Watching Southpark Online Change Country

The charge of food bloggers (?).

I wanted to point out this article:

http://affaritaliani.libero.it/coffeebreak/la_carica_delle_food_blogger250211.html

I do not know if I'm more offended or pissed off about the pictures they choose.

I leave the comments to you.

PS: They are neither moral nor femmista. But it did not fit the picture of a cake?

UPDATE: they removed the pornographic ones just for luck.

Adult Film Star Bathing

sweet fish.

My expression of the photo says it all: the Carnival for me was and is a pain.

Every year millions of expectations, new dress and then I found myself always at the usual silly costume party for children in the country. : S Maybe Mom and I choose an outfit that is to say with my brother and he constantly took the fever.

Then adolescence, the nightmare for all hormones and uncontrollable rage out of phase ... I came even to disguise as a monster of horror movies (=.=') to express my rebellion ... then turn without a mask because I was always crying all the children! : D

Then I grew up, I got to high school, was dressed as a peasant and Carnival, and other giant carrot costumes rather embarrassing with carnival floats, to please and this 'Another friend of the country ... think that one year my mother was dressed as a very shy Bugs Bunny! OO And then tell us that we love you!

Then the university parties. Nightmare, do not add anything else. The university parties Carnival each year to make me just hate what the university parties of Carnival.

But it must be said that all the ingenuity of the student to find the costumes more brilliant / ridiculous / stupid / low cost to end pay ... buuu rented costumes!

I would say that at this point that I think you understand the Carnival party. It 's like any other day of the year, with the difference that you have to find a Carnival stupid dress that stains, tears, and the maximum if you go Well they recycle it for Halloween!

But that's not all.

Carnival home Cerquetti was also, and above all else.

was alchermes perfume and cream, honey and lemon juice, powdered sugar and toasted almonds.

was the house that grew to 3 days a year a giant oven, stoves with a maximum rise to all the mixes that "slept" in the bedroom Mom and dad, and the deep fryer, alas, in constant use!

Frappe, scroccafuse: grandmother was the queen, sovereign holder of supreme power in the kitchen. As you no! If there was one thing that was good was just pull the dough.

Cicerchiata and donuts: mom at work. It was the hardest work, and if I have to tell the truth, Grandma was eating, but cooking just did not like complicated stuff! Delegated without problems, at least these.

My brother Mark specializes in put her hands smeared everywhere and peel the almonds.

My father ate too much fear in those who advance (=.=).

And I ? Peaches and sweet lemon verbena.

I mean, everyone did their part. It was a ride! I came out tired and happy.

Now that my grandmother is gone, Carnival is no longer the same delusion of three days of hard work in the kitchen. No one has the patience to sit there day in and fry the dough. And no one makes scroccafuse.

And now listen, listen, and reggetevi strong.

HATE fried Carnival! I do not know why, when, as happened, but at best tasting donuts per year, not just because of those I can do without.

One, only one, only one is the cake that I am still anxiously waiting for the carnival. And see if it is not fried .. Apricots or Peaches sweet, call it what you like, stuffed with cream and covered with Alchermes are an innovation made by me, in desperate flight from fried in adolescence.

year, for the first time after she's dead grandmother Sixth helped me my mother that I used to work more "humble" (the fact that it has taken over the kitchen of the home crowd very, very little), aided an afternoon off from work.

Marco , curious as when he was 6 years old, has run ate the cream (and first) while I was helping to fill the peaches, and stole second half of raw fish groped for the desperate attempt to cook in the microwave (quiet, finally gave up the INS about ...).

My father did not eat almonds, so you are limited to steal half of cooked fish and soak in nell'alchermes mo 'a cornet. All health!

And I laughed, to knead (as it seemed easy when he did, Grandma!) And all the hands in red dye.

Although there is no longer my grandmother, is still worthwhile to make the "hard work" Carnival of confectionery ... The air we breathe is still the same.

what he knows and Alchermes cream, honey and lemon juice, powdered sugar and toasted almonds.

