Jacksonville Head Scissors

Monday I go in that Canegrate; 288km round trip from my native village, with Milan in the middle.
I'll have to go at least three days, and I will do three days of relief, then I will take Friday off in order to recover from the ring road of Milan. Theoretically I should pull back to even "miss sleep standing up," one who has little familiarity with the handkerchief, but I will try to avoid this too because I also take a pass.

tell you a story:
There was once a painter, not quite young, even a little season, which for most of his professional life was limited to giving hands of paint here and there and fix a few other things but although it went regularly shop, has never had the opportunity, if only once, to produce something meaningful and of his own.
One day they call him to paint a triptych and ask him to produce examples of the work done so far, and these, in order to get the job, is to beg for a painter friend of his examples of work products in order to have something, even if not his, to show, not content with the figure Barbina made with his friend the painter, who still does not shine of her, he began to criticize as well as he is given ...
The moral of the story is: the catch lies in wait around corners ready to do tripping.

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... so I have not forgotten the blog

... but all in all a day off can hardly be called "Forgetfulness".
These days are particularly taken by the events in Japan and so I want to put very little to write jokes and uselessness, which make up most of this blog, so they are short of arguments.
I could also have arguments, moreover, is not hard to find ideas, but just do not feel like writing.

Today I received confirmation that on Thursday I will be working, not for lack of patriotism, but to postpone the work task to the festivities next week, I know that Italy will forgive me if I celebrate with a few days late.

I printed all 120 tables and several hundred pages of documents relating to the board of evil and then deliver it soon, I highly doubt that the time is good, but I can hope for.
In last fifteen days I'll have to go for a major Canegrate, village near Milan, and I hate to go to Milan. The city itself was also liked me, but as I start to have headaches within the ring road as I try to avoid going there ... mah ... you will see

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Sacred Fire - Sacred Fire

When writing is a craft. Vivace con brio

If you write out of passion rather than a profession where things start to get complicated. It is at this point that the change of perspective that I have proposed pays off. Put to the test as well: stand up! And you take away the hindrances in more than one occasion. I could write a whole post about it, but the best strategy is the same: try .
not be discouraged if the first few times she did not succeed well, part of the game. First we need to train a bit ': how and when it is at your discretion.

From theory to practice. Think
having to write an article. The simplest case (but also less frequent, alas) is that you have a large degree of freedom and autonomy in deciding, for example, the topic. Suppose you have your own address book (on a website, a blog in case you are a professional blogger, a magazine, a local newspaper or newspaper of the parish). In this case the element of "required" to be followed will be the general topic of the book, for example Your garden , Pet therapy , low cost decorating and so on. The themes of the various articles may instead be decided by you from time to time, or agreed with a senior editor. In any case, even with all the variations, you're still self-sufficient. And if the book you have chosen you because it is a topic that you are passionate ... welcome to paradise!
fact remains that the piece you need write and deliver (or publish), because you have a contract and deadlines. And to those who pay or who will not read a damn if the dog has just peed on the carpet, my aunt can not go get the child to school, the car to a mechanic, it pours out and have just closed the nth receiver in the face of the call center receptionist on duty who wanted to sell you a delicious wine in cans of 10 liters! That piece you the you write. And fast.

Generally, however, things are not quite so idyllic: often the subject you have not chosen you, might even be an issue that you do not know anything and therefore will take time to read up on duty, you have a minimum and maximum of characters (and believe me that talking about transcendental meditation in just 800 characters is an equal to climb Everest), the deadline is always urgent, but you communicate it in the morning to the evening, you must be attractive but not urgent, but authoritative not boring, but not precise pedantic, but without much original creativity, SEO compliant if you work for the web and, of course, remind sensible things to say. Not to mention that you may be forced to work in an open space with 10 other people, phones ringing, people coming in and going out, music ...

And the inspiration? Last door on the right.



Unless ... If you can turn a disadvantage into an advantage, if you turn the tables and write "despite ..." because it is from that "despite" that can put you in the right wavelength, then you have won the challenge, because you will loose from the constraints, you will become an act that depends on an outside that is completely up to you. You will be free.
And the "holy fire" is lit once again, illuminating what you do and what you are.

POSTSCRIPT (for once I give myself the luxury of writing in one piece:))
I neglected to talk about the "writers" as the people who write books. I do not belong to the category and not having experienced first hand the job back only thinking of others. Better than what they have to say I'll say for themselves without my mediation (though, if you're interested, you can find some excerpts from that taught me a lot in Ipse dixit and Reading here and there).

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Decorate cupcakes for easter ...

Last week I received a beautiful package from Decorate with an invitation to realize, with products sent, symbolizing a sweet Easter.
My little brain and that of my boyfriend have started to develop, imagine. They came out a few ideas to say the least weird but it's nice when you fantasizes about ingredients and recipes!
But in the end I opted to create two different types of sweets, so as to implement more ideas.
I made a cake and cupcakes.
While the cake is not fully satisfied me and made me even a little angry, I have enjoyed the cupcakes and I am very proud of the result. I
preparation of the cupcake with chocolate (with the recipe for Devil's Food Cupcakes of sponge changed a little in the doses), I've stuffed with jam du apricots and I have then decorated with sugar paste Decorate and the frosting to Philadelphia, a classic.
then I want them to share with you, even though Easter is still missing actually a lot of time ...


Ingredients for 7 / 8 cupcakes with chocolate:

- 20 grams of cocoa powder
- 45 ml of hot water
- 90 g 00
flour - 110 grams of sugar
- 60 ml cream
- 1 large egg at room temperature
- 90 grams of butter
- 2.5 grams of baking powder
- 2.5 grams of sodium bicarbonate
- 3 grams salt
- 4 ml vanilla extract
- apricot jam to taste

Mix cocoa powder with hot water and creamy smooth and homogeneous.
Sift flour, baking soda, baking powder and salt in a bowl.
In a saucepan melt the butter sweet fire with the sugar, stirring until it will well blended. Pour the melted butter and sugar in a bowl and mount with the whisk for a few minutes, so it cools down. Add the egg, vanilla extract, cream and chocolate. Slowly to incorporate also flour in small doses, and cream.
Pour the mixture into a mold lined with muffin paper cups, filled to ¾.
Bake at 180 degrees and cook for about 25 minutes. Allow to cool very well, removing the cup cakes pan.
When they are cold, with a sac-a-little stuff the center of each cup cake with apricot jam.


