creditopostal.com Open in urlscan Pro
146.70.145.211  Public Scan

Form analysis
0 forms found in the DOM

Text Content

MONDAY, NOVEMBER 07, 2022


SOME EXPERIMENTS IN ASIAN COOKING



Cookbooks from our collection.

Recently we — especially Len — have been experimenting with Asian recipes. This
is both a lot of work and a lot of fun. He’s tried a number of new techniques
and flavors. Here are a few photos of some of these dishes.

Ingredients.


A delicious tofu stir-fry flavored with tamarind paste.



Vietnamese steamed fish en papillote, with which we drank wine, of course.






The steamed fish taken out of its parchment wrapper.

 

Vegetables and rice to go with the steamed fish.






A salad of bean sprouts and cherry tomatoes.




Using our steamer for bao.


Bao buns filled with mushrooms and bok choi, with carrot pickles.




A different experiment: frozen pakora from the
Indian grocery store….


… and frozen samosas. Both were good and easy!




Blog post © 2022 mae sander

Posted by Mae Travels at 9:00 AM 4 comments:

Labels: asian food



SUNDAY, NOVEMBER 06, 2022


AT THE DETROIT INSTITUTE OF ARTS




VAN GOGH IN AMERICA




Waiting in line for the fabulous Van Gogh Exhibit at
the Detroit Institute of Arts.




Huge murals of famous Van Gogh paintings are shown on the way into the exhibit.
Attendance on Saturday was at capacity, but the crowds were controlled by timed
admissions.




The selection of paintings and drawings was superb.





We were thrilled by the extensive assembly of works by Van Gogh in “Van Gogh in
America.” According to the organizers: 



> “Van Gogh in America is the first exhibition dedicated to the introduction and
> early reception of Vincent van Gogh’s art in the United States. The exhibition
> displays 78 works by Van Gogh, illustrating the efforts made by early
> promoters of his art—including the artist’s family—in America”

The DIA was the first American Museum to acquire a Van Gogh painting for its
collection: exactly 100 years ago. In 1922, the city of Detroit purchased a
self-portrait that he had painted in 1887. By this time, Van Gogh was widely
appreciated in Europe, and his works were highly valued. However, the American
art establishment was very slow to appreciate his incredible genius. 

The exhibit documents how a few black-and-white newspaper articles and then the
1913 Armory Show in New York displayed some of his paintings, which didn’t find
purchasers. A later exhibit, organized by Man Ray, Marcel Duchamp, and others
also featured Van Gogh paintings. Several of the works from this show by other
artists such as Frank Stella and Paul Cézanne were in the DIA exhibit in
addition to the Van Goghs,

The history of how the American museum-going public came to love Van Gogh and
how other museums and other exhibits made his work more widely available was the
main subject of the exhibit. The placards on the walls and other documentation
also show how the legend of Van Gogh’s supposedly tormented life took over the
public imagination, despite evidence that he was a thoughtful and painstaking
draftsman and artist. This unusual approach to art history makes this exhibit
different from most art exhibits I have seen, and I found it wonderful and
fascinating.









OTHER FAMOUS WORKS IN THE DIA COLLECTION

We love going to the DIA, and were delighted to return after three years, as the
pandemic has kept us away. Here are two works that we saw today, among those
that we have enjoyed returning to over and over. The museum is less than an
hour’s drive from our home, so we have frequented its galleries throughout the
time we have lived here.



 Diego Rivera’s interpretations of Detroit Industry are among his most
impressive murals.




The DIA also has a remarkable collection of puppets from the early 20th century.
This is a puppet of Cleopatra by Martin T. Stevens and Olga Stevens.
Only a few puppets are displayed at any one time, so Cleopatra was new to me.


Review © 2022 mae sander.









 




Posted by Mae Travels at 10:00 AM 9 comments:

Labels: American history, Art and Artists, Diego Rivera, Marcel Duchamp, Van
Gogh



SATURDAY, NOVEMBER 05, 2022


GOOD MOVIE



We watched the second Enola Holmes film on Netflix. It manages to be both very
funny, full of almost unbelievable chase scenes, and also suspenseful. It has
very good actors, starring Millie Bobby Brown and including Helena Bonham
Carter. A major plot element — protest against abuse of the women who work in a
toxic match factory — is based on actual history. 



