#spawing

[adecenthat]

isn’t this something! Spawn, my pretties, spawn!

Scleroderma cepa, i think - i have no idea.

[davekat-ectobiologist]

Good luck with your spawn. I hope that when your kid wakes you up every hour I hope you remember how you started a full on roommate war because I changed my cellphone alarm to "murdoc is God" for one day in college, well good luck with the baby crying. I hope because you're so cool, youll reevaluate your condescending tone, bitch.

[popularfoodrecipes-blog]

New Post has been published on Food Recipes

New Post has been published on http://www.onlinefoodrecipes.com/a-few-lessons-for-health-dishes-and-articles-from-vegetables/

A FEW LESSONS FOR HEALTH (Dishes and articles from vegetables)

Vegetables are a special group of foods with high nutritional value, primarily due to the content of minerals and vitamins. Throughout history, vegetables wrote significant pages. Notes remnants of the ancient period, show that these on these lands, were grown radishes, beans, lentils, cauliflower, Swiss chard, squash, and later Peas. People of this region also knew about Beans, sorrel, nettles, cucumbers, celery, garlic. Vegetables are consumed in many ways as a main meal or snack. The nutritional value differs according to the type of vegetables, but all kinds contain a small percentage of protein and fat and relatively high amounts of vitamins, pro-vitamins, nutritional minerals, dietary fiber and carbohydrates. Many vegetables contain phytochemicals, which may have antioxidant bacterial, fungal counter, anti-viral and anticancer properties. Theoretically and practically, vegetables are divided into:

1. Rooty vegetables Potato – Potatoes are used for preparation of many pulses, as a side dish for preparing cooked dishes, such as for cooking moussaka potatoes, goulash, Janiis, for preparation of stews and sadder for preparing potato dough. Young potatoes are harvested in May and old potatoes during September and October. Celery – The kitchen celery is often used as a spice, celery for preparation of salads and the like. Celery is collected from early spring to late autumn. In order to keep it for a long time, dry it and acid it into lemon salt. Carrots – Carrots are often used for preparing salads, stews, soups, dishes, pulses and gar- & D & I. Carrots are harvested in the fall, in October. They are stored in cold rooms, with canning, souring, salting and the like. Parsley – It is harvested throughout the year. Parsley can be dried or frozen. Used mostly as a spice. Beets – It is used for preparation of salads. Collected in October and stored in cold rooms, preserved in vinegar. Radish. With a sharp taste and smell radishes are used solely for preparation of salads and for decoration of cold dishes and appetizers. They are collected from April to June. Rehn – Because of its intense aroma and flavor, rehn is used for preparation of various cold and hot sauces, for preparation of cooked dishes, especially beef, preparation and decoration of cold appetizers. It is collected in the spring and is held in wet ground and cold places. Onions – Collected in August and September. Young onion can be found already in March. Used for preparing of hot meals, cooked meals, soups, stews and sadder, dishes to order, pulses etc. Maintained diluted in normal conditions, preserved by freezing.

2 Trunk vegetables Garlic – With harvest in the fall and spring, garlic allows to be used throughout the whole year. In order to maintain in usable, garlic needs to be dried and left to stand in places where there is moisture and where there is ventilation. It is also used as a spice for preparing cooked dishes, sauces and the like. Cabbage – It’scollected in October and for the cabbage to maintain in a fresh state, it is important to have sufficiently moisture and temperature around 0 ° C. It is used for preparation of salads, cooked meals and dishes by order. It can be conserved by Brining in preparing various cellars. Kale – It is present in the market during the whole year. It is similar to cabbage and is used for preparing salads, soups, foods and the like. Spinach – It is present throughout the whole year, but is best during the spring. Because of the good digestibility, it used in Diet kitchen, in preparing cooked meals, soups, stews. Swiss chard. Just like the spinach, it can be found throughout the year and it is often used in Diet cuisine, stews, cooked meals. Salad – The salad is present over the whole year in several types: endavija, chicory, spring, autumn and the like. It is used for salads and for decoration in cold dishes.

3. Flowery vegetables Cauliflower – It is used for preparation of salads, stews and sadder for cooked dishes, stews and side dishes. It is collected in September and October. Artichokes – They are used for preparation of salads, stews, side dishes, hot tapas. It is important to use it while leaves are fresh and strong, otherwise the artichoke produces substances that are harmful to man. Kohlrabi – It is used for salads, stews and side dish.

4. Spawning vegetables Tomatoes – They are used for preparation of salads, soups, stews and sadder, cooked meals and the like. They can be stored in variety of ways, such as: frozen, cooked in sauce, ketchup and the like – Peppers. They are used for preparation of salads, cooked dishes, hot appetizers. They used as beech pepper as ground pepper to flavor dishes. They are collected during the whole year. Zucchini – They are used for preparation of hot appetizers, salads, cooked dishes, stews and side dish. They are collected in May, June and July. Cucumbers – Commonly used for fresh salads, also to decorate cold appetizers and preparing of cold tapas. They are conserved in different ways, but mostly with souring and salting. Eggplant – Collected in September and October and is used for salads, cold and hot tapas. Preserved mostly by souring and salting

5. Grainy vegetables Green beans – Present for the preparation of cold appetizers, salads, cooked dishes, stews and side dish. It can be conserved by salting or freeze. It differs in form and color. Broad beans – It is used for cooking of stews or cooked meals. Broad beans don’t tolerate long-term preservation. Peas – Used as stew, to prepare cooked meals, to prepare cold appetizers etc. Peas are preserved by freezing, milled, with salting etc. Lens – It is used for cooking stews or cooked meals. Before preparation, it should be thoroughly washed and left for a while in water. Soybeans – Used for the production of flour and fermented – to produce soymilk. It is most widely used in diabetic cuisine. Okra – It is used for salads and cooked dishes. Preserved by freezing or cooked in different ways pickles. Beans, One of the most popular products used in the kitchen. It is used for sadder, cooked dishes, pulses. To storage, it needs to be dried.