Haralampije Posted June 11, 2016 Posted June 11, 2016 dobar deo tvog utiska je posledica hladnog i kisovitog maja
Frank Pembleton Posted June 11, 2016 Posted June 11, 2016 Meni neko reče da su kajsije nikad bolje...Nisam probao.. ...shit has hit the fan...
gospa buba Posted June 12, 2016 Posted June 12, 2016 Meni neko reče da su kajsije nikad bolje...Nisam probao.. ...shit has hit the fan... ja sam pojela 2, jedna je bila ogavna a druga nikad bolja.
hansolo Posted June 14, 2016 Posted June 14, 2016 Palacinke, dobar svapski sir sa mileramom i vanilom i secerom ukremljen jedan sloj, pa sledeci sloj domaci dzem od jagoda ovogodisnji, moj, pa opet. Jako dobro.
Anonymous Posted June 14, 2016 Posted June 14, 2016 (edited) Jagnjetina sa Banjana kod Nikšića i mladi luk, i tako već tri dana. Mislim da je ostalo i za sutra. Edited June 14, 2016 by Anonymous
InvisibleLight Posted June 15, 2016 Posted June 15, 2016 taze pijacni pazar u fazi sukcesivnog izjedanja: -maline -koziji sir -paradajz prvi deo za sebe pa druga dva kombinovano, razume se
katamaran Posted June 18, 2016 Posted June 18, 2016 Ljuti rol sa Ade (hot & roll) prvi put sam naleteo na drugog majstora i on covek razume sta znaci kad porucis stvarno ljuto Vrhunska klopa za 250 kinti (na dostavi 350)
Parsons Posted June 18, 2016 Posted June 18, 2016 fabada. u porodicnom restoranu u okolini hihona, tradicionalno jelo spanske pokrajine asturias, slicno nasem corbastom pasulju, sa slaninom i kobajama.
Čutura Posted June 19, 2016 Posted June 19, 2016 e bre renne, zaperci na krilcima se ne peku, to se isece i baca
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