Frosting in Philadelphia:

- 120 grams of Philadelphia
- 120 grams of powdered sugar
- 60 grams of soft butter cream
- vanilla extract
- dyes in gel Decorate

With the whisk whips cream the butter soft cream to obtain a cream smooth and frothy. Add the vanilla extract and continue Philadelphia to mix. Gradually stir the icing sugar, preferably using a wooden spoon instead of the whisk. Coloring the frosting as desired with dyes in gel Decorate .

For decorations:

- apricot jelly Decorate
- sugar paste yellow Decorate
- Decorate sugar paste fuchsia
- frosting the Philadelphia
- dyes in gel Decorate yellow, turquoise, pink
- mini-cutters Wilton Easter Decorate

Roll out the dough with a rolling pin and cut out sugar, the pastry rings with the shapes. Brush the cake with a cup apricot jelly to Decorate join the sugar paste.
also organized three-dimensional subjects, such as eggs and bunnies.
which, by imagination, the cup cakes, pasting with real ice or liquid glucose Decorate .

E 'right to thank my boyfriend for helping me out with his own hands by creating the cute bunny and a delicious picnic tablecloth.

good appetite and good taste of Easter, o)

Boby Sharvani Dresses

"Gunahon ka Devta" 1967

What to do in a gray rainy day for not giving them much thought, and then depressed, the events of the Rising Sun?
or contact a force greater than ourselves, to choose between God and Star Trek, to name "The big bang theory" or even rely on the supplied DVD shrine in search of something lifted morale.
After starting out in the name of minimalism and avant-garde, I have firmly taken the way of India and listening this this and, once entered in the right frame of mind I decided to see "Gunahon ka Devta "Indian film of 1967.
How did you come to my DVD library in a Hindi film loosely subtitled? You should know that in India cinema is very important and I know all the films produced in the subcontinent, is sung, so much so that many films are determined by some of the songs contained therein. Actors is required athleticism, beauty and acting ability as for the vocals are dubbed by singers professionals. Among the female vocals for a long time, it was important Lata Mangeskhar (I hope I wrote his name correctly ... never remember where it falls, the "h" in Devanagari transliteration system in the Latin).
Mrs. Mangeskhar gave voice to many heroines of the film and "gunahon ka Devta" is no different. I do not know exactly for what mysterious reason, but I remember clearly defined, perhaps contemporary with the first film Kurosawa ("Ran") I've ever seen, some scenes from this movie.
Evidently I must have tainted one of my friends with this news, and other likely unintended, about this film so I got a DVD in Hindi with English subtitles, with two classics Indians and "guhanon ka Devta" is one of them.
The first striking thing about these films is the gestures and movements absolutely excessive for us, as it is striking that the actors start in Bezzo the scene, singing immersed in a setting that involves at least three or four people and sometimes the entire population of the town in which the film is set.
What then is striking is the excess, the colors, the scenery ... in everything, the rest of the Indian culture certainly can not go hand in hand with the concept of "minimalism."
Like many others I have always been limited to the appearance of the surface, that is, to our eyes the most comical, but after saw about a hour of film, I still have an hour and ten residue to watch, I realized some things that I could catch only a cultural background with a little 'more varied. I must say thanks to filmography Alla Nazimova and a recent foray into silent film of the 20s. The looks, the gestures, the choreography lavish, excess is the same as the films of those years in the 20s were necessary because the absence of voice prevented viewers to empathize with what was happening on the scene and the opulence offered the viewer the image of an idealized world where the action took place.
The operation of the Indian film is a mixture of elements from silent films, along with a dose of realism, the use of overlapping characters well defined as it was in greek theater where the masks were used, I mean the greek theater because I do not know the tradition, which certainly exists and is alive and strong, and the history of theater in India. .. luckily they are not omniscient.
It is, at least for those films of which I remember reading, or having seen clips from the network, the pursuit of happiness on earth, or in this reincarnation it seems more appropriate to the context, in spite of adversity and one thousand that being happy is possible.
might also seem an easy concept vehicles, and that points to keep the population subjugated to a particular social system can be, but Moreover, remember that anyone who believes this is "a vale of tears" is not their culture.
'm curious to see how it turns out the film, although of course I already know how this ends, but three hours of film are wound way too many, luckily the film has an age and have not shot in 3D ...
I discovered that there is, perhaps, even a modern makeover, or at least it has the same title, and one of the '80s that is classified as "action movie", and from what I understand the TV series began 's Last year, because that is what it is called and always "gunahon ka Devta" , it may be a mixture of the two films ... or the film of '67, at the moment seems more likely, nothing to do with this series. I also tried the online streaming TV series and I also find and watch two episodes but, alas, the television series is rightly said in Hindi, and there is not even a minute in English subtitle. The
not speak Hindi and not even understand it.

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When the inspiration is not a gimmick but an alibi

So if in some inspiration can be seen as a (false) device, other than the connotation takes the excuse (I use the term "inspiration" meaning both its presence - "I'm inspired and then write" - and its lack - "are not inspired and therefore do not do it").
In this context, not in a "state of grace" becomes an excuse to hide from something or hiding something, not to face ourselves or others, might be the laziness of the "start ...", or the reluctance to face the comparison with a model, often ideal, but it is overwhelming to us, the disappointment of pleasure, the insecurity of the moment, the uncertainty of the judgments of others, or the fear of our inner censor. Giriamola as we please, but the result is that you do not write .

