Sep 13, 2021
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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.
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Thank you so much to everyone who sent suggestions! This was really fun to do. These were those who made it onto the first (only missing two more to do a second one)
nenah_dmTurtle hatching this evening right after sunset, it was magical They’re so brave #leaveonlyfootprints💘 All sea turtle footage obtained with the approval of USFW service under conditions not harmful to these or other turtles.
A TURT (that's not a great place for you, turt)
Nå som jeg er eldre har jeg en del spørsmål til Blåfjell like hvor lang er en graviditet der blåfar synger at krekling ikke kom i fjor men i år så er det en flere års graviditet eller ble det bare prøving men ikke suksess året før og er det kun blåtimer i desember siden erke er ute å leter etter tufsa istedet for å ha den lange søvnen eller er det andre utganger vi ikke får vite om som man kan gå utav selv når det ikke er den blåtimen det er mulig det ble nevnt noe om det i månetoppen men det husker jeg ikke noe av nå
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
Snails -- the Pastry kind
Years ago, when we were in Egypt, I tried this dessert, called m’hencha, because it looked so pretty.
It was like a Proustian moment because it tasted exactly like my Romanian Jewish grandma’s turte, which is like baklava only made with almonds instead of walnuts, and sweetened with sugar syrup, not honey.
Unlike my grandma’s version, m’hencha is shaped like a snail, which I think looks much lovelier and so I decided to make this for New Year’s, when the cousins come for a visit. (I’m using honey instead of the syrup my grandma used.)
I’ll be curious to see if my cousin also remembers this delicious pastry from back in the day.
M’Hencha
2-1/2 cups ground almonds
1/2 pound butter, melted
1/4 cup sugar
1-1/2 teaspoons grated fresh orange peel
3/4 teaspoon ground cinnamon
1/2 pound phyllo dough
6-8 tablespoons honey
Preheat the oven to 375 degrees. Mix the almonds, 4 tablespoons melted butter, sugar, orange peel and cinnamon until well combined. Set aside. Using one phyllo sheet at a time, spread the dough out on a flat surface and brush lightly with melted butter. Top with the next phyllo sheet and repeat, using 4 sheets of phyllo. Spread about an inch of the almond mixture in a line about an inch from the edge on the long side. Roll the dough, jelly roll style, then coil it into a snake shape. Place the pastry on a cookie sheet. Brush with butter. Repeat 5 more times to make 6 pastries. Bake for about 25 minutes or until golden brown. While the pastries are baking, heat the honey until it is warm and liquefied. Pour the warm honey over the pastries and serve. NOTE: you can make smaller pastries: cut the phyllo sheets in half and proceed as above (makes 12).
tuuuuuuuuuuurtle