O.p.agarwal Iit Chemistry

's blog kha facelift

I originally designed this blog three years ago as Yahoo 360, mainly to store my recipes electronically, which allowed me to send them by mail at the request of my family.

Then a great day, I decided to make public, and it was magic: my first contribution to the internet after 10 years of consumption in one direction. Not too sure of myself on this one, I hid behind a url however abstruse as follows:

http://fr.blog.360.yahoo.com/blog-kQFmAqk6c6fxitIoisUaegT00g--

To I find it necessary to type "sausage cabbage Kha" in Google, and I went out first (And I am also still the leader in this niche!). Then

Yahoo closed the service 360, and having lost all my archives (Grrrrr. ..), I surf the web looking for my children. On this occasion, I realized that my writing and my photos were found around the web, in blogs, forums (including Vietnam and Canada).

So I studied the various technical choices, and opted for Blogger, choose a template generic reimported my first recipes, and here we are today.

Dominique, my awesome DA gave me for my birthday, a brand new graphic, but it is only now, 11 months later, I finally take time to integrate.

The charter is very far from generic templates for Blogger, it took me a good two nights of work to code HTML and CSS and javascript to change the widgets, and I'm not finished yet.

But as it is impossible to prepare everything in Blogger template and activate a time (or so I did not understand), it is expected that in the coming days, my blog is upside down, but her dress will get better.

In fact, here is a preview, what it should look like:

Is not it beautiful?

soon on my new blog.

Kha

Nn Little Models Nn Little Models

Christmas Lunch

survey to fill after a big meal at the pitch. 12 hours of sleep, he'll have speeder for tonight.
menu:
- platter of seafood
- crazy salad Môssieur Guerard
- beef carpaccio with truffle
- the inevitable
mojito sorbet - fillet of beef, mashed potatoes with truffles
- once Unusually, I launched into the Vacherin: Mango and Raspberry.
But still not having recovered my second ice cream maker (I do not know to whom I lent), it will be sporty. 3 sherbet make a ice cream maker.

So Merry Christmas to all

Kha

Cruising Spots In Fort Worth

Pork and beans with Thai curry

Phrik Pad King Mu Yao Toua

This dish is one of my favorites in southern Thailand. Personally I prefer it with pork, but since it is a typical dish from the kitchen's Muslim south, it is found usually made with beef (chuck, house or flat of coastline).
The idea is to let the curry simmer dehydrate, until it forms a precipitate that will coat the beans and meat.
In Thai cuisine, use of long beans, Thai that are commonly found in Asian grocery stores. Otherwise, nice big homegrown beans will do.

For the curry, can be a pleasant change, but the more appropriate name: Thai Prik Khing (Thai meaning in Khing ginger prik chili).
The problem is that in a previous article, I just simplified the line by saying that there was in Thailand, Only 3 curry: yellow, red and green. The truth is that there are many more, and the latter in this case is to be classified among the green and red. This is a curry much drier than others, and therefore more suitable for this recipe. It is found in Paris store, a photo of this dish showing the same pot, so you do not have looked ridiculous trying to pronounce the name of the paste. Last
indication, it is one of the less spicy curry, and is therefore a good starting point for an introduction.

Ingredients

• 2.5 cases of Thai curry paste Prik Khing
  
• 1 or 2 cases
• sugar 500g of pork shoulder or beef chuck
• 6 lemon leaves (Bay Makrut)
  
• 400 ml coconut milk (from zero to 400ml because it can very well prepare this dish without coconut milk, it depends on taste)
  
• salt, sauce Nuoc Mam
  
• 2 cases of peanut oil
• 500 g long beans Thai

Preparation

1. Start slicing the meat into slices of medium thickness (2 mm)
2. In a wok or Dutch oven, heat the 2 cases of oil peanut, then add the curry paste over low heat
   
3. soon as it starts to produce a strong odor, add a few cases of coconut milk. At the touch of curry, coconut milk will produce fine oil droplets. As soon as they appear, add new coconut milk. Embed this way half the coconut milk.
4. Leave two or three minutes, then go up to medium heat and add meat. Stir constantly.
5. Once the meat is already well captured and becomes firmer, add the lemon leaves (which have previously rolled under the fingers so they release more flavor), and the rest coconut milk and mix.
6. Add powdered sugar and 4 or 5 cases of Nuoc Mam. adjust seasoning with salt or Nuoc Mam according to your tastes.
   
