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French Chefs Object to Instagram at the Dinner Table

French Chefs Object to Instagram at the Dinner Table


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Slapping an Amaro filter on a picture of dessert from a Michelin 3-star restaurant might be a surefire way to rack up a few likes on Instagram, but France’s fine-dining chefs are getting increasingly cranky about the practice.

According to The Local, chefs in France have even taken to slapping “No Pictures” signs on menus in an attempt to slow the tide of amateur food photography.

"There's a time and a place for everything," said Alexandre Gauthier, chef at La Grenouillere. "We are trying to give our clients a break in their lives. For that, you need to turn off your mobile.”

Gauthier has slapped a little picture of a camera with a bar through it on his menus to discourage the practice.

"Before they used to take photos of their family, of their grandmother, but now it's photos of dishes. It is gratifying, but we're a restaurant without very much light, so they have to use a flash. And with each dish it's 'stop everything', or the photo has to be retaken three times," he said.

Using a flash in a restaurant would definitely raise some eyebrows, though there are those who would object to Gauthier’s suggestion that a picture of one’s grandmother is inherently more worthwhile than a picture of a truffle. Obviously many people feel that food is a valid subject for amateur photography, otherwise people would not be doing this nearly so much.

Chef Gilles Goujon of the Michelin 3-star restaurant L'Auberge du Vieux Puits objects to food photography on the grounds that the pictures aren’t always very good.

"A photo taken with a not-so-good smartphone is rarely good. It doesn't give the best image of our work,” he said. “It's annoying."

Goujon also complained that when people post pictures of his dishes online, it ruins the surprise for his future diners and said the pictures “take a bit of my intellectual property.”

Banning the photography might not be an option, though. Many people want to be able to snap quick pictures with their iPhones, and being told not to do so after paying a lot of money for a Michelin-starred dish can rub patrons the wrong way. Gauthier even specifies that the “no cameras” sign on his menu is less of a formal ban and more of a guideline.

"It's complicated to ban it," Goujon said. "I'm trying to find the right way to say it on the menu but haven't found the proper formula so it doesn't make people angry."


Family Meal

Breakfast's tenure as the most important meal of the day is under siege, thanks to a new book by New York Times columnist Melissa Clark.

Dinner: Changing the Game, available today, is here to help you streamline your weeknight cooking strategy, master new techniques and support you when you call scrambled eggs dinner. In fact, it'll tell you to go right ahead and add smoked trout and silky cream cheese.

"Making dinner isn't necessarily comforting for everyone," Clark concedes, saying that even seasoned home cooks admit that preparing dinner day in and day out can get overwhelming. It's no secret, either, that we've witnessed an overall decline in meals prepared at home in the last 50 years it's what the Washington Post calls "the slow death of the home-cooked meal." But with Clark's help, you'll be able to combat that trend and any dinner-prepping fatigue, one roast chicken at a time. Seriously, though, if you're on the market for a reliable chicken dish, Clark gives you no fewer than 26 choices.

Take her one-pan smoky paprika chicken, which proves to be so much more than just a buzzy cooking trend. The one-pot technique is a highly efficient way to get a complete dinner on the table, and Clark shows off how to do it style, turning the weeknight routine dinner "from a dreaded chore into a beautiful dance." In this recipe, chicken starts off the show, chickpeas enter stage right halfway through and kale shows up for the finale (see the recipe).

If there's anyone to trust with your dinner menu, it's Clark. The James Beard Award-winning columnist has written 38 cookbooks and, quite simply, loves dinner. Growing up, she didn't sit down with her parents every night, because they both worked late. "This is something I wanted to do differently in my family," Clark says. "Even just an hour or two together on weeknights: Cooking and eating together is important to me now."

The now-widespread availability of ingredients like kimchi and quinoa provide "a path out of the tyranny of a perfectly composed plate with three distinct elements," Clark points out. She also prizes simple tricks, like adding garam masala to stovetop mac 'n' cheese, to dress up beloved staples.

One of the most simple but telling confirmations that Clark has your back is that each recipe is conveniently printed on a single page. That's because the author and mother knows that on most nights, you can flip only one thing, and there should be no question if a mirin-sweetened Japanese omelet is in the running.

