Saturday, January 29, 2011

How Much Are Real Pearl Earrings Worth

Calzoni-cuori al forno con lievito madre


I made this recipe for Sicilian rotisserie, following dose and procedure Anna, adapting it, in turn, the yeast that had cooled in recent days. I fell a little 'sugar and, since I did not lard, I used margarine.
I hope to try soon with lard! However, both are delicious!


Ingredients for 5 or 10 hearts pants classics:
  • 200 g flour 20 g 0
  • semolina 20 g of sugar (I 10 g )
  • 60 g Licola (yeast I refreshed the day before )
  • 120 g of water
  • 30 g lard (margarine I )
  • 4 g of salt
  • little flour for dusting olive oil olive

For the filling:
  • ham (cooked I )
  • cheese pizza ( I put a little 'bit of pecorino cheese and a' of Emmenthal )
  • yolk egg for brushing ( I used milk because I prefer egg )

Sift flour, mix together the sugar and put them in a bowl or container of the planet, making a hole in the center.
Dissolve the yeast in the water and pour it into the center of the flour. Begin to knead, adding more water if the dough is too hard. Combine the lard, salt and knead until the dough is nice and smooth. Make a ball and let rise in warm, covered with foil, for about 3 hours.
Sprinkle the pastry with a rolling pin with flour and roll out the dough is not too large, 3-4 mm. If you want them to get yourself a heart-shaped mold or do like me. I drew a heart on cardboard and I cut the dough with a sharp knife along the contour: for each calzone takes two hearts. You have the filling in the one below, is placed above the other and closes sealing well.
If you opt for the classic form, cut the pastry into round disks of 10-12 cm. Put the filling in the center and close to half-moon, sealing always very good.
Place the trousers on the baking sheet covered with greaseproof paper and allow to rise (always covered with a cloth) for another hour.
Then brush with beaten egg or milk a bit ', or to explain how the original recipe with tomato sauce and bake for 20-25 minutes at 200 degrees.


With this recipe I participate in the contest of EliFla



Wednesday, January 26, 2011

Do A Lot Of People Have To Buy Plan B

Mandaranci ripieni


The other day while waiting for my turn at the dentist, casually leafing through magazines of all kinds, to say the least when I was drawn to a photo: orange stuffed! E la ricetta? “Non perdetevi il prossimo numero di Gourmet...”. Ho messo sottosopra tutto il cesto dei giornali ma niente...se l'era perso il mio "amato" dentista!
Non sono riuscita a capire cosa c'era dentro, sembrava granita! Sono arrivata a casa ed ho fatto il mio solito esperimento. Buono!

Ingredienti per farcire 4 mandaranci:

4 mandaranci
zucchero pari al peso del succo (potete anche diminuire, dipende dai gusti e dalla dolcezza naturale dei frutti)
1 pezzetto di cannella in stecca
4-5 noci
4-5 biscotti secchi
180 g about greek yogurt very thick

Carefully engraved in the top cover of mandarin oranges and if you can empty it without disconnecting it from the pulp, using a spoon.


Mash the pulp, put it in a colander and let out the most juice possible. Pour into a saucepan, add sugar, cinnamon and boil until it is consumed by half and has not become quite thick syrup.
Let cool. Meanwhile, chopped not too finely, cookies with walnuts and add to the syrup almost cold. United yogurt, mix well and fill in the clementines.

Dear Cynthia also this is for your contest




And now a slice of cake for each of you ...

today is my birthday, we celebrate!
I wanted to get to this day with the experience of all my blogger friends who create wonderful cakes, all decorated, high, high ... but there are still successful, I will commit myself to more!
The fact is that I'm one that loves the simple sweets, not ... creme donuts, cakes, soft, apple with nuts ...
However, the cake recipe here find it, I just used the cream ganache for decorating. A hug



Tuesday, January 25, 2011

Make Japanese Mayonnaise

Pdf Prix and Christmas ready!

Hello everyone! Wow winter has arrived here too! As I write there are 0 °! Who knows if it will arrive in Athens also a bit 'of snow, at least once more this year! To think that a few days ago I went around, the only sweater, to admire huge mimosas tutte in fiore!!
Allora, scusate la fretta ma volevo per prima cosa  dirvi che il pdf, o meglio i pdf di Natale sono pronti..grazie ad una preziosissima amica ( a proposito avete scaricato i suoi ??) che mi aveva aveva consigliato di salvare subito le ricette man mano che arrivavano e così eccoli qui, bellissimi, GRAZIE A VOI TUTTI ed alle vostre stupende creazioni! Ho pensato di dividerli in biscotti e altro, e in dolci per una più facile consultazione!
Spero siano di vostro gradimento!  Non ho molta dimestichezza con computer e internet ma ho fatto del mio meglio! To download the file click on: download this file. a bitch!


