554 Sorry, Mailfrom C

New Year Greetings

Cari Amici,

anche il 2010 é stato un anno ricco di iniziative e che ha consolidato la presenza della nostra associazione sul territorio. Sono particolarmente soddisfatto della risposta che abbiamo avuto dall'ultimo seminario che si é tenuto a Pisa lo scorso settembre, sia in termini dei partecipanti che in termini di soddisfazione da parte di coloro che hanno assistito alle presentazioni degli esperti convocati a parlare dei vari aspetti del mieloma. Sono felice che molti di voi abbiate trovato giovamento da questo incontro, e questo non può che incoraggiarci ad andare avanti per la strada intrapresa quasi tre anni or sono.

Cogliendo l'occasione per augurare a tutti coloro che ci seguono un Buon Natale e un Felice Anno Nuovo, vorrei to thank all those people who helped us in this year that is about to close. As I have always said, there are many people behind the scenes that make many things possible for the association. I personally do not do nothing for granted and I would never name all those who were close to us and we have actively supported in 2010:

primarily my wife Paola, who has always encouraged me in this endeavor, friends (I will call by name only because I am convinced that we recognize) Simone, Elisa, Fabio, Serena, Sergio, Gabriella, Francesco, Filippo, Giancarlo, Andrea, Gianni, Massimo, Gianluca, Nicholas, Stephen Albert, Nicholas, Camilla.
I would like to thank the President of Federgolf Prof. Franco Chimenti for your valuable support, Dr. Andrea Scapuzzi Federgolf President of Tuscany for your participation and great encouragement in the project of the Memorial and for your sincere friendship, the Councillor for Sports of the Municipality of Prato Matteo Grazzini, Vice President of Coni CR Tuscany Mr. Massimo Tait, Governor of the Region of Tuscany Dr. Enrico Rossi, Fabio Giuliani and the Family, 3 M Auto Firenze, Italy Hamilton.
heartfelt thanks Giancarlo Antognoni friend who is always made available to us, showing great sensitivity and affection towards our cause.
Golf Clubs that have hosted the dates of the Memorial, the Chairman Gianni Collini and staff Pavoniere John of Prato, and Flavio, the Cosmopolitan of Pisa with Mark and Maxine, the Golf Club Win with the beautiful Jessica, Alex and his friend Alberto, Poggio dei Medici Golf Club with friends and Lori Francis.
I would like to thank all the doctors and associations who have worked with us and supported us in 2010:
staff of Haematology Careggi Hospital in Florence in the persons of Prof. Alberto Bosi and Dr. Chiara Nozzoli, the staff of the hematology department of the Hospital Santa Chiara di Pisa friendly chaired by Prof. Mario Petrini, Dr. Paul Carpeggiani AUSL of Modena, Prof. Brian Durie of the Cedars Sinai Hospital in Los Angeles, Friends of the International Myeloma Foundation Los Angeles, Susie Novis, Brian Durie, David turntable, Greg Brozeit, Suzanne Battaglia, the Ail Prato chaired by Dr. Alberto Grossi and his valuable assistant Romina Veins, the Ail Pisa, chaired by Dr. Francesca Biagi and all local Ail of Tuscany , Aleksandra Babic European Institute of Oncology in Milan and the Department of Hematology Institute.
Finally I would also like to thank our precious Communication Officer Dr. Lucia Pecoraro and national press and local authorities who have closely followed and that gave room for our information.
Without all these people all that the Association did in 2010 would not have been possible and I am very grateful for the great help that there is been given. I hope you did not forget anyone.
A warm and sincere wishes for a Merry Christmas to you all. Vittorio
Schirinzi

Peliculas Con Monica Rocaforte Online

Hello all s you
back as promised with the last article of the 2010 that has' revealed fantastic, I had a great day to share with all / you are my and your recipes.
Today I present a full menu 'for Christmas Eve which will', of course, all fish as Catholic tradition (I do not believe it but at least I have an excuse to eat the fish).
think I made some remarks in this menu ', had to be fish-based, cost little and had to be in effect as to the best restaurants.
An important aid and 'came from chef Martin Martignon in a class (I attend a cooking teacher with him) brought the fish dishes nothing short of amazing.

menu 'consists of an appetizer, a first, second, a dessert and the doses refer to 4 people.

ANTIPASTO
Rolls brisa pasta with shrimp

recipe is very simple to prepare, roll dough 1
brisè ready
16 prawns
extra virgin olive oil, lemon, white wine, pepper to the marinade

Purchase of beautiful large frozen prawns (weighed almost all my 600 grams at a cost of € 8), thaw and place in a seafood dish with a drizzle of extra virgin olive oil, juice of half a lemon, a little 'white wine and pepper, leave for at least 1 hour.
Cut the dough into rectangles where brisè Wrap shrimp, bake at 180 degrees until golden brown the surface. Assemble the dish by placing
4 rolls per platter and garnish with vegetables (lettuce, radish, celery, tomatoes, etc.). You like.
















