tag:blogger.com,1999:blog-72849829082108023622024-02-19T09:14:43.958-08:00Din viata si bucatarieblog culinar, personalvasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.comBlogger154125tag:blogger.com,1999:blog-7284982908210802362.post-10997017787253456062019-09-07T08:21:00.000-07:002019-09-07T08:23:41.801-07:00Macrou la cuptor, in sos tomat<div class="separator" style="clear: both; text-align: center;">
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<b>Ingrediente</b> :<br />
<br />
- macrou ( 3 buc );<br />
- 2ardei kapia ;<br />
- 1 ardei gras;<br />
- 1 capatana usturoi;<br />
- rosii cherry;<br />
- 2 lamai;<br />
- 1 morcov;<br />
- 1 leg. patrunjel;<br />
- condimente ( cimbru, piper, sare, usturoi praf );<br />
- 400 ml suc de rosii;<br />
- 250 ml vin alb demidulce;<br />
- 300 ml apa;<br />
- 30 ml ulei;<br />
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<b>Mod de preparare</b> :<br />
<br />
Facem un pat de legume din ardei, kapia si cel verde, pe care ii vom spala, ii taiem fasii subtiri, ii asezam in tava, unul langa altul, spalam si curatam pestele de capete si intestine ( daca e cazul celui cumparat intreg, neeviscerat ), il asezam in tava, peste legume, adaugam cateii de usturoi intregi, doar curatati de coaja, apoi rosiile cherry, rondelele de morcovi, condimentele si turnam uleiul, vinul, sucul de rosii si completam cu apa, cat sa acopere partial pestele.<br />
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Daca doriti, puteti condimenta pestele cu cateva ore inainte.<br />
Se da la cuptor, la foc mic aprox. 1 h, pana scade sosul din tava, iar pestele se rumeneste frumos deasupra, capatand o culoare aramie.<br />
Cu 10 min inainte de final, am adaugat din nou putin vin alb, dupa gust.<br />
Oprim cuptorul, ornam cu verdeata deaspra, cateva masline negre si felii de lamaie. Puteti servi cu garnitura, dupa pofta inimii si mamaliguta calda!<br />
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<br />vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com0tag:blogger.com,1999:blog-7284982908210802362.post-79940111296819792332018-04-13T10:31:00.003-07:002018-04-13T10:31:48.128-07:00Mancare de mazare cu carnati semiafumati<br />
Pentru astazi va propun o reteta foarte usor de pregatit, rapida si delicioasa... ( una din mancarurile mele preferate ). Voi puteti gati cu orice tip de carne. Dar cu carnati ...e dementiala!!!<br />
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<strong>INGREDIENTE:</strong><br />
<br />
500 g mazare congelata;<br />
3-4 carnati afumati;<br />
1 ceapa mare;<br />1 morcov;<br />
1 ardei gras rosu (kapia)<br />
100 ml suc de rosii;<br />
2 linguri bulion ( pasta de rosii );<br />
200 ml supa de pui/apa;<br />
1/4 lingurita de zahar;<br />
1 frunza dafin;<br />
sare;<br />
cimbru;<br />
piper ( macinat sau boabe );<br />
1/2 legatura marar;<br />
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<strong>PREPARARE:</strong><br />
<br />
Calim ceapa tocata marunt, impreuna cu carnatii taiati feliute.<br />
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Dupa ce s-au calit frumos, adaugam restul ingredientelor si le punem la fiert, la foc mediu – cu exceptia mararului si a tomatelor, pe care le adaugam spre sfarsit,cu 10-15 min inainte. <br />
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Cand mazarea este fiarta ( 20-30 min ), adaugam mararul tocat marunt, impreuna cu sucul de rosii si bulionul, mai lasam aprox 15 min sa fiarba, la foc mic si asta e fost tot! <br />
Nu-i asa ca este simplu si rapid de pregatit? :)<br />
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<i>P.S. - Optional, daca doriti o compozitie mai ingrosata a sosului, la mazare puteti adauga 1/2 lingurita faina. </i><br />
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com0tag:blogger.com,1999:blog-7284982908210802362.post-81512866248716097072017-10-28T12:57:00.000-07:002017-10-30T02:04:44.056-07:00Rosii umplute cu branza la cuptor<br />
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<b>Ingrediente:</b><br />
<b><br /></b>
- 4 rosii;<br />
- 4 oua;<br />
- 70 gr branza;<br />
- 4 cartofi;<br />
- 2 cotlete de porc fara os;<br />
- 1 leg ceapa verde;<br />
- mix condimente porc;<br />
- 2 linguri de ulei;<br />
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<b>Mod de preparare:</b><br />
<br />
Se aleg rosii medii, egale ca marime. Se spala bine, se taie capacelele, se inlatură miezul şi semintele ( pastram compozitia rosiilor pe care o adaugam spre sfarsit in tava si capacelele) si se lasa sa se scurga cu deschizatura în jos.<br />
Separat, intr-un castron radem branza cu care vom umple rosiile ( puteti folosi branza dulce, sarata, dupa preferinte sau alte combinatii de umpluturi: sunca, ciuperci, orez, carne tocata, etc). Vom umple rosiile doar 3/4 si deasupra vom pune un galbenus de ou si cateva fire de ceapa verde. Punem capacelul peste rosii si le asezam in tava unsa cu ulei.<br />
Ne ocupam in continuare de cartofii pe care ii vom curata de coaja, ii spalam, ii taiem felii mai mari si ii adaugam in tava, langa rosii. Cotletul, de asemenea se spala, se condimenteaza si se adauga in tava, alaturi de cartofi si rosii.<br />
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<span style="color: #363431; font-family: "libre baskerville" , "baskerville" , "book antiqua" , "georgia" , "times" , serif;"><span style="background-color: #faf9f5;">Adaugam 2 cani de apa ( cat sa acopere cartofii ) si compozitia de rosii , apoi dam tava la cuptor, sa fiarba la foc mic pt 45 min sau chiar mai mult, pana rosiile au coaja usor stafidita si carnea e bine patrunsa. </span></span><br />
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com0tag:blogger.com,1999:blog-7284982908210802362.post-77190684053555367312017-10-19T11:24:00.000-07:002017-10-19T11:24:01.200-07:00Chiftelute cu sos alb<div class="separator" style="clear: both; text-align: center;">
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Fragede si gustoase, scaldate in sos :). Un fel de mancare ce m-a cucerit pe loc!<br />
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<b>Ingrediente:</b><br />
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<b>Chiftele</b>:<br />
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- 500 gr carne tocata amestec;<br />
- ceapa;<br />
- 4 catei de usturoi; -<br />
- 1 ou;<br />
- 2 linguri pesmet;<br />
- sare, piper;<br />
- verdeata ( marar, patrunjel )<br />
- ulei pentru prajit;<br />
- faina pentru tavalit chiftelele;<br />
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<b>Sos:</b><br />
<b><br /></b>
- 500 ml apa;<br />
- 4 linguri smantana;<br />
- 150 gr telemea;<br />
- 50 gr unt;<br />
- sare, piper;<br />
- 1 1/2 lingura faina;<br />
- cateva fire de marar;<br />
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<b> Mod de preparare:</b><br />
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<b>Chiftele:</b><br />
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Pentru chiftelute tocam ceapa marunt, o amestecam cu carnea, unde adaugam si ou, pesmet, verdeata, usturoi, si asezonam cu sare si piper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg68NJa_OqK0N699jNUBk7tpP8q9DplFdsHwAlTD_1B5_m9rn6fsbPiGU6h5_RBU1-g68Z-92uss8LflTLbVKbWrlQ17fdcTBlYbSOn_W0yryu4MzwDUmjSglbkqab0vnjzJHQvNlHTdpmT/s1600/chiftele1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg68NJa_OqK0N699jNUBk7tpP8q9DplFdsHwAlTD_1B5_m9rn6fsbPiGU6h5_RBU1-g68Z-92uss8LflTLbVKbWrlQ17fdcTBlYbSOn_W0yryu4MzwDUmjSglbkqab0vnjzJHQvNlHTdpmT/s200/chiftele1.jpg" width="150" /></a></div>
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Din compozitia obtinuta modelam chiftele potrivite ca marime, pe care le vom praji in ulei incins.<br />
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<a href="https://2.bp.blogspot.com/-EPCOEC9zuPs/WejUoHd7HVI/AAAAAAAADOM/7prLpP0WyygmgoZx1CD5vxyKwfVRl-LgwCLcBGAs/s1600/chiftele3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://2.bp.blogspot.com/-EPCOEC9zuPs/WejUoHd7HVI/AAAAAAAADOM/7prLpP0WyygmgoZx1CD5vxyKwfVRl-LgwCLcBGAs/s320/chiftele3.jpg" width="240" /></a><br />
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Pe masura ce sunt gata, se scot si le asezam pe prosoape de hartie, pentru a elimina excesul de grasimi. </div>
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<b>Sos:</b></div>
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Pregatim separat, intr-un recipient incapator smantana pe care o vom amesteca cu faina ( in acest fel nu vom avea cocolase ) si o subtiem treptat cu apa, adaugam sare si piper si tragem continutul obtinut in unt, pentru cateva min, pana sosul se ingroasa. </div>
