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VALENTINE DAY

 

Happy Valentines Day!
How to say I love you in almost any language

English - I love you
Afrikaans - Ek het jou lief
Albanian - Te dua, Une Te Dua
Arabic - Ana behibak (to man)~ Ana behibek (to woman)

Armenian - Yes kez sirumen * Bambara - M'bi fe
Bangla - Aamee tuma ke bhalo aashi * Belarusian - Ya tabe kahayu
Bisaya - Nahigugma ako kanimo * Bulgarian - Obicham te
Cambodian - Soro lahn nhee ah * Cantonese Chinese - Ngo oiy ney a
Catalan - T'estimo, Testimo Molt * Cheyenne - Ne mohotatse
Chichewa - Ndimakukonda * Chinese - Wo Ai Ni
Corsican - Ti tengu caru (to man) * Creol - Mi aime jou * Croatian - Volim te
Czech - Miluji te * Danish - Jeg Elsker Dig * Dutch - Ik hou van jou
Eskimo - Nagligivaget * Esperanto - Mi amas vin * Estonian - Ma armastan sind
Ethiopian - Afgreki' * Faroese - Eg elski teg * Farsi - Doset daram
Filipino - Mahal kita * Finnish - Mina rakastan sinua
French - Je t'aime, Je t'adore * Gaelic - Ta gra agam ort
Georgian - Mikvarhar * German - Ich liebe dich * Greek - S'Agapo
Gujarati - Hoo thunay prem karoo choo * Hiligaynon - Palangga ko ikaw
Hawaiian - Aloha wau ia oi

Hebrew - Ani ohev ot (by a man to a woman) ~ Hebrew - Ani ohevet ota (woman to a man)
Hiligaynon - Guina higugma ko ikaw * Hindi - Hum Tumhe Pyar Karte hae
Hmong - Kuv hlub koj * Hopi - Nu' umi unangwa'ta
Hungarian - Szeretlek * Icelandic - Eg elska tig * Ilonggo - Palangga ko ikaw
Indonesian - Saya cinta padamu * Inuit - Negligevapse
Irish - Thaim In Grabh Leat * Italian - Ti amo
Japanese - Aishiteru / Ai Shite Imasu * Kannada - Naanu ninna preetisuttene
Kapampangan - Kaluguran daka * Kiswahili - Nakupenda * Konkani - Tu magel moga cho
Korean - Sarang Heyo * Latin - Te amo * Latvian - Es tevi miilu
Lebanese - Bahibak * Lithuanian - Tave myliu
Malay - Saya cintakan mu / Aku cinta padamu
Malayalam - Njan Ninne Premikunnu * Maltese - ien Inhobbok
Mandarin Chinese - Wo ai ni * Marathi - Me tula prem karto * Mohawk - Kanbhik
Moroccan - Ana moajaba bik * Nahuatl - Ni mits neki
Navaho - Ayor anosh'ni * Norwegian - Jeg Elsker Deg
Pandacan - Syota na kita!! * Pangasinan - Inaru Taka * Papiamento - Mi ta stimabo
Persian - Doo-set daaram * Pig Latin - Iay ovlay ouyay
Polish - Kocham Ciebie * Portuguese - Eu te amo * Romanian - Te ubesk
Roman Numerals - 333 * Russian - Ya tebya liubliu, Ya Lyublyu Tyebya
Scot Gaelic - Tha gra\dh agam ort * Serbian - Volim te * Setswana - Ke a go rata
Sindhi - Maa tokhe pyar kendo ahyan * Sioux - Techihhila
Slovak - Lu`bim ta * Slovenian - Ljubim te * Spanish - Te quiero / Te amo
Swahili - Ninapenda wewe * Swedish - Jag alskar dig * Swiss-German - Ich lieb Di
Tagalog - Mahal kita * Taiwanese - Wa ga ei li * Tahitian - Ua Here Vau Ia Oe
Tamil - Nan unnai kathalikaraen * Telugu - Nenu ninnu premistunnanu
Tatooine - binary phraser

Thai - Chan rak khun (to man) ~ Thai - Phom rak khun (to woman)
Turkish - Seni Seviyorum * Ukrainian - Ya tebe kahayu * Urdu - mai aap say pyaar karta hoo
Vietnamese - Anh ye^u em (to woman) ~ Vietnamese - Em ye^u anh (to man)
Welsh - 'Rwy'n dy garu * Yiddish - Ikh hob dikh * Yoruba - Mo ni fe

Also, in American sign language:
\l,,/ (the thumb, index finger and pinkie are extended with the other two fingers folded down). This is a combination of the initial letters of the sentence, I Love You. "I" is the pinkie extended. "L" is the thumb and index finger extended. "Y" is the thumb and pinkie extended. Put them all together and \l,,/

 

VALENTINE DAY DINNER

Scallops with Shiitake and Oyster Mushrooms


Sea scallops with Shiitake and Oyster Mushrooms is a slightly indulgent, slightly exotic dish that’s perfect for Valentine’s Day—or any special dinner.

1/4 pound fresh shiitake mushrooms
1/4 pound oyster mushrooms
3 tablespoons butter, plus more for scallops
Salt and freshly ground pepper
3 scallions, diagonally sliced
3 slices fresh ginger
1/2 cup dry white wine
1/2 cup chicken broth
10 large sea scallops [3/4 pound total or a little more]
flour for dredging [optional]
canola oil
fresh chopped parsley, for garnish

Prepare mushrooms. Gently brush away any dirt on mushrooms with a dry wad of paper towel. Remove stems from shiitakes [they can be tough] and slice mushroom caps into halves or thirds, depending on size. Carefully pull apart oyster mushrooms into individual petals. Slice the largest ones in half lengthwise.

Melt 3 tablespoons of butter in a large nonstick lidded skillet over medium heat. Sauté the shiitake and oyster mushrooms for 5 minutes, or until they are browned, stirring occasionally and sprinkling them lightly with salt and pepper as they cook. Add the scallions, ginger and wine. Cook the mixture, tossing or stirring, until the wine is almost evaporated. Add the broth. Reduce heat to medium low, cover the pan and let the mushrooms stew until they are soft, about 10 to 15 minutes. Uncover the pan and remove the ginger slices. This can be done up to four hours in advance. Reheat before proceeding.

Prepare scallops. Rinse scallops carefully to remove any grit. If your scallops have white, sinewy looking pieces on the side [sometimes they do, sometimes not], trim them off with a sharp knife; this is the foot that attached it to the shell. Blot scallops dry with paper towels and arrange on plate with flat sides up. Season with salt and pepper. In a nonstick skillet, brown the scallops in a mix of canola oil and butter over high heat, about 2 minutes. Transfer the scallops, browned side up, to the pan with the hot mushrooms. Cover the pan, turn off the heat and let the scallops finish cooking in the residual heat of the pan, 2 minutes or so.

Divide the scallops on two plates. Spoon the mushroom mixture around the scallops and sprinkle with chopped parsley and serve.

Earn extra browning points. If your scallops were previously frozen, here’s a way to make sure they brown nicely. Immediately before plopping them in the skillet to brown, dredge the flat tops and bottoms lightly in flour. In this case, because you’re only browning one side, just dredge one side. Use a very light touch. You’re not trying to batter them—you just want to give the fat in the pan a nice, dry, brownable surface to work with. Even if you’re fortunate enough to get scallops that have never been frozen, this little trick can ensure satisfyingly browned scallops.

Serves 2

source: www.blue-kitchen.com

 

 

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