Tuesday, February 8, 2011

Saleolderbrenderup Trailer

February 8, 2011. Unexplained MYSTERIES TEODORANI MAX INTERVIEW ON LIGHTS HESSDALEN

The Unexplained Mysteries site publishes a wide interview Massimo Teodorani astrophysics who has devoted many years to study the phenomenon of "lights Hessdalen" (Norway) and other Earthlights observed in different areas of the world, including the Italian territory. In this interview
Teodorani points out that studies show Hessdalen essentially a phenomenon plasma unusual characteristics, while considering the "question of UFOs," e-mail report the phenomena of light in the valley as "vague and irrelevant."
Teodorani traces a brief history of pioneering research on the instrumental Earthlights , recalling for the search to Hessdalen a fairly recent movie (2007) technologist Gitle Bjørn Hauge ( Project Hessdalen ).
In his view will still require long term research to understand the mechanisms of these phenomena of light, and much remains to be done.
Teodorani analysis of your data (developed in a paper in the journal JSE) was convinced that this luminous phenomenon tends to keep the temperature constant even with varying brightness, giving some possible explanations, that would be confirmed by other observations and theories about the mechanism of development and containment of Earthlights .
Among the many who have been developing, Teodorani also indicates the possibility "Dusty Plasma" developed recently by the Brazilian Gerson Paiva. Responding to the many questions
Teodorani not neglect even a residue of apparently solid objects and observed structures in the valley of Hessdalen, which found no explanation.
Inevitably, this compound seems to put the researcher confronted with questions of "exotic" concerning the possibility of a intelligence underlying the phenomenon are aspects "too exotics" that Caution is warranted and that, although uncomfortable, the student does not want to avoid dealing Cesena.
But back to more traditional-like phenomenon Hessdalen found in different regions of the world, there are even more intriguing aspects to those evoked by objects apparently structured.
Teodorani explains how the search radar can make "visible" when a phenomenon that is not visible in the optical field, as close to lights of different sizes can coexist phenomena like mini-flashes, as these lights may leave traces of spherical particles iron on the ground or Doppler effects in the field of VLF radio.
This is evidence that in the future could be explained by orthodox but at the time leave open the search to interesting possibilities.
It 's the case study in the band of VLF / ELF, which could confirm the idea of \u200b\u200bMichael Persinger of the possibility that some bizarre hallucinations and visions are induced by the influence of VLF / ELF phenomenon of the brain.
seems that nothing can be scientifically excluded from this research, including the possibility that these lights are some kind of "plasma life form" ...

[Massimo Teodorani (interview), Unexplained Mysteries site, available at URL: http://www.unexplained-mysteries.com/column.php?id=200292 ]

Raised Rash After Tanning

I canederli di Sappada di Nonna Sole

was really so long that I wanted to prepare the dumplings and as soon as I saw the dear Nonna Sun I immediately put to work!
Needless to say, I almost got indigestion! She recommends serving three per person .... and I did exactly that: every time I emptied my plate so I added three 3 +3 +.... .. boh I've lost count ..
I made some modifications but just because it is sold packaged bacon and chopped fine, or asiago montasio the poor things can not rejoice that my Greek table. The cheese is salty, (mizithra) but only one sheep or goat, and I just did not digest! Then I topped them with melted butter, fresh thyme, Parmesan cheese and grated nutmeg. Stu-pen-di!
This is very good recipe for Grandma Sun that you will find here .

Ingredients for 40 dumplings (.. no, do not look so surprised! I have prepared only 10-12!)
  • 500 gr di pane raffermo
  • 3 uova
  • latte quanto basta per inzuppare il pane
  • 200 gr di speck
  • 150 gr di formaggio asiago (io Graviera Mitilini...)
  • farina quanto basta per infarinare i canederli

Procedimento: 
 
In una terrina sbattere le uova, unire il latte tiepido (iniziate a metterne 300 g poi aggiungetene se occorre) ed il pane raffermo tagliato a dadini. Lasciare  fermo a riposare per far si che s'inzuppi, coprendolo, con un coperchio or film.
I followed the advice of Granny Sun so I prepared the night before.
The next day, diced bacon, cheese, mix well and roll into balls of 40 gr.
Pass the dumplings in flour, dipped in boiling salted water and, like the gnocchi are ready when they are afloat.
Season to taste .. I have them seasoned with just melted butter, to which I added fresh thyme, and a handful of parmesan and a bit 'of nutmeg.

