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Michael Ashley

@michaelashley51269

a year ago
Photo by Michael Ashley on November 23, 2025.
Photo by Michael Ashley on November 23, 2025.
Photo by Michael Ashley on November 23, 2025.
Photo by Michael Ashley on November 23, 2025.
Photo by Michael Ashley on November 23, 2025.
Photo by Michael Ashley on November 23, 2025.
Photo by Michael Ashley on November 23, 2025.
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Posted On: November 24th 2025, 12:42 am
Tagged Users:
@radiohead
radiohead
@bville7775
bville7775
I love radiohead

Thanks dad
Comments (7)
navm08 a year ago

navm08

Morning shift will love this one 😂

maxack08 a year ago

maxack08

Who put Paul Ashley in the freezer

alexroach07 a year ago

alexroach07

Yea I’m gonna touch you for this one

jt_yannick a year ago

jt_yannick

comment media

trippe_8 a year ago

trippe_8

am priv guys need u

will_pederson a year ago

will_pederson

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splashwags a year ago

splashwags

Love the dad/son time

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946 has officially taken over #WWERaw.
Steal my Thursday night dinner party menu + prep-ahead game plan! 🤌🏼 My favorite part? How effortlessly everything flowed! Almost everything was made or prepped ahead, so I could spend less time in the kitchen and more time at the table. Every recipe (except dessert!) is from my New York Times bestselling cookbook, Oversharing! 😍 MENU: * @roecaviar + Kettle chips * Reverse Seared Ribeye (pg. 136) * Twice Baked Boursin Potatoes (pg. 184) * Autumn Harvest Salad (pg. 188) * Apple Cranberry Crisp with Biscoff Pecan Streusel (recipe coming soon!) EARLIER IN THE AFTERNOON: I roasted the potatoes and butternut squash while chopping chives and shallots, making the salad dressing and prepping the Gouda and pomegranate seeds. Everything was stored separately in the fridge! Then I worked on my tablescape. Once roasted, I scooped and stuffed the potatoes with the Boursin filling, leaving them ready for their second bake. Salad greens went into the serving bowl in the fridge, toppings stayed separate (no soggy salad!), and I assembled the apple cranberry crisp. BEFORE GUESTS ARRIVED: Chris handled the ribeyes while I set up the caviar station, got ready in 7 minutes (lol), lit the candles and poured Champagne! 25 MINUTES BEFORE DINNER: Potatoes went back in the oven, I assembled the salad with all its toppings (including freshly sliced pears!) and took the dressing out of the fridge. DINNER TIME: Chris finished the steaks as the potatoes came out. We plated everything, I tossed the salad and popped the crisp in the oven to bake while we ate! AFTER DINNER: We wandered over to Chris’s studio for a drink, then enjoyed warm apple cranberry crisp with vanilla ice cream. The coziest night, with hardly any time spent in the kitchen once our guests arrived. Exactly how I like to host! 😘
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