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Intr-un vas pentru cuptor sau craticioara, ce aveti la indemana asezam chiftelele si printre ele branza taiata cubulete . </div>
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Adaugam sosul peste chiftele, amestecam usor sa fie bine acoperite si lasam vasul la cuptor pentru aprox 25 min, la foc mediu, cat sa se intrepatrunda aromele. </div>
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La sfarsit presaram marar verde tocat. Poate fi servit alaturi de garnitura de cartofi piure sau legume inabusite. </div>
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Noi asa am servit :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2A5aSE_xQrvsndLbiH7274eHFeay918yuh9GUnY4zDh6MwLlI1lzrBca9aCY7TUETew5RRv8SmRCExTPPV-TKCtc47X5MT6xEVI54f6JnS6OpaFW-HyAeh94kSe_WTX1rHhqHTuN88QIu/s1600/chiftele7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="764" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2A5aSE_xQrvsndLbiH7274eHFeay918yuh9GUnY4zDh6MwLlI1lzrBca9aCY7TUETew5RRv8SmRCExTPPV-TKCtc47X5MT6xEVI54f6JnS6OpaFW-HyAeh94kSe_WTX1rHhqHTuN88QIu/s320/chiftele7.jpg" width="252" /></a><br />
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- sursa de inspiratie - <a href="https://bunatatidinbucatariagicutei.blogspot.ro/2016/05/chiftelute-cu-sos-alb.html" target="_blank">https://bunatatidinbucatariagicutei.blogspot.ro/2016/05/chiftelute-cu-sos-alb.html</a><br />
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com0tag:blogger.com,1999:blog-7284982908210802362.post-26612987223788778442017-07-13T11:03:00.001-07:002017-07-13T11:03:55.763-07:00Friptura de iepure la cuptor, cu legume si garnitura de orez<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px; font-weight: 700;">Ingrediente:</span><br />
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<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">- 1 iepure; </span><br />
<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">- 2 morcovi; </span><br />
<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">- ciuperci ( conserva )</span><br />
<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">- 2 mere verzi; </span><br />
<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">- 3 rosii potrivite; </span><br />
<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">- 1 ardei kapia;</span><br />
<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">- 1 capatana usturoi; </span><br />
<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">- 150 gr mazare ( optional)</span><br />
<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">- rozmarin, delikat; </span><br />
<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">- 1 pahar vin alb; </span><br />
<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">- 5 linguri ulei; </span><br />
<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">- 3 pahare apa; </span><br />
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<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;"><span style="box-sizing: border-box; font-weight: 700;">Mod de preparare:</span></span><br />
<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;"><span style="box-sizing: border-box; font-weight: 700;"><br /></span></span>
<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;"><span style="box-sizing: border-box;"> Mai intai, spalam bine iepurele de pielite, impuritati, sange, etc, dupa care il vom aseza intr-o tava de cuptor medie, unde vom aseza, pe langa carnea iepurelui rondele de morcov, un pat de ciuperci marinate la borcan, merele si rosiile intregi, ( spalate in prealabil ) ardeiul kapia taiat fasii subtiri, usturoiul doar curatat de coaja, intreg, mazare ( daca va place ), condimentam carnea si legumele cu delikat si rozmarin ( puteti adauga si alte condimente, dupa preferinte ), adaugam uleiul peste carne si legume si turnam vinul in tava, apoi acoperim cu apa. </span></span><br />
<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;"><span style="box-sizing: border-box;"><i>Daca doriti, puteti condimenta carnea cu o seara inaintea prepararii, pentru intensitatea aromelor mancarii. </i></span></span><br />
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<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;"><span style="box-sizing: border-box;">Introducem tava la cuptor pentru 1 ora. Timpul de coacere depinde si de cat de mare si cat de batran este iepurasul.</span></span><br />
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<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;"><span style="box-sizing: border-box;"><i>Sugestie*</i></span></span><br />
<span style="background-color: white; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;">Aceasta friptura de iepure o putem servi langa garnitura prefera. </span><br />
<span style="background-color: white; box-sizing: border-box; color: #444444; font-family: Verdana, Geneva, sans-serif; font-size: 14px;"><span style="box-sizing: border-box;">Am ales de aceasta data o garnitura de orez cu legume ( morcov ras, cateva ciuperci din conserva si orezul le-am fiert separat cu putin delikat si la sfarsit am adaugat o fasie de ardei kapia, pe care l-am taiat cubulete mici, pentru decor si culoare ). </span></span><br />
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com0tag:blogger.com,1999:blog-7284982908210802362.post-7276054448246915702017-06-27T10:00:00.000-07:002017-06-27T10:07:54.997-07:00Rulouri din muschi de porc cu carnaciori de bere <div class="rd-summary" style="box-sizing: inherit; color: #3e3e3e; font-family: Verdana, Geneva, sans-serif; font-size: 1.3rem; margin-top: 5px;">
Reteta simpla, usor de facut si foarte rapida pentru o cina de dupa serviciu.</div>
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<b>Ingrediente</b>:</div>
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<div class="ingredients" style="box-sizing: inherit; font-family: Verdana, Geneva, sans-serif; font-size: 12px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RfvN5GN-oWLggNMoZeqaLNrzOTJfEB6_2OPAxO4Vw55llwHNNLBrmtpd7sQLKD0iXZuaeroHXhYhILnxVKq2HZLX8t-AYfi9lRlNFyi070BBRUfo9CdgU4f4sW7Gy-2J3_E0yN-jNTWj/s1600/10.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7RfvN5GN-oWLggNMoZeqaLNrzOTJfEB6_2OPAxO4Vw55llwHNNLBrmtpd7sQLKD0iXZuaeroHXhYhILnxVKq2HZLX8t-AYfi9lRlNFyi070BBRUfo9CdgU4f4sW7Gy-2J3_E0yN-jNTWj/s320/10.jpg" width="320" /></a>- 10 felii muschi de porc, batut ca pentru snitele;<br />
- 10 carnaciori de bere;<br />
- 10 felii cascaval;<br />
- 10 rosii cherry;<br />
- 1 <a href="https://www.petitchef.ro/retete/ardei" style="box-sizing: inherit; color: rgb(0, 51, 153) !important; text-decoration-line: none;">a</a>rdei kapia;<br />
- 1 ceapa;<br />
- ulei;<br />
- sare si piper;<br />
- scobitori;</div>
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<b><span style="font-size: large;">Mod de preparare</span></b>:<br />
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Nu am pus exact cantitatea, in grame de carne, deoarece nu stiu exact cata a fost, am taiat-o felii si am pregatit-o ca pentru snitele, am sarat si a piperat carnea.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOIMLrB9fRVSKD9fqavC0fJoSlNaZzjLkBat52dqhHzRIBa-lvhdWZRnTOSu5flWcJrR6RoRO4qCBTn6H8TrecaZ8nbXWZ4z9ciLkw2D70ZQJs-pqBJshkCCEVOGYIJD08y7oUi9TkigmU/s1600/11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOIMLrB9fRVSKD9fqavC0fJoSlNaZzjLkBat52dqhHzRIBa-lvhdWZRnTOSu5flWcJrR6RoRO4qCBTn6H8TrecaZ8nbXWZ4z9ciLkw2D70ZQJs-pqBJshkCCEVOGYIJD08y7oUi9TkigmU/s320/11.jpg" width="320" /></a><a href="https://1.bp.blogspot.com/-gicLZu5iJPs/WVKJcxJTLTI/AAAAAAAADLY/_g2HLprrMkI2cd_GDYzBXOjUSBSL3lvMACLcBGAs/s1600/12.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://1.bp.blogspot.com/-gicLZu5iJPs/WVKJcxJTLTI/AAAAAAAADLY/_g2HLprrMkI2cd_GDYzBXOjUSBSL3lvMACLcBGAs/s400/12.jpg" width="300" /></a>Se ia fiecare bucata de carne si se introduce in mijloc </div>
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un carnacior si o bucata de cascaval dupa care se ruleaza si se prinde cu scobitori. </div>
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Rulourile de carne se aseaza intr-un vas termorezistent uns in prealabil cu ulei. Ceapa taiata rondele, rosiile cherry si ardeiul taiat fasii se pun peste rulouri.</div>
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<span style="box-sizing: inherit;"><span style="background-color: white;">Cand vasul se da la cuptor se adauga si o cana apa. Dupa 40 minute la foc mic, timp in care apa s-a evaporat am lasat carnea sa prinda o crusta inca 5 minute. </span><span style="box-sizing: inherit;"><br style="box-sizing: inherit;" /></span></span></div>
