Recipe for Russian custard gingerbread. Choux pastry for gingerbread and gingerbread house with honey - cooking secrets. Gingerbread dough

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Gingerbread owes its name to the spices that must be in this delicacy. In addition to them, the composition initially also included molasses with honey, but today sugar is more often used to add sweetness. What is the most delicious and simple gingerbread recipe? You can choose any one you like from the options below.

How to make gingerbread dough

In general, there are three types of gingerbread dough: sugar-honey, honey and sugar. The latter is made on the basis of burnt oil, i.e. burnt sugar. When honey is added it resembles caramel. Whey is also often used. In general, preparing gingerbread dough at home has two main options:

1. The base turns out to be hard, which is convenient for baking various gingerbread houses, snowflakes or stars.
2. A soft base that is mixed according to the recipe without adding eggs. Only white flour, honey, spices and sugar are used.

Gingerbread dough recipe

As for specific ways to prepare gingerbread dough, there are also two of them. These are raw and custard methods. For the latter, the flour is pre-brewed. The starch in its composition is partially gelatinized, as a result of which the gingerbread does not go stale for a long time. According to the raw method, the delicacies are loose in consistency, but viscous. You can choose a specific recipe for gingerbread dough from the ranking of the most popular ones.

Goat dough

• Cooking time: 1 hour 35 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 359 kcal.
• Purpose: for a festive table / for tea.
• Cuisine: Russian.

Roes are those classic northern Christmas cookies. They are also prepared on the basis of gingerbread dough. The goat cookies themselves are often made in the shape of animals. They are believed to protect the house from evil spirits. Goat gingerbread dough is based on sugar and honey. As a composition for dry perfumes, i.e. flavoring additives, take a mixture of nutmeg with cinnamon and cloves.

Ingredients:

• water – 2 tbsp.;
• sugar – 2 tbsp;
• butter – 100 g;
• coarse rye or wheat flour – 1 kg;
• honey - 1 tbsp.;
• mixture of nutmeg, cinnamon and cloves - 1 teaspoon.

Cooking method:

1. Mix honey, water and sugar in a saucepan and bring to a boil.
2. Then, stirring occasionally, cook over medium heat until the mixture turns brown.
3. When the mass has cooled to a warm state, add softened butter with spices and stir.
4. Add flour next. Stir again and let cool completely. It is better to leave for an hour in a cool place.
5. The base should become elastic and soft, then it can be rolled out and cut out into shapes.
6. Bake the goat dough for 10 minutes at 210 degrees. Decorate with a glaze of egg whites whipped with sugar.

Gingerbread dough

• Cooking time: 1 hour.
• Number of servings: 20 persons.
• Calorie content of the dish: 353 kcal.
• Cuisine: European.
• Difficulty of preparation: medium.

The recipe for honey and gingerbread is also a holiday recipe. In Western countries, such a delicacy is already considered a sweet symbol of Christmas. But you don’t have to wait for this bright holiday if you suddenly want delicious gingerbread. Find out how to prepare this delicacy. There is one win-win recipe where honey and ginger are mandatory.

Ingredients:

• egg yolk – 0.5 pcs.;
• salt – 0.25 tsp;
• flour – 175 g;
• butter – 65 g;
• powdered sugar - 75 g for glaze and 100 g for dough;
• ground ginger – 1 tsp;
• ground cinnamon – 1 tsp;
• maple syrup – 2 tbsp;
• soda – 0.25 tsp;
• egg white – 0.5 pcs.

Cooking method:

1. Sift flour with baking soda, ginger, salt and cinnamon into a bowl.
2. Add softened butter, powdered sugar and maple syrup to the resulting mixture.
3. Lightly beat the yolk and also add to the flour mixture, knead into a thick dough, and leave it in the refrigerator for half an hour.
4. Next, roll out the gingerbread base on baking paper in a layer about 5 mm thick.
5. Cut out shapes into shapes and place them on a baking sheet.
6. Bake gingerbread cookies at 180 degrees. This will take about 10-12 minutes.
7. Beat the egg whites until stiff, gradually adding powdered sugar.
8. Decorate the finished delicacy with protein glaze.