7. Reduce heat and simmer, stirring occasionally, for 20 good minutes. Monitor so that it is still a few cases of sauce in the wok.
   
8. Add the beans, cut into lengths of 5 cm.
9. Mount fire and then to precipitate the curry around the meat and beans, which should take another 10 minutes.
10. Serve (The dish can be prepared in advance and be reheated before serving).

This dish is eaten usually in single dish with rice, shredded raw cabbage and shredded.

Orthodox Treatment In Complementary Therapies

Pomfret (fish dish) Steamed Chinese

This is one of my favorite dishes in China. Having a very brief .. Gourmet, my taste buds remember a wonderful meal in Hong Kong. Alone at the table, not speaking a word of Chinese in the neighborhood where my steps me astray, I found a restaurant whose affluence and incredible activity made me guess that he had to cook well beautiful things.
After 4 days in Hong Kong, I knew the difficulty to be used in gargottes where staff do not speak a word of English. I walked around the room of the restaurant, putting my nose into each dish by asking the server that suit me to kindly note the name. Then, by forcing me way into the kitchen despite protests from the server, I finally succeeded, with lots of signs and a continuous flow of information in English, to align my table, four or five dishes which my taste buds still retain to this day, the indelible mark.


After the tough battle, the servers at the end of service had gathered around me to see taste and eat what I ordered. No grudge for a penny, one of the servers had even agreed to scribble on my travel, the name of fish dish I tasted. If someone beating the Chinese was kind enough to translate it ... (If it is, I have carefully scribbled an insult, which is the revelation made me 15 years later)



So here is a fish special, the Pomfret. Unfortunately, we do lies in our lands and frozen. But I tried the same thing with turbot (if not sole), it works just the same. The flesh is very delicate and tasty, very fragile too.

Ingredients

• 2 Pomfret (sold frozen in Paris Store)
• 4 cases of sesame oil
• 6 cases of Dark Soy Sauce
• 1 / 2 stalk celery
• 1 stalk leek (optional )
• 4 shiitake mushrooms and fragrant found either dried or fresh from the premiere
• 1 packet of rice vermicelli transparent (angel hair)
• 6 stalks spring onions
• 4 cases of chopped ginger into thin strips 1 mm side
• 2 cases coriander pepper
• 
  

Preparation

• Wash Pomfret. Make an incision under the "gorge" and slide their fingers to remove the entrails. Thoroughly rinse the inside. For thawing, the preferred temperature and time
• Peel ginger and cut into thin strips 1 mm side
• Cut the leek into pieces 5 cm long, and prepare a julienne
• Cut the spring onions cut into 5 cm long, keeping the green
• If the mushrooms are dried, leaving them to soak for 15 minutes in hot water, then cut into 1 mm thick
• Cut the celery into half inch section of a long
• Soak the noodles in a bowl of warm water for 15 minutes
• Prepare 2 steamer baskets for cooking: lay a sheet aluminum foil. Mix celery, mushrooms, ginger, leeks and spring onions. Put some inside Pomfret, and allocate the rest above and below the fish.
• Salt and pepper inside of fish
  
• Place fish in basket, and add the noodles over. Then top with the coriander. Pepper again
  
• Mix sesame oil and soy sauce and pour over fish.
• Bend the edges of the aluminum to leave the way open for the steam, but do not close the curl.
• Stack the baskets, put the lid wicker top.
• Heat water to boil and steam for 20 good minutes.
• From time to time, take some cooking juices to baste the fish. Serve immediately

And here. The photo does not recognize this dish, but I assure you it is delicious. Pomfret's flesh is very fine (like that of Turbo) and the noodles are swollen with juices.

Coconut Diverticulitus

Carpaccio Beef with truffles

This picture was already three years old, but I still have the taste in the mouth.
takes place every year, virtually on my doorstep, a market for local producers, place Gambetta. Furthermore we will enjoy a once a year a nice plate of snails from Burgundy that my youngest loves, that some real futures offer their grown tomatoes, beautiful mushrooms freshly ground, there is also , a wine producer, kind lord aristocrat, who is sharing his latest passers increased, and submit to our greed, some wonderful truffles at an affordable price.
And so three years ago, I held out 30 Euros for a beautiful young heiress who took the stand and was putting his hand on a beautiful fragrant black truffle well with the idea of reviving the memory of a dish tasted Times Square a few years earlier: the beef carpaccio with truffles.