This recipe is one I used this year is fantastic. From the book of the series on the gentle "Recipes, Memories, Stories" sisters Di Chiara.

SWEET PEACHES CREAM

Ingredients (for 14-16 peaches, a half-ball 30):

For the peach halves

500 g of flour, about;

2 eggs at room temperature;

3 / 4 cup of milk;

60 grams of butter;

60 grams of cane sugar;

30 grams of yeast;

For the cream filling

500 ml of milk, 3 egg

;

3 tablespoons sugar;

3 heaping tablespoons of flour;

zest of 1 lemon.

To decorate

a glass and a half Alchermes;

1 egg white;

caster sugar, to taste

Take all afternoon, you'll need.

Prepare a first mixture in a bowl with 1 / 3 of sugar, half the milk, warmed, and in which you have melted all the yeast and 1 / 5 of total flour. Make it a round loaf, slit with a knife a cross on top and let rise in a warm place for half an hour, covered with a plate turned upside down.

After the half hour, or when it has reached twice its volume first, prepare the rest of the dough: make a fountain of flour on a pastry board (making sure to leave some 'on the one hand if it were used), add the remaining sugar in the middle, the rest of the milk, eggs slightly beaten and very soft butter into small pieces. Begin to knead, and when it starts to become smooth, add the dough the first batter, into small pieces, one at a time. Handle for a long time until the dough becomes soft cloth. After that make it a gauge stick, put it in a bowl, slit cross and cover the bowl with a thin cloth, soaked in hot water and then wrung out thoroughly.

let rise in warm place for about 1 hour, or at least wait until it doubles in volume.

Meanwhile prepare the cream, which must be very compact. Heat the milk in a saucepan: it will be very hot but not boiling. Meanwhile in a bowl with a whisk, beat the egg yolks with sugar, to make a clear foam. Add a tablespoon of flour at a time, longer if served with hot milk, pour slowly. Add the milk, then pour the cream into a larger pot, add the lemon zest and cook. Let cool.

When the mixture is leavened riprendetelo, not deflate too much.

Make small balls with a diameter of 2-3 cm (regulator of you with its size: I make small and large, it may be more or less), and place them far apart on the baking sheets rectangular covered with parchment paper (or buttered). They must be about thirty half-spheres. Cover with a thin cloth soaked in warm water and then wrung out thoroughly and place them in a warm place to rise.

When they are grown, gently brush the milk, and cook in preheated oven at 150 ° C for 15-20 minutes. Remove from the oven and let cool on a wire rack.

When everything is cold, proceed with the assembly.

With the tip of a knife, dug a small hole in each hemisphere. Using a spoon, pour in a little hole 'of Alchermes, wet and all the rest of the base. Fill the hole with a scoop of cream, and even a little spalmatene 'at the base, so the two halves of a peach is "sticking well."

Take a wet mixing together a glass of Alchermes and egg white (will be advanced by the cream!). With the help of the brush, wet the entire fishing outside, and immediately rotolatela in the middle of the granulated sugar, which must adhere perfectly.

Place peaches in prepared cake or a tray of cups of adequate size.

When you eat them, cover with plastic wrap will remain soft for longer!

Then this year I discovered that the fish are also the sweet carnival favorite Michael, my boyfriend, who has my own intolerance for the sweet fried carnival.

I would say was destiny! ^ ^ Carine decorations, right? Peaches seem real! If you want you can use if the host leaves, the ones that you put on cakes ... Since my house just like me, I did not buy at all.

With my beloved Peaches participate in the contest to mix the vegetables together? "And your carnival is?

And as the title says, Francesca asked to describe a scent, a plate, a memory.

E 'is for me like a blast from the past, so I did not think it was more the atmosphere of those days, thanks Frank.

Join in! :)

Besitossss!

