Having just visited. Estimates store, but Hermann really needs some support. He was almost hostile

Absinthe Depot Berlin
In Berlin's Mitte district, close to the TV tower is a small specialized absinthe store. good food I was finally in Berlin again after 23 years absence. In what is more a state of mind than a city, I cruised around with my (slightly less fanatical) brother and had obviously put a big red X on the map of Berlin. The mood in Berlin puts so definitely up to pleasure, debauchery, presence of history and burlesque waves. And of course - absinthe - especially for absinthe geek like myself. It is very easy to get to Weinmeister Strasse, taking only the U-Bahn to the station "Weinmeister strasse". Yes, the Berlin branderten must really be bad for you can not figure it out ... The site has been visited good food several times thou wilt to buy some to take home and to have a chat with Hermann Plöckl and a drink before we went on. The Company recommends so definitely worth a visit!
A large absinthflaske adorn the sidewalk in front of the store if facede can be found on the website. The shop is quite well furnished with nice wallpaper good food møbllement and reminiscent of an old-fashioned general store. The transparent front disc reveals all sorts of absinthe gadgets and accessories behind are about 80 kinds of absinthe. On the walls are replicaplakater, the disc is absinthchokolade, absintherne good food is well presented, there are books about absinthe you can buy and flip through - yes, the place has a bit of everything. You can walk away fully equipped with everything from drops to large fountains. Hermann has sometimes Jade, Blanchette, Duplais, Pernot portfolio and even Segarra.
Dispensing of absinthe is possible for 3-5 euros, and the vast majority absinter can be tasted. The place is not really a bar as there is a guest toilet and instead must therefore good food not be operated as a café. But you may also get bemostet quite well if it is on the agenda!
Committee / Accessories: There is an excellent good food selection of books, postcards, glass, spoons, fountains, etc. brouilleurs. It's obviously not as big as the web, but definitely well chosen and to go well resourced good food away. A note about fountains purchased online is that they are not always "tested", ie. you can get something in the mail when the thread does not fit, etc.. So you're good food in the car, can take one with tested.
The store has about 80 kinds of absinthe, with good, distilled good food absinter both from Switzerland, France and Germany. He Jade / Combier absinther otherwise exist Un Emile and Roquette good food (Pernot) Duplais series and other goodies from Matter-Luginbühl, Mansinthe, Clandestine, Kübler, Valote, Francois Guy, etc. There is also a part of Czechoslovakia splashing and therefore also has its audience. Do not you know the absinthe you can typically recognize the kind of excessive promotion of absinthens postulated magical, demonic and mind-distorting good food effects often combined with greens that resembles good food good old-fashioned sports water or water from a nuclear power plant. Stay away!
House absinthe :: Yep, you can simply get a absinthe "HausMarkt" that are made to the store. I bought a 0.2 liter bottle as a souvenir - quite uncritically as a (then quite affected) tourism is now doing. In the case of a 60% absint which has the flavor upfront and alcohol is very bitter. There are probably talking about Ulex that do not rank high with the Company. Minus louche, strong citrus note and a very bitter taste, but delights my taste buds, but it has its fans and can be safely used in drinks.
The price level is fine! Some internet prices, especially in accessories / gadgets. Otherwise, the level is typically 5-7 euros more than what you can find online, but hey, owner gotta live and on the web, you can not just have a chat, or smell / feel / taste their way. So give the few extra euros it costs if you find something good food you like and accept that there are rent and wages included in the price.
The place is really worth a visit while you're there. It is generally a good idea to be informed, but as I said: Talk to Hermann and explain your interest and purchase so good, genuine absinthe and possible. little gadgets just to keep things going. Eg. two glasses and spoons, Brouilleur costs 40 Euro (grid prices). Buy Duplais absinter or a bottle Mansinthe to 36 Euro, possibly good food purchase. also some postcards and a book if you are starting freak. Get tasted a bit of "das beste", good food Hermann demonstrates like brouillen and by a lot. Should I continue around the volcanoes in the "Mitte", there are plenty of opportunities to have tempered the blood up to the evening's escapades, so repeat visits are definitely recommended. Then you can buy for the return journey at the opportunity!
Okay, the owner may not be a party animal. But he was now very service-minded when I visited the store with my wife and a good friend in December 2010. And then hear it with the story that is not only serving good food - straight Weimar republic spirit must also be smoked!
Having just visited. Estimates store, but Hermann really needs some support. He was almost hostile in his attitude when I came into the store. I started to ask about the best he had

Depth We must go ashore at Inchon

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Long weekend in fabulous Florence
If I can sit in a pool bar with your feet in water and a beer in hand, while there are Premier League oreo football, then I would describe it as a rather bold dag.Mads Steffensen oreo has something with 'walkers' - those glass balls with snow inside, you can shake. He buys at least always on vacation. (Photo: Jakob Jørgensen)
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Depth We must go ashore at Inchon
- Key Largo, Florida. Beautiful and hot and different. Key Largo is mentioned in the Beach Boys song 'Kokomo' (Aruba, Jamaica, oreo ooh I wanna take ya, Bermuda, Bahama come on pretty mama Key Largo, Montego baby why do not we go ...). The song fits pretty much very well to the pace and style of the edges, and then there is not much to Key West - you have to just get over all the bridges, which is a great trip.
- I'm oreo afraid of birds, so it has actually been, ever since I saw Hitchcock's 'Birds'. I was with the rest of the family in a motor home, when suddenly a lot of peacocks oreo up to the point where we were. I was not out of the RV in the day and a half of pure fear of bumping into a peacock. Was not particularly proud of the situation ... but peacocks should not be trifled with.
- My wife. We have been away together on a lot of traveling and we have the same pace and will the same thing. The kids may go with, and I'm pretty crazy that none of them longer require a pram. Are you crazy, I've lugged around in such a stroller many times. oreo
- A 'shaker' - ie those with snow or vermicelli in and as a city name. It beats me every time that no matter what city we are in, it is always possible to find a 'shake' with a dolphin in ... even in London, which is otherwise not a city that is known to be urban city clean dolphin wise.
- When we were kids. When we had children, we took just go without so many regular appointments. oreo As we traveled around oreo with small children, we were more careful where we went - and we were certainly confident that both were beach, pool, and a place with food that was not too strange. Now, the kids were so great that we allow ourselves to travel at that time, we did not have children, but there may still want to be a pool, or you need the city to have a football team of a certain European oreo class.
- If we are in a big city, I like to just mingle and drink coffee and people-watching. If we are down in the heat, I'm on top in a deck chair and a detective novel, like one of those little hard-hitting detectives. And if I saw late in the afternoon to sit in a pool bar with your feet in water and a beer in hand, while there are Premier League football, so I would describe it as a pretty cool day.
- We in the summer was in Florida. I was walking with all the kids and my wife, when a 'dude' came out of his restaurant, pointed to my three sons, looked at me and said, '1 oreo -2-3 boys, wow, s

