Implantation Bleeding Twice

DO NOT CALL MICKEY MOUSE! TART FROM A MASTER CHEF

This time the character is of international renown, I say, worldwide;

Mickey

those unfamiliar with this cute little mouse

from generation to generation that we have fun with her adventures.

I find it so easy to find the "subject"

and turn it into sugar wafer for the realization of the pie.

So when we arrived the day of delivery,

named place I find myself in front of a smiling man holding the hand of a child

intrigued by the package that can stand on her arms;

understanding that probably is the really curious I offer the celebrated cake

exclaimed with satisfaction:

"Here's your cake of Mickey Mouse!"

had not said anything, as if I had pressed a switch,

breaks out a deafening cry like a mermaid;

startled me wonder what ever has been,

and before you actually pronounce that question,

him, celebrating the little screams

"I did not want cake, I'm Mickey Mouse ... I wanted the cake of Mickey Mouse,"

pulling up the nose.

VAF But ..... er, uh, not well put it this way,

after all it is a child,

I just smile, greet them and I think

we think the Daddy to explain that there is no difference.

"MICKEY MOUSE CAKE"

The cake is made of three layers of sponge cake soaked in kirsch syrup and stuffed with vanilla cream and strawberries, covered with pdz and garnished with crispy sugar painted.

For the vanilla cream

50 ml of milk 1 / 3 of vanilla 1 tablespoon cream

12 g sugar 30 g egg yolks

4 g gelatin

150 ml cream

For the kirsch syrup

100 ml of water

2OO g sugar

the phial of kirsch

To prepare the syrup

Please bring candy to the boil ' water and sugar and let simmer

for a few minutes and then flavored with a tablespoon of kirsch

To make the vanilla cream

Pour the milk with a tablespoon of cream in a saucepan, add the vanilla bean, then bring to a boil while stirring. Put the yolks in a bowl, add sugar and milk and cream mescolare.Versarvi above, continuazione.Mettere stirring this mixture on the stove, bring the temperature to 80/85 °, stirring constantly then remove from fuoco.Aggiungere gelatine, previously soaked and dissolve completamente.Passarla collecting it through a sieve into a bowl and let raffreddi.Intanto whipping cream, a transfer parte nel recipiente con la crema alla vaniglia, quindi mescolare.Trasferire quanto sopra nella terrina della panna montata e mescolare delicatamente il tutto

Rate My Drop Off Deck

Masse Creative: free e-book about crowdsourcing the type

After months of work, I've done it, "Masse Creative - The crowdsourcing phenomenon: revolution or catch? " is ready to free download, to this address (or here dall'apposito button at the top right). The phenomenon of creative crowdsourcing is becoming the backdrop of creativity: the masses of designers of all levels of professionalism, accept the risk of not getting paid and produce content for major international brand. They talk about bloggers, talk about business, talk about magazines and newspapers. And more and more international brands (Google, Microsoft, Nestle, Unilever, Honda, IBM, to name a few) rely on their briefs to the community with skills that sometimes questionable share, vote, exchange, collaborate, comment. And (almost) everyone seems happy with how the mechanism works. On the other hand, who did the graphic design profession, investing time, resources and money in their training, certainly can not applaud the possibility of having, from its new competitors, elderly pensioners with a passion for computers and kids shaved who tinkered in Photoshop. You can not, in short, do the plumber day and the creative director in the evening (you can not even do the opposite, of course).

Who is right, then? Is there a catch? And if there is, where is he hiding? The creative crowdsourcing is really a war between the poor? What will the graphic-design professionals? What future is possible for media agencies? This book contains only half of the responses to questions. The other half is contained in the way the book was composed and performed: data requirement, query all the views available and work to put them together and pull trying to get the best answers. A study in crowdsourcing, therefore, the world of user-generated creativity.