Biscuits:


Sweets:





Then I wanted to also thank the dear Mila and Elettra for thinking of me giving me this most welcome prize


I turn to all of you who follow me with love!
The regulation will find it in their beautiful blog.
Thanks!



Sunday, January 23, 2011

Difference Between Light And Heavy Barrel

From a cake with orange finger food!

To make this cake I was inspired, as always from masterpieces of Federica talented! By changing the ingredients, however, keeping roughly the same process.

Ingredients for a cake
  • 215 g of Manitoba
  • 15 g of corn meal for polenta
  • 180 g of fresh orange juice orange peel
  • 2-3 (only the outer orange) finely chopped
  • 4 g of fresh yeast
  • 1 teaspoon of honey
  • 4 g of salt
  • 10 g of butter
  • thyme (optional) extra virgin olive oil

Sift flour and put them in the bowl of the planet. Squeeze the oranges (I used 2, depending on size). Warm a little 'juice, dissolve the honey in the first and then the yeast.
Allow about ten minutes then add the zest and pour into the center of the flour, starting to mix with the whisk leaves. After a little 'add salt and butter soft. Do not worry if you seem to be all mushy, do not rush, and inserting the whip left hook to knead the dough until it is detached from the walls and bottom of the planetary rolling up on the hook. To support this, every so often, stop the car and with the help of a spatula, turn over once the dough upside down. Put the dough in a bowl, cover with plastic wrap and let rise for 90-120 minutes, until it has more than doubled.
Oil the piece of baking paper and put it on the plate. Spilling over the batter is out of work, spread, still with his hands greasy avoid bursting the bubbles which have formed.
Preheat oven to 220 degrees. Wet the surface of the cake with an emulsion of oil and water, and pleasure, fresh thyme. Bake 10 minutes in the last notch on the bottom and then another 7-8 minutes in the second top notch. Attention because it takes color in a hurry!
With what we have together? With smoked salmon and broccoli sauce, Roman ...


... I steamed Roman broccoli, and I added 100 g: 50 g soft butter, a little 'fresh wild fennel, pepper, pink beans, 2 teaspoons of strong mustard, a few drops of lemon juice, salt, and I shake it all with the blender. I first cut the cake into squares then mo 'sandwich, I smeared the sauce and placed a bit' of salmon.



recipe for the contest Cynthia

E version of finger food, if it can go well .... for the contest Saretta m.


Thursday, January 20, 2011

Laser Treatment Floaters Usa

Gubana and braid Russian

Gubana
This sweet I like very much even if I'd "almost" Forgot ... submerged galaktoboureka, baklava ... and who on and so forth From before Christmas I was literally spellbound by a beautiful braid prepared by the talented Russian Manu . I do not know how many times I went to admire , saying to myself, "I come, you will catch incoming .. very soon. " These days there are successful, I finally tasted the Russian braid with the yeast liquid! Special!
But not only with the prescription version of brewer's yeast, that you will find here , always Manu, I've turned into a delicious gubana! I am quite certain that would be good even with the CISA.

gubana

gubana
Ingredients for the dough:

  • 10-20g of yeast beer (I put about 18 g)
  • 200ml milk
  • 90gr of sugar (I put the vanilla-flavored)
  • 90gr butter 2 eggs 550 gr medium
  • about manitoba
  • 1 teaspoon salt

for the filling: (I was inspired to this recipe)
  • 150 grams of raisins
  • less than ¼ cup of brandy and then milk to the brim (I used a highly flavored schnapps known here Tsipouro)
  • 150 g walnuts 150 grams almonds
  • 3 figs
  • 3-4 dried apricots
  • 50 grams of biscuits (I had no macaroons, I've never found here!)
  • 40 grams of sugar (vanilla flavored)
  • ½ teaspoon cinnamon ½ nutmeg grated rind of one
  • ' orange
Proceedings