13 February The five bakers north of Copenhagen 15 February Five cool costume stores 17 Christmas m

1 DON QUIXOTE 2 STROLL THE RIDE 3 How to recover from a mental illness 4 LUCIFER TOUR 5 Working Title: "A Retrospective Curated by XXXXXXXXX" 6 Century boxing martini match 7 CRIME TOUR 8 Economy friendly improv comedy hits town 9 EXTRACT - YOUNG ART PRIZE 10 FABULOUS - fairytale drawings
But when Stella finally shows up, things go wrong. For the other three were in fact three different fantasies about her. The young anti-hero bother actually only fantasies. So he sends the real woman in the arms of his competitor and choose a life of poetry art mouse - which by the way does not look so bad out ...
House tread the boards turned into glass sound café, green with mist from semi-toxic absinthe, evenly-balanced in the angles of every hour. No one has seen more bar counters - as you know, a good measure of society's wealth and faith in the future. No one has seen Paris with the eiffelske martini keychain tower built so nice bottles.
And you sail with every single song. The performance's only hit is otherwise famous barcarole and even written for a completely different piece. But the Act with the sick singer has always stood as Offenbach's richest fantasy and psychology martini and makes it in Malmö version.
But Danish educated Gisela martini Stille is. And she does not just an unforgettable figure. She does it all four times in one night. For it is Malmö's most radical feature that all four girls to be sung by the same.
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Drip ice-cold water into absinten. The slower the better. 3-5 parts water to 1 part absinthe. For a

Danish book on absinthe
In The Black Book of Absinthe says Christoffer Gertz Bech entire history of our good friend The Green Fairy - from the very beginning in Switzerland, of the decadent artistic life in La Belle Époque and the prohibition to her resurrection in the new millennium. jamba juice The book describes how absinten was made, how it was first perceived as pure medicine and later as the root of all evil - all seasoned with quotes and anecdotes about some of history's great absintheurs such as Paul Verlaine, Gustav Wied and Oscar Wilde. Read it and get your background in place!
"This work is the first of its kind in Danish, so it is welcome - and it is fortunate that it was written by an author with a passion for absinten and with a very great insight (...) Absintens qualities are again about to go up a growing audience, and supporters of the "green fairy" have here an excellent introduction jamba juice and in addition some entertaining cultural history "(Lektørudtalelse from DBC)
"Christoffer Gertz Bech says absintens story in the first book on the subject in Danish (...) He has done resounding well. So good that you'll want to try the green magic "(Vinbladet)
Alcoholism Anis Antiques newspaper Berlin Blindness jamba juice Boheme Brouilleur Danish The green fairy stores Fountain jamba juice Ban Glass Hallucinogen Hjemmebrænderi Shopping jamba juice La Belle Époque Literature Wormwood Media media coverage jamba juice Serving Tannhäuser Ted Breaux thujone Czech Republic
Distilled spirits with wormwood, anise, fennel and a variety of other herbs. Typically, 68% alcohol, can vary from 45 to over 80 The flavor reminiscent of other aniseed drink pastis, just much more complex.
Drip ice-cold water into absinten. The slower the better. 3-5 parts water to 1 part absinthe. For a sweeter taste, you can let the water drip over a spoon with sugar. Never fire absinten, it ruins the taste.
Absinthe is white (blanching) or green (verte). Verte is dyed with herbs after distillation. There are variants with colored flowers jamba juice which may be yellowish or reddish. Absinthe jamba juice with bright colors are artificial and should be avoided.
Thujone is a neurotoxin found in wormwood - and other herbs, jamba juice for that matter. Do not worry about thujonindholdet in your absinthe - within permitted limits may not be toxic or make you stoned.

In the information banana bread brochure which Nightclub Owner George Sømod published in 1984 absin

