Vegi Tales Ibiza/ Private Chefs

Name: Vegi Tales Ibiza/ Private Chefs
Address: Ibiza, 07840, ES
Telephone: +34622327020
Rating: 5

Servicios De Planificación De Eventos cercanos

Yokuboclub
Paseo de Ses Pituses Bajo Hotel Ibiza Playa

Amor Eventos Ibiza
Ibiza

SOMNI IBIZA
Hotel Playa Ibiza

IbiFast
07800

Odile y Martin
07800

Hochzeit in Ibiza
Ibiza Isla Blanca

Text Ibiza
07816

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Plant-Based Cuisine

23/08/2022

𝙏𝙖𝙘𝙤𝙨 𝙬𝙞𝙩𝙝 𝘼𝙙𝙤𝙗𝙤 𝙊𝙮𝙨𝙩𝙚𝙧 𝙈𝙪𝙨𝙝𝙧𝙤𝙤𝙢𝙨, 𝙍𝙤𝙖𝙨𝙩𝙚𝙙 𝙂𝙧𝙚𝙚𝙣 𝙎𝙖𝙡𝙨𝙖, 𝘼𝙫𝙤𝙘𝙖𝙙𝙤 & 𝘾𝙞𝙡𝙖𝙣𝙩𝙧𝙤 𝙎𝙥𝙧𝙞𝙜𝙨 🌿🌮
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𝘛𝘩𝘪𝘴 𝘪𝘴 𝘢 𝘵𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯𝘢𝘭 𝘵𝘢𝘤𝘰 𝘷𝘢𝘳𝘪𝘦𝘵𝘺 𝘶𝘴𝘪𝘯𝘨 𝘤𝘰𝘳𝘯 𝘧𝘭𝘰𝘶𝘳 𝘢𝘭𝘴𝘰 𝘬𝘯𝘰𝘸𝘯 𝘢𝘴 “𝘮𝘢𝘴𝘢 𝘩𝘢𝘳𝘪𝘯𝘢” & 𝘢 𝘵𝘰𝘳𝘵𝘪𝘭𝘭𝘢 𝘱𝘳𝘦𝘴𝘴 𝘵𝘰 𝘮𝘢𝘬𝘦 𝘵𝘩𝘦 𝘵𝘢𝘤𝘰 𝘴𝘩𝘦𝘭𝘭. 👌
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𝘛𝘩𝘦 𝘮𝘦𝘢𝘵𝘺 𝘰𝘺𝘴𝘵𝘦𝘳 𝘮𝘶𝘴𝘩𝘳𝘰𝘰𝘮𝘴 𝘢𝘳𝘦 𝘤𝘰𝘰𝘬𝘦𝘥 𝘰𝘯 𝘵𝘩𝘦 𝘨𝘳𝘪𝘭𝘭 𝘶𝘯𝘵𝘪𝘭 𝘵𝘩𝘦𝘺 𝘢𝘳𝘦 𝘯𝘪𝘤𝘦𝘭𝘺 𝘤𝘩𝘢𝘳𝘳𝘦𝘥, 𝘴𝘰𝘧𝘵 & 𝘫𝘶𝘪𝘤𝘺.
🤤
𝘍𝘪𝘯𝘨𝘦𝘳-𝘭𝘪𝘤𝘬𝘪𝘯𝘨 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴!! 𝘞𝘩𝘰 𝘦𝘭𝘴𝘦 𝘤𝘢𝘯’𝘵 𝘨𝘦𝘵 𝘦𝘯𝘰𝘶𝘨𝘩 𝘵𝘢𝘤𝘰𝘴? 😋😋

Photos from Vegi Tales Ibiza/ Private Chefs's post

21/07/2022

𝙀𝙜𝙜𝙥𝙡𝙖𝙣𝙩 𝙈𝙤𝙪𝙨𝙨𝙖𝙠𝙖 𝙬𝙞𝙩𝙝 𝙖 𝙈𝙪𝙨𝙝𝙧𝙤𝙤𝙢 & 𝙒𝙖𝙡𝙣𝙪𝙩 𝘽𝙤𝙡𝙤𝙜𝙣𝙚𝙨𝙚 + 𝙇𝙖𝙨𝙖𝙜𝙣𝙚 𝙬𝙞𝙩𝙝 𝙈𝙞𝙭𝙚𝙙 𝘽𝙤𝙡𝙤𝙜𝙣𝙚𝙨𝙚, 𝙈𝙖𝙘𝙖𝙙𝙖𝙢𝙞𝙖 𝙍𝙞𝙘𝙤𝙩𝙩𝙖 & 𝘽𝙚𝙘𝙝𝙖𝙢𝙚𝙡 𝙎𝙖𝙪𝙘𝙚 🌱🤤
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𝘛𝘸𝘰 𝘤𝘰𝘮𝘧𝘰𝘳𝘵𝘪𝘯𝘨 𝘔𝘦𝘥𝘪𝘵𝘦𝘳𝘳𝘢𝘯𝘦𝘢𝘯 𝘧𝘢𝘷𝘰𝘶𝘳𝘪𝘵𝘦𝘴 - 𝘣𝘰𝘵𝘩 𝘩𝘦𝘢𝘳𝘵𝘺 𝘢𝘯𝘥 𝘱𝘢𝘤𝘬𝘦𝘥 𝘸𝘪𝘵𝘩 𝘧𝘭𝘢𝘷𝘰𝘶𝘳.
𝘎𝘭𝘶𝘵𝘦𝘯-𝘧𝘳𝘦𝘦 𝘢𝘯𝘥 𝘸𝘪𝘵𝘩 𝘢𝘭𝘭 𝘦𝘭𝘦𝘮𝘦𝘯𝘵𝘴 𝘩𝘰𝘮𝘦𝘮𝘢𝘥𝘦, 𝘪𝘯𝘤𝘭𝘶𝘥𝘪𝘯𝘨 𝘵𝘩𝘦 𝘭𝘢𝘴𝘢𝘨𝘯𝘢 𝘴𝘩𝘦𝘦𝘵𝘴. 😋✨
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𝘛𝘩𝘦𝘴𝘦 𝘵𝘸𝘰 𝘪𝘤𝘰𝘯𝘪𝘤 𝘥𝘪𝘴𝘩𝘦𝘴 𝘩𝘢𝘷𝘦 𝘢 𝘭𝘰𝘵 𝘪𝘯 𝘤𝘰𝘮𝘮𝘰𝘯, 𝘢𝘯𝘥 𝘵𝘩𝘦 𝘦𝘴𝘵𝘩𝘦𝘵𝘪𝘤𝘴 𝘢𝘳𝘦 𝘷𝘦𝘳𝘺 𝘴𝘪𝘮𝘪𝘭𝘢𝘳.
𝘛𝘩𝘦 𝘦𝘯𝘥 𝘳𝘦𝘴𝘶𝘭𝘵 𝘩𝘰𝘸𝘦𝘷𝘦𝘳 𝘪𝘴 𝘥𝘪𝘧𝘧𝘦𝘳𝘦𝘯𝘵, 𝘳𝘦𝘧𝘭𝘦𝘤𝘵𝘪𝘯𝘨 𝘣𝘰𝘵𝘩 𝘎𝘳𝘦𝘦𝘬 𝘢𝘯𝘥 𝘐𝘵𝘢𝘭𝘪𝘢𝘯 𝘰𝘳𝘪𝘨𝘪𝘯𝘴 𝘪𝘯 𝘦𝘢𝘤𝘩. 🇬🇷 🇮🇹💚
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𝘞𝘩𝘪𝘤𝘩 𝘰𝘯𝘦 𝘸𝘰𝘶𝘭𝘥 𝘺𝘰𝘶 𝘨𝘰 𝘧𝘰𝘳?

19/06/2022

𝙂𝙁 𝙎𝙥𝙞𝙣𝙖𝙘𝙝 𝙋𝙖𝙥𝙥𝙖𝙧𝙙𝙚𝙡𝙡𝙚 𝙬𝙞𝙩𝙝 𝙊𝙡𝙞𝙫𝙚 𝘾𝙖𝙥𝙤𝙣𝙖𝙩𝙖, 𝙈𝙞𝙣𝙩 & 𝘽𝙖𝙨𝙞𝙡 𝙇𝙚𝙖𝙫𝙚𝙨 🌱✨
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P𝘢𝘱𝘱𝘢𝘳𝘥𝘦𝘭𝘭𝘦 - 𝘵𝘩𝘦 𝘯𝘶𝘮𝘣𝘦𝘳 𝘰𝘯𝘦 𝘱𝘢𝘴𝘵𝘢 𝘧𝘳𝘰𝘮 𝘛𝘶𝘴𝘤𝘢𝘯𝘺, 𝘩𝘰𝘮𝘦𝘮𝘢𝘥𝘦, 𝘨𝘭𝘶𝘵𝘦𝘯-𝘧𝘳𝘦𝘦 𝘢𝘯𝘥 𝘶𝘴𝘪𝘯𝘨 𝘧𝘳𝘦𝘴𝘩 𝘴𝘱𝘪𝘯𝘢𝘤𝘩 𝘫𝘶𝘪𝘤𝘦. 🥬💚
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𝘛𝘩𝘦 𝘤𝘢𝘱𝘰𝘯𝘢𝘵𝘢 𝘪𝘯𝘩𝘦𝘳𝘪𝘵𝘪𝘯𝘨 𝘦𝘨𝘨𝘱𝘭𝘢𝘯𝘵 𝘢𝘯𝘥 𝘬𝘢𝘭𝘢𝘮𝘢𝘵𝘢 𝘰𝘭𝘪𝘷𝘦𝘴 𝘪𝘴 𝘰𝘧𝘧𝘦𝘳𝘪𝘯𝘨 𝘤𝘰𝘮𝘱𝘭𝘦𝘹, 𝘥𝘦𝘦𝘱 𝘧𝘭𝘢𝘷𝘰𝘶𝘳𝘴 𝘢𝘯𝘥 𝘢 𝘯𝘪𝘤𝘦 𝘴𝘸𝘦𝘦𝘵 𝘢𝘯𝘥 𝘴𝘰𝘶𝘳 (𝘢𝘨𝘳𝘰𝘥𝘰𝘭𝘤𝘦) 𝘧𝘢𝘤𝘵𝘰𝘳. 𝘔𝘪𝘯𝘵 𝘢𝘯𝘥 𝘣𝘢𝘴𝘪𝘭 𝘢𝘳𝘦 𝘨𝘪𝘷𝘪𝘯𝘨 𝘪𝘵 𝘢 𝘯𝘪𝘤𝘦 𝘧𝘳𝘦𝘴𝘩 𝘵𝘰𝘶𝘤𝘩. 𝘐𝘵 𝘱𝘢𝘪𝘳𝘴 𝘦𝘹𝘵𝘳𝘦𝘮𝘦𝘭𝘺 𝘸𝘦𝘭𝘭 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘧𝘳𝘦𝘴𝘩 𝘴𝘱𝘪𝘯𝘢𝘤𝘩 𝘱𝘢𝘱𝘱𝘢𝘳𝘥𝘦𝘭𝘭𝘦 - 𝘉𝘶𝘰𝘯 𝘢𝘱𝘱𝘦𝘵𝘪𝘵𝘰! 🤤🍝🇮🇹

12/06/2022

𝙇𝙖𝙮𝙚𝙧𝙚𝙙 𝙍𝙤𝙤𝙩 𝙑𝙚𝙜𝙚𝙩𝙖𝙗𝙡𝙚 𝙍𝙤𝙪𝙡𝙖𝙙𝙚 𝙬𝙞𝙩𝙝 𝘿𝙪𝙭𝙚𝙡𝙡𝙚𝙨 𝙈𝙪𝙨𝙝𝙧𝙤𝙤𝙢𝙨, 𝙋𝙖𝙧𝙨𝙣𝙞𝙥 𝙋𝙪𝙧𝙚𝙚, 𝘼𝙞𝙤𝙡𝙞, 𝙃𝙚𝙢𝙥 𝙁𝙚𝙣𝙣𝙚𝙡 𝙎𝙖𝙡𝙖𝙙 & 𝙄𝙗𝙞𝙯𝙖 𝙈𝙞𝙘𝙧𝙤𝙜𝙧𝙚𝙚𝙣𝙨 🌿☘️🍄🥬
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𝙊𝙧𝙞𝙜𝙞𝙣𝙖𝙩𝙞𝙣𝙜 𝙛𝙧𝙤𝙢 𝙁𝙧𝙚𝙣𝙘𝙝 𝙘𝙪𝙞𝙨𝙞𝙣𝙚, 𝙩𝙝𝙚 𝙧𝙤𝙪𝙡𝙖𝙙𝙚 (𝙧𝙤𝙪𝙡𝙚𝙧 - 𝙩𝙤 𝙧𝙤𝙡𝙡) 𝙞𝙨 𝙖 𝙨𝙖𝙫𝙤𝙧𝙮 𝙤𝙧 𝙨𝙬𝙚𝙚𝙩 𝙙𝙞𝙨𝙝 𝙢𝙖𝙙𝙚 𝙛𝙧𝙤𝙢 𝙛𝙤𝙤𝙙 𝙧𝙤𝙡𝙡𝙚𝙙 𝙞𝙣𝙩𝙤 𝙩𝙝𝙚 𝙨𝙝𝙖𝙥𝙚 𝙤𝙛 𝙖 𝙩𝙪𝙗𝙚. 😉
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𝙏𝙝𝙞𝙨 𝙨𝙖𝙫𝙤𝙧𝙮 𝙫𝙚𝙧𝙨𝙞𝙤𝙣 𝙞𝙨 𝙢𝙖𝙙𝙚 𝙤𝙪𝙩 𝙤𝙛 𝙙𝙞𝙛𝙛𝙚𝙧𝙚𝙣𝙩 𝙡𝙖𝙮𝙚𝙧𝙨 𝙤𝙛 𝙧𝙤𝙤𝙩 𝙫𝙚𝙜𝙚𝙩𝙖𝙗𝙡𝙚𝙨, 𝙖 𝙙𝙚𝙡𝙞𝙘𝙞𝙤𝙪𝙨 𝙥𝙤𝙧𝙩𝙤𝙗𝙚𝙡𝙡𝙤 𝙙𝙪𝙭𝙚𝙡𝙡𝙚𝙨 & 𝙖𝙣 𝙞𝙣𝙘𝙧𝙚𝙙𝙞𝙗𝙡𝙮 𝙘𝙧𝙚𝙖𝙢𝙮 𝙛𝙡𝙖𝙫𝙤𝙧𝙨𝙤𝙢𝙚 𝙥𝙖𝙧𝙨𝙣𝙞𝙥 𝙥𝙪𝙧𝙚𝙚. 👌😋
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𝙀𝙣𝙟𝙤𝙮 🍽

