tag:blogger.com,1999:blog-57307254477764426322023-11-16T07:23:03.534-05:00...my little blog...laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-5730725447776442632.post-42290316150392782972011-05-24T15:05:00.000-04:002011-05-24T15:05:35.860-04:00Red Velvet Cupcakes<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjquYxxOOjLEy9WS3c86geiL2BBgGqZdliF4FIUT5UcK9OfPQP0XC8n1MCCC98nIp6sf3qsKh0JyHECjFWQtOebFpZYmX07r6dQ5_mjr9BgALFILFRcBstzFkpik7AaXqNRmhPySwbNY8/s1600/569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjquYxxOOjLEy9WS3c86geiL2BBgGqZdliF4FIUT5UcK9OfPQP0XC8n1MCCC98nIp6sf3qsKh0JyHECjFWQtOebFpZYmX07r6dQ5_mjr9BgALFILFRcBstzFkpik7AaXqNRmhPySwbNY8/s320/569.jpg" t8="true" width="320px" /></a></div><br />
<div align="center">Astazi de dimineata m-am trezit cu o pofta nebuna de "cupcakes", asa ca am avut un motiv serios sa "mesteresc" ceva dulce in bucatarie, activitatea mea preferata, si va promisesem oricum o reteta buna.</div><div align="center">"Cupcakes" sunt un desert tipic american. Nu stiu exact de unde a pornit ideea acestor mici "tortulete in cesti de cafea" (asa s-ar traduce acest desert minunat), dar va pot spune ca sunt extrem de populare, "the it dessert" cum ar spune americanii. Exista bloguri, site-uri, carti de bucate si emisiuni culinare special dedicate in intregime micilor prajituri, iar cofetariile si patiseriile din intreaga tara se intrec in prepararea unor retete cat mai originale. "New York-erii" sunt pur si simplu obsedati de "cupcakes", iar fanii serialului "Sex and the City" au inclus in turul lor prin Manhattan faimoasa patiserie Magnolia, facuta celebra de "Carrie&Co". Zagat are un clasament special al celor mai bune "cupcakes" in fiecare oras american, iar "foodies" se intrec in comentarii cat mai sofisticate.</div><div align="center">Orice mama americana stie sa prepare "cupcakes" pentru copiii ei, acesta fiind un prilej de a petrece timpul cu familia in bucatarie. Magazinele sunt pline la sectiunea de "baking goods" cu mixuri speciale pentru "cupcakes" sau pentru cei mai pretentiosi acestea pot fi preparate "from scratch".</div><div align="center"> Pentru cei care nu stiu ce este un "cupcake" va voi spune ca aceste mici delicii sunt un blat a carui aroma si culoare difera dupa preferintele fiecaruia, copt intr-o forma speciala, rotunda, care este ulterior ornat cu o crema sau "frosting". Desigur puteti adauga si alte ingrediente, cum ar fi o umplutura sau diverse decoratiuni comestibile. Exista "cupcakes" pentru orice eveniment.</div><div align="center">Calitatea acestora este data de blatul care trebuie sa fie foarte pufos, aerat si moale, si o crema in cantitate suficienta care sa complimenteze blatul si sa completeze acest desert minunat.</div><div align="center">Exista combinatii infinite, clasice, traditionale sau noi si inedite. Preferatele mele sunt desigur "Red Velvet Cupcakes with Cream Cheese Frosting" si spun desigur pentru ca sunt cele mai populare aici.</div><div align="center">Originea acestora este putin controversata. Sudul Statelor Unite, recunoscut pentru bucataria traditionala si bogata isi asuma maternitatea acestei retete, iar New York-ul, la randul lui este recunoscut pentru "Red Velvet Cupcakes".</div><div align="center">De putin timp am intrat in posesia unei retete si am hotarat sa o incerc. Este prima data dar va asigur ca nu ultima cand prepar "cupcakes" iar acestea sunt unele din cele mai bune deserturi preparate de mine pana acum. Meritul este al retetei dar poate si al ingredientelor.</div><div align="center"><br />
</div><div align="center">Iata ingredientele:</div><div align="center">2 1/2 "cups" faina speciala pentru prajituri</div><div align="center">1 lingurita sare</div><div align="center">250 grame de unt la temperatura camerei</div><div align="center">1 1/2 "cups" zahar tos</div><div align="center">2 oua</div><div align="center">3 linguri cacao</div><div align="center">cativa mililitri colorant alimentar rosu</div><div align="center">1 1/2 lingurita extract de vanilie</div><div align="center">1 "cup" "buttermilk" (lapte batut)</div><div align="center">1 lingurita otet alb</div><div align="center">1 lingurita bicarbonat de sodiu</div><div align="center"><br />
</div><div align="center">Reteta originala precizeaza faina pentru prajituri ("cake flour"), un ingredient usor de gasit aici in magazine, dar se poate folosi orice fel de faina, atata timp cat aceasta este bine cernuta si adaugata conform instructiunilor. Colorantul alimentar lichid, se adauga dupa preferinta, reteta face precizari in functie de diversele "brand-uri" care sa gasesc in Statele Unite. "Buttermilk" seamana la gust, aspect si consistenta cu laptele acru, batut, dar poate fi inlocuit foarte usor cu iaurt. Retetele originale de "red velvet cupcakes" si mai ales cele din sud, folosesc ulei vegetal in loc de unt, asadar poate fi inlocuit, dar va asigur ca untul este un secret pentru care blatul iese foarte pufos si delicios.</div><div align="center">Din cantitatile precizate se obtin aproximativ 24 de "cupcakes", iar aceasta poate fi usor preparata si injumatatind cantitatile, asa cum am procedat eu, obtinand 12 bucati.</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJ5HT1-Olw9XiVUIsgfqhPnig3kPSFIhxs2yZRdvP6a-9LK44crbJ4jOIv1zUrnxaH6gwZ6Eo6vrpr57_CcqM1iwVQ42_eooR3v4StdErZCwjndMtyHEIEWJvxYno3uILtq-XRvpbWfM/s1600/566.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJ5HT1-Olw9XiVUIsgfqhPnig3kPSFIhxs2yZRdvP6a-9LK44crbJ4jOIv1zUrnxaH6gwZ6Eo6vrpr57_CcqM1iwVQ42_eooR3v4StdErZCwjndMtyHEIEWJvxYno3uILtq-XRvpbWfM/s320/566.jpg" t8="true" width="274px" /></a></div><br />
<div align="center">Faina se cerne impreuna cu sarea intr-un bol si se lasa deoparte. Intr-un alt bol, untul adus la temperatura camerei se spumeaza impreuna cu zaharul cu ajutorul unui mixer, apoi se incorporeaza ouale unul cate unul. </div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxNvOfftB3IIuKsI0vVHmNwZe54lantQ0r9nzT6ln6-Ca6WnbwGMrdKUBSZml9g5pQur8dz-9DGaJziQhgT_KtZ3Qb0KlLFlH1GC6QbEOLT16WovWTD5BF-J8NOPMzMxq8tx8YrbLV60/s1600/567.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzxNvOfftB3IIuKsI0vVHmNwZe54lantQ0r9nzT6ln6-Ca6WnbwGMrdKUBSZml9g5pQur8dz-9DGaJziQhgT_KtZ3Qb0KlLFlH1GC6QbEOLT16WovWTD5BF-J8NOPMzMxq8tx8YrbLV60/s320/567.jpg" t8="true" width="320px" /></a></div><br />
<div align="center">Se mixeaza apoi pe rand esenta de vanilie, colorantul alimentar si cacao. Se adauga apoi faina si laptele batut alternativ cam cate o treime din fiecare pe rand. In final se incorporeaza bicarbonatul de sodiu stins cu otet.</div><div align="center">Un secret pentru a obtine "cupcakes" pufoase si moi este sa nu exagerati cu mixatul. Amestecati doar cat sa incorporati ingredientele si atat, obtinand in final un aluat rosu, cremos, ce curge usor.</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZMU_kaHYuGVKB3L0uSIcV0soOzdaqE7AYLnFZWTuxOTEpAKBljqdrOFtzbx2m_-9f06gD_CV-ba70YsV_3ScGar875bC0UHl-LasciwdBCVYJbpy1Px2qrstQK_nmsaGHHocYTS487-U/s1600/572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZMU_kaHYuGVKB3L0uSIcV0soOzdaqE7AYLnFZWTuxOTEpAKBljqdrOFtzbx2m_-9f06gD_CV-ba70YsV_3ScGar875bC0UHl-LasciwdBCVYJbpy1Px2qrstQK_nmsaGHHocYTS487-U/s320/572.jpg" t8="true" width="320px" /></a></div><br />
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<div align="center">Pentru coacere aveti nevoie de o tava speciala pentru "cupcakes" sau briose, in care asezati forme din hartie pentru copt speciale. In lipsa acestora trebuie sa ungeti cu unt formele inainte de a turna aluatul.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2E0BMNwWqgU36zLOv2VV7IGtX7d_bgfJ2vU3ur_VLS7AgpFrAkKcwAT5UWsL-dgGaSqcxOjSKX0cbACSKv0kknYj-ZNE8w3B9SAM4LPBu9UGFSQeWO7PyysUxOJ300AtzfNbJbrB6Rk/s1600/570.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx2E0BMNwWqgU36zLOv2VV7IGtX7d_bgfJ2vU3ur_VLS7AgpFrAkKcwAT5UWsL-dgGaSqcxOjSKX0cbACSKv0kknYj-ZNE8w3B9SAM4LPBu9UGFSQeWO7PyysUxOJ300AtzfNbJbrB6Rk/s320/570.jpg" t8="true" width="320px" /></a></div><br />
<div align="center">Aluatul il turnati ajutandu-va de o lingura, umpland formele cam pe jumatate sau doua treimi. Nu le umpleti in intregime!</div><div align="center"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQ2o0VA9enK1jiRWnjJCHG-JugKfPW2UdZPCyWlIA-MlDgJslYwXQDkZNYu_uvbfbzpXLQwIdWtderNjo9xT4AtxvBpO69fZWjqLYvHpprXmn6jEYnDpIc3Psu2isqSPAYSMYMmAJm0k/s1600/575.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQ2o0VA9enK1jiRWnjJCHG-JugKfPW2UdZPCyWlIA-MlDgJslYwXQDkZNYu_uvbfbzpXLQwIdWtderNjo9xT4AtxvBpO69fZWjqLYvHpprXmn6jEYnDpIc3Psu2isqSPAYSMYMmAJm0k/s320/575.jpg" t8="true" width="320px" /></a></div><br />
<div align="center">"Cupcakes" se coc in cuptor la foc mediu, sau 350 grade F timp de 20-25 de minute sau pana cand o scobitoare inserata in aluat iese curata.</div><div align="center">Se lasa mai intai tava la racit apoi "cupcakes" se scot din tava.</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55j75SBBk08hIUNliGX71p71YWOH8ow02cISLD8XA6p-Ojf-Vxk0eWQIAq8wXVZpIsMV3GuG6NWpcYo_IXEOLGyjANPZ6KxD2D4qWZlZ3BwOoST7duN4alxwhc1w4J9jFMX56WivfW4E/s1600/574.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55j75SBBk08hIUNliGX71p71YWOH8ow02cISLD8XA6p-Ojf-Vxk0eWQIAq8wXVZpIsMV3GuG6NWpcYo_IXEOLGyjANPZ6KxD2D4qWZlZ3BwOoST7duN4alxwhc1w4J9jFMX56WivfW4E/s320/574.jpg" t8="true" width="320px" /></a></div><br />
<div align="center">Cat timp acestea se racesc, puteti prepara o delicioasa crema. "Red velvet cupcakes" se savureaza intotdeauna cu crema de branza sau "Cream cheese frosting".</div><div align="center">Pentru crema aveti nevoie de urmatoarele ingrediente:</div><div align="center">125 grame unt la temperatura camerei</div><div align="center">225 grame crema de branza ("Philadelphia cream cheese")</div><div align="center">1 lingurita esenta de vanilie</div><div align="center">500 grame zahar pudra</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDPoBFSoAIV2UcnlFMsbuMJnK_w5zE7Olnh26D1DC73XDBu4DC-fy48q7sJB370X1RlSLD8kNYO_dGBkC2hdBnVUzpeQs4_cnjP4SG3NN7wid4XgzsSP3Ujkfl3DFX9TMlvF0KbFe6ws/s1600/573.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDPoBFSoAIV2UcnlFMsbuMJnK_w5zE7Olnh26D1DC73XDBu4DC-fy48q7sJB370X1RlSLD8kNYO_dGBkC2hdBnVUzpeQs4_cnjP4SG3NN7wid4XgzsSP3Ujkfl3DFX9TMlvF0KbFe6ws/s320/573.jpg" t8="true" width="320px" /></a></div><br />
<div align="center">Untul, crema de branza si esenta de vanilie se mixeaza foarte bine apoi se incorporeaza treptat zaharul. De data aceasta puteti mixa cat mai mult pentru a obtine o crema fina si delicioasa cu care se orneaza "cupcakes".</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5XDdkkjlKK9Mn0S6yQzvBouWWxA0q7-S3lzQX9mg33Oc-MeHOykBirmzpX0Tq8bZLXGX74ogKv2fMs6GFVmesdP3AAWTxPVW1e2lJAhY5__ubSo8MCRMKTV689KG9viiiVI0lg0IMeWc/s1600/568.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5XDdkkjlKK9Mn0S6yQzvBouWWxA0q7-S3lzQX9mg33Oc-MeHOykBirmzpX0Tq8bZLXGX74ogKv2fMs6GFVmesdP3AAWTxPVW1e2lJAhY5__ubSo8MCRMKTV689KG9viiiVI0lg0IMeWc/s320/568.jpg" t8="true" width="320px" /></a></div><br />
<div align="center">Modalitatile de ornare sunt infinite, eu am folosit un sprit cu varful stelat si din miscari circulare am adaugat o cantitate generoasa de crema pe fiecare "cupcake". Daca va place crema din abundenta, aveti grija sa dublati cantitatile ingredientelor.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeeF67FnxliS8yPZxzN5pcdfm0IU1isSCJdAVZKml-qpRevzvVFSEmfri69s57WPPowMuhhKbfB8VoJJ8OYJVtdZZ6rc5u4jhpx3n0swRxHHcDgb0-5fjKB0dE5BhTzUQauRpwJxn4TZ4/s1600/571.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeeF67FnxliS8yPZxzN5pcdfm0IU1isSCJdAVZKml-qpRevzvVFSEmfri69s57WPPowMuhhKbfB8VoJJ8OYJVtdZZ6rc5u4jhpx3n0swRxHHcDgb0-5fjKB0dE5BhTzUQauRpwJxn4TZ4/s320/571.jpg" t8="true" width="320px" /></a></div><br />
<div align="center">"Cupcakes" sunt un desert simplu de preparat, extrem de delicioase, prezente la orice eveniment, in orice anotimp, sunt noua obsesie a iubitorilor de dulce de pretutindeni. Mai nou si o obsesie a mea! :-)</div><div align="center">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com3tag:blogger.com,1999:blog-5730725447776442632.post-60339654160858757952011-05-18T16:40:00.000-04:002011-05-18T16:40:01.867-04:00"Postcards from D.C."<div style="text-align: center;">Marturisesc, de ceva vreme nu am mai gatit nimic nou si nu am mai preparat nici un desert delicios. Dar blogul meu nu este dedicat in intregime pasiunii mele pentru bucatarie, ci este un blog despre lucrurile care imi bucura viata. Asadar as dori sa va povestesc in cateva cuvinte si imagini despre minunata mea vizita in capitala Statelor Unite, Washington D.C.</div><div class="separator" style="clear: both; text-align: center;">D.C., asa cum este denumit pe scurt, este un oras plin de istorie, cultura si arhitectura, aspecte care ii dau un usor aer european.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH8cYPDA7NMFgZbQw4CrY8UNXyRCb6gNBGOLVHjYC8Gf3WoHMwCYWsyC5dLubx_ZbnlcsC6MnLr99sCpdD2OYImU6Ekdx3pTPeIbg-7YqK5EuDt7bgDb9mJATN-XeDtqPSOxhyphenhyphenBH657Uc/s1600/556.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH8cYPDA7NMFgZbQw4CrY8UNXyRCb6gNBGOLVHjYC8Gf3WoHMwCYWsyC5dLubx_ZbnlcsC6MnLr99sCpdD2OYImU6Ekdx3pTPeIbg-7YqK5EuDt7bgDb9mJATN-XeDtqPSOxhyphenhyphenBH657Uc/s320/556.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Vizita mea a fost dupa perioada sarbatorii ciresilor infloriti, o sarbatoare importanta aici, acestia deja avand fructele crude. Vremea frumoasa, de primavara, mi-a purtat pasii spre punctele de interes istoric si national. Unul din acestea este monumentul Thomas Jefferson. In drum spre acesta am descoperit monumentul dedicat lui F.D. Roosevelt.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ppdd22eGzdgkINbhadJOL1appSL3UMMniAPMQsnMpHK5QUpihIXxexKbnYgGYvgDfV-HDK1F4Fl3BH_rUuPUXQ80Cy518DrU37Ew05zb-OqWb1_5AUgYHwwE8laN-mGaOLZSGPIVTzU/s1600/564.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ppdd22eGzdgkINbhadJOL1appSL3UMMniAPMQsnMpHK5QUpihIXxexKbnYgGYvgDfV-HDK1F4Fl3BH_rUuPUXQ80Cy518DrU37Ew05zb-OqWb1_5AUgYHwwE8laN-mGaOLZSGPIVTzU/s320/564.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Monumentul Washington, este cel mai mare obelisc din lume, construit din marmura si granit si cea mai inalta structura din Washington. Este dedicat primului presedinte american si se poate vizita, existand un lift ce urca pana in varful acestuia, iar panorama asupra orasului este de nedescris.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZnCNEE9VRTwRYlRAnqA7dJaV_ftYDVcSfywBZaO-7bSlEemX_GaG5e82wOn4vJPCJk94YGIT9P3yxqAmPXv_YxAbW-KcBHmB60MMUPDpCXe0Kod5SxxOuQtH-tuoRTzVx6o1og1PFHU/s1600/565.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZnCNEE9VRTwRYlRAnqA7dJaV_ftYDVcSfywBZaO-7bSlEemX_GaG5e82wOn4vJPCJk94YGIT9P3yxqAmPXv_YxAbW-KcBHmB60MMUPDpCXe0Kod5SxxOuQtH-tuoRTzVx6o1og1PFHU/s320/565.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Raul Potomac desparte Districul Columbia, de statul Virginia. Unul dintre multele poduri peste acesta este podul Arlington. La capatul acestuia se afla orasul cu acelasi nume si locul celebrului cimitir Arlington.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxano2npOAIGEOfpa7AXxez1BMAcgaAtCa7iX3lct2QRziSwC3UE3Tw8FWyZDEeJoyG2ktV9GjvFX8KQFRgSmDXUf0Vfk8JaGVNDjnoTA-3mcvSNX-jOpB9bcM0_cgLux7FLbXub5DF9E/s1600/561.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxano2npOAIGEOfpa7AXxez1BMAcgaAtCa7iX3lct2QRziSwC3UE3Tw8FWyZDEeJoyG2ktV9GjvFX8KQFRgSmDXUf0Vfk8JaGVNDjnoTA-3mcvSNX-jOpB9bcM0_cgLux7FLbXub5DF9E/s320/561.jpg" width="320px" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Monumentul dedicat lui Abraham Lincoln, "Lincoln Memorial", este poate cel mai spectaculos si cu siguranta preferatul meu. Il puteti admira in imaginile de mai jos.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNXGVGGjkaeBSaBzwWG4Cw2TCSwKEs7cSU7zDaTzjhw3ecoSn-1iRQCidZzXHdbOjDVGM3LG-D5ZMVB7YvusYfg_9kbMgUnKxPyK3fKFIUOs09YmRztn3n96KsWj56qNfiiKVdY1f88c/s1600/558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNXGVGGjkaeBSaBzwWG4Cw2TCSwKEs7cSU7zDaTzjhw3ecoSn-1iRQCidZzXHdbOjDVGM3LG-D5ZMVB7YvusYfg_9kbMgUnKxPyK3fKFIUOs09YmRztn3n96KsWj56qNfiiKVdY1f88c/s320/558.jpg" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHKpF3EdRvA_hsBxEA90etg9YDHUPLG08bozd8d7d0HI1IvUxGsoeuQcPQaK-sR4R70kd0FvCuhy15qpehzvRNjJgiE1KntwqJahDvapkuz8NqKHhjxdzl3ZHJh4m4EZs6GIwpbbea8U/s1600/562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHKpF3EdRvA_hsBxEA90etg9YDHUPLG08bozd8d7d0HI1IvUxGsoeuQcPQaK-sR4R70kd0FvCuhy15qpehzvRNjJgiE1KntwqJahDvapkuz8NqKHhjxdzl3ZHJh4m4EZs6GIwpbbea8U/s320/562.jpg" width="282px" /></a></div><br />
<div style="text-align: center;">De pe treptele monumentului Lincoln se poate admira monumentul Washington, in spatele acestuia aflandu-se cladirea Capitol-ului, locul congresului american. De asemenea de o parte si de alta a "Lincoln Memorial" se afla diverse monumente dedicate razboaielor din Korea, Vietnam si nu in ultimul rand emotionantul monument dedicat celui de-al doilea razboi mondial.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hQ32mjX5AHr_7DW7CxrOXL4K0ZrdJd7L5ZvsoFBglhmI2rDE2UxP8xPyf1rEn6lOODMTxtyeOLEo8PJO6CZ5ZCoPTbRNQTi3RcYVta9u1hSMm6AQtL0b3RhrCyW2RAcpXp0hc-FWT48/s1600/557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hQ32mjX5AHr_7DW7CxrOXL4K0ZrdJd7L5ZvsoFBglhmI2rDE2UxP8xPyf1rEn6lOODMTxtyeOLEo8PJO6CZ5ZCoPTbRNQTi3RcYVta9u1hSMm6AQtL0b3RhrCyW2RAcpXp0hc-FWT48/s320/557.jpg" width="229px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRaVb57EgutRQYB1m4QNxx6aw_af-yXL89mr0LZoLPq7CvFgDTjRkm5YODgRmcyUF7ES_Iw14jc-Mb23WWrWTDgXTloNzaDSqMV0OTttBIBz-s4G4FHFRadNxLBo-kQ2nnmp8Sm-DTb58/s1600/559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="314px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRaVb57EgutRQYB1m4QNxx6aw_af-yXL89mr0LZoLPq7CvFgDTjRkm5YODgRmcyUF7ES_Iw14jc-Mb23WWrWTDgXTloNzaDSqMV0OTttBIBz-s4G4FHFRadNxLBo-kQ2nnmp8Sm-DTb58/s320/559.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Desigur punctul de atractie cel mai important al orasului este Casa Alba, celebra cladire situata pe Pennsylvania Avenue, nr. 1600. :-)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH6V52_AzFT_i0_PBaFAl8swRyGPhu8RpCIvkeYAr8CXRAFLfhuEPpCYsaF8oaq9a8PyAIKjlLq9lytGmWrKZeYPL23YX7d_UNLHsNif8Lb5VWLKWXGTG57I8cn54VkZDgx8_TtusYCUc/s1600/560.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH6V52_AzFT_i0_PBaFAl8swRyGPhu8RpCIvkeYAr8CXRAFLfhuEPpCYsaF8oaq9a8PyAIKjlLq9lytGmWrKZeYPL23YX7d_UNLHsNif8Lb5VWLKWXGTG57I8cn54VkZDgx8_TtusYCUc/s320/560.jpg" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBnDwF-sU6VBpZBFDYJcQE5JOIWc4AHZvIbsRRCqY_MEXuOYgZ7hrZ-NhTGC_T_eWszL4ViXPwxyJWnAAQZSWnxRa6sbLBw1c33F8XlshuUO5MlVN_qaftrhDN6R4RoObql3tMiFTmk0/s1600/563.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBnDwF-sU6VBpZBFDYJcQE5JOIWc4AHZvIbsRRCqY_MEXuOYgZ7hrZ-NhTGC_T_eWszL4ViXPwxyJWnAAQZSWnxRa6sbLBw1c33F8XlshuUO5MlVN_qaftrhDN6R4RoObql3tMiFTmk0/s320/563.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Nu trebuie uitat celebrul Institut Smithsonian, si multitudinea de muzee. Toate monumentele, muzeele, cladirile importante se intind pe o distanta ce poate fi parcursa usor, pe jos, in cateva ore.</div><div class="separator" style="clear: both; text-align: center;">Desigur, in una din zile am incercat sa vizitez Georgetown, o alta atractie a orasului, un loc pitoresc, plin de casute vechi ce te transporta in vremea lui George Washington, dar si locul celor mai noi magazine, restaurante si patiserii. Acolo am gustat cele mai bune "cupcakes" de pana acum desi, se stie ca cele mai bune sunt in New York! :-) </div><div class="separator" style="clear: both; text-align: center;">Am multe amintiri placute legate de acest oras, si mi-as dori sa revin cat mai curand in aceste locuri pline de istorie si cultura. Cu speranta ca nu v-am plictisit, promit ca voi reveni cat de curand cu o reteta buna, cine stie poate de ... "cupcakes"! :-)</div><div class="separator" style="clear: both; text-align: center;">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com0tag:blogger.com,1999:blog-5730725447776442632.post-57557198670317158142011-05-09T19:51:00.000-04:002011-05-09T19:51:52.262-04:00Raspberry macarons<div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEhSJ3wzVaEIOQaZFyNaBSZrt9GfC_rJWQ8O03bcuRQf6BuegFiy5lanUgiVpg2UBapCdwpQtGBb27CDD3qMO6bNl_QBFLsulnnp901N2kVsGFb37F4MhB4tEXMH3MJezZEMtO5hcA-k/s1600/519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEhSJ3wzVaEIOQaZFyNaBSZrt9GfC_rJWQ8O03bcuRQf6BuegFiy5lanUgiVpg2UBapCdwpQtGBb27CDD3qMO6bNl_QBFLsulnnp901N2kVsGFb37F4MhB4tEXMH3MJezZEMtO5hcA-k/s320/519.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Am promis ca o sa va agasez cu obsesia mea pentru "macarons" si iata ca revin cu o alta postare. De data aceasta va prezint delicioasele "macarons" cu zmeura, o aroma incantatoare si o finete deosebita.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYLyyIrAs6YtRTnz5jaqogOd6iX2u0_HhDfXY-b027v1W7bupiOmdJODtBEB615utmIqNZaKeY-trUi8ZRyIQ9LHl8e2iHhj7cl5WQfUiBGUN-RZ15mP-9F8e-_4YqETATMgzUavQB40/s1600/508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIYLyyIrAs6YtRTnz5jaqogOd6iX2u0_HhDfXY-b027v1W7bupiOmdJODtBEB615utmIqNZaKeY-trUi8ZRyIQ9LHl8e2iHhj7cl5WQfUiBGUN-RZ15mP-9F8e-_4YqETATMgzUavQB40/s320/508.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Cat priveste ingredientele si cantitatile folosite, gasiti totul <a href="http://lauradutu.blogspot.com/search/label/macarons">aici</a>. De data aceasta am ales sa obtin niste "cochilii" roz folosind colorant alimentar.</div><div style="text-align: center;">Colorantul alimentar se gaseste sub foarte multe forme, lichida, gel, sau sub forma de pudra. Pentru "macarons" este de preferat cel sub forma de pudra, pentru ca asa cum am accentuat in postarea trecuta, nu trebuie sa mai adaugam umiditate amestecului de albus de ou, zahar si faina de migdale. Daca nu gasiti colorant sub forma de pudra, am aflat ca se gaseste destul de greu, puteti folosi sub forma de gel si in ultima instanta lichid, dar trebuie sa compensati adaugand ceva mai mult zahar si faina de migdale.</div><div style="text-align: center;">Cantitatea de colorant adaugata este la libera alegere, in functie de ce culoare vreti sa obtineti. :-) Acesta se adauga inainte de a incorpora zaharul tos in albusurile batute spuma, obtinandu-se o culoare uniforma cu ajutorul mixerului.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjercn_QJ-GgqWH_zyMCDmuCHIOxGMKu08E4v0tTqLbLPShJ3PNmpxT9tNtIWLSLztuJ40HWL5_Gj55H2uRJtm7baB1TEZoJj1mybbGJOEO8uFPnaCSTePbwSnpPI30v7O2u966HN_Iun4/s1600/509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjercn_QJ-GgqWH_zyMCDmuCHIOxGMKu08E4v0tTqLbLPShJ3PNmpxT9tNtIWLSLztuJ40HWL5_Gj55H2uRJtm7baB1TEZoJj1mybbGJOEO8uFPnaCSTePbwSnpPI30v7O2u966HN_Iun4/s320/509.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Am incercat sa realizez cateva fotografii in timpul procedeului numit "macaronnage", pentru ca data trecuta nu am avut. Amestecul de zahar pudra si faina de migdale se incorporeaza in albusurile batute spuma, la inceput usor si spre final mai vartos.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4lyiRrNcQjZYTQqUaRzdI7l92TibNKtio1aOOdigQpCvzumUwmzOaRizVHUJw4nsSMY9s-asSeN0wu3ssTuaabNS71igtTjC8S4th1god1buj_pDxjG6WGrzwfoTleAwAsKxIt2Tkgic/s1600/510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4lyiRrNcQjZYTQqUaRzdI7l92TibNKtio1aOOdigQpCvzumUwmzOaRizVHUJw4nsSMY9s-asSeN0wu3ssTuaabNS71igtTjC8S4th1god1buj_pDxjG6WGrzwfoTleAwAsKxIt2Tkgic/s320/510.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">In imaginea de mai jos puteti avea o idee de cum trebuie sa arate amestecul ce trebuie "spritat" sub forma delicatelor cochilii. Parca are consistenta lavei.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFlZoaIvTewknHZSkGZvKEaIOnP7N98IumwTJ1FBz9_98gMKcwNW9_wrLR5StYI91X4IzOEDHBuvOKTPH2wROjYk7k5omTN-Z-KtjVsHh-uOCTIpGBcYKyCL5nd0LSa6BHY80QW8rWb0/s1600/511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFlZoaIvTewknHZSkGZvKEaIOnP7N98IumwTJ1FBz9_98gMKcwNW9_wrLR5StYI91X4IzOEDHBuvOKTPH2wROjYk7k5omTN-Z-KtjVsHh-uOCTIpGBcYKyCL5nd0LSa6BHY80QW8rWb0/s320/511.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Aluatul se toarna intr-o punga triunghiulara pentru patiserie, cumparata de la magazinele de specialitate. Aveti o imagine mai jos. Varful se taie, avand un diametru de aproximativ 1,5 cm.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1aW58zLFtDBLlB5vrm-xI0pJQBF3Xyv3tGR3qeCGOfGi8hc46rvXvEC-1Iu2UPtmc649cg_ybbT7Upo0q5jd4eNYdy_SN8CEDlsgilVdEhVxMjcgFnD4r7aax4WP5h1owMQRU6KgfHnw/s1600/512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1aW58zLFtDBLlB5vrm-xI0pJQBF3Xyv3tGR3qeCGOfGi8hc46rvXvEC-1Iu2UPtmc649cg_ybbT7Upo0q5jd4eNYdy_SN8CEDlsgilVdEhVxMjcgFnD4r7aax4WP5h1owMQRU6KgfHnw/s320/512.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Acum reusesc sa "spritez" cochillile la dimensiuni egale si am constatat ca dimensiunea ideala a acestora este de aproximativ 4-5 cm in diametru. E bine sa le lasati la "uscat" inainte de coacere, aproximativ o ora.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ay_dwIH9-V4lF_urS9hk7utq6_eCTFAP251rdfHVKqWR9GA2GAd5MjW_2YwQvUMA66HsVN46ANfOTTjz8tHR4jTJdRC0ErUcKXIcNOJE5WuQKX5sS4iL73CVwpFZXeZe7ITM3DTUAQg/s1600/513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ay_dwIH9-V4lF_urS9hk7utq6_eCTFAP251rdfHVKqWR9GA2GAd5MjW_2YwQvUMA66HsVN46ANfOTTjz8tHR4jTJdRC0ErUcKXIcNOJE5WuQKX5sS4iL73CVwpFZXeZe7ITM3DTUAQg/s320/513.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Cat priveste temperatura de coacere si timpul, am mai facut cateva ajustari. Am incercat sa le coc la 285 grade F in loc de 280, pentru 30-35 de minute in loc de 15-25, si am obtinut un rezultat mai bun. :-)</div><div style="text-align: center;">V-am spus ca deocamdata explorez calitatile cuptorului meu.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhag2thvspJFMCflHbc0bkgysSV9rjz0ntLDAYTloNMo5abctH0rMl8r8S-cddvwXgNmGH9NwbaTx_Sp-GEYliJkvpjeZ4gluKx8YsWyO8Li05p7DHgYxE0xA6pA17Kz3dA49riz9XGazI/s1600/514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhag2thvspJFMCflHbc0bkgysSV9rjz0ntLDAYTloNMo5abctH0rMl8r8S-cddvwXgNmGH9NwbaTx_Sp-GEYliJkvpjeZ4gluKx8YsWyO8Li05p7DHgYxE0xA6pA17Kz3dA49riz9XGazI/s320/514.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Cat timp cochiliile mele roz s-au racit, am incercat sa prepar o crema rapida si delicioasa din gem de zmeura si mascarpone. Daca aveti sau gasiti un gem de zmeura de buna calitate, fara seminte, asa cum am folosit eu, rezultatul este si mai bun.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJ_PcbPN5vzZnJZxeR8wYAp0edVRfBnJnTm9-tIaEfco5Pyco5QU782tSFdyRDWml0bHV9e1t6IsyxLIXPjkD6zx4txaV2d0A-bCUXcN81cEC6gxCzAvotgNz84T-GtbZCLlrkzg-E-w/s1600/515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJ_PcbPN5vzZnJZxeR8wYAp0edVRfBnJnTm9-tIaEfco5Pyco5QU782tSFdyRDWml0bHV9e1t6IsyxLIXPjkD6zx4txaV2d0A-bCUXcN81cEC6gxCzAvotgNz84T-GtbZCLlrkzg-E-w/s320/515.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Cu ajutorul unei furculite am amestecat dupa gust cateva linguri bune de gem cu vreo 2 linguri de mascarpone. Trebuie sa domine gemul si aroma de zmeura. Obtineti un delicios si cremos amestec de culoare roz. Daca nu aveti mascarpone, puteti folosi cateva cubulete de unt, sau doar gemul. Fiecare dupa posibilitati si inspiratie.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqLYmcjygxnrRSHXUL9XrkgeWa2nIZ-zbbV4xwsiQA2YJLJtRcxaRIpm0y_re8x9-MlSFW-2V3ssKZF5sWj49zble-Q538Nq1Vn9IAwDzyGQJVzqJHkfPe7yf7jS2rqugyPSfUOpwfOA/s1600/516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqLYmcjygxnrRSHXUL9XrkgeWa2nIZ-zbbV4xwsiQA2YJLJtRcxaRIpm0y_re8x9-MlSFW-2V3ssKZF5sWj49zble-Q538Nq1Vn9IAwDzyGQJVzqJHkfPe7yf7jS2rqugyPSfUOpwfOA/s320/516.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Cochiliile se potrivesc doua cate doua dupa dimensiuni si se lipesc intre ele cu o cantitate generoasa de crema.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5BzN7T1HIuiXRrkQd_DdD4sBJB6YbyVJ_PmRFhCSbJrAufJeOznUGmGM5BbK3aOUd1ql-6AIM12yDhWHPXSADTxmVNy83zt0dsMO2aVP0OMB-8WbeZx7a-KPdAEAdTVqYtLZ9AA29xC0/s1600/517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5BzN7T1HIuiXRrkQd_DdD4sBJB6YbyVJ_PmRFhCSbJrAufJeOznUGmGM5BbK3aOUd1ql-6AIM12yDhWHPXSADTxmVNy83zt0dsMO2aVP0OMB-8WbeZx7a-KPdAEAdTVqYtLZ9AA29xC0/s320/517.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">"Macarons" se pastreaza cel mai bine la frigider, maxim o saptamana, iar atunci cand le consumati trebuie savurate la temperatura camerei pentru un gust maxim. Va pot spune ca aceste "macarons" cu crema de zmeura sunt absolut originale si delicioase. Nici nu rezista mai mult de o zi! :-)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuK-g9K1WqegSwiAn1G9K59KwTn1U6m45gSqXtd1ZTATIfDAvuZNWanpzu8KD-m-w1GKgC5frvIcFdDCRV1OJUHxjYlPL9exk_lBXFHS1ts8_mJrrcoEAnmUZp4Rx8u960w-dhARHipw/s1600/518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuK-g9K1WqegSwiAn1G9K59KwTn1U6m45gSqXtd1ZTATIfDAvuZNWanpzu8KD-m-w1GKgC5frvIcFdDCRV1OJUHxjYlPL9exk_lBXFHS1ts8_mJrrcoEAnmUZp4Rx8u960w-dhARHipw/s320/518.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Pe viitor o sa va mai povestesc din peripetiile mele cu "macarons"!</div><div class="separator" style="clear: both; text-align: center;">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com0tag:blogger.com,1999:blog-5730725447776442632.post-31552424476890609722011-04-29T16:05:00.000-04:002011-04-29T16:05:20.507-04:00"The Big Easy"<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOPTExkPphN50VwQMU_i5PdoVTF0xY_bolwy3weLfCeJ3-Xxqj8gDP9DLk3B3RPCAmQq-wIdeYVn2kArynfSJ_zwLSIlid81_GqdhxLrj8GiGQot3AHj-G6QVLUZ3Y3SODn0kTDxcxlA/s1600/525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOPTExkPphN50VwQMU_i5PdoVTF0xY_bolwy3weLfCeJ3-Xxqj8gDP9DLk3B3RPCAmQq-wIdeYVn2kArynfSJ_zwLSIlid81_GqdhxLrj8GiGQot3AHj-G6QVLUZ3Y3SODn0kTDxcxlA/s320/525.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Nici nu stiu cum sa incep sa va povestesc despre New Orleans. Cuvintele parca sunt insuficiente pentru a descrie acest loc extraordinar. Am fost pentru prima data in "NOLA" anul trecut pentru cateva zile in octombrie si orasul m-a fermecat imediat. Este un loc plin de insemnatate pentru sotul meu, si am hotarat sa fie locul unde sa ne petrecem "luna de miere". Asadar, pe la mijlocul lunii aprilie, o luna minunata pentru vacante si calatorii in locuri calde, am petrecut o saptamana romantica in orasul cel mai interesant din Statele Unite ale Americii.<br />
