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Skylar Hudson

@skylar.lee.ann

3 months ago

Photo by Skylar Hudson on July 06, 2026.

Photo by Skylar Hudson on July 06, 2026.

Photo by Skylar Hudson on July 06, 2026.

Photo by Skylar Hudson on July 06, 2026.

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Posted On: July 6th 2026, 03:52 pm

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@jonasmartinez40

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Comments (5)

daphne.bosley

3 months ago

daphne.bosley

gorgeousssss

iimariselinet

3 months ago

iimariselinet

my munchkin booger

eloveb07

3 months ago

eloveb07

so cuteness

angelicadrobny

3 months ago

angelicadrobny

So fun

maddiebutsilly

3 months ago

maddiebutsilly

Oh aren’t u cute

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Is it just me or do I look drunk? 😂 This is me after 4 hours of filming haha #bts #behindthescenes #viralvideo #laughing

india on my plate • ep 3 • kashmiri goshtaba

recipe:

ingredients:

for the goshtaba:

boneless mutton 1 kg
sheep/lamb fat 200 g
ginger garlic paste 1 tsp
dried ginger / saunth ½ tsp
salt 1 tsp
green cardamom 10
black cardamom 2
a little ice, if needed

for the yakhni:

yoghurt 800 g / about 4 cups
cinnamon 1 piece
green cardamom 10
cloves 7
dried ginger / saunth ½ tsp
ginger garlic paste 1 tsp
fennel / saunf powder 1 tsp
remaining cardamom powder
egg 1
ghee as needed, I used 4 tbsp
dried mint 2 tsp
water 2 cups
salt as needed
fried onion paste 2 tbsp, or crushed fried onions

method:

1. grind the green and black cardamom. use half for the meat and reserve the rest for the yakhni.
2. process the mutton, fat, ginger garlic paste, dried ginger, salt and half the cardamom until very smooth and sticky. Keep the mixture cold. Chill between rounds or add a little ice if needed.
3. Shape into smooth meatballs and refrigerate.
4. Whisk the yoghurt and egg in a pot until smooth. Add the cinnamon, cardamom, cloves, dried ginger, ginger garlic paste, fennel powder and remaining cardamom.
5. Cook over medium heat, stirring constantly at first, until the yoghurt thickens and cooks through.
6. Add the ghee and dried mint. Stir in the water, season with salt and bring to a boil.
7. Gently add the goshtaba. Cook for 3 to 4 minutes without disturbing, then turn them over. Cover and cook for 15 minutes.
8. Add the crushed fried onions, cover and cook for a few more minutes.

serve hot with plenty of yakhni.

#indiaonmyplate #kashmirifood #wazwan goshtaba

Cancer thoughts can come fast and be absolutely unhinged. I experienced this early in the week. I thought it and then as I reflected on it, it felt shameful to me. I wasn’t even sure I was gonna share it with you, but who am I If not honest about what I’m going through. That’s the point right? There was one other time during this process when one of my cancer friends on Instagram was showing her infusion room and I got jealous! My infusion room had me next to handcuffed felons, I wasn’t allowed to have a visitor at and they gaslit me and lied to me. That’s when I learned about the people in healthcare who are there for a paycheck. it was all just absolutely horrible. My new place is much better, but not private, not comforting and certainly not an enjoyable process. I’m saying this out loud so if you’ve ever thought it just know you’re not alone. Weird? Maybe, but aren’t we all a little bit weird. #agoodcancerjourney #whatitslikehavingbreastcancer #cancerthoughts #infusionrooms #cancermeds

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Belgium 🇧🇪 | MGI 2026 Preliminary Competition at MGI Hall, Bangkok

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