No Comments Tags: turkey Views: 40 Similar recipes Soljanka in Kolkh Gyimya-khingal Natuh (nat1uh1)

Orman Kebab (forest kebab) - Main dishes - Recipes Eastern and Caucasian cuisine with a photo - Hinkal.ru
Ingredients: 500 grams of lamb 1 cup vegetable oil 1 teaspoon cup of cooked peas 2 pcs. pepper 2 medium potatoes 2 medium carrots 2 medium onions 2 cups hot water 2 tablespoons flour salt pepper thyme 1 tbsp. Spoon tomato paste
Carrots cut into cubes, add to the pan with 2 tablespoons of flour and mix thoroughly. Then add 2 cups of water and cook over low heat until the meat is tender (20-25 minutes to cook). Then add salt and spices.
No Comments Tags: turkey Views: 40 Similar recipes Soljanka in Kolkh Gyimya-khingal Natuh (nat1uh1) Cabbage in Georgian ROK Salad Ala-Archa Chicken in Tarbasansky You can follow any comments to this post through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Hinkal.ru aim of the project is to create the most complete and detailed electronic encyclopedia Eastern cuisine recipes with pictures of dishes. The site contains a Caucasian cuisine and recipes Oriental cuisine. hoc nau an Administration of this site will be very grateful to all those who share their knowledge of the secrets of cooking hoc nau an oriental dishes hoc nau an and photographs to recipes. Send us your recipes and photos, we will publish them.
Chef: I think there is not any that Helen: Khachapuri very tasty dish, which became Irina: hoc nau an prescription cream!!!!!!!!!! !!!!! Chef: Bozbash hoc nau an course hoc nau an dish Azerbaijan Nigar: Spasibo Emin! A to armanam hinkal.ru: Natalia, the text from the author Natalia: hoc nau an nothing at all understood: flour Chef: Do you have an original recipe? hinkal.ru: Offer the option sushi recipe, we Masuka: Susi it? o_O
Dargin khinkal Ashryk (corn soup) Grape leaves Orman Kebab (forest kebab) hoc nau an Barak chuchvara hoc nau an (dumplings hoc nau an in Uzbek) chykhyrtma chicken cabbage soup in a Georgian style chicken Tarbasansky Pkhali Eggplant Salad of green tomatoes for the winter (Shoraba)
Avar khinkal Ossetian pies 210.095 134.695 Turkish Delight (Eastern sweets) 67.411 62.604 Armenian lavash jam watermelon peels Uzbek bread 47.435 37,327 37.128 Dargin miracle baklava layered 36.522 Lak khinkal (gavkkuri) 32.921 Shurpa Uzbek "kovurma" (Fried) 31.573
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Chicken with apple sauce

- 2 cloves garlic - 3 red chili pepper - 2 onions - 170 ml extra virgin olive oil - salt - 2 lemons - parsley - 2.5 tablespoons of butter - 1.5 kilograms of chicken. Wash the chicken and dry it. Using special scissors, cut the brisket, you can use a knife. Put the chicken back up on the cutting board and press on it, you need to achieve in order to maximize the chicken was flat.
Chicken with apple sauce
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Chef: I think there is not any that Helen: Khachapuri very tasty dish, which became Irina: prescrip

Grape leaves - Canning - Recipes Eastern and Caucasian cuisine with a photo - Hinkal.ru
Many of us like to eat dolma, but unfortunately, this dish is not always possible to eat all year round, because, grape leaves have a tendency to fall off. Not every supermarket has preserved leaves, therefore, suggest that while there is time, prepare for the winter. Preserved leaves blog gastronomia no less tasty than svezhie.Zato a way to help eat dolma in any season
How to cook: Leaves folding of 20-25 pieces and just curl up in a jar and trombuem s-hlitrovuyu. Salt to dissolve in warm water and pour over the leaves, blog gastronomia add water to all the leaves were covered with water. A little shaken blog gastronomia and left in the open jar at room temperature. Periodically (once a day) to add water if it does not cover the upper leaves. Casting in a bank must be completely covered with water.
No Comments Tags: Azerbaijan, Caucasus Views: 37 Similar blog gastronomia recipes Gyimya-khingal Natuh (nat1uh1) Salad Ala-Archa Barak chuchvara (dumplings in Uzbek) Soup Chhrtma Orman Kebab (forest kebab) Tursh (stuffed potato), you can follow the any comments to this post through blog gastronomia the RSS 2.0 feed. You can leave a response, or trackback blog gastronomia from your own site.
Hinkal.ru aim of the project is to create the most complete and detailed electronic encyclopedia Eastern cuisine recipes with pictures of dishes. The site contains a Caucasian cuisine and recipes Oriental cuisine. Administration of this site will be very grateful to all those who share their knowledge of the secrets of cooking oriental dishes and photographs to recipes. Send us your recipes and photos, we will publish them.
Chef: I think there is not any that Helen: Khachapuri very tasty dish, which became Irina: prescription cream!!!!!!!!!! !!!!! Chef: Bozbash course dish Azerbaijan Nigar: Spasibo Emin! A to armanam hinkal.ru: Natalia, blog gastronomia the text from the author Natalia: nothing at all understood: flour Chef: Do you have an original recipe? hinkal.ru: Offer the option blog gastronomia sushi recipe, we Masuka: Susi it? o_O
Ashryk (corn soup) Grape leaves Orman Kebab (forest kebab) Barak chuchvara (dumplings in Uzbek) chykhyrtma chicken cabbage soup in a Georgian style chicken Tarbasansky Pkhali Eggplant Salad of green tomatoes blog gastronomia for the winter (Shoraba) Kutap
Avar khinkal Ossetian pies 209.897 134.617 Turkish Delight (Eastern sweets) 67.386 62.592 blog gastronomia Armenian lavash jam watermelon peels 47,400 blog gastronomia Uzbek bread 37.318 37.114 Dargin miracle blog gastronomia layered baklava 36,516 Lak khinkal (gavkkuri) 32.910 Shurpa Uzbek "kovurma" (Fried) 31.570
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Avar khinkal Ossetian pies 209.743 134.557 Turkish Delight (Eastern sweets) 67,356 Armenian cooking