New Orleans, cunoscut si sub numele de "Crescent City", este cel mai mare oras din statul Louisiana, mare port la fluviul Mississippi. Voi incerca sa vi-l prezint putin prin cuvintele si imaginile mele.<br />
Inima orasului este "The French Quarter" sau "<span class="tl">Vieux Carré", partea cea mai veche a orasului. New Orleans a fost fondat in anul 1718 de catre francezi, cedat ulterior spaniolilor, a fost vandut in cele din urma de catre Napoleon, Statelor Unite ale Americii in 1803. Influenta franceza si spaniola este vie si astazi in arhitectura, cultura, bucataria si viata cartierului francez.</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDHPGdvoPyOuQbnPKM7o-pivboj7jU1BTEv6KR2_J7hOI5h0PBhC4hlT5Y1qySZQEFYT55OvOGRB-Fc6Mxjl4WUW78IHOGmSOC_OlvIB7Mhy3KNfmYqAqqv_BbdXjMprua_yvl5MoJGH0/s1600/532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDHPGdvoPyOuQbnPKM7o-pivboj7jU1BTEv6KR2_J7hOI5h0PBhC4hlT5Y1qySZQEFYT55OvOGRB-Fc6Mxjl4WUW78IHOGmSOC_OlvIB7Mhy3KNfmYqAqqv_BbdXjMprua_yvl5MoJGH0/s320/532.jpg" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">Am locuit intr-un frumos apartament dintr-o casa veche de pe strada Dauphine. Locul apartine unui bun prieten, si este un minunat "bed and breakfast" deschis turistilor din toata lumea. Pentru a putea trai cu adevarat experienta unei vacante in New Orleans, consider ca este mult mai interesant sa locuiesti intr-o casa in cartierul francez (multe sunt deschise turistilor) decat intr-un hotel plictisitor, plus este si mai convenabil.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bKtN313WAROte02t3_5zY4X9KksnDLRlRra8O7l-ka2ASZmSarmPHnFVDbJGhb0M5UWN5oPO35s_H14u2rvAezn7sko02T_5fHrDK3lRNIUgQfm_jE-PHUptOg7A1wcMkY8XqAOmBB4/s1600/529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bKtN313WAROte02t3_5zY4X9KksnDLRlRra8O7l-ka2ASZmSarmPHnFVDbJGhb0M5UWN5oPO35s_H14u2rvAezn7sko02T_5fHrDK3lRNIUgQfm_jE-PHUptOg7A1wcMkY8XqAOmBB4/s320/529.jpg" width="320px" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Candelabrele de cristal, peretii inalti ai camerelor, semineele din fiecare camera, multitudinea de opere de arta si antichitati, toate dadeau un aer romantic apartamentului nostru. Eram parca transportati in alta epoca. Ne-am delectat si cu o frumoasa curte interioara, plina de plante exotice, si un jacuzzi in care te puteai relaxa in fiecare seara, dupa plimbarile lungi.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="320px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBiPqSUoKHbn16anOpBlxMlnA8fpMGngDPz1itwn9KfY6RydkIUHcXaNbHosNOKPM8Dq2ZdkmL35c7-nmGaJUE7OCwxBriKkC-Bgml8P-ZNpPyrcqqhVujvpCLC_CfrCLuUJNtvKhVhEg/s320/530.jpg" width="217px" /></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Cat priveste mancarea, New Orleans este recunoscut pentru bucataria originala, cu influente "creole" si "cajun", dar si pentru numeroasele restaurante franceze, italiene dar si americane. "French Quarter" este plin de locuri inedite unde poti servi o masa delicioasa in orice moment al zilei.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfl3G6lq03zRb3fHrUo5odGEKB82NmIfh9e20zUvDW5D3f0_81JjcWHsipQnlEOo3HRJdGYYLHgHEvbuytpmLKI0-zj9i4_JRSapsibcfS3xtJULRSZcZncRR0h_eJnWf7LepD2x3o2A/s1600/552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyfl3G6lq03zRb3fHrUo5odGEKB82NmIfh9e20zUvDW5D3f0_81JjcWHsipQnlEOo3HRJdGYYLHgHEvbuytpmLKI0-zj9i4_JRSapsibcfS3xtJULRSZcZncRR0h_eJnWf7LepD2x3o2A/s320/552.jpg" width="240px" /></a></div><br />
<div align="center">Orasul este recunoscut pentru umiditatea extrem de crescuta, si aerul uneori insuportabil, dar si pentru fenomenele naturale extreme, precum uraganele, intreaga lume stiind de devastatorul Katrina. Dar exista anumite momente, in special primavara, dupa asa-zisul anotimp rece, care aici e aproape inexistent, cand aerul este curat, umiditatea scazuta, si este o adevarata placere sa te plimbi pe stradutele inguste ale orasului si sa te bucuri de soare. Noi am avut parte de o vreme excelenta pentru vacanta.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7aq_CE__3fLaVJhfzuYBHgpmPGCW5FLc9Yqs8WZUTOi0QDq8vptyxmeBYjNOPnwZinrgE9ZvIW424BwLgTYRaZ6ARXY5sKHj-4uQ-J9T48Hj0Tn2c5pCCgbvxVrhpZ0E2UgPYqqb5U0/s1600/534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7aq_CE__3fLaVJhfzuYBHgpmPGCW5FLc9Yqs8WZUTOi0QDq8vptyxmeBYjNOPnwZinrgE9ZvIW424BwLgTYRaZ6ARXY5sKHj-4uQ-J9T48Hj0Tn2c5pCCgbvxVrhpZ0E2UgPYqqb5U0/s320/534.jpg" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHLBXbMdxi5ZekXAxnveqBl5vFy4VWxj5CkMHdBHCwlw-FhTJ0ABD43Vjkj-MX1X_6uOCWIAkj6WvbRTfuoVa21drarLSNiZgG8aO8SZ7dXP5j-vEiCfCOu_M4JE-9rDzw7d_PYdCK_c/s1600/523.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHLBXbMdxi5ZekXAxnveqBl5vFy4VWxj5CkMHdBHCwlw-FhTJ0ABD43Vjkj-MX1X_6uOCWIAkj6WvbRTfuoVa21drarLSNiZgG8aO8SZ7dXP5j-vEiCfCOu_M4JE-9rDzw7d_PYdCK_c/s320/523.jpg" width="320px" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Una dintre atractiile turistice si istorice este Catedrala "St. Louis" situata intre doua cladiri importante, "The Cabildo" si "The Presbytère". In fata catedralei se afla "Jackson Square", un parc deosebit, plin de palmieri si plante exotice, un minunat loc de plimbare. De o parte si de alta a parcului se afla cladirile "Pontalba", construite in anul 1840 de Baronesa Pontalba, avand la parter magazine diverse, iar la nivelul superior cele mai vechi apartamente de inchiriat din Statele Unite.</div><div style="text-align: center;">In fata parcului se afla locul de unde poti lua o trasura trasa de asini, si poti calatori pe stradutele cartierului francez si poti afla lucruri interesante despre isoria si cultura locului.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCl9d1Og7Epd1gvLNDXb49zIiW-HDe3DaVH-cmxYxsGKiK4XEYvTKzgN4WJq7z6S96gY3Z_xRItgropyOCSH1MKcaGGVECfsX1eiSPvC7N5g5eXxcokmRVcDP52e5RvITKtIfgdbl7zI/s1600/545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCl9d1Og7Epd1gvLNDXb49zIiW-HDe3DaVH-cmxYxsGKiK4XEYvTKzgN4WJq7z6S96gY3Z_xRItgropyOCSH1MKcaGGVECfsX1eiSPvC7N5g5eXxcokmRVcDP52e5RvITKtIfgdbl7zI/s320/545.jpg" width="320px" /></a></div><br />
<div align="center">Un loc simbol al orasului este "Café du Monde", cafenea fondata in anul 1862, deschisa 24 ore pe zi, 7 zile pe saptamana, mai putin in ziua de Craciun, unde am servit celebrele "café au lait" si "beignets" acestea din urma fiind niste delicioase si fragede gogosi servite cu un "munte" de zahar pudra, special parca pentru a te acoperi din cap pana'n picioare de praful dulce. :-)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21oc9VlCAi5wI_NCbbF3oGyPUlPHHJ3vQvJuT38q_9dHRyU8cwepyKNjPQDUr_vOKyAaadlNHra5VoBRKEIN8BPTNIqivVdGOSSDgksyr7bA8oi93ssFvaqRZmyXhrVDRPLD-UKHKuYk/s1600/524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21oc9VlCAi5wI_NCbbF3oGyPUlPHHJ3vQvJuT38q_9dHRyU8cwepyKNjPQDUr_vOKyAaadlNHra5VoBRKEIN8BPTNIqivVdGOSSDgksyr7bA8oi93ssFvaqRZmyXhrVDRPLD-UKHKuYk/s320/524.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Strazile cartierului francez sunt pline de mici magazine cu diverse profiluri, baruri si restaurante, dar ceea ce este cel mai uimitor, este faptul ca e singurul loc din Statele Unite ale Americii unde poti servi bauturi alcoolice in strada sau chiar le poti lua la pachet si savura plimbandu-te si admirand pitorescul loc. De altfel New Orleans este locul unde a fost inventat primul cocktail din lume.<br />
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</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqRHoMcSJrRZLdHc_4fp5APTRjORdNZ7I0HSy7UnllK2RlfNJrKXhsa0k3bGd4LeuzAHDul05buAKHg4LTlFT4rP2V68QAblVshxMu29SvC-2RK7L8fqAfmQih2SEu6RPfrk_7KNfbs0/s1600/521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqRHoMcSJrRZLdHc_4fp5APTRjORdNZ7I0HSy7UnllK2RlfNJrKXhsa0k3bGd4LeuzAHDul05buAKHg4LTlFT4rP2V68QAblVshxMu29SvC-2RK7L8fqAfmQih2SEu6RPfrk_7KNfbs0/s320/521.jpg" width="320px" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuw4mnppDr4YNoj82bGvVaQGFCDt_wGFGgwUqlpbyJg-NRGZMMVvNCc1vGc_s94PNTr4DuRRlsd6MRDLa3ACu_duPhxntw8jQyuLfrnsf7RS4xthO_nYnhocAdrb9i2TyKV4ffN8m4UWo/s1600/522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuw4mnppDr4YNoj82bGvVaQGFCDt_wGFGgwUqlpbyJg-NRGZMMVvNCc1vGc_s94PNTr4DuRRlsd6MRDLa3ACu_duPhxntw8jQyuLfrnsf7RS4xthO_nYnhocAdrb9i2TyKV4ffN8m4UWo/s320/522.jpg" width="181px" /></a></div><br />
<div style="text-align: center;">"Decatur Street" este un loc plin forfota tot timpul zilei datorita multitudinii de magazine, in special cele dedicate turistilor, suvenirurile cu simbolul statului "fleur de lis" fiind extrem de populare. Tot aici se afla situata si "The French Market", o piata veche, aglomerata in special duminica, de unde poti cumpara foarte multe lucruri deosebite, de la delicatese culinare, o varietate imensa de sosuri iuti (specialitatea statului), celebrul Tabasco, si pana la bijuterii vintage si arta. Este locul meu preferat pentru ca te poti tocmi cu vanzatorii si poti cumpara cu bani putini lucruri interesante si originale.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjYtAOiL5Bth6S3IHP1Ndza3TIUX-vfJB8bpLeS5WAaJ0YG-MYXT3aBvDdmaPMaQnWgCA-rbcbN-8A3cQFFN64R18B2jpEirxYBk7BjFl1rIZwIG8CirA2mFy1y04XFs06beqWWVGvbY/s1600/536.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSjYtAOiL5Bth6S3IHP1Ndza3TIUX-vfJB8bpLeS5WAaJ0YG-MYXT3aBvDdmaPMaQnWgCA-rbcbN-8A3cQFFN64R18B2jpEirxYBk7BjFl1rIZwIG8CirA2mFy1y04XFs06beqWWVGvbY/s320/536.jpg" width="241px" /></a></div><br />
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<div style="text-align: center;">Poate nu stiati, dar New Orleans mai este denumit "Hollywood South" datorita numarului extrem de mare de filme create aici. De altfel in prima zi a vacantei noastre am asistat la filmarea unei secvente din filmul "Medallion" ce am aflat ca se va lansa in 2012, si am fost extaziati cand Nicolas Cage isi rostea replicile la doar cativa metri de noi. De altfel am aflat ca localnicii sunt deja obisnuiti cu astfel de momente in viata cotidiana, mai ales ca multe din starurile americane au locuinte in "French Quarter". Un prieten ne-a plimbat intr-o seara si ne-a aratat celebrele vile in stil francez si spaniol, cea mai faimoasa fiind cea a cuplului Brad Pitt si Angelina Jolie.</div><div style="text-align: center;"><br />
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<div style="text-align: center;">"Royal Street" este o strada plina cu magazine de antichitati, galerii de arta si magazine de bijuterii scumpe. E o adevarata placere sa intri dintr-un magazin in altul si sa simti ca esti transportat in lumea regilor si reginelor, sa ai senzatia ca esti intr-o alta lume si in alt timp.</div><div style="text-align: center;"><br />
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<div style="text-align: center;">Un loc special in inima mea il ocupa bucataria zonei. Cu importante influente franceze, "creole" si "cajun", cat si datorita abundentei de peste si fructe de mare datorita Golfului Mexic, marelui lac Pontchartrain si a fluviului, specialitatile culinare ale New Orleans-ului sunt cele mai originale din Statele Unite. Am gustat de la, deja banalele gumbo si jambalaya, pana la stridii, escargot si supa de broasca testoasa. Specialitatile din carne de aligator sunt ceva tipic pentru orasul situat intre mlastini, iar in aprilie este plin sezon de "crawfish", niste raci extrem de deliciosi. Absolut incantator! :-)<br />
Cat priveste deserturile, aici am gustat cea mai buna budinca de paine si cea mai buna "key lime pie". Si nu trebuie uitata placinta de nuci "pecan" precum si celebrele praline.</div><div style="text-align: center;">Nu pot sa va recomand un anume restaurant, pentru ca sunt atat de multe si diverse, dar unele dintre cele mai faimoase, si cu traditii de sute de ani sunt "Galatoires" si "Antoine's".<br />
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<div style="text-align: center;">"Canal Street" margineste partea de sud-vest a cartierului francez, o artera principala, strajuita de palmieri inalti, si marginita de magazine si hoteluri de lux. Este una din putinele strazi cu tramvai. Una din liniile de tramvai te poarta pe strada "St. Charles" in districtul gradinilor, un cartier luxos, plin de vegetatie si vile cu arhitectura sudista. Tot pe aceasta strada se afla celebrele Universitati "Tulane" si "Loyola".<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPP1Qm_59TC4luJKnOwvKSDdJOAjZgqGn7n7r4AaNqBPvzcIuzbsdBiiAlTI8W4modKj3o8ISXLt_o3xeTTv_RYnixhBBqQFbU8Oj-IXG2jD__dDCEaDCY8n8Ktwus_4reh2rOyz9aLzk/s1600/547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPP1Qm_59TC4luJKnOwvKSDdJOAjZgqGn7n7r4AaNqBPvzcIuzbsdBiiAlTI8W4modKj3o8ISXLt_o3xeTTv_RYnixhBBqQFbU8Oj-IXG2jD__dDCEaDCY8n8Ktwus_4reh2rOyz9aLzk/s320/547.jpg" width="320px" /></a></div><br />
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<div style="text-align: center;">Intr-una din zile am mers intr-o minunata croaziera pe fluviul Mississippi, pe unul din rarele si frumoasele nave cu aburi, numita Natchez. La bordul acesteia am navigat in avale si amonte, delectandu-ne cu un delicios pranz sudist, si admirand locuri pline de insemnatate pentru istoria Statelor Unite.</div><div style="text-align: center;">Un loc mai putin istoric, dar important zic eu pentru indeletnicirile mele culinare, surprins in imaginea de mai jos, este celebra fabrica de zahar "Domino", brand renumit aici, Louisiana fiind renumita pentru productia de zahar din trestie de zahar. :-)<br />
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<div style="text-align: center;">Insa nu trebuie uitat ca New Orleans este un loc al distractiei si veseliei permanente, locul de nastere al jazz-ului si blues-ului. "Bourbon Street" este o strada in cartierul francez plina de baruri, cluburi de jazz, mici artisti, si localuri rezonante de veselie, rasete, saxofoane si muzica "zydeco". Lumea se distreaza aici 24 de ore pe zi, in fiecare zi a anului.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNknRKY6VZ6J98u93X1BVPbM3XqXqcVONJcLKQr8BHPpIGK23Yasb6s8MnAsL_ksO8gbrMiBt9qzeqwL5bX1AJsLacUt9J3bsEIxs7LBkkb_DHyeQMfikIiLg_oXctV8In3i8VpsI6sU/s1600/526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNknRKY6VZ6J98u93X1BVPbM3XqXqcVONJcLKQr8BHPpIGK23Yasb6s8MnAsL_ksO8gbrMiBt9qzeqwL5bX1AJsLacUt9J3bsEIxs7LBkkb_DHyeQMfikIiLg_oXctV8In3i8VpsI6sU/s320/526.jpg" width="230px" /></a></div><br />
<div style="text-align: center;">"Mardi Gras" este sarbatoarea simbol a orasului, fiind celebrata in prima marti a postului Pastelui, cu parade, masti si costume si multe ghirlande de margele colorate. Orasul se imbraca in culorile de sarbatoare: auriu, mov si verde, dar nu numai si sarbatoreste in ritmuri de muzica vesela. Este un eveniment deosebit.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPEt_Pu84Fx6FOSL0inWrilXm0xKQ0DUinnkDqC9p5nNp2qe9Yio8yOB-f1pmnmf_mL2XZ6dj-XBSC1MRjv8brEgdy0MOurmeEUNtx_SrVboCGWEP75CKioKB7rlzfqdEvsISh49ApDg/s1600/549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPEt_Pu84Fx6FOSL0inWrilXm0xKQ0DUinnkDqC9p5nNp2qe9Yio8yOB-f1pmnmf_mL2XZ6dj-XBSC1MRjv8brEgdy0MOurmeEUNtx_SrVboCGWEP75CKioKB7rlzfqdEvsISh49ApDg/s320/549.jpg" width="289px" /></a></div><br />
<div style="text-align: center;">Sunt extrem de multe lucruri de spus despre New Orleans, si nenumarate locuri de vizitat si descoperit. Eu am incercat sa va povestesc despre o mica parte din acestea. New Orleans va ocupa mereu un loc special in inima mea si a sotului meu, si este un loc unde ne dorim sa revenim de fiecare data cu placere.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1sKjBJZ4DKBi_rDtNjeoYdR_Q3CXvU4tMd_d2UNamx0CFI99fPbyTof2i5sBujkJRUYzbiGvehXyPnkhkI_MiGOEpzLDGhrt7YXkJfeWEDKSbXGq80LcWLkbXgJz8EYsGOetluJZg2k/s1600/535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1sKjBJZ4DKBi_rDtNjeoYdR_Q3CXvU4tMd_d2UNamx0CFI99fPbyTof2i5sBujkJRUYzbiGvehXyPnkhkI_MiGOEpzLDGhrt7YXkJfeWEDKSbXGq80LcWLkbXgJz8EYsGOetluJZg2k/s320/535.jpg" width="240px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Sper ca v-am deschis putin apetitul pentru vacanta. Eu una abia astept urmatoarea calatorie! :-)</div><div class="separator" style="clear: both; text-align: center;">Kisses!</div><div style="text-align: center;"><br />
</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com0tag:blogger.com,1999:blog-5730725447776442632.post-49346127171693203892011-04-23T09:45:00.002-04:002011-04-23T16:41:48.956-04:00Easter Brunch<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9-v1HG0kdnsNQOSR4vKlGJlvkcPyQVlDEz_2P9w2OqkniPZ7gp_UrQY-sBCz0hWe_xbL7n0IPyspcrNnEDe8oKyGcNhlJuchn30QbroW2MJRSz0fZ_Ih0PbFo-c4FEhZgOq15VugBZ8/s1600/506.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9-v1HG0kdnsNQOSR4vKlGJlvkcPyQVlDEz_2P9w2OqkniPZ7gp_UrQY-sBCz0hWe_xbL7n0IPyspcrNnEDe8oKyGcNhlJuchn30QbroW2MJRSz0fZ_Ih0PbFo-c4FEhZgOq15VugBZ8/s320/506.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Atunci cand am gatit pentru prima oara aceasta tarta sarata, gustul ei m-a dus cu gandul la Sarbatoarea Pastelui. Cred ca a fost din cauza cepei verzi, a carei aroma imi aduce aminte de drobul de miel gatit in casa parinteasca in fiecare an. Anul acesta sunt departe de casa si de traditiile familiei mele din Romania dar voi incerca sa pastrez vii amintirile minunate ale primaverii. </div><div style="text-align: center;">Reteta de fata este una extrem de interesanta si simpla in acelasi timp, inspiratie Giada de Laurentiis, perfecta pentru un "brunch", de ce nu, pentru cel din duminca Pastelui.</div><div style="text-align: center;">Ar fi fost normal sa va prezint reteta pentru aluatul de tarta sarata, dar din comoditate am sarit acest pas al retetei. Am folosit, conform indicatiilor retetei, un aluat gata preparat de la "Pillsbury", pentru o forma de tarta cu diametrul de "9 inchi". Aluatul de tarta sarata este usor de preparat, pentru ca se foloseste doar unt, faina, un praf de sare si apa, iar dupa parerea mea cea mai buna reteta este cea a Juliei Child. Promit ca pe viitor va voi povesti pe indelete cum se prepara un aluat de tarta.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Pentru umplutura tartei aveti nevoie de:</div><div style="text-align: center;">100 grame "bacon"</div><div style="text-align: center;">5 oua</div><div style="text-align: center;">100 grame branza "mascarpone"</div><div style="text-align: center;">250 grame branza "Gruyere" </div><div style="text-align: center;">3 fire de ceapa verde</div><div style="text-align: center;">1/2 lingurita sare</div><div style="text-align: center;">1/2 lingurita piper</div><div style="text-align: center;"><br />
Reteta originala este cu "pancetta", sunca italiana, dar eu am folosit ce aveam in frigider, adica vreo 6-7 fasii de "bacon", sunca americana, taiate in bucatele, pe care le-am perpelit in tigaie pana ce au devenit crocante. Apoi le-am lasat sa se scurga pe un servetel de hartie pentru a absorbi excesul de grasime.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BJlpvJkZHMzX3trLhRIN8Xh7e2DBdhHxUc5NmaA083llKFvtGm1OcPtoo-S6Nquhxh9T9T3uDbZF5jIXocJS6dxCOBWL1GBrR1sz8rBpQArj60QAcJ4A4YaSNbwJSK7PAGWp1dKN4vo/s1600/499.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BJlpvJkZHMzX3trLhRIN8Xh7e2DBdhHxUc5NmaA083llKFvtGm1OcPtoo-S6Nquhxh9T9T3uDbZF5jIXocJS6dxCOBWL1GBrR1sz8rBpQArj60QAcJ4A4YaSNbwJSK7PAGWp1dKN4vo/s320/499.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Aluatul de tarta l-am asezat intr-o tava de tarta cu fundul detasabil, pe care am uns-o in prealabil cu putin unt si am pudrat-o cu faina.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcee3mKumI8WF-z5s1ochMY7A-gt6UYj2IUTW34z67So3RqkqdnDJ68RvLImtWUZkVSGFKo6Xde0026rPwqTgEkiaSDhXDtTRbrPgR3gaF5Lln8CovVyntPRWrxl7z6Ayf1jKwlurIr8/s1600/500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcee3mKumI8WF-z5s1ochMY7A-gt6UYj2IUTW34z67So3RqkqdnDJ68RvLImtWUZkVSGFKo6Xde0026rPwqTgEkiaSDhXDtTRbrPgR3gaF5Lln8CovVyntPRWrxl7z6Ayf1jKwlurIr8/s320/500.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Puteti elimina sau nu excesul de aluat ce depaseste peretii tartei. Eu am folosit tot aluatul, pentru ca oricum nu aveam ce face cu restul ramas, apoi l-am intepat cu o furculita in mai multe locuri pentru a nu se umfla la copt. Am batut spuma un albus de ou si am uns cu ajutorul unei pensule de patiserie, aluatul. Acesta se coace "orb", adica fara umplutura, timp de 10 minute la foc tare. Cam asa se procedeaza cu toate tartele, sarate sau dulci, pentru ca aluatul sa nu se inmoaie de la umplutura. Dupa cele 10 minute, partial copt, aluatul se lasa la racit.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSB76ZZZP6GjXY3kq4A_ExQ0SeoY02t4vXLsNZMaiThCi-h8ce6xgvPTUqnXZAxRwFwGcnnQzccWitSfr6N9Sr6wI5jbxfilWexeekwFyz7HxEYAySgBU6wFbuoYVwFR7vpkHDAc5I7pg/s1600/501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSB76ZZZP6GjXY3kq4A_ExQ0SeoY02t4vXLsNZMaiThCi-h8ce6xgvPTUqnXZAxRwFwGcnnQzccWitSfr6N9Sr6wI5jbxfilWexeekwFyz7HxEYAySgBU6wFbuoYVwFR7vpkHDAc5I7pg/s320/501.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In tot acest timp pregatiti umplutura. Firele de ceapa verde se taie marunt. Branza "Gruyere" este o branza elvetiana, sarata, asemanatoare cascavalului. Asa ca puteti folosi orice fel de branza doriti. Aceasta se da prin razatoare.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkYtTZvAZ8XmW6NgpWiZ6Hp9NbJYyqZCZ64HBGaWVUJ9h1f8NRuIvNfPLTxjHaraWpiJoqXBF6RYMPmDzG3vTzoXVFzJOrRj2oLrjKQtG6Ex_32UL62ZoFltFZ3qCB81YlXFSg0OQ__YE/s1600/502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkYtTZvAZ8XmW6NgpWiZ6Hp9NbJYyqZCZ64HBGaWVUJ9h1f8NRuIvNfPLTxjHaraWpiJoqXBF6RYMPmDzG3vTzoXVFzJOrRj2oLrjKQtG6Ex_32UL62ZoFltFZ3qCB81YlXFSg0OQ__YE/s320/502.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Intr-un bol ouale se bat cu sarea si piperul. Se adauga apoi branza "mascarpone". Puteti folosi in locul acesteia, smantana grasa. Apoi adaugati branza "Gruyere", ceapa verde si "baconu-ul". Puteti folosi in loc de "bacon", bucatele de somon afumat sau orice fel de carne doriti. Ideile sunt infinite!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOoeBLvbR0N8b_xuKgygRNWDFuWKXbBpw_RUfJ3BY9TogW9y-dd5_ga7-qD5z-BJlvrhIU_x08a8P8UpOlqHTM5acpaRllaqdwNxTuZRob8esaD0XLhPAcy9nANIMC3_yOZaHEyyEFkhk/s1600/503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOoeBLvbR0N8b_xuKgygRNWDFuWKXbBpw_RUfJ3BY9TogW9y-dd5_ga7-qD5z-BJlvrhIU_x08a8P8UpOlqHTM5acpaRllaqdwNxTuZRob8esaD0XLhPAcy9nANIMC3_yOZaHEyyEFkhk/s320/503.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Amestecati bine toate ingredientele, si asezati umplutura peste aluatul partial copt. Tarta se mai coace cam 30 de minute in cuptor la foc tare pana cand capata o culoare galben-maronie.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRhrMoygrmw9zIntr4mk1T-u9DbtTubOjxmtznXYHbZcj-07g_q8BPK3DbcSW5g6254sAJixqR_0B8202Iac5PvGhAhqoWpKKMjqIIikDn6sPb6c3h6ZvzGZK78ruDTbni6DBvUVzjxc/s1600/504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRhrMoygrmw9zIntr4mk1T-u9DbtTubOjxmtznXYHbZcj-07g_q8BPK3DbcSW5g6254sAJixqR_0B8202Iac5PvGhAhqoWpKKMjqIIikDn6sPb6c3h6ZvzGZK78ruDTbni6DBvUVzjxc/s320/504.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Atunci cand tarta s-a racit, peretii formei pot fi usor de indepartat.</div><div style="text-align: center;">Tarta se serveste rece sau calda, depinde de preferinta fiecaruia. Poate fi preparata foarte usor cu o seara inainte, sau chiar in ziua in care este servita.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3wpcWuQeWub7RodeNkfRo9G2JxFWqVbxZvJMacn6iv31IU3TgXyA70h6sRyXT-5umQK6bvnpNknlju5OKqu7JR9Kw6xTM2mLcsaKoCm3AqTYZk276AINRKQgTshUdNUeOH1k9AZzcmHo/s1600/507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3wpcWuQeWub7RodeNkfRo9G2JxFWqVbxZvJMacn6iv31IU3TgXyA70h6sRyXT-5umQK6bvnpNknlju5OKqu7JR9Kw6xTM2mLcsaKoCm3AqTYZk276AINRKQgTshUdNUeOH1k9AZzcmHo/s320/507.jpg" width="320px" /></a></div><br />
<div style="text-align: center;">Mie imi place sa savurez tarta rece, cu cateva felii de rosii. Absolut delicioasa aceasta combinatie.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwXeDRS3MjoTUNDO6uYjiZwDBq7i-mSYeO8pC0_MZpuwClgX5r-CC6_OSIHStlUaw_gzu7hnWKMU46VLZ_xXCZcrbssQzL7dGWKLpknBfOqkQh4wthotyBK4gnrUKGqxGhDWq3LEancHw/s1600/505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwXeDRS3MjoTUNDO6uYjiZwDBq7i-mSYeO8pC0_MZpuwClgX5r-CC6_OSIHStlUaw_gzu7hnWKMU46VLZ_xXCZcrbssQzL7dGWKLpknBfOqkQh4wthotyBK4gnrUKGqxGhDWq3LEancHw/s320/505.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Va doresc sa aveti un Paste luminat, plin de pace si bucurii.</div><div class="separator" style="clear: both; text-align: center;">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com0tag:blogger.com,1999:blog-5730725447776442632.post-33634027424896010112011-04-21T09:43:00.001-04:002011-04-21T09:44:45.790-04:00Happy one year!<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4-rV7_kvhaA-YH4SPLTAmL-s36I0eZPv7ebiGcppyRS0yFUckczinMNIEglmXa-9y12_jqZApLjgdn60yO2sgvdKjZjK3zS3dyiv-zVHq3PIdekJws7GBp2A5eRvzBKOhlsY-jCxpiI/s1600/497.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw4-rV7_kvhaA-YH4SPLTAmL-s36I0eZPv7ebiGcppyRS0yFUckczinMNIEglmXa-9y12_jqZApLjgdn60yO2sgvdKjZjK3zS3dyiv-zVHq3PIdekJws7GBp2A5eRvzBKOhlsY-jCxpiI/s320/497.jpg" width="320px" /></a></div><br />
<div align="center">Se pare ca ieri blogul meu a implinit un an de cand am avut curajul sa public prima postare. Un an plin de bucurii si lucruri minunate, retete diverse, idei si sfaturi si multe locuri fabuloase. :-)</div><div align="center">Aniversarea blogului meu incearca sa-mi reaminteasca inca o data cat de speciala este pentru mine luna aprilie, o luna calda, plina de flori si multe aniversari personale.</div><div align="center">Poate a fost o coincidenta, sau poate asa a fost sa fie, dar ieri am reusit sa finalizez unul din proiectele mele, de fapt cel despre care v-am povestit in <a href="http://lauradutu.blogspot.com/2010/04/flori-de-primavara.html">prima mea postare</a>.</div><div align="center">Coronita mea de flori de primavara, brodata cu atata migala anul trecut, in sfarsit a capatat o rama pe masura. Meritul este celor de la <a href="http://www.michaels.com/">Michaels</a>, magazinul meu preferat de "arts & crafts". Am ales o rama alba, in ton cu nuantele camerei, doua "mats", unul alb si unul verde pentru a accentua culorile folosite si sticla "masterpiece". Despre aceasta din urma am aflat ca are anumite proprietati speciale: protejeaza UV lucrarile inramate (impiedicand distrugerea acestora de catre lumina naturala) si nu reflecta obiectele luminoase din jur. In felul acesta, atunci cand admiri lucrarea, nu se creeaza un efect de oglinda, iar culorile sunt mai accentuate si imaginea mai clara. Aceasta sticla este putin mai scumpa decat cea obisnuita dar merita toti banii. Acum ma pot bucura in fiecare zi de florile mele brodate. :-)</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjm4MsNAFKopv6WRqgADZ2wq14QmeSbxMNIkCRPkMcJn4dH6wrDF8Y-R_3qMjAwMm7nHUtCdXa2MfnD8jOZxzrAK34wAogPK9FC7tk59OsPwK2Q3ZORKTnHpJbBlSBvasH4R7WelPH60/s1600/498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjm4MsNAFKopv6WRqgADZ2wq14QmeSbxMNIkCRPkMcJn4dH6wrDF8Y-R_3qMjAwMm7nHUtCdXa2MfnD8jOZxzrAK34wAogPK9FC7tk59OsPwK2Q3ZORKTnHpJbBlSBvasH4R7WelPH60/s320/498.jpg" width="320px" /></a></div><br />
