@lexiaafterhours: Wanna Play ? 😍 5 piece Costume #fashionnova #fashionnovacurve #plussize #halloween #curvy

lexi.jay
lexi.jay
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Tuesday 20 October 2026 23:48:56 GMT
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imtiredletmesleeppp0
Nagi edits :
GOD DAMN YOUR BEAUTIFUL
2026-10-22 23:27:36
33
rsoja1
rsoja :
So "Dope and lovely"❤️❤️❤️
2026-10-21 02:15:33
7
yonigrea
Yoni Great📌 :
2026-10-22 11:08:16
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user1531188830185
s mkhize :
you are 👌🏿🔥✨
2026-10-21 17:31:29
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lawrencemuweesi7
Lawrence muweesi688t :
hi
2026-10-23 18:30:25
0
user993668805
🖤💯🥰😍❤️💋 :
2026-10-21 09:05:40
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user993668805
🖤💯🥰😍❤️💋 :
2026-10-21 23:07:21
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modibodemba845
modibodemba845 :
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2026-10-23 15:00:05
0
kendu.iduken.bizn
Kendu IduKen Biznes :
Marry me
2026-10-23 20:04:48
3
uniiqueann
Uniique :
Lookin GoodT 💅🏽
2026-10-21 03:04:06
4
oooogaaaaboooogaaaa
✨ <🌟𝓶𝓸𝓸𝓷𝓵𝓲𝓰𝓱𝓽🌟>🌙 :
PERIODDDD BADDIEEEEE
2026-10-24 02:04:34
1
trini.barbieee
ŁÈLEE🇹🇹🫦 :
Yea I wanna play
2026-10-22 20:28:13
1
israel.creationhtx
Israel jewelry :
sexy
2026-10-24 18:02:37
0
easy.ssemalulu
EASY SSEMALULU :
YOU MUST BE SWEET
2026-10-22 13:54:04
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harry.mateso
Harry Mateso :
🥰🥰🥰
2026-10-23 12:42:35
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blessingsibongako
stunnaman :
❤️❤️❤️
2026-10-20 23:52:03
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user53271070290394
daniel :
🥰
2026-10-21 00:06:49
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crispy french onion smashed potato salad 🥔🌿 shatteringly crisp baby potates, deeply caramelized onions, lots of Gruyère and a tangy crème fraiche dressing that will have everyone chasing you down!  Potatoes: - 1 & 1/2 lbs baby gold potatoes - Avocado oil, salt & pepper - Freshly grated Gruyère Caramelized Onions: - 2 large yellow onions, thinly sliced - 2 tbsp butter - 1–2 tsp honey - 2 sprigs fresh thyme - White wine or water, as needed - Salt Dressing: - 2 heaping spoonfuls crème fraîche - ~1 tbsp Dijon mustard - Leaves from 2 thyme sprigs - Salt, pepper, garlic & onion powder - A few shakes Worcestershire sauce To Finish: Extra Gruyère, caramelized onions, fresh chives & flaky salt. Instructions 1. Caramelize: Melt butter over medium to medium-low heat. Add onions, salt & thyme sprigs. Once translucent, add honey and continue stirring. When onions begin to pick up color, deglaze with white wine (or water). Add water 1/2 cup at a time as needed to prevent sticking or burning. Cook 25–35 min, stirring frequently, until deeply golden and jammy. 2. Boil & dry: Boil potatoes in salted water until fork-tender (15–20 min). Drain, dry the pot completely, then return potatoes over low heat for 2 minutes to evaporate moisture. Alternatively, let them thoroughly dry in a colander. 3. Smash & roast: Transfer to a baking sheet, smash, drizzle with avocado oil & season with salt and pepper. Roast at 450°F for 35-45 min or longer until deeply golden with slightly charred, crispy edges. You may need  closer to 45 min based on your oven and desired crispiness. - Top with grated Gruyère and broil ~2 mins until melted and crisp. 4. Dressing: Mix crème fraîche, Dijon, thyme leaves, seasonings & Worcestershire until combined. 5. Assemble: Gently toss crispy potatoes with dressing, caramelized onions & extra Gruyère. Plate and finish with more caramelized onions, fresh chives, additional Gruyère if desired & flaky salt. Serve warm for maximum crispiness!
crispy french onion smashed potato salad 🥔🌿 shatteringly crisp baby potates, deeply caramelized onions, lots of Gruyère and a tangy crème fraiche dressing that will have everyone chasing you down! Potatoes: - 1 & 1/2 lbs baby gold potatoes - Avocado oil, salt & pepper - Freshly grated Gruyère Caramelized Onions: - 2 large yellow onions, thinly sliced - 2 tbsp butter - 1–2 tsp honey - 2 sprigs fresh thyme - White wine or water, as needed - Salt Dressing: - 2 heaping spoonfuls crème fraîche - ~1 tbsp Dijon mustard - Leaves from 2 thyme sprigs - Salt, pepper, garlic & onion powder - A few shakes Worcestershire sauce To Finish: Extra Gruyère, caramelized onions, fresh chives & flaky salt. Instructions 1. Caramelize: Melt butter over medium to medium-low heat. Add onions, salt & thyme sprigs. Once translucent, add honey and continue stirring. When onions begin to pick up color, deglaze with white wine (or water). Add water 1/2 cup at a time as needed to prevent sticking or burning. Cook 25–35 min, stirring frequently, until deeply golden and jammy. 2. Boil & dry: Boil potatoes in salted water until fork-tender (15–20 min). Drain, dry the pot completely, then return potatoes over low heat for 2 minutes to evaporate moisture. Alternatively, let them thoroughly dry in a colander. 3. Smash & roast: Transfer to a baking sheet, smash, drizzle with avocado oil & season with salt and pepper. Roast at 450°F for 35-45 min or longer until deeply golden with slightly charred, crispy edges. You may need closer to 45 min based on your oven and desired crispiness. - Top with grated Gruyère and broil ~2 mins until melted and crisp. 4. Dressing: Mix crème fraîche, Dijon, thyme leaves, seasonings & Worcestershire until combined. 5. Assemble: Gently toss crispy potatoes with dressing, caramelized onions & extra Gruyère. Plate and finish with more caramelized onions, fresh chives, additional Gruyère if desired & flaky salt. Serve warm for maximum crispiness!

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