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@lifeoftaylorann: Outfit of the day - @lululemon tank & align leggings ✨ #lululemon #lululemonoutfits #fypシ #OOTD #summeroutfits

Lifeoftaylorann
Lifeoftaylorann
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Region: US
Wednesday 16 June 2021 16:23:52 GMT
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Comments

tay_catch
tay :
Happy I get to see your cute outfits everyday🥰
2021-06-16 17:05:58
1
harleegirl04
harlee :
What’s the link to the tank top??
2021-06-16 19:29:03
1
hkristel2024
HKristel2024 :
I need some
2021-06-16 20:03:08
1
avatank.fit
ava tank :
looks so good on you!!!
2021-06-17 00:57:09
1
einaralnesgmail.com
Einar-Inge Alnæs :
😘
2021-12-21 08:19:56
0
nour112233444
Nour :
Where did u get the crop crow?
2022-05-28 07:41:22
0
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California Taco with grilled tri-tip, quesillo, guacamole, salsa, and crispy fries. INGREDIENTS *Makes 8–10 tacos TRI-TIP + 2.5 lb tri-tip + Kosher salt + Black pepper SALSA (ORANGE SAUCE) + Recipe (linked in my bio): www.CasitaMade.com/post/Orange-Sauce CRISPY FRIES + 1 large russet potato, thinly sliced into fries + Neutral oil for frying + Kosher salt to taste + 2 TBSP cilantro, finely chopped GUACAMOLE + 2 avocados + Juice of 1 lime + 1/2 tsp kosher salt DIRECTIONS + STEP 1: TRI-TIP Liberally season the tri-tip with kosher salt and refrigerate on a wire rack overnight (or at least 4 hours). Immediately before grilling, pat dry and season with black pepper. Sear over high heat, then move to indirect medium heat until the thickest part reaches 125–130°F for medium-rare. Rest 15 minutes, then chop. + STEP 2: CRISPY FRIES Slice the russet potato into thin fries and rinse under cold water until the water runs clear. Dry thoroughly with paper towels. Fry at 350°F until golden brown and crispy, then immediately toss with kosher salt and chopped cilantro. + STEP 3: GUACAMOLE Mash the avocados with lime juice and kosher salt until smooth but still slightly chunky. + STEP 4: COSTRA Preheat a comal or griddle over medium-high heat. Add cooking oil, a layer of shredded quesillo, then top with the tortilla. Sear until melted and slightly charred, then remove from heat. Top with guacamole, chopped tri-tip, salsa, and crispy fries. Optionally, add pico de gallo and/or sour cream.
California Taco with grilled tri-tip, quesillo, guacamole, salsa, and crispy fries. INGREDIENTS *Makes 8–10 tacos TRI-TIP + 2.5 lb tri-tip + Kosher salt + Black pepper SALSA (ORANGE SAUCE) + Recipe (linked in my bio): www.CasitaMade.com/post/Orange-Sauce CRISPY FRIES + 1 large russet potato, thinly sliced into fries + Neutral oil for frying + Kosher salt to taste + 2 TBSP cilantro, finely chopped GUACAMOLE + 2 avocados + Juice of 1 lime + 1/2 tsp kosher salt DIRECTIONS + STEP 1: TRI-TIP Liberally season the tri-tip with kosher salt and refrigerate on a wire rack overnight (or at least 4 hours). Immediately before grilling, pat dry and season with black pepper. Sear over high heat, then move to indirect medium heat until the thickest part reaches 125–130°F for medium-rare. Rest 15 minutes, then chop. + STEP 2: CRISPY FRIES Slice the russet potato into thin fries and rinse under cold water until the water runs clear. Dry thoroughly with paper towels. Fry at 350°F until golden brown and crispy, then immediately toss with kosher salt and chopped cilantro. + STEP 3: GUACAMOLE Mash the avocados with lime juice and kosher salt until smooth but still slightly chunky. + STEP 4: COSTRA Preheat a comal or griddle over medium-high heat. Add cooking oil, a layer of shredded quesillo, then top with the tortilla. Sear until melted and slightly charred, then remove from heat. Top with guacamole, chopped tri-tip, salsa, and crispy fries. Optionally, add pico de gallo and/or sour cream.

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