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@hairxmeghan: Yes it feels as bad it looks. I’ll prolly regain sight back #storytime #eyes #injury #accidentprone

Meghan 🌞 / CO hairstylist
Meghan 🌞 / CO hairstylist
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Region: US
Wednesday 08 April 2026 02:48:23 GMT
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Comments

haybabi
Haylie :
did u go to the doctor omg
2026-04-08 04:03:10
2
raynebstout
Rayne 🌧️ :
Still looking hot af
2026-04-08 09:43:30
6
abugonfire
KT :
My little stroke victim 🖤
2026-04-08 21:44:45
1
mikayla_cisneros
Mikayla :
Stick season shirt is ironic
2026-04-08 16:16:30
1
mathilde.r
Math👼🏼 :
Oh my ! My mom had the Same thing because of a twig in her eye too and It got better In a few weeks 🫶🏼
2026-04-08 09:55:47
2
mik_ashley
MK :
Girl 😭😭😭😭 oh my god
2026-04-08 20:18:20
1
hollandwest
Holland West :
OH MY GOD IT LOOKS SO BAD 😭😭😭 im so sorry
2026-04-08 03:09:54
1
katelyynr
Denver Balayage | Blondes :
meghan OMGGG 😳
2026-04-08 03:51:05
1
hangowens
hannah :
Idk it’s kind of a vibe
2026-04-08 03:29:00
1
hairxmeghan
Meghan 🌞 / CO hairstylist :
Turns out doing hair is nearly impossible without eyesight…
2026-04-08 04:07:34
0
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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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