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com0tag:blogger.com,1999:blog-7284982908210802362.post-10640245021882905532017-05-15T10:27:00.000-07:002017-05-15T10:27:14.846-07:00Iahnie de fasole cu carnati afumati si muraturi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRgeOeW4A6Prd37gN851CMwkQGhnar5tROCUtznRYwvhzeG-BN_oKuyQG9dDedupFZh0oWFxvr86y51k7th1f_sPrGbr_DcjjNJarlKRz1IRoWTu1IJx65dfNdhMOkc9UjP7lr7GochwU/s1600/18446963_1665000443527656_5884245953938784148_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRgeOeW4A6Prd37gN851CMwkQGhnar5tROCUtznRYwvhzeG-BN_oKuyQG9dDedupFZh0oWFxvr86y51k7th1f_sPrGbr_DcjjNJarlKRz1IRoWTu1IJx65dfNdhMOkc9UjP7lr7GochwU/s400/18446963_1665000443527656_5884245953938784148_n.jpg" width="323" /></a></div>
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Nimic nu se compara cu o fasole scazuta cu afumatura si un blid plin cu muraturi asortate, din care sa nu lipseasca gogonelele, castravetele acru si gustoasa conopida, sau un bob de strugure dulce-acrisor..<br />
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<b>Ingrediente</b>:<br />
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- 400 gr. fasole boabe ( uscata );<br />
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- 2 cepe potrivite;<br />
- 2 morcovi;<br />
- 1 ardei gras rosu;<br />
- 100 ml suc de rosii;<br />
- 1 lingura pasta de tomate;<br />
- 5 carnati afumati ;<br />
- ulei ( pentru prajit )<br />
- 2 foi dafin;<br />
- 1 leg. marar;<br />
- sare si piper, dupa gust;<br />
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Se alege fasolea si se spala bine in mai multe ape. Se pune la fiert in apa rece.<br />
Se da in cateva clocote si se scurge apa.<br />
Se completeaza cu apa fierbinte si se continua fierberea.<br />
Intre timp, tocam ceapa, morcovul si ardeiul, pe care le vom cali in ulei.<br />
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. Cand legumele devin translucide, adaugam carnatii taiati rondele ( personal, am prajit 2 intregi, pentru ornat pe farfurie, la final).<br />
Lasam mancarea la foc potrivit, amestecand din cand in cand si adaugam apoi bulionul si sucul de rosii.<br />
Condimentam cu sare si piper si lasam sa fiarba cateva min, pana scade si mancarica are consistenta dorita.<br />
Cand fasolea este gata luam vasul de pe foc si adaugam marar tocat.<br />
Merge de minune cu muraturi!<br />
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com1tag:blogger.com,1999:blog-7284982908210802362.post-25175444699540828702017-05-07T10:38:00.000-07:002017-05-08T09:55:33.761-07:00 Ciocanele de pui cu ciuperci la cuptor<b style="background-color: white; color: #2e2e2e; font-family: Lato, sans-serif; font-size: 14px;"> Ingrediente:</b><br />
<ul style="background-color: white; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="color: #2e2e2e; font-family: Lato, sans-serif; font-size: 14px; list-style-type: disc; margin: 0px 0px 0.25em; padding: 0px;">9 ciocanele de pui (1 kg)</li>
<li style="color: #2e2e2e; font-family: Lato, sans-serif; font-size: 14px; list-style-type: disc; margin: 0px 0px 0.25em; padding: 0px;">600 g ciuperci proaspete</li>
<li style="color: #2e2e2e; font-family: Lato, sans-serif; font-size: 14px; list-style-type: disc; margin: 0px 0px 0.25em; padding: 0px;">250 ml vin roze</li>
<li style="color: #2e2e2e; font-family: Lato, sans-serif; font-size: 14px; list-style-type: disc; margin: 0px 0px 0.25em; padding: 0px;">2-3 linguri ulei</li>
<li style="color: #2e2e2e; font-family: Lato, sans-serif; font-size: 14px; list-style-type: disc; margin: 0px 0px 0.25em; padding: 0px;">5-6 catei de usturoi</li>
<li style="color: #2e2e2e; font-family: Lato, sans-serif; font-size: 14px; list-style-type: disc; margin: 0px 0px 0.25em; padding: 0px;">rozmarin</li>
<li style="color: #2e2e2e; font-family: Lato, sans-serif; font-size: 14px; list-style-type: disc; margin: 0px 0px 0.25em; padding: 0px;">boia dulce</li>
<li style="color: #2e2e2e; font-family: Lato, sans-serif; font-size: 14px; list-style-type: disc; margin: 0px 0px 0.25em; padding: 0px;">sare</li>
<li style="color: #2e2e2e; font-family: Lato, sans-serif; font-size: 14px; list-style-type: disc; margin: 0px 0px 0.25em; padding: 0px;">piper</li>
<li style="color: #2e2e2e; font-family: Lato, sans-serif; font-size: 14px; list-style-type: disc; margin: 0px 0px 0.25em; padding: 0px;">o lingura de ketchup</li>
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<b>Mod de preparare:</b><br />
Am parlit, curatat si spalat ciocanelele de pui apoi le-am lasat la scurs.<br />
Cand s-au scurs le-am condimentat cu boia , sare si piper.<br />
Am adaugat ulei in tava si am asezat ciocanelele. </div>
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Intre timp, m-am ocupat de ciuperci, pe care le-am curatat si le-am trecut sub jet de apa.<br />
Apoi le-am adaugat in tava, impreuna cu usturoiul curatat si taiat in jumatati si am presarat<br />
rozmarin peste continutul din tava. </div>
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Am stropit cu vin deasupra si am dat tava la cuptorul incins, la foc mediu pt. aprox. o </center>
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ora, pana carnita de pui a fost bine patrunsa. </center>
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Cu 10 min. inainte de a fi gata, am scos tava din cuptor si am uns ciocanelele cu putin </center>
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ketchup, pt. a avea o culoare si mai frumoasa.</center>
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- sursa inspiratie -<a href="https://bunatatidinbucatariagicutei.blogspot.ro/2017/04/ciocanele-de-pui-cu-ciupercila-cuptor.html" target="_blank">Ciocanele de pui cu ciuperci la cuptor</a></div>
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com0tag:blogger.com,1999:blog-7284982908210802362.post-10585036456625295312017-03-03T23:49:00.002-08:002017-03-05T07:16:21.983-08:00Pulpe de pui cu ciuperci si sos de rosii la cuptor<b>Ingrediente</b>:<br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">- 4 pulpe de pui;</span><br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">- 600 gr ciuperci;</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">- o capatana usturoi;</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">- 300 ml suc de rosii;</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">- mix condimente pui;</span><br />
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<b>Mod de preparare</b>:</div>
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Parlim, curatam si spalam pulpele de pui.<br />
In functie de dimensiunea tavii, pe puteti portiona sau lasa intregi. Le asezam in tava unde urmeaza sa adaugam si celelalte ingredinte. .<br />
Le condimentam pe ambele parti, cu ce aveti la indemana ( poate fi vegeta, piper, boia, etc)<br />
Adaugam usturoiul curatat si taiat, apoi ciupercile curatate si taiate in felii potrivite.<br />
Turnam o cana cu apa si dam tava la cuptorul preincalzit la foc mediu.</div>
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Dupa o jumatate de ora adaugam sucul de rosii si mai lasam sa fiarba aproximativ 15 minute, pana pulpele sunt bine patrunse si sosul s-a ingrosat putin.<br />
Este o mancarica delicioasa pe care o putem servi ca atare sau alaturi de salata preferata sau piure de cartofi.</div>
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com0tag:blogger.com,1999:blog-7284982908210802362.post-10464998693980351612016-10-30T05:33:00.000-07:002016-10-31T23:57:19.052-07:00Cartofi taranesti la tigaie<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"> O mancare pe cat de gustoasa, pe atat de rapid se face si tot atat de rapid dispare din farfurie. Cartofii ies foarte pufosi, iar gustul lor dulce impreuna cu carnaciorii de bere care sunt usor picanti contrasteaza foarte bine! Se poate face si fara carne si va rezulta o mancare de post foarte gustoasa.</span><br />
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<b>Ingrediente</b>:</div>
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- 1 kg cartofi ;<br />
- 600 g pastrama afumata ;<br />
- 400 gr carnaciori de bere ;<br />
- 1 ardei kapia ;<br />
- 1 ceapa rosie ;<br />
- 1 leg. ceapa verde ;<br />
- 80 ml ulei ;<br />
- sare ;<br />
- usturoi praf ;<br />
- boia de ardei dulce ;<br />
- mozzarella ; </div>
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<b>Mod de preparare</b>: </div>
