@kae.michele: Actually all I have to do is look washed af..but for all that is holy pls interact if ur a girl, a gay or a they/them…. pls help my ratio

Kae | Solo World Traveler🧚🏽

Open In TikTok:

Region: AE

Sunday 03 August 2025 20:33:36 GMT

374

23

1

1

Music

Download

No Watermark .mp4 (1.57MB) No Watermark(HD) .mp4 (1.57MB) Watermark .mp4 (0MB) Music .mp3

Comments

Spanali :

I’ve found ur page hahahah

2025-08-03 23:23:53

0

To see more videos from user @kae.michele, please go to the Tikwm homepage.

Other Videos

ROBOTS ARE TALING OVER GOLF

ROBOTS ARE TALING OVER GOLF

I had this recipe idea on my backlog for months that just read - butter, tahini, spaghetti - and as soon as I got round to fleshing it out I came across a delicious recipe for brown butter tahini noodles from one of my favourite people on here @Justine Doiron I wasn’t surprised that such an iconic flavour pairing would have already featured in her cookbook, and I loved putting my own spin on the concept - adding some eggplant roasted with Aleppo pepper and sumac, lots of fresh parsley and a mound of grated parm for an extra creamy, salty kick. Serves 2 275g baby eggplant, cut into 1cm rounds 3-4 tbsp EVOO 1/2 tsp Aleppo pepper 1/2 tsp sumac 225g spaghettoni, or spaghetti 90g unsalted butter 60g tahini Several sprigs of fresh parsley, finely chopped 50g parmigiano reggiano, finely grated Start by roasting the eggplant. Toss it with the olive oil, spices and a generous amount of salt and roast in a hot oven at 220c for approximately 20 to 30 minutes, tossing it halfway. Set aside. Get a pot of water boiling and salt generously, start cooking the pasta. When the pasta is about halfway done, start on the sauce. Brown butter by melting it over a medium heat until it starts to spit and splutter, swirling it frequently to prevent any hotspots. Once the milk solids have caramelised and are brown, it smells deliciously nutty and the spluttering suddenly stops, whisk in the tahini. Add a splash of pasta water to thin it out a bit and keep it over a low heat. Add the roasted eggplant, parsley and the (al dente) pasta, tossing to combine. Add the grated cheese and a splash more pasta water if needed and toss/agitate until the spaghetti is sufficiently covered in sauce. Serve immediately, and as always ENJOY 🙂 PS if you don’t have Justine’s book and you love veg forward food, you should definitely be adding it to your collection. #fyp #EasyRecipe #pasta

I had this recipe idea on my backlog for months that just read - butter, tahini, spaghetti - and as soon as I got round to fleshing it out I came across a delicious recipe for brown butter tahini noodles from one of my favourite people on here @Justine Doiron I wasn’t surprised that such an iconic flavour pairing would have already featured in her cookbook, and I loved putting my own spin on the concept - adding some eggplant roasted with Aleppo pepper and sumac, lots of fresh parsley and a mound of grated parm for an extra creamy, salty kick. Serves 2 275g baby eggplant, cut into 1cm rounds 3-4 tbsp EVOO 1/2 tsp Aleppo pepper 1/2 tsp sumac 225g spaghettoni, or spaghetti 90g unsalted butter 60g tahini Several sprigs of fresh parsley, finely chopped 50g parmigiano reggiano, finely grated Start by roasting the eggplant. Toss it with the olive oil, spices and a generous amount of salt and roast in a hot oven at 220c for approximately 20 to 30 minutes, tossing it halfway. Set aside. Get a pot of water boiling and salt generously, start cooking the pasta. When the pasta is about halfway done, start on the sauce. Brown butter by melting it over a medium heat until it starts to spit and splutter, swirling it frequently to prevent any hotspots. Once the milk solids have caramelised and are brown, it smells deliciously nutty and the spluttering suddenly stops, whisk in the tahini. Add a splash of pasta water to thin it out a bit and keep it over a low heat. Add the roasted eggplant, parsley and the (al dente) pasta, tossing to combine. Add the grated cheese and a splash more pasta water if needed and toss/agitate until the spaghetti is sufficiently covered in sauce. Serve immediately, and as always ENJOY 🙂 PS if you don’t have Justine’s book and you love veg forward food, you should definitely be adding it to your collection. #fyp #EasyRecipe #pasta

NEW OPENING IS CRAZY🔥 #luffy #gear5 #vegapunk #saturn #emeth #gorosei #egghead #onepiece #anime #edit

NEW OPENING IS CRAZY🔥 #luffy #gear5 #vegapunk #saturn #emeth #gorosei #egghead #onepiece #anime #edit

#elbabo #carteldesanta #lagranjarifa

#elbabo #carteldesanta #lagranjarifa

Cheers tiktok 👍🏻😂 #fyp

Cheers tiktok 👍🏻😂 #fyp

#choilaunha#choilaunhatuvat#dodungtienich #tiktokviral #xuhuong

#choilaunha#choilaunhatuvat#dodungtienich #tiktokviral #xuhuong

About

Robot

Legal

Privacy Policy