Cutie with a shaved pussy

" I wanna try to rick your world "

" i wanna fuck u so hard "

" i wana fuck u so hard and insert my penis in ur vagina "

" I'll die for one night with you, then you'll die for me... "

" lol im neva into skinny girls... but u is something special -nod- "

" FUCKIN HOT "

" you look fine and nice pictures btw xxx BelgianDude "

" You my lady are amazing!rn! "

" OMG!!!! absolute perfection "

" FUCK ME "

" this is why god made "perfect" women in the eyes of men. period. "

" Not at all mom "

" seni var yaaa ne sikerim off "

" I want to meet you and take you out to dinner, then never call you back. "

" seni var yaaa ne sikerim off, which is Swedish for "I asked for a double latte, but that's fine, I'll just take *you*". Heh heh, see that is a Swedish joke. In Sweden, our favorite snack is something called lutefisk. Lutefisk is a traditional dish of the Nordic countries made from stockfish (air-dried whitefish) or dried/salted whitefish (klippfisk) and soda lye (lut). Its name literally means "lye fish", because it is made using caustic lye soda derived from potash minerals. Lutefisk is made from dried whitefish (normally cod, but ling is also used), prepared with lye, in a sequence of particular treatments. The watering steps of these treatments differ slightly for salted/dried whitefish because of its high salt content.nnThe first treatment is to soak the stockfish in cold water for five to six days (with the water changed daily). The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish swells during this soaking and its protein content decreases by more than 50 percent, producing its famous jelly-like consistency. When this treatment is finished, the fish (saturated with lye) has a pH value of 11–12, and is therefore caustic. To make the fish edible, a final treatment of yet another four to six days of soaking in cold water (also changed daily) is needed. Eventually, the lutefisk is ready to be cooked.nnIn Finland, the traditional reagent used is birch ash. It contains high amounts of potassium carbonate and hydrocarbonate, giving the fish a more mellow treatment than would sodium hydroxide (lyestone). It is important to not incubate the fish too long in the lye, because saponification of the fish fats may occur, effectively rendering the fish fats into soap. The term for such spoiled fish in Finnish is saippuakala (soap fish). After the preparation, the lutefisk is saturated with water and must therefore be cooked carefully so that it does not fall into pieces.nnLutefisk does not need any additional water for the cooking; it is sufficient to place it in a pan, salt it, seal the lid tightly, and let it steam cook under a very low heat for 20–25 minutes. It is also possible to do this in an oven. There, the fish is put in an ovenproof dish, covered with aluminium foil, and baked at 225 °C (435 °F) for 40–50 minutes.nnAnother option is to parboil lutefisk; wrap the lutefisk in cheesecloth and gently boil until tender. This usually takes a very short time, so care must be taken to watch the fish and remove it before it is ready to fall apart. Prepare a white sauce to serve over the lutefisk.nnLutefisk sold in North America may also be cooked in a microwave oven. The average cooking time is 8–10 minutes per whole fish (a package of two fish sides) at high power in a covered glass cooking dish, preferably made of heat resistant glass. The cooking time will vary, depending upon the power of the microwave oven.nnWhen cooking and eating lutefisk, it is important to clean the lutefisk and its residue off pans, plates, and utensils immediately. Lutefisk left overnight becomes nearly impossible to remove. Sterling silver should never be used in the cooking, serving or eating of lutefisk, which will permanently ruin silver. Stainless steel utensils are recommended instead. In the Nordic Countries, the "season" for lutefisk starts early in November and typically continues through Christmas. Lutefisk is also very popular in Nordic-North American areas of Canada, especially the prairie regions and the large Finnish community at Sointula on Malcolm Island in the province of British Columbia, and the United States, particularly in the Upper Midwest and Northwest. From October to February, there are numerous lutefisk feeds in cities and towns around Puget Sound.nnLutefisk is usually served with a variety of side dishes, including, but not limited to, bacon, green peas, green pea stew, potatoes, lefse, gravy, mashed rutabaga, white sauce, melted or clarified butter, syrup, geitost (goat cheese), or "old" cheese (gammelost). In the United States in particular it is sometimes eaten together with meatballs. Side dishes vary greatly from family-to-family and region-to-region, and can be a source of jovial contention when eaters of different "traditions" of lutefisk dine together.nnToday, akvavit and beer often accompany the meal due to its use at festive and ceremonial occasions (and most eaters, regardless of side dish preferences, will argue that these beverages complement the meal perfectly)[citation needed]. This is a recent innovation, however; due to its preservative qualities, lutefisk has traditionally been a common "everyday" meal in wintertime.nnLutefisk prepared from cod is somewhat notorious, even in Scandinavia, for its intense (and to those unacquainted to the dish, offensive) odor. Conversely, lutefisk prepared from pollock or haddock contains almost no odor.nnLutefisk has its fair share of devotees: in 2001, Norwegians consumed 2,055 tonnes of lutefisk in their homes and approximately 560 tonnes in restaurants[citation needed]. (To put this quantity in perspective, 2400 tons would fill approximately 80 full size semi trucks or a medium length goods train). Annual sales of lutefisk in North America exceed those in Norway.[citation needed]nnThe taste of well-prepared lutefisk is very mild, and often the white sauce is spiced with pepper or other strong tasting spices to bring out the flavour. The origins of lutefisk are a subject of debate. Some accounts mention a fish accidentally dropped in a washing bowl containing lye, and because of family poverty, the fish had to be eaten. Other stories discuss fires of various kinds, because ashes of wood combined with water will create lye.nnOne possible scenario is that drying racks for stockfish caught fire, followed by days of rain, and then the fish, being too valuable to throw away even in this condition, was picked from the ashes, cleaned, prepared, and eaten. However, the use of softening with lye is actually a fairly common practice with many kinds of food (such as hominy), so it may have been a deliberate and not accidental move.[citation needed] Yet further accounts claim that the practice originated as a way of storing and preserving fish meat outdoors, taking advantage of the natural cold, with the lye dissuading wild animals from eating the meat; boiling would be employed to reduce the lye concentration for human consumption. The point at which people first began eating lutefisk is also debated. Some enthusiasts claim that the dish has been consumed since the time of the Vikings, while others believe that its origins lie in the 16th-century Netherlands. At any rate, it is generally agreed that the first written mention of "lutefisk" is in a letter written by Swedish king Gustav I in 1540, and the first written description of the preparation process is in Swedish archbishop Olaus Magnus's (1490–1557) personal writings from 1555.nnIn Norway, author Henry Notaker (in the encyclopedia Apetittleksikon) states that the earliest historical traces are from the late 18th century in the southeastern region of the country. Additionally, a classic Norwegian cookbook (Hanna Winsnes) from 1845 tells about how to make lye for lutefisk from a combination of birch ash, limestone, and water.nnFolklore holds that lutefisk originated during the Viking pillages of Ireland, when St. Patrick sent men to pour lye on stores of dried fish on the longships, with the hope of poisoning the Vikings. However, rather than dying of poisoning, the Vikings declared lutefisk a delicacy. There is however about three centuries between St. Patricks time in Ireland and the Vikings arrival in Ireland.nnSome Scandinavian descendants claim that their strength and longevity are derived from eating lutefisk at least once a year.nnThat's why I think you're so hot. "

