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Horseshoe ala Cleme

Horseshoe ala Cleme

The stubborn girl as I know myself ... I started making horseshoes ... the good ones are much better than the less handsome ones, I was inspired by Cleme's recipe (actually I followed step by step): X

  • 200 g butter
  • 100 g sour cream
  • 200 g ground walnuts
  • 3 eggs
  • 1 pinch of salt
  • 1 sachet of baking soda
  • 100 gr sugar
  • vanilla essence
  • grated orange peel
  • as much flour as it contains
  • Vanilla powdered sugar

Servings: 50

Preparation time: less than 90 minutes

RECIPE PREPARATION Horseshoe clamps:

Start with the preparation of the dough: in a large bowl put flour and salt, mix with ground walnuts and baking soda, add sugar and then add sliced ​​butter, sour cream, eggs and essence mix well and knead vigorously a suitable dough.

From the dough obtained, take small pieces in turn, which are rolled and cut about 3 cm, roll each piece lightly, giving the shape of a horseshoe, place it in a tray lined with baking paper, then put it in the oven at 200 ° until browned (about 15 minutes).

Remove and pass through vanilla powdered sugar. Continue until the dough is finished.

Enjoy your meal!

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Quite a lot will come out, you have to be patient.

Ideas for a successful Celtic wedding: Things you shouldn't miss

How to Plan a Celtic Wedding, Photo:

A Celtic wedding it is considered to be a thematic wedding, so choosing a theme for such a wedding sounds at least bizarre. But, once you start researching the history and traditions of the Celts, you will find that there are many elements that you can focus on in planning the wedding. One way to find the right theme for a Celtic wedding is to focus on the history and tradition of one of the seven Celtic nations. These seven nations are: Scotland, Wales, Cornwall, the Isle of Man, Spain, Britain and Ireland. Three of these countries (Scotland, Ireland and Wales) seem to be the most attractive options for a Celtic-themed wedding. Of course, if you happen to have ancestors in any of the seven nations, then adopting the traditions of that country will make your wedding all the more meaningful and unforgettable.

Wedding ideas with Celtic theme

Choosing a family piece of jewelry, such as a coin, a watch, rings or a cross, which has been passed down from generation to generation is another way to incorporate the Celtic theme into the wedding. Print that symbol on wedding invitations and napkins or incorporate it into the design of the wedding cake. You can choose to incorporate as many or as few Celtic traditions as you want in the wedding ceremony. Choosing a Celtic symbol or a certain tradition is a way to limit the concentration of ornaments and to give an elegant look to the whole wedding. Wearing a horseshoe at the ceremony was considered to bring good luck to the bride. You can incorporate this symbol at the wedding in the following ways: print the symbol on guests and napkins, wear jewelry with this symbol, use the horseshoe in decorations, opt for a groom's cake in the form of a horseshoe, offer horseshoes adorned with ribbons as wedding testimonials.

According to Celtic tradition, Scottish men always wear kilts. Men who are not used to this tradition could be more comfortable wearing a plaid vest. Bridesmaids can also wear dresses made of checkered fabric to remind them of Celtic outfits. Other ideas that include the use of plaid fabric are: plaid ribbons glued to wedding invitations, the bride's bouquet tied with a plaid ribbon, the aisle adorned with a plaid fabric, checkered tablecloths or cake decorated with various plaids. The bagpipe music used at the wedding ceremony (instead of the bridal march) can be a very good option that helps create a Celtic ambiance.

The Claddagh symbol

If you want to choose a theme that prides itself on being a symbol of love and marriage, then the Celtic knot is what you are looking for. Although the symbolism of the various nodes is contested, the use of the Trinity knot or the Love knot at the wedding is entirely appropriate. Use this symbol in the guest book, in jewelry, as part of the cake design or on wedding invitations and programs. You can also use the Celtic knot in the case of unique wedding testimonials, such as: bookmarks, candles and badges. Celtic knots are often found on crosses. If you have access to a historic church or are planning an away wedding, consider the idea of ​​the ceremony taking place in a location with Celtic architectural features. Choosing a historic location can really bring to life the Celtic theme you have chosen, both for yourself and for the guests.

