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

Ashley Michele Greene (born February 21, 1987) is an American actress and model, best known for playing Alice Cullen in the film adaptations of Stephenie Meyer's Twilight novels.She initially planned to become a model, but was told that she was not tall enough at 5'5" to be a runway model and should instead focus on commercials.  After taking commercial and acting classes, she fell in love with acting and realized that she preferred it over modeling. Greene graduated from high school early and moved to L.A. to pursue an acting career.  Since then, she has appeared as a guest on such television programs, as Punk'd and Crossing Jordan.Greene's big break came in 2008 when she was cast as Alice Cullen in Twilight, a film based on the novel of the same name by Stephenie Meyer. She reprised her role as Alice in the 2009 sequel to Twilight,The Twilight Saga: New Moon, 2010's The Twilight Saga: Eclipse, and will reprise the role again in 2011, in The Twilight Saga: Breaking Dawn Part 1 and Part 2.^[15][16]Greene portrayed Michelle Burkham in the drama film Skateland, which premiered at the 2010 Sundance Film Festival.She reunited with her Twilight co-star Kellan Lutz in the movie Warrior and also stars in thriller film, Summer's Blood,  as well as the Dark Castle Entertainment productionThe Apparition, which began filming on February 1, 2010. Appearing nude in a bodypainted bikini, Greene posed for SoBe advertisements that ran in the 2010 issue of the Sports Illustrated Swimsuit Edition. She received "The Style Icon Award" at Hollywood Life’s Young Hollywood Awards this year. Greene was also presented an award from the PETA foundation for representing Avon and their no testing on animals policy.Greene presented an award at the 2010 MTV Video Music Awards on Sept. 12, 2010 http://www.firstnamestore.com/?p=27499

Bryant Charles Gumbel (born September 29, 1948) is an American television journalist and sportscaster. He is best known for his 15 years as co-host of NBC's The Today Show. He is the younger brother of sportscaster Greg Gumbel.NBC SportsGumbel was hired by NBC Sports in the fall of 1975 as co-host of its National Football League pre-game show GrandStand with Jack Buck. From 1975 until January 1982 (when he left to do The Today Show) Gumbel hosted numerous sporting events for NBC including Major League Baseball, college basketball and the National Football League. Gumbel returned to sportscasting for NBC when he hosted the prime time coverage of the 1988 Summer Olympics from Seoul and the PGA Tour in 1990.One of Gumbel's more memorable moments during his time at NBC Sports occurred in 1982, when he was on-site for the "Epic in Miami" NFL playoff game between the San Diego Chargers and Miami Dolphins. At the end of the game, Gumbel told the viewing audience "If you didn't like this football game then you don't like football!"TodayGumbel began his affiliation with Today as the program's chief sports reporter contributing twice-weekly features to the program, including a regular series entitled "Sportsman of the Week," featuring up-and-coming athletes. In June 1981, NBC announced that Tom Brokaw would depart Today to anchor the NBC Nightly News with Roger Mudd beginning in the spring of 1982.The search for Brokaw's replacement was on, and the initial candidates were all NBC News correspondents, including John Palmer, Chris Wallace, Bob Kur, Bob Jamieson, and Jessica Savitch. The candidates auditioned for Brokaw's job throughout the summer of 1981 when Brokaw was on vacation. Gumbel became a candidate for the job just by chance when he served as a last-minute substitute for Today co-anchor Jane Pauley in August 1981. Gumbel so impressed executive producer Steve Friedman and other NBC executives that he quickly became a top contender for the Today anchor position.While Friedman and other NBC executives favored Gumbel as Brokaw's replacement, another contingent within the NBC News division felt strongly that Brokaw should be replaced by a fellow news correspondent, not a sports reporter. Chris Wallace was the favored candidate of then-NBC News president Bill Small. NBC News decided to split the difference, selecting Gumbel as the program's anchor and Wallace as the Washington-based anchor. Jane Pauley would remain co-anchor in New York. Brokaw signed off of Today on December 18, 1981, and Gumbel replaced Brokaw on January 4, 1982.The Gumbel-Pauley-Wallace arrangement, known internally as the "Mod Squad," lasted only nine months. It was an arrangement that proved intriguing on paper but unwieldy on television. Gumbel served as the show's traffic cop, opening and closing the program and conducting New York-based interviews, but Pauley and Wallace handled newsreading duties, and Wallace conducted all Washington-based hard news interviews. With ABC's Good Morning America in first place and expanding its lead, NBC News made Gumbel the principal anchor of Today beginning September 27, 1982, with Jane Pauley as his co-anchor. Wallace became chief White House correspondent covering President Reagan, and John Palmer, previously a White House correspondent, became Today's New York-based news anchor.Gumbel and Pauley had a challenging first two years together as Today anchors as they sought to find a rhythm as a team. Good Morning America solidified its lead over Today in the ratings during the summer of 1983, and Pauley's departure for maternity leave sent Today into a ratings tailspin. But when Pauley returned in February 1984, she and Gumbel began to work well together as a team. NBC took Today on the road in the fall of '84, sending Gumbel to the Soviet Union for an unprecedented series of live broadcasts from Moscow. Gumbel won plaudits for his performance in Moscow, erasing any doubts about his hard-news capabilities. That Moscow trip began a whirlwind period of travel for Today. Remote broadcasts from Vietnam, Vatican City, Europe, South America, and much of the United States followed between 1984 and 1989. Today began to regain its old ratings dominance against Good Morning America throughout 1985, and by early 1986, the NBC program was once again atop the ratings.http://www.firstnamestore.com/?p=27502

