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Mikey Turner

@sugemikee

2 years ago

Photo by Mikey Turner on November 20, 2024.

Photo by Mikey Turner on November 20, 2024.

Photo by Mikey Turner on November 20, 2024.

Photo by Mikey Turner on November 20, 2024.

Photo by Mikey Turner on November 20, 2024.

Photo by Mikey Turner on November 20, 2024.

Photo by Mikey Turner on November 20, 2024.

Photo by Mikey Turner on November 20, 2024.

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Posted On: November 21st 2024, 04:43 am

Tagged Users:

@himmie.turner

@razithereal

@ittsroo

Built different… Rasied together

Comments (27)

moet_mills

2 years ago

moet_mills

Hit me folks 💯

thelonesamoan

2 years ago

thelonesamoan

🔥🔥🔥❤️#Priceless.

nickthefadebanger

2 years ago

nickthefadebanger

Legacy 🫡🔥🔥

uppdatedfive

2 years ago

uppdatedfive

MY GUYS!💪

rocket_three

2 years ago

rocket_three

#legends

coach__d1__

2 years ago

coachd1

F.O.A 🎯

jbfoa

2 years ago

jbfoa

🐐🐐🐐🐐🧬🩸🔥🔥

kristizacariasvazquez

2 years ago

kristizacariasvazquez

Love this pic! ❤️

drujakubowsky_35

2 years ago

drujakubowsky_35

💪🏾💙

jbeballin10

2 years ago

jbeballin10

Family never forget they mentality 🫡

ajalbanez

2 years ago

ajalbanez

🙌

carranzatv_34

2 years ago

carranzatv_34

🔥🔥🔥🔥

dough_xxx42

2 years ago

dough_xxx42

Dem

coachnainoa

2 years ago

coachnainoa

🫡 🙌❤️

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Scrocchiarella 🤌🏼 That thin, crunchy, delectable bread Mum makes every single week.

There’s always a fresh batch waiting for us to take home, and somehow it never lasts long. We eat it with salami, alongside a bowl of pasta, dipped into sauce, or just on its own straight from the tray.

Simple, old-school food made with love. The kind of thing you grow up eating and never stop craving. ❤️

Mum’s Crispy Italian Flatbread (scrocchiarella)

Ingredients

* 500 g plain or bread flour
* 500 g semola rimacinata (fine durum wheat semolina)
* 600 mL lukewarm water
* 1 tbsp dry yeast
* 1 tsp sugar
* 1 tbsp salt
* 100 mL extra virgin olive oil, plus extra for the tray and topping

Method

Combine the flour and semola rimacinata in a large bowl. Add the yeast, sugar and lukewarm water, then add the salt and extra virgin olive oil.

Knead until the dough comes together. Let it rest for about 1 hour, then knead it again. As you work the dough and allow it to rest, the gluten relaxes and the dough becomes softer and easier to handle.

Let it sit for another 1–2 hours before using.

You can also refrigerate the dough and use it another day. If using it from the fridge, take it out and allow it to come back to room temperature before rolling.

Generously oil a baking tray. Take a piece of dough and roll it out very thin, knocking the air out as you go.

Drizzle with more extra virgin olive oil and add whatever topping you like. Mum keeps it simple with oregano and a good sprinkle of salt. You could also spread a thin layer of passata over the top before baking.

Bake in a very hot oven for around 10 minutes, or until golden and crispy.

Keep your eye on them because they cook very, very quickly.
Once they’re all cooked, you need to put them all back in the oven together for about half an hour, with the oven very low, almost switched off. That way they become really crunchy.
Amazing served warm with salami, antipasto or just eaten straight from the tray.

Mum makes these on the weekly, and there’s a reason why #italian #tradition #bread

3 WEEKS & 5 DAYS UNTIL I STEP ON STAGE AGAIN. 🏆

Can’t lie and say I’m happy with where I’m at right now.

The one thing you can’t completely control during prep is how your body is going to respond, and this year my body has NOT responded the way I’m used to.

I track everything. I weigh myself every single morning. I’ve done this long enough that I can usually predict what the scale is going to do the next day. This prep there have been so many days where I’m positive my weight should stay the same or drop… and somehow it shoots up. 😂 It’s been frustrating as hell.

If you’re wondering where I still have room to lose, look at my back. That’s where I hold the majority of my body fat. Even when I got tested over 14 weeks ago at 8.7%, most of what I was holding was back there.

Regardless, nothing changes.

The next 3 weeks are going to be aggressive. The plan is set. All I can do is execute it every single day and let my body do what it does.

Can’t wait to cross that finish line with y’all. ❤️

This festive season, if you think you’ve got style & taste, you already know the place: @nykaafashion 🎻

Great taste. One place. Nykaa Fashion.

#NykaaFashion #PeopleWithGreatTasteFindItInOnePlace #IshaanKhatter #ShanayaKapoor

#fyp #hair #saçmodelleri #haircut #hairstyles @stilist__sevinc_babayeva

ولی دخترامون 💔
@dellbraneh
@dellbraneh

NEW! President Donald Trump and First Lady Melania Trump with China’s President Xi Jinping and China’s First Lady Peng Liyuan on the North Portico steps of the White House ahead of a State Dinner, last night on September 24, 2026 in Washington, D.C.🇺🇸🇨🇳