tag:blogger.com,1999:blog-36883259068988053892024-03-05T02:51:38.299-08:00For the LOVE of CookingRachel Briesehttp://www.blogger.com/profile/00785506964930761035noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-3688325906898805389.post-55746452111925150152012-09-08T07:02:00.001-07:002012-09-08T07:02:16.006-07:00It's been a while... but I'm back baby!!!I haven't been on for lack of cooking or new favorite kitchen accessories but I've been super busy, we moved I went from full time Coastie to full time mommy! It's been hard I'm not going to lie but if you want to hear about that check out my other blog.. so to Cooking. My most recent favorite recipe is for "Chicken Roll Up's" this is not a recipe I came up with on my own it can be found here: <a href="http://mmmcafe.blogspot.com/2012/01/chicken-alfredo-roll-ups.html">http://mmmcafe.blogspot.com/2012/01/chicken-alfredo-roll-ups.html</a><div>
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However being a cook I did change a few things... first off I didn't make my own alfredo sauce, I know how and believe nothing beats home made (I do both my own recipe starting with a rue and the Olive garden recipe) but in this case and for the purpose of and running after the kids I used store bought alfredo sauce. i also used the sauce with mushrooms in it... I love mushrooms... so here is what my list looked like...</div>
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you need one and a half jars of alfredo sauce so if you get three you can make it one time save half of a jar and make it again a week or so later or make them both at one time and simply freeze the other! I added fresh Parmesan cheese on the top for extra flavor and used granulated garlic and salt instead of garlic salt, I believe they taste very different and prefer granulated garlic and salt then garlic salt anyday!!! I also boild my chicken breast early in the day and when I was ready to boil the noodles and cook the meal to shred my chicken. I used two big chicken breasts so mine came out very big I would say I had over three cups... also all you needed as a serving is one... my husband ate two and was overly full. I followed the directions as far as the rest went and it came out so perfect... highly recommended!</div>
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Rachel Briesehttp://www.blogger.com/profile/00785506964930761035noreply@blogger.com0tag:blogger.com,1999:blog-3688325906898805389.post-43673334006543667612011-04-30T14:40:00.000-07:002011-04-30T14:40:48.664-07:00Chicken Bacon Ranch WrapThis is one of the favorite things I make at work, It super easy and when I make it at home I use my George.<div><br />
</div><div>Ingredients:</div><div>2 Chicken Strips/Boneless Skinless</div><div>2-3 Bacon Strips</div><div>Romaine Lettuce</div><div>1/2 Small Tomato</div><div>1 Wrap</div><div>Ranch (or Ceaser) dressing</div><div><br />
</div><div>Directions:</div><div>Cook the bacon strips until they are crispy flipping over every once in a while (close the lid so the cook quicker) then cook the Chicken (since they are generally different thicknesses you will have to flip them over as well) thinly chop the lettuce so it looks almost shredded and dice the tomato, lay out your tortilla like wrap lay down your lettuce then put some tomato, then the chicken and bacon drizzle the ranch dressing on top. Make sure when you lay down your insides you put it on top of each other and towards one end see picture. Fold up* and serve, goes best with an Arnold Palmer!</div><div><br />
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</div><div>*How to fold a wrap, turn the tortilla so the food is horizontal grab the side closest to you and pull it across the insides, fold the bottom up then roll it leaving the top open!!!</div><div><br />
