Vesper

Lukaku is fucking shit (as both a player and as a person) and needs to GTFO I am REALLY getting tired of all this

only ones even near that level now and who are even remotely available (and most are impossible for us to pull or have injury issues) Kylian Mbappé Khvicha Kvaratskhelia Rafael Leão Kingsley Coman Leroy Sané Serge Gnabry Mikel Oyarzabal (coming off a massive injury) Federico Chiesa (coming off a massive injury) Ansu Fati (coming off a long series of massive injuries)

no, not after the update

thank you

he did not start he came in late and did fuckall in a shit draw against Getafe

Lukaku is persona non grata no way he is sticking with the club

Guehi is such a small lad compared to Saliba

Сrystаl Раlасе vs Аrsеnаl 21 August 2023 at 20:00. Browser Links 99% Web 99% Web 99% Web 99% Web 99% Web 99% Web 99% Web 99% Web 99% Web 99% Web 99% Web 99% Web 99% Web 99% Web 99% Web 99% Web 99% Web 99% Web 99% Web 1140kbps 95% Aliez 1140kbps 95% Aliez 1135kbps 95% Aliez 2500kbps 95% Aliez 95% LS4U 95% Web 95% Web 95% Web 95% Web 95% Web 95% Web 95% Web 95% Web 95% Web 95% Web 2500kbps 95% Aliez 95% LS4U 2500kbps 95% LS4U 95% Web 95% Web 95% Web 95% Web 95% Web 95% Web 95% Web AceStream Links 8000kbps 95%

apparently so

Brennan Johnson is not a CF and I never once said to buy either him or Balogun I said the opposite

Tottenham hold ‘preliminary talks’ to sign Romelu Lukaku https://football-talk.co.uk/190434/tottenham-hold-preliminary-talks-to-sign-romelu-lukaku/

the issue is the price

chalk and cheese Lamine Yamal came on in the 76th minute and did fuckall in a nil nil draw for Barca against a meh Getafe side

Neymar was never coming here fantasyland

says hold my beer

I think they have passion but lack football experience

Strasbourg getting smashed nil 3 by Monaco glorious Sunday................😔

Pantelleria This summery tomato and caper pesto comes from Italy's islands https://www.washingtonpost.com/food/2023/08/17/pesto-pantesco-pantelleria-sicily/ https://archive.li/tVvjk When I reach author and tour guide Katie Parla by phone, she’s at home in Rome. “Ciao! So, we’re talking pesto, right?” She’s warm and relaxed, having just finished her latest book, “Food of the Italian Islands.” I’m calling to talk to her about the underappreciated pestos of Southern Italy. Specifically, Pesto Pantesco, a rosy, tomato-based pesto made on the island of Pantelleria, a tiny body of land roughly halfway between Sicily and Tunisia that’s home to fewer than 10,000 people. “It’s this volcanic island that’s part of Sicily, covered in vineyards and caper vines, windy and rugged … it’s a super magical place. I try to go as much as possible,” Parla says. Because it’s so hot on the island, many of its traditional recipes involve as little cooking as possible. Capers are hand-harvested on Pantelleria and traditionally preserved in sea salt, giving them a stronger flavor than those jarred in a brine. They go into this pesto along with fresh tomatoes, almonds, a little garlic, olive oil, basil and mint. Rather than turning green, like the famous pesto of the North, it turns a color somewhere between mauve and bright red — depending on the color and ripeness of the tomatoes you use. “The Ligurian pesto from Genoa has become the brand that people think of,” Parla says. “But there are many kinds of pesto. Pesto is a mashed-up sauce or condimento. It can take many forms.” In “Food of the Italian Islands,” Parla writes about pestos made from pistachios grown around Mount Etna; a tomato pesto from Trapani, on the northwestern tip of Sicily; and pesto Eoliana, which combines pistachios, almonds and salted capers. For her variation of Pesto Pantesco, Parla made some tweaks to the traditional recipe. “Mine is a little herbier than the one you find in Pantelleria. When I’m thinking of developing recipes, I’m thinking of the flavor that the end product will have. In the U.S., tomatoes don’t have the same flavor as in Italy, so additional herbs give it an added freshness.” Italian tomatoes tend to have a thinner skin than those across the Atlantic, so Parla suggests blanching and peeling them — unless you’re picking tomatoes out of your garden or from a farm stand. “If you have super ripe summer tomatoes, there’s no need to peel them, and you can roll back the herbs a bit,” she advises. snip Pesto Pantesco

wifey said that now it is clear (and we are both stone cold atheists) Roman obviously made a deal with the devil that no matter what crazy moves we did we would win insane amount of big trophies and now that deal is dead and gone 😔

No no it wasn't Gusto Sanchez Disasi Caicedo Burstow and the already mentioned Jackson did not play under Potter plus on the bench Ugo Maatsen Bergström Humphreys were not here and/or playing then either

whale stabbers

if he becomes that it puts the club on verge of collapse

another one I never rated to buy so many other better options and I have listed them all for ages