Babi

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Pappardelle with wild boar sauce.

my boyfriend's father's hobby of hunting ... does not make me go crazy idea, but considering that he basically goes for walks on Sunday morning with Rocky that wags his tail more than hunting around me is also good .. : D

particularly lucky in a bar a few months ago, he and his friends have caught the boar. A few months ago and now prepares you tell them?

Oh yes ... the fact is that Michael's mother fell down at the thought of the smell of the wild boar ham, imagine cooking. It 's like asking my mother to have a good sniff in deeply into the jar of salted anchovies: faints!

From this story I have earned us the honor / burden to cook!

Boar in wine with herbs, I call to invite the "laws" for lunch and there he snaps the doubt: maaa ... the sauce do not we?

Because for me it was the first time, did not want to risk it and call an expert, another hunter, father of my conquilina Giulia, and skilled chef! Other men in my house, only good to clean the dishes ...

This is his boar ragout, strictly black and strictly (I add it myself) with the pasta!

INTRO, IMPORTANT:

you can not cook the boar as it is, because it is game, and smells a lot.

soaking, possibly broken, for at least 24 hours in dry white wine, along with carrot, onion and celery in large chunks, bay leaves, rosemary, marjoram, juniper berries and all what you want, except maybe the sage. After 12 hours, if you have time and another 3 liters of wine to be used (I bought one of the ladies from 5 liters) you can also change the soak, replacing all of the wine and herbs.

After 24 hours (if the animal was a male adult or otherwise need more time, 2 days, if it is fresh; if frozen 24 hours are sufficient) is ready to be cooked. Drain well and discard all the smells.

the most beautiful pieces I keep them for the second. For the first keep your bones and all the pieces more fat.

Pappardelle RAGU 'wild boar.

Ingredients (for 6 persons approx. They are very eye, regulator based on what you have):

1 kg Pappardelle, about;

600 g of minced mixed beef and pork, rather than fat about;

200 g of wild boar into pieces of various kinds;

some nerves;

few pieces of other animals, game or not (optional) 1 stalk celery

small;

1 small onion, 1 carrot

;

smells mixed: I put bay leaves, rosemary, juniper , sage, marjoram,

a knob of butter;

2-3 tablespoons of olive oil;

a ladle of broth;

salt, pepper, red pepper, to taste

Prepare the wild boar as written above.

In a saucepan, add the oil and melt the butter. Let cook celery, carrot and onion, then add the meat ground (if necessary blended with a little 'white wine), and then the pieces of wild boar, those of another animal (hare, rabbit, etc. ..), and the nerves. I put the pieces of wild boar with bones, most of the bits of fat and muscle, rather coarsely chopped.

Perfumed with all the smells (not mash too much, then remove them), most recently on juniper.

Add salt and pepper and add pepper to taste.

Cover with beef broth and cook, adding more broth if necessary.

Boil the pasta and season by pouring the sauce. Serve immediately.

It 's a sauce, then boil it so much, at least 2-3 hours.

You can vary the combinations and quantities of meat, depending on your taste, bearing in mind what you have (lost and lonely in the freezer usually: D) and the flavor of the boar. not put very thin pieces, as the flesh of the boar is her.

The beautiful dish in which I served is a hand-painted ceramics that we bought many years ago in a shop of hand-painted ceramics that is (should?) In Rocca Ripesena locations, Orvieto, in front of the house of my relatives ... Unfortunately, these jobs are disappearing, and it is a pity. (

A post soon even the boar jugged, flavored with orange ..:)

Besito everyone!

Babi

Kanye Fish Sticks Quote

- 450 gr icing sugar

- 5 grams of gelatin (also called isinglass)

- 30 g water

- 50 grams of glucose (or honey)

Procedure:

Soak gelatin in cold water for about 10 min, heated in a pot in the meantime the glucose (boliire should not!), add the jelly and its water and mix well.

Combine this point with the icing sugar, to facilitate the operation you can use a food processor or mixer.