08/06/2022

𝙈𝙖𝙩𝙘𝙝𝙖 𝙋𝙖𝙫𝙡𝙤𝙫𝙖, 𝘾𝙤𝙘𝙤𝙣𝙪𝙩 𝙒𝙝𝙞𝙥𝙥𝙚𝙙 𝘾𝙧𝙚𝙖𝙢, 𝘾𝙞𝙩𝙧𝙪𝙨 𝘾𝙪𝙧𝙙 & 𝙁𝙧𝙚𝙨𝙝 𝙁𝙧𝙪𝙞𝙩𝙨 🍓🍋🍒🥥
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𝘗𝘢𝘷𝘭𝘰𝘷𝘢 𝘪𝘴 𝘢 𝘮𝘦𝘳𝘪𝘯𝘨𝘶𝘦-𝘣𝘢𝘴𝘦𝘥 𝘥𝘦𝘴𝘴𝘦𝘳𝘵, 𝘯𝘢𝘮𝘦𝘥 𝘢𝘧𝘵𝘦𝘳 𝘵𝘩𝘦 𝘧𝘢𝘮𝘦𝘥 𝘳𝘶𝘴𝘴𝘪𝘢𝘯 𝘣𝘢𝘭𝘭𝘦𝘳𝘪𝘯𝘢 𝘈𝘯𝘯𝘢 𝘗𝘢𝘷𝘭𝘰𝘷𝘢. 𝘚𝘩𝘦 𝘸𝘢𝘴 𝘷𝘦𝘳𝘺 𝘭𝘰𝘷𝘦𝘥 𝘸𝘰𝘳𝘭𝘥𝘸𝘪𝘥𝘦, 𝘢𝘯𝘥 𝘮𝘢𝘯𝘺 𝘤𝘩𝘦𝘧𝘴 𝘯𝘢𝘮𝘦𝘥 𝘵𝘩𝘦𝘪𝘳 𝘥𝘪𝘴𝘩𝘦𝘴 𝘢𝘧𝘵𝘦𝘳 𝘩𝘦𝘳. 🍃🌺
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𝘍𝘰𝘳 𝘵𝘩𝘦 𝘱𝘭𝘢𝘯𝘵-𝘣𝘢𝘴𝘦𝘥 𝘮𝘦𝘳𝘪𝘯𝘨𝘶𝘦 𝘐’𝘷𝘦 𝘶𝘴𝘦𝘥 𝘈𝘲𝘶𝘢𝘧𝘢𝘣𝘢 𝘪𝘯𝘴𝘵𝘦𝘢𝘥 𝘰𝘧 𝘦𝘨𝘨𝘴, 𝘢𝘯𝘥 𝘵𝘩𝘦 𝘳𝘦𝘴𝘶𝘭𝘵 𝘪𝘴 𝘴𝘪𝘮𝘱𝘭𝘺 𝘢𝘮𝘢𝘻𝘪𝘯𝘨. 👌
𝘛𝘩𝘦 𝘤𝘪𝘵𝘳𝘶𝘴 𝘤𝘶𝘳𝘥 𝘪𝘴 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴 & 𝘳𝘦𝘧𝘳𝘦𝘴𝘩𝘪𝘯𝘨🍊🍋😋
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𝘗𝘢𝘷𝘭𝘰𝘷𝘢 𝘪𝘴 𝘢 𝘨𝘳𝘦𝘢𝘵 𝘥𝘦𝘴𝘴𝘦𝘳𝘵 𝘧𝘰𝘳 𝘵𝘩𝘦 𝘴𝘶𝘮𝘮𝘦𝘳 𝘰𝘳 𝘢𝘯𝘺 𝘵𝘪𝘮𝘦 𝘰𝘧 𝘵𝘩𝘦 𝘺𝘦𝘢𝘳 𝘸𝘩𝘦𝘯 𝘺𝘰𝘶’𝘳𝘦 𝘳𝘦𝘢𝘥𝘺 𝘵𝘰 𝘴𝘱𝘰𝘪𝘭 𝘺𝘰𝘶𝘳 𝘵𝘢𝘴𝘵𝘦 𝘣𝘶𝘥𝘴 😋😃🥳

04/06/2022

𝘾𝙖𝙥𝙥𝙚𝙡𝙡𝙚𝙩𝙩𝙞 𝙬𝙞𝙩𝙝 𝘾𝙝𝙚𝙚𝙨𝙮 𝘾𝙖𝙪𝙡𝙞𝙛𝙡𝙤𝙬𝙚𝙧 𝙋𝙪𝙧𝙚𝙚 & 𝙍𝙞𝙘𝙝 𝙑𝙚𝙜𝙚𝙩𝙖𝙗𝙡𝙚 𝘽𝙧𝙤𝙩𝙝 🌿🍀👌😋
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“𝘊𝘢𝘱𝘱𝘦𝘭𝘭𝘦𝘵𝘵𝘪 𝘪𝘯 𝘉𝘳𝘰𝘥𝘰” 𝘩𝘢𝘴 𝘣𝘦𝘦𝘯 𝘰𝘧𝘧𝘪𝘤𝘪𝘢𝘭𝘭𝘺 𝘪𝘯𝘵𝘳𝘰𝘥𝘶𝘤𝘦𝘥 𝘵𝘰 𝘵𝘩𝘦 𝘳𝘦𝘨𝘪𝘰𝘯𝘢𝘭 𝘤𝘶𝘪𝘴𝘪𝘯𝘦 𝘪𝘯 𝘵𝘩𝘦 16𝘵𝘩 𝘤𝘦𝘯𝘵𝘶𝘳𝘺, 𝘢𝘴 𝘢 𝘥𝘪𝘴𝘩 𝘴𝘦𝘳𝘷𝘦𝘥 𝘵𝘰 𝘵𝘩𝘦 𝘯𝘰𝘣𝘭𝘦 𝘤𝘰𝘶𝘳𝘵𝘴 𝘰𝘧 𝘐𝘵𝘢𝘭𝘺. 👌
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𝘐𝘵 𝘤𝘢𝘯 𝘢𝘭𝘮𝘰𝘴𝘵 𝘣𝘦 𝘤𝘰𝘮𝘱𝘢𝘳𝘦𝘥 𝘸𝘪𝘵𝘩 𝘢 𝘥𝘶𝘮𝘱𝘭𝘪𝘯𝘨 𝘰𝘳 𝘸𝘰𝘯𝘵𝘰𝘯 𝘣𝘶𝘵 𝘪𝘯𝘧𝘶𝘴𝘦𝘥 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘧𝘭𝘢𝘷𝘰𝘳𝘴 𝘧𝘳𝘰𝘮 𝘐𝘵𝘢𝘭𝘺 🥟😋
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𝘌𝘯𝘫𝘰𝘺! 🍲

17/05/2022

𝙂𝙁 𝘽𝙖𝙜𝙚𝙡𝙨 𝙬𝙞𝙩𝙝 𝙁𝙚𝙧𝙢𝙚𝙣𝙩𝙚𝙙 𝘾𝙖𝙨𝙝𝙚𝙬 𝘾𝙧𝙚𝙖𝙢 𝘾𝙝𝙚𝙚𝙨𝙚, 𝙁𝙧𝙚𝙨𝙝 𝙏𝙤𝙢𝙖𝙩𝙤, 𝘾𝙪𝙘𝙪𝙢𝙗𝙚𝙧 𝙎𝙡𝙞𝙘𝙚𝙨 & 𝙄𝙗𝙞𝙯𝙖 𝙈𝙞𝙘𝙧𝙤𝙜𝙧𝙚𝙚𝙣𝙨 🍀🌿
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𝘛𝘩𝘦𝘴𝘦 𝘣𝘢𝘨𝘦𝘭𝘴 𝘢𝘳𝘦 𝘢𝘭𝘴𝘰 𝘤𝘢𝘭𝘭𝘦𝘥 „𝘸𝘢𝘵𝘦𝘳 𝘣𝘢𝘨𝘦𝘭𝘴“ 𝘣𝘦𝘤𝘢𝘶𝘴𝘦 𝘵𝘩𝘦𝘺 𝘢𝘳𝘦 𝘣𝘰𝘪𝘭𝘦𝘥 𝘫𝘶𝘴𝘵 𝘣𝘦𝘧𝘰𝘳𝘦 𝘵𝘩𝘦𝘺 𝘢𝘳𝘦 𝘣𝘢𝘬𝘦𝘥. 𝘛𝘩𝘪𝘴 𝘵𝘦𝘤𝘩𝘯𝘪𝘲𝘶𝘦 𝘪𝘴 𝘶𝘴𝘦𝘥 𝘵𝘰 𝘴𝘦𝘵 𝘵𝘩𝘦 𝘦𝘹𝘵𝘦𝘳𝘪𝘰𝘳 𝘢𝘯𝘥 𝘤𝘳𝘦𝘢𝘵𝘦 𝘪𝘵’𝘴 𝘤𝘳𝘪𝘴𝘱 𝘰𝘶𝘵𝘴𝘪𝘥𝘦 𝘸𝘩𝘪𝘭𝘦 𝘮𝘢𝘪𝘯𝘵𝘢𝘪𝘯𝘪𝘯𝘨 𝘢 𝘤𝘩𝘦𝘸𝘺 𝘲𝘶𝘢𝘭𝘪𝘵𝘺. 🥯
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𝘐𝘵’𝘴 𝘦𝘹𝘤𝘪𝘵𝘪𝘯𝘨 𝘵𝘰 𝘢𝘤𝘩𝘪𝘦𝘷𝘦 𝘵𝘩𝘦𝘴𝘦 𝘨𝘳𝘦𝘢𝘵 𝘳𝘦𝘴𝘶𝘭𝘵𝘴 𝘦𝘷𝘦𝘯 𝘸𝘩𝘦𝘯 𝘸𝘰𝘳𝘬𝘪𝘯𝘨 𝘸𝘪𝘵𝘩 𝘎𝘍 𝘧𝘭𝘰𝘶𝘳𝘴. 🥳

01/05/2022

𝙂𝙁 𝙎𝙪𝙣𝙙𝙧𝙞𝙚𝙙 𝙏𝙤𝙢𝙖𝙩𝙤𝙚𝙨, 𝙍𝙤𝙨𝙚𝙢𝙖𝙧𝙮 & 𝘽𝙡𝙖𝙘𝙠 𝙊𝙡𝙞𝙫𝙚𝙨 𝙎𝙘𝙤𝙣𝙚𝙨, 𝙎𝙬𝙚𝙚𝙩 𝙅𝙖𝙢 𝙎𝙘𝙤𝙣𝙚𝙨, 𝙋𝙞𝙣𝙚 𝙉𝙪𝙩𝙨 & 𝙍𝙤𝙨𝙚𝙢𝙖𝙧𝙮 𝘽𝙞𝙨𝙘𝙤𝙩𝙩𝙞 & 𝙈𝙖𝙘𝙖𝙙𝙖𝙢𝙞𝙖 𝙈𝙪𝙡𝙗𝙚𝙧𝙧𝙮 𝘽𝙞𝙨𝙘𝙤𝙩𝙩𝙞 👌😋🌿
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𝘈 𝘷𝘢𝘳𝘪𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘮𝘰𝘴𝘵 𝘩𝘪𝘴𝘵𝘰𝘳𝘪𝘤𝘢𝘭 𝘢𝘯𝘥 𝘨𝘭𝘰𝘣𝘢𝘭𝘭𝘺 𝘦𝘮𝘣𝘳𝘢𝘤𝘦𝘥 𝘣𝘳𝘦𝘢𝘬𝘧𝘢𝘴𝘵 / 𝘣𝘳𝘶𝘯𝘤𝘩 𝘴𝘵𝘢𝘱𝘭𝘦𝘴 - 𝘣𝘪𝘴𝘤𝘰𝘵𝘵𝘪𝘴 & 𝘴𝘤𝘰𝘯𝘦𝘴. 🍪☕️
𝘚𝘤𝘰𝘯𝘦𝘴 𝘢𝘳𝘦 𝘳𝘦𝘭𝘢𝘵𝘦𝘥 𝘵𝘰 𝘵𝘩𝘦 𝘢𝘯𝘤𝘪𝘦𝘯𝘵 𝘸𝘦𝘭𝘴𝘩 𝘵𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯𝘴, 𝘢𝘯𝘥 𝘣𝘪𝘴𝘤𝘰𝘵𝘵𝘪 𝘥𝘢𝘵𝘪𝘯𝘨 𝘣𝘢𝘤𝘬 𝘵𝘰 𝘮𝘦𝘥𝘪𝘦𝘷𝘢𝘭 𝘐𝘵𝘢𝘭𝘺. 😁
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𝘛𝘩𝘦𝘴𝘦 𝘶𝘯𝘪𝘷𝘦𝘳𝘴𝘢𝘭 𝘣𝘢𝘬𝘦𝘥 𝘨𝘰𝘰𝘥𝘴 𝘢𝘳𝘦 𝘦𝘹𝘵𝘳𝘦𝘮𝘦𝘭𝘺 𝘧𝘭𝘢𝘷𝘰𝘳𝘧𝘶𝘭 𝘪𝘵𝘦𝘮𝘴 𝘵𝘰 𝘢𝘥𝘥 𝘰𝘯 𝘵𝘩𝘦 𝘮𝘦𝘯𝘶 𝘸𝘩𝘦𝘯 𝘧𝘢𝘯𝘤𝘺𝘪𝘯𝘨 𝘢𝘯 𝘦𝘹𝘲𝘶𝘪𝘴𝘪𝘵𝘦 𝘨𝘰𝘶𝘳𝘮𝘦𝘵 𝘦𝘹𝘱𝘦𝘳𝘪𝘦𝘯𝘤𝘦. 👌🍃