Salad Ala-Archa - Kyrgyz Kitchen - Recipes Eastern and Caucasian cuisine with a photo - Hinkal.ru
No Comments Tags: Kyrgyzstan, Kyrgyz Views: 133 Similar recipes cooking class nyc Barak chuchvara (dumplings in Uzbek) Azu in Tatar Gyimya-khingal Natuh (nat1uh1) Chicken in Tarbasansky Tursh (stuffed potato) Gedlibzhe "chicken in sour cream", you can follow any comments to this post through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Hinkal.ru aim of the project is to create the most complete and detailed electronic encyclopedia Eastern cuisine recipes with pictures of dishes. The site contains cooking class nyc a Caucasian cuisine and recipes Oriental cuisine. Administration of this site will be very grateful to all those who share their knowledge cooking class nyc of the secrets of cooking oriental dishes and photographs to recipes. Send us your recipes and photos, we will publish them.
Chef: I think there is not any that Helen: Khachapuri very tasty dish, which became Irina: prescription cream!!!!!!!!!! !!!!! Chef: Bozbash course dish Azerbaijan Nigar: Spasibo Emin! A to armanam hinkal.ru: Natalia, the text from the author Natalia: nothing at all understood: flour Chef: Do you have an original recipe? hinkal.ru: Offer the option cooking class nyc sushi recipe, we Masuka: Susi it? o_O
Grape leaves cooking class nyc Orman Kebab (forest cooking class nyc kebab) Barak chuchvara (dumplings in Uzbek) chykhyrtma chicken cabbage cooking class nyc soup in a Georgian style chicken Tarbasansky Pkhali eggplant salad green tomatoes for the winter (Shoraba) Kutap Tarbasansky miracle (Ts1ikav)
Avar khinkal Ossetian pies 209.743 134.557 Turkish Delight (Eastern sweets) 67,356 Armenian cooking class nyc lavash 62.579 jam watermelon peels 47,376 Uzbek bread 37.309 Dargin miracle 37,097 baklava layered 36.508 Lak khinkal (gavkkuri) 32.898 Shurpa Uzbek "kovurma" (Fried) 31.565
Avars agultsy Adjara Abkhazia Adygea cooking class nyc Armenia Azerbaijan question - answer eastward Georgians Dargins Dagestan Georgia Ingushetia Kabardino-Balkaria Iran Caucasus Kazakhstan Karachai Karachai-Cherkessia Karachaevsk Kyrgyzstan Kyrgyzstan Kyrgyz China Kumyks Laks Lezghins Ossetia Tabasarans Nogai Tatars Tatarstan cooking class nyc Tats Tajikistan Turkey Turkmenistan Uzbekistan Chechens Chechnya Japan
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The traditional Czech beer pub. Founded in 1466. For over 500 years, the building housed a brewery

Travel Point TOP-15 best bars and restaurants of Prague
Restaurants in Prague - this is a special subject. Perhaps the Czechs question cuisine give even more important than the question of hospitality in general. That is why we can rightly say that Prague - a city of restaurants and bars: a lot of them here, diversity, including the levels of prices.
One of the most popular beard slap bars in Prague, is located in the basement. Drinks are reasonably priced, the atmosphere is pretty quiet until midnight, after midnight beard slap start dancing. People dancing on chairs, tables, and even on the bar. It is often carried out in the popular Prague hen parties. For those who love the smaller establishments in the historic surroundings.
The traditional Czech beer pub. Founded in 1466. For over 500 years, the building housed a brewery in the 20th century opened a restaurant here. This is a real Czech pub with a few broad halls, large enough to accommodate several hundred people. beard slap A huge selection of Czech beer at an affordable price. However, there is quite a lot of smoke, so if you can not stand cigarette smoke, the house is not for you.
Institution in a Parisian cafe, open since 1902. There is a billiards room. The abundance of home-made cakes and pastries for every taste. As in most places in Prague and serves beer. Beer usual cafe more interesting atmosphere and interior. From 1948 to 1992 it was closed by the communist authorities as a "bourgeois" institution. Cafe Louvre is open from 8 am every day for breakfast and serves the newspaper, a wide selection of dishes, coffee and other beverages. On the afternoon until the evening you can enjoy hot and salads, there are vegetarian cuisine. The waiters are dressed in traditional clothes of French employees cafe, serving and manner of service and are sustained in the French style.
On the ground floor there is a restaurant and beer hall. Old photos adorn the walls, waiters dressed in traditional Czech costumes, beard slap mostly Czech national music, often playing the accordion. In addition to beer there is also a wide selection of wines, spirits and soft drinks. On the second floor and more young people and foreigners, Music International. For larger groups, it is recommended to reserve seats. IMPORTANT! After 11:30 pm in the facility begins service at a higher rate (the difference is significant). If you do not have time to pay the bill until that time, the calculation will be made taking into account the "night" rate regardless of the time when you made the booking.
Shop is located right on the banks of the Vltava beard slap River next to the Charles Bridge. The terraces offer stunning views. This place attracts beard slap crowds of tourists, the Czechs also love this club. Mostly dance music, especially at night incendiary. There's Bench of dancers - the podium, where every girl can speak the number of attendees. From the speakers on the podium is usually no end, and the performances are accompanied by a storm of emotions of the audience, which makes this club is especially fun. During the day and early evening, beard slap you can just pop in here - have a coffee and enjoy the view.
It has everything that would be entitled to an Irish pub: live music, great atmosphere and lovely beard slap beers. This is a good sized bar decorated in a warm, welcoming beard slap style, lots of wood, lights and a long bar with a large selection of beers, wines and spirits. There are two big screens and 12 LCD TVs for watching live broadcasts of sporting events. Live music and DJs appear on Friday, Saturday and Sunday nights. All in all one of the best sports bars in Prague and quite funny entertaining get-together on the weekend.
Located just off Wenceslas beard slap Square, the interior is quite modest, but a great atmosphere. It is divided into two parts. The left side of smoking, family atmosphere, dark interior, reminiscent beard slap of traditional pubs in Dublin. The right side of smoking, there is a fireplace, plenty of room, but the atmosphere is more noisy than the left, as in the smoking zone has 6 TVs and a large projection beard slap screen (Sky Sports, BBC, etc.). beard slap The staff is friendly beard slap and attentive. Ideal for those looking for a good beer, sports and live music.
Stylish and cozy bar, a restaurant and music club, 2 floors, the light on the ceiling mimics the stars in the night sky. The atmosphere is relaxed in the early evening beard slap and at night is quite catchy. On weekends open until 5am. A wide range of delicious, simple international dishes, there is a Czech specialty. Great prices, good quality, great selection, decent service. Huge selection of drinks. On weekdays, very popular with the local, weekend packed with foreigners. Perfect for any budget. Advance reservations are recommended.
A popular pub in the heart of Old Town, between Charles Bridge and Old Town Square. The bar is quite interesting, beard slap because here there is also thematically Cuban and traditional Irish design. Selection of drinks on tap: Czech, Gambrinus, Guinness, Heinek

Yes it is, we are glad that you are! When we were driving home, in the car so fragrant that I asked