"Masse Creative" is divided into four chapters: the first you draw the boundaries of the phenomenon of attempting a definition, but here, the interviews appear to platforms and crowdsourcing Zooppa UserFarm; in the third chapter, you leave room for the voices against crowdsourcing, in particular No-Spec Work on the project, and finally, the report of data collected during a survey of users and the valuable contribution of Zooppa Ciro De Caro, the first in Italy to see its televised spot after won a contest on UserFarm.

The intention is to present items, comments and views of all stakeholders: the managers of the platforms crowdsourcing of creative on the one hand, the designer (professional or not) participating in other contests, not to mention the world of creative professionals who accuses the crowdsourcing of low skill and low ethics. The crowdsourcing is a phenomenon in progress, and that every attempt to be present analysis: "Masse Creative" is therefore a book that offers no answers to offer fully, it is a work in progress, is an appeal for new contributions on the subject.

Needless to say, expect feedback! Good reading.

My Trackball Fell Out On My Blackberry



Da lunedì ho ufficialmente iniziato la dieta...quindi per qualche settimana attingerò le ricette dall'archivio (che tanto è bello ricco) e difficilmente cucinerò qualcosa di nuovo.

Prevedendo questa dieta la totale abolizione dei carboidrati per le prime due settimane, domenica ho pensato di chiudere in bellezza e ho preparato la pizza...però invece di farcire la superficie l'ho riempita!

Risultato ECCELLENTE.

La ricetta per la pasta è quella sul ricettario della MDP

Eccola...

300 gr di farina (io ho usato 150 gr di manitoba e 150 di farina di kemut)

9 gr di Lievito di pasta madre essiccato di Antico Molino Rosso

2 cucchiaio di olio evo

1/2 cucchiaino di sale

1/2 cucchiaino di zucchero (o malto o miele)

300/320 ml di acqua... ooppsss.... volevo dire 150/160 ml (è che ho dimezzato la dose e nello scrivere mi sono un pochino confusa)

Ho inserito tutti gli ingredienti nel cestello della macchina (acqua - olio - farine setacciate - in un angolo il sale - in un angolo lo zucchero - in un angolo il lievito) ed ho impostato il programma "impasto" che dura 1 ora e mezza tra impasto e lievitazione. Una volta terminato il programma ho lasciato lievitare per altre 2,5 ore abbondanti (il lievito essiccato prevede almeno 3 ore di ievitazione).

Per la farcitura

400 gr di cime di rapa (già al netto degli scarti)

70 gr di speck a cubetti o fiammifero

100 gr di wurstel di pollo

sale e pepe

olio evo

Ho lessato le cime di rapa in acqua leggermente salata, le ho scolate, lasciate raffreddare e poi strizzate per bene per togliere più acqua possibile. Le ho tritate grossolanamente con la mezzaluna ed ho condito con un filino di olio e una grattatina di pepe.

Ho acceso il forno e portato a 200°.

Ho  ripreso la pasta ben lievitata e l'ho divisa in due parte (una più grande e l'altra più piccola): ho steso piuttosto sottile la parte più grande e rivestito una teglia per pizza rotonda facendola strabordare. Ho coperto il fondo con le cime di rapa e ho cosparso con lo speck e i wurstel tagliati a rondelle (non ho aggiunto ulteriore sale - gli affettati sono già sufficientemente salati). Ho coperto con the dough too thinly spread and have folded edges to close.

I sprinkled the surface with a mix of water and oil (2 to a water and oil) and I gave it a light dusting of fleur de sal. I covered and left undisturbed for about 20 minutes.

So I baked for about twenty minutes.

really very good ..... to try other fillings, maybe with this it has been proposed here Luisa I liked it as soon as I saw it! !

And to round off this pizza we accompanied with a fantastic beer brewery Pinerolese , a discovery made at the Truffle Fair of Alba .... ours was the Ker , amber ... but also very fragrant Kalé (according to our taste) is excellent!

My husband and I like very much to look for artisan brewers: much prefer a good pint of beer at our local artigianle and one of the usual found on the market (though some, I can not deny they are worthy of note) ! Try them if they'll have the opportunity and then I'll know!

