Should You Wax Before You Tan

Il purè per mettere radici e festeggiare il nuovo anno

Ce la farò?? Mancano 15 minuti a mezzanotte , non credo. Ma avevo promesso a Jasmine che avrei partecipato...

Ecco il mio contributo contest to "put down roots " Jasmine and Manuel

THE PURE 'celeriac, and potatoes TOPINANBUR

accompanying the braised fillet of venison

two potatoes a

medium-sized celeriac

a topinanbur

water

a glass of milk butter salt

sour cream

Peel potatoes, and topinanbur celeriac, cut into pieces and put them in a pot with water and milk . Boil and add a pinch of salt. Continue to boil, until potatoes, celery and topinanbur become soft and water has not dried up almost completely. I do not have a blender, so I whipped all with the immersion blender. Adjust salt and add if you want a pinch of nutmeg. Combine a few tablespoons of sour cream (optional, but I like it a lot!) And a knob of salted butter.

I scoop the size of the mashed potatoes, which I placed inside a peanut butter salt and a sprinkling of nutmeg. The puree is excellent if accompanied by a nice braised .

In my case I had a fillet of venison left over from Christmas , and I found a way to revive the pot! And the recipe for venison?

not think I have more time, so will post later!

the way, good preparation for New Year!

Fibroid Tumors Ovarian Cysts

RICCIARELLI DELL'AMICIZIA

His first post I read was that of the croissant: I the beginning, the beginning you. I said to myself "wow , yes that is a starting in style!" My first recipe was that of the rocket pesto

.... I decided that I had to write him, I had to hit that start so challenging and perhaps even after years of blog I had the patience to make croissants.

Since then we began to know us through our posts and comments left, and looks a bit 'to discover many in common: two mothers of children from the intense afternoon activity, two housewives so to speak, those who are just at home, they are so full of alternative activities!

In fact, other known common In June we stopped posting because both involved in working speakers different but equally full of children and young people to follow. We share the fog and the gray days of autumn and winter : the Po valley begins at home and continues to her, who lives in Piacenza .

And if not where my husband works in Piacenza? So when I talk about cup of bacon and val Tidone you know what I mean and if someday you post pisarei and beans (we could do it, tia @ K!) I could say that I like tantisssssimo along with those wonderful ravioli stuffed with sweet ricotta and herbs.

We have not yet encountered a person who knows, maybe once instead of just stopping at the station in Piacenza is waiting for her husband to take me to other places I could farmi un giro con lei nella sua città. Certo,  se venissi tu, K@tia, ti porterei nei miei negozi preferiti e a naso in su a guardare i palazzi di Brera...

Ci siamo sentite per telefono subito dopo aver visto il contest di Genny ed è stato come chiaccherare con una mia vecchia amica: abbiamo parlato di figli, di amici e della nostra vita, non solo di ricette. 

Questo è il bello dei blog, che attraverso una passione si mette in comune uno spicchio della nostra umanità. E di questo ringrazio Genny che ha pensato a un contest così significativo, proprio sotto Natale.

Ma veniamo al dunque, la ricetta ?? Here they are,

MY FIRST FRIENDSHIP RICCIARELLI

from the December number of the kitchen the Courier, with an eye to the recipe posted by Tuki

I actually have halved the dose, because I was afraid that no one was eating, and I do not like to waste, but ... next time not more than halved!

900g caster sugar 300 g almonds 210 g egg shell

a few drops of almond extract (optional, I've made) 100g flour

00 (or cornstarch) 100g icing sugar

If you have not already blanched almonds (I have the Used well, at Christmas you can not lose too much time!) dip in boiling water for a couple of minutes, then press it between thumb and forefinger, peel them and dry them.

chop finely with the sugar, put them in a bowl and add 60 g of egg whites (I have them a bit 'thrown) and a few drops of almond extract, stir well and when the mixture is smooth, cover the bowl with the plastic wrap and refrigerate the tutto per almeno 12 ore, più sta al fresco meglio è.

