영어이름, 모델이름, 자동차이름, 음식이름, 남자 이름, 여자 이름, 유명인사이름

 Local Origin of Name: Latin
 From the Latin name LeoMeaning:       'Lion'
 Emotional Spectrum • His emotions get the best of him sometimes!
 Personal Integrity • A solid family  background keeps him on solid moral ground.
 Personality • Never  idle, never still, always  active,  charm he will.
 Relationships • A few close friends  are all he needs.
 Travel & Leisure • While work is important to him, quiet time also has its place.
Career & Money • A career in television would suit Leo.
 Life's Opportunities • Hard work will pay off for this faithful employee.
 Leo's Lucky Numbers: 23 •10 • 41 • 43 • 14 • 34 Leo is a very common first name for men (#168 out of 1220) and also a very common last name for both men and women (#6217 out of 88799). (1990 U.S. Census).  Lionel Messi

 RomanLocal Origin of Name: Unique and Original
 From the name Roman
 Meaning:       Glorious
 Emotional Spectrum • Doesn't hide emotions well.
 Personal Integrity • He has a reverence for truth. 
Personality • He raises your spirit from low to high.
Relationships • Slow to make new friends, Roman values his old acquaintances.
 Travel & Leisure • Lives for the weekends!
 Career & Money • Work is an important part of his life.
 Life's Opportunities • Politics is an opportunity not to be missed  by Roman.
 Roman's Lucky Numbers: 35 •54 • 27 • 31 • 33 • 28
 Roman is a very common first name for men (#475 out of 1220) and also a very common last name for both men and women (#515 out of 88799). (1990 U.S. Census)

• French: Romain
• Hungarian: Roman
• Italian: Romano
• Portuguese: Romao
• Spanish: Roman
• Russian: Роман (Roman)

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DonovanLocal Origin of Name: English
 From the Irish name Donovan
 Meaning: 'Dark brown' 'Black' 
Emotional Spectrum • If you are looking  for laughter, Donovan is your person! 
Personal Integrity • An honest  person, people search out Donovan for advice. 
Personality • A solid citizen  and a compliment  to our community.
Relationships • People who know Donovan want to be his friend.
 Travel & Leisure • Who better to travel with than Donovan?
 Career & Money • Investments  made early keep Donovan  comfortable in the golden years.
 Life's Opportunities • If money can be made, Donovan  will find a way to make it!Donovan's Lucky Numbers:  46 •10 • 12 • 35 • 25 • 40 

 RabiaLocal Origin of Name: ArabicMeaning: Spring Emotional Spectrum • A quiet, babbling brook in the storm of life.Personal Integrity • He would never betray a friend.Personality • As a people watcher, the world never fails to amaze him .Relationships • The model for a best friend.Travel & Leisure • A trip of a lifetime is in his future.Career & Money • A career in finance would suit Rabia.Life's Opportunities • 'Be Prepared', is Rabia's motto!Rabia's Lucky Numbers: 13 •33 •45 • 37 • 1 • 36
 
 Saint Rabia Basri http://www.firstnamestore.com/?p=8829

Seolleongtang or Sul Lung Tang is a Korean broth soup made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions. Seolleongtang is typically simmered over a low flame over a period of several hours to an entire day, to allow the flavor to be gradually extracted from the bones. It has a milky off-white, cloudy appearance and is normally eaten together with rice and several side dishes; the rice is sometimes added directly to the soup.In the Joseon dynasty, Koreans regularly made nationwide sacrifices to their ancestors, such as Dangun (the legendary founder of the kingdom of Gojoseon). The nationwide sacrifice was called Seonnongje (hangul: 선농제; hanja: 先農祭, Seonnong meaning "venerated farmer"), and the altar for the sacrifice was called Seonnong dan (hangul: 선농단; hanja: 先農壇), which dates back to the Silla Dynasty. King Seongjong had visited the sacrifice himself, and had eaten a meal with the people of Joseon. In order to increase the food supply in Joseon, King Seongjong ordered them to invent dishes that could feed the maximum number of people using the least amount of ingredients, and seonnongtang (tang meaning "soup") was one of these.Seonnongtang is now called seolleongtang for easier pronunciation. The phonetic values have changed as follows:Seonnongtang (선농탕, Sŏnnongt'ang) > Seollongtang (설롱탕, Sŏllongt'ang) > Seolleongtang (설렁탕, Sŏllŏngt'ang)The first change is a consonant liquidization making the two "N" sounds into softer "L" sounds for easy pronunciation. The second change is a vowel harmonization of the "O" sound affected by the "Ŏ" sound.It has also been proposed that the word seolleong derives from the Mongolian word sju-ru or sjullu, which means "broth."

