tag:blogger.com,1999:blog-21428299453053123462024-03-14T07:07:07.869-07:00LIFE IN THE BURBSAbout life as a working mother of 4 children, in a middle of middle class neighborhood where dogs and children outnumber the adults and neighbors still bring casseroles to sick friends. Healthy recipes for working women many of which are vegan or vegetarian, Week in a day cooking, freezer meals, and the occasional party and or brag about children's accomplishments.DIANAhttp://www.blogger.com/profile/09752032093656067923noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-2142829945305312346.post-53086118780552175742011-03-12T12:06:00.000-08:002011-03-12T12:06:53.802-08:00BREAKFAST FRIED RICE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xHKJ_CUwlY9qqScKd4-qfYlWI9w6Z53X4ZhJciz7yksIfWWbTyy_SQIyHq8NSv-hERDC99PW9X4WVs7lu4Y0LzybG-fVJltwKbVE5uay81SIWpuBklAhYoE0qtAtCMUk_8f4i2ViDmYG/s1600/100_0188.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xHKJ_CUwlY9qqScKd4-qfYlWI9w6Z53X4ZhJciz7yksIfWWbTyy_SQIyHq8NSv-hERDC99PW9X4WVs7lu4Y0LzybG-fVJltwKbVE5uay81SIWpuBklAhYoE0qtAtCMUk_8f4i2ViDmYG/s320/100_0188.JPG" width="320" /></a></div>The best thing about making Pho, is the left-overs the next day. All my veg were already prepped from yesterday so this morning it was nothing to make some yummy fried rice. I also had some zucchini and summer squash left over from making the ratatouille from earlier in the week. Rice for breakfast is not something that is common in the US <br />
My Stepmother Linda, who is half Japanese, used to make rice with raw egg yolk and dried shrimp for breakfast, which in my youth seemed a bit extreme ... I really love it now and eat it a couple times a year... I've Americanized a version of it to be more palatable for my kids... Inara loves breakfast rice plain with just fried rice and egg... she calls it Eggy Mice..<br />
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I made my version this morning with all the left-overs from the night before but it is extremely versatile... you can add sausage, egg and cheese for a breakfast casserole or eat it with Asian veg for a vitamin packed breakfast.<br />
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Ingredients<br />
<br />
2 cups cooked rice (white, brown, both are good)<br />
2 tbs olive oil<br />
1 cup sliced mushrooms<br />
1/2 cup soaked, sliced shitake mushrooms<br />
1/2 cup chopped zucchini or summer squash<br />
1 cup chopped nappa cabbage<br />
2 chopped green onions<br />
1 diced baby sweet pepper<br />
1 cup diced extra firm silken tofu<br />
2-3 tbs chopped cilantro<br />
salt and black pepper<br />
<br />
Heat oil in a skillet and toss in the mushrooms and the rice, sprinkle with salt and black pepper, and stir fry for about 5-7 minutes on medium heat until mushrooms brown and rice starts to get brown and crispy... add the rest of the ingredients and toss for an additional 3-5 minutes... taste for seasoning... I don't use soy sauce in breakfast rice, but you can if you want, just omit the salt and use soy sauce instead.... if I'm making true fried rice I would use soy sauce, but since my breakfast rice usually has egg and sausage instead of tofu and veg I skip the soy.DIANAhttp://www.blogger.com/profile/09752032093656067923noreply@blogger.com2tag:blogger.com,1999:blog-2142829945305312346.post-61758722277485660432011-03-11T21:57:00.000-08:002011-03-11T21:57:44.516-08:00WHOA, I KNOW KUNG FU<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/0hTiGtNPpUo?feature=player_embedded' frameborder='0'></iframe></div>Check out Billy's Kung Fu video he made. He missed PT in his Jrotc class so he made this video to get his PT points for the day... the end has bloopers and a couple of swear words so if you are watching this with kids... you might want to skip the end!DIANAhttp://www.blogger.com/profile/09752032093656067923noreply@blogger.com3tag:blogger.com,1999:blog-2142829945305312346.post-86845485912866772762011-03-11T21:44:00.000-08:002011-03-12T07:39:14.929-08:00PHO BO<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSq5CVjEh6ITkWn_-ujzKVe4ReIvjzGz5sHwwU-DonurI0IJFnD_k8WF_lJK4UCLu0YucJu03S-i7g71mHKdHVUXPEANyyiI_HovN85HS5xSE5m8kImISSV16bLfRkG_0jaQEhpf1DrYuS/s1600/100_0179.