Note: To color the dough just add natural color to the liquid or food before you add the sugar.

To get the seal of the pink cake for the christening, I used the filtered liquid from the strawberries.

you soon!

Beaded Shower Curtain

chocolate cheesecake swirl brownies: the Cheesecake Brownies varied.

Nadia Please, forgive me! ^ ^

You too Donna Hay!

For Precisino (and one of my favorite foodblogger ^ ^), the law that I have adapted and drawn at random doses for a recipe, especially for sti little 'bit of me knows that Brownies is terrible!

They made me throat too, I could not give it up!

His recipe is this, and it's perfect!

My adaptation is the need ....

I try to whip, chocolate in hand and began looking for my great small rectangular dish, perfect for brownies ... I obviously do not, then "MAMMAAAAAAAAA."

".. that is to Sarnano, I brought it up, do not ever used it."

Panico. Ok, doubling the dose. Someone will die of diabetes, but it will be worth it.

little butter. A little chocolate. Just everything. Oh oh.

the end: pan pizza, patience and adaptability ... I am a bit 'high but perfect. Fiùù!

eaten very hot, freshly brewed. Eat dinner after dinner. The next day, with mulled wine after dinner. The morning after: "Barbara please, please, take it away or I eat them all."

:)

are a delusion! Too good! I write to verbatim as I did.

Refrain faint of heart.

brownies VARIEGATED THE CHEESECAKE

Ingredients (for a pan pizza, 36x39):

For Brownie

275 g of dark chocolate;

100 g of milk chocolate;

6 7 large eggs or small;

500 g of sugar cane;

400 g of butter;

340 g of flour;

60 g cocoa powder;

1 / 2 teaspoon baking powder for cakes;

For variegation Cheesecake

250 g of cottage cheese;

160 g low-fat cream cheese spread;

130 g of sugar cane;

3 eggs.

Melt in a pan, a water bath (start with cold water), chocolate pieces and butter. Remove from heat and let cool.

Meanwhile prepare the cream cheesecake: with a wooden spoon, thoroughly mix the cheeses together, mix in sugar, causing him to dissolve well. Add eggs one at a time and mix.

Take back the chocolate has cooled, pour into a bowl (or a planet) and add, stirring constantly with a whisk, brown sugar, eggs one at a time and finally the flour, cocoa and baking powder sifted together. When the mixture is smooth and creamy, pour it in a roasting pan covered with parchment paper. I had a pizza pan if you have a smaller one I suggest you refer to doses of Nadia, if you do not want to muck around with the proportions.

Finally, pour the mixture on the cheesecake, some spoons, varied, with the help of a knife, making a circular motion to penetrate the most the mixture in the can, just as you would for a cake marbled variegate.

Bake in preheated oven at 180 ° C for 50 minutes. Try it piercing the cake with a toothpick in the center, which should come out clean and dry.

Cut the brownie cubes, and serve!

To the sorrowful, for girls "in those days" really need a cuddle, for neglected children, for who wants to make someone happy chocolate lover. Or simply perfect for anyone wanting a sweet. Brownies and Chesecake. : D

continue to praise them, so better to stop writing: like them all.

The only thing is that after two days of course are no longer soft, so do not keep them fresh.

Bisous!

Babi

Besitos Indeed, because like Nadia .. ^ ^

Ps. I add only one thing. N on me I realized how to read a blog at the bottom also means reading the soul and the personality of a blogger. As far as we can attach to the soul that writes.

At least until I read of the terrible accident happened to the son of Ros sweet, which to me is really a special person.

E 'horrible that happened to her. Indeed, it is just horrible .

you are close to Ros, hold on.

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I refer to my previous post, putting the recipe for chocolate cream (citrus aroma) used to fill cakes for baptism.

dose by 1 / 2 liter.