</div>Rachel Briesehttp://www.blogger.com/profile/00785506964930761035noreply@blogger.com0tag:blogger.com,1999:blog-3688325906898805389.post-11405626795735278952011-04-30T14:22:00.000-07:002011-04-30T14:22:16.713-07:00Sausage GravyOkay so I'm a North Western Girl relocated to the South East, I grew up hating all things southern and well a lot (like grits) I could still do without, there are some things that I love and have grown to love like cornbread.... well the other is Sausage Gravy... MMM the smell the test and over a warm flaky biscuit ****drool**** so here is my recipe: (btw this was made by me two weeks ago at my In-laws house the morning after the Guac)<br />
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Use a Pan with Deep Sides, first use pan spray to spray the pan (again another trick of the trade) then brown the sausage (check out the neato thing my MIL has)<br />
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Then mix in a quart of heavy cream and then milk until it thins out. Taste if you need more spices add them until your heart is content!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdy56E209PlmNvsPFiPPZb00sftFizz-j18sn20JbK-N9fBTeJY2nB94IPHAMMcqL3uae_CZdMV72zEDprRo0M-RU_8PukrxEVK3-hGujyoJVKDyi2I5Bs91jJDwnkkqjSf4zA3Jyrbg/s1600/sausage+gravy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdy56E209PlmNvsPFiPPZb00sftFizz-j18sn20JbK-N9fBTeJY2nB94IPHAMMcqL3uae_CZdMV72zEDprRo0M-RU_8PukrxEVK3-hGujyoJVKDyi2I5Bs91jJDwnkkqjSf4zA3Jyrbg/s320/sausage+gravy.jpg" width="320" /></a></div>Rachel Briesehttp://www.blogger.com/profile/00785506964930761035noreply@blogger.com0tag:blogger.com,1999:blog-3688325906898805389.post-13519528580204389402011-04-30T14:00:00.000-07:002011-04-30T14:03:54.064-07:00Yummy GuacTwo weekends ago I went to Tarpon Springs, to spend the weekend with my in-laws. My mother in law and myself love snacking on things like chips and salsa well we love Guacamole... we found an awesome brand at Winn Dixie however this weekend we where unable to find it... feeling certain disappear I decided to make some Guac and it was YUMMY!!!<br />
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Ingredients:<br />
1 Red Onion<br />
3 Avocados<br />
2 Plum Tomatoes<br />
1 Handful of Cilantro<br />
1 Lime<br />
3 Garlic Cloves<br />
Salt to taste<br />
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Directions<br />
1. put lime in microwave for 10 seconds (yep that's a cook trick)*<br />
2. mince the red onion, plum tomatoes, cilantro and garlic combine in bowl.<br />
3. peal and slice the Avocados then mash with a potato masher.<br />
4. mix all together and add salt to taste and squeeze in the lime juice<br />
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Eat with your favorite Tortilla chips (or make your own) Remember if you store it, it will get a brown tint this is normal as it doesn't have any preservatives in it just mix it and enjoy!<br />
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Special how to:<br />
okay if you have never cut up an avocado don't fret it's really easy if you fallow these directions<br />
1. Cut completely in half (remember there is a pit so you have to go around it)<br />
2. The halves should still be together if you hold onto either side and twist one should pop off really easy leaving the other side with the pit in it.<br />
3. Hold the side with the pit in it and take your knife (in your cutting hand) and use the heel and hit the pit (you have to hit it HARD) then twist and the pit will pop right out attached to the heel of the knife.<br />
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Goes great with Bud Light with Lime MMM YUMMY!!!<br />
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</div>*the reason you put the lime in the microwaves it to soften it when you slice it in half it squeezes easily and you get all the juice out!Rachel Briesehttp://www.blogger.com/profile/00785506964930761035noreply@blogger.com0tag:blogger.com,1999:blog-3688325906898805389.post-77462995046578185232011-02-12T11:36:00.000-08:002011-02-12T11:36:39.229-08:00NEW MAN!!!That's right there is a new man in my life... I have fallen in love and his name is George!!!<br />
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Alright now that you have picked your chins up off the floor I will explain:<br />
