Te Vagy Az Az Ember Kitől Sosem Kérnék Többet Mint Egy Síron Túl Is Tartó Szerelmet..

Mindig az a baj, ha túl elérhető vagy, ha túl sokat érzel és ha többet akarsz.

Megérzik, és úgy már felesleges vagy.

Tunisian brik is a popular dish that incorporates flaky dough filled with a variety of savory ingredients. Traditionally, malsouqa dough is used to create brik, but the more available phyllo pastry is commonly used as a replacement. Brik is usually made with layers of laminated pastry, to achieve a crunchy, layered texture. The pockets are filled with stuffing, skilfully folded, then shortly fried in deep oil or baked in an oven. The most common filling is tuna-based, enriched with traditional North African spices such as cilantro, chilis, pepper, or coriander seeds. A raw egg is often placed on top of the tuna filling, the pastry is carefully folded, and the egg partially cooks inside the flaky pastry. Other fillings can also include minced meat, anchovies, chicken, or various vegetables. Since this Tunisian classic is usually deep-fried, lemon wedges are a standard accompaniment to a plate of hot briks. src.: https://www.tasteatlas.com/brik

Escovitch fish is a classic Jamaican dish made by seasoning, marinating, and frying fish with a peppery, vinegar-based dressing consisting of bell peppers, carrots, and onions. Fish such as red snapper, mullet, king fish, or any other firm-bodied fish can be used in the preparation of this dish. It is traditionally prepared during the Easter festivities, and many believe that the dish tastes even better the next day. src.: https://www.tasteatlas.com/escovitch-fish ref photo.: https://thatgirlcookshealthy.com/escovitch-fish/

Kikomando - This simple, inexpensive Ugandan dish combines pieces of torn chapatti and beans. The optional addition includes avocado, while variations employ stews, chicken, or gravy. It is believed that the dish initially appeared as a popular breakfast or lunch option in the early 2000s when people simply combined the unleavened chapatti with beans. The name was later coined by Bobi Wine, who used the term in one of his songs. Kikomando is enjoyed throughout the country and is a staple dish at many chapatti establishments. src.: https://www.tasteatlas.com/kikomando photo ref.: Sophie M.

Minden ölelésedben valaki mást szorítottál, csak nem merted kimondani.

mutasd meg a töviseid,

és én megmutatom,

hogy vérző tenyerekkel is

végigsimítom a lelked,

mert nem mindenkinek fáj az,

hogy őszintén szeressen