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Buon Anno!

Here is a little video to wish everyone a happy 2011, you understand there are some inaccuracies but it is the first time I do the filming is that the installation of a video, as usual, thank you for helping me so much tj and the whole group for having the patience to be my constant attempts to shoot;)

Go To School With Or Without Underwear?

Our Hometown: tortellini, which is the heart of the post

When we were kids, we had the neighbors home Bolognese tortellini did that at Christmas and we were taught the recipe. This tradition, our mother had brought along in years, and then for us the highlight of Christmas dinner was the tortellini ... In recent years, when Christmas approached, my mother looked at us questioningly, and we took a family, work, troubles and the like, and sometimes occupied with the cult of the ephemeral ... It takes time to decide on the Christmas dinner and desolate she said: "Nobody says anything ...." Eventually the tortellini are always being made and now the mother to cook them angels .... what aides are certainly more valid than us ..... and we carry on the tradition with our children. That is why for us this is the place of the heart of the recipe ... Before we show you some pictures of our Christmas ...

                          

             

And now we show you the recipe for tortellini ...

INGREDIENTS For the dough:

• 1 kg of flour 10 eggs

salt For the filling:

• 200 grams of raw
• 200 grams of mortadella
• 200 grams of grain
• 6 eggs 3
• 3 pork chops roast beef steaks veal steaks
• 3
• nutmeg and salt

PROCEEDINGS

sfoglina Fiorella is the family prepared the dough with flour, eggs and salt and then we put it to rest covered with a cloth.

In the meantime we have prepared the stuffing, pan-fried meat with a little olive oil and a pinch of salt, after a short cooking time, have chopped the mixer and sliced \u200b\u200bmeat.

The mixture should be mixed in a bowl with the grated Parmesan, 6 eggs, flavored with nutmeg and salt.

We spread the dough with the machine to handle, from largest to smallest number to obtain a thin, first cut into strips and then into squares, put the filling and folded tortellini.

I tortellini, prepared a couple of days before Christmas, vanno lasciati stesi su un tavolo e girati spesso, in modo da farli asciugare uniformemente. Una volta asciutti possono essere messi in frigo, e anche congelati in caso di abbondanza. 

Noi per tradizione li cuciniamo il giorno di Natale, preparando il brodo con mezzo cappone, mezza gallina, carne di manzo, sedano, carote e cipolla, e li serviamo con abbondante formaggio grana. 

"Hai visto mamma che anche quest'anno abbiamo fatto i tortellini?"

Nys Driver License And Temporary Visitor

Tanti auguri!

The Kingdom in the Sun, taking in a few vacation days, before ' release of two new "drugs" video - between late 2010 and early new year - gives to all his friends, fans who are regular or occasional viewers - best wishes for a Merry Christmas and Happy 2011!

Peace, health and joy in our hearts (Thomas)

Q NA turuhalmeri the mery! (lila)

good year-end shopping at all (miru)

... and many baciotti by my (snow)

a thousand moons of wishes for you all ... :) (lunaester)

that light is within you! Happy Birthday (star)

Implantation And Wet Cervical Mucus

Fabrizio De André - Il promo

And here's the real event promo De André 2011.
A little 'running behind schedule, but this was for me a month of intense activity.


Fabrizio De André, Thomas Jacobus tribute from on Vimeo .


The first shot is a tribute to Genoa (the Lantern), then a succession of characters and some moments of inspired songs of Fabrizio Bocca di Rosa are easily recognized, Marinella and Andrea. The video is very short and therefore contains only a small fraction of the many feelings that I wanted to express. I hope to be able to transmit just a little ', to the extent and twenty minutes that we had imposed.

Of course, this work would have been impossible without the support of the normal group, Miru. Snow and Lila in particular, but also of other patients recruited employees in the group "De André SL memorial," Rainisland (the owner) , Ravel, and a few other wili I do not remember names at this time.

also covered "the intense period of activity," an announcement closed a very successful trip to the shooting of LOL, part 2: delights of the country are awaiting the completion of the music (Andrea / Zonker is work, as always, will do a great job), I think so as to be able to announce the New Year video. E 'come good, trust me!

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Hosts - Dolce typical Agnonesi

We currently have a recipe for sweet Molise typical of the holiday season: the wafers filled with chocolate and nuts. It is part of that tradition Agnonesi recipes handed down until today. Thanks to Grandma Mary, this recipe now echoes even within the walls of our house in Venice, and when Christmas is coming, my husband and my daughter can not but riproporcela.

