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I have, for some time, believed that the chefs doing the most interesting work in America — chefs who are, in fact, redefining what “American food” means — are Korean. When I go out for dinner with non-Korean chef friends, all they want these days, is Korean food. They get excited by the deep, tangy, spicy funk of kimchee, thrilled by the little plates of pickles and snacks that accompany the main courses, intrigued by what is to them, often a whole new spectrum of flavors. Date night with my wife? Korean Barbecue. And God help me, among a very small circle of friends — all of them sworn to secrecy — and on all of whom I possess horrifying and incriminating photographic evidence that ensures their eternal silence — I have, after much soju, actually gone to Korean karaoke.
Traditional handcraft shop
بلور بنفش با مهر و اورنگ
حفلة مهر 001
مهر عربي للبيع
مهر عربي اصيل فياض 2
اخفاء حب الشباب بالمكياج | مع هديل