Togliete la pasta dal frigo, la ricetta alla quale ci siamo ispirate diceva di lasciarla a temperatura ambiente per due ore, che io non avevo (era la vigilia di Natale...), aggiungete gli altri albumi e impastate.

Mescolate la farina e lo zucchero a velo e spolverate la spianatoia sulla quale lavorerete. Per averli a losanghe si dovrebbero creare dei filoni dai quali tagliare delle fette da appiattire. Questa operazione per me non è stata semplice: il filone è risultato troppo grosso, la pasta era un po' molle, e non sono venute delle losanghe... Anche in questo caso la ricetta diceva Ricciarelli that, after being widely dusted with icing sugar and flour, were to stand for two hours at room temperature. I skipped the rest!

I heated the oven to 160 degrees, often sprinkled the cakes with a lot of sugar and flour and I baked.

Do not be fooled, as do cookies, pale in color and texture of soggy cake: if you keep the rubber becomes too! Leave them for 70-10 minutes and pull them out.

Cooling become hard staying out soft inside.

As a first experiment I would say that to improve è solo l'estetica. E il giorno di Natale anche mio suocero, toscano doc, mi ha detto che, ad occhi chiusi, erano proprio buoni come i ricciarelli!

Andate a vedere come sono carini quelli di K@tia, lei li ha anche impacchettati e regalati. Mi ha spedito l'etichetta per poter fare anche io i sacchettini, ma in questo siamo proprio diverse.... io sono una disorganizzata cronica e il mio motto è last minute !

Con questa ricetta, ovviamente, partecipiamo al contest di Genny

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EGLI è qui

Before comedians to cook venison stew , to bake the tarts , to provide a system at home that are normally included already under the burden of the disorder and that after dinner with friends needs a clean, before her husband worries me with the preparation of the board of the holidays and my mother came to bring confusion and be sliced \u200b\u200bsalmon, first of all I would like to pause for a moment before to that child in the manger. ... MERRY CHRISTMAS TO ALL!

"What is the absence of this lack,

heart

that suddenly they're full

?

of what?

Route Dam

t'inonda and swamps you

all of your misery ...

is, is perhaps

,

over you

a reminder

now dying because they do not listen.

But there is, it keeps

strength and hand

perpetual music return.

Be Quiet '

Mario Luzi

PS sorry for the quality of the photos, my camera can not do more ... This time, the Nativity of Gudo I did the pastor! (What a thrill to sleep on the straw, see the angels and get in front of the hut .... inginoccchiarsi and cold!)

What Do I Need To Do To Get My Rail Registered

Christmas is coming

wake up in the morning with all white , the field of the large tree in front of the house immersed in ice fog, the trees covered with white and clean streets. L ' snow, maybe even nicer, and have no trouble running in the car.

What wonder! I wanted to go back and fix the camera with all this climate freezer : the springs steaming, the saplings, newly plowed fields, the pathways where runners run fearlessly fanatics of all ages. And bunnies. Which, truth be told, this morning we have not noticed, but we were too mesmerized by all This white and a little 'sleepy ...

Prior to retrieve their children to school have immortalized the garden, hoping that the poor do not suffer too much jasmine .... And this year I forgot to prune some roses ....

nice day, at lunch awaits us a mess of polenta invented last night with the leftovers in the fridge , not bad!

PS the weather is ideal, Sunday we expect a crib living in the countryside around here that lasts all afternoon, the beautiful but cold! Last year we were in the snow!

Arginine Ethyl Ester Gh Release

LO SCOGLIO HOME MY

Mercoledì pesce, lo sapete. E anche questo mercoledì, nonostante la festa dell'Immacolata , i fratelli "due chili di pesce cingue euri" erano presenti nel primo banco del mercato. Con me questa volta anche il marito..." Ispirati, cosa vuoi? "" Mi piacerebbe tanto una pasta allo scoglio ". E torniamo a casa con gamberi, calamaretti del mediterraneo, qualche ciuffetto, un chilo di vongole, tre orate e due chili di cozze. Come al solito quando vado a  fare la spesa col marito spendo three times ....

attend little fish restaurants here in Milan (purtroppo. ..), but when we spend the weekend at the beach, we like to try the restaurants and pasta with seafood is a great classic. Yes, maybe too classic: these fish sauces all have the same flavor as those frozen ready, so that gives flavor bell'aglio too insipid to matter ...