To achieve them is essential to have the typical iron for the preparation of wafers required for the recipe, or, as in our case, just buy one of the many families in that Agnone of the disposal, applied the family crest. We thank Antonio, the son of family friends, that passion for cooking, has created for us, these waffles with the family crest.

However, we also provide the recipe to make homemade waffles, in the event that you have the iron necessary: \u200b\u200b

INGREDIENTS - for 50 pods (ie 25 wafers)

250 gr flour, 375ml water, 1 / 2 tablespoon of olive oil, a pinch of salt.

PROCEDURE With the ingredients to prepare a batter smooth and homogeneous. Heat the iron to long (once you put on the coals, now on the gas), on both sides. Open it, grease it and pour the center, a tablespoon of batter, close immediately and cook for a few seconds. Gently remove the wafer obtained and, with scissors, cut out the part out of iron. Put the hot wafer under a weight to avoid deformation cooling.

FOR THE FILLING:

• 600 grams of walnuts and almonds, shelled and chopped
• 250g of raw honey;
• 150gr sugar
• 100g chopped dark chocolate;
• 100g of cocoa;
• flavors to choose from: cinnamon, orange, lemon, or a tablespoon of ground coffee.

COURSE:

In a saucepan on the stove, melt honey, add sugar, cocoa, chocolate and coffee spoon. A fire off when the mixture is lukewarm, add the dried fruit, making mix everything.

Sprinkle with filling a wafer, using a fork and place it over the other, in closing, as shown.

Allow to cool and rest in a cool, dry, place one above the other, and under the force of a weight, which may be a ceramic plate or, as once a tile.

Introducing the end result ... a sweet taste but very old goodies ...!

Note: While filling, the preparation for the hosts must remain on very low heat and stirred occasionally so that it is always work with ease.

sugar makes the dough more substantial, a low dose (about a teaspoon) is used to hold together the hosts, but the rest can be replaced by honey.

The almonds are shelled, skinned and roasted in the oven.

PS: For technical reasons, the photos presented here refer to wafers prepared last month.

2009 Post Federal Withholding Calc

Auguriiiiiiiiiiiiii!

Here are the other members of my family ...

Paw ...

Camillo ...

& Bemolle ...

wish you a Merry Christmas!

And soon, the new recipes for Christmas at the Belle of Pan "... come back soon!

Red Faceafter Showering

Dried cod Vicentina (the brothers of the pan)

With a recipe for codfish at Vicenza, this time the "brothers of the pan" and you'll understand why later, we keep the promise to provide you with the recipes of our family.

Prepare the cod Vicentina we have been taught by our brother and his wife, who for a long long time ran a grocery store, where Friday you could buy salt cod, that already wet and the prepared and cooked by them to Vicenza and gelato.

With much patience we have explained many times the recipe and now it seems the time to make it known to you.

If you follow the step by step with patience and love the result will be fabulous.

Enjoy.

INGREDIENTS:

• 1 kg of cod (cod) by dry weight
• 0.5 dl. Corn oil
• 1 lt. whole milk
• 3 medium white onions
• 100 g. of salted anchovies (the ones in pots are also fine)
• a handful of salted capers
• 2 tablespoons flour 00
• 100 g. Parmesan
• 70 g. bread crumbs

Soak the salt cod for two nights and two days changing the water 2 / 3 times a day and keep in a cool place.

proceed to clean the cod to remove all the bones and prepare the parts, add one part of the skin, cut into small squares, season with salt and pepper.

Prepare the sauce with onions, anchovies dissolve at the end and capers, once cold add two tablespoons of flour.

In a baking dish prepared with a layer of salt cod on sautéed onions, anchovies, capers and 00 flour, sprinkle with bread crumbs and Parmesan.

then make a second layer identical to the first and cover with milk.

Heat oven to 180 degrees and bake.

It will take about two hours cooking, check every so often. When half cooked and become brown turn a spoon upside down and make him redo the crust.

This is the end result, finally, prepare a white or yellow polenta.

These doses are for 10 servings, should advance can freeze and eat later adding a little 'milk.

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soup Saints (Molise parentheses)

Have you heard our lack?! =) Actually, my right arm was missing, my daughter who helps me to post. In fact it was in California with her father, who has just Molise origins ...

In memory of this mini-vacation and especially of its origins, today we offer a 'good recipe Agnonesi, typical of the Christmas holidays, but we like to prepare well in normal and cold winter evenings.