As far as I noticed, there’s not a single bite of food consumed or mentioned in
the film (correct me if I’m wrong) — though I always look for food scenes. I
didn’t miss them. There’s very little food in the original Sherlock Holmes
either. 


Here’s the most surprising thing about it: there is a character named Mae.




Review by mae sander © 2022

Posted by Mae Travels at 7:18 AM 19 comments:

Labels: Food on TV, history



FRIDAY, NOVEMBER 04, 2022


WHAT WILL THEY THINK OF NEXT?



 







THIS IS NOT A JOKE. IT WAS BEING SOLD AT COSTCO WITH ALL THE OTHER PET FOOD.




Posted by Mae Travels at 5:00 AM 15 comments:

Labels: Costco



THURSDAY, NOVEMBER 03, 2022


MR. MICAWBER



 

From the project Gutenberg online David Copperfield,
a facsimile of the 1869 illustrated edition.



David Copperfield, published in 1849, is an undisputed classic. While I have
read it before, I just read it again, and again found it very very long but
wonderful, masterful, unimaginably great. I remembered a great deal, but found
many fascinating features of the plot and the characters that I recalled only
when reading. 


I reread this novel because I was curious to know it better, and also because I
wanted to know how Barbara Kingsolver’s new publication, Demon Copperhead, had
used Dickens’ material. The answer is, Kingsolver’s work borrowed much more than
I recognized when I was reading it, because I had forgotten so many details of
Dickens’ characters. I don’t feel like writing a comparison, though. I’m sure
someone else will do that. In my recent write-up of her book, I mentioned some
of these things.


What can I say about David Copperfield that could possibly be new, after all the
years of people saying things about it? Dickens is most admired for his
characters and dialog, for a type of intense pathos contrasting with very funny
scenes, and for a deep look at the social problems of his era. I love the way he
writes these things. The dialog is very different from modern novels, as the
characters really speak at length and in a very individualized way, in some
cases involving language that reveals their social class and local origin, In
some cases this includes dialect words that Dickens explains parenthetically,
suggesting that even his readers at the time wouldn’t have known them. Some
characters have one special phrase in their speech, and repeat it often, but the
individualization goes much further than that. 


Although it’s been done before, I decided to focus on just one character: Mr.
Micawber, whom David Copperfield first encountered when he was a mistreated
child, and continues to meet as he matures. (If you aren’t familiar with the
story, it is a first-person account of Copperfield’s life from his birth through
near-middle age.)  For most of the novel, Micawber is a constantly unsuccessful
businessman, who finds new opportunities to fail in business or professional
life, while he pawns or sells the family property to support them. He repeatedly
says he is sure that something will turn up:


> “I have known him come home to supper with a flood of  tears, and a
> declaration that nothing was now left but a jail; and go to bed making a
> calculation of the expense of putting bow-windows to the house, ‘in case
> anything turned up’, which was his favourite expression. And Mrs. Micawber was
> just the same.” (Chapter 11)



Micawbar’s debts, as implied here, sometimes cause him to be thrown out of his
rented quarters along with his brood of children and his loyal wife who repeats
the statement “I will never desert Mr. Micawber.” When the Micawbers have money,
they even entertain well. On one occasion, we learn:


> “We had a beautiful little dinner. Quite an elegant dish of fish; the
> kidney-end of a loin of veal, roasted; fried sausage-meat; a partridge, and a
> pudding. There was wine, and there was strong ale; and after dinner Mrs.
> Micawber made us a bowl of hot punch with her own hands.” (Chapter 17).



After being a very predictable character most of the way through the novel,
however, Mr. Micawber does something totally unexpected and courageous:
obtaining evidence to rescue David Copperfield’s dear friend and mentor Mr.
Wickfield, who has been blackmailed and scammed by the throughly disgusting
character Uriah Heep. (Dickens is much admired for creating this incredibly
hideous and physically and morally revolting personality!)


