standing wall was the fact that this weed passed for directing thermage, gamensky zelvensky, kirmash, igoryehe epic, not a problem of will, no problem for skin man the poorest the poorest can afford to buy a style of dress or food with barrels, and there lay richly. lubricate such a two-named with kolandra and salt until he is so dressed from this strong one. it smells like that, and lambry is clearly here to live and just, well, it rips me off. thank you for the fact that the herring appeared on our steels. uh-huh, we must tell the dutch, and the fisherman willim yakov fate. which once, having caught a herring, he took it for a toad in the literal sense of the word, and he realized that if you remove the gills, then let's say a herring from such a one. so foul-smelling, bitter-tasting fish becomes just ambrosia. and this is what he came up with i came up with salting fish, and the secret is a day. the dutch kept it a secret for a long time. they did it at sea right after they caught the herring, so that no one would visit, but those workers who were engaged in cutting and salting the herrin

it was the fact that your notebooks went to the director's thermage, ramensky zelvensky, kirmash, igoryef will, a problem for a skin person, the poorest , the poorest, can afford to buy a style to dress from a barrel, and there lay down richly. lubricate the leg of such a two-named with kolandra and so much salt from this strong clothes, because it smells, and lambry is clearly here for living and it’s just that god tears my nose off. thank you for the fact that the herring appeared on our tables. uh-huh , we must tell the dutch, and the fisherman willim yakov fate. which once, having caught a herring, he took it for a toad in the literal sense of the word, and he realized that if you remove the gills, then let's say a herring from such a one. so foul -smelling, bitter-tasting fish becomes just ambrosia. and that's what he came up with, he came up with salting fish, and the secret is for sochi dutch. they kept it a secret for a long time. they did it at sea right after they caught the herring, so that no one would visit, but those workers who were engaged in cutting pickled herring even