Bubble Writing Happy Birthday

Tuscan Crostini

Each lunch "Celebration of" self-respecting, in Tuscany can not disregard the croutons blacks.
There are many versions as there are people who make them: this one uses the livers of rabbits, but unless we find even the chicken will make their figure. The doses are all indicative, because we need to go even to "taste" ... I say, I do not put more than a tablespoon of capers and onion for 500 gr. chicken liver, but there are those who use it more.
It is a white onion and fry you first join the chicken hearts, livers shortly after. when they are almost cooked and starting to smell can be removed and passed through the mincer (ideal would be to crank with the electric smasched careful not too much).
Put into a pan of chopped capers and anchovy salted filleted and brown, and when you will defeat the anchovy, add the chopped chicken livers and continue to cook until completely cooked. Season with salt and add a bit of butter before you put out the fire.
bread to use, or Tuscan baguette, toast it slightly earlier. Some sprinkle lightly with meat stock or vin santo (this variant can not please everyone though).

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I 'Borbottino

When my grandmother Ida was on its' rags (that was fine, healthy) and even cooking, often made the "borbottino, very simple dish but I loved it. It 's a wet offal of chicken and rabbit, which remained after the owners had already been eaten by other means. If my grandmother did not have enough livers to make the sauce, or did not want to mettercisi, who also ended up in here with the heart and borbottino Paracorio (the lungs) of these delicious (their) farm animals. He took
offal, the flour and let brown a little 'oil and a clove of garlic in a saucepan. Once browned, add plenty tomato (which "mumbling" cooking) and sage and finished cooking, with salt and pepper.
Serve with some bread, because there goes away.

Brzydula Pl Odcinki Online

was so long since I went there about a year, maybe more ... a magical place ... a secret garden ... A rock garden, steeples, strangely shaped pinnacles as high as six, seven yards ... a place for elves ... castle rock, mysterious caves ... a labyrinth, a chaos in which lytic'd be playing for hours as a child.

E 'early afternoon when I decide to go to Mount Cocuzzo, a little voice calling me from up there is from this morning, just got up that I feel is right there in the middle of the rocks that I want touch, caress, scrutinize the forms ... I want to go alone, I need to think, to understand what is happening to me, I want to feel the freedom of the mountains without interference, I want to wander without a goal but with time ...
In the bag put on my climbing shoes and chalk bag ...

Park the car, immediately leave the road climbs up on top of that, unfortunately, (I always pretend there is) and cut free the west side of the mountain that faces the pointing to the sea side opposite from which it is here now, that is still intact, unaffected by human hands, where solitude reigns. Meanwhile, the large masses of water vapor are rising and begin to wrap all that is around me ... at a certain height but not stop, do not rise to the top, arriving about one hundred meters further down from where I am, but are surrounding the mountain, I begin to understand that the desired "sea of \u200b\u200bclouds" today decided to delight of his presence! Emotions start to run into me, giving way ... I would like to share it with someone, it's a shame, it's selfish to keep them all for me, too many, I fill the soul until it almost burst ... phone to a person dear to me, I know who can understand what I am living .. .

Continue on steep terrain of rocky debris until it crosses the ridge south of here I can see "BANDS", as they are called ...

When I arrive I can not help but give me a tour of the incredible towers, are many times now that I've been there but I have not explored all the recesses of this geological paradise, every time I see new and curious forms.

Then the call of cold stone becomes deafening, unbearable ... I touch her, calm her down ... I hear the screams ... or maybe it's the kid in me that makes all this noise ...

... I can even make me some self-timer ...

In return I get to the top as the sun sets behind the tired sea of \u200b\u200bcolorful clouds everything, including the statue of St. Francis I find cemented on a rock, perhaps by the inhabitants of Fiumefreddo Bruzio supervise them because from there, since it looks perfectly towards the Tyrrhenian small town.

With this wonderful sunset closes an afternoon "above the clouds, some of this hermit, a little crazy by ... along with my weaknesses, along with my certainties, along with my dreams ...

