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Stuffed zucchini

Stuffed zucchini


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Wash the zucchini, cut in half and dig out the core.

As Miha would say :), the meat is robotized with onion, carrot and pumpkin core. Add the washed rice, finely chopped greens, egg, salt and pepper and mix well. The pumpkins are filled, I also filled 2 peppers because there was enough meat, then they are placed in a heat-resistant dish. From a tomato, cut the lids for the pumpkin, the rest of the tomatoes are finely chopped in a blender / robot, removing the stalks first. Pour the tomatoes into the bowl over the pumpkin, put another glass of water, salt, pepper and 2-3 tablespoons of oil. Cover with a lid or foil and leave in the oven for 45 minutes.

At the end, sprinkle finely chopped dill and parsley and serve with sour cream or yogurt.


Zucchini stuffed with vegetables and chicken

If the garden pumpkins still appeared, I didn't think too much about them and I tested them in this recipe, Zucchini stuffed with vegetables and chicken.

Very tasty in this combination, and the recipe is a classic one, with ingredients available to anyone.

The tomato sauce with the inside of the pumpkin is great good and consistent.

Find the recipe on the blog Pumpkin stuffed with cerealand also in the category of pumpkin recipes, I recommend the recipe Squares with pumpkin and carrots.

  • 2 garden pumpkins, larger
  • For the filling:
  • 500 gr chicken breast
  • 1 onion
  • 2 cloves of garlic
  • 2 carrots
  • 1 bell pepper, red
  • salt and pepper
  • thyme
  • marjoram
  • 1 bunch of green parsley
  • 2 eggs
  • 200 gr smoked cheese
  • 1 tablespoon oil
  • For the sauce:
  • 250 gr tomato paste
  • the core cut from the pumpkin
  • 1 clove of garlic
  • salt and pepper
  • 4-5 basil leaves
  • 150 ml of water
  • 1 bunch of green parsley

[preparation title = & # 8221Preparation & # 8221]

We prepare the filling for the Zucchini recipe stuffed with vegetables and chicken.

Peel and finely chop the vegetables, pass the chicken breast through the mincer and chop the parsley.

Put in a deep frying pan, heat the oil. Add the onion and garlic, and when they penetrate easily, add the carrots and pepper. Stir until the carrots are penetrated and add the chicken. Sprinkle the spices and mix the ingredients well, so that the meat penetrates evenly. When the meat is well penetrated, turn off the heat and leave the filling ingredients to cool. Then add the chopped parsley and eggs and mix well.

Meanwhile, we prepare the zucchini and the sauce for the Pumpkin recipe stuffed with vegetables and chicken.

Wash the pumpkins well, cut them in half and dig out the inside, leaving the edges of 5-6 mm.

We pass the hollowed core through a blender and boil it with tomato paste and water for the sauce. Add a clove of grated garlic and finely chopped basil leaves, salt and pepper to taste. Boil the sauce on the fire for 2-3 boils and put it in an oven tray.

Fill the pumpkin halves with the above composition and place them in the sauce tray. If there is still composition, mix it with the sauce. Put the tray in the oven for 20-30 minutes, at 175 degrees, or until the zucchini penetrate. In the last 5-6 minutes, sprinkle grated cheese on top of them.

Serve the zucchini stuffed, warm, with the sauce in which they were prepared, sprinkled with finely chopped green parsley.

* Remember that I am waiting for you every day facebook page of the blog with many recipes, new ideas and many other news.

* You can also sign up for Recipes group of all kinds, where you will be able to upload your photos with dishes from the blog, we will be able to discuss menus, recipes and much more.


Zucchini stuffed with vegetables and chicken

If the garden pumpkins still appeared, I didn't think too much about them and I tested them in this recipe, Zucchini stuffed with vegetables and chicken.

Very tasty in this combination, and the recipe is a classic one, with ingredients available to anyone.

The tomato sauce with the inside of the pumpkin is great good and consistent.

Find the recipe on the blog Pumpkin stuffed with cerealand also in the category of pumpkin recipes, I recommend the recipe Squares with pumpkin and carrots.