Sciogliere il lievito nel latte tenuto a temperatura ambiente, aggiungere la farina (prendendola dai 550 gr della ricetta) mescolando con la frusta, fino ad ottenere una crema densa. Spolverare con un po' di farina bianca circa mezzo centimetro e poi lasciar lievitare.
Il lievitino sarà pronto quando in superficie si formeranno delle crepe da cui uscirà la cremina sottostante come un vulcano...dice Manu ed io confermo!
Quando questo avviene è pronto, quindi aggiungete un po' alla volta tutti gli altri ingredienti, aiutandovi con una spatola e lavorate bene l'impasto, o fate lavorare la planetaria, fino a formare una bella palla soffice, ma non appiccicosa then let rise in a large bowl, cover with plastic wrap.
Meanwhile prepare the filling. Chop the biscuits, dried fruit, add the raisins, washed and dried, the spices, sugar, and pour in the milk and brandy. Mix well.
When the dough is well risen, spill it on floured pastry board or who is not like me, on a towel, still covered in flour. Pull dough is not too fine, not much work the dough with a rolling pin and then spread the filling. If it is too difficult to distribute it, wet your hands slightly.
Now roll on itself and close spiral. Place the paper over the gubana forno e rimettere a lievitare in luogo tiepido per circa un'altra ora, sempre coperta. Pennellare con uovo e latte. Infornare a 180° per 20 minuti poi a 170° coperto con carta da forno per circa altri 20 minuti.

UNA NOTA : Con questo impasto ho fatto una sola gubana ma è diventata davvero enorme! Perciò il mio parere è di farne due con queste dosi. Se decidete di seguire questo consiglio attenzione a non cucinarle troppo, caso mai diminuite un po' il tempo di cottura.


E questa è la treccia russa fatta con il lievito liquido ( licoli ), per la ricetta vi mando sempre qui by Manu. It 's just delicious! I do not have the photo of the slice because their friends if they are "mush" all!
Braid Russian

With a recipe for gubana participate in the collection Ross ....


but also to contest Elena ...

....." There are various foods that may represent me, but there is nothing that can compete with the magic of yeast and thus soared!
My imagination is always on guard, ready to capture and explore new horizons, as a good yeast always active, ready to be mixed with other ingredients and ideas to constantly churn out new flavors.
Creo following the instinct, but always looks to the future according to tradition, because in my being contains a treasure trove of memories, emotions, flavors, colors ... genuine, earth. I love the warm colors, the scents of the Orient, the fruit caressed by the sun, collected when ripe season and stored with care, to give joy even in winter! And I always meet her ... a heady whiff of cinnamon!
A gubana is perfect for me. "




Tuesday, January 18, 2011

Bmx Shop In Abu Dhabi

Pligouri or bulgur with vegetables briam


Sunday it rained a lot but by Monday the sun is warm and returned to spend! beautiful days, warm, incredibly blue sky with a call for a kitchen allegra e primaverile!
Circa un mese fa è finito nel carrello del supermercato un sacchetto di pligouri o bulgur, come ho scoperto viene anche chiamato fuori dalla Grecia. L'ho mangiato qualche volta a casa di amici ma nella mia cucina non era mai apparso! Non avevo la più pallida idea di come cucinarlo: dovevo metterlo a bagno tutta la notte? Oppure cuocerlo per 2-3 ore come i legumi secchi?

Da Wikipedia:
Il bulgur (denominato anche bulghur , boulghour , boulgour , boulgoul , boulghoul , bulghul or bulgul ) is a food made from wheat full, wheat sprouts, undergoing a particular process. The grains of wheat are steamed and dried, are ground and then reduced to small pieces and is very popular in the Middle East .
If you want to investigate here's the link .


Anyway, I decided to prepare! Also from the link above I learned how to cook, then I thought I'd dress it with the vegetables and combine it with inevitable briam feta. Very good! The next time I'll try the salad version! But look a little 'because a glass has come out much to eat all week;)

For 3-4 people:

pligouri 1 cup (180 gr)
1 aubergine 1 red pepper
1 potato 1 zucchini 1 small onion red
½ clove garlic 1 tomato (I had none and I used 1 teaspoon of concentrate)
mint, parsley, oregano too if you like
salt, pepper, extra virgin olive oil
cheese feta to taste

After cleaning and washing the vegetables, cut them into cubes, but we separate the eggplants that we will put in salt for an hour.
In a baking dish pour 2-3 tablespoons of olive oil, then onion and garlic finely chopped, well washed salt from the eggplant and the rest of the vegetables, the tomato is also cut into cubes, or concentrate. We combine the mint and parsley finely. Salt, pepper and a glass of water or broth. Bake in convection oven at 180 degrees for about an hour, stirring occasionally and adding liquid if too dry. When cooked, however, must be a little 'brown and completely dry except for oil.
Meanwhile, soak in cold water for half an hour the pligouri. Rinse very well, cook with 2 cups of water for 15-20 minutes and then leave it covered until all liquid is absorbed. Season the vegetables with
briam very hot and if you like, with the ubiquitous feta cheese crumbled over.




