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@buggiewuggiee: Cute face and some nice… #fypシ #alt #foryoupage #septum #hi #ok #bored #jewelry #makeup #hiii #sexyy #fyp

Buggiewuggie
Buggiewuggie
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Region: US
Sunday 25 May 2025 22:47:15 GMT
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Comments

shqwnylol
Shqwny :
Yes
2025-05-25 22:54:44
1
sxcmoney_v
Chris$91 :
BLESSED MY EYSS 😍😍😍💘💘💘
2025-05-25 22:51:09
1
accipere
incidence 🐻 :
be my moooot you’re so gorgeous 😵‍💫
2025-05-26 16:51:19
0
thepenspeaksforme
Bushay :
😱
2025-05-25 22:51:57
1
sxcmoney_v
Chris$91 :
😍😍😍
2025-05-25 22:50:44
1
urfav_taurusssssss
.𝓐𝓼𝓱𝓵𝓮𝔂.🧿 :
2025-05-25 23:12:59
1
syneffa03
syneffa03 :
Goood lord
2025-05-25 23:12:39
1
baldy_gains
Baldy_Gains :
Mutuals?
2025-05-25 23:13:55
0
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Viking Blood Bread 🩸🥖 | Meals from Valhalla Ep. 1 As a viking who thinks about sustainability, it’d be a shame to let the blood of your enemies go to waste! But on a serious note blood from livestock was a critical resource in cooking during the viking age, especially in harsh Nordic climates. The blood provided had vital nutrients, making it a staple for warriors and farmers alike. Disclaimer: While the content is inspired by real research from medieval times, the video incorporates elements of medieval faction and fiction for the purposes of entertainment. Researchers: - Main: Vince Carino - Assistant: Igi Gomez Resources: - Miller, M. (2025, September 21). Viking blood bread. Tasting History. https://www.tastinghistory.com/recipes/bloodbread - Gustavsson, D., & Bergström, D. (2013). An early meal: A Viking age cookbook & culinary odyssey. Chronocopia Publishing. - Hrafnir Fiachsman, H. L. (Cauldwell, P.). (2007, January). Viking cooking: A theoretical reconstruction from the archaeological and written record. 12th Night.  INGREDIENTS:  * 1 1/2 cups (340 g) well-fed sourdough starter * 3/4 cup (180 ml) lukewarm water * 4 tablespoons (80 g) honey * 6 cups (840 g) whole wheat flour * 2 cups (1/2 L) blood, I used pig blood * Walnuts to top  INSTRUCTIONS:  - Strain the blood through a fine sieve to get rid of the coagulated bits.  - Stir the sourdough starter and honey into the blood until well combined (or as well combined as you can make it). Then add flour and water as needed until it forms a nice dough. - Allow the dough to rest for 1 ½ hours with a damp cloth placed on top. Place chopped walnuts and mix it into the dough. - After the dough has risen, punch it down. Divide the dough into the amount of loaves you’ll be needing. Shape it into individual balls, and allow it to rest for another 25 minutes. - Top with additional walnuts, and bake for 25 to 30 minutes at 220°C. - Take the bread out and let it cool completely, then serve it with honey and enjoy! #viking #vikingbread #vikingfood #lightfantasy
Viking Blood Bread 🩸🥖 | Meals from Valhalla Ep. 1 As a viking who thinks about sustainability, it’d be a shame to let the blood of your enemies go to waste! But on a serious note blood from livestock was a critical resource in cooking during the viking age, especially in harsh Nordic climates. The blood provided had vital nutrients, making it a staple for warriors and farmers alike. Disclaimer: While the content is inspired by real research from medieval times, the video incorporates elements of medieval faction and fiction for the purposes of entertainment. Researchers: - Main: Vince Carino - Assistant: Igi Gomez Resources: - Miller, M. (2025, September 21). Viking blood bread. Tasting History. https://www.tastinghistory.com/recipes/bloodbread - Gustavsson, D., & Bergström, D. (2013). An early meal: A Viking age cookbook & culinary odyssey. Chronocopia Publishing. - Hrafnir Fiachsman, H. L. (Cauldwell, P.). (2007, January). Viking cooking: A theoretical reconstruction from the archaeological and written record. 12th Night.  INGREDIENTS:  * 1 1/2 cups (340 g) well-fed sourdough starter * 3/4 cup (180 ml) lukewarm water * 4 tablespoons (80 g) honey * 6 cups (840 g) whole wheat flour * 2 cups (1/2 L) blood, I used pig blood * Walnuts to top  INSTRUCTIONS:  - Strain the blood through a fine sieve to get rid of the coagulated bits.  - Stir the sourdough starter and honey into the blood until well combined (or as well combined as you can make it). Then add flour and water as needed until it forms a nice dough. - Allow the dough to rest for 1 ½ hours with a damp cloth placed on top. Place chopped walnuts and mix it into the dough. - After the dough has risen, punch it down. Divide the dough into the amount of loaves you’ll be needing. Shape it into individual balls, and allow it to rest for another 25 minutes. - Top with additional walnuts, and bake for 25 to 30 minutes at 220°C. - Take the bread out and let it cool completely, then serve it with honey and enjoy! #viking #vikingbread #vikingfood #lightfantasy
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