@eva.meloche: my collection out tomorrowwwwww 🩷 @Pilgrim Jewellery @Pilgrim Jewellery Canada

Eva Meloche

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Region: DK

Wednesday 14 October 2026 14:00:07 GMT

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No Watermark .mp4 (1.77MB) No Watermark(HD) .mp4 (1.5MB) Watermark .mp4 (1.82MB) Music .mp3

Comments

Mon :

WHERE ARE THESE JEANS FROM

2026-10-15 23:37:02

0

Nicolelippmann :

Congratttssss!!

2026-10-15 08:23:18

0

mana_luv3 :

Eating as always

2026-10-15 02:42:08

1

Gracemurrphy :

Wowweeee

2026-10-14 15:12:04

1

via 🪻 :

earllyyy! Hello diva!

2026-10-14 14:24:23

1

gigi :

yes!!

2026-10-14 14:07:26

1

𝒥ane🦄 :

so majestic my eyes are blessed

2026-10-14 14:08:50

2

charp :

diiiiva

2026-10-14 14:08:09

1

SOFIE VOLLAN :

Obsessed

2026-10-14 18:55:35

1

Pilgrim Jewellery Canada :

SO EXCITED! 💌💫

2026-10-14 14:06:26

1

Maria :

Woooo 💘

2026-10-14 17:11:29

1

Kirab :

SLAYYYYY

2026-10-14 23:28:26

1

april ₊˚⊹ :

so excitingggg⭐️⭐️⭐️

2026-10-14 16:20:57

1

maéli 🦢🤍 :

gorgeous as always

2026-10-15 08:01:02

0

Pilgrim Jewellery :

YEEEEEEES!!!🥹💓🥹💓

2026-10-15 08:25:17

0

Nicolelippmann :

I’d love to do a fun photoshooott together if you are still in cph!!!🥰

2026-10-15 08:24:02

0

maéli 🦢🤍 :

DIVAAAAA

2026-10-15 08:00:57

0

Kirab :

2026-10-14 23:28:34

1

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

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Dan Povenmire demanded I make Dr Doofenshmirtz's FAMOUS BRATWURSTS! @Dan Povenmire @Jeff “Swampy” Marsh @Phineas and Ferb @Disney+ @YouTube ✨Recipe: Ingredients: • 1 ½ lbs ground pork shoulder • ½ lb ground beef chuck • 1 tbsp kosher salt • 1 tsp ground black pepper • ½ tsp ground ginger • ¼ tsp ground nutmeg • 1 tsp dried marjoram • 1 garlic clove, minced • ½ tsp ground mustard • 1 egg white • ¼ cup ginger ale • Natural hog casings (soaked and rinsed) Directions: 1. Place your grinder/stuffing parts and mixing bowl in the freezer for about 30 minutes. Cold is key for a good grind and mix. 2. In your chilled mixing bowl, thoroughly combine the pork, beef, salt, pepper, ginger, nutmeg, marjoram, garlic, mustard, egg white, and ginger ale. Mix until sticky and uniform. This helps the sausage hold together. 3. Using a sausage stuffer, carefully fill the casings, keeping them snug but not overly tight to avoid bursting later. Twist into links about 8 inches long and tie off the end. 4. Place the sausages on a rack in the fridge, uncovered, and let them rest for 12 hours. This helps the flavors develop and the casings dry slightly. 5. Gently poach the sausages in simmering (not boiling!) water until they reach 160°F internally. Then finish them off on the grill or in a hot pan for a beautifully browned, crisped skin. 6. Tuck your brat into a toasted bun, top with mustard and sauerkraut, and enjoy the SUPERIOR MEATS AND SPICES of this homemade masterpiece.

Dan Povenmire demanded I make Dr Doofenshmirtz's FAMOUS BRATWURSTS! @Dan Povenmire @Jeff “Swampy” Marsh @Phineas and Ferb @Disney+ @YouTube ✨Recipe: Ingredients: • 1 ½ lbs ground pork shoulder • ½ lb ground beef chuck • 1 tbsp kosher salt • 1 tsp ground black pepper • ½ tsp ground ginger • ¼ tsp ground nutmeg • 1 tsp dried marjoram • 1 garlic clove, minced • ½ tsp ground mustard • 1 egg white • ¼ cup ginger ale • Natural hog casings (soaked and rinsed) Directions: 1. Place your grinder/stuffing parts and mixing bowl in the freezer for about 30 minutes. Cold is key for a good grind and mix. 2. In your chilled mixing bowl, thoroughly combine the pork, beef, salt, pepper, ginger, nutmeg, marjoram, garlic, mustard, egg white, and ginger ale. Mix until sticky and uniform. This helps the sausage hold together. 3. Using a sausage stuffer, carefully fill the casings, keeping them snug but not overly tight to avoid bursting later. Twist into links about 8 inches long and tie off the end. 4. Place the sausages on a rack in the fridge, uncovered, and let them rest for 12 hours. This helps the flavors develop and the casings dry slightly. 5. Gently poach the sausages in simmering (not boiling!) water until they reach 160°F internally. Then finish them off on the grill or in a hot pan for a beautifully browned, crisped skin. 6. Tuck your brat into a toasted bun, top with mustard and sauerkraut, and enjoy the SUPERIOR MEATS AND SPICES of this homemade masterpiece.

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