PRIMO
Potages parmantier con capasanta bardata al lardo di colonnata e speck tostato

Non spaventatevi per il titolo, la ricetta e' semplice da preparare.
Dovete solo fare attenzione all'acquisto dei porri, per questa ricetta servono 300 grammi di porri gia puliti e tagliati a rondelle, per il secondo servono 16 foglie di porro intere.
Mi spiego meglio, pulite il porro eliminando la parte verde e due foglie esterne, togliete altre due foglie esterne da mettere da parte per il secondo piatto, il restante tagliatelo a rondelle.
Vi serviranno quindi 8 porri in all, will more washers (as weight) can freeze the.

800 grams of potatoes clean and cut into small pieces
300 grams of leek cleaned and cut into rounds
50 grams of butter
8 scallops 16 medium-sized or small if
8 slices of bacon Colonnade
50 grams of bacon a single slice

Vegetable broth Salt and pepper Oil
Ages

In a saucepan melt the butter in 4 tablespoons extra virgin olive oil, add the leeks and let dry (do not burn the potatoes and add !!!!!), the stock to cover everything, add salt and pepper and cook (about 30 minutes).
Spend it all with the blender or until minipiner una salsa dalla consistenza di un purè, per cui fate attenzione al brodo che aggiungete per la cottura.
Regolate di sale e pepe se necessario.
Pulite le capesante (io ho acquistato 16 capesante piccole surgelate per un totale di 7.03 euro) e avvolgetele con le fette di lardo (8 fette di lardo di colonnata per un totale di 2,24 euro), nel mio caso ho messo due capesante per ogni fetta.
Riducete la fetta di speck in strisce da circa mezzo centimetro, mettetele in una padella antiaderente e fatele tostare senza alcun condimento.
Togliete lo speck e mettete le capesante con il lardo, fate cuocere per 3-4 minuti per lato.
In piatti fondi mettete la crema di patate e porri (potages parmantier), mettete al centro le due capesante con il lardo e alcune strisce di speck, completate con un filo di olio evo a crudo.

















SECONDO
Involtini di branzino con "falso parsutto" croccante

Anche questa ricetta e' semplice e non pensate al titolo.
Il "falso parsutto" e' lo speck d'oca che io non ho trovato e l'ho sostituito con speck normale.

4 filetti di branzino (io ne ho preso 6 perche' il risultato vi stupira')
16 fogli di porro (vi ricordate il primo piatto? io ne ho usati 24)
1 carota
1 cipolla
2 pomodori maturi
Prezzemolo
chopped 1 bay leaf 1 clove garlic

100 grams of chopped bacon

white wine extra virgin olive oil Salt and pepper


Buy fillets of sea bass (not me i got 6 for a total of € 16.96) already cleaned the skin, make sure that there are no plugs and divide each fillet into 4 parts. Take
leek sheets must be about 8 centimeters long, and cook for 1 minute in boiling water, remove them and let them cool.
Wrap each piece of sea bass with leaves of leeks and set aside.
in a frying pan simmer the chopped onions and carrots in 4 tablespoons extra virgin olive oil, place the rolls of sea bass, salt and pepper, place bay leaf and cook for a few minutes.
Add the white wine and let evaporate.
Cut the tomatoes into cubes and fry in a pan with a clove of garlic and two tablespoons of extra virgin olive oil for 2-3 minutes.
In a skillet saute the chopped bacon with a little oil and fry crisp.
Assemble the dish by placing a tomato base, lay the fillets of sea bass with their cooking juices, garnished with crispy bacon and chopped parsley.


















Dessert Ice Cream cheese, chocolate and candied orange

400 grams of ricotta
6 tablespoons powdered sugar
30 grams of chopped candied orange peels or orange with two bio
150 grams of chocolate flakes
1 tablespoon Amaretto

worked for a few minutes the ricotta with icing sugar, add chocolate, orange and amaretto, mix well.
Spread the mixture into 4 small bowls and place in freezer for at least 2 hours.
Serve cold with ice cream biscuits or waffles.
I did with the decorations of dark chocolate melted.

















As usual Vanni 's wine shop online "Le Cantine dei Dogi" offers four wines paired with dishes: Antipasto
: classic method sparkling wine of the vintage Cuvee 59 Travaglino
First of the classic Soave Roncolato
Second A Grillo IGT company Puleo 2009
Dessert: Verduzzo Friulian company Arzenton

I wish all s you and your families a Merry Christmas and a Happy New Year.

Enjoy

Fic Dani Martinez Y Anna Simon

Photographing the moon

always our natural satellite has fascinated man from time immemorial, people have searched for tools to capture.

To shoot the moon does not adequately serve sophisticated equipment or expensive, more than anything else are some things I try to explain in this space how to get better with our equipment.

order to capture even the craters of the moon are satisfied with the following characteristics:

Compact machines: at least 10X zoom (35mm focal length equivalent to ==> 300 mm ).

reflex camera: zoom lens at least 200mm.

Assuming that all reflex cameras allow manual control over all parameters must be specified that the Compact requires that you can manually set the parameters for:

• time;
• diaphragm;

often using automatic machines to photograph the moon, we find that the moon is so overexposed (white) that you can not see the craters, this is because the moon itself occupying a very limited portion of the frame, and as the rest of the black frame, the automated program that controls the exposure tends to overexpose, so it is necessary (if the camera has no controls manual) with the exposure program "spot", so the machine "wrong" less, considering the exposure in a smaller area of \u200b\u200bthe frame.


instead having the manual controls available, you can proceed with efforts such as:
Time 1 / 200 of a second
Aperture f / 5


We are testing and adjusted by hand by hand to obtain the desired result.


