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hou mai.....paired with her deep voice ish can stim jin hards within seconds!!!!!!

fwah rans ehs moi huans to jiaks her multiple layers of jiu hu armpit meat!!!!!!

hou mai.....moi huans to zhuts her pale patch of armpits pores before armpit fucking her hards in this position!!!!!!!

moi huans to zhuts her salted armpit zhups from her meaty armpits after she sweats!!!!!!

so come out still bro?

Socrates already chiong to TW. maybe he saw it a long time back. But our buy high sell low says our SGX is very active for such a small country. Guess she is trying top talk it up not knowing money talks only

Look like ah gua

jsk sia kpoop .. Was watching Formula 1 Miami race .. and in the end got Lalisa wave the chequered flag ..

"I find that it's very obvious that those labour-intensive hawker food are slowly dying off. because youngsters don't want to do it. I don't know if it will offend anyone by saying this, but most of the youngsters are selling western food because it's easier and they can sell it at a higher price"Li Ruifang, third-generation hawker "There's not enough young people doing it, because being a hawker is a really tough job. You have to wake up early, and you can't hire foreigners. You can only hire Singaporeans and PR. The pay is not enough for most Singaporeans, and it's hot, humid, and smelly, and they rather work at a cafe or restaurant," she said. (Photo: 545 Whampoa Prawn Noodles) Additionally, injuries can be an issue for most hawkers. They perform a lot of repetitive motions, and over time, these can build up to something really bad. "So for example, char kway teow is a dying hawker trade, because you have to stand in front of the wok and then you have to fry plate by plate. I heard a lot of hawkers get wrist injuries," said Li. Li shared that one of the hawkers she knew who has been cooking hokkien mee for 11 or 12 years, suffered a nerve injury and his hand suddenly lost control and spilled his coffee while he was on the plane. "He thought he couldn't do it anymore, but luckily he went to see TCM and got better." Another thing that Li noticed was that in new hawker centres or kopitiams, a lot of the stalls open later around 10 or 11am, and those who go there too early don't really have much to choose from. It's only in older kopitiams and hawker centres that the older hawkers would open earlier, but as these hawkers retire, the food culture of getting an early breakfast at a hawker centre may be lost, she said. The newer hawker centres and kopitiams also lack the freshness and uniqueness of the older hawker centers, she added. These hawker centers are filled up with franchises, which makes it feel too generic. Take for example, she said, one location that recently opened in Fernvale. "I went there, I looked at the stores. They got the ban mian, they got the chicken rice, all the franchises, but they don't have the uniqueness, and I'm like oh, I've eaten all these before, so the food variety is very boring to me," she said. "To me, I go there, I see it's like a food park, there's no feeling of freshness." One thing that Li hopes to see more is having schools send students to hawker centres to appreciate traditional foods. These students don't get to eat hawker food when they are schooling in the morning, and by the time they finish classes, most of the hawkers would have closed, Li said. "If we want the younger generation to appreciate this kind of traditional food, the school must step in, maybe they can get them to visit. Here in Little India, I've seen primary school, secondary school kids visiting and trying out our food, like our noodles," said Li. "We need more of this, more of these projects to promote our local foods. I'm sure many of them have never really eaten them, only when their schools bring them here, they get a chance." Jean Lim mmmmm @CannotTahanLiao @ManOfTheHour

@socrates469bc you ok bo? If you need someone to talk to, we are all here to mock you ok?