Gingerbread dough for a house

• Preparation time: 2 days 9 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 353 kcal.
• Purpose: for a festive table / for tea / for children / for the New Year.
• Cuisine: European.
• Difficulty of preparation: medium.

On New Year's holidays, the whole house is decorated with a variety of little things, including the festive table. The gingerbread house occupies a special place on it. This is a stunningly beautiful Christmas dessert. The dough for a gingerbread house is important, because thanks to it the structure of the dessert will not fall apart. You will find the process and technology of how to prepare the base in the recipe with photos.

Ingredients:

• ground cloves – 0.25 tsp;
• egg – 3 pcs.;
• egg white – 1 pc.;
• honey – 250 g;
• soda – 0.5 tsp;
• vodka – 50 ml;
• flour – 1 tbsp.;
• ground ginger – 0.25 tsp;
• powdered sugar – 180 g;
• cognac – 1 tsp;
• cinnamon – 0.25 tsp;
• butter – 200 g;
• ground cardamom – 0.25 tsp;
• sugar – 200 g;
• ground allspice – 0.25 tsp;
• lemon juice – 1 tsp.

Cooking method:

1. Combine all the spices in a small bowl and grind them thoroughly.
2. Sift the flour into another bowl, add soda to it.
3. Pour sugar into the spices, add honey and vodka. Add melted butter and eggs to this and beat everything with a fork until smooth.
4. Add the flour next, knead the mixture for about 15 minutes, wrap it in a bag and put it in the refrigerator overnight. Cling film will also work.
5. For now, get busy with the details of the gingerbread house - draw them on cardboard and cut them out.
6. In the morning, you can take the base out of the refrigerator and let it warm up at room temperature.
7. Next, roll out the layer 0.5 cm thick and place cardboard parts on it.
8. Using a sharp knife, cut out the elements of the gingerbread house along the outline.
9. Next, bake the products at a temperature of 180 degrees. This will take 10 minutes. Then leave them for a day under a towel.
10. Make the glaze - add lemon juice to the whites, beat them gradually, adding powdered sugar, let stand for 1 hour to thicken.
11. Lightly “file down” the edges of the parts with a grater for better fastening, and coat these places with glaze. She can decorate everything at her own discretion.
12. After the decorative layer has dried, assemble the gingerbread house. Let the structure stand for 1 day.

Honey gingerbread dough

• Preparation time: 1 day 3 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 336 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

Honey gingerbreads are no less fragrant. They also fit perfectly into the holiday menu. But besides the table, you can decorate a Christmas tree with them or give them to friends. The base for gingerbread decorations is prepared in advance. It should sit for about a day to be completely saturated with spices. This way the taste of the finished delicacy will be more intense, not to mention the aroma. The recipe for honey gingerbread dough will help you prepare it.

Ingredients:

• salt – 1 tsp;
• cinnamon – 1.5 tsp;
• lemon juice – 1 tbsp;
• water – 0.5 tbsp.;
• soda – 1 tsp;
• flour – 4.5 tbsp;
• baking powder – 1 tsp;
• egg white – 1 pc.;
• honey – 3.5 tbsp;
• granulated sugar - 1 tbsp.;
• powdered sugar – 1.5 tbsp;
• ground ginger – 0.5 tsp;
• cloves – 0.5 tsp;
• lemon juice – 1 tbsp.

Cooking method:

1. Mix honey with water and granulated sugar, put in a saucepan on fire, cook until the latter dissolves.
2. Next, add all the spices, add butter and remove from heat when it melts.
3. Sift the flour into a separate bowl along with baking powder and soda, add to the honey-sugar mixture.
4. Knead the base, roll it into a ball and leave it in the refrigerator overnight.
5. In the morning, roll out a thin layer, cut out the gingerbread cookies and place them on a baking sheet with parchment.
6. Bake for 5-6 minutes at 200 degrees.
7. Decorate the finished treats with a mixture of whites whipped with lemon juice and powder.

