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@afwaterfowl: Duck Season is going to be Huuuuuugeeeeeee! Better, Bigger, So Big…… 🤣 Lets Geaux!!! #trump2024 #ducks #afwaterfowl #americanflywaywaterfowl #fypシ゚viral #treanding

AF Waterfowl
AF Waterfowl
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Region: US
Saturday 27 July 2024 23:42:06 GMT
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Comments

klinkeastwood
klink Eastwood :
some people say it's the best spinning wing out there. some say it has small wings. I think it has big wings. maybe the biggest wings of any spinning wing.
2024-07-28 21:17:29
45
datboymatty
CancelledFlightOutfitters :
Yea this is beyond a NEED😤🔥
2024-07-27 23:44:37
43
nich167
Nicholas Naquin :
Where can I buy one at
2024-07-28 16:54:36
3
patrickdavis274
Mudhen Don :
I need one!!!
2024-07-28 00:42:37
5
mopar.com
Mopar.com :
Where can I buy a few of these?
2024-07-28 13:56:57
11
logansinglet96
Logan :
How do we buy one
2024-07-28 14:12:50
5
andrewd6969
Andrew :
Heck, yeah Donald Duck
2024-07-28 12:54:39
2
nick_graham99
Nick Graham99 :
forgot the white patch on his ear but this is a must have in the spread😂🤣
2024-07-28 12:03:04
3
jcgottshall
user8079775598067 :
Where can one purchase this
2024-07-28 15:18:35
2
corynixxx
Corynix28 :
Y’all gonna be at the hunters extravaganza in Fort Worth Texas?
2024-07-28 20:44:05
2
duckslayer1981
user3709119563228 :
where can I get 1
2024-07-28 00:50:15
3
foster8525
Joe Foster :
Where can I get one?!?!
2024-07-28 23:57:02
2
holdenweaver1
holdenweaver1 :
When’s this going to be available I will buy 2 or 3
2024-07-28 18:32:26
2
sfw_bigbubba69
Big bubba👑 :
I want three
2024-07-28 14:52:14
2
louisiana.living
louisiana.living :
I tried to buy it yesterday 😂😂
2024-07-28 21:45:57
2
the_riverrat
Joey weed :
Where can we get one
2024-07-28 14:35:13
2
caleb_brumfield3
caleb_brumfield3 :
Seen this today, that’s awesome
2024-07-28 01:11:00
3
pipeliner94
Pipeliner94 :
When and will these be available??
2024-07-29 04:54:17
2
brandonmerrell7
Brandon Merrell :
Where do I buy this
2024-07-28 11:23:14
2
bigb12345671
user7834687414591 :
I love it lol let’s go 🇺🇸🇺🇸
2024-07-28 15:45:07
2
thornhill.house
Triston Bowen :
How do I purchase?
2024-07-30 00:36:30
1
lwpfromthe606
Les Preece :
Where can I get one?
2024-07-29 12:18:36
2
countryrebel74
Countryrebel74 :
I don’t hunt ducks but I need it
2024-07-28 04:04:27
2
mark_nunziato
Flooded_Timber_Taxidermy :
Yes!!! American Flyer!!!🇺🇸🇺🇸🇺🇸🇺🇸
2024-07-28 10:27:00
2
drew_.walker
Drew.Walker1 :
When can I buy one
2024-07-30 02:42:04
1
To see more videos from user @afwaterfowl, please go to the Tikwm homepage.

