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Spiedini di polpettine di maiale con rapa e semi di anice

I will not recount the vicissitudes recent very rainy weekend .... I will tell you only that, in a house almost new, it is absurd that the rain from entering into the plaster exterior fixtures and outlets from entering a room! Just one of those with the wooden floor ... and twice in twenty days! No comment!

As far as the kitchen did not go much better because I wanted to do something, failed and luckily I recovered in the big cake!

Want the recipe? Coming soon ... I have to improve the error;)) for now here's the bread!

For 8-10 skewers of 3 balls:

• 400 g of minced pork
• a steamed turnip
• 1 clove garlic 1 teaspoon anise seed
• 1 egg 1 cup bread crumbs a bit + 'bread for the meatballs
• greek yogurt 1 tablespoon salt
• plenty of pepper
• orange peel

combine the ground pork, turnip cooked chopped or crushed with a fork, clove minced garlic and remaining ingredients. If you really like the taste of orange grate a bit 'in the dough, but little else will cover tutti gli altri sapori. Amalgamare bene con le mani, formare delle polpettine di circa 20 g e passarle nel pane grattugiato. Quindi disponetele in un piatto, che non si tocchino una con l'altra, coperte a riposare in frigo per un'ora o più.

Infilare le polpettine nei bastoncini da spiedino, inserire dei pezzi di buccia d'arancia tagliata rotonda e cuocere in forno per un'oretta aggiungendo un po' di acqua calda.

Con l'occasione vi ricordo il simpatico contest di Ka' " In Punta di Spiedi " al quale va questa ricetta fuori concorso, dato che sono stata piacevolmente coinvolta nella giuria assieme friends with other bloggers.

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NEW DEVELOPMENTS OF THE PROJECT SOSO CIPH

Il responsabile tecnico del Progetto SOSO, Massimo Silvestri, ci informa sui nuovi sviluppi nel campo rilevamento VLF, in abbinamento all'ottico:

http://www.ciph-soso.net/SOSO/VIDEO%26RADIO.html

Dopo tre anni di funzionamento ininterrotto di SOSO ( Smart Optical Sensors Observatory ), sistema di video sorveglianza e registrazione di Fenomeni Luminosi Transitori in Atmosfera (bolidi, meteore, TLE ( Transient Luminous Events ) si è giunti ad un ulteriore traguardo del progetto con l'affiancamento di tre ricevitori per segnali VLF (0-22 Khz); uno per la componente elettrica e due ricevitori per la parte magnetic loop antennas arranged orthogonally. ..

[Info site CIPH: http://www.ciph-soso.net/SOSO/VIDEO% 26RADIO.html ]

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- I've seen things you people ...
- What did you see?
- 40 year olds and go screaming I love you simon!
- fantastic! And you? A scream john not love you anymore? : D

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officially announced my divorce from John Taylor and I move on Simon

A close I said, but did you see? Can you imagine? we are at the top, we see them is very close and see versace, in the valley (I think) We are at the top. Here is the average
itaGliani.

E 'be nice when the cocoon, when all you old guys are made to dance and jump.

of mine was nice, but my feet, unfortunately are like concrete to earth

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Un uovo, un pomodoro e una cocotte

One of my favorite foods are eggs, especially boiled , fine pepper, seasoned with the chicory salad green or novel, or with fresh tomatoes and onions. O with asparagus in season! The eggs are simple and quick to prepare but still tasty!

raining here since morning, sometimes seems to fall even sleet, cold and even time! So instead I made salad this simple tomato filling, very tasty!

E 'extremely simple and the ingredients are per person:

• 1 tomato 1 small egg or medium if the tomatoes are large
• salt pepper oregano
• extra virgin olive oil

cut the cap and empty the tomato pulp. Season with salt and place upside down on a paper towel for about twenty minutes. Then season the inside of the tomato with a drizzle of olive oil, place in a casserole, break the egg and place. A bit 'of salt and a few leaves of fresh oregano. Bake at 180 degrees (oven temperature) for half an hour if lo si preferisce all'occhio di bue (consigliato) altrimenti un po' di più.

Si può mangiare direttamente nella cocotte oppure come ho fatto io dopo qualche minuto l'ho tolto, sistemato su un piatto, cosparso di pepe macinato fresco, un filo d'olio e accompagnato con l'immancabile formaggio feta.

