Wednesday, September 24, 2008

Can You Get Birth Control At Walk In Clinic

strangozzi Rain Fall

What a great excuse, strangozzi, to review a friend! I recommend them Enri classic, with tomato sauce and basil. Mmmmhh, really good ... but I love the experiments and I jumped with the idea of \u200b\u200btwo products that I love them very much.

Strangozzi with zucchini flowers with honey

Ingredients for two or
Strangozzi umbricelli
fresh thyme or pici

dry white wine shallot olive oil

fresh zucchini flowers 150 gr 200 gr fresh wild mushrooms

freshly ground black pepper
The secret is to cook the ingredients according to their maximum time, then prepare the sauce with olive oil and finely chopped shallots, taking care to leave just brown the shallots. Now add the nails, clean thoroughly and never washed. After a minute, sprinkle with ½ cup dry white wine. Continue cooking low heat add the chopped thyme.
Throw the pasta in salted water previously brought to the boil stirring to stop it sticking. The cooking time of strangozzi allows us to complete the firing of nails. In the meantime, clean the flowers (although these must not be washed), removing the pistil, the green leaves and opening them in half. Set aside. Drain the pasta and add it to the mushroom sauce, if it appears too dry add a little cooking water and a grinding of fresh pepper. Last add the zucchini flowers, only for it to cook with the heat of the pasta, stir gently and serve hot, perhaps with light parmesan cheese.

Tuesday, September 16, 2008

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Secrets plain

The is consumed sparingly as a delicacy, while digging with a spoon, still steaming, it releases its aroma and unique. The pungent taste of wine and spice is softened by the mashed potatoes that usually accompanies it. Cooking it takes time, patience and extreme care in handling. Or is it so thinly sliced \u200b\u200band served cold, in accompaniment to melon or fig compote.
The chronicles tell of the Este women who, seeking a way to regain his strength to his men, often distant, war or business adventure, began to knead the tasty pork with valuable drugs: pepper, cinnamon, nutmeg and nails clove, spicy and red wine Eliceo del Bosco, preferably old and bottled, and sometimes brandy or Marsala. On
salama da sugo no middle way, or you love or hate. E 'tradition, history, customs, conviviality. Each producer jealously guards its "own" recipe.
I like to eat it raw, well seasoned, sliced \u200b\u200bby hand in just a fresh sandwich (for Ferrara Gigina docet!)

pumpkin cannelloni with truffle sheets salama
Ingredients for 2 people:
4 1 leek cannelloni
150 g pumpkin, 100
ricotta cheese, butter 50
Salamina da Sugo Ferrara dop

Preparation: Boil the pumpkin
(or better yet steam cook), drain well, squeeze it and hold it in a colander to drain. Clean the leek and cut into slices, slice it and brown it in butter. Combine the pumpkin with the past through a sieve or food mill and cottage cheese well crushed, mix until a smooth mixture. Season with salt and pepper, stuff the cannelloni with the mixture using a pastry bag. Butter an ovenproof dish where you can put the cannelloni with a little olive oil and finish cooking oven at 170 degrees for 20 minuti.Servire with truffle slices and two slices of cold Salamis.

The classic recipe
Before anything else, the sausage should be soaked in warm water overnight to soften the external deposits are then gently brushed away. It must then be immersed, preferably wrapped in a piece of fine cloth, in a pot of water. Careful not to touch the bottom: a wooden stick at the edge appoggiatoa support the sausage with his own string.
The water in the pot is boiled at low heat for at least 4 hours, and top up when necessary, but without losing the boil. The bladder must not break.
Once cooked, it is free from the string and it affects the apex, obtaining an opening that let you collect the soft dough with a spoon. E 'recommended cut into wedges, if not should it be served cold. Ideally, however, is present very hot, accompanied by mashed potatoes.
few tips to avoid having a sausage too salty if the cooking is prolonged, it may be useful to change the cooking water, taking care not to interrupt the brewing process. The best way is to prepare another pot of water to move the sausage until it reached a light boil.

