@noallou: Replying to @Mooky Be dudes named Dale M. Juneberger 💀 #comedy #psychology #prefrontalcortex #skit #sketch #snl #relatable #fyp #noallou

Noah 🧍🏽‍♂️
Noah 🧍🏽‍♂️
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Region: US
Tuesday 15 August 2023 22:04:33 GMT
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user5554860245041
user5554860245041 :
You'll learn that at age 25 fun comes in different forms🤣🤣🤣
2023-08-15 22:20:07
7223
j_y.nyc
🃏 :
“enlightened say the least🫰🏾🫰🏾🫰🏾”
2023-08-15 22:26:29
5762
swipalos
$wipa Løs :
Me at just turning 20
2023-08-21 12:19:11
0
stanistan_
StanIsTan :
“NEW FOUND PERSPECTIVE”😭😭😭
2023-08-15 22:33:46
4211
olliethehobo
OllieTheHobo :
I turn 25 in a few days I’m ready for the change into sophistication
2023-08-15 22:52:30
2163
killyokarma
Proxima Fortuna! :
July 18th.
2023-08-16 23:09:36
2
cupidwthe_uzi
F3Mto :
“i’d love too but we don’t have too much of it left”
2023-08-15 22:49:05
2380
rayshell_g
Rayshell :
Love the Atomic Habits! I read it at 25 😂😂
2023-08-15 22:21:39
475
lazysealz
LazySealz :
Take your time. I'd love to but we don't have much of it left😂
2023-08-15 22:38:36
979
overlord5555
Overlord55 :
Didn’t know you were 25. Do you feel the aches and pain yet. I’m 28 and I feel like I’m 85
2023-08-15 22:12:32
233
mr.fym
zay :
the snapping🤣🤣😂😂
2023-08-15 22:14:06
724
kevlarperez
Kevlar Perez :
“I think there’s better ways to build our credit…” 😂🤣
2023-08-16 23:01:36
2
j.duubb
JK :
Put it in 2k speed😂😂
2023-08-16 03:59:42
37
gibson7202
Trevor :
Is this because our brains arent fully developed until we’re 25? 😭
2023-11-04 04:21:12
1
jwilliamj
JJ :
The new found perspective😭😭
2023-08-17 18:42:51
114
marquesxking
marques :
Bro is not lying 😂😂😂
2023-08-15 22:27:47
169
yungastroo
YUNG ASTROO :
Bruh 😂😂
2023-08-17 01:10:50
2
jaykaizen
🪬KAIZEN🪬 :
Bro you know you’re my top 3 fav content creators 🤣🤣🤣
2023-08-19 15:46:09
25
sebpofficial
SEB P :
18 vro 😂😂😂😂😂😂
2023-08-17 23:28:58
1
azari.99
Ollie :
With the Don Toliver in the background, the big 25 hitting nice
2023-08-24 05:26:26
0
idek___00
Yurr :
early asf
2023-08-15 22:11:08
22
aldennn_0
ALDENNN :
I just turned 25, this is true
2023-08-22 08:59:48
4
chugachugachewy
. :
first thing I did at 25 was call my car insurance to lower my rate.
2023-09-11 22:50:27
16
danerdynegro
danerdynegro :
I’m now 26 turning 27 in March and I act like this cuz I’m the oldest in my friend group 🤣🤣
2023-11-12 15:05:14
4
itsros3sworld
ItsRosesWorld :
I didn’t believe this was real until I actually turned 25. Something just clicks 😂
2023-08-17 02:08:47
5
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This simple recipe for super veg with lemony butter bean mash is perfect for low-waste living. The veggies are interchangeable, meaning you can make this anytime you have leftovers in the fridge to use up. Likewise, the butter beans can be swapped for any white bean - they all turn into a beautifully smooth, creamy, nutrition-filled mash in no time. INGREDIENTS - 4 tbsp olive oil - 4 cloves garlic, thinly sliced - 2 x 400 tins butter beans, drained - 1 heaped tsp ground cumin  - 1 lemon, zested & juiced - handful of coriander (about 30g), roughly chopped - 2 handfuls of almonds (about 100g), roughly chopped - pinch of dried red chilli flakes (optional)  - 400g quick-cook green vegetables (we used tenderstem broccoli, asparagus & sugar snap peas), cut into even-sized pieces - pinch of sea salt flakes & black pepper METHOD 1. Warm 2 tablespoons of olive oil in a large frying pan set over medium heat; add the garlic and cook for 3–5 minutes until golden (watch carefully that the garlic doesn’t burn else it will taste bitter). Pour both the garlic and oil into a high-speed blender.  2. Add the butter beans, cumin, the lemon juice (save the zest for later), 1 teaspoon of salt and plenty of black pepper to the blender; blitz until smooth. You may need to add more olive oil or splash of water depending on what type of blender you’re using. 3. In a small bowl, mix together the lemon zest, coriander, almonds, chilli flakes (if using) and a pinch of salt; set aside.  4. Set the frying pan back over medium–high heat — there should be enough residual oil in the pan, but you can add more as needed. Once hot, add the vegetables and a splash of water; cook for 5 minutes until just tender. Remove the pan from the heat and stir through the herby-almond mixture. 5. To serve, spoon the butter bean mash onto a large plate or serving platter and spread out using the back of the spoon. Pile on the vegetables, dress with a little more olive oil and add a pinch of sea salt flakes and black pepper. Serve immediately with fresh bread or toast. 
This simple recipe for super veg with lemony butter bean mash is perfect for low-waste living. The veggies are interchangeable, meaning you can make this anytime you have leftovers in the fridge to use up. Likewise, the butter beans can be swapped for any white bean - they all turn into a beautifully smooth, creamy, nutrition-filled mash in no time. INGREDIENTS - 4 tbsp olive oil - 4 cloves garlic, thinly sliced - 2 x 400 tins butter beans, drained - 1 heaped tsp ground cumin  - 1 lemon, zested & juiced - handful of coriander (about 30g), roughly chopped - 2 handfuls of almonds (about 100g), roughly chopped - pinch of dried red chilli flakes (optional)  - 400g quick-cook green vegetables (we used tenderstem broccoli, asparagus & sugar snap peas), cut into even-sized pieces - pinch of sea salt flakes & black pepper METHOD 1. Warm 2 tablespoons of olive oil in a large frying pan set over medium heat; add the garlic and cook for 3–5 minutes until golden (watch carefully that the garlic doesn’t burn else it will taste bitter). Pour both the garlic and oil into a high-speed blender.  2. Add the butter beans, cumin, the lemon juice (save the zest for later), 1 teaspoon of salt and plenty of black pepper to the blender; blitz until smooth. You may need to add more olive oil or splash of water depending on what type of blender you’re using. 3. In a small bowl, mix together the lemon zest, coriander, almonds, chilli flakes (if using) and a pinch of salt; set aside.  4. Set the frying pan back over medium–high heat — there should be enough residual oil in the pan, but you can add more as needed. Once hot, add the vegetables and a splash of water; cook for 5 minutes until just tender. Remove the pan from the heat and stir through the herby-almond mixture. 5. To serve, spoon the butter bean mash onto a large plate or serving platter and spread out using the back of the spoon. Pile on the vegetables, dress with a little more olive oil and add a pinch of sea salt flakes and black pepper. Serve immediately with fresh bread or toast. 

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