Pic Of Discharge In Underwear

Rich dish .....

... more than flat, post rich .... and then proceed!

begin with the announcement that today begins my new collaboration with Il Molino Chiavazza " , one of the most important Italian manufacturers of flour, but not limited to, constantly evolving to meet market demands.

This mega paccone that I saw myself in the office delivered Friday .... thanks a lot!

contained:

Farina 00

Wholemeal

Farina 00 antigrumi

Durum wheat semolina

Farina 0

chickpea flour

Manitoba

mix for whole grain breads

arranged for custard

arranged for Daisy Totr

arranged for chocolate mousse

H or thinking about starting this partnership with a pizza .... the dough used is always the one I made the stuffed pizza But this time I used whole wheat flour you ...... still carry the recipe for comfort

PIZZA HOT DOG WITH SEMI INTEGRAL AND PATE 'ARTICHOKES

150 grams of flour 0 Molino Chiavazza

150 g wholemeal flour mill Chiavazza
9 grams of dried yeast sourdough Antico Molino Rosso

2 tablespoons extra virgin olive oil 1 / 2 tsp
salt 1 / 2 teaspoon sugar (or malt or honey)
150/160 ml Water

I entered all the ingredients in the bowl of the machine (water - oil - sifted flour - salt in a corner - a corner in the sugar - the yeast in a corner) and I set the "dough" that lasts a hour and a half of dough and leaven. Once the program I let it rise for 2.5 hours more abundant (the dried yeast dough requires at least 3 hours of rising).

For the filling 1 / 2 pack of Pizza Sauce Mutti (tomato sauce flavored pizza)

200 grams of sausage

few teaspoon of artichoke aetè

oregano extra virgin olive oil salt

Roll out the dough very thin and eaten with tomato sauce seasoned with 2 tablespoons oil, salt and oregano (the sauce was already flavored but I particularly like the aroma oregano on pizza) and sausage slices. Meanwhile, the oven temperature reaches the maximum allowed to rise again well covered.

Bake at maximum temperature for about 15-20 minutes. Remove from oven and sprinkle here and there tufts of pate. Enjoy hot.

octyne is a paste rather thin and crispy .... we really enjoyed

Always in search of Italian craft brewers, this time we have opted for a red beer Craft Brewery Pratorosso : raw beer is a fermented and matured in the bottle that goes wonderfully with red meats and cheeses.

after I close the exhibition (with a bit of pride, I might add!) My last creation of decoupage

a particular frame made with chalk

you like it?

soon!

Zebra Bedspread Australia

Bavarian chocolate cake with mandarin orange and cov

The cooperation with the Confectionery Loison for project

and this time, after pumpkin ravioli and panettone the first experience, I kept the most traditional, using their amazing cake in a sweet mandarin.

proceed the recipe is very simple but is divided into several steps.

BAVARIAN CHOCOLATE, MANDARIN AND PANETTONE cov ALLA'RANCIA

For the Bavarian chocolate

cream base for creamy English (recipe Maurizio Santin )

233 g of fresh cream 100 g fresh milk

6 grams of egg yolks 33 g sugar

8 grams of gelatin in sheets of 2 g

220 g chocolate 55%

560 gr whipped cream

For cov orange (recipe Maurizio Santin )
50 g soft butter 100 g sugar

50 grams of orange juice

zest 1 / 2 finely chopped orange liqueur 20 g

Orange

OO
45 grams of flour 100 grams of almonds into strips

For the chocolate icing (recipe Maurizio Santin )

200 grams of chocolate to 55%

40 g butter 40 g of water

to complete:

Panettone with Mandarin Loison

Grand Marnier (or other liqueur to taste, but that goes well with the aroma of mandarin cake)
threads
almonds Powdered sugar is not hygroscopic

Prepare cream English: to re-hydrate the gelatin in cold water. Boil together the milk and cream. Collect the egg yolks in a bowl with sugar and stir with a whip trying to incorporate as little air as possible.

Continuing to stir, add the hot liquid to eggs and put all in casserole. Bring on the heat and cook, stirring constantly until it reaches the temperature of 85-90 °. Add the squeezed gelatine, sieve and mix with an immersion blender.

Melt the chocolate in a double boiler or in microwave and pour the custard in a couple of times blending perfectly. Wait until the temperature reaches 40 ° C and incorporate the whipped cream gently without removing the soft compound.

Prepare cov: work the butter into the mixer to cream then add sugar, continuing to work and then the juice and the orange rind and then the liquor, flour and finally the almonds into strips. Mix well until blended.

For cooking, spread a very thin layer of dough on unn plate lined with baking paper. Bake at 180 ° until staining.

After cooking, remove the cov from the plate and, when still warm, give them the desired shape. Keep tightly closed in a cool, dry so it's always crisp.

