Dec 8, 2025
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- #deltarune
#project hail mary
#the amazing digital circus#batman#bruce wayne#batfam#dick grayson#tim drake#batfamily#dc fanart
#photography- #lana del rey
- #heated rivalry
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#batman#bruce wayne#batfam#dick grayson#tim drake#batfamily#dc fanart
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Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
Benito Juarez and his personal chef..
aka Salad Dad!
Lilo and Stitch meet a chef experiment who can make delicious meals.
Personal chef Peter sending his boss flirting messages written on napkins just to see the older man smile. That's all he thought it would be until he got and envelope back one day with a note inside giving him the day and time for a date.
@starkerfestivals Summer Bingo: Personal Chef card below
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
Free to watch • No registration required • HD streaming
I cured the brisket for a week then seared it off in tallow before braising it for 8 hours at 200 using the same recipe and aromatics as my grandmother and mother.
Plus a bunch of Yukon Gold potatoes because I happen to love potatoes. So nutritious. I’m not sure how they got to fall out of fashion with the micronutrients that they deliver.
8 hours at 200F.
Then I separated the fat from the pan drippings and made a sauce with pomegranate juice for the client to use for reheating the frozen brisket.
No, you read that right. 8 hours. I braised it for 8 hours at 200F. Not 325F. 200F. For eight hours. E-i-g-h-t (And I plan to smoke half of the rest of the â…” of the slab leftover, next summer).
Pretend that this has a garnish of flat leaf parsley and pomegranate seeds, yeah?
Oh it’s just so good to have brisket again. Even though the recipe leaves room for improvement.
I want to try it my way with fresh herbs and red wine, next time.
Pan-seared salmon with pea purée, roasted mushrooms, and cipollini onions.
