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  1. <?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:blogger='http://schemas.google.com/blogger/2008' xmlns:georss='http://www.georss.org/georss' xmlns:gd="http://schemas.google.com/g/2005" xmlns:thr='http://purl.org/syndication/thread/1.0'><id>tag:blogger.com,1999:blog-2724289908642831311</id><updated>2024-03-24T11:06:33.471-07:00</updated><category term="taarten"/><category term="nieuws"/><category term="cupcakes"/><category term="recepten"/><category term="cakepops"/><category term="topping"/><category term="vulling"/><title type='text'>cupcakes &amp;amp; zo</title><subtitle type='html'>blog over versierde taarten, versierde cupcakes en recepten van toppings en vullingen. ook kan je bij mij een taart bestellen.</subtitle><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='http://cupcakesenzo.blogspot.com/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2724289908642831311/posts/default/-/vulling'/><link rel='alternate' type='text/html' href='http://cupcakesenzo.blogspot.com/search/label/vulling'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><author><name>cakemadness</name><uri>http://www.blogger.com/profile/08033340430360132697</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='32' src='http://4.bp.blogspot.com/-JGn-oIpxiH8/VF3fqf7D7uI/AAAAAAAAC2o/M47etdBzGDA/s1600/*'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>3</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-2724289908642831311.post-5111529343082709940</id><published>2012-03-16T03:06:00.003-07:00</published><updated>2012-03-17T05:19:00.748-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="recepten"/><category scheme="http://www.blogger.com/atom/ns#" term="vulling"/><title type='text'>chocolademousse van nigella lawson</title><content type='html'>ik was op zoek naar een makkelijk maar heerlijk recept voor chocolademoussen. nou vond ik dit filmpje:&lt;br /&gt;
  2. &lt;a href=&quot;http://www.youtube.com/watch?v=HlNvLAI21zg&quot;&gt;http://www.youtube.com/watch?v=HlNvLAI21zg&lt;/a&gt;&lt;br /&gt;
  3. deze mousse is in ongeveer 5 minuten klaar, wordt een lekkere stevige mousse en je kan hem 2 a 3 dagen in de koelkast bewaren. en lekker makkelijk zonder eieren!&lt;br /&gt;
  4. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;http://1.bp.blogspot.com/-UKiUl1zvejA/T2Q9z9ns43I/AAAAAAAACVk/d4p9WMLLU90/s1600/IMG_0201.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;400&quot; src=&quot;http://1.bp.blogspot.com/-UKiUl1zvejA/T2Q9z9ns43I/AAAAAAAACVk/d4p9WMLLU90/s400/IMG_0201.jpg&quot; width=&quot;342&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  5. &lt;br /&gt;
  6. ingrediënten:&lt;br /&gt;
  7. &lt;span style=&quot;background-color: white;&quot;&gt;&lt;span style=&quot;font-family: inherit;&quot;&gt;&lt;span style=&quot;line-height: 16px; text-align: left;&quot;&gt;150 gram witte marshmellows (mini&#39;s of klein geknipt)&lt;/span&gt;&lt;br style=&quot;border-bottom-color: rgb(255, 201, 160); border-left-color: rgb(255, 201, 160); border-right-color: rgb(255, 201, 160); border-top-color: rgb(255, 201, 160); display: inline; line-height: 16px; text-align: left;&quot; /&gt;&lt;span style=&quot;line-height: 16px; text-align: left;&quot;&gt;50 gram zachte ongezouten roomboter&lt;/span&gt;&lt;br style=&quot;border-bottom-color: rgb(255, 201, 160); border-left-color: rgb(255, 201, 160); border-right-color: rgb(255, 201, 160); border-top-color: rgb(255, 201, 160); display: inline; line-height: 16px; text-align: left;&quot; /&gt;&lt;span style=&quot;line-height: 16px; text-align: left;&quot;&gt;250 gram chocolade (puur, melk of combinatie) (klein gemaakt)niet meer dan 55%&lt;/span&gt;&lt;br style=&quot;border-bottom-color: rgb(255, 201, 160); border-left-color: rgb(255, 201, 160); border-right-color: rgb(255, 201, 160); border-top-color: rgb(255, 201, 160); display: inline; line-height: 16px; text-align: left;&quot; /&gt;&lt;span style=&quot;line-height: 16px; text-align: left;&quot;&gt;60 ml heet water (gekookt)&lt;/span&gt;&lt;br style=&quot;border-bottom-color: rgb(255, 201, 160); border-left-color: rgb(255, 201, 160); border-right-color: rgb(255, 