@theforriejsmith: One episode left. #yellowstone #yellowstonetv #country #cowboy #western

forrie j smith

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Monday 09 December 2024 02:09:28 GMT

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🪶Trigg🪶 :

How did you like being on Yellowstone

2024-12-09 02:21:51

8

Kenny Jarrell :

How do I watch this??

2024-12-16 09:27:49

1

Michelle Lynne :

One episode left dang it!!! 😭

2024-12-12 21:10:25

2

Biggwrm :

By far the best episode yet

2024-12-09 12:00:17

5

Ethan Olson :

I have to say I inspire to be Lloyd he is a badass American and the true definition of a cowboy.

2024-12-13 00:28:42

1

Roccdaddie :

When Yellowstone is over & done…I’m going to miss Lloyd the most, Great job Forrie, I will never forget you…🙏✌️🥰

2024-12-14 23:27:25

4

Bianca Hazel :

🥺🥺❤️❤️

2024-12-11 19:57:10

3

♐️🤘♥️🫶🎶Jody🎼☯️💨🔒♋️ :

🥺🥺🥺

2024-12-09 02:39:54

3

🐉✒️cbrown🖊🐉 :

🥰🥰🥰🥰

2024-12-09 02:40:30

3

sophia :

😔😔😔

2024-12-09 05:18:37

2

Lisa Marie 2 :

🥰

2025-01-04 11:03:13

0

RayRose :

😂😂😂

2024-12-17 19:43:12

0

yorkshire hgv machine :

😳😳😳

2024-12-17 18:31:09

0

Joe Tom Queen :

😁

2024-12-17 13:21:27

0

Forrie J Smith :

🥰🥰🥰

2024-12-15 00:28:59

0

💙 Tina L 💚 :

We need your link to instagram so we can follow you when TikTok is gone. Put it in your bio

2024-12-15 17:54:35

1

Kev Tasker :

Sucks Yellowstone is coming to an end

2024-12-11 12:58:11

26

kristennash_🇨🇦 :

Please tell me they take Jamie to the train station lol

2024-12-10 15:44:26

4

the one and only Gene :

What you think about all these folks out here thinking yall and Taylor Sheridan ain't real cowboys? 🤣

2024-12-13 15:20:01

1

73deeb :

Fuck Yellowstone Forie

2024-12-09 04:46:52

1

Teresa MHW :

Please let a cheap hooker take Travis to the train station.😎

2024-12-11 16:50:56

2

Daniel sequeira :

Greetings my dear Lloyd

2024-12-09 19:01:53

1

_MDZ_05 :

😍😍

2024-12-09 02:12:39

3

Henrique :

costaría de conhecer seu Pais

2024-12-15 16:22:06

0

inverarg :

Tienes un feed muy lindo. ¡Tengo una buena propuesta comercial para ti! Si estás interesado, inténtalo enviándome un mensaje directo 🤝

2024-12-13 11:18:15

0

Ricky West :

😂

2024-12-10 19:27:05

2

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Ad While drinking water is important, your skin needs more to stay truly hydrated. @CeraVe Moisturising Cream is a great choice because it contains essential ceramides and hyaluronic acid to strengthen the skin barrier and lock in moisture for long-lasting hydration. #FactCheckYourFeed

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4 salmon fillets 2 tbsp cumin seeds (jeera) 1 tbsp mustard seeds 2 tbsp oil 1 tsp each of ginger paste 2-3 tsp garlic crushed/minced 1/2 tsp turmeric 1 tsp ground cumin 1 tsp ground coriander 1 tsp chilli powder 3 tbsp tomato paste About 1 cup of water Salt to taste Fresh coriander Lemon wedges for serving 1.Pat your salmon fillets dry, season them with a bit of salt and pepper, and set them aside. 2.Heat the oil in a pan over medium heat. Add the mustard seeds and cumin seeds, and let them sizzle and pop for about 30 seconds until fragrant. 3.Stir in the ginger and garlic paste, cooking for about a minute until the raw smell disappears. Then add turmeric, ground cumin, coriander, and chilli powder. Stir well to let the spices release their flavour for another minute. 4.Add the tomato paste and cook it for 3-4 minutes, stirring regularly. If the paste sticks, add a splash of water to loosen it up. 5. Pour in about 1 cup of water and stir it into the tomato paste mixture to form a sauce. Let it simmer for around 5 minutes to blend the flavours. Add more water if needed for consistency. 6. Gently place the salmon fillets into the sauce. Spoon some of the sauce over the top of the fillets. Cover the pan and cook for about 8-10 minutes until the salmon is cooked through. 7.Garnish with fresh coriander and serve with lemon wedges. It’s great in tacos!