28/04/2022

𝙂𝙁 𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡 𝘼𝙜𝙣𝙤𝙡𝙤𝙩𝙩𝙞 𝙬𝙞𝙩𝙝 𝘽𝙪𝙩𝙩𝙚𝙧𝙣𝙪𝙩 𝙎𝙦𝙪𝙖𝙨𝙝 𝙋𝙪𝙧𝙚𝙚, 𝘽𝙪𝙩𝙩𝙚𝙧 & 𝙎𝙖𝙜𝙚 𝙎𝙖𝙪𝙘𝙚 🍃🌿
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𝘜𝘴𝘪𝘯𝘨 𝘵𝘩𝘦 𝘱𝘢𝘴𝘵𝘢 𝘮𝘢𝘤𝘩𝘪𝘯𝘦 𝘩𝘢𝘴 𝘣𝘦𝘦𝘯 𝘢 𝘭𝘰𝘵 𝘰𝘧 𝘧𝘶𝘯, 𝘢𝘯𝘥 𝘐 𝘦𝘯𝘫𝘰𝘺𝘦𝘥 𝘱𝘳𝘦𝘱𝘢𝘳𝘪𝘯𝘨 𝘥𝘪𝘧𝘧𝘦𝘳𝘦𝘯𝘵 𝘵𝘺𝘱𝘦𝘴 𝘰𝘧 𝘩𝘰𝘮𝘦𝘮𝘢𝘥𝘦 𝘱𝘢𝘴𝘵𝘢𝘴 𝘰𝘷𝘦𝘳 𝘵𝘩𝘦 𝘸𝘪𝘯𝘵𝘦𝘳 𝘮𝘰𝘯𝘵𝘩𝘴. 🍝
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𝘈𝘨𝘯𝘰𝘭𝘰𝘵𝘵𝘪 𝘪𝘴 𝘢 𝘵𝘺𝘱𝘦 𝘰𝘧 𝘱𝘢𝘴𝘵𝘢 𝘵𝘺𝘱𝘪𝘤𝘢𝘭 𝘰𝘧 𝘵𝘩𝘦 𝘗𝘪𝘦𝘥𝘮𝘰𝘯𝘵 𝘳𝘦𝘨𝘪𝘰𝘯 𝘰𝘧 𝘐𝘵𝘢𝘭𝘺.
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𝘐 𝘶𝘵𝘪𝘭𝘪𝘻𝘦𝘥 𝘢𝘤𝘵𝘪𝘷𝘢𝘵𝘦𝘥 𝘤𝘩𝘢𝘳𝘤𝘰𝘢𝘭 𝘵𝘰 𝘤𝘳𝘦𝘢𝘵𝘦 𝘵𝘩𝘦 𝘥𝘦𝘦𝘱 𝘣𝘭𝘢𝘤𝘬 𝘩𝘶𝘦 𝘰𝘧 𝘵𝘩𝘦 𝘱𝘢𝘴𝘵𝘢 𝘥𝘰𝘶𝘨𝘩, 𝘸𝘩𝘪𝘤𝘩 𝘵𝘩𝘦𝘯 𝘸𝘢𝘴 𝘧𝘪𝘭𝘭𝘦𝘥 𝘸𝘪𝘵𝘩 𝘢 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴 𝘤𝘳𝘦𝘢𝘮𝘺 𝘣𝘶𝘵𝘵𝘦𝘳𝘯𝘶𝘵 𝘴𝘲𝘶𝘢𝘴𝘩 𝘱𝘶𝘳𝘦𝘦, 𝘢𝘯𝘥 𝘴𝘦𝘳𝘷𝘦𝘥 𝘸𝘪𝘵𝘩 𝘢 𝘣𝘶𝘵𝘵𝘦𝘳𝘺 𝘴𝘢𝘨𝘦 𝘴𝘢𝘶𝘤𝘦. 🍽🍷
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𝘌𝘯𝘫𝘰𝘺 😋

23/04/2022

𝙔𝙚𝙖𝙨𝙩𝙚𝙙 𝘿𝙤𝙣𝙪𝙩𝙨 𝙬𝙞𝙩𝙝 𝘾𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 𝙂𝙖𝙣𝙖𝙘𝙝𝙚 𝙁𝙞𝙡𝙡𝙞𝙣𝙜, 𝘾𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 𝘾𝙤𝙖𝙩𝙞𝙣𝙜 & 𝘽𝙡𝙖𝙘𝙠𝙗𝙚𝙧𝙧𝙮 𝙂𝙡𝙖𝙯𝙚 🌱🍃🍩 (𝙨𝙬𝙞𝙥𝙚 𝙧𝙞𝙜𝙝𝙩 𝙛𝙤𝙧 𝙩𝙝𝙚 𝙜𝙡𝙪𝙩𝙚𝙣 𝙛𝙧𝙚𝙚 𝙫𝙚𝙧𝙨𝙞𝙤𝙣)
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𝘛𝘩𝘪𝘴 𝘱𝘭𝘢𝘯𝘵 𝘣𝘢𝘴𝘦𝘥 𝘧𝘳𝘪𝘦𝘥 𝘥𝘰𝘯𝘶𝘵𝘴 𝘢𝘳𝘦 𝘵𝘩𝘦 𝘱𝘦𝘳𝘧𝘦𝘤𝘵 𝘵𝘳𝘦𝘢𝘵 𝘧𝘰𝘳 𝘢 𝘴𝘱𝘦𝘤𝘪𝘢𝘭 𝘰𝘤𝘤𝘢𝘴𝘪𝘰𝘯 𝘰𝘳 𝘤𝘦𝘭𝘦𝘣𝘳𝘢𝘵𝘪𝘰𝘯. 𝘛𝘩𝘦 𝘨𝘭𝘢𝘻𝘦 𝘢𝘯𝘥 𝘨𝘢𝘳𝘯𝘪𝘴𝘩𝘦𝘴 𝘮𝘢𝘬𝘦 𝘵𝘩𝘦𝘮 𝘴𝘩𝘪𝘯𝘦 𝘰𝘶𝘵 𝘢𝘯𝘥 𝘱𝘳𝘰𝘷𝘪𝘥𝘦 𝘸𝘰𝘯𝘥𝘦𝘳𝘧𝘶𝘭 𝘦𝘹𝘵𝘳𝘢 𝘧𝘭𝘢𝘷𝘰𝘳 𝘵𝘰 𝘪𝘵. 🌰
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𝘛𝘩𝘦 𝘨𝘭𝘶𝘵𝘦𝘯 𝘧𝘳𝘦𝘦 𝘷𝘦𝘳𝘴𝘪𝘰𝘯 𝘸𝘢𝘴 𝘪𝘯𝘤𝘳𝘦𝘥𝘪𝘣𝘭𝘺 𝘨𝘰𝘰𝘥 𝘢𝘴 𝘸𝘦𝘭𝘭, 𝘲𝘶𝘪𝘵𝘦 𝘧𝘭𝘶𝘧𝘧𝘺 𝘵𝘦𝘹𝘵𝘶𝘳𝘦 𝘢𝘯𝘥 𝘷𝘦𝘳𝘺 𝘴𝘢𝘵𝘪𝘴𝘧𝘺𝘪𝘯𝘨 𝘵𝘰𝘰. 🥳😋😋
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𝘞𝘩𝘢𝘵 𝘢 𝘥𝘦𝘭𝘪𝘨𝘩𝘵 👌

16/04/2022

𝙒𝙞𝙡𝙙 𝙍𝙞𝙘𝙚 & 𝙑𝙚𝙜𝙚𝙩𝙖𝙗𝙡𝙚𝙨 𝘿𝙤𝙡𝙢𝙖𝙨 𝙬𝙞𝙩𝙝 𝘼𝙦𝙪𝙖𝙛𝙖𝙗𝙖 𝘼𝙞𝙤𝙡𝙞 🌱🍴
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𝘛𝘩𝘦 𝘋𝘰𝘭𝘮𝘢 𝘪𝘴 𝘶𝘴𝘶𝘢𝘭𝘭𝘺 𝘤𝘰𝘯𝘴𝘪𝘴𝘵𝘪𝘯𝘨 𝘰𝘧 𝘢 𝘨𝘳𝘢𝘱𝘦 𝘭𝘦𝘢𝘧, 𝘴𝘵𝘶𝘧𝘧𝘦𝘥 𝘸𝘪𝘵𝘩 𝘴𝘦𝘢𝘴𝘰𝘯𝘦𝘥 𝘳𝘪𝘤𝘦 & 𝘷𝘦𝘨𝘦𝘵𝘢𝘣𝘭𝘦𝘴 𝘰𝘳 𝘮𝘦𝘢𝘵, 𝘥𝘦𝘱𝘦𝘯𝘥𝘪𝘯𝘨 𝘰𝘯 𝘵𝘩𝘦 𝘳𝘦𝘨𝘪𝘰𝘯 𝘪𝘴 𝘪𝘵 𝘴𝘦𝘳𝘷𝘦𝘥. 𝘠𝘰𝘶 𝘤𝘢𝘯 𝘧𝘪𝘯𝘥 𝘥𝘰𝘭𝘮𝘢𝘴 𝘪𝘯 𝘵𝘩𝘦 𝘤𝘶𝘪𝘴𝘪𝘯𝘦𝘴 𝘰𝘧 𝘵𝘩𝘦 𝘛𝘶𝘳𝘬𝘪𝘴𝘩 𝘤𝘰𝘶𝘯𝘵𝘳𝘪𝘦𝘴, 𝘵𝘩𝘦 𝘉𝘢𝘭𝘬𝘢𝘯𝘴, 𝘔𝘪𝘥𝘥𝘭𝘦 𝘌𝘢𝘴𝘵, 𝘊𝘦𝘯𝘵𝘳𝘢𝘭 𝘈𝘴𝘪𝘢 & 𝘈𝘳𝘢𝘣𝘪𝘢. 👨🏻‍🍳
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𝘈𝘴 𝘰𝘧 𝘵𝘰𝘥𝘢𝘺, 𝘵𝘩𝘦 𝘣𝘦𝘴𝘵 𝘥𝘰𝘭𝘮𝘢𝘴 𝘐 𝘩𝘢𝘷𝘦 𝘦𝘢𝘵𝘦𝘯 𝘢𝘳𝘦 𝘵𝘩𝘰𝘴𝘦 𝘱𝘳𝘦𝘱𝘢𝘳𝘦𝘥 𝘣𝘺 𝘮𝘺 𝘵𝘢𝘭𝘦𝘯𝘵𝘦𝘥 𝘮𝘰𝘵𝘩𝘦𝘳, 𝘢𝘯 𝘪𝘤𝘰𝘯𝘪𝘤 𝘥𝘪𝘴𝘩 𝘰𝘧 𝘮𝘺 𝘤𝘩𝘪𝘭𝘥𝘩𝘰𝘰𝘥, 𝘸𝘩𝘪𝘤𝘩 𝘐 𝘢𝘭𝘸𝘢𝘺𝘴 𝘵𝘳𝘺 𝘵𝘰 𝘳𝘦𝘱𝘭𝘪𝘤𝘢𝘵𝘦 𝘸𝘪𝘵𝘩 𝘢 𝘭𝘰𝘵 𝘰𝘧 𝘭𝘰𝘷𝘦 & 𝘦𝘮𝘰𝘵𝘪𝘰𝘯𝘴. ❤️
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𝘍𝘰𝘳 𝘵𝘩𝘪𝘴 𝘷𝘦𝘳𝘴𝘪𝘰𝘯 𝘰𝘧 𝘥𝘰𝘭𝘮𝘢 𝘐’𝘷𝘦 𝘶𝘴𝘦𝘥 𝘤𝘰𝘭𝘭𝘢𝘳𝘥 𝘨𝘳𝘦𝘦𝘯𝘴, 𝘣𝘶𝘵 𝘰𝘵𝘩𝘦𝘳 𝘧𝘪𝘣𝘳𝘰𝘶𝘴 𝘭𝘦𝘢𝘧𝘺 𝘨𝘳𝘦𝘦𝘯𝘴 𝘴𝘶𝘤𝘩 𝘢𝘴 𝘧𝘭𝘢𝘵 𝘬𝘢𝘭𝘦 𝘭𝘦𝘢𝘧, 𝘣𝘦𝘦𝘵𝘳𝘰𝘰𝘵 𝘭𝘦𝘢𝘧 𝘰𝘳 𝘨𝘳𝘢𝘱𝘦 𝘭𝘦𝘢𝘧 𝘸𝘰𝘳𝘬𝘴 𝘨𝘳𝘦𝘢𝘵 𝘵𝘰𝘰. 🌿🌱🍃
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12/04/2022

𝘽𝙚𝙚𝙩𝙧𝙤𝙤𝙩 𝙁𝙖𝙧𝙛𝙖𝙡𝙡𝙚 𝙬𝙞𝙩𝙝 𝘽𝙚𝙚𝙩𝙨, 𝙆𝙖𝙡𝙚 & 𝙋𝙞𝙣𝙚 𝙉𝙪𝙩 𝙎𝙖𝙪𝙘𝙚 🌱🍝
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𝘍𝘢𝘳𝘧𝘢𝘭𝘭𝘦 𝘪𝘴 𝘢 𝘵𝘺𝘱𝘦 𝘰𝘧 𝘱𝘢𝘴𝘵𝘢 𝘢𝘭𝘴𝘰 𝘬𝘯𝘰𝘸𝘯 𝘢𝘴 “𝘣𝘰𝘸-𝘵𝘪𝘦 𝘱𝘢𝘴𝘵𝘢” 𝘰𝘳 “𝘣𝘶𝘵𝘵𝘦𝘳𝘧𝘭𝘺 𝘱𝘢𝘴𝘵𝘢”, 𝘥𝘢𝘵𝘪𝘯𝘨 𝘣𝘢𝘤𝘬 𝘧𝘳𝘰𝘮 𝘵𝘩𝘦 16𝘵𝘩 𝘤𝘦𝘯𝘵𝘶𝘳𝘺 𝘪𝘯 𝘵𝘩𝘦 𝘓𝘰𝘮𝘣𝘢𝘳𝘺 & 𝘌𝘮𝘪𝘭𝘪𝘢 𝘙𝘰𝘮𝘢𝘨𝘯𝘢 𝘳𝘦𝘨𝘪𝘰𝘯, 𝘯𝘰𝘳𝘵𝘩𝘦𝘳𝘯 𝘐𝘵𝘢𝘭𝘺.
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𝘛𝘩𝘦 𝘱𝘢𝘴𝘵𝘢 𝘪𝘴 𝘩𝘦𝘳𝘦 𝘱𝘢𝘪𝘳𝘦𝘥 𝘸𝘪𝘵𝘩 𝘢 𝘣𝘦𝘦𝘵𝘳𝘰𝘰𝘵 & 𝘬𝘢𝘭𝘦 𝘴𝘢𝘶𝘤𝘦, 𝘢𝘯𝘥 𝘪𝘵 𝘮𝘢𝘬𝘦𝘴 𝘢 𝘨𝘳𝘦𝘢𝘵 𝘭𝘪𝘨𝘩𝘵 𝘴𝘶𝘮𝘮𝘦𝘳𝘺 𝘥𝘪𝘴𝘩🌞.
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𝘐𝘵’𝘴 𝘣𝘦𝘦𝘯 𝘴𝘰 𝘮𝘶𝘤𝘩 𝘧𝘶𝘯 & 𝘦𝘹𝘤𝘪𝘵𝘪𝘯𝘨 𝘵𝘰 𝘣𝘦 𝘱𝘳𝘦𝘱𝘢𝘳𝘪𝘯𝘨 𝘩𝘰𝘮𝘦𝘮𝘢𝘥𝘦 𝘧𝘢𝘳𝘧𝘢𝘭𝘭𝘦, 𝘢𝘯𝘥 𝘐’𝘮 𝘷𝘦𝘳𝘺 𝘩𝘢𝘱𝘱𝘺 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘦𝘯𝘥 𝘳𝘦𝘴𝘶𝘭𝘵. 🍽🥬