EvieLocal Origin of Name: EnglishFrom the Hebrew name Eve Meaning: (Chava), 'Life' Genesis 3:20 Emotional Spectrum • Must guard against infatuation that is not love.Personal Integrity • Parents of Evie brought her up on firm moral ground.Personality • This eager beaver would make a fine leader.Relationships • A bond formed with her may last a lifetime.Travel & Leisure • A unique hobby will occupy her time.Career & Money • A born politician, a career in public service awaits!Life's Opportunities • A combination of education and planning will serve her well.Evie's Lucky Numbers:14 • 11 • 55 • 2 • 6 • 30

Hainanese chicken rice is a dish of Chinese origin most commonly associated with Hainanese and Singaporean cuisine, although it is also commonly sold in neighbouring Thailand and Malaysia. It is based on the well-known Hainanese dish called Wenchang chicken (文昌雞), so-called due to its roots in Hainan cuisine and its adoption by the Hainanese overseas Chinese population in the Nanyang area (present-day Southeast Asia).The chicken is prepared in traditional Hainanese methods which involve the boiling of the entire chicken in a pork and chicken bone stock, reusing the broth over and over and only topping it up with water when needed, in accordance with the Chinese preferences for creating master stocks. This stock is not used for rice preparation, which instead involves chicken stock created specifically for that purpose, producing an oily, flavourful rice sometimes known as "oily rice" with Southeast Asian pandan leaves added sometimes. Some cooks may add coconut milk to the rice, reminiscent of the Malay dish nasi lemak.The Hainanese prefer using older, plumper birds to maximise the amount of oil extracted, thus creating a more flavourful dish. Over time, however, the dish began adopting elements of Cantonese cooking styles, such as using younger birds to produce more tender meats. In another variation, the bird is dipped in ice after cooking to produce a jelly-like skin finishing, commonly referred to as Baijī (白雞) for "white chicken", in contrast to the more traditional Lǔjī (滷雞, stock chicken) or Shāojī (燒雞, roasted chicken). In Singapore, where modernity has made the maintenance and long-term storage of master stocks unfeasible, the meat is cooked by boiling in water flavoured with garlic and ginger instead, with the resulting stock used in the preparation of the rice and also in the accompanying soup.The dish is usually served with several dips, including chilli sauce and pounded ginger. It is common in Hainan to also offer a third sauce involving oyster sauce mixed with garlic, while dark soy sauce is more commonly served in Malaysia/Singapore. The Malaysian/Singaporean version of the chili are also much hotter, reflecting its Southeast Asian influences, and may also involve a mixture of chilli with garlic. Most dishes are served with sliced cucumber, reflecting the Chinese preference for introducing some variety for a more complete meal.Sometimes a boneless version of chicken rice is served in Malaysia or Singapore.

