Famosas Mexicanas Follandom

Sacred Fire - 3

When to avoid the definition is good and right thing "

That in this case. I do not want to get into this quagmire (So \u200b\u200bfashionable) that has become a debate on creative writing, writers, how to become what and so on. Thank you, step! That the definition of guru we already have many.
Even so, by the way, I feel more akin to writer-journalist who does not side with the narrator-poet.

Y'know what? Perhaps out of the coma, along with all the regeneration process that involves healing (an actual rebuild, starting almost from scratch), I showed the "world write" with clearer eyes. And more and more often what I read around me seem empty debates that lead nowhere. Is it because I removed the frills, the weights, the superstructures. I went back to the essence , to the point, the quidditas (which has a fantastic sound, but when I explained it to school I was always just about to understand and then, wham, the sense eluded me every time). Al "gravy salt", to quote Guccini.

not critical confrontation or debate. I think it is still essential to reflect on things, to question, challenge, challenge, look, look into. I still think that reflection, introspection and research are great tools when they help us carry in our personal development, whatever it is, and they become dangerous when in fact there away. What
But I feel very much alive - and I strive to bring out slowly to give him breathing - is the practical sense of things. The theory without practice is likely to be only empty speculation, mental exercise for its own sake. On the other hand the practice without theory is lame.

If I had to choose a motto, it would now be " experiment and get the taste of do." That's why at this moment for me, first of all, it is important to do something for the sheer pleasure of it, sliding under the skin to feel the thrill and excitement that gives the charming "play around" with something that satisfies. This ultimately is the "holy fire". Nothing more.

And, whatever people may say, is a fire is not quenched. Can fade, sit in the ashes, remain dormant. But it turns off. If inert is to be awakened and nurtured if it is bursting to be channeled and guided.
There are times when it should be recognized or discovered, and others in which instead needs to grow and mature. Here then, from this perspective, the spirit of research, discussion, debate and the debate make sense, become a way to evolve, develop their skills, learn new ideas, explore new ways to improve oneself el ' environment in which we live. One day at a time.

Ordunque, the magazine my scale of values, pruned the deadwood, recovered a clear vision, here I am trying to mix reality and idealism in a different recipe. If I do not know any better or worse, I have not yet experienced. We'll see. But it is a recipe that will grow with me and if I find a new ingredient to be added at the last minute ... and it is. Not too many whims. Related Post


Sacred Fire Sacred Fire
- 2

Wwe Diva Kelly Kelly Boobs

Sacher Torte




The Sacher is without doubt one of my favorite cake, if not preferred.

chocolaty enough for a cioccodipendente like me, not at all cloying, without heavy creams, filled with the simple apricot jam that highlights the soft sponge cake with chocolate.

I had promised a friend and I tried to achieve it. I started watching on blogs, on Web sites, books I have in the house of sweets and chocolate ... The Sacher cake is a demanding, in the implementation (but nothing crazy), but above expectations for the tradition behind it. E 'symbol a cake, a cake that evil is a disappointment if he crazy!
And if you have to bring to a dinner with 9 friends we also hold that it is perfect! : O)

The problem is that there RECIPE of the Sacher Torte, that is preciously guarded, probably within a cell of Gringotts Bank ... There are many recipes, all similar but all different.

After a long evaluation, on balance, thought the result I decided to draw two very reliable sources for me: the sponge cake is the recipe Misy , but its glaze did not convince me at all (too much sugar for my taste) so I drew from the wonderful blog Nanni and glaze Sacher its eggs without prepared for the child, increased dosage. In fact, I wanted a very chocolaty icing, not cloying because of the sugar which provide for other recipes. Nanni is that of a glaze in a stunning simplicity: dark chocolate, water and gelatin. Simply fantastic. He has served the cake perfectly, has joined the sponge cake beautifully and has remained well polished to perfection. Well, I am happy have found my recipe for Sacher perfect. : O)


Well ... I'll have to improve the writing, which is just ugly, but the frosting was a little too duretta crazy and I made an effort to squeeze the cone with parchment paper. I was tired and it was late, maybe it would be enough to spend a few seconds in the microwave ...

But I'd say I can not complain, has been devoured and appreciated!


