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Kelley Frye at ASU

Kelley Frye at ASU

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This is my student Facebook profile to showcase my work to anyone. This is a place to showcase my homework at ASU.

09/09/2025

Who’s your fav?

05/16/2025

I'm doing well. I had minni strokes in 2023.

The most important thing about a Semaglutide prescription plan is that it works and gets results. That is our #1 specialty and why they are the top-rated Semaglutide supplier in the US! 😀 Get approved within minutes online ❌ No need to visit a doctor office 📦 Fast & Free Shipping ⭐️⭐️⭐️⭐️⭐️ 5,000+ 5-Star Reviews It’s so easy! 1️⃣ Complete the intake form to get approved 2️⃣ Our doctors create your plan and write a prescription 3️⃣ Our pharmacy ships out your Semaglutide within 24 hours Complete the assessment now to see if you’re a candidate! 03/10/2025

The most important thing about a Semaglutide prescription plan is that it works and gets results. That is our #1 specialty and why they are the top-rated Semaglutide supplier in the US! 😀 Get approved within minutes online ❌ No need to visit a doctor office 📦 Fast & Free Shipping ⭐️⭐️⭐️⭐️⭐️ 5,000+ 5-Star Reviews It’s so easy! 1️⃣ Complete the intake form to get approved 2️⃣ Our doctors create your plan and write a prescription 3️⃣ Our pharmacy ships out your Semaglutide within 24 hours Complete the assessment now to see if you’re a candidate!

This is the secret to the most tender Prime Rib you’ll try this holiday season! I make this every year and it goes viral, have you made this before? Recipe down below!🤤🔥 Ingredients: For the Marinade • 1 gallon whole milk • 1 bottle Creole butter For the Prime Rib • 4 bones prime rib (10 pounds) For the Seasoning Concoction • 2 tbsp Dan-O’s Preem-O • 4 tbsp mayonnaise • 1 tbsp stone-ground mustard Additional • 4 pieces of long twine • Paper towels Instructions: Marinate the Prime Rib • In a large container, submerge the prime rib in 1 gallon of whole milk. • Add the entire bottle of Creole butter to the milk and mix well. • Using an injector, inject the milk and Creole butter mixture into the prime rib on all sides. • Cover and refrigerate for 24 hours. Prepare the Prime Rib • After 24 hours, remove the prime rib from the refrigerator and dry it thoroughly with paper towels. • Carefully cut towards the bone on the backside to trim off excess fat, including the fat cap (this can often be pulled off with your hands). • Tie the prime rib with 4 pieces of long twine to hold it together while it rests. • Let the prime rib rest for 1-2 hours until it gets to room temperature. Season the Prime Rib • In a bowl, mix together the mayonnaise, stone-ground mustard, and Dan-O’s Preem-O until well combined. • Rub the seasoning concoction all over the prime rib, making sure to cover all sides and the bottom. Sprinkle additional Dan-O’s Preem-O generously on top. Prepare for Cooking • Preheat the oven to 275°F (135°C). • Place the seasoned prime rib in the center of a baking pan with a rack. Lay it on its side to apply the seasoning mixture evenly on the top. Cook the Prime Rib • Bake the prime rib at 275°F for 2 hours. • After 2 hours, increase the oven temperature to 300°F (150°C) and cook for an additional 50 minutes. • Finally, crank the oven up to 500°F (260°C) and roast for 10 minutes to achieve a nice crust. Rest and Serve • Once cooked, remove the prime rib from the oven and let it rest for 2 hours, covered with foil. This allows the juices to redistribute. • After resting, cut off the twine and skewer. • Slice and serve with au jus sauce and horseradish (recipes will be on the website soon!). Yum yum get ya sum! 03/10/2025

This is the secret to the most tender Prime Rib you’ll try this holiday season! I make this every year and it goes viral, have you made this before? Recipe down below!🤤🔥 Ingredients: For the Marinade • 1 gallon whole milk • 1 bottle Creole butter For the Prime Rib • 4 bones prime rib (10 pounds) For the Seasoning Concoction • 2 tbsp Dan-O’s Preem-O • 4 tbsp mayonnaise • 1 tbsp stone-ground mustard Additional • 4 pieces of long twine • Paper towels Instructions: Marinate the Prime Rib • In a large container, submerge the prime rib in 1 gallon of whole milk. • Add the entire bottle of Creole butter to the milk and mix well. • Using an injector, inject the milk and Creole butter mixture into the prime rib on all sides. • Cover and refrigerate for 24 hours. Prepare the Prime Rib • After 24 hours, remove the prime rib from the refrigerator and dry it thoroughly with paper towels. • Carefully cut towards the bone on the backside to trim off excess fat, including the fat cap (this can often be pulled off with your hands). • Tie the prime rib with 4 pieces of long twine to hold it together while it rests. • Let the prime rib rest for 1-2 hours until it gets to room temperature. Season the Prime Rib • In a bowl, mix together the mayonnaise, stone-ground mustard, and Dan-O’s Preem-O until well combined. • Rub the seasoning concoction all over the prime rib, making sure to cover all sides and the bottom. Sprinkle additional Dan-O’s Preem-O generously on top. Prepare for Cooking • Preheat the oven to 275°F (135°C). • Place the seasoned prime rib in the center of a baking pan with a rack. Lay it on its side to apply the seasoning mixture evenly on the top. Cook the Prime Rib • Bake the prime rib at 275°F for 2 hours. • After 2 hours, increase the oven temperature to 300°F (150°C) and cook for an additional 50 minutes. • Finally, crank the oven up to 500°F (260°C) and roast for 10 minutes to achieve a nice crust. Rest and Serve • Once cooked, remove the prime rib from the oven and let it rest for 2 hours, covered with foil. This allows the juices to redistribute. • After resting, cut off the twine and skewer. • Slice and serve with au jus sauce and horseradish (recipes will be on the website soon!). Yum yum get ya sum!

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