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Blackberry madeleines 💙 Written recipe and measurements are on the link on my profile! Ingredients: 3 eggs 30g honey 150g unsalted butter (melted) 150g all-purpose flour 150g granulated sugar 1 tsp baking powder 125g blackberries (coated in flour) Instructions: Beat the eggs and the sugar Stir in the flour and baking powder Add the melted butter and honey Fold in the blackberries (coated in some flour) Refrigerate the batter for at least 1 hour Preheat your oven to 250°C Generously butter your madeleine mold and dust with flour Spoon the batter into each mold, filling it about 2/3 full Bake at 200°C for 10-12 minutes Remove from the oven and let cool in the pan for 10 minute before transferring to a wire rack Enjoy! xx, Sophie 💙 #madeleine #blackberry #baking #Recipe #Summer #breakfast #brunch #food #dessert
Blackberry madeleines 💙 Written recipe and measurements are on the link on my profile! Ingredients: 3 eggs 30g honey 150g unsalted butter (melted) 150g all-purpose flour 150g granulated sugar 1 tsp baking powder 125g blackberries (coated in flour) Instructions: Beat the eggs and the sugar Stir in the flour and baking powder Add the melted butter and honey Fold in the blackberries (coated in some flour) Refrigerate the batter for at least 1 hour Preheat your oven to 250°C Generously butter your madeleine mold and dust with flour Spoon the batter into each mold, filling it about 2/3 full Bake at 200°C for 10-12 minutes Remove from the oven and let cool in the pan for 10 minute before transferring to a wire rack Enjoy! xx, Sophie 💙 #madeleine #blackberry #baking #Recipe #Summer #breakfast #brunch #food #dessert
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Γαλακτομπούρεκο - Galaktoboureko 💛☀️🍯✨ Written recipe and measurements are on the link on my profile! Ingredients For the syrup: 700g sugar 500g water 1 cinnamon stick 1 tsp lemon juice 4 lemon peel For the custard: 1 liter whole milk 100g sugar 1 vanilla pod 100g semolina (fine) 2 eggs 1 egg yolks Zest of half a lemon 1 cinnamon stick 30g unsalted butter For the phyllo: 450g phyllo dough 200g unsalted butter, melted (for brushing the phyllo) Instructions Prepare the syrup: In a saucepan, combine the sugar, water, cinnamon stick, lemon juice, and peels Bring to a boil, then reduce heat and simmer for about 5 minutes Let it cool completly Prepare the custard: In a large pot, heat the milk, vanilla pod and cinnamon stick over medium heat until it’s hot but not boiling In a bowl, whisk together the eggs, sugar, and vanilla beans until pale and creamy Gradually add the semolina to the egg mixture, whisking constantly to avoid lumps Remove the vanilla pod and cinnamon stick from the milk and slowly pour the hot milk into the egg mixture, stirring constantly Return the mixture to the pot and cook over medium heat, stirring continuously, until it thickens to a custard-like consistency (will take 5 to 7 minutes) Remove from heat, stir in the butter, and set aside to cool slightly Assemble: Preheat your oven to 180°C and butter a large baking dish Place half of the phyllo sheets in the baking dish, one by one, brushing each sheet generously with melted butter (let the edges hang over the sides of the dish) Pour the cooled custard evenly over the phyllo layers Fold over the overhanging phyllo sheets, and then layer the remaining phyllo sheets on top, brushing each with butter (tuck the edges inside the dish to seal the custard) Using a sharp knife, lightly score the TOP layers of the phyllo into squares Bake at 180°C for 1 hour As soon as the galaktoboureko comes out of the oven, slowly pour the cold syrup over it, making sure to cover all the surfaces Let it sit to absorb the syrup completely Allow the galaktoboureko to cool completely before serving xx, Sophie 🧡 #baking #galaktoboureko #sweet #syrup #greece #dessert #food #Recipe #Summer
