foreign food
VicentaLakin
i used to eat pizza, and girls couldn't remember their names, and they often told their mom to eat a fish without a prick. last night, before sleeping, the chick said, "mom, i want to eat a fish that doesn't have a prick." mama said, "well, we'll eat it tomorrow morning." the chick said, "you didn't buy it, how do you eat it?" mom said, "well, mom's gone, there's a fish in the fridge." the chick goes to bed. mommy's going to make pizza with caviar and noodles and fish. i've never done this before, but i'm looking forward to it. i've done this before, and i can finally do it myself. the approach to caviar is taken here: http://home.meishichina.com/space-602110-do-blog-id-5325773.html
VicentaLakin
i've recently learned a variety of celery, which is called a clover and maybe another name, but that's what i translated with google. don't look ugly, but it's delicious. unlike our usual celery, it's a celery that eats only root. from a therapeutic point of view, the protein and carbohydrate content is higher than that of common celery, except for the effects of diet, serenity, pressure relief and blood-rehabilitation. in terms of nutritional value, the root has a lighter fragrance of celery than ordinary celery, but the crude fibre content is much lower than that of celery, especially for the elderly, and the nutritional value is higher than that of common celery. there are many ways to cook, to make soup, stew, ovens, etc。