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/AVvXsEjSq5CVjEh6ITkWn_-ujzKVe4ReIvjzGz5sHwwU-DonurI0IJFnD_k8WF_lJK4UCLu0YucJu03S-i7g71mHKdHVUXPEANyyiI_HovN85HS5xSE5m8kImISSV16bLfRkG_0jaQEhpf1DrYuS/s320/100_0179.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pronounced FUH... as in the F word without the K and BO. is a Veitnamese noodle soup full of vegetables that my kids will actually eat. Billy had one of his friends over tonight and they asked what was for dinner I said Pho... they were like... did you just swear at me? </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> Pho starts with a really deep, rich broth. Traditional Pho usually has fish sauce, which I find to be a bit strong for kids and sliced rare beef. I decided to try to make it vegan, just for fun. I made mine with vegetable stock that I enriched with garlic, ginger, shitake mushrooms and soy sauce. This takes a while to chop and prepare but i like to do a lot ahead of time and keep the rest in the fridge for making stir fry the next night. It tasted really awesome and I didn't miss the meat!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Broth</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 aseptic package vegetable broth</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cloves garlic smashed and chopped finely</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 inch pealed ginger grated finely</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Garlic chili paste</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5-6 dried shitake mushrooms</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tbs soy sauce</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tbs olive oil or toasted sesame oil</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Heat oil in a sauce pan and toss in garlic, ginger and chili paste, saute for a minute or so and then add broth and soy sauce and shitake mushrooms, turn heat down to simmer and cook for about 10-15 minutes... meanwhile get your veg ready </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfg8387CU6Bg3QlooR-DOUW172ZFaaUrklKwgvj6bvlluEQ4afBrN6IEqQ3AQGDjOrwwEbEUxZXX7WWcpup2ApiEtN2Gawpc2Y2MPGs4tVZvyuReGjAmd0ho-sVUKnTeJzNhuGhbJDnAwy/s1600/100_0178.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfg8387CU6Bg3QlooR-DOUW172ZFaaUrklKwgvj6bvlluEQ4afBrN6IEqQ3AQGDjOrwwEbEUxZXX7WWcpup2ApiEtN2Gawpc2Y2MPGs4tVZvyuReGjAmd0ho-sVUKnTeJzNhuGhbJDnAwy/s200/100_0178.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups each chopped</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">nappa cabbage</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">bok choy</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 cups sliced baby bella mushrooms (or whatever your favorite)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup sliced baby sweet peppers</div>Rice noodles<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Condiments</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup chopped cilantro</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup chopped green onion</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2-3 tbs chopped fresh Thai basil </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">chili garlic paste</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">sirachia</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">bean sprouts</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">sliced baby sweet peppers</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">lime wedges</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 12 oz container of extra firm silken tofu, cut into tiny bite sized pieces</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">When broth has steeped for a few minutes, taste to see if it is spicy enough for you, you can always add more chili paste later, remove shitake mushrooms, de-stem and slice into pieces, add the sliced mushrooms, shitake mushrooms and bok choy to the pot and cook for 2-3 minutes add the nappa cabbage and noodles to the pot, let simmer for an additional 2-3 minutes. </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="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/AVvXsEgQbXqkRIW4KQN-gS_efXO_6xalweRqgYxVFs-nXc0E-6ZzXm4ekdbFaVL70OyzSIjpHV9yUQHW2fDffJYpneAuk8B_xxKS6Es4pV3tZX5vUdLerJZeR9dDkFQcahB5zlJHAmva0_UrJ4EE/s1600/100_0186.