Most people balk at the idea of cooking for large crowds of people. With images of huge stockpots boiling over and becoming chained to a hot stove and oven for countless hours on end, it’s no wonder that so many people avoid the idea of cooking food for large crowds with more tenacity than they avoid being last in the dinner line. Read the rest of this entry
Flavored coffee is becoming more and more popular every day, in spite of negative reactions of the classic amateurs of coffee. In this article we cover:
– What flavored coffee is
– Is it just fashion or a new market and taste habit?
– What are the key factors that influence the quality
– Tips to recognize if we are in front of a ‘best flavored coffee’ or not.
WHAT FLAVORED COFFEE IS?
In its simplest definition, flavored coffee is coffee with additional flavors added to the beans to give a specific taste, different than the classic organic taste offered by the coffee ‘alone’. Flavored coffee is made by adding flavored oils to the beans after they have been roasted and before they have been ground.
JUST FASHION OR NEW TASTE HABIT?
You may like it or not, but flavored coffee is today synonymous with gourmet coffee.
Flavoring coffee is not just a ‘new fashion’, and it is a very old habit as well. Flavored coffees have been used for centuries: Arabians began flavoring their coffees with cardamom hundreds of years ago; Africans experimented with citrus flavours; and South Americans enjoyed a hint of cinnamon in their cups.
Flavored coffee as we know it today began its development in the 60’s, with the spread of flavored tea from Europe. But it was with the specialty coffee boom of the 1990s that the overall interest in exotic flavours increased so remarkably.
Flavored coffee is a controversial topic among roasters and retailers. Real coffee connoisseur do not like it at all. But business is business, and despite a sometimes less-than-enthusiastic reception, flavored coffees are continuing to penetrate deeper into the market, as a result of exposure from large coffee shops, restaurants, and retailers of all kinds.
Today we can choose from a wide array of flavored coffees, with attractive names like ‘Amaretto’, ‘French Vanilla’, ‘Hazelnut’, ‘Chocolate Swiss’, etc.
Flavored coffee has therefore become a very trendy drink, so popular that according to some estimates one out of four Americans (25%) drinks a flavoured coffee at least twice a month!
KEY FACTORS THAT INFLUENCE QUALITY
Three main factors influence the quality of the best flavoured coffee:
– the selection of coffee beans
– the quality of flavors
– the process used.
Coffee beans: the type of beans used to make flavored coffee greatly impacts the taste of the finished product. Arabica beans are most frequently used for creating the best flavored coffee, due to their low levels of acidity and bitterness.
Flavors: the coffee roaster must choose between 100% natural flavours, artificial or ‘Nature Identical’ flavorings. Although the flavor name on packages may be the same (‘French Vanilla’), the product inside is of course very different.
The Process involves the appropriate amount of flavoring to be used, the chosen roast level, and how and when the flavours are applied. A more in depth view about how the best flavoured coffee is produced will be covered in another article, ‘How Best Flavored Coffees Are Produced’.
HOW TO RECOGNIZE THE BEST FLAVORED COFFEE
To help you make the most of coffee flavorings, here are some final tips to help you buy only the best flavored coffee beans.
Be sure you are buying from a reputable coffee roaster, to ensure your beans and flavorings are of a high quality. Firstly, verify that coffee beans are high-quality. Secondly, checks if flavor is made with 100% natural ingredients.
Some roasters may be adding flavor to low-quality beans thinking that their low-quality will be disguised by the flavoring. About 75 percent of taste is experienced through the nose, so the aroma makes for much of the flavored coffee experience, but best flavored coffee should not overdo it: the flavor should complement your coffee, rather than overwhelm it. The ideal flavor should mask some of the harsh notes of the coffee yet not interfere with its aromatic characteristics.
The degree of roasting determines the depth of flavour: the darker the roast, the heavier the flavor. If flavoring is added to beans which have too mild a roast, the coffee lacks significant flavor characteristics, and a flat-tasting beverage results. If the roast is too dark, the added flavor is covered by the taste of the beans. For example, a Vanilla flavor can be lost on a French roast, because the robustness of the bean may overwhelm the sweet creamy tones of the flavor.
Finally, flavored coffee should be stored as closely as possible to room temperature.
Many black coffee drinkers dislike flavored coffees, because they cannot fully taste the ‘native’ coffee flavor. While according to estimators, flavoring coffee is just making coffee even more appealing, by adding complimentary flavors.
