Vedeos Of Wemen Putting On Tights

Temporary suspension

As you can see I have long been absent for several problems, foremost among them the link. I'm gearing up, be patient, I will come back in shape after the epiphany, with more frequent updates. In the meantime I wish everyone a Merry Christmas and a 2006 just as you wish. Hello

Winn-dixie Application Online

Pumpkin! The simple things

Keeping in autumn climate what better than the pumpkin, with its color, its scent when it is split in two, the sweetness of its flesh. I prefer Always clean the pumpkin from the skin raw, cut into squares and bake, steamed or braised and then blended to make a cream to serve as a main dish, or mashed with a fork to make a puree, or a cold chunks seasoned with olive oil and vinegar as a simple contour. With a surplus of mashed pumpkin gnocchi I, the puree should be very dry, to ensure that they have cooked a few minutes without sauce in pan so that water evaporated as possible.

PUMPKIN GNOCCHI WITH BACON AND WALNUTS

pumpkin 500 gr 125 gr 80 flour

speck

nuts 1 small onion, grated Parmesan

salt pepper

Mix the pumpkin puree well dried in the pan with flour, form loaves without working too hard and cut them into pieces. Cook the gnocchi in boiling water and drain down when they are afloat. Meanwhile, cook the onion to cut icing, add the bacon into strips, season the gnocchi to the pan with this sauce, a touch of butter and the Parmesan cheese chopped walnuts. Serve.

Potbelly Pig For Sale

Surely we can be satisfied by food ingredients particularly complicated or sophisticated, but there are foods so simple that, at least to me, give great satisfaction. One of these is the soft-boiled egg, in this case served with a creamy sauce of peppers and zucchini in a pan. All my senses are intoxicated, hearing, the crunch of the shell when it breaks, the view from the contrast between the egg white and yolk yellow, the touch to the creamy consistency of the yolk, albumen next to the more solid, smell, because the fresh egg to know nature and finally of course the taste. Five ways to put one egg and two minutes of cooking, better than that ... only a sprinkling of truffles!!

Angel Blade Mégavidéos

On the way wine




I leave the pictures because every comment è superfluo, quanto è bello l'alto adige...

Bottom Of Belly Hurts

On the way wine

The Pearl Thong,does It Work?

If I were ... A request

Pubblico finalmente il meme di Gaia :
Un colore : verde - Un pianeta : Plutone, perchè è lontano - Una creatura fantastica : uno gnomo - Uno scrittore : Calvino - Una scrittrice : Angeles Mastretta - Uno stile : onirico - Una città : Nizza - Un metallo : oro rosso - Un film :una commedia in bianco e nero, con Cary Grant - Un compositore : Chopin - A poet : Montale - A language: English (which I do not know!) - A song : Lyric Vasco - A job : Outdoor - A book : a yellow - A substance : Contemporary History - A flower : Daisy - A director : boh? - An actor: Ewan McGregor - actress : a summation of the two Hepburn, Julia Roberts and Meg Ryan - A tree : Cherry - An object : Pillow - A number : 25 - a fruit: apricot -
A cardinal point south - An element : air - A body part: Eyes - A feeling : empathy - a place: the sea - A sports: skiing - utopia : Goodness - A png cartoon : pablo penguin chilly - A png of a book : Miss Marple - A png a manga : mah - A show: the judge amy - A reason for living, my husband - A mission : no you can tell - A food : a giant tray of shellfish - A transmission : I do not know - A philosopher : boh? - A musical note : G - A moment of the day : Evening - a punctuation mark : semicolon.

Can I Join Brtish Army Pectus Excavatum

Bavarian almond-crusted chocolate biscuits

I was asked for a recipe for Bavarian winter. This is not mine, but of Giuliana of coquinaria . As I said in the post on the Bavarian fruit, this beautiful lady is a true queen of Bavaria. I tweaked the original recipe with a filling of almonds, of course you can also garnish with other fruits (eg, slices of orange peel) and you can make small bavaresine single serving.
BAVARIAN CHOCOLATE ALMOND CRUST
the crust
150 g chocolate wafers (wafer with chocolate)
150 g chocolate biscuits (sponge-type stars)
80 grams of butter for the Bavarian

I do not have the recipe at hand, tomorrow intact for the time you have to settle for the procedure! egg sugar milk almond paste cream strawberries or other fruit to seal chocolate

