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Soto Lezkairu se ha convertido en una de las principales ĂĄreas metropolitanas de Pamplona, siendo el barrio con mayor tasa de crecimiento y con la poblaciĂłn mĂĄs joven de la ciudad: una media de 33 años, segĂșn el Observatorio Urbano de @pamplona_ayto . #KoraPamplona ( @korakiliki ), nuestro complejo hotelero #Flex, abrirĂĄ sus puertas a finales de 2025. Diseñado para responder con flexibilidad a las nuevas necesidades alojativas de corta y media estancia, combina confort, innovaciĂłn y compromiso con la #sostenibilidad . ÂżPor quĂ© tanto interĂ©s en Kora Pamplona? ⼕ Licencia hotelera para operar de forma segura y responsable. ⼕ Un concepto innovador y rentable: estancias de corta y media duraciĂłn. ⼕ Beneficios de una gestiĂłn profesional, cumpliendo con la normativa vigente. Quedan las Ășltimas unidades disponibles en comercializaciĂłn. 🔗 Conoce mĂĄs a travĂ©s del enlace de la bio . ____________ _ Soto Lezkairu has become one of the main metropolitan areas of Pamplona, with the highest growth rate and the youngest population in the city: an average age of 33 years, according to the Urban Observatory of @pamplona_ayto . #KoraPamplona ( @korakiliki ), our #Flex hotel complex, will open its doors at the end of 2025. Designed to respond flexibly to new short- and medium-stay accommodation needs, it combines comfort, innovation, and a commitment to #sustainability . Why is there so much interest in Kora Pamplona? ⼕ Hotel license to operate safely and responsibly. ⼕ An innovative and profitable concept: short- and medium-stay rentals. ⼕ Benefits of professional management that meets all current regulations. Only the last available units are left on the market. 🔗 Find out more through the link in our bio.

Soto Lezkairu se ha convertido en una de las principales ĂĄreas metropolitanas de Pamplona, siendo el barrio con mayor tasa de crecimiento y con la poblaciĂłn mĂĄs joven de la ciudad: una media de 33 años, segĂșn el Observatorio Urbano de @pamplona_ayto . #KoraPamplona ( @korakiliki ), nuestro complejo hotelero #Flex, abrirĂĄ sus puertas a finales de 2025. Diseñado para responder con flexibilidad a las nuevas necesidades alojativas de corta y media estancia, combina confort, innovaciĂłn y compromiso con la #sostenibilidad . ÂżPor quĂ© tanto interĂ©s en Kora Pamplona? ⼕ Licencia hotelera para operar de forma segura y responsable. ⼕ Un concepto innovador y rentable: estancias de corta y media duraciĂłn. ⼕ Beneficios de una gestiĂłn profesional, cumpliendo con la normativa vigente. Quedan las Ășltimas unidades disponibles en comercializaciĂłn. 🔗 Conoce mĂĄs a travĂ©s del enlace de la bio . ____________ _ Soto Lezkairu has become one of the main metropolitan areas of Pamplona, with the highest growth rate and the youngest population in the city: an average age of 33 years, according to the Urban Observatory of @pamplona_ayto . #KoraPamplona ( @korakiliki ), our #Flex hotel complex, will open its doors at the end of 2025. Designed to respond flexibly to new short- and medium-stay accommodation needs, it combines comfort, innovation, and a commitment to #sustainability . Why is there so much interest in Kora Pamplona? ⼕ Hotel license to operate safely and responsibly. ⼕ An innovative and profitable concept: short- and medium-stay rentals. ⼕ Benefits of professional management that meets all current regulations. Only the last available units are left on the market. 🔗 Find out more through the link in our bio.