Many coffee aficionados turn up their nose at the thought of adding flavorings to their beloved black beverage. On the other way, the taste habits of those who like flavored coffee are not much different than the ones who say ‘no, thanks’ to flavored, but then drink their coffee with milk or sugar (or both…).
As a matter of fact, whether you are a connoisseur of black or a lover of flavored, best flavored coffee is here to stay.
For two simple reasons. Consumers like it. And coffee business professionals like it as well, since they have seen the opportunity to create new profitable market niches, with higher margins than the traditional coffee.
For many connoisseurs, the period from the mid-19th Century to the late 20th Century is the ‘Dark Age’ of coffee. During this era, coffee lost its Middle-Eastern mystical charm and became commercialised and, quite frankly, ordinary.
When coffee was first introduced into Britain during the 17th Century, it was a drink enjoyed by every social class. While the rich would enjoy coffee almost ceremonially in their social clubs, the poor saw coffee as an essential nutrient, a hot drink to replace a hot meal, or hunger suppressant. It was only a matter of time, with the advancement of technology, that large companies would form to take advantage of the coffee commodity.
Traditionally coffee was roasted in the home or in the coffeehouse. A practice imported from the Middle-East was to simply stir-fry green beans in an iron pan over a fire till brown. Some coffeehouses used a more sophisticated method of a cylindrical unit hung above a fire with a handle to rotate the beans inside. Both these methods were only capable of roasting small batches of coffee, a couple of kilos or several pounds at most, which ensured that the coffee was always fresh.
However, with the onset of the industrial revolution and mechanisation, coffee roasting technology soon improved. Commercial coffee roasters were being invented which were capable of roasting much larger batches of coffee. It was now possible for the few to meet the coffee needs of the masses.
It was in the United States where coffee initially started to be commercialised. In 1865, John Arbuckle marketed the first commercially available packages of ground, roasted coffee. His brand, ‘Ariosa’, was sold over a far larger area then any other coffee roaster. Instead of being confined to a small area close to his roasting factory, Arbuckle was able to establish his coffee as a regional brand. Others soon followed suit and, by World War I, there were a number of regional roasters including companies such as Folgers, Hill Brothers, and Maxwell House. These companies offered customers consistent quality and convenient packaging for use in the home, but at a price: freshness. It could be several weeks, or even months, before the end product would reach the customer.
One approach to prolonging the freshness of roasted coffee was to glaze it with a glutinous or gelatinous matter. After the coffee beans had been roasted, a glaze would be poured over them, which would form a hard, protective barrier around the bean. Once such glaze patented by John Arbuckle in 1868, consisted of using: a quart of water, one ounce of Irish moss, half an ounce of isinglass, half an ounce of gelatine, one ounce of white sugar, and twenty-four eggs, per hundred pounds of coffee. Arbuckle experimented with many different glazes over the years, eventually settling on a sugar based glaze. In fact, Arbuckle became such a prolific user of sugar that he entered into the sugar business rather then give a profit to others for the huge quantities he required.
So why were customers willing to buy this coffee? Once ground, coffee quickly loses its flavour and therefore should be consumed as soon as possible (at the very latest within 48 hours). But this was the age of the brand, where consistency ruled king over quality. Local roasters would often produce excellent coffee, but they could also produce foul coffee, occasionally containing a number of adulterations. Customers wanted to trust what they were buying. They wanted their coffee to taste exactly the same, time and time again.
The first coffee brand to come to Britain was Kenco. In 1923, a co-operative of Kenyan Coffee farmers set up a coffee shop in Sloan Square (London), called the Kenyan Coffee Company, to distribute high quality coffee beans around Britain. Their shop proved very popular and their brand of coffee (renamed Kenco in 1962) soon spread throughout the UK.
Worse was to come to the brew known as coffee. As regional roasters grew into national roasters and then into international roasters, their pursuit of profit intensified. Traditionally coffee came from the ‘arabica’ variety of coffee bush. But in the 1850s, the French and Portuguese began to cultivate a different variety of coffee bush, known as ‘robusta’, on the west coast of Africa between Gabon and Angola. Robusta beans were (and still are) cheaper then arabica beans as they are easier to grow and have an inferior flavour. Coffee roasters looking to minimise their production costs started blending robusta beans with arabica beans in increasing quantities. They also used shorter roast times, to reduce weight loss stopping the coffee from fully developing its complex flavour.