With this recipe to participate "Contest Millericette" of Impastare.it

the next.!

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... OR NEAR ...

Era uno di quei giorni che già ti svegli male e peggio non può andare...
nero, nero , nero senza sorta di spiraglio e trasparenza,
fuori il mondo corre e scorre
e tu chiusa nella tua apatia.

Guardo svogliatamente il portatile poggiato lì sul tavolo
e penso, anzi gli dico
" no, per oggi non mi va di accostarmi neanche a te";
però poi non ce la faccio,
l'abbattimento e l'arresa non mi appartengono
così, come ormai è solito cominciare la giornata,
vado a sbirciare nella mia posta elettronica,
chissà che qualcuno...

Apro e trovo posta da parte di qualcuno che non conosco,
è un bel nome, orecchiabile e che mi incuriosisce;
apro, leggo e l'incredulità comincia a insinuarsi in ogni parte della mia mente,
del mio corpo e non ultimo come importanza, nel mio cuore...
l'emozione prende possesso di me, la temperatura aumenta e così i battiti cardiaci...
quante volte ho immaginato di vivere qualcosa di simile
rileggo nuovamente e una volta ancora

ed è proprio di me e del mio blog che stanno parlando,
che si stanno complimentando
and to me that they are proposing
to participate in the Casting
for the new production of
MASTER CHEF
Italian version.

I chef ?????
I can not believe!



Well yes, that's right ... it is written that I
numbers and I could, I could do it
team (they say)

Of them recently I contact the staff concerned eeeeeeeeeeeeeeee ...
the rest later, because they still await further communications

Meanwhile, in case someone
you had to live my own dream
can easily contact me at my email address
where I'll be happy to provide any detail eeeeeeeeeeeeeee

may the best win!

So back to that dark day as much as oil,
here is that now the black started to fade and become white and light as a cloud;
it would come out something delicious that I was living the dream, and that's how I

created this cake in memory of this unforgettable
beginning of an extraordinary adventure.

"TART MASTER CHEF"
or better
pastry shell of the two black nutella



For the pastry shell with chocolate
(you will get 500 g of dough) 2 egg


230 g flour 100 g icing sugar
20 g of cocoa (surprise I found myself using the same weight of melted chocolate)

150 g of butter 1 vanilla bean. Pour the flour in the planetary
; mix icing sugar with the butter cut into small pieces, add a pinch of salt, egg yolks and vanilla seeds.
Mix all ingredients quickly,
formed a ball wrap in cling film
and let rest in refrigerator for at least half an hour.
Since that time, roll out the pastry
and put it in a mold for baking cakes in white
(ie within the shell by placing a sheet of parchment paper covered with beans)
Put in oven at 170 ° for about 25 minutes, the oven, let cool
and use the shell upside down on the contrary


stuffing alternating slices of Nutella hazelnut chocolate spread and white.

defined with a sprinkling of chocolate curls at the center eeeeeeeeeeeeeeeeee
enjoy this intense, flavorful and unique moment.

New Version 3.8c Now Iso

May Be With You Better

To be passionate about type design and everything revolves around us, there is an advantage: the world and the network are filled materiale (serio e faceto, beninteso) in proposito. La prima chicca di oggi sono questi poster dell'agenzia H57 , che ricostruiscono i grandi eroi di Star Wars (caratteri e Guerre Stellari insieme? Dev'essere il paradiso) utilizzando elementi di testo di font diversi. Le orecchie di Yoda sono delle V, mentre le D maiuscole formano gli occhi di Darth Vader. May the force (of typography) be with you.

Se lo spazio è troppo distante, su Fontsinuse si analizzano esempi di tipografia nel mondo reale. Gli autori propongono per ciascun caso il font usato e una piccola relazione sul suo utilizzo: sono ancora agli inizi e gli esempi scarseggiano, ma è certainly a site to watch.