201, 160); border-top-color: rgb(255, 201, 160); display: inline; line-height: 16px; text-align: left;&quot; /&gt;&lt;span style=&quot;line-height: 16px; text-align: left;&quot;&gt;350 ml slagroom (recept zegt dubbele room, maar dit kan ook)&lt;/span&gt;&lt;br style=&quot;border-bottom-color: rgb(255, 201, 160); border-left-color: rgb(255, 201, 160); border-right-color: rgb(255, 201, 160); border-top-color: rgb(255, 201, 160); display: inline; line-height: 16px; text-align: left;&quot; /&gt;&lt;span style=&quot;line-height: 16px; text-align: left;&quot;&gt;1 tl vanille essence&lt;/span&gt;&amp;nbsp;&lt;/span&gt;&lt;/span&gt;&lt;br /&gt;
  8. &lt;span style=&quot;background-color: white;&quot;&gt;&lt;span style=&quot;font-family: inherit;&quot;&gt;&lt;br /&gt;
  9. &lt;/span&gt;&lt;/span&gt;&lt;br /&gt;
  10. marshmallows en roomboter en chocolade en heet water in een pan op laag vuur rustig laten smelten, &amp;nbsp;blijven roeren.&lt;br /&gt;
  11. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;http://3.bp.blogspot.com/-zg0M92PrgvU/T2Q98hjPOqI/AAAAAAAACVs/CPbgWaMqa8Y/s1600/IMG_0197.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;213&quot; src=&quot;http://3.bp.blogspot.com/-zg0M92PrgvU/T2Q98hjPOqI/AAAAAAAACVs/CPbgWaMqa8Y/s320/IMG_0197.jpg&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  12. als het helemaal egaal gesmolten is laat je het afkoelen tot het niet meer warm is anders wordt de slagroom dunner als je deze erbij doet.&lt;br /&gt;
  13. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;http://1.bp.blogspot.com/-y0NIfSHujtQ/T2Q-D3-nghI/AAAAAAAACV0/Z7m6w0TW9HU/s1600/IMG_0198.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;213&quot; src=&quot;http://1.bp.blogspot.com/-y0NIfSHujtQ/T2Q-D3-nghI/AAAAAAAACV0/Z7m6w0TW9HU/s320/IMG_0198.jpg&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  14. ondertussen de slagroom en vanille essence stijf mixen .&lt;br /&gt;
  15. &lt;span style=&quot;background-color: white;&quot;&gt;&lt;span style=&quot;font-family: inherit;&quot;&gt;dan roer je het met een spatel door elkaar. &lt;/span&gt;&lt;/span&gt;&lt;br /&gt;
  16. &lt;span style=&quot;background-color: white;&quot;&gt;&lt;span style=&quot;font-family: inherit;&quot;&gt;als het te dun is kan je het in de koelkast nog verder laten opstijven voordat je het opdient of tussen de taart smeert.na een paar uur in de koelkast wordt de mousse erg stevig!&lt;/span&gt;&lt;/span&gt;&lt;br /&gt;
  17. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;http://2.bp.blogspot.com/-lYDzN1YmzKM/T2Q-I-jTY5I/AAAAAAAACV8/talSjb0arnw/s1600/IMG_0199.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;213&quot; src=&quot;http://2.bp.blogspot.com/-lYDzN1YmzKM/T2Q-I-jTY5I/AAAAAAAACV8/talSjb0arnw/s320/IMG_0199.jpg&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;span style=&quot;background-color: white;&quot;&gt;&lt;span style=&quot;font-family: inherit;&quot;&gt;&lt;br /&gt;
  18. &lt;/span&gt;&lt;/span&gt;&lt;br /&gt;
  19. &lt;span style=&quot;background-color: white;&quot;&gt;&lt;span style=&quot;font-family: inherit;&quot;&gt;&lt;br /&gt;
  20. &lt;/span&gt;&lt;/span&gt;&lt;br /&gt;
  21. &lt;span style=&quot;background-color: white;&quot;&gt;&lt;span style=&quot;font-family: inherit;&quot;&gt;heerlijk!&lt;/span&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='http://cupcakesenzo.blogspot.com/feeds/5111529343082709940/comments/default' title='Reacties posten'/><link rel='replies' type='text/html' href='http://cupcakesenzo.blogspot.com/2012/03/chocolademousse-van-nigella-lawson.html#comment-form' title='0 reacties'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2724289908642831311/posts/default/5111529343082709940'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2724289908642831311/posts/default/5111529343082709940'/><link rel='alternate' type='text/html' href='http://cupcakesenzo.blogspot.com/2012/03/chocolademousse-van-nigella-lawson.html' title='chocolademousse van nigella