  • 2 garden pumpkins, larger
  • For the filling:
  • 500 gr chicken breast
  • 1 onion
  • 2 cloves of garlic
  • 2 carrots
  • 1 bell pepper, red
  • salt and pepper
  • thyme
  • marjoram
  • 1 bunch of green parsley
  • 2 eggs
  • 200 gr smoked cheese
  • 1 tablespoon oil
  • For the sauce:
  • 250 gr tomato paste
  • the core cut from the pumpkin
  • 1 clove of garlic
  • salt and pepper
  • 4-5 basil leaves
  • 150 ml of water
  • 1 bunch of green parsley

[preparation title = & # 8221Preparation & # 8221]

We prepare the filling for the Zucchini recipe stuffed with vegetables and chicken.

Peel and finely chop the vegetables, pass the chicken breast through the mincer and chop the parsley.

Put in a deep frying pan, heat the oil. Add the onion and garlic, and when they penetrate easily, add the carrots and pepper. Stir until the carrots are penetrated and add the chicken. Sprinkle the spices and mix the ingredients well, so that the meat penetrates evenly. When the meat is well penetrated, turn off the heat and leave the filling ingredients to cool. Then add the chopped parsley and eggs and mix well.

Meanwhile, we prepare the zucchini and the sauce for the Pumpkin recipe stuffed with vegetables and chicken.

Wash the pumpkins well, cut them in half and dig out the inside, leaving the edges of 5-6 mm.

We pass the hollowed core through a blender and boil it with tomato paste and water for the sauce. Add a clove of grated garlic and finely chopped basil leaves, salt and pepper to taste. Boil the sauce on the fire for 2-3 boils and put it in an oven tray.

Fill the pumpkin halves with the above composition and place them in the sauce tray. If there is still composition, mix it with the sauce. Put the tray in the oven for 20-30 minutes, at 175 degrees, or until the zucchini penetrate. In the last 5-6 minutes, sprinkle grated cheese on top of them.

Serve the zucchini stuffed, warm, with the sauce in which they were prepared, sprinkled with finely chopped green parsley.

* Remember that I am waiting for you every day facebook page of the blog with many recipes, new ideas and many other news.

* You can also sign up for Recipes group of all kinds, where you will be able to upload your photos with dishes from the blog, we will be able to discuss menus, recipes and much more.


Zucchini stuffed with vegetables and chicken

If the garden pumpkins still appeared, I didn't think too much about them and I tested them in this recipe, Zucchini stuffed with vegetables and chicken.

Very tasty in this combination, and the recipe is a classic one, with ingredients available to anyone.

The tomato sauce with the inside of the pumpkin is great good and consistent.

Find the recipe on the blog Pumpkin stuffed with cerealand also in the category of pumpkin recipes, I recommend the recipe Squares with pumpkin and carrots.

  • 2 garden pumpkins, larger
  • For the filling:
  • 500 gr chicken breast
  • 1 onion
  • 2 cloves of garlic
  • 2 carrots
  • 1 bell pepper, red
  • salt and pepper
  • thyme
  • marjoram
  • 1 bunch of green parsley
  • 2 eggs
  • 200 gr smoked cheese
  • 1 tablespoon oil
  • For the sauce:
  • 250 gr tomato paste
  • the core cut from the pumpkin
  • 1 clove of garlic
  • salt and pepper
  • 4-5 basil leaves
  • 150 ml of water
  • 1 bunch of green parsley

[preparation title = & # 8221Preparation & # 8221]

We prepare the filling for the Zucchini recipe stuffed with vegetables and chicken.

Peel and finely chop the vegetables, pass the chicken breast through the mincer and chop the parsley.

Put in a deep frying pan, heat the oil. Add the onion and garlic, and when they penetrate easily, add the carrots and pepper. Stir until the carrots are penetrated and add the chicken. Sprinkle the spices and mix the ingredients well, so that the meat penetrates evenly. When the meat is well penetrated, turn off the heat and leave the filling ingredients to cool. Then add the chopped parsley and eggs and mix well.

