vprašanja (zanima me, ...)
#25361
Posted 24 February 2012 - 11:06 PM
[Napoleon]
#25362
Posted 24 February 2012 - 11:08 PM
After all this time?
Always.
#25363
Posted 24 February 2012 - 11:26 PM
#25364
Posted 24 February 2012 - 11:43 PM
Da ne omenjam, da je čez steklo kozarca še 5x povečan in tako ogaben, da bom mela more zarad tega!
Sovražim žuželke.
After all this time?
Always.
#25365
Posted 24 February 2012 - 11:45 PM
#25366
Posted 24 February 2012 - 11:45 PM
After all this time?
Always.
#25367
Posted 24 February 2012 - 11:46 PM
#25368
Posted 24 February 2012 - 11:47 PM
edit: aha, me je že Ana prehitela.
<p style="text-align:center;"><span style="color:#000000;"><span style="font-family:georgia, serif;"><strong><span style="font-size:12px;">The last day you have on earth, the person you became </span></strong></span></span></p>
<p style="text-align:center;"><span style="color:#000000;"><span style="font-family:georgia, serif;"><strong><span style="font-size:12px;">will meet the person you could have become.”<br>
- </span></strong><span style="font-size:12px;">Anonymous</span></span></span></p>
<p style="text-align:center;"> </p>
<p style="text-align:center;"> </p>
<p style="text-align:center;"> </p>
#25369
Posted 24 February 2012 - 11:55 PM
After all this time?
Always.
#25370
Posted 25 February 2012 - 12:03 AM
Mislim, da ne. Znotraj EU ni carin, ker z vsakim nakupom plačaš tudi DDV, ta pa se v EU plača samo enkrat. Sicer pa ne vem, kakšno kilažo imaš v mislih.
Par kil, tam nekje do 10, recimo.
#25371
Posted 25 February 2012 - 10:20 AM
Jaaa, na klimo ga bom dalaaa!!! Nimamo zunanjih okenskih polic oz. so pod kotom (jebemtiš bloke), wiii bom to probala hvalaa
Bom kar tukaj vprašala - ravno pečem jabolčno pito, pa mi je prišlo ful tenko testo (tisto, ki ga razporediš po pekaču) - a mora bit takšno? Pa dala sem vmes stopljeno margarino, a je to ok, ali bi morala biti samo zmehčana?
#25372
Posted 25 February 2012 - 12:16 PM
Pablo Picasso
#25373
Posted 25 February 2012 - 09:44 PM
#25374
Posted 25 February 2012 - 11:49 PM
Ja, krhko testo. No saj na koncu je kar ok izpadlo, je malo narastlo testo. Bom pa naslednjič raje tudi jaz samo zmehčala margarino.A si delala tisto drobtinčasto testo ali kako? V tem primeru jaz dam zmehčano (ne stopljeno) maslo, da ga potem lepo umesim z drobtinami. Pride pa tudi meni vedno precej tanko, potem od oka zmešam še malo testa/mase.
#25375
Posted 26 February 2012 - 06:52 PM
CS je zastonj, ne? mislim, folk spi zastonj?
“… People are rivers, always ready to move from one state of being into another. It is not fair, to treat people as if they are finished beings. Everyone is always becoming and unbecoming.” (Kathleen Winter: Annabel.)
“Point of view is everything.“ (Kathleen Winter: Annabel.)
LIVE. LEARN.TRAVEL. LOVE.
#25376
Posted 26 February 2012 - 07:19 PM
Če je ta kratki čas naprimer pol leta lahko daš tudi na nepremičnine, drugače pa CS je zastonj ja.
#25377
Posted 26 February 2012 - 07:33 PM
“… People are rivers, always ready to move from one state of being into another. It is not fair, to treat people as if they are finished beings. Everyone is always becoming and unbecoming.” (Kathleen Winter: Annabel.)
“Point of view is everything.“ (Kathleen Winter: Annabel.)
LIVE. LEARN.TRAVEL. LOVE.
#25378
Posted 26 February 2012 - 07:36 PM
Par kil, tam nekje do 10, recimo.
Hm, ne vem, nisem našel ničesar.
ESTOY FLOR DE ATORRANTE
UN CONTURSI MALEANTE
#25379
Posted 26 February 2012 - 07:40 PM
#25380
Posted 26 February 2012 - 07:43 PM
ESTOY FLOR DE ATORRANTE
UN CONTURSI MALEANTE
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