05/04/2022

𝙋𝙤𝙩𝙖𝙩𝙤 & 𝘾𝙚𝙡𝙚𝙧𝙞𝙖𝙘 𝙍𝙤𝙨𝙩𝙞 𝙬𝙞𝙩𝙝 𝘾𝙖𝙨𝙝𝙚𝙬 𝘾𝙤𝙘𝙤 𝘾𝙧𝙚𝙢𝙚 𝙁𝙧𝙖𝙞𝙘𝙝𝙚 🌱🥔🥥

𝘙𝘰𝘴𝘵𝘪, 𝘤𝘰𝘯𝘴𝘪𝘥𝘦𝘳𝘦𝘥 𝘣𝘺 𝘮𝘢𝘯𝘺 𝘵𝘰 𝘣𝘦 𝘵𝘩𝘦 𝘯𝘢𝘵𝘪𝘰𝘯𝘢𝘭 𝘥𝘪𝘴𝘩 𝘰𝘧 𝘚𝘸𝘪𝘵𝘻𝘦𝘳𝘭𝘢𝘯𝘥, 𝘪𝘴 𝘶𝘴𝘶𝘢𝘭𝘭𝘺 𝘤𝘰𝘯𝘴𝘪𝘴𝘵𝘪𝘯𝘨 𝘮𝘢𝘪𝘯𝘭𝘺 𝘰𝘧 𝘨𝘳𝘢𝘵𝘦𝘥 𝘱𝘰𝘵𝘢𝘵𝘰. 𝘍𝘰𝘳 𝘵𝘩𝘪𝘴 𝘳𝘦𝘤𝘪𝘱𝘦 𝘐’𝘷𝘦 𝘶𝘴𝘦𝘥 𝘱𝘰𝘵𝘢𝘵𝘰, 𝘢𝘯𝘥 𝘤𝘦𝘭𝘦𝘳𝘪𝘢𝘤 𝘳𝘰𝘰𝘵 𝘢𝘴 𝘸𝘦𝘭𝘭. ✅
𝘉𝘰𝘵𝘩 𝘷𝘦𝘨𝘦𝘵𝘢𝘣𝘭𝘦𝘴 𝘢𝘳𝘦 𝘴𝘱𝘪𝘳𝘢𝘭𝘪𝘻𝘦𝘥, 𝘴𝘩𝘢𝘱𝘦𝘥, 𝘢𝘯𝘥 𝘵𝘩𝘦𝘯 𝘱𝘢𝘯 𝘧𝘳𝘪𝘦𝘥 𝘶𝘯𝘵𝘪𝘭 𝘨𝘰𝘭𝘥𝘦𝘯 𝘣𝘳𝘰𝘸𝘯 & 𝘤𝘳𝘪𝘴𝘱𝘺 𝘰𝘯 𝘣𝘰𝘵𝘩 𝘴𝘪𝘥𝘦𝘴. 😋
𝘛𝘩𝘦 𝘙𝘰𝘴𝘵𝘪 𝘪𝘴 𝘢𝘧𝘵𝘦𝘳𝘸𝘢𝘳𝘥𝘴 𝘧𝘪𝘯𝘪𝘴𝘩𝘦𝘥 𝘪𝘯 𝘵𝘩𝘦 𝘰𝘷𝘦𝘯, 𝘢𝘯𝘥 𝘴𝘦𝘳𝘷𝘦𝘥 𝘧𝘳𝘦𝘴𝘩 𝘸𝘪𝘵𝘩 𝘢 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴 𝘤𝘢𝘴𝘩𝘦𝘸 𝘤𝘰𝘤𝘰𝘯𝘶𝘵 𝘤𝘳𝘦𝘮𝘦 𝘵𝘰𝘱𝘱𝘪𝘯𝘨.🍴

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28/02/2022

𝙅𝙪𝙞𝙘𝙮 𝘽𝙚𝙚𝙩𝙧𝙤𝙤𝙩 𝘽𝙪𝙧𝙜𝙚𝙧 𝙬𝙞𝙩𝙝 𝙂𝙁 𝘽𝙪𝙘𝙠𝙬𝙝𝙚𝙖𝙩 & 𝙏𝙚𝙛𝙛 𝘽𝙪𝙣, 𝘼𝙦𝙪𝙖𝙛𝙖𝙗𝙖 𝙈𝙖𝙮𝙤𝙣𝙣𝙖𝙞𝙨𝙚, 𝘽𝘽𝙌 𝘾𝙝𝙚𝙧𝙧𝙮 𝙏𝙤𝙢𝙖𝙩𝙤 𝙅𝙖𝙢, 𝘾𝙖𝙧𝙖𝙢𝙚𝙡𝙞𝙯𝙚𝙙 𝙊𝙣𝙞𝙤𝙣𝙨, 𝙁𝙧𝙚𝙨𝙝 𝙎𝙖𝙡𝙖𝙙, 𝙋𝙞𝙘𝙠𝙡𝙚𝙨 & 𝙁𝙧𝙚𝙨𝙝 𝙑𝙚𝙜𝙜𝙞𝙚𝙨 🍔🍅🥒🥬🍴
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𝘛𝘩𝘦 𝘰𝘱𝘵𝘪𝘰𝘯𝘴 𝘵𝘰 𝘤𝘳𝘦𝘢𝘵𝘦 𝘷𝘦𝘨𝘨𝘪𝘦 𝘣𝘶𝘳𝘨𝘦𝘳𝘴 𝘢𝘳𝘦 𝘷𝘦𝘳𝘺 𝘥𝘪𝘷𝘦𝘳𝘴𝘦 𝘢𝘯𝘥 𝘸𝘪𝘵𝘩 𝘢 𝘩𝘢𝘯𝘥𝘧𝘶𝘭 𝘰𝘧 𝘪𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴 𝘺𝘰𝘶 𝘤𝘢𝘯 𝘮𝘢𝘬𝘦 𝘢 𝘨𝘰𝘰𝘥 𝘣𝘶𝘳𝘨𝘦𝘳 𝘱𝘢𝘵𝘵𝘺. 𝘐𝘯 𝘰𝘳𝘥𝘦𝘳 𝘵𝘰 𝘨𝘦𝘵 𝘢 𝘱𝘦𝘳𝘧𝘦𝘤𝘵, 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴, 𝘫𝘶𝘪𝘤𝘺 𝘱𝘢𝘵𝘵𝘺, 𝘵𝘩𝘦𝘳𝘦 𝘢𝘳𝘦 𝘢 𝘧𝘦𝘸 𝘪𝘮𝘱𝘰𝘳𝘵𝘢𝘯𝘵 𝘤𝘰𝘮𝘱𝘰𝘯𝘦𝘯𝘵𝘴 𝘵𝘰 𝘤𝘰𝘯𝘴𝘪𝘥𝘦𝘳. 😉😋
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𝘈 𝘱𝘦𝘳𝘧𝘦𝘤𝘵 𝘤𝘰𝘮𝘧𝘰𝘳𝘵 𝘥𝘪𝘴𝘩 𝘵𝘩𝘢𝘵 𝘸𝘪𝘭𝘭 𝘴𝘢𝘵𝘪𝘴𝘧𝘺 𝘢𝘭𝘭 𝘺𝘰𝘶𝘳 𝘤𝘳𝘢𝘷𝘪𝘯𝘨𝘴 𝘸𝘩𝘦𝘵𝘩𝘦𝘳 𝘺𝘰𝘶 𝘢𝘳𝘦 𝘰𝘯 𝘢 𝘱𝘭𝘢𝘯𝘵 𝘣𝘢𝘴𝘦𝘥 𝘥𝘪𝘦𝘵 𝘰𝘳 𝘯𝘰𝘵. 🌱❤️
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𝘈 𝘤𝘭𝘦𝘢𝘳 𝘧𝘢𝘷𝘰𝘶𝘳𝘪𝘵𝘦 - @𝘧𝘰𝘰𝘥𝘧𝘶𝘵𝘶𝘳𝘦𝘪𝘯𝘴𝘵𝘪𝘵𝘶𝘵𝘦 ✨

16/02/2022

𝙂𝙁 𝘾𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 𝘿𝙤𝙣𝙪𝙩𝙨 𝙬𝙞𝙩𝙝 𝘾𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 𝙏𝙤𝙥𝙥𝙞𝙣𝙜, 𝘾𝙤𝙘𝙤𝙣𝙪𝙩 𝙁𝙡𝙖𝙠𝙚𝙨, 𝘾𝙖𝙘𝙖𝙤 𝙉𝙞𝙗𝙨 & 𝙃𝙚𝙢𝙥 𝙎𝙥𝙧𝙞𝙣𝙠𝙡𝙚 🍩🥥
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𝘈 𝘩𝘦𝘢𝘭𝘵𝘩𝘺 𝘷𝘦𝘳𝘴𝘪𝘰𝘯 𝘸𝘩𝘪𝘤𝘩 𝘪𝘴 100% 𝘱𝘭𝘢𝘯𝘵-𝘣𝘢𝘴𝘦𝘥, 𝘧𝘳𝘦𝘦 𝘰𝘧 𝘨𝘭𝘶𝘵𝘦𝘯, 𝘥𝘢𝘪𝘳𝘺, 𝘱𝘳𝘰𝘤𝘦𝘴𝘴𝘦𝘥 𝘴𝘶𝘨𝘢𝘳 𝘢𝘯𝘥 𝘳𝘦𝘧𝘪𝘯𝘦𝘥 𝘴𝘵𝘢𝘳𝘤𝘩𝘦𝘴. 𝘈𝘭𝘴𝘰 𝘣𝘢𝘬𝘦𝘥 𝘪𝘯𝘴𝘵𝘦𝘢𝘥 𝘰𝘧 𝘧𝘳𝘪𝘦𝘥, 𝘣𝘶𝘵 𝘨𝘶𝘢𝘳𝘢𝘯𝘵𝘦𝘦𝘥 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴. 🌱✨
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𝘋𝘰𝘯𝘶𝘵𝘴 𝘮𝘢𝘬𝘦 𝘧𝘰𝘳 𝘢 𝘨𝘳𝘦𝘢𝘵 𝘴𝘵𝘢𝘱𝘭𝘦 𝘵𝘰 𝘴𝘦𝘳𝘷𝘦 𝘢𝘵 𝘱𝘢𝘳𝘵𝘪𝘦𝘴 𝘰𝘳 𝘬𝘪𝘥𝘴 𝘨𝘢𝘵𝘩𝘦𝘳𝘪𝘯𝘨𝘴. 𝘈 𝘩𝘪𝘵 𝘧𝘰𝘳 𝘢𝘥𝘶𝘭𝘵𝘴 𝘢𝘯𝘥 𝘬𝘪𝘥𝘴 𝘢𝘭𝘪𝘬𝘦 - 𝘩𝘢𝘯𝘥𝘴 𝘶𝘱 𝘪𝘧 𝘺𝘰𝘶 𝘢𝘨𝘳𝘦𝘦! 🙌😋❤️

21/01/2022

‘𝙀𝙜𝙜𝙨 𝘽𝙚𝙣𝙚𝙙𝙞𝙘𝙩’𝙬𝙞𝙩𝙝 𝙂𝙁 𝙀𝙣𝙜𝙡𝙞𝙨𝙝 𝙈𝙪𝙛𝙛𝙞𝙣𝙨, 𝙏𝙚𝙢𝙥𝙚𝙝 ‘𝘽𝙖𝙘𝙤𝙣’, 𝙎𝙞𝙡𝙠𝙚𝙣 𝙏𝙤𝙛𝙪 𝙃𝙤𝙡𝙡𝙖𝙣𝙙𝙖𝙞𝙨𝙚 & 𝙁𝙧𝙚𝙨𝙝 𝘾𝙝𝙞𝙫𝙚𝙨 😋🍳🌱
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𝘈 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴 100% 𝘱𝘭𝘢𝘯𝘵-𝘣𝘢𝘴𝘦𝘥 𝘢𝘥𝘢𝘱𝘵𝘪𝘰𝘯 𝘰𝘧 𝘵𝘩𝘦 𝘤𝘭𝘢𝘴𝘴𝘪𝘤𝘢𝘭 𝘣𝘳𝘶𝘯𝘤𝘩 𝘴𝘵𝘢𝘱𝘭𝘦 𝘧𝘰𝘶𝘯𝘥 𝘪𝘯 𝘈𝘮𝘦𝘳𝘪𝘤𝘢𝘯 𝘴𝘵𝘺𝘭𝘦 𝘤𝘶𝘪𝘴𝘪𝘯𝘦. 𝘛𝘩𝘦 𝘥𝘪𝘴𝘩 𝘤𝘰𝘯𝘴𝘪𝘴𝘵𝘴 𝘰𝘧 𝘩𝘰𝘮𝘦𝘮𝘢𝘥𝘦 𝘦𝘯𝘨𝘭𝘪𝘴𝘩 𝘮𝘶𝘧𝘧𝘪𝘯𝘴, 𝘴𝘱𝘪𝘯𝘢𝘤𝘩, 𝘢 𝘴𝘪𝘭𝘬𝘦𝘯 𝘵𝘰𝘧𝘶 𝘣𝘢𝘴𝘦𝘥 𝘩𝘰𝘭𝘭𝘢𝘯𝘥𝘢𝘪𝘴𝘦 𝘢𝘯𝘥 𝘤𝘢𝘴𝘩𝘦𝘸 ‘𝘱𝘰𝘢𝘤𝘩𝘦𝘥 𝘦𝘨𝘨𝘴’. 🥚🍴🧂
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𝘛𝘩𝘦 𝘳𝘦𝘴𝘶𝘭𝘵 𝘪𝘴 𝘲𝘶𝘪𝘵𝘦 𝘪𝘮𝘱𝘳𝘦𝘴𝘴𝘪𝘷𝘦 𝘢𝘤𝘵𝘶𝘢𝘭𝘭𝘺 - 𝘢 𝘨𝘳𝘦𝘢𝘵 𝘣𝘳𝘦𝘢𝘬𝘧𝘢𝘴𝘵 / 𝘣𝘳𝘶𝘯𝘤𝘩 𝘪𝘵𝘦𝘮 𝘵𝘰 𝘵𝘪𝘤𝘬𝘭𝘦 𝘺𝘰𝘶𝘳 𝘵𝘢𝘴𝘵𝘦𝘣𝘶𝘥𝘴! 🤤✨