Ingredients for a cake with 24 cm zip:

For the chocolate base:
-
160 grams of dark chocolate - 150 grams of soft butter cream
- 150 grams of sugar
- 6 medium eggs
- 50 grams of potato starch
- 100 grams of flour 00 antigrumi Molino Chiavazza
- a hint of vanilla MondoSpezie.it
- 1 teaspoon baking powder
- 1 pinch of baking soda

For the filling:
- apricot jam

For the frosting:
- 375 grams of dark chocolate
- 202 grams of water
- 9 grams of gelatin sheets (glue fish)

Prepare the base.
Dissolve 160 grams of dark chocolate in a double boiler and let cool.
Working with the whisk to cream the softened butter, sugar and vanilla. Combine the egg yolks to the mixture one at a time, giving time to the butter cream to absorb before adding the next. Pour slowly the warm melted chocolate and mix well. Add the flour, potato flour, baking powder and baking soda.
In a bowl beat the egg whites separately until stiff and fold the dough with a silicone spatula.
Grease and flour well a springform pan of 24 cm in diameter and pour the mixture. Bake at 180 degrees for about 45 minutes, however, do the toothpick test.
Remove from oven and invert the cake on a wire rack, allow to cool.

then cut horizontally into two discs under the lower plate and sprinkle generously with apricot jam putting more in the center. Quit with the hard top and press gently to spread the good jam to the edges.

Put the apricot jam in a saucepan and heat it over a very sweet, so it becomes more liquid. Strain through a sieve and brush the entire surface and edges of cake to make it beautiful finish.

Prepare the frosting.
Soak in very cold water until gelatin is softened (about 10 minutes).
Dissolve 375 grams of dark chocolate with 128 grams of water.
Melt the gelatin over very low heat in 74 grams of water, and when the chocolate is warm, add the gelatin. Mix well and let thicken a little icing.


Place the cake on a wire rack over a large sheet of baking paper. When the glaze has the right consistency (do not wait until it thickens too much otherwise it will run off evenly on the cake) pour it gently into the center of the chocolate cake and run-off, well, then pour around the edges so that it is all perfectly covered. Do not use nor nor spoons spatulas to have a perfectly smooth and shiny glaze.
Let the glaze and then proceed further decoration. I made a cone in wax paper and I wrote simply "Sacher".

Serve after a few hours, so that the glaze has time to harden well.

Bon Appetit! PS

the very interesting contest with this recipe participate Sayuri "Sweets of the World"

Spanish Movie Erotica

Piattoli

will be the fault of the return of Evil Card, will be the dull succession of days that ultimately occur in these parts, will be, too, on Monday that does not help, but this morning I feel "crab."
with "crab" I mean that wonderful state of mind which makes it well with the Italian word "lazy".
I have no desire to do less and less would do, I do not even want to read, I would go to bed, curled up in blankets and forget me there until at least Wednesday.
The weather does not help; Jupiter Pluvio There was no decision and if in doubt, send the rain or snow, which sends both to the leaden sky is completely uniform.
From one to ten what this post is useless? Let's eleven?
After this illuminating account of coming back to change the evil ... This morning I also cold.

Scared That Im Schitzo

If no joy, no good


"When she was about seven years, my son Owen fell in love with the E Street Band, Bruce Springsteen, Clarence Clemmons, in particular, the portly saxophonist . Owen decided he would learn to play like Clarence. My wife and I enjoyed it and we were pleased. [...]
For Christmas we gave Owen a tenor sax and a course of lessons with Gordon Bowie, one of the musicians in our area. [...]

Seven months later I proposed to my wife to stop the saxophone lessons, if Owen had been agreed. He it was, and with palpable relief. He had not had the courage to confess, since he was just asking the sax, but seven months because he had enough to realize that although he loved the sound of mighty Clarence Clemmons, the sax was not a matter for him: God had not won that particular talent.
I knew it, not because Owen came to an end, but because he did only at times that he had given Mr. Bowie for half an hour after school four days a week, plus an hour on weekends.
Owen had learned the notes and scales, did not lack memory, lungs and good hand-eye coordination, but we had never heard off on a tangent, surprised himself with something new, revel in their music. It just finished the exercises, the instrument he returned his astuccioe remained there until the next lesson or the next exercise. What I deduced was that between the sax and my son would never established relationship game, would be to always try and try again. Not good. If you do not there is joy, not good . It is better to devote to them, where inventories are superior talent and is the highest degree of fun.

Talent subvert the very idea of \u200b\u200bexercise, and when you find something for which you have real talent, you do it (whatever that is) until his fingers bleed or your eyes fall from the head. Although no one is listening (or reading or watching), each session is an exhibition of skill, because the designer is happy. "

Stephen King, On Writing , Sperling & Kupfer, 2001, pp. 145-146

[Bold mine]

When

How To Let My Eyebrawas Grow

Sacred Fire - Sacred Fire 2

do not be. Because if you are, do, but if you do not need six.

