Peat
Registered User
- Jun 14, 2016
- 29,645
- 25,461
Probably nitpicking, but when does someone transition from young to old? If 27 is young and 32 is old, what's in between?
Doubt and regret.
Probably nitpicking, but when does someone transition from young to old? If 27 is young and 32 is old, what's in between?
Doubt and regret.
Dear lord...I have no idea what that is but I want it in my mouth
it's weird, i think he got too much term and money but he's like the exact player the Pens should want in their lineupA lot of years but you guys will love tanev. Was a favorite in Winnipeg
Probably nitpicking, but when does someone transition from young to old? If 27 is young and 32 is old, what's in between?
haha I just ended the doubt and regret phase and am not old!
Kinda looks like a spanakopita but with no spinach, which is a good start.
Title of your sex tape.
I said going into off-season someone was gonna give him 3-3.5 which is too rich for the Jets so it doesn't surprise me. He keeps improving and always gives 100 percent. I bet ten games in you're going to say this deal looks pretty good.it's weird, i think he got too much term and money but he's like the exact player the Pens should want in their lineup
Bulgarian/Macedonian pastry, usually filled with cheese, meat, or other things like potatoes and leeks, pumpkin, or my personal favorite... "pizza".
... like, actual pizza?
You don't want to ask what's in the pizza баница when you're at a bus stop in Ochrid in January.
I think it's just bolognese sauce, though. It's really good.
That's what she said.Dear lord...I have no idea what that is but I want it in my mouth
I'm kinda disappointed tbh. That would be the ultimate carb out if it was actual pizza.
oh boy would i love for that to happen, because i am a big fan of how he playsI said going into off-season someone was gonna give him 3-3.5 which is too rich for the Jets so it doesn't surprise me. He keeps improving and always gives 100 percent. I bet ten games in you're going to say this deal looks pretty good.
No, that's good ol' Georgian Adjarian khachapuri.
It's basically a calzone with a slightly fried egg on top.
I appreciate the complete hypocrisy of my position here, but do the Eastern Europeans realise that this isn't a competition to see how much fat you can put into one dish?
No, that's good ol' Georgian Adjarian khachapuri.
It's basically a calzone with a slightly fried egg on top.
This looks amazing.
Unfortunately I don't exactly live in the sort of diverse metro hub that would serve that sort of thing.
My town is getting a Mexican restaurant this year. Exotic!
My man, you've gotta travel more. We've been over this.
I didn't see this at first lmao