17/12/2021

𝙂𝙁 𝙁𝙧𝙪𝙞𝙩 𝘾𝙧𝙪𝙢𝙗𝙡𝙚 𝙬𝙞𝙩𝙝 𝙈𝙞𝙭𝙚𝙙 𝘽𝙚𝙧𝙧𝙮 𝙁𝙞𝙡𝙡𝙞𝙣𝙜, 𝙑𝙖𝙣𝙞𝙡𝙡𝙖 𝙋𝙪𝙢𝙥𝙠𝙞𝙣 𝙄𝙘𝙚 𝘾𝙧𝙚𝙖𝙢 & 𝙍𝙖𝙨𝙥𝙗𝙚𝙧𝙧𝙮 𝙎𝙤𝙧𝙗𝙚𝙩 🍇🍨🌱
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𝘚𝘢𝘵𝘪𝘴𝘧𝘺𝘪𝘯𝘨 𝘢𝘯𝘥 𝘷𝘦𝘳𝘴𝘢𝘵𝘪𝘭𝘦 - 𝘍𝘳𝘶𝘪𝘵 𝘊𝘳𝘶𝘮𝘣𝘭𝘦 𝘪𝘴 𝘢 𝘨𝘳𝘦𝘢𝘵 𝘸𝘢𝘺 𝘵𝘰 𝘮𝘢𝘬𝘦 𝘶𝘴𝘦 𝘰𝘧 𝘢𝘯𝘺 𝘭𝘦𝘧𝘵𝘰𝘷𝘦𝘳 𝘧𝘳𝘶𝘪𝘵 𝘪𝘯 𝘵𝘩𝘦 𝘱𝘢𝘯𝘵𝘳𝘺. 𝘞𝘪𝘵𝘩 𝘵𝘩𝘦 𝘮𝘢𝘪𝘯 𝘪𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴 𝘣𝘦𝘪𝘯𝘨 𝘧𝘳𝘶𝘪𝘵 𝘢𝘯𝘥 𝘰𝘢𝘵𝘴, 𝘪𝘵 𝘮𝘢𝘬𝘦𝘴 𝘧𝘰𝘳 𝘢 𝘩𝘦𝘢𝘭𝘵𝘩𝘺 𝘣𝘢𝘬𝘦𝘥 𝘵𝘳𝘦𝘢𝘵 𝘵𝘩𝘢𝘵 𝘪𝘴 𝘲𝘶𝘪𝘤𝘬 𝘢𝘯𝘥 𝘦𝘢𝘴𝘺 𝘵𝘰 𝘮𝘢𝘬𝘦! ✨
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𝘈 𝘳𝘪𝘤𝘩, 𝘤𝘳𝘶𝘯𝘤𝘩𝘺 𝘤𝘳𝘶𝘮𝘣𝘭𝘦 𝘸𝘪𝘵𝘩 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴 𝘫𝘢𝘮𝘮𝘺 𝘣𝘦𝘳𝘳𝘪𝘦𝘴 𝘶𝘯𝘥𝘦𝘳𝘯𝘦𝘢𝘵𝘩 𝘢𝘯𝘥 𝘭𝘶𝘴𝘤𝘪𝘰𝘶𝘴 𝘪𝘤𝘦-𝘤𝘳𝘦𝘢𝘮 𝘢𝘯𝘥 𝘴𝘰𝘳𝘣𝘦𝘵 𝘵𝘰𝘱𝘱𝘪𝘯𝘨𝘴. 𝘛𝘦𝘹𝘵𝘶𝘳𝘢𝘭 𝘢𝘯𝘥 𝘧𝘭𝘢𝘷𝘰𝘶𝘳 𝘱𝘢𝘪𝘳𝘪𝘯𝘨𝘴 𝘮𝘢𝘥𝘦 𝘪𝘯 𝘩𝘦𝘢𝘷𝘦𝘯. 𝘊𝘢𝘯 𝘺𝘰𝘶 𝘢𝘴𝘬 𝘧𝘰𝘳 𝘮𝘰𝘳𝘦? 😋❤️

08/12/2021

𝙎𝙤𝙪𝙩𝙝 𝙄𝙣𝙙𝙞𝙖𝙣 𝘿𝙚𝙡𝙞𝙘𝙖𝙘𝙞𝙚𝙨: 𝘿𝙤𝙨𝙖 𝙬𝙞𝙩𝙝 𝙎𝙬𝙚𝙚𝙩 𝙋𝙤𝙩𝙖𝙩𝙤 𝘾𝙝𝙖𝙣𝙣𝙖 𝙈𝙖𝙨𝙖𝙡𝙖, 𝙨𝙚𝙧𝙫𝙚𝙙 𝙬𝙞𝙩𝙝 𝙈𝙞𝙣𝙩 𝘾𝙞𝙡𝙖𝙣𝙩𝙧𝙤 𝘾𝙝𝙪𝙩𝙣𝙚𝙮 & 𝘽𝙧𝙤𝙬𝙣 𝘽𝙖𝙨𝙢𝙖𝙩𝙞 𝙍𝙞𝙘𝙚 🍚🍠🥣
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𝘋𝘰𝘴𝘢: 𝘢 𝘴𝘢𝘷𝘰𝘳𝘺 𝘵𝘩𝘪𝘯 𝘤𝘳𝘦𝘱𝘦 𝘮𝘢𝘥𝘦 𝘰𝘶𝘵 𝘰𝘧 𝘣𝘳𝘰𝘬𝘦𝘯 𝘣𝘢𝘴𝘮𝘢𝘵𝘪 𝘳𝘪𝘤𝘦 𝘢𝘯𝘥 𝘨𝘳𝘰𝘶𝘯𝘥 𝘭𝘦𝘯𝘵𝘪𝘭𝘴, 𝘧𝘦𝘳𝘮𝘦𝘯𝘵𝘦𝘥 𝘰𝘷𝘦𝘳𝘯𝘪𝘨𝘩𝘵. 𝘛𝘩𝘦 𝘭𝘪𝘨𝘩𝘵𝘯𝘦𝘴𝘴 𝘰𝘧 𝘵𝘩𝘦 𝘥𝘰𝘶𝘨𝘩 𝘢𝘯𝘥 𝘥𝘦𝘭𝘪𝘤𝘢𝘵𝘦 𝘤𝘳𝘶𝘯𝘤𝘩 𝘰𝘧 𝘪𝘵𝘴 𝘵𝘦𝘹𝘵𝘶𝘳𝘦 𝘦𝘭𝘦𝘷𝘢𝘵𝘦 𝘵𝘩𝘦 𝘮𝘦𝘢𝘭𝘴 𝘪𝘵 𝘪𝘴 𝘴𝘩𝘢𝘳𝘦𝘥 𝘸𝘪𝘵𝘩. 𝘐𝘯𝘥𝘪𝘨𝘦𝘯𝘰𝘶𝘴 𝘵𝘰 𝘚𝘰𝘶𝘵𝘩 𝘐𝘯𝘥𝘪𝘢 𝘢𝘯𝘥 𝘦𝘴𝘴𝘦𝘯𝘵𝘪𝘢𝘭 𝘵𝘰 𝘪𝘵’𝘴 𝘦𝘵𝘩𝘯𝘪𝘤 𝘤𝘶𝘪𝘴𝘪𝘯𝘦 - 𝘪𝘧 𝘺𝘰𝘶 𝘦𝘯𝘫𝘰𝘺 𝘦𝘢𝘵𝘪𝘯𝘨 𝘈𝘺𝘶𝘳𝘷𝘦𝘥𝘪𝘤 𝘰𝘳 𝘐𝘯𝘥𝘪𝘢𝘯, 𝘯𝘰 𝘮𝘦𝘢𝘭 𝘪𝘴 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘦 𝘸𝘪𝘵𝘩𝘰𝘶𝘵 𝘥𝘰𝘴𝘢! 😋
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𝘚𝘦𝘳𝘷𝘦𝘥 𝘸𝘪𝘵𝘩 𝘢 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴 𝘤𝘩𝘪𝘤𝘬𝘱𝘦𝘢 𝘢𝘯𝘥 𝘴𝘸𝘦𝘦𝘵 𝘱𝘰𝘵𝘢𝘵𝘰 𝘤𝘶𝘳𝘳𝘺 / 𝘤𝘩𝘢𝘯𝘯𝘢 𝘮𝘢𝘴𝘢𝘭𝘢, 𝘢 𝘤𝘶𝘭𝘵𝘶𝘳𝘢𝘭 𝘥𝘦𝘭𝘪𝘤𝘢𝘤𝘺 𝘱𝘢𝘤𝘬𝘦𝘥 𝘸𝘪𝘵𝘩 𝘴𝘱𝘪𝘤𝘦𝘴 𝘢𝘯𝘥 𝘧𝘭𝘢𝘷𝘰𝘶𝘳𝘴. 𝘚𝘪𝘥𝘦𝘴 𝘰𝘧 𝘮𝘪𝘯𝘵 𝘤𝘪𝘭𝘢𝘯𝘵𝘳𝘰 𝘤𝘩𝘶𝘵𝘯𝘦𝘺 𝘢𝘯𝘥 𝘣𝘢𝘴𝘮𝘢𝘵𝘪 𝘳𝘪𝘤𝘦 𝘤𝘰𝘮𝘱𝘭𝘦𝘵𝘦 𝘵𝘩𝘦 𝘮𝘦𝘢𝘭 𝘧𝘰𝘳 𝘢𝘯 𝘢𝘶𝘵𝘩𝘦𝘯𝘵𝘪𝘤 𝘵𝘢𝘴𝘵𝘦 𝘰𝘧 𝘐𝘯𝘥𝘪𝘢. 🌱✨

22/11/2021

𝙂𝙁 𝙁𝙤𝙘𝙖𝙘𝙘𝙞𝙖 𝙬𝙞𝙩𝙝 𝙁𝙚𝙧𝙢𝙚𝙣𝙩𝙚𝙙 𝘾𝙖𝙨𝙝𝙚𝙬 𝘾𝙝𝙚𝙚𝙨𝙚, 𝘾𝙝𝙚𝙧𝙧𝙮 𝙏𝙤𝙢𝙖𝙩𝙤𝙚𝙨 & 𝙃𝙚𝙧𝙗𝙨 🌱✨
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𝘋𝘦𝘤𝘢𝘥𝘦𝘯𝘵 𝘢𝘯𝘥 𝘳𝘪𝘤𝘩 - 𝘧𝘦𝘳𝘮𝘦𝘯𝘵𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘵𝘩𝘦 𝘥𝘰𝘶𝘨𝘩 𝘢𝘭𝘭𝘰𝘸𝘴 𝘧𝘰𝘳 𝘢𝘯 𝘦𝘹𝘵𝘳𝘢 𝘧𝘭𝘶𝘧𝘧𝘺 𝘐𝘵𝘢𝘭𝘪𝘢𝘯 𝘥𝘦𝘭𝘪𝘤𝘢𝘤𝘺 𝘸𝘪𝘵𝘩 𝘤𝘳𝘶𝘯𝘤𝘩𝘺 𝘣𝘰𝘵𝘵𝘰𝘮 𝘢𝘯𝘥 𝘢 𝘨𝘳𝘦𝘢𝘵 𝘷𝘢𝘳𝘪𝘦𝘵𝘺 𝘰𝘧 𝘵𝘰𝘱𝘱𝘪𝘯𝘨 𝘱𝘰𝘴𝘴𝘪𝘣𝘪𝘭𝘪𝘵𝘪𝘦𝘴, 𝘣𝘰𝘵𝘩 𝘴𝘸𝘦𝘦𝘵 𝘢𝘯𝘥 𝘴𝘢𝘷𝘰𝘶𝘳𝘺. 🍅😋
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𝘛𝘩𝘪𝘴 𝘎𝘍 𝘷𝘦𝘳𝘴𝘪𝘰𝘯 𝘵𝘶𝘳𝘯𝘦𝘥 𝘰𝘶𝘵 𝘪𝘯𝘤𝘳𝘦𝘥𝘪𝘣𝘭𝘺 𝘵𝘢𝘴𝘵𝘺, 𝘵𝘰𝘱𝘱𝘦𝘥 𝘸𝘪𝘵𝘩 𝘢 𝘧𝘦𝘳𝘮𝘦𝘯𝘵𝘦𝘥 𝘤𝘢𝘴𝘩𝘦𝘸 𝘤𝘩𝘦𝘦𝘴𝘦, 𝘤𝘩𝘦𝘳𝘳𝘺 𝘵𝘰𝘮𝘢𝘵𝘰𝘦𝘴 𝘢𝘯𝘥 𝘢 𝘮𝘪𝘹 𝘰𝘧 𝘧𝘳𝘦𝘴𝘩 𝘢𝘯𝘥 𝘥𝘳𝘪𝘦𝘥 𝘩𝘦𝘳𝘣𝘴, 𝘪𝘯𝘤𝘭𝘶𝘥𝘪𝘯𝘨 𝘳𝘰𝘴𝘦𝘮𝘢𝘳𝘺, 𝘰𝘳𝘦𝘨𝘢𝘯𝘰, 𝘱𝘢𝘳𝘴𝘭𝘦𝘺 & 𝘣𝘢𝘴𝘪𝘭.🤤
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𝘌𝘯𝘫𝘰𝘺! 🍴