Originally an Irish Celtic symbol, the Claddagh ring is still worn today by many people to symbolize love, loyalty and friendship. Wearing this ring in a certain way can symbolize your romantic involvement. For this reason, couples choose to base their wedding theme on the design of the Claddagh ring. The two hands holding a crowned heart can be used as symbols on the guest card, on the ring bearer's pillow or as part of the wedding testimonials. In addition, the use of the symbol on other decorations can strengthen the theme of the wedding. The Claddagh ring symbol can be used on wedding invitations, programs, napkins and more. Consider incorporating a small paragraph into the wedding program on the topic of Celtic weddings. Explain to the guests why you chose this theme and what it means for you and your partner. Guests may find this topic interesting and will certainly want to learn more about Celtic traditions.

I have certain beliefs, customs or whatever they are called in my family. Some I like honestly (they are so childish!), Others not.

They're fun

I tolerate others because they are fun, I apply others (maybe my mother may be right, hmm!). For example, the enchantment, the red thread not to be out of sight or to bring you luck, to share the child on Sunday, to have a horseshoe of luck, to wear the stones of the sign (this is from the husband and mother-in-law).

And, yes, I admit I didn't put a red bracelet on my daughter's hand. Instead, I enchanted her with my eyes a few times. Okay, more mom. Well, here at the side with the enchantment, sometimes they intervene for me as well. It blows me mother and by phone. That's what we call enchantment because run away, run away it is done on the forehead & # 8211 that is, someone slightly cools you on the head with your breath, while saying these words. My mother blows on the phone and passes, most of the time. I just smiled, yes!

Does all this have any effect? Sure. We talked to someone dear, we had fun as if he looked with envious eyes I don't know who, we caressed with the enchantment, and, ready, we forgot about the headache or we got rid of the agitation, a little. Or maybe in the meantime I took a "hap" from the pill cabinet.

Do I believe in such a thing?

Not really, but I like this tradition. I've known her since I was little. It enters, as they say, the family brand. Ever since little Loli, anything but any kind of talisman (thread end, coins, crosses, more recently, horseshoe) hangs on her bed. To bring him peace, restless sleep, to gain weight (yes, yes!) To be there. Maybe, maybe I'm useful.

What if I resisted?

At first, yes. Then no. Each object came with a story: the cross is from the holy tomb (mother-in-law could not be refused), so I do not know where, the money is silver and is a family heirloom, the horseshoe is from the fair, in addition it is blessed of father. I find it too funny and, anyway, to remember for Loli when she grows up.

What's the point of disagreeing?

It's nothing intentionally crazy. It's baby care. How children refrain from eating and raising advice (I know the lesson with the offspring and the daughter-in-law who turns her eyes when they come up with too many ideas that start with "in my time"), at least with the traditional cures, talismans to receive acceptance.

Last week, my father, after all the controls of Lolita, thought of raising my spirits, of giving work, more precisely something to play, to my niece. How? He bought a small horseshoe from the park. Then he rummaged through the girl's buttocks and, after choosing the red one, tied her to the foot of the bed. Good luck to him! Tell me more. So be it!

With red on the wrist or not, with or without a horseshoe, Loli is our favorite talisman. It's our love. I think it's true for any parent, children are their talismans. Our luck it's that they love us anyway. Both good and bad. Here is a lesson, in fact, to remember from all the things that bring us luck. This is the only place I wanted to get to.

Horseshoe Clamps - Recipes

Fluffy, rosy, fragrant, sweet and tasty, with walnuts, raisins, shit, poppy or cocoa, the cakes spread, on any table, the scent of the holidays. Whether we are talking about the Romanian cozonac, the famous Italian panettone, the French muffin, the German stollen or the Hungarian baigliul, the history of the cozonac begins thousands of years ago, with that of bread. And that's because this seemingly banal product is, after all, a special bread, ennobled with ingredients and spices according to recipes that bear the imprint of civilizations and cultures of 10,000 years of culinary history.

The first cake was made in ancient Egypt

The oldest historical evidence is the remains of Neolithic communities where a form of cozonac dough was found. The cake at the time was just a mixture of crushed, soaked and baked grains on a hot stone. Historians say that the first cake may have been made in ancient Egypt. It was probably sweetened with honey and filled with seeds. Archaeologists have discovered baking ovens among the ruins of Egypt, as well as drawings made more than 4,000 years ago, which show that the Egyptians knew how to make several kinds of leavened bread, some sweetened with honey and beer.