Soto Lezkairu se ha convertido en una de las principales ĂĄreas metropolitanas de Pamplona, siendo el barrio con mayor tasa de crecimiento y con la poblaciĂłn mĂĄs joven de la ciudad: una media de 33 años, segĂșn el Observatorio Urbano de @pamplona_ayto . #KoraPamplona ( @korakiliki ), nuestro complejo hotelero #Flex, abrirĂĄ sus puertas a finales de 2025. Diseñado para responder con flexibilidad a las nuevas necesidades alojativas de corta y media estancia, combina confort, innovaciĂłn y compromiso con la #sostenibilidad . ÂżPor quĂ© tanto interĂ©s en Kora Pamplona? ⼕ Licencia hotelera para operar de forma segura y responsable. ⼕ Un concepto innovador y rentable: estancias de corta y media duraciĂłn. ⼕ Beneficios de una gestiĂłn profesional, cumpliendo con la normativa vigente. Quedan las Ășltimas unidades disponibles en comercializaciĂłn. 🔗 Conoce mĂĄs a travĂ©s del enlace de la bio . ____________ _ Soto Lezkairu has become one of the main metropolitan areas of Pamplona, with the highest growth rate and the youngest population in the city: an average age of 33 years, according to the Urban Observatory of @pamplona_ayto . #KoraPamplona ( @korakiliki ), our #Flex hotel complex, will open its doors at the end of 2025. Designed to respond flexibly to new short- and medium-stay accommodation needs, it combines comfort, innovation, and a commitment to #sustainability . Why is there so much interest in Kora Pamplona? ⼕ Hotel license to operate safely and responsibly. ⼕ An innovative and profitable concept: short- and medium-stay rentals. ⼕ Benefits of professional management that meets all current regulations. Only the last available units are left on the market. 🔗 Find out more through the link in our bio.

Matt doesn’t leave much to the imagination—and somehow still leaves us wanting more. ⁠ ⁠ His page might be safe for work, but the energy is anything but. From the land down under to the cheeks on display, this Aussie content king is all about the full experience. ⁠ ⁠ Birthday suit on loop, angles unlocked, and not a shred of shyness in sight. ⁠ ⁠ ? Save and share this post.⁠ ⁠ ? Tap our link in bio to read more⁠ ⁠ ? @edgemedianetwork⁠ ⁠

Matt doesn’t leave much to the imagination—and somehow still leaves us wanting more. ⁠ ⁠ His page might be safe for work, but the energy is anything but. From the land down under to the cheeks on display, this Aussie content king is all about the full experience. ⁠ ⁠ Birthday suit on loop, angles unlocked, and not a shred of shyness in sight. ⁠ ⁠ ? Save and share this post.⁠ ⁠ ? Tap our link in bio to read more⁠ ⁠ ? @edgemedianetwork⁠ ⁠

Matt doesn’t leave much to the imagination—and somehow still leaves us wanting more. ⁠ ⁠ His page might be safe for work, but the energy is anything but. From the land down under to the cheeks on display, this Aussie content king is all about the full experience. ⁠ ⁠ Birthday suit on loop, angles unlocked, and not a shred of shyness in sight. ⁠ ⁠ ? Save and share this post.⁠ ⁠ ? Tap our link in bio to read more⁠ ⁠ ? @edgemedianetwork⁠ ⁠

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Plano welcomes everyone - no matter who you are or who you love. From the beauty of Oak Point Park to the endless shopping and dining options at Legacy West , Plano is a place where everyone can be themselves. Tap link in bio! #PlanoWelcomesAll #sponsored

Plano welcomes everyone - no matter who you are or who you love. From the beauty of Oak Point Park to the endless shopping and dining options at Legacy West , Plano is a place where everyone can be themselves. Tap link in bio! #PlanoWelcomesAll #sponsored

Plano welcomes everyone - no matter who you are or who you love. From the beauty of Oak Point Park to the endless shopping and dining options at Legacy West , Plano is a place where everyone can be themselves. Tap link in bio! #PlanoWelcomesAll #sponsored

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✹The name is in
 Meet Rosie!✹ Thanks to everyone who joined the naming fun — this fluffy star finally has a name ?? Enjoy 15% off all things bunny. ? Hop over to our site before the deals bounce away! #getahug #getahugRosie #getahugbunny #bunny #NewArrivals #bunnylove

✹The name is in
 Meet Rosie!✹ Thanks to everyone who joined the naming fun — this fluffy star finally has a name ?? Enjoy 15% off all things bunny. ? Hop over to our site before the deals bounce away! #getahug #getahugRosie #getahugbunny #bunny #NewArrivals #bunnylove

✹The name is in
 Meet Rosie!✹ Thanks to everyone who joined the naming fun — this fluffy star finally has a name ?? Enjoy 15% off all things bunny. ? Hop over to our site before the deals bounce away! #getahug #getahugRosie #getahugbunny #bunny #NewArrivals #bunnylove

