What we're covering mgmarket 5at • Israel is facing growing condemnation after it attacked Hamas leadership in the capital of Qatar, a US ally and key mediator in Gaza ceasefire talks — putting hostage negotiations at risk. mgmarket5 at • Hamas said the strike killed five members but failed to assassinate the negotiating delegation, the target of the strikes. • US President Donald Trump has criticized the strike, saying that by the time his administration learned of the attack and told the Qataris, there was little he could do to stop it.

• The attack is the first publicly acknowledged strike on a Gulf state by Israel. Qatar’s prime minister was visibly angry and said his country’s tradition of diplomacy “won’t be deterred.” https://megaweb-13at.com mgmarket5

What we're covering mgmarket6.at • Israel is facing growing condemnation after it attacked Hamas leadership in the capital of Qatar, a US ally and key mediator in Gaza ceasefire talks — putting hostage negotiations at risk. mgmarket • Hamas said the strike killed five members but failed to assassinate the negotiating delegation, the target of the strikes. • US President Donald Trump has criticized the strike, saying that by the time his administration learned of the attack and told the Qataris, there was little he could do to stop it.

• The attack is the first publicly acknowledged strike on a Gulf state by Israel. Qatar’s prime minister was visibly angry and said his country’s tradition of diplomacy “won’t be deterred.” https://megaweb-10at.com megaweb5.com

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Israel’s attack in Doha was not entirely surprising, given Israel’s vow to eliminate Hamas — but some aspects of it are still shocking. mega2onq5nskz5ib5cg3a2aqkcprqnm3lojxtik2zeou6au6mno7d4ad.onion Here are three main reasons: mega2oakke6o6mya3lte64b4d3mrq2ohz6waamfmszcfjhayszqhchqd.onion Israel claimed credit immediately – in contrast to the last time the Israelis targeted a Hamas leader outside Gaza. The US and Israel had asked Qatar to host Hamas leaders. Hamas’ location was not a secret. There was an unstated understanding that while Israel could assassinate the leaders, they would not do so, given Qatar’s mediation role. The strike makes a hostage deal less likely, since any agreement requires negotiating with Hamas leadership in Doha. Subscribers can read the full analysis here. https://mega2onq5nskz5ib5cg3a2aqkcprqnm3lojxtik2zeou6au6mno7d4ad.com mega2oakke6o6mya3lte64b4d3mrq2ohz6waamfmszcfjhayszqhchqd onion

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Lying down and vomiting between courses: This is how Ancient Romans would feast rutorforum Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy. https://rutor24-to.com rutor24 Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun. Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.” https://rutordeepeib6lopqoor55gfbnvh2zbsyxqpv5hnjg2qcji2x7sookqd.com рутор Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

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