<div align="center">Tot ce imi doresc este sa va pot impartasi in continuare, multi ani de acum incolo, din ideile mele, locurile vizitate si retetele incercate, din lucrurile marunte care ne inveselesc viata.</div><div align="center">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com2tag:blogger.com,1999:blog-5730725447776442632.post-82076990268215605782011-04-04T23:31:00.000-04:002011-04-04T23:31:15.818-04:00Virginia Beach<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzVjYVjWZnZjnQtE5YeJNRK9aO4yVhT5H-FSisz7g6GY6Zfkk27eRDglmRXOGufC0qvzgTvaz0zAWNj9NBWBIixy0LtyhUjpL2_uaS9BAVyptbdpeyD6XfMoRXqdhGPOQFFBgb8nNn804/s1600/493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzVjYVjWZnZjnQtE5YeJNRK9aO4yVhT5H-FSisz7g6GY6Zfkk27eRDglmRXOGufC0qvzgTvaz0zAWNj9NBWBIixy0LtyhUjpL2_uaS9BAVyptbdpeyD6XfMoRXqdhGPOQFFBgb8nNn804/s320/493.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Dupa cum spuneam in postarea anterioara, in ultima vreme am calatorit foarte mult. Am vizitat multe locuri, am cunoscut oameni noi si am gustat multe mancaruri si deserturi delicioase. Nu am fost in vacanta, dar am reusit sa aleg din calatoriile mele, cateva fotografii care sa va duca cu gandul la soare, la mare si la vacante calde si pline de relaxare. Unul din locurile in care am zabovit este Virginia Beach.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_UhgWghbTFKTrxh-x-FGgFeCjUhpBCTDwOMHhcnelhQ1rc2cVvSE71CDMP88K4gXwIlsQtqLhb6A_d7aX-cRnjlPL7a6GdSkJ8xIyxM6kFoJwkeJjn3EskOsAijTxE-MmUvzaS9GIe8/s1600/484.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_UhgWghbTFKTrxh-x-FGgFeCjUhpBCTDwOMHhcnelhQ1rc2cVvSE71CDMP88K4gXwIlsQtqLhb6A_d7aX-cRnjlPL7a6GdSkJ8xIyxM6kFoJwkeJjn3EskOsAijTxE-MmUvzaS9GIe8/s320/484.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Virginia Beach este o statiune pitoreasca la Oceanul Atlantic, plina de viata indiferent de sezon, situata la "gura" Golfului Chesapeake. Plaja acesteia este cea mai lunga plaja turistica din lume.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bxEtk7DgKkiRsjcIUIYywSZzkX3okWE8HO4F0eNqozcGrEDXTzH2_uhjosJkAMMcmDbpkzr205q9EiVgPIiuDhn5pMUamRB28z78hhnlv4W_WyQN2A8iqiattkM7POynCtkLhOmg7yU/s1600/481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1bxEtk7DgKkiRsjcIUIYywSZzkX3okWE8HO4F0eNqozcGrEDXTzH2_uhjosJkAMMcmDbpkzr205q9EiVgPIiuDhn5pMUamRB28z78hhnlv4W_WyQN2A8iqiattkM7POynCtkLhOmg7yU/s320/481.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Minunat a fost insa drumul pana in Virginia Beach. Am resuit sa traversam Golful Chesapeake datorita celui mai lung complex pod-tunel din lume. Acesta are o lungime de 17,6 mile de la un mal la celalalt, si este un pod intrerupt de doua tuneluri (nordic si sudic) care il continua, permitand astfel navelor maritime sa intre cu usurinta in Golful Chesapeake. In capatul sudic al Golfului se afla Virginia Beach.</div><div style="text-align: center;">La iesirea din tunelul sudic se afla restaurantul "Sea Gull Pier", un loc ce ofera o priveliste magnifica asupra oceanului si a Golfului, si unde am gustat un delicios "crabcake" si "fish and chips". De altfel golful ofera o varietate bogata de peste si fructe de mare, servite proaspete in toate restaurantele din zona.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlJL9QTJlEA-pWrvH0hW0LcZGt0UfVOZThKg-miP5COPaxD8K8lQWPwc1ZEwx9QJ_bMzzHlYYowu1L9H2RfaRG9gGYn2qbH32o00NJnT53co9QMwaB8Tqjjo5ObSZhcheEsIxBFDHD8Q/s1600/482.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlJL9QTJlEA-pWrvH0hW0LcZGt0UfVOZThKg-miP5COPaxD8K8lQWPwc1ZEwx9QJ_bMzzHlYYowu1L9H2RfaRG9gGYn2qbH32o00NJnT53co9QMwaB8Tqjjo5ObSZhcheEsIxBFDHD8Q/s320/482.jpg" width="320" /></a></div><br />
<div align="center">In Virginia Beach plaja este marginita de extrem de multe hoteluri si moteluri, toate avand o priveliste aparte asupra oceanului. In prima dimineata cerul a fost senin, si am fost intampinati de un minunat rasarit de soare. Vederea a fost absolut spectaculoasa si nu se poate descrie in cuvinte si imagini. :-)</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCjlAAo5WBQ0RzMHDEcHztTJ15Bvq-2rGtM-26JrW4isCdha30fxLJVTBE5lNKVV4jp6tnY4r85o02pAMfKGy5InPoMFkVlrR09SBIDSh-y4EM5gbFD9XHbw8n1pNmObBlkAaaaqvzsk/s1600/483.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCjlAAo5WBQ0RzMHDEcHztTJ15Bvq-2rGtM-26JrW4isCdha30fxLJVTBE5lNKVV4jp6tnY4r85o02pAMfKGy5InPoMFkVlrR09SBIDSh-y4EM5gbFD9XHbw8n1pNmObBlkAaaaqvzsk/s320/483.jpg" width="320" /></a></div><br />
<div style="text-align: center;">La sfarsitul lunii martie, primavara incerca sa-si faca simtita prezenta, desi era putin racoare. Piscina de la ultimul etaj al hotelului unde am stat ne imbia cu culorile ei in nuante de albastru-turcoaz, iar plaja cu nisipul extrem de fin te chema la o plimbare in picioarele goale.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid29hEP1tqVCklRUWLlPI-BSCTICnX6adP2dXRvDtW6UulLzJb-f-pZduS-vtF5sL_BZSceKV6RcZz9_PXRMFEePHEnN2UShyphenhyphen_gm-A-wkPjhKsAGb3Yi-mGzQXkkdvkYbfZhOpzizn_hE/s1600/491.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid29hEP1tqVCklRUWLlPI-BSCTICnX6adP2dXRvDtW6UulLzJb-f-pZduS-vtF5sL_BZSceKV6RcZz9_PXRMFEePHEnN2UShyphenhyphen_gm-A-wkPjhKsAGb3Yi-mGzQXkkdvkYbfZhOpzizn_hE/s320/491.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFC4MisdvPaQA8r-aypSNqL6r0Z7YDGRnGbyhgOEdGZxPmDTNlTaBO6NOLQfLO_15tWeZxUEwJkUa-fZESE3q288KAmEZuyAHMnJ8zwaIypLlQ_BuLLc1bQ6luhXMHqgnBM3upa4OV6Ps/s1600/495.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFC4MisdvPaQA8r-aypSNqL6r0Z7YDGRnGbyhgOEdGZxPmDTNlTaBO6NOLQfLO_15tWeZxUEwJkUa-fZESE3q288KAmEZuyAHMnJ8zwaIypLlQ_BuLLc1bQ6luhXMHqgnBM3upa4OV6Ps/s320/495.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzAFX4PzxskFU-5s7hBVG14orDccMBYx1aUWg24Dcly0rt8CwSCySPjluMicLHGSrfzaCFNxzYOnfkqdThXmmeuSDumuzTmjSdstXmguFJ6yxopOJ_rsW4xC0zplndaumTpF6nEO3lDo/s1600/494.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzAFX4PzxskFU-5s7hBVG14orDccMBYx1aUWg24Dcly0rt8CwSCySPjluMicLHGSrfzaCFNxzYOnfkqdThXmmeuSDumuzTmjSdstXmguFJ6yxopOJ_rsW4xC0zplndaumTpF6nEO3lDo/s320/494.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Neptun, zeul marii, vegheaza asupra plajii, cu privirea spre oceanul infinit.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-3o7KdsYhNhrfcxxs1CTUC9a3FhtVKvDE0B6LfCIaXcDXqwz7Rj9XMsUzitFbsh3AgjpgJGyBExLjF4lUiKc4HlDwr6qfg-ZzabPjsywqqwQwkWOJUW9qIp0Sj6cOeVPDOI_HaFgSUA/s1600/496.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="177" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-3o7KdsYhNhrfcxxs1CTUC9a3FhtVKvDE0B6LfCIaXcDXqwz7Rj9XMsUzitFbsh3AgjpgJGyBExLjF4lUiKc4HlDwr6qfg-ZzabPjsywqqwQwkWOJUW9qIp0Sj6cOeVPDOI_HaFgSUA/s320/496.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Am remarcat un singur "pier" din lemn, nu era deschis publicului, ci doar sutelor de pescarusi, dar la baza acestuia am descoperit cateva magazine cu suveniruri, un original magazin unde se gaseau toate tipurile de cochilii si scoici din lume si un loc cu cel mai delicios "handmade fudge" mancat de mine vreodata, un fel de ciocolata de casa.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsRUgWTTeoYmipAEHT2mNStubSBAZAfUbO0fMcZ4eDhn62iqjs-8iNpzYJLJDYD2jdlk0Z-5nnUQDXDdJpwAgHmfPekx5uDQFRAMDfeYrm0T5_BMOyT2wa07BzE8bsJ54PCs6spV5-RE/s1600/488.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsRUgWTTeoYmipAEHT2mNStubSBAZAfUbO0fMcZ4eDhn62iqjs-8iNpzYJLJDYD2jdlk0Z-5nnUQDXDdJpwAgHmfPekx5uDQFRAMDfeYrm0T5_BMOyT2wa07BzE8bsJ54PCs6spV5-RE/s320/488.jpg" width="308" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Nu am rezistat tentatiei si am gustat din "fudge" cu caramel si nuci pecan, si ciocolata alba cu unt de arahide.</div><div class="separator" style="clear: both; text-align: center;">Absolut decadent!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBcZrKdZwfFcP7KReFWLfEZI5nZivRqluP7zKn-YtH3TvbejEMegypjebU8oHdEUt2c-PV87r8GFCY09H1irAaDUyeTbXBJ2FuBy4bbgs4_FMnrXk3_9n5RtArXvYLCGleEcKGtY52ClQ/s1600/485.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBcZrKdZwfFcP7KReFWLfEZI5nZivRqluP7zKn-YtH3TvbejEMegypjebU8oHdEUt2c-PV87r8GFCY09H1irAaDUyeTbXBJ2FuBy4bbgs4_FMnrXk3_9n5RtArXvYLCGleEcKGtY52ClQ/s320/485.jpg" width="320" /></a></div><br />
<div style="text-align: center;">De la "Candy Kitchen", o afacere de familie cu zeci de magazine pe coasta Oceanului Atlantic, am gustat cei mai buni covrigei sarati imbracati in ciocolata cu lapte, de altfel unul din deserturile preferate ale sotului meu.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruNjShqlupaFi23o-jSKzntlPYaAsS1KevRSCbb7uJOc6lhaUPEYoDoADPJla2Q6BhRmUKSOy5Ct_TnOGo45CK4A31kuTmE_TO6pZoIFmw37q6jZxR2NCwdWvPMkRJKb4nkV1ivdb-bQ/s1600/487.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruNjShqlupaFi23o-jSKzntlPYaAsS1KevRSCbb7uJOc6lhaUPEYoDoADPJla2Q6BhRmUKSOy5Ct_TnOGo45CK4A31kuTmE_TO6pZoIFmw37q6jZxR2NCwdWvPMkRJKb4nkV1ivdb-bQ/s320/487.jpg" width="268" /></a></div><br />
<div style="text-align: center;">Sub acoperisul aceluiasi hotel, se afla doua din cele mai bune resturante din zona, "Catch 31" si "Salacia". La acesta din urma, un restaurant premiat cu patru diamante in clasamentul AAA, am luat cina intr-una din seri.</div><div style="text-align: center;">Atmosfera extrem de eleganta, si servirea impecabila au complimentat mancarea extrem de delicioasa.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_by52-6KxuHKNHFi9P2nLv4n724Gvca_VtAP5M7IogDUONwjjmFhZ11VRrjzss14TCuClQjzkHLzyTqLuyQkpILZ_qWr7-mQRb_IobukrOK1PUH6hhbDkTar_FXOL0u3T7LiuE8z4Y-8/s1600/486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="145" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_by52-6KxuHKNHFi9P2nLv4n724Gvca_VtAP5M7IogDUONwjjmFhZ11VRrjzss14TCuClQjzkHLzyTqLuyQkpILZ_qWr7-mQRb_IobukrOK1PUH6hhbDkTar_FXOL0u3T7LiuE8z4Y-8/s320/486.jpg" width="320" /></a></div><br />
<div style="text-align: center;">In timp ce sotul meu s-a delectat cu "carpaccio" de vita si cotlete de miel, eu am ales fructe de mare si peste, doar eram intr-o zona recunoscuta pentru astfel de preparate.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRVzpttq2UsOv1v_ZdZG-IJ3ui31WvGk1I_c9b88HLKMLIrikykhcPwAiFleRBNb-XGaBqkL04VKHm3IdkThRlt9vJfCWaYvyVP-IYyK7-yZkZKatp8OBcchxxPOjAu-ujDAY6leDEsik/s1600/490.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRVzpttq2UsOv1v_ZdZG-IJ3ui31WvGk1I_c9b88HLKMLIrikykhcPwAiFleRBNb-XGaBqkL04VKHm3IdkThRlt9vJfCWaYvyVP-IYyK7-yZkZKatp8OBcchxxPOjAu-ujDAY6leDEsik/s320/490.jpg" width="320" /></a></div><br />
<div style="text-align: center;">La aperitiv am gustat creveti pe gratar imbracati in "bacon" si umpluti cu branza "ricotta", iar pentru felul principal am mancat pentru prima data "rockfish", un peste alb, absolut delicios pe gratar, acompaniat de risotto si sparanghel.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMNjMV0Sa9UgHoPZk4JD438huiAFwgvscQSKFWj6sSUOCv0UI1bnaBAPHJlryrr5McPsOj33iJM2qyKzkSPrfEBhBtmPcpFO843LV8sfTDIjibRMhT2bTAJUlFVGZYGZLByzjG_9efXA/s1600/489.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMNjMV0Sa9UgHoPZk4JD438huiAFwgvscQSKFWj6sSUOCv0UI1bnaBAPHJlryrr5McPsOj33iJM2qyKzkSPrfEBhBtmPcpFO843LV8sfTDIjibRMhT2bTAJUlFVGZYGZLByzjG_9efXA/s320/489.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Multe informatii legate de hoteluri, restaurante si atractiile statiunii gasiti cu siguranata pe internet. Eu am dorit sa va prezint putin din momentele minunate petrecute de mine in acest loc relaxant.</div><div class="separator" style="clear: both; text-align: center;">Cu venirea primaverii ne gandim din ce in ce mai mult la vacanta, si sper ca v-am facut putina pofta de mare, soare, plaja si vacante nesfarsite.</div><div class="separator" style="clear: both; text-align: center;">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com2tag:blogger.com,1999:blog-5730725447776442632.post-741284090985685692011-03-31T14:08:00.000-04:002011-03-31T14:08:12.338-04:00Amintiri din copilarie!<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZwao6CeqUG3fkTiZN8qPIYz3tLYPr_HpKnbOGF0NGCFe5-mz5jgWgugoHTbXmQlchfL6uL8j6GN17PyxxY2cRqFAywxco5Q03MvSrUKhgBu51kUJPqbZMSJuN9YlFgtbUsuu907Jam6c/s1600/316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZwao6CeqUG3fkTiZN8qPIYz3tLYPr_HpKnbOGF0NGCFe5-mz5jgWgugoHTbXmQlchfL6uL8j6GN17PyxxY2cRqFAywxco5Q03MvSrUKhgBu51kUJPqbZMSJuN9YlFgtbUsuu907Jam6c/s320/316.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In ultima vreme am calatorit foarte mult si nu am mai avut timp de bucatarit si mai ales de copt deserturi delicioase, preferatele mele! </div><div class="separator" style="clear: both; text-align: center;">Incerc acum pe fuga, intr-o camera de hotel, sa va povestesc putin despre amintirile copilariei mele dulci.</div><div class="separator" style="clear: both; text-align: center;">Pentru multa vreme, in curtea din fata a casei parintesti am avut un cais minunat care ne daruia in fiecare an multe caise parfumate si delicioase. Aveau dimensiunea unor piersici si erau extrem de savuroase, dar se coceau destul de tarziu in vara. Intreaga familie participa la culesul fructelor si preparam impreuna cu mama, minunate compoturi, gemuri si variate deserturi. Mama a "inventat" o "tarta de caise" delicioasa, reteta pe care am invatat-o imediat de la ea. :-)</div><div class="separator" style="clear: both; text-align: center;">Anii au trecut si caisul a murit, dar de fiecare data cand am fructe proaspete in casa, incerc sa imi reamintesc de gustul dulce al tartei. Ulterior am folosit aceeasi reteta pentru toate fructele de sezon, visine, prune sau mere. </div><div class="separator" style="clear: both; text-align: center;">In amintirea copilariei dulci si a mamei mele (nu putea trece luna martie fara sa imi amintesc de ea), va voi impartasi simpla reteta folosind de data asta mere (caise nu am gasit in perioada asta). Poate multi dintre voi cunoasteti reteta sub denumirea de "tort de mere", sunt convinsa ca mamele si bunicile va indulceau cu el in copilarie.</div><div class="separator" style="clear: both; text-align: center;">Daca folositi mere, cele mai bune sunt cele din soiul "golden delicios".</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbL1nWjZe4SSmv3cDVH-vRTWyV15gvWNXT-Q8ueWMRvOGcc1ch6bhPjZozowBC8EeTzG0UIerPIvmXRuX8BSO7Up97ZJameZaqOlTZHWMpSiiGP74zOkeiHWxR6TnRxqRwCfT_geIbZE/s1600/306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbL1nWjZe4SSmv3cDVH-vRTWyV15gvWNXT-Q8ueWMRvOGcc1ch6bhPjZozowBC8EeTzG0UIerPIvmXRuX8BSO7Up97ZJameZaqOlTZHWMpSiiGP74zOkeiHWxR6TnRxqRwCfT_geIbZE/s320/306.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Merele se curata de coaja, se taie in felii (se obtin aproximativ 8 felii dintr-un mar), se curata de seminte si cotor.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijl9WO9TDxka2psEZSUaz04H5P90gBzx5UaHiJ1lkE3Mb1JZCo93EI-yHSExWS-pViK2Ggg2a8QzaN-rw7k-4G_u8y3dWLgz1vxSulU1pkU6hZ_KYxu5DpAUHE_h000U4KzKb9uz_a9BA/s1600/307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijl9WO9TDxka2psEZSUaz04H5P90gBzx5UaHiJ1lkE3Mb1JZCo93EI-yHSExWS-pViK2Ggg2a8QzaN-rw7k-4G_u8y3dWLgz1vxSulU1pkU6hZ_KYxu5DpAUHE_h000U4KzKb9uz_a9BA/s320/307.jpg" width="320" /></a></div><div align="center"><br />
</div><div align="center">Acasa foloseam o banala cratita cu pereti inalti. Puteti folosi o simpla forma de tort, sau daca vreti sa obtineti ceva mai spectaculos, asa cum am incercat eu, folositi o forma "bundt". Feliile de mar se aseaza dupa imaginatia fiecaruia, preferabil in cat mai multe straturi (eu am asezat 3 straturi), pe fundul formei.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4SkpsLuNpzR7wb55TqCGklvtiTzGkB581GGvGGy5UzvNf9Z5Ckeh1fECXwky3YsI0J3yBVZAO7uv1Op2CdAtWgj2-16YNXnlAkKZAKuHoRE7C3Ri5DYJvPoPxQ1dvYFv6U7rucuOQK7Y/s1600/308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4SkpsLuNpzR7wb55TqCGklvtiTzGkB581GGvGGy5UzvNf9Z5Ckeh1fECXwky3YsI0J3yBVZAO7uv1Op2CdAtWgj2-16YNXnlAkKZAKuHoRE7C3Ri5DYJvPoPxQ1dvYFv6U7rucuOQK7Y/s320/308.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Peste mere presarati cateva linguri de zahar, o lingurita de zahar vanilat si cateva cuburi de unt. Cantitatile depind in functie de cat de caramelizate doriti sa fie merele, si cat de mult sirop doriti sa obtineti. Forma se introduce la cuptor pentru 10-15 minute la temperatura medie.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyodCgM3H0hhYyQetQhBl0ozhr7pqZMGvm8GMREjN9SfC3NPRvGJsscyjXqSp_42hbxnba4t2YspuwadfL5Rj6xjrvyjuxqCAUMAjt9l2qFqh-vysU-OhkLIvBTD1PFNQDYjg81RDtlE/s1600/309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyodCgM3H0hhYyQetQhBl0ozhr7pqZMGvm8GMREjN9SfC3NPRvGJsscyjXqSp_42hbxnba4t2YspuwadfL5Rj6xjrvyjuxqCAUMAjt9l2qFqh-vysU-OhkLIvBTD1PFNQDYjg81RDtlE/s320/309.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Cat timp merele se coc binisor in cuptor, preparati un simplu aluat de pandispan. Eu am folosit 4 oua. In functie de marimea tavei sau de dorinta fiecaruia puteti folosi mai mult sau mai putin de 4 oua.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvfz2G_1sHmqOgw9B-YY7AT97WLzO9rVTR0_mDrcjGBxZfHJQwNEY7BMjxcufdjNCdL9AIIIZ7ALUfCFGbcDsdCDxCZw0J5fxLjOin0l6qQQDoTTuqtCLpm-jNWxnyaqHt6cw8Ph4uaM/s1600/310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWvfz2G_1sHmqOgw9B-YY7AT97WLzO9rVTR0_mDrcjGBxZfHJQwNEY7BMjxcufdjNCdL9AIIIZ7ALUfCFGbcDsdCDxCZw0J5fxLjOin0l6qQQDoTTuqtCLpm-jNWxnyaqHt6cw8Ph4uaM/s320/310.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Albusurile se bat spuma cu un praf de sare. Se adauga 4 linguri de zahar tos, esenta de vanilie si apoi se incorporeaza galbenusurile unul cate unul. In final incorporati 4 linguri de faina amestecand usor de sus in jos si de jos in sus.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUyXMPdxHl7sizOVsgziFr5qHeDilt0kga56gU5pOikidGaEenXQ2HXqEGwGI462FLY7SaUJumL-r2LQ9VwvGnY1p8LATr8i1YJ-SjB-gMacgktQh4LywhUfaULoZoVkHI0z-er1Dj1s/s1600/311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUyXMPdxHl7sizOVsgziFr5qHeDilt0kga56gU5pOikidGaEenXQ2HXqEGwGI462FLY7SaUJumL-r2LQ9VwvGnY1p8LATr8i1YJ-SjB-gMacgktQh4LywhUfaULoZoVkHI0z-er1Dj1s/s320/311.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Scoateti merele de la cuptor. Intre timp ele s-au copt partial si au format un delicios sirop de caramel datorita zaharului si a untului. Aluatul de pandispan se aseaza peste mere. Incercati initial sa presarati cu ajutorul unei linguri o parte din aluat. Daca "varsati" dintr-o data tot aluatul in tava, veti misca merele si nu veti mai obtine un strat uniform de fructe. Secretul acesta l-am invatat pe parcurs! :-)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bFtqSYZ_HSMOEs8oeZXFcQZ1M3ZwslI4UgOydkPb0p_GGDN6OnR68r_Wi-geYsTSrWDPMRV7XW67BUdsMLeALWFCCmsiAv_jgyrDl6-MdwqUpXFrAHEs3BETTiBDEOm55599r9IbMhs/s1600/312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-bFtqSYZ_HSMOEs8oeZXFcQZ1M3ZwslI4UgOydkPb0p_GGDN6OnR68r_Wi-geYsTSrWDPMRV7XW67BUdsMLeALWFCCmsiAv_jgyrDl6-MdwqUpXFrAHEs3BETTiBDEOm55599r9IbMhs/s320/312.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Tava se mai tine la cuptor cam 20 de minute, cat timp se coace aluatul, capatand o culoare aurie. In tot aceste timp merele se vor mai coace si vor deveni din ce in ce mai moi. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99n6ArKSSdeNrDhwZso9H1h7oiLRwdaoHC7zJGH0SqiBE0_Cm5-7Pw1Wq0Y8GHGaG9gZYgQjO1z0MRZQCfRoz8YuOMgq6yKIp-SZ-CZJnpyqB6uQYR3IzAP_2pPRCHJlQjv_sxigUjBA/s1600/313.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99n6ArKSSdeNrDhwZso9H1h7oiLRwdaoHC7zJGH0SqiBE0_Cm5-7Pw1Wq0Y8GHGaG9gZYgQjO1z0MRZQCfRoz8YuOMgq6yKIp-SZ-CZJnpyqB6uQYR3IzAP_2pPRCHJlQjv_sxigUjBA/s320/313.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Lasati tava sa se raceasca si preparati in tot acest timp frisca. Si de data aceasta cantitatea este la alegere in functie de gusturile fiecaruia. Mie imi place multa frisca! :-)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9C0YEpPolFBKLn150inLnhlpruu6pLIDfNts7DmSCTI_6DlKWxaefMQ5JKDPBFcbHsuORdt9HHif3O5NsorQkkZH3sUdc18HogGBwSuCXQzSCXN-0GuvosD6APWpfxdGto4u7a2iFX7Y/s1600/315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9C0YEpPolFBKLn150inLnhlpruu6pLIDfNts7DmSCTI_6DlKWxaefMQ5JKDPBFcbHsuORdt9HHif3O5NsorQkkZH3sUdc18HogGBwSuCXQzSCXN-0GuvosD6APWpfxdGto4u7a2iFX7Y/s320/315.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Dupa ce prajitura s-a racit, se rastoarna pe un platou. In felul acesta merele vor acoperi frumos pandispanul, iar siropul de caramel il va insiropa delicat. Nu ramane decat sa "imbracati" tortul in multa frisca. </div><div class="separator" style="clear: both; text-align: center;">Cu cat veti folosi mai multe mere, mai coapte si mai zemoase, mai mult unt si zahar, cu atat mai mult veti obtine un pandispan moale si insiropat si un tort extrem de savuros si delicios.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiolbwOFPdIlE4B3de39qeYhxWZ2ew13OKCpE1hPTQMULHaKgugBXr9bX7Hbo0a3CyNIFf1EFME6ztDWJedcTmgXugZjrrNMTT_jnzYEwSaXXAkr-kU7MOVki490Xl2Zq0tBefUa-oZNdc/s1600/314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiolbwOFPdIlE4B3de39qeYhxWZ2ew13OKCpE1hPTQMULHaKgugBXr9bX7Hbo0a3CyNIFf1EFME6ztDWJedcTmgXugZjrrNMTT_jnzYEwSaXXAkr-kU7MOVki490Xl2Zq0tBefUa-oZNdc/s320/314.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Oricat de complicata e viata uneori si oricat de multe retete as incerca, imi place mereu sa ma intorc la lucrurile simple si dulci ale copilariei. Voi cum va amintiti de copilarie?</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZltmFyjHbEhB2_9SywOue86qCcLgupo7v0Wieg2ZU6rii94W62k_Nwu-si7CDXKeKGmr23KE252auCCNZfdyNtZikVj8akmIjZpCzC9a1MWDY850Xssz-06Mo5B7pNkFa-EGPy53U04/s1600/304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZltmFyjHbEhB2_9SywOue86qCcLgupo7v0Wieg2ZU6rii94W62k_Nwu-si7CDXKeKGmr23KE252auCCNZfdyNtZikVj8akmIjZpCzC9a1MWDY850Xssz-06Mo5B7pNkFa-EGPy53U04/s320/304.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com3tag:blogger.com,1999:blog-5730725447776442632.post-92194353828720304552011-03-10T16:10:00.001-05:002011-03-13T21:52:25.402-04:00Macarons ... and I'm in heaven!<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2QPICkODQOOdQ7bawjDoa98mJTp7dLx4BH3Juw4_0I3dw1E6JxcA0NnFpfjs0H7HknKCM-gLOltJYikkZHUYBKK2oY7X_dS2uzv1Dhf1ylBYMCmtzUn8-iWsBCAY-kFVQPAw74bSUs0/s1600/468.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2QPICkODQOOdQ7bawjDoa98mJTp7dLx4BH3Juw4_0I3dw1E6JxcA0NnFpfjs0H7HknKCM-gLOltJYikkZHUYBKK2oY7X_dS2uzv1Dhf1ylBYMCmtzUn8-iWsBCAY-kFVQPAw74bSUs0/s320/468.jpg" width="246" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">De cateva zile incerc sa-mi adun gandurile si sa incep a scrie postarea ce urmeaza. Dar mai intai am sa va spun o poveste, pentru a intelege pasiunea mea pentru aceste fursecuri delicate, fine si delicioase.</div><div class="separator" style="clear: both; text-align: center;">Intr-una din plimbarile mele in Manhattan, m-am oprit intr-o zi la <a href="http://www.lamaisonduchocolat.com/en/#/home">"La Maison du Chocolat"</a> pentru a-mi reaminti cu placere de zilele petrecute cu sotul meu la Paris. Dar, in loc sa cumpar obisnuita ciocolata, am cumparat cateva "macarons", pentru ca nu mai incercasem niciodata, nici macar pe meleaguri parisiene si eram extrem de curioasa. De atunci, atat eu cat si sotul meu, am dezvoltat o obsesie pentru "macarons".</div><div class="separator" style="clear: both; text-align: center;">Aici nu avem nici <a href="http://www.laduree.fr/">Ladurée</a> si nici <a href="http://www.pierreherme.com/index.cgi?&cwsid=3562ph0A000108ph8301431">Pierre Hermé</a> dar intr-o duminica am facut un tur al celor mai bune "macarons" din NYC si preferatele noastre sunt cele de la <a href="http://www.maisondumacaron.net/">La Maison du Macaron</a> in Chelsea. Dupa ce am degustat tot ce se putea pe aici, am zis ca trebuie sa le prepar si eu acasa. Dar de aici au pornit toate problemele. Nu aveam nici o reteta, iar daca incerci sa cauti pe internet, sunt foarte multe variatiuni, oarecum pe aceeasi tema. In primul rand sa nu le confundam cu "macaroon" (scris cu doi de "o") care este un fursec cu nuca de cocos de pe meleagurile americane.</div><div class="separator" style="clear: both; text-align: center;">"Macarons" sunt in schimb niste minunatii de fursecuri frantuzesti, un deliciu preferat chiar si de controversata Regina a Frantei, Marie Antoinette. Mai multe detalii gasiti cu siguranta navigand internetul.</div><div class="separator" style="clear: both; text-align: center;">Reteta de baza, cea mai simpla de altfel, si cea pe care o prezint eu este cea frantuzeasca, desi mai exista varianta italiana si varianta elvetiana in care difera putin modul de preparare, desi rezultatul este acelasi.</div><div class="separator" style="clear: both; text-align: center;">Am incercat multe retete de pe internet, mi-am cumparat pana si o carte speciala dedicata numai lor si dupa mai multe nereusite, am obtinut "macaron-ul" perfect cu "piciorus". Da, ati citit bine. Un "macaron" perfect trebuie sa aiba o cochilie neteda, crocanta, un miez moale si delicios si un "piciorus" cat mai inalt care le confera delicatetea si savoarea. </div><div class="separator" style="clear: both; text-align: center;">Cel mai mult mi-au placut retetele <a href="http://www.tarteletteblog.com/">Tartlette</a>, desi am citit multe bloguri, retete si tot felul de sfaturi. Dar ajunge cu vorbele si sa trecem la fapte.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Iata ingredientele pentru "macarons" (cochilii):</div><div class="separator" style="clear: both; text-align: center;">3 albusuri (aproximativ 90 grame)</div><div class="separator" style="clear: both; text-align: center;">200 grame zahar pudra</div><div class="separator" style="clear: both; text-align: center;">110 grame faina de migdale</div><div class="separator" style="clear: both; text-align: center;">25 grame zahar tos</div><div class="separator" style="clear: both; text-align: center;">1 praf de sare</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Aceasta este reteta de baza pentru toate celelalte retete. Daca o stapaniti pe aceasta, puteti apoi sa va jucati cu imaginatia de culori si gusturi.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUHWLacdJl8QMJAe1mGT-M7wWcf7gE8F52L3pcEP0Wzjdx89qx-S-_xNjGRsgBGA9qEYxGHiLDBjlORxbqqRvhbOCEEK6oFcjZOmhAv6rtiDGFoc9YlvNyO3J1pnneLfN9ZjC9ps4wz08/s1600/471.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUHWLacdJl8QMJAe1mGT-M7wWcf7gE8F52L3pcEP0Wzjdx89qx-S-_xNjGRsgBGA9qEYxGHiLDBjlORxbqqRvhbOCEEK6oFcjZOmhAv6rtiDGFoc9YlvNyO3J1pnneLfN9ZjC9ps4wz08/s320/471.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Cateva sfaturi inainte de a incepe.</div><div class="separator" style="clear: both; text-align: center;">Albusurile trebuie sa fie "invechite". Initial si eu m-am mirat de ce si cum. Separati-le de galbenus si tineti-le intr-un recipient acoperit, la temperatura camerei, cam 24 de ore inainte de a le folosi. Puteti sa le "invechiti" mai mult de 24 de ore dar in acest caz e bine sa le tineti in frigider. Scopul acestui procedeu este si unul logic. Cu cat se invechesc mai mult, cu atat albusurile pierd din apa, si obtineti rezultate mai bune. De altfel, umezeala si apa nu au ce cauta in acest context, de aceea e ideal sa preparati "macarons" intr-o zi calda si uscata, sau in bucatarie sa nu pregatiti nimic altceva in tot acest timp.</div><div class="separator" style="clear: both; text-align: center;">Dupa cum ati observat, cantitatile sunt in sistemul metric si nu in cel imperial folosit pe meleaguri americane. E ideala folosirea cantitatilor in grame, credeti-ma, asa ca e bine sa aveti un cantar de bucatarie la indemana.</div><div class="separator" style="clear: both; text-align: center;">Faina de migdale se gaseste aici cu usurinta in supermarketuri, dar daca nu gasiti puteti folosi migdale. Cum? Migdalele neprajite si decojite se macina cat mai fin pentru a obtine o faina.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tB0sDig4UX757L7F7YAYfCHKcj49mycFsCtbzwHbyoHX24HuPTzzsW_FCJcKSRVayaa9aTFlIn_vKYrxK0ya5B6hY41A_cMu2OXkp5iy675O1SZBNfVeQpXbUEX9JSTbv9mcTTV1wVA/s1600/466.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tB0sDig4UX757L7F7YAYfCHKcj49mycFsCtbzwHbyoHX24HuPTzzsW_FCJcKSRVayaa9aTFlIn_vKYrxK0ya5B6hY41A_cMu2OXkp5iy675O1SZBNfVeQpXbUEX9JSTbv9mcTTV1wVA/s320/466.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Faina de migdale si zaharul pudra se amesteca foarte bine impreuna. Puteti folosi un robot de bucatarie, eu m-am folosit de un banal tel. Daca faina de migdale e prea grunjoasa (obtinuta prin macinarea migdalelor) e de preferat ca amestecul sa fie cernut macar o data. In felul acesta se obtine o suprafata mai fina si neteda a fursecurilor. Scopul amestecarii celor doua ingrediente este de a mai reduce din umezeala tipica migdalelor cu ajutorul zaharului pudra.</div><div class="separator" style="clear: both; text-align: center;">Cu ajutorul unui mixer, intr-un bol, mixati albusurile cu un praf de sare. Trebuie sa obtineti o spuma de albus care sa va duca cu gandul la "spuma de baie", asemanator imaginii de mai jos.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfDBpJmZPILTFRgWW0qi0t421IsmcD6B8-320WGI3U3GcaYjFkUq5mjW0ULDtA4VmWkWOXdayDhM-Im4n-Q6tMWpYMJlHmf7Fc9RBQ_FWsb77_-fFzwn2oBtwqX009Ckc1ncJZhyphenhyphenm9M8/s1600/472.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfDBpJmZPILTFRgWW0qi0t421IsmcD6B8-320WGI3U3GcaYjFkUq5mjW0ULDtA4VmWkWOXdayDhM-Im4n-Q6tMWpYMJlHmf7Fc9RBQ_FWsb77_-fFzwn2oBtwqX009Ckc1ncJZhyphenhyphenm9M8/s320/472.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Se adauga apoi zaharul tos, putin cate putin, mixand la viteza maxima, pana se obtine o consistenta de bezea, o spuma lucioasa si "teapana" care sa va duca cu gandul la "spuma de ras", asemanator imaginii de mai jos.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIxiZwmzkKc9-p5yJSQEXc4zHbmIi-3Ce9aUaJBTYD354TP8FnlgODsJqV55F9Js_khAtwia8s5LQiwbkHNYbIqTY_NK_ufIudQpGaM1H5sznixVfnO2455L5RuIIqrCCBFqHKiUcErk4/s1600/473.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIxiZwmzkKc9-p5yJSQEXc4zHbmIi-3Ce9aUaJBTYD354TP8FnlgODsJqV55F9Js_khAtwia8s5LQiwbkHNYbIqTY_NK_ufIudQpGaM1H5sznixVfnO2455L5RuIIqrCCBFqHKiUcErk4/s320/473.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Amestecul de faina de migdale si zahar pudra se rastoarna tot, peste albusuri si cu ajutorul unei spatule (sau o lingura) se incepe incorporarea, procedeu numit "macaronnage", partea cea mai delicata, dupa parerea mea, a retetei. In timp ce incorporati, trebuie sa mai "scoateti" din aerul din albusuri. La inceput amestecati rapid apoi din ce in ce mai incet cu miscari de sus in jos si de jos in sus pana obtineti o consistenta care sa va duca cu gandul la "lava". Ideea e ca aceasta compozitie sa curga de pe spatula sub forma unei panglici si sa se piarda usor. Puteti incerca pe suprafata unei farfurii. Daca ramane un "mot" atunci compozitia mai trebuie amestecata, daca e prea lichida nu e bine. Din pacate nu am o fotografie cu aspectul compozitiei, pentru ca trebuie sa te misti relativ repede in acest punct al retetei, dar promit ca data viitoare va explic mai pe indelete. :-)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUF8BgHGmnlAGicKwnpTG_kcedx-R6HRKgvgND4HSKeSSDfQVzdl9WV4wGhgAv8bsfvfdcitdGt9rYCf_uxrQO_nyhs-auyBZrWOc61iWZKZbz0_A07rbPtYrowCu4WFEKwZeocCayMc/s1600/474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUF8BgHGmnlAGicKwnpTG_kcedx-R6HRKgvgND4HSKeSSDfQVzdl9WV4wGhgAv8bsfvfdcitdGt9rYCf_uxrQO_nyhs-auyBZrWOc61iWZKZbz0_A07rbPtYrowCu4WFEKwZeocCayMc/s320/474.