... I still have not finished v'incuriosisce know what will be mine, one of the many good intentions for 2011 ..? Cara
Debora since February 18 certainly not I can do to be among those "smart" try your luck .. my good intentions for this year is what I do for some years now with great confidence and hope that is good to learn the Greek language! It is not easy for a person, not so young, start from scratch as I did: it's all uphill struggle! Well, this is, and will, my challenge until I win! And you let your good intentions here?


Good day to you all!


Saturday, February 5, 2011

Pattern For Fold Out Foam Cover

Quanti modi di fare e rifare...


Since the period of panettone that connects the world, prepared simultaneously in 10 hands (we were 5 friends blogger), we plan to continue the wonderful experience that we were living.
The idea was to play, individually, the same recipe taken from: any blog, a book of recipes, a recipe posted in our blog, etc.. With all the differences that there may be since we all we live in different places of the world, but also because we are not always able to find the same ingredients. Not to mention that
Each of us has his own way to organize and proceed with the preparations.

The test of what was said before is our cake, we use ingredients readily available to match the tastes and preferences.
panettone Our results are all beautiful and delicious, but different: yes or no candied fruit, or candied ginger, powdered or condensed milk, malt malt yes no, etc..
E 'That's the theme of this collaboration: Same recipe, nice and tasty, but with personal makeover.

It 's been a long time since the time of cake, either for a reason, want for nothing riuscivamo a partire con il nostro progetto. Ma, finalmente, l'idea iniziale sembra concretizzarsi: da questo mese partiremo con " Il pane tedesco alla birra " :

postato di recente da Tamara di " Un pezzo della mia Maremma ".

Iniziamo in tre: Anna , Tamara ed io , ma saremmo felici se ci fossero delle adesioni spontanee dai blogger che ci leggono, il nostro mondo è aperto a tutti/e!
A noi si sono aggiunte due care amiche:
Libera
Stella

summarizes our thoughts for those who want to get involved in this nice initiative:

  • Repeat the recipe of the month in a personal way
  • after switching on your blog, leave the link comment in the recipe posted by one of us (Anna , Tamara or me). But even those who can not participate in blogs, in this case just send the comment to one of our blogs, but the recipe and the photo should be sent via e-mail.
  • Each recipe will tell you what will be posting the recipe of the month following ( vedi in fondo a questo post) : è necessario rispettare il giorno in cui deve essere postata la ricetta. In questo caso, sarà nostra cura inserire nei nostri post la foto con il link della creazione che ci sarà inviata.
  • Non ci si deve sentire vincolati dalla periodicità di questa collaborazione. Nel caso non si riesca a collaborare per una o più ricette, niente di irreparabile, si rientrerà in gioco appena se ne ha la possibilità. Ma chi può, saremmo felice se continuasse a pasticciare con noi.
  • Questo non deve essere considerato un contest, ma semplicemente  un divertirsi assieme.
  • Ci farebbe piacere if those who adhered to our initiative, exposing our friendly banner in your blog.
  • For further information, simply send an email to us (e-mail can be found in our blog)
  • For the rest, when they come out of other issues will be met as
On this page insert photos, and links to, the monthly prescription for easy availability of all our recipes made together. There will be great by clik on the banner of our "how ......"
thanks to Anna to the preface.