Gingerbread dough using choux method

• Number of servings: 5 persons.
• Calorie content of the dish: 336 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

Experienced chefs believe that real gingerbread is made only from choux pastry. Its preparation includes three main stages - brewing flour, cooling and direct kneading. For the first step, you need a saucepan without a lid. In it, molasses is heated with water and sugar, everything is mixed, then cooled to 70-75 degrees. The resulting syrup is used to brew the flour. It is important to mix it quickly so that the choux gingerbread dough does not turn out with lumps.

Ingredients:

• soda – 0.5 tsp;
• flour – 3 tbsp;
• egg – 2 pcs.;
• water – 0.5 tbsp.;
• granulated sugar - 3/4 tbsp.;
• butter – 20 g;
• honey – 0.5 tbsp.;
• cardamom, cloves, dry mint, star anise, ginger powder - 0.5 tsp.

Cooking method:

1. Place water with honey and sugar in a saucepan, stir and heat over low heat to 70-75 degrees.
2. Next, sift half the flour, add spices, stir quickly with a wooden spoon.
3. Then cool to room temperature, add the remaining flour, softened butter and eggs. Stir for about half an hour until smooth.
4. Roll out, cut out gingerbread cookies and bake at 200 degrees. This will take 7-10 minutes.

Raw gingerbread dough

• Cooking time: 40 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 270 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

The raw method of preparing gingerbread dough differs from the custard dough in temperature. With the latter method, flour is poured into a hot syrup of sugar, honey and water. In the raw method, these ingredients are heated, but then allowed to cool. What is the basis then? Its consistency is loose and viscous at the same time. It is important to stir the mixture thoroughly so that all the sugar dissolves.

Ingredients:

• vanillin – 1/4 tsp;
• flour – 3 tbsp;
• butter – 50 g;
• soda – 0.5 tsp;
• water – 0.5 tbsp.;
• sugar – 1.25 tbsp.

Cooking method:

1. Mix sugar with vanilla, add water, put this mixture in the microwave for 7 minutes, then cool completely.
2. Next, add softened butter and mix.
3. Next add flour and soda, knead the base, then roll it out into a layer about 6 mm thick.
4. Using molds or a knife, cut out the products and place on a baking sheet.
5. Bake at 190-200 degrees. The optimal time is 12-14 minutes.

Gingerbread dough without honey - recipe

• Cooking time: 2 hours.
• Number of servings: 20 persons.
• Calorie content of the dish: 298 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

Gingerbread dough without honey is no less tasty and soft, and has a fragrant smell. It is made tender by kefir. It also contains soda, which is extinguished with vinegar. As a result, the base rises, and the gingerbread cookies themselves come out tall and fluffy. Cocoa powder gives the delicacy a light chocolate taste. Its proportions can be changed at your discretion.

Ingredients:

• egg – 1 pc.;
• flour – 6 tbsp;
• kefir – 1 tbsp.;
• cocoa powder – 1 tbsp;
• soda – 1 tsp;
• sugar – 1 tbsp. for the base, 0.5 tbsp. for glaze;
• vegetable oil – 1 tbsp.

Cooking method:

1. Pour the kefir into a deep bowl, add sugar and butter, and mix.
2. Next, add cocoa powder, yolk and soda slaked with vinegar.
3. Mix until smooth, and then add flour and knead into an elastic mass.
4. Next, form small balls, place them on an oiled baking sheet, place in the oven for 35 minutes and bake at 200 degrees.
5. Meanwhile, make the glaze - beat the egg white until stiff, gradually adding a glass of sugar.
6. Place the gingerbread cookies in a saucepan and pour in the protein mixture.

Shortbread gingerbread dough

• Cooking time: 1 hour.
• Number of servings: 15 persons.
• Calorie content of the dish: 245 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

Shortbread gingerbread dough can be classified as a quick recipe. The finished base is infused for only half an hour, and only then it can be rolled out. The baked goods are soft, tender and crumbly. The store-bought one cannot be compared with it. The basis of the delicacy is baking, i.e. a mixture of butter with flour, sugar and eggs. You can also use margarine, but the delicacy will have a slightly different taste.

Ingredients:

• vanilla sugar – 10 g;
• flour – 2 tbsp;
• granulated sugar – 4 tbsp;
• butter – 200 g;
• egg yolk – 2 pcs.

