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Berenice Diaz

@berenicediazm

4 days ago
Photo by Berenice Diaz on November 01, 2026. May be an image of polaroid, kilt, turtleneck, costume and text.
Photo by Berenice Diaz on November 01, 2026. May be an image of costume and text.
Photo by Berenice Diaz on November 01, 2026. May be an image of polaroid and text.
Photo by Berenice Diaz on November 01, 2026. May be an image of costume and text.
Photo by Berenice Diaz on November 01, 2026. May be an image of costume, eye patch, portable cassette player, headscarf, bandanna and text.
Photo by Berenice Diaz on November 01, 2026. May be an image of one or more people, makeup, fishnet stockings, headdress and text.
Photo by Berenice Diaz on November 01, 2026. May be an image of costume and text.
Photo by Berenice Diaz on November 01, 2026. May be an image of costume, headdress and text.
Photo by Berenice Diaz on November 01, 2026. May be an illustration of drink, card, napkin and text.
Photo by Berenice Diaz on November 01, 2026. May be pop art of text.
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Posted On: November 1st 2026, 11:50 pm
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The perfect monster mash to celebrate 30 πŸ§šπŸ§ŒπŸ’–πŸ§Ÿβ€β™€οΈπŸ΄β€β˜ οΈ rawrxD, thank you to everyone who made it this day and past year so special Getting older rocks πŸ€˜πŸ’‹
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#bday #monsterparty
Comments (10)
inr.chi3 a day ago

inr.chi3

Happy bday my queen 😍πŸ”₯πŸ‘ miss ya

slothyson_ 2 days ago

slothyson_

Happy birthday Bernice!!!! 🩷πŸ₯‚

olliegee_ 3 days ago

olliegee_

Happy 30th! πŸŽ‰πŸŽ‰

dazeykitty 3 days ago

dazeykitty

HAPPY BIRTHDAY TO THE BADDEST

tranceandance_rising 3 days ago

tranceandance_rising

You're cutest little gremlin!!! I loved the monster costume idea!! It was so fun to just create a monster character from what I had in my closet I had to tap into my inner fashionista which makes sense from the creative fashionista queen herself πŸ’πŸ»β€β™€οΈβœ¨πŸ€ all love πŸ’• PLUR πŸŒ±βœŒπŸ»πŸ«ΆπŸ»πŸ™πŸ»βœŠπŸ»

1800paulina 4 days ago

1800paulina

HAPPY BDAY MY LITTLE GREMLIN πŸ’šπŸ’šπŸ’š

emily_cullum_ 4 days ago

emily_cullum_

U rock!!!

_tony_ve 4 days ago

_tony_ve

Iconic

taina.flowz 4 days ago

taina.flowz

Happy birthday sweetheart!

thesteviehart 4 days ago

thesteviehart

30 never looked so good😍🀀πŸ₯° It is a freaking honor and a blessing to celebrate you my sweet Bere!!! IlyπŸ’šπŸ’–

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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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