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štark"},{"term":"vital"},{"term":"aleva"},{"term":"bosch"},{"term":"callebaut"},{"term":"delhaize"},{"term":"eng"},{"term":"fotografija"},{"term":"fotografisanje hrane"},{"term":"gurman"},{"term":"intermittent fasting"},{"term":"interpak"},{"term":"isprekidani post"},{"term":"kol"},{"term":"lav pivo"},{"term":"marbo"},{"term":"mercator"},{"term":"nectar"},{"term":"nescafe"},{"term":"notadolce"},{"term":"omniblend"},{"term":"oreo"},{"term":"ovas"},{"term":"pastai"},{"term":"petit beurre"},{"term":"podravka"},{"term":"ribella"},{"term":"somboled"},{"term":"zepter"},{"term":"zlatiborac"},{"term":"žitko"}],"title":{"type":"text","$t":"Provereni recepti by Maja Babić"},"subtitle":{"type":"html","$t":""},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http:\/\/www.proverenirecepti.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/2681262875994941059\/posts\/default\/-\/slatke+grickalice?alt=json-in-script\u0026max-results=6"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.proverenirecepti.com\/search\/label\/slatke%20grickalice"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Maja Babić"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00087485577635565902"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"3"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"6"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-2681262875994941059.post-6796051993600349268"},"published":{"$t":"2017-11-29T23:06:00.000+01:00"},"updated":{"$t":"2017-12-10T22:20:53.867+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"keks i suvi kolači"},{"scheme":"http://www.blogger.com/atom/ns#","term":"poslastice"},{"scheme":"http://www.blogger.com/atom/ns#","term":"slatke grickalice"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tradicionalne poslastice"}],"title":{"type":"text","$t":"Lincer keks i modle po vašoj želji"},"content":{"type":"html","$t":"\u003Cdiv dir=\"ltr\" style=\"text-align: left;\" trbidi=\"on\"\u003E\u003Cscript type=\"application\/ld+json\"\u003E{   \u0026quot;@context\u0026quot;: \u0026quot;http:\/\/schema.org\/\u0026quot;,   \u0026quot;@type\u0026quot;: \u0026quot;Recipe\u0026quot;,   \u0026quot;name\u0026quot;: \u0026quot;Lincer keks\u0026quot;,   \u0026quot;author\u0026quot;: \u0026quot;Maja Babić\u0026quot;,   \u0026quot;image\u0026quot;: \u0026quot;https:\/\/2.bp.blogspot.com\/-VHgrhbK-sLE\/Wh8rtqYsLmI\/AAAAAAAAXRg\/j1nf00bzNBE9uE2henzRfXrE5QtBJXx_QCKgBGAs\/s1600\/IMG_8474-blog-lincer.jpg\u0026quot;,   \u0026quot;description\u0026quot;: \u0026quot;Klasični austrijski keksići, mini verzije čuvene Linzer torte\u0026quot;,   \u0026quot;prepTime\u0026quot;: \u0026quot;PT01H\u0026quot;,   \u0026quot;recipeYield\u0026quot;: \u0026quot;30-40 komada\u0026quot;,   \u0026quot;recipeIngredient\u0026quot;: [     \u0026quot;350 g brašna\u0026quot;,     \u0026quot;150 g bademovog brašna ili sitno mlevenog badema\u0026quot;,     \u0026quot;250 g putera\u0026quot;,     \u0026quot;1\/2 kašičice soli\u0026quot;,     \u0026quot;180 g šećera\u0026quot;,     \u0026quot;2 kesice vanilin šećera\u0026quot;,     \u0026quot;2 žumanca\u0026quot;,     \u0026quot;strugana kora od pola limuna ili tri kapi esencijalnog ulja limuna\u0026quot;,     \u0026quot;1 kašika soka od limuna\u0026quot;   ],   \u0026quot;recipeInstructions\u0026quot;: [     \u0026quot;1. U posudu za mešenje sipati obe vrste brašna, so i 250 g hladnog putera isečenog na kockice, pa prstima utrljati brašno u puter, da se dobije mrvičasta smesa nalik pesku.