Tuesday, November 30, 2010
Friday, November 12, 2010
Kolestone Hair Colors
Quinoa: Little but mighty!
Maybe if we hear of Chenopodium quinoa we were a little surprised, yes, is the scientific name now known in Brazil as "quinoa", considered the great food of my ancestors, the Incas. It was also something I do not like to eat (and told him that I was unpleasant to eat, ay, ay, ay). And trying to know more about it I found a blog (http://laquinua.blogspot.com/) quite interesting, where you can get great information. There indicates that quinoa had arisen, according to some authors, in the Northern Hemisphere (Mexico and United States), also suggests that quinoa would have resulted directly from a wild type in the Andes.
On another page (http://www.prodiversitas.bioetica.org/quinua.htm) tell us of its high nutritional value: Quinoa is a natural source of vegetable protein and economic high nutritional value by the combination of a higher proportion of essential amino acids. Quinoa is one of the main components of the diet de la familia de los Andes, fue base nutricional en las principales culturas americanas.
To cook the quinoa, I always give him a super-brewing buttons fast and the cooking water, and it is the tiny bitter because of the saponins. He placed water New and cook until she gets a little crespita, a sign that it's ready. I take water and put a tablespoon margarine to soften the taste. The sauce is not no big deal because it is made with the same procedure in a tomato sauce Bolognese:
Frio garlic with a medium onion, add salt, pepper, cumin, a little gourmet, here I use paprika, then I put little chunks chicken until golden and then I cut up fresh tomatoes, let cook until it forms a red sauce. To serve place some quinoa on a plate and top with salsa.
AH! I forgot, I owe you a picture of my plate.
Maybe if we hear of Chenopodium quinoa we were a little surprised, yes, is the scientific name now known in Brazil as "quinoa", considered the great food of my ancestors, the Incas. It was also something I do not like to eat (and told him that I was unpleasant to eat, ay, ay, ay). And trying to know more about it I found a blog (http://laquinua.blogspot.com/) quite interesting, where you can get great information. There indicates that quinoa had arisen, according to some authors, in the Northern Hemisphere (Mexico and United States), also suggests that quinoa would have resulted directly from a wild type in the Andes. 
On another page (http://www.prodiversitas.bioetica.org/quinua.htm) tell us of its high nutritional value: Quinoa is a natural source of vegetable protein and economic high nutritional value by the combination of a higher proportion of essential amino acids. Quinoa is one of the main components of the diet de la familia de los Andes, fue base nutricional en las principales culturas americanas. la quinua no tiene colesterol, no forma grasas en el organismo , no engorda, es de facil digestibilidad , contenido de saponina 0.08% , es un producto natural ecológico .
Pues bien, actualmente la quinua, o quinoa como la conocen por aquí, BOOM is the diets, and people who want to better feed and maintain an enviable physical are using it in food. I have a super simple dish made with quinoa, is nothing more than the style quinoa made some noodles Bolognese with two changes: instead of using quinoa pasta and used ground beef instead of chicken (frango).
Pues bien, actualmente la quinua, o quinoa como la conocen por aquí, BOOM is the diets, and people who want to better feed and maintain an enviable physical are using it in food. I have a super simple dish made with quinoa, is nothing more than the style quinoa made some noodles Bolognese with two changes: instead of using quinoa pasta and used ground beef instead of chicken (frango).
To cook the quinoa, I always give him a super-brewing buttons fast and the cooking water, and it is the tiny bitter because of the saponins. He placed water New and cook until she gets a little crespita, a sign that it's ready. I take water and put a tablespoon margarine to soften the taste. The sauce is not no big deal because it is made with the same procedure in a tomato sauce Bolognese:
Frio garlic with a medium onion, add salt, pepper, cumin, a little gourmet, here I use paprika, then I put little chunks chicken until golden and then I cut up fresh tomatoes, let cook until it forms a red sauce. To serve place some quinoa on a plate and top with salsa.
AH! I forgot, I owe you a picture of my plate.
Thursday, November 11, 2010
Free Vedios Of Wife Breastfeeding Husband
The shrimp chowder: Mouth-watering!