4 salmon fillets 2 tbsp cumin seeds (jeera) 1 tbsp mustard seeds 2 tbsp oil 1 tsp each of ginger paste 2-3 tsp garlic crushed/minced 1/2 tsp turmeric 1 tsp ground cumin 1 tsp ground coriander 1 tsp chilli powder 3 tbsp tomato paste About 1 cup of water Salt to taste Fresh coriander Lemon wedges for serving 1.Pat your salmon fillets dry, season them with a bit of salt and pepper, and set them aside. 2.Heat the oil in a pan over medium heat. Add the mustard seeds and cumin seeds, and let them sizzle and pop for about 30 seconds until fragrant. 3.Stir in the ginger and garlic paste, cooking for about a minute until the raw smell disappears. Then add turmeric, ground cumin, coriander, and chilli powder. Stir well to let the spices release their flavour for another minute. 4.Add the tomato paste and cook it for 3-4 minutes, stirring regularly. If the paste sticks, add a splash of water to loosen it up. 5. Pour in about 1 cup of water and stir it into the tomato paste mixture to form a sauce. Let it simmer for around 5 minutes to blend the flavours. Add more water if needed for consistency. 6. Gently place the salmon fillets into the sauce. Spoon some of the sauce over the top of the fillets. Cover the pan and cook for about 8-10 minutes until the salmon is cooked through. 7.Garnish with fresh coriander and serve with lemon wedges. It’s great in tacos!

Ingredients: • 1 cup ragi flour (finger millet flour) • 1 cup water • 1/2 tsp salt • Ghee or oil (optional, for brushing) Instructions 1. Boil the Water • In a saucepan, bring 1 cup of water to a boil and add salt. • Once the water starts boiling, reduce the heat to low. 2. Add the Ragi Flour • add the ragi flour into the boiling water and let it sit there for 5 seconds without stirring then turn off the heat • Stir quickly to combine until the mixture comes together as a dough and absorbs all the water. • cover the saucepan, and let it sit for 2-3 minutes to cool slightly. 3. Knead the Dough • Once the dough is cool enough to handle, transfer it to a clean surface or bowl. Sprinkle with some water and 2 tbsp of ghee. Knead it while still warm until smooth and pliable. If the dough feels dry, wet your hands and knead again. 4. Shape the Rotli • Divide the dough into small portions and roll each into a ball. • Flatten a ball and gently roll it out using a rolling pin, dusting lightly with ragi flour as needed, into a thin circle (around 6 inches in diameter). • If rolling is difficult, you can pat the dough into shape using your hands or press it between parchment paper. 5. Cook the Rotli • Heat a tawa or skillet over medium heat. • Place the rolled rotli on the hot skillet and cook for 30-40 seconds on one side until bubbles or spots appear. Flip and cook the other side for another 30-40 seconds. • Flip once more and gently press with a spatula to help it puff slightly. • Remove and brush with ghee, if desired. 6. Serve

