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Reed Moberley

@reed_moberley

2 months ago
Photo by Reed Moberley on August 29, 2026. May be an image of mountain and text.
Photo by Reed Moberley on August 29, 2026. May be an image of mountain and text.
Photo by Reed Moberley on August 29, 2026. May be an image of waterfall and text.
Photo by Reed Moberley on August 29, 2026. May be an image of mountain and text.
Photo by Reed Moberley on August 29, 2026. May be an image of waterfall and text.
Photo by Reed Moberley on August 29, 2026. May be an image of mountain, twilight and text.
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Posted On: August 29th 2026, 05:25 pm
Tagged Users:
@sawyerfealy
sawyerfealy
@tanner.cottrell22
tanner.cottrell22
Flops came through
Comments (9)
callum.norman08 2 months ago

callum.norman08

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benmooresteen 2 months ago

benmooresteen

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hayeswhoit 2 months ago

hayeswhoit

Fire

crue_egnot 2 months ago

crue_egnot

Pro shredder

jonaswalker24 2 months ago

jonaswalker24

Kids going places

jlo.__14 2 months ago

jlo.__14

i guess bro

tanner.cottrell22 2 months ago

tanner.cottrell22

W mob

sawyerfealy 2 months ago

sawyerfealy

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Lunch was a Cornish game hen, roasted brussels sprouts, carrots, and herb potatoes. Roasted Brussels Sprouts with Bacon Ingredients * Brussels sprouts, outer leaves removed and cut in half * Thick-cut bacon, diced * Fresh thyme * Salt and pepper, to taste * Onion powder, to taste * Garlic powder, to taste Instructions 1. Preheat oven to 350°F. 2. Remove the outer leaves from the Brussels sprouts and cut them in half. 3. Place the Brussels sprouts in a baking dish and sprinkle with diced thick-cut bacon. 4. Season with fresh thyme, salt, pepper, onion powder, and garlic powder. 5. Bake uncovered for about 1 hour, until the Brussels sprouts are tender and the bacon is cooked through.
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