I enclose some sample pictures of the moon is made with compact (bridge) with either camera.

Click on photo to enlarge
Fotocamera:  Panasonic 
Modello:  DMC-FZ50
ISO:  100
Esposizione:  1/60 sec
Diaframma:  6.3
Distanza focale:  88.8mm
focale equivalente 420mm

cliccare per ingrandire
Fotocamera:  OLYMPUS IMAGING CORP. 
Model: E-510
ISO: 100
Display: 1 / 400 sec
Aperture: 6.3
Focal length:
150mm equivalent focal length 300mm

Leg Press Machine That Make Your Butt Bigger

THE SHERIFF AND THE MAYOR OF THE AIR BIVOUACS

inspired by a newspaper article published today on Carlino's chronicle of Falconara Marittima.

The title is: SHERIFF IS NOT, BUT JUST BIVOUACS. The speaker is of course the mayor of Falconara Brandoni Godfrey, surnamed sheriff for some of his initiatives on immigrants and against the homeless who frequent the city.

The article was stimulated by a couple of incidents of petty crime that occurred in recent days.

The mayor said, referring to the presence of some Romanians for a while sleeping in makeshift shelters, often outside or near the station: "... I can not tolerate in the city to administer, there are people who are camping in public spaces and needs to do in the streets ...".

In a statement, there is also the son of a woman snatched a few nights ago, which goes all my sympathy. The man said that we would need more solidarity, at the time of the robbery to her mother in fact, the people around you did not intervene to help her. Pleads for the poor lighting in the neighborhood, said that it would take even tougher laws for those community (referring to Rom guess) who live by their wits.

The article does not explain whether the muggings in recent days are the work of the Roma, perhaps even the Police do they know, maybe there are some clues, and if you understand the bitterness of the victims, less understandable is the attitude of Mayor, who could not handle the situation, he gets angry with those who camp in the city.

These days I am reading a very interesting book, titled "despite the Vatican," il libro parla di preti che vivendo accanto a chi soffre evidenziano le ipocrisie della Chiesa. Un Capitolo è dedicato a Don Tonino Bello e in particolare l'autore si sofferma su un manifesto che il Vescovo Don Tonino fece affiggere a Molfetta. Il manifesto si intitolava AI CREDENTI PERCHE' AMINO E AI POVERI PERCHE' SPERINO.

In queste freddissime giornate d'inverno con la neve che imbianca i tetti e le strade della città ed anche i rifugi dove bivaccano i senzacasa, le parole di Don Tonino sono più che mai attuali.

Per questo motivo trascrivo il testo di quel manifesto che era stato affisso dopo lo sfratto forzato subito da molte famiglie. Chissà vicino al Natale forse il cuore dei cristiani di questa città si potrà aprire alla solidarietà.

" Non c'è crisi di alloggi, c'è crisi d'amore. A Molfetta le case ci sono, da sole potrebbero bastare per coprire l'emergenza. E basterebbero di fatto se a una mentalità mercantilistica subentrasse una mentalità evangelica. Se al tornaconto si sostituisse l'accoglienza [...]. Diciamo soltanto che in questo drammaticissimo momento il problema della casa non si risolve solo con progetti edilizi: si risolve con i progetti di vita. Un suggerimento? Eccolo: i cristiani aprano le loro case sfitte. Le congregazioni religiose facciano spazio ai senzatetto. Le Parrocchie si mobilitino nell'aiuto agli ultimi. Per i poveri anche una sagrestia può bastare! Solo allora potremmo protestare in piazza. And we will do if the public amministartori, with delays of guilty and the logic of patronage, penalize the poor. "

Example Of Holographic Will Ontario Canada

Christmas Eve dinner of noodles with butter and sage green with chopped walnuts


Hello all s you
you're ready for Christmas? You have already done all the necessary purchases? Or are you still in "high sea \u200b\u200b"?
I was a bit 'large in this period, but there is a reason.
I'm preparing you for dinner on Christmas Eve, which of course will be' a fish, so the next article will be very long and will the last one for this year.
From next year all the recipes will be "step by step", but will be less detailed recipes so that everyone can repeat them.
I hope to do even the video-recipes, in short, a whole 2011 to explore with you.

For the recipe I prepared today tegliatelle of green, that 'with the spinach in the dough.
I took 100 grams of frozen spinach, chopped them and I made "dry" in a frying pan to fire low, in order to eliminate il piu' possibile l'acqua di vegetazione.
Per l'impasto ho usato 300 grammi di farina, 3 uova, gli spinaci,un pizzico di sale, successivamente ho unito tanta farina quanta ne serviva per formare un corretto impasto, ricordatevi che per la pasta fresca e' l'uovo (ed in questo caso anche gli spinaci) che sceglie la quantita' di farina necessaria.
L'impasto ottenuto pesava quasi 600 grammi, avvolgetelo in un canovaccio e mettetelo in frigo per almeno 1/2 ora, successivamente procedete a trasformarlo in tagliatelle con l'apposita macchinetta per la pasta.

