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2016-01-01 03:16:23 We've got a joint ●●●●●●t ●●●●●●tine ●●●●●●se ●●●●●● Just when I think I ●●●●●●’t eat any more, Quinn ●●●●●● up a tart ●●●●●● with local ●●●●●●ca (young goat’s ●●●●●● ●●●●●●d in ●●●●●● and ●●●●●●d after two days of ●●●●●●ng), ●●●●●●pone and some of K●●●●●●n’s ●●●●●● ●●●●●●. ‘P●●●●●● is ●●●●●●ing ●●●●●● tend to ●●●●●● about at ●●●●●●ues,’ he says, ‘but you crave that bit of ●●●●●●ess at the end.’ There’s more to come – as we ●●●●●● ●●●●●● the dying ●●●●●●ue, Quinn ●●●●●● out ●●●●●● mugs ●●●●●● with salt ●●●●●●l hot ●●●●●●ate, ●●●●●● with a dash of rum. ‘Every ●●●●●●ence is ●●●●●●ent ●●●●●●e of the ●●●●●●r and what’s ●●●●●●ble,’ Quinn says. ‘But I ●●●●●● end up ●●●●●●g in touch with my ●●●●●●s as ●●●●●●s, which is the best part of the whole day.’ |