Complicated? Maybe a little '.
Redo.

Making the writer, by asking "the person who writes," is not synonymous with be a writer, that is to be "a person who writes." Nothing
philosophies, fear not. I go straight to the point. The practice and the "sacred fire" (the title of this post miniseries).

I decided to start with an "borrowed", but I'll leave you to discover why. Sure that the extraordinary vividness Stephen King and the song that gave voice to my thoughts will do their part. Here .

This is for me to be . If you do it with joy is because you are. And you do not care if anyone says otherwise, because you know.

If you perceive that with every single cell in doing "that thing there," you are making yourself, whether making it, or thought, or design, the time flies by without you noticing, if that gives you peace of mind and you have fun in practice and maybe laugh a sudden burst of flavor, if not eager to devote to this activity and any time is good, if you can feel to be born to "the thing there, "whatever it is, then you're on the right track, what is your" talent ". Do not ignore it. Never. because as your gift will find yourself.

happens to me when I write. And when I cook, I mount mobile , walk, meditate or ...

to read the next episode:)

Pokemon Soulsilver Rom For Desume

I am inspired and then write. But no.

Dedicated to those who told me the other day: "I'm not inspired, are not in proper condition, I can not write. "
In my speech a little 'rough, when the words stumbling over one another and run together such as children leaving school and collide and push each other and clash in a cheerful hubbub, maybe I could do well to express what I meant. I do here, so maybe you need also to others.

The concept was more or less like this: no need to be inspired to write . This is done and nothing else. How to eat, sleep, pamper yourself or make a poop (yes that too, why do the hunting - and I repeat with great gusto - it is important), although I personally find the comparison fairer write = meditate. The
pleasure of writing is first of all in the very act of putting the letters one after another. The What and as - and perhaps also because - come later.
But as I understand that if one has not (yet) experienced might be a bit 'confused, I expand my thinking.

Inspiration is a ruse, an excuse, an excuse, depending on which side you look at it.
Of course, at the beginning may seem a thing: I'm inspired and then write (besides the "sacred fire" can emerge only from a narrow slit or an opening, always finding a way to express themselves). Of course, often the "holy fire" is released under the pressure of strong emotion - and then explosive, vital, raw energy, but, as such, uncontrollable, and therefore not replicable. In the end it is he who commands.
and return to the starting point. and if I write when are inspired, nothing otherwise.

So? Need a change of perspective . Reversing the cause-effect relationship. Here's how.

a closer look is never the outside world that influence our actions, but it's the opposite, even though almost never realize it.
pause for just a minute. Something happens, I will cause an emotion, I write about it (often instinctively, without thinking too much). And if nothing happens?
Let us try to consider it this way: the external event is a gimmick, a tool that resonates with something that already exists within me and it starts up, it lights up. But - I repeat - the fuel is me inside, not outside, and is always available.
Now let's take a step further. If I already have the fuel and I know that an external event will only be the fuse, then I get one from the fuse that most suits me, without waiting for a "random". It may be a fuse from outside, but at this point, why not, even inside.
So then does not matter the nature of the event, because the process has now been passed from outside to inside . In other words, I have now learned to express it by drawing on something already in me.
I decide that I want to write and do it. No matter what I'm talking (at least not right away: it is obvious that if one's job, what and how to have a certain weight, but that's another story). It's all over the toilet paper? I was flooded the basement? I do not know what to cook? Are immobilized and can not move? Everything is fine, because now I am self-feed me, I am self-stimulus, a potentially perpetual process, and then just start to "tear down" what comes into my in the head, everything takes shape and meaning. It lights up. Me and with me.

doing so I am free because I remove the dependency on external causes, recovery autonomy, increased my awareness. And I open up: the world, to life, energy flow, the "holy fire". And here I am to the point. You see? Now I who turned the "sacred fire". I turned the tables. I started moving, I have become dynamic. The "holy fire" has become a friend and write is no longer a problem.

Only by understanding that the inspiration is part of us, a resource available at any time, to collaborate and by whom to be dominated or dominate (which in some ways is the same thing because it implies a difference of the parties, an abuse of power), then you can make sense of this strange thing called "writing". That of course is not only draw symbols on paper, on the sand or on the monitor of a digital device, but any part of a simple gesture: to put "black on white" something that resonates within us and asking to be given. Then that writing is something personal that has a taste and a different taste each time, different for each one we all agree. But everything comes from within us. A letter after another.

