@lifeof.brandi: Building my fall wardrobe one perfect basic at a time. 🍂 This double-layer tank is the kind of piece you’ll reach for with jeans, cardigans, flannels, and jackets all season. #layeringtank #tanktopstyle #falldealsforyou

Brandi ✨
Brandi ✨
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Sunday 12 July 2026 13:18:29 GMT
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Let’s throw this baby back to Mutual of Omaha’s Wild Kingdom! My good friend owns a remote wilderness fishing lodge in Alaska, here’s my salmon recipe that makes that place my home. WILDMAN, WILDMAN, WILDMAN (I can still hear the helicopter pilot calling in) SALMON. View the full recipe https://meatmitch.com/blogs/recipes/wildman-wildman-wildman-salmon and get ready to TASTE MY EXPERIENCE! Yo Pods! INGREDIENTS ·2 salmon fillets (approximately 6 ounces (175 g) grams each) ·2 T. Meat Mitch Whomp Rub ·1 clove garlic, minced  ·1 tablespoon olive oil ·1/2 teaspoon Meat Mitch Mustard ·3 tablespoons lemon juice, freshly squeezed ·3 tablespoon honey ·1/3 cup pistachios, coarsely chopped - or put in a zip loc bag and pound INSTRUCTIONS 1. Preheat oven to 375º F. 2. Rinse salmon and pat dry. Place salmon on a lined baking sheet. Season with salt and pepper to taste. Place salmon on a parchment-lined quarter sheet baking pan. 3. In a small bowl, combine garlic, olive oil, mustard, lemon juice, and honey. Spread 3/4 of the mixture evenly over the salmon. 4. Reserve enough sauce to drench the finished fillets.  5. Add pistachios to the remaining mixture and stir to combine. Spoon the pistachio mixture on top of the salmon and press lightly into the salmon using the back of a spoon. 6. Bake for 15 minutes until the salmon is just flaky. Remove from oven and let rest for 5 minutes before serving. 7. Spoon reserved sauce over each filet before serving  8. Jimmy says to eat quickly before it cools
Let’s throw this baby back to Mutual of Omaha’s Wild Kingdom! My good friend owns a remote wilderness fishing lodge in Alaska, here’s my salmon recipe that makes that place my home. WILDMAN, WILDMAN, WILDMAN (I can still hear the helicopter pilot calling in) SALMON. View the full recipe https://meatmitch.com/blogs/recipes/wildman-wildman-wildman-salmon and get ready to TASTE MY EXPERIENCE! Yo Pods! INGREDIENTS ·2 salmon fillets (approximately 6 ounces (175 g) grams each) ·2 T. Meat Mitch Whomp Rub ·1 clove garlic, minced  ·1 tablespoon olive oil ·1/2 teaspoon Meat Mitch Mustard ·3 tablespoons lemon juice, freshly squeezed ·3 tablespoon honey ·1/3 cup pistachios, coarsely chopped - or put in a zip loc bag and pound INSTRUCTIONS 1. Preheat oven to 375º F. 2. Rinse salmon and pat dry. Place salmon on a lined baking sheet. Season with salt and pepper to taste. Place salmon on a parchment-lined quarter sheet baking pan. 3. In a small bowl, combine garlic, olive oil, mustard, lemon juice, and honey. Spread 3/4 of the mixture evenly over the salmon. 4. Reserve enough sauce to drench the finished fillets.  5. Add pistachios to the remaining mixture and stir to combine. Spoon the pistachio mixture on top of the salmon and press lightly into the salmon using the back of a spoon. 6. Bake for 15 minutes until the salmon is just flaky. Remove from oven and let rest for 5 minutes before serving. 7. Spoon reserved sauce over each filet before serving  8. Jimmy says to eat quickly before it cools

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