But even though every recipe is designed to stand on its own, it's impossible to resist combining them for a no-fuss dinner party.

Pair that smoky paprika chicken with Clark's pea pesto-topped ricotta (see the recipe). Trust us, you'll want this effortlessly stunning dish on hand to appease hungry guests as they walk in the door.

The dish is so straightforward that you can even ask guests to help you prepare it, following one of Clark's favorite dinner party tricks: Give people something to do. "It breaks the ice, helps them feel engaged and gives you a sous-chef." Save the tough jobs for yourself though: "I asked my friend to carve a goose, and he almost (but not quite!) ended up in the emergency room after slashing his hand. But it's a good story! And the goose was delicious."

For one last dish, take the menu from everyday meal to dinner party ready with Clark's panko-topped gratin (see the recipe), one of her go-to moves for cooking to impress. Melted goat cheese oozes out from underneath shingles of eggplant and tomato, which are made fragrant by fresh thyme, lemon zest and minced garlic.

Whether you make a whole meal or just one dish, cooking dinner is about to feel a lot more approachable and exciting with Clark's book in hand. "Carve out the time (even 15 minutes), put on your favorite music, chat with your family," Clark encourages. "Drink wine, unwind and enjoy the process. This is what will keep you cooking."


Joanna Gaines Shared Recipes Perfect For Super Bowl Sunday Like Cheesesteaks And French Onion Dip

We'd be lying if we said we won't miss throwing a truly epic Super Bowl party this year, but keeping things small means we'll get to show a little more love to the food we make for our families. What. did you think we'd miss a chance to cook up cheese-covered and fried things? Uh, no! If you're still on the hunt for some Super Bowl inspiration, Joanna Gaines has a whole episode for that on her new discovery+ show, Magnolia Table.

In the fourth episode of the series, Jo makes a whole mess of what she calls Weekend Game Day Snacks, but obviously are perfect for a little Super Bowl action. First, she (and her kids!) whip up some French onion dip, which is made with sautéed onions mixed with sour cream, mayonnaise, and herbs. She serves them with a side of potato chips, but add some carrots, celery, and bread. This is fit to be the star of your party.

But if you're looking for something a little more substantial, she also makes some Philly cheesesteaks topped with sautéed bell peppers, onions, and melted provolone. The whole thing is served on a toasted hoagie roll for a seriously filling meal. But um, you're going to want to save room because she also makes Hasselback potatoes that you won't be able to see without wanting to make them immediately! And if you're looking for a little something sweet, there are also peanut butter brownies that send the whole thing over the top! You might fall into a food coma by the third quarter, but that's the Super Bowl for ya!

The best part is, even if you don't have discovery+ you can make these recipes for the Big Game! Seriously! Jo has all these recipes and more linked on her blog, which is great because uh, we're looking to make her famous cheese ball on Sunday too!


How To Host a French Dinner Party

Plan and shop like you’re in France for your French dinner party


Farm-to-table isn’t just a trend in France, it’s a way of life. A big part of shopping for any French dinner is visiting the local market and specialty shops. Steal this trick by buying fresh seasonal ingredients and planning your dinner menu around what’s available at your local farmers market. If possible, purchase cheese from a cheese shop, bread from a bakery, and dessert from your favorite dessert shop. The quality will be much better and it’ll make all the difference in your dinner! Plus, it’s just so much fun to shop this way, which will make your prep feel so much more enjoyable.

Play relaxing, cozy background music for your French dinner party

You don’t want the music to be distracting and catch everyone’s attention, but you don’t want it to be an afterthought either. Play relaxing, cozy music that sets the tone for the atmosphere you want to create. I love the Pandora music station “French Cooking”. I also play this station while cooking as it gets me in the mood for my French dinner party.

Set an effortless but beautiful table for your French dinner party


Effortless beauty, isn’t that the French way? Achieve a beautiful but approachable look by pairing nice dishes and cloth napkins with some whimsical or rustic elements. You can mismatch your dishes, tie in seasonal touches like a mini pumpkin place card on each plate, or add some unexpected conversation starters in your centerpiece. Don’t forget flowers and plenty of candles, but don’t overcrowd the table. Less is more. I like to light the candles a bit before the dinner party starts so that they burn down to a cozier and more inviting height. Brand new candles have too much of a sense of formality to them. I also love bringing in natural elements to make the tablescape look less fussy and a bit rustic. I usually just cut some leaves from outside or snag some of the extra leaves from the bouquet of flowers that I used for my table arrangements.

