Wedding Program Shape

Happy summer!

After a headlong rush to accommodate the latest things and various scrapes before departure, I left a little space to greet you and tell you that we will feel for a long enough period, ie until after August ...

. And I really miss you so much, it almost seems absurd but I feel very close to you as if you knew the person and it's amazing how you can create these "links" without ever having looked into my eyes ... when I come back I hope to have packed up for you so many wonderful recipes from our sud.Sono two years that I flirt with Commare Ndunetta to learn how to make the fusilli with iron ... we hope the time is good ... I go in Land of my chef, Cilento and exactly Padula. Earth, which in addition to natural resources and has considerable artistic culinary tradition, just think of the cheese, the mozzarella in the myrtle, with anchovies, shrimp in lobster pot, the traditional anchovies, San Marzano tomatoes, the cacioricotta Goat Cilento, the brawn of Gioi ....

proseguiremo poi per la sua città adottiva:Taranto...e dal Cilento andremo nel Salento

	... and here too there are suggestions of routes to do! Sea small mussels, chicory and beans, the soup "and ciceri tria, and orecchiette minchiareddhi (macaroni), "sagne 'ncannulate", "gnemmarieddhi", "turcinieddhi", the "moniceddhi" pampasciuli "Leuca lobsters, urchins Tower of 'Bear ..... The report on my return, in the meantime I wish you una Felice Estate abbracciandovi  e ringraziandovi per il vostro supporto e la vostra amicizia.
	Spero ogni tanto di potermi connettere , darvi degli anticipi e mandarvi un saluto...ma non so se mi sarà possibile....baciiiiiiiiiiiiiiiiiiiiiii

Short Prom Dresses For Big Breasts

Calzoni elderberry

"Every fruit has its season" and we Amiata elder flowers in June, given the climate and altitude put us ... but also my history that Canon has left me for ever, the fact I have reduced to take some photos with a temporary substitute, which makes me 5 shots at a time and immediately runs out of memory ... and the delay in publishing a seasonal recipe, it was overly extended ... everything This is partly because of my absence and the mediocrity of the images that follow .... I have to thank the rain and low temperatures have long maintained that the inflorescences this plant a beautiful and valuable for the many beneficial properties that possiede.L 'other day I decided, however, and under the umbrella, through a giant puddle of mud, I reached the tree I spotted away from the road and theoretically incontaminata.Che what to do with it was a dilemma that has accompanied me all the time that the poor flowers steeped in water were used to dry a bit '.... syrup, wine, pancakes .... I never cared' s idea ... and being available to the yeast dough for pizza .... it is on the bulb ... I try to make us his pants .... and so the experiment with my parents ... Official tasters e Michele...ed io, naturalmente ,che con me stessa sono una giudice spietata.L'esperimento è riuscito,molto gustosi...certo, se li avessi fritti,invece che cotti nel forno lo sarebbero stati   ancora di più..."Fritte son bone anche le scarpettacce"diceva la mia nonna.

 Ingredienti:

Pasta lievitata per pizza o pane

fiori di sambuco

acciughe sotto sale

formaggi misti(mozzarella,provola piccante,caciocavallo.. o quel che si ha.)

Olio extravergine di oliva

First of all gather the flowers of elder wash and dry them a bit '...

Take a piece of dough and stretch it by giving it the shape rotonda.Mettere in the middle of the flowers from the stalks and cut the anchovies into small pieces

Cover with cheese mixed diced

Fold half of the calzone and close the edges by pressing with your hands or a fork ... I had a mad rush and I used the shortest path ... that is the tip of your fingers. ..

Brush with oil olive oil and sprinkle with elder flowers, before firing on an oiled baking pan also

Bake for about 20 minutes ..... and my pants are ready! The jury liked it a lot, I should put a little 'oil inside the calzone, think of a more decent aesthetic form and perhaps add a few grains of salt on the surface, just to find one every now and will be under your teeth ... next time .. Meanwhile ... I give myself 8 +....

