@theezodiacstore: Absolutely 😤 done. #burnout #content

LovelyTheeAquarius|AstrologyDC
LovelyTheeAquarius|AstrologyDC
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Region: US
Tuesday 23 June 2026 18:48:50 GMT
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pheonix1812
🔥 FELIS PYRO 🔥 :
True because I haven’t seen you in a minute
2026-08-22 13:27:33
1
travelingman_32
TravelingMan_32 :
U just popped up for me
2026-09-06 11:17:15
0
little_demon.gurl
Angela 🍃 :
Awww, I look forward to your content every day! I relate a lot, I’ll go to your other platforms though and support you there aswell! I check your stories daily and I feel seen, but I’m glad you’re still gonna be posting!
2026-08-02 23:29:28
0
kurliee.jae
Kurliee :
No really . . I use to see you allllll the time . Now it’s only when you’re live . 🫩
2026-07-13 18:40:48
0
junemade24cancer
Trey🥷 June24cancer♋️siderea♊️ :
You ain’t done ..you make me laugh 😂
2026-07-04 17:46:58
0
traannylover
mk5_GTi_mah :
post to the story only for a few months
2026-06-27 09:08:27
0
therealjudygoddess
♋️JudyGoddess♋️& Choco :
Don’t be done bc that’s when it’ll hit again for you… Much love to you & your content 🫶🏽
2026-06-23 19:33:02
1
joannemccloud
joannemccloud :
damn I really enjoy your stuff. but I really only see ur live. your content comes in the msgs
2026-06-24 19:40:01
0
charmzstylee1
charm 🧿 :
Oh wow!
2026-07-31 22:15:43
0
blubankbaddie
Bigblubaddie :
i see your post friend
2026-06-23 19:32:39
0
appleuser72299400
DameJones82 :
Please don’t stop Queen 👸🏾 🔥❤️
2026-06-23 19:56:53
0
soylapapi
soylapapi :
Noooooooooo
2026-06-23 22:33:01
0
staymadhosxo
. :
Clicked this video because views were at 2,222…
2026-10-03 11:31:03
0
vetresssimmons416
vetresssimmons416vee :
that sucks,Let me know we're you're at
2026-06-24 08:15:14
0
therealsharniqueb
TheRealSharniqueB :
Don't stop Lovely... but I will follow you on the others
2026-06-23 21:58:23
0
alreadyteresa
🫶🩷Teresa🩵🫶 :
it will happen
2026-07-11 11:43:32
0
To see more videos from user @theezodiacstore, please go to the Tikwm homepage.

Other Videos

Replying to @S  BEEF BARBACOA RECIPE 🥩🇲🇽 INGREDIENTS:  - Beef: chuck or brisket - Oil  - Salt & pepper   Barbacoa sauce - 5 dried guajillo chillies - 3 dried ancho chillies - Chipotle peppers in adobo sauce - 2½ tbsp achiote paste - 2 large tomatoes  - 2 white onions, roughly chopped - 7 garlic cloves - 3 tbsp tomato purée - 3 tbsp apple cider vinegar - Juice of 3 limes - Beef stock cube - 2½ tsp ground cumin - 2½ tsp dried oregano - 1 tsp smoked paprika - ¾ tsp ground cinnamon - 1½ tbsp brown sugar or honey - 2 tsp salt - Bay leaves - 1 can of beer  1. Cut the brisket into large pieces and season with salt and pepper. 2. Remove the stems and most seeds from the dried guajillo and ancho chillies. Toast in a dry pan for 20–30 seconds per side, then soak in boiling water for 15–20 minutes. 3. Drain the chillies and blend with the chipotles, achiote, onion, garlic, tomato purée, vinegar, lime juice, stock, spices, sugar and salt until completely smooth. 4. Heat the oil in a large casserole over high heat. Sear the brisket in batches for 2–3 minutes per side, until browned. Remove and repeat with the remaining beef. 5. Pour the blended sauce into the casserole, scrape up the browned bits and simmer for 2–3 minutes. Return the beef to the pot, add beer and the bay leaves and bring to a gentle simmer. 6. Cover tightly and cook at 180°C for around 3-4 hours, turning the beef halfway through. It’s ready when a fork slides in easily and the meat pulls apart with little resistance. 7. Remove the beef and rest for 15 mins then shred it and return it to the sauce. Simmer uncovered for 10–15 minutes until glossy and well coated. Taste and adjust with salt, lime, honey or stock as needed. Serve in warm tortillas with diced onion, coriander, pickled red onion, jalapeños and plenty of fresh lime 🥰 #FoodTok #foodies #foodlovers #DinnerIdeas #dinnertime
Replying to @S BEEF BARBACOA RECIPE 🥩🇲🇽 INGREDIENTS: - Beef: chuck or brisket - Oil - Salt & pepper Barbacoa sauce - 5 dried guajillo chillies - 3 dried ancho chillies - Chipotle peppers in adobo sauce - 2½ tbsp achiote paste - 2 large tomatoes - 2 white onions, roughly chopped - 7 garlic cloves - 3 tbsp tomato purée - 3 tbsp apple cider vinegar - Juice of 3 limes - Beef stock cube - 2½ tsp ground cumin - 2½ tsp dried oregano - 1 tsp smoked paprika - ¾ tsp ground cinnamon - 1½ tbsp brown sugar or honey - 2 tsp salt - Bay leaves - 1 can of beer 1. Cut the brisket into large pieces and season with salt and pepper. 2. Remove the stems and most seeds from the dried guajillo and ancho chillies. Toast in a dry pan for 20–30 seconds per side, then soak in boiling water for 15–20 minutes. 3. Drain the chillies and blend with the chipotles, achiote, onion, garlic, tomato purée, vinegar, lime juice, stock, spices, sugar and salt until completely smooth. 4. Heat the oil in a large casserole over high heat. Sear the brisket in batches for 2–3 minutes per side, until browned. Remove and repeat with the remaining beef. 5. Pour the blended sauce into the casserole, scrape up the browned bits and simmer for 2–3 minutes. Return the beef to the pot, add beer and the bay leaves and bring to a gentle simmer. 6. Cover tightly and cook at 180°C for around 3-4 hours, turning the beef halfway through. It’s ready when a fork slides in easily and the meat pulls apart with little resistance. 7. Remove the beef and rest for 15 mins then shred it and return it to the sauce. Simmer uncovered for 10–15 minutes until glossy and well coated. Taste and adjust with salt, lime, honey or stock as needed. Serve in warm tortillas with diced onion, coriander, pickled red onion, jalapeños and plenty of fresh lime 🥰 #FoodTok #foodies #foodlovers #DinnerIdeas #dinnertime

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