@vqzxck: gotta be a mindful of others sometimes

vqzxck

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Region: US

Saturday 11 April 2026 20:54:48 GMT

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Comments

Ruh850 :

Infinity owner has limits

2026-04-11 22:47:28

2773

Chrome vision :

Now that’s a respectful car guy

2026-04-18 07:10:16

992

@rodeo400z :

Great power comes with great responsibility

2026-04-11 23:44:55

681

Apollo :

You can switch between manual and automatic??!?!

2026-05-28 19:39:24

21

:

Bro on 1960

2026-04-13 02:51:16

58

Mendez.31 :

Bro, with whom do you recommend me to tune my car? I'm from Houston Tx? It's a Toyota Camry, I'm just looking for burbles or pops

2026-04-12 03:53:44

9

Htx_Aariz :

Wait u live in Houston?

2026-04-11 22:11:40

15

2.trill :

That’s the willowbrook mall road 😂

2026-04-17 14:51:23

5

sheluvvvv_wyatt :

“Manual mode” brother it’s sports mode with shifting

2026-04-20 19:28:27

2

Blue guy :

auto?

2026-05-22 23:43:08

1

3r1k8425 :

this is WAYYY to damn local

2026-04-21 01:59:36

3

𝒔𝒏𝒂𝒈𝒚𝒚𝒚 :

Wait that’s Houston

2026-04-24 04:07:06

1

od.kashh :

Area lookin wayyy too close

2026-04-22 01:03:36

2

icyyyspec :

Nah bro they hearin my shi

2026-04-30 16:00:37

2

Tharso🤷🏽‍♂️ :

at willowbrook mall is crazy😭

2026-04-20 19:52:26

4

Joseph7896 :

Respect

2026-04-15 08:55:05

6

2.trill :

The willowbrook mall and FM 1960

2026-05-02 20:36:28

3

maciek_ :

respect my man

2026-06-03 20:53:40

9

that one dud :

what car do you have and what model?

2026-05-16 21:21:42

1

cr7 :

you

2026-04-11 21:05:18

3

Shaheer :

Peak fazo

2026-04-18 18:55:43

2

theriskywayofliving :

Pz’?! Yk ball boa

2026-04-18 03:39:22

2

tammy :

wait u live wayyyy to close to me

2026-04-20 16:40:22

1

Deeeebo :

Willowbrook mall? Thats a little too local

2026-05-29 21:29:40

1

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My favourite way to spruce up the mighty carrot! Enjoy 😋 Chris x GARLIC BUTTER BUTTERS | Serves 4 INGREDIENTS 500g / 1lb Chantenay Carrots* 1 1/2 tbsp Olive Oil 1/4 tsp EACH: Salt, Black Pepper 2 tbsp / 30g Butter, diced into small cubes 2 cloves of Garlic, very finely diced** 1 tbsp Fresh Parsley, very finely diced Flaky Sea Salt, to finish*** METHOD 1️⃣Preheat the oven to 190C/375C. 2️⃣Use the side of a potato peeler or a teaspoon to pluck out the root from the carrots. Slice them all in half lengthways. 3️⃣Add them to a large baking dish and toss with the olive oil, salt and pepper. Space them out, ensuring they're all flat-side-down. 4️⃣Roast in the oven for 35 minutes, or until they're fork tender. Immediately add the garlic, butter and parsley and toss to melt the butter and lightly cook the garlic. 5️⃣Once the carrots are fully coated in the butter, serve them up with any excess butter drizzled over the top (don't waste a drop!). Finish with a few pinches of flaky sea salt then tuck in and enjoy! *I love using chantenay carrots for this recipe as they're nice and small, meaning you can toss them more easily with the garlic butter. Try and use ones that are all similar size, just so they cook through at an even rate. You can use regular carrots if you wish. Depending on the thickness of the carrots, you may need to adjust the timings, so just be vigilant. Also, I rarely peel my carrots, but you can if you'd like. I'll usually just give them a scrub if they're looking a little worse for wear. **I tend to use 2 large cloves and the carrots come out pretty garlicky! You want it diced as fine as you can get it, just so it's well distributed throughout the carrots. Don't sub jarred/pickled garlic or garlic powder. ***I recommend the final hit of salt to really ensure the carrots are well-seasoned and allow the flavours to pop.

My favourite way to spruce up the mighty carrot! Enjoy 😋 Chris x GARLIC BUTTER BUTTERS | Serves 4 INGREDIENTS 500g / 1lb Chantenay Carrots* 1 1/2 tbsp Olive Oil 1/4 tsp EACH: Salt, Black Pepper 2 tbsp / 30g Butter, diced into small cubes 2 cloves of Garlic, very finely diced** 1 tbsp Fresh Parsley, very finely diced Flaky Sea Salt, to finish*** METHOD 1️⃣Preheat the oven to 190C/375C. 2️⃣Use the side of a potato peeler or a teaspoon to pluck out the root from the carrots. Slice them all in half lengthways. 3️⃣Add them to a large baking dish and toss with the olive oil, salt and pepper. Space them out, ensuring they're all flat-side-down. 4️⃣Roast in the oven for 35 minutes, or until they're fork tender. Immediately add the garlic, butter and parsley and toss to melt the butter and lightly cook the garlic. 5️⃣Once the carrots are fully coated in the butter, serve them up with any excess butter drizzled over the top (don't waste a drop!). Finish with a few pinches of flaky sea salt then tuck in and enjoy! *I love using chantenay carrots for this recipe as they're nice and small, meaning you can toss them more easily with the garlic butter. Try and use ones that are all similar size, just so they cook through at an even rate. You can use regular carrots if you wish. Depending on the thickness of the carrots, you may need to adjust the timings, so just be vigilant. Also, I rarely peel my carrots, but you can if you'd like. I'll usually just give them a scrub if they're looking a little worse for wear. **I tend to use 2 large cloves and the carrots come out pretty garlicky! You want it diced as fine as you can get it, just so it's well distributed throughout the carrots. Don't sub jarred/pickled garlic or garlic powder. ***I recommend the final hit of salt to really ensure the carrots are well-seasoned and allow the flavours to pop.

JAJAJ un borrador por aquí #parati #contenido

JAJAJ un borrador por aquí #parati #contenido

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