Sunday, January 16, 2011

What Does The Sciatic Nerve Look Like

FINDS RETURN TO EVOLUTION OF EXTRATERRESTRIAL

About "Dictionnaire des mondes visual Extraterrestres"

[review Nico Conti ]

E ' published a few months of signing Yves Bosson (director of photography and photo library' s Agence Martienne ) and Farid Abdelouahab (art historian) is a valuable book :

Yves Bosson & Farid Abdelouahab, "Dictionnaire des mondes visual Extraterrestres" , Flammarion, Paris, September 2010, pp. 287

In this blog I already mentioned works dealing the idea of \u200b\u200b"extraterrestrial" and how it has been building in history since ancient times, but this "dictionary" certainly offers something more in terms of completeness on the subject.

In the past, the theme of "alien" has been treated in several ways from the scientific literature and non, qualche volta ha assunto anche la difficile forma di dizionario, ma mai nessuno si era preso la briga di trattare tutte insieme le diverse narrative (filosofica, scientifica, ufologica, fantascientifica), aggiungendovi un’importante iconografia che in qualche modo richiama il concetto espositivo delle seicentesche Wundercammer .

Siamo confrontati ad un museo dove sono esposti reperti e ricostruzioni degli abitanti di altri pianeti, così come li abbiamo costruiti con i materiali ideologici man mano raccolti nei secoli.

Anche per uno, come il sottoscritto, che non ama il concetto di dizionario, il risultato è davvero degno di attenzione, proprio perché rather than in front of a store in systemic issues, (dis) alphabetical order, the reader is in the condition of those who follow a structured and logical museum (which I saw only the French draw so well in several exhibition events).

It 'hard to think of taking the reading of a dictionary, more than anything else if they see an entry as required. Instead the "Dictionnaire des mondes visual Extraterrestres" can be read consistently from front to back.

is not simply a job because it makes particular reference to the popular anthropological work Pierre Lagrange, Méheust Bertrand, and Michel Meurger, and, for each reference to a very extensive literature.

[available in: http://www.hoepli.it/libro/dictionnaire-visuel-des-mondes-extra-terrestres/9782081202108.asp ]

Kates Palyground Wikipedia

bean flour noodles to e. .. "Pushers yeast"!


Good Sunday to all! Today it's raining here .. I like the rain, makes me feel calm and serene. But how many disasters around the world: Brazil, Australia ... How sad, I hope you return soon the sun over there!

First, a proposal will be interested to know or become "pushers" of yeast? Read here and here by talented Ely! Unfortunately I am a bit 'to send it away to someone, I think he would become the first to arrive at its destination, when traveling, a loaf!
My "prozimi"
After a decade of weekly computer, (I'm trying to do the Christmas collection of pdf) and in the kitchen such as: spatula that melts chocolate in a bain-marie, I finally started to recall my positive energy!
Maybe some of you will have already guessed, but even though I like to follow tradition, I delight to do many experiments in the kitchen! This recipe has been thought since before Christmas, we went first to Evia, then in the Peloponnese and chasing dreams and plans ... everywhere I saw beautiful trees carob! Needless to say that I have collected lots of bean but then remained there to decorate the table, inside a basket in the company of the oranges, mandarin oranges, a huge pomegranate .. I have not used the fruits harvested bean flour but that maybe the smell reminds a little 'chocolate, a little' coffee ...

Ingredients for noodles: (2 people, in my opinion .. very abundant)

approximately 160 g durum wheat flour 40 g
locust
2 eggs

For the sauce:

200 g turkey
½ red onion 2 tablespoons oil
½ cup orange juice
a bit '
grated ginger chili pepper pink
little rosemary * 4 -5 tablespoons of cream cheese to taste

* if you look at the photo, with all the rosemary that I could notice that first .. missing the point of that bunch! Here is the dose that I used for the sauce.

