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Updated: May 15, 2025
Slipping my knapsack from my shoulders, I sat down at a small table in a corner while the man, with a final kick at the fire, went to give my order. In a few minutes he reappeared with some billets of wood beneath his arm, and followed by a merry-eyed, rosy-cheeked lass, who proceeded, very deftly, to lay a snowy cloth and thereupon in due season, a dish of savory ham and golden-yolked eggs.
The pièce de résistance was ham and eggs, great fragrant crispy slices of ham browned faintly gold across their pinky surface, and eggs Hitty knew where to get country eggs, too so white, so golden-yolked, so tempting that it was difficult to associate them with the prosaic process of frying, but fried they were.
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