The cake of the Greeks and the Romans

Also in antiquity, the Greeks made a kind of cake sweetened with honey and sprinkled with nuts. It was called "placous". The Romans took over the art of baking from the Egyptians and Greeks, including the secret of leavening the dough, and diversified and enriched the recipe, inventing various assortments. It seems that they baked the first cakes made from a dough prepared with eggs and butter, in which they also put dried fruits. The Romans initially had two kinds of cake, and these delicacies, baked in small shapes and called libum, were intended only for the gods, as an offering.

Later, larger cozonac variants appeared, which were served at the feasts of the rich, associated with sweet wine. They were called placentas and were a kind of cake with cheese and raisins, sometimes peanuts.

In 1718, the first time in a cookbook

In the Middle Ages, European bakers made fruit cakes. In Britain, the first cake recipe appeared in a cookbook in 1718, with the author recommending that the dough be baked into long, narrow shapes. This shape is preserved for the classic cake even today. The French used the term "la brioche" for cake.

In the 19th century, cozonac was served as a third dish at a meal, which is what we call dessert today. Specialists in the history of gastronomy almost all agree that the recipe for cozonac, as we know it today, was also consecrated in the nineteenth century by Europeans, each people cultivating its own specific.

Panettone, the uncrowned king of cozonacs

Panettone is the traditional dessert in Italy. Invented in Milan, the round cake, filled in its beginnings with raisins and candied fruit peels, has conquered the world and is now the favorite Christmas dessert not only for Italians.
Over time, the recipe has undergone many improvements, so now the Italian dessert has a multitude of variants: with chocolate, amaretto, vanilla, liqueur, etc.
Each Italian family consumes about 2.5 kilograms of panettone per year, and the popularity of the traditional Italian cake grows annually by 7-10%, far exceeding the borders of the peninsula.
Since October, the panettone boxes have appeared on the shelves of stores all over the world, from the small ones, with only 2-4 servings, to the huge cakes, in packages that borrow the colors specific to Christmas.

Legends of the Italians: from "pane di tono" to "pan del Toni"

Numerous legends have been woven around the traditional panettone dessert over time. Some, supported by documents, say that panettone has been known since 1200, when the cake was enriched with honey, filled with raisins or even pumpkin.

The writer Pietro Verri (1728-1797) mentioned "pane di tono" (luxury bread in the Milanese dialect) in which raisins were used, considered abundant because of their shape, similar to gold coins.

One of the most famous legends says that the panettone was invented by the Milanese nobleman Ughetto degli Atellani, who lived around 1400. He fell madly in love with Adalgisa, the daughter of a poor baker named Toni. In order to conquer the beautiful girl, the nobleman disguised himself as a baker and worked as an apprentice at the bakery of the father of the one he loved.

In order to stand out and attract Adalgisa's attention, the nobleman invented a special bread, adding new ingredients to the flour and yeast dough: butter, eggs, raisins and candied fruit peels. The new luxury bread was a great success, with the Grand Duke of Milan himself, Ludovico il Moro Sforza, encouraging the sale of the new assortment under the name "pan del Toni" (Toni's Bread).

The noble Ughetto degli Atellani thus conquered not only the Milanese market, but also the hand of the beauty he loved and a fame that made him rich.

Baigli, the Hungarian cake

Baigli - the most beloved traditional Christmas cake in Hungarian communities - is a kind of cake, but less tall than the classic cake. It has a roll shape and contains a lot of filling. Hailing from Silesia, he arrived in Hungary and Transylvania through the Austrians in the late 19th century. The traditional variant is with walnuts and poppies, but more recently it is also made with chestnuts, prunes, cherries or marzipan.

Stollen, the German cozonac, dispensed from the Pope

A popular cake, but with a different texture than the Romanian cake or panettone, is the German stollen, a specific Christmas dessert. Stollen even has its own festival, which is held every year in Dresden. Some say the shape of the cake would symbolize the wrapped baby Jesus, others say the shape would mimic the entrance to a mine, such as the silver and tin mines in the area. .

There are many varieties of stollen in German communities, but most contain candied fruit, raisins, spices such as cardamom, nutmeg and cinnamon, sometimes marzipan, walnuts or almonds.

Stollen is said to have appeared in 1329, at a competition initiated by the bishop of Naumburg, when bakers in the region prepared a sweet bread with butter, raisins and lemon.