But I firmly believe that every occasion and every mood have in them the potential to make us write . It is up to us to seize the opportunity offered to us and germinate the seed.
Read this key is not to be inspired because you are not in the mood becomes a false problem because it is the diversity (in this case the different mood) to be a stimulus. The difference in status
, if accepted, allows the "sacred fire" to emerge vital and free, ways, original and often unexpected, which might also be surprised by the turn taking particular as you compose on paper. Here come the

reversal of perspective: from "I feel now and then I do not write xxx" to "I am writing today because I feel xxx".

And here I am aware of a misunderstanding quite common. Xxx feel does not necessarily mean talking! You can write about everything and always, just that you write differently if instead you feel xxx yyy. That's it.

Example . A plate of macaroni and tomato.
is the first thing that came to mind. You can replace the pasta with the remote control of the decoder, the plastic cup on the shelf with a forgotten remnant of Coca yesterday, the HB pencil with the eraser on the back or whatever you want. The meaning does not change.

Ok, I have my plate of pasta sauce in my head. It is 8 o'clock in the morning. These are the data. Now let's see how to proceed.

Since it is 8 o'clock in the morning I could interpret this sudden vision as a sign that they are hungry.
I open several possibilities. Talking about my state of mind xxx (hunger): how I feel when I'm hungry, what are my emotional reactions to hunger, how I react to the hunger of others, and so on, or hang on to why I'm hungry (for example because I missed dinner, or because they are on a diet).
But as I said before, this is just one of the possibilities and feel xxx does not necessarily mean talking about (because if I replace the hunger pain for the loss of a child or anger about the theft of a car or a disappointment friend may be difficult to talk about it).
A second possibility, then, is to let my mood xxx speak for me. I could then take advantage
dell'acquolina to describe my pasta dish, what kind of pasta? Macaroni. And if they were handmade pappardelle? Of those who hold the rough sauce so good? And what about the sauce? Tomato. Ok, but how is this sauce? Past simple? Tomato and basil? Diced tomatoes with sautéed onions? I put parmesan or pecorino?
is that my mood has turned a simple idea into something more complex and maybe I will also like writing the recipe to a friend or invent my own version.

think now a completely different situation. Replacing the hungry with the aftermath of indigestion. I decide not to focus on the description of my emotional status but I use it as a filter to look at reality. How do I get this time my plate of pasta? It will be a large portion like the one I ate last night? Or will it be minimized to the law of retaliation? With or without bacon?
If you are angry about the theft of the car could be a prey to hunger or obsessive-compulsive. My dish of macaroni, then it becomes a pasta dish, which I do not care as long as you can eat, the sauce is a sauce, in fact, the tomato sauce poured into the pot straight from the bottle. No tablecloth or placemat. A plate on the table naked. Better yet, a flat hand in front of the television.

Hence the circle is closed and I have written anyway, even if at first thought I was wrong mood.

So far I have talked about considering it as a passion of writing "hobby". In the next post I make one more step and I speak of how this change of perspective is essential when must write, that is, when you write for work.

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Devastated

I wanted to talk about some things, many of which are absolutely useless, but at the moment are devastated by the news coming from Japan.
I read this afternoon, I do not remember what time, and I can not help but think about what happened and what will happen ... are silenced.
Even the news of the unauthorized building of the Municipality of Rome has given me reason to speak, in the end we do pain and there is no improvement in sight, nor in the medium or long term.
What happened in Japan is something unimaginable ...

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The aesthetics of the font. Typesetting manual or digital?

Dial hand at the time ebook: from the blog Who's the Reader an excellent starting point for reflection on the importance, still present in the composition page. To avoid losing
the beauty and pleasure of a font "traditional" in a completely digital.

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Padawan, jokes ... Sick 2

Today I went to work, really I should stay home because I still have a fever, but deadlines loom, the head part soon, so I doped aspirin, my body is so much that acetylsalicylic quell'acido I could begin within days, the synthesis of chlorophyll.
In spite of the dose, within the limits of the dose of aspirin, however, I decided to blow up the appointment on Friday night and I'm very sorry, even if I did not have fever tomorrow, I should still avoid taking cold.
Saturday is still, alas, in perhaps ... Moreover I want to avoid dragging this fever until the cows come home.

As I went into production I was able to meet the young Padawan It seems incredible but it's really good. Fast, accurate, despite some mistakes than normal, in short, are impressed.
think that I have always had a bad opinion of those who come from the schools to "surveyors." We also tried to investigate whether he might have some teachers no longer valid, but they have the same ones who had the most useless of our interns, is he who is good.

watch more television recently, against my usual I stumbled into advertising and a note telephone network. The advertisement in question is the one with Bova, Mannino and the other sitting at the table with two of them, which should be the good guy. Not a bad woman, mind you, but a couple of embarrassing Zodiac stuck instead of the lips. I can understand the desire or the need to get a few small tweaks here and there to feel better about themselves, but must be aware that you can not go around with two ribs on the face and pretend that no one is, for the less unnatural.
But I think that should be detectable without DNA testing, membership of the human species. Then
there are cases like Wind and the Thing for which it is hoped, at least in one case, of course, talking about evolutionary dead ends, or regressive, but voluntarily reduced so as to completely lose the aspect ratio is, in my opinion, something malate.

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First trials of chocolate ...

some time now wanted engage in the tempering of chocolate and manufacture of chocolates, Easter eggs, decorations and so on and so forth.
Since I discovered the blog of Nanni, for several months, leaving his eyes on his creations and his explanations were so detailed and precise to entice more and more to embark on this venture.

I've got everything you need, in particular I was missing digital thermometer, mold polycarbonate and marble slab, and last weekend I opened the ball.

Well I'll be honest from the start: this post I thought I do not even born. The chocolates are created that day are certainly not worthy of being published and my performance was very disappointing, but I thought I post a true story in which the difficulties might be of help or inspiration to people like me who is considering to jump into the magical world of chocolate. : O)

I chose to make chocolates with two types of fillings, but from the common basis: a simple white chocolate ganache flavored with half of the match and I have half the fruits berries.