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This year for Christmas my in-laws (or as my Mother in Law would put it "Santa") gave me and Tommy a George Forman... I have totally fallen in love with it, not only with the ease of cooking and the fact that it only takes a little times to actually cook anything on it, CLEANING IS A BREEZE, I highly recommend one if you don't have one (i do realize it has been out for a LONG time but hey sometimes i get a little behind).<br />
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Not only is it everything i have previously mentioned but it makes your food a lot leaner (aka cooks out the fat which then drains so your weist line will also thank you)<br />
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this is mine... (that's right i am so in love i took a picture)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxDvRbd2gCKagg7gfEgQNnGU9qWAgBRtkhHXUSHecgPm36MejKscvGe0-dbhjAwk86kh48mTDidmNmEfQw4avlp2VBG_qQz-2lQ4mqwIpwcYCSMBYA_C2M4fHc3Dptfwl9ntSues5X3w/s1600/20110211201301+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxDvRbd2gCKagg7gfEgQNnGU9qWAgBRtkhHXUSHecgPm36MejKscvGe0-dbhjAwk86kh48mTDidmNmEfQw4avlp2VBG_qQz-2lQ4mqwIpwcYCSMBYA_C2M4fHc3Dptfwl9ntSues5X3w/s320/20110211201301+%25282%2529.jpg" width="320" /></a></div>If you haven't used one be sure you watch what you are cooking, it cooks your food EXTREMELY fast so a full sized chicken breast only takes about 5-8 min just make sure you temp, here are the temps for perfection:<br />
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Pork: 150*<br />
Poultry (chicken or turkey): 165*<br />
Fish: 145*<br />
Steak: from 120*-160* (depending on how done you want it)<br />
Pre-cooked food you are reheating should be 140*<br />
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If you already have a George in your life let me know what your favorite thing to cook on it is, feel free to share recipes!<br />
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<span style="color: magenta; font-family: "Courier New", Courier, monospace; font-size: large;"><em>For the Love of Cooking</em></span>Rachel Briesehttp://www.blogger.com/profile/00785506964930761035noreply@blogger.com0tag:blogger.com,1999:blog-3688325906898805389.post-26840981445338138632010-09-14T13:02:00.000-07:002010-09-14T19:16:03.117-07:00Enchilada PieSo I've been making Enchilada pie since I was on the Alex Haley, it's one of those recipies that's not only quick and easy but is yummy and makes people think you spent all night cooking it!<br />
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Ingrediants:<br />
1lb Ground Beef<br />
1 Jar Sofrito<br />
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1 Jar Recaito<br />
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2 pk Sazon<br />
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4 Flour Toritilla's<br />
1 Can Enchilada Sauce<br />
1 lb Shredded Chedder Cheese<br />
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Directions: <br />
Brown ground beef in pan, drain, add sofrito recieto, and sazon, simmer. <br />
In caserole dish lightly grease it then put a small amount of enchilada sauce (approx 2 tbs) then two flour tortillas to cover the bottom, then enchilada sauce on them (approx 2 tbs) then a layer of the gb mixture, then a layer of cheese, repeat. <br />
<br />
Heat oven to 375* Cook for 45 min take out let cool for 5 min serve with sour cream.<br />
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Nutrition Facts<br />
<br />
<br />
Servings Per Recipe: 6 <br />
<br />
Serving Size: 1 serving<br />
<br />
Amount Per Serving<br />
<br />
Calories 227<br />
Total Fat 10.0 g <br />
Total Carbohydrate 2 g<br />
Protein 21 gRachel Briesehttp://www.blogger.com/profile/00785506964930761035noreply@blogger.com2tag:blogger.com,1999:blog-3688325906898805389.post-90552741211091370102010-06-13T08:53:00.001-07:002010-06-13T08:53:58.173-07:00Pillsbury DoughboyMy Mother in Law sent me this... lets all take a min and remember. You will be missed dough boy!<br />
<br />
Sad News….<br />
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<br />
