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fun fact: my therapist was the one to suggest sexting fucked up men on reddit. no pictures, of course. a frustrating thing when you love attention
it's weird because sure it gets me off but god. these men are immature, they don't understand bdsm in the slightest. the worst is when i get college guys in my DMs begging to dominate me when, honestly, they can barely pass excel 101
question for my next therapy session: what the fuck?
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
it's a strange feeling when reddit sexting is more exciting than your last encounter. then again, i feel hideous thinking about doing much else
is it pathetic that the best lesbian sex i ever had was not even sex. why do i fuck myself more thinking about an arm around my waist than a tongue in my cunt
ora pro nobis
this is my private blog. i've allowed myself to be too pent up, too frustrated, too angry. i crave a physical relief.
don't flirt with me unless it's for fun. i won't sext with you.
messages are open for those who need someone to talk to. please practice patience 🙏
Indulge in these decadent vegan salted caramel cupcakes, featuring a moist chocolate base filled and topped with luscious caramel sauce and a hint of sea salt. Perfect for satisfying your sweet cravings guilt-free!
Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/4 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsweetened almond milk. 1/3 cup vegetable oil. 1 tablespoon apple cider vinegar. 1 teaspoon vanilla extract. 1/2 cup vegan caramel sauce. Sea salt, for garnish.
Instructions: Preheat oven to 350F 175C and line a muffin tin with cupcake liners. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined. Fill cupcake liners two-thirds full with batter. Place a teaspoon of vegan caramel sauce on top of each cupcake batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely. Drizzle remaining caramel sauce over cooled cupcakes and sprinkle with sea salt. Serve and enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
Bywater Cafe
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
Indulge in these decadent vegan salted caramel cupcakes, featuring a moist chocolate base filled and topped with luscious caramel sauce and a hint of sea salt. Perfect for satisfying your sweet cravings guilt-free!
Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/4 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsweetened almond milk. 1/3 cup vegetable oil. 1 tablespoon apple cider vinegar. 1 teaspoon vanilla extract. 1/2 cup vegan caramel sauce. Sea salt, for garnish.
Instructions: Preheat oven to 350F 175C and line a muffin tin with cupcake liners. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined. Fill cupcake liners two-thirds full with batter. Place a teaspoon of vegan caramel sauce on top of each cupcake batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely. Drizzle remaining caramel sauce over cooled cupcakes and sprinkle with sea salt. Serve and enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
Bywater Cafe
Indulge in these decadent vegan salted caramel cupcakes, featuring a moist chocolate base filled and topped with luscious caramel sauce and a hint of sea salt. Perfect for satisfying your sweet cravings guilt-free!
Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/4 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsweetened almond milk. 1/3 cup vegetable oil. 1 tablespoon apple cider vinegar. 1 teaspoon vanilla extract. 1/2 cup vegan caramel sauce. Sea salt, for garnish.
Instructions: Preheat oven to 350F 175C and line a muffin tin with cupcake liners. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Pour wet ingredients into dry ingredients and mix until just combined. Fill cupcake liners two-thirds full with batter. Place a teaspoon of vegan caramel sauce on top of each cupcake batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely. Drizzle remaining caramel sauce over cooled cupcakes and sprinkle with sea salt. Serve and enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
Bywater Cafe
A cool and tasty summer side dish, this Easy Melon Salad with Mint, Lime, and Sea Salt is a must-try. A tasty balance of flavors is made when you mix sweet cantaloupe and honeydew melon with sour lime, fresh mint, and a hint of sea salt. Any meal will taste better with this quick and healthy salad.
Ingredients: 1 ripe cantaloupe, peeled, seeded, and cubed. 1 ripe honeydew melon, peeled, seeded, and cubed. 2 tablespoons fresh lime juice. 2 tablespoons fresh mint leaves, chopped. 1/2 teaspoon sea salt. Freshly ground black pepper to taste.
Instructions: Put the cubed cantaloupe and honeydew melon in a large bowl. Pour the fresh lime juice over the cubes of melon. Add sea salt and chopped fresh mint leaves to the melon. Toss everything together gently until it's all well mixed. Add black pepper that has just been ground to taste. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Serve cold, and if you want, add more mint leaves to the top.
Prep Time: 15 minutes
Cook Time: 0 minutes
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