Here ... even if they were ugly and imperfect, and they made me mad to the point that at one point I wanted to throw everything out the window (except the marble slab that moves with difficulty), well, they were tremendously delicious! So much so that 24 chocolates are gone in 4 days ... ok, we need to give us a rule, but these were the first born! : O)

So, I bought a mold polycarbonate, harder to find (at least for me) but certainly better than silicon.

I then studied the fine tempering as described precisely by Nanni in this post.

Ingredients for 24 chocolates:

- 450 grams of dark chocolate

-
cream 60 grams - 110 grams of white chocolate
- 2 teaspoons polveredi
the match - a teaspoon of jelly with berries (I used one of the Blacksmith)

Break the chocolate into a bowl and melt in microwave, stirring often and checking the temperature: bring it to 50 ° being careful not to overcome a lot.

Now pay two thirds of the chocolate on the marble slab (a scale with the tare weight is very useful for weighing the 2 / 3) and massage it with a long blade widening. With a scraper (a spatula as those for the filler, so to speak) return the chocolate to the center and measure the temperature: bring it to about 27 °. With the help of spatula put chocolate in the bowl is located in the remaining third, and mix. The temperature at this point should be between 31 and 32 degrees. If it is higher still rub a bit of chocolate on the marble to lower it, if you lower the heat slightly bowl over a pan of hot water to reach the correct temperature.

Pour the melted chocolate into the mold for chocolate, spread it evenly, beat him repeatedly on the marble mold to release any air bubbles and turn it upside down on a sheet of parchment paper so that the excess Chocolate coli on. Allow to solidify and make the filling.

Reducing small white chocolate flakes, boil the cream in a saucepan and pour the shot of white chocolate, stir until completely melted chocolate. Divide into two parts and a ganache embed tea matcha and in the jelly with berries.

Allow to cool.

When the ganache at room temperature and the shells are solidified chocolates fill the cavities with the stuffing, using a sac-a-few, without overfilling otherwise then you can not close the chocolates.

From filling the mold should be advanced in the meantime that the chocolate has cooled.

Temperate again, repeating the procedure before (take 50 °, two thirds massage on the marble up to 27 °, to meet and get about 31 °) and cover the chocolate with a layer, closing them.

With a spatula to remove the excess chocolate.

Place the chocolate in the refrigerator as long as you solidify and then turn the mold on the marble all the chocolates should go down easily (if you have good tempered!).

You will have your wonderful chocolates. Tadàààà!


's over here ... it all seems simple, straightforward, feasible.

Let me explain what I've done myself.

First, my thermometer said that the chocolate in my kitchen was 19 degrees.
As soon as I put two thirds of the melted chocolate on the marble and I gave a spatula, A, the temperature had already dropped to 26 degrees. I immediately met with the remaining chocolate but it was all too cool! Not even 30 degrees. I then put the bowl in the microwave and I brought it to 32 degrees. Well ... it was a hit and run ... temper my chocolate on the marble there was half a second, not even the satisfaction to get started with the paddles ...

But the tragedy has been worn out when I tried to fill the mold cavity: my chocolate was too thick, measuring 32 degrees while it was tacky and not slipped into the mold ... I practically had to put a spoon in each cavity, already seeing it thicken while I had not yet finished the job. Again with the spoon, I tried to empty the cavity too full, because my chocolate upside down on baking paper also did not want to cast on, thick and harpooned the mold. Well ... I wanted to cry.

And nothing is served with a chocolate so dense, beat the mold to release bubbles ... my chocolates gruvierine fact seem small, full of little holes: - /

fill them with the ganache was very fortunate to simple, but I can not say the same of the closing phase: a real crap! Again because of the viscosity of the chocolate I could not distribute it evenly over chocolate, but it was horrible strips and stick to the ganache messy. Well, somehow I've covered and I have beaten the stuffing in the refrigerator, demoralized.

When you are all well-solidified I removed with a scraper all the chocolate that was too much in the mold and I turned, miracle! 23 different chocolates fell immediately on 24 (the 24th did not want his knowledge, made a very bad end ...).

The result you can see in the picture: they are imperfect chocolates, pitted, striated, and slightly glossy. In short, far from improving. Consoles me rethink that were pretty good!

Thank you very much Nanni, extremely available, which I have frequently bothered to ask advice and clarification. With him I also know the source of my defeat, I naively used a dark chocolate bought at the supermarket without worrying too much about its composition. I then checked the label and it was dark at only 50%. So it was too "fat" and probably why it was so sticky and not smooth.

try again soon but I'll get a much better flux, (Must have a percentage of cocoa is equal to or greater than 70%) also because this year I set her to do Easter eggs ... mumble mumble ...

If you have any suggestions or advice would be sooo appreciated.


Good Chocolate!

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However tomorrow I go back into production. Theoretically
I still have some line fever, but aspirin are due back to my normal body temperature and cold, thanks to the "comic" with a Swiss oil with herbs, is almost completely eliminated.
I still plan to return on Thursday, because I need to bring the bill to the Cape and get paid last month, because some days of absence are sufficient and why at home, while reading at full blast, but could not get out it ends up that I get down.
It 's true that the studio would have been obliged to remain at his desk ...
But the fact of not having eradicated the fever compels me to stay home at night and not get cold, so I skip the event on Friday evening.

These days I began to read books Guareschi, the volume I have is the version that collects all five novels and so far I've read the first two and are currently in the middle of the third. It 'a little' we are behind, but I prefer not to read all below is interspersed with many other volumes.

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light in the dark from the pages of a book

Today was a bad day. Just ugly. Those in which it seems that the earth crumble beneath your feet and you feel swallowed into the abyss. It happens.
When this happens, clear your mind, I stand before the shelves of my library and let myself be inspired.
Tonight the hand is directed to the book by Carol Adrienne, The purpose of your life, one of the books are more expensive and that I take with me.
I took it, I sat on the bed and I opened it at random. Inside contains quotes. Here are the two that left.