Because during Lent the cooks could not use butter, and the oil was quite expensive, the representatives of the Royal House decided to write to Pope Nicholas V, who, in 1450, answered, refusing their requests. It was not until 1490 that Pope Innocent VIII sent a letter (known as the Butter Letter) in which he agreed that butter should be used in the royal kitchen during Lent.

The cozons of the Romanians

The way of preparing Romanian cozonacs was first described in 1841 by the well-known writers of the time Mihail Kogălniceanu and Costache Negruzzi, in their unique book "200 recipes sought after for dishes, cakes and other household chores".

"Take three ounces (1 goose meant about 1 kg - ed.) Of flour, make a cake with a liter (about 250 g - ed.) Of yeast and one liter of milk, and put three whole eggs. Leave to rise nicely and add two and a half liters of milk, 18 whole eggs, three liters of melted butter and the necessary salt and kneading it until it comes off your hands. Then leave it to rise nicely and, after they have fermented well, turn the dough over, leave it to sit for a while, then, making cakes, grease them with egg yolk
and put them in the oven. "

In the book "The Kitchen of the Romanian Peasant", from 1916, Mihai Lupescu spoke about the Romanian traditions related to cozonacs: "Cozonacs are better known in Moldova, Bucovina and Bessarabia. … They have different shapes, depending on the vessel in which they are placed. If they are put on a shovel, they look like bread. Put sugar or honey in the cozonacs to make them sweet. Cakes or yeast are added to the cozonacs to grow well. In some places they have the shape of a horseshoe. "

Baked cozonacs in the regions of Romania can be elongated or round, simple or braided, but they are all reddish and well grown. The fillings are to taste and sometimes we distinguish simple cakes or stuffed with walnuts, poppies, raisins, shit or mixtures.

In Moldova, round and tall cakes are made (called babe), unfilled, whose shell is prepared with many egg yolks, butter, raisins and grated lemon and orange peel. In Transylvania, poppy seeds and a variant with Austrian influences are prepared, with burnt sugar, a lot of butter and large chopped walnuts.

The Romanian term cozonac comes from the Greek, from the word kosonáki in Greek the word kosóna means doll, a form that is sometimes given to cozonac. The term is used for the same product in Bulgarian, with a small difference in spelling and pronunciation: kozunak.


The less pleasant part is not as negative as it seems. It depends again, from what perspective do you look at:
- you have the "luck" of being a direct target during infancy. It's pretty funny, if you think about it, but when you have to change your child's clothes and yours after the well-directed jet, it's as if you can't laugh anymore.
- Continuing the previous point, you are obliged by the situation to learn and to learn it in what way certain physiological processes must take place specific to the male species. He would handle himself, but I'm sure you want to avoid slipping off your shoes or pants.
- you have to cut it quite often (if the model is not windy). If you have a hair clipper, everything goes quickly and practically at no cost, otherwise at least monthly visits to the barber are required.
- you are obliged to listen , for many years of life, a barrage that mimics the sound of a car engine. It is part of the basic package and is even more comforting when it comes with an interesting movie, which you would really like to watch.
- he kept washing the clothes . It's a miracle if a pair of pants lasts more than one wear. And if you miss a season without breaking your knee, you're already making a cross
- you always bandage the bugs (on the principle of a beautiful grandmother and a good child - that is, a boy). Disinfectant and antiseptic solutions are among the basic objects of the household. Along with the patches, obviously, many and variously colored
- the reverse of the medal for secretions The advantage lies in the fact that you can find them almost everywhere: starting with the house / school / pants blouse and ending with the poster from his room. As a kind of surprises, surprises, it can sometimes be found even on your clothes
- After dinner, it seems to you that he passed through the area a little pig and not a child who is at an age when he is able to put his food in his mouth. In addition to the crumbs that you have to aspirate at least daily, you discover, not with a little surprise, food in unsuspected places. Even ants need to eat.
- I don't know how other mothers are, but I do always sew stockings . It may seem strange, but less than a week after the purchase, a large hole appears right next to the thumb. Always and always in the same place. I emphasize for the horrified mothers that I torment my child with socks at the age of 8 because they are necessary in cold weather and because the socks disappear from her feet in an instant. The lack of slippers (which he stubbornly refuses to wear) I think plays an important role in this regard.
- always pull on him to do additional lessons / exercises . You know he's got a headache, but that's lazy. it seems to be characteristic of other small males as well. I am convinced that there are exceptions, but in our case, he is not the exception that confirms the rule, so to speak.

