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Coleman Iker

@_colemaniker

a year ago
Photo by Coleman Iker on May 03, 2025.
Photo by Coleman Iker on May 03, 2025.
Photo by Coleman Iker on May 03, 2025.
Photo by Coleman Iker on May 03, 2025.
Photo by Coleman Iker on May 03, 2025.
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Posted On: May 4th 2025, 02:53 am
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prom 2k25🩷🩷
Comments (3)
im_garys_son a year ago

im_garys_son

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samantha.jo.curtis a year ago

samantha.jo.curtis

best date ever🩷

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BEHOLD: Truk. I'm not a huge fan of these trucks, but with 460 power, and getting it for $2300, I couldn't say no! We'll send some time dolling her up and this '91 F-250 will become a permanent worker at PBG West.
my tan is literally leaving me 💔
POV: when your home is the restaurant… ad I have someone VERY famous at my dinner table tonight, so I had to make a bit of an effort. For me, hosting is all about the little details. Delicious but simple food, beautifully dressed but not fussy tableware, feeling special without making it complicated. @victoriabeckham has just launched her first home collection with @westwingcom , and it is SO beautiful. Think sculptural shapes, hand-hammered silver and little touches of her signature hunter green. Everything feels really considered without being too formal, which is exactly how I like to host. My favourite pieces have to be the little shell butter dishes. So chic. And because no table is complete without bread and butter, I made my own little butter shapes using a silicone mould. Just 30 minutes in the freezer. Minimal effort, maximum effect. I love pieces that work just as beautifully for a dinner party as they do on a Tuesday evening. Shop the full WESTWING | VICTORIA BECKHAM collection now. And for dinner, my one-pan Chicken au Poivre. One of those recipes that feels quite fancy but is actually so simple to make. ONE-PAN CHICKEN AU POIVRE Serves 4, 390 kcal & 42g protein per portion Ingredients 4 skin-on chicken breasts or thighs 1 banana shallot, finely diced 2 garlic cloves, minced 1 tsp crushed black peppercorns 200ml chicken stock made using 1 chicken stock pot 150g half-fat crème fraîche 1 tsp Dijon mustard Squeeze of fresh lemon juice Method Season the chicken and sear skin-side down in a hot pan with a little olive oil until lovely and golden. Flip, cook for a few more minutes, then set aside. In the same pan, soften the shallot, garlic and peppercorns. Pour in the chicken stock, scraping up all those lovely crispy bits, and reduce slightly. Stir in the Dijon, return the chicken skin-side up and simmer until cooked through. Remove the chicken, turn the heat down, whisk through the crème fraîche and finish with a little squeeze of lemon. Serve with buttery mash to mop up all that gorgeous sauce and a simple green salad. #hosting #dinnerparty
behind the scenes @noahcyrus x wf 🌙 coming soon 🦋
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