Ingredienti per 4 persone

400 grammi di tagliatelle fresche agli spinaci
150 grammi di burro
4 cucchiai di olio evo
Foglie di salvia 15
chopped walnuts slightly pounded in a mortar

Prepare the sauce by melting in a pan, butter oil, add the sage and walnuts and cook for 2 minutes over low heat.
Boil pasta in salted water, and when 'ready pour into the pan of sauce and mix well together.
Serve hot.

Wine consugliato by Vanni 's online wine cellars and the Doges' a company Lugana I Frati Ca' dei Frati

Enjoy

Invitation Wording For Fashion Show

Monkfish in roll of eggplant with shrimp



Hello all s you
the recipe today and 'Chef Martin Martignon, professor of cooking class I am attending.
The topic last night was the chocolate and its transformation into making chocolates and gifts for the holidays 'season, Piedmont Mannon tartufini Kisses Praline Rocher and Madame took shape before our eyes, amazed at the simplicity' explanations of Martin.
never seen so 'many fingers sucked in my entire life! We come to
recipe today that 'a fish (today and' Friday ') and it' easy to make with one difficulty ', the formation of the roll that I hope to explain clearly.

Serves 4 500 grams of eggplant

cleaned and thinly sliced \u200b\u200b
500 grams of monkfish (anglerfish) Private skin and divided into 2 fillets
200 grams of medium shrimp

Chopped parsley Salt and pepper Oil evo


start with grilled eggplant on both sides.
Take 2 sheets of plastic wrap and microwave them to join overlapping 2 cm.
arrange the eggplant on the film, forming a rectangle and overlapping slightly. We have
salt eggplant, placed in the center the two fillets of monkfish and prawns, fish, climb and pepiamo the end we have this:












I hope that the both explicit photos.
Now we must roll up the eggplant helping around the fish with plastic wrap, roll it we got the scroll on the work plan to close the two sides. We
holes with the tip of a knife on the bottom of the roll, that 'the part that lies on a baking sheet.
This helps bring out the cooking liquid. We have
the plate in the oven at 180 degrees for about 35-40 minutes.
wait for it to cool completely before cutting the roll into slices.
Arrange the slices on a plate, pour a little olive oil and chopped parsley, serve with tomato sauce is cooked with a clove of garlic, a drizzle of olive oil, salt and pepper.

The wine chosen to match the Enoteca Vanni "lecantinedeidogi" and 'Muller Thurgau a company Egger Ramer

Enjoy

Ukranian Angels Blogpost

Goose Roasted


Hello all s you, I hope you enjoyed
Issues for the "bridge" long and I bet now you are sleepy / i in the workplace.
Today's recipe and 'roasted goose, not easy to prepare and a long cooking, I hope to be clear in the description.
The duck that I bought weighed 2.7 kilograms, suitable for 6 people if prepared as a main dish for 8-10 people if it is part of a complete lunch or dinner.


Ingredients 1 goose weighing about 3 pounds of cleaned and chopped

2 onions 3 carrots 3
coste di sedano
1 litro di vino bianco secco
1 goccio di aceto di mele
1/2 bicchiere di grappa
aromi : salvia, rosmarino, ginepro, timo
sale e pepe
burro
olio evo
brodo vegetale non salato

Iniziamo con marinare il nostro volatile, prendiamo un racipiente e mettiamo sul fondo la carota tagliata a pezzi, rondelle di cipolla, sedano in pezzi, salvia e rosmarino, mettiamo alcuni pezzi di oca e ripetiamo il tutto fino a completamento.
Aggiungiamo una decina di bacche di ginepro ed il timo e copriamo con il vino bianco ed un goccio di aceto di mele.
L'oca dovra' essere coperta dal liquido, se cio' non fosse aggiungete ancora vino bianco.
Lasciamo marinare per 24 ore.
now proceed to the cooking that is divided into three phases, the cleaning, cooking in the "pan-cooked (pan), the final cooking in the oven.
proceed to cleaning goose by steaming it, take a large pot and put the basket for steaming, put water on the bottom and support the pieces of goose in the basket, we calculate 1 hour beginning steam. The degreasing
allow 'goose to be more' digestible.
Now we take our "tecia" (pan) and place 100 grams of butter and 5-6 tablespoons of extra virgin olive oil, add the vegetables and herbs in the marinade, the pieces of goose and cook for 1 hour over medium heat stirring often .
To prevent the bottom burn, gradually add the vegetable broth is not salty.
Now take the pieces of goose and transfers them in a baking dish, bathe them with a little unsalted vegetable stock and half a glass of brandy, bake at 180 degrees for 1 hour stirring often the pieces of goose in gravy .
Again, to avoid burning the bottom, add a little unsalted vegetable broth if necessary.
Meanwhile, prepare a sauce with the juices of "pan-cooked (pan), eliminate some branches of rosemary and juniper berries, vegetables and put the sauce in blender and blend together until creamy, adjusted with salt and pepper and vegetable broth until desired consistency.
We keep the sauce warm.
Serve the duck, season with salt and pepper, with the sauce.
I served the duck with the braised red onions.

recommended wine from the Enoteca Vanni "lecantinedeidogi" and 'a Dolcetto di Diano D'Alba Veglio company.