When I got to Brazil I could barely boil water, make banana juice with milk (that was my specialty) and fried egg with fear. Well, I fell and went to live with my current husband. His big surprise was learning that I did not cook anything (well I think my mom had warned him!) And I really did not feel even the slightest remorse or shame in being a child zero in the kitchen because I had spent a lifetime studying and trying to be the scholar of the family and did not interest me into the kitchen to learn, I could only eat! Within I became interested in learning to prepare anything because I wanted to be a perfect housewife and had a sweet tooth husband wanted delights of Peruvian dishes. Well then I started to remember the moments spent in the kitchen accompanying my mother as she cooked, those moments were not in vain because I inadvertently had memorized every step of the preparation of some dishes.
Thus I began to experience and opened my kitchen laboratory for Peru, where my main guinea pig was my husband. Thus began my first steps in the kitchen. I called my mom to get me all the recipes and tips to prepare. One of these days I felt a wild desire to take a suck shrimp and did not lose time, I looked for the recipe and went on an adventure! I had to adapt it a bit but in my personal touch is the secret as many of my friends already tested, approved and especially adored!
Who are the stars of this dish? For the shrimp! In fact mixing them with other ingredients it becomes a treat for the gods, a wonder! And I think when one likes to get to the kitchen is also to invent some things that way my recipe varies a little bit of the original, because this is very difficult to find some ingredients such as beans, for example, dare to prepare in home, if you want them facilitated peppers, will not be sorry, hope you like, then tell me that that they were!
As always I have no precise measurements and quantities of ingredients, I do all the calculation ("ojómetro", haha). Some ingredients, will place also in Portuguese. Buy two kilos of fresh shrimp and as the number of people buy a large shrimp per person to decorate the plate. One medium onion, a teaspoon of garlic oil (oil) to fry the garlic and onion, a spoonful of yellow pepper (Peruvian pepper), three tablespoons of chili pepper (also Peru), two boxes cream (evaporated milk here or there hardly is achieved), 4 eggs, 400 grams of cheese (mine), a bundle of green onion (cebolinha), a bundle of mint medium (Hortelã), the grass clippings very tiny, potatoes (yams) as the number of people may be one or two slices per person, corn (milho) equal amount of potatoes. Do not put rice, never tried it with rice but I know that out delicious.
Well, to start making a shrimp boil some water, then remove the shrimp and reserve the water. The water will be caught the flavor of shrimp, they can not be overcooked if not be chewy. In a saucepan (panela) placed large oil (oil) to heat, garlic and onions, make a dressing with salt, pepper and cumin (cumin I put almost everything), I place the peppers, yellow and panca, when onion is soft and transparent water put the shrimp, put the potatoes and corn and a bit before I put the shrimp are cooked, then the diced cheese, eggs, minutes after the cream of milk, green onion (cebolinha) and peppermint (Hortelã), the latter can not cook too, extinguished the fire and go!
On each plate place one or two slices (shields) of potato, a piece of corn and a large shrimp attention. Do not want to be too vain, but believe me it is one of my best dishes. Mmmmmmm!!
When I got to Brazil I could barely boil water, make banana juice with milk (that was my specialty) and fried egg with fear. Well, I fell and went to live with my current husband. His big surprise was learning that I did not cook anything (well I think my mom had warned him!) And I really did not feel even the slightest remorse or shame in being a child zero in the kitchen because I had spent a lifetime studying and trying to be the scholar of the family and did not interest me into the kitchen to learn, I could only eat! Within I became interested in learning to prepare anything because I wanted to be a perfect housewife and had a sweet tooth husband wanted delights of Peruvian dishes. Well then I started to remember the moments spent in the kitchen accompanying my mother as she cooked, those moments were not in vain because I inadvertently had memorized every step of the preparation of some dishes. 
Thus I began to experience and opened my kitchen laboratory for Peru, where my main guinea pig was my husband. Thus began my first steps in the kitchen. I called my mom to get me all the recipes and tips to prepare. One of these days I felt a wild desire to take a suck shrimp and did not lose time, I looked for the recipe and went on an adventure! I had to adapt it a bit but in my personal touch is the secret as many of my friends already tested, approved and especially adored!
Who are the stars of this dish? For the shrimp! In fact mixing them with other ingredients it becomes a treat for the gods, a wonder! And I think when one likes to get to the kitchen is also to invent some things that way my recipe varies a little bit of the original, because this is very difficult to find some ingredients such as beans, for example, dare to prepare in home, if you want them facilitated peppers, will not be sorry, hope you like, then tell me that that they were! 