Thursday, September 11, 2008

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celebrate the summer

images may make it more than words. Good end of summer ..

Thursday, September 4, 2008

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Sweets Old

ancient and Succulent fruit sexy, sensual, languid and intoxicating. The fig tree, considered sacred for millennia as a symbol of knowledge, wealth and fertility is sweet and energetic, full of fiber and minerals such as potassium, calcium and magnesium, precious for the body. We protect our immune system rediscover this precious sweetness, too underestimated himself.

Here is a recipe of ancient origin, reworked to make it more sensitive, can take advantage of those fruits, hard and small, at the end of season do not reach maturity (Who has a fig tree knows it!)

noodles bacon and figs

400 g of unripe green figs
100 grams of bacon cut into thin slices not
Extra virgin olive oil
1 small onion 100 g pecorino
a pinch of sugar
white wine Salt and pepper

Fry in 3 tablespoons of olive oil finely chopped onion with bits of bacon. When both are golden brown add the chopped figs, continue adding fried with a pinch of sugar and half a glass of white wine. Cook slowly until the sauce has shrunk, season with salt.
noodles, preferably fresh, must be blanched in salted water and removed the tooth. Once the drain pan should be added to the sauce to finish cooking. Quench the fire, add the cheese and pepper, stir and serve.

Monday, September 1, 2008

Earrings That Self Pierce


Here, in August the past in a flash. Hot, dry as splinters of fire that suddenly ignite the hay. Feel the warm smell of the earth in my nostrils and you think it would be nice, August. For me it was thought, and we wanted to instill a break.
There are times when almost no time to think, and this takes away humanity.
Compressed in our new cars waiting at traffic lights, oppressed by the time that swallows second by second and marks our lives, soaking up the commitments of hectic days, we spend our lives to pay mortgages and to accumulate things. And 'what I want? The reflection is worth a month and more. Deserves, in fact, that every day we ask him to, what we want. In a world full of possibilities, the hardest thing is not to betray.
September surprise me, invading with its light the streets and reveals subtle folds of melancholy that I know well. I wonder what will bring this already .. and ask, this curiosity, I raised and leads me to other places, to imagine the red lands, languages \u200b\u200bwhispered in a corner, hands of women knead the shade of walls custodians of other civilizations.

Cous Cous red gold
1 clove crushed garlic, 3 tablespoons extra virgin olive oil, 2 branches of fresh rosemary, 1 large red bell pepper without the seeds and cut into layers, 2 zucchini cut in half lengthwise and then sliced \u200b\u200broughly 3 carrots.
chili powder or fresh,
2 tomatoes peeled, seeded and diced, a handful of parsley
chopped, salt, pepper,
400 gr. chicken breast

pint of vegetable stock,
a saffron,
gr. 400 of couscous, a bay leaf,
Olive oil,

Boil the broth with saffron, then remove it from the heat and leave covered. Put the crushed garlic in extra virgin oliva.A Now, rub your hands with a little garlic oil on peppers and zucchini. Put the peppers on rosemary and roast in oven for about 15 minutes. Add the zucchini and continue cooking for another 20 minutes, turning the vegetables once or twice so they cook evenly. Pour the remaining oil in a bowl and stir in the lemon juice, pepper sauce, salt, and pepper.
When the vegetables are cooked, remove from oven and place in bowl with the sauce. Add the tomatoes, stir well and let cool.
Cut chicken breasts into strips. Heat up 6 tablespoons of oil in a large saucepan, rosolatevi the pieces of chicken, bring the fire to cook down slightly after they are salted and peppered. When they are cooked, turn up the heat, add the vegetables and cook.
Bring the broth to a boil with saffron, add the couscous, bay leaf and stir well. Remove from heat and set aside for about 5 minutes. Add the butter to the couscous and let it melt over medium heat for about 2 minutes, stirring with the tip of a fork to separate grains well .. Let cool the couscous, put it on a serving dish and pour over chicken and roasted vegetables sprinkled with chopped parsley.