Sift together the flour, put a mound above the pastry, (maybe it's better in a large bowl so avoid soiling the pastry too, since flour is just black!) and insert their eggs.
Stir with a fork in the center incorporating flour and knead with hands until the dough will be pretty smooth. Let stand covered for a bell-shaped 'hours or more. Then pull the dough to puff and then, as soon as they are a bit 'dry, make the noodles.
In a non stick pan to dry a bit 'the chopped onion, add the turkey, cut into strips and brown. Season with salt and moisten with orange juice. Combine the remaining ingredients. Let it evaporate and then add a little 'hot water or broth and cook for about ten minutes on high heat. Combine the cream and Parmesan cheese.
Cook the noodles in salted water and serve with the sauce.

Tuesday, January 11, 2011

Heart Palpitations Dizziness And Blurry Vision

Biscuits with oats, ginger and spices ..


At Christmas I had two times the wonderful gingerbread of Pamirilla and we liked a lot: scented soft, very good .. but could it be otherwise a nice pastry you can only have the best!
I thought I'd change, but only a little, to enjoy more often, even if it does not say anywhere that gingerbread cookies are eaten mandatory December 25! But it would be like eating cake or pandoro all year round! We must respect the traditions!
Here are the pan-ginger-oat, I assure you that they are delicious!

dose for about 35 cookies:

140 g of butter at room temperature
100 g.
sugar 80 g of acacia honey 1 egg
200 g flour 80 g of oats
1 teaspoon baking powder 1 teaspoon baking soda 3 teaspoons ginger
( I used the fresh chopped )
3 teaspoons ground cinnamon 1 teaspoon
cloves
powder 1 teaspoon grated nutmeg
grated rind of half an orange

Beat Cream butter with sugar until it becomes frothy, then add the egg, stirring constantly. Combine the flour with a spoon: baking powder, baking soda, spices, then oats, grated ginger and honey last.
Put the dough for an 'hour in the refrigerator. After this time you have the dough over the greaseproof paper and make two rolls and put in the fridge for another ora. Tagliare a fette il primo rotolo, (l'altro lasciarlo ancora al freddo)  e, molto velocemente con le mani, fare delle palline, poi schiacciarle. Mettere i biscotti sempre sopra la carta da forno ed infornare a 180° per 12-15 minuti. Devono scurirsi appena.



Houston Clip Earrings

WONDERS: "WONDERS IN THE SKY

[review Nico Conti]

E 'was recently published by the book signed by Jacques Vallee and Chris Aubeck, which is Unexplained Aerial Objects (unexplained aerial objects), from antiquity to our days:

Vallée Jacques & Chris Aubeck, "Wonders in the Sky: Unexplained Aerial Objects from Antiquity to Modern Times" , Tarcher, 2010, pp. 528

Beyond UAO-term use ( Unexplained Aerial Objects ) that has no less dubious of the traditional acronimoUFO, or the apparently more aseptic UAP (Unidentified Aerial Phenomena ) "Wonders in the Sky" offers the reader many positive aspects to clarify a matter, that the UFO, which functions to accumulate evidence, never fails to present a common scientific about his state of the art.

When you are in the series, then called dei "pre-UFO", ovvero degli UFO prima dell'avvistamento di Kenneth Arnold del 1947, l'intera faccenda si complica ancor più, e quindi qualsiasi studio che cerchi di fare chiarezza è benvenuto come nel caso di questo lavoro di mole notevole.

La categoria di Pre-UFO è infatti un ossimoro non potendo esistere gli Ufo in un tempo ed in un contesto storico precedente le condizioni cognitive atte a favorire la definizione stessa di categoria Oggetti Volanti Non-identificati (UFO).

Vallée e Aubeck hanno pertanto selezionato un'ampia casistica consistente di 500 casi che secondo le loro analisi non riesce a trovare spiegazione in base alle conoscenze scientifiche attuali (ad esempio non sono spiegabili con meteore, comete, auroras, meteors, ball lightning, etc.)..

Rightly, the authors see in their "Wonders in the Sky" a forerunner for future new research, which in this case had an initial strong acceleration with the development of the Internet and the group of researchers and bibliographers of Magonia -exchange, mailing-list directed by the Aubeck.

The meaning of this account is also a foreword by David Hufford, professor of Religious Studies at the University of Pennysylvania, and known author of "The Terror That Comes in the Night" , which is "in Wonders the Sky "from concept of" anomalies " Kuhn in the sense of the term, and also cited the strong terms of "damage" (by science).
It is pleasing to discover that the student Hufford, riding the 60 and 70, is fascinated by their own assumptions Vallée, in particular those expressed in "Passport to Magonia" , where the French computer abandoned the extraterrestrial explanation of First Instance of UFOs to replace it with one called "paraphyses", relying on folklore parallels with the narrative of the past.