Let's start


My version of "Bread German beer" from the blog "A piece of my Maremma "recipe for Salt and Pepper Collection
( my changes in brackets ) :
  • 5 g of yeast (300g yeast very active )
  • 1 tablespoon of malt extract ( omitted here because they can not be found )
  • 1 tablespoon di miele ( 1 e mezzo )
  • 330 ml di birra di malto o birra scura
  • 400 g di manitoba
  • 100 g di farina di segale
  • 100 g di farina integrale
  • ½ cucchiaino di sale ( 1 abbondante )
  • 25 g di burro
  • birra per spennellare
  • segale o grano per decorare.
Ore 12: Con una frusta ho sbattuto dolcemente il lievito madre con la birra ed il miele, finché non si è quasi sciolto. Ho messo nel contenitore della planetaria le farine setacciate, nel centro ho fatto un buco ed ho inserito il lievito sciolto nella birra. Ho avviato la macchina e dopo qualche secondo ho aggiunto il burro morbido ed il sale. I did knead long then I stopped the car and let it rest for about twenty minutes. After this time I turned on the planet and I did go for a few minutes. I gathered the dough into a ball and put in refrigerator, covered with plastic wrap, until 21 pm.

21 Hours: I removed the dough from the fridge and I left to rise in the hottest place in the house .. and that is the kitchen.

next morning at 9 am: I took the dough, kneading a bit 'with his hands and then I moved over a baking tray covered with wax paper and let rise in the oven until 14.

14 Hours: I turned on the oven to 200 degrees and put a pan of water inside. I brushed the bread of beer covered with seeds of rye and engraved cross. I baked for 40 minutes at this temperature down and then I left again for a while .. as rightly said Tamara until "tapped on the base will not produce the classic sound of baked bread." It 's a bread but most certainly try to be redone! Thanks Tamara!
The new version of the bread to German beer Tamara
bread to German beer Anna

bread to German beer Free
bread to German beer Stella



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The next recipe for this initiative will be posted on March 6 and will feature the C A R N E V A L E e: Pancakes long carnival.
The recipe to mess with us happily, found in the blog: " Dandolo "

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Wednesday, February 2, 2011

Brazilian Wax Idaho Falls

Carciofi ai formaggi in cocotte


Brrrrr .. "Kanei Krio" ... even today it is cold, although a little 'less than yesterday! Alleluia still a bit 'in winter! Comes in small doses but gets!
people around is all bundled up, cold, serious ... but I enjoy the lash of wind and cold do not bother me at all! What bothers me however is that they have also closed my shop stocked organic, the one I had in the neighborhood! And now? Where I'll buy my "strange" kamut flour, carob, coconut ...?? I guess I'll have to take metro and tram to go to the grocery store ... even though this is a problem because they are always on strike! I'll buy a forklift ...;))


Today I will try a combination that I prepare often this is the first time in cocotte!

Serves 4 cocottine (the ones you see have a diameter of 8 cm)
  • 4 artichokes
  • 2 large eggs 120 g feta cheese 80 g
  • 20 g provolone
  • salt, pepper, oregano and mint
  • fresh extra virgin olive oil
  • a bit 'breadcrumbs
  • 2-3 cloves of garlic
Clean artichokes .. you post a video it is easier for me and for you but I leave a change: After cleaning dip them in water and lemon.
Boil water, add salt, add the lemon juice, garlic, and cook the artichokes for 7-8 minutes should remain al dente.
oiled casserole and sprinkle with the breadcrumbs.
Mash with a fork, feta, ricotta, grated Provolone cheese and mix.



Beat the eggs a bit 'with a fork. Add cheese, salt, pepper, mint and oregano and beat with a whisk. Place casserole in a spoonful of cream, artichoke, cream cheese over again. Bake at temperatures of 200 degrees for about 20-25 minutes. Serve immediately.
I decorated with some leaves, the more tender, without blanching along with the artichokes.

With this recipe I participate in the contest the beloved Imma



thanks infinitely dear Franca and Lady Boheme for this most welcome prize



... and Lady Boheme for this

Thanks! I'm all for you dear friends / who that walks in my "garden", a hug!