Micawber, through all his experiences, is best known for this statement:


> "‘My other piece of advice, Copperfield,’ said Mr. Micawber, ‘you know. Annual
> income twenty pounds, annual expenditure nineteen nineteen and six, result
> happiness. Annual income twenty pounds, annual expenditure twenty pounds ought
> and six, result misery. The blossom is blighted, the leaf is withered, the god
> of day goes down upon the dreary scene, and—and in short you are for ever
> floored. As I am!’ To make his example the more impressive, Mr. Micawber drank
> a glass of punch with an air of great enjoyment and satisfaction, and whistled
> the College Hornpipe." (Chapter 12)



Besides his memorable views about his pecuniary misfortunes, on several
occasions Micawber shares the noted drink of punch with David Copperfield. In
fact, on these occasions, he mixes the punch, using lemons, boiling water, and
some rum. After mixing the punch, he often drinks several glasses of it, and
considers it a kind of patriotic thing to do: he refers to "the ingredients
necessary to the composition of a moderate portion of that Beverage which is
peculiarly associated, in our minds, with the Roast Beef of Old England. I
allude to—in short, Punch." (Chapter 57) 





The Micawber family with David Copperfield, seated around a table set for making
punch.

 
Here’s how he did it on one occasion that David Copperfield describes:


> "I informed Mr. Micawber that I relied upon him for a bowl of punch, and led
> him to the lemons. His recent despondency, not to say despair, was gone in a
> moment. I never saw a man so thoroughly enjoy himself amid the fragrance of
> lemon-peel and sugar, the odour of burning rum, and the steam of boiling
> water, as Mr. Micawber did that afternoon. It was wonderful to see his face
> shining at us out of a thin cloud of these delicate fumes, as he stirred, and
> mixed, and tasted, and looked as if he were making, instead of punch, a
> fortune for his family down to the latest posterity." (Chapter 28)

Dickens is an amazing writer, though a modern reader has to adjust to the length
and depth of his descriptions, the long-windedness of the dialog, and the
incredibly enormous number of characters that make up his work. If you consider
that his novels were published in serial form — David Copperfield  appeared over
two years in 20 installments — reading the novel is really like binge watching
an old TV series with two seasons of 10 episodes each!

Blog post © 2022 mae sander. 








Posted by Mae Travels at 9:30 AM 5 comments:

Labels: classics, Food in Literature



WEDNESDAY, NOVEMBER 02, 2022


CREATIVITY BY HARUKI MURAKAMI



> "Most of the time, the characters who appear in my novels naturally emerge
> from the flow of the story. I almost never decide in advance that I’ll present
> a particular type of character. As I write, a kind of axis forms that makes
> possible the appearance of certain characters, and I go ahead and fit one
> detail after another into place, like iron scraps attaching to a magnet. And
> in this way an overall picture of a person materializes. Afterward I often
> think that certain details resemble those of a real person, but most of the
> process happens automatically. I think I almost unconsciously pull information
> and various fragments from the cabinets in my brain and then weave them
> together." -- Haruki Murakami

Reading fiction is one of my favorite pastimes, and Haruki Murakami is one of my
favorite authors, so I was fascinated to read his account of how he creates his
characters. I find it hard to imagine myself into his brilliant brain or into
the process he describes. In the article, titled "Where My Characters Come From:
I don't choose them, they choose me," published last week in The Atlantic, he
reveals a situation that's totally beyond me -- and fascinating, especially
observations like this:

> "When a novel is on the right track, the characters take on a life of their
> own, the story moves forward by itself, and the novelist ends up in a very
> happy situation, just writing down what he sees happening in front of him. And
> sometimes a character takes the novelist by the hand, leading the way to an
> unexpected destination."



Editions of Murakami's A Wild Sheep Chase, which I've enjoyed reading more than
once.


In his article, Murakami describes how his feelings about people contribute to
his creativity with the characters in his novels, and how his process evolved
over decades of writing novels. To me, this is amazing. In his early novels, for
example, he wrote in the first person, and he mainly did not give names to his
characters:



> "Why couldn’t I give them actual names? I don’t know the answer. All I can say
> is that I felt embarrassed about assigning people names. I felt that somebody
> like me endowing others (even characters I made up) with names seemed kind of
> phony. Maybe in the beginning I felt embarrassed, too, by the whole act of
> writing novels. It was like laying my naked heart out for everyone to see."

Murakami talks in detail about some of his books and how the characters came to
life while he was writing. I can't imagine ever being able to do what he does,
despite the fact that he writes some of his article as advice to aspiring
writers. I find it exciting to read what he says, and impossible to imagine
doing it. I'm in the middle of reading Dickens' David Copperfield, which has
scores of vivid characters, and I wonder if Dickens' experience in writing was
anything like the process Murakami documents here.

I especially liked Murakami's final sentence:

> "Whenever I begin writing a new novel, I get excited, wondering what kinds of
> people I’m going to meet next."

