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@jesselelandbaker: A big ole rant this morning!!! DRIVE and get moving!!!! Sorry for the bad lighting! #fyp #rant #carchat #comedy #letsgo

Jesse Baker
Jesse Baker
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Region: US
Monday 24 November 2025 13:40:18 GMT
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Comments

jennylynnemiller
jennylynnemiller :
After this is a universal experience😂
2025-11-25 10:16:24
0
theadriancampbell
Adrian Campbell | Style :
PREACH
2025-11-26 17:36:30
1
blgriffin7575
Brandi ❤️ :
Living in Houston/sureounding Houston areas got me like…
2025-11-24 22:17:21
0
mariamsilver
Mariam Silver :
tell em 😂😂😂
2025-11-24 14:00:41
1
camibranson
camibranson :
“It’s just fuckin water” 😂😂😂😂
2025-11-24 14:20:04
2
hedemangirlryan
Ryan Hedeman :
The big dick motherfucker sent me. My dad and I say that all the time, we make fun of said big dick trucks ALL👏🏼THE👏🏼TIME. But, also, I love the rain but I refuse to drive unless I absolutely have to because, said rant.
2025-11-25 05:49:03
0
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Charred cauliflower & chickpea salad, with cauli leaf jalapeño pesto… this one is a fridge raid special and gives you a use for those leaves that you usually chuck away! Ingredients (serves 2) For the roasted cauli & chickpeas 1 head cauliflower, cleaned 250g tinned chickpeas, drained and patted dry 200g cherry tomatoes 1 tsp caraway seeds, ground 1 tsp cumin seeds, ground 1 tbsp smoked paprika Drizzle olive oil For the cauli leaf pesto 3 tbsp olive oil Handful fresh basil 2 tbsp nutritional yeast 1 clove garlic 50g jarred jalapeños 1/2 lime, juiced Pinch salt To serve 100g curly kale, stalks removed Squeeze lemon juice 1/2 red onion, finely sliced 30g pine nuts, toasted 150g cooked quinoa 1. Start by preheating the oven to 200c. 2. Take the leaves off the cauliflower and break the head into small, even sized florets. Add both to a large baking tray with a drizzle of oil and a pinch of salt. 3. Bake for 20 minutes, then remove from the oven and remove just the leaves from the tray and set aside. 4. Add the chickpeas and tomatoes to the baking tray with the florets, along with with seasonings, and a pinch of salt and pepper. Bake for another 20-25 minutes. 5. Add the leaves to a blender, along with the remaining ‘pesto’ ingredients. Add a couple of tablespoons of water to help it blend and blitz until smooth. 6. Place the kale into a bowl and massage with lemon juice with your hands until softened. 7. Add everything else into the bowl and toss together until combined. #saladrecipe #nowaste #veganrecipes #fyp
Charred cauliflower & chickpea salad, with cauli leaf jalapeño pesto… this one is a fridge raid special and gives you a use for those leaves that you usually chuck away! Ingredients (serves 2) For the roasted cauli & chickpeas 1 head cauliflower, cleaned 250g tinned chickpeas, drained and patted dry 200g cherry tomatoes 1 tsp caraway seeds, ground 1 tsp cumin seeds, ground 1 tbsp smoked paprika Drizzle olive oil For the cauli leaf pesto 3 tbsp olive oil Handful fresh basil 2 tbsp nutritional yeast 1 clove garlic 50g jarred jalapeños 1/2 lime, juiced Pinch salt To serve 100g curly kale, stalks removed Squeeze lemon juice 1/2 red onion, finely sliced 30g pine nuts, toasted 150g cooked quinoa 1. Start by preheating the oven to 200c. 2. Take the leaves off the cauliflower and break the head into small, even sized florets. Add both to a large baking tray with a drizzle of oil and a pinch of salt. 3. Bake for 20 minutes, then remove from the oven and remove just the leaves from the tray and set aside. 4. Add the chickpeas and tomatoes to the baking tray with the florets, along with with seasonings, and a pinch of salt and pepper. Bake for another 20-25 minutes. 5. Add the leaves to a blender, along with the remaining ‘pesto’ ingredients. Add a couple of tablespoons of water to help it blend and blitz until smooth. 6. Place the kale into a bowl and massage with lemon juice with your hands until softened. 7. Add everything else into the bowl and toss together until combined. #saladrecipe #nowaste #veganrecipes #fyp
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TÚI XÁCH #tuixach #mesubeo94 #xuhuongtiktokkk #

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