Enjoy

Anything Else Like Jib Jab?

Microwave cooking: The hard-boiled egg and unusual salad

Hello all /
today I present you the cooking of eggs in the microwave and started with the hard-boiled egg that, I think, no more prepared '.
I'd like to know how many s you still make the hard boiled egg, a dish bland and uninspired, if not accompanied by something else, we refuse to eat.
The eggs will be part of today a salad style "nicoise" entirely in the microwave to prepare, the result will surprise you 'for all tastes and to the simplicity' of the dish.
'you need to cook an egg in the microwave and' this:

















This box 'plastic wave, formed in two parts , the base where he will 'put the egg without the shell and the transparent cover to monitor the cooking.
The use and 'simple, break an egg and put it inside the base, close the lid and cook in the microwave at 500W for 1 minute and 30 seconds.
Il costo di questo contenitore e' irrisorio, meno di 4 euro per la confezione da 2 contenitori.
Veniamo alla ricetta,

Ingredienti per 2 persone

150 grammi di fagiolini puliti
400 grammi di patate sbucciate e tagliate a pezzi da circa 50 grammi l'uno
1/2 cipolla rossa di tropea tagliata a rondelle sottili
10 pomodorini pachino
20 olive nere snocciolate
4 tranci di tonno sott'olio sgocciolati
2 uova cotte al micro e divise a spicchi
prezzemolo tritato
olio evo
il succo di 1/2 limone
2 cucchiai di aceto
sale e pepe

Cominciamo con cuocere le patate ed i fagiolini al vapore con il microonde, prendiamo l'apposito contenitore, put 1 / 2 liter of water at the bottom, put the vegetables, close the lid and let cook with "steam" for 4 minutes and 30 seconds, let the container still 2 minutes in the oven to finish cooking, the potatoes will be baked beans and slightly crispy.
begin with the preparation of the dish, put sliced \u200b\u200bpotatoes on the bottom, put on the beans, then some onion rings, tomatoes and olives on top and around the plate and finally the slices of tuna well drained and eggs cut into wedges. Prepare a vinaigrette
emulsifying 5 tablespoons extra virgin olive oil with lemon juice and vinegar, parsley and put versiamola top of each salad.
we fix di sale e pepe.

Il vino consigliato da Vanni dell'enoteca "lacantinadeidogi" e' un prosecco frizzante dell'azienda Bortolin Angelo


Buon appetito

How Much Is One Package Vanilla Sugar

For several days, perhaps due to the wind direction, air is mixed with a strong Falconara odor of the refinery. A stench that remains constant for a long nose, and I can also imagine the lungs. Who does not live near a refinery can not imagine how annoying this stain and odor.

E think that in normal city, the wind and the bitter cold of these days, usually cleans the air, making it more lightweight, breathable. Here is the case the contrary, and it is strange that administrators do not notice. The rest were just players in the workshop organized by the APA, an event created to emphasize the positive effects that that industry has on the territory.

Ancona Just today there will be a regional event in support of the referendum for public water because it is a common good to protect. So strong defense of water, which like air, is an essential element for the survival of human beings.

often to emphasize the public function of water using a term jokingly, "the water of the mayor," to emphasize that even its good quality that is guaranteed by the mayor.

We could use the same criteria for the ' air? The air of the mayor? He ensures the quality of the air we breathe. What you say is the case, to thank him?

Mount & Blade Faction Not Disappearing

saffron with orange peel and toasted chopped almonds, pan-cooked lamb chops


Buongiorno a tutte/i voi e ben ritrovate/i per la consueta ricetta del corso di cucina che sto' frequentando.
Come al solito, ed e' doveroso menzionarlo, la ricetta e' dello chef Martino Martignon e anche in questa occasione non si e' smentito sulla bonta' del piatto.
Ho apportato una modifica che poi vi spieghero' nel dettaglio e che ognuna/o di voi potra' scegliere per il piatto finale.


As you can see I have a close cooperation with "the cellar of the Doges, and the link ' HERE
to offer an additional service to our visitors, in fact, each recipe will be' paired a wine on board, I hope that this may be acceptable.
Furthermore, "the cellar of the Doges' offers a discount of 15% on the products, all readers of this blog, until 31.12.2010.
It is worth reminding all / i, you, the wide selection of wines, brandies, spirits, etc.. this wine may 'provide for a different gift and suitable for all budgets.
To get the discount, when ordering enter "aspassoincucina" to "code". We are


the recipe, ingredients for 4 people


2 liters vegetable stock 1 shallot, finely chopped 300 grams of rice
carnaroli

2 packets of saffron 15 almonds coarsely chopped zest of two oranges
The
organic extra virgin olive oil Salt and pepper

Butter
Grana Padano or Parmesan cheese

start with peeled oranges and chopped, we skip the mixture in a pan for 4-5 minutes without oil.
In a pot put 4 tablespoons of olive oil and let fry the shallots, put the rice and toast, put the broth gradually and cook the rice towards the end of cooking place the two sachets of saffron. After
whisk with a knob of butter and grated cheese.
Prepare the dish by placing the rice on the oranges and toasted almonds.

recommended wine Enoteca "lecantinedeidogi 'and':
http://www.enotecalecantinedeidogi.com/prodotto-143241/Chardonnay-DOC-2008-Colli-Orientali-del-Friuli.aspx

Enjoy

Note the difference from the original recipe and 'the use of an oil flavored with fennel seeds in place of almonds.