Prepare the frosting: chop the chocolate, put them in a bowl with the butter and melt.

Bring water to a boil, pour the hot chocolate and blend with an immersion blender, taking care not to incorporate air, until a creamy smooth and shiny.

Seal the bowl with plastic wrap and store the frosting in the refrigerator. At the time of use to dissolve the required amount of frosting in a water bath at low temperature or in the microwave and use immediately.

composition and presentation of the cake: tagliare il panettone a fette spesse un centimetro e con un coppapasta tagliare tante sfere (dipende poi dalla forme del coppapasta - i miei erano esagoni) quanti sono i dolci da preparare. Sistemare ogni sfera sul fondo di altrettanti coppapasta e bagnare con il gran marnier diluito con poca acqua. Riempire fino a metà di bavarese, cospargere con i ritagli di panettone avanzato, bagnare  e completare con la bavarese. Mettere in frigo ad addensare per qualche ora (oppure congelare).
Passaggio fondamentale quello del raffreddamento: io li ho lasciati in frigo circa 2 ore convinta che fossero sufficienti ma la bavarese non era perfettamente addensata. Quindi se non avete molto tempo optate per the freezer. The result will be perfect!

To serve: Place each cake on a serving plate, remove the pastry rings and decorate the surface and the plate with icing (heated in a double boiler or microwave), a cov orange than a few pieces scattered, the threads of almond and sugar icing.

FANTASTIC ........ and besides, with Santin not mistaken ...... THANK MAESTRO. The combination of citrus
chocolate is a real must, very successful in this cake!

With this recipe to participate ' Primer Culinary - B as Bavarian , the new draft genaile Trattoria Muvara

soon!

Maytag Dryer Troubleshooting

Fillets of chicken stew with polenta

I realized that dishes like the one I propose today are quite recurrent in my kitchen, and then also in the blog. I really like cooking meat and fish in sauce accompanied by basmati rice, toasted bread, potatoes or polenta as in this case, are a great dish: sometimes are magnificent rolls , sometimes lamb with potatoes, and others cod and mackerel or the grouper fillets.

Every time I try to change the taste ..... here's how I made this once

FILLETS hen stew with polenta

Serves 2:

6 fillets of gurnard

a small bottle of tomato sauce + 1 tablespoon of small triple concentrate tomato (I use only Mutti )

2 or 3 teaspoons of olive paste

a clove of garlic chili

extra virgin olive oil

parsley 1 / 2 of nut cuchhinoi granular plant without glutamate

For the polenta: 120 gr

"The polenta once" - corn flour "Marano" stone ground

600 grams of water

2 pinches of salt

Prepare polenta as usual, put it on no less than 40 minutes and coming even an hour!

For fish:

In a large saucepan combine the tomatoes to cool, concentrate dissolved in 1 / 2 cup water, garlic and a tablespoon of oil. Cover and cook for about twenty minutes, adding hot water if too dry. Add the chilli, olive paste, nut granular (be careful because the olive paste is already very tasty) and a little finely chopped parsley. Mix well and add fish fillets: always cook covered for about twenty minutes turning the fillets halfway through cooking. Adjust salt if necessary and serve the fish hot with the polenta ed al suo sughetto.

Note: Per impiattare la polenta ho usato dei coppapasta del diametro di 10 cm, ho lasciato riposare la polenta all'interno per un paio di minuti quindi ho sfilato i coppapasta: la polenta non risulta così spatasciata ma mantiene una forma tondeggiante molto carina da vedere.

Usare il patè invece delle olive intere ha dato un sapore molto più spiccato al piatto perchè si è amalgamato perfettamente al sugo e lo ha reso molto stuzzicante.

E se vi avanza del sughetto vi consiglio di condirci degli spaghetti.......DA URLO!

With this recipe I participate in the contest Valerio , "The sea in the pot"

Until next time!

Thornless Blackberry Sour

trivial (but not too much)

not that make me crazy the banality, and even those post-harvest starting in the same way: "The 50 best cork stoppers", "The 100 best pictures of kittens fart," "I 30 best font for inscription, and so on. In this post from Stephen Principality, however, there is something good: for chi fa già la maggior parte di queste cose, può servire come check-list per un veloce controllo o ispirazione per qualche passo più in là. Ne seleziono qualcuna che ho trovato particolarmente indovinata (in compenso, dell'infografica potevamo anche farne a meno).
9. Condividete informazioni per farvi conoscere
18. Mettete a disposizione le vostre competenze con entusiasmo
22. Abbiate la pazienza di saper attendere i frutti del vostro lavoro
40. Ricordatevi che per chi non vi conosce personalmente voi siete i vostri contenuti

Where Can I Watch Mario Salieri Movies

soup of lentils and crispy bacon

The recipe for this soup is simple and suitable for those evenings when the cold still holds us together!

