this dreary Sunday was a great excuse to
Sunday
delicacy of the boiled davmo the stove, to be consumed in the winter time
(winter 2011 and this finally be running out)
the secret of this dish is patience
also good meat, but with 4 hours of slow cooking
I'd say the main thing is to have time (and will)
clearly the green sauce is made
home with a nice hit of garlic bio
that vampires today, stay away
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