For now I'll stop here. A little 'patience until the next post, because I still have something to say;)

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Edgar

time ago I experienced a moment of grave crisis.
suffer, among other things, a form of dependence on the writings of Mary Bellonci, I cry out to publish his masterpiece, even if the notes of the charges or to the phone book. I read everything of his I could find at an affordable price, I know that there is a collection omnia, in two volumes, published by the meridians, but the cost of a kidney to volume I prevented the purchase.
kidney, basically I have two and although one can deprive myself, I can not do without both.
So one day, no other volumes of Bellonci to read, I walked to the library in search of methadone, an author who was trying to write good essays, perhaps as a novel and possibly with the style of Bellonci ... looking for short, a clone. I
the eye falls on "grancontessa," the famous book on the Ferri Matilde di Canossa, Matilda is one of my favorite historical figures, and so I took it, I read it and realized I had found my "Methadone". Edgar
Ferri not like Bellonci writes, is completely different, has a style that is dry, sometimes even dry, but that seems to flow very well and that delineates the characters of which he speaks.
After "The grancontessa" I started to buy, and read his other books, often chosen historical figures who, one way or another, I am curious.
I'm really glad I discovered!
today while returning home, I came across his book, a biography of Napoleon's mother. I found it in a library where books take used, the cover is a bit 'faded, the pages already smell a little' dust, and that's obviously an honor, and I paid very little.
If it goes on like I'll have to expand the "barns" :)

Ah! In clone Bellonci me there came a time, one volume, small, on a Gonzaga which do not remember the name. The author uses the material of the Bellonci, not mentioned, nor the cloning style and the result is a slim volume but not bad ... dimenticabilissimo

Buying Wholesale Chicken Wings

perch breaded baked


simple and tasty recipe, quite quickly, born from the desire to give a little flavor to the fillet of perch looking at me from the refrigerator.

Despite what may seem like watching qu woodworm of sweet spot, we tend to eat very light and healthy, the fish never fails, at least two times a week, but especially the cook in the oven and with a little seasoning. This

perch fillets has received a shot of life with the simplest ingredients: bread, garlic, balsamic vinegar and pistachios (they go to a wedding).


Serves 2 (I went very eye, sorry for the inaccuracies):

- 2 filets of perch
-
bread - chopped garlic (I very much)
- balsamic vinegar
- oregano
- pistachios
-
extra virgin olive oil - salt and pepper

Coarsely chop the bread (crust and crumb) In a bowl mix it with minced garlic, oregano, a drizzle of olive oil and balsamic vinegar to taste.
Spread one side of bread dough in the pan, wash and dry the fillets of perch and lay them on the basis of bread, salt and pepper and cover with the remaining dough. Click
still around oil and balsamic vinegar and sprinkle the entire surface of chopped pistachios.
Bake at 180 degrees for about half an hour, until bread is golden brown and toasted.


Bon appetit!

Charmane Star Filmography

Still

"Writing is sit up, put in place and feel good. Darsi happiness, right? Darsi happiness."

Stephen King, On Writing , Sperling & Kupfer, 2001, p. 276

Cartoon Hypothyroidism

Back to live

the dark. Silence. Nothing more. An accident.
The darkness shining, the silence that sings. The Awakening.
The light that comes back, the sound that surrounds it. Healing.

Reinvent. From the beginning. The biggest challenge.
I want to try again. I want to go to live. Here. In a new way.

'm back. I'm out of the coma. I have a new name: Sun

Sympathy Quote For Baby Funeral

The rice cake dell'Ostessa

This recipe I have openly and shamelessly copied (with permission) from the blog of Elizabeth: In the kitchen with the hostess . I invite those who do not know him to visit us because it is full of traditional recipes, tasty and wholesome. A blog that I follow very closely.

Among the recipes that Elizabeth's own recently published what she called the cake of decorations, a delicious rice cake. I read the recipe I could not resist this Sunday and I did even I, which also has a great Vercelli rice: Rice Margara .