Cooking method:

1. Divide the eggs into whites and yolks, grind the latter with sugar.
2. Next, add softened butter and vanilla sugar.
3. Gradually add flour and knead the base. When ready, roll into a ball, wrap in cling film and place on the refrigerator shelf for half an hour.
4. After the specified time, roll out the gingerbread cookies using molds, bake for 15 minutes at 200 degrees.

Gingerbread dough - a simple recipe

• Number of servings: 12 persons.
• Calorie content of the dish: 278 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

Simple gingerbread dough is prepared without honey. Moreover, it is even suitable for creating structures in the form of houses or boxes. To do this, you just need to roll out a layer about 0.5 cm thick and cut out the necessary elements from it. Although just gingerbread cookies will also turn out very tasty. You can decorate them with the same protein glaze or make them with filling, for example, jam.

Ingredients:

• sugar – 250 g;
• salt – 1 pinch;
• soda – 0.5 tsp;
• water – 125 ml;
• egg – 3 pcs.;
• butter – 100 g;
• spice mixture – 30 g;
• flour – 500 g;
• orange – 0.5 pcs.

Cooking method:

1. Melt half the sugar in a small saucepan. Then add boiling water and cook for a couple more seconds.
2. Add the remaining sugar and continue dissolving it.
3. Next, add oil, spices and orange zest.
4. Sift the flour along with soda and salt, add 1 whole egg and 2 yolks.
5. Leave the kneaded base in the refrigerator for a day.

Sugar-honey gingerbread dough

• Preparation time: 1 day 1 hour.
• Number of servings: 20 persons.
• Calorie content of the dish: 345 kcal.
• Purpose: for a holiday table / for tea / for children.
• Cuisine: European.
• Difficulty of preparation: medium.

Gingerbread dough with sugar and honey is valued for its thick consistency, bright taste and amazing aroma. Another advantage is that even without freezing it can be stored in the refrigerator for several months. This is very convenient, because you can knead more at once, so that you can treat yourself and your loved ones with a delicious treat at any time. And it’s also easy to make a gingerbread house from it.

Ingredients:

• egg – 3 pcs.;
• spices – 2 tsp;
• honey – 450 g;
• quicklime soda – 1 tsp;
• cocoa – 30 g;
• sugar – 450 g;
• flour – 1.3 kg;
• butter – 160 g.

Cooking method:

1. Fry a glass of sugar in a frying pan until dark brown.
2. Next, pour a glass of boiling water into it. Cook until the grains are completely dissolved.
3. Add remaining sugar. Stirring, cook until it dissolves.
4. Add honey and butter to the hot syrup, add spices and flour.
5. Next, beat in the eggs, salt and add cocoa and soda, mix until smooth.
6. Place the resulting mass on a surface sprinkled with flour and gradually knead into a thick, thick base.
7. Place in the refrigerator for a day.

Making gingerbread dough - the secrets of delicious baking

It is important not only to combine the products, but also to properly knead the gingerbread dough. If it is wet, the cut out figures will begin to spread during baking. A base that is too dry will simply crack in the oven. To avoid this, cook only with room temperature ingredients. You shouldn't beat the sugar and butter too much either. Baking will take 5-10 minutes, no more, otherwise the products will dry out.

Video: Dough for soft gingerbread

Everyone in my family loves gingerbread. I used to buy them at the store, but now I make them myself. Homemade gingerbreads cannot be compared to store-bought ones. They turn out aromatic, soft and very tasty. This recipe for custard gingerbread is quite different from the classic recipe, but nevertheless, their wonderful taste did not suffer from this.

Ingredients

To prepare custard gingerbread we will need:

250 g flour;
150 g sugar;
100 g honey;
30 g butter;
1/3 glass of water;
1/2 tsp. soda;
1/2 tsp. spices (I used ginger, cinnamon, cloves and nutmeg);
1 egg;
jam for filling.
For the glaze:
2-3 tbsp. l. water;
8 tbsp. l. powdered sugar.

Cooking steps

Bring water and honey to a boil in a saucepan. Remove the foam and cool the mass to a temperature of 80 degrees. Now add half the flour, melted butter, egg, spices, soda and mix well.

