Fat cow gravy

The beginning of the four-year Olympic season seems to have come to a halt in a world that is already tumultuous, whether it be the war in Syria, the economic crisis in Europe, the dispute over the fishing islands, the heavy rains in Beijing, all of which has been diluted by this billion-strong festival. Whichever friend, there's a little bit of an olympic theme that makes us feel uncomfortable talking to people about what's good for them. Sports is so pure that it's completely intoxicated by its power and beauty, whether it be a smile after an athlete's victory, frustration at failure or tears. The passion and the shout, the anxiety and the excitement that we have in front of our television sets are just as great as we're in the air. Staying up late will become a habit for more than a dozen days, while food will be supported by the need to spend the night with indispensable drops. One thing that is common to both food and sport is that they can't be lost, that they also complement physical strength to make physical and mental energy more abundant, and that they are also the most direct pleasure. A pot of corrugated bone soup is the first choice for additional strength. And when you're lazy, you can save time and taste as good. A pound of fine, fat cow, a few pills of green vegetables, with both the positive energy of meat and multiple green vegetables, pick out a few smooth fans in their belly, with a strong bone soup, and this taste can take up the summer table in less than half an hour. Drink soup in the summer, sweaty and full. The 3-5 friends gathered to cook a hot pot of fat veggies, which could enrich everyone, eating good food for the Olympics on this thin summer night