emmacat

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Сайт:
https://www.cameo.com/emmamyles
Род занятий:
Актриса
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You’ve got cramps! A series.
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Monday’s amirite?
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Impossible to describe the feeling of holding this queen ever so gently (not gently) after 14 months of restrained facetimes. RESTRAIN THIS. WE’RE BACK BAYBEEES @jennaleighgreen #gyukaku
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Happy Mother’s Day to all the saucy biatches out there including my very own! #mothersday
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Yesterday under the cherry blossoms. Magical.
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And I will eat my falafel tostadas under these ridiculously beautiful flowering trees.
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I’m gonna live the rest of my life in a plate of falafel tostadas please and thank you.
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When I say I’m sobbing I am not exaggerating. Thankful for justice. Ready for more.
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#dauntewright #blacklivesmatter #care
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Happy #nationalsiblingday to my one and only @helloelizabetholson Love you can’t wait to party like this post vax!
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I guess it was worth it. #whoneeds10fingers #oldbay #plantainchips
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Mandolins are bullshit. And yes this is the same finger I almost cut off years ago. And yes it is subsequently the same finger that was shot off of Leanne. These plantain chips better be friggin amazing. #oitnb #kitchendanger
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Once a nerd always a nerd. Congratulations @gilliana
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Originally from @lastweektonight
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🧡luv u mah babies🧡 #passover
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How I’m gonna feel on the 19th after my second jab. Never thought I’d be so excited to get back on a subway train. I miss you, you mean, smelly, impatient, rude, biatch. @mrnycsubway (And this was obviously pre-covid so no need to @ me about masks)
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I’ve never been happier in my life be a frickin asthmatic. Thanks for the juice @dollyparton #vaccine #moderna #dollyparton
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This is my dear friend B. As if 2020 wasn’t garbage enough it had to bleed into our fun and hopes and dreams for 2021. B has cancer. And we need B to be around. And healthy. And to make the world a much cooler place because she absolutely does. A gofundme has been started and if you can donate and help us get our B back we would be eternally grateful. Link in bio.
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Welcome to my Ukrainian gymnast moment.
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Today as I was making my lunch I took time to reflect on the impact Asian culture has had in my life. From my many Asian friends, to the incredible food, to the Japanese exchange student who lived with me and my family as a child and how we would go to the spaghetti factory and try to hold spoons on our noses before the spumoni came. We both failed. She made a huge wreath of a thousand paper cranes, taught me origami, and showed me that cool people are just cool people before I was old enough to understand that not everyone thinks this way. I am wrecked by what is happening, what has been happening, and what continues to happen. It has to stop. People have to be held accountable for their acts of hatred and that includes large and small acts. I hold up the people in my life that I hold so dearly. And I vow to never back down. #stopasianhate
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You know how it’s always like “Kiss me I’m Irish!”? Well I am Irish. And if you get that close to me I will absolutely slap the shit out of you. Because I’m also a New Yorker. But like Happy Holidays. For reals. Smashed Fried Taters ☽♡︎☽ Bring 5 quarts of water, a cup of kosher salt, and a bag of baby yukons to a boil. Reduce to simmer and cook for 20 more minutes. When fork tender drain and let air dry. The salt will create a super awesome salt skin. Smash Em until they’re like 1/2 inch flat. You can do that with a sheet pan or just smash individually with a glass. Shallow fry in batches of 5 in peanut oil. Allow each side to get golden before flipping, about 2 minutes a side. Remove and let sit on a paper towel to soak up excess oil. Sprinkle with garlic salt, grated Parmesan, and cracked pepper. Continue this super fun ritual until all them tatters is fried. Toss with any fresh herbs you have. And then... Go get drunk. The Irish want it that way #stpatricksday #irish #potatoes Oh yeah and the herb crusted cod recipe is on @inagarten ‘s page. And it’s incredible. Thanks Ina.
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If you merged Ferngully with Now and Then, and added the cover art from @realaimeemann ‘s exceptional album Mental Illness, it would look like this beautiful pan. And then you would stick your face in it like me. . . . . Sheet Pan Feta Bake Preheat oven to 400° Toss veggies and fruities (broccoli, asparagus, onion, blanched fennel, smashed garlic, cherry tomatoes, and lemon slices) with olive oil, garlic salt, red pepper flakes, 21 seasoning from Trader Joe’s, smoked paprika, and cracked pepper. Lay out on a large sheet Pan lined with parchment in a single layer. Cut a block of feta into 8 even pieces. Brush the feta with the leftover oil seasoning mixture from the bowl and nestle into the pan. Bake for 30 minutes turning the veggies over halfway through the cook. I had some leftover salmon and breadcrumbs so I flaked the fish and tossed it with the breadcrumbs and some smoked paprika oil. Then I spooned it over the sheetpan and cooked for an additional 5 minutes to heat up the fish, taking care not to overcook it. Top with fresh basil and cracked pepper. Stare longingly at your majestic creation. #dinner #foodporn
