Tuesday, March 8, 2011

Arizona Tea Lapsang Souchong

05.03.2011



I greeted. Sunday. I gave her two kisses and told her "I love you, Grandma." I do not think there was nothing else to say. I felt that was the last time, but she was still there, ready to respond "I", ready to hold my hand and point out how the predictions were wrong, not because it had snowed! It 'was the last day when there was still something about her on Monday and Tuesday there was only confusion silence. Oh she was, she was always in his bed, just sleeping. And so it has been for 4 days before leaving for good, in my sleep, just as he wanted. Has crowded out all the doctors she has withstood more against all the odds, had a strong heart, I hope I have inherited at least half of that strength! She was tenacious, he had always done, always check, but never two grandchildren with us, with us it was all a "you are there if they want candy," "Tonight you go to have some fun '? Do well, too I used to dance when I was young. " Was attached to life, but he was not afraid of death, indeed, wanted to make it clear what to do with her things after that there was more, even after trying to control! We waited for that fateful moment for four interminable days, day and night, until noon on that Saturday, when the inevitable has happened. On March 5, as his father, that she was the only to be able to keep in line, same day, same age. The road to get to that point was long, difficult and painful for her, for all. We have become accustomed to its absence in the daily activities a little at a time, but it is true that you're never quite ready. Already I miss not seeing her die sitting on a chair in the yard, not to see her in the garden when I get home in the afternoon, not to hear her enter the house when we just sat down at the table. I knew I would miss even the annoying things, I miss everything about her already! It 's just begun, but the thought of not being able to go into her room to see it is unsustainable. It takes time, there is still a grandfather and I am very happy indeed of what is left, the problem is what is lacking. They are no longer went to see her in the chest with the Virgin Mary to whom he was so devoted, in that dress she had bought with me for 50 years of marriage I did not want to remember it, I remember her smiling, happy to see his grandchildren. Do not see it in that window yesterday was terrible, almost surreal, like a sense of emptiness that I feel and makes me burst into tears even though I would not, as unreal as that clock stopped that she and my grandfather gave me for my First Communion and years indicates the time that she's gone.



Monday, March 7, 2011

Computer Is Making A Bowling Noise

Trenette al sugo di noci


A recipe so simple and tasty pasta, available in a few minutes and always great effect. A part of my adoration for dried fruit in general, and especially for walnuts in fact, I can tell you that this is a dish that never fails. There are different versions of this pasta, but in the end I find myself always realize this, which for me is always the best, most delicious and flavorful, as well as soft and delicate.
To enhance the flavor of the sauce and the nuts can not be combined with one of those super pasta! The cheese in question is used specifically for this recipe is that of ' Farm Mancini, of which I will talk in detail in the next few days and I can not do without, to taste, elegance and passion.
Ingredients: 350 gr
250 g fresh ricotta
3 tablespoons cream (optional)
60 g chopped walnuts
extra virgin olive oil garlic salt
pepper

Preparation Cook the pasta in salted water, in this case trenette Mancini keep cooking to perfection and the flavor is unmistakably better. In a small saucepan, heat a few tablespoons of oil with a clove of crushed garlic for a few minutes. Remove the garlic and add the ricotta, which you have previously done drain, stirring gently. Chop walnuts and add to the ricotta. In the event that the sauce is too thick add a couple tablespoons of cream. Cook for a few minutes and season with salt and pepper. Drain the pasta slightly al dente and let it blow up quickly in a pan with the sauce. Serve hot with a sprinkling of pepper and chopped walnuts.

Saturday, March 5, 2011

Custom Anphibius Truck On Cmt

Bavarian coffee 'Gluten-free Cookbook


was a bit 'of time I wanted to try my hand in the preparation of a Bavarian, but was held back by the difficulty' of finding the gluten-free gelatin until I found one of Rebecca ... the recipe I I tried to make the read here and I chose it 'cause I thought one of the best ..

4 caffe '

250ml fresh cream 100 g sugar 200 ml milk

10 g gelatin sheets
2 egg yolks



Prepare a coffee-4 and in the meantime ..


-soak the gelatin in warm water (if it 's too hot si scioglie ma non e' un probela si getta l'acqua e si gratta sul fondo con una spatola per recuperare la colla sciolta eheheh cosi' ho fatto io!!!)


-Scaldare senza far bollire il latte in un tegame, unire il caffe, nel frattempo battere le uova con lo zucchero


-unire le uova con lo zucchero al latte e caffe', poi strizzare i fogli di gelatina ed unirli al tutto, continuare a fiamma bassa fino ad ebollizione poi togliere dal fuoco e lasciar raffreddare a temperatura ambiente.


-Montare a neve tutta la panna ma unire al composto di caffe' solo 200 gr circa il resto lo terremo da parte per guarnire il dolce per presentation.


-Pour the mixture into a mold and put in refrigerator to harden for about 3 ore.Girare the cream on a serving dish and decorate as desired.

Enjoy

Brian And Andrew Place In Greece

Ursini.. amore a prima vista!


I rarely put to tell the products that I love to use in my recipes, but lately I can not help but deny the obvious. Now included in this small book, "if we may so call it, when you speak of my collaborations. We will share those products that I use in my small, modest kitchen of every day, of those ingredients that I can not do without.
Especially today I would like to talk about Ursini !
few days ago I was lucky enough to start a collaboration with this company is completely made in Italy and to be able try their products. Imagination and creativity tied closely to the tradition of preserving .. believe me everything is purely beautiful in its lines of packs, in terms of elegance and sophistication and, above all is great, the choice of ingredients and tastes refined and innovative.
then I'm not talking about the quality ... explosion of tastes and flavors to really stand open-mouthed. But for this I can only invite you to try out their oils (citrus and others), the "plague", the "delicacies" .. the assortment is varied, libidinous and ingenious. Just watching the their website you will find an abundance of flavors, tastes and smells amazing. Just try it! Tell us a ride and then I'll know to say. I was also fortunate to be able to browse their catalog and there is plenty of choice. I swear I would try them all ... and probably the time I really hope to do so.
For the moment I can only assure you that in the next recipes will happily head the name of this company because their products will be mainly involved in this little blog. I already have some ideas that I mix for the head, but they are still in the design phase and then leave with the great achievement. I hope to be able to enhance my dishes with these special and delicious products because a company like Ursini definitely deserves much attention from people like us, appreciates good food!
Sugo "The gricia"
Sugo "The Frantoiana"
"Pesto" peppers
"Pesto" with zucchini and saffron Aquilano
zucchini burritos
Zolle red garlic of Sulmona
Extra Virgin Olive Oil "Opera Mastra"
Extra Virgin Olive Oil DOP "Tandem"

Big Oil, Big Specialty