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We recently embedded on my food tube page CHARLOTTENBURG CUISINE EPISODE 13:
This dinner is a little bit more elaborate, but worth the effort. Todays appetizer is a sunchoke soup with wild-boar smoked ham. As a main dish we serve slow cooked beefshoulder with potato-truffle mash and we finish the meal with a mangoparfait on rasberry mousse. Our wine recommendation for this menu is the 2005 „Cuvée Cecile“ from the vineyard Grand Bourjassot.
I am a former stage6 member and dedicated to the quality of the divx codec. See also my forum about Divx at stage66.
Astaga naga, ular naga batolor ditalaga !
Kita lia dia lia, kita tatawa dia tatawa astaga takira apa, cermin kote !
Eh Tein, kita lagi tunggu2 kita pe ade Roosje yang skarang lagi di NYC. Dorang kua ada bawa Roa tumbu. nanti kalu kita so beking kita akan ambil video trus kase maso disini no >
Hope all of you are well, groeten maar aan Stans neh ?
Tot volgende keer dan yaa,
Hendrik and Lynda
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You can not see this video? You need to install the plugin from DIVX. Do not worry and hesitate to do so! You will love the quality...:-)
We recently embedded on my food tube page CHARLOTTENBURG CUISINE EPISODE 13:
This dinner is a little bit more elaborate, but worth the effort. Todays appetizer is a sunchoke soup with wild-boar smoked ham. As a main dish we serve slow cooked beefshoulder with potato-truffle mash and we finish the meal with a mangoparfait on rasberry mousse. Our wine recommendation for this menu is the 2005 „Cuvée Cecile“ from the vineyard Grand Bourjassot.
I am a former stage6 member and dedicated to the quality of the divx codec. See also my forum about Divx at stage66.
Kita lia dia lia, kita tatawa dia tatawa astaga takira apa, cermin kote !
Eh Tein, kita lagi tunggu2 kita pe ade Roosje yang skarang lagi di NYC. Dorang kua ada bawa Roa tumbu. nanti kalu kita so beking kita akan ambil video trus kase maso disini no >
Hope all of you are well, groeten maar aan Stans neh ?
Tot volgende keer dan yaa,
Hendrik and Lynda