ChatterBank1 min ago
Is It The Robust Meatyness Of The Beef, That Mixes With The Natural
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sweetness of the roasted plum tomatoes, the tingle of a splash of red wine that brings out the spiciness of the fresh basil and black pepper warmth, along with delight of a soft garlic and shallot kick, or is it the pillowy softness of the pasta, bathing in the creaminess of the ricotta, or is it that last, crispy golden top crust of unctuous, stringy pull of mozzarella, the saltiness of the gorgonzola or the nuttiness of the parmesano reggiano that make a lasagne a nice dinner?
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I'm wary because I believe you can be suspended for talking about past posters on here - Mercia WAS my nextdoor neighbour. The surgeon rents her property now. Several times she used my stories a hers on here. She lives in Switzerland now she's bought a hotel and a winebar/beerkellar.
I could never be as good a cook as her, but she envied me my children something the car accident she had denied her.
I could never be as good a cook as her, but she envied me my children something the car accident she had denied her.
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