Meanwhile, we prepare the zucchini and the sauce for the Pumpkin recipe stuffed with vegetables and chicken.

Wash the pumpkins well, cut them in half and dig out the inside, leaving the edges of 5-6 mm.

We pass the hollowed core through a blender and boil it with tomato paste and water for the sauce. Add a clove of grated garlic and finely chopped basil leaves, salt and pepper to taste. Boil the sauce on the fire for 2-3 boils and put it in an oven tray.

Fill the pumpkin halves with the above composition and place them in the sauce tray. If there is still composition, mix it with the sauce. Put the tray in the oven for 20-30 minutes, at 175 degrees, or until the zucchini penetrate. In the last 5-6 minutes, sprinkle grated cheese on top of them.

Serve the zucchini stuffed, warm, with the sauce in which they were prepared, sprinkled with finely chopped green parsley.

* Remember that I am waiting for you every day facebook page of the blog with many recipes, new ideas and many other news.

* You can also sign up for Recipes group of all kinds, where you will be able to upload your photos with dishes from the blog, we will be able to discuss menus, recipes and much more.


PUMPKIN FILLED WITH RICE AND TOFU & # 8211 recipe useful for dieters

Zucchini are among the most popular vegetables cheap, versatile, but also very health. We can use them in many recipes - soups, broths, stews, salads, sauces, cooked dishes.

They are rich in vitamins A, C and Bminerals (calcium, potassium, magnesium, zinc, phosphorus) and antioxidants ( 1 ). They are ideal for people who want to lose weight, due to its high water and fiber content and low in calories (2).

They have properties diuretics, digestive, anti-obesity, anti-rheumatic, hypotensive and anti-aging ( 3 ). I maintain my health sight and prevent cancer (4).

Zucchini stuffed with rice and tofu - recipe

I adapted the original recipe a bit and used tofu instead of urda, to get an equally tasty fasting dish.

• 8 pumpkins
• 200 g of brown rice
• 250 g of tofu
• 2 carrots
• 2 onions
• 2-3 tomatoes
• 4-5 tablespoons of oil
• salt and pepper to taste
• greens: parsley, dill, tarragon, thyme

Finely chop the onions and grate the carrots. First fry the onion in a little oil, and after it has become translucent, add the carrot. Leave for a few more minutes, then add the chosen rice, washed and drained well.

Put the lid on and let it simmer for a few minutes. Then add a little water to help the rice grains boil. After the rice has swelled, turn off the heat and add the crushed tofu. Season with salt, pepper and finely chopped greens.

Mix well to homogenize.

The lid is cut off (the top) and the inside is removed with seeds. Dig well, creating a hole large enough for the filling.

Fill with the composition of rice, vegetables and tofu and level to the surface.

The stuffed zucchini are placed in a tall, standing-walled saucepan / tray. Add water to the bowl and a little oil. Put in the oven and leave until the vegetables are well cooked.

Remove the tray and add the diced or sliced ​​tomatoes, among the zucchini. Put it back in the oven and leave it for a quarter of an hour, until it browns a little.

Stuffed zucchini can be served hot with polenta, but they are good and cold.

Source: Grandma's Recipes, Pumpkin stuffed with urda: http://retetedelabunica.eu/2018/05/26/dovlecei-umpluti-cu-urda/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Zucchini stuffed with vegetables and chicken

If the garden pumpkins still appeared, I didn't think too much about them and I tested them in this recipe, Zucchini stuffed with vegetables and chicken.

Very tasty in this combination, and the recipe is a classic one, with ingredients available to anyone.

The tomato sauce with the inside of the pumpkin is great good and consistent.

Find the recipe on the blog Pumpkin stuffed with cerealand also in the category of pumpkin recipes, I recommend the recipe Squares with pumpkin and carrots.