Buon appetito!

Con questa ricettina partecipo al contest di Leda" EGGS IN SMOKING "

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own Son snob. And the saddest thing in me and I am proud

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The naivety. Stupidity. The illusion. The disenchantment.

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I hate the arrogance and ostentation of what o chi si sia conquistato, che sia reale o presunto
Amo l'umiltà di chi non si accorge della propria maestosità

Odio chi mente, chi recita il copione, chi ha sempre un fine e poi fa il finto tonto
Amo chi ti manda a cagare con il cuore e guardandoti dritto negli occhi

Odio chi si prende gioco di se stesso e degli altri
Amo chi non lo fa anche se poi piange per ore in disparte,

Odio chi segue le mode e chi fa massa
Amo chi segue solo se stesso, inciampando e rialzandosi faticosamente

Odio i diamanti, i rubini
Amo le stelle e perdermi la notte mentre le guardo.

Odio sapere troppo
Non voglio più saper niente
che sia una sorpresa and that discovery

And love the moment when this will happen

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's time to baby

Giorni senza nemmeno un misero post e oggi sono addirittura al 3° : si vede che sono in ferie?!?
Ebbene si: alla fine ho deciso di concedermi ben 2 giorni di ozio totale...Peccato solo che la pacchia sta per finire...Come si dice: le cose belle non durano mai in eterno.
Come preannunciato qualche post fa (vedi post sulla mia prima torta di pannolini), tra poco conosceremo il ns "nipotino" e non potevo non preparare un "fuori - porta" che annunciasse a tutti la sua nascita...
Ed eccomi qui a mostrarvi le foto.
Che ve ne pare? La nuvoletta in legno è di Stamperia, che ho rivestito con carta di riso; e poi letterine di Stamperia glietterate con brillantini anch'essi made by Stamperia; un tenero timbro Magnolia e 2 bellissimi timbri di Impronte d'autore; del nastro ..et voilà..

Vi presento la nuvoletta con la quale partecipo al Challenge # 20 di Timbroscrapmania dal tema "Welcome" e al Challenge # 130 di Stampavie & more che ha lo stesso tema .

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Better late than never .. I love Chocolate

This morning I put some order in my pc and I found the pictures to the card with which, in November, at the Creative World Fair in Bologna, I Stamping part in the contest.

It 's a picture of my marriage (I LOVE that picture!)

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Hello everyone ... This morning I want to wish a "Happy Day" with these Sweet Images - chocolaty: a remake of two nights ago, a dinner-style "Sex & the City" was missing ... but only the cosmopolitan, on the other hand, there were 3 bottles of wine) And here are
Cupcake Pops
I am inspired to blog sponge What do you think? The cover is made with white and dark chocolate .. a real lust ...
And after dinner, a real Goduria: strawberries with chocolate.

The girls have really liked (of course this is only the end of dinner, eh;))

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the ritual of the morning a few months

Coffee. GReader. FF lists. Then there are days when it's cold and then turn on the oven, there is silence and every time I catch myself not to get her to bring me warm croissants and tell me to go back to bed. It will be the sound of the clock, will be ... I do not know. But I go back in time in this village near Paris, and she still

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I'm swimming in it. I can not believe, after so much effort, still here. And we have to put your hands and then his elbows and then when I'm really dirty with mud, perhaps again in water will clean away what remained

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I always feel a huge inconvenience for my weaknesses.
forces but I have learned I'm ashamed of the same

Follando To My Mother

Milopita e tanti auguri al "Giardino...."!!

Ancora dolci? Avete for some reason 'part of this post I have given to the mad joy, but I assure you that after this recipe, the sweetness will wait until next March 6, when I'll show you how they came to frisgiori for the appointment monthly " MANY WAYS OF MAKING AND REDO . I Anna and Tamara you expect in many , I recommend! However

returning to the sweet today .. I could not do one, because my "Garden of flavors and colors" is one year old! And who should I celebrate than with all my dear friends? A simple sweet, I like it, and I am sure will appeal to you too, with apples and cinnamon.

E 'already spent a year ... seems like yesterday that my sister and we agreed to add its name to post something, to try to learn at least a little' before catapulting into an adventure that Today I think it's wonderful, but on February 22, 2010, through inexperience, it was very complicated! Oh is not that I am now become a "top", a little surplus' to guess but a lot better then!