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Cartofii se curata de coaja, se spala si ii taiem cubulete potrivite. Se gatesc 10 min la aburi sau se fierb in apa clocotita cu sare, apoi se scurg. </div>
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Intre timp, pregatim carnea, ceapa si ardeiul pe care ne vom taia fideluta. </div>
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<span style="color: #1d2129;">Punem tigaia pe foc, unde vom cali pentru inceput ardeiul, carnea si ceapa ( atat cea rosie, cat si cea verde) pt 10 minute, la foc tare, apoi adaugam cartofii, carnaciorii si condimentele si punem la cuptor, unde mai lasam inca 15-20 minute la foc domol. </span></div>
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<span style="text-align: start;"> Stingem aragazul, adaugam mozzarella si servim alaturi de salata preferata : ridiche, pepene murat, </span></div>
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<span style="text-align: start;">castraveti la otet, etc.</span></div>
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com0tag:blogger.com,1999:blog-7284982908210802362.post-12330580479031328152016-10-17T22:48:00.000-07:002016-10-17T22:48:46.461-07:00Pulpe de pui cu kaizer si legume la cuptor<div style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; margin-bottom: 6px; margin-top: 6px;">
<b>Ingrediente</b>:</div>
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- 4 pulpe de pui; <span class="text_exposed_show" style="display: inline;"><br />- 700 gr kaizer;<br />- 5 cartofi mari ;<br />- 2 cepe;<br />- 3 ardei grasi;<br />- 2 morcovi;<br />- 1 kg ciuperci;<br />- 1 leg. patrunjel;<br />- condiment universal + piper;</span></div>
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<span class="text_exposed_show" style="display: inline; font-family: inherit;"><b>Mod de preparare</b>:</span><br />
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<span class="text_exposed_show" style="display: inline; font-family: inherit;"><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"> Pregatim mai intai patul de legume, format din cartofi taiati cubulete, rondele de morcovi, ardeiul ( cubulete ), ceapa - solzisori, asezam apoi pulpele spalate si curatate, ciupercile, feliile de kaizer si condimentele. Se adauga 2 pahare cu apa, bagati in cuptorul incins si lasati aprox. 25 de minute. </span></span><br />
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">Scoateti tava si amestecati usor, avand grija sa aduceti la suprafata pulpele de pui. Mai lasati in cuptor 10 min sau pana cand legumele sunt bine patrunse, iar carnea a prins un pic de culoare.</span></div>
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">Servim presarat cu verdeata deasupra si salata, in functie de preferinte. Avand cartofi, nu mai este nevoie, in principiu, de paine, dar daca vreti merge o felie de paine pe vatra.</span></div>
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<b>Ingrediente</b>:<br />
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- 5 kg. gogosari;<br />
- 700 gr. zahar;<br />
- 1 l otet;<br />
- 4 linguri boabe de mustar;<br />
- 3 linguri sare grunjoasa;<br />
- 1 lingura boabe de piper;<br />
- 5 foi de dafin;<br />
- 1 bucata hrean radacina;<br />
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<i>OPTIONAL :</i><br />
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- 1 buc. conopida;<br />
- 3 morcovi;<br />
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<b>Mod de preparare</b>:<br />
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Compozitia - <span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">Mai intai pregatim amestecul in care vom mura gogosarii </span><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">din 700 gr zahar, 1 l otet, 4 linguri boabe de mustar, 3 linguri sare grunjoasa, 1 lingura boabe piper si cateva foi dafin. </span><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"> Amestecam zaharul cu otetul, sarea, boabele de mustar si de piper, si foile de dafin. Compozitia se pune pe foc, se amesteca pana zaharul se dizolva complet, astfel incat gogosarii sa iasa foarte gust</span><span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: helvetica, arial, sans-serif; font-size: 14px;">osi. Nu trebuie neaparat compozitia sa fie clocotita. Cand sarea si zaharul s-au dizolvat, stingem focul si acest amestec va fi lasat sa ajunga la temp. camerei. </span><br />
<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: helvetica, arial, sans-serif; font-size: 14px;">Intre timp, g</span><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">ogosarii se spala, se taie in jumatati si se curata de seminte si de cotor, si apoi </span><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">tocam gogosarii in felii subtiri, de grosimea unui deget. Se pun intr-un vas incapator, deoarece isi vor lasa foarte mult suc. </span><br />
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">Tocam si hreanul rondele si il adaugam in vasul cu gogosari. Compozitia racita se toarna peste gogosari, si se amesteca. </span><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">Se lasa in acest amestec timp de 12 h, timp in care am amestecat din cand in cand, astfel incat gogosarii sa se inmoaie, sa capete gust si sa-si lase zeama.</span><br />
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"> A doua zi pregatim borcanele in care vor sta gogosarii, le spalam si sterilizam in cuptorul aragazului, apoi la baza fiecarui borcan punem o creanguta de telina, din compozitia cu gogosari cu ajutorul mainii incepem sa presam gogosarii in borcan. Intre randuri putem adauga buchetele de conopida si morcov, si astfel culorile se imbina foarte bine, oferind un aspect placut borcanelor de muraturi. Dupa ce am terminat toti gogosarii de pus in borcane, cu ajutorul unui polonic turnam zeama din vasul in care au stat. Capsam borcanele, le depozitam in camara si in aprox 3 saptamani sunt gata pt a fi savurati!</span><br />
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<br />vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com1tag:blogger.com,1999:blog-7284982908210802362.post-41929059118141361352016-10-06T21:54:00.000-07:002016-10-06T21:54:09.523-07:00Castraveti la otet dulci-acrisori<div style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; margin-bottom: 6px; margin-top: 6px;">
<b>Ingrediente </b>:</div>
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4 kg castraveti;<span class="text_exposed_show" style="display: inline;"><br />1/2 kg zahar;<br />1 l otet;<br />1 l apa;<br />2 linguri sare grunjoasa;<br />2 morcovi;<br />2 cepe;<br />1 buc hrean;<br />foi de dafin;<br />1 leg. floare de marar;</span></div>
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<span class="text_exposed_show" style="display: inline; font-family: inherit;"><b>Mod de preparare</b>: </span></div>
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<span class="text_exposed_show" style="display: inline; font-family: inherit;"> Incepem aceasta reteta cu legumele si vom taia ceapa rondele subtiri, de asemeni si morcovii si hreanul. In borcanele spalate si curate vom pune o lingurita de boabe de mustar, 8-10 boabe de piper si asezam castravetii in borcane, adaugand ceapa, morcovul si hreanul. In fiecare borcan vom adauga 1 foaie de dafin si floarea de marar. </span></div>
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">Compozitia de apa si otet cu sare si zahar am pregatit-o separat, amestecand pana cand sarea si zaharul s-au topit si apoi am turnat-o peste castraveti.</span><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"> La sfarsit, infiletam fiecare borcan si fierbem la bain-marine, intr-o cratita incapatoare pt 30 min, pana cand isi vor schimba culoarea. </span></div>
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<span class="text_exposed_show" style="display: inline; font-family: inherit;">Lasam borcanele sa se raceasca in cratita, pana ajung la temp camerei. Pot fi depozitati in camara sau in pivnita, la loc racoros, iar in 2 sapt pot fi consumati.</span></div>
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com2tag:blogger.com,1999:blog-7284982908210802362.post-80244258431723937702016-10-02T02:24:00.000-07:002016-10-02T02:24:02.516-07:00Parjoale moldovenesti <b>Ingrediente : </b><br />