I'm looking forward to reading whatever novel this process will bring next! 

Blog post © 2022 mae sander 

 


Posted by Mae Travels at 2:26 AM 8 comments:

Labels: Haruki Murakami, Japanese Literature



MONDAY, OCTOBER 31, 2022


CELEBRATING HALLOWEEN












A particularly wonderful yard sculpture.



  

Update: overnight the strange pumpkin-head bagged a skeleton.




BURNS PARK SCHOOL PARADE, HALLOWEEN 2022

Bellatrix!






















BURNS PARK SCHOOL HALLOWEEN PARADE, 1951


ARCHIVE PHOTOS FROM THE ANN ARBOR DISTRICT LIBRARY

 










TRICK OR TREATS







Blog post © 2022 mae sander




Posted by Mae Travels at 11:00 PM 11 comments:

Labels: Ann Arbor, Halloween, Mona Lisa



IN MY KITCHEN AND IN THE WORLD



Global food insecurity from "The State of Food Security and Nutrition in the
World"
Published by the UN Food and Agriculture Organization, 2022.

In all the kitchens of the world, cooks are worried about food scarcity, higher
prices, and short supplies of favorites, and even of necessities. Food
insecurity is increasing, on a global scale. One reason is deteriorating
conditions for growing crops in many places. Climate change is accelerating food
supply problems and cooperation  among nations to take effective measures
against the warming planet are not going well. Here’s the unfortunate and
inconvenient fact:

> "With each fraction of a degree of warming, tens of millions more people
> worldwide would be exposed to life-threatening heat waves, food and water
> scarcity, and coastal flooding while millions more mammals, insects, birds and
> plants would disappear." (New York Times, October 26,2022)

Declining food production is already occurring in some places, and hunger — even
starvation — is already widespread in some parts of the world. Besides climate
change, the war in Ukraine has caused higher prices of grains and cooking oil.
Though not as disastrous as was first expected, the situation is volatile. The
impact of the war on global food supplies and prices is very important and also
complicated. I have not addressed it in this post: the issue needs much more
space and attention than what I have written here.

Thinking about people around the world and their problems obtaining healthy
food, or in fact any food, is often on my mind. I’m also thinking about how
current issues are directly affecting my kitchen and kitchens like mine. For
this blog post, admittedly centered on the American kitchen of the moment, I’ve
chosen just a few examples of foods in my kitchen that almost everyone in the US
depends on, but that are affected by the variables of a warming planet. I
definitely know that I’m privileged, but these details are part of a big picture
of the state of the whole world’s kitchens. 


PROCESSED TOMATO PRODUCTS


From my pantry: this can of tomato sauce says “Organic California Roma
Tomatoes.” Ninety- five percent of processed tomatoes for US consumption are
grown in California. Pizza sauce, tomato sauce, tomato paste, catsup…we
Americans depend on these products for many of our favorite dishes.


In 2022 the tomato harvest is coming in much smaller than usual, as “rising
interest rates, inflation, and the crushing drought squeezed farmers who saw
their margins sliced and diced. While the cost of growing tomatoes continues to
rise, it’s ultimately hitting consumers in the wallet as well.”


The drought has vastly decreased the farmers’ access to irrigation water, and
many farmers had to leave their fields standing fallow. Some farmers weren’t
even able to plant any crops at all, and others have switched from tomatoes to
less water-intensive produce.  (CNN, October 17, 2022)


Prices will go up, even if imported produce can replace some of the US farm
products. Unfortunately, this is not solely due to inflation, but to actual
reduction in supplies of food.




FRESH VEGETABLES



While California produces most tomatoes for canning, Florida is a major producer
of fresh tomatoes and also other vegetables such as the green onions in my
photo. Green onions, which normally come from Florida, were hard to find here
for a while, and the ones in the photo are from California. However, there are
problems with harvests, planting, rain (too little or too much), and many other
aspects of the farms where many such vegetables grow. 


