You will never be Romanian. Your country has no EU membership, it has no money, it has no infrastructure. You are a homosexual Balkaner twisted by oligarchs and poverty into a crude mockery of nature’s perfection.

All the “validation” you get is two-faced and half-hearted. Behind your back Europeans mock you. Your parents are disgusted and ashamed of you, your “friends” laugh at your ghoulish economy behind closed doors.

Romanians are utterly repulsed by you. Thousands of years of evolution have allowed Romanians to sniff out Moldovans with incredible efficiency. Your famished appearance is a dead giveaway. And even if you manage to get a drunk Romanian to your country, he’ll turn tail and bolt the second he gets a look at Chisinau.

You will never be happy. You wrench out a fake smile every single morning and tell yourself it’s going to be ok.


This is your fate. This is what you chose. There is no turning back.

Va salut prietenii mei gurmanzi! Astazi vreau sa va prezint o reteta absolut delicioasa din bucataria turceasca – vinete cu iaurt si carne, cunoscuta sub numele de Alinazik. Poate ati incercat acest preparat in diferite restaurante sau sub un alt nume, dar haideti sa vedem ♥♥♥ il putem face acasa, pas cu pas, pentru a obtine acelasi gust autentic. Este o reteta simpla, dar de mare efect, perfecta pentru o cina deosebita.

To be fair, you have to have a very high IQ to be into cuckolding. The fetish is extremely subtle, and without a solid grasp of theoretical physics most of your wife's orgasms will go over a typical chad’s head. There’s also my wife's boyfriend's nihilistic outlook, which is deftly woven into his characterisation- his personal philosophy draws heavily from BDSM literature, for instance. The cucks understand this stuff; they have the intellectual capacity to truly appreciate the depths of these fetishes, to realise that they’re not just arousing- they say something deep about LIFE. As a consequence people who dislike cuckolding truly ARE idiots- of course they wouldn’t appreciate, for instance, the pleasure in the cuck's existential catchphrase “Would you like to ♥♥♥♥ my wife?,” which itself is a cryptic reference to Turgenev’s Russian epic Wives and Boyfriends.

bro think he american

+REP Imi place foarte mult profilul tau, dar vreau sa iti prezint o reteta de Kurtos Kolac Intr-un castronel pregatiti maiaua din drojdie, o lingura de zahar si putin lapte caldut din cei 250 ml. Lasati acoperit pentru cca. 10 minute. Aluatul l-am pregatit la masina de paine si am pus mai intai laptele, zaharul, sarea, aromele, uleiul, maiaua, iar la sfarsit, faina. Am folosit un program de framantare scurt, de doar 15 minute, dupa care am lasat aluatul la dospit, cca. o ora, timp in care m-am acupat de invelirea borcanelor in foaie de copt. Cand aluatul a crescut frumos, se rastoarna pe blatul de lucru, usor infainat. Se imparte in patru parti egale. Ce nu lucrati inca, acoperiti cu un prosop, sa nu se usuce. Se intinde coca in forma de snur, ceva mai groasa decat un deget. Se infasoara snurul ca in imagine, iar capetele se introduc sub aluat. Se pensuleaza cu unt topit. Se presara zahar tos, apoi se roluiesc pe faie ce copt, ca zaharul sa intre in aluat. Se baga la cuptor si e gata.

+REP Imi place foarte mult profilul tau, dar vreau sa iti prezint o reteta de Kurtos Kolac Intr-un castronel pregatiti maiaua din drojdie, o lingura de zahar si putin lapte caldut din cei 250 ml. Lasati acoperit pentru cca. 10 minute. Aluatul l-am pregatit la masina de paine si am pus mai intai laptele, zaharul, sarea, aromele, uleiul, maiaua, iar la sfarsit, faina. Am folosit un program de framantare scurt, de doar 15 minute, dupa care am lasat aluatul la dospit, cca. o ora, timp in care m-am acupat de invelirea borcanelor in foaie de copt. Cand aluatul a crescut frumos, se rastoarna pe blatul de lucru, usor infainat. Se imparte in patru parti egale. Ce nu lucrati inca, acoperiti cu un prosop, sa nu se usuce. Se intinde coca in forma de snur, ceva mai groasa decat un deget. Se infasoara snurul ca in imagine, iar capetele se introduc sub aluat. Se pensuleaza cu unt topit. Se presara zahar tos, apoi se roluiesc pe faie ce copt, ca zaharul sa intre in aluat. Se baga la cuptor si e gata.