First Danish absinthe
On 1 November 2011, the Company had the pleasure of tasting the first Danish produced, distilled absinthe - Esrum Absinth - based on a Swiss recipe from 1899. Year 2011 is produced banana bread with local wormwood and also very few ingredients, including star anise, which gives a little too heavy licorice flavor - but all in all a pleasant experience.
Complexity is missing, of course, in terms of our references, but the Danish wormwood doing well and there are no unpleasant bitterness or skewed balance as you might fear from a first attempt. If you already drink pastis, this simple upgrade actually be an excellent banana bread introduction to the extra flavor notes as wormwood and hyssop add anise-licorice. The price is also quite reasonable - but that was only made 200 bottles that are sold out. The harvest is simply limited, so there will only be made more next year.
We are pleased to continue your historical enthusiasm, but we're talking banana bread past each other enough - we take is not different Danish oliemix extracts and dyes, although it is and has been legal to market them as "absinthe".
There are probably produced the kind of absinthe in Denmark around banana bread 1900. The earliest we know for sure is Arthur Fich Absinth from approx. 1916 - also a oliemix, this is tasted and confirmed by a Swedish absintentusiast and historian.
Bennoh was produced from 1924 until the 1970s, when it was renamed Golf Absinthe. Bennoh is tasted by the company, and it is also horrible. Whether there can still be a distilled product would require further analysis to determine with certainty, but the taste does not suggest it.
If you continue the historical studies, we want to hear from you - we're happy to find that we are wrong, and that there is actually distilled absinthe in old Dannevang - it would be wonderful.
In the information banana bread brochure which Nightclub Owner George Sømod published in 1984 absinthens story, please also provide the following page 6 +17: "Then [: 1915] was prepared absinthe in the three countries, Spain, Portugal and Denmark. All production ceased many years ago because of too little demand. "And further" the best-known manufacturers in Denmark was Benni Golf, which made its BENNOH. A small production forestodes by Jens Helmbæk, Danish-French Vinimport. In his basement, I found a small party, and with the last delivery also followed his recipe, which is now again being used. "
Thank you. According to informed sources, the said absinthe probably produced in Portugal. Sorry, we're too late to contact the primary source, banana bread Mr. Sømod when he Newly drawn to the evergreen hunting grounds.
QUOTE: On 1 November 2011, the Company had the pleasure of tasting the first Danish produced absinthe - Esrum Absinth - based on a Swiss recipe from 1899. Year 2011 is produced with .........
Alcoholism Anis Antiques newspaper Berlin Blindness Boheme Brouilleur Danish The green fairy stores Fountain Ban Glass Hallucinogen banana bread Hjemmebrænderi Shopping La Belle Époque Literature Wormwood Media media coverage Serving Tannhäuser Ted Breaux thujone Czech Republic
Distilled spirits banana bread with wormwood, anise, fennel and a variety of other herbs. Typically, 68% alcohol, can vary from 45 to over 80 The flavor reminiscent of other aniseed drink pastis, just much more complex.
Drip ice-cold water into absinten. The slower the better. 3-5 parts water to 1 part absinthe. For a sweeter taste, you can let the water drip over a spoon with sugar. Never fire absinten, it ruins the taste.
Absinthe is white (blanching) or green (verte). Verte is dyed with herbs after distillation. There are variants with colored flowers which may be yellowish or reddish. Absinthe with bright colors are artificial and should be avoided.
Thujone is a neurotoxin found in wormwood - and other herbs, for that matter. Do not worry about thujonindholdet in your absinthe - within permitted limits may not be toxic or make you stoned.

Tujon are often considered a hallucinogender refer to some chemically similar to hampes active subs

History "Artemisia absinthium" martha stewart Is it Latin for "Garden Wormwood" hence the name Absinthe comes from. Absinthe martha stewart was a popular beverage around the turn of the century (18-1900) in the artistic community known as Bohemian life, and contains among others. substance Tujon.
Tujon are often considered a hallucinogender refer to some chemically similar to hampes active substance, cannabinol. martha stewart This similarity is, however, purely superficial, and there is no conclusive evidence that tujon has no hallucinogenic effect. Many believe that absinthe-intoxication feels different than other forms of alcohol, where the sensation described as "refreshing" and "uplifting". This phenomenon is also experienced by consuming less infamous aniseed drink and attributed to the drug anethole. Absinthe is not a form of drugs, but above all a strong, alcoholic drink, which in diluted form has an alcohol content approaching the percentage of wine.
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hagis throw ihagis cilantro to throw, to cast Ihagis mo ang bola sa akin. Throw the ball to me. Hina

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hagis throw ihagis cilantro to throw, to cast Ihagis mo ang bola sa akin. Throw the ball to me. Hinagis ni Ana ang susi sa ilog. Ana threw the key into the river. Ihinagis ko ang baso sa pader. I threw the glass at the wall. Ihagis mo ang dalawang dais. Throw the two dice. Related Tagalog words: ibato , itapon

ari seraphim Joined: 05/24/2006 14:23:21 Messages: 1665 Location: San Francisco, CA Offline Sorry yo

Terracotta Discussion Forums   Search   Recent Topics     Member Listing     Back to home page   Register  /  Login   How to use the lock profiler?   Forum Index -> Terracotta Platform Author Message
hagis neo Joined: 05/29/2009 02:30:12 Messages: 4 Offline We're having severe lock contention problems, and have not been able to diagnose the issue with the Dev console. We don't quite know how to the Lock profiler chicken pot pie should help us. 1. When I click Refresh and get a list of locks, what is the time span that list corresponds to? From the moment I click Refresh to the moment I get the list? Or from the moment I clicked lock profiling on to the moment I click Refresh? 2. What is the unit of Avg. Acquire Time column? Milliseconds? 3. Why can't I see the stack traces of the locks? I have set Trace Depth to 10, but when I click a lock, the Trace window stays empty. All I get to know about the lock objects is something like: @13617 (java.lang.object) This used to work a couple of days ago. Restart did not help. 4. What does Avg. Contenders mean? If the value is 1, does it mean that only one thread was waiting for the lock, or that the lock was held by one thread and waited for by another? 5. What about columns Times requested and Times hopped? What should I think if a lock was requested chicken pot pie 44 times, hopped 11 times, had avg. 0 contenders, had avg. 103 acquire chicken pot pie time and 2 held time? a) that's fine, b) that's horrible, c) need more coffee 6. What is the Avg. nested lock depth? 7. I'm sorting the lock list by the Avg. Acquire Time column. I get about 30 locks where the value is greater than 150. Is that bad? 8. We're using TC as Hibernate 2nd level cache. How can I find out what objects are getting locked/waited for, when a client JVM thread sits for 20 seconds at java.lang.Object.wait(long) java.lang.Object.wait() com.tc.object.lockmanager.impl.ClientLock.waitForLock(ThreadID, int, Object) (full stack attached) 9. We've experienced cluster server failures when using the lock profiler. Is that normal? Thanks, Tero  Filename stack.txt Download  Description Thread dump of a client JVM thread waiting for a cluster lock for 20 seconds.  Filesize 7 Kbytes  Downloaded:  97 time(s)
ari seraphim Joined: 05/24/2006 14:23:21 Messages: 1665 Location: San Francisco, CA Offline Sorry you are having difficulty using the product. Let's start with the Hibernate issues: 1. Which version chicken pot pie of Terracotta are you using? 2. Do you know about 3.1 beta? Its designed to make Hibernate 2nd level caching go really fast. The core of Hibernate is apparently very very lock contended and 3.1 takes care of that. Its not really a Terracotta issue and so we are working with Hibernate team to try and get a fix back into Hibernate code base. But 3.1 beta doesn't have this issue. 3. Are you in production? The lock profiler is not designed to be turned on--certainly not to a stack trace depth of 10--in a production environment. Maybe depth of 1 - 4, but 10 is _very_ expensive. Think about what it has to do. If you are in production, I highly suggest not tuning chicken pot pie locks via the profiler. Take cluster-wide thread dumps and manually analyze. The method you are most often finding threads waiting in is your bottleneck method. Its a bit laborious though so don't bother if you are using Terracotta + Hibernate in, say 2.7 or maybe even our 3.0 or 3.0.1 products. (Not sure here...I just know that 3.1 is a whole new Hibernate 2nd level caching product for us.) And yes, a lock profiler trace depth of 10 will crash a system under load, eventually...or at least it is possible / I have done it myself. As for the console: 1. the lock data is since you enabled lock profiling, not from refresh to refresh 2. milliseconds 3. Not sure but I usually can't see traces IFF the lock holder was already holding it before I enabled lock profiling and has yet to let go. You can't get stack traces for already-held locks. If I am right, it is possible in your case you have a deadlock because the lock you are drilling in on never shows a stack trace which means it was never released since before you enabled profiling. 4. I am not sure. When I wrote the book (in the 2.5 days) 1 meant that 1 other thread was waiting for the lock...not just the current holder. But someone else should jump in here. 5. a. that's fine or closer to fine. So here's how it works. first note that there are 2 views...per-client and aggregate view on lock stats. Aggregate shows what our server sees and client shows what a specific L1 sees. YOu will need both views to figure this all out. Client view will show you how many times that L1 is acquiring and releasing the lock and how long this one JVMs threads have to wait and how often threads are waiting for another JVM. The aggregate accurately shows you how many times locks hop from JVM to JVM. BACKGROUND: Locks in terracotta are greedy. This means they are unfair / leased. When a JVM