" what is this girls name omg???!! "

" you have a sexxxxxy asshole. i wanna lick it all night, and then let you lick mine, and then id fuck yours until i jizzed in it, and id let you fart it out into mine, and then ill fart it into your mouth, and youll swallow it, and then id let you double fist my gaping asshole while i piss in your pussy, and then youll piss out my piss and your piss into my asshole, then ill spray it into your asshole, and then id let you spray it allllll over me, and then we'll rub our bodys together and we'll have pee all over ourselves, and we''ll use some of that as lube cuz ill still e fisting youe asshole and youll be fisting mine while sucking my big dick, and then ill eat yoy out all night, while i fuck your throat, and then you can fuck me with one of those really big strapons off that website called extremestrapons, and ill fuck you with my dick and with a strapon in your anal cavity and ill pee in your buthole again but this time youll just piss it out all over me and then i will fuck your yummy pussy until i came into it and then ill suck it out of your pussy and sum swap it to you and you will cum swap it back and ill have it in my mouth while i start eating you out and then youll pee in my mouth and ill drink everything up, and it will be good. "

" I want to fuck her silly "

" god i love that pussy "

" you guys are fucked "

" id love to take her out, go back to her place, cum on her back, take all the money out of her purse, jump out the window then never call her again. let her wake up sticky, broke, and confused... "

" MARAVILHOSA MT BONITA LINDA DEMAIS MT SEXY MUITO GATA SEM PALAVRAS ...BRZIL "

" they call me the MVP most valuable pussy eater "

" could you get any damn hotter "

" id bend her over and have my dick in that pussy all day "

" holy fck come sit on my face "

" my god those tits look good "