\u0026quot;,     \u0026quot;2. U to nastrugati koru od polovine limuna, dodati šećer i vanilin šećer, sok od limuna i dva žumanca. Zamesiti testo, prvo varjačom pa rukom. Ako je potrebno dodati kašiku-dve vode, da se smesa poveže.\u0026quot;,     \u0026quot;3. Kad testo postane  kompaktno razviti ga na brašnom posutoj radnoj površini na debljinu od 7-8 mm. Modlom u obliku cveta vaditi keksiće, a svakom drugom cvetu napraviti rupu u sredini manjom kružnom modlom. Ređati na pleh od rerne postavljen pek papirom. Ostatke testa premesiti, pa vaditi iste, ili druge oblike.\u0026quot;,     \u0026quot;4. Peći na 180°C oko 15-16 minuta, ili koliko je potrebno da se ivice cvetića zarumene. Biće potrebno peći keksiće iz dve ili tri ture, ne može sve stati na jedan pleh.\u0026quot;,     \u0026quot;5. Kad se prohlade spajati po jedan ceo i jedan \u0026quot;bušan\u0026quot; cvet uz pomoć gušćeg džema, a po potrebi dodatno džemom napuniti središnju rupu.\u0026quot;    ] } \u003C\/script\u003E\u003C!-- PT12H30M5S --\u003E\u003Cbr\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-VHgrhbK-sLE\/Wh8rtqYsLmI\/AAAAAAAAXRg\/j1nf00bzNBE9uE2henzRfXrE5QtBJXx_QCKgBGAs\/s1600\/IMG_8474-blog-lincer.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"739\" data-original-width=\"500\" src=\"https:\/\/2.bp.blogspot.com\/-VHgrhbK-sLE\/Wh8rtqYsLmI\/AAAAAAAAXRg\/j1nf00bzNBE9uE2henzRfXrE5QtBJXx_QCKgBGAs\/s1600\/IMG_8474-blog-lincer.jpg\"\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr\u003E\u003Cblockquote class=\"tr_bq\"\u003E\u003Cspan style=\"font-family: \u0026quot;times\u0026quot; , \u0026quot;times new roman\u0026quot; , serif; font-size: large;\"\u003E\u003Ci\u003ESećate li se mog zeta? Onog koji mi je pravio modlu za \u003Ca href=\"http:\/\/mamajacooks.blogspot.rs\/2016\/02\/keks-mede-sa-bademom.html\"\u003Ekeks mede\u003C\/a\u003E na 3D printeru? Nisam vam tada nešto ispričala, ali sada moram.\u003C\/i\u003E\u003C\/span\u003E\u003C\/blockquote\u003E\u003Cbr\u003E\u003C\/div\u003E\u003Ca href=\"http:\/\/www.proverenirecepti.com\/2017\/11\/lincer-keks-i-modle-po-vasoj-zelji.html#more\"\u003EPročitajte više »\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.proverenirecepti.com\/feeds\/6796051993600349268\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.proverenirecepti.com\/2017\/11\/lincer-keks-i-modle-po-vasoj-zelji.html#comment-form","title":"24 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/2681262875994941059\/posts\/default\/6796051993600349268"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/2681262875994941059\/posts\/default\/6796051993600349268"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.proverenirecepti.com\/2017\/11\/lincer-keks-i-modle-po-vasoj-zelji.html","title":"Lincer keks i modle po vašoj želji"}],"author":[{"name":{"$t":"Maja Babić"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00087485577635565902"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-VHgrhbK-sLE\/Wh8rtqYsLmI\/AAAAAAAAXRg\/j1nf00bzNBE9uE2henzRfXrE5QtBJXx_QCKgBGAs\/s72-c\/IMG_8474-blog-lincer.jpg","height":"72","width":"72"},"thr$total":{"$t":"24"}},{"id":{"$t":"tag:blogger.com,1999:blog-2681262875994941059.post-10910814555575809"},"published":{"$t":"2014-05-10T19:02:00.000+02:00"},"updated":{"$t":"2016-02-04T19:34:19.621+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"korak