Baja Dirt Runner Performance Parts

LA SFIDA DELLA VERZA

am a blogger on Sunday. not anything I plan, I can not keep up with contest general public and what we ate over the weekend. With few exceptions for quick meals and delicious to be invented for her husband who returns late and for sweets , Which should always be as spoils the evening. In all, aware of my limitations, I groped left, you know, from a challenge.

Life is made up of challenges recite some advertising slogan a bit 'obvious ... I simply have agreed to create a recipe a month because I like to measure myself with the new.

And this month we touch cabbage rolls. I already know, children do not like is the husband, who always describe the post, contests and challenges, informs me that he loves the cabbage, but they will taste. Here is another challenge. Finding a variant of rolls that can also like her husband .... (But not above the cassoeula ).

I think about it on nearly a month, I buy the main ingredient in time, which is never a sudden disease of cabbage or drain the market. And in the end (thank goodness that will keep the cabbage), I can invent the

CABBAGE ROLLS, SAUSAGE AND GOAT CHEESE accompanied by mustard sauce

half

small cabbage 200 g sausage sausage

200 g ricotta

oil for the sauce

a knob of butter

mustard

half a glass of milk

flour if necessary

Wash the cabbage leaves. Heat a large pot of lightly salted water, boil the leaves, drain and put in a dish. Heat the oil in a pan, add the sausage and brown grainy.

Put the ricotta in a large bowl with a little water and stemperatela of cooking cabbage. Add the sausage and stir

It 's time to make the rolls: place about a tablespoon of cabbage leaf compost, close to the package and if there is enough leaf aggiungetene another. To help keep them closed, slip a toothpick in the rolls. (I did not have chives, all died) and put them on a rack above the pan of water, and put it back to warm. Close the cover (mine is very curved, pastaiola attachment to a very popular wedding lists in late 90s) and cook for few minutes. Meanwhile perparate a sauce to serve with the rolls. Heat in a pan a knob of butter, add a tablespoon of mustard and mix with a little 'milk. If the sauce is too runny add a little 'flour. Stir and turn off the burner.

Serve rolls with dipping a bit 'of dressing like them and hope that her husband ....

How did it go? Foresight, I have prepared only six. In the evening I have offered to children who have tasted it (it's positive!): Anna said that " no, mom does not feel the cabbage, but I do not like ricotta " James, like his father, has put a mouth on a fork and left the rest in the pot.

And her husband? I could offer him only rolls, it was necessary to sweeten it with a pasta . And the filling of sausage and ricotta lends itself, with the addition of saffron, to dress their feathers. When is the time of the rolls, said he was satisfied .... and the day after me I have eaten them (I liked a lot).

However the sauce was brushed forward is (by her husband, of course) with a beautiful cake!

How Much Electricity Does A Space Heater Use?

Chiudi gli occhi e pensa al mare....

" I booked, and you? " The super friend organized, as usual, has already in hand house keys and ferry tickets. We just stepped in 2011, at 8 o'clock this morning there was about four, the fog è tornata a farci compagnia e il prato davanti a casa è ancora bianco di brina . Eppure è  bello sentir parlare di vacanze . L'amica più cara, quella ormai quarantenne, la nostra compagna di Sardegna , ha già cominciato ad inviarmi foto improponibili di case e giardini con tanto di omino che prende il sole...

Sardegna, le vacanze sono ancora lontane ma bisogna iniziare a parlarne: cercare case, tenere d'occhio le eventuali (ormai rarissime) offerte dei traghetti. E per non perdere troppo la mano, una ricetta da week end che rievochi le cene profumate di eucalipto and salt.

fregula SA DE THE CRUMBS

reworking of a recipe of my own savored the last night of Sardinia ' August 2010

a kilo of clams

700 grams (approximately) of Sicily in the Mediterranean shrimp

four squid

fregula average of 500 g (to learn more about fregula , here is a post Bressanini,)

two cloves of garlic olive oil dry white wine

chilli oil fleur de sel

saffron

Shell and clean shrimp. Clean squid and cut into rounds. Heat the oil in a pan with garlic. Add the squid and prawns and blanch them slightly. Blend with a dry white wine (I used this time I marsala ...) and put the lid.

Cook covered for few minutes for the calamari could harden. Drain shrimp and squid, place in a bowl and set aside the sughino.

E ' Once the clams: open them in a pan with a clove of garlic, a tablespoon of olive oil and a splash of wine. Again, hold by the water, the clam shell, retaining some of them with the shells.

Heat two or three tablespoons of oil in a pan like a wok, pour the fregula and toast over high heat, as it does with rice. A little 'time to add the clam sauce and shrimp, calamari, which I have stretched a bit' of water. Fregula is the "risotto", half cooked, add the saffron. Do not be fooled the cooking times printed on the package, my index from 80 to 10 minutes, but the procedure I used it I did took 30 e qualche minuto in più non sarebbe stato male...