  • 2 garden pumpkins, larger
  • For the filling:
  • 500 gr chicken breast
  • 1 onion
  • 2 cloves of garlic
  • 2 carrots
  • 1 bell pepper, red
  • salt and pepper
  • thyme
  • marjoram
  • 1 bunch of green parsley
  • 2 eggs
  • 200 gr smoked cheese
  • 1 tablespoon oil
  • For the sauce:
  • 250 gr tomato paste
  • the core cut from the pumpkin
  • 1 clove of garlic
  • salt and pepper
  • 4-5 basil leaves
  • 150 ml of water
  • 1 bunch of green parsley

[preparation title = & # 8221Preparation & # 8221]

We prepare the filling for the Zucchini recipe stuffed with vegetables and chicken.

Peel and finely chop the vegetables, pass the chicken breast through the mincer and chop the parsley.

Put in a deep frying pan, heat the oil. Add the onion and garlic, and when they penetrate easily, add the carrots and pepper. Stir until the carrots are penetrated and add the chicken. Sprinkle the spices and mix the ingredients well, so that the meat penetrates evenly. When the meat is well penetrated, turn off the heat and leave the filling ingredients to cool. Then add the chopped parsley and eggs and mix well.

Meanwhile, we prepare the zucchini and the sauce for the Pumpkin recipe stuffed with vegetables and chicken.

Wash the pumpkins well, cut them in half and dig out the inside, leaving the edges of 5-6 mm.

We pass the hollowed core through a blender and boil it with tomato paste and water for the sauce. Add a clove of grated garlic and finely chopped basil leaves, salt and pepper to taste. Boil the sauce on the fire for 2-3 boils and put it in an oven tray.

Fill the pumpkin halves with the above composition and place them in the sauce tray. If there is still composition, mix it with the sauce. Put the tray in the oven for 20-30 minutes, at 175 degrees, or until the zucchini penetrate. In the last 5-6 minutes, sprinkle grated cheese on top of them.

Serve the zucchini stuffed, warm, with the sauce in which they were prepared, sprinkled with finely chopped green parsley.

* Remember that I am waiting for you every day facebook page of the blog with many recipes, new ideas and many other news.

* You can also sign up for Recipes group of all kinds, where you will be able to upload your photos with dishes from the blog, we will be able to discuss menus, recipes and much more.


5 pumpkins (smaller)
450 gr minced meat (I used mixed pork + beef)
50 gr smoked
50 gr rice with round grain
1 large onion
6 tablespoons passed
1 tablespoon pepper paste
1/2 bunch of parsley
6 wire marar
4 tomatoes
1 serving bechamel sauce
100 gr cheese
80 ml extra virgin olive oil
salt, pepper, paprika

Preparation Stuffed zucchini

  1. Cover the rice with boiling water and leave it for half the cooking time indicated on the package (eg the cooking time for mine was 18 minutes, so I left it for 9 minutes in boiled water).
  2. In 2 tablespoons of hot oil, cook the finely chopped onion. When it softens, add the minced meat and the chopped smoked meat and fry everything over a high heat until it changes color. Then add the finely chopped greens, drained rice, 1 teaspoon paprika, 1/2 teaspoon pepper and salt to taste. Add the puree and pepper paste and mix well.
  3. Cut the zucchini in half lengthwise and hollow out the entire seed area in the center. Sprinkle with salt. Fill the remaining gaps with the minced meat mixture.
  4. Pour half of the remaining oil into a large pan. Wallpaper the entire bottom of the tray with slices of tomatoes. Pour the rest of the oil over them.
  5. Place the stuffed zucchini over the tomatoes and pour hot water into the pan just close enough to cover the tomatoes. Cover the pan with aluminum foil and bake at 200C for 10 minutes.
  6. While the pumpkins are baking, prepare a thinner bechamel sauce (use 300 ml milk) following the instructions here. At the end, add the grated cheese to the sauce and stir until it melts.
  7. Remove the foil from the pan with the pumpkin and with a spoon put the cheese sauce over the filling. Bake again, also at 200C, for another 20-25 minutes, until the cheese sauce is browned on top.
    * when you are in a hurry, instead of the cheese sauce, you can add only grated cheese on top of the pumpkins, in the last 5 minutes in the oven
  8. Remove the zucchini on the plate to be served. The tomatoes will remain in the pan in a golden sauce. Place the pan on the large eye of the stove and bring to a boil for 1 minute. Season the sauce with salt and pepper. Mix all the contents of the tray in a blender until you get a fine sauce.
  9. Serve the zucchini sprinkled with dill and sprinkled with tomato sauce.