po korak"},{"scheme":"http://www.blogger.com/atom/ns#","term":"nepečene poslastice"},{"scheme":"http://www.blogger.com/atom/ns#","term":"poslastice"},{"scheme":"http://www.blogger.com/atom/ns#","term":"slatke grickalice"},{"scheme":"http://www.blogger.com/atom/ns#","term":"zdravi slatkiši"}],"title":{"type":"text","$t":"Čokolada sa narom, đumbirom i biberom"},"content":{"type":"html","$t":"\u003Cdiv dir=\"ltr\" style=\"text-align: left;\" trbidi=\"on\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/2.bp.blogspot.com\/-_CjD5UUgyKE\/U24pKVDDu7I\/AAAAAAAAQyI\/KqZJE7KFv14\/s1600\/IMG_3171-blog-cokolada.jpg\"\u003E\u003C\/div\u003E\u003Cbr\u003EPotpuno šašava kombinacija! Đumbir i biber peckaju, nar osvežava, semenčice krckaju, a čokolada je i dalje glavna!\u003Cbr\u003E\u003C\/div\u003E\u003Ca href=\"http:\/\/www.proverenirecepti.com\/2014\/05\/cokolada-sa-narom-djumbirom-i-biberom.html#more\"\u003EPročitajte više »\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.proverenirecepti.com\/feeds\/10910814555575809\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.proverenirecepti.com\/2014\/05\/cokolada-sa-narom-djumbirom-i-biberom.html#comment-form","title":"19 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/2681262875994941059\/posts\/default\/10910814555575809"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/2681262875994941059\/posts\/default\/10910814555575809"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.proverenirecepti.com\/2014\/05\/cokolada-sa-narom-djumbirom-i-biberom.html","title":"Čokolada sa narom, đumbirom i biberom"}],"author":[{"name":{"$t":"Maja Babić"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00087485577635565902"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-_CjD5UUgyKE\/U24pKVDDu7I\/AAAAAAAAQyI\/KqZJE7KFv14\/s72-c\/IMG_3171-blog-cokolada.jpg","height":"72","width":"72"},"thr$total":{"$t":"19"}},{"id":{"$t":"tag:blogger.com,1999:blog-2681262875994941059.post-4958132731910471619"},"published":{"$t":"2010-04-27T00:52:00.002+02:00"},"updated":{"$t":"2014-05-03T19:08:18.388+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"poslastice"},{"scheme":"http://www.blogger.com/atom/ns#","term":"slatke grickalice"}],"title":{"type":"text","$t":"Ušećereni bademi"},"content":{"type":"html","$t":"\u003Cimg style=\"DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; HEIGHT: 267px; TEXT-ALIGN: center\" alt=\"\" src=\"http:\/\/lh5.ggpht.com\/_X6DDSOV_Vyw\/S9YWaFeSOUI\/AAAAAAAAJs4\/q5bXIfX_7fI\/s800\/IMG_7507blog.jpg\" border=\"0\" \/\u003E\u003Cbr \/\u003EKod \u003Ca href=\"http:\/\/www.gastrodiva.bloger.hr\/\"\u003EGastro Dive\u003C\/a\u003E, čiji je blog pod istragom u okviru igre \u003Ca href=\"http:\/\/kuvarigrice.blogspot.com\/2008\/11\/fbi-rukavice-pravila.html\"\u003EFBI rukavice\u003C\/a\u003E, našla sam recept za \u003Ca href=\"http:\/\/gastrodiva.bloger.hr\/post\/usecereni-bajami-bademi\/1031515.aspx\"\u003Eušećerene bademe\u003C\/a\u003E. Delovao je zgodno i jednostavno. Ali, pravila sam ih tri puta, da bih bila zadovoljna. Recept koji beležim razlikuje se u odnosu na početni.