@jenna_bariatricbestie: corny on the bob ON the bob or OFF the bob? 🤨🌽 @Patty Miller #wieiad #mukbang #easymeals #protein #cornyonthebob

JENNA 💗 bariatric bestie

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Region: US

Saturday 01 August 2026 19:19:50 GMT

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Comments

Morgan | WFH mom 🥰 :

Corny on the bob girl lives in my hometown and it’s crazy

2026-08-01 21:47:54

83

bailey kuma :

CORNY ON THE BOB

2026-08-01 19:25:04

8

twatts_up :

You gonna show us how to make that SF banana bread iced latte???

2026-08-01 19:28:17

195

Beth C. :

Love your hair curly!

2026-08-01 20:21:00

41

mstrunchbullxo :

I’m convince good culture is a Mandela effect.

2026-08-01 20:21:41

6

Vanessa🤭 :

I unfortunately have to take my corn off the Bob because adult braces…it is the first thing I will be eating when I get these things off.

2026-08-01 22:07:49

6

joyonfilm :

girl!! the kroger on lake always has good culture!!

2026-08-02 02:28:22

2

DaphneRoxann and Momma :

I looooove your hair!!!!!! ❤️❤️

2026-08-02 00:04:14

2

Maddy :

PATTY MILLER MENTIONED‼️

2026-08-01 22:48:25

14

Tara Deal :

Love your hair! 😍

2026-08-08 01:09:57

0

reneens :

wait so I am so sorry if this comes off rude..what is the whole reason for no drinks with meals? does eating with no drinks help with the losing weight process? I am currently in the process of trying to lose weight for my wedding next year and I will take any tips you have!

2026-08-03 00:21:45

1

My Haunting Romance :

I made the change to smaller plates after your rec and its made such a difference for serving sizes. Like I still follow my hunger cues obvi, but I struggle with plating up waaaay too much to start

2026-08-01 19:37:31

15

Brittany :

We love Patty round here!

2026-08-01 23:38:12

6

Angel McKee :

Never thought to add the honey on the cottage cheese… must try

2026-08-03 19:03:42

1

morgan maxwell :

I’m about to do the onion boil but with corn on the cob tomorrow

2026-08-02 00:50:03

1

Bee :

I wish I liked those chicken strips there’s just something about them that makes me not like them 😩

2026-08-02 04:11:49

1

🩵🦬🌻 Amber Grace 🌻🦬🩵 :

Girl! Idk why but I haven’t seen you in ages but dang you look so beautiful! Idk what’s different but your skin is incredible, love your hair and your lashes CUTE!

2026-08-02 20:21:51

1

Tasha Velez :

I LOVE YOUR HAIR!!!!

2026-08-02 23:03:28

3

Sizeable Dorrit :

Omg your tshirt is SO CUTE 😍😍

2026-08-03 08:38:02

1

Tami Maldonado :

I love that bowl!! My grandparents had dishes with that pattern 🥰

2026-08-02 14:53:33

1

hllp.z :

corny OFF the bob for me as i have a permanent retainer🫪

2026-08-03 01:51:58

3

💜 DANA 💜 :

Loving your hair

2026-08-02 04:14:27

3

Bonnie :

Love your hair!

2026-08-02 07:51:28

1

Lady :

Your skin ma’am is beautiful

2026-08-02 17:28:45

1

Stephbd :

My current hyper fixation is local farm tomatoes, cottage cheese, red pepper flakes, hot honey, and pickled onions. The choke hold that it has on me right now!

2026-08-01 22:34:55

1

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Happy tomato season!🍅🍅🍅 Tomato and Zucchini Tart Ingredients: 2 sheets puff pastry 1 egg, beaten and thinned with 1 tablespoon water, for egg wash 8 oz mascarpone ¼ cup pesto 2 tablespoons Parmesan, finely grated 1 small garlic clove, grated Salt and freshly ground black pepper, to taste 2 large tomatoes 1 small zucchini 2 tablespoons olive oil, divided Fresh basil, for finishing Roasted pistachios, roughly chopped, for finishing Instructions: Preheat the oven to 400°F. Roll out one sheet of puff pastry and lightly brush the surface with water. Place the second sheet of puff pastry directly on top. Gently roll out the two layers together to expand the dough and adhere the layers. Score a 1-inch border around the pastry, being careful to cut only through the first layer of puff pastry. Brush the border with the egg wash. Bake for 18–20 minutes, until puffed and golden brown. Meanwhile, prepare the vegetables. Slice the tomatoes about ¼-inch thick, lightly salt them, and arrange them in a single layer on paper towels to draw out excess moisture. Using a vegetable peeler, slice the zucchini into long ribbons. You will only need about half of the zucchini. Make the pesto mascarpone by combining the mascarpone, pesto, Parmesan, and grated garlic in a bowl. Season with salt and pepper to taste. Remove the pastry from the oven and use a spatula to gently press down the center, partially deflating it while leaving the border puffed. Spread the pesto mascarpone evenly over the center of the pastry. Arrange the tomatoes over the top, followed by the zucchini ribbons. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Return to the oven and bake for another 22–25 minutes, until the tomatoes are roasted and the puff pastry is deeply golden brown. Remove from the oven and drizzle with the remaining 1 tablespoon olive oil. Finish with fresh basil and roughly chopped roasted pistachios. Serve warm or at room temperature. #tomatoseason #tomatotart #baking

Happy tomato season!🍅🍅🍅 Tomato and Zucchini Tart Ingredients: 2 sheets puff pastry 1 egg, beaten and thinned with 1 tablespoon water, for egg wash 8 oz mascarpone ¼ cup pesto 2 tablespoons Parmesan, finely grated 1 small garlic clove, grated Salt and freshly ground black pepper, to taste 2 large tomatoes 1 small zucchini 2 tablespoons olive oil, divided Fresh basil, for finishing Roasted pistachios, roughly chopped, for finishing Instructions: Preheat the oven to 400°F. Roll out one sheet of puff pastry and lightly brush the surface with water. Place the second sheet of puff pastry directly on top. Gently roll out the two layers together to expand the dough and adhere the layers. Score a 1-inch border around the pastry, being careful to cut only through the first layer of puff pastry. Brush the border with the egg wash. Bake for 18–20 minutes, until puffed and golden brown. Meanwhile, prepare the vegetables. Slice the tomatoes about ¼-inch thick, lightly salt them, and arrange them in a single layer on paper towels to draw out excess moisture. Using a vegetable peeler, slice the zucchini into long ribbons. You will only need about half of the zucchini. Make the pesto mascarpone by combining the mascarpone, pesto, Parmesan, and grated garlic in a bowl. Season with salt and pepper to taste. Remove the pastry from the oven and use a spatula to gently press down the center, partially deflating it while leaving the border puffed. Spread the pesto mascarpone evenly over the center of the pastry. Arrange the tomatoes over the top, followed by the zucchini ribbons. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Return to the oven and bake for another 22–25 minutes, until the tomatoes are roasted and the puff pastry is deeply golden brown. Remove from the oven and drizzle with the remaining 1 tablespoon olive oil. Finish with fresh basil and roughly chopped roasted pistachios. Serve warm or at room temperature. #tomatoseason #tomatotart #baking

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