The tomatoes in the photo were grown in Ontario, Canada, which is a local
supplier in our area (it’s only around 70 miles from here to the tomato-growing
farms and greenhouses along Lake Erie). Florida is also a major fresh tomato
growing area: from October to June, Florida supplies over half the fresh
tomatoes for the US. At other times, we rely on the declining capabilities of
California agriculture. Again, a climate issue is disrupting supplies:



> “Because Hurricane Ian made landfall three weeks later than Irma, almost all
> of southwest Florida’s tomato seedlings were planted when the storm arrived,
> meaning that many acres will need to be replanted after basic services are
> restored in Lee and Charlotte Counties, counties hit hard by Ian.” (source)



Far more food supplies than tomatoes and green onions have been disrupted by the
hurricane. Farms in Florida produce citrus fruit, field crops, and  also raise
cattle and produce honey. “Across Florida, Hurricane Ian trampled through about
4 million acres of farmland, according to the latest figures from the
Agriculture Department for the affected counties.” (source)



More from my refrigerator: cucumbers from Canada; lettuce, celery, and carrots
from California, 
and fresh ginger from an unnamed source.



California has a different set of problems with the many vegetables it supplies
to American consumers, including lettuce, broccoli, and more. In fact,
California provides Americans with  the majority of their almonds, artichokes,
celery, figs, garlic, grapes, raisins and quite.a few other fruits, vegetables,
and nuts. Most of these have also become more expensive recently, for a variety
of reasons. For example, the California lettuce crop is in trouble, as heat
waves intensify problems from plant diseases. As of earlier in October the
situation was this:




> “For three years, Central Valley lettuce and leafy greens growers have battled
> Impatiens Necrotic Spot Virus (INSV), which is a plant pathogenic virus. Hot
> weather three weeks ago really activated INSV damage. But the influence of the
> disease begins with the outset of summer. In mid-October, yields were down as
> much as 50% below full production … ‘the industry is reaching some peak
> pricing.’” (source)



Many other countries and other parts of the US beyond California and Florida are
growers of agricultural products, and their supplies are not necessarily as
troubled as these major producers. But even if alternate agricultural areas can
offer more produce to be imported to the US and supplied to other countries,
many issues of international supply, demand, and rising price are looming ahead
of the planet. 


I’ve only discussed the issues for well-off consumers in the US, but for poor
people and for countries that don’t have the resources of the US and Europe the
increase in prices and the decline in supplies have even worse consequences.
Don’t misunderstand: I know that people in my situation have more choices and
are more fortunate. 




SRIRACHA HOT SAUCES


Last summer, Huy Fong foods, California maker of the famous Sriracha hot sauce,
was “forced to suspend production of its iconic spicy sauces — Sriracha, Chili
Garlic and Sambal Oelek — due to a lack of chili peppers.” (source)


An unprecedented crop failure last spring of the chiles that are grown in
California and Mexico just for Huy Fong was the cause of the interruption in
production: another consequence of the widespread drought. Another non-climate
factor: a large judgement against the company in a lawsuit brought by the chili
grower in California also may have had some impact on the corporation.


In the photo, in my kitchen, you can see my supplies of Sriracha hot sauce and
chili garlic sauce. I just purchased the new jar of chili-garlic sauce last
week. The Korean and Indian specialty shops where I shopped seemed to have ample
supplies of the product in several sizes. I’m not sure of the details, but I
think that supplies of Sriracha products, which were scarce over the summer,
have now returned to normal. Still, this drought-related interruption in supply
is another example of the way that food supplies in our time are unpredictable.




ORANGE JUICE: NO MORE “FLORIDA’S NATURAL”

“Florida’s Natural” Labels:
The Old: "NOT FROM CONCENTRATE NON GMO"
The New: "FROM CONCENTRATE"
(photos are from supermarket websites)

Let's talk about orange juice. Until recently, the juice you would find in my
kitchen was often from the growers' coop "Florida's Natural." Not any more! 


Look carefully at the old label on the left and the new one on the right. I've
always avoided packaged juice that is reconstituted from concentrate; the
quality is just not the same. I’ve found other brands are still not from
concentrate, and I hope that will continue.



The sad fact is that production of oranges in Florida’s citrus groves is no
longer adequate to supply American OJ-drinking habits. Diseases of the trees,
insect pests, and disastrous weather events have devastated the citrus crops for
several years. After decades of emphasizing that all their juice was grown in
Florida, the Florida’s Natural growers now explain : 

> "Unfortunately, the Florida orange crop has been declining for decades while
> our fans continue to buy more and more Florida's Natural orange juice. The
> Florida orange crop can no longer meet our consumer demand, so we are adding
> in only the best Mexican Valencia orange juice."



