Tuesday, May 25, 2010
Wednesday, May 19, 2010
How To Make Sinker Molds
Paccheri cosmopolitan. Rhubarb and Strawberry Crumble
That there are mushrooms on the market stalls in mid-May? It seems to be the result of heavy rains that have plagued us recently. Mind you, have not local mushrooms, these. They come from Spain, but there is not common to find them this season. And I have them paired with shrimp darting, Santa Margherita, to keep company with friends from Gragnano wonderful that they took me from Castellammare. The white wine was a
Pigato the Riviera di Ponente ... parsley? Oh, that's their local reach straight from the bowl on the roof!
Paccheri cosmopolitan.
350 g of shrimp paccheri
8 Santa Margherita (or what have you, beautiful fresh)
1 / 2 kg. Mussels 2
mushrooms parsley
extra virgin olive oil 1 clove garlic
1 cup dry white wine (or better Pigato the Riviera di Ponente, but you see!)
Do open the mussels in a hot pan without condiment incoperchiata. Strain and reserve the water that will shape.
Clean mushrooms and slice them thin is not. Boil
paccheri.
In a large pan, pour a drizzle of extra virgin olive oil, parsley and garlic. Join
mushrooms and cook for 4-5 minutes. Combine the shrimp and mussels. Skip 3-4 minutes. Deglaze with white wine, add a little water mussels filtered. Far restrict two minutes. Paccheri Drain well and cook them al dente in the sauce pan for a couple of minutes.
Serve sprinkled with chopped parsley. 
That there are mushrooms on the market stalls in mid-May? It seems to be the result of heavy rains that have plagued us recently. Mind you, have not local mushrooms, these. They come from Spain, but there is not common to find them this season. And I have them paired with shrimp darting, Santa Margherita, to keep company with friends from Gragnano wonderful that they took me from Castellammare. The white wine was a
Pigato the Riviera di Ponente ... parsley? Oh, that's their local reach straight from the bowl on the roof!
Paccheri cosmopolitan.
350 g of shrimp paccheri
8 Santa Margherita (or what have you, beautiful fresh)
1 / 2 kg. Mussels 2
mushrooms parsley
extra virgin olive oil 1 clove garlic
1 cup dry white wine (or better Pigato the Riviera di Ponente, but you see!)
Do open the mussels in a hot pan without condiment incoperchiata. Strain and reserve the water that will shape.
Clean mushrooms and slice them thin is not. Boil
paccheri.
In a large pan, pour a drizzle of extra virgin olive oil, parsley and garlic. Join
mushrooms and cook for 4-5 minutes. Combine the shrimp and mussels. Skip 3-4 minutes. Deglaze with white wine, add a little water mussels filtered. Far restrict two minutes. Paccheri Drain well and cook them al dente in the sauce pan for a couple of minutes.
Serve sprinkled with chopped parsley.
Poptropica Game Of Brain Games
:
At times it seems to me to be a hamster. A hamster tired. Tired of riding on the wheel, running and running, breathless, to find myself in the same spot.
Please, daily chores! Nothing tragic. But exhausting, consuming hassle. There is always someone who needs a place to run, to try to repair something broken. There Always a weight to pull, push a load.
I want to go, sometimes, to childhood, when everything was light, simple, when others had to drive ... when I could weave my fingers to the hands of his grandmother, falling asleep on Dad's shoulder, looking up in the eyes of her mother . And smile.
sitting on my father's old chair, I hold in my hands warm cup of a sweet old: my grandmother did, in the spring. And the smell, the warmth, comfort and give me make me smile.
to go down a little from the spinning wheel. Time for a spoonful of sweetness. Then I get back. But now I'm fine here.
Crumble Rhubarb and strawberries.
For 4 ramekins portion.
2 beautiful stalks of rhubarb and strawberries
about 12-16 scented
50 grams of flour (also full)
3 tablespoons almond flour
50 grams of butter (+ a little for buttering the molds)
50 grams sugar (including cane!)
a pinch dicannella
powder Preheat the oven to 180 degrees. Butter 4 ramekins
portion. If you want to use a single pan, increase a bit 'doses in proportion.
Mix sugar (two tablespoons except that you need to take part), flour, almonds in a bowl, add a little cinnamon if you like. Put in the center, and softened butter into small pieces, rapidly rubbing your hands! Make crumbs coarse.
Cut the rhubarb, already peeled logs to a maximum of 2 cm. Put it on the bottom of the dish and sprinkle with sugar. Slice the strawberries and arrange over the pieces of rhubarb. Prepare the fruit just before baking, if not in contact with the sugar will be too much sauce.
Cover with the crumbs prepared, creating a thickness of one centimeter. Bake for 30 minutes. The crust should be golden. Serve warm, with whipped cream if you want a scoop of ice cream or soft.
Because the crust is crisp, two minutes past the bowls under the grill hot. 
At times it seems to me to be a hamster. A hamster tired. Tired of riding on the wheel, running and running, breathless, to find myself in the same spot.
Please, daily chores! Nothing tragic. But exhausting, consuming hassle. There is always someone who needs a place to run, to try to repair something broken. There Always a weight to pull, push a load.