Ingredients:

250 ml milk, 250 ml cream, 125 gr sugar, 125 g egg, 20 g flour 20 g cornstarch, 100 grams of dark chocolate (70% cacao) , citrus flavor (orange peel, lemon peel).

Heat in a saucepan the milk, cream and the peel of citrus fruit, work in the meantime the egg yolks with sugar (this is facilitated by initially the bain-marie), add the sifted flour and mix well the mixture, first with a whip, thus preventing the formation of lumps. Discard the peel of citrus fruit by hot milk and pour in the mixture, stir quickly and put on the fire, stirring until the cream is formed, remove from heat. Now add cream to the chocolate into pieces and melt it well.

NB: in a tray to cool off the cream and making sure to cover it with foil to prevent the formation of the crust.

That's it!

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Cream Chocolate Cake Recipe for the baptism of Alice

Everything is born from this question of my colleague Fabio, "the Andre you'd make a couple of pies for the baptism of my daughter?"

And so ... this is the result!

The base of both cakes is the same, in fact we speak of a wet sponge with soft citrus scent, filled with chocolate cream.

To decorate the cake bigger, I used: cream mounted (pink and white), pasta and sugar candy pink. For the smaller cake and whipped cream instead of just pink confetti.

Ingredients for a cake pan to about 24cm (recipe Gioarme):

8 medium size eggs

250 g sugar

250 grams of flour 00

a pinch of salt

Work the eggs and sugar with a whisk, add the salt and place the mixture in a water bath, the protein in eggs, with heat, the mixture is fluffy and airy. It will be ready when it has doubled in volume and will be a light color.

At this point, very gently, it incorporates the flour (sifted I recommend!) Using a slotted spoon or a wooden spoon with a movement from the bottom up in order not to remove the eggs.

cooking ovens, however, varies from 170-180 degrees for 20-25 min.

Note: Prepare the pan already buttered and floured before proceeding with the preparation!

also Soon I'll post the recipes of chocolate cream and sugar paste.

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Pasta with broccoli. The tiramisu

" Santa eat the pasta with broccoli?" "Eh? Ew, no!".

E Okay. We do not expect the impossible ...

least satisfaction has given me my brother, that he repeated today: "It is too good, you have the strength to rebuild."

And good is good indeed!

Thanks to Julia for the first time brought the recipe, and Alessia we put the bread crumbs. Perfect!

I will not go in chat tonight is not quite the evening.

is basically the same way you prepare the sauce for orecchiette with turnip greens.

PASTA WITH BROCCOLI.

Ingredients (serves 4):

380 g short pasta, broccoli

1;

3-4 anchovy fillets (to your taste);

a handful of bread crumbs;

2 cloves garlic;

extra virgin olive oil, paprika, pepper, salt to taste

Toss the broccoli in boiling lightly salted water, where you bake the dough.

Pull up with a slotted spoon and discard them in a pan, where you have previously cooked a couple of tablespoons of olive oil with crushed garlic and you're done "dissolve" the anchovy fillets.

Meanwhile throw the dough.

Fate flavor the broccoli, add pepper and red pepper to taste, then the breadcrumbs.

not drain too much dough and let sauté along with the broccoli.

Serve.

I think it's even more good pasta with turnip greens, but obviously have taste! ^ ^

Thanks again for roommates!

A besito everyone! :)

Babi

Ps. With this recipe I participate in the contest of The Shrimp, "Are you really a broccoli." Come along!

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SALMON - seem odd for a fish but has "3 cooking" white


















Hello everyone, this is
improvised a new version with Gioarme.

Clean a whole salmon.

Cut two large fillets, while the head, the bones and scraps will end up in the pan with the vegetable stock (which will become a fish and we will need later).

Deriving from the threads of the pieces more or less the same size. Prepare a marinade with: lemon juice, white wine, olive oil, salt and chopped parsley. Place the salmon steaks in a GN (or a pan of your choice) and pour in the marinade, cover with plastic wrap and refrigerate for at least an hour (before cooking).