Quando manca poco, aggiungere i frutti di mare. Una mescolata, un'aggiunta di prezzemolo, che io mi dimentico sempre di comprare, un bicchiere di Calasilente e ci sembra già di sentire quel profumo di eucalipto..... sarà che nel frattempo ci siamo bevuti tutta la bottiglia????

• per chi la prossima estate farà vacanza dalle parti di cala Liberotto o cala Ginepro, vi consiglio questo ristorantino a gestione familiare . Pochi tavoli ben curati e un menù di pesce ricco e saporito, dove si sente per really fish. And finally a panna cotta with myrtle ....

• and leave you (if I can) with the soundtrack of our summers, which of course has also accompanied our meal ....

With this post I participate in the contest Bread and Honey on the dishes.

Bushnell Trophy Ar 15

RISOTTO, VINO E RICORDI

Turin. The weekend home of his paternal grandparents were like a trip to the amusement park: the big house in Piazza Statuto, the parquet herringbone that creaked with every step, bathing everything in black and green mosaic (not There was a card the same as another), the wheelchair designed by the grandfather with whom are running around lobby and hallway.

Paintings paintings paintings everywhere on the walls and stacked in the study, in waiting to be cataloged.

And the attic with exposed beams and skylights on the square. Only two spaces: a bibiloteca full of books and dust and the great grandfather's workshop , tables, pieces made at the flea market Balon, furniture, dozens of drawers to open as the treasure chests.

colors, pastels, crayons and glitter. The kingdom of fun for two young girls full of fantasy.

Not to mention his uncle, a lover of mountains and technology, which showed us photos of stars, model planes and boots made from he made of fiberglass. When the first personal computer, we were able to impress friends and classmates with tales of games played tennis first and then a frog and montezuma (evolution of video games) on this machine that had not yet entered the majority of homes.

I could go on for hours to resurface these memories magic Sometimes I would love to go in that house with a serious camera, catching the atmosphere.

But all he wanted to bring this introduction to my recipe today.

Grandmother Rosa was a true grandmother than with her hair in a tidy chignon that when they leave to go from the delicatessen Corso Garibaldi, tidy scarves, turbans and brooch. I remember his string of pearls and her hands gnarled and dry, and cut the agnolotti the yellow Formica table.

It never failed, on purpose to take us to the grocery store downstairs, Coca Cola (those in glass bottle) in the refrigerator Fiat .

Grandma cooked very well, I do not know what its varied menu, but some recipes have remained as a cornerstone of the small (compared to my husband) tradition cooking in my house.

Dining , the large cupboard with a woman's portrait of Moses Bianchi, la poltrona del nonno in pelle screpolata e quella della nonna in velluto ai due angoli della stanza, noi intorno al tavolo e un fumante

RISOTTO AL VINO ROSSO e salsiccia (aggiunta mia)

500 g riso carnaroli (ho usato quello della cascina Santa Marta , a un passo da casa mia)

due salsicce , le solite toscane 

un porro

burro 

mezza bottiglia di vino rosso (la nonna usava barbera o, nelle grandi occasioni, barolo . Io avevo da finire il Sangre de Toro aperto a fine cena spagnola )

estratto di carne (o, se non decidete all'ultimo minuto, un litro circa di brodo)

noce moscata

parmigiano reggiano

pepe (per chi lo vuole, una grattata male non ci sta)

sale 

La nonna seguiva (l'ho saputo di recente) una ricetta che aveva appuntato su un quadernino. Quando avrò la possibilità di fotocopiarlo, rifarò il tutto e magari ve lo mostrerò! Ecco come ho fatto I, of-thumb.

Cut the leek into rounds and chop coarsely. Heat a knob of butter (I used the salted) and fry the leek. You should not burn, add a tablespoon of water and put the lid on for a while.

grains from the sausage and add to the leek. Raise the heat slightly and fry the sausage.

When he let go a little 'fat, add the rice and toast over high heat for several minutes. Add the wine and stir. To absorb all the wine, then continue with the stock, one ladle at a time. (My grandmother put a whole bottle of wine, my risotto was made to end I had a last minute solution to get rid of leftovers).

When the rice is ready, add a pinch of nutmeg, stir and turn off. Combine butter and parmesan flakes, put the lid and let stand for three minutes.

time to call everyone at the table, take a camera to capture and groped the usual dish is not scheduled to be put in blog, but that could not have its moment of glory!

Song During Penguin Games

VENT'ANNI PER GAMBA

It is been a while since post roscon , and even when I twenty years. ... yet it seems to me yesterday. Yet look at the college students sitting in the same coffee where was I and I seem to be a bit 'their peers. Poor deluded!