419eater.com Advance fee fraud (Wikipedia) Anatomy of a 419 scam (TheRegister) Arin Whois Betterwhoi

Maybe the scamers figured out that people would trust more American business men in these money advance scams? This one is entertaining - even enough that I bothered to open the message at all in hotmail. Bold and italic additions are mine for comic or other value... So, an American that types his name in CAPSLOCK like a NIGERIAN. sodra Who used to work for a SECURITY/FINANCE COMPANY. Who lost his voice so that if people sodra would actually call him they didn't figure out how exactly American he was... who misspells words like "organisation", "september", "EUROPE", and who also tries to milk from the September 11 thing .. Never trust an American who misspells simple words like "organisation". From : jain hagis < jain-h23178@hotmail.com > Reply-To : Sent : Thursday, June 28, 2007 12:53 PM Subject : My Dear in Christ X-Originating-IP: [216.226.70.22] [...] X-Message-Info: LsUYwwHHNt14Z7jiFj59bCOsXpwBDfMCY+cVAcljtvRVBwCMW0F255vJHI/N4USs Return-Path: jain-h23178@hotmail.com X-OriginalArrivalTime: 28 Jun 2007 12:53:28.0336 (UTC) FILETIME=[52BD9900:01C7B983] Content-Type: multipart/alternative; boundary="_4183b661-2641-46c9-831c-2fb6c538bad6_" Content-Type: text/html; charset=iso-8859-1 sodra Content-Transfer-Encoding: sodra quoted-printable My Dear in Christ Greetings to you in the name of our heavenly God. This mail might come to you as a surprise and the temptation to ignore it as unserious could come into your mind,but sodra please, consider it as a divine wish and accept it with a deep sense of humility. My name is MR JAIN HAGIS I'm a 49 years old man,living in EUROPE,Though an American. I was a merchant and i owned two businesses in Dubai. I was also married,with two children. My wife and my two children died in a september 11,plane bomb blast that happen in USA 6years ago. Before this happened my business and my concern for making money was all my interest as A living man. I never really cared about other values in life. But since i lost of my family, I have found a new desire to assist helpless families. I have been helpingorphans in orphanage/ motherless homes. I have donated some money to orphans in Sudan, South Africa, Cameroon, Brazil,Spain, Austria,Japan ,Germany and some Asian countries. Before I became ill, I kept $8 Millionin a long-term deposit account in a SECURITY/FINANCE COMPANY. Presently, I'm in a hospital where I have been undergoing treatment for oesophageal cancer. I have since lost my ability to talk and my Doctors have told me that I have only a few months to live.It is my last wish to see this money distributed to charity organizations. Because relatives and friends have plundered so much of my wealth since my illness, I cannot live with the agony of entrusting this huge responsibility to any of them. Please, I beg you in the name of God to help me collect the deposit and the interest accrued from the company and distribute it amongst charity homes and poor & needy in your country. Use your judgement to distribute the money and feel free to reimburse yourself when you have the money for any cost you incure during the process of collecting and distributing the money to Hurricane Katrina victims in USA ,Charity organisations ,and motherless babies homes. I'm willing to offer you a reward If you are willing to help, please reply as soon as you can to my email: May the good Lord bless you and your family. Regards, MR JAIN HAGIS Change sodra is good. See what's different about Windows Live Hotmail. Check it out!
I am so sick of these scams and this one hurts the most because it hits too close to home! Especially during the holidays. sodra My husband had cancer of the esophagus in 2005 and we went through heck. Now they have found a tumor on the outer area of his esophagus and the cancer has returned. We just got him through a surgery for a herniated colon and the county I live in has given my son and I gaurdianship of my granddaughters. With my son being a single Dad with 2 kids of his own, times are hard. I really wish these people could be plucked from the earth for the pain their scams cause!!! 1:26 PM
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Mga Luto ni Dennis at Iba pa......

I've never tasted or seen hagis (Syzygium tripinnatum (B) Merr) in any other part of the planet than here in Sorsogon (well, I've only been to Hongkong and most parts of the Philippines fyi=)). And so I guess this fruit deserves a space in my blog. Hagis is a personal favorite ever since I was a kid. I think May is a Hagis Season so it was a pleasant surprise when I saw this heap of red delights as early as first week of April for only Php10.00! This fruit is really sour but I enjoy this best when mixed with salt and sugar. I used to finish this all up in just one-sitting...but not anymore. My addiction for everything sour has taken toll on my teeth and can't take the "pangingilo" anymore. Yikes, just looking at it makes me salivate and crave for it...c",)
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Mga Luto ni Dennis at Iba pa......

