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THANK YOUUUUU!

Thank you so much 😊

Reading is a great way to improve your vocabulary. A diverse archive of romance exposes you to different writing styles and words. I often use the dictionary feature on my PDF reader to learn new terms while enjoying a captivating story about love and life. https://anarchiveofromancepdf.top/ An Archive Of Romance A Study In Drowning Novella Pdf

Hey there! I just wanted to ask if you ever have any problems with hackers? My last blog (wordpress) was hacked and I ended up losing several weeks of hard work due to no backup. Do you have any methods to stop hackers?

@ReasonBlack10thanks very much!!!

thank you so much‼️ (⁠つ⁠≧⁠▽⁠≦⁠)⁠つ💝💖💕

Reupload please

thanks may i ask if you have its manga?can not find i

Please reupload 🥲

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+ 1

thank you so much~!

thank you so much~! you are so nice~!

thank you so much~!

Could you please reupload?

再アップロードしていただけますか？😭🙏💦

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Thank you so much!

OMG THANK YOU 😭😭😭

Thank you!!

Thank you thank you thank you thank you thank you thank you❤️‍🔥❤️‍🔥❤️‍🔥

thx you sm for sharing!!!!!!

is the file corrupted??? because I can't open it

Lying down and vomiting between courses: This is how Ancient Romans would feast [url=https://rutorclubwiypaf63caqzlqwtcxqu5w6req6h7bjnvdlm4m7tddiwoyd.com]рутор сайт[/url] Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet. Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy. https://rutor24.dev rutor-24.to Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun. Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet. What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.” https://rutorforum24.top rutor8.com Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

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