Who said that an F, a Q, a L can not be interpreted, redesigned, rethought? Each letter on Letter Playground is a game area, where designers from around the world are put to the test by designing new forms. Each proposal can be voted to create, ironically, a perfect alphabet of hand-drawn fonts. Also interesting is the LetterCount , which shows that creative people prefer to redesign rather than Z.

last joke: Do not you also hate people who use unnecessarily "quotes"? Some people use them to "would imply" something, even for those who use the "highlight", those who enter the words "unorthodox." Personally, I hate them. Luckily, I'm not the only one on Unnecessary Quotes , collecting examples from around the world of quotation marks used at random. Do not miss, even for the captions.

Cost Of Lung Chemotherapy In The Phil

iPhone. ..

... but it is only a concept (for now) Kristian Larsen. A telephone between a pen and one of those virtual surfaces to Minority Report. Greghi Thanks for reporting!

.

Silvercity London Ontario Prices

UUUUUHHHHHH AKELA TALK.

's night when the shape of Akela draw its contours

the middle of a full moon and bright;
the old and lonely gray wolf is there,

majestically on top of the cliff

now become a symbol of unity of the flock.
From the top of this hill composed of large stones and boulders Akela

leads the pack of wolves consists of every age and color

who let themselves be guided by his advice and experience deep and undeniable. Each pack has its own
Akela

(ma per chiarirvi meglio le idee vi riporto a quanto scritto qui precedentemente);
nel branco del "Terrasini 2" colui che rappresenta Akela,

nella vita si chiama Giovanni,

e mai persona fu più appropriata ad una figura emblematica

come in questo caso.

Giovanni-Akela è guida preziosa e amorevole nel nostro gruppo scout

and although it represents an old wild wolf

would not be capable of hurting a fly;

proposed his law firm, but without lacking sweetness

and that's what makes him a beloved leader of the pack.
few days ago,

John-Akela has completed 51 years

and I represent everything seemed normal

in his birthday cake.

"CAKE AKELA"

is a sponge cake filled with a creamy white with milk and strawberries gel (both recipes for the cream I found them written in a forum for kitchen)

Ingredients for cream white :

600 ml milk 180 g sugar 80 g cornstarch

100 ml whipped cream to taste flavors

Place in a pan of starch and sugar, add milk and cook over low heat.
Once cooled add the whipped cream and flavor to your liking.

ingredients for jelly :
250 g strawberries or strawberries (or any other fruit you like) 180 ml water


4 heaping tablespoons sugar 2 tablespoons cornstarch
blend the ingredients together with a robot, be placed in a saucepan and bring to boil, at this point mix again for ten minutes on the fire, you will notice that the compound becomes glossy and transparent, then turn off and let cool.

Assemblaggio della torta .

Tagliare in tre strati il pan di Spagna e inumidirli con sciroppo e maraschino;farcirli con ambedue le creme e spalmare esternamente di panna montata.Porre in frigo per qualche ora agevolando la gelitificazione del gelèe di fragoline, quindi decorare rivestendo il tutto con pasta di zucchero e ponendo sopra la cialda realizzata con questa tecnica

Auguri Vecchio Lupo

altri mille di questi giorni

e ancora mille and even more of your precious Tips

Very Attractive Boobs

Tyrolean dumplings or Knodel

Today dumplings for everyone ..... my treat!!

was a bit of time I wanted to try to prepare them at home: an accomplice inTrentino past weekend in December, the urge became irresistible, so I could not help but satisfy and for dinner the following Sunday they I did! Initially I had

addocchiato a recipe on a cookery book thirty, but it seemed too vague with the doses: to avoid mistakes and then play it safe, being my first time with this dish, I was entrusted unbeatable Saffron Yellow ... and I did well because they came perfect.

