vibrant and strong. the history, in gibraltar goes back to moorish times. i have been in what s called the tunnels and to say you could almost smell the second world war, it does feel like that. i think very, very unique attractions that can be marketed at a higher level and should encourage more visitors and should encourage more visitors and therefore contribute to the overall economy within the city. thank you very much forjoining us. you re welcome. let s go back to the ken si space centre. the launch windows opens at
Brouille Maroc Algérie : un défi pour l approvisionnement gazier du royaume
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now let me ask you, why is it that any time an alien visits like, america man: yeah. anthony: there s always anal penetration involved? man: i ve never heard it before. anthony: really? man: ever. no, am i new to that? anthony: but the pig, the pig. what about that body in the desert? some say the tradition of the matanza dates back to moorish times, when the eating of pig had to be clandestine. but a bit of history we can verify, this pig s been cooked slow over hot coals for the last 17 hours. frank: i, uh, i had a peek of its ass. it looks delicious. [ laughter ] anthony: frank, here, he knows. he runs ponchos barbeque in albuquerque. frank: they start sticking to the part of this. anthony: time to get slicey. i step in and help frank break my piggy friend down into his constituent parts. beautiful. first, off go the legs, which you d call your fresh ham. then, your four quarter your shoulders and whatnot. frank: ah. anthony: the loin and rib section, y
anal penetration involved? man: i ve never heard it before. anthony: really? man: ever. no, am i new to that? anthony: but the pig, the pig. what about that body in the desert? some say the tradition of the matanza dates back to moorish times, when the eating of pig had to be clandestine. but a bit of history we can verify, this pig s been cooked slow over hot coals for the last 17 hours. frank: i, uh, i had a peek of its ass. it looks delicious. [ laughter ] anthony: frank, here, he knows. he runs ponchos barbeque in albuquerque. frank: they start sticking to the part of this. anthony: time to get slicey. i step in and help frank break my piggy friend down into his constituent parts. beautiful. first, off go the legs, which you d call your fresh ham. then, your four quarter your shoulders and whatnot. frank: ah. anthony: the loin and rib section, your pork belly.