COZY MOSCOW Blog about the best places for breakfast nooks of old Moscow, interesting museums and art galleries, cafes, the best routes for walking, regular theaters, biking and Muscovites chef zakarian who love their city. Live in Moscow, fun, interesting and inexpensive chef zakarian - you can. Read on and see for yourself :)
At the corner of Grand and Nikita Bryusov lane a few weeks ago, open all hours "point" to this "street" (who was in Istanbul, he will understand what I mean) Turkish food. Alexander owner of the establishment and a half years ago, visited Turkey and fell in love with the first bite to the local cooking. Since none of the secret ingredients there the sellers agreed not to name, had seduced to Moscow chef zakarian chef Vedat. Currently only does Vedat kyufta (see photo under the cut) steak beef brisket with the addition of lamb leg - 150 rubles., But soon will be on sale Kumru (sesame bun with grilled sausages) and falafel. Also on sale are Turkish tea and coffee (50 rubles)..
It's funny to see, like a Meat Point Maybach stops, it runs from the driver and asks to make six servings, so fast. And sometimes there are times that "respectable people" take kyufta and calmly sit down with her at a table located exactly opposite the veranda MP "Coffeemania" and make their regular order.
Read yesterday, and today came to Meat Point! Alexander, I hasten to express my admiration for what you want and make your dream! I want to express my boundless respect for his Vedat attention, respect and hard work! This is not food ... it's chef zakarian a song ... or a fairy tale ... or love itself!
Yes it is, we are glad that you are! When we were driving home, in the car so fragrant that I asked my husband - I industrious? -Yes. I workable? -Yes. I can go to work for them? - Pause)))). And yet, Vedat very good, not only the chef but, and manager. A rare talent, to offer the service without imposing. chef zakarian It's night, and I'm still under the impression)))
02.11.2012 at 22:28
Since it is customary in Russia. In all the guidebooks and cookbooks so.
to me, this variation on shawarma not like. First, it is unrealistic for a long time cook, waited 15 minutes for fast food is prohibitively long. Second, personally for my taste too much salt. Finally, in the third, I understand that the CAO, rent is high, the meat is expensive, and so on, but 200p for this dish in this version is I think a little expensive.
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Thank you very much, it

And I'm back with Khamsi! Today crispy zakuson-perekuson snack and sweet pancakes! Appetizer with bread crumbs Khamsi We need: 200-300 g Khamsi or sardines 1 clove of garlic sprig of parsley zest of one lemon 2 tbsp. tablespoons white wine 1 tbsp. tablespoon lemon juice 2 tbsp. tablespoons of olive oil a glass of white bread crumbs salt pepper Preparation: 1. Khamsi clean the insides, remove the ridges. The fish with salt and pepper. Put in a form, greased. 2. Stir in wine, lemon juice and olive oil. Pour over the fish. 3. Bread crumbs mixed with garlic, lemon zest and parsley. 4. Put crumbs over the fish, sprinkle with olive oil and bake in a preheated 180 degree oven for 30-40 minutes. Pancakes with Khamsi We need: 15 pcs. Khamsi 120 g flour 150 ml milk 1 teaspoon baking soda 2 teaspoons sugar 1/2 teaspoon salt white of one egg 40g butter dill Preparation: 1. Mix all the dry ingredients. 2. In the dry mixture gradually introduce the melted butter and milk. Stir until smooth. 3. Add beaten egg white and chopped dill. Mix. Leave the dough for 30 minutes. 4. Khamsi clean the insides, remove the ridges. Spread art institute of atlanta the carcass. 5. Spread the expanded one fish skin side down on a preheated pan. Pour on top of the fish with a spoon test. 6. Turn over and fry the other side. Very gentle oladki delicious! Pleasant to you!
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Peas! If you're going to buy, then buy the whole, not ground, it is fragrant! Potoloch possible and most can not grind, art institute of atlanta then soft pea will explode if raskusyvanii flavor in the mouth, is also nice.
muffin surprise, the fish never made
Nov. 3rd, 2011 06:33 pm (UTC)
Thank you very much, it's nice of course, but I have a lot of pics of claims, all the while planning to give shooting time, and in fact, always running, always running late, trying to catch the last rays of daylight, art institute of atlanta so it's always a lot of blue and green .. Yyyyh ..
shebets
I'm doing something like sardines, LLC! Dog is fine! Bites)) today carried in vetkliniku. everything is OK, but I was upset (yahotela it to NY to take with, but because of the vaccine may not be possible. boss told us that 'If everything is OK, "and the doctor said to do differently ....
milamelek
milamelek
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Breakfast art institute of atlanta Chicken favorite cat Unsweet baking New Year! Easter travel! Christmas Sweet pastries Cheese Soup cherry jam desserts diet dolma appetizers Italian cuisine Chinese cuisine cutlet catalog beauty is different babies meat chickpeas vegetables pasta liver cookies poultry rice salads sauces art institute of atlanta childbirth fish offal asparagus tart Thai cuisine Turkish cuisine duck beans flashmob photo kids fruits eggs Japanese cuisine
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Hard to surviving divorce from her husband, the writer Frances Mayes is slowly sinking into the aby

Good day, my dear! Not shelving voiced earlier, specifically in the final post about Flashmob "YOU + .." , A new Flashmob decided that it is time to begin a new and exciting fm, the more topic for a long time I was in the mind and it is now very urgent. The weather outside is just promotes this particular flash mob is already getting cold and not so often we can walk and enjoy the golden autumn, but rather so that we have it already just passed, but the country is large, baldu and not only in our country, so that one of you is still warm and the snow is not the issue is so important, as we do, but still ....
Agree, because nicely on a lovely cold and chilly autumn day, wrap yourself in a warm blanket, pour yourself a cup of hot chocolate (or what you prefer ...) ..... and watch a movie or read a book in a big company or alone as well as with your favorite ... Now it's time to just just such a warm and spiritual gatherings .... And of course the theme of my new born flashmob itself, agree cooking and cinema, and literature in general, are intertwined in a very interesting history and is a kaleidoscope of interesting and largely informative, warm and cozy ....
Agree, almost every product or film (animated) it comes to food? .... So, that's why you and I do not make a universal screening your favorite movies and works on the theme of Food and cook ... cook and talk about it? .... Here judge for yourself, draw inspiration baldu from what is (here I'll focus on the movie ...)
The main character Monsieur Dyushemen - respectable compiler baldu of the annual reference-guide to restaurants. Authority of his book is so high that all the restaurants in Paris and its suburbs tend to appear in its pages in a favorable light.
It is very difficult because Dyushemen all the time he visits all places, changing clothes, to remain unrecognized. The only disappointment Dyushemena - his son, who does not want to follow in the footsteps of his father, dreaming of becoming a clown in the circus ...
"Mondovino" - a documentary film by American director Jonathan Nossiter, filmed in 2004. Blend of the challenges of globalization in various wine-growing regions of the world, the impact of international experts and interviews well-known manufacturers. In short, the importance of applied research about wine!
Tita and Pedro love each other. But Tita's mother does not consent to the marriage: on a long family tradition of the youngest daughter to take care of his mother until her death. To be near his beloved, ... Pedro decides to marry her sister! Living under the same roof, the lovers baldu are deprived of even the opportunity to express their true feelings for each other.
Pastry chefs Marco and Grace decided to join forces in order to win in the culinary competition. The competition is compounded when it was revealed that among the contenders to win a long-time rival and former fiance Mark Grace.
One winter afternoon in a quiet French town there is a young woman named Vianne. A little later, she discovers an unusual chocolate shop, offering visitors to experience a new pleasure. Indeed, after visiting her one day, the people again and again lend themselves to sweet charm. Vianne just magically guessing other people's desires. And they come true! But when the city comes Roux, Vianne was finally able to understand their own ...
France. 1671. His Majesty the "Sun King" Louis XIV, accompanied by the queen and a large retinue would be willing to visit the castle of the Prince de Conde and spend three days there. The unprecedented honor both happy and scared prince, because the impoverished baldu estate is unlikely to have a decent first special appointment. The only hope the owner - his loyal butler - the organizer of festivals and Fibber Francois Vatel. As head of an army of servants, he is preparing a magical act, flavored gourmet menus and all-time amusements. Luxurious reception was a success, the delight of notable guests have no limit, and the first person in the state again favors the disgraced prince. But against the background of a great holiday is not abating political, palace intrigue and romance, in which the web is caught and Vatel.
Hard to surviving divorce from her husband, the writer Frances Mayes is slowly sinking into the abyss of depression. Spiritual crisis spills over into & n