The reactions were different: indifferza and enthusiasm. I found it delicious, perfectly balanced flavors (lemon and vanilla creates a wonderful combination) and pleasantly creamy. I really liked so much. My boyfriend has just tasted and then no longer wanted to know. Not that it has not liked, he was totally indifferent to what really happens very rarely in front of a plate.
Then Monday morning I took her to my colleagues in the office for a further response. Well, at 10.00 the dish was a fine show itself: EMPTY! E 'loved it and asked me to do it again ... Then I would say that my cake won 1 to 0 sull'Addetto Quality. : O)

I apologize for the photo, but I've taken in the evening and the light quality was pretty poor ... In addition, I do not know why, I baked the cake in a uniform manner as to Elizabeth, I had to leave it longer in the oven because it remained the most liquid in the center. it has darkened a little more on the edges. Unfortunately the picture seems almost burnt, but trust me on word, it was just a beautiful color biscuit ... we must do it again to improve. : O)


Ingredients for a cake of 24 cm in diameter

- 1 liter of milk
- 200 grams of rice Andrew Rice Margara
-
200 grams of sugar - 3 eggs
- lemon untreated
- half a glass of cold milk
- a hint of vanilla MondoSpezie.it
- 1 pinch of salt
- a coffee cup of pebbles (not me)

Boil the rice Sant'Andrea Margara (very suitable for soups and desserts) on low heat for 20 minutes in a liter of milk. Turn off the heat, grate the lemon zest as you prefer, add a pinch of salt, vanillin MondoSpezie.it , 200 grams of sugar and half a glass of cold milk. Mix well and let stand for 4 hours, so that the mixture thickens. After this time
Beat the 3 eggs and add to rice mixture. Mix well and pour into a pan with a zipper to 24 cm. Even if the dough seems Liquid rassoderà during cooking.
Bake at 180 degrees for 50 minutes (I am at least 65 minutes).
Remove the cake only when it is very cold and serve.

Bon Appetit!

Make Pokemon In Party Shiny

Pension Ferri

This morning, coming to work, I met a girl ... well ... will, I think, fifteen years older than me, so I do not know what the definition is appropriate, but fair enough, who has just retired. He had the opportunity to go and did it.
This news made me think about my retirement and I do not know whether to laugh or cry was for me to work until the last, also because the work ennobles and I firmly believe this is also true, however, that the one paying the contributions for something and, in my case, I could pay them to pick a day to spend my time reading and going to visit somewhere ...
A quiet retirement in short, I thought the real possibilities and I came in while three options:

1) when I last 35 years of contributions, the INPS I would write a nice letter that contains the image of a guy by chance, that if the laughs heartily and says "make do" at the bottom.

2) I can, with difficulty, have a minimum pension with which to live and I'll pull thanking myself for taking Youth in many books so as not to deprive me of the pleasure of reading, even if, probably, I can read only rely on sunlight. Moreover, the
Yourcenar said that the library building is like building barns in anticipation of famine.

3) the retirement age will be extended in different ways, until the departure of the taxpayer with a tax, paid by the heirs, if he had the bad idea to pull the sock before 40/50 years of contributions .
Since there is already a tax of survival, why not extend it creatively. This

the survival rate did not know how, then my I have explained the following: when my grandfather died his sons took an oven for my grandfather to my grandmother. My grandmother still field three or four years after the passing of my grandfather and, honestly, I would have liked to but if she had stayed at least until the second coming, but the state thought it was really in bad taste from my grandmother live so much and so her children had to pay a fee for the three or four years that my grandmother did not use the oven.

Example Of Church Anniversay Journals

Ronfi

I'm inaugurating a series of posts dedicated to onomatopoeia, but sometimes there's nothing like this figure of speech to express, concisely, the concept.
This morning I fell asleep.
Last night I tried to go to bed earlier, but as usual I turned off the light unit, I do not know how I can always do later, but now has become routine.
I also believe that you have set the alarm, so that, during the night, I removed it, they are even sure that the alarm has sounded like all the morning and that I have removed right away because I was dreaming of working and then it was useless make it sound.
Moral of the story, I did not go to bed earlier, but I stayed an extra hour. Finally

sure: this year, nothing goose migration from the white band.
Miss Italy will make it elsewhere, where I do not know, nor do I care about something.
From what little I've read that our mayor to meet with RAI and Miren close the accounts, who knows if they'll pay for everything they have left to pay for the country, certainly we will want more money ... useless leeches.

Harold And Kumar.bottomless Party

Technical tests ...