As always I have no precise measurements and quantities of ingredients, I do all the calculation ("ojómetro", haha). Some ingredients, will place also in Portuguese. Buy two kilos of fresh shrimp and as the number of people buy a large shrimp per person to decorate the plate. One medium onion, a teaspoon of garlic oil (oil) to fry the garlic and onion, a spoonful of yellow pepper (Peruvian pepper), three tablespoons of chili pepper (also Peru), two boxes cream (evaporated milk here or there hardly is achieved), 4 eggs, 400 grams of cheese (mine), a bundle of green onion (cebolinha), a bundle of mint medium (Hortelã), the grass clippings very tiny, potatoes (yams) as the number of people may be one or two slices per person, corn (milho) equal amount of potatoes. Do not put rice, never tried it with rice but I know that out delicious.
Well, to start making a shrimp boil some water, then remove the shrimp and reserve the water. The water will be caught the flavor of shrimp, they can not be overcooked if not be chewy. In a saucepan (panela) placed large oil (oil) to heat, garlic and onions, make a dressing with salt, pepper and cumin (cumin I put almost everything), I place the peppers, yellow and panca, when onion is soft and transparent water put the shrimp, put the potatoes and corn and a bit before I put the shrimp are cooked, then the diced cheese, eggs, minutes after the cream of milk, green onion (cebolinha) and peppermint (Hortelã), the latter can not cook too, extinguished the fire and go!
On each plate place one or two slices (shields) of potato, a piece of corn and a large shrimp attention. Do not want to be too vain, but believe me it is one of my best dishes. Mmmmmmm!!
How To Make An Ugly Couch Look Good
The anticuchos: Acts of heart and heart
purple month, October happened, and what better than to talk about a Peruvian dish, very requested in this month: The kebabs.
Recipe: (From http://www.saboresdelperu.com/segundos/anticucho_corazon.htm)
purple month, October happened, and what better than to talk about a Peruvian dish, very requested in this month: The kebabs. I have the memory of my childhood have been a bit difficult to eat, remember that he hated soup (hence Mafalda is my hero) and cried when my mom forced me to take it, hated vegetables, with carnecitas fat, or strange-looking dishes that were either in color or format same odors. So I was a hated to eat. The worst was when a beautiful day my older sisters came up with some weird things to eat and I was dying because the appearance was terrible!
Well, obviously I did not eat, and ran away when I heard calling me to eat that ugly dish do not know what ugly things. Do not remember the day I decided to try them, just know I was scared to death because I knew they were made of cow heart. But great was my surprise when just savor those bits of some kind of meat, different in texture but delicious on the palate, almost died but what they were delicious!
Well, obviously I did not eat, and ran away when I heard calling me to eat that ugly dish do not know what ugly things. Do not remember the day I decided to try them, just know I was scared to death because I knew they were made of cow heart. But great was my surprise when just savor those bits of some kind of meat, different in texture but delicious on the palate, almost died but what they were delicious! 
That was my debut eating kebabs and thus met a different but pleasant taste. From there I went to attend the "trucks" kebabs near my house. The trucks would be something like small carrinho similar madeira são years who used tapioca vendem Camel hair, bom mais ou less. remember much Margarita and her husband Antonio, she prepared them so delicious that it quickly ended, he served and the public responded with such kindness that made you want to return daily. Well, you are the skewers? They are pieces of heart cut into squares and crossed on a stick, the sticks would be used here for steak. The heart pieces are seasoned with a blend of Peruvian peppers, vinegar, salt, pepper, etc and brought into the grid (Grelha).
By serving are accompanied with boiled potatoes, corn and peppers. Some people also prefer to place some salad. The Margarita pepper and corn was unmatched, to say the corn, she was concerned to give us the best, big teeth and tasty! Thus, the kebabs became my vice.
I recommend it very much, I already prepared them here and I came very close. But beware, this business of disgust because they are having cow's heart let him aside because they would not know what they're missing. Mmmmmmmm already made me salivate!
I recommend it very much, I already prepared them here and I came very close. But beware, this business of disgust because they are having cow's heart let him aside because they would not know what they're missing. Mmmmmmmm already made me salivate!