Greg Acolla Lightning

THE SECRET GARDEN "IDDRU"

We had to climb the steep sides of hot and "Iddru," but he did not want, gruff and domineering, hooded to avoid being seen by anyone, has recruited its rough seas, wind, rain ... we got to Lipari and the ship has stopped, "Do not you go to Stromboli, one can only go back!" There is already organized for the next day and for Saturday afternoon ... Meanwhile, take a ride to Lipari with a Punto cabrio red tamarro "hired on the spot ... lacked the stereo at high volume, sin, would have completed it all! We return to Reggio, while the gags of the group there: who among the people on the ferry out of the elevator with their backs to the wall and leveled his gun and pretended to be the bodyguard of friends, who climbs on the walls of the waterfront Reggio Calabria, who improvises a promenade on the same race involving almost any passer-by, who is still running even ... is true, it becomes more and more large returns children, I enjoy more now that as a child! Everything ends with a flourish with a seafood dinner in a restaurant of Scylla.

The next morning you wake up with the sun, even if it's cold and windy. It goes to Canolo climbing! Who wants to always find something good to do, right? Apart from the personal cloud that follows us, (it will be someone's fault?) But fortunately does not drain water, we enjoy the great climbing facilities on the beautiful cliff of which I fall in love at first sight! Then the final gem, a beautiful panoramic tour to admire the fabulous "Towers" or "Dolomiti" in the ... Canolo peesaggio is spectacular, the company also ... is yet another conquest of our inner freedom ...

Female Swimmer With Tan Lines

cake Carletto (allergic to unite around the globe)

so I called because I made it through a couple of recipes courtesy of two dear friends, putting together their names came out "Carletto" evvualà!
This is easy to make and delicious ricotta cheesecake in which the original recipe (provided by one of the individuals mentioned above) was replaced with an equal amount of "yogurt cheese" (recipe for which was provided on the other individual).
This small change allows you to be able to eat for those who can not digest milk and dairy products (for example, my dear maritozzi that is uncomfortable with lactose and therefore is far from fresh cheese, cottage cheese, milk and dairy products vaccines).

In practice Wear:

1 / 2 kg of white yogurt

Take the yogurt and place in a large colander, which will put a drain on a container. cover with a cloth and put everything in the refrigerator for 2 days.
After this time, the yogurt cheese will be ready and able to use it for the cake (or what you will).

For the cake: A

30ina biscuit cereal

100 g butter 250 g mascarpone

3 eggs 150 g sugar

Lemon juice 4 tablespoons of jam to taste

Blend the biscuits and mix with melted butter: With this kind of dough to line the base of the cake.
Whip the egg yolks with sugar, then add the mascarpone cheese and yogurt mixture.
Beat the egg whites until stiff and incorporate the eggs, cream, mascarpone and ricotta trying to disassemble too: Once the mixture is smooth pour it on the basis of biscuits and butter and bake at 180 degrees for 35/40 minutes.
Melt the jam over a low heat (one that goes well with berries or strawberries, but a matter of taste) with lemon juice as needed for obtain a thick syrup with which to cover the cake with icing when cold.

As I said in the original recipe in place of the yogurt were 250 grams of ricotta, and of course the taste of the cake is a bit 'different, more delicate in this release, as agreed with the yogurt.
Personally, I like them both ... (And you thought!)

How To Delete Your Sorority Life Name?

The puppets of the Epiphany and


Okay, I know, the Epiphany is long past and so why write now this post? Because one of the first to share "my" recipes with others we must think and think again: I am very very jealous of my secret.
So now I write it, that pain will go good for next year ... if someone is looking for (and finds it, just this one) ...

So, where I come from (Upper Valdarno), is used to find the children, on the morning of the Epiphany, the puppet. It 's a very simple dessert, which was once done with the bread dough to which was added to what was available to make and decorate cake: a little' sugar and nuts. Towards the Epiphany is more or less in all the bakeries, but there is less satisfaction.
The "modern" version is made with a kind of shortbread decorated with basin, and some sugar-candy, the dose that is used to make two.


