|
|
Reviews to:
Date: Tuesday, 25. February 2020
Author: 訪客
Review:
Are you a student? http://xnxx.in.net/stats/xnxxstat-155.html redtube Back on shore Quinn cooks mussels in local cider and a handful of our foraged sea beet. ‘The key, if you’re doing this at home, is to have a really hot pan,’ he says. At the end of the beach an elderly man is busy collecting mussels in a bucket. Our mussels are local – but not that local. While Quinn will collect a few to eat with his family – his six-year-old daughter, Evie, loves rockpooling – he uses only rope-grown mussels treated in a UV light tank for his guests for food-safety reasons. ‘But the great thing is you’re sitting here eating mussels, looking out at the rocks where they grow,’ he says.
Evaluation:  |
|
|