Recipe: (From http://www.saboresdelperu.com/segundos/anticucho_corazon.htm) 8 servings
1 kilo of heart cow
2 crushed garlic
2 cups red wine vinegar
1 / 4 cup red pepper
mirasol pepper 1 tablespoon dry
1 tablespoon paprika 1 teaspoon
achiote
salt, pepper and cumin
2 crushed garlic
2 cups red wine vinegar
1 / 4 cup red pepper
mirasol pepper 1 tablespoon dry
1 tablespoon paprika 1 teaspoon
achiote
salt, pepper and cumin
heart is log with a good sharp knife, making sure that each piece of meat is too thick and not be very large (we recommend cutting all the fat before carving). In a bowl prepare a dressing with crushed garlic, pepper and cumin to taste. Then add the pieces of heart and stir (do not use salt yet, to avoid cuts to wilt). Let rest for an hour and then add whole annatto, paprika, ground red pepper sauce, bowls of vinegar, tbsp olive oil and then we will do the preparation to rest for a minimum of two hours. At this point add salt and proceed to stick stringing the pieces by putting them in the same pot of dressing. Separately in a pot girl put part of the dressing with oil. Then we make a brush with corn stover frayed (the get wet in the prepared infusion) and beat her every time the kebabs are turned over during frying. The fire must be strong for the taste of kebabs acquire coal. Served with potatoes, boiled corn marigold and red pepper.
Friday, November 5, 2010
How To Get Rid Of A Brazilian Waxing Rash
Simple but with a killer taste: The Peruvian stuffed potato
This time I will talk a little about a distinctly Creole and delicious dish, stuffed potato. And I thought of posting about it in honor of my friend Giselda, who is a fan of Brazilian cuisine Peru. I will start saying it's a pretty simple recipe, which in truth, their preparation is nothing great, but the taste is our inner gods rise (pardon the comparison, but to write and I'm salivating!). The image above shows how it is finally served, but the process to reach this final is a bit tedious.
The stuffed potato is a potato dough cooked and pressed to be filled with ground beef. The landfill also has raisins, olives and boiled egg in there that taste so palatable.
This time I will talk a little about a distinctly Creole and delicious dish, stuffed potato. And I thought of posting about it in honor of my friend Giselda, who is a fan of Brazilian cuisine Peru. I will start saying it's a pretty simple recipe, which in truth, their preparation is nothing great, but the taste is our inner gods rise (pardon the comparison, but to write and I'm salivating!). The image above shows how it is finally served, but the process to reach this final is a bit tedious. 
The stuffed potato is a potato dough cooked and pressed to be filled with ground beef. The landfill also has raisins, olives and boiled egg in there that taste so palatable. 
Many times I've prepared here at home, but unfortunately it was not easy because in this city are very few varieties of potatoes, and they are not exactly the best to make a stuffed potato, let's say I had to have a lot of patience not to give up still brewing.
share my recipe with you, but I prepare the calculation do not know exactly why the numbers. I put in Portuguese:
Ingredients 8 large potatoes cooked
(Sweet big cozidas)
1 medium onion (Cebola média)
1 / 2 k ground beef (meat MOID)
3 boiled eggs (Ovos cozidos)
Olives and raisins to taste (Azeitonas and passes)
Parsley (Salsa)
1 raw egg (Ovo cru)
flour (Farinha)
Salt and pepper to taste.
Frying oil (Oil for frying) Preparation
Crimp the cooked potatoes, then put a little salt, stir and set aside. Pique
diced onion, olives and eggs.
In a skillet, place the oil to heat and then the onion, when transparent, place the meat, salt and pepper, when cooked add the eggs, olives and raisins, mix. If you like also place the parsley. Start
taking, with floured hands, pressing a portion of potatoes, flatten it (like an omelette) in his own hand and put a bit of meat filling, carefully then joining the ends begin to form a ball, you can get longer side (see first photo). Skip it if you want to flour and beaten egg.
To fry the potatoes, heat the oil over medium heat then place the potatoes and brown them very carefully, turning.
Serve with rice and onion sauce and enjoy! Portuguese
Amass as gowns, um pouce place of salt and set aside.
Cebola Court, as azeitonas e os ovos em quadrinhos. Numa
frigideira, esquentador oil, fry a Ficar tied Cebola transparent, add to meat you add até logo cozinha ovos, azeitonas and pass, Mistura. Prune place aussi salsa. Make
bolinos picking potatoes by hand flour, alísela on his hand, put a bit of meat filling, then start to close the ends by pressing them to form a cake that has to stretch the sides (note the first photo ). Pass them through the meal and if you want the raw scrambled egg.