However the lowest point for coffee comes with the introduction of instant coffee – a drink bearing little resemblance in taste to actual coffee. Although the first commercially produced instant coffee, called ‘Red E Coffee’, invented by George Constant Washington, an English chemist living in Guatemala, was marketed in 1909, it is Nestlé who are generally attributed with the invention of instant coffee. In 1930, Nestlé were approached by the Instituto do Café (Brazilian Coffee Institute) to help find a solution to their coffee surpluses. They believed that a new coffee product that was soluble in hot water, yet retained its flavour, would help stimulate World coffee sales. After seven years of research and frequent tasting, scientist Max Mortgenthaler finally achieved the desired results and, on 1st April 1938, Nescafé was launched, first in Switzerland and then later in Britain.
Some claim that it was the introduction of commercial television in 1956 that acted as a catalyst to the success of instant coffee in Britain. The commercial breaks were too short a time in which to brew a cup of tea, but time enough for an instant coffee. There is probably some truth to this claim as, by the 1960s, the majority of the tea industry started producing tea bags, an invention by Thomas Sullivan over half a century earlier (1904). Tea bags were seen as more convenient, simpler and quicker to use then traditional loose leaf tea and so could compete against instant coffee.
The coffee industry soon realised the association between commercial breaks and coffee drinking and started investing heavily in television advertising. Probably the most famous series of coffee advertisements were made for Nescafé Gold Blend. First aired in 1987, these advertisements focused on the sexual chemistry between a couple, played by Anthony Head and Sharon Maughan, acted out in a mini soap opera. The advertisements gripped the whole nation, featuring as frequently as Eastenders or Coronation Street as topics of conversation. This original series of advertisements ran for ten years, increasing sales of Gold Blend by 40% in the first five years (there were two further, less successful, sets of advertisements with different actors). Such was the profile of these advertisements, that they even featured as a news article on the ‘News at Ten’.
With the coffee industry focused on price rather then quality, it was little wonder that coffee sales became stagnant. Coffee drinking was now more about a caffeine fix rather then about savouring the taste, to be drunk in a break from work, rather then to be enjoyed over conversation or while reading the newspaper. Unsurprisingly the younger generations born in the 70s and 80s turned their back on bitter coffee, preferring sugary soft drinks such as Coca Cola and Pepsi for their caffeine kicks.
Pairing food and wine is an art. To create a pleasurable dining experience, there are some basic considerations to understanding how food enhances the taste of wine, and vice versa. The goal is to find balance and synergy, keeping in mind that this process is one of personal preferences. Success is achieved when you find a combination that is pleasing to your palate.
Here are some suggestions on how to pair food and wine, so that they may accentuate the flavors in one another and as a result, taste better.
Consider how the dish is being prepared, and if there will be a dominate seasoning, sauce or flavor. Delicate foods should be served with a delicate wine, while heavy dishes go better with heavy full bodied wine.
Keep in mind how the wine will react with the food. For example, sweet foods will taste less sweet with a wine high in tannins. While salty foods offset the sweetness and emphasize the fruit in sweet wines.
Bring wine and food from the same geographical region together. It is natural for these combinations to work, especially with the culinary history in certain wine-producing regions around the world.
For wine and cheese pairings, white wines compliment softer cheeses, while red wines taste better with hard cheeses. A Chardonnay, for example, enhances the flavors in a provolone or gruyere cheese. While a Merlot pairs well with brie.
Below are some suggestions for pairing wine and food:
Chardonnay- salmon, shellfish, veal, grilled chicken, grilled fish, cream sauces
Sauvignon Blanc- fruit, white or light fish, lemon based sauces
Pinot Grigio- turkey, shrimp, veal, cream sauces
Dry Riesling- shrimp, lobster, chicken
Zinfandel- tomato pasta dishes, pizza, pesto, chicken with heavy sauces
Dry Rose- salads, light spicy food, pasta salads
Cabernet Sauvignon- red meats, roast, dark chocolate, lamb
Syrah/Shiraz- sausage, stew, peppered red meats, spicy pizzas
Pinot Noir- salmon, light meats, chicken, tuna, beef stroganoff
Merlot- pasta dishes, game birds, smoked or grilled meats, chicken
These are only starting points for wine and food pairings. Experimentation is the key to finding a combination that fits your personality and works best for you.