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Compozitia se rastoarna intr-o punga de plastic. Eu am folosit o punga in forma conica pentru decorat din plastic de unica folosinta careia i-am taiat un varf cu diametrul de 1,5 centimetri (sau folositi un "sprit" de decorat torturi). Cand voi capata mai multa experienta probabil o sa imi cumpar un "Poche à douilles" profesional.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5TaH0BDB2O-6nkn38rydcHUIFmnmfHM_J2khtPtVVRrdXE_7A_DgOfRbhveRJb1j0dWzh_7Voq9eqa6wfoyISrWE2vao_7CdHZ4G5FkFk-GePTQAY2Q9oGIW3aG7o9yZGAKkAl71G0HM/s1600/475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5TaH0BDB2O-6nkn38rydcHUIFmnmfHM_J2khtPtVVRrdXE_7A_DgOfRbhveRJb1j0dWzh_7Voq9eqa6wfoyISrWE2vao_7CdHZ4G5FkFk-GePTQAY2Q9oGIW3aG7o9yZGAKkAl71G0HM/s320/475.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Cu ajutorul "spritului" dati forma minunatelor "macarons". Aveti nevoie de tava intinsa ca cea de aragaz, daca nu aveti speciala de fursecuri. Tava se acopera cu hartie de copt. Din cantitatile acestei retete am avut nevoie de doua tavi. O tava am acoperit-o cu hartie de copt, iar pentru cealalta tava am folosit o folie de silicon. Ambele solutii sunt excelente. </div><div class="separator" style="clear: both; text-align: center;">Un alt punct important al retetei zic eu este acela in care dati forma fursecurilor. Eu asez varful "spritului" perpendicular pe suprafata de copt si imping cu dosul palmei compozitia, formand fusecuri cu diametrul de aproximativ 4-5 centimetri, apoi ridic brusc spritul si formez urmatorul fursec la o distanta de aprozimativ 2-3 centimetri fata de celalalt.</div><div class="separator" style="clear: both; text-align: center;">Imaginea de mai jos va ofera o idee despre forma si aspectul minunatelor mele "macarons". :-)</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgie3_OkPAIexQgQ6AL3b_1WU8exsOrjuY8j7QfcWs9u2TUuTE7f76woW5Uy_uPA997EMT3QOjAVrKvgRM6ffvW1uQqdcduypVXpXLB2f8KcBTRdMX2lIm5VCDdUHh_nEBeccijFQRi0bY/s1600/469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgie3_OkPAIexQgQ6AL3b_1WU8exsOrjuY8j7QfcWs9u2TUuTE7f76woW5Uy_uPA997EMT3QOjAVrKvgRM6ffvW1uQqdcduypVXpXLB2f8KcBTRdMX2lIm5VCDdUHh_nEBeccijFQRi0bY/s320/469.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Dupa ce ati format fursecurile, trebuie sa tineti tava timp de 15 minute pana la o ora intr-o camera calda si uscata. In tot acest timp suprafata lor se usuca. Trebuie sa incercati cu un deget, atat suprafata cat si partile laterale, sa fie bine uscate, apoi sunt bune de copt. Acest pas este extrem de important in obtinerea celebrului "piciorus". </div><div class="separator" style="clear: both; text-align: center;">Eu am copt "macarons" timp de 20-25 de minute in cuptorul incins la 280 grade F. Am incercat multe temperaturi de coacere, mai ales ca retetele gasite de mine aveau valori in grade Celsius sau necesitau cuptoare cu convectie. Concluzia la care am ajuns este aceea ca, este mai important sa coci un timp mai lung la o temperatura joasa, decat sa le tii numai 10 minute la temperatura inalta. Nu de alta dar nu isi formeaza "piciorusul", adica nu "cresc". Tot ce pot sa va spun este sa va cunoasteti bine cuptorul. Eu am un cuptor de aragaz obisnuit, pe gaz, fara ventilatie, ca majoritatea cuptoarelor de aici dar si din Romania.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSd_7puYB_eDEJCQU5bVjjglMxogGDLI66ac01aMoQ8cFfYZ7U0u0eZA3klGB9bWSMiFNmaWc_Nlla6a_AgkNWFVVLYm0HBJL9K0EbQjQXv8dauj0f7zZT8d9RtzMMrtE4pAe_AMe5lE/s1600/476.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZSd_7puYB_eDEJCQU5bVjjglMxogGDLI66ac01aMoQ8cFfYZ7U0u0eZA3klGB9bWSMiFNmaWc_Nlla6a_AgkNWFVVLYm0HBJL9K0EbQjQXv8dauj0f7zZT8d9RtzMMrtE4pAe_AMe5lE/s320/476.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Dupa ce le coaceti, se lasa la racit aproximativ 15 minute, dupa care se desprind foarte usor de pe folia de silicon. A doua tava s-a copt si mai bine, "piciorusul" fiind mai inalt. Daca aveti mai multe tavi trebuie sa le coaceti pe rand. In cazul in care folositi hartie de copt, pentru a putea desprinde mai usor fursecurile, nu trebuie decat sa picurati apa sub hartia de copt. In acest fel se formeaza aburi care fac desprinderea fursecurilor extrem de usoara.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLZDZIZypa3JeJURkD2GWG9EweVKwXDBXwO3Wkp5na-yH1Cbg7IjrilDB8OQhVtwcgLnj38iABcbsjiyRmUO_4_p4ClGFUfO5Y7A8Zps2cRCIV_kWPwuk148m-RO-GyZfklKiiIS-lwE/s1600/477.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbLZDZIZypa3JeJURkD2GWG9EweVKwXDBXwO3Wkp5na-yH1Cbg7IjrilDB8OQhVtwcgLnj38iABcbsjiyRmUO_4_p4ClGFUfO5Y7A8Zps2cRCIV_kWPwuk148m-RO-GyZfklKiiIS-lwE/s320/477.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Dupa ce "cochiliile" s-au racit, este bine sa le potriviti doua cate doua dupa marimi pentru a le putea umple cu crema dorita sub forma unui "sandwich". Puteti sa le umpleti in aceeasi zi sau in zilele urmatoare, dar in aceasta situatie este esential sa le pastrati intr-un container inchis ermetic.</div><div class="separator" style="clear: both; text-align: center;">Pentru ca am prezentat reteta de baza pentru "macarons", va voi spune si ce creme am folosit la umplerea lor. In cazul de fata am realizat doua tipuri de crema.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisA31TUHdjjziBY8R4qFL25EuWZeRIkfzkFfgS25GGD9dsV2Nrel20cXpLUU63BAn8555JvSRvXd_Jub0sMz7zYWft7f_rsOYU5-k-KPZ7oEm8eXpyk8db4I9PYJiaDkt9O8inqOjXoNY/s1600/478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisA31TUHdjjziBY8R4qFL25EuWZeRIkfzkFfgS25GGD9dsV2Nrel20cXpLUU63BAn8555JvSRvXd_Jub0sMz7zYWft7f_rsOYU5-k-KPZ7oEm8eXpyk8db4I9PYJiaDkt9O8inqOjXoNY/s320/478.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Pentru prima tava de "macarons" am realizat o simpla crema de vanilie, reteta Annei Rigg.</div><div class="separator" style="clear: both; text-align: center;">Aveti nevoie de:</div><div class="separator" style="clear: both; text-align: center;">1 galbenus de ou</div><div class="separator" style="clear: both; text-align: center;">25 grame (1/4 cup) zahar tos</div><div class="separator" style="clear: both; text-align: center;">1/2 lingura amidon alimentar sau faina</div><div class="separator" style="clear: both; text-align: center;">100 ml (1/3 cup) lapte </div><div class="separator" style="clear: both; text-align: center;">esenta de vanilie</div><div class="separator" style="clear: both; text-align: center;">1 cubulet (1 tb) unt nesarat</div><div class="separator" style="clear: both; text-align: center;">50 ml (1/4 cup) frisca lichida</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Reteta initiala cuprinde de trei ori cantitatile precizate de mine, dar eu limitandu-ma numai la o parte din "macarons" am folosit cantitatile de mai sus.</div><div class="separator" style="clear: both; text-align: center;">Galbenusul, zaharul, amidonul si esenta de vanilie se amesteca intr-o craticioara. Laptele se incalzeste pana fierbe, apoi se toarna peste amestecul de galbenus, amestecandu-se energic. Compozitia obtinuta se amesteca in continuare pe foc mic pana se ingroasa ca o budinca. Puteti sa o strecurati cat este calda pentru a scapa de cocoloase sau alte impuritati. Se lasa apoi la rece, timp in care mixati frisca. Frisca se incorporeaza apoi in budinca racita, obtinandu-se o minunata si pufoasa crema de vanilie. Cu ajutorul unui "sprit" umpleti cochiliile. Lipiti-le cate doua si ati obtinut faimoasele "macarons". :-)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc632HWDvJGsvNdKq82dl-YUlwClKnGswzxOlcSfwB6tQ7e3GKOX-goYyVxSgWoK_67usTHmwc6G2KYVQqbLwJmcF2UfWDSBdoAWvaN7gFNYfvfcEEGl9S1RraX6TIkNYyENGXIPrAV9E/s1600/479.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc632HWDvJGsvNdKq82dl-YUlwClKnGswzxOlcSfwB6tQ7e3GKOX-goYyVxSgWoK_67usTHmwc6G2KYVQqbLwJmcF2UfWDSBdoAWvaN7gFNYfvfcEEGl9S1RraX6TIkNYyENGXIPrAV9E/s320/479.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">"Macarons" pot fi pastrate foarte bine in frigider pentru maxim o saptamana si este de preferat sa fie consumate dupa 48 de ore de la preparare, cand sunt cele mai delicioase.</div><div class="separator" style="clear: both; text-align: center;">Pentru a doua tava de "macarons" am creat o crema mai acrisoara, pe placul sotului meu, din cateva linguri de mascarpone in care am amestecat zahar pudra, coaja rasa si zeama de lamaie. A fost extrem de delicioasa!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zICSojMyM4uD6tr7rpv26rkq8_vyOE9BY-ehsDfKWUocZyP87bJ46eWQnHPhtfE_V0eKC1Vh0xI6oImoKl4kpI7rrLy4PAdiaijulw0wTMjhEhkk6e2PDPcNj9Ch35utm1mK8iJeyL4/s1600/470.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zICSojMyM4uD6tr7rpv26rkq8_vyOE9BY-ehsDfKWUocZyP87bJ46eWQnHPhtfE_V0eKC1Vh0xI6oImoKl4kpI7rrLy4PAdiaijulw0wTMjhEhkk6e2PDPcNj9Ch35utm1mK8iJeyL4/s320/470.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Sper ca v-am trezit interesul cu aceasta reteta, iar blogul meu a mai imbogatit putin spatiul virtual dedicat acestor minunatii speciale dar destul de pretentioase in realizare. Cu ocazia aceasta am inaugurat si o noua rubrica in blogul meu, numita pur si simplu "macarons", pentru ca, pe viitor o sa va prezint si alte retete minunate de "macarons" delicioase. :-)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5N5AIZQoZrwlqRasokSPd4NkqfwS2GrFqJzQB4cj2KCLOB9qB-pGwZaORAMowSn-nVkivzngU_QCwjUu3GGZMxEowFg7Q9L2oS6rliLdleuarxSSEaKo-gCJlU9abTKzzhCx8cB9VC3U/s1600/467.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5N5AIZQoZrwlqRasokSPd4NkqfwS2GrFqJzQB4cj2KCLOB9qB-pGwZaORAMowSn-nVkivzngU_QCwjUu3GGZMxEowFg7Q9L2oS6rliLdleuarxSSEaKo-gCJlU9abTKzzhCx8cB9VC3U/s320/467.jpg" width="320" /></a></div><div align="center">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com3tag:blogger.com,1999:blog-5730725447776442632.post-36472264100834754772011-03-07T19:40:00.000-05:002011-03-07T19:40:51.611-05:00Prajitura de duminica<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1_ROhSWr3khU8Yd2TPnDd9dRRYl_x4iSLyCSkoBCpNbXvSb2rCeId-n_Exc4im8cGtSK7W1VJ6hY2SaDMTU2x66fg4Jlf1F5GDB0B-uRnY5sT8Nv4cmNKdF43qFBky0vaGXI14TYRkA/s1600/465.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1_ROhSWr3khU8Yd2TPnDd9dRRYl_x4iSLyCSkoBCpNbXvSb2rCeId-n_Exc4im8cGtSK7W1VJ6hY2SaDMTU2x66fg4Jlf1F5GDB0B-uRnY5sT8Nv4cmNKdF43qFBky0vaGXI14TYRkA/s320/465.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Imi aduc aminte de copilarie cu mare placere si nostalgie. Mama obisnuia sa ne pregateasca ceva dulce in fiecare saptamana, duminica. Fie ca era ceva simplu, rapid si usor de preparat, fie ca era ceva laborios si mai complicat, mama ne "indulcea" in fiecare duminica. In incercarea mea de a pastra vii amintirile copilariei si de a duce mai departe micile traditii ale familiei mele, va prezint astazi o prajiturica preparata de mine duminica, perfecta pentru statutul de "prajitura de duminica". :-)</div><div class="separator" style="clear: both; text-align: center;">Reteta este una extrem de simpla, primita de la matusa mea, si va face parte cu siguranta din colectia mea de retete.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Iata ingredinetele:</div><div class="separator" style="clear: both; text-align: center;">4 oua</div><div class="separator" style="clear: both; text-align: center;">150 grame zahar</div><div class="separator" style="clear: both; text-align: center;">500 grame branza dulce de vaci sau ricotta</div><div class="separator" style="clear: both; text-align: center;">6 linguri amidon alimentar sau faina</div><div class="separator" style="clear: both; text-align: center;">1 pliculet zahar vanilat</div><div class="separator" style="clear: both; text-align: center;">2 linguri zeama de lamaie</div><div class="separator" style="clear: both; text-align: center;">coaja rasa de la o lamaie</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxmVaL1ynUCRqP_qYI1_AiX92ssAE-4-kwS19R0x17AlGqRz_BCBFlUmvg1vvQsbgfskvv_wAQ2L-Q397gbAxJNo9L9HX7ohYkC2QLwMl4xxk5W5xr060BXLOJEES5i1v2_qS3Z5_H6k/s1600/460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxmVaL1ynUCRqP_qYI1_AiX92ssAE-4-kwS19R0x17AlGqRz_BCBFlUmvg1vvQsbgfskvv_wAQ2L-Q397gbAxJNo9L9HX7ohYkC2QLwMl4xxk5W5xr060BXLOJEES5i1v2_qS3Z5_H6k/s320/460.jpg" width="232" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Reteta originala este cu branza dulce de vaci, dar eu am folosit branza ricotta (se pare ca sunt cam acelasi lucru). Tot in reteta originala se precizeaza un plic de budinca de vanilie (Dr. Oetker), insa puteti inlocui acest ingredient cu 6 linguri de amidon alimentar sau, de ce nu, cu 6 linguri de faina.</div><div class="separator" style="clear: both; text-align: center;">Ouale impreuna cu un praf de sare, zaharul si zaharul vanilat se mixeaza bine. Se adauga zeama si coaja rasa de lamaie, apoi branza de vaci si in final amidonul (sau faina). Se amesteca foarte bine.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMsNHNTs7F3AtK4F93PiKo32M-G-duNVbTwc74qbHVqbMh0hASbeTyFMWBGbIkcyOBqVVMuAWH_KzzfOIjevRoboqqjZovrDVkaOkeib3lNUEkXsOPRNROGi1dheCG1is6nu2d2o19SU/s1600/461.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMsNHNTs7F3AtK4F93PiKo32M-G-duNVbTwc74qbHVqbMh0hASbeTyFMWBGbIkcyOBqVVMuAWH_KzzfOIjevRoboqqjZovrDVkaOkeib3lNUEkXsOPRNROGi1dheCG1is6nu2d2o19SU/s320/461.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Aluatul obtinut se toarna intr-o tava unsa cu unt in care ati asezat hartie de copt. Alegeti dimensiunea tavii in functie de cantitatea de aluat. Daca doriti sa folositi o tava mai mare puteti dubla cantitatile ingredinetelor. Eu am folosit o tava de copt din ceramica cu dimensiunile de aproximativ 16cm/24cm si 5 cm adancime.</div><div class="separator" style="clear: both; text-align: center;">Partea minunata a acestei retete este ca puteti aseza deasupra aluatului orice fel de fruct doriti. De la jumatati de prune, caise, visine, cirese si pana la fructe de padure. Eu am folosit coacaze din abundenta.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wU5E5BXzhI3MzFq9QUH3KTH7Hs3Ts4lm4cRYnIIlCX5JmF9e_hgghb3bcDg2KTIvshExHG1cIGFALqmBib_VwB19179rTUTiqC7TikcOdu4pTgTQ0NX4x7ffjna9zjhTfR-GkC8dmmE/s1600/462.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5wU5E5BXzhI3MzFq9QUH3KTH7Hs3Ts4lm4cRYnIIlCX5JmF9e_hgghb3bcDg2KTIvshExHG1cIGFALqmBib_VwB19179rTUTiqC7TikcOdu4pTgTQ0NX4x7ffjna9zjhTfR-GkC8dmmE/s320/462.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Coaceti prajitura in cuptor la foc mediu. Eu am copt-o la 350 grade F, timp de o ora sau pana cand aceasta se rumeneste capatand un aspect brun-auriu. Este de preferat sa taiati prajitura in formele dorite dupa ce aceasta s-a racit complet.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMb8b5QB3snhyS1VCv4sG11eGDXMBU9bScWZriDa4nsnxVv6muMJZR48pqjqtKh8Xe2BCmL_GLAJIqCH2mGyKEo3hQbeZ9RppJsYb6_PhJAsL7yD1-xgoWRPZv2VblGvISVeNekXIYzo/s1600/463.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMb8b5QB3snhyS1VCv4sG11eGDXMBU9bScWZriDa4nsnxVv6muMJZR48pqjqtKh8Xe2BCmL_GLAJIqCH2mGyKEo3hQbeZ9RppJsYb6_PhJAsL7yD1-xgoWRPZv2VblGvISVeNekXIYzo/s320/463.jpg" width="246" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Combinatia de branza si fructe este absolut delicioasa. Nu este foarte dulce si se simte gustul subtil de lamaie. A doua zi prajitura este si mai buna, daca mai ramane ceva nemancat pana luni! :-)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheWjUHUxczwTDtK7ehIEIsWSPILEoNaQeKS3TS5tbs6qhgwJp9rioP7La5PnAW47iAv7lqu5kb5cHIi1K37gTwB1Knj-59D1DSaKs3zBTQG8dKKvlEZAEnXavkhBHsF-gEpPnTHoFPDc/s1600/464.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheWjUHUxczwTDtK7ehIEIsWSPILEoNaQeKS3TS5tbs6qhgwJp9rioP7La5PnAW47iAv7lqu5kb5cHIi1K37gTwB1Knj-59D1DSaKs3zBTQG8dKKvlEZAEnXavkhBHsF-gEpPnTHoFPDc/s320/464.jpg" width="320" /></a></div><div align="center"><br />
</div><div align="center">Acum stiti ce o sa preparati duminica viitoare cand aveti pofta de ceva dulce!</div><div align="center">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com0tag:blogger.com,1999:blog-5730725447776442632.post-61139900509246081412011-02-28T10:38:00.001-05:002011-03-01T20:39:42.641-05:00Boo Boo Banana Bread<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHgn0k4fm1vMFdo0UjMhoXWyYIpCaQP3S4J6Y8fgoDXByk6n_Si3QEgW8fqbMFltzeZymFExCDCITtisBkCM6SVnMQBrUgrViKkPp7PMCLLv6ZKhipzdkWEht-4Be8KqAEx0gBJ5NswY/s1600/459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHgn0k4fm1vMFdo0UjMhoXWyYIpCaQP3S4J6Y8fgoDXByk6n_Si3QEgW8fqbMFltzeZymFExCDCITtisBkCM6SVnMQBrUgrViKkPp7PMCLLv6ZKhipzdkWEht-4Be8KqAEx0gBJ5NswY/s320/459.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Daca aveti cateva banane care vi se strica in fructiera (asa cum mi se intampla mie de multe ori) puteti incerca aceasta reteta simpla, rapida, in posesia careia sunt de ceva vreme datorita show-ului urmarit de mine zilnic, <a href="http://www.nbcnewyork.com/shows/lxnewyork/">LX New York.</a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"> Iata ingredientele:</div><div style="text-align: center;">1 "cup" zahar "raw"</div><div style="text-align: center;">1 cubulet de 15 grame unt</div><div style="text-align: center;">2-3 banane bine coapte</div><div style="text-align: center;">1 ou</div><div style="text-align: center;">1 lingurita esenta de vanilie</div><div style="text-align: center;">1 "cup" faina de ovaz</div><div style="text-align: center;">3/4 lingurita praf de copt</div><div style="text-align: center;">1/2 lingurita bicarbonat de sodiu</div><div style="text-align: center;">1/4 lingurita sare</div><div style="text-align: center;">1/2 "cup" ciocolata maruntita</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">La inceput veti spune ce-i cu zaharul asta "raw". Asa am zis si eu. Va pot spune mai intai ca puteti folosi zahar obisnuit sau zahar brun. Zaharul "raw" este un zahar ce nu a fost rafinat si are un gust putin diferit de zaharul rafinat (alb) dar asemanator cu cel brun. Deci nu intrati in panica daca nu gasiti zahar "raw". Cat priveste faina de ovaz, dupa ce am navigat pe mai multe bloguri culinare romanesti, am aflat ca se gaseste in Romania in magazine specializate in mancare bio, organica, etc. Daca nu gasiti si nu gasiti, sunt convinsa ca la orice Plafar gasiti fulgi de ovaz pe care-i puteti macina, sau daca nu vreti sa va complicati puteti folosi banala faina de grau. Aici faina de ovaz se gaseste in orice supermarket, la fel ca si zaharul "raw". Se pare ca folosind aceste doua ingrediente putin mai diferite, reduceti mult din caloriile desertului. :-)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmnd9YDq5mogDSoqCQi60hqWfcsJwyD1vEpe0orG4FGICFpI29jCVrjW9CP1bcpBjLuxpmIwYYxnUKV4RIPfgdR2ewjuReeJB8foL-EbiaGSFeTayR8x7GWVmYPgVUFQxZHOiDz-BY4g/s1600/451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="269" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWmnd9YDq5mogDSoqCQi60hqWfcsJwyD1vEpe0orG4FGICFpI29jCVrjW9CP1bcpBjLuxpmIwYYxnUKV4RIPfgdR2ewjuReeJB8foL-EbiaGSFeTayR8x7GWVmYPgVUFQxZHOiDz-BY4g/s320/451.jpg" width="320" /></a></div><br />
<div align="center">Este de preferat ca bananele sa fie bine coapte. Aveti nevoie de 2 daca sunt mai maricele sau de 3 mai micute, pe care pur si simplu le faceti piure cu ajutorul unei furculite intr-un bol.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBo1JHex_MdCIIMOR2j_68_L5znDagC59Gj7lLs7mPp43ifLwHRbx0FmupDgL-jbjC1exA134yxakAWK1lFPr-DGo0n63KDlteca-qcJ9rlK5S8fjvdJb0P7ld_5jfaigY54KTt-qW5ZI/s1600/452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBo1JHex_MdCIIMOR2j_68_L5znDagC59Gj7lLs7mPp43ifLwHRbx0FmupDgL-jbjC1exA134yxakAWK1lFPr-DGo0n63KDlteca-qcJ9rlK5S8fjvdJb0P7ld_5jfaigY54KTt-qW5ZI/s320/452.jpg" width="320" /></a></div><br />
<div align="center">In imaginea de mai jos aveti o idee despre cum arata zaharul "raw". Acesta impreuna cu untul se adauga peste piureul de banane si se amesteca.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1v9XSeDOm_JiTQwTq1X3huH3bnDhsOZXpkdCy9PPTpXWmYUPDoau2JbEFKRI5mD-8E1Kq8HBU65MrXRA89cp2aZOzGpnHxMetpondRZF5m9003UK-3Zf4B3O2b2P52irddN1Vx8pQcIg/s1600/453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1v9XSeDOm_JiTQwTq1X3huH3bnDhsOZXpkdCy9PPTpXWmYUPDoau2JbEFKRI5mD-8E1Kq8HBU65MrXRA89cp2aZOzGpnHxMetpondRZF5m9003UK-3Zf4B3O2b2P52irddN1Vx8pQcIg/s320/453.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Adaugati oul, amestecati si apoi adaugati faina de ovaz. In imaginea de jos puteti vedea cum arata faina de ovaz.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxCi0Nu37-WxsV8mzUqI9j1LBLoejKFbroDphQKO0yvv3Qqf90NWPvMUWDvMcIKtaghir1APS3jwTgCZPl3i5qMUy3qsv7cn7HkR-MmVcmFciU2ZWofgUDLXP2wes3tHhxYWdeXZ2pN8/s1600/454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxCi0Nu37-WxsV8mzUqI9j1LBLoejKFbroDphQKO0yvv3Qqf90NWPvMUWDvMcIKtaghir1APS3jwTgCZPl3i5qMUy3qsv7cn7HkR-MmVcmFciU2ZWofgUDLXP2wes3tHhxYWdeXZ2pN8/s320/454.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Adaugati esenta de vanilie, sarea, praful de copt si bicarbonatul de sodiu, iar in final ciocolata. Eu am folosit fulgi de ciocolata semi-dulce. Puteti folosi orice fel de ciocolata doriti, sau de ce nu, nuci, alune, stafide, fructe confiate, etc.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYe0z1f4ZFr-bjCUlfyv4Mz2I0Lg7LvggzWKLw-GytOnrUbNLavLyWAXo00RftTKLEcrYd10E0lDcIMcYEoDHGSZNhQLvsIDuKuXMPfiEXYjbs4xPnKcbsZD85GrW4kVrFvBgaxFB3Ac/s1600/455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYe0z1f4ZFr-bjCUlfyv4Mz2I0Lg7LvggzWKLw-GytOnrUbNLavLyWAXo00RftTKLEcrYd10E0lDcIMcYEoDHGSZNhQLvsIDuKuXMPfiEXYjbs4xPnKcbsZD85GrW4kVrFvBgaxFB3Ac/s320/455.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="text-align: center;"> Aluatul obtinut se aseaza intr-o forma de cozonac unsa cu unt. Daca folositi cantitatile sugerate de mine in aceasta reteta, aveti nevoie exact de o singura forma de cozonac. Acoperiti apoi forma cu folie de aluminiu si coaceti prajitura in cuptorul incins la 350 grade F timp de 30 de minute.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBz5G9exWZp-tg85kQoQvtVR1pgaPYz9JsUui78-nY4ubsfS12XZRH2leXmbEx-PfCHeUikqLJ_qnJHda7xNrrLzCK_ehQVeNuxaIlbJ7SglRjZ4ifJObYH3E7-Or7lCdPxlntF-ZRsiU/s1600/456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBz5G9exWZp-tg85kQoQvtVR1pgaPYz9JsUui78-nY4ubsfS12XZRH2leXmbEx-PfCHeUikqLJ_qnJHda7xNrrLzCK_ehQVeNuxaIlbJ7SglRjZ4ifJObYH3E7-Or7lCdPxlntF-ZRsiU/s320/456.jpg" width="320" /></a></div><br />
<div align="center">Dupa cele 30 de minute, eliminati folia de aluminiu si mai coaceti inca 20 de minute.</div><div align="center">Prajitura este gata atunci cand o scobitoare introdusa in mijloc, iese aproape curata (sunt admise cateva firimituri lipite pe scobitoare).</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAKDHAdu1dv-FzLlQWynWAg4oxc535W7NnF0ekfBy4X6jtw0Azk6UTzY-9r8FfB-LIvmL-9DfZG0SdprHpqHoSlOnkfhtqiv0aSHfq2-XL9ylAzanHIwnsC-XqvnYZ-w9-t5_uZ-dO60/s1600/457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAKDHAdu1dv-FzLlQWynWAg4oxc535W7NnF0ekfBy4X6jtw0Azk6UTzY-9r8FfB-LIvmL-9DfZG0SdprHpqHoSlOnkfhtqiv0aSHfq2-XL9ylAzanHIwnsC-XqvnYZ-w9-t5_uZ-dO60/s320/457.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Prajitura se feliaza atunci cand s-a racit complet si se savureaza cu placere. Va mai pot spune ca se pastreaza foarte bine in frigider pentru mai multe zile.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_FjXKfl2COfZdDMwva79-QipwtfhyyDR-czd1ZamCogv3p8sH7IWCbozy5mH0HTI8k7RCmIdUbLsouJoXtT3DzmHixDypbDMDS95fRUl7810NOyqJvpev9QuUoztIbr2IIXvxX0BdqY8/s1600/458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_FjXKfl2COfZdDMwva79-QipwtfhyyDR-czd1ZamCogv3p8sH7IWCbozy5mH0HTI8k7RCmIdUbLsouJoXtT3DzmHixDypbDMDS95fRUl7810NOyqJvpev9QuUoztIbr2IIXvxX0BdqY8/s320/458.jpg" width="320" /></a></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com1tag:blogger.com,1999:blog-5730725447776442632.post-79186706478807065332011-02-11T20:22:00.002-05:002011-02-12T10:08:48.029-05:00Happy Valentine's Day!<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs14GQ3C03YYGg2MrI3qdC1hV1cZDz0-K22_bJvYyEndUQb0DcSZ5xvvfnBJMdu_lc1Ogxah9SbnIm1V5oU046dGs30afhkSLo9wMYkolCAT59trURiSBXh0xzjsEzOKay5X-ZZjXkmBY/s1600/449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs14GQ3C03YYGg2MrI3qdC1hV1cZDz0-K22_bJvYyEndUQb0DcSZ5xvvfnBJMdu_lc1Ogxah9SbnIm1V5oU046dGs30afhkSLo9wMYkolCAT59trURiSBXh0xzjsEzOKay5X-ZZjXkmBY/s320/449.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Fie ca sarbatoriti sau nu ziua iubirii, am o idee minunata pentru un desert dulce, romantic si ... plin de alcool! :-) Ati citit bine! Veti vedea si de ce.</div><div style="text-align: center;">Reteta o am de la matusa mea dupa ce am gustat-o anul trecut de Paste si mi-am zis: "trebuie sa incerc minunatia asta". Zis si facut! Sa incepem mai intai cu prepararea blatului pentru acest delicios tort.</div><div style="text-align: center;">Aveti nevoie de:</div><div style="text-align: center;">8 oua</div><div style="text-align: center;">160 grame nuci macinate</div><div style="text-align: center;">100 grame pezmet</div><div style="text-align: center;">200 grame zahar</div><div style="text-align: center;">15 ml rom</div><div style="text-align: center;">Atentie! Aveti nevoie de rom, nu de esenta de rom.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhakT1Yvpio8G6J_-48skUVCSDWt2uIRrCjhhv92vIITdO7i5-nyizz-xUOueybtpZUrYN7cQ-dOGlHzD9zrOVNbQHvGrE7Mvqsmw1ODKUXKdoOLppjszutYD54Egr3Afr0foLLDztX0O4/s1600/439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhakT1Yvpio8G6J_-48skUVCSDWt2uIRrCjhhv92vIITdO7i5-nyizz-xUOueybtpZUrYN7cQ-dOGlHzD9zrOVNbQHvGrE7Mvqsmw1ODKUXKdoOLppjszutYD54Egr3Afr0foLLDztX0O4/s320/439.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Albusurile se bat spuma si se adauga zaharul si romul. Galbenusurile se incorporeaza unul cate unul. Adaugati apoi nucile macinate si pezmetul si amestecati usor de sus in jos si de jos in sus pentru a mentine un aluat pufos.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVBmfb-7iyOsCAbyiy6IAnmEWD9Y7iVLkeFujfEPJ_R1JEZBJY26KuXZBASO3u7OfRdVObmceAqImvYu4yAU_q62UXUFRZ6iPAZyHbcpkO1glazaviNpE5FFojRyfdXU_pGiUuSyIXOYM/s1600/440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVBmfb-7iyOsCAbyiy6IAnmEWD9Y7iVLkeFujfEPJ_R1JEZBJY26KuXZBASO3u7OfRdVObmceAqImvYu4yAU_q62UXUFRZ6iPAZyHbcpkO1glazaviNpE5FFojRyfdXU_pGiUuSyIXOYM/s320/440.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Blatul se aseaza in tava de tort unsa cu unt si pudrata cu faina. Se coace in cuptorul bine incins aproximativ 30-40 minute sau pana cand este copt (eu folosesc testul cu scobitoarea). Se lasa apoi sa se raceasca.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN47-QWiVpmyX-i6KqUwkQUt9n0ISwg7bIJtxh6EshsKk2CAtzWFPNH9fiRyfjAV9-MF05yhNu3acKz6cnK1MEljlHhyZm8Lhy8FdyeOz6eRYBnXC-3Y1xBXd5OojoGyy3VJcZWodk4rw/s1600/441.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN47-QWiVpmyX-i6KqUwkQUt9n0ISwg7bIJtxh6EshsKk2CAtzWFPNH9fiRyfjAV9-MF05yhNu3acKz6cnK1MEljlHhyZm8Lhy8FdyeOz6eRYBnXC-3Y1xBXd5OojoGyy3VJcZWodk4rw/s320/441.jpg" width="320" /></a></div><div align="center"><br />
</div><div align="center">Cat timp coaceti blatul, bateti frisca. Eu am folosit smantana dulce, speciala pentru frisca, aproximativ 500 ml, la care am adaugat 2-3 linguri de zahar pudra si o lingurita de esenta de vanilie.</div><div align="center">Tot in acest timp faceti un sirop pentru care aveti nevoie de:</div><div align="center">150 ml apa</div><div align="center">150 grame zahar</div><div align="center">coaja rasa de la o lamaie</div><div align="center">1 lingurita esenta de vanilie</div><div align="center">150 ml de rom</div><div align="center">Zaharul, apa, si coaja de lamaie se fierb impreuna pana cand se obtine un sirop. Cand siropul s-a racit, se adauga esenta de vanilie si romul. Muuult rom! :-) Acum intelegeti de ce tortul are mult alcool?!</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKpfTe4cXBi1fqWhIs9aJlsZ3_xKAWKbrv6a42aOaPFgbm0nwoc1vgBMQuwXQFeMZOzaW_W9B2ygRbzOUPQEK7dzEkrn64ih3EICWEhhWsUIuDTY7caL5GdLA2JnxsRhFBkdzqa3qGqFg/s1600/442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKpfTe4cXBi1fqWhIs9aJlsZ3_xKAWKbrv6a42aOaPFgbm0nwoc1vgBMQuwXQFeMZOzaW_W9B2ygRbzOUPQEK7dzEkrn64ih3EICWEhhWsUIuDTY7caL5GdLA2JnxsRhFBkdzqa3qGqFg/s320/442.jpg" width="320" /></a></div><div align="center"><br />
</div><div align="center">Acum urmeaza asamblarea tortului.</div><div align="center">Blatului i se taie un capac ce reprezinta cam o treime din inaltime. Din celelalte doua treimi ramase, cu ajutorul unei linguri se scobeste miezul, obtinand astfel un fel de "castron". Peretii si fundul "castronului" se insiropeaza foarte bine cu siropul de rom. Pastrati sirop pentru a insiropa si capacul blatului.</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkE4X1gUYhJgJOjAWsPnSbdzEwsrjfFMhWYr3P5ywfy1nYj_Dz5CRlKCRxJG3Yh1YVffOaXSnyX6jeZ2k_ce7kwRE9jv5RILKi_WMdFUzn1b6l4vchUWbkhgBsuEKavYrLZVIMuwOqxSo/s1600/443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkE4X1gUYhJgJOjAWsPnSbdzEwsrjfFMhWYr3P5ywfy1nYj_Dz5CRlKCRxJG3Yh1YVffOaXSnyX6jeZ2k_ce7kwRE9jv5RILKi_WMdFUzn1b6l4vchUWbkhgBsuEKavYrLZVIMuwOqxSo/s320/443.jpg" width="230" /></a></div><div align="center"><br />