10/11/2021

𝘼𝙡𝙢𝙤𝙣𝙙 𝙍𝙞𝙘𝙤𝙩𝙩𝙖 𝙎𝙩𝙪𝙛𝙛𝙚𝙙 𝙎𝙦𝙪𝙖𝙨𝙝 𝘽𝙡𝙤𝙨𝙨𝙤𝙢𝙨 𝙬𝙞𝙩𝙝 𝙎𝙖𝙡𝙨𝙖 𝙑𝙚𝙧𝙙𝙚, 𝙍𝙚𝙙 𝙒𝙞𝙣𝙚 𝘾𝙖𝙫𝙞𝙖𝙧, 𝙎𝙝𝙖𝙡𝙡𝙤𝙩𝙨, 𝙋𝙞𝙨𝙩𝙖𝙘𝙝𝙞𝙤 𝙋𝙖𝙧𝙢𝙚𝙨𝙖𝙣 & 𝙎𝙥𝙞𝙘𝙮 𝙄𝙗𝙞𝙯𝙖 𝙈𝙞𝙘𝙧𝙤𝙜𝙧𝙚𝙚𝙣𝙨. 🌱✨
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𝘈 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴 𝘦𝘯𝘵𝘳𝘦𝘦 𝘧𝘳𝘰𝘮 𝘭𝘢𝘴𝘵 𝘴𝘶𝘮𝘮𝘦𝘳 𝘴𝘦𝘢𝘴𝘰𝘯 - 𝘵𝘢𝘯𝘨𝘺 𝘺𝘦𝘵 𝘳𝘦𝘧𝘳𝘦𝘴𝘩𝘪𝘯𝘨! 🤤
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𝘚𝘲𝘶𝘢𝘴𝘩 𝘣𝘭𝘰𝘴𝘴𝘰𝘮𝘴 𝘧𝘳𝘰𝘮 𝘵𝘩𝘦 𝘭𝘰𝘤𝘢𝘭 𝘧𝘢𝘳𝘮𝘦𝘳𝘴 𝘮𝘢𝘳𝘬𝘦𝘵, 𝘩𝘰𝘮𝘦𝘮𝘢𝘥𝘦 𝘳𝘪𝘤𝘰𝘵𝘵𝘢 𝘢𝘯𝘥 𝘧𝘳𝘦𝘴𝘩 𝘩𝘦𝘳𝘣𝘢𝘭 𝘴𝘢𝘭𝘴𝘢 𝘷𝘦𝘳𝘥𝘦 𝘮𝘢𝘬𝘦 𝘧𝘰𝘳 𝘢 𝘥𝘦𝘭𝘪𝘨𝘩𝘵𝘧𝘶𝘭 𝘤𝘰𝘮𝘣𝘪𝘯𝘢𝘵𝘪𝘰𝘯 𝘢𝘭𝘰𝘯𝘦. 𝘙𝘦𝘥 𝘸𝘪𝘯𝘦 𝘤𝘢𝘷𝘪𝘢𝘳 (𝘢𝘤𝘩𝘪𝘦𝘷𝘦𝘥 𝘵𝘩𝘳𝘰𝘶𝘨𝘩 𝘤𝘰𝘭𝘥 𝘰𝘪𝘭 𝘴𝘱𝘩𝘦𝘳𝘪𝘧𝘪𝘤𝘢𝘵𝘪𝘰𝘯 𝘮𝘦𝘵𝘩𝘰𝘥) 𝘱𝘢𝘪𝘳𝘴 𝘸𝘦𝘭𝘭 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘤𝘩𝘦𝘦𝘴𝘦𝘴 𝘢𝘯𝘥 𝘢 𝘴𝘱𝘪𝘤𝘺 𝘮𝘪𝘹 𝘰𝘧 𝘭𝘰𝘤𝘢𝘭 𝘮𝘪𝘤𝘳𝘰𝘨𝘳𝘦𝘦𝘯𝘴 𝘪𝘴 𝘢𝘥𝘥𝘪𝘯𝘨 𝘢𝘯 𝘦𝘹𝘵𝘳𝘢, 𝘩𝘦𝘢𝘭𝘵𝘩𝘺 𝘱𝘶𝘯𝘤𝘩 𝘵𝘰 𝘵𝘩𝘦 𝘥𝘪𝘴𝘩.💥
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💚 𝘊𝘳𝘦𝘢𝘵𝘦𝘥 𝘧𝘰𝘳 𝘵𝘩𝘦 𝘧𝘪𝘳𝘴𝘵 𝘦𝘹𝘢𝘮 𝘢𝘵 @𝘧𝘰𝘰𝘥𝘧𝘶𝘵𝘶𝘳𝘦𝘪𝘯𝘴𝘪𝘵𝘶𝘵𝘦. ✨

02/11/2021

𝙈𝙪𝙨𝙝𝙧𝙤𝙤𝙢 𝙂𝙮𝙤𝙯𝙖 & 𝙈𝙞𝙨𝙤 𝙂𝙡𝙖𝙯𝙚 😋🥟🥟
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𝘎𝘺𝘰𝘻𝘢 𝘪𝘴 𝘢 𝘵𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯𝘢𝘭 𝘥𝘪𝘴𝘩 𝘪𝘯 𝘵𝘩𝘦 𝘑𝘢𝘱𝘢𝘯𝘦𝘴𝘦 𝘤𝘶𝘭𝘵𝘶𝘳𝘦, 𝘢𝘭𝘴𝘰 𝘬𝘯𝘰𝘸𝘯 𝘢𝘴 “𝘱𝘰𝘵 𝘴𝘵𝘪𝘤𝘬𝘦𝘳𝘴” 𝘪𝘯 𝘰𝘵𝘩𝘦𝘳 𝘤𝘰𝘶𝘯𝘵𝘳𝘪𝘦𝘴. 𝘐𝘵 𝘶𝘴𝘶𝘢𝘭𝘭𝘺 𝘤𝘰𝘯𝘴𝘪𝘴𝘵𝘴 𝘰𝘧 𝘢 𝘷𝘦𝘳𝘺 𝘵𝘩𝘪𝘯 𝘴𝘩𝘦𝘦𝘵 “𝘸𝘳𝘢𝘱𝘱𝘦𝘳”, 𝘢𝘳𝘰𝘶𝘯𝘥 𝘢 𝘧𝘪𝘯𝘦𝘭𝘺 𝘮𝘪𝘯𝘤𝘦𝘥 𝘧𝘪𝘭𝘭𝘪𝘯𝘨.
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𝘐𝘯 𝘵𝘩𝘪𝘴 𝘤𝘢𝘴𝘦, 𝘵𝘩𝘦 𝘧𝘪𝘭𝘭𝘪𝘯𝘨 𝘪𝘴 𝘮𝘢𝘥𝘦 𝘸𝘪𝘵𝘩 𝘮𝘶𝘴𝘩𝘳𝘰𝘰𝘮𝘴, 𝘳𝘦𝘥 𝘤𝘢𝘣𝘣𝘢𝘨𝘦, 𝘤𝘢𝘳𝘳𝘰𝘵𝘴 𝘢𝘯𝘥 𝘴𝘱𝘪𝘤𝘦𝘴, 𝘢𝘯𝘥 𝘪𝘴 𝘴𝘦𝘳𝘷𝘦𝘥 𝘸𝘪𝘵𝘩 𝘢 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴 𝘮𝘪𝘴𝘰 & 𝘮𝘶𝘴𝘵𝘢𝘳𝘥 𝘨𝘭𝘢𝘻𝘦.
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𝘌𝘯𝘫𝘰𝘺! 🥢🥢

19/10/2021

𝙂𝙁 𝙋𝙖𝙧𝙞𝙨𝙞𝙚𝙣𝙣𝙚 𝙂𝙣𝙤𝙘𝙘𝙝𝙞 𝙬𝙞𝙩𝙝 𝙑𝙚𝙜𝙚𝙩𝙖𝙗𝙡𝙚𝙨 𝙖𝙣𝙙 𝘽𝙚𝙪𝙧𝙧𝙚 𝘽𝙡𝙖𝙣𝙘. 🌱✨
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𝘈 𝘍𝘳𝘦𝘯𝘤𝘩 𝘴𝘱𝘪𝘯 𝘰𝘯 𝘨𝘯𝘰𝘤𝘤𝘩𝘪 𝘸𝘪𝘵𝘩 𝘗𝘢𝘵𝘦 𝘈 𝘊𝘩𝘰𝘶𝘹 𝘪𝘯𝘴𝘵𝘦𝘢𝘥 𝘰𝘧 𝘱𝘰𝘵𝘢𝘵𝘰𝘦𝘴, 𝘸𝘩𝘪𝘤𝘩 𝘳𝘦𝘴𝘶𝘭𝘵𝘴 𝘪𝘯 𝘢 𝘮𝘶𝘤𝘩 𝘭𝘪𝘨𝘩𝘵𝘦𝘳 𝘢𝘯𝘥 𝘢𝘪𝘳𝘪𝘦𝘳 𝘷𝘦𝘳𝘴𝘪𝘰𝘯. 🇫🇷 𝘊𝘢𝘳𝘦𝘮𝘭𝘪𝘻𝘦𝘥 𝘰𝘯 𝘵𝘩𝘦 𝘰𝘶𝘵𝘴𝘪𝘥𝘦 𝘢𝘯𝘥 𝘤𝘳𝘦𝘢𝘮𝘺 𝘰𝘯 𝘵𝘩𝘦 𝘪𝘯𝘴𝘪𝘥𝘦, 𝘵𝘩𝘦 𝘥𝘦𝘭𝘪𝘨𝘩𝘵𝘧𝘶𝘭 𝘥𝘶𝘮𝘱𝘭𝘪𝘯𝘨𝘴 𝘢𝘳𝘦 𝘱𝘢𝘪𝘳𝘦𝘥 𝘸𝘪𝘵𝘩 𝘭𝘰𝘤𝘢𝘭 𝘷𝘦𝘨𝘦𝘵𝘢𝘣𝘭𝘦𝘴 𝘢𝘯𝘥 𝘤𝘰𝘢𝘵𝘦𝘥 𝘪𝘯 𝘣𝘦𝘶𝘳𝘳𝘦 𝘣𝘭𝘢𝘯𝘤. 𝘛𝘩𝘦 𝘢𝘥𝘥𝘪𝘵𝘪𝘰𝘯 𝘰𝘧 𝘪𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴 𝘴𝘶𝘤𝘩 𝘢𝘴 𝘮𝘶𝘴𝘵𝘢𝘳𝘥, 𝘤𝘩𝘪𝘷𝘦𝘴 𝘢𝘯𝘥 𝘵𝘢𝘳𝘳𝘢𝘨𝘰𝘯 𝘪𝘯 𝘵𝘩𝘦 𝘨𝘯𝘰𝘤𝘤𝘩𝘪𝘴 𝘢𝘭𝘭𝘰𝘸𝘴 𝘧𝘰𝘳 𝘨𝘳𝘦𝘢𝘵 𝘤𝘰𝘯𝘵𝘳𝘢𝘴𝘵 𝘢𝘯𝘥 𝘧𝘭𝘢𝘷𝘰𝘳 𝘣𝘶𝘳𝘴𝘵𝘴. 🤤
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𝘊𝘭𝘦𝘢𝘯, 𝘭𝘪𝘨𝘩𝘵, 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴 - 𝘉𝘰𝘯 𝘢𝘱𝘱𝘦𝘵𝘪𝘵𝘦!🍴

28/09/2021

𝙂𝙁 𝙀𝙢𝙥𝙖𝙣𝙖𝙙𝙖𝙨 𝙬𝙞𝙩𝙝 𝙋𝙤𝙩𝙖𝙩𝙤, 𝙊𝙣𝙞𝙤𝙣 & 𝘾𝙝𝙞𝙡𝙞-𝙏𝙤𝙢𝙖𝙩𝙞𝙡𝙡𝙤-𝙍𝙤𝙖𝙨𝙩𝙚𝙙 𝙂𝙖𝙧𝙡𝙞𝙘 𝙎𝙖𝙪𝙘𝙚 𝙁𝙞𝙡𝙡𝙞𝙣𝙜. 🌶🧄🌱
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𝘊𝘳𝘪𝘴𝘱𝘺 𝘴𝘩𝘦𝘭𝘭 𝘢𝘯𝘥 𝘴𝘰𝘧𝘵 𝘧𝘪𝘭𝘭𝘪𝘯𝘨 - 𝘵𝘩𝘦𝘴𝘦 𝘦𝘮𝘱𝘢𝘯𝘢𝘥𝘢𝘴 𝘢𝘳𝘦 𝘢𝘥𝘥𝘪𝘤𝘵𝘪𝘷𝘦! 𝘎𝘭𝘶𝘵𝘦𝘯-𝘧𝘳𝘦𝘦 𝘢𝘯𝘥 𝘸𝘪𝘵𝘩 𝘢 𝘵𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯𝘢𝘭 𝘧𝘪𝘭𝘭𝘪𝘯𝘨 𝘰𝘧 𝘱𝘰𝘵𝘢𝘵𝘰𝘦𝘴, 𝘰𝘯𝘪𝘰𝘯𝘴 𝘢𝘯𝘥 𝘢 𝘳𝘰𝘣𝘶𝘴𝘵 𝘮𝘪𝘹𝘦𝘥 𝘤𝘩𝘪𝘭𝘪 𝘴𝘢𝘶𝘤𝘦, 𝘸𝘩𝘪𝘤𝘩 𝘧𝘦𝘢𝘵𝘶𝘳𝘦𝘴 𝘰𝘷𝘦𝘯 𝘳𝘰𝘢𝘴𝘵𝘦𝘥 𝘨𝘢𝘳𝘭𝘪𝘤 𝘢𝘯𝘥 𝘳𝘰𝘢𝘴𝘵𝘦𝘥 𝘨𝘢𝘳𝘭𝘪𝘤 𝘰𝘪𝘭 𝘵𝘰 𝘢𝘤𝘤𝘦𝘯𝘵𝘶𝘢𝘵𝘦 𝘧𝘭𝘢𝘷𝘰𝘶𝘳𝘴. 🤤
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𝘍𝘰𝘳 𝘢 𝘩𝘦𝘢𝘭𝘵𝘩𝘪𝘦𝘳 𝘤𝘰𝘰𝘬𝘪𝘯𝘨 𝘮𝘦𝘵𝘩𝘰𝘥, 𝘵𝘩𝘦𝘴𝘦 𝘢𝘳𝘦 𝘨𝘳𝘦𝘢𝘵 𝘣𝘢𝘬𝘦𝘥 𝘪𝘯 𝘵𝘩𝘦 𝘰𝘷𝘦𝘯 𝘪𝘯𝘴𝘵𝘦𝘢𝘥 𝘰𝘧 𝘴𝘩𝘢𝘭𝘭𝘰𝘸 𝘧𝘳𝘪𝘦𝘥. ❤️✨