Ingredients: • 1 cup ragi flour (finger millet flour) • 1 cup water • 1/2 tsp salt • Ghee or oil (optional, for brushing) Instructions 1. Boil the Water • In a saucepan, bring 1 cup of water to a boil and add salt. • Once the water starts boiling, reduce the heat to low. 2. Add the Ragi Flour • add the ragi flour into the boiling water and let it sit there for 5 seconds without stirring then turn off the heat • Stir quickly to combine until the mixture comes together as a dough and absorbs all the water. • cover the saucepan, and let it sit for 2-3 minutes to cool slightly. 3. Knead the Dough • Once the dough is cool enough to handle, transfer it to a clean surface or bowl. Sprinkle with some water and 2 tbsp of ghee. Knead it while still warm until smooth and pliable. If the dough feels dry, wet your hands and knead again. 4. Shape the Rotli • Divide the dough into small portions and roll each into a ball. • Flatten a ball and gently roll it out using a rolling pin, dusting lightly with ragi flour as needed, into a thin circle (around 6 inches in diameter). • If rolling is difficult, you can pat the dough into shape using your hands or press it between parchment paper. 5. Cook the Rotli • Heat a tawa or skillet over medium heat. • Place the rolled rotli on the hot skillet and cook for 30-40 seconds on one side until bubbles or spots appear. Flip and cook the other side for another 30-40 seconds. • Flip once more and gently press with a spatula to help it puff slightly. • Remove and brush with ghee, if desired. 6. Serve

I feel like I am relearning to do my own makeup so often these days! I love wearing makeup but…My relationship with makeup has changed significantly over the years, and I really do think its more about enhancing rather than covering up, if you know what I mean? Plus, going heavy is just counter productive these days, in more ways than one. I tend to embrace my darker eye lids and under eyes now, and don’t cover with concealer or eye shadow for example. The more product I use, the worse it looks! Products used today - Skinceauticals Vitamin C silymarin CF - love you long time, the best! - Loreal revitalift SPF 50 - very nice under makeup! - Skinceuticals A.G.E eye cream - a VERY hydrating and plumping eye cream! - Lancome teint idol ultra wear shade 335w - Lancôme genefique serum - MAC blush in peaches - Charlotte tilbury setting powder in 2 Medium - Charlotte Tilbury airbrush bronzer in medium 2 - Maybelline lash sensational sky high in True Brown - Mac brow set gel - NYX brow tint ben in ash brown - Violette FR bisou balm in GUIMAUVE - Beauty pie wonder gel lip liner in Foxy

I feel like I am relearning to do my own makeup so often these days! I love wearing makeup but…My relationship with makeup has changed significantly over the years, and I really do think its more about enhancing rather than covering up, if you know what I mean? Plus, going heavy is just counter productive these days, in more ways than one. I tend to embrace my darker eye lids and under eyes now, and don’t cover with concealer or eye shadow for example. The more product I use, the worse it looks! Products used today - Skinceauticals Vitamin C silymarin CF - love you long time, the best! - Loreal revitalift SPF 50 - very nice under makeup! - Skinceuticals A.G.E eye cream - a VERY hydrating and plumping eye cream! - Lancome teint idol ultra wear shade 335w - Lancôme genefique serum - MAC blush in peaches - Charlotte tilbury setting powder in 2 Medium - Charlotte Tilbury airbrush bronzer in medium 2 - Maybelline lash sensational sky high in True Brown - Mac brow set gel - NYX brow tint ben in ash brown - Violette FR bisou balm in GUIMAUVE - Beauty pie wonder gel lip liner in Foxy