"The future need not be a repetition of the past. Often we are held back by a lack of imagination that sees the future only as a reshuffle of past events or experiences that are already known.
persists in trying to explain the unknown in terms of what we know can lead to a poor blind repetition of patterns that limit growth and restrict the possibilities. "

Frances E. Vaughan, Awakening intuition , Citadel, 1986, p. 195

"I believe that happiness and joy is the purpose of life.
If we know that the future will be very dark or painful, we lose our determination to live. So life is something that is based on a hope ... innate qualities of sentient beings, especially among humans, is the strong need or inclination to try to meet or happiness and avoid suffering and pain. So the whole basis of human life is the experience at various levels of happiness. or try to reach happiness is the purpose of life. "

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sigh of relief!

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"Once upon a time the GDR" Sick

Since I'm home sick, although I hope going to work tomorrow because I do the bill: asd: I was able to finish this book: "There was once the GDR" by Anna Funder.
In two days I ground about 244 pages.
The book shows the experiences of ordinary people and agents of the Stasi who have lived in the GDR historical parable. I do not think that we can understand, for those who lived it, what this means. According to some unofficial estimates, between spies and traitors, the Stasi agent boasted every 6.5 inhabitants and took care to catalog and write every single detail of people's lives, even though these were not contrary to the regime ...
There was a perverse mechanism so who was secured was to be considered "enemy" even though he was indifferent to the regime, the general monitoring the words "enemy".
A monstrous machine that worked on the basis of collaboration, often forced, of citizens to protect their loved ones worked with the Stasi, even though there have been willing informers.
The book collects the evidence in the form of a diary than an essay, some ordinary people, or not at all repentant Stasi agents who have found themselves taken by gear, a surreal and terrifying journey.
I must say that I was deeply impressed. The Stasi
archived and cataloged everything, so its archives had become something enormous and were blown to pieces in a very meticulous when it was clear that the GDR was over. They destroyed the archives but kept the order, so it is possible to reconstruct the documents. From the Book of Funder Zindorf to know that there is a group of people involved in the reconstruction of the archives, you could use a software but it seems that the cost is very high, something like that will take 375 years to complete the job. Thousands of people will never know because they have not found a job, what happened to their loved ones, or because their lives have been investigated so careful not to leave anything private.
good reading.
I need to read something different now ...

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Torta Mimosa

Well, yes, I know, is a recipe a bit obvious from the post March 8 ...
But when I asked myself, what a sweet prepare to take to the office to my colleagues I am convinced that, as obvious, the Torta Mimosa was the most apt, especially since a long time I wanted to venture to make this cake. Was missing in my curriculum, I had to overcome! O)

I decided to make a pasta margherita, which I find easier and secure the success of the classic sponge cake. And in fact I got a spongy base, damp and very high in the right place.
I then cut into 4 discs and assembled within the springform pan to make sure that you saw their layers. I alternated until creamy pasta margherita diplomatic and I have hidden in its interior, nice chunks of strawberries (I know, I would like pineapple, but it is a fruit that does not make me mad ...).

So I wanted to effect a "mimosa", with the cubes of dough daisy, only on the surface, and leave the sides with layers visible (it my first cake with more than 2 disks ... I really wanted to you could see the height) .

The recipe is very simple, I made the base on Sunday and Monday night I assembled with the cream.


pasta margherita base diameter 24 cm:

- 125 grams of flour 00 antigrumi Molino Chiavazza
- 125 grams of potato starch
- 1 / 2 tablespoon baking
- 6 medium eggs at room temperature
- 200 grams of powdered sugar
- 130 grams of melted butter at room temperature
- 1 pinch of salt

Separate the yolks from the whites. Whisk snow is white and put the soda in the refrigerator.
Whisk the egg yolks along with the sugar until mixture is puffy, fluffy and light, he writes. When you see come out of the air bubbles is ready. Then incorporate the egg whites with a spatula, being careful not to remove the mixture, with gentle movements from the bottom up.
When all the egg whites have been incorporated to add a little at a time, sift flour and baking powder with a pinch of salt. Always incorporate a circular motion from bottom to top, without creating lumps. When the mixture is well blended, add melted butter at room temperature and stir until it is absorbed from mixing. Grease and flour
well a cake with a zipper to 24 cm in diameter and bake at 160 degrees. I prefer to bake in the oven and cool for the first 15 minutes with only heat from below. Then I put the static oven with heat above and below for 30 minutes more at 160 ° and then lowered to 130 ° for 15 minutes. This is the method that I adopt with my oven, then everyone needs to know your oven. The important thing is to do the toothpick test before churning.
When cooked turn out the base, remove from pan and allow it to hinge down on a wire rack.
When completely cold cut into 4 discs. For the cream

diplomatic, because lack of time, I was leaning against a very useful and practical product: the cream pastry Molino Chiavazza . Otherwise, use your favorite recipe for a homemade custard.


diplomatic cream Ingredients:

- a bag of prepared custard Molino Chiavazza
- 300 ml of milk at room temperature
- 300 ml of fresh cream
- a tablespoon of powdered sugar with a whisk

mount the contents of a bag of prepared custard with 300 ml of milk at room temperature until you get a cream soda and dense.
Whip the cream and add a spoon of sugar. With
then a hand whisk to combine the two compounds resulting in a delicate diplomatic cream.


Daisy Place a disc of dough into the pan with a zipper where the base is cooked, sprinkle with a little milk (or if you prefer a wet alcoholic, I do not love them) and sprinkle with a layer of cream diplomacy. Cut the strawberries into small pieces and place on well-washed cream. Place a second circle of dough daisy, wet it with milk and repeat the layer of cream and strawberries and place on the third disc, wet, too. Sprinkle the surface of this last record with a lighter cream icing. Cut into small cubes
the remaining disk of margherita pasta and sprinkle the surface of the cake so that they adhere to the cream, creating the effect mimosa.

Refrigerate a few hours to harden and then remove from pan and transfer onto a plate.

