@pompeyrod: Isaac Hayes (They Long To Be) Close To You (‘71), from the album ‘Black Moses’ on Enterprise Records Written by Bacharach & David , Rhythm Section by The Bar-Kays, Hot Buttered Soul on Backing Vocals #Vinyl #Soul #Searchbar #FYP #USA

Soulboy Rod

Open In TikTok:

Region: GB

Thursday 12 February 2026 07:24:42 GMT

528

45

12

3

Music

Download

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

Comments

🐎ドレプードル🎧🎾 :

❤️❤️❤️

2026-02-12 11:39:59

1

June :

🥰🥰🥰🥰

2026-02-12 07:37:43

1

magda :

I love this song ❤️❤️❤️❤️❤️Thank you Rod for sharing🥰🥰🥰💕💕💕@dats ❤️😘

2026-02-12 09:19:51

2

May Tove 🎶☆🎧 :

🌹👑🎶🩶🎧🥰📀

2026-02-12 08:40:45

1

Ribena Rosie :

Morning Rod!!🌄☕️OMG😳 I just LOVE the way Isaac Hayes sings this song, so Romantic @Passionate 💘💯💘💯💘💯💣💥Incredible 🔥💣💥💐🌈🤗♥️♥️🎯🎯💿🙏🏻📢🔊📢

2026-02-12 08:34:12

1

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

Other Videos

Espero les guste 💛 #lareynaescobar

Espero les guste 💛 #lareynaescobar

Mùi hương nhẹ nhàng, quần áo mềm mại, bé mặc cả ngày vẫn thấy dễ chịu. Nhà mình vẫn luôn tin dùng Comfort 🫶 #ComfortDiuNhe #EmMemLanhTinh #LuuHuongDiuEm #HợpTáccùngUnilever *Tất cả hình ảnh nhân vật được tài trợ bởi Unilever Việt Nam

Mùi hương nhẹ nhàng, quần áo mềm mại, bé mặc cả ngày vẫn thấy dễ chịu. Nhà mình vẫn luôn tin dùng Comfort 🫶 #ComfortDiuNhe #EmMemLanhTinh #LuuHuongDiuEm #HợpTáccùngUnilever *Tất cả hình ảnh nhân vật được tài trợ bởi Unilever Việt Nam

Part 22 | Spain goal against Argentina in extra time #viral #account #foryou #foryoupage #footballtiktok

Part 22 | Spain goal against Argentina in extra time #viral #account #foryou #foryoupage #footballtiktok

#españa #spain #viral #fyp #travel

#españa #spain #viral #fyp #travel

Chocolate Cream Pie with Cookie Crust, Caramel, and Flaky Salt A celebration of rich chocolate, flaky salt, and high quality dairy, produced right here in Ontario. Ingredients Crust: 24 cookies (with filling) 5 tbsp (70g) local unsalted butter, melted Chocolate Filling: 3 large eggs 1/2 cup (100g) granulated sugar 1 cup local whole milk 1 cup local heavy cream 400g bittersweet or semi-sweet chocolate, finely chopped 1 tsp vanilla extract 1/4 tsp salt Topping: 1 cup local heavy cream 2 tbsp sugar 1/2 tsp vanilla extract Flaky sea salt, to finish Caramel sauce, for drizzling Instructions 1. Make the Crust Preheat oven to 350°F (175°C). Crush cookies into fine crumbs using a food processor. Mix with melted butter until evenly combined. Press firmly into a 9-inch pie dish. Bake for 8–10 minutes. Let cool completely. 2. Make the Chocolate Filling In a large heatproof bowl, whisk together eggs, sugar, milk, and cream until smooth. Place the bowl over a saucepan of gently simmering water (double boiler). Whisk constantly and heat the mixture until it reaches 167°F (75°C) — thick enough to coat the back of a spoon. Immediately pour the hot custard over the 400g chopped chocolate in a separate bowl. Let sit for 1–2 minutes, then whisk until smooth and glossy. Stir in vanilla and salt. Pour into the cooled crust. Cover the surface with plastic wrap and chill until fully set, at least 4 hours or overnight. 3. Make the Whipped Cream Whip cream, sugar, and vanilla until soft peaks form. Spread or pipe over the set chocolate filling. 4. Finish Drizzle with caramel and sprinkle with flaky sea salt just before serving. #inspiredbydairy #EasyRecipes @Ontario Dairy

Chocolate Cream Pie with Cookie Crust, Caramel, and Flaky Salt A celebration of rich chocolate, flaky salt, and high quality dairy, produced right here in Ontario. Ingredients Crust: 24 cookies (with filling) 5 tbsp (70g) local unsalted butter, melted Chocolate Filling: 3 large eggs 1/2 cup (100g) granulated sugar 1 cup local whole milk 1 cup local heavy cream 400g bittersweet or semi-sweet chocolate, finely chopped 1 tsp vanilla extract 1/4 tsp salt Topping: 1 cup local heavy cream 2 tbsp sugar 1/2 tsp vanilla extract Flaky sea salt, to finish Caramel sauce, for drizzling Instructions 1. Make the Crust Preheat oven to 350°F (175°C). Crush cookies into fine crumbs using a food processor. Mix with melted butter until evenly combined. Press firmly into a 9-inch pie dish. Bake for 8–10 minutes. Let cool completely. 2. Make the Chocolate Filling In a large heatproof bowl, whisk together eggs, sugar, milk, and cream until smooth. Place the bowl over a saucepan of gently simmering water (double boiler). Whisk constantly and heat the mixture until it reaches 167°F (75°C) — thick enough to coat the back of a spoon. Immediately pour the hot custard over the 400g chopped chocolate in a separate bowl. Let sit for 1–2 minutes, then whisk until smooth and glossy. Stir in vanilla and salt. Pour into the cooled crust. Cover the surface with plastic wrap and chill until fully set, at least 4 hours or overnight. 3. Make the Whipped Cream Whip cream, sugar, and vanilla until soft peaks form. Spread or pipe over the set chocolate filling. 4. Finish Drizzle with caramel and sprinkle with flaky sea salt just before serving. #inspiredbydairy #EasyRecipes @Ontario Dairy

About

Robot
API

Legal

Privacy Policy