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@hunter__mcvey isn’t just posing—he’s performing a public service. ⁠ ⁠ Glasses on, smile dialed, abs out, and giving “Clark Kent after the gym” energy in every single frame. ⁠ ⁠ It’s a flex with flair, but never too serious—like if your favorite himbo actually read books and had a cape in his closet. ⁠ ⁠ Thank you for your selfless, shirtless contributions. ⁠ ⁠ ? Save and share this post.⁠ ⁠ ? Tap our link in bio to read more⁠ ⁠ ? @edgemedianetwork⁠ ⁠ ?: @hunter__mcvey

@hunter__mcvey isn’t just posing—he’s performing a public service. ⁠ ⁠ Glasses on, smile dialed, abs out, and giving “Clark Kent after the gym” energy in every single frame. ⁠ ⁠ It’s a flex with flair, but never too serious—like if your favorite himbo actually read books and had a cape in his closet. ⁠ ⁠ Thank you for your selfless, shirtless contributions. ⁠ ⁠ ? Save and share this post.⁠ ⁠ ? Tap our link in bio to read more⁠ ⁠ ? @edgemedianetwork⁠ ⁠ ?: @hunter__mcvey

@hunter__mcvey isn’t just posing—he’s performing a public service. ⁠ ⁠ Glasses on, smile dialed, abs out, and giving “Clark Kent after the gym” energy in every single frame. ⁠ ⁠ It’s a flex with flair, but never too serious—like if your favorite himbo actually read books and had a cape in his closet. ⁠ ⁠ Thank you for your selfless, shirtless contributions. ⁠ ⁠ ? Save and share this post.⁠ ⁠ ? Tap our link in bio to read more⁠ ⁠ ? @edgemedianetwork⁠ ⁠ ?: @hunter__mcvey

Last winter, at Chicago’s Greek Islands (200 S. Halsted St.), our Greektown dinner started with a bang — more accurately, a whoosh. A server carried a small black pan of blazing cheese to the table as startled diners burst into applause for what is the Windy City’s notoriously combustible appetizer: flaming saganaki.⁠ ⁠ In Chicago, the dish is a ritual. It’s dramatic, it’s delicious, and — let’s be honest — it’s also a little absurd in the best possible way.⁠ ⁠ The word saganaki comes from sagani, a small, two-handled Greek pan. In Greece, the dish is straightforward: firm, dry cheeses such as kasseri, feta or halloumi are pan-fried until golden. No fire. No flair. Just cheese doing what cheese does best, served with crusty bread.⁠ ⁠ In Chicago, we lightly coat the square or triangular cut of cheese in flour and fry it in a little olive oil until crisp and golden. Then we flip it once, warm it through, splash it with brandy (usually ouzo or Metaxa), light it up, and before setting it on the table, flamboyantly extinguish the flames with a lemon squeeze and a hearty shout of “Opa!” That word — part cheer, part celebration, part call to “let’s dance!” — adds the perfect exclamation point.⁠ ⁠ So, where did this fiery tradition begin? Depends on whom you ask.⁠ ⁠ Tap on our bio link to read more.⁠ ⁠ -----⁠ ⁠ Photo 1: Salvador MartĂ­nez shows off the flaming cheese saganaki dish at the Parthenon restaurant in Greektown on Feb. 11, 2014.⁠ ⁠ Photo 2: Eleftheria Sioulas, senior sous chef at Avli on The Park, demonstrates how the restaurant uses fresh lemon juice on flambĂ©ed saganaki on June 6, 2025.⁠ ⁠ ? David Hammond / for the Chicago Tribune⁠ ? Alex Garcia and Terrence Antonio James / Chicago Tribune