Quorn Kheema samosas using puff pastry - 500g Quorn mince - 2 tbsp cooking oil or ghee - 1 large onion, finely chopped - 1 tsp cumin seeds - 1/2 tsp mustard seeds - 1 bay leaf - 1 green chili, chopped - 3-4 whole peppercorns - 1 tbsp garlic, finely minced - 1 tsp ginger, minced - 2 tbsp tomato paste or puree - 1/2 tsp turmeric powder - 1/2 tsp cumin powder - 1/2 tsp coriander powder - 1 tbsp Kashmiri chili powder - 1 tbsp garam masala - Salt to taste - 1 cup frozen petit pois (green peas) - Fresh coriander, chopped, for garnish - Lemon juice for garnish 1. Place a wide-based pan over medium heat. Add the cooking oil or ghee and let it heat up. 2. Once the oil is hot, add the cumin seeds, mustard seeds, bay leaf, and peppercorns. Sauté until the seeds start to splutter and release their aroma. 3. Add the finely chopped onion to the pan. Cook, stirring occasionally, until the onions turn golden brown. 4. Stir in the minced garlic and ginger. If you prefer more heat, add the chopped green chili now. Sauté for another minute until the raw smell of garlic and ginger disappears. 5.Add the tomato paste or puree to the pan. Mix well, then add the turmeric powder, cumin powder, coriander powder, and a splash of water. Cook until the oil begins to separate from the tomato mixture, indicating it's well-cooked. 6. Add the Quorn mince to the pan and mix thoroughly to coat it evenly with the spice mixture. 7. Stir in the frozen petit pois (green peas). Mix well to distribute them evenly throughout the Quorn mixture. 8. Add the garam masala, salt to taste, and Kashmiri chili powder. Stir to combine. Let the mixture cook for about 5 minutes, allowing the flavours to meld together. 9. Taste the mixture and adjust the seasoning if necessary. Continue cooking for another 5 minutes until the peas are tender and the flavors are well-developed. 10. Remove the pan from heat. Garnish with freshly chopped coriander and a generous squeeze of lemon juice to brighten the flavours. Set this aside and let this cool completely 10.To make the samosas, roll out some ready to roll puff pastry. Use flour to get it as thin as possible. Cut into 4cm by 4cm squares and then take the square into your hand, working quickly add a generous spoon of the filling into the middle and fold the square in half and seal the edges. Please on a baking tray and brush with some milk and sprinkle over some nigella seeds. Bake in oven until the pastry if golden brown. Took me about 8 minutes !

Quorn Kheema samosas using puff pastry - 500g Quorn mince - 2 tbsp cooking oil or ghee - 1 large onion, finely chopped - 1 tsp cumin seeds - 1/2 tsp mustard seeds - 1 bay leaf - 1 green chili, chopped - 3-4 whole peppercorns - 1 tbsp garlic, finely minced - 1 tsp ginger, minced - 2 tbsp tomato paste or puree - 1/2 tsp turmeric powder - 1/2 tsp cumin powder - 1/2 tsp coriander powder - 1 tbsp Kashmiri chili powder - 1 tbsp garam masala - Salt to taste - 1 cup frozen petit pois (green peas) - Fresh coriander, chopped, for garnish - Lemon juice for garnish 1. Place a wide-based pan over medium heat. Add the cooking oil or ghee and let it heat up. 2. Once the oil is hot, add the cumin seeds, mustard seeds, bay leaf, and peppercorns. Sauté until the seeds start to splutter and release their aroma. 3. Add the finely chopped onion to the pan. Cook, stirring occasionally, until the onions turn golden brown. 4. Stir in the minced garlic and ginger. If you prefer more heat, add the chopped green chili now. Sauté for another minute until the raw smell of garlic and ginger disappears. 5.Add the tomato paste or puree to the pan. Mix well, then add the turmeric powder, cumin powder, coriander powder, and a splash of water. Cook until the oil begins to separate from the tomato mixture, indicating it's well-cooked. 6. Add the Quorn mince to the pan and mix thoroughly to coat it evenly with the spice mixture. 7. Stir in the frozen petit pois (green peas). Mix well to distribute them evenly throughout the Quorn mixture. 8. Add the garam masala, salt to taste, and Kashmiri chili powder. Stir to combine. Let the mixture cook for about 5 minutes, allowing the flavours to meld together. 9. Taste the mixture and adjust the seasoning if necessary. Continue cooking for another 5 minutes until the peas are tender and the flavors are well-developed. 10. Remove the pan from heat. Garnish with freshly chopped coriander and a generous squeeze of lemon juice to brighten the flavours. Set this aside and let this cool completely 10.To make the samosas, roll out some ready to roll puff pastry. Use flour to get it as thin as possible. Cut into 4cm by 4cm squares and then take the square into your hand, working quickly add a generous spoon of the filling into the middle and fold the square in half and seal the edges. Please on a baking tray and brush with some milk and sprinkle over some nigella seeds. Bake in oven until the pastry if golden brown. Took me about 8 minutes !

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Its a no from me 🥹

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