Gejang or gejeot is a variety of jeotgal, salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs either inganjang (soy sauce) or in a sauce based on chili pepper powder. The term consists of the two words; ge, meaning "a crab", and jang which means "condiment" in Korean.Although gejang originally referred only to crabs marinated in soy sauce, it has begun to be called "ganjang gejang" these days to differentiate it from yangnyeom gejang (양념게장). The latter is relatively a new dish that emerged since the restaurant business began to thrive in South Korea."Yangnyeom" literally means "seasoning" or "seasoned" in Korean but refers to the spicy sauce made with chili pepper powder. Gyeongsang, Jeolla, and Jeju Island are famous for their own characteristic gejang. 

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. Woochon Restaurant 10 West 36th Street, New York, NY 10018-8003(212) 695-1342 ‎[mappress mapid="26"]

Licuados (also known regionally as batidos) are a Latin American handmade blended beverage similar to smoothies, made with milk, fruit, and usually ice. They are also sometimes called "preparados" (meaning "prepareds").Licuados and other fresh fruit juice drinks are ubiquitous throughout Mexico. They are sold by street vendors, and in special licuado shops, restaurants, and fruterias (restaurants specializing in fresh fruit).Licuados ("blendeds" or "liquifieds" in Spanish) are among a larger category of fruit drinks made with fruit juice diluted with milk or water: jugos (juice), vitaminas, aguas frescas (juice mixed with sugar and water), refrescos (nonalcoholic carbonated soft drinks), and batidos. Names for various types of shakes and smoothies vary regionally, and are not completely fixed.By contrast with aguas frescas, which are made in advance and ladled from large jars, and other drinks such as refrescos and jugos, which are typically mass-produced and bottled, licuados are blended and made to order. The main difference between a licuado and an American-style smoothie is that licuados use a milk base, whereas smoothies use fruit juice, sometimes in combination with sherbet or yogurt. This makes them lower in calories, thinner, and higher in protein than most smoothies. Licuados may also contain nuts (such as almonds or walnuts) and sugar or honey. Variants include adding granola or using chocolate instead of fruit.Sometimes batidos (loosely meaning "beaten") are said to have milk, with licuados described as a milk-free version. Term "batido" is described by some as Cuban. Different flavors of licuados or batidos have specific names, usually named after their ingredients. For example, a "trigo" (Spanish for "wheat") or "batido de trigo" is a batido with puffed wheat or other cooked grains blended in.