This time I will see if the rock that I do have the same taste .... Indeed, I decide to remove the fried oil and garlic to feel even more fish.

spaghetti OF MY HOUSE RESTAURANT

doses for the usual four, one who eats for two

a kilo of clams (without bleed in salted water for at least an hour)

pound of shrimp in the Mediterranean

pound of squid

some tuft

500 g of spaghetti

a glass of white wine

a bowl of cherry tomatoes datterini

flowers salt

oil flavored with chili

I started rinsing clams, place in a wok and cover with a lid. A flame will be open and have left their water. The shell, and transferred in a bowl with water, filtered properly.

After cleaning the squid, I cut them into strips and put them in the wok clean with sprigs and shrimp.
I added a little 'white wine and I have burned over high heat, stirring to prevent sticking. I added more wine, covered the pot and cooked for a few minutes (a couple, the squid, says my mother-in-law, should not cook much because they become hard).

I stopped and thought about the spaghetti: I kept them back two to three minutes to be able to jump into the frying pan with clams, shrimp, squid, sprigs and cherry tomatoes cut in half. Making them jumping into the clams and shrimp and squid, noodles have soaked flavor.

And 'Just bring to the table and distribute them in dishes, a trickle of olive oil (flavored with hot peppers for us big, beautiful spicy), a pinch of fleur de sel and forth, a far more delicate flavor (this time no garlic , or parsley), but very intense! The fish felt and how!

the evening, two beautiful baked sea bream and a bit 'of peppered mussels. The rest in the freezer!

Con questa ricetta partecipo sul filo di lana al contest di Elga , il mio wok comincia a dare segni di cedimento...

Looks Weird After Brazilian Wax

DOLCETTI, WHITE CHRISTMAS SHOPPING AND APPLE AND SAUSAGE

Natale si avvicina, come siete messi coi regali ? Io parto sempre con grandi idee e poi mi rendo conto che i giorni che mancano sono sempre pochissimi! Ieri ne ho approfittato e  ho ceduto, nonostante la neve e la previsione della folla sono andata alla Fiera dell'Artiginato .
Telefono ai nonni, sono disponibili a tenermi i bimbi. Comincio a prepararmi e Anna look at me "but where are you going ?" " the craft fair, you go grandparents " I'm coming with you. "
not there, curiosity and high society are women ...
games in three at a time of the fair: full of Anna and I want to browse through the stalls, to sample products, to buy gifts. James, like all men, resigned (from the grandparents would just bored).
We dive into the crowd, me after ten minutes I was already regretting the decision, Anna taste everything that you offer and when it finally passes from pistachio cream (which obviously does not like James) to salami and ham goats, boar and sheep, even the little one begins to appreciate home.
walk from four until ten and a quarter, and when we go out to the man who had resigned the party asks me if we saw everything. No, of course, but now we go . bad, Mom, let's go back again to see the rest ?

At home, the husband veteran of the usual intense day of work waiting for the report of purchases. And this morning
recovery: occurred late in the morning for breakfast.

Anna is ready for an afternoon shopping trip to Milan .... I begin to no longer have the physique for such things! Among

mezz'ora partiamo, Giacomo questa volta giocherà a casa di un amico... da Gap non ci saranno salami da assaggiare! Io gli lascio per la merenda questi.

DOLCETTI AL COCCO E CIOCCOLATO 

(liberamente tratti da Donna Hay)

150 g di farina di cocco disidratato 

30 g di farina di mandorle

110 g di zucchero semolato (ho usato lo zefiro)

2 albumi

gocce di cioccolato fondente

Scaldare il oven to 180 degrees. In a bowl beat the egg whites with sugar until the mixture is hard. Add the ground coconut and the almonds, stir and when everything is well blended, add the chocolate chips.

