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13 Commenti:

Alle 12 ottobre 2008 13.12 ,  Antonio ha detto...

...come la mettiamo con i miei album di Mario Biondi e Mario Venuti...il bulbo manca...un saluto :-)

 

Alle 13 ottobre 2008 15.27 ,  Leo ha detto...

Penso di essere la prova vivente che l'mp3 non fa il bulbo

 

Alle 13 ottobre 2008 16.19 ,  Liut ha detto...

che commenti ottimistici

 

Alle 13 ottobre 2008 17.12 ,  Leo ha detto...

"Più bulbi per tutti !!!!"


Meglio?

 

Alle 13 ottobre 2008 17.37 ,  Liut ha detto...

ma il punto non era questo: è possibile o non che io preferisca cantanti con i capelli come i miei?

 

Alle 20 ottobre 2008 12.40 ,  Leo ha detto...

E allora perché non ascolti Branduardi?

 

Alle 20 ottobre 2008 17.19 ,  Liut ha detto...

infatti....
"E fu così che col cuore in gola
un agguato al daino io tendevo,
ed invece venne il cervo
che davanti a me si fermò"

 

Alle 21 ottobre 2008 19.29 ,  Leo ha detto...

E i tokio hotel?

 

Alle 16 febbraio 2010 17.11 ,  Anonimo ha detto...

Questo post è stato eliminato da un amministratore del blog.

 

Alle 27 febbraio 2010 16.56 ,  Anonimo ha detto...

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Alle 06 marzo 2010 13.26 ,  Anonimo ha detto...

The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d'Auvergne was born. This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usually wrapped in foil. The cheese is rich and creamy with a pale yellow color and scattered holes and well-defined greenish-blue veining. We cut and wrap this cheese in wedge of 8 ounces and 1 pound.

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Alle 12 marzo 2010 01.01 ,  Anonimo ha detto...

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Alle 14 marzo 2010 14.58 ,  Anonimo ha detto...

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