Dancewearsewingpatterns

Hello, how s you woke s under the snow? In Padua
no, now it rains for more 'than a month (although sometimes stops) and my good mood' in the finished socks.
did not want to talk about the weather but Wikileaks, no I do not mean articles published in these days, but the "certainty" and the "doubtful". Some
/ or you're already 'thinking is that I am crazy or drunk or smoked, but I'll try' to explain.
Following the publication of articles I and Wikileaks' a problem arose, that 'I felt better before I knew certain things and living in "doubt" that were so', or more alive now that I have the "certainty"? Changin 'views on many things and will remain' indifferent (though an upset stomach) as before?
Let me give another example, all of us Italians to keep our love relationships, you like to live in "no doubt" that your partner is not honest with you, or would like to have the "certainty" of loyalty 'to your partner? And if the "doubt" becomes a "certainty" How do you behave?
Stop!! I have and I have complicated life today, if someone or wants to respond, even if anonymous, and 'always on / welcome / a. Moving on to the recipe and
'rather tired of the same flesh? Behold the lamb chops in "tecia" (pot) are for you, simple, tasty and inexpensive.

Serves 4

12 lamb chops shallots
10 cleaned and cut in half '
1 clove garlic poached
a glass of white wine
sage, rosemary, bay leaves Oil
Ages
1 knob of butter Salt and pepper


Take the chops and allow to marinate for 3-4 hours with spices and white wine, turn often.
In your "pan-cooked", ie a thick pan, place the butter and 4-5 tablespoons of olive oil and fry the shallots and garlic for 15 minutes, should not be brown and if you put a few drops of water.
Raise the heat to maximum, put the herbs and the chops and cook 4-5 minutes per side, should be crispy outside and pink inside.
Add the wine marinade and let it evaporate.
with salt and pepper and serve immediately.

Enjoy

Cat Eating Raw Chicken

eggplant tart with a heart of mozzarella

Good morning to all
s you
now back with a recipe for cooking class I am attending the course 'taken by chef Martin Martignon and I must say that it is not' bad at all, as a method of teaching as recipes.
Today's recipe and 'a tart eggplant and believe me, no one will be enough', we still put the doses for 4 people.

Serves 4

2 medium eggplants
400 grams of mozzarella fior di latte
peanut oil for frying 1 egg

Bread crumbs
Grana Padano or Parmesan cheese Salt and pepper


For the sauce accompanying
3
red tomatoes extra virgin olive oil Salt and pepper

Basil

Cut the eggplant into thick slices about 1 / 2 centimeter in the longitudinal direction, flour and fry in oil, drain them and let them dry on paper towels.
Cut the mozzarella into cubes, put them in a bowl, add the egg, a little 'bread crumbs, a bit' of grated Parmesan, mix well together and season with salt and pepper.
Take some aluminum trays with a diameter of 8 cm round, place the slices of eggplant on the bottom and the circle making them po'dalla out a pan, fill jars with the mixture of mozzarella and slices of eggplant over close to the compound itself.
Take a baking dish, make a layer of paper towel soaked water, put the top of the paper trays and bake at 180 degrees for 25 minutes.
Meanwhile prepare the sauce boil for 1 minute accompanied by tomatoes, peel, cut in half 'and remove the seeds, shake it with a little' extra virgin olive oil, season with salt and pepper and (if found) basil .
Remove pans from oven, turn it over on serving plates, place a little 'sauce, given a round of extra virgin olive oil to the dish and serve.

Enjoy

Good Non Comedogenic Cover

Microwave cooking: artichokes


Hello and good start to the week, and yesterday
'started the race for Christmas presents, all the shops and all the people with their noses glued to the windows to choose to do the purchase in the coming weeks.
Sara 'a Christmas full of gifts do you think? I hope so, but honestly I think it will be 'somewhat' poor. We will see the results in January.
Today I continue with the column dedicated to the microwave oven, I have to fulfill the requests in arrears.
Mario (name invented for privacy) asked me if the microwave oven you can 'cook any type of vegetable, well then you Mario, you can' cook almost anything and I do not think you are referring too all'insalata (at least I hope).
Today's recipe is the preparation of the sauce with the microwave and will be 'performed entirely in the microwave.