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Keep it simple and easy for your French dinner party menu

Keep the French dinner party menu easy and simple. A French dinner party is never fussy. The focus should be on you enjoying your time with your guests. People didn’t come over just for the food, they came to spend time with you and create memories. The goal should be for you to spend the least amount of time in the kitchen as possible so that you can entertain your guests and make sure they are having a fabulous time. A stressed host does not lend itself to a fun atmosphere. A dinner party is not the time to try overly complicated recipes and stress yourself out. Stick to recipes you’re comfortable and familiar with or are very easy to pull together.

I usually choose a dinner menu that I can prepare ahead of time, so I don’t have to do much in the moment. If I can’t prepare it all in advance, I at least prepare the parts so it’s easy to pull together. For example, I’ll have the main course assembled and I’ll just stick it in the oven when we start on appetizers.

You can always go the store bought route as well and purchase some frozen appetizers you can pop in the oven or a dessert from your local bakery. Here are a few of the frozen apps from Trader Joe’s we love to add to your French dinner party menu:

  • Spinach and kale bites
  • Spinach and cheese stuffed mushrooms
  • Spinach and artichoke dip
  • Arancini bites
  • Pastry bites with feta and caramelized onions

Start with an apertif

The apertif (or apero for short), is one of our favorite parts of a French dinner. Some Americans will compare it to an appetizer, but it’s not quite that. It’s more a pre appetizer and a way to open up the taste buds and stimulate one’s appetite. You don’t want to serve too much during the apertif so that it doesn’t spoil your guests’ appetites.

The apertif consists of a a drink that helps open up the appetite. Here are a few of our favorite apertif drink choices:



  • Champagne – make this feel extra special by dropping a cherry at the bottom of the glass or offering a few fruity liquors that your guests can add to their glass
  • Rose
  • Kir royale – champagne with creme de cassis
  • A seasonal cocktail
  • Aperol spritz

Alongside the apertif drink, very small bites are typically served. Think SMALL. Some olives, maybe some nuts. Bassam had a really hard time with this during the dinner we hosted because he felt it wasn’t enough food, but you want to make sure no one is getting full. The point is just the stimulate the appetite. Here are some great apertif nibbles:

  • Baby tomatoes – when in season, baby tomatoes can be such a delight!
  • Olives
  • Roasted garbanzo beans – roast cooked garbanzos at 450 degrees for 30 minutes. Toss with olive oil and your favorite spices. I like using a chili olive oil and zaatar
  • Assortment of nuts

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Serve a coursed dinner for the French dinner party menu

A coursed dinner is one of our favorite parts of a French dinner! Move to a dining table for this portion and provide ample time between courses. The point is to slow down and have time to enjoy the food and the company. Keep the portions small so that your guests can enjoy the full dinner, but make sure it’s enough food so everyone leaves satisfied. Serve wine with dinner and go from light to dark wines. Also have a basket of bread available at the table.

If any of the courses need cook time, I typically put them in at the start of the previous course. If any courses can be pre prepared, like a cheese plate or a salad, I’ll prep and plate them and then keep the plates in the fridge until they are ready to be served.

Here are some of our favorite French dinner party menu ideas:

Entrée French Dinner Party Menu Ideas:

This is usually a simple dish for traditional French dinner parties. Many French people will even purchase something premade for this course to keep it simpler. Here are a few of our favorite entrée options:

  • Endive blue cheese salad – Arrange endive leaves around the plate like a flower. Sprinkle with walnuts, chopped apple, and blue cheese. Drizzle with olive oil and honey
  • Vegetable quiche or a vegetarian tart – I’ve made this vegan mushroom tart before and it was a big hit!
  • A seasonal soup
  • Fig & goat cheese tartine – Toast a slice of good bread, spread with goat cheese, top with sliced fresh or dried figs, and drizzle with honey
  • Lemon cheesy shaved Brussels sprout salad – recipe here

Plat principal French Dinner Party Menu Ideas:

