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remont_eiOa
11.12.2025 05:31:06

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10.12.2025 12:42:24

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lalabetUners
09.12.2025 13:53:10

Im not the kind of person who writes long reviews, but today I wanted to share my experience about a lucky run at a gambling site.

Ive been spending some time at <a href="https://nllalabet.com/">nllalabet.com</a>, mostly on weekends and with low bets. I registered because the first deposit bonus looked okay and the terms seemed fair enough compared to many other places. The signup process was no big deal: basic details and email confirmation, then I was good to go.

For my initial deposit I played it safe and put a low amount into my balance. I started with the video slots because thats what I tend to play. I looked for most played games and picked a slot with free spins and multipliers, hoping for a decent run.

At first it was nothing special: small wins and losses and weak bonuses, and I was ready to log out because my balance was slowly dropping. Then things changed: I landed a crazy free spins round with special symbols all over the screen, the slot didnt stop paying and the bonus feature sent my balance way up. For me it was a really nice win compared to my regular sessions.

I didnt keep spinning forever; after a few more small spins I decided to cash out and send a withdrawal request. The withdrawal process was quite normal: the casino asked me to confirm my identity with standard documents. I sent everything within an hour, and the verification was confirmed without any issues. After that the money was processed to my wallet and I received it in a decent timeframe.

Im not saying this casino is perfect, and of course you can also run bad, but in this case my experience was mostly good: transparent rules, decent support and no excuses about cashout. This is just my personal story: gambling always involves risk, so only deposit with limits and remember its just a game.

MichaelArect
08.12.2025 22:55:03

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.

MichaelArect
08.12.2025 18:19:51

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.

Davidtof
07.12.2025 04:31:08

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07.12.2025 00:32:03

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06.12.2025 23:52:35

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06.12.2025 04:53:41

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03.12.2025 21:17:57

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