Haejangguk refers to all kinds of guk (soup) eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" and also called sulguk (술국) in pure Korean. It usually consists of dried Napa cabbage, congealed ox blood (similar to blood pudding), and vegetables in a hearty beef broth.In the Nogeoldae, a manual for learning spoken Chinese published in the late Goryeo Dynasty (918-1392), the term seongjutang (醒酒湯) appears. It means "soup to get sober" and is assumed to be the origin of haejangguk. According to the record, the soup consists of thinly sliced meat, noodles, scallions, and powder of cheoncho (천초, fruit skins of Zanthoxylum piperitum) in a broth. The composition is same as the basic recipe of a present day haejangguk.Although haejangguk is not mentioned in cookbooks written during the Joseon Dynasty (1392–1910), relevant contents can be seen in genre paintings and 　documents of the late Joseon Dynasty. In Shin Yun-bok (b. 1758)'s painting titled Jumakdo (주막도 "Painting of the Tavern), a scene regarding haejangguk is well depicted. A group of hallyang (閑良 a kind of prodigal people with no job) gather to eat haejangguk, while a jumo, female owner of jumak (a tavern) ladles boiling soup out of a sot (cauldron).This dish seemed to be eaten not only by commoners. According to Haedong jukji (海東竹枝), poetry collection written by Choe Yeong-nyeon (崔永年 1856∼1935),haejangguk is referred to as hyojonggaeng (曉鍾羹), which literally means a "dawn bell soup". The book states that the area within the Gwangju Castle (Namhansanseong) is known for making the soup well. The ingredients for the soup are inner parts of Napa cabbage, and kongnamul (soybean sprouts), mushrooms, beef galbi (short ribs), sea cucumber, and abalone. They are mixed together with tojang (fermented bean paste) and are simmered thoroughly for a day.The cooked soup is then put into a hangari (an earthen crock) covered with a pad of cotton, and sent to Seoul at night. When the dawn bell rings the time, the soup is delivered to a house of jaesang (high ranking officials). The hangari is still warm and the soup is very good for relieving hangovers. The record suggests that hyojonggaeng is either the first delivery food to cure a hangover after a banquet held by jaesang was ended or was used as a brib.Ugeojiguk (우거지국) - made with ugeoji (우거지, dried leaves of Chinese cabbage)Kongnamulguk (콩나물국) - made with kongnamul (bean sprouts)Seonjiguk (선지국) - made with seonji (선지, coagulated ox blood)Jaecheopguk - made with jaecheop (Corbicula fluminea) and buchu (garlic chives)Gulgukbap - made with oyster and garlic chives

Gizzada or Gizzarda, also known as pinch-me-round, is a Jamaican cuisine pastry. The tart is made in a small, crunchy, tart shell with a pinched crust and filled with a sweet and spiced coconut filling.Receipe

• Sift flour and salt together.
• Cut the butter and shortening in to small pieces, add to the flour along with the cold water.
• Make into pastry (dough).
• Place the pastry into a plastic wrapping or foil wrap.
• Put the pastry in the fridge for ½ an hour.
• Remove the pastry from the fridge.
• Use a rolling pin to roll the pastry on a cutting board to a ¼ inch thickness. (Flour the board first)
• Cut circles in the pastry using an 8-oz cup/glass. (You can also use a cook!e cutter)
• Cut 16 circles from it
• Crimping (Pinch) each of the pastry circles to form a casing. It will be holder for the filling.
• Crimp in a uniform pattern as this will give the decorated effect.
• Place the casings on a greased tray and part-bake in the oven (at about 350 degrees Fareinheit for 15 minutes)
• Place the pasty on a greased baking sheet. Bake the dough pieces at 350 degrees F for 15 minutes.
• Remove it from the oven and then add the filling to the baked pastry. Bake the gizzadas for another 20 minutes.
• Remove them from the oven allow to cool.
• The gizzadas are now ready to be served!,