Heat up a pan with a knob of butter and extra virgin olive oil make brown the drained salmon steaks from the marinade, season with salt and pepper and blend with the fish stock (second firing), keep warm in a sauce with your GN (or a pan of your choice) lightly oiled.

Cover with foil and place in preheated oven at 180/200 degrees for about 10-12 minutes (third cooking).

Serve with a sprinkle of chopped parsley together with potatoes or baked potato hazelnut.

My personal observations: before cooking - makes the meat more juicy and tasty
Second area - used to form the crust
Third cooking - meat cooked inside the steak

I hope will be useful.
you soon!

Andrea

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This is one of my favorite sites. Vittorio videoricette explains his techniques and how to get the best of good results at home. Check it out!

http://vivalafocaccia.com/

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Art MOCHA CAKE


sponge cake, custard coffee (instant coffee)
wet with coffee, whipped cream + (two parts of coffee cream and a portion of whipped cream without sugar).
decorate with whipped cream bicolor.
Better to cut the sponge into three if the cake is consumed immediately.
It 's more good the next day.

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Serves 6-8 people
a duck about 2Kg

6-8 oranges 120 g butter 50 g sugar

a glass of Cointreau (or Grand Marnier)

1 onion 1 tablespoon flour (optional)
vegetalesale broth and pepper (preferably white)



Clean up the duck (without giblets, head, neck, legs, any feathers), cut into 8 pieces, add salt and pepper . In a roundabout heated 100 g butter over high heat and fry the pieces of duck, originally from the skin for about 6 minutes, add the glass of orange liqueur and "flamed." Put the lid, turn down the heat, add onion whole (will removed after cooking) and cook for 1 hour stirring from time to time, if too dry add a little broth to cook the duck vegetale.Mentre proceed to peel the oranges, cut into julienne zest and blanch in water for a couple of minutes to make them less bitter, drain and keep aside, will be combined with half-cooked (30 min) in the roundabout with the duck. tenetene Squeeze all the oranges, but a cut in half by hand, salsa.Prendete serve for a pan sprinkle with sugar, put it on fire with a knob of butter when the sugar starts melting spremeteci in half and used the same orange, impaled on a fork, to turn sugar until candy (must turn brown, dark), at this point add the rest of the orange juice squeezed above and spegnete.Una Once cooked remove the duck pieces from the roundabout and keep warm, strain the gravy, using a spoon and removed by tilting the pan and the fat that you created on the surface, add to the sauce, made earlier in the pan and reduce to one tablespoon of flour if necessary addensarla.Servite on a serving plate and "Nappi" with hot orange sauce.
An ideal accompaniment for the latter are potatoes brown.

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Duck pie with orange chicory
















Ingredients: white flour gr. 500, 8 egg yolks, red chicory gr. 500, 1 onion,
1 clove garlic, red wine to taste, Parmesan cheese gr. 100, 100 g Emmentaler, white sauce, butter, olive oil, salt and pepper to taste

Procedure:

Mix the flour with the yolks, a bit of butter and a few drops water, obtain an elastic ball and allow to rest in a cool pool.
Cut the radicchio in a saucepan and add the chopped onion with garlic and extra virgin olive oil. Add wine and cook over low heat for 45 minutes. Add salt and pepper.
Forming of thin rectangles with pasta, cook in boiling salted water, chill in ice water. In a baking pan spread the sauce, compose layered: pasta, radicchio, parmesan cheese and grated Emmentaler, conclude with the white sauce.
Bake at 160 ° C for 45 minutes.

This is a variant of the classic lasagna.

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giant Valentine's Day.



12 eggs,

1 kg of mascarpone,

500 g ladyfingers,

cream and pink sugar heart-shaped.

TIRAMISU '.

The favorite dessert of my boyfriend, just a giant version.

Valentine's Day brings out the worst of any girlfriend.

Happy Valentine's Day to all lovers.