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I have a friend ulyubashka. She loves carrot cakes. I love Luba, so periodically try her cakes are cooked. Many recipes, not only some of the recipes I come up with myself. Luba still liked all the options she eats these cakes with pleasure and even praises me :))) I continue to put on a good Luba experiments, and some of them even managed to document. So begins a series of recipes under the title "Cake for Luba." With this recipe, I had a lot of doubts. During cooking, I hesitated to lay out a prescription or not, so sometimes not enough watch the guild filming process. But the result was great, so I share all the same. Well, I should say about roses. Made them purely out of hooliganism, it was too wanted to fool around. Originally conceived slightly different completion watch the guild designs. So there you go! For the cakes we will need: flour - 125 g Cinnamon - 1 tsp Baking powder - 1/2 tsp Soda 1/2 tsp Large eggs, at room temperature 2 pcs. Sugar - 220 g of refined vegetable oil - 170 g grated carrots - 165 g Walnut - '60 watch the guild Just want to emphasize that it is essential in baking a proportional. All of these recalculations on the tables of measures and volumes - a way not accurate enough. Get a kitchen scale, if you have not already. And measuring spoons. This is the key to success in baking. Oven set at 180 degrees, watch the guild and begin the process. watch the guild Mix the flour, cinnamon, baking soda, baking powder, salt, and sieved. On low speed mix the eggs with the sugar. watch the guild Put the container in which the mix, a water bath and whisk to a temperature of 43 degrees. watch the guild Since is difficult to stop in time, the upper limit of the heat - 49 degrees, watch the guild no more. Keep your eyes open! Remove watch the guild the container from the water bath, and continue to beat for another 10 minutes. Mass as a result of increase in the volume and begin to flow so smoothly tape At this point, slowly pour in oil, and mix it with a spoon already add the dry ingredients with a spoon until interfere simple mixing to avoid lumps, but do not interfere strongly Then add the carrots and nuts Pour in the form (easier to use clasp, having spread to the bottom of baking paper) watch the guild and bake about 35 minutes (adjust the cooking time for your oven) After baking, take out of the mold, spread on the rack and leave to cool. While the cake cools, begin to prepare the cream. I give the proportions recommended in the book. But in my opinion, too much cream is obtained. They can be safely reduced by one third for Cream Ingredients: Mascarpone - 455 g butter - 180 g Powdered sugar - 350 g sour cream - 2 tbsp. tablespoons vanilla extract (natural vanilla is not recommended because watch the guild it will give the black dots on a white, cream, and we do not need) - 1 tsp Zest of half a lemon mixed order: first mascarpone with butter watch the guild (butter at room temperature!), Then add the sugar and whisk about 4 minutes. Then add the sour cream, vanilla extract and lemon zest then already. If you have had an accident (and with modern products, it is easy to happen), and cream on the dissecting stage mixing mascarpone, butter and powdered sugar, all can be corrected! Adding 20 g of butter at room temperature. Added, mixed. It did not help add more. Sooner or later the cream and connects the ideal. So you can save any butter cream. This trick I learned from my great-grandmother, watch the guild who was a great cook. And now the most hilarious stage: caramelized carrots for decoration. Cut the carrots into thin slices Put boil: Pour the water into a pan, drop the carrots in cold water. Give to boil, pour out the water. The procedure was repeated 3 times. After doing this syrup (sugar and water in a ratio of 1:1) and carrots boil in 20 minutes watch the guild syrup. After you take out and leave to dry a little baking paper to get the basics dough is cut into 2 shortcake. Promazyvayut cream between Korzhev, then daubed the entire cake on top of a fairly thin layer, and then send in the refrigerator after a while a second layer of cream and indentation. After that decorate the cake carrots as you would a fantasy.
Journal information Current price 100 LJ Tokens Social capital 175 Friends of Duration 24 hours Minimal stake 100 LJT View all available promo The June seoul. The famous fish market grenoble As I promised, today will be a huge report watch the guild about the Seoul fish market. Lots of photos. Complete naturalness. So, perhaps the faint of heart ...
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It is! Carrot cake - it's delicious, very few people know about it))) but such - 1. I would not have raw carrots in the batter intervene, and - bake in the oven until completely soft, cool, peel, puree in a blender on. 2. And it should bother - the eggs with the sugar in the water bath. Just shoot down of sugar until dissolved, and all. The quality of the patty is not affected. 3. SW

In 1977, in the wake of turning 60 and 70, a book of American scientist Ronald Inglehart