Looking at this picture I get off at 7 ....

a. .... even a measly 6

hurry ... but in the meantime I was preparing lunch for the birthday my mom ...... and you know,

all is well with non-standard

kisses to you all

Fire Red Gpsphone Cheats That Work

timbale of Leopard by Scarlett

Holidays in Sicily last year were most beautiful of my life ... for now ... so I hope to return ourselves. Michele and I have come a gastronomic journey that took us from Palermo in western Sicily and as you can imagine was a real triumph of colors, flavors and aromas that have not only satisfied our taste but are etched in our minds and our hearts, coming into that part of our memories does not erase More.l Trinacria is beautiful for its beautiful scenery, arts, for the kindness of its inhabitants, but also for its culture and traditions of which it is large and lively expression, food and cooking. Pasta with sardines, cous cous, anelletti baked bread and cake, bread with the Meuse, bread cunzato, Sardinian warbler, cannoli, cassata, fruit Martorana, pistachio, ice cream sandwiches with Marsala ...., ... not to mention the fruit and vegetables that we enjoyed a demonstration Slow Food in Monroe .... short for those who want to understand the 'uniqueness of intense flavors and aromas of these products kissed by the sun, you can not find the right words, worthy of such splendor ...
's so that from the reserve of my best memories in front of a pack of anelletti Sicilians against the Mafia Free products distributed in supermarkets and also at the center Italy, I immediately thought to make a Sicilian dish, to make new a small dip in Mondello, where I have enjoyed the Scarlett first time and gave me a hand with his version of the pie Gattopardo.Non I plunged in that deep blue sea, but one day I felt like when you're just back from vacation and still have the skin the taste of salt and heat of the sun.


's recipe Scarlett

(My version is slightly different in the ingredients because I used what I had available)

Ingredients

anelletti Sicilian
HG3 minced meat

peeled onion, celery carrot
extra virgin olive oil white wine

two fists peas

tomato paste 3 or 4 oil for frying eggplant

spicy provolone cheese


start frying the eggplant after removing the bitter with the usual procedure: slice, sprinkle with salt, toss the liquid produce, wash and dry times bene.Una fried, drain them well on absorbent paper.

In the meantime, we begin to prepare the meat sauce and pisellini.Mettere to fry with the onion, celery and carrot, meat macinata.Farla dry by the water issue and when it starts to pop add the red wine ... .. I'm sorry not Scarlett I Sicilian wine but I still used a good red wine, the Morellino di Scansano.Quando it has evaporated before adding the tomato paste, then tomatoes and then passed the pisellini.Lasciare simmer, season with salt and pepper . When cooking, if necessary, thin with hot water.

anelletti Boil in salted water, taking care to drain it when still al dente. (It only takes 3 minutes). Season with a sauce that we preparato.Foderare a mold with slices of eggplant.

Make a first layer of anelletti

Cospargere con  abbondanti fettine  sottili di provola piccante e parmigiano grattugiato

.... un altro strato di anelletti

Scarlett dice  di chiudere con fette di melanzane...ma io le avevo finite... ed il mio timballo è terminato così...con due o tre fiocchetti di burro per mantenerlo morbido...Infornare dunque per circa  20 minuti a 160°(almeno per il mio forno va bene così)...ed ora viene beauty .... overthrow the pie in perfect shape, without breaking it .... 1 ... 2 ... 3 ... try and ....

... well ... then came Scarlett judge ... we have judged according to the taste and it was delicious!

Ah ... here's a piece ... if you want to promote ...

This course participates in the collection of Fabio ...

Basic Edible Cake Paint Kit

Julienne of zucchini casserole in the microwave

That

I present to you my bag of flour is not, in fact, I stopped to photograph Michael improvised this quick and tasty preparation to renew the cocottes we bought yesterday. Michele and I share a great passion, which is already cooked ... you know ... obviously he can do it by being professional chef, I as a simple but passionate ... the battle, I tell you ... it's really hard he carries in his dishes ... the smells of the kitchen in the south of the Cilento and I those of Tuscany, in particular, that of stoves and pots and Maremma.Tra the encounter between these two cultures produces definitely something good ... certainly produced a great story, our own.



Ingredients 2 medium zucchini 3 eggs

cheeses (Emmental, Parmesan, provolone)
a bit 'a bit of parsley
' of spearmint

cream 1 tablespoon butter salt & pepper


Cut zucchini julienne, taking care to dry slightly

Add the cheese into pieces small

then the beaten eggs, then chopped parsley and mint, salt and pepper and mix everything

cocottes Pour in butter, add some butter on the surface and bake in the microwave, according to "Crispy" for 10 minutes (or in the oven normal longer, of course)

half cooked, are already so swollen ...

and are even more puffy and golden when the timer rings

Here they are pretty soft and dainty ....

and now deformed by cocotte .... Very useful would serve them with a cheese fondue ... maybe next time .. ..

compliments to the chef! I've only eaten joyfully ....