Updated 1 January 2011:

I made this recipe for Christmas and it was so successful that I wanted to add some fixes: First , I confirm that the truffle juice is ten times thinner than oil flavored with truffles and truffle is nothing if not the molecule, and this for only 10 euros per box.
Then, the technique of rump steak in the freezer for 20 minutes then passed to the slicer saves me a long time since I was 15 bases out there tonight.
Finally, a revelation that I owe to my sister, who pulled out of his bag, an incredible Diamond truffle salt: salt crystals flavored chip white truffles. This is only a few euros at the Bon Marché, but it is downright stunning. Even better than the truffle oil, the juice truffles, no doubt. The product is also sold online, click on the image.



When we are faced with a product as expensive and as subtle taste, we do not blunder mask the taste by some fat too Pregnant, some spice too aggressive. However, after some disappointing experiences, I realized that it was preferable to amplify and carry the taste of truffles, first by a long marinating meat, and secondly by adding a little truffle oil.
Noting that it is easier to find oil flavored than the true truffle oil, I am a little information and the answer to my question was in a formula: 2,4- dithiapentane . The name of the molecule produced by the sorcerer's apprentice of the food industry to try to reproduce at lower cost, specific aroma of truffle. The effect is striking, and indeed, the taste is even stronger than the natural nose. Sometimes, I'll go buy a real truffle juice and I will hold the ultimate confrontation I'll give you some news.
Well, then there is the choice of meat. The carpaccio, demands, meat very tender, prior to the Alloyau. Generally, the butchers cut in Round Knuckle, which is not the best, but cheaper and easier to move to the slicer. Indeed, all published tender meat, cut into slices 1 mm thick!. We have the choice between the net, the most tender and lean (and most expensive) or the sirloin and the goose, scarcely less tender, but more flavorful.
For cutting, cured meat (10/15 minutes) in the freezer, before passing it to the slicer. In my case, I attach little importance to the fineness of the slices, and I'm doing very well with a sharp knife. Actually, I do not like the meat has lost all its texture through the slicer, and I prefer thin slices of these sheets of paper called meat carpaccio. Here is my recipe
:

Ingredients (4 plates)

• A nice fresh black truffle well
• 3 cases of truffle juice, truffle oil, or if oil flavored with truffles
• 500 grams of sirloin cut into thin strips 2 onions
• 
  
• a nugget of Parmesan cheese 2 lemons
• 
  
• 15 cl (or a dozen cases) of olive oil or oil, grape seed (more neutral)
  
• sea salt and pepper
  

Preparation

• Mix 1 case truffle juice, lemon 2 cases, 4 cases of olive oil
• With a brush, brush the film with the mixture
• Cut meat and place it on the film and folded so as to marinate the meat on both sides and marinate
• Let cool for an hour
• Meanwhile, finely chop the spring onions at a slight angle, going back on the foot so as to have a little greenery
• Cut the truffle into very thin slices
• Arrange the plates
  
• Divide truffle slices over meat
• Add chopped white onion fine
• Grate parmesan on plates
• Redo a mixture with remaining ingredients, truffle juice, olive oil and lemon and splash plates of this vinaigrette
• Add a little fleur de sel on each plate
  

Serve this dish is really wonderful for both the eyes and taste buds.

Ocean City Mayland House For Senior Week

Mission Part 2 of 10 to 24 November 2010 Although

School canteen Mark Bourque, F. photo Bourg

The mission continued with Robert Lessard, Alex Poudrier and Claude Pelletier who remained in Port-au-Prince until November 24. Claude is an architect and project management, its mandate was to conduct a feasibility study on creating a pool of rainwater collection to School Mark Bourque , we sponsor. The results of this study seron t known in the coming weeks. In addition, we must rethink the service canteen whose facilities are outdated and harmful (currently ranges are to eat charcoal in a room without aeration tion (carbo monoxide not ).

Robert has also made representations to international body Food fo r the Poor for a food aid to residents Common school. Project 2011: this foundation we provide hens, roosters, feed and everything needed to build an enclosure and a building for breeding birds.

We also thinking of establishing a fair trade coffee market (coffee Haitian delicious!) With local partners, in order to School finance Mark Bourque and we will this project to test 2011.