Γαλακτομπούρεκο - Galaktoboureko 💛☀️🍯✨ Written recipe and measurements are on the link on my profile! Ingredients For the syrup: 700g sugar 500g water 1 cinnamon stick 1 tsp lemon juice 4 lemon peel For the custard: 1 liter whole milk 100g sugar 1 vanilla pod 100g semolina (fine) 2 eggs 1 egg yolks Zest of half a lemon 1 cinnamon stick 30g unsalted butter For the phyllo: 450g phyllo dough 200g unsalted butter, melted (for brushing the phyllo) Instructions Prepare the syrup: In a saucepan, combine the sugar, water, cinnamon stick, lemon juice, and peels Bring to a boil, then reduce heat and simmer for about 5 minutes Let it cool completly Prepare the custard: In a large pot, heat the milk, vanilla pod and cinnamon stick over medium heat until it’s hot but not boiling In a bowl, whisk together the eggs, sugar, and vanilla beans until pale and creamy Gradually add the semolina to the egg mixture, whisking constantly to avoid lumps Remove the vanilla pod and cinnamon stick from the milk and slowly pour the hot milk into the egg mixture, stirring constantly Return the mixture to the pot and cook over medium heat, stirring continuously, until it thickens to a custard-like consistency (will take 5 to 7 minutes) Remove from heat, stir in the butter, and set aside to cool slightly Assemble: Preheat your oven to 180°C and butter a large baking dish Place half of the phyllo sheets in the baking dish, one by one, brushing each sheet generously with melted butter (let the edges hang over the sides of the dish) Pour the cooled custard evenly over the phyllo layers Fold over the overhanging phyllo sheets, and then layer the remaining phyllo sheets on top, brushing each with butter (tuck the edges inside the dish to seal the custard) Using a sharp knife, lightly score the TOP layers of the phyllo into squares Bake at 180°C for 1 hour As soon as the galaktoboureko comes out of the oven, slowly pour the cold syrup over it, making sure to cover all the surfaces Let it sit to absorb the syrup completely Allow the galaktoboureko to cool completely before serving xx, Sophie 🧡 #baking #galaktoboureko #sweet #syrup #greece #dessert #food #Recipe #Summer
Raspberry & white chocolate cookies 💗🍪 Written recipe and measurements are on the link on my profile! Ingredients: 120g unsalted butter (room temp.) 100g granulated sugar 50g brown sugar 1 egg 1 tsp vanilla extract 200g all-purpose flour 3/4 tsp baking powder 1/2 tsp salt 150g fresh raspberries 150g white chocolate Instructions: In a large bowl, mix the butter, granulated sugar, and brown sugar until light and fluffy Add the egg and vanilla extract to the butter mixture. Beat until well combined Gradually add the dry ingredients to the wet ingredients, mixing until just combined Gently fold in the raspberries and white chocolate chips with a spatula, being careful not to crush the raspberries too much Cover the dough and refrigerate for at least 1 hour (This step is crucial for preventing the cookies from spreading too much while baking) Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper Using a cookie scoop, scoop out the dough and place it onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart Bake for 12-14 minutes, or until the edges are lightly golden but the centers are still soft Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely Enjoy! 💓 #cookies #baking #chocolate #sweet #dessert #food #Recipe #brunch
Raspberry & white chocolate cookies 💗🍪 Written recipe and measurements are on the link on my profile! Ingredients: 120g unsalted butter (room temp.) 100g granulated sugar 50g brown sugar 1 egg 1 tsp vanilla extract 200g all-purpose flour 3/4 tsp baking powder 1/2 tsp salt 150g fresh raspberries 150g white chocolate Instructions: In a large bowl, mix the butter, granulated sugar, and brown sugar until light and fluffy Add the egg and vanilla extract to the butter mixture. Beat until well combined Gradually add the dry ingredients to the wet ingredients, mixing until just combined Gently fold in the raspberries and white chocolate chips with a spatula, being careful not to crush the raspberries too much Cover the dough and refrigerate for at least 1 hour (This step is crucial for preventing the cookies from spreading too much while baking) Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper Using a cookie scoop, scoop out the dough and place it onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart Bake for 12-14 minutes, or until the edges are lightly golden but the centers are still soft Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely Enjoy! 💓 #cookies #baking #chocolate #sweet #dessert #food #Recipe #brunch

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