Besides all the other problems, hurricane Ian resulted in a total loss of this
year’s crop for many citrus farmers in its path, and up to 30% of their trees
may be lost. “Even before the storm, the USDA had predicted the Florida orange
crop would be down by a third this year.” (NPR, October 14)


SWEETNESS FOR A WARMING PLANET 

Throughout the world, in kitchens everywhere, you can find a variety of food
supplies affected by heat, drought, fires, and exceptional storms. Honeybees in
the US have suffered from “colony collapse” which is probably a result of
decreased availability of pollen sources, due to climate change. Another source
of sweetness: the sugar-maple groves in Michigan, Vermont, and Canada; these
trees have become less productive because of unpredictable weather in spring,
when the sap is gathered for maple syrup. Sugar cane cultivation has also been
affected by storms and heat waves. Also food for thought: unlike many other
crops, cane sugar production is a major producer of greenhouse gases that drive
climate change.



In my kitchen: sugar, honey, maple syrup.



An article "Turkey's Honey Apocalypse is a Warning to the World" (in the
Atlantic, published October 28) summarizes how unprecedented heat and fires are
affecting beekeepers in Turkey, California, Morocco, India, and Australia,
diminishing the number of productive hives in a number of ways. The importance
of bees as pollinators of other crop disrupt agricultural success. The article
is specifically focused on the way that wildfires of exceptional intensity
destroyed large numbers of honey-producing beehives in Turkey and Greece in
2021. One of the local Turkish favorite types of honey is now virtually
unavailable.


On a global scale, the article points out: "bees are an integral part of our
ecosystems, and the destruction of bees and their habitats can affect the
pollination of plants that produce almonds, coffee, and more. As heat waves and
fires sweep through North America, Europe, Africa, Asia, and Australia,
sweetness and sustenance are too often reduced to ash."




NO MATTER HOW BAD THINGS ARE, HAVE A HAPPY HALLOWEEN!

Don’t worry, we do have something other than vegetables in the house.




In fact, we are ready for the trick-or-treaters. I promise not to eat any before
6 PM.
Candy prices have gone up a lot, but that’s yet another discussion!


Blog post © 2022 mae sander. 
Shared with Sherry’s In My Kitchen Blog Party 
and with Elizabeth’s weekly tea party.




 




Posted by Mae Travels at 10:00 AM 22 comments:

Labels: agriculture, California, climate change, Florida, Halloween, Hunger,
Kitchens, tomatoes, Trader Joe's

Older Posts Home

Subscribe to: Posts (Atom)



ABOUT ME

Mae Travels I live in Ann Arbor, Michigan, but love to travel, to live in
temporary places, and to cook and eat in new places. I began blogging in 2006,
and kept both a food and a travel blog through 2015. I'm now posting both food
and travel at maefood.blogspot.com -- including various posts about Mona Lisa
parodies, detective fiction, world literature and many other interests. This
blog contains no advertising and no product endorsements. If I mention a
product, it's because I like it: I do not accept products for supposedly
objective reviews. View my complete profile



BLOG ARCHIVE

 * ▼  2022 (251)
   * ▼  November (6)
     * Some Experiments in Asian Cooking
     * At the Detroit Institute of Arts
     * Good Movie
     * What will they think of next?
     * Mr. Micawber
     * Creativity by Haruki Murakami
   * ►  October (23)
   * ►  September (24)
   * ►  August (16)
   * ►  July (30)
   * ►  June (25)
   * ►  May (22)
   * ►  April (30)
   * ►  March (26)
   * ►  February (23)
   * ►  January (26)

 * ►  2021 (321)
   * ►  December (25)
   * ►  November (26)
   * ►  October (25)
   * ►  September (25)
   * ►  August (31)
   * ►  July (25)
   * ►  June (26)
   * ►  May (29)
   * ►  April (27)
   * ►  March (29)
   * ►  February (24)
   * ►  January (29)

 * ►  2020 (336)
   * ►  December (27)
   * ►  November (33)
   * ►  October (33)
   * ►  September (32)
   * ►  August (31)
   * ►  July (31)
   * ►  June (29)
   * ►  May (28)
   * ►  April (27)
   * ►  March (25)
   * ►  February (20)
   * ►  January (20)

