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Elliot Gabey

@elliotgabey

6 months ago
Photo by Elliot Gabey on May 18, 2026.
Photo by Elliot Gabey on May 18, 2026.
Photo by Elliot Gabey on May 18, 2026.
Photo by Elliot Gabey on May 18, 2026.
Photo by Elliot Gabey on May 18, 2026.
Photo by Elliot Gabey on May 18, 2026.
Photo by Elliot Gabey on May 18, 2026.
Photo by Elliot Gabey on May 18, 2026.
Photo by Elliot Gabey on May 18, 2026.
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Posted On: May 18th 2026, 02:01 pm
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My 🩷 is FULL !!! Who knew a photo booth could be so fun ?!? ✌🏻✌🏻
Comments (155)
lucy.erisman 6 months ago

lucy.erisman

Ugh cuteness!! So happy for you!

kellyafinleyy 6 months ago

kellyafinleyy

😍😍😍

delaney.slocumb 6 months ago

delaney.slocumb

That dress!!! Beautiful always❤️

delaney.slocumb 6 months ago

delaney.slocumb

You are just the cutest I cannot even!!!!

ava_gracep 6 months ago

ava_gracep

This is the cutest 🥹🩷

collierwhitee 6 months ago

collierwhitee

The fit is EVERYTHING!!

mollydeam 6 months ago

mollydeam

The cutest

gabby.hall07 6 months ago

gabby.hall07

the cutestttt

reesegriffin_ 6 months ago

reesegriffin_

Obsessed with you😙💗

reesegriffin_ 6 months ago

reesegriffin_

Sooo cute👏😍

marinagaranzuay 6 months ago

marinagaranzuay

Absolutely gorgeous!!!💗💗

avajnavarro 6 months ago

avajnavarro

You are just perfect

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Just a few hours before @SimuLiu made his first appearance at the Oscars of fashion—that is, the @CFDA Awards on Monday night—GQ joined the 37-year-old actor in his SoHo hotel room as he got ready. The process included: a metallic facial device (“I think it’s like a gua sha, but it’s cold,” he speculated), a plate of chicken tenders and fries, and a Diet Coke. Before hitting the red carpet wearing a @privatepolicyny fit, the actor chatted about his upcoming projects, his history with fashion, and the idea of becoming a director. Read the full interview at the link in bio. Images courtesy Rommel Demano
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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: • Mustard Oil: 50 ml • ⁠Whole spices: 5 green cardamom, 4 cloves, 1 inch cinnamon stick, 2 black cardamom, 4 bay leaf, 2 dry red chillies • ⁠Chopped onions: 1 cup • ⁠Salt: As needed • ⁠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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