@brerook: Replying to @Jennyfer Moura here’s the proof lol!!

bre rook
bre rook
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Region: US
Monday 14 July 2025 17:19:13 GMT
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tmtm8874
TMTM :
زوجتك تهبل ❤️
2025-07-14 19:03:53
0
zainabrasool26
Zainuu🥰🥰 :
Guys you are so cute 🥰❤️
2025-07-14 19:56:08
4
jennysmoura
Jennyfer Moura :
oh my 😻. thank u for reply. love your videos. much love from Brazil. 🥰
2025-07-16 08:26:16
0
rida.zahra40
Rida Zahra :
l love this guy's ...m from Pakistan
2025-07-15 15:59:47
0
user2206669074674
cookie :
awwwww love this ❤️
2025-07-15 13:42:36
0
caithecrybaby
زهراء :
🌸🌸🌸
2025-07-14 17:28:07
1
m4.___.masterr
M4๛MASTERR :
💗💗💗
2025-07-14 17:22:59
1
jrpitong2
7 in haft inches :
🥰🥰🥰
2025-07-23 10:01:04
0
iamgood269
🌼HE🆔ℹ️🌼 :
🤣
2025-07-23 08:09:52
0
boedybadot
boedybadot :
😁
2025-07-18 09:57:49
0
user2608394913256
user2608394913256 :
🥰
2025-07-17 20:05:04
0
omswarnakalajewelerydrn2
Om swarnakala Jewellery :
🥰🥰
2025-07-17 14:33:07
0
judit.rosts.jucik
Judit Rostás Jucika :
🥰🥰🥰
2025-07-17 06:32:36
0
_mooyeeee0
meyo :
😁
2025-07-17 04:28:15
0
carolinebrooksby
Caroline Brooksby :
😂😂
2025-07-17 02:36:54
0
jaisol615
jaisol615 :
🥰
2025-07-17 01:49:12
0
jaisol615
jaisol615 :
😁
2025-07-17 01:49:10
0
menme91
meNme :
😍🥰
2025-07-16 05:48:49
0
toleepfloure
toleepfloure :
🥰🥰🥰🥰🥰🥰🥰
2025-07-16 03:43:06
0
jeanno_08
MJ.08. :
😍😍😍😍
2025-07-14 18:47:39
0
To see more videos from user @brerook, please go to the Tikwm homepage.

Other Videos

Homemade Chicken Stock Cubes 🥕 🧅  Ingredients: 1 tbsp olive oil 800 g - 1 kg mixed vegetables - such as carrots, onion, leek, garlic or celery, cut into large chunks 2 leftover chicken carcasses, most of the meat removed  Optional - any herbs you have (avoid adding rosemary as boiling it can leave a bitter taste in your stock) Place a large stock pot over high heat. Add the olive oil and the veg and allow them to cook for 5 minutes or until the veg are browned. Transfer to medium heat, add in the chicken carcasses and enough water just to submerge the carcass when it is pushed down. The less water you use, the stronger your stock will be and the less you’ll have to reduce it. Once boiling, season well with salt and pepper, reduce to a simmer and cook for 2 hours. If you’re adding herbs, add these 1 hour before the stock is finished cooking. Strain the stock through a colander to remove the large bones and vegetables, making sure to catch the stock in a bowl underneath. Strain your stock again, this time through a muslin cloth. Pour this back into a clean stock pot or saucepan and bring to a simmer for 45 minutes so it can reduce.  Remove the stock from the heat and allow to cool for 30 minutes. Transfer the stock into ice cube trays and either place in the fridge to set (this will turn them into the jelly like consistency you see in the video, if you want to see how gelatinous your stock is!), or pop them in the freezer straight away. Once set, pop the stock cubes out the tray and transfer they to a clean container that you can keep in the freezer.  To use your stock cubes, add them to any kind of broth, soup, of saucy meal you make. If a recipe calls for stock cubes, add a few of your cubes and taste until you’re happy with the flavour, as these cubes won’t be quite as intense in flavour as the dried, store-bought stuff. . . . #cookingfromscratch #fromscratchcooking #wholesomefood #homecooking #leftovers
Homemade Chicken Stock Cubes 🥕 🧅 Ingredients: 1 tbsp olive oil 800 g - 1 kg mixed vegetables - such as carrots, onion, leek, garlic or celery, cut into large chunks 2 leftover chicken carcasses, most of the meat removed Optional - any herbs you have (avoid adding rosemary as boiling it can leave a bitter taste in your stock) Place a large stock pot over high heat. Add the olive oil and the veg and allow them to cook for 5 minutes or until the veg are browned. Transfer to medium heat, add in the chicken carcasses and enough water just to submerge the carcass when it is pushed down. The less water you use, the stronger your stock will be and the less you’ll have to reduce it. Once boiling, season well with salt and pepper, reduce to a simmer and cook for 2 hours. If you’re adding herbs, add these 1 hour before the stock is finished cooking. Strain the stock through a colander to remove the large bones and vegetables, making sure to catch the stock in a bowl underneath. Strain your stock again, this time through a muslin cloth. Pour this back into a clean stock pot or saucepan and bring to a simmer for 45 minutes so it can reduce. Remove the stock from the heat and allow to cool for 30 minutes. Transfer the stock into ice cube trays and either place in the fridge to set (this will turn them into the jelly like consistency you see in the video, if you want to see how gelatinous your stock is!), or pop them in the freezer straight away. Once set, pop the stock cubes out the tray and transfer they to a clean container that you can keep in the freezer. To use your stock cubes, add them to any kind of broth, soup, of saucy meal you make. If a recipe calls for stock cubes, add a few of your cubes and taste until you’re happy with the flavour, as these cubes won’t be quite as intense in flavour as the dried, store-bought stuff. . . . #cookingfromscratch #fromscratchcooking #wholesomefood #homecooking #leftovers

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