13/07/2021

𝘾𝙖𝙗𝙗𝙖𝙜𝙚 𝙏𝙖𝙘𝙤 𝙬𝙞𝙩𝙝 𝘼𝙙𝙤𝙗𝙤 𝙈𝙖𝙧𝙞𝙣𝙖𝙩𝙚𝙙 & 𝘽𝙧𝙪𝙡𝙚𝙚 𝙋𝙞𝙣𝙚𝙖𝙥𝙥𝙡𝙚, 𝘾𝙞𝙡𝙖𝙣𝙩𝙧𝙤 𝘾𝙧𝙚𝙢𝙖 & 𝙋𝙞𝙘𝙤 𝙙𝙚 𝙂𝙖𝙡𝙡𝙤
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𝘈 𝘳𝘢𝘸 𝘷𝘦𝘨𝘢𝘯 𝘷𝘦𝘳𝘴𝘪𝘰𝘯 𝘰𝘧 𝘵𝘩𝘦 𝘵𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯𝘢𝘭 𝘵𝘢𝘤𝘰 𝘸𝘩𝘪𝘤𝘩 𝘪𝘴 𝘷𝘦𝘳𝘺 𝘳𝘦𝘧𝘳𝘦𝘴𝘩𝘪𝘯𝘨 𝘢𝘯𝘥 𝘪𝘯𝘤𝘳𝘦𝘥𝘪𝘣𝘭𝘺 𝘧𝘭𝘢𝘷𝘰𝘳𝘴𝘰𝘮𝘦.
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𝘛𝘩𝘦 𝘱𝘪𝘯𝘦𝘢𝘱𝘱𝘭𝘦 𝘪𝘴 𝘤𝘰𝘢𝘵𝘦𝘥 𝘪𝘯 𝘭𝘰𝘵𝘴 𝘰𝘧 𝘴𝘱𝘪𝘤𝘦𝘴 𝘢𝘯𝘥 𝘮𝘢𝘳𝘪𝘯𝘢𝘵𝘦𝘥 𝘰𝘷𝘦𝘳𝘯𝘪𝘨𝘩𝘵 𝘧𝘰𝘳 𝘢 𝘳𝘪𝘤𝘩 𝘥𝘦𝘣𝘵 𝘰𝘧 𝘧𝘭𝘢𝘷𝘰𝘳. 𝘉𝘦𝘧𝘰𝘳𝘦 𝘴𝘦𝘳𝘷𝘪𝘯𝘨 𝘐’𝘷𝘦 𝘤𝘢𝘳𝘢𝘮𝘦𝘭𝘪𝘻𝘦𝘥 𝘪𝘵 𝘸𝘪𝘵𝘩 𝘢 𝘣𝘭𝘰𝘸 𝘵𝘰𝘳𝘤𝘩 𝘢𝘴 𝘸𝘦𝘭𝘭. 😉🙌
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𝘛𝘩𝘪𝘴 𝘪𝘴 𝘢 𝘨𝘳𝘦𝘢𝘵 𝘥𝘪𝘴𝘩 𝘵𝘰 𝘦𝘯𝘫𝘰𝘺 𝘥𝘶𝘳𝘪𝘯𝘨 𝘵𝘩𝘦 𝘩𝘰𝘵 𝘴𝘶𝘮𝘮𝘦𝘳 𝘮𝘰𝘯𝘵𝘩𝘴. 🌱😋☀️🌮

04/07/2021

𝙑𝙚𝙜𝙚𝙩𝙖𝙗𝙡𝙚 𝙏𝙚𝙧𝙧𝙞𝙣𝙚 𝙬𝙞𝙩𝙝 𝘽𝙚𝙡𝙪𝙜𝙖 𝙇𝙚𝙣𝙩𝙞𝙡𝙨 & 𝘽𝙧𝙖𝙞𝙨𝙚𝙙 𝙍𝙤𝙤𝙩 𝙑𝙚𝙜𝙜𝙞𝙚𝙨 (𝘽𝙚𝙚𝙩𝙨, 𝙍𝙖𝙙𝙙𝙞𝙨𝙝 & 𝘾𝙖𝙧𝙧𝙤𝙩) 𝙬𝙧𝙖𝙥𝙥𝙚𝙙 𝙞𝙣 𝘽𝙡𝙖𝙣𝙘𝙝𝙚𝙙 𝘽𝙚𝙚𝙩 𝙂𝙧𝙚𝙚𝙣𝙨, 𝙨𝙚𝙧𝙫𝙚𝙙 𝙬𝙞𝙩𝙝 𝘽𝙚𝙚𝙩 𝙍𝙚𝙙𝙪𝙘𝙩𝙞𝙤𝙣 𝘼𝙡𝙞𝙤𝙡𝙞 𝙖𝙣𝙙 𝙏𝙤𝙖𝙨𝙩𝙚𝙙 𝙎𝙤𝙪𝙧𝙙𝙤𝙪𝙜𝙝 𝘽𝙧𝙚𝙖𝙙 𝙬𝙞𝙩𝙝 𝘽𝙡𝙖𝙘𝙠 𝙏𝙧𝙪𝙛𝙛𝙡𝙚𝙨. 🤩🌱
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𝘈 𝘳𝘪𝘤𝘩 𝘴𝘦𝘢𝘴𝘰𝘯𝘦𝘥 𝘷𝘦𝘨𝘦𝘵𝘢𝘣𝘭𝘦 𝘣𝘰𝘶𝘭𝘭𝘪𝘰𝘯 𝘪𝘯𝘤𝘭𝘶𝘥𝘪𝘯𝘨 𝘴𝘩𝘪𝘪𝘵𝘢𝘬𝘦, 𝘬𝘰𝘮𝘣𝘶 𝘢𝘯𝘥 𝘴𝘶𝘯𝘥𝘳𝘪𝘦𝘥 𝘵𝘰𝘮𝘢𝘵𝘰𝘦𝘴 𝘴𝘦𝘳𝘷𝘦𝘴 𝘢𝘴 𝘵𝘩𝘦 𝘧𝘰𝘶𝘯𝘥𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘵𝘩𝘪𝘴 𝘛𝘦𝘳𝘳𝘪𝘯𝘦. 𝘛𝘩𝘦 𝘱𝘶𝘯𝘨𝘦𝘯𝘵 𝘉𝘦𝘦𝘵 𝘙𝘦𝘥𝘶𝘤𝘵𝘪𝘰𝘯 𝘈𝘭𝘪𝘰𝘭𝘪 𝘤𝘶𝘵𝘴 𝘵𝘩𝘳𝘰𝘶𝘨𝘩 𝘵𝘩𝘦 𝘷𝘪𝘴𝘤𝘰𝘴𝘪𝘵𝘺 𝘰𝘧 𝘵𝘩𝘦 𝘛𝘦𝘳𝘳𝘪𝘯𝘦, 𝘢𝘥𝘥𝘪𝘯𝘨 𝘢 𝘯𝘪𝘤𝘦 𝘱𝘶𝘯𝘤𝘩 𝘵𝘰 𝘵𝘩𝘪𝘴 𝘥𝘪𝘴𝘩. 😋
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𝘐𝘵 𝘨𝘰𝘦𝘴 𝘳𝘦𝘢𝘭𝘭𝘺 𝘸𝘦𝘭𝘭 𝘪𝘯 𝘤𝘰𝘮𝘣𝘪𝘯𝘢𝘵𝘪𝘰𝘯 𝘸𝘪𝘵𝘩 𝘧𝘳𝘦𝘴𝘩 𝘵𝘰𝘢𝘴𝘵𝘦𝘥 𝘴𝘰𝘶𝘳𝘥𝘰𝘶𝘨𝘩 𝘣𝘳𝘦𝘢𝘥 𝘢𝘯𝘥 𝘣𝘭𝘢𝘤𝘬 𝘵𝘳𝘶𝘧𝘧𝘭𝘦𝘴. ✨

30/06/2021

𝘽𝙧𝙤𝙘𝙘𝙤𝙡𝙞 𝙬𝙞𝙩𝙝 𝙈𝙪𝙨𝙝𝙧𝙤𝙤𝙢 𝙈𝙞𝙨𝙤 𝙊𝙧𝙖𝙣𝙜𝙚 𝙕𝙚𝙨𝙩 𝙓𝙊 𝙎𝙖𝙪𝙘𝙚 & 𝙎𝙚𝙫𝙚𝙣 𝙎𝙥𝙞𝙘𝙚𝙨 𝙄𝙣𝙛𝙪𝙨𝙚𝙙 𝙊𝙞𝙡
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𝘛𝘩𝘪𝘴 𝘥𝘪𝘴𝘩 𝘴𝘤𝘳𝘦𝘢𝘮𝘴 𝘴𝘪𝘮𝘱𝘭𝘪𝘤𝘪𝘵𝘺 𝘺𝘦𝘵 𝘤𝘰𝘮𝘱𝘭𝘦𝘹 𝘧𝘭𝘢𝘷𝘰𝘳𝘴 𝘵𝘩𝘳𝘰𝘶𝘨𝘩𝘰𝘶𝘵. 𝘛𝘩𝘦 𝘟𝘖 𝘴𝘢𝘶𝘤𝘦 & 𝘪𝘯𝘧𝘶𝘴𝘦𝘥 𝘰𝘪𝘭 𝘢𝘳𝘦 𝘴𝘰 𝘧𝘭𝘢𝘨𝘳𝘢𝘯𝘵 𝘢𝘯𝘥 𝘪𝘯𝘴𝘢𝘯𝘦𝘭𝘺 𝘧𝘭𝘢𝘷𝘰𝘳𝘴𝘰𝘮𝘦 𝘵𝘩𝘢𝘵 𝘤𝘢𝘯 𝘣𝘦 𝘵𝘩𝘦 𝘴𝘵𝘢𝘳 𝘢𝘴𝘴𝘪𝘴𝘵𝘢𝘯𝘵 𝘧𝘰𝘳 𝘢𝘯𝘺 𝘥𝘪𝘴𝘩.

14/06/2021

𝙈𝙪𝙨𝙝𝙧𝙤𝙤𝙢 𝙋𝙖𝙩𝙚 𝙬𝙞𝙩𝙝 𝘽𝙚𝙡𝙪𝙜𝙖 𝙇𝙚𝙣𝙩𝙞𝙡𝙨, 𝙒𝙖𝙡𝙣𝙪𝙩𝙨, 𝘽𝙚𝙚𝙩𝙨, 𝘾𝙤𝙜𝙣𝙖𝙘 & 𝙒𝙞𝙣𝙚𝙨 𝙧𝙚𝙙𝙪𝙘𝙚𝙙 𝙩𝙤 𝘼𝙪 𝙎𝙚𝙘 𝙬𝙞𝙩𝙝 𝙃𝙚𝙧𝙗𝙨, 𝙩𝙤𝙥𝙥𝙚𝙙 𝙬𝙞𝙩𝙝 𝘽𝙪𝙩𝙩𝙚𝙧𝙮 𝘾𝙤𝙘𝙤𝙣𝙪𝙩 𝙎𝙥𝙧𝙚𝙖𝙙 𝙖𝙣𝙙 𝙨𝙚𝙧𝙫𝙚𝙙 𝙬𝙞𝙩𝙝 𝙛𝙧𝙚𝙨𝙝𝙡𝙮 𝙗𝙖𝙠𝙚𝙙 𝙂𝙁 𝙁𝙚𝙧𝙢𝙚𝙣𝙩𝙚𝙙 𝘽𝙪𝙘𝙠𝙬𝙝𝙚𝙖𝙩 𝘽𝙧𝙚𝙖𝙙 & 𝙎𝙩𝙧𝙖𝙬𝙗𝙚𝙧𝙧𝙮 𝙅𝙖𝙢. 😋🌱
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𝘛𝘩𝘪𝘴 𝘱𝘭𝘢𝘯𝘵-𝘣𝘢𝘴𝘦𝘥 𝘥𝘦𝘭𝘪𝘤𝘰𝘶𝘴 𝘱𝘢𝘵𝘦 𝘪𝘴 𝘢 𝘮𝘶𝘤𝘩 𝘩𝘦𝘢𝘭𝘵𝘩𝘪𝘦𝘳 𝘷𝘦𝘳𝘴𝘪𝘰𝘯 𝘤𝘰𝘮𝘱𝘢𝘳𝘦𝘥 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘵𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯𝘢𝘭 𝘰𝘯𝘦, 𝘸𝘪𝘵𝘩 𝘢𝘯 𝘪𝘯𝘤𝘳𝘦𝘥𝘪𝘣𝘭𝘺 𝘳𝘪𝘤𝘩 𝘥𝘦𝘣𝘵 𝘰𝘧 𝘧𝘭𝘢𝘷𝘰𝘳, 𝘢𝘤𝘩𝘪𝘦𝘷𝘦𝘥 𝘵𝘩𝘳𝘰𝘶𝘨𝘩 𝘵𝘩𝘦 𝘢𝘥𝘥𝘪𝘵𝘪𝘰𝘯 𝘰𝘧 𝘤𝘰𝘨𝘯𝘢𝘤, 𝘴𝘩𝘦𝘳𝘳𝘺- 𝘢𝘯𝘥 𝘮𝘢𝘥𝘦𝘪𝘳𝘢 𝘸𝘪𝘯𝘦, 𝘸𝘩𝘰𝘴𝘦 𝘢𝘭𝘤𝘰𝘩𝘰𝘭𝘴 𝘦𝘷𝘢𝘱𝘰𝘳𝘢𝘵𝘦 𝘸𝘩𝘦𝘯 𝘤𝘰𝘰𝘬𝘪𝘯𝘨 𝘥𝘰𝘸𝘯, 𝘭𝘦𝘢𝘷𝘪𝘯𝘨 𝘣𝘦𝘩𝘪𝘯𝘥 𝘢 𝘸𝘰𝘯𝘥𝘦𝘳𝘧𝘶𝘭𝘭𝘺 𝘶𝘯𝘪𝘲𝘶𝘦, 𝘯𝘶𝘵𝘵𝘺 𝘧𝘭𝘢𝘷𝘰𝘶𝘳. 🍷🌰
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𝘛𝘩𝘪𝘴 𝘥𝘪𝘴𝘩 𝘮𝘢𝘳𝘬𝘴 𝘢 𝘨𝘳𝘦𝘢𝘵 𝘴𝘵𝘢𝘳𝘵 𝘧𝘰𝘳 𝘢 𝘴𝘱𝘦𝘤𝘪𝘢𝘭 𝘥𝘪𝘯𝘯𝘦𝘳 𝘢𝘯𝘥 𝘥𝘦𝘭𝘪𝘷𝘦𝘳𝘴 𝘧𝘰𝘳 𝘢𝘭𝘭 𝘬𝘪𝘯𝘥𝘴 𝘰𝘧 𝘵𝘢𝘴𝘵𝘦 𝘣𝘶𝘥𝘴. ✨