Orie Then he left for other commitments and I continued.

I have known, at present only virtually, wonderful people that I follow and who follow me, I never thought to find a world so beautiful and important. A place where one feels part of a large family. A garden where you meet, even from far away ... when you want, whenever you can.

Thank you all very much!

Milopita ( recipe developed by the monthly "sunday Cooking" )

• 500 g flour 00 g butter 250
• 85 g of juice orange
• ½ vanilla pod 150 g of icing sugar + a bit 'to sprinkle
• 8 g baking powder for cakes
• a pinch of salt

per farcire:

• 800 g circa di mele renette
• 100 g di zucchero di canna
• 1 cucchiaino da the di cannella
• un po' di rhum (facoltativo)

Ho usato la planetaria per impastare.
Sbattere il burro morbido a crema con lo zucchero a velo. Aggiungere i semini della vaniglia, il succo d'arancia ed il lievito. Sempre sbattendo aggiungere la farina, setacciata con il sale, un po' alla volta. Amalgamare bene e dividere l'impasto in due pezzi, uno un po' più grande, per la base, dell'altro. Mettere in frigo coperto. Nel frattempo sbucciare le apples and cut into slices or small pieces. Put them in a bowl, combine sugar, cinnamon and, if desired, a little rum (I have omitted).

Pull out the piece of dough from refrigerator and spread it on a larger rectangular baking dish (mine was 24x34) greased and floured (or, as I have done over the parchment paper) covering the walls to a height of 3 cm. Pretty much like a tart. Then distribute the apples on the entire base. Then, with the other piece of dough left, with the help of a grater or a potato masher, cover the entire surface of milopita. I have done differently, because I have a potato masher, so I pulled a sheet between two pieces of paper da forno, poi l'ho distesa sopra alle mele e con le dita ho spezzettato.

Cuocere in forno caldo a 190° per circa 35 minuti. Lasciare raffreddare e cospargere di zucchero a velo e cannella.

Il risveglio della Natura: coriandolo!!

Voglio condividere la gioia di essere una delle 3 fortunate vincitrici del simpatico gioco di Debora !! Sono felicissima, grazie Debora e nipote, che ha estratto il mio nome!

Non ci credevo perché sono sfortunatissima al gioco, l'unica vincita della mia vita sono stati 2 € a scratch! There you have to imagine that years ago I won a contest held by a very famous newspaper .. but I have been informed that the game was canceled because there was a misprint! We thought ...

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And then you're in bed. Open your eyes and realize.
I'm tired of constantly put into question.
Tired of thinking, I will be wrong for this world.

Then you know. People are forgiving when has an interest other

then all is forgiven because the ultimate goal is another

I could make the dumb, the fake blonde, the Paraculo,
no, not me .
I could do it because I am capable but you will deny me every time I look in the mirror in the morning and do not want it anymore
do.
I have enough to drink the Milan and the punishment which I inflicted later.

And no, then I am not even your own business.
because there is no incentive to understand, because too many times I was told

Be it or take it or leave it I'm so

now is the time that I say take it or leave

also take time

to know just telling intimate things
humble enough to tell the facts to anyone my
no, not shame.
indeed go away proud of my own experience.
E 'that should deserve to share

I'm not ashamed either die my typos, are letters volecemente and without thinking,
are letters addressed to me and to whom every day is a peep what I write.


just smile and say I wanted

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Una ricetta per il Santa Lucia: biscotti girelle alla banana

not find many words to express what I felt when I read the post of Caris . I did not know but the "tam tam" brought me up to her and her Albertino and I urge anyone who reads me to visit her in the blog to realize that what is happening in their daily lives.

I think you do not need to understand how important being a mother is a child and well-being, in every sense, so it is absurd that essential facilities such as St. Lucia may be closed for lack of funds! There!

to you Caris, Albertino and all persons who have placed their hope, their right of recovery, hope with all my heart that no one dares to even think to close the St. Lucia but rather, it becomes an example for others to create these centers!

This is my small contribution to the realization of collection of recipes for children.