SOUP lentils and crispy bacon

Serves 2:

100 grams of lentils
60 gr speck a fettine sottili
2 carote
1 confezione piccola di polpa di pomodoro ( io uso  Mutti )
2 gambi di sedano
1/2 cipolla
olio evo
1 cucchiaino di dado vegetale granulare senza glutammato
sale e pepe

In una pentola inserire a freddo le carote pelate e tagliate a rondelle, il sedano e la cipolla tritate, la polpa di pomodoro, le lenticchie sciacquate sotto il getto dell'acqua fredda,  il dado e un filo d'olio, coprire a filo con acqua fredda e far cuocere per 45/50 minuti finchè le lenticchie sono cotto e le carote croccanti, girando spesso e aggiungendo poca acqua calda se necessario. When cooked, season with salt and pepper to taste if necessary. Turn off the heat and let rest covered for 5 / 10 minutes.

Meanwhile in a frying pan (without dressing) toast the slices of bacon until they become nice and crunchy.

Divide the soup into serving dishes, add to taste a little of olive oil and decorated with slices of bacon.

Variant

I opted for a much light, so no fried, but if you want you can fry the onion and celery oil, then add the lentils and let flavor, then the rest of the ingredients cook as above. You choose!

With this recipe to participate collection of Minù

Until next time!

Tattoo Navel And Pubis

Two cool


Ho scoperto questi due designer (con stili per certi versi simili: entrambi hanno o hanno avuto un progetto "Make Something Cool Every Day"), e credo siano diventati i miei idoli. Inizio ad odiare il mio stile pulito, rigoroso, organizzato, tremendamente svizzero. Aggiungo un obiettivo per il mio 2011: diventare Marius Roosendaal o Olly Moss .

How Long To Make Fungi

our tea '... STILL HOT!

so cold that afternoon!

Yet I was supposed to go out anyway, was to accompany the little

at the birthday party of a friend and this time it was my turn to do so;

Francis, my husband, had taken refuge under the cover of our inviting Latvia where he was well-intentioned to spend much of the afternoon of doing nothing. "

So after leaving the infant, returning home

which is received by an unusual warmth and a quiet,

the house is quiet except for the background of his deep breath, the breath of my

sleeping man ;

so I find myself moved and reassured by his presence, that

se pur nell'incoscienza del sonno mi giunge intima e confortevole.

Lui è al piano di sopra che riposa, mi avvio davanti alla porta della nostra camera

e mi soffermo lì, muta e leggera, a scrutare i contorni della sua sagoma

lievemente illuminati dalla luce ormai fioca degli ultimi raggi di sole di questa giornata

che filtrano dalla persiana socchiusa;

una improvvisa tenerezza mi invade e mi attrae

quell'aria di fanciullo disegnata sul suo viso assopito...

ancora oggi, come ieri rimango attratta dal suo volto.

Mi vorrei avvicinare, lo vorrei baciare, ...lo sto per sfiorare,

ma ad un passo da lui mi fermo, turn back, I do not want to wake up.
And now, as a wonderful carousel

thousand memories run through my mind,

'meeting, falling in love, the desire to see, meet, love,

against prejudice and against the barrier, reducing the time and distances,

meetings crazy halfway when you spent more time on planes to reach

quite some time we saw each other's arms;

our ever-present cup of tea in the afternoon that anonymous and bland coffee of Sofia,

yet I still remember it as the most romantic place

where our love grew and consolidated,

still in effect today, I did not quite clear whether it was the tea to warm us

or our passion to make hot tea, already .....

Sofia, where his profession, which then was also the my

we had taken away for an entire year, 365

long and endless days,

where the road from us had become the most visited heaven

short and intense trip to hold them again, caressed and then immediately separated

then fall back and stared at the phone when it rings beloved friend, hated when he was silent, indispensable means us together and brings us closer every day.

Since then, the choice to take next

for life and still I was more convinced than ever guessed choice ...

course, like all marriages, even had our moments more or less beautiful ...

we dealt with defeats, victories, joys and disappointments;

there were days we do not understand others who were running

but never, never,

I doubted my feelings towards my husband nor his to me,

and in all these years together

I have never regretted having chosen him and certainly would do it again.

We have two children and both love them and educate

with love and dedication in this role requires,

accepting anything from this it follows ...

the sleepless nights, racing to the hospital the first plant for the first Cottarelli,

but even here life found us together, prepared and rehearsed.

Meanwhile, I continue to think and he goes to sleep, I would like to approach,

I too would like to be part of what now is his dream,

but in fact they are already in his dreams as he was in my

and together we have created the most beautiful dream of our lives that neighbors

day by day we turned in the most beautiful reality of our existence.

