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3줄모양
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| I do some voluntary work http://petardas.in.net/ www.petardas.com Like many southern cultures, we have a tradition of le stockfish, dried salted morue [cod] or 챕glefin [haddock], reconstituted in a ragout like Portuguese bacalhau. In the winter there’s la daube, a Proven챌al stew of beef braised in wine with vegetables, garlic and herbs such as rosemary and even lavender. |
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Daniel |
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2019-08-13 18:35:44 |
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