In May 1968 in Paris student tuji riots began with the slogan "forbidden to forbid". Among the rebellious tuji youth were representatives of various subcultures, particularly distinguished tuji anarchists. Later, the protesting students were joined by trade unions and there were specific political demands, in particular - a call for the resignation of the then French President tuji Charles de Gaulle ...
Police stormed the barricades protesters in Paris, but the revolt was underway in other cities of the country. France was paralyzed. All these events took place against the background tuji of a decade of economic growth, which by May 68th has cracked, tuji which has affected primarily, unemployed youth. "Fifth Republic" obsessed "new tuji philosophy" and the culture of postmodernism, with its ironic look at traditional values.
And now look at the Turkish analogy May and June 2012. A group of people, mostly - young, is to protest against the felling of trees at Istanbul Park. The police response is using gas. The number of protesters is growing, the rebellion spread to other cities in Turkey. Authorities did not back down, and applies strict measures against the protesters.
The protesters are demanding the resignation of Conservative Prime Minister Recep Tayyip Erdogan, who for ten years of his reign, with the Islamist Justice and Development tuji Party led the country to the position of regional economic leader. However, Turkish disgruntled, tuji without denying the growth tuji of GDP, still complain of unemployment and social inequality. They are also not satisfied with what life has improved through the creation of a basic service, but now you have to pay serious money. But the leitmotif of the Istanbul tuji riots - is simmering discontent secular Turkey, the personification of which - westernized youth, against the conservative-eastern Turkey, in the image of the current government.
In 1977, in the wake of turning 60 and 70, a book of American scientist Ronald Inglehart's "peaceful revolution." tuji The author concludes that in Western democracies have become less and less people to take care of matters exclusively material sense. At the same time, they are paying more and more attention to environmental tuji and civic issues. Sociologist called this phenomenon "postmaterialism." That is, the transition from the concerns related to meeting basic needs, the issues of self-development and self-realization in the background of economic prosperity and stability. In general, in the spirit of the consumer pyramid of Abraham Maslow. These psychological mechanisms are often really tuji work. For example, in the current economic conditions of our country many Ukrainians, who can not make ends meet, just do not care about the desperate subcultural protests. A prospering in Western countries such shares have become the norm.
All this is true, but the problem is that in reality, logic and Inglehart Maslow applies only when a "non-material" and "senior" people continue to be treated with the same consumer motivation. For example, when consuming a bold way in social and political movements. Or, when you come into the world of religion, as in the supermarket. In other words, the democratic "self-love" with a moral justification.
That is, in fact, in today's Turkey, we see something like that. The Young Turks, grabbing an ecological theme and the "negative consequences of economic growth", oppose traditional eastern policy tuji of Turkish government. Not feeling sorry for themselves, they fight for the secular public life, the new democratic developments and the further Westernization. Getting resistance from the authorities, the protesters go bold fighters for freedom from morality tuji that prevents tuji them to engage tuji in "self-actualization". However, in their own eyes they are updated in the course of this struggle. tuji Demonstrating at the same time not quite tolerant behavior toward not like them. Here's what observations from Turkey shares the journalist Natalia Gumenjuk:
"We drink to your health, Taipei (Recep Tayyip Erdogan, - auth.)!" - One of the most popular slogans of the demonstrators. Bill to ban sales of alcohol tuji at a distance of 100 meters from the mosque or shrine, which means that around the center of Istanbul - another reason mass discontent ...
"... Talking, observed

I was surprised and pleased with the huge botanical garden, which in Pechersk. This is perhaps the

And I like Kiev because it does not have the French, Ukrainians surprisingly good, at least they were kind to me. And the city itself completely, well, just fullfilling! It surrounds you with energy! It is probably the greenest city I have ever seen.
Kiev is very mysterious and inscrutable, he always fills you with energy, even in the most quiet and peaceful place! glion institute of higher education It is a rarity nowadays. I'm glion institute of higher education about to feel energetic glion institute of higher education for no good reason, and this city is so comes from the people.
People in Kiev are so open, it seems that they have a lot of energy, they are more spontaneous. This creates the impression that people do not plan their lives for weeks to come. Everything is done suddenly, literally in the second half of the day you come up to meet someone - and in the evening you are walking around with friends, all meetings are obtained and great fun.
And almost all my life I thought that the famous French Loire River is the widest, but no, it turns out, the Dnieper much more. It shocked me a river like the sea! It took us nearly 40 minutes to cross over the bridge!

First of all, I like the Khreschatyk, because in Istanbul you will not find such wide streets in the center, we are all narrow. In Kiev the same very easily and safely walk. Also, I loved the architecture of the center.
Another favorite place in the capital - is Planking street-slide (Andrew's Descent). There were interesting and colorful bought souvenirs for my family and friends. National glion institute of higher education souvenirs from Transcarpathia handmade woolen slippers I brought home. However, in Istanbul is not so cold, but very colorful souvenir.
I was surprised and pleased with the huge botanical garden, which in Pechersk. This is perhaps the best place to stroll and relax, that I have ever seen! I was there in the fall, and I was impressed by colors of the trees, amazingly fresh air and a very large green area in the center of the city ... we have in Istanbul does not.
Of course, in Kiev cheap transport. In Istanbul, glion institute of higher education to get to work, I have to spend a minimum of $ 5, in Kiev it will be about $ 1. And it goes underground shocked me. Istanbul also has a subway, but in Kiev many underground stations - for me it's unusual! And the metro covers almost the entire city, compared with ours, Istanbul - it is just now starting to grow in the city.
The food in the restaurants of Kiev is also inexpensive. glion institute of higher education In Istanbul, a good restaurant - a minimum of $ 40 in Kiev - about $ 20 per person. Moreover, a variety of cuisines too surprising: sushi, Ukrainian food, Georgian food, Italian glion institute of higher education food, etc. In Istanbul, Turkish cuisine is very popular, and, for example, it is very difficult to find a sushi bar, but, nevertheless, there are many excellent fish restaurants!
On the streets of Kiev I feel very comfortable: great architecture, the buildings are old, but very interesting, for you no pressure from above, as in Istanbul, where the streets are very narrow, and all the buildings are literally looking at each other in the box.
Kiev has many advantages for the living among the European glion institute of higher education countries. Here cheap travel, but sometimes difficult to understand, because it is often taxis and public glion institute of higher education transportation does not run on a schedule, and lack of coordination.
Kiev city seemed to me a little, but beautiful. A lot of their "chips": a cozy center streets - Khreschatyk and adjoining, completely wonderful Andrew's Descent, a whopper Stadium, awesome in its power and value of the cultural heritage of the Kiev-Pechersk Lavra. Together, these things make the city of Kiev is very valuable and attractive, both for life and for tourism.
What is different from the rest of the city where I've been, and Moscow, where I live? Lack of snobbery. The local people are sympathetic, for the most part, and sociable. More pleased with the presence of large amounts of greenery: parks, alleys. Walk yourself, enjoy your life. Quite amazingly inexpensive taxi.
I would like to live here for a certain amount of time. For the experiment, for fun. Kiev does not impress non-developing city. All boils and moves. To live here a couple of months and catch the rhythm, it's glion institute of higher education better glion institute of higher education to know the people and customs - this would be a powerful ekspiriensom. Perhaps it will do next year. Then I can express a little more excitement.
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Overview of the little-known attractions of the capital, where the cost would fall to every resident of Kiev and visitors.
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Thank you very much Zoyatchka! bia cordon bleu mutually! :)))