The main course is the pièce de résistance and typically the course the French will put the most effort into for their French dinner party. You want this dish to be as spectacular as possible while still being relatively easy for you to prepare. Here are some of our favorite plat principal dishes:

  • Salmon en papillote – A fancy term for a simple dish. This looks very impressive but is so easy. Place a piece of salmon in a piece of parchment paper, add matchstick cut vegetables next to it , drizzle with olive oil and spices, cook at 350 degrees for about 20 minutes. You can pass around little scissors at the table for everyone to cut open their parchment packages or open it up yourself before serving
  • Pasta with a poached egg – This dish involves a little more in the moment work as you’ll need to make the poached eggs just before serving, so it will work best if you have a very small party. If you can find a freshly made pasta, use that, it’ll make a huge difference. We buy a fresh made pasta from our local farmers market. We make a lemon parmesan sauce for it and then top it with the poached egg. So good!
  • Chicken roll-ups – Before Bassam stopped eating chicken, this was one I made all the time for dinner parties. Buy chicken that has already been cut into tenders or cut it yourself into strips. Mix together ricotta cheese, chopped spinach and chopped olives. Place the mixture at the center of each chicken strip, roll the strip, and secure with a toothpick. Bake at 425 degrees for 25-30 minutes. Top with marinara sauce and serve

Other ideas include: a chicken dish + side of seasonal vegetables, lasagna, pasta with shrimp ,

Cheese Course

Our favorite course of a French dinner party! In France the cheese course comes after the main food, not before. There are several reasons for this, including that cheese is alkaline and helps reduce acid after a meal. We love that there’s something delicious to look forward to at the end of the meal and you most likely won’t over eat it because you aren’t very hungry at that point.

You can choose to plate the cheese or to pass around a cheese board that your guests can serve themselves from. Whichever way you decide to serve the cheese, take them out of the fridge 30-45 minutes before serving so that the flavors develop. Provide 3-5 cheeses, with a mix of textures and flavors. You’ll want to provide a soft cheese, sharp, mild, creamy, etc so that there will be something for everyone. Here are the types we typically offer:

It can be nice to provide a few add ons on the cheese board. We like:

Dessert French Dinner Party Menu Ideas:

Since French bakeries are so wonderful, the dessert course is often purchased rather than homemade. Since I don’t particularly enjoy making dessert, I tend to purchase it. If you enjoy baking, you may want to make the dessert course yourself. As with the other courses, aim to choose something you can prepare in advance. Here are some great dessert options:

  • Chocolate or caramel mousse
  • Chocolate souffle
  • Fruit tart
  • Creme brulée
  • Tarte tatin (upside down apple pie)

Coffee Course

In France coffee is served as a separate course and not with dessert. Offer tea for those that don’t drink coffee, but otherwise just make a simple pot of coffee or espressos if you have an espresso machine. Coffee can be served right at the table, in the kitchen, or in the living room.

We hope you enjoy hosting a French inspired dinner as much as we did!


The process of making Fieri's garlic bread couldn't have been easier.

Although the ingredients were a little more complex, the process was as easy as can be. All I had to do was throw everything in a bowl and combine.

I then slathered the mixture heavily onto my baguette, but I was still left with a ton of the buttery topping.

Next, the bread went into the oven to broil. The recipe calls for two minutes under the broiler, but I left mine in for three and a half minutes — and could have probably left it in for four — to get that nice, toasty topping.

When I pulled the baguette from the oven, the pieces were lightly toasted but also oozing with bubbly butter. I hoped they weren't too soggy.


Easy Dinner Recipes That Will Make Cooking After Work A Breeze

Looking for fuss-free, minimal ingredient recipes that are also super easy to make? We've got you covered! With everything from Garlic Spaghetti to Chicken Fajitas, and Honey Garlic Stir Fry to Baked Cod, there's just SO much for you to choose from. So, if you need some dinner inspiration, take a look at our easy dinner recipes now.

Looking for some easy sides to go with? We've got those, too!

We love this easy, healthy chicken bhuna recipe, a sure-fire dinner table win - the ultimate crowd pleaser.

Chow mein is our go-to for all types of meals, from an easy dinner to a serious hangover. We love the kick this recipe gets from fresh ginger, but if you're not a fan, skip it.