Pass the biscuits in a food processor until chopped, then add the melted butter and line with this mash a springform pan, covered with parchment paper. Heat the milk, whisk the eggs with sugar, add a pinch of salt, warm milk and put it on low heat or double boiler. Cook the custard until it is slightly different texture veiling the spoon (Still liquid). Add the almond paste and whisk if necessary so that it dissolves completely. Remove from heat, add the gelatin sheets, softened in water and squeezed, dissolve it and let the mixture cool, stirring occasionally. When it is cold and the gelatin begins to take hold whip the cream and gently add the cream, pour into the mold and let stand in refrigerator for 4-6 hours. Decorate with melted chocolate and fruit. If you can not find you can use hazelnut or pistachio paste instead of almond paste. Tomorrow

add doses of the ingredients for the Bavarian

How Many Calories In A Bag Off Pop-secret

Still

This time are the coconut, I've prepared with the biscuit maker, but require a jet with large holes. I went a little eye and I put too much butter, but in principle the correct recipe is so

Shortcake COCONUT

110 g butter 80 g sugar 45 g egg white


grated desiccated coconut 100 gr 200 gr flour

Cream butter and sugar, add egg whites and coconut, lastly the flour, add the biscuit maker or a pastry bag and shape, and cook about 10 minutes at 180 degrees, should not become too dark .

Bearded Dragon Eat Raisins

pork tenderloin in mustard sauce

The pork tenderloin is a good resource for dinner with friends when you have no time to prepare, because it is delicious and tasty, requires no special seasonings and cook in no time. The versions I like best are those with a sweet sauce, apple, pear, plum, vincotto, figs, obtained by cooking the fruit and passing it through a sieve, or that the mustard sauce that you see above (sorry for the photos, always the same problem with flash).

pork fillet pork tenderloin MUSTARD


mustard salt pepper 1 teaspoon cornstarch

Cut the pork into slices about two fingers thick, add salt and pepper, stir-fry in non stick skillet, brown making first flame high and then lower, from side to side. Cooking is the hardest part, because the pig can not be rare, but overcooked it becomes stringy, pale pink dveve have the inside, about 4 minutes of cooking time per side. Put the hot cooked meat (oven 80 degrees) and deglaze the pan with a liqueur, brandy is perfect, but it's good enough Vodka and melt all the scabs that have formed on the bottom, add a couple of spoonfuls of mustard, dissolve in the liquid and, if still too soft, add a teaspoon of cornstarch dissolved in a drop of water. Close the fire immediately, otherwise the cornstarch relax, let the sauce thicken and put it on the threads, Nestled on a serving plate.

Blueprints Of Toothpick Tower

Autumn Risotto

The rain of recent days makes me take notice (reluctantly) that the autumn has now displaced the summer. As my husband said this morning, is to resist only until December 13, from then on returning to the days get longer and it's all downhill (say autogenic training aid). Yes, autumn has its positive sides, chestnuts, pumpkin, grapes, pears, and so why not exploit them? This is a steaming pumpkin risotto prepared without frills, bare and raw onion, pumpkin, broth, butter and Parmesan. You can add delicious ingredients to give a touch of individuality, some ingredients can play on the contrast with the sweet delicacy of the pumpkin, for example, with its taste smoked bacon, cut into strips, baked in the oven to make crispy and made the seal plate, or sausage, cooked separately with a little white wine, or, simple, a bit of rosemary to flavor the rice during cooking and a twig to seal the dish, but if you want to focus on similarities, they are good and spectacular in the toasted almonds lamellae. Everything here, but if you look carefully at the photo (I know it's horrible, but the flash of my car is deadly) you can see the smoke rising from the pot and maybe even smelling smell it ... inhale, swallowed, see you Monday!

How To Congratulate Someone Before Having A Baby

The Kitchen Meme Part II

These days, work is killing me, only now I can complete my meme and relaunch the Web. We had come to the appliance favorite, now it's up to the point

4) the waiver, the ingredients that we like best and never miss
my favorite ingredients, those ever-present appeal are all there , top left in the cupboard next to the fires. There are all jars of spices and herbs especially with the compounds that I prepare myself alone, without any sign of the doses, so there once that I can play them. The door is always full of fingerprints, overcrowded space, is a perennial challenge to the laws of physics, an occasional jar is down, I pick it and put it all together, you never know who will be able to invent the concoction of the century .. . obviously can not be reproduced!

5) The pan friend

When I got married I did not put pots in the wedding list, the pots are a gift from his grandmother and uncle, bought in a shop hotel supplies, carefully chosen, one by one, different shapes and materials. That to me is more pleasant is this pan Non-stick aluminum, nothing special, a good thick-bottomed pan with aluminum, but is 37 cm in diameter, tapers flared edges reaches 40 cm. It 's great, just great, you can cook a lot of chops at once and I love the chops, I love them just so, so me my pan is nice, but hardly ever used because when using it. .. ahhhhh that satisfaction.