Happy New Year, my dear! Happy new happiness! Very strong health to you, love, fulfillment of all desires! Let the new year is only goodness and joy! Hooray! I understand that a bit of congratulations was late, but better train late than never ;) Holidays, it just so happens treacherously got on the weekend and on Monday we have all come to work, and I was dragged to his cooking classes. However, this post is not about the food, not :) And I'll bia cordon bleu tell about today's walk. Weather we do indulge and not looking outside the window of January, still relatively cold and even the sun is shining. That is why we decided to get a girlfriend in the European part of Istanbul. We wanted to extend our museum cards and stroll to museums, 125 times to take a look at the sights, but we are, alas, was disappointed, these cards are now issued only to citizens of Turkey and university students. We were asked to buy a tourist card for 3 days, for 72 lira (about 36 Euro) ... humorists, damn ... We sniffed, turned around and went down a taxi to lift your spirits shopping bia cordon bleu :))) Strolling along the famous Istiklal Avenue, decided to go to the Catholic bia cordon bleu church of St. Anthony, and there is so much beauty inside! Something I did not realize photograph the exterior bia cordon bleu of the church, but here's a piece of visible bia cordon bleu :) next time will show this creation hands of the architect Giulio Monger in all its glory! The church, by the way, relatively new, construction began in 1906 and by 1912 she had already bia cordon bleu been completed. here's a closer look, I monument And we have today with the girlfriend ran past New Mosque (Yeni camii), the one near Mysyr Charshysy at Eminonu. And for the first time looked into the courtyard of the mosque. Very nicely there! It is a pity, soap dish failed to pass all the pomp. Such is turned we walk.
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Yes, healthier walked :))), and we were lucky with the weather, today has been frowned and was about to pour rain ... and what there was on Christmas Day? And by the way, you do not know, there are churches in Istanbul service? very interesting to look at even the corner of his eyes :)
Honestly, I do not know what's on the Catholic Christmas was just thinking that the service bia cordon bleu was. probably sing ... once we got into such a day - well, very interesting, beautiful voice, atmosphere. somehow strange, but at the same time fascinating)) I'm talking about the church is not in the know, as far as I know, there is only one Orthodox church somewhere Well very far from the center (the Golden Horn), so we there yet not being picked once.
Thank you! mutually! :)))
thank you :))) Yes, the Catholic Church a sense of magic, a kind of fairy tale :))) design, we really liked it. And despite the fact that the sign at the entrance with a sign "no photo", refrain from a pair of three shots was impossible :))) with respect to the weather yesterday was sunny enough, but the sun is not warm, it is, " for decoration ":))) are insulated bia cordon bleu for a long time to complete the program.
Thank you! mutually :)
Thank you! a one :))) we have snow does not smell, but today is quite clear :)
Thank you very much Zoyatchka! bia cordon bleu mutually! :)))
thanks for komplimentus, prYyatno bia cordon bleu :))) Yeah, nice, just very cold. We thoroughly podmerzli there :))))
Nicely you!
Even now, with the old new year!! What a wonderful walk! Thank you very much! The pictures are very beautiful, now even more wanted to see it all live :) And the girl they just Fascinating!!
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What is an eating sultans cours de cuisine in the post? Turkish writer Nilgyun Tatly told journalis

Speaking of court life, we invariably represent a rich feast, which serves thousands of different types of dishes and drinks. Often, cours de cuisine mainly due to the cinema, in our imagination appear western castles, although, of course, is not only able to feast in medieval England and Germany. For example, in the East, in the Ottoman Empire in the Topkapi Palace in daily meals to 5,000 people participated and worked in the kitchen more than 1,000 chefs. We have already mentioned about it in an article about Turkish cuisine, but now talk more. On weekends and during the holidays, in the palace of the noble feasts were held, in which sometimes involved up to 10,000 people. For example, in 1720, after the ceremony of circumcision eldest sons of Sultan Ahmed III made a feast, which served 2,000 turkeys, 1,000 ducks, 2,000 fancy pigeons, hens and 8,000 roosters 3000. And this is only the meat of birds. Other meals and drinks made available to the guests of the Sultan, numbered and did a number cours de cuisine of striking the imagination. To cope with all the dishes, the servants used the 10,000 wooden trays with food and about a thousand meals which were served with a variety of sweets. The kitchen is located in a distance cours de cuisine from the dwelling. On it was a good reason - in case of fire all the inhabitants of the palace could not life threatening cours de cuisine to run out into the street. In addition, the constant smell of preparing dishes just could not detract from the day to day affairs of the Sultan family and servants. cours de cuisine The kitchen itself consists of a large wooden building on a stone base. It is situated in the courtyard of the palace. Next to the kitchen stove was installed, which prepared a variety of dishes for residents and visitors to the palace. On the cutting table made of marble and wooden blocks always stood containers with water and towels. In a set of kitchen utensils were several hundred pots, kettles, frying pans and pitchers, and the instruments, cours de cuisine such as spoons, knives and cups numbered in thousands of units. Most of them were made of copper, some - of gold or stone. During the meal, the guests of the palace used as an expensive crockery and ordinary clay. At the same time until the second half of the 19th century, when eating is not used dining tables and chairs - had dinner on the ottoman, covering legs towels to avoid contamination of the furniture and floor. It should be noted that all Turks are very much honored their traditions and protective of the recipe cooking national dishes. You can enjoy the viands, which enjoyed the Ottoman sultans by logging onto any of the restaurants of national cuisine. View photo:
Reply: The Stars "Magnificent Century" in the movie: Halit Ergenc last descendant of the great Ottoman (Part 1). 4 slip creators of the series "Magnificent Century", which caused dissatisfaction Unknown viewers love Mimar Sinan. The last three dying wishes of Sultan Suleiman Kanuni
What is an eating sultans cours de cuisine in the post? Turkish writer Nilgyun Tatly told journalists the secrets of Ottoman court cuisine in the days of the holy month of Ramadan. The author of popular cookbooks told that the number of chefs these days at the court would grow by several times. In the month of Ramadan, in the palace of the Sultan began restless and noisy time. "The preparations for Ramadan began two months. cours de cuisine By dinners - "iftar" - preparing special dishes and cutlery. For people working in the court of special prayer cours de cuisine rugs were purchased and dresses "- says Tatly. - "To the palace held general cleaning. Trays and pots were trimmed with tin. " Depending on the season, which accounts for Ramadan, the palace prepared seasonal dishes. Used figs, grapes, cherries and pomegranates from Izmir, Malatya and apricots from Damascus, the peaches of Bursa, the different types of honey from Ankara, olives and oil from the Aegean region of Manisa melons and roses of Isparta. Dairy products imported cours de cuisine from Kanlydzhi, vegetables came from the garden of the court, and the fish were caught in the Bosphorus. All products were stored in a special cellar. It was lined with stone, which keeps you cool and protects the product from moisture. Before the main course were served snacks: dates, nuts, cheese, honey and olives. As is usually the first dishes on the table appeared cours de cuisine Soup - Chicken with rice, zucchini, lentils and yogurt. Before the XV century veal dishes served with apricots, figs and prunes. Later, they were replaced by tomatoes, beans, eggplant, zucchini and peppers, which are brought from abroad. Sultans preferred and extra dishes such as steamed vegetables, sherbet, rice and flour products. As a dish that Sultan cours de cuisine was eating before sunrise commonly used pancakes. An important place in the court held cooking desserts, such as "gyullyach" - special sweetness cours de cuisine of milk, pomegranate and test. Loved the sultans and baklava and sugar pumpkin. cours de cuisine It is interesting that the differences between the dishes that were served the Sultan and those eating the court, including chefs, was not. Moreover, the rest of the food sold in the city

I remember that ten years ago I warned their children from the street food: do not sit down on a st