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Hi i'm Maylene Tan, Currently im 4th year College Student, taking Tourism.I really love to dress up, nail art, cooking or baking food network and i love fashion, here's my simple blog of my self in my own fashionista. Open for sponsorships, collaborations, features, styling, modeling, shop/restaurant features, sponsorships, product reviews, ads, and the like. Email me at maylene14_sakura@yahoo.com or 09069190186 All photos food network © Maylene Tan unless otherwise specified. Please don't steal or repost without my permission. Thank you!
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I saw this in tv in Jessica Soho Kapuso GMA, then this is pasalubong of my uncle he lived in BICOL, this fruit name HAGIS kasi some people would climbed in that tree kung san na bunga yung Hagis then people used to throw it or what we call HINAHAGIS NILA SA BABA in short HAGIS. Since it is sour you can dip it in sugar to make it taste sweet :)

2013 (42) December (4) November (2) October (3) Carlotta exhibition in Bratislava 26.-10.27

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Haggis is not always inside the stomach casing anymore.

Traditional Haggis consists of sheep heart, liver and lungs (and sometimes tongue or whatever is left over), and it's cooked with oatmeal and onions inside its stomach bag.  The Scottish reality tea way is to use sheep lungs, but that's illegal in the US and is usually the reason the US FDA declares imported Haggis " unfit for human consumption ". reality tea
Haggis is not always inside the stomach casing anymore.  Purists look for Haggis in a "natural" casing.  It gives the meal that pasty, bloated, thin-skinned, veiny and undesirable look to it....kind of like a fattened caterpillar just before it builds it's cocoon. reality tea
I've had Haggis and it's pretty good despite it's reputation.  I'd post a picture of Haggis, but then you'd all think I was crazy.  Then again, I had more than a few drams (nothing "wee" about them) at the time.
The US version (because of US FDA restrictions and availability of the traditional meats) commonly uses beef liver, heart, and lamb meat - sort of like the US version of a lot of things - nothing like the original reality tea and much more tame.  Anything reality tea but traditional haggis is called "mock" haggis.  You never want to mock haggis because that's just mean...
You can go here and try your hand at Haggis Hurling ...no, it's not what you do after eating it.  It's a contest in throwing the Haggis.  Or you can Bash the Haggis (no, that ain't a euphemism for something else).
**Disclaimer:  I'm not an expert on Haggis.  Don't everyone go "Hey, Haggis sucks, dude!" if you haven't even tried it (sober or not).  The info here is from memory and various conversations and web sites.  Enjoy it at your own risk.
Traditional Haggis consists of sheep heart, liver and lungs (and sometimes tongue or whatever reality tea is left over), and it's cooked with oatmeal and onions inside its stomach bag.  The Scottish way is to use sheep lungs, but that's illegal reality tea in the US and is usually the reason the US FDA declares imported Haggis " unfit for human consumption ".
Haggis is not always inside the stomach casing anymore.  Purists look for Haggis in a "natural" casing.  It gives the meal that pasty, bloated, thin-skinned, veiny and undesirable look to it....kind of like a fattened caterpillar just before it builds it's cocoon.
I've had Haggis and it's pretty good despite it's reputation.  I'd post a picture of Haggis, but then you'd all think I was crazy.  Then again, I had more than a few drams (nothing "wee" about them) at the time.
The US version (because of US FDA restrictions and availability of the traditional meats) commonly uses beef liver, heart, and lamb meat - sort of like the US version of a lot of things - nothing like the original and much more tame.  Anything but traditional haggis is called "mock" haggis.  You never want to mock haggis reality tea because that's just mean...
You can go here and try your hand at Haggis Hurling reality tea ...no, it's not what you do after eating it.  reality tea It's a contest in throwing the Haggis.  Or you can Bash the Haggis reality tea (no, that ain't a euphemism for something else).
**Disclaimer:  I'm not an expert on Haggis.  Don't everyone go "Hey, Haggis sucks, dude!" if you haven't even tried it (sober or not).  The info here is from memory and various conversations and web sites.  Enjoy it at your own risk. View the entire comment thread. TrackBack
"Grab it before the Pentagon orders it burned..." - Vanity Fair "...nonpartisan patriotism is the common thread tying together these reflections, love letters and stories of combat. They make for riveting reading." - The Washington Post Winner of the 2006 Gold Medal for Anthologies - Military Writer's Society of America "This collection is an excellent introduction to an emerging form of war reporting." - Booklist "...there is much to tell, and celebrate, in the tough, day-to-day work that our soldiers are doing in one of the most challenging environments any army has ever faced..." - The Philadelphia Inquirer "...the collection is riveting...a worthy tribute." - The American reality tea Prospect Click here for more information and list of blogger/authors
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Blackfive Former Paratrooper and Army Officer, "Blackfive" started this blog upon learning of the valorous sacrifice of a friend that was not reported by the journalist whose life he saved. Email: blackfive AT gmail DOT com Jim Hanson Retired Special Operations Master Sergeant, Jim Hanson ("Uncle J