Serves 4

10 artichokes, cleaned and cut in half 'in the longitudinal direction (keep them in water and lemon juice to prevent blackening)

40 grams butter 40 grams of rice flour (you can use regular flour, I also thought about the people celiac disease in making this recipe)
1 / 2 cups milk
nutmeg grated Parmesan or Grana Padano


extra virgin olive oil salt and pepper

After cleaning the artichokes for good, we put them in the container for steaming in the microwave , for which we pay 1 / 2 liter of water in the container, put the basket, put the artichokes and cover.
We initiate the steam function (display "boil") and set the cooking time that will 'of 4 minutes, press "START" and await the end of cooking.
Remove the artichokes and let them still in the container for 2 minutes.
now prepared white sauce with the micro will have 'a particular process, so read carefully.
Put the butter in a Pyrex glass baking dish, put in the microwave and we start the micro function to 750W for 1 minute, the result will be 'to have melted butter.
We remove the pan from the oven, put the flour (rice or normal) and with a whisk to amalgamate the two ingredients, add milk, and always working with a whisk, mix the ingredients.
We put the pan in the oven and we start the microwave at 750W for 5 minutes, remove the pan and work well with a whisk, put back in the oven as above for another 2 minutes, remove and work well with a whisk, put back in the oven as above for 1 minute, remove and work well with a whisk (and you'll see that 'already' thickened ), we repeat the last step (ie 'even 1 minute), and we take off again with the whip.
At this point, and the sauce is' thickened and we can add the salt and nutmeg.
With the procedure described, your sauce will not have 'lumps of flour. Let us now
a ceramic baking dish and put a tablespoon of oil spread over the bottom with your fingers, put the artichokes, pour the sauce over artichokes, put plenty of Grana Padano or Parmesan cheese on the surface, mettiamo la pirofila sotto al "GRILL" per 15 minuti o fino a quando la superfice sara' gratinata.

Buon appetito

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Taralli Grandma Angela


Buongiorno a tutte/i voi e buon sabato
oggi vi presento una ricetta che faceva mia suocera nel periodo natalizio, ho scritto "faceva" perche' , per questioni inderogabili, ora non puo' piu' fare e i miei figli si rivolgono a me con la frase:- "papa' ci fai i taralli della nonna?".
La risposta quale puo' essere se non il "SI".
Se farete questa ricetta ricordatevi che dureranno poco, anzi pochissimo, a casa mia li mangiano ancora caldi e sono costretto a chiudermi in cucina e non fare entrare nessuno con urla stravaganti del type "out of here!" or "We will not do more '."
The recipe 'in memory of an extraordinary person. A Grandmother Angela


Ingredients

500 grams of boiled potatoes and mashed
500 grams of flour 00
3 beaten eggs 1 teaspoon baking powder

40 grams of lard

2 tablespoons sugar 1 pinch of salt grated zest
1 lemon
milk if necessary

Garnish
50 grams of sugar 25 grams of cinnamon


peanut oil for frying


Make a mound of flour, put the potatoes and make a hole in the center, put the center of the eggs, sugar, lard, baking powder, salt, zest, mix quickly until the dough is similar to that for the gnocchi, if it was too tough regulator with a few drops of milk.
At this point I do a foreword, were used in the dough 2 tablespoons sugar, and then the same will not be 'too sweet, if you feel you can increase the dose to 3 tablespoons.
Take the dough and form of cylinders as the gnocchi, cut into pieces and formed the two ends of the rings Sciacca '.
taralli Fry in peanut oil or semi-hot, a few at a time until golden brown, remove them and let them dry on paper towels.
Pass them in a mix consisting of Zuccero and cinnamon.

Enjoy your meal and Sunday

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MONDAY 'November 29 FALCONARA weekly market

Monday, November 29

Santa Cinnamon, the water that flows freely from cinnamon to your home will appear ai fedeli e non, al mercato mattutino di Falconara.

Accompagnata dagli aderenti del comitato falconarese pro referendum acqua pubblica, chiamerà alla manifestazione regionale del prossimo 4 dicembre ad Ancona, dalle ore 16 davanti al Teatro delle Muse indetta dal Coordinamento marchigiano dei movimenti per l'acqua. (copiato da Reka)

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Horsemeat: horse carpaccio with artichokes and parmesan


Good morning to all / the you, the time and today
'really sucks, it's raining this night so intense and I assume (I hope not) that, if it continues this way,' something happen ' .
I just hope it snows in the mountains so as not to go down the rainwater.
back today with another simple recipe with the horse meat that could be called "summer" but the presence of the artichokes makes it suitable at this time.
the beginning of '900, the consumption of horse meat was not very widespread, indeed it was intended for the upper classes' poor and the same old meat came from animals.
The result was a stringy meat and you do not like the taste, so they can not spread properly.
Now the consumption of horse meat and 'changed and, in some regions, and' even spread by opening restaurants and butcher shops specializing in this type of meat. We come to the recipe




Serves 4 500 grams of horse meat thinly sliced. The cut of meat 'than for a steak, get advice from your butcher.
4 artichokes, cleaned, reduced to slices and seasoned with olive oil, lemon, salt and pepper
shaved Grana Padano or Parmigiano-Reggiano

lemon juice 5 tablespoons extra virgin olive oil salt and pepper


Take the slices of meat and check that no part nerve or fat, in this case, delete them.
Arrange the slices on serving plate, spread the slices of artichoke and parmesan.
emulsified lemon juice with 5 tablespoons of olive oil and distribute it on the plates.
with salt and pepper.