23/05/2021

𝘾𝙝𝙞𝙘𝙠𝙥𝙚𝙖 𝙎𝙤𝙘𝙘𝙖 𝙬𝙞𝙩𝙝 𝘼𝙦𝙪𝙖𝙛𝙖𝙗𝙖 𝘼𝙞𝙤𝙡𝙞, 𝙍𝙤𝙢𝙚𝙨𝙘𝙤, 𝘾𝙝𝙖𝙧𝙧𝙚𝙙 𝙎𝙘𝙖𝙡𝙡𝙞𝙤𝙣𝙨, 𝘼𝙧𝙪𝙜𝙪𝙡𝙖 & 𝘾𝙝𝙞𝙫𝙚 𝙊𝙞𝙡. 🌱✨
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𝘈 𝘱𝘰𝘱𝘶𝘭𝘢𝘳 𝘴𝘵𝘳𝘦𝘦𝘵 𝘧𝘰𝘰𝘥 𝘴𝘱𝘦𝘤𝘪𝘢𝘭𝘵𝘺 𝘧𝘳𝘰𝘮 𝘚𝘰𝘶𝘵𝘩𝘦𝘳𝘯 𝘍𝘳𝘢𝘯𝘤𝘦, 𝘢𝘭𝘴𝘰 𝘬𝘯𝘰𝘸𝘯 𝘢𝘴 “𝘚𝘰𝘤𝘤𝘢 𝘥𝘦 𝘕𝘪𝘤𝘦”, 𝘵𝘩𝘪𝘴 𝘪𝘴 𝘢 𝘴𝘢𝘷𝘰𝘶𝘳𝘺 𝘤𝘩𝘪𝘤𝘬𝘱𝘦𝘢 𝘧𝘭𝘰𝘸𝘦𝘳 𝘣𝘢𝘴𝘦𝘥 𝘤𝘳𝘦𝘱𝘦 𝘴𝘦𝘳𝘷𝘦𝘥 𝘪𝘯 𝘢 𝘳𝘦𝘴𝘵𝘢𝘶𝘳𝘢𝘯𝘵 𝘴𝘵𝘺𝘭𝘦 𝘧𝘢𝘴𝘩𝘪𝘰𝘯. 🥞
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𝘛𝘩𝘦 𝘤𝘳𝘦𝘱𝘦 𝘪𝘴 𝘣𝘦𝘴𝘵 𝘸𝘩𝘦𝘯 𝘢 𝘣𝘪𝘵 𝘤𝘳𝘪𝘴𝘱 𝘢𝘳𝘰𝘶𝘯𝘥 𝘵𝘩𝘦 𝘦𝘥𝘨𝘦𝘴 𝘢𝘯𝘥 𝘸𝘩𝘦𝘯 𝘪𝘵 𝘩𝘢𝘴 𝘵𝘢𝘬𝘦𝘯 𝘰𝘯 𝘢 𝘯𝘪𝘤𝘦 𝘤𝘰𝘭𝘰𝘶𝘳 𝘧𝘳𝘰𝘮 𝘵𝘩𝘦 𝘱𝘢𝘯.
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𝘛𝘩𝘦 𝘩𝘰𝘮𝘦𝘮𝘢𝘥𝘦 𝘈𝘲𝘶𝘢𝘧𝘢𝘣𝘢 𝘈𝘰𝘪𝘭𝘪 𝘢𝘯𝘥 𝘧𝘳𝘦𝘴𝘩 𝘴𝘮𝘰𝘬𝘺 𝘳𝘰𝘢𝘴𝘵𝘦𝘥 𝘙𝘰𝘮𝘦𝘴𝘤𝘰 𝘢𝘤𝘵 𝘢𝘴 𝘪𝘮𝘱𝘰𝘳𝘵𝘢𝘯𝘵 𝘤𝘰𝘯𝘥𝘪𝘮𝘦𝘯𝘵𝘴 𝘩𝘦𝘳𝘦 𝘧𝘰𝘳 𝘣𝘢𝘭𝘢𝘯𝘤𝘦 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘢𝘥𝘥𝘪𝘵𝘪𝘰𝘯 𝘰𝘧 𝘨𝘳𝘦𝘦𝘯𝘴 𝘧𝘰𝘳 𝘧𝘳𝘦𝘴𝘩𝘯𝘦𝘴𝘴 𝘢𝘯𝘥 𝘴𝘰𝘮𝘦 𝘦𝘹𝘵𝘳𝘢 𝘤𝘩𝘢𝘳𝘳𝘦𝘥 𝘴𝘤𝘢𝘭𝘭𝘪𝘰𝘯𝘴.
😋💚
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07/05/2021

𝙆𝙝𝙖𝙤 𝙔𝙪𝙢 𝙎𝙖𝙡𝙖𝙙 𝙬𝙞𝙩𝙝 𝙏𝙪𝙧𝙢𝙚𝙧𝙞𝙘 𝙍𝙞𝙘𝙚, 𝘾𝙖𝙧𝙧𝙤𝙩, 𝙍𝙚𝙙 𝘽𝙚𝙡𝙡𝙥𝙚𝙥𝙥𝙚𝙧, 𝙂𝙧𝙖𝙥𝙚𝙛𝙧𝙪𝙞𝙩 𝙎𝙚𝙜𝙢𝙚𝙣𝙩𝙨, 𝙀𝙙𝙖𝙢𝙖𝙢𝙚, 𝙋𝙪𝙧𝙥𝙡𝙚 𝘾𝙖𝙗𝙗𝙖𝙜𝙚, 𝙏𝙪𝙧𝙣𝙞𝙥 𝘾𝙖𝙗𝙗𝙖𝙜𝙚, 𝙏𝙤𝙖𝙨𝙩𝙚𝙙 𝙎𝙝𝙧𝙚𝙙𝙙𝙚𝙙 𝘾𝙤𝙘𝙤𝙣𝙪𝙩, 𝘾𝙞𝙡𝙖𝙣𝙩𝙧𝙤, 𝘽𝙡𝙖𝙘𝙠 𝙎𝙚𝙨𝙖𝙢𝙚 𝙎𝙚𝙚𝙙𝙨 & 𝙆𝙝𝙖𝙤 𝙔𝙪𝙢 𝘿𝙧𝙚𝙨𝙨𝙞𝙣𝙜. 🥢🌱
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𝘛𝘩𝘪𝘴 𝘴𝘢𝘭𝘢𝘥 𝘰𝘧 𝘚𝘰𝘶𝘵𝘩𝘦𝘢𝘴𝘵 𝘈𝘴𝘪𝘢𝘯 𝘰𝘳𝘪𝘨𝘪𝘯 𝘦𝘱𝘪𝘵𝘰𝘮𝘪𝘻𝘦𝘴 𝘩𝘦𝘢𝘭𝘵𝘩 𝘢𝘯𝘥 𝘥𝘪𝘷𝘦𝘳𝘴𝘪𝘵𝘺 - 𝘪𝘵𝘴 𝘢 𝘨𝘳𝘦𝘢𝘵 𝘮𝘦𝘢𝘭 𝘧𝘰𝘳 𝘴𝘶𝘮𝘮𝘦𝘳! 𝘛𝘩𝘦 𝘱𝘳𝘪𝘯𝘤𝘪𝘱𝘭𝘦 𝘣𝘦𝘩𝘪𝘯𝘥 𝘪𝘵 𝘪𝘴 𝘴𝘪𝘮𝘱𝘭𝘦: 𝘤𝘰𝘮𝘣𝘪𝘯𝘦 𝘢𝘴 𝘮𝘢𝘯𝘺 𝘩𝘦𝘢𝘭𝘵𝘩𝘺, 𝘤𝘰𝘭𝘰𝘶𝘳𝘧𝘶𝘭 𝘢𝘯𝘥 𝘪𝘯 𝘴𝘦𝘢𝘴𝘰𝘯 𝘧𝘰𝘰𝘥𝘴 𝘢𝘴 𝘱𝘰𝘴𝘴𝘪𝘣𝘭𝘦. 𝘛𝘩𝘦 𝘳𝘪𝘤𝘩 𝘥𝘳𝘦𝘴𝘴𝘪𝘯𝘨 𝘱𝘢𝘤𝘬𝘦𝘥 𝘸𝘪𝘵𝘩 𝘈𝘴𝘪𝘢𝘯 𝘧𝘭𝘢𝘷𝘰𝘶𝘳𝘴 𝘵𝘪𝘦𝘴 𝘦𝘷𝘦𝘳𝘺𝘵𝘩𝘪𝘯𝘨 𝘵𝘰𝘨𝘦𝘵𝘩𝘦𝘳 𝘯𝘪𝘤𝘦𝘭𝘺. 😋✨
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𝘏𝘢𝘷𝘦 𝘢 𝘨𝘳𝘦𝘢𝘵 𝘸𝘦𝘦𝘬𝘦𝘯𝘥 𝘦𝘷𝘦𝘳𝘺𝘰𝘯𝘦! 💚

27/04/2021

𝘿𝙖𝙨𝙝𝙞 𝙀𝙜𝙜𝙥𝙡𝙖𝙣𝙩, 𝘾𝙪𝙘𝙪𝙢𝙗𝙚𝙧 𝙎𝙪𝙣𝙤𝙢𝙤𝙣𝙤, 𝙎𝙩𝙚𝙖𝙢𝙚𝙙 𝙍𝙞𝙘𝙚 & 𝙏𝙚𝙢𝙥𝙚𝙝 𝙎𝙝𝙞𝙞𝙩𝙖𝙠𝙚 𝙈𝙞𝙨𝙤 𝙎𝙤𝙪𝙥 🇯🇵🌱
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𝘈𝘯𝘰𝘵𝘩𝘦𝘳 𝘸𝘢𝘺 𝘰𝘧 𝘵𝘳𝘢𝘷𝘦𝘭𝘪𝘯𝘨 𝘥𝘶𝘳𝘪𝘯𝘨 𝘵𝘩𝘦𝘴𝘦 𝘵𝘪𝘮𝘦𝘴 𝘸𝘰𝘶𝘭𝘥 𝘣𝘦 𝘵𝘩𝘳𝘰𝘶𝘨𝘩 𝘵𝘩𝘦 𝘧𝘰𝘰𝘥 𝘸𝘦 𝘦𝘢𝘵... 𝘛𝘰𝘥𝘢𝘺, 𝘭𝘦𝘵’𝘴 𝘨𝘰 𝘵𝘰 𝘑𝘢𝘱𝘢𝘯! 😉🇯🇵
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𝘛𝘩𝘦 𝘵𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯𝘢𝘭 𝘑𝘢𝘱𝘢𝘯𝘦𝘴𝘦 𝘴𝘵𝘺𝘭𝘦 𝘰𝘧 𝘣𝘳𝘦𝘢𝘬𝘧𝘢𝘴𝘵 𝘪𝘴 𝘴𝘵𝘳𝘶𝘤𝘵𝘶𝘳𝘦𝘥 𝘪𝘯 𝘢 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘸𝘢𝘺 𝘵𝘰 𝘵𝘩𝘦 𝘤𝘰𝘳𝘦 𝘧𝘰𝘳𝘮𝘢𝘵 𝘰𝘧 𝘢 𝘑𝘢𝘱𝘢𝘯𝘦𝘴𝘦 𝘮𝘦𝘢𝘭 - 𝘐𝘤𝘩𝘪𝘫𝘶 𝘚𝘢𝘯𝘴𝘢𝘪: 𝘰𝘯𝘦 𝘴𝘰𝘶𝘱, 𝘵𝘩𝘳𝘦𝘦 𝘥𝘪𝘴𝘩𝘦𝘴.
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𝘍𝘰𝘳 𝘢𝘯 𝘶𝘮𝘢𝘮𝘪 𝘣𝘳𝘦𝘢𝘬𝘧𝘢𝘴𝘵 𝘪𝘵 𝘵𝘺𝘱𝘪𝘤𝘢𝘭𝘭𝘺 𝘤𝘰𝘯𝘴𝘪𝘴𝘵𝘴 𝘰𝘧 𝘮𝘪𝘴𝘰 𝘴𝘰𝘶𝘱, 𝘭𝘪𝘨𝘩𝘵𝘭𝘺 𝘱𝘪𝘤𝘬𝘭𝘦𝘥 𝘰𝘳 𝘱𝘳𝘦𝘴𝘦𝘳𝘷𝘦𝘥 𝘷𝘦𝘨𝘦𝘵𝘢𝘣𝘭𝘦𝘴, 𝘯𝘢𝘵𝘵𝘰, 𝘴𝘵𝘦𝘢𝘮𝘦𝘥 𝘳𝘪𝘤𝘦 𝘢𝘯𝘥 𝘢 𝘣𝘳𝘰𝘪𝘭𝘦𝘥 𝘱𝘪𝘦𝘤𝘦 𝘰𝘧 𝘧𝘪𝘴𝘩 (𝘩𝘦𝘳𝘦 𝘳𝘦𝘱𝘭𝘢𝘤𝘦𝘥 𝘸𝘪𝘵𝘩 𝘢 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴 𝘴𝘵𝘦𝘢𝘮𝘦𝘥 𝘮𝘪𝘴𝘰 𝘢𝘶𝘣𝘦𝘳𝘨𝘪𝘯𝘦). 🤤
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𝘏𝘢𝘷𝘦 𝘢 𝘨𝘳𝘦𝘢𝘵 𝘸𝘦𝘦𝘬 𝘦𝘷𝘦𝘳𝘺𝘰𝘯𝘦! ✨

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Our Story

About Monica & Roody

Monica and Roody are passionate private chefs specialised in plant-based cuisine and graduates from T.Colin Campbell’s Center for Nutrition Studies and eCornell (Plant-Based Nutrition Course, certified in February 2017).

Their excitement and love for cooking and nutrition was born in 2012, when the couple decided to transition to a whole food, plant-based diet, after extensive research into the subject and learning about the tremendous health and healing benefits of such diet and lifestyle, and also a shared passion for animal welfare and global environmental awareness.

Since then, Monica and Roody embarked on a culinary journey and are preparing delicious, versatile and creative plant-based menus under their private chef and catering project “Vegi Tales”, which have since been enjoyed by a great many happy guests and clients.

True to their motto “eat right, shine bright”, all ingredients from the Vegi Tales menus are organic and seasonally selected from local farms and markets, as much as possible. In consultation with their clients, the dishes and drinks Monica and Roody prepare come with a guarantee for you to thrive!

Their aim is to offer you an unforgettable, tasty experience, and through the power of food, to heal the body, prevent disease and achieve optimal health.

Vegi Tales Philosophy

At least three times a day we make a life changing decision, and it starts right on our plate. We have a couple of choices:

We can continue to consume foods containing preservatives, chemicals, synthetic oils, processed foods, sugary foods, junk foods, soda, candy and all the things that have contributed to a dramatic increase of diseases related to diet and wellness across all spectrums of society...

OR we can take another approach and eat foods that promote wellness, not only for our health, but also for our environment.

Choosing a healthy diet is not about losing any of our preferred tastes and aromas – quite the opposite is true, and at Vegi Tales we’d love to show you how!

By choosing the right diet and lifestyle, you will also notice improved mental clarity, increased energy and stamina, emotional balance and spiritual connection, beautiful skin and hair.

True to the motto “eat right, shine bright”, all ingredients from our menus are organic and seasonally selected from local farms and markets, as much as possible. The dishes and drinks we prepare come with a guarantee for you to thrive!

The Balearic Islands offer the perfect environment for our project. Not only are the islands full of stunning nature, magnificent wild beauty and wonders, but also come with their very own blend of herbs, spices and flavours, therefore making it a culinary heaven for those that seek.

Our aim is to offer you an unforgettable experience, incorporating the freshest, most healthy foods in our menus to make sure you keep your batteries charged and live your Mediterranean moments to the fullest.

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Contato la empresa

Haga clic aquí para enviar un mensaje a la empresa

Teléfono

+34622327020

Página web

http://www.vegitalesibiza.com/

Dirección

Ibiza
07840

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