Radur
North Buganda, Uganda
現在オフラインです。
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țigan țigănescu 2021年6月7日 18時38分 
I have the same problem OP. One time, in real life, I managed to lick the tip of my penis. Now my personal belief is that the human brain is not wired for the experience of one's own tongue on one's on penis head. In other words, it's just not meant to happen. Anyways, I've had recurring dreams of sucking my own ♥♥♥♥ every week for over 20 years.
Mihaaai17 2021年4月23日 4時53分 
Mare sugator de pulus
凤凰 2020年11月10日 7時05分 
jucator profesionist pe omul aripa
クリスティ 2020年9月29日 23時48分 
GHEBOASA - Official video
0:35 ━❍──────── 2:47
↻ ⊲ Ⅱ ⊳ ↺
VOLUME: ▁▂▃▄▅▆▇ 100%
b.kab 2020年9月8日 10時05分 
+rep
AmX 2020年8月3日 6時26分 
In many ways, the work of a critic is easy. We risk very little, yet enjoy a position over those who offer up their work - and their selves - to our judgement. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so.

But there are times when a critic truly risks something - and that is in the discovery and defence of the New. The world is often unkind to new talent, new creations. The New needs friends. Last night I experienced something new: an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement.
They have rocked me to my core.