Compared to the original recipe I made only three small changes that will carry over in parentheses.

dumplings TYROLEAN O Knodel

Ingredients for 4: 2
liters of broth (vegetable for me)
40 grams of flour
200 gr bread 100 grams of bacon
(90gr for me ..... but only because I had no more)
30 g butter 150 ml milk
(for me .... I was 200 gr the impression that the bread was not well impregnated)

a sprinkling of pepper 2 eggs 1 small onion


a sprinkling of nutmeg 2 tablespoons parsley, chives

Put in a bowl the stale bread cut into cubes about an inch, add the beaten eggs with a pinch of pepper and salt and milk, stir well and let stand for at least two hours, covering everything with a towel or cloth.

During the two hours be sure to stir every now and then the bread, making sure to turn to in the above so that the mixture absorbs well and uniformly throughout the liquid.

the bread to become moist and soft but without crushing.

So, he spent two hours, finely chopped bacon and onion and sauté in olive oil and butter.

Let the sauce cool, and when the bread becomes soft, bread dough incorporate it with the other ingredients: chopped parsley and crushed with the crescent, nutmeg, and finally, sprinkle over the flour.

Mix everything carefully and well and cover the pan for at least half an hour to get all the flavors of various ingredients are based, giving rise to the typical taste of the dumplings.

After the half hour, made dumplings with this mixture that will have a diameter of about 8-10 cm.

To prevent the mixture from sticking to hands too much, soak in a bowl of water that you keep close.

Once made dumplings, you roll them in flour on a plate and keep aside.

As for cooking, remember that the dumplings are cooked in boiling broth all at once, and then prepared and put in your soup dumplings for 15 minutes over very low heat.

When will float, your dumplings are ready.

Serve with the broth flavored with chopped chives, of course, still hot.

really excellent: even liked my grandson Matthew who is usually a Criticón crazy !!!!!

Before leaving I remember you the my contest

ending February 28, 2010!

proximity and good weekend!

Cube Field Game Free Ipod Touch

... not me ... SUPER MARIO!

And each time, the question follows that tiny moment of eternity

where your mind remains suspended in response
"Which character would like the birthday boy on his cake?" ;

and while this does not arrive, between
"I do not know ... forseeeeeee could be, no no

but this is too hard ...."
and you say to them
"But tell me, tell me ... does not mean that there can succeed "and meanwhile
cross your fingers and pray it's something that you are able to do.
we are, and to pronounce the verdict ....

this time is Super Mario.
Grande
sigh of relief ... I know, it's nice, simple, and I am sure you can work in harmony with him, because he is always so
,
eventually establishes a thin thread of complicity
between you and what will come out of your hands and eventually extinguished the candles and when

sink the knife on her sweet figure of sugar paste
you find yourself thinking with regret

"Goodbye dear friend is ... been fun working together "

" SUPER MARIO CAKE "

This is a chocolate cake and Nutella already made this occasion with same ingredients and same technique, except that instead of completely covered with the sweet pdz I decided to create a mantle of pds crumbs of chocolate around the figure.

Now I run because there is a wild animal that is waiting for me, but for this you
the next post .

How To Get Rid Of Score On Cube Field Facebook

Onyx On Air


Yesterday I had the honor and pleasure to chat con Marco di Spazio F.I.G.O. , che mi ha chiesto qualche consiglio pratico per chi vuole iniziare e per chi già fa questo lavoro da un po'.
L'intervista completa la trovate qui . E, sì, il faccione addormentato (nonostante fosse mezzogiorno) è proprio il mio.

Floating Restaurants Blue Print

sources of controversy

Sarà capitato a tutti i designer che hanno un po' di anni di lavoro alle spalle: arriva sempre un momento, nella propria vita professionale, in cui un cliente chiede che gli vengano ceduti i cosiddetti "file sorgente" . Con file sorgente, si intende di solito il file originale che abbiamo utilizzato per creare di fatto il progetto: sono file sorgenti, therefore, the InDesign file for a catalog, for example, or. psd in Photoshop layers, i. fla file in Flash, the. raw for our photographs. Neither are. Pdf ready for printing that we provide to the customer at the end of the work.

very often, so keep that in mind, the customer asks them not to make small pictures to be framed: he needs to get hold of, modify, change, update. And of course, does not want it done to us (small aside: if the fault is yours because you mishandled the customer, well, take this opportunity to make a conscientious examine ). Most of the time, the son of the cousin of the owner has proposed to update the catalog in exchange for little money and a lunch McDonald's.