Hufford intends to emphasize how "Wonders in the Sky" no commitments on any assumptions and acting: "without the distraction of premature Commitment to Any Particular interpretation ". Do you think that this attitude is" true science ".

At this point I have some considerations that go in a different direction to those indicated by Hufford.

1) Even the very choice of 500 cases between thousands of cases filed as "pre-UFO" or "UFO's Past" provides some commitment in a certain direction of analysis. The authors themselves admit that their selection is based on their background on their being immersed in a Western culture, etc..

2) When the researchers esprimomo of categories to use when collecting their data, they do so inevitably from a hypothesis to be validated.
In If "Wonders in the Sky" each witness is marked by "symbols" that are far from hygienic and have all the evocative power of the classifications UFO:
a) unidentified aerial lights
b) Items Non-Aircraft identified
c) Kidnapping
d) phenomena with physical evidence and
) Magnitude (isolated)
f) Entities associated with an aerial phenomenon
g) Communication

3) and Vallée Aubeck on the conviction that "most of the testimonials pointed observations of phenomena that have remained unexplained until now. "
To select the 500 cases have ruled that that part was easy reference, according to current knowledge on natural phenomena.
doing so is evident that the 500 remaining cases (not explained) that result from their selection, if they continue to be held together, as indeed they are, they in fact form the basis of some "hypothesis to be validated."

4) In their case selection, and Vallée Aubeck make another choice of ideology, namely that of not considering the science of "new phenomena" during its making.
While in some cases lack of data could be interpreted as a possible new natural phenomena and / or little known: ball lightning, earthquake lights, or in some specific cases it may be fascinating to try to interpret certain narratives of the past as Sprites (the phenomenon that the ionosphere along with TLEs know only from 1989).
There is another aspect that intrigues me in the selection of case studies and Aubeck Vallée, some cases that the French astronomer Camille Flammarion was placed in a special category "bradytes" (slow fireballs from abnormal behavior) are driven back under the UAO phenomena.
legitimate choice that not only does not take into account how the construction of science about the anomalies, thus supporting a number of hypotheses to validate, and excludes others such as those of the natural phenomenon unknown or little known.

Perhaps better would be to make explicit the assumptions and / or working hypotheses, highlighting opportunities, concerns, problems, needs for new data or methods to a possible validation. Unlike so
proceeding Aubeck Vallée and give us the idea of \u200b\u200bbeing the continuation of the tradition of obsequious or Licostene which is a collection of the prodigious fact quite an end in itself and increasingly disconnected from the ways of scientific production.

This approach may perhaps improve the historical knowledge of individual cases, but can hardly help the emergence of new scientific paradigms, or simply a settling of new knowledge. Finally

is proper to make reference to the most interesting part of the book is the research and monitoring of certain sources on which the varied theories were based on extraterrestrial visitation in the past (the theory of ancient astronauts).
Here a thorough analysis that should be the primary source of jokes, references, artifacts and legends, brings new clarity to the facts instead of the UFO literature continues to report how it really happened.

Even more critical in this series and Vallée Aubeck detect a residue of facts worthy of further study, and that necessitates the search for other sources and information.

Saturday, January 8, 2011

How Long Can A Satelite Coaxial Be

Karpathos


Per prima cosa un'iniziativa: Siete di Roma e avete un albero di Natale vero e non sapete cosa farne? Non buttatelo ma leggete questo post di Rossella !

Then
not know about you my friends, but the balance has sent me a figure that I do not like anything ... all the fault of the middle of a huge box of chocolates filled with fabulous, big as a house that gave us friends; to strangling! Will be a pound each! Mamma mia that good! So what is the best diet in the world? Walking, walking and delight of the beauty of Mother Nature beginning to dream, to plan next summer! Too far away? It depends on how many pounds we lose!
The beautiful island of Karpathos, stretches between Crete and Rhodes. Far from the tourist routes still retains a special charm, authentic, that combined with the warmth and hospitality of the islanders, making it truly unique.
E 'reachable by boat but by plane because the island has an airport.
beautiful beaches, perhaps the most beautiful of the Dodecanese welcome and enchant visitors to the fortunate ... as my dear Jennifer, whom I thank very much, which sent me these beautiful pictures in memory of his Greek summer!









... and now a good dinner ...