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CJ Mayers πŸ‡―πŸ‡²πŸ‡§πŸ‡§πŸ‡¬πŸ‡Ύ(sircurtisjames)'s profile avatar

CJ Mayers πŸ‡―πŸ‡²πŸ‡§πŸ‡§πŸ‡¬πŸ‡Ύ

@sircurtisjames

8 months ago
Photo by CJ Mayers πŸ‡―πŸ‡²πŸ‡§πŸ‡§πŸ‡¬πŸ‡Ύ on February 28, 2026.
Photo by CJ Mayers πŸ‡―πŸ‡²πŸ‡§πŸ‡§πŸ‡¬πŸ‡Ύ on February 28, 2026.
Photo by CJ Mayers πŸ‡―πŸ‡²πŸ‡§πŸ‡§πŸ‡¬πŸ‡Ύ on February 28, 2026.
Photo by CJ Mayers πŸ‡―πŸ‡²πŸ‡§πŸ‡§πŸ‡¬πŸ‡Ύ on February 28, 2026.
Photo by CJ Mayers πŸ‡―πŸ‡²πŸ‡§πŸ‡§πŸ‡¬πŸ‡Ύ on February 28, 2026.
Photo by CJ Mayers πŸ‡―πŸ‡²πŸ‡§πŸ‡§πŸ‡¬πŸ‡Ύ on February 28, 2026.
Photo by CJ Mayers πŸ‡―πŸ‡²πŸ‡§πŸ‡§πŸ‡¬πŸ‡Ύ on February 28, 2026.
Photo by CJ Mayers πŸ‡―πŸ‡²πŸ‡§πŸ‡§πŸ‡¬πŸ‡Ύ on February 28, 2026.
Photo by CJ Mayers πŸ‡―πŸ‡²πŸ‡§πŸ‡§πŸ‡¬πŸ‡Ύ on February 28, 2026.
Photo by CJ Mayers πŸ‡―πŸ‡²πŸ‡§πŸ‡§πŸ‡¬πŸ‡Ύ on February 28, 2026.
Photo by CJ Mayers πŸ‡―πŸ‡²πŸ‡§πŸ‡§πŸ‡¬πŸ‡Ύ on February 28, 2026.
Photo by CJ Mayers πŸ‡―πŸ‡²πŸ‡§πŸ‡§πŸ‡¬πŸ‡Ύ on February 28, 2026.
Photo by CJ Mayers πŸ‡―πŸ‡²πŸ‡§πŸ‡§πŸ‡¬πŸ‡Ύ on February 28, 2026.
Photo by CJ Mayers πŸ‡―πŸ‡²πŸ‡§πŸ‡§πŸ‡¬πŸ‡Ύ on February 28, 2026.
Photo by CJ Mayers πŸ‡―πŸ‡²πŸ‡§πŸ‡§πŸ‡¬πŸ‡Ύ on February 28, 2026.
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Posted On: February 28th 2026, 04:56 pm
Champagne Day πŸŽ‰πŸΎ

Happy Birthday To MeπŸŽ‚πŸ₯³ Ft Sydney Australia πŸ‡¦πŸ‡Ί
Comments (84)
almost_lost_14 8 months ago

almost_lost_14

More life more everything πŸŽ‰πŸŽ‰πŸŽ‰

capitaltfilmz 8 months ago

capitaltfilmz

Happy Birthday !

muzalatotheyamfwa 8 months ago

muzalatotheyamfwa

πŸ”₯πŸ”₯πŸ”₯

curly_lom 8 months ago

curly_lom

πŸ₯³πŸ₯³πŸ₯³

sannajames 8 months ago

sannajames

Happy birthdayy !