Why commercial holiday, useless tradition, blah blah blah, you say what you want.

Valentine's Day is every day. It 's just another excuse to celebrate love.

I love you, Pu.

Babi

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tart artichokes and camembert. The necklace

The pies always save meals away from home!

As I am an admirer of the author's sandwiches, I might say that eating outside the home often, they tend to get stuck along the esophagus, begging for mercy. And here's to the rescue pie: delicious, moist and practice at the same time, contains the ingredients and highlights much better than a sandwich. At strafacciaccia sandwich.

I have never written a few months with my Michael, a little 'for fun, a bit' as a challenge, a bit 'out of curiosity (at least for me Michele played Call of Duty, more or less since he started talking about), I am part of a club, the A Sarnano Softair! For those who do not know what the soft, I refer you here . For those of my parts and want to try a new sport, exciting, that there is fun as children, the outdoors and meet new cool friends, this is the link that takes you to our Facebook group, where you'll find all the info. :)

said ... to exploit the hottest hours, we played on either side of lunch, and what better occasion to bake this cake (by among other things immensely pleased that Michael loves artichokes)?

pie with artichokes, camembert and ham.

Ingredients:

2 discs of puff pastry;

6 large artichokes;

100 g of cooked ham;

200 g camembert (if you have not or can not find , will do the chamois gold, or brie);

1 egg plus 1 egg yolk;

1 bunch of parsley;

1 clove garlic;

extra virgin olive oil 'oil, salt, pepper, to taste

Clean the artichokes, cut into small pieces and cook in a pan with a little 'oil, garlic and a sprinkling of parsley. Add salt and pepper. Let cool.

unwind one of the puff pastry on a baking sheet and line with slices of ham. In a bowl, artichokes warm, just beaten egg, diced Camembert and a generous sprinkling of chopped parsley. Add a generous sprinkling of pepper.

Spread the mixture of artichokes, cover with another pastry disc and close the edges by pinching.

with a brush, brush with egg yolk the surface of the cake. Need to give it more color!

Bake at 180-200 ° C in oven for about half an hour. If you see that you are darkening too much, just put in the oven.

Serve warm, or at least lukewarm.

lukewarm is not very good, but not bad. When my mother last night hopefully open the container where I had carried with me for lunch (along with salted radish and bacon muffins that you find here ) in search of scrap was rather disappointed ... :)

good week everyone,

happy Valentine's Day for lovers, with Valentino and Valentina (By the way: lack of time-so-money, not prepare for the usual Michele sumptuous lunch, but in return I will tiramisu, which is his favorite dessert, in a gigantic size. I'll do a photo ^ ^),

e. .. "Soffer"!

A big kiss!

Babi

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Ros and reward.


Break the silence, but for a recipe you will need to wait a while '!

After asking in vain to my roommates that at least make me a model, a beautiful necklace that I won the guessing game I have to

show, alas, my neck ...

For the uninitiated, some time ago, Ros, the blog "Small joys of Ros' , opened a small internal competition to Candy's blog, which was to solve a riddle , and I was the lucky winner and disbelief!

As I promised, I will devote this entire post to her!

Ros is a delicious, sweet blogger Trieste, with a passion for jewelry (and the kitchen:)), that after working with children in hospital, loves to create with its small hands, delicious delights!

delight as the beautiful necklace that I won (and I always ask for excuse the photos that I swear does not make it) and as the joy I had in

know better.

Thanks Ros for the patience that you had to wait for my exam .. (BTW: he went well!).

I thank you again for this award, which I accept with great pleasure, because it is the first for me!

E 'award relay: 7 things you write about us, and blogger who reported 10 you decide to shoot it!