... of bizantinizzazione.
I know, is the second post on the subject and Byzantium, Giurin giuretto, I can swear on the heads of the children of someone at random because there are now a more familiar and less a difference that can never do: asd:, I am committed to do not talk for a while '... really, just to be patient this time.
I'm working on my next creature and the fact that most likely will be the only one this year, is now a year since hand drawing, I need a little ' operation and therefore I'm drawing the sketches of the individual elements making up the creature.
When I developed a couple starting from objects or animals, real, expected to miss at least another three and then have the main subject.
Since I had the computer on, because I drew a Argiope (it is a spider), I tried to put my face instead of that of Justinian ; the principle I have limited myself to redo the gold background, taking the Theotokos of St. Sophia , because it is brighter, then I added the crown and when I placed the halo I understand you have a serious problem: asd:.
The end result is not not bad, though will never leave, I hope, my HD, so I decided to try drawing my Facciotto style so that they conform to the contour.
With this step, I would say you apply the gold ground of the tunnel and everything goes well with pointed ears and vedek version of myself, maybe I could bizantineggiarmi with vulcan ears: asd:

Peeing Alot Pain Around Pelvis

How wonderful Carnival.

colors, jokes, masks, floats, confetti and streamers.
It 's a party traditionally Christian countries, but from much more ancient origin. It sinks its roots in the Greek Dionysus and the Roman Saturnalia, which were an expression of the need for a temporary dissolution of the social obligations and hierarchies to make way for the subversion, the joke and also to debauchery.
It 's wonderful is not it? The idea of \u200b\u200ba reversal of roles, the ability to say and do whatever you want within a definite time and space. A nice safety valve! Some, everything is more magical as children, but also by adults is not bad, especially when you consider how many sweets can be tied to this traditional festival: o)


This is the first recipe I post for the Carnival, but it will surely come one!
It lies, as they are called here in Piedmont. They have names very different from place to place and I am sure that the recipe has many variations.
This is what my mom always used.

Ingredients:

- 400 grams of flour 00
-
100 grams of sugar - 50 grams of warm melted butter
- 50 grams of fresh milk
- 50 grams of grappa
- 1 whole egg
- half
packet of yeast - a pinch of salt
- oil for frying


mount the egg in a bowl with 100 grams of sugar until soft and creamy and foamy. Add the melted butter and mix well. When fully absorbed add the milk, a pinch of salt, brandy, and lastly the flour mixed with baking powder and pour in a sieve. Mix to obtain a smooth dough, soft but substantial.
Roll out the dough into a very thin using a rolling pin or the car to roll out the dough (Grandma Duck!). Cut the dough with a wheel, giving the shape you like (traditionally lies are simple rectangles of the jagged edges).
In a large skillet heat oil and fry the lies, making them brown on both sides. Lay on paper towels and sprinkle with caster sugar or icing sugar, to taste.


The lies you can also make stuffed with chocolate or jam. In this case, cut the rectangles, place a teaspoon of filling and seal by sealing the edges well with the help of a fork. It should be more careful when frying as they are more frequent splashes of oil in case of leakage of filling.



Bon Appetit and Happy Carnival!

Ps participate in the contest with this recipe of Ceci "CROC!"


PS participated in the contest with this recipe, Francesca "And the Your Carnival ... it is? "

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The Carnival of Lies' E puntiglius cream rocket

As expected I could not resist the lure of a good plate of pasta Pasta Factory Gragnano .
Now that I've tasted it I can say with knowledge that is truly delicious, indeed superb. Its texture is dense, rough, welcomes good chew and the sauce is an indescribable pleasure. I was surprised very much to eat slowly, to savor the texture and full flavor.

I chose to begin my tasting the ' and Puntiglius , coiled ribbons of pasta that seem created just to fill with sauce.
I accompanied them with a cream made with rocket rocket sauce Cascina San Cassiano . I had intended to add the pine nuts or chopped almonds to give a touch of crispness, but the sauce Cascina San Cassiano already contains cashews chopped it so it's perfect!

So, yesterday on my plate has been a fruitful encounter between a beautiful Neapolitan product and a delicious sauce of Piedmont. A party!


Serves 2:

- 180 grams of pasta 'Puntiglius and the pulp of Gragnano
- 100 grams of fresh ricotta cheese
- half a jar of rocket sauce Cascina San Cassiano
- Ages
oil - 1 clove of garlic
-
a handful of cherry tomatoes - salt and pepper to taste In a pan

sufficiently large oil and fry the garlic clove, peeled.
Wash the tomatoes and cut into small pieces. Remove the garlic from the oil and add the tomatoes. Cook for 5 minutes to evaporate the water from the tomatoes, season with salt and pepper and turn off the flame.
Cook the pasta for 17 minutes in salted water.
Meanwhile, mix the ricotta with arugula sauce and a little oil, very smooth and creamy.
Drain the pasta and toss in pan with tomatoes, low heat. Add the cream and whisk well rocket. Serve immediately.


Buon Appetito!


take this opportunity to remind you again to participate in my first contest "the Chocolate Factory," you look!

Finger Prick Hiv Test Accuracy In 2 Months

Burp ...