Please join me in remembering a great icon of the entertainment community. The Pillsbury Doughboy died yesterday of a yeast infection and trauma complications from repeated pokes to the belly. He was 71.<br />
<br />
Doughboy was buried in a lightly greased coffin. Dozens of celebrities turned out to pay their respects, including Mrs. Butterworth, Hungry Jack, the California Raisins, Betty Crocker, the Hostess Twinkies, and Captain Crunch. The grave site was piled high with flours.<br />
<br />
Aunt Jemima delivered the eulogy and lovingly described Doughboy as a man who never knew how much he was kneaded. Doughboy rose quickly in show business, but his later life was filled with turnovers. He was not considered a very smart cookie as he wasted much of his dough on half-baked schemes. Despite being a little flaky at times, he still was a crusty old man and was considered a positive roll model for millions…<br />
<br />
Doughboy is survived by his wife Play Dough, three children: John Dough, Jane Dough, and Dosey Dough, plus they had one in the oven. He is also survived by his elderly father, Pop Tart.<br />
<br />
The funeral was held at 3:50 and ran about 20 minutes.Rachel Briesehttp://www.blogger.com/profile/00785506964930761035noreply@blogger.com0tag:blogger.com,1999:blog-3688325906898805389.post-19441224848349569692010-06-08T13:36:00.000-07:002010-06-08T13:36:14.446-07:00The Fill You Up Chicken Sandwhich<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Okay well if you've ever eaten with me and my family you would know that my hubby has a bottomless Pit for a stomach! I joke that he has a tape worm (simply because he eats like crazy and is SUPER skinny) I think my little guy is going to be the same way as well. He can eat eat eat... he eats about as much as I do and I'm eight months prego!!! So I am always trying to make filling meals that are also jam packed full of flavor (while on a budget... oye)!!! </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">So today I was going through my fridge I had thawed to large chicken breasts but was in the mood for a sandwhich.... hmmm delema... So I cleaned the breasts of all fat (i HATE fat) and then felleted them in half (to make four thin breasts). I grilled them on our flat skillet with garlic then I cooked up four eggs over medium after flipping them I put a piece of American cheese that melted while the egg cooked. Then i toated 8 pieces of bread and 8 pieces of bacon....</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">We all sat down at the table and assembled out sandwhiches.... (I cut little man's after I put it together so it would be easier to eat) Tom put a little Mayo on his (he likes MAYO) but after the assembly if you squish it the yoke pops and coats everything so nicely in the sandwhich it was anything but dry, which was awesome for me considering I HATE mayo! Tom ate two of them and me and little man each ate one. Afterwards we where STUFFED and totally satisfied.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Here are some things i thought we could change dependant on if you wanted to make it for breakfast or lunch...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">breakfast changes, make it on a bagle (yea you can eat chicken for breakfast haven't you ever seen the chicken biscuits at McDonalds? i think it's a southern thing)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">lunch changes, add lettuce, tomatoe's, and either sliced avocado or smashed avacodo then cut up the bacon and put it in the avacodo to make an avacado bacon spread... </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgREbYgNx5tWEmZYtLx5IKPnMocZhtIUXkgd0Ny7il6xnA41mpVAGzJWYkdGdscZFdO6MAUG4SIFYq97z4PnZw5ljxLLRX4KjhKh1jg697l4Q70AtDHxw151iZfniL_e4gpTJu1VHLAAA/s1600/IMG00455-20100608-1512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgREbYgNx5tWEmZYtLx5IKPnMocZhtIUXkgd0Ny7il6xnA41mpVAGzJWYkdGdscZFdO6MAUG4SIFYq97z4PnZw5ljxLLRX4KjhKh1jg697l4Q70AtDHxw151iZfniL_e4gpTJu1VHLAAA/s320/IMG00455-20100608-1512.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Well if you get a chance to try it i hope you do it was awesome!