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">- 800 de grame carne tocata ( amestec vita+porc ) ;</span><br style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">- 2 oua ;</span><br style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">- 1 cartof maricel ;</span><span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: helvetica, arial, sans-serif; font-size: 14px;"><br />- 1 morcov ;<br />- 1 legatura patrunjel ;<br />- 1 ceapa mare (sau doua cepe mai mici) ;<br />- usturoi praf ;<br />- sare, piper, cimbru dupa gust ;<br />- 2 de linguri pesmet ;<br />- 1 pachet de unt ;</span><br />
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<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: helvetica, arial, sans-serif; font-size: 14px;"><b>Mod de preparare</b> :</span><br />
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"> Am curatat legumele (cartoful, morcovul si ceapa ).Le-am dat pe razatoarea mica apoi am scurs bine cartoful si morcovul, ceapa mai putin ( ca sa dea gust) si le-am pus intr-un castron mare, impreuna cu carnea tocata. </span><br />
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<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: helvetica, arial, sans-serif; font-size: 14px;">Au urmat pesmetul, condimentele, verdeata si ouale, dupa care am amestecat bine cu mana. </span><br />
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"> Cand compozitia a devenit omogena, inmuiem mainile in apa si dam forma dorita parjoalelor, dupa care le asezam in tava, fie direct pe foaie de copt, fie unsa din timp cu unt topit, pentru circa 45 de minute.</span><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"> Eu am incercat ambele variante..prefer insa fara unt :). </span><br />
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<span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;"> Pe la jumatatea timpului de coacere am scos tava din cuptor, am intors parjoalele si le-am pus iar la cuptor, ca sa se faca uniform. Depinde si de cuptor.. cand capata o culoare usor maronie, le verificam sa vedem daca sunt coapte.</span><br style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;" /><span style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px;">Se pot servi alaturi de o salata, piure de conopida sau in sos de rosii. Sunt foarte bune, satioase si foarte usor de preparat.</span><br />
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com0tag:blogger.com,1999:blog-7284982908210802362.post-89457450072855709752016-09-04T22:32:00.002-07:002016-09-04T22:50:29.053-07:00Ciorba de fasole cu rasol afumat<br />
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<a href="https://3.bp.blogspot.com/-x05CMxEC--Q/V8z4cD5wECI/AAAAAAAAC8M/oC5IBQi9TAceNM7rVClfkgWkNtKu_9PcACLcB/s1600/14195308_1375343585826678_4071156494219417220_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-x05CMxEC--Q/V8z4cD5wECI/AAAAAAAAC8M/oC5IBQi9TAceNM7rVClfkgWkNtKu_9PcACLcB/s320/14195308_1375343585826678_4071156494219417220_o.jpg" width="320" /></a><b>Ingrediente: </b><br />
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="line-height: 19.32px;">500 gr fasole cu bobul mare </span></span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="line-height: 19.32px;">1 - 2 morcovi </span></span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="line-height: 19.32px;">1 ciolan afumat aprox. 1 kg</span></span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="line-height: 19.32px;">1 bucata pastarnac</span></span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="line-height: 19.32px;">2 ardei grasi rosii</span></span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="line-height: 19.32px;">1 rosie mai mare sau doua mai mici</span></span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="line-height: 19.32px;">2-3 cepe</span></span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="line-height: 19.32px;">3 linguri pasta de tomate</span></span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="line-height: 19.32px;">100 ml ulei</span></span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="line-height: 19.32px;">leustean ( verde sau uscat )</span></span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="line-height: 19.32px;">sare ( daca mai este nevoie ) </span></span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="line-height: 19.32px;"><b>Mod de preparare:</b></span></span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="line-height: 19.32px;"> Curatam si spalam legumele. Morcovul,pastarnacul si ardeiul se taie cubulete potrivite.</span></span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; line-height: 19.32px;"> Intr-o oala mai mare punem la fiert ciolanul, fasolea si legumele, mai putin rosiile. Se aduna spuma daca se formeaza, mai ales ca prin fierbere se desprind pielite de pe boabele de fasole. </span></span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; line-height: 19.32px;">Dupa circa o ora de fiert molcom, adaugam si rosiile, lasam sa fiarba inca o ora sau mai mult, pana cand bobul de fasole este fiert. </span></span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="line-height: 19.32px;"> Cand ciolanul s-a fiert, se scoate, se dezoseaza si se taie in bucati potrivite. Punem carnea inapoi in olala si lasam sa fiarba. Intre timp tocam ceapa marunt si o punem la calit in ulei, pana se rumeneste usor. Adaugam apoi pasta de tomate si lasam la foc mic pt 2-3 clocote. </span></span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="line-height: 19.32px;">Turnam pasta de tomate si ceapa deasupra si mai adaugam sare daca mai este necesar. Oprim focul, tocam leusteanul proaspat sau uscat si presaram deasupra. </span></span></div>
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<span style="color: #1d2129; font-family: "helvetica" , "arial" , sans-serif;"><span style="line-height: 19.32px;">Este o ciorba tare buna. Merge de minune cu ceapa sau iarna cu muraturi. Orice varianta am alege, este o bunatate. Ramane in topul preferintelor familiei mele :). </span></span></div>
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com1tag:blogger.com,1999:blog-7284982908210802362.post-54008319017704879392016-07-27T00:07:00.000-07:002016-07-27T00:17:25.977-07:00Tocanita de pipote si inimi cu fusilli<b>Ingredinte :</b><br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;">- 800 gr. fusilli;</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;">- 500 g pipote si inimi;</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;">- o ceapa;</span><span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;"><br />- 3 ardei kapia;<br />- 2 morcovi;<br />- 200 ml suc de rosii;<br />- 5 catei de usturoi;<br />- o legatura patrunjel;<br />- sare, piper si ulei;<br />- branza Emmental razuita;</span><br />
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<b>Mod de preparare</b>:<br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;"> Spalam bine pipotele si inimile apoi le punem la fiert pt aprox 1 h.</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;">Intre timp, curatam si spalam ceapa, ardeiul gras si morcovii. Taiem legumele marunt si le punem la calit in cateva linguri de ulei, pt 10 min. </span><br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;">Adaugam pipotele si inimile, sucul de rosii, apoi condimentam preparatul cu sare si piper. Lasam tocanita de pipote si inimi la fiert inca 10 minute, dupa care oprim focul si adaugam usturoiul taiat felii subtiri si patrunjelul. Amestecam, lasam cateva min, sa se intrepatrunda aromele.</span></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;">Separat se fierb pastele in apa cu sare, conform instructiunilor de pe pachet. </span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;">Asezam apoi pe farfurie, mai intai patul de fusilli, pipotele, cateva linguri de sos si legumele calite, pt culoare si emmentaler deasupra. Un adevarat dezmat!</span><br />
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com2tag:blogger.com,1999:blog-7284982908210802362.post-87480753909474873662016-07-01T21:37:00.000-07:002016-07-01T21:41:01.713-07:00Muschiulet de porc cu legume la tigaie<div style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.32px; margin-bottom: 6px; margin-top: 6px;">
<b>Ingrediente:</b></div>
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<span style="line-height: 19.32px;">1 kg muschiulet de porc ;</span></div>
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<span style="font-family: inherit; line-height: 19.32px;">1 kg ciuperci ;</span><span style="font-family: inherit; line-height: 19.32px;"> </span><span style="line-height: 19.32px;"> </span><span style="font-family: inherit; line-height: 19.32px;">ardei gras rosu 2 buc ;</span></div>
<span class="text_exposed_show" style="display: inline; font-family: inherit;">ulei ( pt prajit )<br />condimente ( usturoi praf, rozmarin, cond. universal )<br />ceapa verde;</span><br />
