Everyone hozjajushka though time in a life faced a problem of deducing of stains. I suggest to take advantage of national methods which will relieve your family of a spotty problem.
Your kid eats fruit "hurriedly"? Then the problem of fruit stains is very close to you.
I hate to buy footwear. At me even the mood when I should go on labyrinths of shoe shops spoils. That fasonchik is not pleasant, razmerchik does not approach, a heel high, colour not that. And here with these torments I move from one shop to another, with hope that nevertheless today prijdu home with purchase.
On days off, once again, I have gone on this hard shoe track behind winter boots.
These kotletki we often enough do houses. They are easy in preparation and turn out very gentle. When I them have tried for the first time, I at all have not understood from what they are made, whether from fish, whether from meat. But cutlets were improbably tasty.
Structure:
500 gr a chicken fillet
5 eggs
5 items of l. Mayonnaise
5 items of l. Starch or a flour
2 bulbs
Salt, pepper
Chicken fillet a few to beat off and cut with cubes, approximately 1см×1 see To a fillet to add onions (small cut), eggs, mayonnaise, starch (or a flour), salt and pepper to taste. All is good for mixing and leaving in a refrigerator of hours on 5 (it is possible to leave for the night).
From the author of an interesting and informative blog, to me relay race “Design of a blog – a sight from outside” has got. The author of this design march on blogs is Peter – a blog. Within the limits of it “… a sight from outside” I wish to share the sight at design of my club "Nika". I will begin, perhaps, from the very beginning – with history of occurrence of my blog.
In olden time spoke: «From food without spices advantage, pleasure».
On kitchen of our great-grandmothers aromas not only fennel, garlic and parsley, and and grown up on kitchen gardens a coriander, pasternak, a balm, a basil and many other fragrant plants smelt sweet.
From exotic spices it was widely applied not only black pepper, a bay leaf and a dried peel, and also ginger, a carnation, a saffron, vanilla, a nutmeg.
All of them of a phytogenesis, have started to use them in food earlier salt.
In China, India, Egypt knew about them 5000 years ago. The mention of the Chinese cinnamon meets for 2700 B.C. Slaborazvitoe navigation, monopoly of the separate countries for trade in spices inflated the price for them to level of the price of gold. Quite often there were even wars for the right to own the earths where spices were grown up. In XII century for nutmeg pound two cows could offer.
Now it is often possible to hear about different methods of definition of a sex of a child to pregnancy. And yesterday has found mum's old record «the Sex of a child at will». There it is painted, as it is possible to calculate a floor budujushchego the child. Has checked up this method of calculation on us with the brother, all converges.
My parents Rossi come. The daddy was born and has grown in Ekaterinburg (earlier Sverdlovsk), and mum comes nowadays from nonexistent Siberian village Tundrovo. But here already more than 30 years our family lives in Ukraine.
Parents nebyli are accustomed to fat, therefore in the childhood we concepts had that no this such. But time went, the Ukrainian traditions together with an Ukrainian cuisine on slightly were included into our house. And here now it is difficult to present our table without fat.
I wish to share one of recipes of tasty fat.
Structure:
1,5 kg of fat
1,5 l of water
150 gr salts
20 gr black pepper
20 gr red pepper
Garlic
Black and red pepper to mix. The fat cut with pieces to roll in in pepper and to lay in 3 one-litre jar. Each layer of fat to shift garlic segments. To leave at 3 o'clock, then to fill in with the cooled brine (1,5 l of water +150 gr). To put in a refrigerator. In 2 days it is possible to use.
Bon appetit! 
Inspired, a variety interesting nikov the Professor has decided to organise. The participant of this action I became from easy hand Mishel, the author of a blog.