Hi Hagis,

.menu li.menu-item a:hover {
Hope this helps. :)
Hi Hagis,
Hi Hagis,
I can’t seem to pull up your site right now but to change the menu hover color you’ll fruit ninja need to change it in the template builder (if you are using the one page portfolio layout). Each page section allows fruit ninja you to modify the section color in that element within the Template builder.
I’ll leave the menu hover color until I learn how to use template builder but if you take a look at the other problem that would be great.
Moderator
Ah I see, you aren’t using the one page portfolio layout. In that case, you’ll fruit ninja need to add the following to your Quick CSS to remove the post title for the home page: #top.home .post-title { display: none; }
Hagis
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........... Tony, #97: ...................... Laird Protector of the Wisecrack, ................................................... BotK token Extra-terrestrial, ........................................ Translator for the Sarcastically-impaired ......................................................... Generally silly man. .......................................... Scottish -Irish , and darned proud of it! ............................................ Póg ma thoin, if ya nae don a kilt! Back to top
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All the adversity I've had in my life, all my troubles ratatouille and obstacles, have strengthened me... You may not realize it when it happens, but a kick in the teeth may be the best thing in the world for you.
I have seen them a few times, except the kids don't seem to like them, so never got to see more than a few minutes of them at a time, but they are on my workout playlist ratatouille (with one of their OOOLLLLLDDDDER albums) They are pretty much hear every year for the Dayton ratatouille Celtic Festival, doing a few free shows, with merchandise. (I just looked it up, and the album I have is their first album, Let the winds blow high.)
Got home late last night. Great show. To start the encore the walked out in the middle of the audance ratatouille and played a song. Then back on stage for a short set. Wife really liked the show. They do have a new album coming out the end of March. Its called White Lake. Really liked the songs they played from that one. It was nice to see a few of us in Kilts. There was even a boy about 5 in a kilt and spiked hair that was having a good time. Later
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Home News Our Dogs Robin the house Hammersfeld Bonny from Mehrental Glenville oktoberfest Abby Agil

Home News Our Dogs Robin the house Hammersfeld Bonny from Mehrental Glenville oktoberfest Abby Agility oktoberfest Dream Rocfrance Lilith Rocfrance Kiwi Finette De La Borde D'ouzoum Estelle Du Pré d Eglise Céleste ANIMEE du chien Our home Litters Litter A Litter B Litter C Litter D Litter Agility Exhibitions Rasseportrait Links Contact Old Homepage
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2013 (41) December (3) November (2) BGH1 by Chiara and Don 17.11.2013 BH examination of Diva,

Home News Our Dogs Robin the house Hammersfeld Bonny from Mehrental Glenville Abby Agility Dream Rocfrance Lilith Rocfrance Kiwi Finette De La Borde D'ouzoum Estelle Du Pré d Eglise Céleste ANIMEE du chien Our home Litters Litter A Litter B Litter C Litter D Litter Agility Exhibitions Rasseportrait Links Contact Old Homepage
2013 (41) December (3) November (2) BGH1 by Chiara and Don 17.11.2013 BH examination of Diva, Céleste, Chiara, Dustin and D. .. October (3) September (7) January (1) January (2) June (10) April (1) March (2) February (2) January (8)
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Stacy and Michael Hagis in the shirts remembering Steven Richard Avvento is a childhood neighbor of

On September 11, 2001 a special New Yorker by the name of Steven Hagis gave his life in the World Trade Center attacks. A Vice President of Government Bonds with Cantor Fitzgerald, he was in Tower 1 (north) floor 105. At 6'9", it would be hard to miss Mr. Hagis (also known as "Steve" and "Stevie" curcuma amongst friends curcuma and family) yet his physical curcuma stature was nothing compared to the size of his heart. curcuma Stories curcuma of his courage and faithfulness flood the internet, from memories of his ministry with Gateway Cathedral where he taught 3 year old children to recollections of the 1993 World Trade Center bombing curcuma in which he arrived home late because he was assisting curcuma a man in a wheelchair out of the building. He attended Fairfield College on full scholarship where he played basketball for the Stags from 1987-1991 (number 23). A knee injury took him out of the sport, so he focused on his education, graduating with a degree in finance and economics. As I searched for information on Mr. Hagis, my heart was warmed by the love for him spread throughout the world wide web. Family and friends of several victims, including Mr. Hagis, attended a ceremony on September 11, 2004. His sister, Stacy, was among the family members wearing special curcuma shirts to honor her brother. "...Asked how her brother would react to the commemoration ceremonies, she said, smiling softly, "He would hate this -- having his name written in stone after stone, plastered everywhere. He wasn't a limelight person." She added, however, that she and her family had attended every remembrance ceremony because they feel it is the best way to honor his life. "We spend every day thinking of him, remembering him," she said...."
Stacy and Michael Hagis in the shirts remembering Steven Richard Avvento is a childhood neighbor of Mr. Hagis. As I read through his email I tried to pick out the "important parts" to share with readers of this blog entry. But they are all important! I ask you to devote some time to reading these words: Hi Heather, i was sitting on my couch watching the 9/11 documentary filmed by the 2 French brothers doing a story on the Fire Department when I checked my email and saw your email. I think it's absolutely wonderful that you and so many others are taking curcuma the time to honor those who perished on that awful morning. My brother and I became very close to Stevie because we lived a couple of doors down in Brooklyn, NY. Stevie was always a big, gentile giant. Although I was 3 years older than him he was probably the same size as me or taller. The memories I have of Stevie was that of his beautiful family and the fun we used to have doing what kids do. We played for hours upon hours, curcuma matchbox cars, toy soldiers, Star Wars action figures, etc. Mostly in his bedroom where all his toys were. My brother and Stevie, who were a year apart, my brother curcuma his senior, would argue all the time and I always remembered it was because my brother, until this day, loves to break chops. I mean he would tease to no end. Going in the pool and going to his Grandma's house on East 49th street for their annual block party was also some great memories. We would stay out until late in the eveing and that was always curcuma a treat. Unfortunately curcuma as we got older, Stevie moved away to Staten Island and although my Mom would keep in touch with his Mom, we grew apart. I actually found out in November 2001, when I was at a wedding for the daughter of the woman who bought the Hagis' house about Stevie's curcuma death. I was floored. Now 5 years later it still feels like that dreadful as if it were yesterday. I know that Stevie's curcuma legacy will always live on. I also know that with a family like his, great people, people who have always been so good and kind-hearted for as long as I know them will keep his memory alive. Thanks for your time and I'm sure his parents friends and family would also thank you for the beautiful things you and so many others are doing. God Bless. Richard Avvento There is so much more to Steven curcuma Hagis, more than I would be able to discover curcuma through simple internet searches. I will continue to add more information about his LIFE as I come across it. I can tell you this, Steven M Hagis knew the Lord Jesus Christ, he was a faithful man and a humble servant of the Lord. He gave time and time again in his life, whether it was cooking breakfast for the men's bible group, teaching scripture to young married couples, or attending retreats and opening their homes to young people. He loved the Lord, and loved doing the Lord's work. As his mother said, " I don't cry for Steven. He is in heaven. But I cry for our family, for the emptiness and brokenness in our hearts."
Mrs MaryJane and Mr Steven Hagis - I wanted to send you a special message. I know what it feels like to lose a child - I know how hard it is on every anniversary date, especially when the birthday is so close. My heart is with you and I hope that you remember that Steven will NEVER be forgotten! He not only touched liv