This is the soup of the Holy ', "an ancient legend which traces its origin to the imagination of a chef who, with few ingredients aveva a disposizione, creò questa pietanza in onore di una Regina Francese che soggiornò ad Agnone; ecco perchè la zuppa divenne ben presto un piatto prestigioso e tipico natalizio.

INGREDIENTI

Per il brodo:

• Gallina ruspante da un chilo e 500 grammi; 
• acqua, prezzemolo, sale.

Per i crostini:

• 10 fette di pane casereccio;
• 6 uova intere.

Per le polpettine di carne:

• 300 grammi di carne macinata di vitello; 
• un uovo;
• 2 cucchiai di parmigiano;
• sale.

Per le polpettine di caciocavallo:

• 150 grammi di caciocavallo stagionato grattugiato; 
• un uovo intero; un cucchiaio di farina;
• 1 cucchiaio di parmigiano reggiano;
• 250 grammi di caciocavallo stagionato (da inserire nella zuppa).

PROCEDIMENTO:

Preparare il brodo facendo bollire la gallina lentamente per 3 o 4 ore, aggiungendo solo il prezzemolo e il sale. Bagnare le fette di pane nell'uovo sbattuto, abbrustolirle al forno o sulla brace e tagliarle a cubetti piccoli. Alla carne macinata unire un uovo, il sale e due cucchiai di formaggio; mischiare bene a formare tante palline piccole e uniformi, da cuocere a parte in un po' di brodo che poi verrà eliminato: appena cotte scolarle. Lavorare il caciocavallo grattugiato con un uovo, un cucchiaio di formaggio parmigiano e uno di farina. Formare delle palline, friggerle in olio d'oliva e cucinarle in olio d'oliva e cucinarle in brodo bollente, come fatto per le polpettine di carne. Tagliare il caciocavallo molto stagionato a pezzettini e se si preferisce a scaglie sottili. Dopo aver preparato tutto accuratamente, in una zuppiera sistemare a strati: il pane, le polpettine di carne e quella di formaggio, il caciocavallo a pezzetti. Versare il brodo bollente e lasciare riposare per qualche minuto. Avere cura di servire tutti gli ingredienti attingendo con il mestolo, dal fondo della zuppiera, evitando di girare.

Quella che vedete in foto ce l'ha preparata la Nonna Maria, durante la sua vacanza veneziana...grazie allora a  Maria...e lunga vita alla cuoca!

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Memorial De André su SL, a Matamata

Thanks to the skill of the two joint builder of the Kingdom in the Sun, Miru and Lila of course, and thanks to the passion and the will of Rainisland Adagio - a blonde lady accidentally encountered by Tristan at the end of last summer - is to fall on lettralmente as he prepared to head a relaxing session of tai-chi - was born in the Matamata Memorial SL De André .

What is this? The site and forum faberdeandre.com , produced and edited by Marcello Motta, "Chrome" on SL, for 11 years dedication event at each anniversary of the death of the great Faber, the songwriter that I personally have loved since my most tender 13 years: this year will also attend the event by logging in Second Life, and specifically from the United Sun Matamata. The days are dedicated to the event from 7 to 11 January 2011, but meanwhile the stage was set - a stage set design inspired by that of the Brancaccio Theater established in '98 one of the last concerts of Fabrizio - last Friday and opened with great pomp: it lacked the mayor with tricolor sash .. ("Where is the tape to be cut?" Was the first beat of Bibibosatu, virtual mayor of Genoa in SL).

The avatar was signed on guitar (the guitar player next to the congas) and has failed to make a video recording, which was taken out of this brief summary of the evening:




Among the musicians on stage I can not report the beautiful snow and miru, flute and violin respectively, and among the public, his distinctive hair pink, min 2 and 20 seconds, appears Lila, the main author of our sets and the stage itself, sitting together in a mysterious companion.

Welcome Baby Party Wording

These are angels instead of ceramic for the market to charities that I did for school Mario and Alice. Unfortunately, we can see that neither the staple nor the cord ..... "Usually the problem: Photo", however, are likely to hang on and indeed I will make sure 'the other for my tree ........ for what my mom and finally .... liked them so much also to my cousin ..... and then ..... away with the great production of crayons for Christmas!

Per la prima volta partecipo ad un SAL..... quello organizzato da Sabrina: SAL Tobia.

non ho la foto della prima tappa, ma ho quelle della seconda e terza ..... non e' il massimo ma ad Alice piace tantissimo e quindi sono contenta lo stesso!!!!

Ora vado ..... sto preparando un altro lavoretto!!!!

Baci

Giovy