frijoles
March 20th, 2013

frijoles


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frijoles are beans in spanish, ok?
anyway super wordy update kinda afraid I checked it like a dozen times, I hope its fine,


^ 11 Comments...

  1. Mr. Ookami

    Now pickpocket his wallet when he isn’t looking.

  2. khamya9

    Does paco really mean 60-90-60 as measurements? Normally that’s rather fat and flat-chested. Typically measurements are biggest on the bust and hips and smallest on the belly: bust-belly-hips.

  3. ColdFusion

    water!?! that’s not alcoholic at all!!

  4. Algeya

    Paco really sucks at math So no wonder if he is totally wrong about numbers

  5. xhji

    Let’s get this straight, mixing up the 90’s and 60’s (which he clearly did) isn’t a MATH deficiency, it’s dyslexia. Now dyslexia can cause math problems, but plenty of folks who DON’T mix their numbers up still are bad with math…

  6. Algeya

    Thats the right Number in mexico , 90 breasts, 60 waist, 90 butt = 90-60-90

  7. ColdFusion

    But that’s centimeters, right? Hehehe.

  8. Algeya

    Yes Metric system rules

  9. Maju

    “frijoles are beans in spanish, ok?”

    Only in parts of America. Over here (Europe) they say “alubias”. But as you guys discovered and tamed them, you can call them whatever you wish.

  10. tavo2

    its part of our daily diet, enjoy it with tortillas

  11. Maju

    We eat legumes cooked mostly with lots of meat: pork rib, chorizo (a sausage), morcilla (black pudding) and some potatoes and veggies (green peppers, onion, carrots). It used to be a poor people’s dish, especially among railroad workers, but nowadays it’s considered relatively prestigious cuisine. The best are a small black variant of red alubs, which are just delicious (albeit expensive and rare).

    Basque cuisine has a very strong American influence in its vegetable fraction: maize, alubs, potato, peppers, tomatoes… all them grow well over here and have become very common. Add the passion for cocoa/chocolate (beverage: sweet and thick), which must be imported however. My mum jokes sometimes that she can’t imagine what Basque people ate before Columbus… the answer seems to be acorn bread, chesnut cream and lots of goat milk, complemented by some wheat and rye products, plus, of course, meat and fish.

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