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| 12.12.2025 11:06:07 |
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| 09.12.2025 17:27:19 |
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6067 : lalabetrig |
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Ive been spending some time at <a href="https://nllalabet.com/">nllalabet.com</a>, mostly after work and with modest bets. I signed up because the welcome bonus looked interesting and the terms seemed manageable compared to many other sites. The registration process was no big deal: some basic info and simple email verification, then I was good to go.
For my opening deposit I didnt go crazy and put a modest sum into my balance. I went straight to the video slots because thats what I enjoy most. I filtered by most played games and picked a slot with a bonus buy feature, hoping for a decent run.
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I didnt keep chasing even more; after a few more low bets I decided to stop and send a withdrawal request. The withdrawal process was quite normal: the casino asked me to upload documents with ID card or passport. I sent everything shortly after the win, and the verification was approved without any issues. After that the money was sent to my bank and I got it within a reasonable time.
Im not saying this casino is a miracle, and of course you can also lose, but in this case my experience was quite satisfying: transparent rules, normal support and no excuses about cashout. This is just my personal story: gambling always involves risk, so only deposit with limits and dont rely on it as income.
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| 08.12.2025 10:26:11 |
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6066 : MichaelVok |
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.
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| 08.12.2025 05:41:36 |
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6065 : MichaelVok |
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.
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| 07.12.2025 16:57:33 |
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6064 : Louiespack |
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| 07.12.2025 03:18:24 |
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| 05.12.2025 09:28:16 |
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| 03.12.2025 09:25:10 |
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| 02.12.2025 22:09:44 |
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