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/AVvXsEgQbXqkRIW4KQN-gS_efXO_6xalweRqgYxVFs-nXc0E-6ZzXm4ekdbFaVL70OyzSIjpHV9yUQHW2fDffJYpneAuk8B_xxKS6Es4pV3tZX5vUdLerJZeR9dDkFQcahB5zlJHAmva0_UrJ4EE/s320/100_0186.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ladle into bowls and top with condiments of your choice. In the picture, I have baby sweet peppers, chili sauce, tofu, green onion and cilantro.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div>DIANAhttp://www.blogger.com/profile/09752032093656067923noreply@blogger.com2tag:blogger.com,1999:blog-2142829945305312346.post-9754549485733050792011-03-10T17:22:00.000-08:002011-03-10T17:22:53.072-08:00Zombie Party!<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/AVvXsEgxv-1IWGgaUOMAnkh7X6if1J8mPDxcvUHC737o6Mg3TR95qR-ShxoMmL78EJhDbJVp3TCyHns4WQ8XoSY_vAOMhWSFgT0YI9o5UCvf1QIEp-r9geM3_52LXB_y0nnat2o3uwfbXDyHm5fA/s1600/izzy%2527s+birthday+011.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxv-1IWGgaUOMAnkh7X6if1J8mPDxcvUHC737o6Mg3TR95qR-ShxoMmL78EJhDbJVp3TCyHns4WQ8XoSY_vAOMhWSFgT0YI9o5UCvf1QIEp-r9geM3_52LXB_y0nnat2o3uwfbXDyHm5fA/s320/izzy%2527s+birthday+011.JPG" width="320" /></a></div>It was the zombie apocalypse in our house for Izzy's birthday. We had a zombie cake, zombie games and zombie movies. The cake was yellow cake mixed with green and pink food coloring and then baked in bowls to make the zombie heads. We covered the cakes with frosting and then made modeling chocolate, which if you have never done it before is so much easier than I thought. The headstone and the green zombie were made with white chocolate chips and the shrunken head and zombie hand were made out of milk chocolate chips<br />
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Modeling Chocolate <br />
30 ounces white or dark chocolate chips<br />
1 cup of corn syrup<br />
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Melt the chocolate in the microwave and stir until smooth, mix in the corn syrup and then beat until stiff, it will look like chocolate play dough, which is really fun just to use for play dough if you want your kids to get super wired from sugar. We colored most of the white chocolate green with some brown streaks. Allow the chocolate to cool completely but seriously do not refrigerate, it will get rock hard. Kneed dough for a few minutes before rolling out to cover the cake. use the scraps to mold eyes, lips etc...<br />
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The Headstone was pretty easy, we just mixed in some black food coloring and kneaded it until it was streaky like marble and then carved the names in the headstone and used food coloring and a paint brush to add detail.<br />
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We covered the board with melted modeling chocolate... I put the scraps in the microwave for a few seconds too long and it melted and formed a greasy mess, which wasn't good for anything except oozing melted zombie parts...DIANAhttp://www.blogger.com/profile/09752032093656067923noreply@blogger.com2tag:blogger.com,1999:blog-2142829945305312346.post-19086934879728100892011-03-10T15:05:00.001-08:002011-03-12T07:37:26.378-08:00RAT PATOOTIE<div class="MsoNormal" style="margin: 0in 0in 0pt;"><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/AVvXsEjdGzSLcCG3CB2aMjB_4gD_21Zv7yAEREXkcdLaxXY5MdG34JyclS2VPKCn3NPUds2FbhRCye_8t48uxNjycs0dxI5wcgryzm_VJr37h9-vFF15PUc3b1YqtEbvY3dxnDeXMyp85Qii3S-k/s1600/100_0153.