@wanderlizst: In the big year of 2026 smh🙄 #flightattendant #Vlog #storytime #cabincrew #flightattendantlife

Liz✈️ | Flight Attendant

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Region: US

Thursday 17 September 2026 19:23:30 GMT

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No Watermark .mp4 (3.7MB) No Watermark(HD) .mp4 (3.63MB) Watermark .mp4 (3.39MB) Music .mp3

Comments

FRANKIE TAKES FLYT :

And you let the guy go?

2026-09-17 20:43:08

21

💘 :

A normal trip hate to see you coming

2026-09-17 21:42:09

160

kt! || Flight Attendant ✈️ :

Captains at my regional would of beat his ass lmaoooo

2026-09-18 02:32:07

37

R :

Is summer flying over omg. I had someone i guess vape or smoke in the lav on an airbus and it prints out something in the cockpit and has an audible alarm thru the whole cabin we came rushing up like umm what is going on! Nothing surprises me at this point

2026-09-18 05:15:22

5

trent :

you just have the worst luck ever i mean

2026-09-17 22:40:40

4

𝑨 :

I would’ve cussed him out

2026-09-17 23:37:00

12

user293862961 :

That was my crew scheduling ringtone. Way too hot traumatize me in the wild.

2026-10-02 23:08:51

1

malia :

Editing is perfect

2026-09-18 05:31:14

1

Annie✨ :

Not the cabin cig 😭

2026-09-17 22:15:56

1

BrianDoesSound :

Y’all should hire Madea for real. Best behaved cabin in the sky! 😂

2026-09-18 00:27:59

2

Lacey :

This is WILD

2026-09-17 20:18:58

7

Chuckmode93 :

Sactown!

2026-09-17 21:02:28

2

tei | FA ✈️ :

IN THE BIG 2026!?

2026-09-22 13:44:02

0

Megz :

+ paperwork

2026-09-20 22:39:57

0

Queen of the Friendly Skies :

What!!!! Are you serious 🧐

2026-09-17 23:42:59

0

jomyjomaris :

Gurl!!!

2026-10-08 03:20:02

0

Sarah| Makeup+ Flygirl💖✈️ :

Me when your vids pop up

2026-09-18 00:56:12

3

star ⋆౨ৎ˚⟡˖ ࣪ :

where you based friend so i can avoid trips with you 😫 your trips scare me

2026-09-18 04:52:50

1

Lee :

I love your stories co heart however never want to fly with you ♥️💙💛

2026-09-19 02:17:07

1

Candy2025 :

What make the passenger think is okay to light up the cigarette ? Is a federal thing. 🤦🏻‍♀️the passenger probably go to jail and no fly list

2026-09-17 22:21:27

1

gowolfpack21 :

I’m pretty sure smoking is banned from all US flights since 2000. that means he was doing something illegal.

2026-09-18 02:02:06

0

Robert :

[Red heart][Red heart][Red heart]

2026-09-18 04:15:28

0

myreann.a :

😂😂😂

2026-09-22 23:44:59

0

To see more videos from user @wanderlizst, please go to the Tikwm homepage.

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Part 1 Let’s meal prep my Dogs 🎃 🐶 (& Cats) next @Freezbone enrichment meal! FreezPumpkin 🎃 linked below 👇 the other 3 in my Showcase. Follow for part 2 #freezbone #enrichmentfordogs #dogfood #dogmom #slowfeeder

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Why make fresh pasta at home when you can just buy it? Because the texture is completely different, it holds onto sauce beautifully, & honestly, making it from scratch is half the fun. Steps: Make the dough: Add 200g flour to your work surface & make a well in the centre. Add 2 eggs into the well & start beating them with a fork, gradually bringing in a little flour from the sides. Keep mixing until the eggs become too thick to work with, then start folding in the remaining flour. Keep kneading for about 10 minutes until you have one smooth, solid piece of dough with no dry crumbs or small pieces left around it. Rest the dough: Wrap the dough tightly in plastic wrap & leave it at room temperature for 30 minutes. This gives the flour time to hydrate & relaxes the gluten, making the dough much smoother & easier to roll. Roll it out: Cut the dough into 4 pieces & keep the pieces you’re not working with covered so they don’t dry out. You can use a pasta machine, but you absolutely don’t need one. Roll each piece out with a rolling pin, turning it regularly, until it’s thin enough that you can almost see your hand through. Cut your pasta: The thickness is completely up to you. Cut it very thin for spaghetti, a little wider for fettuccine, or even wider for tagliatelle or pappardelle. Different shapes work better with different sauces, so this is where you can have some fun. The tomato sauce: Heat olive oil in a pan & add a crushed garlic cloves. Add plenty of fresh tomatoes, one anchovy fillet, salt & pepper. Cover & let everything cook down until the tomatoes soften & release their juices. Mash the tomatoes well & let the sauce reduce slightly. Finish: Add your fresh pasta to the sauce & toss until coated. Turn off the heat & finish with a little pesto. And that’s it. Fresh pasta takes a little more effort, but the texture & how well it holds onto sauce make it completely worth it. You can also make a bigger batch & freeze the extra. Then you can cook it straight from frozen whenever you need it. Ingredients (Serves 2-3): Fresh Pasta: 200g flour 2 eggs Tomato Sauce: 300g fresh tomatoes 3 garlic cloves 1 anchovy fillet 2 tbsp olive oil Salt & pepper, to taste Pesto, to finish

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