To avoid the Christmas crowds on the slopes, I decided to take my children where most people do not go in January, the Jafferau , the place of skiing in my company when I finished high school and started college .

come to mind the days of frost and fog, when it used to track and we sought it to warm a bit to Shed ', if si riusciva a trovare la strada, i salti degli amici più matti e spericolati, i pranzi primaverili alla conchetta, luogo ideale per una abbronzatura da invidia. E il freddo in faccia nella infinita discesa in seggiovia (oggi c'è la funivia, per fortuna), tra chiacchere e progammi per la serata. 

Ci si ritrova casualmente, alla partenza dello skilift,  con alcuni dei tanti amici della compagnia. Torniamo a sciare insieme. Sembra ieri, eppure abbiamo dei figli al seguito ai quali raccontare, come delle madame , dei tempi andati. 

Siamo grandi, io da sabato 8 ho vent'anni each leg! Perhaps it's that funny to think that if they call me lady ... there is a reason

So off to the festivities , because, as the husband, to fight depression by the time that passes , we must celebrate. So two hours of good skiing between sky and clouds, a cake designed for me by my friend pastry (triple chocolate) and a lunch the next day with my in a good restaurant in the mountains. (With lots of recipes to try to replicate). And when you return home, reinforced a drink with friends and maybe the next weekend not replicate with my dearest amica che ancora si sente giovane, ma per pochi giorni ...

Quest'anno il marito non solo si è ricordato degli auguri, ma, assecondando la mia passione, si è presentato con un pacchetto fatto da  lui (cosa rarissima!!) con all'interno questo libro  

e ... l'iscrizione al corso della cucina italiana sul pesce !

If I think of me, the best gift is these forty years. Every moment, from my kindergarten teacher, Mrs. Brown, the school of my children, from skiing with twenty friends dressed as a carnival than with my children, now go, stop and wait for me, my parents in my husband, from my mother's soup broth to the paella / risotto for 30 that has delighted our English New Year! And the outline of the many friends who either FB, fortunately, manages to contain some of which had been lost to other roads, which in other years have been and with whom you continue, for example, to ski together!

From next post (not in twenty years!) More recipes, I promise!

Hiking Shoes Bangalore

CAPODANNO SPAGNOLO E ROSCON DE REYES

The 31, who follows me knows, is nothing more than an occasion for us to have dinner with friends in fun .

E 'now tradition that, to avoid eating leftovers for two weeks of lentils and sausage, lasagna and salmon, each year a theme is decided and I know developments. What has intrigued even friends now, so that after you asked a rhetorical question, if you do New Year's Eve at our house, the second question concerns what to focus the kitchen. And there is documented in the various groups to offer courses and appropriate. Of course, because who wants to contribute to dinner, of course it must adapt to our decision ...

After French cuisine last year (which could be a reply, my daughter wanted to make a New Year's cuisine Asterix) American, and even that of Lord of rings, having spent the most important Italian regions and have landed in Renaissance, this year we decided to English cuisine. And with the help of a friend a bit 'crazy as we are able to prepare tapas especially a paella for 30 people (about ten pounds of fish and three of rice, they have advanced a bit'...).

And as usual you can eat, chat, drink and come midnight, do not even realize, so the toast is done only when you taste the finished dishes, which is midnight on the dot or mezz'pra after ...

We still talk of the evening, but today I want to tell the sweet

ROSCON DE REYES, crown Epiphany of the Magi who eats

freely drawn Giallozafferano

400 g flour 200 g 00

manitoba flour 25 g yeast 150 ml milk

80

g sugar 80 g butter

an orange peel 2 eggs biological

for decoration

a candied egg yolk

grain

Heat 50 ml of milk and dissolve the yeast birrra. sift the flours into a bowl and make a fontana.versare yeast and mix. Beat eggs with sugar, add to the mixture along with remaining milk and orange peel and continue to knead to mix the ingredients. Combine the butter and knead dough until you have the usual smooth and elastic dough. Place the dough in a bowl, cover, let rise until doubled (an hour and a half at least). Take the dough, knead again (my daughter has a lot of fun! I have tried to get her to do the folds), make a hole in the middle and widen it as much as possible. It must seem like a snake biting its tail .... Place on baking tray lined with parchment paper to rise again (I turned on the oven at 50 ° off there and put the dough to rise) Dopo almeno un'altra ora, prendete la ciambella e spennellatela con il tuorlo di un uovo. Aggiungete canditi e granella e rimettete in forno caldo a 180° per mezzora.

E' un buon ciambellone lievitato che va benissimo per la prima colazione e che in questi momenti di festa si può servire con una bella crema al mascarpone o tagliato a metà e farcito con la panna montata...

In Spagna vengono inseriti nella pasta una statuina di ceramica rafigurante un re e una fava: chi trova la prima avrà un anno fortunato, chi la seconda avrà la sfortuna di pagare il dolce o il pranzo. Io mi sono dimenticata entrambi.....


Buon 2011 a tutti!!