Gracie Abrams

Berlin🖤🖤🖤🖤🖤Glasgow🖤🖤🖤🖤🖤 thank you SO much. I don’t exactly know when we’re going to be together again, so I just really can’t thank you enough for leaving us with shows like these… Your energy and your voices and your warmth and your signs and your flags and your faces are all burned in my brain. Heartache ! Love you all @abbywaisler :) 

Gracie Abrams

Barcelona💞Belgium💞Madrid💞these shows were so fun for us, thank you! All @abbywaisler 

Gracie Abrams

Madrid I am still in the glow of being with you the other night. When the whole stage lost power, all you did was get louder for us which I couldn’t believe in real time and truthfully still can’t. I’ve loved you since the moment we met, but you keep out doing yourselves :’) THANK YOU and hopefully next time we’re in your city it’s a little less hectic 🤝 shot by my hero @gabriellahughes 

瑞安雷诺兹

Numbers, years, and space can’t contain how proud I am of the Welcome to Wrexham team. And huge congratulations to the entire town of Wrexham. Your stories of joy, perseverance and pain are yours. Sharing those stories is not only generous, but it’s made the world a better place. Up The Town. 

瑞安雷诺兹

This just in: a new @mintmobile deal has entered the villa. 

布鲁克林·贝克汉姆

Fusilloni with Creamy Vegetable Sauce with @barillaus Al Bronzo pasta 🍝
 This is one of my favorite dishes – simple, satisfying and full of flavor from zucchini, onion, squash, and asparagus.
 What truly makes this dish shine is the pasta itself. The rough texture of Barilla Al Bronzo pasta clings to sauce effortlessly, so every bite is rich and flavorful. With a sauce this delicious, I want to savor every last drop. Italians call that gesture Scarpetta, and Barilla Al Bronzo does it perfectly!
 I hope you love this recipe as much as I do.
 Ingredients: • 1 Package Barilla Al Bronzo Fusilloni pasta • 4 Tbsp extra virgin olive oil, divided • ¼ cup yellow onion, chopped • 2 zucchinis, diced small • 1 yellow squash, diced small • 1 cup asparagus, diced • 1/3 cup white wine • 1 cup heavy cream • 2 cups baby spinach • 1 cup diced roma tomatoes • ½ cup Parmigiano-Reggiano cheese, grated • To taste, salt and black pepper
 Instructions: 1. Bring a large pot of water to a boil, cook pasta according to package directions
2. Meanwhile, in a skillet sauté onion with half the olive oil for two minutes over medium heat 3. Increase the heat and add zucchini, yellow squash, asparagus, cook for two minutes, then deglaze with white wine. Evaporate, add cream, salt and pepper and bring to boil. 4. Drain pasta and toss with veggies and spinach for one minute. 5. Finish with remaining olive oil and cheese before serving.
 #ad #BarillaUS #BarillaAlBronzo #BarillaPasta #AlBronzoScarpetta #ArtofScarpetta 

Timothée Chalamet

vintaje 

Liza Koshy

honestly, i like fruit a lot and i just wanted to share that with you 

艾玛·罗伯茨

🪩 @stellamccartney X @avaline 🍷