I completed my meme, now re-launching the ball hoping that other bloggers to respond and to propagate the Web (I realized that I know very few Italians foodblog, bad!):

1) all good forks

2) roast chicken reasoning

3) food & thoughts

4) clea cuisine

For the rules look here

How To Find A Rambow Puffle

The Kitchen Meme

The idea is to sprout but comes this blog via fiordizucca who has kindly called into question. The object is the kitchen, the center of our world gastroblogger. It 's my first experiment of confrontation and dialogue between the blog and I am very happy and excited, so that the instinct was to put myself furiously to reorder, but I said that would mean cheating so you'll see my cuisine in its authentic messy glory.
Here, then, 5 questions, 5 photos and answers.
1) My kitchen (photo) in what looks like me

this is the kitchen in a photo a bit 'stretched to keep us all on the left of the entrance corridor with tall wall units high, the right the rest of the kitchen, the peninsula, very fashionable in recent years, was an obligation for us, altimenti we could not put the oven (which are incubated under there!). What I like ... it's simple and straightforward yet comfortable, just like I do.

2) A cabinet choice
I chose the Wardrobe of junk, at the entrance on the right. There it all in, on the top floor molds, cutters and jets and a unit of gear dough, rolling pin striped grating for spatzle. On the second shelf bourghignonne (the box) and cakes in the ramekins third, fourth friggitricem tigelliera, pasta machine, ice cream and much more. Pieces scattered here and there.

3) The appliance preferred
Without a doubt the blender, but that of Braun, 500 watts of power and turbo button, a cream can make anything. I could not do without anything, it's easy to use, easy to clean, do not have to dirty pots over and above all it is potentissimoooo! The only drawback are the whips, I do not like at all, I had to buy a hand-held part.

.... to be continued

Blueprints For Toothpick Tower

's time to the

Autumn has arrived and with it the rain, the sky gray and dank that gets in the bones and prevents you from even thinking of being able to leave the house. Not to be their property, as my cat, I made the biscuits, biscuit maker to try the new gun bought at Lidl. The recipe I used is that of babette site coquinaria, slightly modified, I reduced the dosage to one-tenth came and biscuits enough for a regiment. Very good, easy to make and fast, thanks to Babette for her recipes.
shortbread biscuits

150 gr butter 150 gr flour 90 gr flour 00
manitoba

75 gr icing sugar 1 egg 1 teaspoon vanilla extract


Cream butter and sugar for a long time, until it becomes white and frothy, then add the egg, vanilla extract and flour. I used the mixer with the beaters to cream the butter with the blade body for the rest. You get a soft dough that can be squeezed perfectly with the biscuit maker, or a pocket Sutomore nozzle. I decorated with melted chocolate.

Customize Tablet Pc Manufacturer

A classic

I know that many of their noses, the pot is contrary to every old and new concept of cooking, the meat is good if the fillet is eaten pure, the cream .... ahhhhh the cream, yet continues to delight me and yet so much.

fillet Fillet with green pepper in brine

green pepper 1 / 2 teaspoon mustard
few tablespoons of whipping cream salt


cognac oil, butter

In a non stick skillet, melt the butter in oil, then brown medium flame thread already salted and rolled in crushed green peppercorns, and bring him to turn cooking time. Remove the tenderloin from the pan and let it rest in the warm (oven at 90 degrees), deglaze the pan with a dash of cognac to evaporate the alcohol, add to the cream sauce, mustard and a few whole green peppercorns. Serve Serve with the sauce over.

Cruise Theme Party Ideas

A bit' of To complete the discussion fish

I have yet to put fish and this is the first footage, I have prepared in May in an age of asparagus, this season you need to change the outline, it may go well potatoes and mushrooms, for example. So here

hen WITH PAVE 'ASPARAGUS

chicken fillets

asparagus crumbs bread

herbs

oil, salt and pepper

Boil until al dente asparagus stalks after they PLite scraping and breaking the final piece woody. Drain and cut into three pieces each. Finely chop the bread in a blender by adding herbs and a little olive oil, breading so o6ttener a slightly moist. On a plate covered with wax paper put four stalks of asparagus, a spoonful of low panure, four stalks perpendicular, another spoonful, four asparagus tips, sprinkled the panure. Continue doing more paving. Bake in hot oven, the grill until it makes a nice crust. Heat a little oil and a clove of garlic in the pan, Cook the chicken fillets than two minutes per side, after being salted and peppered. Serve immediately, garnishing the dish with an emulsion of olive oil and basil.