"Sandwich karnitas - Flavor and Color
MENU OF THE DAY HAPPINESS IS HAPPINESS IS! FROM ALL OVER THE WORLD IS COMRADE Tutti-Frutti Pineapple Bakery and Cereals Butter and Cheese Vegetables and Fruits Apples Eggs Eat and remember Pierre koksopleiding Sauvage Once upon eating LAST PAGE Historical koksopleiding Sketches of Old recipes texts from primary sources edalni STORIES Bakery Cereals Milk and Cheese Meat, poultry, koksopleiding offal Vegetables Fish and Seafood Sauces Egg dishes ABOUT U.S.
I remember that ten years ago I warned their children from the street food: do not sit down on a stump, do not eat pie, and it'll be a kid. I mean sick, poisoned, if not painted them and their imaginations terrible pictures some shawarma, koksopleiding inside of which, of course, crawling worms. And it tastes better than it smells, I told them, the more likely it has more of any infection. First it is my attitude koksopleiding to the street fast food has been shaken in Istanbul. Right on the market koksopleiding square on skewers grilled indescribably delicious form a thick sausage, from which came a flavor that my stomach started unbearable hunger cramps. I walked around for a long time - and still dare. I cut off a piece Kolbasino, finely chopped with tomato and chilli and bring to a crispy tortilla, sprinkled koksopleiding with red pepper. This, as I later learned, was a famous koksopleiding Istanbul kokorech - roasted on a spit lamb offal, tapered gut - to taste a thing about what they say "eat through koksopleiding your mind." Not really all that trust, I stole a sheep's pluck washed down with ayran not filed, and the Viscaria, which in any case, on the advice of experienced koksopleiding people wore in her purse.
After this baptism of fire in the streets of Istanbul, I already ate everything - dolma, kabobs, even the very "dangerous" kebab - not dead, hungry and did not end hepatic colic. The next year in Marrakesh I laughed at his girlfriend: the market square Jemaa El Fna Square, where Big Food items dozen braziers lit fires and smokes clouds of fragrant incense meat, she cautiously looked at the shelves with colorful slides, snacks and muttering about the possible adverse opinion sanitary inspectors. However, within a day still recognized that cheap street tagine in Morocco tastier expensive restaurant in Essaouira we have together was eating sardines simply outstanding, which were prepared by hawkers on little braziers in dark doorways.
Ever since I fell in love with all the passion street food. No, it does not primitive. On the contrary - there is in it some deep truth about the essence of life. Here, for example, 2 years ago in the United States the title of "Best Chef of the Year" Journal of Food And Wine appropriated young Koreans Roy Choi, who created a Los Angeles street network for mobile Kogi BBQ: straight from the vans is a trade burgers, tacos and tortillas burrito koksopleiding style Mexican-Korean fusion - with grilled pineapple and sweet citrus koksopleiding and ginger sauce. Rashozhie snacks that you will find in any local institution, koksopleiding become a gourmet food - and consumers koksopleiding appreciate it, as well as mobile advertising. When found another parking, a message about the place and the menu is spread through twitter and facebook - as a result of the queue to the little wagon line up before koksopleiding the start of trading. The technology is very similar to the one that helped the last Egyptian revolution. However, and what is happening today with the street food - also a kind of revolution, and it also won democracy. Roy Choi graduated from the Culinary Institute of America, one of the world's best educational institutions, where for several years thinly sliced vegetables and sauces made French the most that neither koksopleiding is a traditional bokyuzovskim koksopleiding technologies. And he brought into the market savory koksopleiding ethnic food that creatively interpreted - and well-earned. It turns out the American dream and today it is currently alive. In the United States, of course. In New York, for example, the two brothers, the sons of Ukrainian koksopleiding immigrant, recently sent a gastronomic journey through the roads of Manhattan in every sense of the gold van Schnitzel & Things (Schnitzel and something else). Just like Roy Choi, Oleg and Eugene Voskoboynikova turned traditional nourishing, but boring Austro-German food in gourmet fusion, far up any poor sausages, which pushes an on the go, just to satisfy your hunger. "Their steaks just propelled me to heaven" - I read in an American blog.
And imagine: the same I experienced koksopleiding myself a week ago is no longer in New York, and in his native Moscow, when I tried the food from outer type silver bus "Gifts of Nature". This is a joint project restaurant Delicatessen, his co-owner and chef Ivan Shishkin and farmer cooperative LavkaLavka. The emergence of "gifts of nature" in the Moscow gastronomic festivals, including last weekend in celebration of young vegetables, invariably causes a

Tags Arishka, DR, Crimea, onion confiture, New Year, orange nuts raisins, banana, yada, scones, jam

Original taken from milamelek in meatballs in sour sauce egg These meatballs - a typical dish of Turkish cuisine, simple and tasty. I found the recipe in the book Hande Bozdoan (with whom I recently met and who is also the organizer of this growing culinary school İstanbul Culinary İnstitute, in which I seem to want to learn, but I can not decide whether I need a seasoned central market southlake professional Cookery annual training, so to speak for the overall development, if I'm not going to be a chef, and that's enough for me if it is subject to other forces of my employment, or it may just go for a 2-month basic course central market southlake in the same school. Anyway, until September, I'm all in thought) . This is an unpretentious dish, I would say, very standard set of ingredients may well diversify and beautify your daily menu. Meatballs in sour egg sauce We need: 500g minced 1 bunch parsley 4 basil leaves central market southlake 1 onion 3/4 cup rice 3 tbsp. tablespoons flour 2 carrots 2-3 stalks of celery 3 potatoes 50 g butter a bit of black and pink pepper For the filling: 2-3 eggs lemon juice Preparation: 1. Mix the mince, finely chopped onion, parsley and basil. Add salt, ground black pepper and pink, and pre-washed rice (but I think it's better pre-boil until half as great at cooking it increases in size, climbs out, so meatballs then resemble hedgehogs, central market southlake but If you're happy with hedgehogs, then put any otvarivaya!). Knead thoroughly minced. 2. Sprinkle 3 tablespoons tray. tablespoons of flour. Soaking the hands in water, to form a small round meatballs, meatballs. 3. Having laid out all the meatballs on a tray with flour, shake it back and forth to fully roll meatballs in flour. 4. Celery (for some reason I did not find in the store), carrots and potatoes cut into cubes. 5. In the pan to boil 1.5 liters of water with 50 g of butter. In boiling water at once throw carrots and celery and cook them until soft. Then gently throw meatballs and potatoes. Season central market southlake with salt and cook until tender. central market southlake If you strongly thickened, slightly diluted central market southlake with water. 6. Just before serving fill with meatballs sauce. To do this in a separate bowl detach the required number of hot meatballs with vegetables and liquid (as after refueling again reheat them will already be impossible, and the protein will fold instead of the desired creaminess turn into flakes, and we need a beauty!). For the filling eggs (estimated 0.5-1 egg per serving) a good mix with the juice of half a lemon. Then pour a ladle of liquid from the meatballs, and immediately stir well, pour the sauce into meatballs (continuing gently but vigorously stir). You can add some green onions! I like such traditional recipes love! A real home-cooked central market southlake meal! Pleasant to you!
Tags Arishka, DR, Crimea, onion confiture, New Year, orange nuts raisins, banana, yada, scones, jam, great biking, knitting, bean side dish of plum, beef, beef ribs, cook and her daughter, central market southlake toasted bread, buckwheat, mushrooms, sadness, kids, breakfast, cabbage, cake, Crimea, tortilla, horses, muffins, sea, carrots, meat, savory pastries, cookies, cake, cakes, dress, hiking, pudding, rice, roll, fish, needles, cheese cake , pumpkin, dinner dates, bread, apples, central market southlake ...