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So.... it’s been a year.... a year since fully locking down. And locking in. In that time I have cooked 365 dinners and brunches. I have watched my friends, my family, my job, myself, and the world at large stand still. I was trying to figure out what would possibly commemorate this evening in meal form. But I spent the entirety of this day last year stockpiling buckets of corn chowder. I didn’t feel like corn chowder tonight. Corn chowder was our safety food. Our rescue. We don’t need rescue food. We are getting out of this. We will get our lives back but they should never be the same as they were. We are moving and shaking towards a new world. And tonight, for that new world, I made the best friggin chicken thighs I’ve ever had, let alone made myself, (Darcy got a supremely delicious seared tuna steak) poblano peppers stuffed with kale and charred artichoke dip, and the side that has been such a wonderful staple, the butter dill roasted potatoes. It was a good night. It will be a good year. See you on the flip side. #quarantineanniversary
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Yes I have a plaster vagina in my living room. #internationalwomensday
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There is no end in sight to the amount of friends I miss. @mslauragomez is one of them. Orange family for life. Ps we both stole shit from the last premier. I’m not sorry and I doubt she is either. #klepto #oitnb
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People were like YOU BETTER POST THAT LOBSTER MAC & CHEESE, so I’m posting the lobster Mac & cheese. Recipe as I concocted it in my brain place. LOBSTER MAC N CHEESE Okay truth be told I got cooked lobster. Truth be REALLY told I got frozen cooked Luke’s lobster from Amazon Fresh because I’m not about to deal with live lobsters and whatever quarantine is hard enough. 8 oz cooked lobster claw meat (thawed if frozen) 8 oz cooked Banza pasta of your choosing (That’s right homies this is GLUTEN FREE) 3 tbsp unsalted butter 1 large shallot minced 3 cloves garlic minced or grated 1 can evaporated milk 1/4 cup heavy cream 6 slices American cheese (torn up into like 2 inch pieces mixed with..... 1 tbsp corn starch) 1 cup shredded good melting cheese plus more for topping (I used a combination of garlic cheddar, sharp cheddar, gruyere, mozzarella, and Parmesan cause that’s what I had) 1/2 tsp mustard powder 1/4 tsp truffle zest 1/16 tsp nutmeg (or just a couple of passes on the microplane if you’re using whole nutmeg) Salt and pepper to taste Chop up lobster claw meat into bite sized pieces and place in small bowl for later use. Cover and set aside. In a large saucepan that can go in the oven melt the unsalted butter over medium heat and sauté the shallots adding the garlic at the last minute so as not to burn it. Place in a small bowl that can be friends with the lobster bowl and set aside. In a large stock pot boil 4 quarts of water. When boiling add salt to season the water and add whatever pasta you’re using. Cook until al dente about 1 to 2 minutes less than the package instructions say. Turn your oven to broil yo! While pasta is cooking.... Using the same pan you used for the shallot and garlic and add evaporated milk and cream and bring to a simmer. Turn the heat down and add the American cheese cornstarch mixture, 3/4 cup of melting cheese, mustard powder, truffle zest, nutmeg, salt and pepper to taste. Melt everything down whisking consistently. Your pasta’s probably cooked at this point so drain it. Then stick it in the cheese sauce. Put everything in and top with xtra cheese or breadcrumbs or potato chips or whatever. Broil 5-7 min.
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It took a year and change but we finally put our wedding photos up. A fitting activity for a fitting celebration of love day. And now...... LOBSTER MAC N CHEESE!! @fatchix.inc 🦞🧡🦞 @drcycdmn
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I made lobster bisque. And then I put shrimp in it cause I’m not fancy enough to just have lobster lying around.... JK I Have LOBSTER IN THE FREEZER but I’m saving it for Valentine’s Day lobster Mac n’ cheese suckaaaaas!!! . . . Lobster bisque 3 tbsp unsalted butter 2 cups whole milk 1 cup heavy cream 1 cup veggie stock 1/2 cup white wine 1 large shallot minced 5 cloves of garlic minced 1 tbsp better than bouillon lobster base 2 tbsp flour 2 tbsp tomato paste 1/4 tsp paprika Garlic salt and cracked black pepper to taste Sweat shallots and garlic in butter and garlic salt. Once translucent add tomato paste, flour, and paprika. Whisk until flour is combined and the flour taste is cooked out. Add milk, cream, stock, wine and lobster base. Bring to boil. Reduce to simmer. You’re done. Congratulations.
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Sometimes but mostly always I’m grateful for the memories. This never could’ve happened now. And that makes my heart really really full. #weddingphotos
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2 of my favorite actors. 2 of my favorite people. Ballsy amazing women who were feisty as hell and never compromised their artistic integrity. I loved them. I’ll cherish their spirits and talent forever. Thank you for everything you gave us. We’re not worthy. I’m sure you’re both making God laugh her ass off. #openthedamndoor #secretsinthesauce #clorisleachman #cicelytyson
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I’m currently making cheese corn but this popped up on my memories and you guys.... I just miss these people so much. And honestly @daniebb3 ‘s face says it all. This was truly unforgettable. #sagawards #oitnb
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Ratatouille liiiiiife. Okay! It’s a one pot/skillet sitch here’s the deal. The veggies (to go on after you build the sauce) 1 eggplant 1 yellow squash 1 zucchini 2 Roma or heirloom tomatoes Sliced about 1/8” Set aside The sauce 2 tbsp olive oil 1 full onion diced 4 cloves garlic minced 1 red bell pepper seeded and diced 1 yellow bell pepper seeded and diced 28 Oz or 2 cans fire roasted diced tomatoes 2 tbsp chopped fresh basil (or pesto if you have it) Salt and pepper to taste Cook the oil onion garlic and peppers until soft (about 10 minutes) then add canned tomatoes and basil. Heat until flavors combine. Cook for another 5 and then take off the heat Then arrange the sliced veggies (eggplant, squash, zucchini, tomato (I KNOW ITS A FRUIT) in a way where they’re buried in the sauce standing up. Almost like the veg is like a mowhawk. Then just shove slices upright nestling into each other alternating the veg bite you’d like to have. Mm squash and zucchini and eggplant OH MY. Basically just assemble until you have no more sliced. Then top with..... 2 tsp fresh thyme, more fresh basil, 1 garlic clove minced, olive oil, salt pepper and pesto if you’re feeling adventurous Cover and bake at 400° for 40 minutes, uncover, add shredded Parmesan, then cook for an extra 20