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@notmorgrif: which one suits me best

morg
morg
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Region: US
Tuesday 13 October 2020 04:28:06 GMT
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ethan_burke
Ethan Burke :
I think 2🧐
2020-10-13 04:51:00
1
justwatchin76
justwatch977392011 :
3
2020-10-13 15:42:35
1
emilybrovender
emily :
second
2020-10-13 17:32:57
1
itsnarnar929
nari :
2 fs
2020-10-16 03:27:10
1
alyssacompitello
LYSS :
2
2020-12-23 13:26:50
0
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🏖️ Day 106 Beach Update: October 22, 2026 - Kitty Hawk Out at the Fonck Street access today and the wind has died down a lot. Big improvement. The ocean is still boiling and angry though, and the waves are HUGE. Once things settle a little more, I bet these clean up and the surfers paddle out. Not me. I'm no surfer, so I'll be watching from the sand. You can clearly see where the water came up to the dunes, maybe onto them a bit. They look really eroded, smaller than I've seen them all year. This storm took a lot of sand. On the bright side, I can't wait to comb the beach for shells over the next few days. A storm like this usually turns up some good ones. And yeah, a bad word may have slipped in the video. I've got the mouth of a sailor and sometimes it just happens. You've been warned. Highway 12 update for y'all down south: still closed at Pea Island between the Basnight Bridge and Rodanthe, with about 800 feet of pavement damaged and no reopening timetable yet. The good news is Dare County is starting emergency ferry service today to help move people. The evacuation is still in effect, so hang tight. Stay safe out there and take care of each other on the Outer Banks! Jonathan DeLucia, Broker/REALTOR® Resort Realty of the Outer Banks (252) 489-1878 jonathan.delucia@resortrealtysales.com jonathan.resortrealtysales.com #beachupdate #outerbanks #obx #kittyhawknc #noreaster
🏖️ Day 106 Beach Update: October 22, 2026 - Kitty Hawk Out at the Fonck Street access today and the wind has died down a lot. Big improvement. The ocean is still boiling and angry though, and the waves are HUGE. Once things settle a little more, I bet these clean up and the surfers paddle out. Not me. I'm no surfer, so I'll be watching from the sand. You can clearly see where the water came up to the dunes, maybe onto them a bit. They look really eroded, smaller than I've seen them all year. This storm took a lot of sand. On the bright side, I can't wait to comb the beach for shells over the next few days. A storm like this usually turns up some good ones. And yeah, a bad word may have slipped in the video. I've got the mouth of a sailor and sometimes it just happens. You've been warned. Highway 12 update for y'all down south: still closed at Pea Island between the Basnight Bridge and Rodanthe, with about 800 feet of pavement damaged and no reopening timetable yet. The good news is Dare County is starting emergency ferry service today to help move people. The evacuation is still in effect, so hang tight. Stay safe out there and take care of each other on the Outer Banks! Jonathan DeLucia, Broker/REALTOR® Resort Realty of the Outer Banks (252) 489-1878 [email protected] jonathan.resortrealtysales.com #beachupdate #outerbanks #obx #kittyhawknc #noreaster
Rosemary Grapefruit Sparkler Servings: 4 Per serving: approx. 300 ml Prep time: 15 minutes Steep time: 10 minutes Cool and chill time: 50 minutes Ingredients For the infusion • 400 ml water • 4 fresh rosemary sprigs, about 10 cm each • 2 teaspoons honey To serve • 300 ml fresh ruby grapefruit juice, from about 2 large grapefruits • 1 tablespoon fresh lime juice • 500 ml unsweetened sparkling water, well chilled • 400 g ice cubes • 4 thin grapefruit half-slices • 4 small rosemary sprigs Instructions 1. Heat the 400 ml water until it just reaches a boil, then remove it from the heat. Add the 4 large rosemary sprigs, press them down into the water, and steep for 10 minutes. Any longer turns the infusion resinous and bitter. 2. Lift out the rosemary sprigs and discard them, straining the infusion through a fine sieve to catch stray needles. Stir in the honey while the liquid is still warm so it dissolves completely. 3. Let the infusion cool at room temperature for about 20 minutes, then refrigerate for 30 minutes until cold. 4. Squeeze the grapefruits and strain the juice to remove seeds and large pieces of membrane, measuring out 300 ml. Stir the grapefruit juice and lime juice into the chilled rosemary infusion. The mix will look cloudy and pale pink. 5. Fill four tall glasses with about 100 g ice each and divide the grapefruit mixture between them, roughly 175 ml per glass. Top each with 125 ml chilled sparkling water and stir once, gently, with a long spoon to keep the bubbles. 6. Serve cold, over ice, with a grapefruit half-slice on the rim and a small rosemary sprig tucked into each glass. #antiinflammatorydiet #grapefruitsparkler #rosemaryinfusion
Rosemary Grapefruit Sparkler Servings: 4 Per serving: approx. 300 ml Prep time: 15 minutes Steep time: 10 minutes Cool and chill time: 50 minutes Ingredients For the infusion • 400 ml water • 4 fresh rosemary sprigs, about 10 cm each • 2 teaspoons honey To serve • 300 ml fresh ruby grapefruit juice, from about 2 large grapefruits • 1 tablespoon fresh lime juice • 500 ml unsweetened sparkling water, well chilled • 400 g ice cubes • 4 thin grapefruit half-slices • 4 small rosemary sprigs Instructions 1. Heat the 400 ml water until it just reaches a boil, then remove it from the heat. Add the 4 large rosemary sprigs, press them down into the water, and steep for 10 minutes. Any longer turns the infusion resinous and bitter. 2. Lift out the rosemary sprigs and discard them, straining the infusion through a fine sieve to catch stray needles. Stir in the honey while the liquid is still warm so it dissolves completely. 3. Let the infusion cool at room temperature for about 20 minutes, then refrigerate for 30 minutes until cold. 4. Squeeze the grapefruits and strain the juice to remove seeds and large pieces of membrane, measuring out 300 ml. Stir the grapefruit juice and lime juice into the chilled rosemary infusion. The mix will look cloudy and pale pink. 5. Fill four tall glasses with about 100 g ice each and divide the grapefruit mixture between them, roughly 175 ml per glass. Top each with 125 ml chilled sparkling water and stir once, gently, with a long spoon to keep the bubbles. 6. Serve cold, over ice, with a grapefruit half-slice on the rim and a small rosemary sprig tucked into each glass. #antiinflammatorydiet #grapefruitsparkler #rosemaryinfusion

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