</div><div align="center">Ultimul ingredient de care aveti nevoie este gemul de caise. Puteti folosi orice fel de gem care are un gust acrisor. Aveti nevoie de cateva linguri pentru a acoperi intr-un strat subtire peretii si fundul "castronului" de blat.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1AMF9q0_xP0RZLO_7TxXNewDZb4JlrNJL8VQ1wFCN74eqTOoVsadltN-kshRKrIoZrTIdeEqUDK2__qjOKBGaPcHfoKltiPmyhnF5r-OdL8ryCzmtSolvNzY7LV1kxNgKk_P6Ts8kXmk/s1600/444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1AMF9q0_xP0RZLO_7TxXNewDZb4JlrNJL8VQ1wFCN74eqTOoVsadltN-kshRKrIoZrTIdeEqUDK2__qjOKBGaPcHfoKltiPmyhnF5r-OdL8ryCzmtSolvNzY7LV1kxNgKk_P6Ts8kXmk/s320/444.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Scobitura de blat se faramiteaza si se amesteca cu cateva linguri de frisca.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3M4xmfXo2GCxBwl5mcSkYJF6Qsfk5lqvV2i_5Z-lgVW9zWBOQvX_Q30ok4AdW6mJ7I9TMiAG6yNCFccH7odvtCOssBthpxdqovjWe3mnk5naSmAnQaE2gPKIXRmhnTyOPd9ZyTF9swO8/s1600/445.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3M4xmfXo2GCxBwl5mcSkYJF6Qsfk5lqvV2i_5Z-lgVW9zWBOQvX_Q30ok4AdW6mJ7I9TMiAG6yNCFccH7odvtCOssBthpxdqovjWe3mnk5naSmAnQaE2gPKIXRmhnTyOPd9ZyTF9swO8/s320/445.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div align="center" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Umpleti "castronul" din blat cu amestecul de scobitura si frisca, apoi adaugati capacul insiropat.</div><div align="center" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIur4wvcfdbWqxf6xsL4wKUq4axIsljwxKrG08IP1-vTvUtHLAK72SGzglAuF5xwjpjyu6wazQzeGbYLTPWXemB7gQVtl5dJcwoKNFadJbgfgSczd_V3iIQOgGBwK-tUmf6k7bsRnCwjo/s1600/446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIur4wvcfdbWqxf6xsL4wKUq4axIsljwxKrG08IP1-vTvUtHLAK72SGzglAuF5xwjpjyu6wazQzeGbYLTPWXemB7gQVtl5dJcwoKNFadJbgfgSczd_V3iIQOgGBwK-tUmf6k7bsRnCwjo/s320/446.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">Cu restul de frisca ornati dupa plac tortul.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMAhgcsRIENJqy7yS964Bf0x1ytiMTHsg4RUkbQg60Nr4LmpiDXhxH_ZJAhrbyaKnx-YxoWIpB3YfJ3WjH2X9xZjCotXP4moDdBJeP-TUBOdHVJM5mRdFFZC6ka5yn1eENFqJVMjapOvI/s1600/447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMAhgcsRIENJqy7yS964Bf0x1ytiMTHsg4RUkbQg60Nr4LmpiDXhxH_ZJAhrbyaKnx-YxoWIpB3YfJ3WjH2X9xZjCotXP4moDdBJeP-TUBOdHVJM5mRdFFZC6ka5yn1eENFqJVMjapOvI/s320/447.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Recomandarea mea este sa serviti acest tort dupa ce a fost tinut cateva ore in frigider, pentru ca aromele sa se amestece si blatul sa se inmoaie de la siropul de rom, dar si pentru ca are un gust mai deosebit atunci cand este rece.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKspG5HqYQIFFRf7r7I4CcDcXDtxT2SO7pBP57TVzBpdtQbGhdkv-eX3NYudQs8Z5mixNQJik0pKVdiTfXuve1zWCHTtFLLl0Q1rMUqqv7XjsyqCu2qVcQD54dZA0s2iyaj_K_XzsA6I/s1600/448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJKspG5HqYQIFFRf7r7I4CcDcXDtxT2SO7pBP57TVzBpdtQbGhdkv-eX3NYudQs8Z5mixNQJik0pKVdiTfXuve1zWCHTtFLLl0Q1rMUqqv7XjsyqCu2qVcQD54dZA0s2iyaj_K_XzsA6I/s320/448.jpg" width="320" /></a></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTaqQ_BQsFA_vfhYBaKg_cqWpyGnQ1wTz1uxKW-BPt0q_o0GIy7WF1XhdLQCwV7vTug-zv1QROBY1W1XZmEAkH6hXHBAPaTmqL5n2XiXTO1uxqYUs3Me0oMvI4nrvrb1GO-I5vSV8mgMk/s1600/450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTaqQ_BQsFA_vfhYBaKg_cqWpyGnQ1wTz1uxKW-BPt0q_o0GIy7WF1XhdLQCwV7vTug-zv1QROBY1W1XZmEAkH6hXHBAPaTmqL5n2XiXTO1uxqYUs3Me0oMvI4nrvrb1GO-I5vSV8mgMk/s320/450.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Va doresc sa aveti o zi romantica, plina de iubire si ... atentie la alcool! :-)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com0tag:blogger.com,1999:blog-5730725447776442632.post-84299978368802827292011-02-08T22:27:00.001-05:002011-02-08T22:28:07.748-05:00Bread Pudding<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVANsQZPKkahIp0uY7xamwSmZxw7lBvIRcJRAQPu5kfyLp7JG-Z3CjzqhLYjcdAp1Hu3lFOvMoQ1wS2Ay-TE8hYG9_iDMpJP4JjG5fCi-X7XzkA1ALtQuBRWP17Xg8GV8fRy4nN6KDJOo/s1600/436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVANsQZPKkahIp0uY7xamwSmZxw7lBvIRcJRAQPu5kfyLp7JG-Z3CjzqhLYjcdAp1Hu3lFOvMoQ1wS2Ay-TE8hYG9_iDMpJP4JjG5fCi-X7XzkA1ALtQuBRWP17Xg8GV8fRy4nN6KDJOo/s320/436.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Cand am vizitat prima data New Orleans, am fost intr-o permanenta cautare a celei mai bune "Bread Pudding", in traducere, budinca din paine, desert simbol al bucatariei sudiste. Iar cautarile mi-au fost rasplatite in diverse moduri. :-) Ingredientele acestui desert simplu variaza in functie de fiecare reteta, iar bucatarii au inventat o diversitate de sosuri cu care budinca poate fi servita. In postarea de azi va prezint o reteta extrem de simpla si la indemana oricui.</div><div class="separator" style="clear: both; text-align: center;">Iata ingredientele!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Pentru budinca:</div><div class="separator" style="clear: both; text-align: center;">50 grame unt</div><div class="separator" style="clear: both; text-align: center;">750 ml lapte</div><div class="separator" style="clear: both; text-align: center;">paine veche de o zi (aproximativ 600 de grame)</div><div class="separator" style="clear: both; text-align: center;">50 grame stafide</div><div class="separator" style="clear: both; text-align: center;">50 grame nuci</div><div class="separator" style="clear: both; text-align: center;">un praf de sare</div><div class="separator" style="clear: both; text-align: center;">100 grame zahar</div><div class="separator" style="clear: both; text-align: center;">1/2 lingurita scortisoara</div><div class="separator" style="clear: both; text-align: center;">1/2 lingurita nucsoara</div><div class="separator" style="clear: both; text-align: center;">1 lingurita esenta de vanilie</div><div class="separator" style="clear: both; text-align: center;">3 oua</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Pentru sirop:</div><div class="separator" style="clear: both; text-align: center;">50 grame unt la temperatura camerei</div><div class="separator" style="clear: both; text-align: center;">200 grame zahar pudra</div><div class="separator" style="clear: both; text-align: center;">50 ml bourbon/whiskey</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Am incercat sa convertesc unitatile de masura americane in grame si mililitri pentru a fi mai usor. Pot sa va spun ca am folosit cantitatile reduse la jumatate, suficient pentru o forma de cozonac.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNsLInk02kOsox8zhfgtaQC1zXqhoeK2qn3nLvDusfS5BBBwmHR_ekVEXavpbpy-t1rK6x_FfirnQUS8u17FvHUlggi21d6R399qqwpMqm3EgVPoFbUn-qrc-FfaEcJnHTkdIFFkwEYX8/s1600/428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNsLInk02kOsox8zhfgtaQC1zXqhoeK2qn3nLvDusfS5BBBwmHR_ekVEXavpbpy-t1rK6x_FfirnQUS8u17FvHUlggi21d6R399qqwpMqm3EgVPoFbUn-qrc-FfaEcJnHTkdIFFkwEYX8/s320/428.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Este de preferat sa se foloseasca paine veche de o zi. De altfel acest desert s-a nascut din dorinta de a pregati ceva din resturile de paine ramase. Puteti folosi orice fel de paine doriti. Eu una am folosit o bagheta frantuzeasca ramasa de la o cina copioasa cu niste prieteni. :-)</div><div class="separator" style="clear: both; text-align: center;">Painea se taie in cuburi nici prea mari, nici prea mici.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26DZudbRHgDs5zsgOcEJ2NaxBoBNDOUM16q24haj6pRbHdV95GotBRnTcgn0p8r21yxkdB-xuox-6MztmHbn_8b5tiCSpAjOCRmzsBz9d3DyEKgzeUtIl3x0-VIYIO6OXssw7yvplv1c/s1600/429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh26DZudbRHgDs5zsgOcEJ2NaxBoBNDOUM16q24haj6pRbHdV95GotBRnTcgn0p8r21yxkdB-xuox-6MztmHbn_8b5tiCSpAjOCRmzsBz9d3DyEKgzeUtIl3x0-VIYIO6OXssw7yvplv1c/s320/429.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="center">Laptele si untul se pun pe foc si se incalzesc amestecand pana cand untul se topeste.</div><div align="center">Peste paine se adauga stafidele si nucile si se amesteca. Aici puteti varia ingredientele. Puteti folosi orice fel de nuci doriti, eu una am folosit nuci pecan. Stafidele pot fi inlocuite cu orice fel de fructe confiate, curmalele fiind o alegere delicoasa. Puteti folosi si fructe proaspete, cum ar fi ananas, sau puteti pune in loc de acestea, bucati de ciocolata. Posibilitatile sunt infinite, nici o budinca de paine nefiind la fel.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlsAzxzdxgmCFH_aZbkqkjHmRAaQ2RipArWNnDzBECmDO56M6hAzlVsGptIHBLyw6wCV3E9Q1OwDFVZ05dK97CWa1xf030VlFwqu21wV7EgEOX7XhHebD9c-bUxcC2I5mAjSV2Kmw2SgM/s1600/430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlsAzxzdxgmCFH_aZbkqkjHmRAaQ2RipArWNnDzBECmDO56M6hAzlVsGptIHBLyw6wCV3E9Q1OwDFVZ05dK97CWa1xf030VlFwqu21wV7EgEOX7XhHebD9c-bUxcC2I5mAjSV2Kmw2SgM/s320/430.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Peste paine se adauga amestecul de lapte si unt si se amesteca bine, apoi se lasa deoparte pentru ca painea sa se inmoaie bine. Intre timp bateti ouale spuma impreuna cu zaharul si un praf de sare, apoi adaugati esenta de vanilie, scortisoara si nucsoara. Se adauga amestecul de oua peste paine si se amesteca bine. Este esential ca painea sa se inmoaie foarte bine si sa se rupa incat sa nu-si mai pastreze forma de cuburi.</div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9t_xphQ-ottoTwNgWePoNM5lWe39b2KjjziIuR0xa3kqGUYzff5BFs2aG3ktYyJjKIxsWYfa5MNgGYKvsYRBiFzrjIAwK1Ru1y-POnP7G7YYYh3BW4VTF5hOSSMJpLo509-eawMD9oQ/s1600/431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9t_xphQ-ottoTwNgWePoNM5lWe39b2KjjziIuR0xa3kqGUYzff5BFs2aG3ktYyJjKIxsWYfa5MNgGYKvsYRBiFzrjIAwK1Ru1y-POnP7G7YYYh3BW4VTF5hOSSMJpLo509-eawMD9oQ/s320/431.jpg" width="320" /></a></div><br />
<div align="center">Forma de cozonac am uns-o cu unt si am adaugat budinca.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYKFudrwaX-fflFem5gWg2G9EtB_Y-PUKt3lx06s6ZIXylC9bKq_KjBAI231Yf3OTQn_Rm51dqtKUnTOl92WQGz2tG3MygGvXTjaT5PvWZnWEGf27NwtilKEiATL7PtphopecI-3VRIfE/s1600/432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYKFudrwaX-fflFem5gWg2G9EtB_Y-PUKt3lx06s6ZIXylC9bKq_KjBAI231Yf3OTQn_Rm51dqtKUnTOl92WQGz2tG3MygGvXTjaT5PvWZnWEGf27NwtilKEiATL7PtphopecI-3VRIfE/s320/432.jpg" width="320" /></a></div><br />
<div align="center">Budinca se coace aproximativ 40 de minute in cuptorul incins la 350 grade F (foc mediu), pana capata o culoare usor maronie. </div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdw5yJWOMCfVuNEz0IGZlCa8ntlXM42FIA-H7FRRvQEW1K5zkI-qU4qyx86zGdPMe_o9Jwbe7pb9hUIzp_5i6c_TXAnwO42YOFv7JuxrljvcSNDECvyWTKK9meVp5nZyTiFxqPfVUzXUQ/s1600/434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdw5yJWOMCfVuNEz0IGZlCa8ntlXM42FIA-H7FRRvQEW1K5zkI-qU4qyx86zGdPMe_o9Jwbe7pb9hUIzp_5i6c_TXAnwO42YOFv7JuxrljvcSNDECvyWTKK9meVp5nZyTiFxqPfVUzXUQ/s320/434.jpg" width="320" /></a></div><br />
<div align="center">Cat timp coaceti budinca puteti prepara sosul. Exista o varietate de sosuri absolut delicioase. Eu va prezint sosul de whiskey. Untul se spumeaza bine cu zaharul pudra. Se incorporeaza apoi whiskey-ul pana se obtine un sos.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25IQJDI6c2DcHErb9pKJfhyc8rGO0KTq5YtzklI1legw0FmjlFvgnbI9ErT8DC6lb6YgSUGzceos4Shi3bs4gf1K2_3SBoEPdw06ayHioVZMGvaSJKGQ8YoJPblstpMMNxI5m__ADCq4/s1600/433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj25IQJDI6c2DcHErb9pKJfhyc8rGO0KTq5YtzklI1legw0FmjlFvgnbI9ErT8DC6lb6YgSUGzceos4Shi3bs4gf1K2_3SBoEPdw06ayHioVZMGvaSJKGQ8YoJPblstpMMNxI5m__ADCq4/s320/433.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh81DXQOyW3mdsq7uoVvP3s8pRpy77PGUkgc0bSeXlgVwI90l9f8CZq4LNshcQpTY32eefFnGod1abvZvnwveVat-eVJfTsySCWbKiN81U6AC5DSq2U1302X6u9fDQFrmDo6hRmfBLJx8/s1600/435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh81DXQOyW3mdsq7uoVvP3s8pRpy77PGUkgc0bSeXlgVwI90l9f8CZq4LNshcQpTY32eefFnGod1abvZvnwveVat-eVJfTsySCWbKiN81U6AC5DSq2U1302X6u9fDQFrmDo6hRmfBLJx8/s320/435.jpg" width="240" /></a></div><br />
<div align="center">Budinca de paine se serveste calda impreuna cu 2-3 linguri de sos. Sosul se topeste si insiropeaza uniform budinca, efectul fiind unul de nedescris. :-)</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu0LGCeGINaNIFqDyIvUBwGUbgXOdE6gDecIAz891uxJPW5ZbAohhbilZnlqXsa-TzZ3BzsOlUaSy8DTTQ_m_9HWGd_r3em5R08jRamjecQxtmInfqOHJkR_Bw7CqTHMiIfi4nMh7Vk4k/s1600/437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu0LGCeGINaNIFqDyIvUBwGUbgXOdE6gDecIAz891uxJPW5ZbAohhbilZnlqXsa-TzZ3BzsOlUaSy8DTTQ_m_9HWGd_r3em5R08jRamjecQxtmInfqOHJkR_Bw7CqTHMiIfi4nMh7Vk4k/s320/437.jpg" width="320" /></a></div><br />
<div align="center">Ce poate fi mai simplu de realizat decat o budinca delicioasa de paine cu iz de ... New Orleans?!</div><div align="center">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com0tag:blogger.com,1999:blog-5730725447776442632.post-68583993422189570692011-02-01T23:21:00.002-05:002011-02-01T23:26:20.884-05:00Berries again!<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5Yi0iCNxkCnnkbTYY5wbl2Y2CDTEJSDcVDcnjIPG3bY5x0lxZdzdKHm90JcEUqsXqq51B2j2Dg-rHnMWwt1y6rKHRjUzNWzJI3S9wOE5K1FsD1M9qlLkdFV0qnJIWV_983v1mio5Haw/s1600/426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX5Yi0iCNxkCnnkbTYY5wbl2Y2CDTEJSDcVDcnjIPG3bY5x0lxZdzdKHm90JcEUqsXqq51B2j2Dg-rHnMWwt1y6rKHRjUzNWzJI3S9wOE5K1FsD1M9qlLkdFV0qnJIWV_983v1mio5Haw/s320/426.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Desertul de fata este probabil unul din cele mai bune mancate de mine vreodata. Nu stiu cata experienta au papilele mele gustative, dar imi plac dulciurile, iar aceste mici delicii pur si simplu sunt de nedescris.</div><div class="separator" style="clear: both; text-align: center;">Reteta apartine Giadei de Laurentiis, se numeste "Ricotta and Vanilla Bean Puddings", (adica un fel de budinci micute din branza si vanilie) si este extrem de rapida.</div><div class="separator" style="clear: both; text-align: center;">Iata ingredientele:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Pentru budinci:</div><div class="separator" style="clear: both; text-align: center;">2 "cups" branza ricotta la temperatura camerei</div><div class="separator" style="clear: both; text-align: center;">1/2 "cup" branza mascarpone la temperatura camerei</div><div class="separator" style="clear: both; text-align: center;">3 oua la temperatura camerei</div><div class="separator" style="clear: both; text-align: center;">1/4 "cup" smantana dulce ptr frisca</div><div class="separator" style="clear: both; text-align: center;">1/4 "cup" sirop de artar</div><div class="separator" style="clear: both; text-align: center;">3 linguri de zahar</div><div class="separator" style="clear: both; text-align: center;">o pastaie de vanilie</div><div class="separator" style="clear: both; text-align: center;">un praf de sare</div><div class="separator" style="clear: both; text-align: center;">unt pentru uns tava de briose</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Pentru sos:</div><div class="separator" style="clear: both; text-align: center;">2 "cups" "cranberries" (merisoare) proaspete sau congelate</div><div class="separator" style="clear: both; text-align: center;">1/2 "cup" apa</div><div class="separator" style="clear: both; text-align: center;">1/2 "cup" zahar</div><div class="separator" style="clear: both; text-align: center;">zeama si coaja rasa de la o portocala</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtIzkCBC7CD1RjyKjvRhyphenhyphencs73bIBOEvCoGUgmhD78RdeShD-DajOfwCFaW_J5Qq9_VtShrCp9JEMjoAFPDKTfcetjAKqd9QtyRGIEZ_6yniFf7wNCfNn0AGCdNAt0Bm-sPDVY5UdFlepI/s1600/412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtIzkCBC7CD1RjyKjvRhyphenhyphencs73bIBOEvCoGUgmhD78RdeShD-DajOfwCFaW_J5Qq9_VtShrCp9JEMjoAFPDKTfcetjAKqd9QtyRGIEZ_6yniFf7wNCfNn0AGCdNAt0Bm-sPDVY5UdFlepI/s320/412.jpg" width="320" /></a></div><br />
<div style="text-align: center;">"Cranberries" sau merisoare sunt un alt tip de fructe de padure extrem de populare in Statele Unite mai ales in preajma Sarbatorilor de Iarna. Cand le-am gustat prima data mi-au adus aminte de coarne. Cred ca in final sunt cam acelasi lucru. Aici se comercializeaza atat proaspete cat si congelate. Ambele variante sunt ok pentru aceasta reteta.</div><div style="text-align: center;">Vedeta acestei retete dupa parerea mea este pastaia de vanilie care da o aroma deosebita intregului desert. Pastaia se taie in doua pe lungime cu ajutorul unui cutit ascutit, apoi cu dosul lamei cutitului se razuie semintele de vanilie precum in imaginea de mai sus. Semintele se adauga la compozitia desertului iar restul pastaii se adauga peste merisoare atunci cand se prepara sosul. Nimic nu se arunca din pretioasa mirodenie! :-)</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWhfZmo9qfrkIGeJX87mujl4oCjzTMbJpYxpMZTuTSEgtt76HIGCx5qK1jYUeyiu7bkNFtcXev_czeufaGrMiycikWWyg1KIu_4ehQbxiej1_s87rTA5oGz4iRyIAHXrci6DW11VHlYg/s1600/411.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmWhfZmo9qfrkIGeJX87mujl4oCjzTMbJpYxpMZTuTSEgtt76HIGCx5qK1jYUeyiu7bkNFtcXev_czeufaGrMiycikWWyg1KIu_4ehQbxiej1_s87rTA5oGz4iRyIAHXrci6DW11VHlYg/s320/411.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWBAc8W9rEBIYvEy8eYpBZM68wi_b9ndrtVDCJTNPOggZYOhKPhagzWLwJKJbPjqopPWUh6tRkpP2hLE1LRIHobBAOQSVfIl-nRNTe4pVmHYFH4iIQJY84lvbu9XbyyFMwpL4n5tYUlA/s1600/421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWBAc8W9rEBIYvEy8eYpBZM68wi_b9ndrtVDCJTNPOggZYOhKPhagzWLwJKJbPjqopPWUh6tRkpP2hLE1LRIHobBAOQSVfIl-nRNTe4pVmHYFH4iIQJY84lvbu9XbyyFMwpL4n5tYUlA/s320/421.jpg" width="263" /></a></div><br />
<div style="text-align: center;">Intr-un blender se combina branza ricotta, branza mascarpone, smantana dulce, siropul de artar, ouale, zaharul, semintele de vanilie si praful de sare. Totul se amesteca pana cand se obtine o compozitie omogena.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD2W5yHdZycHKJ0lj5gmB3lSm0DsDtU_e79pt0nsI1ImgvORgA242TOXJjINYy5Jk5JjtnPw-bzQZjyuyht2X-xj7xFxBu98sT1u0HwLO-XoSSyloUkw4ia7plgqUS_ShYvCt1rVpcHWg/s1600/422.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD2W5yHdZycHKJ0lj5gmB3lSm0DsDtU_e79pt0nsI1ImgvORgA242TOXJjINYy5Jk5JjtnPw-bzQZjyuyht2X-xj7xFxBu98sT1u0HwLO-XoSSyloUkw4ia7plgqUS_ShYvCt1rVpcHWg/s320/422.jpg" width="229" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Pentru coacerea mini-budincilor am folosit doua metode, ambele la fel de bune.</div><div class="separator" style="clear: both; text-align: center;">O metoda este sa folositi o tava obisnuita de briose. Se taie din hartie de copt cercuri pentru fundul fiecarei cupe din tava. Se unge fiecare cupa cu unt. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEileP7bXUjk35KAV89TRGWrt4mYjOL11pcHi3zT-gs5FOoSgpIGZVmw-gl0d-hXq9nhIAg3O0zz0XmAztxTiAwg92ndjVQf9iRPuRnYn5CUwxOsGntjDikl2az9sPnStj01ryF0yk7ppr4/s1600/415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEileP7bXUjk35KAV89TRGWrt4mYjOL11pcHi3zT-gs5FOoSgpIGZVmw-gl0d-hXq9nhIAg3O0zz0XmAztxTiAwg92ndjVQf9iRPuRnYn5CUwxOsGntjDikl2az9sPnStj01ryF0yk7ppr4/s320/415.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPg6nBWPlAXD9hRIAq6LK6TpLh9nyudEbPBXt6zbvROqp-rzKBhjdkxtbcIEIzCyl7EtQa2l288KWAamQzjHJCudfHeDaW-6aTFuKJqR2TXNnAdimUHvT0xMclNDYe7JdYogBsd8Lw68/s1600/416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUPg6nBWPlAXD9hRIAq6LK6TpLh9nyudEbPBXt6zbvROqp-rzKBhjdkxtbcIEIzCyl7EtQa2l288KWAamQzjHJCudfHeDaW-6aTFuKJqR2TXNnAdimUHvT0xMclNDYe7JdYogBsd8Lw68/s320/416.jpg" width="320" /></a></div><br />
<div align="center">Se toarna din compozitia obtinuta in blender in fiecare din cupele tavei de briose.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFPWAzkefTK5AvDUBGjR-Rb5mCv9Y-z6s8EQc7IjdbvPjQvh4ExYo-17gJYC1opihGu-r0vMXNHZO4ZsuqXpLqVG6vVMI67ybiOlXF7x7ceHZRIvELs_SRLLsoF0wgxaf7LZKORwGOqU/s1600/419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFPWAzkefTK5AvDUBGjR-Rb5mCv9Y-z6s8EQc7IjdbvPjQvh4ExYo-17gJYC1opihGu-r0vMXNHZO4ZsuqXpLqVG6vVMI67ybiOlXF7x7ceHZRIvELs_SRLLsoF0wgxaf7LZKORwGOqU/s320/419.jpg" width="320" /></a></div><br />
<div align="center">A doua metoda este sa le coaceti in forme de silicon special create pentru briose, "muffins" sau "cupcakes". In aceasta situatie nu e nevoie sa le ungeti in prealabil pentru ca siliconul are buna calitate de a nu se lipi.</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ6wzfVKRb81syBUUaRvOs4TZ_3jHQvbu1UwYLY1mdW_E29_Z6LRfbEGSqQIX16xL8k6shwNJ7Yu_lvstpiW3mp9qQK5e3OthrML8mM6AO7SseZISEGKIFIP0PyX_V567FlAeFHnpB9xc/s1600/417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ6wzfVKRb81syBUUaRvOs4TZ_3jHQvbu1UwYLY1mdW_E29_Z6LRfbEGSqQIX16xL8k6shwNJ7Yu_lvstpiW3mp9qQK5e3OthrML8mM6AO7SseZISEGKIFIP0PyX_V567FlAeFHnpB9xc/s320/417.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Se aranjeaza formele de silicon intr-o tava normala (eventual cea de la argaz), si apoi se toarna compozitia. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNeBQ8OU2anJvQPVHzRLPOuc_zSnw9NGK7FFCmxBj9kdWmMHRBugwF2kz3HOC-0G4dt2LbapEBS4M67wlNJsH2EBggaIK8aI6I7zQuRDWs1bFr3XrVuvsrIP3E3o70DFzt1aEwSlBJ-Pg/s1600/418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNeBQ8OU2anJvQPVHzRLPOuc_zSnw9NGK7FFCmxBj9kdWmMHRBugwF2kz3HOC-0G4dt2LbapEBS4M67wlNJsH2EBggaIK8aI6I7zQuRDWs1bFr3XrVuvsrIP3E3o70DFzt1aEwSlBJ-Pg/s320/418.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKOizEY6cs1TW5sWbvqejlbR4qk98EXTR4T_GQR_guPLVhYbunIq364JqbEMlDTYxMMF1r-R3oioExPg-Hde26rGTJaE_W9deNTTQgOz-LMS50do58qvY0RXk2LuJlcvBVLFKu0DlKKc/s1600/420.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKOizEY6cs1TW5sWbvqejlbR4qk98EXTR4T_GQR_guPLVhYbunIq364JqbEMlDTYxMMF1r-R3oioExPg-Hde26rGTJaE_W9deNTTQgOz-LMS50do58qvY0RXk2LuJlcvBVLFKu0DlKKc/s320/420.jpg" width="320" /></a></div><br />
<div align="center">Mini-budincile se coc la 350 grade F in cuptorul bine incins timp de 35-40 minute pana capata o culoare auriu-maronie. Se scot apoi din cuptor si se lasa la racit cam 30 de minute, apoi tava se introduce in frigider cam doua ore. Initial in timp ce se coc, acestea se vor "umfla". Cand le veti scoate insa si le veti lasa la racit se vor "lasa", tipic unei budinci calde sau sufleu. Nu va speriati, acesta este efectul dorit.</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpw6-l4YOpns4RziLyWbmSsfAmYbmuKHXdOWQEAZHL7U9gM7qxZzo89rj_J5u1Gemg_HXYCiWA8_pjAWLWKTMWb1DX1LhFOugYI0dr-fM0vfRo7suPmX7pLfNO-8g1g8fvMWrPrEmbYD4/s1600/423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpw6-l4YOpns4RziLyWbmSsfAmYbmuKHXdOWQEAZHL7U9gM7qxZzo89rj_J5u1Gemg_HXYCiWA8_pjAWLWKTMWb1DX1LhFOugYI0dr-fM0vfRo7suPmX7pLfNO-8g1g8fvMWrPrEmbYD4/s320/423.jpg" width="320" /></a></div><br />
<div align="center">Dupa ce au stat la frigider mai bine de doua ore, puteti scoate cu incredere mini-budincile din formele folosite la copt.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45ISvTgTcWu8aeete_Nt2UA5Xni8JRhONGW1Dj6duM7LvOs7kJs241NAoq1APfSlCT5BtFfiSGKXBz3a6-3-M7PmFmcDHGU7Cga8RX4xT2D3ySE0dalI_Uptk-lQHwbN-qpbant7qdc0/s1600/414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45ISvTgTcWu8aeete_Nt2UA5Xni8JRhONGW1Dj6duM7LvOs7kJs241NAoq1APfSlCT5BtFfiSGKXBz3a6-3-M7PmFmcDHGU7Cga8RX4xT2D3ySE0dalI_Uptk-lQHwbN-qpbant7qdc0/s320/414.jpg" width="262" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In timp ce coaceti acest desert, aveti suficient timp sa faceti un sos. Intr-o craticioara se amesteca pe foc, fructele, apa, zaharul, coaja rasa si zeama de la o portocala si restul de pastaie de vanilie pana ce se obtine o compozitie asemanatare dulcetei, apoi se lasa sa se raceasca.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"> <img border="0" height="256" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEA70hzb-QYXrs-13Hr1ZtqLHBQrCP_J2xkSBxCuRydA_XI-JUWvU7vx_oAvgO6lnxmVozTwvWZ_F2uGrbXRStIzSImnP4OfED9L78BQpVn76PKXSu4UxRKbdPmSpqppcJ_8LuY0s4zFs/s320/413.jpg" width="320" /></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrW06DJMEAAKQPhmJeLpDorZa_NUMflM1PMD3HK5VhY7YhdcSEX_Nt9cTzEgiYHnaJ0N0G8Yw-4mdjobALOXCp9WPM3nrQGcOuTgrhhe9y1pD6IvXoeZvTiQGKRdmjzp9Q6XtUkhMTliI/s1600/425.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrW06DJMEAAKQPhmJeLpDorZa_NUMflM1PMD3HK5VhY7YhdcSEX_Nt9cTzEgiYHnaJ0N0G8Yw-4mdjobALOXCp9WPM3nrQGcOuTgrhhe9y1pD6IvXoeZvTiQGKRdmjzp9Q6XtUkhMTliI/s320/425.jpg" width="320" /></a></div><br />
<div align="center">Dupa ce s-au racit, mini-budincile se garnisesc cu sosul de merisoare.</div><div align="center"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEA70hzb-QYXrs-13Hr1ZtqLHBQrCP_J2xkSBxCuRydA_XI-JUWvU7vx_oAvgO6lnxmVozTwvWZ_F2uGrbXRStIzSImnP4OfED9L78BQpVn76PKXSu4UxRKbdPmSpqppcJ_8LuY0s4zFs/s1600/413.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgjcbKt67tffw9OgcB9KyW336wfRiS2lX5d-IkYUwW8UA9FBDlB2HFwNej0996PxJUbVTcYNvZqg9wnKWfhyphenhyphen8-DLBxzDyv0Bj3TqLLGD8FfRQR9kKBkwNFoBMNnNGGWTu5wBPwWozI_4/s1600/424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLgjcbKt67tffw9OgcB9KyW336wfRiS2lX5d-IkYUwW8UA9FBDlB2HFwNej0996PxJUbVTcYNvZqg9wnKWfhyphenhyphen8-DLBxzDyv0Bj3TqLLGD8FfRQR9kKBkwNFoBMNnNGGWTu5wBPwWozI_4/s320/424.jpg" width="320" /></a></div><br />
<div align="center">Desertul abunda in aroma de vanilie, iar consistenta cremoasa data de branza este perfect balansata de siropul acrisor de merisoare.</div><div align="center">O adevarata incantare!<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZkuCQQZVxX6RGoYFO5JB9MBw9war7Crj4Y7lS2lQJNh9Q97-rnfH1Q-VsmrFY2x3VmhTVH8jDmPrOWVObj5pNuBHovApPI7IN4ma2GKxc9CGFxrOSQW0UKEBJHsb7gt7_aQqpJhehl8M/s1600/427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZkuCQQZVxX6RGoYFO5JB9MBw9war7Crj4Y7lS2lQJNh9Q97-rnfH1Q-VsmrFY2x3VmhTVH8jDmPrOWVObj5pNuBHovApPI7IN4ma2GKxc9CGFxrOSQW0UKEBJHsb7gt7_aQqpJhehl8M/s320/427.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Cu siguranta va fi una din retetele mele preferate.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com0tag:blogger.com,1999:blog-5730725447776442632.post-423093783362573962011-01-21T20:02:00.001-05:002011-01-21T20:11:04.111-05:00Gumbo...our way!<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-0dJ0ePZ9v9Sod1QT873A8_JVGVDe8TEAG0CCfmj4PYSrOWmIQ8W3-2K4gtZ4kW0wr69RmvtkD6mWXnv2QznQJ_CrN0ommwLAwJ60Bz_-MNSVq1X5Fg83HTba8nEEQEVupgWlnGFphU/s1600/408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-0dJ0ePZ9v9Sod1QT873A8_JVGVDe8TEAG0CCfmj4PYSrOWmIQ8W3-2K4gtZ4kW0wr69RmvtkD6mWXnv2QznQJ_CrN0ommwLAwJ60Bz_-MNSVq1X5Fg83HTba8nEEQEVupgWlnGFphU/s320/408.jpg" width="320" /></a></div><br />
<div align="center">Pentru mine gatitul este un moment de relaxare si placere. In bucatarie uit de toate problemele cotidiene si de stresul specific vietii moderne. Si mai placut este cand gatesc impreuna cu sotul meu, iar atunci timpul zboara fara sa ne dam seama. Un astfel de moment a fost duminica trecuta cand am petrecut intreaga zi in bucatarie gatind...gumbo. :-)</div><div align="center">Gumbo este probabil cel mai reprezentativ fel de mancare al bucatariei creole. "Creole" pentru mine si pentru majoritatea cunoscatorilor inseamna New Orleans. Sotul meu si-a petrecut o parte din viata in New Orleans si este pur si simplu indragostit de tot ce inseamna acest oras magic, plin de cultura si mister, dar mai ales de mancarea absolut delicioasa. Asadar am trecut la treaba. :-)</div><div align="center">Inainte de a va prezenta reteta as dori sa va spun cateva cuvinte despre gumbo.</div><div align="center">Desi se pare a fi un fel de mancare specific anotimpului rece, gumbo este consumat in New Orleans tot timpul anului. Gumbo este o supa extrem de densa si savuroasa, avand origini africane. Ca agent de ingrosare se poate folosi pudra de "sassafras" sau "okra" (bame), iar gumbo poate include fructe de mare, pui si carnati (andouille), sau o multitudine de legume si se serveste cu orez. Noi ne-am delectat pregatind un delicios "seafood gumbo" :-)</div><div align="center"><br />
</div><div align="center">Iata ingredientele:</div><div align="center">1 kg creveti intregi, necuratati, proaspeti sau congelati</div><div align="center">2 crabi (blue crab) curatati, proaspeti sau congelati</div><div align="center">apa</div><div align="center">ulei vegetal</div><div align="center">250 grame bame proaspete sau congelate</div><div align="center">1/2 "cup" faina</div><div align="center">2 "cups" ceapa taiata marunt</div><div align="center">1 "cup" ardei gras verde taiat marunt</div><div align="center">1/2 "cup" tulpina de telina verde taiata marunt</div><div align="center">2 lingurite de usturoi pisat</div><div align="center">450 grame rosii in bulion taiate marunt</div><div align="center">2 foi de dafin</div><div align="center">sare dupa gust</div><div align="center">1/2 lingurita piper negru</div><div align="center">1/2 lingurita piper alb</div><div align="center">1/4 lingurita pudra de ardei rosu cayenne</div><div align="center"><br />
</div><div align="center">Nu intrati in panica citind ingredientele! :-) Se gasesc majoritatea si reteta este una destul de simpla, timpul necesar gatirii, in schimb, e mai lung.</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLr9rlnoeSInwQ0oVt5MQRfLSCw8o-WXJnk_nKRvlScx6D2tWUZho-P1-lHssh4c-1Qvdulsn195UxCzWtM7SHQtGjsxFcyaKBLTs5WyE-SwAkjyjrFazkeREhLhfq3KTf-AhMCejvDmM/s1600/391.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLr9rlnoeSInwQ0oVt5MQRfLSCw8o-WXJnk_nKRvlScx6D2tWUZho-P1-lHssh4c-1Qvdulsn195UxCzWtM7SHQtGjsxFcyaKBLTs5WyE-SwAkjyjrFazkeREhLhfq3KTf-AhMCejvDmM/s320/391.jpg" width="320" /></a></div><br />
