in the comments! Thank you so much to everyone who has helped out :)SUBMITTING SUBTITLESMy channel is now eligible for fan submitted subtitles through YouTube! This should make it much easier. You can watch the explanation video on how you can contribute subtitles here:FOLLOW ME▶︎ FACEBOOK TWITTER INSTAGRAM sharlainjapan▶︎ BLOG graphics by & film with my Sony nex 5r and edit with Final Cut Pro :)Thanks for watching (and for reading the description box because no one ever does that so I love youuuu)!!! :)Sharla xx
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