The key to a good yakisoba is the noodles and the sauce. You can often find refrigerated yakisoba noodles in the supermarket in a small plastic pack but if you can't find them, you can go for something like spaghetti or even well drained ramen in a pinch.

This one-pot sausage pasta dish is deliciously rich and indulgent - and only leaves you one pan to wash up! Feel free to use another type of sausage if you prefer.

A no effort creamy ricotta pasta is topped with a red chilli oil and buttery bread crumbs. The extra effort to make your own bread crumbs is well worth it.

If you're after an easy, tasty and healthy dinner recipe, than this salmon traybake is the one for you. Packed full of Mediterranean antipasti style veggies like artichokes, tomatoes and olives, it's a dinner table win.

The best part of this chicken stir fry is how versatile it can be. Broccoli and bell peppers are great, but pretty much any vegetable you have in the fridge will work, too. Stir fry is a Chinese method for cooking, usually in a wok over high heat. Here a cast iron or other heavy pan will work great!

A little salty, a little sweet, a little sour, and just the tiniest hint of spice from crushed ginger: This chicken teriyaki is exactly what you'd want for dinner after a long day at work. Serve it up with a side of steamed rice and broccoli and make your mum proud that you're finally eating balanced, proper meals. We use chicken breasts here for ease, but you can substitute with any other type of protein: dark meat, pork, beef, or tofu. The best part? It takes just about half an hour to make.

Gnocchi isn't used enough and we are here to change that. It's such a quick pasta to make and this bake requires no pre-boiling which is always a win in my book.

We love that this recipe comes together in one skillet and in less than an hour. Dunking good bread into the extra pan sauce is highly encouraged.

Searing fish might seem intimidating, but once you get the hang of it, it'll be second nature! It's important that you get your pan hot and the bottom of your pan thoroughly coated in oil. Place your fillets skin side-up &mdash you should hear a sizzle. Let the fillets cook, undisturbed, for a few minutes. (That's how you get that delicious crust!) Gently lift a corner of one fillet with a spatula. If it releases easily, it's ready to go. If not, give it a little more time. Flip, cook a few more minutes to get the skin crisp and the fish cooked through, and you're good to go!

Is there anything more satisfying than a loaded tray of nachos, still hot from the oven? They are the PERFECT weekend treat and they couldn't be any easier to make! This recipe is foolproof and sure to be delicious, but feel free to mix and match with your favourite ingredients.

We love risotto, and this pearl barley version is delicious. Pearl barley is a type of grain that's an excellent alternative to rice in a risotto. Barley is used in bread to add earthy flavours, and in the same way, pearl barley adds a nice nutty, earthy tone to a creamy risotto.

When we say this is the easiest soup you'll ever make. this is the easiest soup you'll ever make. For those days you require a warming bowl of something, but you really can't be bothered with the effort, in steps this steaming bowl of chicken and sweetcorn soup. Easy ✅ Healthy ✅ Damn delicious ✅

Grilled chicken breasts can be the epitome of boring. Too often they're dried out or rubbery. But when soaked in a super-quick marinade &mdash with balsamic, brown sugar, and dried thyme &mdash you're guaranteed deliciousness.

If you're someone who's afraid of cooking seafood at home, cod is the fish for you. It's basically impossible to mess up: It cooks quickly, is hard to overcook (unless you really forget about it), and is easy to flavour however you want.

When it comes to pasta we want something simple and fast. Pasta Pomodoro is a step above from Spaghetti and Meatballs and highlights the freshness of tomatoes &mdash pomodoro means 'tomato' in Italian. You're cooking down the tomatoes just enough to form a light sauce but keeping most of them intact. It's the freshest pasta and is best enjoyed outside with a mound of grated Parmesan.


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Voted Best French Restaurant of Monterey County in the Carmel Pine Cone & Monterey County Weekly

Consistently excellent

We have enjoying Bistro Moulin’s dining for several years. We have never been disappointed. Every dish we’ve eaten has been carefully prepared and delicious. The sauces can tend to be rich, but we appreciate the portions aren’t overlarge. The rack of lamb special recently was to die for: perfectly cooked, meaty lamb with a sauce so tasty you wanted to drink it. The service is extremely professional and friendly. Seating outside is very limited, so definitely make a reservation. It’s worth it!