700g flour 250g butter 250g

sugar 1 pinch salt
1 / 2 packet of baking powder 1 orange

2 eggs (one for and one for brushing the dough, but this can also do without)
A pleasure basin, various decorations of sugar, some candy, a few grains of raisins.

how: you put the flour in a bowl or in a rather large (as I do) and you will add the other ingredients that soften butter at room temperature, sugar, egg, juice and the grated rind of orange, a pinch of salt, yeast. Should be mixed well to obtain a kind of pasta, more or less homogeneous. Form a ball with the dough and wrap with plastic wrap letting it stand an hour in the fridge. Oretta the past, I begin to form the puppet. Use it that girls will be donated in the form of a woman, for males, however, is modeled a horse.
divide the dough in two and start to stretch. So to speak, as I leave about 2 cm thick.
I do it directly in shallow roasting pan greased and floured or parchment paper (do the puppet and then having to transfer the plate is a delicate operation and, at least for me, not easy). After I rolled out, cut the desired shape (if you want a little brush with 'egg) and decorate with the basin and the rest. I put in the oven (preheated) at 180 ° C and bake for 15-20 minutes (or I take it off just beginning to brown. The children willingly
dunking in milk, I imagine the great pleasure in dunking over a finger (placed horizontally or vertically ... you see a bit of'...) vinsanto decent ;-).

Kirkland Brush Set 2010?

Portfolio Environment

Sometimes those who, at any level, is reluctant to adopt the behavior a bit 'greener than in the past, attempted to adopt two strategies to resist any change of habit: to turn a blind eye and let all that he feels about it comes from one ear, passes through the cosmic void and out the other, or prophesy improbable return to the Pleistocene.
Yet it is not so complicated to put together a savings concrete and immediate to our pockets with a significant reduction of our environmental impact: have understood the Piedmont Region and the research institution Ecologos , devising a system that allows you to purchase in bulk at the supermarket, many products commonly used, starting from detergents to get even the food expenditure, with providers that allow you to purchase wine from milk to coffee, from spices to pasta, legumes, cereals, detergents, feed for pets .. .

You go to the supermarket with a bottle / container is filled and empty the dispenser; then you buy only the amount you want without the cost of packaging and packaging fall on our shoulders, saving money right away.
It 's easy to consider as this also reduces the amount of waste that eventually must be disposed of.
Unfortunately in our area (Alto Vicentino) this system is not widespread as in Piedmont, but I, and I believe many others, I would be glad to do the shopping as well. Since

try, at least in this case, should not cost much, I decided to switch to personal initiative and prepare a request (which I will distribute around to friends, acquaintances and associations that I know) as to have the main super hypermarkets and the surrounding area (in the text there are still references to the area where I live, so in theory should work everywhere, if someone wants to do the same thing by its parts).
The original PDF file is here , anyone who wants to propose the installation of the dispensers for the "bulk shopping" can download and send the request in the manner they believe most appropriate for operators of large retailers that most interest them. Of course who wants to contribute to making this small proposal is perfectly free to do so.
Some links to more information:
http://www.riducimballi.it
http://www.eccellere.com/rubriche/Marketing/detersiviselfservice.htm
http://www.informacibo.it / crai2007.htm

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Pumpkin

I really like the pumpkin has a beautiful color that brings joy, the flavor is delicate and it also costs a little , I generally pay 75 to 90 cents per kilo at the supermarket. I take the whole or part, without the one already in clean plastic containers, much more expensive, so saving and produce less waste, even if I lose a little bit of comfort.
I usually use the one with the oblong yellow rough skin.
One of my favorite recipes that make the risotto is looking of cloning the (good) that I ate at the restaurant the day of my wedding. For each person, and a calculation 80g rice 50g pumpkin, cleaned and cut into cubes.
Using a large saucepan of steel or clay and start making the rice to go with two or three tablespoons of olive oil over medium heat, stirring for two or three minutes before adding half a glass of white wine to evaporate then I also make the pumpkin.
I pay attention to ensure that the whole is "dry" too much before you start adding broth, little by little, each time putting the risotto seems too dry (important, the risotto should be accompanied ** ** with the broth straight path that leads to the kitchen, should not be boiled.) When I see you are missing about 5 minutes after cooking, add half leek (calculating this amount every 2-3 servings) sliced \u200b\u200bthin and when they are near the end of salt, consider the chance of a sprinkle of white pepper-ina if I go and put out the flame before allowing quiet two minutes, add the Parmesan good (calculation a couple of teaspoons per person) and chopped fine rosemary, which then also calls on the plate.
I see well with a not too dry white wine or a beer type Affligem Tripel (by accident I drink along with a dish of pumpkin and I thought that was his death), we welcome advice and suggestions!