 * ►  2019 (250)
   * ►  December (18)
   * ►  November (25)
   * ►  October (22)
   * ►  September (22)
   * ►  August (15)
   * ►  July (22)
   * ►  June (22)
   * ►  May (19)
   * ►  April (24)
   * ►  March (19)
   * ►  February (19)
   * ►  January (23)

 * ►  2018 (231)
   * ►  December (23)
   * ►  November (23)
   * ►  October (23)
   * ►  September (18)
   * ►  August (16)
   * ►  July (22)
   * ►  June (17)
   * ►  May (17)
   * ►  April (15)
   * ►  March (21)
   * ►  February (16)
   * ►  January (20)

 * ►  2017 (220)
   * ►  December (15)
   * ►  November (19)
   * ►  October (20)
   * ►  September (15)
   * ►  August (18)
   * ►  July (20)
   * ►  June (21)
   * ►  May (19)
   * ►  April (18)
   * ►  March (21)
   * ►  February (15)
   * ►  January (19)

 * ►  2016 (349)
   * ►  December (29)
   * ►  November (27)
   * ►  October (36)
   * ►  September (32)
   * ►  August (38)
   * ►  July (32)
   * ►  June (31)
   * ►  May (33)
   * ►  April (25)
   * ►  March (22)
   * ►  February (21)
   * ►  January (23)

 * ►  2015 (168)
   * ►  December (13)
   * ►  November (13)
   * ►  October (14)
   * ►  September (13)
   * ►  August (9)
   * ►  July (12)
   * ►  June (11)
   * ►  May (11)
   * ►  April (14)
   * ►  March (21)
   * ►  February (17)
   * ►  January (20)

 * ►  2014 (152)
   * ►  December (22)
   * ►  November (14)
   * ►  October (15)
   * ►  September (11)
   * ►  August (10)
   * ►  July (9)
   * ►  June (8)
   * ►  May (13)
   * ►  April (15)
   * ►  March (12)
   * ►  February (11)
   * ►  January (12)

 * ►  2013 (104)
   * ►  December (13)
   * ►  November (13)
   * ►  October (10)
   * ►  September (11)
   * ►  August (5)
   * ►  July (12)
   * ►  June (12)
   * ►  May (7)
   * ►  April (6)
   * ►  March (4)
   * ►  February (3)
   * ►  January (8)

 * ►  2012 (71)
   * ►  December (2)
   * ►  November (10)
   * ►  October (6)
   * ►  September (6)
   * ►  August (6)
   * ►  July (4)
   * ►  June (8)
   * ►  May (7)
   * ►  April (3)
   * ►  March (6)
   * ►  February (7)
   * ►  January (6)

 * ►  2011 (146)
   * ►  December (15)
   * ►  November (12)
   * ►  October (6)
   * ►  September (11)
   * ►  August (9)
   * ►  July (11)
   * ►  June (17)
   * ►  May (13)
   * ►  April (14)
   * ►  March (12)
   * ►  February (15)
   * ►  January (11)

 * ►  2010 (220)
   * ►  December (15)
   * ►  November (12)
   * ►  October (14)
   * ►  September (15)
   * ►  August (16)
   * ►  July (17)
   * ►  June (9)
   * ►  May (16)
   * ►  April (20)
   * ►  March (23)
   * ►  February (25)
   * ►  January (38)

 * ►  2009 (295)
   * ►  December (37)
   * ►  November (35)
   * ►  October (28)
   * ►  September (24)
   * ►  August (18)
   * ►  July (28)
   * ►  June (20)
   * ►  May (21)
   * ►  April (22)
   * ►  March (27)
   * ►  February (17)
   * ►  January (18)

 * ►  2008 (300)
   * ►  December (37)
   * ►  November (38)
   * ►  October (21)
   * ►  September (24)
   * ►  August (28)
   * ►  July (27)
   * ►  June (36)
   * ►  May (21)
   * ►  April (22)
   * ►  March (19)
   * ►  February (15)
   * ►  January (12)

 * ►  2007 (151)
   * ►  December (11)
   * ►  November (15)
   * ►  October (15)
   * ►  September (12)
   * ►  August (8)
   * ►  July (19)
   * ►  June (12)
   * ►  May (20)
   * ►  April (20)
   * ►  March (8)
   * ►  February (7)
   * ►  January (4)

 * ►  2006 (32)
   * ►  December (14)
   * ►  November (6)
   * ►  October (5)
   * ►  September (6)
   * ►  August (1)





Simple theme. Powered by Blogger.