The talk
The talk
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Mermaid Stella Maxwell on the red carpet in Cannes
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Supermodel Stella Maxwell appeared on the red carpet of the Cannes premiere of the movie "The Phoenician Project". Her model-like figure is so amazing!
#fashion
#outfit
#redcarpet
#dress
#figure
#rawpicture
#supermodel
#StellaMaxwell
#goddess
#aesthetics
#aestheticsaccumulation
#CannesFilmFestival
#inCannesMermaid Stella Maxwell on the red carpet in Cannes • Supermodel Stella Maxwell appeared on the red carpet of the Cannes premiere of the movie "The Phoenician Project". Her model-like figure is so amazing! #fashion #outfit #redcarpet #dress #figure #rawpicture #supermodel #StellaMaxwell #goddess #aesthetics #aestheticsaccumulation #CannesFilmFestival #inCannes
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Portuguese Perna de Peru Assada – Roast Turkey Leg with Garlic and Wine
Popular for holidays and Sunday lunches in Portugal, this dish features turkey legs slow-roasted with white wine, garlic, bay, and olive oil until the meat falls off the bone.
Ingredients (Serves 2–3):
* 2 large turkey legs
* 4 cloves garlic, minced
* 2 bay leaves
* 200ml white wine
* 2 tbsp olive oil
* Salt, pepper, paprika
Instructions:
1. Rub turkey with garlic, salt, pepper, paprika, and olive oil. Marinate with bay leaves and wine for at least 1 hour.
2. Roast at 180°C (350°F) for ~1.5–2 hours, basting occasionally with juices.
3. Increase heat to 220°C (430°F) for 15 minutes to crisp skin.
4. Serve with roasted potatoes or rice.
Portuguese Tip:
Serve with sautéed greens or migas (garlic-bread crumbs with greens) for a rustic touch.Portuguese Perna de Peru Assada – Roast Turkey Leg with Garlic and Wine Popular for holidays and Sunday lunches in Portugal, this dish features turkey legs slow-roasted with white wine, garlic, bay, and olive oil until the meat falls off the bone. Ingredients (Serves 2–3): * 2 large turkey legs * 4 cloves garlic, minced * 2 bay leaves * 200ml white wine * 2 tbsp olive oil * Salt, pepper, paprika Instructions: 1. Rub turkey with garlic, salt, pepper, paprika, and olive oil. Marinate with bay leaves and wine for at least 1 hour. 2. Roast at 180°C (350°F) for ~1.5–2 hours, basting occasionally with juices. 3. Increase heat to 220°C (430°F) for 15 minutes to crisp skin. 4. Serve with roasted potatoes or rice. Portuguese Tip: Serve with sautéed greens or migas (garlic-bread crumbs with greens) for a rustic touch.
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