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"FONT-WEIGHT: bold\"\u003EPrvi pokušaj\u003C\/span\u003E\u003Cbr \/\u003E\u003Cimg style=\"DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; HEIGHT: 250px; TEXT-ALIGN: center\" alt=\"\" src=\"http:\/\/lh3.ggpht.com\/_X6DDSOV_Vyw\/S9YV8BsIi2I\/AAAAAAAAJss\/AH52Purzk8E\/s800\/kolaz1blog.jpg\" border=\"0\" \/\u003E\u003Cbr \/\u003EPrvi put sam stavila sastojaka u količinama datim u receptu. Jedna šolja badema, jedna šolja šećera, jedna šolja vode. Diva je napisala da se ovo kuva na tihoj vatri dok voda ne ispari, i šećer se kristalizuje i zalepi za bademe. Ja sam malo previdela to kuvanje na tihoj vatri, pa sam ostavila na jačoj, i to se kuvalo, kuvalo, kuvalo... Nije bilo nade da će voda ispariti ni posle 20 i više minuta kuvanja, a zbog prejake temperature šećer je počeo da zagoreva. Ništa. Prvi mačići.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"FONT-WEIGHT: bold\"\u003EDrugi put\u003C\/span\u003E\u003Cbr \/\u003E\u003Cimg style=\"DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; HEIGHT: 640px; TEXT-ALIGN: center\" alt=\"\" src=\"http:\/\/lh5.ggpht.com\/_X6DDSOV_Vyw\/S9YV9GtGNOI\/AAAAAAAAJsw\/gINE8PxhROo\/s800\/kolaz2blog.jpg\" border=\"0\" \/\u003E\u003Cbr \/\u003EKrenula sam sa istim srazmerama sastojaka, po šolja od svega, s tim da sam ovog puta pazila da se sve kuva na tihoj vatri. To znači čim je voda sa šećerom provrila, smanjila sam na dvojku, i ostavila da se lagano kuva. I to se kuvalo, kuvalo, kuvalo, i čini mi se nikada ne bi ona voda isparila, a sirup je počeo malo da menja boju. Uplašila sam se da će mi šećer opet pregoreti, pa sam odlila jedno pola šolje tog sirupa, da bi u šerpi ostao badem sa što manje tečnosti i da konačno dočekam kristalizaciju. I dočekala sam. U jednom trenutku, kad šećer ostane bez vode, on počne da se suši, i lepi za šerpu i za bademe. Šećer je blistavo beo i tada, a ono što mi je sirup delovao tamno, to je izgleda bilo zbog bademovih ljuski koje su pustile bolju. Status drugog pokušaja je - poluuspešno. Sve je to lepo na oko, a pod zubima bez veze. Šećerna korica je fina, ali badem unutra je kuvan. Jestivo je to, ali ja želim krckavost i spolja i iznutra.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"FONT-WEIGHT: bold\"\u003ETreća sreća\u003C\/span\u003E\u003Cbr \/\u003E\u003Cimg style=\"DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; HEIGHT: 640px; TEXT-ALIGN: center\" alt=\"\" src=\"http:\/\/lh4.ggpht.com\/_X6DDSOV_Vyw\/S9YV-32ey3I\/AAAAAAAAJs0\/_RPl03jHrLc\/s800\/kolaz3blog.jpg\" border=\"0\" \/\u003E\u003Cbr \/\u003EKonsultovala sam slične recepte na netu ali i prijatelje, i shvatila dve stvari - da treba staviti mnogo manje vode u početku, i da bademe treba dodati pred kraj. Znači, nikako iste zapremine šećera i vode. Može, ali nema potrebe da produžavam vreme kuvanja da bih čekala da voda ispari. Ovde je važno samo da se šećer rastopi i malo ukuva, ne treba tu bogznakakvo vreme. I ključno - badem se dodaje na kraju, bukvalno u trenutku kad više nema vode, ako hoćete da ga spasete kuvanja i da mu očuvate krckavost. Zapravo bi bilo idealno raditi sa pečenim bademom, to ostavljam za sledeći put, a ovaj put badem je bio sirov.