</div>Rachel Briesehttp://www.blogger.com/profile/00785506964930761035noreply@blogger.com2tag:blogger.com,1999:blog-3688325906898805389.post-86475307122642613722010-05-31T20:39:00.000-07:002010-05-31T20:59:40.971-07:00a weekend of dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3Odm6fC3GORosAyU9mvRGh9sly-dTNT3ZyDsUZaGp_CCv225MkqwueulMoyt-iMprTJNQsQZpWDe_lslg9tBT0C1yPwq5Xjsgqkjn-84UwXVpacaLrEc6EMaXzhB2lHMsiuwBp059A/s1600/Dipper.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3Odm6fC3GORosAyU9mvRGh9sly-dTNT3ZyDsUZaGp_CCv225MkqwueulMoyt-iMprTJNQsQZpWDe_lslg9tBT0C1yPwq5Xjsgqkjn-84UwXVpacaLrEc6EMaXzhB2lHMsiuwBp059A/s320/Dipper.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5477649110453101650" /></a><br />Okay so I have one new recipe and one new creative way to make Guac both due to my weekend with the In-Laws. You see there is nothing better then sitting beside the pool and enjoying Chips and Dip. Salsa (although I LOVE SALSA) while I am pregnant is very disheartening to eat. Sad but true it gives me heartburn like no one could believe. However Guacamole does not (weird i know but maybe it's the Avocado to Salsa ratio that's got me okay with it). I have been also looking for a refreshin dip for hot summer days and on Sat while me and my M.I.L. (Mother in Law) relaxed by the pool we enjoyed some salsa and chips, well Little Tommy decided that he would join in (he's a dipper) and it started getting to hot for him but he wanted it any way (he was pretty much breathing FIRE) my M.I.L. went inside and made "Tommy's Dip" named after my son cause he pretty much JUST eats the dip and no chips, cracker or pretzel's (yes we tried alot of different things and he would scoop it and suck the dip off). Needless to say it was extrememly scrumptious so here are two Dip idea's<br /><br />Creamy Gauc (Now if you already make something like this don't get mad at me i'm always brain storming and we where talking about sour cream so just bare with me lol)<br /><br />2 Avacados<br />1/4 Cup Sour Cream<br />1/2 Salsa<br /><br />Mash avacados mix in sour cream and salsa... YUM... I will post pics later this week<br /><br />Tommy's Dip<br />1/4 Cup Sour Cream<br />Dill and Season salt to Taste (salt and pepper if you like)<br />(easy and delish)Rachel Briesehttp://www.blogger.com/profile/00785506964930761035noreply@blogger.com1tag:blogger.com,1999:blog-3688325906898805389.post-6543041263827268452010-04-16T18:58:00.000-07:002010-04-16T19:03:43.627-07:00BBQ Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwn5Nvi0m_o3avfMaZIrUfdX8YLJr4GEMI-wmZIyS8wjZOuukNFYjZ5xh9IC63aOxMNETe8R2BFm4pcPRuTWJIBO5O7SWjFcWGy4RQI8GUOcjqqAsH8pfnV2jvjURE17Qv9kqM913LQ/s1600/BBQ+sauce.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwn5Nvi0m_o3avfMaZIrUfdX8YLJr4GEMI-wmZIyS8wjZOuukNFYjZ5xh9IC63aOxMNETe8R2BFm4pcPRuTWJIBO5O7SWjFcWGy4RQI8GUOcjqqAsH8pfnV2jvjURE17Qv9kqM913LQ/s320/BBQ+sauce.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5460921129152499826" /></a><br />So I made BBQ sauce for the first time the other night at work, I thought it turned out fabulous and even though only ones person ate it (everyone else ate food given to the station by a retirement party), I was told it was very yummy! Also when I went outside to grill my ribs the professionals at the retirement party (they brought their own smoker) said my sauce smelled awesome and asked where I bought it from!<br /><br />(I even signed my sauce i guess you could call it a signature sauce ;D)Rachel Briesehttp://www.blogger.com/profile/00785506964930761035noreply@blogger.com0tag:blogger.com,1999:blog-3688325906898805389.post-35448037502486245902010-04-16T18:53:00.000-07:002010-04-16T18:56:13.924-07:00My ReasonsSo this blog is all about my love of cooking and being in the Kitchen all together I'll be posting pictures of my triumphs, and different things that I love to have in my kitchen and use in general! Who knows maybe it will help someone else out along the way!!! Enjoy and happy cooking!Rachel Briesehttp://www.blogger.com/profile/00785506964930761035noreply@blogger.com0