Fry in oil until they are golden middle. Serve with rice and "salsa" of onions (made with sliced \u200b\u200bonion, lemon, salt, oil and rocoto).
share my recipe with you, but I prepare the calculation do not know exactly why the numbers. I put in Portuguese:
Ingredients 8 large potatoes cooked
(Sweet big cozidas)
1 medium onion (Cebola média)
1 / 2 k ground beef (meat MOID)
3 boiled eggs (Ovos cozidos)
Olives and raisins to taste (Azeitonas and passes)
Parsley (Salsa)
1 raw egg (Ovo cru)
flour (Farinha)
Salt and pepper to taste.
Frying oil (Oil for frying) Preparation
Crimp the cooked potatoes, then put a little salt, stir and set aside. Pique
diced onion, olives and eggs.
In a skillet, place the oil to heat and then the onion, when transparent, place the meat, salt and pepper, when cooked add the eggs, olives and raisins, mix. If you like also place the parsley. Start
taking, with floured hands, pressing a portion of potatoes, flatten it (like an omelette) in his own hand and put a bit of meat filling, carefully then joining the ends begin to form a ball, you can get longer side (see first photo). Skip it if you want to flour and beaten egg.
To fry the potatoes, heat the oil over medium heat then place the potatoes and brown them very carefully, turning.
Serve with rice and onion sauce and enjoy! Portuguese
Cebola Court, as azeitonas e os ovos em quadrinhos. Numa
frigideira, esquentador oil, fry a Ficar tied Cebola transparent, add to meat you add até logo cozinha ovos, azeitonas and pass, Mistura. Prune place aussi salsa. Make
bolinos picking potatoes by hand flour, alísela on his hand, put a bit of meat filling, then start to close the ends by pressing them to form a cake that has to stretch the sides (note the first photo ). Pass them through the meal and if you want the raw scrambled egg.
Fry in oil until they are golden middle. Serve with rice and "salsa" of onions (made with sliced \u200b\u200bonion, lemon, salt, oil and rocoto).
Wednesday, November 3, 2010
Use Vba Saves In Gpsphone Iphone
Celebrations in Rio de Janeiro
Sayar - Danzas Peruanas
Artistic Group del 31 de octubre, Dia de la Cancion Criolla: Laura Valle, our Peruvian voice of the gods, accompanied by Edison Mego in the drawer and Sergio Valdeos on guitar and my band Sayari.
Sayari in full dance. Clarita burning the tail of Elvis.
A little out of the profile of my blog (which is to spread the Peruvian cuisine) and tell them were the Peruvian Party of Mr. de los Milagros and the Creole Song in Rio de Janeiro.
On Saturday, 30 after heavy rain and stay completely wet in the procession, went directly to change as three of the team members would do the offerings Sayari mass. We put the costumes huayno of Cuzco and when we were called present offerings in the middle of the mass. For me personally it is an honor because I feel God is calling me and dropping me an important task in addition to all is the sense of pride in representing my country out. Well, just to summarize a bit, then started the party in church halls and through the night and we went up to dance The Valicha. This dance, in my opinion, is extremely tasty and it brings back many memories of my childhood, conjures up images of my house when my family was the family party and I saw everyone dancing the huaynos. But it is a dance that makes me extremely tired and breathless, it seems that my heart will explode, however, is why I like it, hahaha! As a second dance numbers that move the celebration to the tail of Victoria Santa Cruz, a pelican alegrísimo, we danced with the sweat of our brow and Thursday to Thursday where we try to perfect. To close the show with a flourish and showed my friends the Huaylash Peruvian House is making them known, for his exemplary style of dancing and contagious enthusiasm.