Roasting, broiling and grilling: Tips and recipes to help you master dry-heat cooking techniques

Last week, I started my series on fundamental cooking techniques with stovetop methods, including searing, sauteing and frying. This week, we’re moving into the oven and grill, where heat makes its way through the air and via direct waves of energy. (Next week: Boiling, braising and steaming.) These dry settings often make for crisp, browned food. Here’s what to know and how to improve your skills.

Roasting

Technically speaking, this process is baking. But in terms of options for putting dinner on the table and to avoid the implication that I’m talking about baked goods and sweets, I’m going to lean on the term and concept of roasting. As Harold McGee explains in “On Food and Cooking,” this strategy combines two heating methods. The first is radiation, which is the transfer of heat in “waves of pure energy.” In other words, the food does not need to be in direct contact with the heat source. The other is convection, in which air is the medium that transfers heat to the food. Neither, in the setting of an oven set to bake, is particularly effective at rapid heat transfer, so roasting is rarely the fastest method. McGee gives the example of how much faster a potato can be boiled than roasted, even at a high temperature.

Success in roasting comes down to much more than shoving something in the oven. While one of its strengths is that the dry heat is great for surface browning, you may find yourself with food that is undercooked in the middle. As McGee points out, food is not a particularly good conductor and is slow heat up. Often you must manage a variety of factors — size of the food (smaller pieces can overcook), oven temperature, position of the rack — to get things just right. Generally, roasted food does best when not packed too tightly, to better allow for circulation of the convective heat around it.


French Chefs Object to Instagram at the Dinner Table - Recipes

Watch: Ludo and Luca Make a Fiery Crepes Suzette

In the latest installment of Ludo à la Maison, Ludo Lefebvre has some thoughts about crepes. “It’s like a French taco,” he says. Why is that, exactly? “You can do whatever you want with a crepe. You have a base, and then you play with it.”

Make sure to watch this episode for Ludo’s spectacular recipe to satisfy your afternoon sweet tooth.

Trois Mec: New Table Release Calendar

Trois Mec is open Monday – Friday and tables are now available ONE MONTH in advance. Upcoming ticket release dates:

6/7 (for dates 6/25 – 7/6)
6/21 (for dates 7/9 – 7/20)
7/5 (for dates 7/23 – 8/3)
7/19 (for dates 8/6 – 8/17)

To get the latest info on tickets and availability, you can visit the official Twitter and Facebook feeds.

Watch Ludo And Luca Lefebvre Make A Classic Omelette

The father and son duo head into the kitchen and whip up a Lefebvre classic, the omelette. Made with eggs, butter (yes, tons of it), salt and pepper, getting the proper technique is everything for this dish. In the Lefebvre household, you learn these necessary techniques at a really young age.

Grilled Lamb Chops & Jardinière de Légumes

Join Ludo in his kitchen as he takes you step by step through a delicious recipe for lamb chops and jardinière de legumes and shares some funny stories.

Butter and Rosemary Brushed Rotisserie Chicken

Ludo shows you how to make his favorite rotisserie chicken and smashed potatoes with a little help from @lucaeats.


Chefs de France

About our allergy-friendly menu items: Guests may consult with a chef or special diets trained Cast Member before placing an order. We use reasonable efforts in our sourcing, preparation and handling procedures to avoid the introduction of the named allergens into allergy-friendly menu choices. While we take steps to prevent cross-contact, we do not have separate allergy-friendly kitchens and are unable to guarantee that a menu item is completely free of allergens. Allergy-friendly offerings are reliant on supplier ingredient labels. We cannot guarantee the accuracy of the contents of each food item. Allergen advisory statements (e.g., "may contain") are not regulated and therefore not taken into consideration when developing allergy-friendly meals. It is ultimately our Guests' discretion to make an informed choice based upon their individual dietary needs.

Menu items and prices are subject to change without notice.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Our plant-based menu items are made without animal meat, dairy, eggs and honey.



Comments:

  1. Jayvee

    I believe that you are wrong. I can prove it. Email me at PM, we'll talk.

  2. Deorward

    Yes, a good choice

  3. Berakhiah

    ha ... fun enough

  4. Gage

    Is there a similar analogue?

  5. Lendall

    For me, this is not the best option



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