E 'reworked a recipe from a greek cookbook.

for about 50-60 cookies:

• 60 g butter 20 g icing sugar ½ vanilla pod
• a bit 'orange peel grated
• 120 g
• self raising flour 120 g of rice flour
• half
• very ripe banana 1 pinch of salt

to stuff:

• 40 g butter 40 g brown sugar
• half very ripe banana
• you like you can add a little 'cinnamon

long

Beat the softened butter with the sugar until it turns white and creamy

Add egg always beating the pinch salt, vanilla seeds, orange peel and banana mashed with a fork or puree. Combine the sifted flour with a little 'at a time and mix well. Using a wooden spoon divide the mixture into two loaves which will be fairly soft. Cover the bowl with plastic wrap and refrigerate for one hour. Meanwhile, whisk a bit 'soft butter with sugar cane and banana, always crushed or pureed.

Remove the first loaf, place it between two sheets of baking paper and draw a rectangle with a rolling pin to a thickness less than half a centimeter.

Spread half the cream to fill and roll up the longest part. Leave the roll in the middle of the paper and put in the fridge for another hour or more. Do the same with the other ball.

After an hour or more, first remove the roll from the fridge and cut into slices half an inch. Arrange the slices on the baking paper and bake at 180 degrees for 15 minutes. Allow to cool on the baking sheet.

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... 5 Months & you for Me .. Post
fleeting, that this evening to share with you our five months of marriage ... A story which I hope lasts forever ..
For you, Mr. D. .. I Love you, sweetie ...

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Love your

© Thomas Bernhard

It is even more pride,
is that love for yourself that makes you leave on the platform who does not understand,
curiosity of those who do not,
who simply do not know what delicacy, empathy
and lose its small daily quarrels.
In the needs which the mass.

Who plays the provocation for the sake to see the little ants slaughtered. Who does not take sides openly.
Who is the victim of stereotypes. About
the charm does not recognize it and who does not have the courage to be himself.

not leave them in the station platform but rather I book first class.
to us, just the second. There are enough
our seats now worn out that too much travel. Who can not love
needs of the first class.

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Spetsofai

Okay we're still in February, but spring is coming, at least here.

Every day I admire the love and awe that nature awakens rich colors, scents and pollen ...! Be allergic to one hundred thousand and sneezing makes you want to pass quickly, and the summer arrives soon! Then if you get it, a busy week, more outside the home than inside, then you're screwed! It also put us that the transport strike incessantly, so we have to force all the pollen and then walk around and myself!

However walking on my own, I met a caffenio; do not see a lot more than traditional ones! The word tells you a little 'what can be enjoyed at this place! It 's a gathering of mostly elderly people who gather to chat over a great greek coffee, some short-ini .. ouzo or tsipouro, play Tavli and most of them keeps his hands busy by Komboloi . About this, I wonder even now see young boys walking down the street with Komboloi between your fingers!

Al caffenio, but also in many other places, you can enjoy delicious mezedakia, spetsofai like this, which are type starters most times very hot, and add salt to entice you to drink!

Originally this recipe was my favorite greek-cook-traveler: Ilias Mamalakis, but since it has a little 'the "heavy hand" in particular addressing the condiments, I've always done it my way!

Spetsofai for 2 people

• 150 g of sausage cut into slices (not even 2 cm thick) **
• 3 green peppers horn
• 10-12 cherry tomatoes or a tomato smoothie
• 1 teaspoon tomato paste
• extra virgin olive oil
• salt, pepper or hot pepper oregano

** I used dried sausage because here is mainly that. Anyway I'm of the opinion that even with the sausage is excellent.

Clean, wash and chop the peppers and cook with a little 'oil in a nonstick saucepan, stirring frequently until they are almost cooked and well browned. Remove them from the pan and the same, adding a little 'oil, cook the sausages until they are well browned. Combine peppers, tomatoes cut in half, the tomato paste dissolved in a little 'hot water, salt, pepper and oregano. Cook over high heat.

you wish, you can also add browned eggplant cut into pieces like the peppers but seasoned with a clove of minced garlic.

can abound with oil if you intend to do the custom of the Greek "foot" in this case, get yourself a good loaf of bread! It goes well with feta cheese and ouzo diluted with ice water or ice.

A couple of days ago I camouflaged among the four tourists were waiting for the changing of the guard (happens every time) in front of the monument of the Unknown Soldier in front of Parliament, and I wanted to photograph our beautiful guards the winter uniform!

And the images below were taken long ago, in the summer.