Last winter, at Chicago’s Greek Islands (200 S. Halsted St.), our Greektown dinner started with a bang — more accurately, a whoosh. A server carried a small black pan of blazing cheese to the table as startled diners burst into applause for what is the Windy City’s notoriously combustible appetizer: flaming saganaki.⁠ ⁠ In Chicago, the dish is a ritual. It’s dramatic, it’s delicious, and — let’s be honest — it’s also a little absurd in the best possible way.⁠ ⁠ The word saganaki comes from sagani, a small, two-handled Greek pan. In Greece, the dish is straightforward: firm, dry cheeses such as kasseri, feta or halloumi are pan-fried until golden. No fire. No flair. Just cheese doing what cheese does best, served with crusty bread.⁠ ⁠ In Chicago, we lightly coat the square or triangular cut of cheese in flour and fry it in a little olive oil until crisp and golden. Then we flip it once, warm it through, splash it with brandy (usually ouzo or Metaxa), light it up, and before setting it on the table, flamboyantly extinguish the flames with a lemon squeeze and a hearty shout of “Opa!” That word — part cheer, part celebration, part call to “let’s dance!” — adds the perfect exclamation point.⁠ ⁠ So, where did this fiery tradition begin? Depends on whom you ask.⁠ ⁠ Tap on our bio link to read more.⁠ ⁠ -----⁠ ⁠ Photo 1: Salvador MartĂ­nez shows off the flaming cheese saganaki dish at the Parthenon restaurant in Greektown on Feb. 11, 2014.⁠ ⁠ Photo 2: Eleftheria Sioulas, senior sous chef at Avli on The Park, demonstrates how the restaurant uses fresh lemon juice on flambĂ©ed saganaki on June 6, 2025.⁠ ⁠ ? David Hammond / for the Chicago Tribune⁠ ? Alex Garcia and Terrence Antonio James / Chicago Tribune

Last winter, at Chicago’s Greek Islands (200 S. Halsted St.), our Greektown dinner started with a bang — more accurately, a whoosh. A server carried a small black pan of blazing cheese to the table as startled diners burst into applause for what is the Windy City’s notoriously combustible appetizer: flaming saganaki.⁠ ⁠ In Chicago, the dish is a ritual. It’s dramatic, it’s delicious, and — let’s be honest — it’s also a little absurd in the best possible way.⁠ ⁠ The word saganaki comes from sagani, a small, two-handled Greek pan. In Greece, the dish is straightforward: firm, dry cheeses such as kasseri, feta or halloumi are pan-fried until golden. No fire. No flair. Just cheese doing what cheese does best, served with crusty bread.⁠ ⁠ In Chicago, we lightly coat the square or triangular cut of cheese in flour and fry it in a little olive oil until crisp and golden. Then we flip it once, warm it through, splash it with brandy (usually ouzo or Metaxa), light it up, and before setting it on the table, flamboyantly extinguish the flames with a lemon squeeze and a hearty shout of “Opa!” That word — part cheer, part celebration, part call to “let’s dance!” — adds the perfect exclamation point.⁠ ⁠ So, where did this fiery tradition begin? Depends on whom you ask.⁠ ⁠ Tap on our bio link to read more.⁠ ⁠ -----⁠ ⁠ Photo 1: Salvador MartĂ­nez shows off the flaming cheese saganaki dish at the Parthenon restaurant in Greektown on Feb. 11, 2014.⁠ ⁠ Photo 2: Eleftheria Sioulas, senior sous chef at Avli on The Park, demonstrates how the restaurant uses fresh lemon juice on flambĂ©ed saganaki on June 6, 2025.⁠ ⁠ ? David Hammond / for the Chicago Tribune⁠ ? Alex Garcia and Terrence Antonio James / Chicago Tribune

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@procopics is out here giving punchlines and pelvic lines—Sydney's funniest body double. ⁠ ⁠ Life coach by day, underwear muse by swipe two. ⁠ ⁠ Call it emotional regulation with a V-line. ⁠ ⁠ ? Save and share this post. ⁠ ? Tap our link in bio to read more ⁠ ? @edgemedianetwork ⁠ ?: @procopics⁠ ????

@procopics is out here giving punchlines and pelvic lines—Sydney's funniest body double. ⁠ ⁠ Life coach by day, underwear muse by swipe two. ⁠ ⁠ Call it emotional regulation with a V-line. ⁠ ⁠ ? Save and share this post. ⁠ ? Tap our link in bio to read more ⁠ ? @edgemedianetwork ⁠ ?: @procopics⁠ ????

@procopics is out here giving punchlines and pelvic lines—Sydney's funniest body double. ⁠ ⁠ Life coach by day, underwear muse by swipe two. ⁠ ⁠ Call it emotional regulation with a V-line. ⁠ ⁠ ? Save and share this post. ⁠ ? Tap our link in bio to read more ⁠ ? @edgemedianetwork ⁠ ?: @procopics⁠ ????