With two tablespoons of mixture into balls, place on a baking tray lined with baking paper and flatten slightly. I have done the help of James and Anna is preparing to mount it in the balls.

Place in oven for 10 minutes, or take away when you see them browning at the edges.

With a hot chocolate are ideal for the snack . I have them prepared after the pudding. I advanced the usual whites and the children had run out of biscuits, but as Christmas gifts may not be bad! Hello everyone, I'm going to Milan ....

Japanese Subway Women

, successful experiment

I finished. The special on Christmas Blogmamma is gone. Finally I can devote a bit 'more to my little space. To tell you the truth I should devote a little 'more to that other space that is home, but this is a subject already addressed.

Since I have already written too much in other forums, my creative inspiration is currently empty and then leave you alone that this is not even a recipe with all the sacred chrism, but the result of an experiment born of illumination. I was preparing for the maltagliati MTchallenge and I had some pasta, I had in the fridge sausage only surviving one of those that I bring my in-laws , the contest of Arabafelice teased me and what I thought?

STRUDEL WITH BUCKWHEAT TUSCANY SAUSAGE, APPLE AND CACIOCAVALLO LUCANO ANNURCA. (Serves a portion strudel)

For the pastry

100 grams of pulp maltagliati Buckwheat

two tablespoons of olive oil

for the filling

shallot half a tablespoon of extra virgin olive oil

a Tuscan sausage

annurche two apples (mine were small)

a dozen cubes of cheese

of maltagliati For the dough, I refer you to previous post, I took the scraps and cuttings, I have re- kneaded by adding a few tablespoons of oil and I laid a sheet.

In the meantime, I put a brown in frying pan a tablespoon of oil and chopped shallots. I added the sausage. I have cooked for ten minutes over medium heat.

In the meantime I switched the oven to 200 degrees.

After cutting the apples (when in season I buy only annurca, I really like) and the cheese into small cubes, I paid all the dough is ready, I added the sausage and distributed well to the filling. The strudel-bundle was ready to be closed and put in the oven. After fifteen minutes I'm sitting at the table with a good book and my strudel. The time to make two pictures and I ate with gusto.

I like the pork-pairing fruit and grain Buckwheat gives that country more than that will not hurt. Is certainly to improve the consistency of the dough, which of course was a bit 'crunchy (after all I did not mind!). We'll be working on and tell you!

Meanwhile participate in the first contest of Arabafelice.

Hello everyone, stay tuned!

What Does It Mean When He Sent Me Spa Gift

Maltagliati, RABBIT AND PRIORITIES '

Monday, the house is, as usual, back from a weekend commitments, friends and children of friends who are running around the rooms. The mountain of clothes to be ironed requires hours and hours of work, the week promises to be busy. I must, absolutely must make a good housewife. I must, absolutely must avoid turning on the PC, the hours that separate me from the tourbillon the afternoon you can really make a lot of good ....

I think if I were to someday go on a diet would not make it, are not determined on the waivers.

pc And so I turn it on. Not only that, I realize that time to confirm my attendance at lla single combat Menu Turistico is not much. It 's a perfect day. I have plenty of time to prepare the rabbit cacciatore MT Challenge. I follow the recipe Ginestra, but I want to do it my way ....

Maltagliati BUCKWHEAT

ragout rabbit cacciatore

For maltagliati

350 g buckwheat flour stone-ground flour 100 g 00

water

for rabbit sauce

the marinade:

a bottle of Cabernet Sauvignon (recovery always advanced from the wine debauchery of the weekend)

a shallot onion

a garlic rosemary

three leaves bay myrtle

Provencal herbs

half rabbit washed, cleaned and cut into pieces

sauce

two or three tablespoons of oil

rabbit marinated

three (or more) ladles marinade

a teaspoon of tomato paste

a bottle of tomato sauce olives

salt

mid-morning start to marinate the rabbit with the wine, shallot and onion coarsely chopped, garlic, herbs, close the pot and put it on the balcony, so it's cold! While the rabbit is relaxing in its marinade, I trial with maltagliati .