Every modern society has laws or rules that are meant to be followed and obeyed. Things like traffic laws, paying taxes or even rules that govern every sport you can imagine. We all know what happens if we have no rules, right? Yes, chaos ensues and our society begins to fall apart. Yikes! The same thing is true with your fat loss goals. I have always been a firm believer in having what I call “food rules” that govern the way I eat. Remembering that it’s impossible to out train a bad diet, if you obey your food rules it is easier to stay on track and make sure that you are only consuming foods that are taking you closer to your goals, not farther away from them. Read the rest of this entry
Espresso is a shot sized serving of intensely flavoured coffee. There are many different types of espresso-based drink such as Latte Macchiato, Caffe Latte, Cappuccino and Mochaccino all of which are produced using a single or double shot of espresso.
Traditional espresso machines have long been synonymous with providing the ultimate coffee experience. These machines combine theatre with the artistry of a Barista to create exceptional espresso and espresso-based drinks. But what makes the perfect espresso?
There are several variables involved in the quest to produce the ultimate espresso. Read the rest of this entry
We all know that people fail on their diet fitness and sometimes we wonder why. After all sometimes the people that fail the worst are the people you would have thought would make it.
There are a number of factors why diet fitness either works or doesn’t. One in three adults are trying to lose weight at any given moment and while not surprising that we are very good at attempting to lose the weight we are not so good at succeeding.
Even for those that achieve their weight loss within five years almost all dieters will gain back the weight they lost and sometimes they will gain back even more.
Weight loss researchers have been spending a great deal of time trying to discover why diet fitness has such a high failure rate and although each of us finds success and motivation our own way they have come up with some ways to maximize your rate of success.
1. Don’t set unrealistic goals – if you want to set yourself up for failure all you need to do is set goals that are simply not achievable. Remember a slow and steady pace wins the diet fitness race.
2. Lack of future planning – another common mistake is to not have planned in advance. It’s a proven fact that no matter what the goal is when you make a when, where, and how plan you have a 75% chance of success. When you know what your goal is you are much more likely to stick to your diet fitness plan.
3. Socializing – this is one of the top three reasons that a person will fail with their diet fitness plan. People’s social lives come first and when diet fitness interferes socializing wins out.
4. Deprivation – when a person feels deprived of a certain food and the diet fitness food takes longer to prepare, costs more, or isn’t as tasty as the less healthy food the unhealthy food will often win out.
5. Portion Size – another big pitfall in the diet fitness game is that it is common to underestimate the actual calorie count in foods and to overestimate the number of calories you have burned through your exercise program.
Studies have shown that diet fitness plans that are simple and easy to adhere to have the highest success rate. Studies have also shown that women are much more likely to be successful than men simply because there is a much greater stigma for women that are overweight than for men.
Studies have also shown that those that have the most success with their diet fitness plan concentrate more on increasing the burn of calories and less on the reduction of calories. This just makes good sense since to rapid a reduction of your calorie intake will scare the body into starvation protection mode.
A coach or mentor is also an excellent way to stay on top of your diet fitness. There’s no need for your coach to be a nutritionist, or a personal trainer. It can be a doctor, spouse, friend, or anyone else that you feel support your goal and will help lift your spirits and keep you on track.
If you are planning on going on an LDS mission in the near future, or if you have a child planning to go, it is important to be prepared. You will be gone for two years, leaving the comforts of home behind you and living out of two suitcases. One thing to consider is your health. A mission is exhausting and you have a very busy schedule to follow, so you need to be healthy.
On a mission you do a lot of walking and many missionaries also do a lot of bike riding. If you are not physically fit, this can be really hard on your body and you could suffer a great deal. Before you go on your mission you should have a fitness plan and exercise each day to prepare for what is ahead. Even going walking every day for 30 to 60 minutes is great, especially if you wear the shoes you’ll be wearing on the mission. By doing this you can break in your shoes and it will prevent you from getting horrible blisters out in the mission field.
While on your mission you can also exercise. Missionaries are supposed to wake up at 6:30am each day and do their personal and companionship studies. You are allowed to wake up 30 minutes early at 6:00am and do some exercising. Take advantage of these 30 minutes. Although you might be walking or bike riding a lot on your mission, you still need to get some good cardio exercise and strength training. All you need is a good exercise plan to follow and you can keep yourself strong and fit throughout your entire mission.
Many missionaries come home from their missions having gained 20 pounds or more. Some will write home asking for larger clothes because the ones they have are starting to get too small. Take the time to exercise each day and avoid losing weight and feeling gross. If you have a plan and you stick to it, you will be blessed with increased energy and stamina and you might even come home a bit thinner than when you left.