Another visit camp Icarus was also made and the three members of the mission assessed the future needs of IDPs in this camp.

All three have returned to form, like the rest of the group, but exhausted and with evil throat that seems to accompany any visitor to Haiti, hampered by dust debris room .

photos Claude Pelletier

They attended the early pre-election tensions.

Part of the team Expe-mission meets this Sunday, December 5, the eve of the unveiling results of the first round of elections Presidential and legislative elections in Haiti ( scheduled Dec. 7). Given difficult circumstances and the fact that the Expe-mission is not an international humanitarian organization, the mission results were beyond our expectations. Decisions about the turn of the mission and No. 2 long-term projects will be unveiled in early 2011.

We will keep you informed here of the events.

Meanwhile, Clertida, pediatrician team member, continues to represent us on the ground and she has work to do. True bush doctor, she continues the mission in our name, mission, offering, among other things, free medical visits to the Orphanage father Lespinasse .

photo Alex Poudrier

Thanks again to all our partners and donors without whom this task would not be possible or be as successful, and continue to present us encouraging: it gives us wings. Mèsi anpil!

Wearing A Sweater Vest Tp A Wedding

Curry Green Thai chicken

Kaeng khwiao wan kay

Clara pointed out to me the other day that there was no recipe green curry on my blog. Very surprised, I was checked by myself to reach the same conclusion herself. This is even more surprising that he is one of my favorite Thai dishes, one of the first for which I looked for a recipe, and on which I have much to say.
You probably know, there are three curry Thai red (Paneng) Yellow (Massaman) and green . I remember for one of my birthdays, I was prepared three curry I then placed side by side to the picture below.
The green curry at Thai is very interesting. The idea is to brown the curry paste and slowly add coconut milk. As in the mixture, coconut milk produces a beautiful green oil, a sign that we must still add a little more coconut milk. We finally get a nice green curry sauce, in which you cook the chicken with baby eggplants. Hmm ... Yummy ..

And here is the picture of the curry made yesterday, a delight.


So it's a very simple dish to prepare, but so powerful that it will not share the table with other dishes. Just a bit of green to rest the palace burned by the hot pepper and a little rice to enhance the flavors of the sauce.

Ingredients (serves 4)

• 500g of chicken breast, skinned and cut into long strips 1 cm wide
• (optional) 5 drumsticks chicken wings or a few pieces of chicken bone cut into pieces 8 small
  
• young round eggplants, cut in quarter
• 450 ml thick coconut milk enough
  
• 20 small "egg eggplant. These are small glass weights that are in fact small eggplant crisp and full of sauce, very pleasant to the bite
• 2 cases of sugar (in Thai Wan means sweet)
  
• 1 small bowl of Thai basil leaves
• 4 cases of green curry paste (we find beautiful in Paris Store)
• 4 lemon leaves (Hout Bay ki Lao, Thai Bay Makrut) folded / rolled on themselves in order to extract more flavor
• 1 piece of red pepper Salt and
  
• Nuoc Mam
• For service, cabbage white, cucumber
  

Preparation

• Cut chicken breast. I'm not a fan of chicken breasts, and I like to add a few pieces of bone chickens. By cons, will be removed when the skin is too oily for a dish that is already well enough with the coconut milk.
• In a wok over medium heat, heat 1 case of peanut oil and heat to the curry paste.
  
• When the dough off a strong smell very irritating to the nose, add a little coconut milk, stirring. As it evaporates, the coconut will form bubbles that will release a small film of green oil. Then add a little coconut, and stir constantly, and continue until you have added half the coconut milk.
• Add the chicken pieces and stir well. Sauté and a good 10 minutes
• Add the remaining coconut milk, lemon leaves and pea eggplant, small eggplants, cut into quarters, and some red pepper flakes. Please ensure that the meat is still submerged, even add water
• Add two cases of powdered sugar, then correct the seasoning with the sauce Nuoc Mam (3 cases are a good start)
• Cover and simmer. The total cooking time will be 20 to 30 minutes
  
• 5 minutes before end of cooking, add the Thai basil leaves.