In a large bowl the flours have available and begin to pour ' water, a little' and paste, a little ' and mix. I can not tell how much water, are not so scientific, but enough to have eye: When the dough is elastic but not sticky dough is ready.

On a floured rolling pin to work start: apply a thickness of about a few mm, and cutting. I chose not to maltagliati case, my experience in the fresh pasta is in its infancy, and my proverbial precision ....

maltagliati Two trays are ready for the sauce, but the commitments of the day surrounded him. Step to do more and to refer the whole afternoon.

Late evening, while waiting for James and shower training ends, I begin to prepare the rabbit.

Heats casserole two or three tablespoons of oil, then join the rabbit. I do cook well, then add the marinade and olives. Cover and leave to simmer for about twenty minutes. The cover off, get up the flame, add a teaspoon of concentrate, a pinch of salt and let dry a bit 'marinade.

Here, rabbit cacciatore could be ready, ma io voglio il sugo. Lascio raffreddare il tutto, prendo i pezzi di carne e li disosso. (attenzione agli ossicini!!) Trito velocemente  e a intermittenza (la carne non deve essere spappolata) il coniglio, lo trasferisco nuovamente in casseruola, aggiungo la passata e rimetto sul fuoco. Il tempo che l'acqua cominci a bollire e posso spegnere il sugo, manca solo da cuocere i maltagliati e da condirli. 

E da stirare, mettere in ordine le camere dei bimbi, spazzare, lavare i pavimenti e gli armadietti della cucina...........

Le Roi Air Compressor Parts

POLENTA AND BISCUITS, EXPERIENCE WITH CORN AND MARANO

Ce l'ho fatta, tra tutta questa pioggia sono riuscita a captare the meager sunlight, the only two days of light that warms the heart to photograph them. And yes, why come back from Golosaria with my package of delicacies I could not help but begin to taste. The cake is not even the Mandarin term for the photo, and in fact I only put the box, but that wheat flour corn "Marano" stone ground could not wait.

And with it the famous salted butter Fiandino ...
Before you try the polenta does not mix (I did a taste tasting on site), I thought I groped for something going on in my head forever. Will my origins ranging from Piedmont and Lombardy but the biscuits of corn I always liked. So I tried. The man who made me try polenta, who showed me these small panicles and orange, also gave me a tip: go and see on our site, my wife put a lot of recipes.

BISCUITS the polenta cornmeal Marano (freely adapted from the recipe site)

(my edits in italics)

200 g corn flour marano

100 g flour 00

1 / 2 packet of cream of tartar (the site indicates yeast)

teaspoonful of baking

60 g sugar cane

90 g unsalted butter Fiandrino

30 g almond flour

6 tablespoons milk

In a bowl put flour, sugar, baking powder and baking soda. At the center and add the melted butter 6 tablespoons milk, stirring. You should get un'impasto like the pasta pastry (you can do it in the food, but then you have to give a general mixed by hand, I have done so).

Roll out the dough and cut shapes. Arrange on baking tray and bake for 12 minutes at 180 degrees, or until you see the edges of the cookies brown.

Let cool and enjoy them, I like a lot.

I tried them with cream of almonds and honey bought in a bio in Sardinia. They have a very rustic taste, my kids do not love them to distraction, in return, the great grandson who came to see me, he's went with an escort and giving compliments.

but next time .... polenta!

* marano corn is a type of corn grown in the area of \u200b\u200bthe early '900 Marano Vicentino. It 's a non-hybrid varieties, local. It is characterized by an ear and tapering smaller than normal maize and beans are a bright orange. I bought myself the flour is grown in Monferrato, is stone ground and is full. Also try to go see the site of the consortium for the protection of corn marano , there is even a party for the harvest!

Movies Playing At Westfield Mall In El Cajon

Golosaria GIALLOZAFFERANO .... that hard life, her husband says .... ZUCCHINI

are slow to act, you should know this, but I still very two experiences to tell.
The point is that they are too caught up in the special Christmas Blogmamma (by the way, if you report me from chores and recipe that I could put me a signal) and when I can take possession of pc , disputed item in the house as children and now her husband (his passion is Anobii), after having fulfilled the duty, I want to write ...