Recently returned to the greek restaurant in Parma, "Kelari" , and are just happy to be gone, of course I ate a bit 'too much.
I tried it a few years ago, for the first time Regina and was a good experience from the beginning. A bit 'to Once, in turn, I went back in time with all the people I know in some cases, the company left much to be desired, but the kitchen has never failed.
The location is very nice, and maybe a little bit 'too hot, the staff is always very polite and courteous. Not eating meat requires me to avoid at least half the menu, but eating fish at my disposal all the other hand, although I confess that I could live with tzatziki and dolmades pace of my social.
Considering I hate garlic and cucumbers do not count as "vegetables of which I could not do without," is a mystery how so much can appreciate the tzatziki.
The dinner began with mixed appetizers, toasted with tzatziki and pita, and already I felt full enough with this, but I also got the swordfish kebabs, and even felt close to the explosion, I was unable to give up something as light as the halvas.
course I finished the meal with some good greek coffee.
to start at the bar I had to roll off the chair.
This time I washed down dinner with the retsina that I had ever tasted.
peppers stuffed with feta has kept me company along the way to the car, but the tonic of the bracket has helped me to avoid making dreams binding, moreover, that dinner is free of quinine hydrochloride.

Yesterday I developed one of the decorative elements of my child and so I can finally say that it is "under construction", since it is no longer Iperuranio but begins to materialize.
I do, however, a little 'exercise prior to fully draw on paper because, after all, my talent is small and the hand is still at least a couple of years and then I'm afraid to be a little' rusty.

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The wonderful pasta Gragnano

How wonderful ... Yesterday I received a huge package from the pulp of Gragnano .

I love pasta so much, and if it were up to me eat it for lunch and dinner, but my metabolism I did suggest that it is better to be slightly reduced consumption: o)

This is not any pasta, this is DOUGH FOR EXCELLENCE . Produced just Gragnano (NA), cradle for over 500 years of pasta production prestigious . Factory was founded in 1976 by Mario Moccia, who bought a factory and restored it completely, he proceeded to build the new plant and the revitalization of pasta and its brands, contributed to the birth of the first consortium of Gragnano pasta.

I think this pasta is describing by itself, does not need many words. to me was enough to see it in your packet to see that this is a high quality product. E 'rustic, full-bodied, rough, you see with the naked eye its value. certainly do not intend to wait long to enjoy it ... guess what we will eat on Sunday? : O)



These are the formats in the pulp of Gragnano me free:

1. 'and puntiglius
2. ' and Mieze paccheri
3. ' Capri full and boyfriends
4. 'and scialatielli bronze
5. just the 4 of the 4 Capri
6. Caccavelli
   

These two formats are worth a few more words: This is basically pasta "portion." I think it is brilliant and refined to bring to the table, a real specialty. The
Caccavelli, (translated from the vernacular that means "pot"), particularly weigh 50 grams each and are 6 cm tall with a diameter of 9 cm.

not wait to taste them!

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Byzantines

let's not too strong, but I consider a "creature", chances are good that this year I will be able to paint something.
The idea is, I fancy, but only in my mind, most of the elements and I do some sketches to check proportions, shapes and details. I
in mind the overall composition and I have only read a few things to decide on the latest components, is a bargain a bit 'more serious than the launch of Jeeg short.
Ideally I like things minimal, with clean lines and defined, wide-color space as possible, with careful lighting choices, and if ever a day I will be able to build my house, imagine reading this sentence laughs background, with "brick "and not with Lego, it would be something very straightforward and simple.
The idea, however, is conveniently parked in Iperuranio and the reality is that I have tendencies, not too veiled, somewhat baroque combined entropy would reduce the minimal space in a crowd chaotic.
This digression to say that my creatures are affected by this provision, which sometimes start with a few elements to which are added in the process, new figures, space is never saturated and what is has always loved a reason to stay in that place, but some are very few of my creatures that can be described as "minimalist" ... moreover, having grown up in the shadow of Berzieri is already so do not put horns and elephants decorated with gold and spruce up the car.
As you know I am affected by the Byzantines in chronic and acute case of a rare disease that causes the patient to an obsession for everything concerning the Eastern Roman Empire. The fatal disease did not exist, but there is no cure.
During the processing of that creature, I realized that, perhaps even on the age, the Byzantines also influenced the way I compose, I already had a tendency icon, which over the years I have tried to counter, now the static is deliberately sought. In addition I have even considered to have recourse to the fund, gold leaf, which probably will replace or yellow of economics, or with the gold paint.
I also thought about a central element and the side panels framed by non-frames undeniably simple, but the pecuniary scarce and so I'll limit it very much depends on Madonna Inspiration, I always start this year and finish with a comfortable rate.
currently and in my mind all works fine, the creature appears to be a mixture of Byzantine and Art Deco, considering the overall simplicity of the final result, which reflects what I've always thought, and that should end up at friends I hope to maintain their friendship and not to throw it in a convenient gold lacquer.
Of course if I go on like this the next step will be a mixture groped in a triumph of baroque cherubs, cornucopias and ox skulls, including the Byzantine art and the most luxuriant Hindi.