My response in these cases is always the same: never give the source file. Point.

The source files contain much of the know-how and the professional way of working. Know-how that can be easily taken up and replicated by others without the consent of and without the proper economic return that would ensue. When a customer orders a job, the material required is the end result (for example, an executive print pdf) and not the source. Then the source file should not be delivered if not explicitly specified in the contract.

It should be remembered that the sources, because both contain our know-how both for the economic rights lost by the assignment, may possibly be quantified and in fact purchased by the customer, already delivered separately to the final file. There are those who quantifies the cost (I've found online, of course, is not the law) of the source in 10 times the cost of the design: If you ask 1000 € to create a brochure in InDesign source file it will cost 10,000. Questionable, but it serves to give you an idea.

The source files are in fact covered by paternity law (Law 633 of 22 April 1941, and subsequent amendments, including the two European standards 96 / 9 and 91/250), in consideration that the software management of these files and their sources are owned by the same creative. The designer of this is required only to delivery of the executable files in pdf format for printing high resolution achieved in collaboration with the customer and approved by him, as a finished product ready for print, part of the invention, the process of implementation The individual elements of the composition and the software tools used to assemble the work are not transferable in any way.

Moreover, the same laws protect cited the author's signature on a work, which can not be waived without the consent of the author. There then remain reserved to the author rights for any uses dell'originale diverse da quelle commissionate. In questo senso, anche ammettendo l'eventuale fornitura dei file sorgente, il cliente non sarebbe comunque autorizzato ad elaborarlo, modificarlo o aggiornarlo senza il nostro consenso.

Se mi permettete il paragone: sarebbe come pretendere che, pagando il conto al ristorante, il cuoco sia tenuto a fornirci pentole, padelle, ingredienti e finanche la ricetta utilizzata per la realizzazione del piatto che abbiamo mangiato. È questione, insomma, di deontologia personale: sappiate che, comportandovi così, con ogni probabilità perderete un cliente (ma se vi chiede i sorgente, chissà, evidentemente ha già qualcun altro a cui rivolgersi) ma ne guadagnerete in rispetto, honor and professional integrity.

Allow me some advice about the whole affair: write two lines, at the time of the estimate. Specify that your work involves the provision of a pdf file suitable for printing and correctly profiled, but not the source file with which you have the product. We graphics solutions, not sell off our know-how.

Rooseville Field Mall

My 1 st game-contest

I was saying in this post I had in mind to propose a little game, remember?

So: everything is born from a proven recipe for a buffet New Year. Along with snacks, pretzels, various carpaccio, stuffed olives, battered vegetables, etc. .... I thought about doing a pie with salmon, peas and potatoes. The recipe I found on one of those magazines that usually distribute the supermarkets had a very intriguing and I was immediately intrigued! Why not try it, I said! And indeed it was!

Result: aesthetically quite nice, we say cha was her slut look good ..... but the taste was a real disappointment was ABSOLUTELY ........ TASTELESS, dull ..... In short, the classic ciofeche!!

you imagine how I can be upset!! I do not understand why and I tasted a little bit every now and then .... maybe I hope that in the interim self-insaporisse .... but nothing!

Quindi ho pensato: come si può insaporire questo "mattoncino"? Ed ho pensato di trasformarlo in un giochino da proporre a tutti/e voi.

Da qui il gioco-contest......

COME TI TRASFORMO LO SFORMATO

Io vi do la ricetta originale e voi ve la personalizzate, come più vi piace, come vi detta la fantasia, seguendo alcune piccole regoline che vi riepilogo dopo: alla fine sceglierò, con il consulto di mio marito, la ricetta che più mi ispira.