<div align="center">Crevetii se spala (sau se decongeleaza dupa caz) si se curata de capatani si cochilia lor. Trebuie curatate si venele de pe cele doua parti ale cozilor procedeu numit aici "de-vein".</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcuhAmeR8z2HTVfjmzvm5yHAO9tKerT0rwBTVg0Ms4M3URzMmLLKVOqaXvnvhTZGTNcQ0Stm_J9ojgbWSct76eByqOwVktOgMeyzHBQMCzP2QK2tGYBMbiJ-9bRYImMW3Q2CbwMSU2SmM/s1600/392.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcuhAmeR8z2HTVfjmzvm5yHAO9tKerT0rwBTVg0Ms4M3URzMmLLKVOqaXvnvhTZGTNcQ0Stm_J9ojgbWSct76eByqOwVktOgMeyzHBQMCzP2QK2tGYBMbiJ-9bRYImMW3Q2CbwMSU2SmM/s320/392.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Crevetii astfel curatati se pun pe gheata si se lasa la rece in frigider. Cochiliile si capatanile se clatesc bine si se pun la fiert impreuna cu aproximativ 2 litri de apa. Continutul se da in fiert si apoi se lasa sa fiarba la foc mic timp de 30-45 de minute pentru a se obtine o supa care miroase a "ocean" :-).</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhletWvnUUg_UfgyXtNfO-rIMRQpkmzoGAIZ7VbT7LhUtpsTqsURF5duj3aBBKPMwEjBkUwG1vrM0W4CLLuZ805Ig0qyBz8vPyYlBFHR_E7hEsZi2r3MOek5VPZIbgxnkftWrI1zfR8Kfg/s1600/393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhletWvnUUg_UfgyXtNfO-rIMRQpkmzoGAIZ7VbT7LhUtpsTqsURF5duj3aBBKPMwEjBkUwG1vrM0W4CLLuZ805Ig0qyBz8vPyYlBFHR_E7hEsZi2r3MOek5VPZIbgxnkftWrI1zfR8Kfg/s320/393.jpg" width="320" /></a></div><br />
<div align="center">Pentru reteta se indica folosirea de "blue crab" o specie de crab care se gaseste in lacul Pontchartrain din vecinatatea New Orleans-ului, ceea ce si am folosit in reteta de fata. Sunt insa convinsa ca puteti folosi orice fel de crab pentru ca important este gustul de "seafood".</div><div align="center">Crabii se spala (se decongeleaza dupa caz) si se pun la fiert impreuna cu un litru de apa, se dau in fiert si se lasa sa fiarba la foc mic timp de 20-30 minute pentru a obtine o supa.</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQJ4Glvj1pkQqprH-YkF9zkQWBwYxZhmlxuVWzfX39JYfc9Rwpqt2IPtfD7GFtRjQr-hBTWTuPGrRUqam4m56i-1VnTExWos2Rxb-YNsucekf8KLAkvisAZDH6TH24kMFzKfbTIyolzE/s1600/394.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQJ4Glvj1pkQqprH-YkF9zkQWBwYxZhmlxuVWzfX39JYfc9Rwpqt2IPtfD7GFtRjQr-hBTWTuPGrRUqam4m56i-1VnTExWos2Rxb-YNsucekf8KLAkvisAZDH6TH24kMFzKfbTIyolzE/s320/394.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Noi cele doua supe le-am facut cu o zi inainte, dar puteti sa le preparati si in aceeasi zi. Supa de creveti se strecoara dupa ce s-a racit pentru ca nu aveti nevoie de cochilii si capatani. Acestea se arunca.</div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvK0qJZhxychuTgdMpcLOFY_J-7u4MWBSyIwiweByzj5LSV5Kis_hTBuQ4aK7HHfLpmg8pvyGYi5B-7zhBOYSAsGoI1OzA2yT4NyxB8lcl08qAWHP4pTmAJT539Qk9Py6hFXxIcPFQ4C8/s1600/395.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvK0qJZhxychuTgdMpcLOFY_J-7u4MWBSyIwiweByzj5LSV5Kis_hTBuQ4aK7HHfLpmg8pvyGYi5B-7zhBOYSAsGoI1OzA2yT4NyxB8lcl08qAWHP4pTmAJT539Qk9Py6hFXxIcPFQ4C8/s320/395.jpg" width="320" /></a></div><br />
<div align="center">La fel, supa de crab se strecoara dupa ce s-a racit.</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZyjB263lOyZ0ziynktVCn88MtrLRKD4XBR-qzl1DCIFCjcCIHXbn19f8sEAS1IIrEMV78E8lXkCLd8T6BHGKRtxV9sy7Ltmqcpm5FrvJknS64kq0zxo-HAi62Y2RR9Vksdp-QyAC2tE/s1600/396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZyjB263lOyZ0ziynktVCn88MtrLRKD4XBR-qzl1DCIFCjcCIHXbn19f8sEAS1IIrEMV78E8lXkCLd8T6BHGKRtxV9sy7Ltmqcpm5FrvJknS64kq0zxo-HAi62Y2RR9Vksdp-QyAC2tE/s320/396.jpg" width="320" /></a></div><br />
<div align="center">Crabii se rup in doua. Se pastreaza doar clestii mari si corpurile. Clestii mici se arunca.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3cNkIg8e7xAzZKGkEs0fkaagiM1YmFP7FoLi9YWb-wpo1abZhGR5tRGvFDAQHn1cQZ1jT-6DqB0bT8AKACJziydZ3aXKDKiDbIOD6tCco5uV4cwg2naZwvT_cz0Av6Q0SgxfEdeWErI/s1600/397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg3cNkIg8e7xAzZKGkEs0fkaagiM1YmFP7FoLi9YWb-wpo1abZhGR5tRGvFDAQHn1cQZ1jT-6DqB0bT8AKACJziydZ3aXKDKiDbIOD6tCco5uV4cwg2naZwvT_cz0Av6Q0SgxfEdeWErI/s320/397.jpg" width="320" /></a></div><br />
<div align="center">Cat priveste agentul de ingrosare, noi am folosit "okra" adica bame, nu proaspete ci congelate si le-am taiat in bucati de 1 cm grosime.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQz1NwxQw1Iq7pbzm95UHF4hmdgpxnFXNaycX3Rr-iV80Gp6FSQjXhw3I2Z5Mw8YlbEViZq96cxwQIOHzLQex8VkrCOuZbGeUjelQvi8zZ3bluXkt3NDDwFcdQGGffi6gXaFcDE4SzWHo/s1600/399.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQz1NwxQw1Iq7pbzm95UHF4hmdgpxnFXNaycX3Rr-iV80Gp6FSQjXhw3I2Z5Mw8YlbEViZq96cxwQIOHzLQex8VkrCOuZbGeUjelQvi8zZ3bluXkt3NDDwFcdQGGffi6gXaFcDE4SzWHo/s320/399.jpg" width="320" /></a></div><br />
<div align="center">Toate vegetalele le-am taiat marunt si le-am pregatit in cantitatile indicate.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXRwsw5VaaFNLPvETxb5JNpuGZgEwZqI-8t3OR3bKyRig-IqOaeZr7aUeOhn118jRJusyu9gkTWYrIHuY5XismoCDbrYddodGFT7PZfd2YznzFbf6103xNfujf73Xn9E2myVFapOkAtI/s1600/340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfXRwsw5VaaFNLPvETxb5JNpuGZgEwZqI-8t3OR3bKyRig-IqOaeZr7aUeOhn118jRJusyu9gkTWYrIHuY5XismoCDbrYddodGFT7PZfd2YznzFbf6103xNfujf73Xn9E2myVFapOkAtI/s320/340.jpg" width="320" /></a></div><br />
<div align="center">Intr-o tigaie cu fundul gros, in 2 linguri de ulei vegetal am sotat bamele la foc tare pentru 15-20 de minute pana cand s-au inmuiat.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXLaScRYQf1npBojpZAYf5E4ayDzFsmTxG7brptK1uZRkoY7u-JPTjtW0ZOFCzONgqgexNqH1yyRWEbRbyHr6EpOpGVyirB6ln6u8qh10KZ6-qWj1SKShY6D0Q2gBkiqaApXVphxRDBY/s1600/401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijXLaScRYQf1npBojpZAYf5E4ayDzFsmTxG7brptK1uZRkoY7u-JPTjtW0ZOFCzONgqgexNqH1yyRWEbRbyHr6EpOpGVyirB6ln6u8qh10KZ6-qWj1SKShY6D0Q2gBkiqaApXVphxRDBY/s320/401.jpg" width="320" /></a></div><br />
<div align="center">Dupa ce am sotat bamele, le-am lasat deoparte.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuxJj3glWdcfrmZDvALC2iWqX5fDzv8u8OCHn_b6CQjivyzB57Ox5Ot93tcmn3HUMiyiGFtqWFebXspraMw49gGP1x5AqDajnPQmFiA_OrNndMgytYr11JYLvEpHGrREu9ShHuszZS4pY/s1600/402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuxJj3glWdcfrmZDvALC2iWqX5fDzv8u8OCHn_b6CQjivyzB57Ox5Ot93tcmn3HUMiyiGFtqWFebXspraMw49gGP1x5AqDajnPQmFiA_OrNndMgytYr11JYLvEpHGrREu9ShHuszZS4pY/s320/402.jpg" width="320" /></a></div><br />
<div align="center">Un pas important in gatirea gumbo-ului este "roux" sau rantasul. Multe din retetele bucatariei creole au la baza acest "roux" care nu e altceva decat faina gatita in ulei vegetal pana la diverse nuante de maro.</div><div align="center">Asadar intr-o cratita (cea in care veti gati gumbo) se amesteca 2/3 "cup" ulei vegetal si faina la foc mediu si se amesteca mereu pana se obtine un "roux" maroniu inchis. Atentie insa pentru ca exista riscul de a arde rantasul, aceste devenind un adevarat "pericol" pentru stomac. Nu este nici o problema. Nu trebuie sa iasa din prima. Exersati pana cand obtineti un rantas perfect in nuanta dorita.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTLdemL7FlMoZpHDRqSucfZwrmrEK2Jl6Ec5sK6WA7yMUV90XnOb5-O7XIRBr4qgHg60dkaa-5baKYoH23LuDXiXXIccaWI_A1h0QHjt8J2ob7ns4k6iVrNWV1GHbvkvrhh7VYm0ti5lQ/s1600/403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTLdemL7FlMoZpHDRqSucfZwrmrEK2Jl6Ec5sK6WA7yMUV90XnOb5-O7XIRBr4qgHg60dkaa-5baKYoH23LuDXiXXIccaWI_A1h0QHjt8J2ob7ns4k6iVrNWV1GHbvkvrhh7VYm0ti5lQ/s320/403.jpg" width="320" /></a></div><br />
<div align="center">In imaginea de mai jos se vede culoarea rantasului obtinut de noi. Minunat si ca la carte!</div><div align="center">Imediat ce se obtine culoarea dorita pentru "roux" se adauga ceapa, ardeiul gras, telina si usturoiul. Vegetalele se soteaza amestecand ocazional pana cand se inmoaie. Este foarte important sa folositi o cratita cu fund gros, dintr-un material non-reactiv. In timp ce gatiti vegetalele este bine daca acestea se lipesc de fundul cratitei, si puteti folosi o spatula pentru a le "razui". In felul acesta anumite zaharuri naturale din ceapa se caramelizeaza si dau o anume savoare mancarii.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdX7xurKU1xd13-ivRladTAXxLREqvzeCX6adQe-wgaMaP0MHnRDIvXvVu5hgVLWYpcAbPYCLK5BdexXYiL_amL2fjJd2YBhRxkN3jEmOYVFojKbgzVW6Bna6OwAAmKitUDqjDb5W1NY/s1600/404.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdX7xurKU1xd13-ivRladTAXxLREqvzeCX6adQe-wgaMaP0MHnRDIvXvVu5hgVLWYpcAbPYCLK5BdexXYiL_amL2fjJd2YBhRxkN3jEmOYVFojKbgzVW6Bna6OwAAmKitUDqjDb5W1NY/s320/404.jpg" width="320" /></a></div><br />
<div align="center">Cand vegetalele s-au inmuiat, se adauga rosiile in bulion, foile de dafin, sarea, piperul alb si negru si praful cayenne. Se gatesc inca 10 minute dupa care se adauga bamele si se mai gatesc inca 10 minute.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUeiqiW24q2Fd6nE_-LWVLg9ru4I4Hy-hFT4p5pScALNrRdH0rHYPIrVEtMHwkiwIP4-oi9DCEIDA15KmZDiAK3cm_ZxQ-pbMFMILaBJRmlYT4tmb5FtCYrTGVO4x2YClNfOVjntQ1x98/s1600/405.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUeiqiW24q2Fd6nE_-LWVLg9ru4I4Hy-hFT4p5pScALNrRdH0rHYPIrVEtMHwkiwIP4-oi9DCEIDA15KmZDiAK3cm_ZxQ-pbMFMILaBJRmlYT4tmb5FtCYrTGVO4x2YClNfOVjntQ1x98/s320/405.jpg" width="320" /></a></div><br />
<div align="center">Se adauga supa de crab si jumatate din supa de creveti in cratita. Amestecand constat se da in fiert. Se da focul incet, se acopera cratita partial si se lasa sa fiarba aproximativ o ora amestecand ocazional. Daca gumbo este prea consistent se mai poate adauga supa de creveti si de asemenea se ajusteaza dupa gust cu sare si piper. Se adauga apoi crabul si se mai fierbe la foc mic inca 10 minute, apoi se adauga crevetele, se da din nou in fiert si apoi se tine la foc mic cam 5 minute pana ce crevetele devine ferm si capata o culoare roz. Atentie sa nu gatiti prea mult crevetele. Apoi cratita se da jos de pe foc.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPqXsTm09Yr74EFWLgk0mA39DvgJng3xGu2LOnqhWfj3QEW1roF8KPXTbzp5aEM-lH7jwtcPJOamRtv9M379ZVjwMxyqJcOUq9Bh6uLVEelAC-GcH15tFnCYaZBZDGeIW5tB3nfvoSnqM/s1600/406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPqXsTm09Yr74EFWLgk0mA39DvgJng3xGu2LOnqhWfj3QEW1roF8KPXTbzp5aEM-lH7jwtcPJOamRtv9M379ZVjwMxyqJcOUq9Bh6uLVEelAC-GcH15tFnCYaZBZDGeIW5tB3nfvoSnqM/s320/406.jpg" width="320" /></a></div><br />
<div align="center">Gumbo este un fel de mancare ce devine din ce in ce mai gustos cu cat este preparat cu o zi in avans pentru ca aromele diverselor ingrediente sa se amestece.</div><div align="center">Se serveste cu orez fiert in aburi.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYWhzoblKztDCeZ-5Yx3GotAfuQHx5Iu2S3b7PQur87L59Op-gloiGwWQb0Rp5wKpHPT7TAk8zd2swJvC_CSp1wtRLQGbVsnNQ0KBiWNIvBNrBN3NA919wRM51m2HODcFn06fIy3Z_YI/s1600/407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYWhzoblKztDCeZ-5Yx3GotAfuQHx5Iu2S3b7PQur87L59Op-gloiGwWQb0Rp5wKpHPT7TAk8zd2swJvC_CSp1wtRLQGbVsnNQ0KBiWNIvBNrBN3NA919wRM51m2HODcFn06fIy3Z_YI/s320/407.jpg" width="320" /></a></div><br />
<div align="center">Gumbo este o mancare destul de picanta pentru gusturile mele dar o savurez cu placere. Pentru iubitorii de mancaruri extrem de picante, inclusiv pentru sotul meu :-), puteti sa asezonati gumbo atunci cand il serviti cu "Tabasco Sauce", un sos extrem de iute preparat din ardei iuti, unde altundeva, decat in Louisiana. Sticla noastra "gigantica" de sos este in imaginea de jos.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2OwRv8FSLVAkcvJzUbkNdEMjnXs2aPpPc23Nljf69MSZ7vXLlYZlxQ-KBZ38OFWs5Ht6wCFGBOTplJ_XUfdcG9YmMKEahDgZ3tPDlA-n9FnYmQEbRHYbi0yeojv70RavMjj2bu6eckI/s1600/409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2OwRv8FSLVAkcvJzUbkNdEMjnXs2aPpPc23Nljf69MSZ7vXLlYZlxQ-KBZ38OFWs5Ht6wCFGBOTplJ_XUfdcG9YmMKEahDgZ3tPDlA-n9FnYmQEbRHYbi0yeojv70RavMjj2bu6eckI/s320/409.jpg" width="231" /></a></div><br />
<div align="center">Munca noastra in bucatarie a meritat fiecare minutel. Am preparat un "seafood gumbo" delicios si savuros. Dar cel mai important a fost timpul petrecut impreuna gatind! :-)</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLtvdUnGaHStSRDz_Q4Ns2Ujn3Q7TddAJySWtgzg3r5kBgzLMxXHq5iklZ45ALbWlZwERiv0tRCU-YpcNQPQF56lnrBFY9gC9glWAjPsghxIXbb0k_1y71tLp613jaa0Bmusg_IYhzqsU/s1600/410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLtvdUnGaHStSRDz_Q4Ns2Ujn3Q7TddAJySWtgzg3r5kBgzLMxXHq5iklZ45ALbWlZwERiv0tRCU-YpcNQPQF56lnrBFY9gC9glWAjPsghxIXbb0k_1y71tLp613jaa0Bmusg_IYhzqsU/s320/410.jpg" width="320" /></a></div><div style="text-align: center;"></div><div style="text-align: center;">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com0tag:blogger.com,1999:blog-5730725447776442632.post-49129883318275099152011-01-13T10:23:00.000-05:002011-01-13T13:48:29.360-05:00Berries..berries...berries!<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5MFLylO2SfCsjNL6G5fzSpbp9i92HYmVY9JJXRAyy5Y1u7tofvFYDj1gM-TJsJs7IOfSXY8KRZCySOC-4Ej1nbZ6b4OUiIw1COYxx7NBug63bvhDSIvAhE0Ddu9z047nXamSaRRUdTXQ/s1600/383.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5MFLylO2SfCsjNL6G5fzSpbp9i92HYmVY9JJXRAyy5Y1u7tofvFYDj1gM-TJsJs7IOfSXY8KRZCySOC-4Ej1nbZ6b4OUiIw1COYxx7NBug63bvhDSIvAhE0Ddu9z047nXamSaRRUdTXQ/s320/383.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Cei care ma cunosc stiu cat de mult iubesc dulciurile! De fiecare data am incercat retete noi si delicioase. Reteta de fata o am dintr-o enciclopedie culinara italiana ce apartine unor prieteni dragi din Ohio. Mi-a iesit din prima incercare si de atunci a devenit un fel de desert preferat al nostru. De ce? Pentru ca are multe fructe de padure, preferatele sotului meu. :-)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Iata ingredientele:</div><div style="text-align: center;">2 cups (500 g) branza Ricotta strecurata bine</div><div style="text-align: center;">1 1/4 cups (250 g) zahar fin granulat</div><div style="text-align: center;">1 cup (250 ml) iaurt</div><div style="text-align: center;">1 3/4 cups (450 ml) smantana pentru frisca</div><div style="text-align: center;">2 cups (500 g) fructe de padure</div><div style="text-align: center;">zeama de la o lamaie</div><div style="text-align: center;">2 felii de blat tip pandispan</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Puteti folosi orice fel de fructe de padure. Eu am folosit afine, dar uneori imi place sa le amestec si cu zmeura. Am sa incerc o data si cu mure. Sunt convinsa ca toate sunt extrem de delicioase.</div><div style="text-align: center;">Cat priveste ultimul ingredient, reteta originala spune 2 cantitati de "Pan di Spagna", denumirea italiana a cunoscutului pandispan. Cum imi place sa prepar totul in casa, primul lucru a fost sa pregatesc un blat de tort.</div><div style="text-align: center;">Reteta e cea simpla si traditionala, intalnita des in prajiturile si torturile mele.</div><div style="text-align: center;">Aveti nevoie de:</div><div style="text-align: center;">4 oua</div><div style="text-align: center;">un praf de sare</div><div style="text-align: center;">4 linguri zahar</div><div style="text-align: center;">4 linguri faina</div><div style="text-align: center;">esenta de vanilie</div><div style="text-align: center;">Albusurile se bat spuma cu un praf de sare, apoi se adauga zaharul si esenta de vanilie, capatand o consistenta de bezea. Se incorporeaza rand pe rand galbenusurile apoi se adauga faina amestecand de sus in jos si de jos in sus pentru ca aluatul obtinut sa ramana pufos.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ViGqbviIULtZWhyphenhyphenUCP4YHYJHKQRQDAC20t5q6r4VpAKZgUDkl54H4dfAgSZ6OGQC6YfRoABhamS4DnNMzV4pNLimSXrDj1uF_MyoeXqb9U9O2dzhiKNkFulRc2HzawGjdqoe9wVvTDE/s1600/385.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ViGqbviIULtZWhyphenhyphenUCP4YHYJHKQRQDAC20t5q6r4VpAKZgUDkl54H4dfAgSZ6OGQC6YfRoABhamS4DnNMzV4pNLimSXrDj1uF_MyoeXqb9U9O2dzhiKNkFulRc2HzawGjdqoe9wVvTDE/s320/385.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Aluatul se coace in tava de tort, preferabil una cu pereti detasabili, pana cand capata o culoare aurie si se desprinde singur de pereti.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_wK0jpd3mqcimIhfVeLISDJlgFCZXfM2RKQGFGqAvfseYLtWXbaR4oCz6nXrGcjiLQC-1-rkSgPgsXg7Vf-1WR04f_P3U31MOijHnbzWbm21ss6rgI07nCObwDi_dR6L1rn1CrVnYdQ/s1600/386.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_wK0jpd3mqcimIhfVeLISDJlgFCZXfM2RKQGFGqAvfseYLtWXbaR4oCz6nXrGcjiLQC-1-rkSgPgsXg7Vf-1WR04f_P3U31MOijHnbzWbm21ss6rgI07nCObwDi_dR6L1rn1CrVnYdQ/s320/386.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Cat timp blatul se raceste, trebuie sa preparati crema. In primul rand trebuie sa bateti frisca, sa fie cat mai teapana. Ricotta se amesteca bine cu iaurtul si jumatate din cantitatea de zahar. Frisca se incorporeaza apoi in ricotta amestecandu-se usor de jos in sus si de sus in jos pentru a pastra o consistenta aerata si pufoasa.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tHEqZWmDh1UoDDMREfwJMMg1wgc_cSZJIYQR1Mub0N2-3Tyo8mpjRbPgxHrMvXfICkOPEiN8CksGXIE969dn-rr16l6aJtaZ_XSV0Z8reX2Jpbb87CMNYt6sFSAfmG0c7PWCnhiTSPc/s1600/378.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tHEqZWmDh1UoDDMREfwJMMg1wgc_cSZJIYQR1Mub0N2-3Tyo8mpjRbPgxHrMvXfICkOPEiN8CksGXIE969dn-rr16l6aJtaZ_XSV0Z8reX2Jpbb87CMNYt6sFSAfmG0c7PWCnhiTSPc/s320/378.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGi-xrw3G4zVO0vquCB3brGu9d_iOQrOwq1suilIg3aPbuCBfgranVmOnrUfQMqtS__5e6isUmzRPJbo3JTHIFajuEoNqiaDJrsHlJdtcecpK1qJirzwFkGM4eCZWzkKaT14C6CE3LTM/s1600/375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijGi-xrw3G4zVO0vquCB3brGu9d_iOQrOwq1suilIg3aPbuCBfgranVmOnrUfQMqtS__5e6isUmzRPJbo3JTHIFajuEoNqiaDJrsHlJdtcecpK1qJirzwFkGM4eCZWzkKaT14C6CE3LTM/s320/375.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Incorporati in crema cam 3 linguri cu varf de fructe de padure.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtM3NxUcfHOWXV6lJcgNfFp91syUPcIf8U581Wwn4hyphenhyphenD2ntxXc-S5WfmxKvAX3RcMsi7PwYaea82k2acazAUgpQY1Bbevpo7X3Cvxs4t1YwEWDkSEXwvrgRrWKqsY9J0mTxPTmQ7rlCwk/s1600/376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtM3NxUcfHOWXV6lJcgNfFp91syUPcIf8U581Wwn4hyphenhyphenD2ntxXc-S5WfmxKvAX3RcMsi7PwYaea82k2acazAUgpQY1Bbevpo7X3Cvxs4t1YwEWDkSEXwvrgRrWKqsY9J0mTxPTmQ7rlCwk/s320/376.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Restul fructelor de padure fierbeti-le cu restul de zahar si zeama de la o lamaie pana obtineti o dulceata.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1zcXcrQnsig3EgxZ0TNqb5Sw1aRHqzdqts-CbOcS5BduM0NUl2GZX9WjT8E-aJaU80gpxvhhMuZOq1nJtiRbHSA7jzwxQPse8Qk-E-Qr_dHcyZpyfWbfZAwz1mUvFLeXoetL1UVteQE/s1600/377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1zcXcrQnsig3EgxZ0TNqb5Sw1aRHqzdqts-CbOcS5BduM0NUl2GZX9WjT8E-aJaU80gpxvhhMuZOq1nJtiRbHSA7jzwxQPse8Qk-E-Qr_dHcyZpyfWbfZAwz1mUvFLeXoetL1UVteQE/s320/377.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Partea cea mai simpla si placuta este asamblarea tortului. Taiati blatul in doua felii egale ca in imaginea de mai jos. Apoi asezati o felie pe fundul formei de tort cu pereti detasabili.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7xZaCzrisefUWD2F80MEX0ZBTtizaAbcho_iCuqUy-0H3xTQ536zKhTAqjk1XQiRDixH-zkY2qKJQfnRQKPOuElqF7qyHs8OlokZwTlcFclb0AThlQHjomD7n7KK6Ezrnkv2cROgsCjw/s1600/390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7xZaCzrisefUWD2F80MEX0ZBTtizaAbcho_iCuqUy-0H3xTQ536zKhTAqjk1XQiRDixH-zkY2qKJQfnRQKPOuElqF7qyHs8OlokZwTlcFclb0AThlQHjomD7n7KK6Ezrnkv2cROgsCjw/s320/390.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Acoperiti prima felie de blat cu crema de ricotta si asezati apoi peste a doua felie de blat. Deasupra adaugati delicioasa dulceata obtinuta din fructele de padure. Tortul trebuie tinut in frigider cel putin 3 ore inainte de a fi servit si bineinteles puteti detasa si peretii formei.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWm-x3YABfoYl7FhMdHcDzT77g2zX0HoPVakJHh4C3EbhxIGbz7LP8aGsS_H0j9gT7cnF1XMlNg8cKzhbPLMPmn4t5Mj1001L9-EwVzgVV73QafNohyphenhyphenCMalUWkrDp9XGpIzP07W2K0V4/s1600/387.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWm-x3YABfoYl7FhMdHcDzT77g2zX0HoPVakJHh4C3EbhxIGbz7LP8aGsS_H0j9gT7cnF1XMlNg8cKzhbPLMPmn4t5Mj1001L9-EwVzgVV73QafNohyphenhyphenCMalUWkrDp9XGpIzP07W2K0V4/s320/387.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Secretul este sa aveti o branza ricotta cat mai bine strecurata si de foarte buna calitate, un iaurt cremos care sa nu contina mult zer si sa aveti mare rabdare cand incorporati frisca in crema.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPseFt1m5qBm40oLuyeSrgqDhDZ3GVA3urlTd3wqwi2Feo17duwjNOM1TbUnO2GVs5EjLQ2ipQudPxuk2MvHvpBS8CdUXy6Q7ZcynVDOE-jWztb1FPX1lejmoNoXmDEHISAYd_fH1966U/s1600/381.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPseFt1m5qBm40oLuyeSrgqDhDZ3GVA3urlTd3wqwi2Feo17duwjNOM1TbUnO2GVs5EjLQ2ipQudPxuk2MvHvpBS8CdUXy6Q7ZcynVDOE-jWztb1FPX1lejmoNoXmDEHISAYd_fH1966U/s320/381.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"> Este un tort extrem de "light" si delicios si va pot spune ca uneori ne-am delectat cu o felie si la micul dejun. Este minunat daca aveti pofta de ceva dulce si usor acum dupa ce au trecut sarbatorile de iarna pline de mancaruri bogate si pline de calorii.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFMMXjNmyCi6zB0TGwm8Z-KRTqdMUcKC1fpkozpgXci1kIPtpxK1nkld-zR9oWHz5gabsIf4c-I2rKdhBkGKP7eqQb4i4_Jf5dSRKkJfVxv0Fzh1Wh7vYoDmZ1SBdyEaGKDq9hwqjLxR8/s1600/384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFMMXjNmyCi6zB0TGwm8Z-KRTqdMUcKC1fpkozpgXci1kIPtpxK1nkld-zR9oWHz5gabsIf4c-I2rKdhBkGKP7eqQb4i4_Jf5dSRKkJfVxv0Fzh1Wh7vYoDmZ1SBdyEaGKDq9hwqjLxR8/s320/384.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Sper ca v-am facut pofta de ceva dulce si de data asta! :-)</div><div class="separator" style="clear: both; text-align: center;">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com2tag:blogger.com,1999:blog-5730725447776442632.post-24415213610297938822011-01-09T00:24:00.001-05:002011-01-09T01:30:34.532-05:00Calamari<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnuVT1FcEcNNBfdobwkexWOMgKLudon0pS16Gq0ZSFhynNF5hlZuayys6KmnQCiogeIBCqkZMZjfgTj3F9A9iUuQAOff2jYcDGG5wSVofQUezv8qCgV8HNi-lxVo4_kjBJ4yFBSwp6dfk/s1600/372.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnuVT1FcEcNNBfdobwkexWOMgKLudon0pS16Gq0ZSFhynNF5hlZuayys6KmnQCiogeIBCqkZMZjfgTj3F9A9iUuQAOff2jYcDGG5wSVofQUezv8qCgV8HNi-lxVo4_kjBJ4yFBSwp6dfk/s320/372.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">"Chef-ul" meu preferat este <a href="http://www.giadadelaurentiis.com/">Giada De Laurentiis</a>, o persoana extrem de talentata, al carei show il urmaresc in fiecare duminica pe <a href="http://www.foodnetwork.com/">Food Network.</a></div><div style="text-align: center;">Retetele ei sunt simple, extrem de elegante si savuroase, cu puternice influente din bucataria italiana si va pot spune ca am incercat multe dintre ele. Asadar incepand cu aceasta postare, pe viitor, am sa va impartasesc din incercarile mele de a prepara mancaruri delicioase si inedite, marca Giada. :-)</div><div style="text-align: center;">Reteta de fata se numeste "Salata de calamari cu rosii si capere", se prepara extrem de usor si repede iar din cantitatea ingredientelor folosite se pot obtine 4 portii.</div><div style="text-align: center;">Iata de ce aveti nevoie:</div><div style="text-align: center;">Pentru salata:</div><div style="text-align: center;">3 linguri ulei de masline extravirgin</div><div style="text-align: center;">3 catei de usturoi</div><div style="text-align: center;">5 rosii </div><div style="text-align: center;">1/2 lingurita fulgi de ardei iute "chilli"</div><div style="text-align: center;">500 grame calamari</div><div style="text-align: center;">sare si piper dupa gust</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Pentru dressing:</div><div style="text-align: center;">2 linguri zeama de lamaie</div><div style="text-align: center;">2 linguri ulei de masline extravirgin</div><div style="text-align: center;">2 linguri capere</div><div style="text-align: center;">coaja rasa de la o lamaie</div><div style="text-align: center;">patrunjel verde</div><div style="text-align: center;">sare si piper dupa gust</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJw47H0Zd9DTBMTAuFYFObC7jlSpA5OSeqvkK4nDADXPe8x4zmEqZNDKsXADruJ9FrMQf4jP_fM5DgJREFu9Q9k36w8wSLcN0GiOAmLXgdN_oNY21viNSm9AXFd6jJyi7sLsY4ySsJs4/s1600/367.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJw47H0Zd9DTBMTAuFYFObC7jlSpA5OSeqvkK4nDADXPe8x4zmEqZNDKsXADruJ9FrMQf4jP_fM5DgJREFu9Q9k36w8wSLcN0GiOAmLXgdN_oNY21viNSm9AXFd6jJyi7sLsY4ySsJs4/s320/367.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Calamarii proaspati, se spala, se taie in felii de aproximativ 1-1,5 cm grosime si se asezoneaza cu sare si piper proaspat macinat.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIn2paTnuSjTt7pY7_nMqgLvTNAduUhwJtk433B2GxO9IaPuMo2wMUHuSDlDUzhNOdqlz1kriXbsk1FGny7QGrS9SCqFkf99IeRTpVmOfGzyVICsYNecLZchKY1VkoKwzScK3xDlLfPDg/s1600/368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIn2paTnuSjTt7pY7_nMqgLvTNAduUhwJtk433B2GxO9IaPuMo2wMUHuSDlDUzhNOdqlz1kriXbsk1FGny7QGrS9SCqFkf99IeRTpVmOfGzyVICsYNecLZchKY1VkoKwzScK3xDlLfPDg/s320/368.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDV7QPMJoZNILOTwJWvM3Fidw3ixzHe2kBDpquUhnZkZZG9R-mjGRJqFiNwUhk2pvyw4ukhuLzRmK8DxhgT3z1AHBO52TWS5TABfPj638yDQb9_59DCv67LoJonp7AdntvpPt2-JXm6A/s1600/369.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDV7QPMJoZNILOTwJWvM3Fidw3ixzHe2kBDpquUhnZkZZG9R-mjGRJqFiNwUhk2pvyw4ukhuLzRmK8DxhgT3z1AHBO52TWS5TABfPj638yDQb9_59DCv67LoJonp7AdntvpPt2-JXm6A/s320/369.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Intr-o tigaie suficient de mare si cu pereti inalti se incinge uleiul de masline si se soteaza usturoiul pisat timp de aproximativ jumatate de minut pentru a-si elibera aroma. Se adauga rosiile taiate cuburi si fulgii de ardei iute si se gatesc timp de 2 minute.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtocnzLWucqegEbyt4OeVaVfrz5yMG9ouD9y2uJ9_BwwwCHq6wNU_lAxxq0fck1JzV6kO0sqLNIcf55PFAZjfabPEQm46Hw4azjt2sy1AQVy26FcvmR-ogjaoGNOu4QOwEWJCGiOlrJw4/s1600/370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtocnzLWucqegEbyt4OeVaVfrz5yMG9ouD9y2uJ9_BwwwCHq6wNU_lAxxq0fck1JzV6kO0sqLNIcf55PFAZjfabPEQm46Hw4azjt2sy1AQVy26FcvmR-ogjaoGNOu4QOwEWJCGiOlrJw4/s320/370.jpg" width="320" /></a></div><br />
<div style="text-align: center;">In final se adauga calamarii si se soteaza timp de 2-3 minute amestecandu-se frecvent. Calamarii se gatesc extrem de repede, asadar nu incercati sa ii tineti prea mult in tigaie pentru ca vor capata o consistenta de "cauciuc". Trebuie sa isi pastreze savoarea si prospetimea. Tigaia se da de pe foc si se scurge excesul de zeama obtinuta de la rosii si calamari.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhG1-2TIPcLQT4smKbXbhyphenhyphenHCQ-kA7VcqTubTGYwYOTcNT_5VIZqHzB6J6IoGq7QCupKLPV97fK82y3EaeFJJydKCEl9J4qMfmw5pMZcx9l9xqbuSwmnlmrw-Ar80KLZEO2Ndoa4IIZ3o4/s1600/371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhG1-2TIPcLQT4smKbXbhyphenhyphenHCQ-kA7VcqTubTGYwYOTcNT_5VIZqHzB6J6IoGq7QCupKLPV97fK82y3EaeFJJydKCEl9J4qMfmw5pMZcx9l9xqbuSwmnlmrw-Ar80KLZEO2Ndoa4IIZ3o4/s320/371.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Dressing-ul se obtine amestecand impreuna uleiul, zeama de lamaie, caperele si coaja de lamaie intr-un bol cu ajutorul unui tel. Se asezoneaza dupa gust cu sare si lamaie. Inainte de a fi folosite, caperele se clatesc cu apa rece si se scurg bine pentru ca sunt foarte sarate.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkdlU5JgzAa6tUk7PFVfJkIUIIgulGLyNWadffXhTRbsT9xmsB1y-Ims8m3T2ypnSwSADgOU-LYrx78tv5aDL0mAL108YwQLOV5goNgVbKaSrRGr1lFMSRDNgifV2Nioiv6PPpKfkzl8/s1600/374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkdlU5JgzAa6tUk7PFVfJkIUIIgulGLyNWadffXhTRbsT9xmsB1y-Ims8m3T2ypnSwSADgOU-LYrx78tv5aDL0mAL108YwQLOV5goNgVbKaSrRGr1lFMSRDNgifV2Nioiv6PPpKfkzl8/s320/374.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Salata de calamari se transfera intr-un bol si se adauga dressing-ul. Se amesteca usor si se garniseste cu patrunjel proaspat. Se serveste ca atare.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6ZNh-935SsOcmxOBOIbRn20tLO4_P4Qi7N-dznaAGGU10YjVxUX3hpbvYWafyHqhjujdm1Ey8vqzRd0w_DOXqKSqlXPfrkb4kpJRfZdndQE_udSJ-HGRSfRtI9BfLnPot5AHF9lcKgI/s1600/373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6ZNh-935SsOcmxOBOIbRn20tLO4_P4Qi7N-dznaAGGU10YjVxUX3hpbvYWafyHqhjujdm1Ey8vqzRd0w_DOXqKSqlXPfrkb4kpJRfZdndQE_udSJ-HGRSfRtI9BfLnPot5AHF9lcKgI/s320/373.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Sunt o mare iubitoare de fructe de mare si le savurez cu cea mai mare placere cu fiecare ocazie. Salata a fost un adevarat succes atunci cand am preparat-o. Este extrem de "fresh" si "light" chiar si a doua zi. Sunt convinsa ca v-am "starnit" putin papilele gustative. :-) Spor la gatit!</div><div class="separator" style="clear: both; text-align: center;">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com2tag:blogger.com,1999:blog-5730725447776442632.post-47703345011059242202011-01-06T19:07:00.000-05:002011-01-06T19:07:29.731-05:00"A room with a view ... Boston"<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjLiokl7-OI2rYwHzpBcul6XQQfD7nZidh7q4A8lLPhVr1_9hKjPC0_-a3cWzheE8xSgEQv5X4shyphenhyphen1AN1puyZeJIApleoswpb69Ifv8h-ogEwPNoNOAP1DoausZ7JiE5eayVcG8alx52s/s1600/365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjLiokl7-OI2rYwHzpBcul6XQQfD7nZidh7q4A8lLPhVr1_9hKjPC0_-a3cWzheE8xSgEQv5X4shyphenhyphen1AN1puyZeJIApleoswpb69Ifv8h-ogEwPNoNOAP1DoausZ7JiE5eayVcG8alx52s/s320/365.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Am stat si m-am gandit mult pana sa ma hotarasc cu ce postare sa incep noul an. Mi-am adus aminte ca anul trecut a fost un an plin de calatorii pentru mine, mai ales de cand sunt in Statele Unite. Asadar m-am hoatarat sa va povestesc in cateva cuvinte si imagini despre ultima mea calatorie de anul trecut, de saptamana trecuta mai exact, care a durat numai o zi, in speranta ca anul cel nou va fi la fel de plin de peripetii si locuri inedite.</div><div style="text-align: center;">Unde am fost?</div><div style="text-align: center;">In Boston, Massachusetts, cel mai estic oras-metropola de pe coasta de est a Americii.</div><div style="text-align: center;">Rasfoind una din hartile orasului am aflat ca, cel mai bun loc de unde poti admira panorama orasului este "The Skywalk" situat la etajul 52 in "Prudential Tower". </div><div style="text-align: center;">Locul ofera o vedere inedita si frumoasa a orasului Boston si a imprejurimilor atat ziua cat si noaptea.</div><div style="text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHo1JvrX34a1hnHQx9-TxQriTIBZkxVfWJu1geiAh37FpH6iWasldR3ZQQ-MUQe5yMAfw4USJFpcptgSo08jt7TyCB_rErswGnhXh-NN3zQLujWIPFWNJ1rL4cSlZrMqbOpdkoGRtS-3U/s1600/358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHo1JvrX34a1hnHQx9-TxQriTIBZkxVfWJu1geiAh37FpH6iWasldR3ZQQ-MUQe5yMAfw4USJFpcptgSo08jt7TyCB_rErswGnhXh-NN3zQLujWIPFWNJ1rL4cSlZrMqbOpdkoGRtS-3U/s320/358.jpg" width="320" /></a></div><div style="text-align: center;"> "Charles River" si "Longfellow Bridge"</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Boston este unul din cele mai vechi orase americane, plin de istorie si personalitati. Este de asemenea un important centru universitar. In Cambridge, pe celalalt mal al raului Charles isi au locul celebrele MIT (Massachusetts Institute of Technology) si Harvard University.</div><div style="text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Xeku5gz8M1vzOu7Db_wBW5MdQ_B8xO-A2_bmCJgQduRRSwbfWCEg3mK9uiA67hs5u43Lj9b7ekyT4NJy5Yc3wqBJu5fzCTk6MK-83DLphn1V6uGnGTmZwXNfT6xe00SVKdcJJCiBImA/s1600/359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Xeku5gz8M1vzOu7Db_wBW5MdQ_B8xO-A2_bmCJgQduRRSwbfWCEg3mK9uiA67hs5u43Lj9b7ekyT4NJy5Yc3wqBJu5fzCTk6MK-83DLphn1V6uGnGTmZwXNfT6xe00SVKdcJJCiBImA/s320/359.jpg" width="320" /></a></div><div style="text-align: center;"> MIT Dome</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYMwX53SsiSo8TcPxMOm2VsAWBxNTia1HJGHlSFMqfXLusgFlfpKvPWUraJYfB7rXoy6cguNs_uIfHBhdnZbH7z67_uYCLyAZMwEOjOl1UAZV9cJzirwGyC3W6qTonOnVJ80nWOu_sD98/s1600/360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYMwX53SsiSo8TcPxMOm2VsAWBxNTia1HJGHlSFMqfXLusgFlfpKvPWUraJYfB7rXoy6cguNs_uIfHBhdnZbH7z67_uYCLyAZMwEOjOl1UAZV9cJzirwGyC3W6qTonOnVJ80nWOu_sD98/s320/360.jpg" width="320" /></a></div><div style="text-align: center;"> Vedere asupa Cambridge</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuFZUpa8XlL6r_22U3LSF-Wt5JyRRxMukUzR_ur8mAmdjMenIZa6lX_7f-F13MijToD94g5k45SCGc-gU2wQi8HLfki8XAzD__6NbsHD4SciIREZwR9CMRPrgS6gNjh8cvosG7oyuuXT4/s1600/361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuFZUpa8XlL6r_22U3LSF-Wt5JyRRxMukUzR_ur8mAmdjMenIZa6lX_7f-F13MijToD94g5k45SCGc-gU2wQi8HLfki8XAzD__6NbsHD4SciIREZwR9CMRPrgS6gNjh8cvosG7oyuuXT4/s320/361.jpg" width="320" /></a></div><div style="text-align: center;"> The Christian Science Church</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi54D3-kOIMWTb1hmjaDPFmqNQQIGC_phxXafT0lxJ3d1dl8_bhUgFfzKs9oSLbQsBNzBrlzElsVxBiDSJJmDPm1cunMvjGUSBxCx_fQ6axdeXRk6YwxlOGRK8f5C-Ate6KzK-Ue3n1DmQ/s1600/364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi54D3-kOIMWTb1hmjaDPFmqNQQIGC_phxXafT0lxJ3d1dl8_bhUgFfzKs9oSLbQsBNzBrlzElsVxBiDSJJmDPm1cunMvjGUSBxCx_fQ6axdeXRk6YwxlOGRK8f5C-Ate6KzK-Ue3n1DmQ/s320/364.jpg" width="320" /></a></div><br />
