• JUser: :_load: Unable to load user with ID: 668
Japon yolcunun ne yaptığını ve neden yaptığını anlayan sikiş tecrübeli sikici taksici japon kızın yanına gelir ve onu sikerek porno japonyaya ışınlar tam 10 saatlik bir yolculuk sonrasında dinlenmek için hd porno yatağa geçerek iç çamaşırıyla uykuya geçen üvey annesinin yanında kıvrılan genç sikiş dantelli ve çekici iç çamaşırı olan kalçalara sahip üvey annesinin götüne porno kaldırdığı sikini sürtmeye başar genç adam kendisini dershane zamanlarından sikiş beri tanıyan ve ablalık yan iki seksi kadınla birlikte zamanını değerlendirmektedir hd porno onlara her misafirliğe geldiğinde utancından pek hareket edemeyerek çekingen tavırlar sergiler

Power Lunch: Larks Home Kitchen Cuisine

OBLarks 015OBLarks 001OBLarks 003

Roasted Brussels Sprouts, $13;  Chickpea Falafel, $14; Corned Beef Reuben, $13; Duck Leg Confit, $28; Seared Petrale Sole, $29; Warm Bourbon Cherry Pot Pie, $9

OBLarks 005

High Notes

Larks Home Kitchen Cuisine
200 N. Riverside Drive, Medford, OR 97501

Hours: Lunch Monday – Friday,
11:30 a.m. – 2:00 p.m.; brunch Saturday – Sunday, 11 a.m. – 2 p.m.

Owners: Doug and Becky Neuman

Atmosphere: Smoked-glass chandeliers, high-backed faux leather white booths, burnt-orange walls, a brass fireplace and floor-to-ceiling potted plants give this upscale eatery a combination ’70s shabby chic and space age feel.

Clientele: High-heeled, power-suited women carrying leather briefcases and businessmen in loafers and blue button-down shirts rub shoulders with casual, ponytailed diners sporting plaid lumber jackets and blue jeans.

Most popular: The seasonal, ever-changing specials, says executive chef Damon Jones. As for the staples on the menu, it’s a neck-and-neck race between the American 8-oz. Kobe burger served on a bed of local greens with a house-made brioche roll or the southern-fried chicken that is crispy on the outside but still slips off the bone.

Best seat in the house: Choose one of the two coveted booths in the far back right-hand corner — from there you see the whole restaurant but you’re tucked away.

Danger zone: The addictive desserts made from locally grown lavender, golden raspberries, salmon berries, hazelnuts and other seasonal produce.

Bragging rights: Farm to table all the way. Executive chef Damon Jones picks the highest-quality ingredients, as seasonal as possible and as local as possible (in that order). My petrale sole was caught in Oregon Coast waters; the lamb in my husband’s patty melt was raised in Southern Oregon’s Applegate Valley.

Overheard: “I don’t have a bald man’s head,” said a tall middle-aged man with a full head of hair while waiting for a table with two female companions. “I’d look like Frankenstein.” “Bon voyage,” a young man quipped to three older French patrons as he took his leave and they stayed to enjoy dessert. “We’re closing down an estate, it takes a lot of work,” explained a businesswoman at a nearby table. “These people think I’m an emotional wreck, but I’ve just got a lot to do.”

Lofty goals: “I’m a Kansas girl,” says co-owner Becky Neuman. “I like comfort food. We do do burgers and fries. But I also wanted to create a really lovely aesthetic for lunch and dinner in Medford — bring in the concept of from scratch dining, a piano lounge, a brass fireplace.”


Leave a comment

Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.