Viva have guest again tonight.
Safe bet guests ^^
Yes, it’s the usual crew. But it’s fine with a variety of new ones one night and old ones the next.
provided the new ones aren’t as exciting as smoked kippers
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we finally got to the food. The weekend is ending and a new working week is coming, and we will miss everyone again and look forward to seeing you,
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Hope to see you soon than. Have a good week and don’t work to hard. 
You should get an own place on the site. And start a food blog 
I would watch it… 
We will consider this proposal.
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naked female cooking would be a lot better,for us naked woman enthusiasts
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after the kitchen comes the fucking, in the Netherlands this rhymes .
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lekker neuken in de keuken
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I hope you settled the argument in Jirina,Tejo,Kostja , Indira , Marica last night. Some of the guys have strange ideas about what they expect at these “parties”.
en het klinkt vele malen beter int nederlands xd
They really need another kitchen cam, looking into the kitchen. Perhaps on the wall beneath those plug sockets.
Zeker dat is waar .
the cooking will never end.
I love to cook, Viva is not only beautiful, but an excellent cook,
I love pasta in all it’s forms, especially Spaghetti, I love to mix in the sauce and roll it on a fork to eat.
For all of you my friends , here is my favourite spaghetti recipe…
Ingredients
- 2 cloves of garlic
- 1 onion
- 2 sprigs of fresh rosemary
- 6 rashers dry-cured higher-welfare smoked streaky bacon
- olive oil
- 500 g minced beef
- 200 ml red ■■■■
- 1 x 280 g jar of sun-dried tomatoes
- 2 x 400 g tins of plum tomatoes
- 500 g dried spaghetti
- Parmesan cheese
- extra virgin olive oil
Method
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
- Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
- Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the ■■■■. Leave to bubble and cook away.
- Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
- Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
- About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
- Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
- Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
- Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.
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