Well that night I got home around 2am, and a few hours later, on 31, had the Creole Song Day, organized by the Peruvian Beneficial in Action (ABPA), which would also dance well helping hand in the box. Despite how tired I was very excited about the activity for the day of the folk song is a special day for the Peruvians, especially for the coastal people who love this music. In addition to the show Sayari, we had the honor to welcome my friend Laura Valle, whom I baptized (and I want to stay with that name!) As "the Peruvian voice of the gods", as is the ecstatic to hear it all the senses, clear voice, great repertoire and such charisma unparalleled Laura make a de las artistas peruanas más grandes de su generación, no en vano lo lleva en la sangre, siendo nieta de ese gran artista peruano Alex Valle, que se puede esperar. Laurita cantó acompañada de Sergio Valdeos en la guitarra y de mi querido amigo Edison Mego en el cajón, quien nos alegró al volver al medio artístico después de un tiempo ausente.
Quiero mencionar que la ABPA es una institución sin fines de lucro, cuyo objetivo principal es auxiliar a compatriotas en estados y/o situaciones de emergencia y que está abierta a cualquier persona que quiera formar parte de ella.
Por aquí quiero agradecer a TACA, líneas aéreas; IDT Tarjeta La Peruanita, a mi amigo Mauricio Peltier por la futura página of Sayari (no more Mauricio takes me!), and our favorite photographer, Eduardo Bruno Alves good for the wonderful photos that always takes us, Bruno can communicate with through your email brunoeduardoalves@gmail.com
Thanks to all our Brazilian brothers and fellow Peruvians for their assistance in both activities would be nothing without you!
Sayar - Danzas Peruanas 
Artistic Group del 31 de octubre, Dia de la Cancion Criolla: Laura Valle, our Peruvian voice of the gods, accompanied by Edison Mego in the drawer and Sergio Valdeos on guitar and my band Sayari. 
Sayari in full dance. Clarita burning the tail of Elvis. 
A little out of the profile of my blog (which is to spread the Peruvian cuisine) and tell them were the Peruvian Party of Mr. de los Milagros and the Creole Song in Rio de Janeiro.
On Saturday, 30 after heavy rain and stay completely wet in the procession, went directly to change as three of the team members would do the offerings Sayari mass. We put the costumes huayno of Cuzco and when we were called present offerings in the middle of the mass. For me personally it is an honor because I feel God is calling me and dropping me an important task in addition to all is the sense of pride in representing my country out. Well, just to summarize a bit, then started the party in church halls and through the night and we went up to dance The Valicha. This dance, in my opinion, is extremely tasty and it brings back many memories of my childhood, conjures up images of my house when my family was the family party and I saw everyone dancing the huaynos. But it is a dance that makes me extremely tired and breathless, it seems that my heart will explode, however, is why I like it, hahaha! As a second dance numbers that move the celebration to the tail of Victoria Santa Cruz, a pelican alegrísimo, we danced with the sweat of our brow and Thursday to Thursday where we try to perfect. To close the show with a flourish and showed my friends the Huaylash Peruvian House is making them known, for his exemplary style of dancing and contagious enthusiasm.
Well that night I got home around 2am, and a few hours later, on 31, had the Creole Song Day, organized by the Peruvian Beneficial in Action (ABPA), which would also dance well helping hand in the box. Despite how tired I was very excited about the activity for the day of the folk song is a special day for the Peruvians, especially for the coastal people who love this music. In addition to the show Sayari, we had the honor to welcome my friend Laura Valle, whom I baptized (and I want to stay with that name!) As "the Peruvian voice of the gods", as is the ecstatic to hear it all the senses, clear voice, great repertoire and such charisma unparalleled Laura make a de las artistas peruanas más grandes de su generación, no en vano lo lleva en la sangre, siendo nieta de ese gran artista peruano Alex Valle, que se puede esperar. Laurita cantó acompañada de Sergio Valdeos en la guitarra y de mi querido amigo Edison Mego en el cajón, quien nos alegró al volver al medio artístico después de un tiempo ausente.
Quiero mencionar que la ABPA es una institución sin fines de lucro, cuyo objetivo principal es auxiliar a compatriotas en estados y/o situaciones de emergencia y que está abierta a cualquier persona que quiera formar parte de ella.
Por aquí quiero agradecer a TACA, líneas aéreas; IDT Tarjeta La Peruanita, a mi amigo Mauricio Peltier por la futura página of Sayari (no more Mauricio takes me!), and our favorite photographer, Eduardo Bruno Alves good for the wonderful photos that always takes us, Bruno can communicate with through your email brunoeduardoalves@gmail.com
Thanks to all our Brazilian brothers and fellow Peruvians for their assistance in both activities would be nothing without you!
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