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Meow! ... More and more

Today is the feast of the Cat and I had a past as a cat lady, that if it were up to me, revive with a nice bunch of small balls of fur miagolanti, I can not feel bound by the wishes to all the happy "slaves" of these amazing creatures:)

Regarding the details of Evil seems, at least so says the Oracle of Crispoli that the new look that we have to go well, it seems there are still some details, called "little things", and the thing a bit 'scares me ... if it goes wrong it will mean that the new year I'll still be here to complain about the evil Hydra.

The book I'm reading, "The Birth of a Kingdom" written by the same author of the adventures of Brother Cadfael, very valuable to other series of detective novels, I definitely is willing, I want to read it and go before and after abandonment recently I needed a good book.

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Scottish Shortbread e. .. good intentions.

The responsible for these cookies I made it dangerous Passiflora !
Yes, you're in one of his wonderful and original post sang the praises of Mel Gipson (we needed it ...) and of these pats of butter cookies dressed up ...
I obviously indefensible greedy, I could not resist and I have made the same evening when I read your post.
I saw online that there are, as often happens, many variations of this recipe. I chose to trust Passiflora and I did not regretted it at all.


This is really one of those recipes they deserve a warning! They are hyper-hyper-calorie biscuits. Reading the ingredients you'll realize what I'm talking about.
I have made before you even remove from the oven and I warned my audibility Officer to: it can only eat one, do not want to have you on my conscience! (Yes, because it crunches when you do not control cookies, one after another ...).
We took them the next morning to their work colleagues and we have made so many people happy ... and we helped to increase their fat mass: o)


Ingredients for a tin of biscuits:

- 250 grams of flour 00

- 200 g butter

- 100 gr of sugar cane

Mix the butter and soft brown sugar to form a cream, add flour and mix to form a ball. Put the dough in the fridge for an hour, then spread in a roasting pan (the big oven) and prick the entire surface of dough with a fork.
Bake at 180 degrees for 20-25 minutes.
Once cooked, cut the biscuits are rectangular bars and let cool.


After a few days if stored in a tin box, most are still good!

Thanks Passiflora, were really delicious!



take advantage of this post to remind you also that tomorrow will end the game cute Debora - Chez Dency . Participation is very simple: you must notify your a good purpose you intend to complete by 2011. Not necessarily have to be a trip around the world or deflect an asteroid, even simple things and small enough, of all days, but who for one reason or another we have never managed to accomplish.



In my case I intend to learn how to temper chocolate, well, without disasters, making chocolates perfect as those of Nanni. Here's my point. I'm
procuring equipment and can not wait to test myself.
As you can see for me chocolate is an addiction and being able to work well is my dream.

Hurry, hurry to read the post and Debora investee: o) Ps


With this recipe I participate in the contest Sayuri "Sweets of the World" .

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A recipe for Saint Lucia ... or six!

With Myrtle have just learned of the wonderful Initiative of Caris : a collection of recipes to give the bright and colorful Department of Neuro-Physiology of Saint Lucia Foundation, Department for economic and political reasons (as usual) is likely to close.

When I read these things I get angry a lot.
in Italy are thrown away millions of euro to pay the mafia, recommended and escort, to make life better for Roma and for the politicians to travel up blue car, but a place of care as that of Saint Lucia, who every day helps a lot children have a better life, in danger of disappearing.

Sorry, I do not make policy nor provoke controversy, but it is' TIME TO OPEN YOUR EYES AND MOVE your ass!

delighted to participate with the initiative of Caris, I hope it is useful just symbolically.

I also invite you to carefully read through the post Caris, is touching and inspiring!

recipes with which I participate can only be these:

1. COOKIES Smarties

1. GINGERBREAD

1. BARBAPAPA CAKE 'sugar paste

1. CUPCAKE 4 HANDS

1. MINICUPCAKE

1. pink cake sugar paste

keep my fingers crossed and hope that the state of Saint Lucia will be resolved for the better, that can not be more that good care of puppies.