jinllbllr 8 months ago

jinllbllr

πŸ₯³πŸ₯³πŸ₯³πŸ™ŒπŸΎ More life to a Real G! πŸ”₯πŸ”₯🎈

sarzlee 8 months ago

sarzlee

More life superstar ✨

marcussjoness_ 8 months ago

marcussjoness_

Happy birthday fam πŸ™πŸΏπŸ™πŸΏ

pprincessmai 8 months ago

pprincessmai

Happy birthdayyπŸ₯³πŸ«ΆπŸΎ

aniahjamess 8 months ago

aniahjamess

HAPPY BIRTHDAY!!!!!!!!Best scriptwriter in da 6 πŸ‘€πŸ₯³πŸ₯³πŸ₯³πŸ₯³

rudegaljosie 8 months ago

rudegaljosie

happy birthday! πŸ₯³ 🎈

lxopatra 8 months ago

lxopatra

Happy birthday 🌟

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Yagp πŸ‡«πŸ‡· 2027 ✨ What an incredible week I had at the yagp Paris 2027 semifinals getting top 12 in both contemporary and ballet in the senior men’s division Scholarship offers: β€’ short term scholarship Dutch national ballet academy β€’ short term scholarship tanzacademiezurich β€’ trainee program scholarship sacramento ballet β€’ short term scholarship royal ballet school of antwerp β€’ summer school scholarship rock school for dance β€’ short term scholarship oslo national academy of arts Thank you so much @yagp for giving me these incredible opportunities. Costume made by @dancedesignsbyemma. Thank you @joannebondclassicalballet for helping me prepare for the competition I would not have performed the way I did without your training. @elmhurstballetschool @denationaleballetacademie @tanzakademiezuerich @sacballet @royalballetschoolantwerp @rockschooldance @khioballet
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Golbari style Mutton kosha as promised ✨ Ingredients List For Marination (Overnight) * Mutton: 1.5 kg * Curd: 200 gm * Onion paste: from 1 med size or 1/2 cup * Ginger paste: 1.5 tbsp heaped * Garlic paste: 1 tbsp + 1/3 rd tbsp * ⁠Green chilli paste: 5-6 ( adjust to taste) * Turmeric powder: 1/2 tsp * Red chilli powder: 1 tsp * ⁠Mustard oil: 50 ml Gravy: β€’ Mustard Oil: 50 ml β€’ ⁠Whole spices: 5 green cardamom, 4 cloves, 1 inch cinnamon stick, 2 black cardamom, 4 bay leaf, 2 dry red chillies β€’ ⁠Chopped onions: 1 cup β€’ ⁠Salt: As needed β€’ ⁠Sugar: 1/2 tsp * Cumin powder: 1 tsp * Coriander powder: 1.5 tsp * Kashmiri red chilli powder: 1 tsp * ⁠Nutmeg: 1/4 th tsp * besan or roasted gram flour: 1.5 tbsp * Tea liquor: boil 1 teaspoon tea until it darkens then strain it and use it as mentioned * Hot water: As needed * Gorom Moshla: 1 tsp (towards the end) I used Sunrise Pure gorom moshla. Cooking Method 1. Marinate: Mix the mutton with curd, onion paste, ginger-garlic paste, green chilli paste, turmeric, red chilli powder and 50 ml mustard oil. Cover and refrigerate overnight. 2. Prepare the tea liquor: Boil 1 tbsp tea until the liquor turns dark. Strain and keep aside. 3. Caramelise the onions: Heat 50 ml mustard oil in a heavy-bottomed, preferably cast-iron karahi. Add all the whole spices, followed by chopped onions, salt and sugar. Cook slowly, adding splashes of water to caramelise the onions without turning them into beresta. 4. Cook the mutton: Add the marinated mutton and stir on high heat for 7 minutes. Cover and cook on low to medium heat until it releases moisture. Uncover and cook until the moisture reduces and oil separates. 5. Add spices: Mix in cumin powder, coriander powder, Kashmiri red chilli powder, nutmeg and sattu. Cook briefly, then add the dark tea liquor. 6. Slow-cook: Add hot water as needed and cook until the mutton is tender and the gravy turns thick and dark. Alternatively, pressure-cook the mutton at this stage, then reduce the gravy in the karahi. 7. Finish and serve: Add 1 tsp garam masala and a dollop of ghee. Serve hot with parotta, imli chutney and sliced onions.
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