Ms Elizabeth Power psychologist, psychotherapist and trainer coach completes:

& quotIn general, mothers of boys they are not surprised by the immense energy of boys, however, the question arises: this aggressive behavior could become permanent at maturity. Most of the boys I love violent sports (rugby, hockey, boxing, karate, etc.) but their practice does not mean that they will behave violently as adults. Even if parents will be impressed when they see their boy beaten, literally or figuratively, by the opposing team, this type of competitive violence has its advantages: boys learn to know own limits in the field of aggression, that is how far they can go with aggression without being hurt, and yet respect their opponents. Most of the time, mothers are alarmed by the aggressive behavior of boys and that is why they resort to reducing the number of toys, games, movies, cartoons, etc. which involves violence, they hope that in this way they will avoid stimulating the aggressive behavior of the boys. However, mothers will discover, in time, that they can't control fantasy boys.

The boys try & quotsa tina in them & quot, exactly in order not to be considered weak and not to be treated like little children. They are not used to looking you in the eye when they have confessions to make. The boys talk about their problems during an activity. Similarly, mothers can deal with their children when they see that they have problems they do not want to confess. Instead of being bombarded with questions, it would be preferable to go out for a walk in the park or by bike: The mother will be pleasantly surprised with the whole problem coming to light, on the pieces. Boys also prefer outlined situations, the concrete things they say exactly what they think, without too much diplomacy. Given that boys lose interest in anything fairly quickly, mothers need to be skilled and know how to persuade them to say something. & Quot

Linguine with tomatoes and basil



  • 12 ounces lingina
  • 12 oz cherries or grape tomatoes, halved or cut, if large
  • 1 onion, thinly sliced
  • 4 cloves of garlic, thin slices
  • & # 189 teaspoon of red pepper flakes
  • 2 basil leaves, plus broken leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • Raw salt and freshly ground pepper
  • 4 & # 189 cups of water
  • Freshly grated Parmigiano-Reggiano, for serving

In a large skillet, mix pasta, tomatoes, onions, garlic, red pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper and bring to a boil over heat. Cook the pasta, stirring frequently with clamps, until the al dente and water evaporate almost, about 9 minutes. Season with salt and pepper, and fry with broken basil. Serve with oil and cheese.

Image Credit: Reprinted from One Pot. Copyright & # 169 2014 by Martha Stewart Living Omnimedia. Photos copyright & # 169 2014 by Marcus Nilsson. Published by Clarkson Potter / Publishers, a division of Penguin Random House, LLC.

One of the visible signs that you are wearing the wrong size bra is the fact that the breasts do not fit well in its cups both on the side and in the front. Not only do you not feel comfortable, but it is not advisable for the bra to put pressure on the breasts, according to So do not hesitate and choose a larger size or try another cup model.

For a bra to fit well you need to close it to the last row of clamps & # 8211 I think a lot of women when buying and wearing a bra. It is good to know that this is wrong. After purchase, the bra should be closed in the first row of clamps, not in the second or third. As time goes on and it gets wider you need to tighten more.

Binding of the fallopian tubes: procedure

Physicians should perform pre-surgical tests before recommending this procedure. They should assess the patient's blood condition and heart health to see if she can tolerate anesthesia.

The specialist uses anesthesia, which can be local or general. The surgeon will begin the procedure as soon as the area is sufficiently numb. At the moment, Video laparoscopy is the most widely used surgical technique.

At this point, the surgeon will make small incisions in the abdomen and insert the surgical instruments that will guide his movements. He will also use some gas to move the organs away and tie the fallopian tubes with scissors and small clamps. This may burn or cauterize the fallopian tubes to close them. The horns can also be sealed with a hook or tightened with a ring specially designed for this purpose.

Recovery after the procedure is quite fast. Usually, the woman can go home after the operation. No need to spend the night in the hospital or clinic.