Service
The curry is served in a large bowl (preferably white) its color is distinctly green because the oil produced by the coconut milk rises to the surface. Beneath the surface, we see rainfall of curry. We will
in a ramekin with Nuoc Mam and some sliced red peppers. The meeting of Nuoc Mam very salty and sweet green curry more work wonders on the palate.
Cut the ball of cabbage into thin strips and arrange these in a little pile hair. Peel the cucumber. Arrange on each plate alongside a cast of fragrant white rice and serve immediately.
This dish is to be accorded to the discerning palate, because whatever is done, the green curry is very spicy.

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returned!

Any team Expe-mission 2010 is returned to Haiti and * do not worry, we are not in quarantine: none of us have caught cholera or malaria or any turista during the trip! It must be said that we took prev s best surety, on the advice of our medical team, "our" doctor Clertida and Robert. As one way, all n bone luggage arrived safely, despite the crowd total was irport Port-au-Prince.

* except Clertida, which continues its mission every day in his country, and Robert, who think we want to get rid of him, leaving him facing cholera. Robert continues the mission until 24 November, with another team member who will join him on November 17, Claude Pel Leti st.

All this is a miracle in any case, because of concerns about the arrival of the cholera epidemic in Port-au-Prince and the passage of Hurricane Tomas. It was touch and go Yet not a single moment we did feel threatened (I think p ote speak for the whole team). And n ou we felt safe with the supervision of police officers to Haiti and the MINUSTAH , with us when we needed it. Words that resonate our minds once they return home, are rather: dedication (including staff from orphanages, doing work EXCEPT SUMITOMO METAL salaried e less) compassion, gratitude, generosity, warmth, solidarity, sharing, hope, smiles ... In this we are proud of the success of our humanitarian mission, our mission Humai ian.

Without fair e blabber too much, we can not ignore the huge gift of himself Robert Lessard and Clertida Lamothe-Cassamajor , our two "logisticians" outstanding, without naming all their other qualities, their tenderness and sensitivity. And a huge thank you to Katie Bussiere, for his gifts as an organizer, conciliation and listening, and François-Guy Thivierge , the lighter Eur spark of the most insane. Both were able to rally around their initial project, members a group who have properly completed. We can proclaim yo Mwen Kontre power : mission accomplished!

Position races we ran five medical clinics in orphanages and camps displaced, parfoi s conditions very difficult. We have witnessed extreme poverty, often indecent. If we had trouble finding this qualification has tif, it's not for nothing. We have supplied hundreds of kilograms of drugs, books, school supplies, shoes, clothing, jo TAU education, uniforms and soccer. These were fu basic insurance. Thanks to all our partners, whether limited or individual: Mèsi anpil.

Through the efforts of each and the many donations we were able to go directly distribute $ 30 000 in assets and $ 55 000 cash. Someone on a mission there and who saw us at work, told me that we had done in a week's work of ten NGOs, through our direct and our effectiveness. This compliment, and smile all the people we met, is worth all the gold in the world.

Curtain closes on this first mission, but the group found the experience wonderful, despite or because of difficulties. Most already want to return, after having sorted these intense moments .

Come see us, we will add pictures and talk about you after the mission, as a result there!

text F. Bourg photos: Katie Bussiere, Caroline Poulin and Florence Bourg

How To Start Compiring

is the start!

along with Robert and Nathalie Wils, our hosts.

We are preparing to return to Montreal, and can cry, mission accomplished! The mission ended yesterday with a beautiful speech by Robert and Clertida. Thank you to both. Each of us spring upset transformed by the experience.

Cholera outbreak spreads in Port-au-Prince: what desolation, hope it will be contained quickly. Robert is staying here several days to continue the mission.

Watch blog in the coming days as we will add the details of yesterday-another-shattering news of our climbers Pic La Selle (reassurance you: they are all arrived safe and sound from this rise, which however could not succeed), and other descriptions This adventure and lots of pictures.

Thanks for your many comments!

FB

Country With The Biggest Average Breast Size

An overview of our daily ritual ... ICare

Back home, we appreciate every element "luxury" of daily life: the running water, hot water, cooking gas or electricity ... Here are some''exotic''moments of everyday life in Haiti ...

Where and how do we sleep? P had we wash? Y there electricity? What do we eat? How is the logistics and transport? short, everything you ever wanted to know about the Expe-mission, but were afraid to ask ...

photo Robert Lessard Simon St-Hilaire providing cooking tips to his Haitian friends

Wash: water, a precious

team housed in two houses. Belvil's house, there is a real shower as with us, by cons there is no access to the Internet.