1. Meat filling with rice

4. Pumpkins stuffed with tomatoes

5. Cover with the cheese sauce


PUMPKIN FILLED WITH RICE AND TOFU & # 8211 recipe useful for dieters

Zucchini are among the most popular vegetables cheap, versatile, but also very health. We can use them in many recipes - soups, broths, stews, salads, sauces, cooked dishes.

They are rich in vitamins A, C and Bminerals (calcium, potassium, magnesium, zinc, phosphorus) and antioxidants ( 1 ). They are ideal for people who want to lose weight, due to its high water and fiber content and low in calories (2).

They have properties diuretics, digestive, anti-obesity, anti-rheumatic, hypotensive and anti-aging ( 3 ). I maintain my health sight and prevent cancer (4).

Zucchini stuffed with rice and tofu - recipe

I adapted the original recipe a bit and used tofu instead of urda, to get an equally tasty fasting dish.

• 8 pumpkins
• 200 g of brown rice
• 250 g of tofu
• 2 carrots
• 2 onions
• 2-3 tomatoes
• 4-5 tablespoons of oil
• salt and pepper to taste
• greens: parsley, dill, tarragon, thyme

Finely chop the onions and grate the carrots. First fry the onion in a little oil, and after it has become translucent, add the carrot. Leave for a few more minutes, then add the chosen rice, washed and drained well.

Put the lid on and let it simmer for a few minutes. Then add a little water to help the rice grains boil. After the rice has swelled, turn off the heat and add the crushed tofu. Season with salt, pepper and finely chopped greens.

Mix well to homogenize.

The lid is cut off (the top) and the inside is removed with seeds. Dig well, creating a hole large enough for the filling.

Fill with the composition of rice, vegetables and tofu and level to the surface.

The stuffed zucchini are placed in a tall, standing-walled saucepan / tray. Add water to the bowl and a little oil. Put in the oven and leave until the vegetables are well cooked.

Remove the tray and add the diced or sliced ​​tomatoes, among the zucchini. Put it back in the oven and leave it for a quarter of an hour, until it browns a little.

Stuffed zucchini can be served hot with polenta, but they are good and cold.

Source: Grandma's Recipes, Pumpkin stuffed with urda: http://retetedelabunica.eu/2018/05/26/dovlecei-umpluti-cu-urda/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


PUMPKIN FILLED WITH RICE AND TOFU & # 8211 recipe useful for dieters

Zucchini are among the most popular vegetables cheap, versatile, but also very health. We can use them in many recipes - soups, broths, stews, salads, sauces, cooked dishes.

They are rich in vitamins A, C and Bminerals (calcium, potassium, magnesium, zinc, phosphorus) and antioxidants ( 1 ). They are ideal for people who want to lose weight, due to its high water and fiber content and low in calories (2).

They have properties diuretics, digestive, anti-obesity, anti-rheumatic, hypotensive and anti-aging ( 3 ). I maintain my health sight and prevent cancer (4).

Zucchini stuffed with rice and tofu - recipe

I adapted the original recipe a bit and used tofu instead of urda, to get an equally tasty fasting dish.

• 8 pumpkins
• 200 g of brown rice
• 250 g of tofu
• 2 carrots
• 2 onions
• 2-3 tomatoes
• 4-5 tablespoons of oil
• salt and pepper to taste
• greens: parsley, dill, tarragon, thyme

Finely chop the onions and grate the carrots. First fry the onion in a little oil, and after it has become translucent, add the carrot. Leave for a few more minutes, then add the chosen rice, washed and drained well.

Put the lid on and let it simmer for a few minutes. Then add a little water to help the rice grains boil. After the rice has swelled, turn off the heat and add the crushed tofu. Season with salt, pepper and finely chopped greens.

Mix well to homogenize.

The lid is cut off (the top) and the inside is removed with seeds. Dig well, creating a hole large enough for the filling.

Fill with the composition of rice, vegetables and tofu and level to the surface.

