yolo Posted December 25, 2014 Posted December 25, 2014 (edited) Šarlo. Mislim da se taj hleb zove kod njih "frančeze". Imaš ispostavu u Kalenićevoj, pored Compania de Vinos, rade do recimo 4 ali ume da se proda. Edited December 25, 2014 by yolo
Pontijak Posted December 25, 2014 Posted December 25, 2014 posle ovih yoloovih fotografija forum ce masovno da predje u katolicanstvo i protestantizam
Singer Posted December 25, 2014 Posted December 25, 2014 Ne moraju toliko daleko da idu, dovoljno je da promene kalendar. ;) Svaka čast i yolu i renu - ozbiljni ste kuvari/domaćini
Pontijak Posted December 25, 2014 Posted December 25, 2014 Svaka čast i yolu i renu - ozbiljni ste kuvari/domaćini +1
yolo Posted December 25, 2014 Posted December 25, 2014 kimchi. pisali smo katamaran i ja o tome na zimnici...
renne Posted January 5, 2015 Author Posted January 5, 2015 Uskoro slava pa će se praviti suve paprike punjenje nečim, nisam odlučio čime, pihtije, pita sa kupusom, pita sa krompirom, mimoza, meze, sarma, podvarak i neko mesište, verovatno prase
renne Posted January 5, 2015 Author Posted January 5, 2015 E nemam pojma, nisam još smislio, osim baklavu, pošto to pravim tradicionalno svake godine
darling Posted January 6, 2015 Posted January 6, 2015 (edited) koje ste zene s tim filom... sumadijsko selo. nalakcene preko plota mi monti pajton muskarci zene, vikleri, zabradjene, sumadijski akcent: rene: vidi kaku sam reformu spremila... darling: nesto ti je fil iscureo.. rene: ticemi kazes... frank pemblton: jes ticejojkazes.. aram: rene, rekla ti je da ti je fil iscureo.. lancia: a ha ha ha, fil joj iscureo bracastrugacki: a sad joj nije iscureo, a ha ha ha Edited January 6, 2015 by darling
Singer Posted January 6, 2015 Posted January 6, 2015 Prebranac tradišnl je gust ili "tečan" kao, nazovimo, regularan suljpa?
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