\u003Cbr \/\u003E\u003Cbr \/\u003EI da, to što će se bademi malo zalepiti jedan za drugi, nije strašno, jer se relativno lako odvajaju varjačom, a i šta fali, nek' ostanu neki i večno zaljubljeni :)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; HEIGHT: 600px; TEXT-ALIGN: center\" alt=\"\" src=\"http:\/\/lh3.ggpht.com\/_X6DDSOV_Vyw\/S9YWair6fwI\/AAAAAAAAJs8\/UTD41ZQ1Gd0\/s800\/IMG_7511blog.jpg\" border=\"0\" \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"FONT-WEIGHT: bold\"\u003ESastojci:\u003C\/span\u003E\u003Cbr \/\u003E200 g badema\u003Cbr \/\u003E200 g šećera\u003Cbr \/\u003E80 ml vode\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"FONT-WEIGHT: bold\"\u003EPostupak:\u003C\/span\u003E\u003Cbr \/\u003EU širu šerpu (25 cm) sipati šećer i vodu i ostaviti da provri. Smanjiti temperaturu na 2 ili 3, i kuvati lagano dok skoro sva voda ne ispari. Otprilike 10-15 minuta. Sirup ne sme da potamni. Sve vreme će mehurići biti sitni, a pred kraj, kad ostane jedva malo vode, mehurići će postati krupniji. Tada ubaciti bademe i mešati dok se šećer ne zalepi za njih. Onda pojačati vatru i sačekati da šećer po dnu počne blago da se karamelizira. Skloniti sa vatre, varjačom odvojiti bademe koji su se zalepili, i ostaviti ih da se ohlade. Krckati po malo, sa uživanjem. Ne k'o ja po 200 g dnevno, sa opravdanjem da uvežbavam postupak.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"https:\/\/docs.google.com\/Doc?docid=0AViH605bwdzQZGdwbW1qa18xMjRjajlucG5kYw\u0026hl=en\"\u003ERecept za štampu\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"recipe-eng\"\u003E\u003Cspan style=\"FONT-WEIGHT: bold\"\u003ECandied Almonds\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"FONT-WEIGHT: bold\"\u003EIngredients:\u003C\/span\u003E\u003Cbr \/\u003E200 g almonds\u003Cbr \/\u003E200 g sugar\u003Cbr \/\u003E80 ml water\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"FONT-WEIGHT: bold\"\u003EDirections:\u003C\/span\u003E\u003Cbr \/\u003EBring water and sugar to boil in a 25 cm diameter pot. Lower the heat to 1\/3. Cook for 10-15 minutes, or until almost all water evaporates. During cooking, sugar syrup should show small bubbles. When syrup is almost out of water the bubbles should get bigger. This is the moment to stir almonds in. Use a wooden spoon to stir the almonds continuously, in order to get them coated in sugar as much as possible. Get it all together to higher heat for short time, to allow sugar remained at the bottom of the pot to caramelise. Remove from heat, break the sticked almonds, if any, let cool.\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.proverenirecepti.com\/feeds\/4958132731910471619\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.proverenirecepti.com\/2010\/04\/u-bademi.html#comment-form","title":"24 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/2681262875994941059\/posts\/default\/4958132731910471619"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/2681262875994941059\/posts\/default\/4958132731910471619"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.proverenirecepti.com\/2010\/04\/u-bademi.html","title":"U\u0026#353;e\u0026#263;ereni bademi"}],"author":[{"name":{"$t":"Maja Babić"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00087485577635565902"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh5.ggpht.com\/_X6DDSOV_Vyw\/S9YWaFeSOUI\/AAAAAAAAJs4\/q5bXIfX_7fI\/s72-c\/IMG_7507blog.jpg","height":"72","width":"72"},"thr$total":{"$t":"24"}}]}});