While all this I come away from the ringing of church bells ...

count them, 4 and are returning to the famous cafe in Sofia I think it was then,

I'd be running to get ready for our magical encounter,

but I can still do it, in the kitchen of our house,

us together again in front of a hot cup of tea

perhaps be covered to prevent the heat can never end.

"COVERS Frollo

ALMOND"

Ingredients for lids and spoons

280 grams of flour oo

140 g butter 100 g caster sugar 2 egg

1 vanilla bean

salt

To decorate

40 g of dark chocolate

50 g sliced \u200b\u200balmonds toasted

Work quickly with all the ingredients until dough is smooth and omogeneo.Stendete the dough with a rolling pin into a sheet of 3mm thick and cut circles with a teacup.

With advanced clippings form a thin cylinder and cut every 3 cm to make the handles, then attach the two extremities to the center of each circle of dough and put in a roll of paper for each phone so that they remain fit during cottura.Rivestite a plate with parchment paper, covers slightly apart disponetevi and bake in preheated oven at 180 degrees for 20 minutes, until they are dorati.Fate melt the chocolate in a double boiler and spennellatevi the edges of the lids by placing it the sliced \u200b\u200balmonds to taste tostate.Servite lids on cups of tea, milk or chocolate.

I hear that you're waking up, now you're down and you're watching ...

even now I get lost in the green of your eyes that made me fall in love

and he still continue to do.

With this post I participate

the romantic contest Sandramilù

"Here we cook with the heart"

Beautiful Agony Watch Online

Gallo frosted orange

Another recipe for the first begin the diet ..... Very good!
The idea I took from .... here's how I made my own personal notes +

GALLO FROSTED ORANGE

Serves 2:
cock in parts (thighs, thigh, chest)

orange juice 1 tablespoon soy
1 tablespoon honey
1 teaspoon ground ginger and salt
pepper

To accompany:

100 g basmati rice 200 grams of parboiled and sauteed artichokes inpadella with 1 / 2 tablespoon extra virgin olive oil, 1 clove garlic, salt and pepper

In a small bowl mix the orange juice , honey, soy sauce, ginger, salt and pepper.
Arrange the pieces of rooster AntiAd in a pan and brown well on all sides, then drizzle with the prepared sauce and cook covered for about 45 minuti girando spesso e aggiungendo poca acqua calda se il fondo dovesse restringere troppo.
A cottura ultimana della carne, toglietela e sistematela tra due piatti per tenerla in caldo. Rimettete la padella sul fuoco, alzate la fiamma e fate addensare il fondo.
Dividete i pezzi di gallo nei piatti, irrorate con la salsa bollente e servite subito accopagnando con il riso basmati e i carciofi saltati.

Note
Il risultato finale è molto buono, anche perchè il gallo ha una carne molto più compatta e saporita del pollo. Se volete provarlo però vi consiglio di apportare le seguenti modifiche (io lo farò senz'altro):
- Drained after browning the meat, all the fat that makes the skin because the final sauce that results and which serves the meat is too greasy and the flavor of the orange cover or remove the skin and then directly Brown the meat in a tablespoon of oil ... I am convinced that the end result as well as being healthier will certainly be more aromatic.
- add the juice of at least another half an orange, maybe towards the end of cooking.

With this recipe I participate in the contest Cynthia of the blog "The cookbook Cynthia"

the next!

Purgatory House Movie For Free Online

Design and Art History in Bologna

Per ogni designer è importante capire da dove arriva, come ci è arrivato, e chi ha contribuito alla propria evoluzione. Più si approfondiscono tendenze e designer passati, presenti e futuri, più si diventa designer efficaci.
Con queste parole, Dominic Flask introduces the project "Design Is History" , born of a degree and become a web site that collects biographies, books and cultural trends that have characterized the history of design from mid 1500 to the present day. There are great characters (Sagmeister, Carson, Vignelli, Dorfsman), major revolutions (the Macintosh, Constructivism), the big names (Emigre, Ray Gun, The Designers Republic), and there is a good bibliography reference . Fast, funny and deeply instructive.

Best Masterbation Method

Last Saturday I went to International Fair of Contemporary Art in Bologna . The overall impression was good, and as of tunnels (national and international), and for the crowds.
However, I found an absence of radical new ideas (a few young artists, in spite of an Award Under 30) and a marked preponderance of painting (innovative, for heaven's sake: there were paintings with insects or animal blood) at the expense of installation or performance, large absent in the official pavilion. In any event, a great inspiration for certain uses of texture, geometry, and, above all, for illustration.

[photo by Chiara Bernardi, rights of the works of each author]