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<span class="text_exposed_show" style="display: inline; font-family: inherit;"><b>Mod de preparare:</b></span></div>
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<span class="text_exposed_show" style="display: inline; font-family: inherit;"><span style="line-height: 19.32px;"> Muschiuletul se taie cubulete. Se incinge ulei intr-o tigaie cu margini inalte. Prajirea carnii de porc la foc potrivit, pe fiecare parte garanteaza obtinerea unui preparat deosebit ! </span></span></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;">Pregatim legumele intre timp, dupa preferinta fiecaruia. Eu am taiat morcovul rondele, ardeiul fasiute si ciupercile in functie de marimea lor in jumatati, sferturi. </span><br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;"> Le-am adaugat langa carne, impreuna cu condimentele. </span></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;">Timpul de preparare - aprox 45 min, pana cand carnea prinde o culoare rumena si legumele calite devin moi, suculente. </span></div>
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;"><i>* Optional, spre sfarsitul prajirii, cand bucatile de carne s-au rumenit usor, iar legumele s-au inmuiat, se poate adauga dupa preferinte smantana, sos de rosii. zeama de lamaie sau vin.</i></span></div>
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;">Preparatul se serveste cald, presarat cu verdeata (patrunjel, marar, ceapa verde, busuioc), taiata marunt.</span><br />
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com0tag:blogger.com,1999:blog-7284982908210802362.post-91934517068382825012016-06-23T04:49:00.000-07:002016-06-23T05:06:29.977-07:00Pulpe de pui crocante cu mazare<b>Ingrediente :</b><br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;">1 kg mazare congelata</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;">4 pulpe de pui</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;">3 - 4 linguri de pasta de tomate </span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;">1 capatina de usturoi </span><span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;"><br />1 morcov<br />1 pahar vin alb<br />condimente ( delikat, rozmarin, mix condimente pui)<br />foi de dafin<br />ulei pentru prajit</span><br />
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<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;"><b>Mod de preparare:</b></span><br />
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;"> Dupa aceea, in uleiul in care am prajit pulpele am adaugat usturoiul curatat, intreg, pe care l-am rumenit pana si-a schimbat culoarea, am adaugat vinul, condimentele, mazarea, morcovul si supa de pui, rezultata in urma fierberii pulpelor. </span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 19.32px;">Dupa aprox. 30 min, timp in care mazarea a fiert, am adaugat pasta de tomate, cateva bucati de piept la gratar (optional) si pulpele prajite anterior pt 10 min, cat sa prinda carnea o culoare rumenie si aroma sa sa completeze gustul mancarii. Puteti servi alaturi de o salata verde.</span><br />
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com2tag:blogger.com,1999:blog-7284982908210802362.post-6366677530394161452016-05-09T13:14:00.003-07:002016-05-10T00:53:18.660-07:00Nomasvello. Cuvantul de ordine - eleganta si stralucire<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; line-height: 18.48px;"> </span><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;">V-am mai spus cat de mult imi iubesc partenerul de viata si ca oricare cuplu, avem si planuri de viitor. Primul dintre ele, nunta, s-a intamplat de curand. Mai exact anul acesta, dupa Sfintele Pasti. </span></span><span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , sans-serif; line-height: 18.48px;">Cum pregatirile erau in toi, agitatia, tensiunea, emotiile au fost la cote maxime! Totul intra in linie dreapta. Perfectionista din fire cum sunt, m-am asigurat de faptul ca acea zi va fi perfecta. </span><br />
<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;">De un singur lucru mi-era dor...</span></span><span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , sans-serif; line-height: 18.48px;">De linistea mea interioara, de timpul meu liber...Somnul, alimentatia, echilibrul din viata mea, nu au mai fost ca altadata.. Se vedea si se simtea pe chipul meu. Nimeni nu isi doreste riduri, cearcane si alte surprize neplacute, mai ales in ziua in care va spune DA, o zi in care imaginea conteaza parca mai mult ca niciodata. </span><br />
<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;">Cum toti stiau ca imi doresc ca ziua nuntii sa fie perfecta, trebuie sa ma laud putin si sa va povestesc de surpriza facuta de sotul meu, inca din prima zi de functionare a centrului Nomasvello, care avea legatura cu data nuntii. Aflasem de faptul ca s-a deschis in Galati si in Braila, orasul meu natal acest centru, pe 30 martie a a acestui an. Eram in culmea fericirii, iar atunci cand intentionasem sa merg catre acestia pentru informatii suplimentare privind serviciile oferite, sotul imi sopteste la ureche ca am deja o programare, in apropierea datei casatoriei. Asteptarea a fost destul de grea, ardeam de nerabdare, dar a meritat. </span></span><br />
<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;"> Daca de vestimentatie si make-up s-au ocupat oameni profesionisti, care m-au ajutat sa iau cele mai bune decizii, care sa ma avantajeze, cei care mi-au fost alaturi ca tenul meu sa straluceasca prin toti porii in acea zi au fost cei de la Nomasvello, o companie cu traditie atat in Romania, din 2010, in 12 orase din tara, cat si pe plan international, fiind cea mai mare retea de centre de infrumusetare din lume, 1200 la numar, in tari precum Spania, Italia, Slovenia, Croatia, Bulgaria, Elvetia, Serbia si Mexic. Pe scurt, <a href="http://www.nomasvello.ro/" target="_blank">Nomasvello</a> este locul în care frumusețea este la ea acasa, o oază de pace și echilibru. Acest centru ofera servicii menite de a ne redobandi frumusețea fizica prin serviciiile oferite, cum sunt cele de epilare definitiva, rejuvenare faciala, tratamente de tonifiere, anticelulitice, albire dentara, tratamente faciale anti-age. Multe vedete de la noi din tara le-au trecut pragul si se declara multumite, datorita personalului, atmosferei si calitatii serviciilor. </span></span><br />
<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;"> Sunteti curioase cum m-am intors de acolo? Cu zambetul pe buze, mai revigorata, cu un tonus nou, si pregatita de ziua cea mare. </span></span><span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , sans-serif; line-height: 18.48px;">Totul a mers struna, iar frumusetea, relaxarea si siguranta se reflectau pe chipul meu. </span><span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , sans-serif; line-height: 18.48px;">M-am simtit grozav, frumoasa, deosebita si acest lucru a contat cel mai mult. Cuvintele sunt prea sarace pentru a descrie starea de bine indusa de toate tratamentele oferite. </span><br />
<span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , sans-serif; line-height: 18.48px;">Pentru mine, au fost clipe de rasfat si relaxare de care aveam nevoie. Si cred ca le si meritam, nu credeti ? </span><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;">Avand in vedere cat de bine cunosc Braila, sunt uimita de calitate, profesionalism, abordare, e...altceva, se diferentiaza mult fata de restul centrelor de infrumusetare, atitudinea si felul cum arata totul, cu mult simt estetic, perfect curat, chiar si linistea si rabdarea personalului, fata de restul, unde e o agitatie continua, da dovada de preocupare fata de fiecare clienta in parte. </span></span><br />
<span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , sans-serif; line-height: 18.48px;">De aceea multumesc personalului de acolo, au fost foarte bine instruite, s-au ingrijit de fiecare milimetru de pe suprafata tenului meu, se vede ca fac ceea ce le place, cu pasiune si dedicare. Promit ca voi reveni cat de curand. N-ai cum sa fi nemultumit cand esti tratat regeste!</span><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;"> Recomand cu caldura tuturor doamnelor si domnisoarelor <a href="http://www.nomasvello.ro/salon-de-infrumusetare-si-epilare-definitiva-in-braila/" target="_blank">centrul Nomasvello</a> acum si in provincie, mai aproape de noi, in Braila si Galati. </span></span><br />