Garnish with any of the branches of mimosa, but only time to take pictures ... seems to be poisonous ... : O)


Buon Appetito!

March 8 And good to you all!

Ap Biology Hardy Weinberg Lab Answers

Well, it happens once a year or so, I m'ammali. It 's a rare occurrence because in general, headaches aside, I enjoy good health, but a cold and fever are still with me to keep me company.
I'm moving on with juice, aspirin and sleep, eat a little because I have little or no hunger and sickness prevents me from eating.
When breathing, I have a headache and are beset by nausea; the good news is that once I recovered I could even have lost a pound well: asd:

I'm reading, but since yesterday are already half and tomorrow, because I stay at home, I'll finish it, "Once upon a time the GDR" is a very disturbing book, told through ordinary people, ordinary life in Germany Europe and the role of the Stasi in it. I must say that it is not an easy read, despite it is well written and very smoothly, the emotional involvement in human affairs makes reading the suffering, a suffering minimal compared to that suffered by the protagonists, in my opinion necessary.

Flight Simulator X Gold Edition Vs Deluxe Edition

Ossibuchi alla Milanese with saffron risotto with coconut cheesecake

The idea came suddenly as insistent as I am in office Friday morning shanks! The fact anzichenò tragic, is that I often find myself daydreaming as I would like to cook and taste delicious on Sunday, one day when I can devote time to a little more elaborate dishes of grilled sirloin with a salad.
and Friday, between documents and the other, I took the trip of ossobuco!
SMS: " Love, Sunday Ossibuchi with risotto? .
net 13 seconds: " are fine."
's crazy how fast these phones: o) Call now
the butcher to make sure that my dreams shanks are available for the following day, I book them and specific "tagliameli least 3 cm thick. Did not believe me! I swear! When I went to collect them had not yet cut because he thought he had got it wrong, nobody wants them so often! Cabbages, but we are talking about shanks, not steaks. I want the shanks are serious, not the saltimbocca! : O)
I'm going back home with my pack of two shanks for a total of 1.5kg of fat good! Happy! (Even the butcher ...).

Yes, because the shanks Milanese (forgive me the Milanese, Piedmontese and I hope I do not mean heresy) to me are like stews, they should be left to simmer for a long time, and if not beautiful fleshy no satisfaction , remain pale and ringrinziti.
And sorry, but everything revolves around the ritual dell'ossobuco valuable content that lies within it: the medulla. If I take a bone of 1 cm good is that??
Aaah, the meat of the shanks are very tender, tasty and you eat, but the soft bone is a delicacy that kill. I eat it immediately, first, because it must be hot. But just finished already feel a vague regret ...



This is my recipe, like any traditional dish has many variations.
But for me this is the best.

Ingredients for two:
- 2 veal shanks at least 3 cm thick ... then do as you like: o)
-
finely chopped onion - extra virgin olive oil
- a knob of butter
- 2 cm of tomato paste (which accurately!)
- half a glass of white wine
-
meat broth - salt and pepper
- lemon rind untreated
-
chopped fresh parsley - and boned anchovies
- garlic (I do not put)

Cut very finely half an onion and a large stew pot with olive oil and a knob of butter (not an option, there must be oil and the butter!).
floured the shanks and remove the onion from the oil putting it aside in a dish. Brown the shanks well on both sides so well that the meat retains its juices, then blend with the white wine, season with salt and pepper and add the tomato paste. Again add the onion already stuffed, cover with lid and cook with the heat to low, for at least two hours abundant. During the two hours ossobuco move often because they do not stick, stir the gravy with a wooden spatula and when to add the broth, but do not overdo it.
When the shanks are about to finish cooking prepare gremolada: it is the main element that will give the characteristic flavor to the beef shanks Milanese. Grate a whole lemon peel untreated mince the garlic (I do not why I put it I have trouble digesting it), the well-washed fresh parsley (I prefer it with the crescent) and anchovies and salt deprived of their bones. Add
gremolada, half a ladle of broth and cook another 3 minutes and the shanks are ready!

I cooked my beef shanks in the casserole fantastic Zen-Fusion Kit .



It 'obvious that these wonderful ossobuco must be accompanied with the typical risotto alla Milanese, lightweight, no butter and very little cheese, served in a special way through Guardini . I
with the doses are went to the eye and I made little, just to accompany:

- half a cup of rice Carnaroli Margara
-
extra virgin olive oil - one clove of minced onion
- meat broth
- a saffron
- little Parmesan

fry the onion in olive oil. Add half a cup of rice Carnaroli Margara and toast well. Add broth gradually, over medium heat, allowing time for rice to absorb it. When cooked add saffron and stir well. Turn off the heat when the rice is al dente, sprinkle with grated parmesan and stir until it is well melted.

To Serve the rice I used the handy coppapasta piston by Guardini .



Buon Appetito!

Linsey Dawn Mckenzie In Sunday Sport

unannounced visits e. .. Appendix to the holiday last year ... but it goes to

Last night I had a nice visit that I wanted to share with everyone here and that's why I thank you much, and I came to find a cold and took an army of mucus.
It started Friday night, I was ill, I became irritabilissimo and come home after a frugal supper, I tossed in bed, and after eleven hours of sleep, I woke up at seven o'clock Saturday morning. I feel good, but I spent the morning to have the chills, so with an aspirin in his body, I went out anyway. Tonight a cold has exploded in all its splendor mucosal saturating both nostrils and preventing me from breathing. This morning I did the suffimigi, which are called at my house, the dawn of time when Bertha was spinning, "comics". Currently I can even breathe, but I'm having slept little neurons drowned in a sticky substance that prevents them from functioning; secrete mucus in fact.
I hate the cold I'm sure I've already said it is not a very welcome guests, and you levasse by c. .. feet, it would be very nice and so I doper to drive it out of my airway and breathe again.
Narici free!