I want to go, sometimes, to childhood, when everything was light, simple, when others had to drive ... when I could weave my fingers to the hands of his grandmother, falling asleep on Dad's shoulder, looking up in the eyes of her mother . And smile.
sitting on my father's old chair, I hold in my hands warm cup of a sweet old: my grandmother did, in the spring. And the smell, the warmth, comfort and give me make me smile.
to go down a little from the spinning wheel. Time for a spoonful of sweetness. Then I get back. But now I'm fine here.
Crumble Rhubarb and strawberries.
For 4 ramekins portion.
2 beautiful stalks of rhubarb and strawberries
about 12-16 scented
50 grams of flour (also full)
3 tablespoons almond flour
50 grams of butter (+ a little for buttering the molds)
50 grams sugar (including cane!)
a pinch dicannella
powder Preheat the oven to 180 degrees. Butter 4 ramekins
portion. If you want to use a single pan, increase a bit 'doses in proportion.
Mix sugar (two tablespoons except that you need to take part), flour, almonds in a bowl, add a little cinnamon if you like. Put in the center, and softened butter into small pieces, rapidly rubbing your hands! Make crumbs coarse.
Cut the rhubarb, already peeled logs to a maximum of 2 cm. Put it on the bottom of the dish and sprinkle with sugar. Slice the strawberries and arrange over the pieces of rhubarb. Prepare the fruit just before baking, if not in contact with the sugar will be too much sauce.
Cover with the crumbs prepared, creating a thickness of one centimeter. Bake for 30 minutes. The crust should be golden. Serve warm, with whipped cream if you want a scoop of ice cream or soft.
Because the crust is crisp, two minutes past the bowls under the grill hot.
Tuesday, May 18, 2010
What Kind Of Weave Does Myamme Have
A trip to Siena.
A trip to Siena to find special friends.
A land of charm, made of soft curves and gentle, and exhibitions of ancient beauty, unspoilt villages in time and history, ancient foods, rituals alive in the memories and hearts, precious wine, velvety and males.
magical few days, suspended in time, slow and sweet in the hours, caressed by the colors of the ancient land of the fresh green grass and buds, intense bouquet of acacia, light rain, a little 'treacherous that tried in vain to spoil the party.
few photos that tells of a hill, clinging to an incredibly wide sky and reaching out toward a horizon elusive ..
Construction of stone, smiling placidly to the passage of time, gently resting on barrels roomy, with fragrant flowers, in ordered spaces and serene ...
Interior bright and welcoming, waiting ..
Fine wines, rare, precious, soft and enveloping, intense bouquet ... and the knowing smile of those who know ...
ancient villages stand proud and beautiful, pushing the eye out through the expanse of green fields
steep cobbled streets, cared for by man, who respects and brings back rocks and small squares
opens and gives new life to antique shops ...
In the small village, a wry smile and knowing ...
And then, slipping on country roads that roll out of vines and bunches of acacia, we arrive at Siena, golden and quiet, elegant and beautiful ...
E for the course, the parade of unconventional University, loud and funny ..
poi botteghe raffinate, di erbe, di spezie, di carta preziosa, di cibi superbi..
Poi ancora in campagna, da un produttore gentile e sapiente, colpito rabbiosamente dalla vita con un bastone nodoso, eppure pacato e paziente nel parlare di vino, di uve pregiate, di botti antiche
E la spesa è stata grande, avremo vino per l'inverno.
Poi uno spuntino gustoso, nell'antico Bar dell'Orso...
E ancora si sale, verso mura possenti, a guardia di un gioiello raro, sotto a thick heavy rain that can not hide the enchanting beauty, leading to the heart.
(1. Continued) 
A trip to Siena to find special friends.
A land of charm, made of soft curves and gentle, and exhibitions of ancient beauty, unspoilt villages in time and history, ancient foods, rituals alive in the memories and hearts, precious wine, velvety and males.
magical few days, suspended in time, slow and sweet in the hours, caressed by the colors of the ancient land of the fresh green grass and buds, intense bouquet of acacia, light rain, a little 'treacherous that tried in vain to spoil the party.
few photos that tells of a hill, clinging to an incredibly wide sky and reaching out toward a horizon elusive ..
Construction of stone, smiling placidly to the passage of time, gently resting on barrels roomy, with fragrant flowers, in ordered spaces and serene ...
Interior bright and welcoming, waiting ..
Fine wines, rare, precious, soft and enveloping, intense bouquet ... and the knowing smile of those who know ...
ancient villages stand proud and beautiful, pushing the eye out through the expanse of green fields
steep cobbled streets, cared for by man, who respects and brings back rocks and small squares
opens and gives new life to antique shops ...
In the small village, a wry smile and knowing ...
And then, slipping on country roads that roll out of vines and bunches of acacia, we arrive at Siena, golden and quiet, elegant and beautiful ...
E for the course, the parade of unconventional University, loud and funny ..
poi botteghe raffinate, di erbe, di spezie, di carta preziosa, di cibi superbi..
Poi ancora in campagna, da un produttore gentile e sapiente, colpito rabbiosamente dalla vita con un bastone nodoso, eppure pacato e paziente nel parlare di vino, di uve pregiate, di botti antiche
E la spesa è stata grande, avremo vino per l'inverno.
Poi uno spuntino gustoso, nell'antico Bar dell'Orso...
E ancora si sale, verso mura possenti, a guardia di un gioiello raro, sotto a thick heavy rain that can not hide the enchanting beauty, leading to the heart.
(1. Continued)
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