But I could not fail to mention two events that I attended recently: Golosaria and Evening in yellow writing Giallozafferano.

Golosaria . I decided to turn to go quiet on Monday, one day when I'm free until mid-afternoon. And I have done more, I enrolled in the workshop held by the coffee Maurizio Santin, with the intervention of famous father and the collaboration of coffee Milani. I grabbed a few secrets of the master pastry chef, a flood of words and passion, I tasted its delicious coffee together, I looked kidnapped his moves and I stopped in front of the humility of the famous father who spoke briefly in its history.
Mauritius, the new, the creativity and the boldness of the young generation. Ezio, tradition, strength and practicality. The stairs Golosaria I met him, he also like me to look at the stands of exhibitors. And I launched, I greeted him that I thought I had to do with a star and instead I met a man and his passion. He looked at me with that look white in the age of seventy who said that having fun again and I said, " this is a compliment to me .

Then each in his own way, mine was slow to focus in front of people and goods, a taste here and there and give some delicacy. I left the sliding door of the hotel carica di sacchetti (uno ovviamente ha ceduto proprio davanti a un capanello di uomini che si sono prodigati in gesti di cavalleria), ora mi gusto un po' per volta i miei acquisti (nei prossimi post una ricetta con uno di questi).


 
Anche Babs c'è stata, ma purtroppo non siamo riuscite a incrociarci (giorni diversi), guardate le sue foto e vi farete un'idea....

 E veniamo a venerdì , prima uscita da blogger !!! Appuntamento nella redazione di GialloZafferano per una serata di cucina e chiacchiere. Arrivo ovviamente in ritardo (figli in soiree and means to settle a bit 'slow), there are almost all. By cautious and a little 'excited. But the smile of one of the girls of writing puts me at ease immediately.
munisco me a name card, apron and recipe and peek in the kitchen . Work has already begun, the stew with cous cous, one of the dishes in the program, requires a slow preparation. Cooking! The dream of every one of us, as big as my basement full of tools, spices and household appliances. There
alternates between table and hall, where a table set before us and where there are comfort items such as freshly baked focaccia with rosemary and aperitifs. We talk, we are told, is the peer recipes, it tastes (the chocolate cream pie, which by then has become a soft heart has been appreciated a lot!), Discussing cuisine and techniques.
it's time for dinner and we are ready to taste the dishes together. The talk continues.
Sonia , the hostess was able to put everyone at ease, he hit his spontaneity and brightness. The heat that is noticed according to the office, rather than an office that looks like a house, in my opinion is given by the character of this woman, who manages to be simple and to the hand so that you seem to be talking to her friend for some time.



I have dwelt too much, I end up with menu.

• eggplant caviar (it happened to me!)

• bruschetta with tomatoes and mushrooms

• felafel

• pasta with saffron cream, zucchini and toasted pine nuts

• risotto at Monza (saffron and sausage)

• cous cous with spicy turkey and vegetable stew

• chocolate cake with orange cream and soft heart

• tiramisu (made by Sonia)

I had my camera, but I wanted to enjoy the evening .... that's who he spignattato with me.

Alice Food Couture
Sos Cecilia Elena Torta
Notticreative
ELISA Revue Gourmet
Gaia shakeandbake
Alessia of thyme and marjoram
Lucia ticucincosì
Manuel of Labna
Matthew Salt and Sugar
Stefy's sweet but not too
Sibylla Easy to eat

Many thanks to the team of GialloZafferano, the next!

Vitamin E Capsule Face

STILL, STILL CREAM

I tried I thrill of the basket of peasant . In my house tomato sauce comes once a year in early November, a bed that feeds many families directly from Puglia and a farming community that grows organically since the 70 . Times change and to be able to add any entry that these days will not hurt, the young company to have thought vegetable crates at home. And since the burden of sauce was already planned, along with the cans we brought home a beautiful box tomatoes, zucchini, fennel, tops turnip.