Yesterday, after having re-read a few days ago, my post of last year on holiday in Scotland, is ... I reread them every now and then so I remember what I spoke, it occurred to me that I have not talked about an interesting anecdote capitatomi with valid Brit Rail Pass.
I bought it online, validity fortnight, with value from 07/08/2010 to 02/02/2011, ie in that time I could use it for fifteen days consecutively. The first day I went to Prestwick station and I showed my pass to the officer who scored a maiden hand the validity effect, ie from 07/08/2010 to 22/08/2010 and has placed the stamp with today's date and the name of the station. Departing from Aberdeen, I think, a girl showed me the gates of the track and then stopped because she noticed something irregular with the date stamp affixed to Prestwick was that of the 05/08/2010 and 07/08/2010.
I tried to explain to her that it was clearly a mistake because I could not hold a valid ticket from 07/08/2011, as reported by references to printed and handwritten completed by the damsel in Prestwick, but with a date attached to the 05/08/2010 Prestwick station that said, I had arrived the night of 6 and I could see her plane ticket ... was clearly a mistake in Prestwick they had forgotten to update the stamp with the date. The damsel in Aberdeen and was very puzzled as I persisted in trying to explain the hot water, she being very young and probably feeling of not having enough authority to settle the issue, he called a colleague with more experience.
She has looked at the ticket and told me that it was invalid and so I again repeated the rigamarole of the error and the question of dates, until this has laughed and I apologized, having understand the logic of my grievances and realizing that a mistake was pointed out to me a quick and painless and it's all over with tarallucci and wine ... so to speak: asd: This
episode took about ten minutes of conversation in English, I was very proud of myself that I could make myself understood and have successfully explained, in complete independence, my reasons.
I was still struck by the fact that such person has sincerely tried to understand the situation and meet me, it is not so obvious that to happen.

Progressivism Contribution

Designing change


"One thing is to leave work, something is lost or, worse, run away. Rather significant distinction. [...]

I have always been convinced that happiness is like a picnic lunch, those who put in a backpack in the morning and then go for a nice outing: we bring it behind us, at home, wherever we go, whatever we do. The happiness we never met, do not find your destination. It is not the place to make us sad and dispirited, or happy and full of joy. Us to be happy or sad in those places (often making them sad or happy about to us)! [...]

If you feel the need to escape, well, the bad news is that we stay there and work up to be in equilibrium there , that is to reverse the course of our world without changing the world around us . [...]

not be meeting with the heart of the military opponent who has just lost his last battle. It is not a good omen. It would not be happy, is not clear who would address new and challenging adventure of his life as a revolution and the rules that govern it, thinking (rightly or wrongly) of having failed in a previous life. [...]

First we have to get up, do a good Another stretch of road, and then cheer, if any, change. [...]

I remember having a hard time at work, and I did not think that giving up. I was looking for a way out, I was not planning to change . At a time when I could be honest with myself, I understood that he was willing to deal with, pull the slide to no longer see my problems. And this is not to change, to progress, but must be exhausted. "

[Bold mine]

Simone Perotti, Enough , Chiarelettere, 2009, pp. 78-82

Related Post
Enough

My Baby Has Rosy Cheeks

Last week we received three separate invitations to dinner, very much appreciated.

We could introduce empty-handed? Of course not, so I indulged and gave vent to my passion for sweets. Only, unfortunately, the days are only 24 hours and already 12 when he steps out of the house for work and at least 6 or 7 the need to devote to sleep, it becomes difficult to find time to churn out complex docettini ... I then prepared
the Sacher Torte I have already shown, because I basted on Saturday for Sunday. But for the call on Thursday evening I absolutely need something faster. And the lamp is turned on immediately: comfortable, practical and always delicious CHEESECAKE!
I know it's a cake rather than to play for the summer when temperatures require something fresh and, above all, do not turn on the oven. But just thought I'd CHEESECAKE my little brain is no longer wanted to listen to reason: he had allegedly just want too many months since I ate one.
months ago I had the addocchiato Coconut Cheesecake and Imma remembered me for this occasion. Yes, I assure you that a coconut cheesecake to March there is really good ... lacked the skirts of banana and mega cocktail and then it seemed to be on a tropical beach! : O)

I've made some changes to the recipe, Imma, then I invite you to go read his.


Ingredients for a cake with 18 cm zip:

For the base:
- 100 g Digestive biscuits
-
50 grams of melted butter - 1 tablespoon unsweetened cocoa powder

For cheesecake:
- 250 grams of Philadelphia Yo
- 200 grams of ricotta vaccination
- 200 grams of whipping cream
- 120 grams of sugar
- 100 ml coconut milk (I bought the can at the supermarket)
- 30 grams of coconut abraded MondoSpezie.it
- 15 grams of gelatin sheets

To decorate:
- rasped coconut Mondospezie.it
at will - 90% ciococaviar Venchi

cartaforno Place a sheet pan in the bottom of the zipper and close the circle, so frame him. Cut off the excess paper. This will make it much easier to move the cake on a platter without making a mess (you learn wrong !!!). Crumble cookies
passing them to the mixer or crushed with a meat mallet (I prefer the latter, are more coarse).
Melt the butter in the microwave, add it to crushed biscuits, add a tablespoon of cocoa powder and mix well. Spread the mixture on the bottom of the pan, level up to the edges with your fingers. Place in refrigerator to solidify.

Put the gelatine to soak in cold water.
Working with a spatula, cottage cheese with sugar until creamy, add the Philadelphia and 30 grams of coconut rasped. Mix well.
Squeeze the jelly, put it in a saucepan with the coconut milk and dissolve over low heat. Then combine the coconut milk with jelly the cheese mixture.
Whip cream and combine it in turn cool the mixture using a spatula. Pour it on the basis of biscuits. Level as possible, taking care not to leave air bubbles and put in refrigerator to harden.

Before serving remove from refrigerator, sprinkle with coconut and ciococaviar abraded the surface of the cheese-cake. Pass the blade of a knife along the edge of the cake to detach it from the pan well and transfer to a serving dish.