I tell you something about me:

• I am as you see me Do not try to find malice, lies, or whatever, time wasted. I say what I think, even when not necessary or is not the time. Under stress, some people play with your hair, who laughs, who can not stop ... I say a lot of crap awesome! : D I told my professor during the exam that I got drunk with the wine tastings on trips, and I did not remember what for the leaves of the lives affected by phytoplasma ... I told you I can not shut up!
• I love cooking for people who love you. It makes me happy. I love to cook because I know it's the small gestures and kindness that you improve your day.
• I love my wonderful dog, white meringues that is my hamsters, my tartarugozze and my beautiful chinchilla more than anything in the world! I'd rather kill a person touch a hair / fur to an animal.
• I hate people who never takes place, but I hate most of all it is convinced that his position is the best and feels the need to impose it on others. No one is better than none.
• I hate people who talk too much, but in fact never does anything. Who throws the stone and hides the hand. Who says great things with smoke signals. No fire though.
• I hate people who can not engage in any relationship, really, who prefers to lose an important person because he is too proud even to speak. I'm sick of feeling bad for you.
• I hate school and I'd shoot him between the eyes rather than redo the exam.

There are other things that I would say to me.

What I can tell you is that anyone who knows me knows that already.

Who wants to know contact me as well ... :) Look for me on facebook, join page (link at top right).

Now I should choose 10 bloggers ... but I have ten favorites, and not everyone likes prizes.

So I decided to shoot it in all 27 of my followers. Thanks for being there.

Thanks Ros.

Besitos to all who pass by here.

Babi

Poems Of Inspiration Towards Sobriety

Risotto scented with orange.

I'm smelling your hands by now ... The scent of oranges

Sicilian is incomparable! (A splash of orange juice (or lemon) and a tablespoon of olive oil are a wonderful alternative to cream for chapped hands ...)

Citrus fruits we have ever bought a funny (and talkative) Sicilian man with his pickup truck that runs throughout the citrus season, selling oranges, lemons, clementines and tangerines of its biological citrus.

This recipe I plagiarized in a book years ago and I made so many times that in all honesty, I forgot the source ... (

add it as soon as possible (just remember her words).

fragrant ingredients that you need to have in the house by force, I doubt if you wait too long before try it .. ^ ^ As for spices, if you do not have the balcony or garden, use dried ones (which do not particularly like), or frozen ones: The ready found in the refrigerated or, as we do, the freeze when we have plenty for future use when needed. But rarely do not we cool! : D

Here's to you!

FRAGRANT RICE, ORANGE.

Ingredients (serves 4):

350 g of superfine rice;

a knob of butter;

1 stalk of celery;

1 / 2 onion (or 1 small);

juice of 1 orange pepper (or 1 and a half if small);

6-7 basil leaves;

1 sprig of fresh parsley;

1 cup dry white wine ;

1 liter of rich broth boiling

30 g of grated Parmesan cheese;

salt and pepper, to taste;

orange segments for garnish.

Prepare vegetable stock (even with the nut if you do not have time), and hold, hot, just a spoon.

Prepare a finely chopped onion, celery and basil and fry in a pan with high sides (or a pan with the bottom up) as you gently melted the butter.

Add the rice and toast, stirring constantly, for 2-3 minutes. Pour the white wine, and when it is completely evaporated, add the orange juice, along with a pinch of red pepper, and let it absorb.

Gradually add hot broth a ladle at a time.

Remove from heat and stir in the Parmesan cheese.

Sprinkle with parsley chopped, decorated with slices

orange and brought to the table, not hot.

And 'God, we worship at home and do it often. Remains slightly moist and the sauce has a sweet taste that drives me crazy.

The photo is of poor quality: they are not machine. Be patient until I laeura, because before then I'll have to arrange.

I take this opportunity to apologize for my inaction. I apologize in particular to Ros, who was also so sweet to be awarded a prize. By the way I came I won the necklace. E 'spectacular!

I swear that I come back after 8. Damn exam.

This risotto profumosissimo participate in the contest dedicated to the citrus fruit from the cookbook Cinzia Cinzia:

Even the Contest La band of Broccoli, the band declines Orange! Come along! !