Ingredients fasting biscuits with walnuts (beech cookies)

  • 300 g flour
  • 15 g starch
  • 120-130 g ground walnuts
  • 100 g caster sugar
  • ¼ teaspoon baking powder
  • 200 g butter (or fasting margarine) at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered sugar for powdering

Stolzenburg, the fortress of Slimnic built by a witch (VIDEO)

Bundles, bundles roll in the sky the cotton clouds on the stick, scattered and torn, in this day of an intense blue. It's February 14th and, weird, but it smells like spring outside. And the sun has decided right now to laugh at people, without teeth, dull and sweet, like the air it fills with light.
It's a wonderful day that makes you fall in love and fall in love with life again. And the nature that bites the vitality in the buds of the buds now undecided whether to open the windows wide, or to sit a little longer, hidden in the shells. Days like this are rare in the month of Făurar, and that is why they must be celebrated. Being Sunday and so beautiful, we decide to go on a trip, to make a trip a short distance from home, to Slimnic to see the fortress.

Stolzenburg, the Proud Fortress

Slimnic & # 8230. The very name of the commune, which is about a 20-minute drive from Sibiu, on the road to Mediaș, is a fairy tale. When you say Slimnic, you think that who knows what wonders you have to discover through those lands. And the reality on the spot shows you that you weren't wrong to think that way. Because & # 8230ea, Stolzenburg, the Proud Fortress, is there, on the hill, as we all know in the area. Even so, waiting to see her, her ghostly appearance manages to take your breath away with the red-gray walls that pierce the view through the bare branches of the trees on the side of the road, much higher than the roofs of the village.

Built by a witch

The Proud Fortress was built & # 8211 says the legend & # 8211 of the middle daughter of a very powerful wizard, the pride and lack of modesty of the girl making, it seems, the walls with blue sky eyes, without windows, fall into ruin. Because the fortress of Slimnic, although proud, is located there, on its hill, called Burgbasch, recently stripped of snow, intertwining its roots with those of the two walnuts in front, it is a ruin. An inhabited one, because a child, who lives right there, in the fortress, charges us the entrance fee: 3 lei for one person.
To get to Stolzenburg, however, you have to take a deep breath and take it, step by step, on the winding road that takes you, past the old church, up to the fortress.

Golden in the afternoon light

Although it is well past noon, the building warms its proud buttresses in the sun that gives it a golden hue. And after I climbed and climbed, I paid the entrance fee, I entered the mysterious world of the city. Once past the small gate embedded in the 3 meter thick walls, you might have the impression that you have stepped into a cathedral. With a fountain and a small grass pavement, with two geese and a swollen feathered turkey that keeps showing us that it has more beautiful beads than us. And although thick, the walls are shabby with deep cracks, but the place is so impressive that you feel like talking in a whisper.

The past is intertwined with the present

Here, curiously, the past is intertwined with the present, history and antiquity with childhood, at the foot of some of the vaulted walls, in a forgotten cart, as if there, displaying its fluff, stands a pink teddy bear, making a good pair with about four garden mushrooms and a red metal barrel, which you would say fell from the sky, not another. And there are some serious and neat stems of vines, a palm of land already dug, a few good and green tips of hyacinths or daffodils, a tower with square bells, equipped with lightning rod and satellite dish.
And if you want to taste a little adrenaline, it is enough to decide to climb the tower, because the stairs that fulfill the task of taking you up, on the two levels are steep and they also knew better times. The effort, however, is worth it, because the images that appear from above take your breath away, the most beautiful here being the village. Care acum își întinde spre înalturi fuioarele de fum ieșite din sobe, părând parcă desprins dintr-o poveste. Una frumoasă și nu prea, pentru că cetatea, construită în secolul al XIV-lea a cunoscut multe perioade tulburi.
Oști de curuți, turci și ciuma au trecut peste și pe lângă ea, Stolzenburg, care aparținea de Scaunul Sibiului fiind un punct strategic între cele două cetăți importante din acele vremuri: Hermannstadt și Mediaș.

Dacă ești atent….

Cum arăta pe atunci, ne putem doar imagina, astăzi ea întâmpinându-și vizitatorii cu clopoței de vânt, vreo trei potcoave care adună în arcul lor norocul, bușteni așezați cuminți, unul peste altul pe un perete văruit, cu farfurii de decor. Și cu un suflet atât de vechi încât dacă stai liniștit, în mijlocul curții, privind la zidurile sale de catedrală, mai, mai că poți să-l simți umblând de colo – colo, odată cu vântul.

Video: Thai Food - HORSESHOE CRAB EGGS Aoywaan Bangkok Thailand