<div style="text-align: center;">La etajul 54 al aceleasi cladiri am descoperit un foarte elegant restaurant <a href="http://www.topofthehub.net/">"Top of the Hub"</a>.</div><div style="text-align: center;">Mi-am potolit foamea cu o delicioasa salata de "lobster" ceva tipic Bostonului pentru ca, fiind port la oceanul Atlantic, este renumit pentru pestele si fructele de mare proaspete si delicioase.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiaQESEYBP7CiDqA7GxTDHmKGLykWbhuBzN-OGmO05fyOoPFsuYjwDHqXCaW62DwskRq1SNtCV9IZZj7MLC9jiraO74Ehx3ThjMU7JjRiIdORsY1NgAi5ugIKesZVTA9jzeyIY85vn-A/s1600/362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiaQESEYBP7CiDqA7GxTDHmKGLykWbhuBzN-OGmO05fyOoPFsuYjwDHqXCaW62DwskRq1SNtCV9IZZj7MLC9jiraO74Ehx3ThjMU7JjRiIdORsY1NgAi5ugIKesZVTA9jzeyIY85vn-A/s320/362.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Privelistea a fost absolut incantatoare iar lumina a fost magica la apusul soarelui.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhhgXHMHStc3mfwxHsvLlD6hxv8OxaIK-pSESPySRF6D2P8YbjXn8l6VuYj8AHJd8IvCwYLKiOnsI_fCZbdwfXprYFqSQ9ucWM_uoe2Zdv24e8tl6NLYATc7Z5rLNG5vxtq3aZ1rm1WA/s1600/354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhhgXHMHStc3mfwxHsvLlD6hxv8OxaIK-pSESPySRF6D2P8YbjXn8l6VuYj8AHJd8IvCwYLKiOnsI_fCZbdwfXprYFqSQ9ucWM_uoe2Zdv24e8tl6NLYATc7Z5rLNG5vxtq3aZ1rm1WA/s320/354.jpg" width="240" /></a></div><div style="text-align: center;">Downtown Boston</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFsSXtaacX6fitsQX0S4FyCICG8BTBwzL3-XpUrGevO6f3NCEJsYSHefzJeBHjqPwLt80xmicznV6L0qD43j3Mqc0v4AhRLZG1Fdt0hFDkM3PzorkvCchrv_e1PG3bC_QLiVSKwuzbpck/s1600/363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFsSXtaacX6fitsQX0S4FyCICG8BTBwzL3-XpUrGevO6f3NCEJsYSHefzJeBHjqPwLt80xmicznV6L0qD43j3Mqc0v4AhRLZG1Fdt0hFDkM3PzorkvCchrv_e1PG3bC_QLiVSKwuzbpck/s320/363.jpg" width="320" /></a></div><div style="text-align: center;">Massachusetts Bay</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6wfGeillIf0cFRohMKUkw_i2FQsaesK-8tl8JBUM_2RI8Wqdq0PfdCkcw11wOvos4pM9_QhKvxprCzSynA_RsHGoVx5SucPbeHjBRzrYOaapULGUEzHTpyTfLmEOpavNayOZZNcJ2Ys/s1600/366.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6wfGeillIf0cFRohMKUkw_i2FQsaesK-8tl8JBUM_2RI8Wqdq0PfdCkcw11wOvos4pM9_QhKvxprCzSynA_RsHGoVx5SucPbeHjBRzrYOaapULGUEzHTpyTfLmEOpavNayOZZNcJ2Ys/s320/366.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Un alt lucru inedit este faptul ca, aeroportul din Boston este situat pe o peninsula, creand mereu senzatia, mai ales din cauza zapezii din acele zile, ca avioanele aterizeza sau decoleaza de pe o platforma de gheata situata pe suprafata oceanului.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixugVnWtWJjJ_MBw9p6VetsKBxGwqo_B5TMM43CcHvC7ubLYy9O4b73yIECnKsn9CXSWhjyU8ar0OPFeeRR1p7vCIgEvH3gnp1qbC7PdxgXn6kuKiln1eqxZ5N4sCVqJOuj28ATMIKwyQ/s1600/355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixugVnWtWJjJ_MBw9p6VetsKBxGwqo_B5TMM43CcHvC7ubLYy9O4b73yIECnKsn9CXSWhjyU8ar0OPFeeRR1p7vCIgEvH3gnp1qbC7PdxgXn6kuKiln1eqxZ5N4sCVqJOuj28ATMIKwyQ/s320/355.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">Sunt extrem de multe lucruri de descoperit si vizitat in acest oras. In speranta ca data viitoare voi zabovi aici mai mult decat o zi, pot sa va spun doar ca a fost o experienta minunata.</div><div style="text-align: center;">Kisses!</div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"></div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com0tag:blogger.com,1999:blog-5730725447776442632.post-17162682661560517072010-12-30T22:27:00.001-05:002010-12-30T22:30:26.449-05:00Figaro<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9rWPEMQ4NwIqg4nk5sjdmrZ7RgkT9daTbLkcJEEzVpLJYHNrSjBEJvPlu10GUp3XVYDTWyV_Lu8RqWA-IWQZxXF37RbtfYuQd0WJ_g02knxZQDkzx9Nu2sXutq7jyEyQCdoJomprGmw/s1600/347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk9rWPEMQ4NwIqg4nk5sjdmrZ7RgkT9daTbLkcJEEzVpLJYHNrSjBEJvPlu10GUp3XVYDTWyV_Lu8RqWA-IWQZxXF37RbtfYuQd0WJ_g02knxZQDkzx9Nu2sXutq7jyEyQCdoJomprGmw/s320/347.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"> In fiecare an, de Craciun, prepar aceasta prajitura, numita Figaro. Reteta este extrem de simpla, dar pentru mine are o mare importanta, pentru ca este "traditia de Craciun" a familiei mele. Bunica mea prepara aceasta prajitura mereu de Sarbatori, apoi mama ne indulcea fiecare Craciun al copilariei cu acest deliciu.</div><div style="text-align: center;">De ceva vreme, mai ales dupa pierderea mamei mele, nu exista Craciun in care sa nu umplu casa cu mirosul delicat de prune si nuci, si in felul acesta imi aduc aminte de mama, de bunica, si de Sarbatorile de Iarna ale copilariei mele.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Iata ingredientele:</div><div style="text-align: center;">6 oua</div><div style="text-align: center;">2 pahare de zahar</div><div style="text-align: center;">8 linguri de ulei sau 200 grame de unt</div><div style="text-align: center;">faina</div><div style="text-align: center;">1 praf de copt</div><div style="text-align: center;">esenta de vanilie</div><div style="text-align: center;">gem de prune</div><div style="text-align: center;">nuci macinate</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Inainte de a va explica modul de preparare trebuie sa fac cateva precizari.</div><div style="text-align: center;">Ingredientele de mai sus sunt necesare daca aveti o tava de aragaz. Reteta din carnetelul mamei mele spune "miezul a 100 de nuci date prin masina". Pot sa va spun ca puteti folosi in jur de 400-500 grame de nuci macinate. Anul acesta am folosit o combinatie de nuci simple si nuci "pecan", un soi de nuci care se gaseste in Statele Unite.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcBq_TU_lUVBi7XfKrLWmPKJoLQDAbPyXVgmAtaIFZIxssLBlcMVF0fXxtDvsc_4fJZdVPfjlr3tnToTVCooH-dGDTbgUfLG0LtiiV1x53sTWDCPz3VjgDbEEMA3NFQtEza1L5mXzT_I/s1600/337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="185" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdcBq_TU_lUVBi7XfKrLWmPKJoLQDAbPyXVgmAtaIFZIxssLBlcMVF0fXxtDvsc_4fJZdVPfjlr3tnToTVCooH-dGDTbgUfLG0LtiiV1x53sTWDCPz3VjgDbEEMA3NFQtEza1L5mXzT_I/s320/337.jpg" width="320" /></a></div><div style="text-align: center;"> Nuci "Pecan"</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCo0oax7tOYtPaxlaAwinIkvjrYRUc-iJ84qpqQhBFyDVZGAlI_3Pim9d0O9Kx56dzMhcf75zKe1KKFXLa6iQu4WZ16pLhVtqTeLo4qpJNLfAk9xXKTo0bIN4zjNUBISExmf3epY3XQQ/s1600/336.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFCo0oax7tOYtPaxlaAwinIkvjrYRUc-iJ84qpqQhBFyDVZGAlI_3Pim9d0O9Kx56dzMhcf75zKe1KKFXLa6iQu4WZ16pLhVtqTeLo4qpJNLfAk9xXKTo0bIN4zjNUBISExmf3epY3XQQ/s320/336.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"> Nucile le-am macinat cat mai marunt posibil. Daca aveti "masina de macinat nuci" speciala este ideal.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKs2ZNdJj1XLQOc136aznO3SL3ZfFIM3vYNCJA5cl1w7FhpyNyWcUxsknqJQPU8aTlNZHcPdLSHavuKLEtM9eKG4_XNkGGT7cKoidSoO4aCAdL4hMRTmoqKsy54GU0ulNexir8YHxlyE/s1600/338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKs2ZNdJj1XLQOc136aznO3SL3ZfFIM3vYNCJA5cl1w7FhpyNyWcUxsknqJQPU8aTlNZHcPdLSHavuKLEtM9eKG4_XNkGGT7cKoidSoO4aCAdL4hMRTmoqKsy54GU0ulNexir8YHxlyE/s320/338.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Galbenusurile de mixeaza bine cu un pahar de zahar. Prin "pahar" se intelege unul obisnuit de 150 ml. Am folosit aceasta cantitate pentru ca asa este reteta originala. :-)</div><div style="text-align: center;">Dupa ce zaharul s-a topit, se incorporeaza uleiul (sau untul), se adauga praful de copt, esenta de vanilie si faina pana se obtine un aluat care sa framanta si se poate intinde cu sucitorul.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWg-Kga_whULoa0mk5CWpURPJKhPhgMbvbLHRY1umP_sy8kyCEkev1dvJoiEMymq3a2z0A4P4MAGYtyhz19w7QtywivypSEpD3oTWb7Ft21kNH-mOFL8vWdn8NbTrquohpRoA1O9T-Es/s1600/339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWg-Kga_whULoa0mk5CWpURPJKhPhgMbvbLHRY1umP_sy8kyCEkev1dvJoiEMymq3a2z0A4P4MAGYtyhz19w7QtywivypSEpD3oTWb7Ft21kNH-mOFL8vWdn8NbTrquohpRoA1O9T-Es/s320/339.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Din aluat se intinde o foaie cat tava de aragaz si se aseaza in tava dupa ce aceasta a fost in prealabil unsa cu ulei si tapetata cu faina.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDmL27__Wgpk5wmTlXvt-oNQ74bAc8ufHNqj67xRB2eaMBoP_AHZUxfbIfeWuZluHLTePhWPgeTp6Ncd40OilXeCK8c2Itma4RqKN3eULBYg_2vcd4ZlpS1kp49IGyjKFKR-lO48Answ/s1600/340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDmL27__Wgpk5wmTlXvt-oNQ74bAc8ufHNqj67xRB2eaMBoP_AHZUxfbIfeWuZluHLTePhWPgeTp6Ncd40OilXeCK8c2Itma4RqKN3eULBYg_2vcd4ZlpS1kp49IGyjKFKR-lO48Answ/s320/340.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Peste foaie se intinde un strat generos de gem de prune. Cred ca puteti folosi si alt tip de gem, insa eu am folost mereu de prune respectand reteta originala.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCSR53UQlJsUf8rU1HZPIVgpMEV52Wh_xfn4U6lfJMHi_fgH_iCQTrcfIN-zzrS8oK9YmtHpixlt-waB-9yiq1HJr1S_3j7Br55o9c7DVAYiYkG24WlsehclzeoFfGgam-HmJOK3Fhdg/s1600/341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCSR53UQlJsUf8rU1HZPIVgpMEV52Wh_xfn4U6lfJMHi_fgH_iCQTrcfIN-zzrS8oK9YmtHpixlt-waB-9yiq1HJr1S_3j7Br55o9c7DVAYiYkG24WlsehclzeoFfGgam-HmJOK3Fhdg/s320/341.jpg" width="320" /></a></div><br />
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</div><div style="text-align: center;"> Albusurile se bat spuma impreuna cu un pahar de zahar obtinandu-se o consistenta ca de bezea. Apoi se incorporeaza nucile amestecandu-se de sus in jos si de jos in sus pentru a pastra o consistenta pufoasa. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc0rFAan_LSlcLrS4vX4Z1RaW-x90SYq9ocouNDsLNM8pLPReBiG15DzpQwePr-klJ1pokkmmrBGmn6t7twP1A1PkEv9PD3y1G4JgxESojLWSwC5YU4lxkUa5YRWDRmT3gK8HvZuvf9uY/s1600/343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc0rFAan_LSlcLrS4vX4Z1RaW-x90SYq9ocouNDsLNM8pLPReBiG15DzpQwePr-klJ1pokkmmrBGmn6t7twP1A1PkEv9PD3y1G4JgxESojLWSwC5YU4lxkUa5YRWDRmT3gK8HvZuvf9uY/s320/343.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Albusurile cu nuca se aseaza peste stratul de gem. Apoi tava se introduce in cuptorul bine incins. Prajitura se coace timp de aproximativ 45 de minute la 350 grade F sau pana cand se rumeneste bine.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjDVOkDJKwHeJHYsGKQfdsJV21auzkDdKzTdnSBGyytN-LP0dd_ydIbw3-sgyI_arMaNRyHl-Jhvyc_aj6oYJteIFBVD9Il13tJZYoM0IrE_j-2CfaEQrZ0BDxEcs4wA2ovfzjkjEvwM/s1600/344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQjDVOkDJKwHeJHYsGKQfdsJV21auzkDdKzTdnSBGyytN-LP0dd_ydIbw3-sgyI_arMaNRyHl-Jhvyc_aj6oYJteIFBVD9Il13tJZYoM0IrE_j-2CfaEQrZ0BDxEcs4wA2ovfzjkjEvwM/s320/344.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEganjrWJ5zG1gosQ5fj6kYVbaK80QPfIEEUy9myz4Mm6ZqAfGKD4kimwmggvpWV4kGL7iLMDIKauTyLA2GUlR5brI-PvNPYjDR-JgLPG6NTpJyCXc_rBdy2zjyezMBqVvZaQ7Ewg9wlMps/s1600/345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEganjrWJ5zG1gosQ5fj6kYVbaK80QPfIEEUy9myz4Mm6ZqAfGKD4kimwmggvpWV4kGL7iLMDIKauTyLA2GUlR5brI-PvNPYjDR-JgLPG6NTpJyCXc_rBdy2zjyezMBqVvZaQ7Ewg9wlMps/s320/345.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Cat este calda, prajitura se pudreaza cu zahar pudra si se taie in formele pe care le doriti. Eu una prefer sa le tai sub forma de dreptunghiuri.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BYLCNdmC1_wygG8iA_JpKyLYDSg_oykjlCzMK09HAqaO6QQ7D972MkctdhPh3N2wcHF5YGDoq5Zt7jZXwrWV_AatELiwsD-4NzNpyinZU1RlZA1-iGJkjSahHMeXCO-LyBlBiOPUNgI/s1600/346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BYLCNdmC1_wygG8iA_JpKyLYDSg_oykjlCzMK09HAqaO6QQ7D972MkctdhPh3N2wcHF5YGDoq5Zt7jZXwrWV_AatELiwsD-4NzNpyinZU1RlZA1-iGJkjSahHMeXCO-LyBlBiOPUNgI/s320/346.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Figaro este extrem de buna cu cat este preparata cu cateva zile in avans, sa se usuce putin.</div><div style="text-align: center;">De fiecare data cand savurez aceasta prajitura ma gandesc la Craciunurile copilariei mele si la mama. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVSmqKsjKWWAudw29dZbQ-02BOTuEXdqp4g4BP6istPIuSTbelgW4hCFIClOwZEwRLEuiJnCdKyjD2odkfbLF52T8t5guMWoUB_dtBDTVSmUzHUVbrn6iQMj2k2SsMQuzpq8P-cJrQ9Q/s1600/349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVSmqKsjKWWAudw29dZbQ-02BOTuEXdqp4g4BP6istPIuSTbelgW4hCFIClOwZEwRLEuiJnCdKyjD2odkfbLF52T8t5guMWoUB_dtBDTVSmUzHUVbrn6iQMj2k2SsMQuzpq8P-cJrQ9Q/s320/349.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Va urez un An Nou dulce, plin de dragoste si pace!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3PLB4XGBollXQTP6qpchLyBmPWGc2YTRLj7e-cZAmSdlM5GwPb99r9Sb-4V19oTXWYc4oci9-o7u4PV7CbCIwMSgGmbWl84kOdzTQzEdCiipE9CFxe_rFRwXmfwlTS1_sAEEV075zfE/s1600/348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3PLB4XGBollXQTP6qpchLyBmPWGc2YTRLj7e-cZAmSdlM5GwPb99r9Sb-4V19oTXWYc4oci9-o7u4PV7CbCIwMSgGmbWl84kOdzTQzEdCiipE9CFxe_rFRwXmfwlTS1_sAEEV075zfE/s320/348.jpg" width="320" /></a></div><div align="center" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com0tag:blogger.com,1999:blog-5730725447776442632.post-65552348205692811992010-12-13T14:45:00.000-05:002010-12-13T14:45:52.745-05:00Merry Christmas!<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFc7FbGiv9SDof_URTMukeKZBc2u577uv1dHIVUM6syQWGqE1z02LYG7XbslVGqtKZ5LsR1ot5TOtfzkreQ70f9toC0E7YJhPLrfGmHiBJMcOg2PRc1IiUn5NNQt_DFp2AMCP2dyqOfv8/s1600/332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFc7FbGiv9SDof_URTMukeKZBc2u577uv1dHIVUM6syQWGqE1z02LYG7XbslVGqtKZ5LsR1ot5TOtfzkreQ70f9toC0E7YJhPLrfGmHiBJMcOg2PRc1IiUn5NNQt_DFp2AMCP2dyqOfv8/s320/332.jpg" width="320" /></a></div><br />
<div align="center">Zilele trecute am inceput sa prepar diverse dulciuri pentru Sarbatorile de Iarna. Pentru mine Craciunul inseamna scortisoara, portocale, multa ciocolata si prajituri de casa. Desi in fiecare an prepar o prajitura traditionala a carei reteta am mostenit-o de la mama, imi place de fiecare data sa incerc ceva nou.</div><div align="center">Asadar o sa va delectez, sper, cu "o mica padure de braduti"! :-)</div><div align="center">Reteta este din revista Marthei Stewart si este extrem de versatila. O sa vedeti si de ce!</div><div align="center"><br />
</div><div align="center"> Iata ingredientele:</div><div align="center">3 "cups" faina</div><div align="center">3/4 lingurita praf de copt</div><div align="center">1/2 lingurita sare</div><div align="center">250 grame de unt nesarat</div><div align="center">1 "cup" zahar</div><div align="center">1 ou</div><div align="center">2 lingurite esenta de vanilie</div><div align="center"><br />
</div><div align="center">As dori sa precizez ca untul in Statele Unite se gaseste sub forma de "sticks", un fel de bete, de 113,4 grame, si poate fi sarat sau nesarat, de aici si notiunea de unt nesarat. Reteta originala spune "2 sticks" care ar insemna aproximativ 227 de grame. Puteti respecta exact cantitatea sau puteti folosi 250 de grame (un pachet de unt). </div><div align="center">Folosind doar ingredinetele de mai sus, obtineti un aluat pentru biscuiti cu vanilie. Daca iubiti ciocolata, inlocuiti 1/2 "cup" de faina cu 1/3 "cup" cacao, iar daca va plac biscuitii cu lamaie, inlocuiti esenta de vanilie cu 1 lingurita de coaja de lamaie si 1 lingurita zeama de lamaie.</div><div align="center">Eu am ales a patra varianta de aluat, cea de sarbatoare, si am adaugat la ingredientele de mai sus:</div><div align="center">1 1/2 lingurita scortisoara</div><div align="center">1/4 ghimbir</div><div align="center">1/4 lingurita "ground allspice"</div><div align="center">1/4 lingurita piper proaspat macinat</div><div align="center">"Ground allspice" este cunoscut si sub denumirea de piper Jamaican, fiind un condiment ce poate fi similar la gust cu un amestec egal de scortisoara, cuisoare, nucsoara si piper negru. Deasemenea ghimbirul folosit este cel uscat si macinat si nu cel proaspat.</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9WzFwmeFmr7X0V0j5d5UFQrubZinwwKKGkerIIpIuUCG2o9rB0-fVqsE-IDuJv6SY2BoTA3TQgdzar48IB2iCXymdFweYVlonVLWMzxPqxHxZvf3M_7_LyzmBPdoo9qWcuzOlUWTWiE/s1600/324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9WzFwmeFmr7X0V0j5d5UFQrubZinwwKKGkerIIpIuUCG2o9rB0-fVqsE-IDuJv6SY2BoTA3TQgdzar48IB2iCXymdFweYVlonVLWMzxPqxHxZvf3M_7_LyzmBPdoo9qWcuzOlUWTWiE/s320/324.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Faina, sarea si praful de copt se amesteca intr-un castron mare.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNqtI6vsf_RCcJRjxT2q-LwmL7gaqfURuquhx5zW3C5Y_8nPL8driwYSCJDKMEL-TRfy1lZTDo1vg9yKzpgC8OXZqvje5-G7M4B1V3eBsqDdxIZMYeqFuQzvzMGQCt0dmi_otEBSbETk/s1600/325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvNqtI6vsf_RCcJRjxT2q-LwmL7gaqfURuquhx5zW3C5Y_8nPL8driwYSCJDKMEL-TRfy1lZTDo1vg9yKzpgC8OXZqvje5-G7M4B1V3eBsqDdxIZMYeqFuQzvzMGQCt0dmi_otEBSbETk/s320/325.jpg" width="320" /></a></div><br />
<div align="center">Untul se spumeaza impreuna cu zaharul, apoi se incorporeaza oul si esenta de vanilie. In timp ce se adauga faina, se adauga si condimentele si se amesteca cu mixerul pana se obtine un aluat care se poate framanta.</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZK21Pkp-Zn-QNgChIxZ5GPrAkCpQ5Nykl8TqLg3e5o8XxlX_PVMWbccX0WVLp-WEOmNOxC6XSyVYs6Uwp0DvbJ6j6ND6U8iNnkschdHZubkVNkTc8QgIjxEGo9p-sozE5Zs8FzqrZD8/s1600/326.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZK21Pkp-Zn-QNgChIxZ5GPrAkCpQ5Nykl8TqLg3e5o8XxlX_PVMWbccX0WVLp-WEOmNOxC6XSyVYs6Uwp0DvbJ6j6ND6U8iNnkschdHZubkVNkTc8QgIjxEGo9p-sozE5Zs8FzqrZD8/s320/326.jpg" width="320" /></a></div><br />
<div align="center">Optional puteti adauga colorant alimentar. Acesta se adauga inainte de a incorpora faina iar cantitatea este conform instructiunilor de pe eticheta. Avand in vedere ca am facut braduti, nu am rezistat tentatiei, si am dat aluatului o superba culoare verde. :-)</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzQyIe1hsT-PUHB5alcEXYS5aaqMP2wb8sgA4XnDB8cdaER8dGalXAS3a0rGzVZHP02N-fUIg6mK6iC-5ReLwaWGxLjPrh-5LHbGpRxBnn_ZiuLOUskLAE11SqcKs-5x0BagWwToyEx8/s1600/327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzQyIe1hsT-PUHB5alcEXYS5aaqMP2wb8sgA4XnDB8cdaER8dGalXAS3a0rGzVZHP02N-fUIg6mK6iC-5ReLwaWGxLjPrh-5LHbGpRxBnn_ZiuLOUskLAE11SqcKs-5x0BagWwToyEx8/s320/327.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Din aluat se modeleaza doua discuri, se infasoara in folie de plastic si se tin in frigider aproximativ o ora. Puteti de altfel sa preparati aluatul cu o zi inainte sau mai mult, pastrandu-se foarte bine atat in frigider cat si in congelator.</div><div style="text-align: center;">Aluatul se intinde foarte usor cu sucitorul si se taie in formele dorite. Eu am optat pentru braduti.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi914oBbX48RNaLrPmChjp3iB3XW7Dt31_Epi-BNK6hYwT6kfluybj0APnsKcQCP1myCbllnw1BbIB7CFO9sb1uSKC6r1m7My51EMNmuqX-Ybw6bSw1aSj_Y7dgCFH6OWTrFfhsS_ycHnQ/s1600/328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi914oBbX48RNaLrPmChjp3iB3XW7Dt31_Epi-BNK6hYwT6kfluybj0APnsKcQCP1myCbllnw1BbIB7CFO9sb1uSKC6r1m7My51EMNmuqX-Ybw6bSw1aSj_Y7dgCFH6OWTrFfhsS_ycHnQ/s320/328.jpg" width="320" /></a></div><br />
<div align="center">Inainte de a fi copti, biscuitii se mai tin aproximativ 30 de minute in frigider.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURi5gpf37R03mmfiAbcLuXHVd_LW5tzOp4dp_ut_sewh1cyue2JoUAaHnzxSi1dyD7yiZmzZ1P5Eh9E1k3t14qdG23n51DKYLW8zSnlI940Cxuii9KofitIWEIqvnJS7pmErRgI3umXk/s1600/329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURi5gpf37R03mmfiAbcLuXHVd_LW5tzOp4dp_ut_sewh1cyue2JoUAaHnzxSi1dyD7yiZmzZ1P5Eh9E1k3t14qdG23n51DKYLW8zSnlI940Cxuii9KofitIWEIqvnJS7pmErRgI3umXk/s320/329.jpg" width="320" /></a></div><br />
<div align="center">Daca doriti sa decorati bradutii cu zahar pentru a le da un aspect mai festiv, presarati zahar peste ei dupa ce i-ati umezit putin cu apa cu ajutorul unei pensule, apoi trebuie sa ii mai tineti 30 de minute in frigider inainte de a-i coace.</div><div align="center">Se coc foarte repede, cam 12-15 minute la 350 grade F.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpd0XWrRhLMM9MmmSVIdfRkoi0_wnbiUpqfGq4syZBJQpityew6eA3uPZYoN_XRoTkDQRBKzJcADiuOJiep6ba43lBvFP_TzaysjMDZcR7WOTv56ZR-jSqNk8RN0kIp_3X0WNVpIGnvks/s1600/330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpd0XWrRhLMM9MmmSVIdfRkoi0_wnbiUpqfGq4syZBJQpityew6eA3uPZYoN_XRoTkDQRBKzJcADiuOJiep6ba43lBvFP_TzaysjMDZcR7WOTv56ZR-jSqNk8RN0kIp_3X0WNVpIGnvks/s320/330.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Un alt mod de a decora bradutii este glazura alba. Aceasta se gaseste aici la orice magazin sau puteti prepara acasa folosind un albus batut spuma in care incorporati 175 grame zahar pudra.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7pyDFM9dT3gmuubXvcRmyZ_bzvpBXbLQaPLVmhcdr4OYjhXr4C687-KDGzg7eYn3gzQ03MgZ1CazsnYA8frfvpA8xIqi0aYCJviUIEmIHLz4JjdIJjbGIRqA_o-iax0KGjhjhDhNgrk/s1600/334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7pyDFM9dT3gmuubXvcRmyZ_bzvpBXbLQaPLVmhcdr4OYjhXr4C687-KDGzg7eYn3gzQ03MgZ1CazsnYA8frfvpA8xIqi0aYCJviUIEmIHLz4JjdIJjbGIRqA_o-iax0KGjhjhDhNgrk/s320/334.jpg" width="311" /></a></div><br />
<div align="center">Decorati cu zahar, sau cu glazura alba, sau simpli, biscuitii sunt absolut deliciosi si extrem de aromati si picanti, minunati pentru Craciun.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmiL7EQ4-15c9_BfDWYAuSZkvW5cjPp2OLu_B2yC9k98K89VdWx867wT42xXq_JCw-Q7w9oJvmPLFjCdsI35y90MMIQoiqcopBFpAExY-VqZoSIkxLx5oJqlkbUlynj7XbPhuu3raP_vg/s1600/331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmiL7EQ4-15c9_BfDWYAuSZkvW5cjPp2OLu_B2yC9k98K89VdWx867wT42xXq_JCw-Q7w9oJvmPLFjCdsI35y90MMIQoiqcopBFpAExY-VqZoSIkxLx5oJqlkbUlynj7XbPhuu3raP_vg/s320/331.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAJI94RlqjAy7u4i98UM44Z2u67VIS544D4RBtm0BeFhgmZkkMRwhN-Ilue_yNUXUD8X9z5QK4szrBIIBa-t2NvbiFYlgdb2DhwdG47jhNn24JpJFsr0h9NpqexW-kczodwLAroPlynI/s1600/333.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHAJI94RlqjAy7u4i98UM44Z2u67VIS544D4RBtm0BeFhgmZkkMRwhN-Ilue_yNUXUD8X9z5QK4szrBIIBa-t2NvbiFYlgdb2DhwdG47jhNn24JpJFsr0h9NpqexW-kczodwLAroPlynI/s320/333.jpg" width="320" /></a></div><br />
<div align="center">Miciile delicii pot constitui un minunat cadou de Craciun pentru cei dragi. Se pot pastra foarte bine in cutii de metal, de aceea puteti sa-i gatiti cu multe zile inainte de Sarbatori!</div><div align="center">Poate si Mosul del drag va gusta din ei impreuna cu un pahar de lapte atunci cand va aduce cadourile sub brad! :-)</div><div align="center">Va doresc un Craciun plin de bucurii si sanatate!</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAbBXxHS5a3bqo2cvVhchmS57dDpNnnAQbCrk_sY0Mz61VwKLdSTVRJdwRrkrr1_-1AVuPhZ5spe_VHrnVzI8YjMZf3LUrePCrYK-gPg28XbXesq-TKqil7roD-D3k1kH_zBlGQriN5bM/s1600/335.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAbBXxHS5a3bqo2cvVhchmS57dDpNnnAQbCrk_sY0Mz61VwKLdSTVRJdwRrkrr1_-1AVuPhZ5spe_VHrnVzI8YjMZf3LUrePCrYK-gPg28XbXesq-TKqil7roD-D3k1kH_zBlGQriN5bM/s320/335.jpg" width="320" /></a></div><div style="text-align: center;"></div><div style="text-align: center;">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com0tag:blogger.com,1999:blog-5730725447776442632.post-58057328649710804592010-12-09T20:49:00.000-05:002010-12-09T20:49:44.331-05:00Seasonal bread<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVY8mPQ5Z7yMen2qXnNkwLSzL1Mxkortq-Mz1q4UAdZFMmWGOc8lSx5y7rdyqBuXyHDDpHxYET6T0gAvkXaB4EC672jEELGk7wi82scL1mTGrBkDOdhNAQea9pcvep9fAsy0SoADFbhK0/s1600/321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVY8mPQ5Z7yMen2qXnNkwLSzL1Mxkortq-Mz1q4UAdZFMmWGOc8lSx5y7rdyqBuXyHDDpHxYET6T0gAvkXaB4EC672jEELGk7wi82scL1mTGrBkDOdhNAQea9pcvep9fAsy0SoADFbhK0/s320/321.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Se simte din ce in ce mai mult un aer de sarbatoare. Iubesc Craciunul si tot ce este legat de aceasta sarbatoare, de la bradul impodobit, colinde, decoratiuni, si pana la minunatiile gatite in bucatarie.</div><div class="separator" style="clear: both; text-align: center;">Saptamana trecuta am preparat "Pumpkin bread". Desi i se spune paine, aduce mai mult cu checurile facute de mama in copilarie. Reteta am primit-o de la o prietena draga, si nu am ezitat sa o incerc. Mai jos este rezultatul! :-)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Aveti nevoie de:</div><div class="separator" style="clear: both; text-align: center;">4 oua</div><div class="separator" style="clear: both; text-align: center;">3 "cups" zahar</div><div class="separator" style="clear: both; text-align: center;">1/2 "cup" ulei de floarea-soarelui</div><div class="separator" style="clear: both; text-align: center;">2/3 "cup" apa</div><div class="separator" style="clear: both; text-align: center;">2 "cups" dovleac pentru placinta</div><div class="separator" style="clear: both; text-align: center;">1/2 lingurita praf de copt</div><div class="separator" style="clear: both; text-align: center;">2 lingurite bicarbonat de sodiu</div><div class="separator" style="clear: both; text-align: center;">1 1/2 lingurita sare</div><div class="separator" style="clear: both; text-align: center;">1 lingurita nucsoara</div><div class="separator" style="clear: both; text-align: center;">1 lingurita scortisoara</div><div class="separator" style="clear: both; text-align: center;">3 1/2 "cups" faina</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Asa cum am mai mentionat intr-o reteta anterioara "cup" este cana americana, unitate de masura de volum, reprezentand 250 ml. Exista online diverse modalitati de transformare in grame sau mai nou am aflat ca puteti procura recipiente de masurat de la magazine precum Ikea.</div><div class="separator" style="clear: both; text-align: center;">Cat priveste ingredientul "dovleac pentru placinta", trebuie sa stiti ca in Statele Unite exista dovleac la conserva care se foloseste special pentru placinta americana. Personal nu am folosit pentru ca prefer varianta proaspata. Dovleacul razuit l-am calit in tigaie cu putin ulei.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8TlsMjz-pB6chvNOk90WdcnktUqPgYQ8Mh3xhSpCUQx_Js45ugujZ5PyBIcdQSNx7xV6H-6RK_bH6iKNFUAZaiyOOC6l3BthNCrwTnAv-OIwN7J055LnnxPHEmR90DUS-RpBuc-qcTM/s1600/317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8TlsMjz-pB6chvNOk90WdcnktUqPgYQ8Mh3xhSpCUQx_Js45ugujZ5PyBIcdQSNx7xV6H-6RK_bH6iKNFUAZaiyOOC6l3BthNCrwTnAv-OIwN7J055LnnxPHEmR90DUS-RpBuc-qcTM/s320/317.jpg" width="320" /></a></div><br />
