@lildebbiefan: Stitch with @chelsea I will absolutely not tolerate any Chelsea slander- yall are wild #storytime #exboyfriend

Jules
Jules
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Region: US
Sunday 22 March 2026 23:10:36 GMT
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cheleemac
ITsMeeeeeeee :
She posted it publicly implying it was not a positive situation. Peoples reactions were to what she implied not your real personal experience. I think you guys should see the difference.
2026-03-23 00:44:19
68
the.crosby.crew
Angie :
My best friend is married to my ex boyfriend from high school. When you realize people aren’t meant to be together you see the world though a whole new lens.
2026-03-23 00:19:57
23
codeineni
Codie :
sounds like a great situation all around
2026-03-23 00:12:13
10
thecreole_god
𝕁𝕦𝕝𝕫🧿 :
I’m wheezing lmaoooooooo
2026-03-23 13:26:17
0
ericarn87
Erica :
sometimes "weird" isn't a bad thing... it can simply be a word to describe the unexpected and this is definitely unexpected! good for you guys 😁
2026-03-23 11:30:17
2
michlmackay
Michelle | 🫶🏼 :
I just feel like it’s not…that…deep always. Haha such a sweet friendship some people wish they could have 💚
2026-03-23 02:45:29
5
hey_its_kristenx
Kristen :
People are so mean
2026-03-23 00:08:45
2
jackieyearout
Jackie Belowsky :
I love this so much
2026-03-23 00:43:26
1
kelsluvsjsus
kelsluvsJsus :
To be honest I don’t take any relationships seriously that start in especially teenage hood😭 14 is so young and it’s not that I think it’s impossible for a young couple to stay together. When she said formative years I thought early twenties and was like YEESH😬😬 so this makes sense and yeah people are mean
2026-03-22 23:48:17
5
lilnastydaddy
nicci :
Someone give them a show
2026-03-23 17:01:19
3
alittlegoblinbtchsb
alittlegoblinbtchsb :
Ngl the original one had me very concerned for her, but upon actually getting the back story it’s hilarious that she posted that 😂 I’m glad she has someone fighting for her 🫶🏼
2026-03-23 14:51:18
2
notmirrrr
notmirrrr :
It’s so weird how people are hating on this situation. Adults can have bounties and trust???????? Wild, I know.
2026-03-23 00:22:12
2
morgohiggibee
Morgan Bryant :
There’s no better angel than @chelsea
2026-03-23 02:28:40
2
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Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.
Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.

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