Buon Appetito!



take advantage of this post to remind you to join my first contest: "Chocolate Factory" . Expires March 31, 2011.
you look!

Eyetoy Namtai Drivers

Enough


Thorny. Speaking of the book by Simone Perotti is very tricky. But I'll try it too because, if taken from the wrong, it is a satisfactory text. Again, just know to take.
Otherwise I would have no difficulty in qualifying annoyingly hypocritical.
br> from the title, in fact, the cover , a masterpiece of strategic marketing, the two parts of the subtitle (the same body, upper, white on a green sea) carefully placed as the opening and closing the cover, the title (same Subtitle style but larger body) clearly legible at the top of the page. This is the "summons" of the three elements:

- Leave the work and change their lives
- Enough
- Philosophy and strategy of those who have made

Nothing to say, a beginning that makes you want (in brackets, the author's name, in italics, white blue field almost disappears, you hardly notice it, there apparently leaning nonchalantly).

hooked by such simple complexity is passed to read the back cover with its review: "We have had enough. Working to consume does not make you happy. We all know, but how to get out? Changing life seems too hard a choice. Impossible. But no. The downshifting (climbing gear, slow down ") is a social phenomenon that affects millions of people around the world (also because of the crisis). [...] The revolution we need it from us, taking up our lives to be finally free [...] ".

Sublime. Pure marketing. There are all the elements to make us say yes (yes, persuasion is an art).
Have you noticed how the magic word ("crisis") is entered with seeming indifference to exploit the uncertainty of the moment? And how do you leverage on the number ("millions", a word that evokes not well identified multitudes of people, as well as money) to stimulate unconscious reactions? And then final gem, the autonomy and freedom ... the much-longed.

Too bad then all the promises of the fourth vanish like snow in the sun. Because the author has not only been a manager for 19 years (which is cited in hit and run in the penultimate line of the biography in the fourth, after carefully slipped a list of books published - if ecchissenefrega is also a writer - web project, and I quote, "some other casual work), but it was one of the most active managers (and overpaid add) of" Milano da 80s. The classic "rampant enterprising young man" who is "leaps and bounds in debut society, "as sung then a young Luca Barbarossa (at least from what emerges by reading it).

life so easy! Tell that to those who must live with a thousand euro a month (if not less) than do the downshifting is possible! To those who may not even have a degree, let alone one or more master (as assumed by the author). Or who's got his degree but lives co.co.pro! It also tells you that his book is dedicated to those who earn at least € 3,500 (net) per month!

Here. We arrived at the turning point . If you stop here, "arrogant, undemocratic, stinging, irritating and annoying" are just some of the adjectives suitable to describe this book.
But if you can not stay annoyed for a while and forget ', if you can read the words for what they are, without bias of caste, oh, then you discover a whole new world !
Because the basic idea is really good, because Simone Perotti has the intellectual honesty to tell it like it is, very clearly, and warns against the dangers of approximations and superficiality. Because its strategic plan is well studied, far-sighted and accettabilissimo for people not particularly wealthy. It has many very interesting ideas.

Simone Perotti, Enough , Chiarelettere, 2009

Related Post
Designing change

Can You Get Juicy's At Plato's Closet

Asprella! Progress and other

Now I lament

1) if I tell you, repeatedly and several times a day, which the printer is required, why did not you hear? We have a printer humoral; must always be filled with sheets, but should not have too many. If it crashes and leaves no need to cancel the print and reset the printer and if has too much paper is able to take them all at once, a case is "mechanical," but we, the press and only takes a few tricks to make her way to work.
I am not yet equipped with X-ray vision and I look through the monitor, computers and other towers, so I can not know whether or not the printer paper, you must do and I've repeated ... because then the printer is always out of paper??

2) ... I'm nose and blow it! Misery thief! We are not in Japan where it is taboo to blow your nose in public ...

3), but you should always give the baby food ready? God only knows how many times you kinda have sent the files of the ca ... damn! Look first to crumble the p. .. Zebedee's! I have too many things to do to be caregiver to you!

4) that if you care about your relationship or not there is something interesting to that entity? I told you that want to see; point. Do not keep me on the phone half an hour ... I do not know why they want to see me and not even care. If I want to provide the documentation, even if the pedigree of carasside home.

5) ... metticene and three suspension points! who made you the third point? exterminated the family? or do you think are better in fifty?

... I would say just for today, but tomorrow I might have other, it's amazing how I can keep myself moderately urban despite having to do daily with crushing Zebedee-indormenti certificates.
Patience ... patience ... patience ...

Blueprints For A Dining

carnival fritters with ... the secret ingredient!

This recipe is handed down in our family for generations now. I know for a fact that from my great-grandmother of Venice came up to me.

pancakes are very good carnival, but every time someone calls saying they are very good recipe ends up feeling the ingredients remain a stone.

Yeah, because recipe, the dough, a small dose of broth. The first time my mom told me I also have stunned but the facts are these: in Venice bisononna made them with good broth. I, modern heretical, I use the broth because I rarely die of the original broth in the house.

I know it will leave perlplessi, but if the shock will pass and you will realize that the tests are simply amazing!


Ingredients:

- 500 grams of flour 00
-
2 eggs - 100 grams of sugar
-
half a glass of milk - the juice of half an orange
- the juice of half a lemon
- a glass
liqueur brandy - 1 teaspoon baking powder
-
a pinch of salt - half cup beef stock (or cube)
- raisins
- oil for frying
- sugar to decorate

Beat eggs in a bowl with the sugar until they are foamy. Add the raisins (soaked in warm water for half an hour), orange juice and lemon juice, brandy, salt, broth and milk. Finally add the flour and baking powder sifted.
Let the dough rest overnight and the next day, mix and dilute with a little milk to make the mixture more fluid.
Heat oil in a large pan and when it is hot, pour the batter by the spoonful, to brown the fritule on both sides, drain excess oil on absorbent paper and sprinkle with granulated sugar or powdered sugar.

Try them, I guarantee that you will not regret!


Buon Appetito!