Polaroid 600 Film Calgary

Continuing with the fresh pasta to point out this book written by two lovely ladies, the Simili sisters, twins that do not resemble at all! I had the good fortune and honor to meet Margherita and Valeria Such a course on bread, near Mantua. There are two bakers of Bologna, who decided to teach their art and have developed techniques and recipes to achieve "professional" with the tools commonly available at home. This book explains very clearly how making pasta by hand, with the why and wherefore of each step, with ample photographic documentation of the movements are more difficult to explain in words. E 'can buy a videotape in which movies are all steps in the procedure. Of course the book also offers many recipes, traditional and even some more detail. I've never had a grandmother who did fresh pasta, I've never had anyone make me a model, and explain to me the tricks, the Simili sisters in their book and do this in their video, with simple graphics, years' 80, no frills but very effective. At the end of the video, Margaret invites, indeed urges in a peremptory tone, to try for the first time the dough fresh to be done at least once a week, to learn to understand, to become familiar with the matter! Really fascinating.
should be out soon a new edition.

Margherita and Valeria Similar
CHALLENGE
and rolling pin. Vallardi - FuoriThema

Make My Own Blueprint

Reflections on fresh pasta

You always think that making fresh pasta is hard work, long reserved for grandmothers who almost do not exist anymore, or "desperate casalighe, or aspiring. Nothing could be further from the truth. In this modern society where families are small and we cook for 4 and not more than 10 or 15 to make the pasta is something fast, effortless and of great satisfaction. I realize that those words, so, when cold, can instantly catapult your minds in one of the two above-named categories (age and given the choice narrows), but I assure you that this is so.
hundred grams of flour for each egg. Put the flour on a pastry, it widens to form a nice wide hole in the middle break the eggs with his hand and starts spinning in circles with his fingers collected, taking little by little the flour. It is a pap, which is covered with the remaining flour and knead very well. Then let stand wrapped the film, out of the fridge for half an hour so the gluten has developed kneading to relax and make more simple rolling dough. The dough is completely different texture, it becomes much softer. It 's time to pull out the dough for the first time an empress is fine. I use one of my great-grandmother who has kindly given me my mmma. You pass the dough into rolls greatest continuing to fold it in two or three until it becomes smooth, then pass the rolls smaller, decreasing gradually until the desired height for the noodles in my car is fine on the penultimate level. Done. It takes around 10 minutes and limited to 10 minutes to pull kneading the dough with the machine. You can mix the night before and pull the dough in the morning or noon ay for lunch or dinner, simple is not it?

Urban Folding Trailer

For now a picture, tomorrow for a continuous


strafretta but I wanted to put a post today because it is a special day. I made these yesterday, tomorrow story.

Dubai Airport Shops - Gold Biscuit

Mr birthday cake

Last Thursday, my sister has taken four decades to celebrate a big pink peach, a peach Bavarian easy to do and very effective. Until recently, the Bavarian terrified me, now, thanks to Julie, attended the forum and coquinaria wonderful cook, I took courage and slowly I'm getting better. This recipe is Marialetizia, whose invitation to visit the site to complete I should have put some cookies all around the cake but I have not had time, I also exaggerated with isinglass, a small weakness. Here is the recipe

BAVARIAN CRUST
250 grams biscuits (including, if desired, 50 g amaretti)
80 g butter 4 peaches


400 ml cream 150 g sugar 10 g gelatine


Chop the biscuits granules, melt butter, add it to the biscuits and put this mixture on the bottom of a tin roof, covered with parchment paper, so as to create a base of biscuits. Put in freezer to cool. Blend finely peeled peaches with sugar until they are mush liquid, after having made her soak in water for 15 minutes, heat the jelly in a little chopped peaches, not let it boil, when it is dissolved add the rest of the peaches. When gelatin begins to pull add the whipped cream steady, first a couple of spoons, then the rest. Slide the base of biscuits on a platter, put the ring around the cake pan covered with a strip of parchment paper, pour in spoonfuls of the mixture over the biscuit base, level and put in refrigerator for 6 hours before serving. Garnish with fruit and biscuits or ladyfingers cigarette on the edge of Bavaria.

What Causes Pinky Side Of Palm To Hurt

a lady a little something fast

During this time I'm really busy. Time is short and I have to devote to the blog, but as long as I can would continue to update daily, or almost. Certainly not the recipes are more elaborate, this example is so fast. I made it with turkey, but for those who fear SARS, bird flu or just thinks that turkey meat is a ciofeche (and how he's wrong) can be replaced with calf and probably even with very lean beef. Here are the

BUNDLES OF TURKEY BACON AND BRIE

turkey breast bacon

brie chives

Beat the slices of turkey and cut to create small plots (about 7 cm to 7), put a slice of bacon, then one of Brie, close to bundle, without overlapping too much meat. Flour and salt. Cook in frying pan with a little olive oil, sprinkle chives, two minutes per side, finish cooking with a few tablespoons of broth or water.