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| 11.12.2025 03:28:43 |
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9454 : remont_ihOt |
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| 09.12.2025 11:47:38 |
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9453 : lalabetwaige |
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For my opening deposit I stayed conservative and added a small amount into my balance. I started with the slots section because thats what I mainly like. I sorted by top games and picked a slot with medium volatility, hoping for a good session.
At first it was nothing special: small wins and losses and bonus rounds that paid almost nothing, and I was ready to log out because my balance was shrinking. Then things changed: I hit a big bonus with special symbols all over the screen, the slot kept hitting combinations and the multiplier sent my balance far above my start. For me it was a really nice win compared to my normal bets.
I didnt stay too long; after a few more test spins I decided to stop and send a cashout. The withdrawal process was nothing unusual: the casino asked me to confirm my identity with ID card or passport. I sent everything right away, and the verification was confirmed without problems. After that the money was transferred to my wallet and I received it faster than expected.
Im not saying this casino is a miracle, and of course you can also have bad days, but in this case my experience was pretty fair: transparent rules, decent support and no payout drama. This is not financial advice: gambling always involves risk, so only gamble with spare money and dont rely on it as income.
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| 08.12.2025 02:08:01 |
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9452 : MichaelDussy |
Lying down and vomiting between courses: This is how Ancient Romans would feast
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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.
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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.”
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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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| 07.12.2025 20:37:40 |
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9451 : MichaelDussy |
Lying down and vomiting between courses: This is how Ancient Romans would feast
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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.
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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.”
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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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| 07.12.2025 20:06:09 |
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9450 : BlomnubBug |
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| 07.12.2025 03:09:26 |
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9449 : JPTAcack |
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| 03.12.2025 22:13:55 |
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9448 : MatthewagifY |
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| 03.12.2025 07:59:07 |
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9447 : remont_odOl |
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| 02.12.2025 21:16:10 |
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9446 : CarlosAcany |
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| 02.12.2025 13:18:14 |
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9445 : Josephinsog |
Уважение и безопасность в эскорте. Калужский гид для идеальных встреч.
Узнать детали можно здесь: https://storyplus.ru/stil-zhizni/14262-kaluga-utonchennost-vnimanie-i-doverie-v-kazhdom-mgnovenii.html
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