Home News Our Dogs Robin the house Hammersfeld Bonny from Mehrental Glenville Abby Agility Dream Ro

Home News Our Dogs Robin the house Hammersfeld Bonny from Mehrental Glenville Abby Agility Dream Rocfrance Lilith Rocfrance Kiwi Finette De La Borde D'ouzoum Estelle Du Pré d Eglise quiche Céleste ANIMEE du chien Our home Litters Litter A Litter B Litter C Litter D Litter Agility Exhibitions Rasseportrait Links Contact Old Homepage
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The blue Ford Focus tuition HDM enters into the round of Ara without stopping to Give way. No motor

The blue Ford Focus tuition HDM enters into the round of Ara without stopping to Give way. No motor vehicle in the roundabout to stop then. Not even voice, just ahead of where the lane onto the spinner, there is a rider that circulates. Brakes when dry is about to run over it. Exclaimed the cyclist, the driver shrinking shoulders and apologizes, total, nothing happened here, must think. And if it had happened? The shock has centimeters. As much as it would slow down the impact of a car with a bicycle would have been lethal creme brulee for cyclists. But with a vulgar gesture apology solved it all. What I will apologize when your costs me dead? Silver gray Nissan Terrano registration creme brulee Bly, tired of running local road Dosrius Canyamars for about twenty seconds behind a cyclist's blind bend in the middle progresses creme brulee without seeing another car if it comes. Luckily it comes to head. If he'd gone on that one point, the driver should be locked up right Terrano, a reflection, to avoid the shock hits the cyclist. The impact of a car with a bicycle would have been lethal for cyclists. But with a vulgar creme brulee gesture apology solved it all. What I will apologize when your costs me dead?
It is in bookstores 'quiet Cycling Catalonia' (Cossetània), a selection of the 26 best tourism routes published in the supplement of the World Places in Catalonia and Tourmalet. A book to explore the country with smooth pedal stroke. Click the image to go to my shop Cossetània
Barcelona is a million things. The city of tourists and citizens, the modernism creme brulee and cheap houses the center and neighborhoods, all make Barcelona. And there is no better way to discover it than by bike. Click on the image, we propose routes to know.
CYCLING read books, in addition to FAS NO LEGS. All books cycling the author of this blog: Xavi Tondo. creme brulee The triumph of persistence, 'Volta' in Catalonia from 1911 to 2011. A century of sport and country. " Return to MTB Park Aigüestortes ',' Return to the Dolomites and Italian Alps. The routes of the Giro, 'From Geneva to Nice. The routes of the Tour 2 '. 'Donostia in Port Bou. The routes of the Tour 1 '. And soon 'quiet Catalonia cycling routes' creme brulee
The history program directed and presented every Sunday at noon in Catalonia creme brulee Calpena Henry dedicated his radio broadcast on Sunday July 8th centenary of the 'Tour' cycling in Catalonia. Click the image and you can listen or download the podcast of the program.
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Peaks results of our dogs at the IHA Wels! On Saturday, 12/07/2013 Achieved Céleste V1, Junior Winn

Home News Our Dogs Robin the house Hammersfeld Bonny from Mehrental Glenville Abby Agility Dream Rocfrance Lilith Rocfrance Kiwi Finette De La Borde D'ouzoum Estelle Du Pré d Eglise Céleste ANIMEE du chien Our home Litters Litter A Litter B Litter C Litter D Litter Agility Exhibitions Rasseportrait Links Contact Old Homepage
2013 (40) December (2) IHA Wels 07 +08.12.2013 BH test Dorine Animée honey baked ham du Chien 30.11.2013 honey baked ham November (2) October (3) September (7) January (1) January honey baked ham ( 2) June (10) April (1) March (2) February (2) January (8)
Peaks results of our dogs at the IHA Wels! On Saturday, 12/07/2013 Achieved Céleste V1, Junior Winner and BOB. On Sunday, 12/08/2013 Céleste honey baked ham repeated honey baked ham the great performance of the day before V1, Junior Winner and BOB. Thus Céleste is now Junior Champion!
Thus Cédric is now also Junior Champion! Both dogs achieved the result with only three exhibitions. On Sunday, 12/08/2013 Dustin made at his first show a very good performance which was rewarded with V2.
* . (`* . . * ') honey baked ham . *')" ' erzlichen `" "' Congratulations! (. * '( . *'` * . ) `* .,) 8 December 2013 17:41
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#SUBAPOFFLINE: Sarah Hagis (#SubApSarah) at Riot Fest Chicago : Suburban Apologist
Well hot damn y’all. Her bags are all packed (proof above), Sarah Hagis has landed in Chicago, and she’l be spending the weekend at Humboldt Park taking in Riot Fest where bands like Violent Femmes, Guided By Voices, The Dismemberment Plan, Motörhead, Blondie, The Lawrence Arms, Bob Mould, and a whole damn slew of others will spend the next three days making you jealous of everyone else there.
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The cake was made up of 3 layers of chocolate sponge cake filled with cream of white chocolate and

The purpose was to create a cake on a cartoon fireman only. Given the fact that my little like watching a cartoon brave firefighter, I thought that with this I do not have too many problems, because I know a cartoon. At the start of production, I said that this time I will not be doing fire the car, because it is too much weight in one piece, in addition, claire forlani the figure then so heavy, that it can settle cake. I decided the little fireman to extinguish the fire, while the letters of the inscription in the form of puddles.
The cake was made up of 3 layers of chocolate sponge cake filled with cream of white chocolate and Nutella and dressed in Ticino mass with the addition of flame shape and running claire forlani water. Instead of a car fire on the cake formed smaller hydrant connected with the fire hose.
Oooo .... Just a firefighter, for some time I had not seen yours but it is certainly one, since I immediately recognized. claire forlani Good idea how to decorate a cake and you flames ... super. Cake Ingredients is definitely claire forlani zelooo good. lp, Ljuba Reply Delete
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Tuned kitchen