Add the remaining flour and knead into an elastic, soft dough.

Place the resulting gingerbreads, seam side down, on a silicone mat or on a baking sheet lined with baking paper.

Bake the custard gingerbreads in a preheated oven for 30-40 minutes at 200 degrees. Pour glaze over cooled gingerbread cookies. To prepare the glaze, mix powdered sugar and water, bring to a boil and cool.

Choux gingerbread dough is prepared in three stages. At the first stage, the flour is brewed in one of the types of syrups: sugar syrup, sugar honey or syrup made from honey, sugar and molasses. The resulting brew is cooled, after which the remaining ingredients are added to it at the final stage.

Brewing the flour is done in an open pan, for which molasses or sugar is poured into the bowl and filled with water. While stirring, the composition is brought to a temperature of 75 degrees until the sugar is completely dissolved. The resulting syrup should be transparent. It is filtered through a sieve and allowed to cool to 68 degrees. At the next stage, pre-sifted flour is added to the mixture and quickly mixed. If the syrup is cooled more than required, the quality of the finished gingerbread will suffer.

The resulting brew is cooled in baking trays. The dough is laid in layers, greased with oil or sprinkled with crumbs to prevent the formation of a single mass. When the brewing temperature is 27 degrees, the dough is kneaded, adding the remaining products specified in the recipe. The dough kneading time is 30-40 minutes until a homogeneous creamy mass is obtained.

The second way to prepare dough for custard gingerbread is semi-brewed. To do this, add sugar and margarine to water heated to 70 degrees, continuing to heat the mixture to 90 degrees. The amount of water is 80% of the intended volume according to the recipe. The composition is thoroughly mixed, adding flour (45%) to it. The resulting mass is cooled to 25 degrees. Add soda and honey to the remaining water, combine with the cooled mass, then add eggs and part of the flour. The dough is kneaded for 10 minutes and shaped.

If gingerbread is made from dark varieties of flour and honey, the dough does not need to be tinted. Products made from light varieties of flour and honey, or with sugar, are tinted with burnt sugar until light brown.

The Bogorodsky Gingerbread company offers a large selection of gingerbread products.

• will be an ideal gift for:
• New Year;
• February 23;
• Easter;

March 8.

Tasty and aromatic products baked according to an individual design will delight your loved ones and will be an excellent option for a corporate gift or souvenir for dear guests.

If you want to please your household with delicious baked goods, you can try making gingerbread cookies yourself using a simple recipe.

• Gingerbread trifle (yield - 600 g)
• Water - 85 ml;
• Cinnamon - 0.5 teaspoon.
• Margarine - 50 g;
• Honey - 2 tbsp. spoons;
• Flour - 2 cups;
• Granulated sugar - 0.7 cups;

Soda - 0.5 teaspoon;

Mix flour with cinnamon and soda and sift. Add sugar to the water, add honey, and heat until the sugar dissolves. The syrup is cooled, after which margarine and the remaining ingredients are added. The dough is thoroughly kneaded and rolled out into a layer 6-8 mm thick. Use cookie cutters to cut out gingerbread cookies, place the figures on a dry baking sheet and bake at 220 degrees for 10 minutes.

I have long wanted to make gingerbread from choux pastry “Nezhenka”, but somehow I couldn’t decide or couldn’t find a suitable recipe. The chance nevertheless turned up in the form of my very old friend from Nizhny Novgorod. We studied together and still maintain friendship. She really surprised me by bringing with her homemade honey gingerbread made with choux pastry.

Gingerbread wrapped in foil can be stored in the refrigerator for almost a month.

Only, as I thought, it didn’t even last a week, it was eaten very quickly, it turned out very tasty and natural. Well, since such an opportunity has turned up, we must take advantage of it. Two months have passed and it’s time to repeat this recipe at my home.

Servings: 10 Preparation time: 10 minutes Total cooking time: 1 hour 10 minutes

Ingredients

• 2 pcs – egg;
• 100 grams – butter;
• 1 tsp – DO NOT quench soda;
• 200 grams – granulated sugar, less is possible;
• 10 grams – ground cinnamon;
• 3 tbsp – honey;
• 10 tbsp – heaped flour, you may need more;
• 0.5 jar - jam or preserves.