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/AVvXsEjdGzSLcCG3CB2aMjB_4gD_21Zv7yAEREXkcdLaxXY5MdG34JyclS2VPKCn3NPUds2FbhRCye_8t48uxNjycs0dxI5wcgryzm_VJr37h9-vFF15PUc3b1YqtEbvY3dxnDeXMyp85Qii3S-k/s320/100_0153.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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzIPWLtnsGQNu-FhGyCytkYq_RGPBTTFlxu7teFJEQHGZub0AoBFMX6PWEl2E5784D1E5ui9UV3kNFN6HpYdtN4-mWs2irC5M95EGG132x4JfN5GQ-UlaAKecaFgpVKEt5bmeWZ-rn0wu/s1600/100_0160.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/AVvXsEiZzIPWLtnsGQNu-FhGyCytkYq_RGPBTTFlxu7teFJEQHGZub0AoBFMX6PWEl2E5784D1E5ui9UV3kNFN6HpYdtN4-mWs2irC5M95EGG132x4JfN5GQ-UlaAKecaFgpVKEt5bmeWZ-rn0wu/s320/100_0160.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7rYC6tgeHWLoLwY0T01YfkB_h2DiEo_sht8K2CzaBICShmfLbYuJqVFVa3WoKl48QEs5eCJHiJxCPsjjpDju9SHkaMdigaeeAyuMIOkg-4D42xNc2ERLDOAtJBDYCHegClo824jGQ2Gd/s1600/100_0163.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/AVvXsEgw7rYC6tgeHWLoLwY0T01YfkB_h2DiEo_sht8K2CzaBICShmfLbYuJqVFVa3WoKl48QEs5eCJHiJxCPsjjpDju9SHkaMdigaeeAyuMIOkg-4D42xNc2ERLDOAtJBDYCHegClo824jGQ2Gd/s320/100_0163.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Izzy, Inara and I absolutely love the movie Ratatouille.<span style="mso-spacerun: yes;"> </span>The best part is when Remi makes ratatouille for Ego. The colorful layers of zucchini, tomatoes, summer squash and eggplant complement each other beautifully;<span style="mso-spacerun: yes;"> </span>the recipe looked so good that we had to find it.<span style="mso-spacerun: yes;"> </span>We researched where they got the idea from, and lo and behold the inspiration for the dish came from one of my absolutely favorite cookbooks “The French Laundry” by Thomas Keller, owner of the “French Laundry” restaurant in <state w:st="on"><place w:st="on">California</place></state>.<span style="mso-spacerun: yes;"> </span>We made our own version of the dish with basil, olive oil and layers of vegetables which I sliced thinly on the mandolin Inara bought me for Christmas (thanks kiddo).<span style="mso-spacerun: yes;"> </span>The Keller version comes with a roasted red pepper sauce that I think we will give a shot next time we make it.</div></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Our version</div></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 small zucchini</div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 small summer squash</div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tomato (heirloom if you can find it)</div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tbs fresh basil paste (in the produce isle)</div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="mso-spacerun: yes;"> salt and </span>cracked black pepper.</div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="mso-spacerun: yes;"> </span>Extra Virgin Olive oil </div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Small ramekins (like for crème brulee)</div></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Slice all the veg including the tomato very thinly using a mandolin or if you have kick butt knife skills use a knife (show off!) </div></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Spread a thin layer of the basil paste in the bottom of the ramekin, now layer in a circle zucchini, squash, eggplant and tomato, repeating the layers, see picture.<span style="mso-spacerun: yes;"> </span>Spray or drizzle with olive oil cover lightly with a piece of parchment paper or foil and bake at 375 for 20 minutes until the tomato starts to give off its juices and the oil is bubbly.<span style="mso-spacerun: yes;"> </span>You can serve in the ramekin or carefully turn out onto a plate. Drizzle with roasted red pepper sauce or add some olive oil to any extra basil paste you have left, steep for a few minutes then strain through a cheese cloth, you should have very bright green oil… drop around plate in fine dots. </div></div>DIANAhttp://www.blogger.com/profile/09752032093656067923noreply@blogger.com4