La ricetta

Ingredients for 6:

150 gr of smoked salmon

150 g fillet of fresh salmon

250 g frozen peas

400 gr potato

25 g gelatin sheets

2 tablespoons mayonnaise 2 teaspoons

of dry vermouth

chopped dill salt and pepper

To decorate:

dill and carrot

1. Soften gelatin in cold water, squeeze and diluted in 500 ml of water. Perfumed with the vermouth and let it cool. Pour 1 / 2 inch in a cake tin lined with plastic wrap and refrigerate.

2. Boil the potatoes in salted water. Drain, mash and cool. Combine the mayonnaise, 4 tablespoons of gelatin and mix well.

Boil the peas. Pass to mixer and sieve. Aggiiungere salt, pepper and 100 ml of gelatin.

Grilling fresh salmon, cool and crush it with a fork. Chop the smoked salmon and add to the cooked. Just add salt, add pepper, a little chopped dill and 6 tablespoons jelly. Mix well.

3. In the mold, the layer of jelly, dill and have some decorum to taste like a star a carrot, and then apply a layer of cream of salmon. Then proceed with a layer of cream peas and a potato, cooling in the fridge to the addition of each layer.

Turn on a serving dish and serve.

Well ... we go to the rules:

1. everyone can take part, bloggers and non bloggers.

Blogger: Prepare the recipe and post it on your blog complete Photos and logo contest.

Leave a comment on this post stating the link of the recipe and your email address.

not bloggers: Prepare the recipe and send it, complete with photos, at rossella.iaquinta @ gmail.com referencing the title of the contest

2. For the realization
CAN:
- add all the ingredients that you think appropriate
- vary the quantity of ingredients the recipe
- make the pie as the original or portions using stencils plain, decorated, round quandrati ......
ABSOLUTELY CAN NOT:

-add cheese (of any kind, including soy) because it is my intention to try the recipe that will decide the winner and my husband, I will also an assistant in the choice, not like any kind of cheese, just omit it seems to me the possible ingredients. Green light for instead cream, milk, and yogurt sauce.

- eliminate the main ingredients, then salmon, peas and potatoes should remain the basis of the pie (even if you can, as I said above, change the quantity).

3. The winning recipe will be chosen, as I said, me and my husband based on our personal taste and not for the draw (which I find too inpersonale although certainly more simple ..... imagine the panic in already having choose). We will not look the picture quality (who am I to judge you .... mine are horrible), in short you enticed to try, much to want to try it!

4. And finally: the premium (or maybe the press, maybe the first three presses, but I do not know yet).

I was saying that the prize will definitely gourmet and not inherent to the world of food, but not alone: \u200b\u200bmaybe you could escape a little bit of craft that comes straight from the world of decoupage ...... in the meantime you produce I Think About It!

5. The contest starts from mezzanotte di oggi e avrà scadenza a mezzanotte del 28 febbraio 2011 .

Allora che dite, vi piace l'idea??? Spero proprio di sì, così come spero che partecipiate numerosi. E se volete farmi un pochino di pubblicità ecco il logo in formato ridotto da inserire nella sidebar dei vostri blog

Per qualunque dubbio o chiarimento non esitate a contattarmi, sono a vostra completa disposizione!

Aggiornamento (triste!!!!) dell'01/03/2011: mi spiace molto che il contest non sia piaciuto....a me sembrava carino...probabilmente solo a me....pazienza!

2009 Model-promotions

Orange Mocha Frappuccino Goodbye Moleskine

logos simplified view of the "less is better" so dear to Apple Inc., spoke recently in a post CyberLuke enlightening. fatal, and these days the news of a brand applied to a restyling of the most famous of the world's 40th anniversary: Starbucks. If you do not know who I'm talking about, change the blog: If you do not know do not like Starbucks coffee (not to mention the cinnamon rolls or the warm embrace of the sofas in the cold morning in New York), who does not love coffee and can not be my friend .

