Our host lady and the marketer woman
Neng and Satit
2 hours in Graz - 010
2 hours in Graz - 016
2 hours in Graz - 039 - No Joy
Three loveley Newa girls in Bhaktapur
4 Ladies and their drink
Pupils waiting for the entrance into the Tự Đức Ma…
070922
2 hours in Graz - 022 - People
Long Shadows - 2
Children welcome us at the Bình Thuận Desert
Market vendors in Hội An
Children welcome us at the entrance door
Jazz
Waiting for the best light.......
Starcke Haus - Restaurant-Cafe
NOW Black AND White WON
South Vietnamese musican trio
Market-woman steering her boat on the Hậu Giang ri…
At the market in Cần Thơ
At the market in Cần Thơ
battle gear
In the village called Kantaralak
Boy in the village Kantaralak
Don't worry, be happy.........
Relaxing
black sun
Splash-Chris
The Busy Beach Worker
The Sneaking Beach Photographer - 1
The Sneaking Beach Photographer - 2
Floating Market - Mekong
Greek statue on the way to Balos
Saigon Jazz
fashion
Girl in a bar in Can Tho at the Mekong river
In an expressboat on the Chao Phraya River
Stone Forest (Shilin)
Stone Forest (Shilin)
1002th - Unsharp Memories
The Game
Excavated..........
i have to go
Habana Bakery
Location
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Food Essen Jamar Comida Manger Mangiare
Food Essen Jamar Comida Manger Mangiare
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Cleaning coriander plants
The fresh leaves are an essential ingredient in many South Asian foods and particularly for Thai dishes. Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries. As heat diminishes their flavour quickly, coriander leaves are often used raw or added to the dish right before serving.
Coriander leaves were formerly common in European cuisine but nearly disappeared before the modern period. Today western Europeans usually eat coriander leaves only in dishes that originated in foreign cuisines, except in Portugal, where it is still an essential ingredient in many traditional dishes.
Coriander leaves were formerly common in European cuisine but nearly disappeared before the modern period. Today western Europeans usually eat coriander leaves only in dishes that originated in foreign cuisines, except in Portugal, where it is still an essential ingredient in many traditional dishes.
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