A croquette is a small fried food roll containing usually as main ingredients mashed potatoes, and/or minced meat (veal, beef, chicken, or turkey), shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, often encased in breadcrumbs. The croquette is usually shaped into a cylinder or disk, and then deep-fried. The croquette (from the French croquer, "to crunch") gained worldwide popularity, both as a delicacy and as a fast food.A traditional New England/Northeastern United States preparation uses ham, usually of the maple-cured variety, along with pre-cooked mashed potato (often mixed with some mild seasonings and a bit of milk or butter for a smoother consistency) for the outer roll. These are dipped in crumbed breading, and sauteed or fried in a small skillet using butter. Typically, these are most common during the Thanksgiving-to-Christmas holiday season as one of several ways to use up leftover holiday ham.Another croquette dish popular across much of the American South is salmon croquettes. Any canned fish - usually salmon or mackerel, although canned tuna is also used in some recipes (although the dish is often colloquially referred to as "salmon croquettes" or "salmon patties" regardless of the actual fish used) - is mashed by hand to break up any fish bones and give the fish meat a smoother consistency, then combined with a binder and various seasonings. Seasonings typically include pepper, salt, chopped (sometimes sauteed) onions, garlic, lemon juice, and/or paprika. The binder can be any starch such as flour, cornmeal, matzo meal, ground crackers of any type, even white rice or oatmeal - although these latter variations are not as common, and are mostly limited to the northern U.S. Chopped eggs, parsley, and Parmesan cheese may also be added. The mixture is then shaped into rounded patties for pan- or deep-frying; corn or peanut oil are the most commonly used frying oils in the southern U.S., but canola, safflower, or olive oil are also used, and some recipes call specifically for pan-frying in butter or margarine.EN Japanese Brasserie 435 Hudson Street, New York, NY 10014(212) 647-9196 ‎[mappress mapid="16"] 

Karedok is a raw vegetable salad in peanut sauce from West Java, Indonesia. It is one of the Sundanese signature dish. It is made from cucumbers, bean sprouts, cabbage, legumes, Thai basil, and small green eggplant, covered in peanut sauce dressing. It is very similar to gado gado, except all the vegetables are raw, while most of gado-gado vegetables are boiled, and it uses kencur, Thai basil and eggplant. Karedok is also known as lotek atah (raw lotek or raw gado-gado) for its fresh and raw version of the vegetable covered with peanut sauce. Karedok is widely served as daily food in the Sundanese family, usually eaten with hot rice, tofu, tempeh and krupuk. Nowadays karedok can be found in many variation from hawkers carts, stalls (warung) as well as in restaurants and hotels both in Indonesia and worldwide.Karedok is part of a wide range of Indonesian dressing and salad combinations, along with lotek, pecel and gado-gado. In many places, to retain authenticity in both the production and flavor, the peanut sauce is made in individual batches, in front of the customers. However, since the dish has gained popularity (because of the increase of Asian-themed restaurants) Karedok sauce is now mostly made ahead of time and cooked in bulk, although this is probably more common in Western restaurants rather than in Indonesia. Nowadays in supermarket and stores, many peanut seasoning for karedok are made and sold.A dressing for this salad may include:Red pepperKencurBird's eye chiliGreater galangalFried peanutsBrackish waterPalm sugarSaltTerasi, a condiment made from pounded and fermented shrimpHot waterUpijaya 7604 Woodside Ave, Elmhurst, NY 11373-1939(718) 458-1807 ‎[mappress mapid="23"]

Gado-gado (in Indonesian or Betawi language), also called Lotek (in Sundanese) for its cooked version - differed from lotek atah or karedok for its fresh and raw version of the vegetable covered with peanut sauce and pecel (Javanese language) is an Indonesian dish comprising a vegetable salad served with a peanut sauce dressing. It is thought to have originally been a Sundanese dish. It is widely served from hawkers carts, stalls (warung) as well as in restaurants and hotel both in Indonesia and worldwide.Gado-gado is part of a wide range of Indonesian dressing & salad combinations, along with lotek, pecel and karedok. In many places, to retain authenticity in both the production and flavor, the peanut sauce is made in individual batches, in front of the customers. However, since the dish has gained popularity (because of the increase of Asian-themed restaurants) Gado-gado sauce is now mostly made ahead of time and cooked in bulk, although this is probably more common in Western restaurants rather than in Indonesia.Compared to Western and Indonesian salads, Gado-gado has much more sauce in it. Instead of being used as a light dressing, the vegetables should be well coated in the sauce.Many stores now offer Gado-Gado dressing in dried blocks to which you simply add hot water, making it easier and cheaper to cook at home.Bali Nusa Indah  651 9th Avenue, New York, NY 10036(212) 265-2200 ‎[mappress mapid="22"]