Sancocho (from the Spanish verb sancochar, "cook in water") is a traditional soup (often considered a stew) in several Spanish and Latin American cuisines. Variations represent popular national dishes in theCanary Islands of Spain, Mexico, Ecuador, Colombia, Panama, Peru, Dominican Republic, Puerto Rico, and Venezuela.It usually consists of large pieces of meat and vegetables served in a broth. Similar dishes exist in other countries, such as Bouillon in Haiti. In the Canary Islands of Spain, the dish is usually made with fish. The fish is usually cooked whole.Sancocho in Latin America, especially the Caribbean, evolved from both Puchero Canario and Sancocho of the Canary Islands, which were brought with "Canarios" -- Canary Islanders who emigrated to Latin America. Colombia - Sancocho is made with almost any kind of meat, along with large pieces of plantain, potato, yuca (cassava) and/or other vegetables depending on the region. It is usually served with a plate of white rice on the side. Some people take the meat out of the sancocho and put it on the plate of rice, and others put the rice inside the sancocho. Ecuador - Sancocho is a comfort food made with pork. It has the typical ingredients: yuca, plantain, and corn "choclo". Peru - The Peruvian sancocho is called "sancochado" a baseline: meat chunks, corn, rice and potatoes. Dominican Republic - Dominican "Sancocho" is considered one of the national dishes, along with "la bandera" (the flag), consisting of white rice, generally red beans and meat, usually chicken. There is a variant called Sancocho cruzado or Sancocho de siete carnes which includes chicken, beef and pork along with other meats. "Sancocho de siete carnes" means "Seven meat Sancocho," and is considered the ultimate sancocho dish. In the Dominican Republic, Longaniza (a type of pork sausage) is also used. Sancocho de gallina (hen sancocho) is common as well, often made for special occasions or on weekends. While sancocho de habichuela (bean sancocho) and sancocho de guandules are common, other types of sancocho are very rare in the Dominican Republic. Costa Rica - there is a similar dish, although it is called olla de carne (meat pot). Panama - Also known as Sancocho de gallina, it is the national dish and it originates from the Azuero region. The basic ingredients are chicken (preferably free range), name (adding flavor and acting as a thickener, giving it its characteristic texture and brightness), and culantro (giving it most of its characteristic flavor and greenish tone); often yuca, mazorca (Corn on the cob) and otoe are added. Other optional ingredients include nampi (as the Eddoe variety of Taro is known), chopped onions, garlicand oregano. It is frequently served with white rice on the side, meant to be either mixed in or eaten with each spoonful. Hot sauce is also frequently added, depending on regional and individual preferences. Regional varieties include Sancocho chorrerano(a specialty of the town of La Chorrera, which is only made with free range chicken, onions, garlic, chili peppers, oregano and name) and Sancocho chiricano (a specialty from Chiriqui Province and the heartiest variety, containing squash in addition to all basic and optional ingredients mentioned before, having a yellowish color as a result). It is often recommended as the best remedy for a hangover and it is also used a metaphor for the country's racial diversity (much like the salad bowl concept in the United States) due to the varied ingredients that contribute their particular properties to and having an equally important role in the cooking process and final product. Puerto Rico - sancocho is considered a fairly rustic dish. It is made with chicken (Sancocho de gallina), top round beef (Sancocho), pork feet with chick peas (Sancocho de patitas), or beef short ribs with chorizo, chicken and smoked ham. There are several versions and every house hold has their own take on sancocho but a true Puerto Rican sancocho always calls for tubers and sofrito. The soup is usually seasoned with beef stock, cumin, and pepper. Other vegetables and flavoring can include celery, carrots, ginger, thyme, parsley, bay leaves, oregano, burgundy wine, rum, and annatto. Ripe and unripened plantains, green bananas, yellow and white corn, potatoes, name, malanga, and yuca are also added. El Salvador - it is a stew made with the offal of cattle, such as the stomach.

