@lexfreemyer: I got a broken ostrich smh

LEX
LEX
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Region: US
Thursday 06 August 2026 17:46:05 GMT
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jasmine.brinley
Jasmine :
He is getting so big
2026-08-06 17:50:34
12403
victoria.hunn
⋆୨✮ ♱ 𝒱𝒾𝒸𝓉𝑜𝓇𝒾𝒶 ♱ ✮୧⋆ :
His eyelashes are so voluptuous
2026-08-07 05:37:45
447
arden_18.13
A💐R🐚D🐴E🌊N💖 :
Lexxxx he’s learning from Toanail
2026-08-06 17:49:16
1079
def.n0t.kailey
💗🤍 Kailey 🤍💗 :
OH GIRL
2026-08-06 17:48:20
6288
vyoletteexe
vyoletteexe :
No because what is he "eating"?! Nothing is coming off that couch 😂
2026-08-06 18:21:11
276
user506wqarojj
user99044270268 :
Fingernail reminds me of this😭😭😭
2026-08-07 05:34:36
41
tabsfasullo
tabitha :
I think you’re his pet, not the other way around
2026-08-06 19:59:33
182
bby22isla
іsᥣᥲི📚🥀⊹ :
He learns from the best (toenail). He is the funniest thing ever. 😂😭
2026-08-08 00:17:22
0
the_goodgirl_07
the_goodgirl_07 :
Omgg fingernail is so darn big nowwww 😭😭 we all miss toenail🤍🕊️
2026-08-08 00:52:16
0
love_of_life_87
Jeremy :
fingernail is my daily meditation
2026-08-07 23:27:46
0
brb._.gone._.maddz333
maddie🦝 :
fingernail woke up and chooses violence everyday
2026-08-06 17:47:16
4518
lonermehelp
🕸️lonermehelp🕸️ :
Remember?
2026-08-06 17:48:12
52
mrs_osborn
Ali Osborn 🖤 :
And why he fake chewing after the bite too 😂
2026-08-06 18:22:36
7
ma_becca_ti_questo
Rebyy :
put eyelashes on fingernail i begg i Need a diva
2026-08-06 17:48:46
72
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Taylor’s Greek Avgolemono (Greek Lemon Chicken Soup) Ingredients * 3 tablespoons olive oil * 2 cups yellow onion, finely chopped * 4 cloves garlic, minced * 1 bay leaf * 4 tablespoons chicken stock paste * 9 cups water * 4 chicken breasts * 1 cup carrot, finely chopped  * 1 cup celery finely chopped  * Salt and black pepper, to taste * 1 cup uncooked jasmine rice (or basmati or short-grain rice) * 2 tablespoons–¼ cup fresh dill, chopped Avgolemono * 8 eggs, separated * Juice of 4 lemons * 1 cup hot soup broth (for tempering) Garnish * Fresh dill * Olive oil * Salt and pepper * Parsley  Girl how?  1. Season the chicken breasts with salt and pepper. 2. Heat the olive oil in a large pot over medium-high heat. Sear the chicken for about 2 minutes per side, then remove to a plate. 3. Reduce heat to medium. Add the onion, celery, and carrot and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 1–2 minutes. 4. Add the chicken stock paste (aka better than bouillion) and bay leaf and let bubble for 1 minutes. then pour in the water. Stir well and bring to a boil. 5. Return the chicken (and any juices) to the pot. Cook for 20 minutes until the chicken is cooked through.  6. Remove the chicken and shred it with two forks. Stir the shredded chicken back into the soup along with the chopped dill. 7. Remove the soup from the heat and ladle 2 cups of the hot broth into a measuring cup. 8. In a bowl, whisk the egg whites until foamy. Whisk in the egg yolks, then slowly whisk in the lemon juice. 9. While whisking constantly, slowly stream the hot broth into the egg mixture to temper it. 10. Slowly pour the tempered egg mixture back into the soup while stirring continuously. 11. Taste and adjust with salt and pepper. Serve garnished with fresh dill and parsley and a drizzle of olive oil.  -xoxo TAYLOR  #summerrecipes #chickensoup #greekfood #EasyRecipe #souptok
Taylor’s Greek Avgolemono (Greek Lemon Chicken Soup) Ingredients * 3 tablespoons olive oil * 2 cups yellow onion, finely chopped * 4 cloves garlic, minced * 1 bay leaf * 4 tablespoons chicken stock paste * 9 cups water * 4 chicken breasts * 1 cup carrot, finely chopped * 1 cup celery finely chopped * Salt and black pepper, to taste * 1 cup uncooked jasmine rice (or basmati or short-grain rice) * 2 tablespoons–¼ cup fresh dill, chopped Avgolemono * 8 eggs, separated * Juice of 4 lemons * 1 cup hot soup broth (for tempering) Garnish * Fresh dill * Olive oil * Salt and pepper * Parsley Girl how? 1. Season the chicken breasts with salt and pepper. 2. Heat the olive oil in a large pot over medium-high heat. Sear the chicken for about 2 minutes per side, then remove to a plate. 3. Reduce heat to medium. Add the onion, celery, and carrot and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 1–2 minutes. 4. Add the chicken stock paste (aka better than bouillion) and bay leaf and let bubble for 1 minutes. then pour in the water. Stir well and bring to a boil. 5. Return the chicken (and any juices) to the pot. Cook for 20 minutes until the chicken is cooked through. 6. Remove the chicken and shred it with two forks. Stir the shredded chicken back into the soup along with the chopped dill. 7. Remove the soup from the heat and ladle 2 cups of the hot broth into a measuring cup. 8. In a bowl, whisk the egg whites until foamy. Whisk in the egg yolks, then slowly whisk in the lemon juice. 9. While whisking constantly, slowly stream the hot broth into the egg mixture to temper it. 10. Slowly pour the tempered egg mixture back into the soup while stirring continuously. 11. Taste and adjust with salt and pepper. Serve garnished with fresh dill and parsley and a drizzle of olive oil. -xoxo TAYLOR #summerrecipes #chickensoup #greekfood #EasyRecipe #souptok

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