@adrien.presley: FULL ON X . . . #ironfist #liongaze #marvelcomics #marvelrivals #marvelrivalsfanart #yaoibara #bara #availableonx

Adrien Presley
Adrien Presley
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Monday 27 January 2025 07:07:55 GMT
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idkwhattowritee2
idk :
WHERE TO SEE THE FULL AUTHOR, PLEASE TELL ME!!!
2025-02-09 07:50:44
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a2aaaa_
gatomayonesa :
pasenmelo no sean asi
2025-01-30 13:45:16
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11heartsmile11
Heart :
uy ya lo ví 😳😳😳😍
2025-01-28 18:46:58
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bestpathfindermain_
AyearN40days :
Why is there people complaining abt it not being on X😭??
2025-02-06 05:46:32
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zyrah089
zrya :
AVAILABLE
2025-02-24 20:19:05
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cringe999lvl
Котик хочет пиццу 🍕 :
как я понимаю тт живёт скрытая секта поклонению железному кулаку?
2025-01-31 02:14:53
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mualani_flop
Mualani_Flopada;---; :
@Adr1en_Pr3sley
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rule34kenjibs
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@mitochondria || linlieshusband
2025-02-02 22:33:46
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Konozuka 😒 :
@mary
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RyanPhollo🙀 :
@moonie🌌 this is what popped in
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🥰
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😂😂😂
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Episode 2 of ‘Family Comforts’ - meet my Mum! This cottage pie takes me back to my childhood and it never ever gets old! Recipe is below but it’s also up on the blog in its entirety. See you tomorrow for episode 3 😁 Chris xx MUM’S COTTAGE PIE | Serves 8 INGREDIENTS ➡️FILLING: 1 large White Onion, finely diced 2 medium Carrots, finely diced 150g/5oz Mushrooms, finely diced 2 cloves Garlic, finely diced 1kg / 2.2lb Minced/Ground Beef (10-12%) 120ml / 1/2 cup Red Wine 600ml / 2 1/2 cups Beef Stock 4 tbsp Worcestershire Sauce 2 heaped tbsp Gravy Granules 1 tbsp Tomato Paste 1 tsp EACH: Dried Thyme & Rosemary 1 Bay Leaf Salt & Pepper Olive Oil ➡️MASH: 2kg/4.4lb Baking Potatoes, peeled and diced into chunks 3-4 heaped tbsp Butter 1/4-1/2 tsp Ground Nutmeg 250g / 2 1/2 cups Cheddar, grated 120ml / 1/2 cup Cream or Whole Milk Salt & Pepper METHOD 1️⃣Add drizzle of oil to large deep pan over medium-high & sweat down the onion, carrot, mushrooms & garlic until it all softens/lightly colours. Add beef & fry until browned. Pour in wine & simmer for few mins. 2️⃣Stir in remaining filling ingredients with good pinch of salt & pepper. Bring to simmer then turn heat to low & cook 40-45mins, or until the sauce reduces to a very thick gravy. Check for seasoning then pour into large baking dish. Leave to cool, 15 mins minimum, preferably until skin forms (prevents mash sinking in). 3️⃣Meanwhile add potatoes to large pot heavily salted cold water. Bring to boil & cook until fork tender, then drain. Shake in colander and leave 5 mins for spuds to steam dry (watery potatoes = sloppy pie). Mash potatoes with butter, cream/milk and 1/2 of the cheese, then season with nutmeg, salt & pepper (generously season with S&P! I typically do at least 3/4 tsp salt + 1/4 tsp pepper). Preheat oven to 200C/190F. 4️⃣Gently top beef with mash then sprinkle over rest of the cheese. Bake 25-30mins until golden/crisp, then rest 5-10mins to retain shape. Enjoy!
Episode 2 of ‘Family Comforts’ - meet my Mum! This cottage pie takes me back to my childhood and it never ever gets old! Recipe is below but it’s also up on the blog in its entirety. See you tomorrow for episode 3 😁 Chris xx MUM’S COTTAGE PIE | Serves 8 INGREDIENTS ➡️FILLING: 1 large White Onion, finely diced 2 medium Carrots, finely diced 150g/5oz Mushrooms, finely diced 2 cloves Garlic, finely diced 1kg / 2.2lb Minced/Ground Beef (10-12%) 120ml / 1/2 cup Red Wine 600ml / 2 1/2 cups Beef Stock 4 tbsp Worcestershire Sauce 2 heaped tbsp Gravy Granules 1 tbsp Tomato Paste 1 tsp EACH: Dried Thyme & Rosemary 1 Bay Leaf Salt & Pepper Olive Oil ➡️MASH: 2kg/4.4lb Baking Potatoes, peeled and diced into chunks 3-4 heaped tbsp Butter 1/4-1/2 tsp Ground Nutmeg 250g / 2 1/2 cups Cheddar, grated 120ml / 1/2 cup Cream or Whole Milk Salt & Pepper METHOD 1️⃣Add drizzle of oil to large deep pan over medium-high & sweat down the onion, carrot, mushrooms & garlic until it all softens/lightly colours. Add beef & fry until browned. Pour in wine & simmer for few mins. 2️⃣Stir in remaining filling ingredients with good pinch of salt & pepper. Bring to simmer then turn heat to low & cook 40-45mins, or until the sauce reduces to a very thick gravy. Check for seasoning then pour into large baking dish. Leave to cool, 15 mins minimum, preferably until skin forms (prevents mash sinking in). 3️⃣Meanwhile add potatoes to large pot heavily salted cold water. Bring to boil & cook until fork tender, then drain. Shake in colander and leave 5 mins for spuds to steam dry (watery potatoes = sloppy pie). Mash potatoes with butter, cream/milk and 1/2 of the cheese, then season with nutmeg, salt & pepper (generously season with S&P! I typically do at least 3/4 tsp salt + 1/4 tsp pepper). Preheat oven to 200C/190F. 4️⃣Gently top beef with mash then sprinkle over rest of the cheese. Bake 25-30mins until golden/crisp, then rest 5-10mins to retain shape. Enjoy!

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