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@photogsteve81: Records are expected to be broken as the heat wave has gone away and the cars can be pushed even harder. Unfortunately my nipples with be without @justin_danger_nunley nipples. But we’ll have a good time! Give me some ideas on how to give some tickets away!! #info #news #update #NHRA @theplacetorace @nhra

PhotogSteve81
PhotogSteve81
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Region: US
Friday 18 July 2025 15:14:55 GMT
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Comments

smokahontas21
Smokahontas92 :
My aunt lives right on the other side of the track !
2025-07-20 08:28:43
0
majorhustler
majorhustler :
Looks like fun
2025-07-18 15:55:14
0
ioac_jellybeany
JellyBeany:] :
My birthday is today (Sunday the 20th 🥰) I miss going to the raceway 💕💕💕💕💕
2025-07-20 09:25:55
0
tj_wopperer
brayden_wopperer🐺 :
I saw you Sunday lol
2025-07-26 20:01:30
0
beardedandlost
beardedandlost :
I’ve been showing my kids Funny Cars. They want to go so bad.
2025-07-18 19:18:20
0
crystalvt.filmfun
crystalvt.filmfun :
Would love to take the family! Grew up on a motor team but can’t afford it now 🥰
2025-07-19 18:25:28
0
notkelly25
Not Kelly :
Fun!
2025-07-18 15:31:55
0
pnw_george
pnw_george :
not sure how you'll select, but looks like fun!!
2025-07-18 15:23:00
0
mushi714
Mushu :
😂
2025-07-18 23:44:28
0
ashzification
Ashley :
I think I should get the tickets 😅
2025-07-18 15:30:07
1
alishacrespo0
alisha houchin :
pick a follower of yours wanna go lol
2025-07-18 15:21:34
0
sgtgingergunslinger
SgtGingerGunslinger :
Anyone who’s seen @Justin Danger Nunley ‘s nipple should qualify 😂
2025-07-18 16:47:40
2
listenlindamlk
ListenLindaMLK :
Free the nipple 🤣
2025-07-19 07:42:53
0
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5030 PASTA | EP. 3 CAVLO, SAUSAGE & BEAN PASTA 🥬🍝💪 50 Protein | 750 Kcal | 29 Fat | 77 Carbs INGREDIENTS FOR 2 150g Small Pasta 300g Fennel Sausage 150g Cannellini Beans 250g Chicken Bone Broth 1 tbsp Olive Oil 50g Parmesan, grated 3 Garlic Cloves, grated 150g Cavolo Nero or Kale 2 Red Chillies 1 Lemon Salt Black Pepper Place a large saucepan of salted water onto boil. Remove the stalk from the Cavolo Nero and roughly slice the greens. Blanc in the boiling water for 3 minutes, until tender, remove and rinse under cold water. Squeeze out any excess water and set aside. Remove the sausage casings and crumble the meat. Slice the garlic and chillies. Add the sausage to a large frying pan over medium heat and cook until well browned and crispy, breaking it up as it cooks. Add the garlic and chillies and cook for a few minutes until soft and fragrant. Stir in the cavolo, beans and bone broth, making sure to scrape up the fond. Cook the pasta. Once the pasta is aldente, add the to pan with the sauce, with a small ladle of pasta and toss until emulsified. Remove from the heat and toss through the parmesan and lemon juice until you have a thick, glossy sauce. If it’s dry, add a little more water. If it’s too wet, return a low heat and keep tossing. Season with salt, black pepper and lemon juice to taste. Divide between 2 bowls and finish with extra parm. #5030 #5030pasta
5030 PASTA | EP. 3 CAVLO, SAUSAGE & BEAN PASTA 🥬🍝💪 50 Protein | 750 Kcal | 29 Fat | 77 Carbs INGREDIENTS FOR 2 150g Small Pasta 300g Fennel Sausage 150g Cannellini Beans 250g Chicken Bone Broth 1 tbsp Olive Oil 50g Parmesan, grated 3 Garlic Cloves, grated 150g Cavolo Nero or Kale 2 Red Chillies 1 Lemon Salt Black Pepper Place a large saucepan of salted water onto boil. Remove the stalk from the Cavolo Nero and roughly slice the greens. Blanc in the boiling water for 3 minutes, until tender, remove and rinse under cold water. Squeeze out any excess water and set aside. Remove the sausage casings and crumble the meat. Slice the garlic and chillies. Add the sausage to a large frying pan over medium heat and cook until well browned and crispy, breaking it up as it cooks. Add the garlic and chillies and cook for a few minutes until soft and fragrant. Stir in the cavolo, beans and bone broth, making sure to scrape up the fond. Cook the pasta. Once the pasta is aldente, add the to pan with the sauce, with a small ladle of pasta and toss until emulsified. Remove from the heat and toss through the parmesan and lemon juice until you have a thick, glossy sauce. If it’s dry, add a little more water. If it’s too wet, return a low heat and keep tossing. Season with salt, black pepper and lemon juice to taste. Divide between 2 bowls and finish with extra parm. #5030 #5030pasta

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