For those who have stayed there carry the words of Mike P. , senior creative manager who worked on the redesign:

We separate the four components of brand colors, shapes, text, and the siren who represents us. After hundreds of sketches, we realized that the best proposal was the most simple. We have removed the words from the logo, making only green, and taken his ring off the siren. For forty years he represented our coffee, but today she is the star. The details came later: the logo had been the previous two decades, and it showed the signs. We have improved the composition with lines spaced more precise and softer and a sign, we have also improved the siren itself, soften hair and adding details on his face.

Basically, the choice is the same as Apple and Nike, to be clear: the text component disappears, leaving only part that is the iconic (the siren in the case of Starbucks) to represent the company. Comments are not missed and continue to rain down from all parts of the network. Some applaud the restyling ("You un monumento al successo di marketing di Starbucks: ora sono riconoscibili anche senza il nome"), altri lo criticano aspramente ("Ridicolo"; "Chi è l'idiota dell'ufficio marketing che ha tolto le parole dal nuovo logo?" e ancora "Riconoscevo più l'anello con le parole che la sirena").

Personalmente – anche se mi mancherà molto il tono cioccolata del vecchio logo con la scritta "Starbucks Coffee", un colore decisamente più caldo e accogliente del solo verde – approvo la scelta: negli USA ancor più che qui in Italia, Starbucks è senz'altro uno di quei brand con visibilità tale da poter rinunciare, nel logo, alla componente scritta per premiare solo quella iconografica; non dimentichiamo che Starbucks è diffuso in oltre 50 stati del mondo e la sua pagina su Facebook, tanto per dire, nel ranking di visite mondiali è seconda solo a Coca Cola.

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Mom Terry's recipes: potato pancakes and sausages

Dopo la prima ricetta di papà Tommy  è la volta della prima ricetta di mamma Terry.

Questo tortino lo ha preparato per il pranzo in famiglia del 1° gennaio....buonissimo! Eccovi la ricetta che arriva da un'enciclopedia di cucina (di cui non ricordo il nome), che mia mamma ha da non so più quanti anni, ricchissima di ricette interessanti e per tutti i gusti.

TORTINO DI PATATE E SALUMI

Ingredienti per 4 persone:
600 g potatoes 2 onions


100 g butter 100 grams of salami, bacon

200 grams of extra virgin olive oil salt and pepper

Wash the potatoes and boil them in their skins, then drain and peel. Comnpletamente Let cool and cut into rounds.

Peel onions and cut into rings. Melt 80 g butter in a pan, add the onions and let them dry gently, until they are golden at this point, add the sausage and the diced bacon and cook for few minutes.

the bottom of a well-buttered baking dish oval proceed as follows: layer slices of potato, pepper (and salt if necessary, in accordance tastes but I think not!), sausage and onion sauce, potato yet, still dressing and so on until asaurire ingredients. Drizzle with extra virgin olive oil up and cook for 10 minutes in a hot oven.

I think is very good rest and let it cool!

PS bottle and glass in the photo have nothing to do with one

another, the bottle was a white wine and Sicilian the glass was a fantastic

primitive Salento are ... they might be together in the photo ......

A dish definitely not lightweight but very very tasty (on the other hand during the holidays there is!) Thanks to the variant adopted by my mom. For it was not the first time I prepared this cake: the first time he had adhered to the recipe that was expected to make a potato on the bottom layer and a second crown at the edge (a kind of shell) and then fill the empty space the center with the dressing. Even so it was good, except that the flavors were well blended in our opinion, however thing that happened this time taking in layers.

For a more light, more to taste spesso accompagnata da una ricca insalata, si può innanzitutto eliminare il burro sostituendolo con una dose minore di olio evo ed al posto di pancetta e salame si possono usare speck, prosciutto crudo, prosciutto cotto: non sarà proprio la stessa cosa, ma secondo me è una variante che merita di essere provata.

E brava la mia mamma!!!!

Alla prossima......probabilmente con un giochino che mi frulla per la testa!!!!

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