When you are considering which pet food to choose for your pet the most important consideration should always be the ingredients. The quality of the ingredients are what truly set premium foods apart from the poorer grades of foods.
When you look at a pet food label the ingredients are required to be listed in order of weight or predominance in the food. However, this can be slightly misleading. This is weight prior to processing. This means that if whole chicken is used in the food it may be listed first in the ingredient list, which sounds very appealing to the customer. Whole chicken contains a great deal of moisture. By the time the chicken is processed it weighs much less. For this reason, some people prefer to see things like chicken meal, or lamb meal in the first few spots in the ingredient list since these ingredients have already had the moisture removed from them prior to weighing for use in making the pet food.
According to the respected Whole Dog Journal, and other sources, for dogs it’s good to see multiple sources of animal protein in the first five ingredients of a premium dog food. It’s especially important to have a good source of protein in the first couple of ingredients. The exception would be with foods that are sold as pre-mixes, such as dehydrated or freeze dried foods, which are intended to be supplemented with protein sources by the owner. In these cases you would not expect to see protein sources among the first few ingredients.
Many concerned owners look for the following in their pet foods:
You should avoid generic ingredients such as “meat meal” or “animal fat.” Instead look for named sources such as beef fat, chicken fat, lamb meal, fish, etc.
Look for human grade, USDA approved ingredients. Pet food cannot, by law, be sold for human consumption, but look for companies that are committed to using human grade ingredients. You can also seek out hormone- and antibiotic-free meats. All poultry is already raised hormone-free in the U.S. but other meats are not necessarily raised this way unless specified.
Try to avoid foods that use corn gluten meal and other glutens. Many dogs are allergic to corn. Corn gluten is often a cheap protein filler and waste product from other industries. There can be similar problems with wheat gluten and rice protein concentrate, which are also used as fillers.
Avoid “meat by-products” and “meat digests.” When reading pet food labels look for specific, named sources of protein, such as lamb, chicken, tuna, beef, and so on. The term “meat” is a catch-all phrase that allows the pet food industry to be very unspecific about what kind of meat it’s using, so you don’t know what you could be feeding your pet.
There’s also a vast difference in preparation between “whole” chicken, chicken “meal,” chicken “by-products,” and chicken “digests.” Each term describes different preparation and parts of the chicken used. As a consumer and pet owner, you want to purchase foods which rely primarily on whole foods and meals. These are the foods which are closest to their original, live form and contain the most nutrition. By-products and digests contain necks, feet, intestines and other parts of the animal that you would not consider fit for human consumption.
Many foods may contain these ingredients as well as the more premium ingredients. But the primary ingredients you should look for should be whole foods and meals made from named meat sources.
Avoid BHA, BHT and Ethoxyquin. These are artificial preservatives and often used in poor quality foods. Ethoxyquin is banned in foods for human consumption except as a color preservative in spices.
Avoid artificial colors, sugars and sweeteners.
Another thing to watch for on the ingredient list is “splitting” — many times an ingredient such as corn is split into multiple listings — ground yellow corn, corn gluten meal, and other corn sources. Singly they are not a big presence, but added together, corn can become the biggest ingredient in your dog’s diet.
Taurine was added to cat foods in the 1970s when cats began going blind and dying due to taurine deficiencies. Dogs were thought not to need taurine but now links are being found that suggest they do require it. Some companies have begun adding it to dog foods.
Many people also prefer to buy from companies that have U.S.-grown ingredients. This isn’t simply patriotism. The United States has some of the strictest regulations in the world for growing and manufacturing foods. Some companies list the source of their ingredients on their Web sites but it is more difficult to find out this information from other companies.
Some people prefer to feed their pets so-called “exotic” protein diets — venison, buffalo, duck, trout, etc. They may be trying to find foods that won’t trigger allergies in their pets. In general, it’s considered good advice to avoid feeding your dog (or cat) such unusual proteins unless he or she already has an allergy problem. If your pet does well on a more common protein it’s a good idea to stick with it and save the exotic proteins for a time when it’s needed. That way you know you have some options if you run into problems. If your pet should develop an allergy to the exotic proteins you would have nowhere to go.
High protein diets are very popular at the moment. The old ideas about excessive protein possibly harming your pet’s kidneys seem to have been debunked. However, if you wish to try a high protein diet, or one of the new grain-free diets, make sure that you find a food that has the AAFCO Nutritional Adequacy statement. You want to make sure that you are feeding a food that is nutritionally balanced.
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