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@doradane_film: Whats your favourite WLW film??? #wlw #lesbianfilm #portraitofaladyonfire #bethmccarthy #lesbian #movierecommendation #fyp #viral

Dora
Dora
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Region: GB
Tuesday 23 January 2024 18:33:16 GMT
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Comments

pilko100
Ian Pilkington749 :
love that you're using Beth McCarthys song. love that song
2024-01-23 18:40:27
1
snacklady1
☆florence☆ :
pls do these all have shoot endings
2024-01-23 18:36:04
1
ishkabob7
Ishkabob7 :
Better than chocolate was the first WLW movie I ever watched
2024-01-31 06:31:15
0
cartoonnerd_2006
@Belle :
Booksmart was the best!!! 🤩
2024-01-25 07:01:58
0
alicespixels
alice *:･ﾟ✧ :
BOOKSMART 🫶🏻
2024-01-23 20:18:53
0
deadaccount020
Ngố Việt Dung :
Sweet or not?)) @Mia
2024-01-23 19:06:50
0
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BBQ Seafood Paella Serves 4-6 Ingredients Large pinch saffron threads 1 cup dry white wine 1/3 cup olive oil 1 red onion, diced 1 red capsicum diced 2 cups paella rice 1 tomato, grated 4 large raw prawns, meat diced 1 ½ cup chicken stock 800g cleaned mussels 1 large squid tube or 2 small 4 large whole raw prawns 4 mixed colour baby capsicums, halved 3 lemons, halved Handful flat leaf parsley, roughly chopped Method Preheat the BBQ over a heat. Combine the saffron, white wine in a small jug to dissolve the saffron. Place a large paella pan over the grills to preheat then add 2/3 of the olive oil along with the onion, capsicum, and a good pinch of salt. Cook, stirring often, for 3 minutes. Add the rice and stir well to coat in the oil and begin to fry. Then add the tomato and white wine with saffron and stir through the rice. Add the prawns and stock, stir through then simmer on a lower heat to let the rice begin to absorb the stock for 5 minutes. Add the mussels to the pan then close the lid of the BBQ and let it cook for 10minutes until the mussels pop open and rice has absorbed the stock. Keep the heat steady as you want to develop a golden crust on the bottom if you can. Meanwhile, drizzle the seafood and capsicums with the remaining oil, season with a little salt, pepper and grill on the preheated flat grill for approx. 7 minutes, turning throughout cooking. Add the lemon halves to the grill next to the seafood to charr for 3 minutes. Slice the squid and capsicums, lay over the Paella with the prawns and sprinkle with the parsley. Serve with the charred lemons. #homecooking #paella #bbq #DinnerIdeas #entertainingathome #seafood
BBQ Seafood Paella Serves 4-6 Ingredients Large pinch saffron threads 1 cup dry white wine 1/3 cup olive oil 1 red onion, diced 1 red capsicum diced 2 cups paella rice 1 tomato, grated 4 large raw prawns, meat diced 1 ½ cup chicken stock 800g cleaned mussels 1 large squid tube or 2 small 4 large whole raw prawns 4 mixed colour baby capsicums, halved 3 lemons, halved Handful flat leaf parsley, roughly chopped Method Preheat the BBQ over a heat. Combine the saffron, white wine in a small jug to dissolve the saffron. Place a large paella pan over the grills to preheat then add 2/3 of the olive oil along with the onion, capsicum, and a good pinch of salt. Cook, stirring often, for 3 minutes. Add the rice and stir well to coat in the oil and begin to fry. Then add the tomato and white wine with saffron and stir through the rice. Add the prawns and stock, stir through then simmer on a lower heat to let the rice begin to absorb the stock for 5 minutes. Add the mussels to the pan then close the lid of the BBQ and let it cook for 10minutes until the mussels pop open and rice has absorbed the stock. Keep the heat steady as you want to develop a golden crust on the bottom if you can. Meanwhile, drizzle the seafood and capsicums with the remaining oil, season with a little salt, pepper and grill on the preheated flat grill for approx. 7 minutes, turning throughout cooking. Add the lemon halves to the grill next to the seafood to charr for 3 minutes. Slice the squid and capsicums, lay over the Paella with the prawns and sprinkle with the parsley. Serve with the charred lemons. #homecooking #paella #bbq #DinnerIdeas #entertainingathome #seafood
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