The stuffed zucchini are placed in a tall, standing-walled saucepan / tray. Add water to the bowl and a little oil. Put in the oven and leave until the vegetables are well cooked.

Remove the tray and add the diced or sliced ​​tomatoes, among the zucchini. Put it back in the oven and leave it for a quarter of an hour, until it browns a little.

Stuffed zucchini can be served hot with polenta, but they are good and cold.

Source: Grandma's Recipes, Pumpkin stuffed with urda: http://retetedelabunica.eu/2018/05/26/dovlecei-umpluti-cu-urda/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


The zucchini are washed, their heads are cut a little and they are divided in half.

With a teaspoon, remove the pulp from the inside, then arrange the pieces in a tray lined with a baking sheet, salt and pepper, put a little oil in each piece of zucchini. Put the tray in the preheated oven at 180-200 ° C for 20-25 minutes.

During this time, prepare the filling: clean the garlic, cut it into small pieces and put it in a hot pan with a little oil for 2-3 minutes.

Add the pumpkin pulp, mix well. In 2 minutes add the washed and diced tomatoes. Let it cook for 5-7 minutes.


Zucchini stuffed with vegetables and chicken

If the garden pumpkins still appeared, I didn't think too much about them and I tested them in this recipe, Zucchini stuffed with vegetables and chicken.

Very tasty in this combination, and the recipe is a classic one, with ingredients available to anyone.

The tomato sauce with the inside of the pumpkin is great good and consistent.

Find the recipe on the blog Pumpkin stuffed with cerealand also in the category of pumpkin recipes, I recommend the recipe Squares with pumpkin and carrots.

  • 2 garden pumpkins, larger
  • For the filling:
  • 500 gr chicken breast
  • 1 onion
  • 2 cloves of garlic
  • 2 carrots
  • 1 bell pepper, red
  • salt and pepper
  • thyme
  • marjoram
  • 1 bunch of green parsley
  • 2 eggs
  • 200 gr smoked cheese
  • 1 tablespoon oil
  • For the sauce:
  • 250 gr tomato paste
  • the core cut from the pumpkin
  • 1 clove of garlic
  • salt and pepper
  • 4-5 basil leaves
  • 150 ml of water
  • 1 bunch of green parsley

[preparation title = ”Preparation”]

We prepare the filling for the Zucchini recipe stuffed with vegetables and chicken.

Peel and finely chop the vegetables, pass the chicken breast through the mincer and chop the parsley.

Put in a deep frying pan, heat the oil. Add the onion and garlic, and when they penetrate easily, add the carrots and pepper. Stir until the carrots are penetrated and add the chicken. Sprinkle the spices and mix the ingredients well, so that the meat penetrates evenly. When the meat is well penetrated, turn off the heat and leave the filling ingredients to cool. Then add the chopped parsley and eggs and mix well.

Meanwhile, we prepare the zucchini and the sauce for the Pumpkin recipe stuffed with vegetables and chicken.

Wash the pumpkins well, cut them in half and dig out the inside, leaving the edges of 5-6 mm.

We pass the hollowed core through a blender and boil it with tomato paste and water for the sauce. Add a clove of grated garlic and finely chopped basil leaves, salt and pepper to taste. Boil the sauce on the fire for 2-3 boils and put it in an oven tray.

Fill the pumpkin halves with the above composition and place them in the sauce tray. If there is still composition, mix it with the sauce. Put the tray in the oven for 20-30 minutes, at 175 degrees, or until the zucchini penetrate. In the last 5-6 minutes, sprinkle grated cheese on top of them.

Serve the zucchini stuffed, warm, with the sauce in which they were prepared, sprinkled with finely chopped green parsley.

* Remember that I am waiting for you every day facebook page of the blog with many recipes, new ideas and many other news.

* You can also sign up for Recipes group of all kinds, where you will be able to upload your photos with dishes from the blog, we will be able to discuss menus, recipes and much more.


Video: Making TRADITIONAL AZERBAIJANI COUNTRYSIDE BREAKFAST With Fresh Bread (May 2022).


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