ChatterBank0 min ago
Is It The Robust Meatyness Of The Beef, That Mixes With The Natural
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sweetness of the roasted plum tomatoes, the tingle of a splash of red wine that brings out the spiciness of the fresh basil and black pepper warmth, along with delight of a soft garlic and shallot kick, or is it the pillowy softness of the pasta, bathing in the creaminess of the ricotta, or is it that last, crispy golden top crust of unctuous, stringy pull of mozzarella, the saltiness of the gorgonzola or the nuttiness of the parmesano reggiano that make a lasagne a nice dinner?
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It would be great if someone could write something 'deliciously erotic' about my proposed dinner for tonight before I suggest it to CD:
http:// www.mrb igben.c om/food /273376 718_a52 7ca85e3 .jpg
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