Step by step recipe

Prepare tender dough in a water bath

Our dough will be choux, so we will need a water bath. Place a wide bowl of water on the fire to heat up.

Mix honey and cinnamon

Simultaneously mix all the ingredients except flour - egg, softened butter, cinnamon, honey, soda and sugar.

The amount of sugar can be reduced, it all depends on your preferences.

Mix everything thoroughly and put it in a bowl with already boiled water. Keep stirring constantly for 15-20 minutes. The color of the mixture will begin to change as the honey quenches the soda.

Add flour

Remove the brewed mass and slowly add flour, about 10 tablespoons, if the flour is good, and if the flour is not of very good quality, then more. We knead something that should not stick to your hands.

Divide the dough into 2 parts, as in the photo. Grease a baking sheet with butter.

One part can be rolled out with a rolling pin, constantly adding flour so that it does not stick to the table and hands. You can also stretch it with your hands to the desired size. Transfer it to the prepared baking sheet.

Take the second part of the dough, roll it out and cover it with jam, pinching the edges so that the filling does not leak out during baking.

Final readiness

Place the pan in an oven preheated to 180 degrees for about 45 minutes, or as my friend said: “You can tell when it’s done by the smell.” Indeed, the aroma wafted through the house was amazing.

Once the gingerbread is ready, let it cool slightly, remove from the mold and spread on top. I coated it with melted honey and it turned out really well. We wait for it to cool down, put the kettle on and enjoy the delicious gingerbread. Enjoy your tea!

Hello! My name is Natalia. I have always loved cooking, I started back in school and with my mother’s book “About Tasty and Healthy Food.” My mother was an artist by profession and by life, and even a simple, uncomplicated dish was always decorated and served in a very original way. I still remember how the meat in the pots was choked, the lights were always turned off, any alcoholic drink that could be set on fire was poured onto a baking sheet, and all these pots were carried out of the kitchen on fire to the guests to everyone’s surprise. It was impressive! Therefore, I inherited my passion for everything beautiful from my parents. For me, the presentation of a dish is no less important than the dish itself, and it doesn’t matter if it’s something quickly prepared or a recipe that requires a long preparation. By the will of fate, I have been living in Latin America for a long time, in a country with an extraordinary climate, where you can find air temperatures from +40 to -2 degrees, where there is snow, and the coasts of two oceans - the Atlantic and the Pacific, where there are jungles and alpine meadows, and beaches. Of course, such diversity could not but leave its mark on the gastronomy of Colombia. The country has a lot of seafood, meat and a variety of exotic fruits; The gastronomic preferences of the local population change from region to region, but I draw inspiration from all this local color. I cook a lot, I don’t like monotony, so my cuisine is very diverse. I can’t say which cuisine I like best, I really love Mediterranean food, Russian food, local food, and Asian food, I also adore pastries and shortcrust pastry... well, you get the idea, everything that’s delicious! If I try something new that I liked in a restaurant, I always try to first understand what seasonings and ingredients are there, and if I really liked something, I reproduce it in my kitchen and surprise my family and friends. Of course, a very important source of inspiration is the Internet and various cookbooks. But if a recipe doesn’t have a nice photo, I won’t even read it! For some time now I started sharing my acquired knowledge and skills on Instagram (@vlasna) and that’s why I picked up a camera. I believe that any recipe should be accompanied by a decent picture, so that the viewer understands what is on the plate and how it can be served, and ideally, so that he would also want to eat it!)) Well, I try to choose recipes that are not difficult to execute and do not require huge waste of time. Everything we love: #SimplyFastTasty. I have my own recipes that have been tested over the years, but if I borrow something from others, I usually modify it a little to suit myself. Anyone who cooks a lot and often will understand me. Here I will be happy to share with you my experience and favorite recipes. Cooking for yourself and friends is so much fun! If anyone has any questions, I will definitely answer, and of course I will be glad to see you on my Instagram page @vlasna Come in, I will be glad to chat!