<span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , sans-serif; line-height: 18.48px;">E o experienta unica, unde va veti simti ca o adevarata diva. </span><span style="background-color: white; color: #444444; font-family: "arial" , "helvetica" , sans-serif; line-height: 18.48px;">Rasfatati-va sufletul cu clipe de neuitat, iar chipul va radia de liniste si fericire!</span><br />
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;"><b><i> „Frumusețea trezește sufletul la viață.” </i></b></span></span><br />
<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white; line-height: 18.48px;">Dante Alighieri</span></span>vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com0tag:blogger.com,1999:blog-7284982908210802362.post-70038968040971405812016-04-20T23:03:00.000-07:002016-04-20T23:03:01.921-07:00Salata de pui cu ciuperci <b>Ingrediente : </b><br />
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- 2 buc. piept de pui dezosate;<br />
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- 1 borcan ciuperci ( conserva ) ;<br />
- 1 ceapa;<br />
- maioneza ;<br />
- condimente ( sare, piper ) ;<br />
- 3 - 4 castraveti la otet ;<br />
- o conserva porumb dulce ;<br />
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Mod de preparare : </div>
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Pieptul de pui se pune la fiert impreuna cu ciupercile. In acest timp ne ocupam de tocatul cepei si al castravetilor, pe care ii taiem rondele. </div>
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Apoi, cand pieptul de pui a fiert, dupa ce s-a racit il rupem in fasiute sau il taiem bucatele mici. </div>
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Se amesteca toate ingredientele, adaugam condimentele si maioneza.<br />
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Se orneaza dupa preferinte. Dupa ce a stat la rece aprox 30 min, putem servi. </div>
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com0tag:blogger.com,1999:blog-7284982908210802362.post-29746676323394490242016-03-31T11:35:00.000-07:002016-03-31T11:35:59.472-07:00Ciolan de porc cu bere la cuptor<div class="separator" style="clear: both; text-align: center;">
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<b>Ingrediente:</b></div>
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- 1 ciolan porc;</div>
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- condimente - dupa preferinta ( mix pt gratar, rozmarin, usturoi praf, etc );</div>
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- 1 cutie bere blonda ( sortimentul preferat);</div>
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- 2 - 3 linguri ulei;</div>
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Ciolanul se cresteaza putin pt a se patrunde si un aspect mai frumos. Se aseaza intr-un vas adanc, incapator, se unge cu ulei pe toata suprafata si se condimenteaza. Se aseaza pe gratarul cuptorului, cu o tava dedesubt, in care am pus apa si verdeturi aromate, pt un plus de gust si miros. </div>
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Se lasa la cuptor 2 ore, timp in care se stropeste ciolanul cu sosul format in tava si se toarna pe el bere. </div>
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Cand este gata, crusta este rumena si crocanta, iar carnea se desprinde cu usurinta de pe os, este suculenta, aromata si frageda. </div>
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Se poate servi alaturi de o salata sau garnitura care va place - cartofi, legume, orez..</div>
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Cu siguranta voi repeta reteta, e o mancare satioasa, gustul este demential...!</div>
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Imposibil sa rezisti tentatiei! </div>
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<br />vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com0tag:blogger.com,1999:blog-7284982908210802362.post-58872153726021144552016-03-28T20:58:00.000-07:002016-03-28T20:58:00.942-07:00Crap la cuptor cu legume<div class="separator" style="clear: both; text-align: center;">
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<b>Ingrediente:</b><br />
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1 crap 1 kg - 1,50 kg;<br />
1 telina mica;<br />
2 cepe;<br />
4 - 5 catei usturoi;<br />
1 ardei rosu;<br />
2 lamai;<br />
1 fir de ceapa verde;<br />
1 rosie;<br />
1 ceasca vin alb demidulce;<br />
1 ceasca suc de rosii;<br />
condimente peste;<br />
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<b>Mod de preparare:</b></div>
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Cu pestele stim ce trebuie sa facem, il curatam de solzi, ii scoatem urechile si-l evisceram. Il spalam apoi bine în apa rece pentru a-l curata si am indepartat coada cu foarfeca de bucatarie. </div>
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Legumele le spalam si taiem cubulete, usturoiul doar il curatam de coaja, lamaia o vom taia felii, fara a indeparta coaja care va aroma pestele in cuptor, apoi il crestam pe lateral, il ungem cu ulei, condimentam, introducem feliile de lamaie si in tava în care se pune peştele la cuptor se pregateşte un pat de legume facut din cubuletele de ceapa, morcov, telina, ardei, cateii de usturoi, adaugam vinul si sucul de rosii ( 1 ceasca). </div>
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Se introduce tava la cuptor la foc moderat pt 60-90 min, in functie de tipul cuptorului, stropind din cand in cand crapul cu lichidul din tava. </div>
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Se portioneaza, noi am servit cu garnitura de cartofi prajiti, rosii si ceapa verde.</div>
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com1tag:blogger.com,1999:blog-7284982908210802362.post-7047632802948103082016-02-28T11:05:00.000-08:002016-02-28T20:23:18.109-08:00Friptura de porc cu mere, la cuptor<div class="separator" style="clear: both; text-align: center;">
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<b> Ingredinte: </b><br />
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- <span style="background-color: white; color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 18px;">o bucata muschiulet de porc;</span><br />
<span style="background-color: white; color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 18px;">- 3 carnati semi-afumati;</span><br />
<span style="background-color: white; color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 18px;">- 1 ceapa rosie; </span><br />
<span style="background-color: white; color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 18px;">- 1 capatana usturoi;</span><br />
<span style="background-color: white; color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 18px;">- 5 mere galbene;</span><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 18px;"><br />- 1 gutuie;<br />- 10 ciuperci Champignon potrivite;<br />- condiment universal ( potrivit pt orice tip de mancare cu carne)<br />- delikat;<br />- 1 cana cu vin alb demi-dulce;<br />- 1 morcov;<br />- 1 ardei kapia;</span><br />
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<span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 18px;"> Carnea se spala bine de toate impuritatile, o vom cresta pe latime si o intepam din loc in loc, sa se patrunda la cuptor. </span></div>
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<span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 18px;">Se condimenteaza si se aseaza in tava unsa cu ulei in prealabil, iar pe langa vom aseza carnatii semi-afumati pt un plus de gust, se adauga usturoiul intreg, doar curatat de coaja, ceapa o vom curata si taia sferturi, rondelele de morcov si ardeiul taiat cubulete, ciupercile curatate si spalate si gutuia taiata felii, merele intregi cu coaja, toate se adauga in tava, apoi se toarna vinul cu care imbatam aromele carnii, legumelor si fructelor, pt un plus de savoare si se adauga delikat dupa gust. </span></div>
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<span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 18px;">Se lasa la cuptor aprox 2 h, timp in care, din cand in cand ungem bucata de carne cu sosul format in tava. Completati cu apa sau vin daca este cazul.<br />Atunci cand muschiul de porc devine rumen si se patrunde usor cu furculita si merele s-au copt frumos, impreuna cu celelalte legume, iar sosul este scazut putem opri focul.<br />Se poate servi alaturi de orice garnitura preferati.</span></div>
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com0tag:blogger.com,1999:blog-7284982908210802362.post-67454565421582217142016-02-22T22:29:00.000-08:002016-02-23T23:41:29.701-08:00O lume mai frumoasa - la mine in suflet<br />