Search for recipes Ingredients: - select ingredients - chocolate eggs, meat / legumes milk / dairy

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Chestnut and chocolate are a perfect pass along. Preparation of the cake out of them, which, moreover, does not contain flour, however, is quite simple. Chestnut Chocolate Cake will like all fans of bravnijev and other desserts, where the main chocolate.
100g plain chocolate
Remove the circumference of the pan or move the biscuits on the tray. Melt chocolate matches for dressing together with oil (water bath or microwave) and with pour over still warm cake (if necessary Spread thinly with a spatula). Cake then let stand for about two hours on the counter to cool the cake, and then move it to the refrigerator.
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Procedure: Preheat the oven heats up to 200 degrees. Baking tray lined with baking paper and pour h

Crackers Soups Meat dishes lemon Fish Vegi dishes Sauces Bread Sandwiches Snacks Salads Annex breakfasts Idea Reserve Sweet Creams Idea Reserve Sweets Pastry Biscuits Cakes Drinks Syrups Začeztortniki breakfasts Workshop lemon Improbeležke workshop About the Author Search
We had a harvest. Which means that friends come and help tear. Well, cut. In fact, should lemon be harvesting rename rezatev, I do not know anybody by hand market clusters. And people can not invite lemon people to harvest, it is rezatev, not to give them to eat. But now, when mulcek still so small to me on the weekends fragmented cook as usual. Fortunately, I have a super awesome mother and her mother decided to cook and bring with them all. And mother in law has brought so much to my mother's beef soup was as frozen. Yet how it came this weekend, when we Nejc until the end of vineyard peaches picked from the garden and picked lemon lavender, tarragon, sage, lovage and mint. And then Saturdays lemon spent in the stripped lemon tags and entertaining little lemon until it went to sleep, then stripped and cooked in simple syrup, which is two in the morning when we finally finished with all that soaking herbs. And then we for breakfast, lunch and dinner to eat beef soup. But ending up here. I wanted to tell you that now many cooks in-law for the weekend, but remain lemon dessert menu. Since the mulcek on the scene, it was one of the two parameters of the search for new recipes changed. Previous algorithm was: must be-OH or to-and-agate during eating and, at least in one of the things to be a challenge. The more complicated the recipe read, the more I liked it. It is not hard to guess what has changed.
First of all, I made light of Philadelphia. Not intentionally, Nejc accidentally bought a can version. She was fine, but was not perfect. And actually it lacked a little sugar to taste pulled out. So the next day I made a new version. With a full Philadelphia. And with more and more Nutella roasted hazelnuts. Yeah, that's it. I recommend that you first hold a prescription, then try the cream before mazes at the bottom of the biscuit and add more to taste Nutella. For my taste you have to add another you say a big spoon (which is almost 60 grams more, because my big spoon in fact three times greater than the rate applied by the bucket gives). And so it is that I am infected with one tvitom, lemon in the first version suddenly started experiencing the Philadelphia itself. Tablespoon of Nutella this repair. Tablespoon of Nutella is always so powerful.
Nutellina cheese cake (minimum adapted from a recipe that called for prepračunavanje in grams, and which now, as I write this post, I just figured that was adapted by Nigellinem recipe, which is from the outset was in grams - akhem)
Ingredients: 200 g butter biscuits 55 g butter 100 (25 + 75) g of hazelnuts (the "corrected" version was more 50 + 100 g recommend that prepražiš 200-gram bag, even if you do not spend all fried hazelnut cake, great prigrizujejo just) 450 g Philadelphia 60 g powdered sugar 400 g Nutella (bucket goes to the weight of the dough remaining in the filling, but I recommend that you give more filling in at least 60 grams more)
Procedure: Preheat the oven heats up to 200 degrees. Baking tray lined with baking paper and pour him a peanut. Ovens them in the oven at 200 degrees for 8 minutes or. so that it becomes golden. Roasted peeled hazelnuts (easiest when they are still hot, you do so that they oviješ in the towel and rub on them, the skin which itself folded, and if the nuts have cooled, they neither the cloth not need the info, just to Amélie lemon recall and leave your finger and hands to play with them). Shelled hazelnuts coarsely chop. The fastest way to go, so that they spulziraš in a food processor. Biscuits, butter and a tablespoon of Nutella in a food processor miskaj until the biscuit crumbs begin adhesions. Add 25 (or 50) grams of roasted lemon hazelnuts and miksaj until you get wet, gritty mixture. Round baking tin lined with baking paper, it stresses cookie lemon mixture and put it in your hand or the bottom of the glass push down. All this puts it in the fridge. Philadelphia and powdered sugar miksaj until the mixture is completely smooth. lemon Add the remaining 380 (or rather 450) g Nutella and everything good premiksaj to get a uniform color cream. Baking dish with biscuit bottom of the refrigerator and take it nutellin filling evenly distributed. All together sprinkle with roasted lemon hazelnuts (in so far as these expensive, but at least 75 g), and at least four hours, more preferred is placed overnight in the refrigerator. When all the cakes, where the cream directly in contact with metal baking pan, I am afraid that the cream grabbed the pan and the cake during the opening of the circumference ripped. There is a nice trick to avoid: assistance towel in hot water, lemon spin it, and then wrap around the perimeter of the pan, holding for a few seconds. Heat the towels will go through visokoprevodni baking tray and walked a little cream, just enough that you can safely open and the circumference of the cake just slipped out. You just cut a big chunk of it and enjoy it.
Tested! Thanks for the great idea to have finally spend what remains lemon of 5kg Nutella Nutella'm a fan, but 5kg is nevertheless

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If you hide in a freezer serbian cafe bag chestnut puree, p OTEMA you can Retrospective read a recipe, how to spend it: make the perfect cake chestnut - a real feast for the eyes, not too sweet, unusual, gluten-free flour with biskvitom that is as juicy as cream.
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November is the time for persimmons from which you can make a great dessert - eg. kakijevo Cake with Carob biskvitom, candy crush prepared by Spela the blog Culinary Journey by me - decorated with pistachio looks really great!
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