lawson'/><author><name>cakemadness</name><uri>http://www.blogger.com/profile/08033340430360132697</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='32' src='http://4.bp.blogspot.com/-JGn-oIpxiH8/VF3fqf7D7uI/AAAAAAAAC2o/M47etdBzGDA/s1600/*'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="http://1.bp.blogspot.com/-UKiUl1zvejA/T2Q9z9ns43I/AAAAAAAACVk/d4p9WMLLU90/s72-c/IMG_0201.jpg" height="72" width="72"/><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2724289908642831311.post-6218143717417202605</id><published>2011-11-25T05:58:00.003-08:00</published><updated>2012-03-17T23:36:57.824-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="recepten"/><category scheme="http://www.blogger.com/atom/ns#" term="vulling"/><title type='text'>witte chocolademousse</title><content type='html'>&lt;div class=&quot;ingredients clear&quot; style=&quot;border-bottom-left-radius: 10px 10px; border-bottom-right-radius: 10px 10px; border-top-left-radius: 10px 10px; border-top-right-radius: 10px 10px; clear: both; font-family: Arial, Helvetica, sans-serif, sans; padding-bottom: 0px; padding-left: 15px; padding-right: 15px; padding-top: 15px;&quot;&gt;&lt;h4 style=&quot;font-size: 14px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white;&quot;&gt;gevonden op :&amp;nbsp;&lt;a href=&quot;http://www.martinet.nl/recepten/witte_chocolade_mousse&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;color: red;&quot;&gt;http://www.martinet.nl/recepten/witte_chocolade_mousse&lt;/span&gt;&lt;/a&gt;&lt;/span&gt;&lt;/h4&gt;&lt;h4 style=&quot;font-size: 14px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white;&quot;&gt;&lt;br /&gt;
  22. &lt;/span&gt;&lt;/h4&gt;&lt;h4 style=&quot;font-size: 14px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white;&quot;&gt;Ingrediënten&lt;/span&gt;&lt;/h4&gt;&lt;div&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white;&quot;&gt;&lt;br /&gt;
  23. &lt;/span&gt;&lt;/div&gt;&lt;h4 style=&quot;font-size: 14px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white;&quot;&gt;-&amp;nbsp;&lt;/span&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white; font-weight: normal; line-height: 19px;&quot;&gt;Een reep witte chocolade (100 gr)&amp;nbsp;&lt;/span&gt;&lt;/h4&gt;&lt;h4 style=&quot;font-size: 14px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white; font-weight: normal; line-height: 19px;&quot;&gt;-&amp;nbsp;&lt;/span&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white; font-weight: normal; line-height: 19px;&quot;&gt;200 ml slagroom &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp;&lt;/span&gt;&lt;/h4&gt;&lt;h4 style=&quot;font-size: 14px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white; font-weight: normal; line-height: 19px;&quot;&gt;-&amp;nbsp;&lt;/span&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white; font-weight: normal; line-height: 19px;&quot;&gt;2 eetlepels (30ml) water&lt;/span&gt;&lt;/h4&gt;&lt;div&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;font-size: 14px; line-height: 19px;&quot;&gt;&lt;br /&gt;
  24. &lt;/span&gt;&lt;/div&gt;&lt;/div&gt;&lt;ol class=&quot;preperation&quot; style=&quot;font-family: Arial, Helvetica, sans-serif, sans;&quot;&gt;&lt;li style=&quot;font-size: 14px; line-height: 19px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white;&quot;&gt;Zet een pan met water op het vuur en breng deze aan de kook. Draai daarna het gas laag.&lt;/span&gt;&lt;/li&gt;
  25. &lt;li style=&quot;font-size: 14px; line-height: 19px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white;&quot;&gt;Breek ondertussen de chocolade in kleine stukjes en doe deze in een glazen schaal. Voeg de twee eetlepels water toe.&lt;/span&gt;&lt;/li&gt;
  26. &lt;li style=&quot;font-size: 14px; line-height: 19px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white;&quot;&gt;Zet de schaal op de pan met water zodat de onderkant het water raakt (bain-marie). Laat nu de chocolade langzaam smelten. Blijf roeren totdat je een mooi egaal mengsel hebt gekregen.&lt;/span&gt;&lt;/li&gt;
  27. &lt;li style=&quot;font-size: 14px; line-height: 19px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white;&quot;&gt;Laat nu het chocoldemengsel afkoelen tot ongeveer kamertemperatuur. Omdat je water hebt toegevoegd zal, als alles goed gaat, de chocolade zacht blijven.&lt;/span&gt;&lt;/li&gt;
