@nenescultx: Its the bottom of the pants😐 #walmart #walmartfinds #walmartfashion #stylist #creative

nenescultx

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Saturday 19 September 2026 12:36:25 GMT

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.m4d1s0n__ :

girllll me too 😂 except I usually mess my clothes up and I’m mad i ever cut it 😭😭

2026-09-19 14:27:28

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willie_nailer :

2026-09-19 13:36:19

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It’s Araceli Bi+chhhh :

🔥🔥🔥

2026-09-19 12:44:14

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Looks like we’re still here (for now). Missed you 🥹 thank you for the kindness. Sending a big bowl of these charred lemon beans your way 🌱 Beans 1 1/2 cups dry white beans 1 small onion, root removed and halved lengthwise 1 garlic bulb, halved crosswise 1 lemon, halved crosswise 1/2 tsp red pepper flakes (optional) 2 sprigs rosemary 10 sprigs thyme 2 bay leaves 2 tbsp avocado oil 2 tsp kosher salt plus more as needed 2 tbsp yellow miso paste Avocado Scallion Salsa 2 avocados, cubed 2 scallions, thinly sliced 1/4 cup fresh parsley leaves, minced 1 small jalapeño, thinly sliced Zest and juice of a small lemon For serving: toasted sourdough bread, cracked black pepper Remove any debris from your beans, rinse well, then drain. Place the beans in a bowl and cover them with filtered water, about 3-in above the beans. Cover and allow the beans to soak overnight (~8 hrs). Heat 1 tbsp oil in a large pot over medium-low heat. Add the halved lemon and onions, cut side down, and cook undisturbed. After 3 mins, add the garlic halves, cut side down, and cook undisturbed for 3 mins, or until slightly charred. Add the remaining tbsp of oil along with the red pepper, and cook for 1 min. Drain and rinse the soaked beans, then add to the pot with rosemary, thyme, bay leaves, and 8 cups of water. Bring to a boil, then reduce heat to a gentle simmer. Partially cover and cook for about 30 mins. Add the salt and stir the beans well. Partially cover again and cook for 1 to 1 1/2 hrs more. During this time, check the beans about every 30 mins, stirring briefly and adding more water if the beans are no longer fully submerged. Test a few beans to ensure they are fully cooked. Squeeze the garlic out into the pot along with the juice from the lemon. Discard the garlic skins, lemon, onions, rosemary and thyme sprigs, and bay leaves. Ladle some broth into a measuring cup with the miso. Whisk together then pour back into the pot. Taste and adjust salt to preference. For salsa, combine avocado, scallions, parsley, jalapeño, lemon zest and juice, and a pinch of salt in a mixing bowl and stir well. When serving the brothy beans top with a few spoons of salsa and black pepper. #plantbasedrecipes #beans

Looks like we’re still here (for now). Missed you 🥹 thank you for the kindness. Sending a big bowl of these charred lemon beans your way 🌱 Beans 1 1/2 cups dry white beans 1 small onion, root removed and halved lengthwise 1 garlic bulb, halved crosswise 1 lemon, halved crosswise 1/2 tsp red pepper flakes (optional) 2 sprigs rosemary 10 sprigs thyme 2 bay leaves 2 tbsp avocado oil 2 tsp kosher salt plus more as needed 2 tbsp yellow miso paste Avocado Scallion Salsa 2 avocados, cubed 2 scallions, thinly sliced 1/4 cup fresh parsley leaves, minced 1 small jalapeño, thinly sliced Zest and juice of a small lemon For serving: toasted sourdough bread, cracked black pepper Remove any debris from your beans, rinse well, then drain. Place the beans in a bowl and cover them with filtered water, about 3-in above the beans. Cover and allow the beans to soak overnight (~8 hrs). Heat 1 tbsp oil in a large pot over medium-low heat. Add the halved lemon and onions, cut side down, and cook undisturbed. After 3 mins, add the garlic halves, cut side down, and cook undisturbed for 3 mins, or until slightly charred. Add the remaining tbsp of oil along with the red pepper, and cook for 1 min. Drain and rinse the soaked beans, then add to the pot with rosemary, thyme, bay leaves, and 8 cups of water. Bring to a boil, then reduce heat to a gentle simmer. Partially cover and cook for about 30 mins. Add the salt and stir the beans well. Partially cover again and cook for 1 to 1 1/2 hrs more. During this time, check the beans about every 30 mins, stirring briefly and adding more water if the beans are no longer fully submerged. Test a few beans to ensure they are fully cooked. Squeeze the garlic out into the pot along with the juice from the lemon. Discard the garlic skins, lemon, onions, rosemary and thyme sprigs, and bay leaves. Ladle some broth into a measuring cup with the miso. Whisk together then pour back into the pot. Taste and adjust salt to preference. For salsa, combine avocado, scallions, parsley, jalapeño, lemon zest and juice, and a pinch of salt in a mixing bowl and stir well. When serving the brothy beans top with a few spoons of salsa and black pepper. #plantbasedrecipes #beans

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