Katesplayground Zipset

CONTINUO A NON BUTTARE VIA NIENTE, nemmeno le foglie di sedano

A quick post today, because it's been a week since the last. I was taken by the Special Carnival Blogmamma , too much time in front of the pc and I fell the urge to write. So I granted a ride to Milan, I had not even seen a balance and estimates there are two ceremonies between March and May ...




Afternoon of report cards, it's raining outside and thankfully no longer have to leave. The children in the kitchen and pretend to study a combination of things to be ironed expect (and hope) that it pops the two-hourly rate .. . I have time to tell you of my last experiment recycling culinary . Too bad that the collection of Maetta is over, otherwise I might as well put this

PESTO DIP O O Creamy celery, pistachios and ROBIOLA

Celery leaves

robiola or 100 g cream cheese (like Philadelphia)

a handful of pistachios

extra virgin olive oil fleur de sel and pepper to taste

I bought a fine head of celery for a dip and I was sorry to throw all those beautiful green leaves and fragrant. I decided to wash them, dry them, chop and blend them with oil, robiola and pistachios. As with all creams, went very eye, or better taste. I added oil and leaves until the cream has not reached the velvety texture and taste right to me.

Hesitant, when the husband asked what was for dinner, I suggested the usual 200 g homemade seasoned with my experiment and a bit 'of tomatoes. I was afraid you were to opt for a amatriciana and instead accepted a guinea pig again and appreciated!
I, with the ambition pseudo health conscious, I was merely a taste of cream spread on a nice whole-grain crackers, those Swedish that I like so much and that her husband says he knows of chipboard ....