renne Posted September 28, 2014 Author Posted September 28, 2014 Svinjaka plećka slov kukovana četiri sata
Frank Pembleton Posted September 28, 2014 Posted September 28, 2014 Svinjaka plećka slov kukovana četiri sata Na koliko?
renne Posted September 28, 2014 Author Posted September 28, 2014 prvo 300 pa kad se isključi termostat na 120
garcia Posted September 28, 2014 Posted September 28, 2014 (edited) indomie spagete... edit: mljac Edited September 28, 2014 by garcia
boshoku Posted September 28, 2014 Posted September 28, 2014 zar niste na ignoru (ajvi i rene)? neobično
banatjanin Posted September 30, 2014 Posted September 30, 2014 jaja na oko, žutih žumanaca, domaća rovita, a pečena na otopljenoj masnoći od šunke zaprašena friško tucanim biberom pa sa belom domaćom kriškom za umakanje
renne Posted September 30, 2014 Author Posted September 30, 2014 idi pevac jedi ovas kad za bolje nisi
ivy Posted September 30, 2014 Posted September 30, 2014 (edited) jaja sa paprikama i salatu krastavac,bluk,pavlaka.. nego htedoh reci da sam otkrila nacin da mi krastavac ne smeta za stomak,i ne verujem da mi to ranije nije palo na pamet,tj. nisu mi smetali samo domaci i krastavci iz proverenih izvora a ovi random,konfekcijski iz radnje ubise..elem,nacin je taj da ga rasecem na cetvrtine i isecem onaj srednji,vodeni deo sa semenkama i dalje to samo cvrsto meso secem,zacinjavam,mesam po ukusu..i nista,nema smetnji!!! Edited September 30, 2014 by ivy
renne Posted September 30, 2014 Author Posted September 30, 2014 Još je neko spominjao i da način sečenja ima veze sa tim
Singer Posted September 30, 2014 Posted September 30, 2014 ja odsečem one vrhove pa trljam da izađe belo, posle sve bude ok
renne Posted September 30, 2014 Author Posted September 30, 2014 ja odsečem one vrhove pa trljam da izađe belo, posle sve bude ok
ivy Posted September 30, 2014 Posted September 30, 2014 pa evo po ovom mom bih rekla da taj vodeni deo sa semenkama ustvari taj koji smeta
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