Printre multitudinea de taskuri la birou si indatoriri ale femeii acasa, in putinul timp liber imi place sa cred, fara exagerare ca sunt un om "colector" de frumos, un om care traieste pentru iubire, iubeste şi este iubit. Imi place viata cu provocarile ei, oamenii veseli si iubirea adevarata, din asta ma hranesc, reprezinta motivatia vietii, de cate ori mi-e greu si altfel nu stiu sa traiesc.<br />
Nu pretind ca sunt perfecta si nici vreo sfanta, departe de mine gandul asta, incerc pe cat posibil sa stau departe, sa evit, sa fug, sa ignor rautatea si uratenia din jur, desi uneori nu-mi iese, viata aratandu-mi toate fetele ei imi da certitudinea ca nu traiesc intr-un glob de sticla.<br />
Viata oricum e grea...indiferent de atitudinea si gandurile mele, asta e realitatea. Insa pot spera, pot gandi, pot trai altfel. Iubesc tot ce-i frumos pe aceasta lume, voi pleda totdeauna pt frumos, iubire, dor, muzica si poezie! In lumea mea buzele nu gasesc puterea sa graiasca iubirea, bunatatea si pacea... o lume ce-n interiorul meu declara razboi impotriva rautatii si impotriva indiferentei, o lume in care detest falsitatea,<span style="background-color: white; color: #141823; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px; line-height: 17.5636px;"> </span>in care evadez uneori si nu-si au locul minciuna, ipocrizia, manipularile, e un coltisor de rai, o lume magica, e multa liniste si echilibru. Sunt eu asa cum simt sa fiu, dincolo de tot si toate.<br />
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Asemenea stuparului care se ingrijeste ca albinele sale sa ofere cea mai buna miere, trudind obtine aceste rezultate, la fel si eu in in adancul sufletului am ales cu grija oameni buni, frumosi si sinceri, amintiri dragi si toata esenta si frumusetea pt care merita sa fiu doar eu cu mine, de cate ori "afara" nu mi-e bine sau nu ma regasesc.<br />
Uratenia, prostia, pierzania, negativismul, carcoteala din jur m-au impins in micul meu univers, in lumea mea interioara, unde e bine si frumos. Aici sunt lucruri cu o valoare inestimabila, am cules din lume tot ce merita sa fie pastrat cu grija, ca intr-un oracol vechi : poezii si melodii de suflet, ganduri bune si curate, mult optimism, speranta si incredere in Dumnezeu si indiferent cate aprobari sau dezaprobari voi primi, raman acelasi om ( idealist si visator spun unii, poate chiar naiv ), insa tare mi-as dori ca acesta lume sa existe cu adevarat, sa lasam deoparte frustrarile, ura, invidia, sa traim frumos, in armonie unii cu ceilalti, nu doar sarbatorile sa fie un prilej al iertarii si al iubirii. Pentru ca zi de zi traim printre oameni, alaturi de care viata ar trebui sa fie o bucurie, sa putem vedea frumusetea sufletului lor, sa aducem lumina si speranta celor aflati in nevoie, in loc sa aruncam cu pietre si vorbe de ocara.<br />
Pentru unii aceste vorbe par a fi luate din basme, iar lumea noastra pare o jungla uneori, dar nimeni si nimic nu ma poate schimba. Pentru o constiinta curata, prefer in toate situatiile vietii sa arat principiile si educatia primita, bunul simt, o vorba buna, o alinare, un zambet si o imbratisare sa pot oferi oricui si oricand. Si asa am de gand sa raman, chiar daca unii vor profita de asta.<br />
De astfel de oameni autentici, care cunosc valoarea cuvantului, a respectului si a omeniei, frumosi la suflet, locali si de incredere caut sa ma inconjor in toate zilele ce vor urma, alaturi de care sa ma pot dezvolta, fara scopuri ascunse, interese sau false prejudecati.<br />
Asa cum spunea si marele nostru poet Ioan Slavici "Una din marile multumiri ale vietii este sa te stii un om bun...si sa ramai. " Ma incapatanez sa cred ca mai exista in fiecare din noi un strop de generozitate, afectiune, bunatate, sinceritate si respect.<br />
Doar asa putem avea o lume mai buna...si atunci cand putem ajuta, in orice fel, sa nu stam pe ganduri! Doar atunci cand din putinul tau oferi si celorlalti vei simţi şi vei trai ce inseamna iubirea si viata. Chiar si o mana pe umeri, uneori face minuni! Sau cum spunea bunica mea odata " A fi mare nu-i mirare, a fi OM e lucru mare! "<br />
<i>Frumusetea sufletului unui om vine din daruire, credinta si puterea de a ne ridica dupa toate incercarile vietii..!</i><br />
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com0tag:blogger.com,1999:blog-7284982908210802362.post-28289914183554777562015-10-17T11:16:00.000-07:002015-10-17T11:16:45.467-07:00Viata, un cocktail dulce, uneori amar.. Oamenii dezamagesc si asta doare, dar cred ca durerea vine din faptul ca m-am lasat amagita de oameni ieftini, duplicitari, dar cand starea aceasta trece ma aleg cu o lectie, ma cunosc pe mine in situatii ca asta si raman apoi cu mandria ca nu sunt ca ceilalti, mandra de sufletul curat si sincer pe care mi l-a dat Dumnezeu, de faptul ca raman autentica si demna, iar furtuna din suflet va lasa ordine si liniste, dupa ce timpul va cerne oamenii ce merita sa ne ramana alaturi pt totdeauna, nu pt un timp sau pt un interes.<br />
Asa se intampla, ca unii oameni sa fie o lectie din care vom invata sa ne pretuim in primul rand pe noi, sa realizam ca orice e de vanzare pe lumea asta, nu si sufletul, de dragul de a fi placut celorlalti, pt ca eu personal nu ma pot minti pe mine si nu pot mima placerea unei companii, daca ea nu exista!<br />
Insa din pacate, in lumea in care traim suntem inconjurati si de astfel de oameni .. Uneori tacerea e un raspuns al dezamagirilor fata de oameni...Parerile de bine despre ei ( iti dau citate din Cioran, dar isi freaca mainile cand e rost de vreun scandal ) se duc pe fundul marii cand observ cat de tare ma pot insela, dar nu din naivitate, ci pt ca viata imi arata ca timpul lor a expirat si e cazul sa merg mai departe in cautare de oameni adevarati..<br />
Intrebarile la care nu am inca raspuns sunt: Care e miza rautatii si duplicitatii, cum se pot preta la josnicii , de unde o fi satisfactia calcarii pe cadavre, unde o fi constiinta? Cum sa nu te apuce dezgustul? Prin faptele lor se discrediteaza singuri, iar limbajul non-verbal ii tradeaza, contrazicand toate vorbele lor. Satisfactia li se citeste pe chip si uneori pun paie pe foc, speculand orice situatie in mod ironic si sfidator, pt subiecte de barfa, prin care dovedesc lasitatea si mojicia lor...<br />
"Pentru ca omul nu isi cunoaste limitele, dar uneori le depasește în cruzime si prostie. Daca omul si-ar depasi limitele în bunatate și iubire, Pamantul ar fi Rai pentru toti." Nu eu am spus-o, dar cine a gandit in felul asta, mare adevar a grait!<br />
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<a href="http://1.bp.blogspot.com/-opPY4ibWnLg/ViKOT4EAquI/AAAAAAAABk8/ELzSnulMEh0/s1600/Drumul-spre-succes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-opPY4ibWnLg/ViKOT4EAquI/AAAAAAAABk8/ELzSnulMEh0/s400/Drumul-spre-succes.jpg" width="400" /></a></div>
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Zilnic observ toate astea, dar incerc sa stau deoparte de ele, prin tot ce fac fiind interesata de dezvoltarea personala si profesionala. Trebuie sa invat cand sa tac, cand sa vorbesc, cand sa plec, cand sa raman, cand sa spun „adio", ori doar "la revedere” , voi invata, dar toate astea în mers, in timp ce voi cadea, ma voi ridica, abia atunci voi realiza cat de puternica sunt! </div>
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Nimeni nu-i perfect, mai am multe de invatat, dar cred ca lectia cea mai folositoare mie ar fi aceea sa ma apreciez mai mult, fara a ma urca pe un piedestal, si sa spun ca sunt un om simplu care iubeste omenia, bunul simt, acele calitati adevarate, care dezvaluie un suflet frumos si tot mai rar, in zilele noastre. Iubesc oamenii, adevarul, cuvantul, natura, darnicia, rasaritul, zambetul, simplitatea, imbratisarile.</div>
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Dincolo de problemele cu care ne confruntam zilnic, griji, nefericiri, stress si altele, realizez ca viata de fapt e un cocktail de lacrimi si zambet , tristeti si bucurii. De fiecare din noi depinde cum interpreteaza lucrurile, ce lectie culege de la viata si cum merge mai departe, spre alte provocari! </div>
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<b><i>Alegerile noastre ne croiesc drumul in viata..Pentru ca rolul nostru e sa evoluam, trecand prin esecuri si dezamagiri care ne intaresc si ne formeaza ca oameni...</i></b></div>
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vasilache danielahttp://www.blogger.com/profile/00015484294862415838noreply@blogger.com1