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@mollyplahn: had to dig out the old senior pics to do this trend

molly
molly
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Region: US
Friday 24 November 2023 06:48:49 GMT
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Comments

maddylawrentz
madisonlawrentz :
you are breath taking girl omg
2023-11-24 06:55:00
3
thomasmorak348
Thomas Morak348 :
absolutely gorgeous
2023-11-25 14:26:14
6
frenum_piercing
Frenum Piercing :
You made me love you.
2023-11-30 06:37:32
1
sojoplahn
sojoplahn :
Love💕
2023-11-24 18:49:44
2
puert0rican.04
JC :
Always remember that you are enough 😌
2023-11-27 14:34:20
2
moneytmoney1
Tom Tom :
Always been perfection 💎
2023-11-25 01:39:54
2
jaydavis768
jaydavis768 :
perfection
2023-11-28 12:28:39
1
ljb.30
LjB.30 :
OMG BEAUTIFUL
2023-12-02 04:32:13
1
tonihka67
TONIHKA 69 :
GORGEOUS
2023-11-24 20:30:08
0
awc72578
Arvin0725 :
pretty lady 🥰
2023-12-04 20:21:49
2
howd092
howd092 :
beautiful young lady 🥰🥰
2023-11-29 20:49:09
2
haroldcounterman
Harold Counterman :
🥰🥰🥰🥰🥰🥰stunning
2023-11-25 18:00:13
2
timdutchak
Timmy 2 check :
hello ime Timothy follow me back so we can chat ok
2023-11-29 23:26:20
2
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Charcoal-Roasted Fish Sauce Chicken with Chili Dust Serves 4 Chicken 1 whole chicken, 3–3¾ lb, spatchcocked 2 tsp fine sea salt 1¼ tsp sugar ¾ tsp MSG 1 tsp garlic powder ¾ tsp onion powder 1 tsp ground black pepper 1 Tbsp neutral oil Fish Sauce Glaze 2½ Tbsp fish sauce ¼ cup packed light brown sugar 1 Tbsp honey 1 Tbsp lime juice 1 Tbsp finely minced garlic 1 tsp neutral oil Chili Dust 1½ Tbsp Vietnamese chile powder 1½ tsp sugar ¾ tsp MSG ⅓ tsp fine sea salt ⅔ tsp garlic powder ½ tsp ground black pepper Instructions 1. Pat the chicken dry. Mix the salt, sugar, MSG, garlic powder, onion powder, and black pepper. Season the chicken evenly on both sides and refrigerate uncovered for 45–60 minutes. 2. For the glaze, heat the oil in a small pan over medium-low heat. Add the minced garlic and cook until fragrant. Add the fish sauce, brown sugar, and honey. Simmer for 2–3 minutes, stirring until the sugar dissolves and the glaze slightly thickens. Remove from the heat and stir in the lime juice 3. Mix all the chili dust ingredients together and set aside. 4. Set up your grill for indirect cooking at 375–400°F. Rub the chicken with oil and roast skin-side up for about 35–50 minutes. 5. When the breast reaches around 150–155°F, brush generously with the fish sauce glaze. Cook for 3–4 minutes, glaze again, then cook for another 2–3 minutes. 6. Increase the heat to around 425–450°F for the final few minutes, until the glaze is glossy, caramelized, and lightly charred. 7. Remove the chicken when the breast reaches around 160°F and the thighs are at least 165°F. 8. Brush with one final light coat of glaze, sprinkle generously with chili dust, and rest for 10 minutes before carving. #vietnamese #grilledchicken
Charcoal-Roasted Fish Sauce Chicken with Chili Dust Serves 4 Chicken 1 whole chicken, 3–3¾ lb, spatchcocked 2 tsp fine sea salt 1¼ tsp sugar ¾ tsp MSG 1 tsp garlic powder ¾ tsp onion powder 1 tsp ground black pepper 1 Tbsp neutral oil Fish Sauce Glaze 2½ Tbsp fish sauce ¼ cup packed light brown sugar 1 Tbsp honey 1 Tbsp lime juice 1 Tbsp finely minced garlic 1 tsp neutral oil Chili Dust 1½ Tbsp Vietnamese chile powder 1½ tsp sugar ¾ tsp MSG ⅓ tsp fine sea salt ⅔ tsp garlic powder ½ tsp ground black pepper Instructions 1. Pat the chicken dry. Mix the salt, sugar, MSG, garlic powder, onion powder, and black pepper. Season the chicken evenly on both sides and refrigerate uncovered for 45–60 minutes. 2. For the glaze, heat the oil in a small pan over medium-low heat. Add the minced garlic and cook until fragrant. Add the fish sauce, brown sugar, and honey. Simmer for 2–3 minutes, stirring until the sugar dissolves and the glaze slightly thickens. Remove from the heat and stir in the lime juice 3. Mix all the chili dust ingredients together and set aside. 4. Set up your grill for indirect cooking at 375–400°F. Rub the chicken with oil and roast skin-side up for about 35–50 minutes. 5. When the breast reaches around 150–155°F, brush generously with the fish sauce glaze. Cook for 3–4 minutes, glaze again, then cook for another 2–3 minutes. 6. Increase the heat to around 425–450°F for the final few minutes, until the glaze is glossy, caramelized, and lightly charred. 7. Remove the chicken when the breast reaches around 160°F and the thighs are at least 165°F. 8. Brush with one final light coat of glaze, sprinkle generously with chili dust, and rest for 10 minutes before carving. #vietnamese #grilledchicken


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