Ropa vieja, which is Spanish for "Old Clothes," is a popular dish of the Canary Islands, Cadiz, Greater Miami and the Caribbean, especially Cuba, Panama, Puerto Rico, and the Dominican Republic. It is a shredded flank steak in a tomato sauce base.The origin of ropa vieja is from the Canary Islands (Spain), which were the last place ships from Spain would stop on the way to the Americas. They were also the first place that Spanish ships coming from the Americas would stop en route back to Spain. Due to this, Canarian culture is very similar to the Caribbean as well as Spain. The Canarian Spanish dialect of Spanish spoken there is very similar to the Caribbean and sounds extremely close to the dialects of Cuba and Puerto Rico, due to heavy and continuous immigration to both islands. This is how ropa vieja arrived in the islands; with the Canarian immigrants.[citation needed] The original version of Ropa Vieja contained leftovers, but later became a shredded meat dish with chickpeas and potatoes in the Canary Islands.Some versions in the Canary Islands contain beef or chicken or pork, or a combination of any of the three. The dish is a national feature of Cuba, and does not have garbanzo beans or potatoes in Cuba; it is just the shredded meat in sauce. Various shredded meat in sauce version of the dish are prepared in Venezuela and are called carne mechada. This is a part of the Venezuelan national dish, pabellon criollo, which includes the carne mechada, caraotas negras (black beans), platano maduro frito (fried ripe (sweet) plantains), arroz blanco, (white rice), and sometimes arepitas (small arepas).There are many theories as to how the dish was named. One of the more popular ones is a story about a man whose family was coming to his home for dinner. Being very poor, the man could not buy them enough food when they came. To remedy his situation, he went to his closet, gathered some old clothes (ropa vieja) and imbued them with his love. When he cooked the clothes, his love for his family turned them into a wonderful beef stew.In 2005, the popular recipe was adopted as the brand name for a popular clothing line named Ropa Vieja.

A Cuban sandwich is a variation of a ham and cheese originally created in cafes catering to Cuban workers in Cuba and in the early Cuban immigrant communities of Florida: Key West and Ybor City, Tampa. Later on, Cuban exiles and expatriates brought it to Miami where it is also still very popular. The sandwich is made with ham, roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread.In 2010, MSN Local named the Cuban as one of the "15 essential sandwiches.As with Cuban bread, the origin of the Cuban sandwich (sometimes called a "Cuban mix", a "mixto", or a "Cuban pressed sandwich") is somewhat murky. In the late 1800s and early 1900s, travel between Cuba and Florida was easy, especially from Key West and Tampa, and Cubans frequently sailed back and forth for employment, pleasure, and family visits. Because of this constant and largely un　documented movement of people and culture and ideas, it's impossible to say exactly when or where the Cuban sandwich originated.It is believed by some that the sandwich was a common lunch food for workers in both the cigar factories and sugar mills of Cuba (especially in big cities such as Havana or Santiago de Cuba) and the cigar factories of Key West by the 1860s. Historian Loy Glenn Westfall states that the sandwich was "born in Cuba and educated in Key West".The cigar industry in Florida shifted to Tampa in the 1880s and the sandwich quickly appeared in workers' cafes in Ybor City and (later) West Tampa, leading other historians to theorize that the sandwich as now constituted first appeared there. Historian Andrew Huse states that "the old 'mixtos' coalesced into something more distinct–the Cuban sandwiches we know and love–an original Tampa creation."By the 1960s, Cuban sandwiches were also common on Miami cafeteria and restaurant menus, as the city had gained a large influx of Cuban residents after Fidel Castro's 1959 rise to power in their native land.The Communist Revolution caused a wave of Cuban expatriates to settle in other locations as well, and they brought their culture and cuisine with them. Cuban sandwiches are now served in various Cuban exile communities in places such as New York, New Jersey, Chicago, and Puerto Rico, among others.