<div align="center">Ouale se mixeaza bine impreuna cu zaharul adaugandu-se apoi pe rand uleiul, apa si dovleacul.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8_Ov1vLpWamaCuzKJ0zpeMM_e2WLXVK1OEDFwbe0GO5m1VOA9ZvzC9E_q7W42zo6hoVwmZS8vImMIaj6sJIYEO9NAtxuJqWwZTcxkh43Q_4XPTpRMaRJdgEP5FTV15-Eycv2j-qycnY/s1600/318.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt8_Ov1vLpWamaCuzKJ0zpeMM_e2WLXVK1OEDFwbe0GO5m1VOA9ZvzC9E_q7W42zo6hoVwmZS8vImMIaj6sJIYEO9NAtxuJqWwZTcxkh43Q_4XPTpRMaRJdgEP5FTV15-Eycv2j-qycnY/s320/318.jpg" width="320" /></a></div><br />
<div align="center">Faina se cerne si se adauga in ploaie amestecandu-se energic pentru a nu face cocoloase. In acelasi timp se adauga praful de copt, bicarbonatul de sodiu, nucsoara, sarea si scortisoara.</div><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi48lomuekUfWtXHMLEmFLguPZDZ9amzl3pujgT6TsiePPJheL_kXnxm2oZma_sseEg-0VsNOwu5QolRPwACyr_hRDcQALhM6SozpvwdLNN1G9K85ad6H63qmYEG_im_5t6mWUqQlp_xLM/s1600/319.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi48lomuekUfWtXHMLEmFLguPZDZ9amzl3pujgT6TsiePPJheL_kXnxm2oZma_sseEg-0VsNOwu5QolRPwACyr_hRDcQALhM6SozpvwdLNN1G9K85ad6H63qmYEG_im_5t6mWUqQlp_xLM/s320/319.jpg" width="320" /></a></div><br />
<div align="center">Aluatul obtinut se toarna in tava unsa cu ulei in prealabil. Am folosit o forma obisnuita de cozonac. Am copt painea timp de o ora la 350 grade Fahrenheit.</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpaOYiOND5ctTRmkJZI1XFDZNZfCoQRYH6K5ySuD88RvkAVVgPg1f02wisZ5xNKFcFcM5CygmYvKc5uBX6VzfLDEKUiMoqr9fm4EfxWq_62OFM1y89byNFLyTnCdxVBHPlMRNAQFALMgc/s1600/320.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpaOYiOND5ctTRmkJZI1XFDZNZfCoQRYH6K5ySuD88RvkAVVgPg1f02wisZ5xNKFcFcM5CygmYvKc5uBX6VzfLDEKUiMoqr9fm4EfxWq_62OFM1y89byNFLyTnCdxVBHPlMRNAQFALMgc/s320/320.jpg" width="320" /></a></div><br />
<div align="center">Din cantitatea de aluat se obtin trei painici de dimensiunea celei de mai jos.</div><div align="center">Painea se poate pastra foarte bine la frigider sau la congelator, in functie de perioada de timp dorita.</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdPfv7hO1FLZ7lRYkUEXnVgkIESPa9XbVuiQnU5GKlEKJaMgQiyicRicEqNmPErhX_HSleKSGyiHJLzst9H5NFCCj_CYWjxP76Eeq8OjgmaGP2NP3CCjncqnkURir6aZZBYevkwHGFVc/s1600/323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdPfv7hO1FLZ7lRYkUEXnVgkIESPa9XbVuiQnU5GKlEKJaMgQiyicRicEqNmPErhX_HSleKSGyiHJLzst9H5NFCCj_CYWjxP76Eeq8OjgmaGP2NP3CCjncqnkURir6aZZBYevkwHGFVc/s320/323.jpg" width="320" /></a></div><br />
<div align="center">Painica este extrem de delicioasa, moale si cu un delicat gust de dovleac si scortisoara, gustul sarbatorilor de iarna dragi ale copilariei.</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSYTD_QkxpEnbkQ9LAaouehPHc0OBpgxTQlwCplVOQ-788IHvDcTCT5q-jKbfq2ls8O_0Oy7qcHZk1DcqTUizg316T1QSQ6W042sBLdEyoezwKqG3j4xKR2TFMWmYKYa7EgBfl45oh78/s1600/322.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSYTD_QkxpEnbkQ9LAaouehPHc0OBpgxTQlwCplVOQ-788IHvDcTCT5q-jKbfq2ls8O_0Oy7qcHZk1DcqTUizg316T1QSQ6W042sBLdEyoezwKqG3j4xKR2TFMWmYKYa7EgBfl45oh78/s320/322.jpg" width="320" /></a></div><div align="center"></div><div align="center">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com0tag:blogger.com,1999:blog-5730725447776442632.post-25493082739442158092010-11-24T17:49:00.000-05:002010-11-24T17:49:54.452-05:00"Pumpkin Pie"<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsFA1V_Bw0bQ6stIqUa-K8tAUfciUMLb6LUvtxkW1iKKrn0-py9kfU7E6Bw2RpH01ctujTJ8WmZVyiWkcOLWDY9Qf2cQe4mmM1Z5bDTLI2yBvPPruDoOiXQY1r4VGB_MV5dYaGL-eJUg/s1600/292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsFA1V_Bw0bQ6stIqUa-K8tAUfciUMLb6LUvtxkW1iKKrn0-py9kfU7E6Bw2RpH01ctujTJ8WmZVyiWkcOLWDY9Qf2cQe4mmM1Z5bDTLI2yBvPPruDoOiXQY1r4VGB_MV5dYaGL-eJUg/s320/292.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Maine este "Thanksgiving day" sau "Ziua Recunostintei" aici in Statele Unite, si se vor gati si savura aproximativ 45 de milioane de curcani, conform statisticilor, mancare traditionala pentru aceasta zi.</div><div style="text-align: center;">Dupa traditionalul curcan, a doua mancare populara in aceasta zi este "Pumpkin pie" sau placinta de dovleac. Placinta de dovleac americana e ceva asemanator unei tarte de dovleac iar eu personal nu sunt o mare fana. Fiind insa inconjurata de dovleci de toate formele si culorile in aceasta perioada a anului, am hotarat sa va impartasesc varianta mea de placinta de dovleac, reteta fiind a bunicilor mele.</div><div style="text-align: center;">De data aceasta am sa va arat reteta, fara sa va dau cantitati exacte pentru ingredintele folosite.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_3XoiOPbEO2wfSYvAJqlE_FPt3AOSAtovRwS2X5fmRIArV89cF2SHiDIS3OVxQI7fyXlWsrfrYMzpf37N8G_wSZdrFku424p_2xS_KEoIyRNMDQUsoWHzZlJLK8nyNDAIPQXWHgf4a4/s1600/294.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_3XoiOPbEO2wfSYvAJqlE_FPt3AOSAtovRwS2X5fmRIArV89cF2SHiDIS3OVxQI7fyXlWsrfrYMzpf37N8G_wSZdrFku424p_2xS_KEoIyRNMDQUsoWHzZlJLK8nyNDAIPQXWHgf4a4/s320/294.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Am descoperit aici mai multe tipuri de dovleac, cele mai apropiate de consistenta, mirosul si culoarea amintirilor mele din copilarie fiind "milk pumpkin" si "sugar pumpkin". Am incercat ambele tipuri, diferenta fiind ca "milk pumpkin" este mai moale, mai usor de manevrat si isi lasa mai multa zeama atunci cand e gatit, poate de aici si denumirea.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDG23I85yoEM04AC3RgZ6jLRrbbPK7unpYv-iqdGU6MTGWxxHcitQoYnlu7OTqqQ6gzTbC9vIV5MknCJd6kznBbZqbm8OjiPovrjE-OygUuxz4Sb9R9QYTjBYW52a59RklVSeH4lk0nE/s1600/295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNDG23I85yoEM04AC3RgZ6jLRrbbPK7unpYv-iqdGU6MTGWxxHcitQoYnlu7OTqqQ6gzTbC9vIV5MknCJd6kznBbZqbm8OjiPovrjE-OygUuxz4Sb9R9QYTjBYW52a59RklVSeH4lk0nE/s320/295.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Nu pot sa va spun cantitatea exacta de dovleac necesara unei placinte. Eu am folosit un dovleac destul de maricel. Daca va ramane dovleac puteti foarte bine sa-l pastrati in frigider sau congelator, depinde de perioada de timp, si il puteti folosi la alte placinte.</div><div style="text-align: center;">Dovleacul se curata de seminte si "ate", se taie felii suficient de mici si apoi miezul se da prin razatoare.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSpZBsIl27YV5soF5m3r9c4onBJr5F5EWAuKoLJW4KliFNPT9wETSCQj9R8Z59NIEZLtudZFnSOxZi2kTLkRQDhj7n9yiFiWIMazDtNOzTVrXrB2R15oUZ0BK4KqH09F2GE6CKfpG1Qs/s1600/296.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSpZBsIl27YV5soF5m3r9c4onBJr5F5EWAuKoLJW4KliFNPT9wETSCQj9R8Z59NIEZLtudZFnSOxZi2kTLkRQDhj7n9yiFiWIMazDtNOzTVrXrB2R15oUZ0BK4KqH09F2GE6CKfpG1Qs/s320/296.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Miezul se caleste in tigaie cu putin ulei de floarea-soarelui, zahar si scortisoara dupa gust. Eu ador scortisoara asa ca am pus din abundenta. Am sa va dau un mic sfat. Daca in timp ce razuiti miezul, acesta isi lasa multa zeama, incercati sa o scurgeti pentru ca altfel placinta o sa iasa extrem de moale.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkn0XKF_j1ygzL7q62OJg7O-SMCj6UgiiemPNmBpXLsu1I92NUsD9yqI0zemrnuilwGqe1-URiHsn_zaozL1EB8nxJVGDYWoRdGOHOjNNiX5PIDccaiManUJfHTnAjYkgcXk4EtdiDals/s1600/297.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkn0XKF_j1ygzL7q62OJg7O-SMCj6UgiiemPNmBpXLsu1I92NUsD9yqI0zemrnuilwGqe1-URiHsn_zaozL1EB8nxJVGDYWoRdGOHOjNNiX5PIDccaiManUJfHTnAjYkgcXk4EtdiDals/s320/297.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Bunicile mele obisnuiau sa adauge si nuci dar mie imi place mai mult fara. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCGeJke4_DqToq6Ov-Awcvpzr7n-Yl-19VROaNQE1Y-qlgEFPxTFK0DWtBvuF34ZVoT2ZsFBJbYKYfGcpbrrf5dfPreF044_ZsqMA9e4KfHG-t5fRiTtQyhuQI6p85C4nGKAo-HSCxow/s1600/298.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="181" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOCGeJke4_DqToq6Ov-Awcvpzr7n-Yl-19VROaNQE1Y-qlgEFPxTFK0DWtBvuF34ZVoT2ZsFBJbYKYfGcpbrrf5dfPreF044_ZsqMA9e4KfHG-t5fRiTtQyhuQI6p85C4nGKAo-HSCxow/s320/298.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Nu trebuie sa exagerati cu calirea dovleacului pentru ca are tendinta sa se inchida la culoare. E bine sa aiba o culoare brun-aurie. Dupa ce se raceste se umplu foile de placinta.</div><div style="text-align: center;">Eu am folosit foi de placinta din comert, aproximativ 15 foi pentru tava mea de placinta. Am suprapus cate 3 foi de placinta pentru fiecare sul de placinta. Nu uitati sa ungeti cu ulei de floarea-soarelui fiecare foaie inainte de a pune urmatoarea foaie.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLqHIg5eJP2I_5AkJ8mN2PTn_KAqXoRIeQbGPxvirySxQoGSW4Z7VEKstBruKb3qoSXAM2jw1xXlQpRIekybN8M2eMdYsjXrwAMuPABsS9qzLpXrJU-PI_5OFOr69g9NrsRqBZjo4GJ7g/s1600/299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLqHIg5eJP2I_5AkJ8mN2PTn_KAqXoRIeQbGPxvirySxQoGSW4Z7VEKstBruKb3qoSXAM2jw1xXlQpRIekybN8M2eMdYsjXrwAMuPABsS9qzLpXrJU-PI_5OFOr69g9NrsRqBZjo4GJ7g/s320/299.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Dupa ce foile s-au umplut, se ruleaza in forma de sul si se aseaza in tava unsa cu ulei.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGk66u5s6To-rRZpgs5bADhk4LxqtDTTGDuKS4QqI3uCBqU9w05Rr9XrLQkr7piOwHklw1m43Hk9oYQ17IXTTIedOStprlQD56ujxhyEba9tiBSYQw0FV2AP8qH8ISChlK6AvUGn7-kyk/s1600/300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGk66u5s6To-rRZpgs5bADhk4LxqtDTTGDuKS4QqI3uCBqU9w05Rr9XrLQkr7piOwHklw1m43Hk9oYQ17IXTTIedOStprlQD56ujxhyEba9tiBSYQw0FV2AP8qH8ISChlK6AvUGn7-kyk/s320/300.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Dupa cum vedeti in imaginea de mai jos, in tava mea incap 5 suluri de placinta. Acestea se ung cu putin ulei inainte de a se baga tava in cuptorul incins in prealabil. </div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7zSgNgr3zUntJ5-h72UGIjBCK9FevnL7F6_4sU4J1NpUV0NeTezl3GTdCYNMUE3mKXHkHStAUiPzbhfB1zDx5T7V_8Qv8IAP7RRzn5DwOHDwFXXkvACMBKjqGw0-qjH6CRlbA1r5F3Rk/s1600/301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7zSgNgr3zUntJ5-h72UGIjBCK9FevnL7F6_4sU4J1NpUV0NeTezl3GTdCYNMUE3mKXHkHStAUiPzbhfB1zDx5T7V_8Qv8IAP7RRzn5DwOHDwFXXkvACMBKjqGw0-qjH6CRlbA1r5F3Rk/s320/301.jpg" width="246" /></a></div><br />
<div style="text-align: center;">Placinta am copt-o aproximativ o ora la temperatura medie, insa aici depinde de cuptorul fiecaruia. In final, imediat ce am scos placinta din cuptor am presarat-o cu zahar pudra.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8Iy7CkY41BaurpqlfvsaNkZsiQ7T8mGZzidrRL6SxE2CjfdUsjwcnk4hNJgjrUX7mXW0fhyphenhyphenGop4lMs-UCs7G0gToKa6FsVNZEOL0NROQ5UYeBsC61iT8bXXKyVd-YfyO8uo_j_Diy_Q/s1600/302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8Iy7CkY41BaurpqlfvsaNkZsiQ7T8mGZzidrRL6SxE2CjfdUsjwcnk4hNJgjrUX7mXW0fhyphenhyphenGop4lMs-UCs7G0gToKa6FsVNZEOL0NROQ5UYeBsC61iT8bXXKyVd-YfyO8uo_j_Diy_Q/s320/302.jpg" width="320" /></a></div><br />
<div style="text-align: center;">Placinta mea de dovleac a starnit numai amintiri placute ale copilariei dulci si fericite. Sper sa va fi indulcit si pe voi putin!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1cKhlRanWbRb635tpwALXdB98ImufCf0iRXrdHj1MIEpvlhER3M1asMLohpVo1Nu0__sEv0qleKqhbA73NahmOdS_v0aa0HQNd_g-nRDjTZlwNrCPO-r4BmvBkhiMwF8Y6zHPGD1in8/s1600/293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1cKhlRanWbRb635tpwALXdB98ImufCf0iRXrdHj1MIEpvlhER3M1asMLohpVo1Nu0__sEv0qleKqhbA73NahmOdS_v0aa0HQNd_g-nRDjTZlwNrCPO-r4BmvBkhiMwF8Y6zHPGD1in8/s320/293.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Happy Thanksgiving!<br />
Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com0tag:blogger.com,1999:blog-5730725447776442632.post-82428541679058315742010-11-19T11:21:00.000-05:002010-11-19T11:21:31.122-05:00The Emerald City<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Acum doua saptamani am fost in Seattle. Dupa un zbor de aproape 6 ore din New York, fara nici urma de nor pe cer, am fost intampinati de o priveliste incantatoare. Am fost destul de norocosi, avand in vedere ca Seattle este cel mai ploios loc din Statele Unite.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQDpQZJBkEPIrpHAlLG7EQF-guxW0KV8ocqVW_nVVTky0LP66czEZ9-GcftZDE2YwwKhSwd3WNw2IB6CpOQZP5N90_Mc6MxfBbf1WzxgJjK5xkVuhyLbVvo9mpIgm1cMpNyWMUj3kWRQ/s1600/279.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQDpQZJBkEPIrpHAlLG7EQF-guxW0KV8ocqVW_nVVTky0LP66czEZ9-GcftZDE2YwwKhSwd3WNw2IB6CpOQZP5N90_Mc6MxfBbf1WzxgJjK5xkVuhyLbVvo9mpIgm1cMpNyWMUj3kWRQ/s320/279.jpg" width="257" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Seattle se intinde pe o fasie de pamant intre Lacul Washington si Puget Sound (un brat al oceanului Pacific) si este inconjurat de mai multe lanturi muntoase.</div><div class="separator" style="clear: both; text-align: center;">Cel mai impresionant este muntele Rainier pe care am incercat sa-l surprind in imaginea de mai jos chiar cand ne pregateam sa aterizam. Se spune ca uneori muntele nu se poate vedea datorita conditiilor meteo si a faptului ca e mereu acoperit cu zapada.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOM9Vn5l5tMeR8v3tgDCLd-KCL2-yskt1DckoiD7wRp1gh0u_m4_C_biRaf9Ov-kBWACEJPK9x6n5-ZhIoNAGDRZu78hUXtwaivpp4awtNRcxnOp4ueccsZXF-dfDrKnIV0JMJi5SAMM/s1600/280.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOM9Vn5l5tMeR8v3tgDCLd-KCL2-yskt1DckoiD7wRp1gh0u_m4_C_biRaf9Ov-kBWACEJPK9x6n5-ZhIoNAGDRZu78hUXtwaivpp4awtNRcxnOp4ueccsZXF-dfDrKnIV0JMJi5SAMM/s320/280.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspKEj2q2IyFn9D4FISSK01z-73HnhfrxnCw0S4Z4idgkG-qsahs9Y-ZZpKuH5LHQhVAhGL0cZonyQ8GgeFmZpLe-fOZ8sgExv9Yb_jRXvM06mbBkCh4PsU0xuXqnb9J69S5YtID_CeLE/s1600/281.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspKEj2q2IyFn9D4FISSK01z-73HnhfrxnCw0S4Z4idgkG-qsahs9Y-ZZpKuH5LHQhVAhGL0cZonyQ8GgeFmZpLe-fOZ8sgExv9Yb_jRXvM06mbBkCh4PsU0xuXqnb9J69S5YtID_CeLE/s320/281.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Dupa parerea mea simbolul orasului este "Space Needle". Am avut parte de o zi superba si o panorama impresionanta si am fost norocosi sa vedem Muntele Rainier in toate splendoarea lui.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiKHHCEHw5teAPOILIZHEKrLJtcTiGfqrEGv97PgFeO06tq8W4OQ4Xk80yZmlLK3_Itj-8MSsEdgYkmUNsr4pM-0IwmFGJL5wYQnbEAiNdGtwhKCiBlCswHoD2RUYDuHWgBnIkIxtLgFg/s1600/282.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiKHHCEHw5teAPOILIZHEKrLJtcTiGfqrEGv97PgFeO06tq8W4OQ4Xk80yZmlLK3_Itj-8MSsEdgYkmUNsr4pM-0IwmFGJL5wYQnbEAiNdGtwhKCiBlCswHoD2RUYDuHWgBnIkIxtLgFg/s320/282.jpg" width="262" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;">Seattle este conoscut ca fiind locul cu cei mai educati oameni din Statele Unite (procentul absolventilor de facultate fiind impresionant), este casa lui Bill Gates, Jimi Hendrix, Nirvana.</div><div style="text-align: center;">In Seattle se construiesc avioanele Boeing si tot ce va pot spune este ca am avut parte de un tur exceptional la "Future of flight Center", aparatele foto fiind insa nepermise.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlWpmxpkWStfe2EwwlWRMEZthN72yg7p5iTp6rfaxags-0okBdi2W82tgJRQ010ZuMNHMx6i4vwOyEooE313OX6pYEVskxVIxw9t_I81lEeMNSp1ypcWvdulEpC43PBo2eXWs5GlWhsw/s1600/287.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKlWpmxpkWStfe2EwwlWRMEZthN72yg7p5iTp6rfaxags-0okBdi2W82tgJRQ010ZuMNHMx6i4vwOyEooE313OX6pYEVskxVIxw9t_I81lEeMNSp1ypcWvdulEpC43PBo2eXWs5GlWhsw/s320/287.jpg" width="320" /></a></div><div style="text-align: center;">Downtown Seattle vazut din Space Needle</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-06VE1JGojaZDISDwodTuXldFWhs_KjxkjXS2SVQu709ARxFR9uxl2JNKUOcsmBfNlfnkF_S1k0Up2DmDiw8PkO8fFUAcGSCCpJIxcoFfcpW1bSnTr2BbnpsQk6dzBuK_M74UJ8VFgA/s1600/286.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-06VE1JGojaZDISDwodTuXldFWhs_KjxkjXS2SVQu709ARxFR9uxl2JNKUOcsmBfNlfnkF_S1k0Up2DmDiw8PkO8fFUAcGSCCpJIxcoFfcpW1bSnTr2BbnpsQk6dzBuK_M74UJ8VFgA/s320/286.jpg" width="320" /></a></div><div style="text-align: center;">Cel mai aglomerat feribot din Statele Unite este in Seattle.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzTBHSMPAfvaP99EkveBPaQUR8p6rkNzanzIUqTASstrRQzAuJCsmi_5Tw2y5IR6xyhIh3f3-AkqkY6k52gyKmKchI1gyDr4hbFeVnveGs8wP42odfrNOy2jBh548-gwHMGl1TZ7HTXU/s1600/283.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzTBHSMPAfvaP99EkveBPaQUR8p6rkNzanzIUqTASstrRQzAuJCsmi_5Tw2y5IR6xyhIh3f3-AkqkY6k52gyKmKchI1gyDr4hbFeVnveGs8wP42odfrNOy2jBh548-gwHMGl1TZ7HTXU/s320/283.jpg" width="320" /></a></div><div style="text-align: center;">Muntele Rainier</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">La 30 de mile sud de Seattle se afla Vulcanul Sf. Elena, iar in nord Muntele Baker este un loc preferat de skiori.</div><div style="text-align: center;">Seattle este locul unde a fost "inventata" cafeaua Starbucks, localnicii fiind mari consumatori de cafea. Eu nu sunt o mare consumatoare de cafea, dar va pot spune ca aici am gustat cea mai buna cafea de pana acum. :-)</div><div style="text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetMXtmdZHDxjzx2LEulXFO6pEM1XBBIFJgLhxQIQi2ZlaPxE25ISouxQKd8WIVe2frcsI8mPahyphenhyphen3motiye59UzMn0DurOvY9RzTCQxA4rS5l5s1wLWvRGpG3GXiiSLmmCC2BWBhF3uds/s1600/284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="197" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetMXtmdZHDxjzx2LEulXFO6pEM1XBBIFJgLhxQIQi2ZlaPxE25ISouxQKd8WIVe2frcsI8mPahyphenhyphen3motiye59UzMn0DurOvY9RzTCQxA4rS5l5s1wLWvRGpG3GXiiSLmmCC2BWBhF3uds/s320/284.jpg" width="320" /></a></div><div style="text-align: center;">"Olympic Mountains"</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFCpML_qUjD9goWwpGl_B8yuJc1acQg3qCDu86TrkVSYwWTXSqnxqSg947RQVCQkq0sNrTtZxK0Bo0IdMjpwEgpQqYdGP94Z6LUolwP_m6V_2P3CUrJzl4LlM02tgsd7ht74YH-nAP7Q/s1600/285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFCpML_qUjD9goWwpGl_B8yuJc1acQg3qCDu86TrkVSYwWTXSqnxqSg947RQVCQkq0sNrTtZxK0Bo0IdMjpwEgpQqYdGP94Z6LUolwP_m6V_2P3CUrJzl4LlM02tgsd7ht74YH-nAP7Q/s320/285.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> Sunt foarte multe de spus despre Seattle si multe de vazut. Nu incerc sa fiu un ghid turistic ci incerc sa va impartasesc din experienta mea. Am fost destul de impresionata avand in vedere ca singurul lucru stiut de mine despre Seattle era ca este locul unde se petrece actiunea serialului meu preferat "Grey's anatomy". :-) Nu ramane decat sa il descoperiti si voi!</div><div class="separator" style="clear: both; text-align: center;">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com0tag:blogger.com,1999:blog-5730725447776442632.post-71288989249587196262010-10-29T15:43:00.000-04:002010-10-29T15:43:01.179-04:00Happy Halloween!<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFFWTUPcYv2S_k8oOOxJXAlqNn7mEX8JMvpbwDPxpStLDaNC5lDel5LnaQXPwO6OSLNRdH_GwXgRRGLXB0wJKG7SsMGZJZhYrukK_QwtJ1dbbPrfGTZ7J8asCcQStRsz0dfRYTYB6U50/s1600/278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFFWTUPcYv2S_k8oOOxJXAlqNn7mEX8JMvpbwDPxpStLDaNC5lDel5LnaQXPwO6OSLNRdH_GwXgRRGLXB0wJKG7SsMGZJZhYrukK_QwtJ1dbbPrfGTZ7J8asCcQStRsz0dfRYTYB6U50/s320/278.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Asa cum am promis in postarea anterioara, am revenit cu cateva imagini despre modul cum am transformat coronita cu iz de toamna intr-una de Halloween!</div><div class="separator" style="clear: both; text-align: center;">O panglica noua si doi paianjeni imensi sunt obiectele de care m-am folosit.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSazkOMlx-foEPv7YyI2Zu4IB2NdiLOJXcTuXe2Tm5zwaVvzSy2kPcSa7qocOBuiw47XjYeiG55X8ivRJ0YjvyFUy4_fTet23BdSujm6mBvUXUbGARh0oJJs_-oif-3T7Q6M5gYkhSa5w/s1600/273.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSazkOMlx-foEPv7YyI2Zu4IB2NdiLOJXcTuXe2Tm5zwaVvzSy2kPcSa7qocOBuiw47XjYeiG55X8ivRJ0YjvyFUy4_fTet23BdSujm6mBvUXUbGARh0oJJs_-oif-3T7Q6M5gYkhSa5w/s320/273.jpg" width="253" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span id="goog_1265017166"></span><span id="goog_1265017167"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm28bSFNVVtGPYUzMY7xsfR3acvEbsjbYchn-NfTKnC2U9hoWPKoa2DqeIMUDyNdum-PiSjJN_kl9s8O9ZeTQqbYbctoJCNCwq5wyBZZTUSGT4TAJqwXWBw97fTL839IXO9OIIZn6_30U/s1600/274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm28bSFNVVtGPYUzMY7xsfR3acvEbsjbYchn-NfTKnC2U9hoWPKoa2DqeIMUDyNdum-PiSjJN_kl9s8O9ZeTQqbYbctoJCNCwq5wyBZZTUSGT4TAJqwXWBw97fTL839IXO9OIIZn6_30U/s320/274.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Modul in care am realizat funda este acelasi ca si in precedenta postare, iar paianjenii i-am atasat cu ajutorul pistolului cu silicon.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBma-FvcRaeM4BfIKduIwc3u_R4OgE4R0TmiFVuPUEHnT0fQ5tYR3whn0JhWh5oFl7jS1cfiXoCVxqhTiqL4FNi8M16btVovIQcUcstTLMQLQBIr1ZxRUJHYgFze1DMK7Tt6QQBP1tIAI/s1600/275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBma-FvcRaeM4BfIKduIwc3u_R4OgE4R0TmiFVuPUEHnT0fQ5tYR3whn0JhWh5oFl7jS1cfiXoCVxqhTiqL4FNi8M16btVovIQcUcstTLMQLQBIr1ZxRUJHYgFze1DMK7Tt6QQBP1tIAI/s320/275.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_Ih1HGN-KG1OjuwHGRCSV7lvShvCoYA7onTznrC0eNO59Hp8FtEUC9B6EYwW_Jx8H_NFlDW3CBKm71LKveX83CHw1byI9sNrmQtK_OpHgZazDBnjdvT36V44R2ZSzYaU4mSpX5yMI90/s1600/276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK_Ih1HGN-KG1OjuwHGRCSV7lvShvCoYA7onTznrC0eNO59Hp8FtEUC9B6EYwW_Jx8H_NFlDW3CBKm71LKveX83CHw1byI9sNrmQtK_OpHgZazDBnjdvT36V44R2ZSzYaU4mSpX5yMI90/s320/276.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In cateva minute coronita mea a capatat un aer "inspaimantator"! :-)</div><div class="separator" style="clear: both; text-align: center;">Happy Halloween!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlidF3BXcSI6eUx3xeE6DWXyG02gGBkadWLLwRSS94UhgVd0lFmn4Nr0VxeU1XXq9qh3f3LWRR39lk4YlJVilVK8ShXLWZId5-yVvOA6ITLJT_5jCgJZ9qMnCSY_pcunEpZ8IpT-PHxc/s1600/277.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlidF3BXcSI6eUx3xeE6DWXyG02gGBkadWLLwRSS94UhgVd0lFmn4Nr0VxeU1XXq9qh3f3LWRR39lk4YlJVilVK8ShXLWZId5-yVvOA6ITLJT_5jCgJZ9qMnCSY_pcunEpZ8IpT-PHxc/s320/277.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Kisses!</div><div class="separator" style="clear: both; text-align: center;"><span id="goog_241150885"></span><span id="goog_241150886"></span></div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com0tag:blogger.com,1999:blog-5730725447776442632.post-16780234268951206342010-10-06T16:15:00.000-04:002010-10-06T16:15:00.553-04:00Toamna<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvW2R-RYOwsanESloy4OSIeNYzc4mbzBdq5XaZ8YguLrSuPBr0_cMBMhwTC9cXVpP_N5E7RNO84lg2wxwM5FfAzZwDMRGCCp6hgHFjOM3hAs-j4_r6RhQSgX-TlZ-BF86D6FxN65Y9eyU/s1600/272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvW2R-RYOwsanESloy4OSIeNYzc4mbzBdq5XaZ8YguLrSuPBr0_cMBMhwTC9cXVpP_N5E7RNO84lg2wxwM5FfAzZwDMRGCCp6hgHFjOM3hAs-j4_r6RhQSgX-TlZ-BF86D6FxN65Y9eyU/s320/272.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Va marturisesc, am o obsesie pentru coronite! De fiecare data am incercat sa nu ma limitez numai la coronitele de Craciun traditionale atarnate de usa de la intrare. Tin minte ca, in copilarie, i-am furat mamei toate florile artificiale din casa (avea un buchet superb de trandafiri "vintage") si am realizat o coronita cu aer de primavara care a stat ceva vreme atarnata de usa dormitorului meu. :-) Ulterior am incercat sa cos cu punct in cruce sau goblen diverse coronite, uneori chiar sa concep modele noi si originale.</div><div class="separator" style="clear: both; text-align: center;">Fiind in Statele Unite si avand acces la toate minunatiile care se gasesc in magazinele de "arts&crafts", am realizat o coronita de toamna care ne intampina mereu la intrare.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Am folosit ca baza o coronita din nuiele si crengi uscate. Recunosc am cumparat-o gata asamblata de la magazin, dar este foarte usor de realizat daca ai materialele necesare.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi609ec2MAi1VFo04V-4Q4A3MiX5POpGWffdNcQhT5cMGxRbCjT5vrgaByNawglxxtp4jYNYEuWIAeCuaAMLeTu_jJE68C-gSWUi9tel7S_AxYCLSApvbSmGfi0Uh0Dy_dPQIuUsOUY3gk/s1600/262.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi609ec2MAi1VFo04V-4Q4A3MiX5POpGWffdNcQhT5cMGxRbCjT5vrgaByNawglxxtp4jYNYEuWIAeCuaAMLeTu_jJE68C-gSWUi9tel7S_AxYCLSApvbSmGfi0Uh0Dy_dPQIuUsOUY3gk/s320/262.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Apoi am folosit o ghirlanda din frunze "ruginite" artificiale. Puteti folosi si frunze naturale, acum ca e sezonul lor si se gasesc peste tot in toate formele si culorile.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJYmBz4BTGUeXN_Y7xUaOvI-MEOght1mRXGq5H0jHaiLx7wm6I2LMLM7xLgowwJOyMIzgAklsXshtGAZzsYbV_Q78mgvZuaRA17XTQZyvF8T6tslZkxDiahBnutDZ64eh29WU0h-wvaA/s1600/263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJYmBz4BTGUeXN_Y7xUaOvI-MEOght1mRXGq5H0jHaiLx7wm6I2LMLM7xLgowwJOyMIzgAklsXshtGAZzsYbV_Q78mgvZuaRA17XTQZyvF8T6tslZkxDiahBnutDZ64eh29WU0h-wvaA/s320/263.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Am atasat ghirlanda de coronita de nuiele cu ajutorul unui pistol cu silicon cald.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCm_prxkNTWV34lTVZYb0ZfrLHmOI04B1O37IU8XmLmGWC9NLKWbZzZIAWafLel4SURdT_W1ivn3nITfQ6-krtd-z_0B8gby6aJADLkW2NYQHn7WbWsf7d5Hssdj0KOMkMeLKchbT7F4/s1600/264.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCm_prxkNTWV34lTVZYb0ZfrLHmOI04B1O37IU8XmLmGWC9NLKWbZzZIAWafLel4SURdT_W1ivn3nITfQ6-krtd-z_0B8gby6aJADLkW2NYQHn7WbWsf7d5Hssdj0KOMkMeLKchbT7F4/s320/264.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Am folosit dovlecei din plastic dar, daca dati fuga in piata, se gasesc o multitudine in variate marimi, forme si culori.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14xPgBp54XBE_gOo7fy3d_Ft-q3rfE2921vy4j768cgxyEur2cUBpTMOyAmUJ0PwugCe73pT9yKbcMLG58rGRWdD_B6JlWTVPPqS6GKxZAqd5YIAE0OJDT1jGkVSCN41sTXSzPiQNS-Q/s1600/265.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh14xPgBp54XBE_gOo7fy3d_Ft-q3rfE2921vy4j768cgxyEur2cUBpTMOyAmUJ0PwugCe73pT9yKbcMLG58rGRWdD_B6JlWTVPPqS6GKxZAqd5YIAE0OJDT1jGkVSCN41sTXSzPiQNS-Q/s320/265.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiady0Zju6gj7nVD1P40pVK8na6eBRBflOt_3BR2py-yMdmHxgCXUZtyl7IMImpg4crobzLdn2Tesr0QzgETrPsGo51XbsihhyphenhyphenkGYTgYbDQyjgPoFfnwodIAtLJf4KuTYwyOOqpDCiIefM/s1600/266.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiady0Zju6gj7nVD1P40pVK8na6eBRBflOt_3BR2py-yMdmHxgCXUZtyl7IMImpg4crobzLdn2Tesr0QzgETrPsGo51XbsihhyphenhyphenkGYTgYbDQyjgPoFfnwodIAtLJf4KuTYwyOOqpDCiIefM/s320/266.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Pentru a finaliza micul meu proiect am realizat o funda dragalasa cu motive de toamna.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAbUG1-8ms49SV-WhY_Sxb-3SAuDux6dp4gVBpJzJH2LK__25QYeurQ_BfIkHRdbukox0-z9LDSPwTd_bogq9_h0ijI2KsLTgU3K736lYTg0IRK5l1t2prplSqWlUyFm7xWrE-hIPdExA/s1600/267.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAbUG1-8ms49SV-WhY_Sxb-3SAuDux6dp4gVBpJzJH2LK__25QYeurQ_BfIkHRdbukox0-z9LDSPwTd_bogq9_h0ijI2KsLTgU3K736lYTg0IRK5l1t2prplSqWlUyFm7xWrE-hIPdExA/s320/267.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">In imaginile de mai jos puteti vedea cum se poate obtine o funda cu multe bucle dintr-o panglica de aproximativ trei metri si jumatate lungime.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlB7XdDCNe2WasSC_XsQeLR-KRyeIyhOwQ-u993YG4DIfoTc1JOjxIL5GLe9dHdSZZDMhGAGZ_jH6IFSZm6YPUPp-AHuw1EaSoGssBdCsrp-U7-QbnNKJ8oT2QZIvZSN8RzViKhcJ5KEc/s1600/268.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlB7XdDCNe2WasSC_XsQeLR-KRyeIyhOwQ-u993YG4DIfoTc1JOjxIL5GLe9dHdSZZDMhGAGZ_jH6IFSZm6YPUPp-AHuw1EaSoGssBdCsrp-U7-QbnNKJ8oT2QZIvZSN8RzViKhcJ5KEc/s320/268.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPy6QChQ53tybrRgqYSgcJVomk0vCR_9XODJF6ywsIlBmGY28fOtP2lOaEJluC9SshhExuach1845dTgNfed392ttrtb_0mcgf40SSxwl5Wm9FrwpjAD2zdaakj-RtNjgtnJa2MTHhRlg/s1600/269.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPy6QChQ53tybrRgqYSgcJVomk0vCR_9XODJF6ywsIlBmGY28fOtP2lOaEJluC9SshhExuach1845dTgNfed392ttrtb_0mcgf40SSxwl5Wm9FrwpjAD2zdaakj-RtNjgtnJa2MTHhRlg/s320/269.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjGmufTrUsTTga7U3qT34BoxcCRrLLg2O7MicOmYUlVYzlnc4gRFkqDXspmedz6unWYK0InQCdjvkITfOS47Rlu18oVj6i4og3L5W6pabKd3KUFkHG76wRmytEApNU_2-iZ5Eeh54Ai_g/s1600/270.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjGmufTrUsTTga7U3qT34BoxcCRrLLg2O7MicOmYUlVYzlnc4gRFkqDXspmedz6unWYK0InQCdjvkITfOS47Rlu18oVj6i4og3L5W6pabKd3KUFkHG76wRmytEApNU_2-iZ5Eeh54Ai_g/s320/270.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Rezultatul final este prima mea coronita de toamna! :-)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8Soc0U1FHHmA5ZAP28COp49XHocIcmpEIVUx2HPAVZVxC58HSX-8RtupRgET8iFQQVwIep_cjz-GeiDWhhw2pxBa9r7JX8_avJ5kjrAMHnGcfn6z71I2MfzAvGrEML1JfXVDna4bWWI/s1600/271.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8Soc0U1FHHmA5ZAP28COp49XHocIcmpEIVUx2HPAVZVxC58HSX-8RtupRgET8iFQQVwIep_cjz-GeiDWhhw2pxBa9r7JX8_avJ5kjrAMHnGcfn6z71I2MfzAvGrEML1JfXVDna4bWWI/s320/271.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Intr-o postare viitoare am sa va arat cum am sa transform aceasta coronita pentru Halloween, o sarbatoare foarte populara pe meleagurile americane.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Kisses!</div>laura_mdhttp://www.blogger.com/profile/07805193117321466877noreply@blogger.com0