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SCA
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21 Aug 2012 10:14 #98005
by SCA
::rofl:: :yeti: ::rofl::
kwami missed his thread!!! :yeti:
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22 Aug 2012 10:31 #98293
by Kwami
WELL I would suggest a cabernet savinon made from Jamoon to go with their pasta dishes . The sea food dishes will need a white wine , bush rum would be a good substitute
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22 Aug 2012 11:14 #98315
by SCA
Next you will see other foreign cusines taking a seat on Guyanese menu. Good for the people...not sure about the associated health benefits.
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