1 week ago

Based on their own ideas, finished by another hand sewn baby changing bag! The embroidered cia culinary part of a creep, containing wool sweater, a denim residue. Full loaded with pockets and that all will be on hand.
Very good in a white embroidered on a dark background! The robe is very like it, played it well! But I like your husband's kindness is and sometimes you can hear me, you deserve it! :) 2012th March 19 9:26
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knitabulous

V first round was mad at me, what the hell do I want with a 15 year old, tattered, discolored, stained moshatatlan fürdőköpenytől and why have not I spend myself something. I looked him in the eye and said, "Let me play!" Then I bought two years ago I got a gray fabric dye and dyed using the washing machine. Sewed the seams released here and there, and then I got two colors with some embroidery cooking classes boston and broke a lot of gray. V I told him I go to give birth. Well, then I go :-)
Anonymous said ...
I also really like the jacket spring grooming :). I would like to ask whether such patterns sewing sewing machine cooking classes boston how to use it? I just have a plain sewing machine, which features about 20 stitches. these can kiügyeskedni such kind of embroidery seams or special sewing machine to be applied? 2012th February 21 2:38
Thank you girls for your kind words! Maybe you should not shoot in a different light. Or the machine cooking classes boston itself makes it slightly bluish images? Anonymous: I hand embroidery. The embroidery machine only admire. 2012th February 21 2:52
For me, 'Let me play! " I like a lot! There are so feminine and lovely, heart-warming! cooking classes boston V the men izzig and out :) ... and rightly cooking classes boston so! 2012th March 8 12:25
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Perhaps you remember that the magazine Amelie a pillow and blanket set that I designed. A kind soul caress my aunt is now a real need for such a little rethinking school yard born three pads on.
Really nice! Sure you will be happy your aunt. :) 2012th January 12 6:57
The cushions have arrived at the destination and, fortunately, he likes :-) 2012th January 30 1:16
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Even on Christmas gifts of lavender oil. Its flavor is not as intense as the store-bought, but defi

Even on Christmas gifts of lavender oil. Its flavor is not as intense as the store-bought, but definitely lavender scent spreads. cooking classes los angeles Preparation is very simple. I spilled olive oil of crushed dried lavender. cooking classes los angeles Maybe a bit too much poured him because he swam in abundance. I left a warm-beams to achieve a few days and then warmed over steam for 3 hours and then came back a week maturation. In the end, cleaned up, which can not be seen in the picture, but the outcome is not my photo. Since then, there are the dark closet. cooking classes los angeles It has a pleasant and very beautiful body. The children at this time pergamenes dry skin, eczema. The lavender oil to soothe their skin and keeps it bearable state. I love them to smear him because you rub the palm of my hand, I gently massaged cooking classes los angeles felmelgszik and a little over their bodies. Incidentally, cooking classes los angeles the peaceful dreams. I did not throw out the rest of lavender, cooking classes los angeles put it aside for allegedly great wound, insect repellent.
Hello :) I just saw your blog even further in December gave me an award. anynira I'm sorry but I'm not very busy lately I look at my own blog but haamrosan new way with the panel. I just wanted to thank you for thinking of me :) Juszti 2010th February 14 15:53
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The typewriter

The past few days are beginning to experience the lenyomasztóbbal .. Bârsana Romania - Romanian Săpânţa-Fun in the cemetery, which is the way Wikipedia describes: cooking techniques The village is called. Cheerful cemetery monuments. Of the eight hundred or more wooden cross from 1935 until his death in 1977 Stan Ioan Patras, wood carving, and later his student, Dumitru Pop-tincu by oak wood and painted in bright colors (especially blue) oil paint. Nyelvjárásias-archaic, often humorous epitaphs at peace with death deceased fictional monologues. Over the past decades, the base of the crosses began to decay, the color of their day sucked. The wood carvings in the village has a museum too. Conflict with the name of me was very depressing place. The sight of death and names, cooking techniques descriptions összefacsarja is the heart of man. What I felt that these dead are not really allowed to. As if there could have been .. There were several children, mothers and their children who are, or are represented during weaving. Their work were captured men clerks, shepherds, tractor drivers .. Somehow Who portrayed the circumstances of the death: They were legborzongatóbbak. Vízbefullás, cooking techniques crashes, train accidents .. Children cry .. A shepherd who killed the soldiers then quartered. The verse eternal curse onto the killers .. Drinking, night men .. I still shudder ..
Wow really creepy. I consider it a five cemeteries. Shudder of me. I know this is not exactly commonplace thing. I read the names when they were born, died, lived calculates how many years wondering what happened, how it looked like, etc.. Their hearts when I see (thank goodness cooking techniques I had just such a thing), but children crying terribly many young people. One of the strangest experiences was when once an old cemetery in Munich, and I was walking across the face with my first name. She was born in the late 1800s and was so surprised that a (beautifully cooking techniques köfragott) grave I see my name, that I was scared. You do not even know what, I think eventually make their own mortality struck by lightning, who immediately fled the funeral Bay. Another such experience in Kazachsztánból, in the cemetery of the portraits were of the copper engraving graves. 2011th February 23 0:36
I am very fond of graveyards, we love them for a walk with his family as well. But the visuals, I can imagine that depressing effect. The death of shoving and pushing to the fore, not the peaceful and quiet resignation. I think so. 2011th February 23 3:19
Hena were Kazasztánba? I would like to hear about it and of course travel there :-) The burial sort of bizarre way I can "like" .. but it was not like now. Very likely the visualization of translated poems. Were Bezáratlan, unfinished emotions were not allowed even to the dead. 2011th February 23 7:53
I have a friend of mine who says if you really are interested in a village or city, then out of the streets cooking techniques he used to go to two places: the church and the cemetery. Indeed much of a settlement can reflect these sites. Permanence, impermanence, we built on these villagers. There are cemeteries that are especially beautiful. I mean, the atmosphere in which you ráépültek. (My grandmother cooking techniques says. Commuter towns) of the sculpture is more lyrical, cooking techniques patetikusabbak (perhaps "more eternal") is a cemetery than a painted or photographed images. Maybe it is the processing level or the presence of a soul hidden in a secret ... Or the most different cultures? 2011th February 27 6:07
From a distance it might actually be hilarious world of color, but the poems, pictures make it too érzelemtelivé, overwhelming. I even like to say is that the art of depicting the smb during pursuit or family, I am even more happy to see him so that I love as patient, water, hearing cooking techniques protection, etc.. Strange experiences here that you like the cemetery (1 minutes live it) because it looks like a park. Full of green all very nice, well-groomed, something warm peace surrounded by the people. It's a new experience for me, because usually cooking techniques I avoid the burial. 2011th March 2 12:52
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