Enjoy

Roller Skate Clip Art

zucchini cake and shrimp


Hello all s
today I present you a starter that I learned on Thursday 'to the last cooking class I am attending.
The course 'taken by chef Martin Martignon, a young and dynamic chefs with a thousand ideas and new ideas to get good results in the kitchen.
I varied the doses tailored to personal taste.

Serves 4

3 zucchini
average 150 grams of ricotta cheese 2 eggs

200 grams of peeled shrimp (thawed ones are fine) 1 clove garlic
poached lightly crushed
Grana Padano, grated lemon peel grated

extra virgin olive oil salt


Clean the zucchini, cut in half 'in the longitudinal direction, cut into thin slices, thus obtaining' the crescents.
Take a frying pan, add 1 tablespoon oil, add garlic and zucchini, cook for 10 minutes over high heat stirring often the zucchini.
Add the shrimp and cook for another 5 minutes, turn off and let cool.
In a pan mix the eggs with the ricotta, add parmesan cheese and the grated lemon rind, add the zucchini and shrimp.
You have to make a soft but firm, so regulator with the addition of Parmesan cheese, salt to taste.
Put the mixture into small molds (I used silicone muffin) and bake at 180 degrees for about 15 minutes. If using metal molds
remember to anoint them with oil.
regulator with cooking times and consider it "cooked" when they are golden on the surface.

Enjoy

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chicken with mushrooms


Hello all s you
as you noticed I included a poll that found on a side and vote 'absolutely anonymous serves only to me to see if the people who visit your blog to have cooking experience (which is required for the description of the recipe) or the beginner (and a better description would be 'detailed).
We come to today's recipe, easy to carry and quick to prepare.



Serves 4 500 grams of chicken breast
400 grams of mushrooms
flour

chopped parsley 1 clove garlic poached (ie 'without remove the skins)
crushed 1 cup white wine salt and

pepper extra virgin olive oil

start with clean dirt from the mushrooms, wash them quickly under running water and cut them into thin slices. In a
3 chucchiai pan put oil and let brown the garlic, remove and replace the mushrooms, add a dash of white wine and let cook for 20 minutes over low heat, add salt and pepper and chopped parsley.
take in the meantime, the chicken, reduce it into strips and sprinkled with flour.
In a pan heat 3-4 tablespoons of oil, put the chicken strips and we quickly jump to 10 minutes, so get 'cooking browned and crispy outside and soft inside.
Add the white wine and let evaporate, continue cooking for another 5 minutes, add salt and pepper.
Serve the chicken with the sauce accompanied by mushrooms.

Enjoy

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3rd meeting with patients with multiple myeloma, family, friends and professionals

What Is Ensure Good For?

self-built lens and vision

Given the many claims about "self-built lens and is no longer available the old link where I explained how I had made, I try to summarize in this space, its implementation.

Meanwhile premetto that "virtually" anything I do not have DIY in the sense that I just tried, tried and tested different types of lens converters to achieve a higher RR (reproduction ratio) of the subject.

using for macro photography, mainly a bridge for the accuracy and the Panasonic Lumix FZ50, the choice of the add optical was the only way (because there is no possibility as in the reflex change of purpose or use spacer rings or bellows).

The first tests were carried out using a set of close-up lens of Marumi (+1, +2, +4).

When working in the field of these lenses is shown immediately issue a drop in sharpness at the edges of the frame, falling slightly perceptible using the lens shade +1, but very clear with the lens + shade 4, this should be added especially with the use of lenses +4 +2 and a heavy production of chromatic aberrations. All of course amplified by combining slow closeup.

From what I have drawn as a conclusion that can be used only with a good quality lens shade +1 (which in the case of my camera to the maximum 420mm telephoto brings the minimum focusing distance of about 2 meters by 1 meter nominal), this allows you to easily take subjects not too small to be a safe distance, just about one meter (Lepidoptera is good for medium / Large type scarce swallowtail, swallowtail and dragonflies.

not fully satisfied with the quality achieved, I tried to remove various binoculars, almost all lenses with red highlights, from the evidence I have obtained a magnification ratio similar to the strength of the lens closeup +4, I noticed a minor decrease of sharpness at the edges (almost absent in fact) but the whole picture turns green for cui le cromie non rispondono alla realtà.

Nei vari tentativi mi è capitato un monoculare Russo, smontato la lente frontale, ho notato che è un doppino acromatico, per cui le aberrazioni vengono corrette, montato davanti l'obiettivo alla meglio (tramite un adattatore di fortuna e del nastro isolante, ho notato che sia la caduta di nitidezza che le aberrazioni sono invisibili ad occhio nudo, inoltre raggiunge (sempre al massimo zoom 420mm) circa lo stesso RR della lente closeup +4.

 

Most of these macro photos in my albums are made just with this lens coupled FZ50 + self made.

Because you have even a DSLR (Olympus E-510) I tried to mount the lens in front of the lens as a kit supplied with the machine itself (ZD 40-150 zoom) and I must admit that while not getting the same RR that I get on the FZ50 (also because of the canvases in this case stops at 150mm "300mm equivalent to 35mm, 420mm against the FZ50), but the image quality obtained in terms of meeting le mie attuali esigenze.

Qualche foto realizzata con tale lente: