banquet dishes
VicentaLakin
Sometimes there are eggs cooked for breakfast, and if someone doesn't want to eat, one or two is left, and it's not good. It's a good thing we have a small dish at home that's better for the remaining boiled eggs. I remember who used to deliver red eggs to relatives and friends, which were cooked, dyed red, delivered eight or ten, and more, which could not be finished and soon, smashed together with garlic and made up of garlic eggs, with freshly evaporated hot eggs. But at that time, garlic was cheap, eggs were expensive, an egg could be worth one head or even two garlic, but now it's not the same, an egg is worth 50 cents and a piece of garlic! And in order to eat this garlic egg, I had someone buy me a garlic magma from out of town. Although there are several types of garlic presses, which are easy to make, there are far from enough quarries to make. This garlic egg has to be made with a gravel
VicentaLakin
This is a great view. It's a deep forest, tall pine trees on both sides of the road. And by day, a bag goes out and picks herbs, which grow on sun-to-earth, soil-rich slopes, and its leaves are just growing up, looking for something that hasn't spread out, and we call it "free air," so it's old, it can't. When the roots are taken, the ground is covered in the ground, so that it is old and slow, and when it is back, the river is washed and rinsed into a boiler and then dried, so that it can be sold. They used to eat fresh herbs, with hot potatoes, very smooth, and no meat, but it's so good that they can't eat now. It's delicious to go to the supermarket occasionally to see a bag of beryllium and cut a little bit of meat, but it's not as soft as eating in the mountains, but it's good。