But family courgettes are not loved, you know. I had, as usual, disguised. I had just bought some ' of cottage cheese, Sardinian (the supermarket next to the school of my children is very good!) And I was reminded of when I had only put together a bit' of courgettes and ricotta for a pasta sauce that's so small brush at home in no time. Now
not eat anymore, but as the cream dip this summer ... maybe .....

FUSILLI ZUCCHINI AND PESTO RICOTTA for children raised

medium zucchini 4 small

100 g ricotta

the garden herbs (basil, parsley, chives, marjoram, mint and arugula)

extra virgin olive oil

salt 400 g fusilli

some cherry tomatoes

After putting to boil water, I washed and cut the zucchini, I put in a blender along with the ricotta, herb garden ( the last leaves of basil, saved from a plague of snails, bleahhhh), I softened with oil and seasoned with a bit 'of salt. I have driven the mixer until I got a fairly homogeneous cream.

Drain the pasta, I seasoned with pesto, previously diluted with water and cooking with some cherry tomatoes. And this time the green sauce was preferred to the tomato ... just as the summer dip made with feta.

this sauce would also add to the list of Maetta and already you point out that there are also others that are all the rage in my house and returning useful when I want to get rid of those scraps of cheese after carousing with Friends no longer touches ....

rocket pesto beginning


radicchio and cream cheese dip

the zucchini, the brother of this pesto

Hello everyone!

PS: a few days you will find some of my simple recipe suitable for children also g-web

Melacare Or Melalite ?

Courses of Arabic language and culture - Chinese - French!

Here we are ... again in September! It starts ... after a great summer in the Sea of \u200b\u200bCrete, back to work! How was your summer?
's start with the first new autumn / winter ... read a bit '!

This year the House of Culture again with new courses in Arabic and Chinese and a new entry: French!

For further information please contact us as soon as possible! tel: 0731209294

What do you think?
I'll wait ...

Oh My Papa Jim Nabors

Fair Day ... three! 8-9-10 July 2010

Hello everyone!

Fair Day this year comes!
from Thursday 8 to Saturday, July 10 you look at the Hostel Jesi Villa Burgundians at the stand of the House of Culture and Arci ... there will be many surprises!

What Does Biodegradable Tampons Mean?

Hello everyone!

you are invited to the exhibition of paintings by Maria Antonietta Bertaccini, a painter of great talent, who will exhibit his works Sunday, March 21, 2010 at the house on Via Colocci in Jesi.

The exhibition is organized by the group House of Women, which is part of the House of Culture.

Come along!

See you soon!

Digital Fireplace Dvd Review

Hello,

this time I am writing as Chairman of the Local Centre of Intercultural Jesi . Interculturalism is an association that uses the support of volunteers to help discover the world of young boys. In fact, it promotes has long programs abroad for high school youth in Italy and those from many countries in the world! Why not accommodate someone who can offer us so much and find out more about its culture?

From October 2009 the Centre was born in Jesi Local Intercultura (Marche there are also Ancona, Macerata, Urbino, Ascoli Piceno), which is especially looking for volunteers and host families ! We already have one, Cerreto d'Esi, who has 10 months to September will host a Thai girl.

If you want to know a little 'more than you expect to M'illumino a bit less' special ... the event sponsored by Radio 2 for a sustainable consumption of energy f Onti becomes intercultural! Piazza della Repubblica goes off, and three bars of the pia zza offer intercultural drinks by candlelight . All this from 18:00 on Friday, February 12, 2010 to . Come and visit us ....

For info:

http://milluminodimeno.blog.rai.it

www.intercultura.it

How To Master An Ollie On A Tech Deck

against all the walls

CIAOOO!
After the success with Don Ciotti I am writing again to promote another kind of initiative from Sunday January 10 to Thursday, January 14, 2010 at the Palace of Conventions Jesi photo exhibition will be held on against all the walls (the one in Palestine, Mexico, in Baghdad ...) organized by the Advisory Body and the City of Peace Jesi. The exhibition is open both morning and afternoon!
The House of Culture participate together with other associations with a banquet. The time that you can find is from 17:30 to 20:00 .
participation of so many and, as usual, spread the voceeeee!!
you soon!