  28. &lt;li style=&quot;font-size: 14px; line-height: 19px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white;&quot;&gt;Terwijl de chocolade aan het afkoelen is klop je de slagroom met een mixer stijf. Doe het niet te lang. De slagroom moet een beetje zacht blijven.&lt;/span&gt;&lt;/li&gt;
  29. &lt;li style=&quot;font-size: 14px; line-height: 19px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white;&quot;&gt;Voeg nu de slagroom aan de chocolade toe en vouw deze voorzicht met een spatel om. Begin eerst met een of twee lepels slagroom om wat lucht in het mengsel te krijgen. Voeg daarna de rest toe.&lt;/span&gt;&lt;/li&gt;
  30. &lt;li style=&quot;font-size: 14px; line-height: 19px; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white;&quot;&gt;Doe het mengsel in vormpjes, glazen, etc. en laat ze in de koelkast een paar uur opstijven.&lt;/span&gt;&lt;/li&gt;
  31. &lt;/ol&gt;&lt;h2 style=&quot;color: #204a87; font-family: Arial, Helvetica, sans-serif, sans; font-size: 19px; font-weight: normal; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 1.5em;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white;&quot;&gt;Ook lekker met...&lt;/span&gt;&lt;/h2&gt;&lt;div style=&quot;font-family: Arial, Helvetica, sans-serif, sans; font-size: 14px; line-height: 19px;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white;&quot;&gt;iets zuurs in contrast tot de zoete mousse doet het altijd erg goed. Je kan ze bijvoorbeeld serveren met een mengsel van vers zomerfruit (bijv. aardbeien, frambozen, bramen, rode bessen).&lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;font-family: Arial, Helvetica, sans-serif, sans; font-size: 14px; line-height: 19px;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;background-color: white;&quot;&gt;Met een pak diepvries frambozen en een paar lepels suiker (smelten in een pan, roeren, klaar) kun je een lekkere saus maken.&lt;/span&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://cupcakesenzo.blogspot.com/feeds/6218143717417202605/comments/default' title='Reacties posten'/><link rel='replies' type='text/html' href='http://cupcakesenzo.blogspot.com/2011/11/witte-chocolademousse.html#comment-form' title='0 reacties'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/2724289908642831311/posts/default/6218143717417202605'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/2724289908642831311/posts/default/6218143717417202605'/><link rel='alternate' type='text/html' href='http://cupcakesenzo.blogspot.com/2011/11/witte-chocolademousse.html' title='witte chocolademousse'/><author><name>cakemadness</name><uri>http://www.blogger.com/profile/08033340430360132697</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='32' height='32' src='http://4.bp.blogspot.com/-JGn-oIpxiH8/VF3fqf7D7uI/AAAAAAAAC2o/M47etdBzGDA/s1600/*'/></author><thr:total>0</thr:total></entry><entry><id>tag:blogger.com,1999:blog-2724289908642831311.post-2256130049487974203</id><published>2011-06-16T01:11:00.001-07:00</published><updated>2012-02-23T09:57:58.814-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="vulling"/><title type='text'>cupcakes gevuld met marshmallows</title><content type='html'>voor lizzy&#39;s verjaardag had ik rose cupcakes gemaakt.&lt;br /&gt;
  32. heb het recept voor luchtige muffins gebruikt,&lt;br /&gt;
  33. deze heb ik gevuld tussen 1/2 en 3/4 en daarna met appelboor het middenstuk eruit &quot;geboord&quot;.&lt;br /&gt;
  34. ondertussen even mini marsmallows au bain marie smelten een klein beetje water toevoegen omdat de suiker anders aan de schaal blijft kleven.&lt;br /&gt;
  35. als hij goed gesmolten is vul je de spuitzak en vul je de gaten in de cupcakes en doe je het kapje er weer op!&lt;br /&gt;
  36. het is lekker zoet! versieren met rose glazuur dan zijn het echt rose cakjes&lt;br /&gt;
  37. &lt;br /&gt;
  38. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;http://1.bp.blogspot.com/-G9qJv5RgXTo/Tfm6H3fQ7GI/AAAAAAAABD8/v9Tr370023Y/s1600/IMG_0030.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;http://1.bp.blogspot.com/-G9qJv5RgXTo/Tfm6H3fQ7GI/AAAAAAAABD8/v9Tr370023Y/s400/IMG_0030.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
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