Home Delmas, you shower in cold water, using buckets. It must be said that the heat ( ambient temperature of 38 C) us enjoy a good cold rain on the entire body. Andre , one of the employees but it takes care to fill our water bottles (black in photo), and are used seals of various dime Nsiona''to''flush toilets, wash the body or s hands.

Being given é dust and pollution are everywhere, except in Mount agne, wash here takes a new twist and you'll quickly get to this ritual that saves gallons of water.

The story does not say if everyone has kept this ritual once back at home ...

photo: bathroom of a room of girls, the lucky Serge Côté has shared vec Catherine, Manon, Jessica et Florence!

Electricity: AC

When we are lucky to have electricity in Haiti, the current is very alternative ! The rebuilding of the network after the earthquake is a real challenge. And even before the earthquake of 12 Jan r, the Haitian electricity service was limited to ten hours of power per day to about supplied iron quarter of the population.

Electricité d'Haiti (ED'H) has difficulty to stock up on fuel and unable to supply the demand Customer . It is not uncommon that the electricity is cut off in several neighborhoods for several days, plunging the neighborhood into darkness and without Internet access. Tomas during the storm, the connection was very slow but I still could feed this blog!

generators running so throughout the day to power the refrigerator and have a little light in the evening. In the IDP camps, we see many car batteries attached to the tents in order to have a few hours of light.

sleeping and cooking: a privilege for us, even with the rooster at 3 am

Among the guests of the house of Belvil, Ketline and Thomas , we were able to treat Haitian specialties with more delectable than the others. Members of the missio No sleep either in a tent in the garden or in a room in the house (no air conditioning but fans) or on a mattress on the floor. It looks like this also in Delmas house, except that you did ons do not rmi outside because there are more rooms. Screed to Serge D. and Marie-Josee who slept in a tent every night, even at night passage of Tropical Storm Tomas (Marie-Josée has still made a small incursion inside that night). Soon, they could not do without their friend the rooster, whose biological clock was sometimes a little unruly ...

It Valerie which handles the logistics of groceries for the whole group, in terms of breakfast, bottled water and dinners. For dinner, everyone get organized, and why we brought a load of snacks Made in Quebec . One exception, Tuesday afternoon we went to eat a healthy dish''that is eaten quickly in a fast food restaurant,''in Golden Spike, which was also excellent pancakes and ice cream .

With the help of their employees, guests of house Delmas Wils and Nathalie , we have prepared an excellent breakfast based o m Elette his ucisses, toast has u peanut butter, yes! Some of us loved the smell of cod (fish) at 8 am. Is not that Natalie and Robert a bit of cod soaked in coffee in the morning? Nothing better to face a hard day on the streets of Port-au-Prince!

The s ee the pla ts ranged from meatballs or fish chitay ( spicy dish based cabbage, carrots and pepper), lawyers, cod fritters and kazoo stuffed (photo-cons).

Elsewhere in the country, the kitchen is done in charcoal. We are well aware that we lived in privileged circumstances to carry out this mission ...

Here e establishment where employees home sleep

and that we are doing dryer (you can see at the bottom generator that operates the electricity in the house).

text and photos F. Bourg

Whats Happened To Fakku?

Camp Photos - Monday, November 8, 2010

Photos: Katie Bussiere and Florence Bourg

The distribution of hygiene kits to nearly go wrong ...

photo KB

Catherine made many friends among the children!

photo FB

Nathalie Cliche nursing field and discrete Oh how effective, in addition to having a touch of humor incomparable!

photo KB

Caroline Nadine Poulin and interpreter, with a father who takes his sick little girl / photo KB

Manon and Caroline to the clinic "bush" / photo KB

For Manon, it is here that the word HUNGER makes sense.

Basins prepared containing hygiene kits / photo KB

Dr. Clertida (Claire) has donated his time outside his own medical clinic to help the Expe-coming mission. She comes to auscultate the boy who received a toy / photo KB

Serge Simon and lend a hand in the reconstruction of the route to Camp / photo FB

Catherine and Florence have an impromptu game of soccer with the children, accompanied by a resident of Camp Venel Cetoute, converted coach for occasion, and for days to come ... They have promised to train hard for a Canada meets-Ha ï ti next year / photo FB

Here, imagine you these are the shoes of the children of Camp iCare among the finest : Many other children walk with sandals completely finished, when they / photo FB

photos: all rights reserved