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"record" Merry Christmas

The propose again that faith with the legendary ................. I had made almost a joke to her husband of Kathy fan of Valentino but fresh 46 year-old!!

Since it has been successful and that build I was able to make you better I want to see.

The number 46 is more accurate than the more vigorous texsture polished flange makes the best and number.

So I have that pride to see a simple ring but very successful.

Questa và a Monica,tifosissima di Valentino Rossi

;-)

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Scallops larded with grilled zucchini and balsamic

The first round is over Christmas. I like the Christmas holidays and terrify me at the same time, just for testing cooking to which I submit. A tour de force edible. My family is one of those old-fashioned: it is always prepared in quantities that could feed an army, no matter how many people are there at the table. And we meet regularly with the usual leftovers. And now we say that is even better in the sense that we do not prepare more as much traditional as impossible (for me I do not like) and fried eel 'or Pezzullo' and cod, and we give more to culinary experimentation (with equally stumped by a nervous breakdown before Christmas). This year I caught between the different flavors tasted around: in cooking classes and various restaurants, I'd say there is growth unabella for dinner the day before. Let's start with the appetizer of the evening, 24. The scallops are one of my favorite seafood. The eat anyway. This recipe I learned in the course of his time at the farmhouse kitchen is tto The stronghold last year. An appetizer fast and very, very good (with the scallops but I'm biased).

INGREDIENTS 4 people
16
150g scallops ham
2 zucchini balsamic vinegar

flour


PREPARATION Clean the scallops and remove the coral. Wrap each scallop in coconut slice of ham, nfilzarla with a skewer and sprinkle with flour. Cook in frying pan with a little oil, making it brown on both sides and then add a few drops of balsamic vinegar. Cook for 3 minutes and off. Serve on grilled zucchini and serve with the sauce of their cooking.

and leave you with what is in other words a classic of our Christmas:)

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MERRY CHRISTMAS There comes a pack

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Non ho resistito!!!

L'ultimo nato alla vigilia di Natale come Gesù Bambino devo esporlo ai Re Magi che passeranno di qui.

Inoltre ho a disposizioneun po di tempo per elaborare qualche immagine dopo un periodo di assenza obbligata dal tanto lavoro pre Natalizio.

Un'abbraccio a tutti grande ed affettuoso.

Elena

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load, load ..

..doni da Manuela e Silvia , le mie compagne di swap . Direi un bel pacco di doni, in cui ho trovato prodotti che conoscevo (almeno di fama, perchè qui da me a trovarne è difficile) e altri, come la fregolotta e la mostarda che non ho mai mangiato (la mostarda) o nemmeno mai sentito (la fregolotta). E allora ho scoperto che la fregolotta la mangiano tutti insieme staccando i pezzi direttamente con le mani (e l'idea d convivialità che ne risulta mi piace moltissimo), che la mostarda tipicamente veneta è piccantina, che i bigoli sono ottimi con sughi saporiti a base meat, the rice vialone nano is great for making soups and risottos. In short, a great way to meet a culinary tradition away from mine. In addition there were other, the inevitable lentils, a little luck for the coming year:) ..
as you say? the two hearts? Well those are two beautiful decorations for the tree that they sent me, as a symbol of Christmas this swap. What a coincidence it is precisely the two colors used to decorate the tree that is in the house:)

What can I say more? Thank you Manuela, thank you very much Silvia and thank you, Anna , we've allowed this little cultural exchange and food and you've followed step by step, making them available for all.

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risotto with calamari and zucchini with mint and lemon scent of Ginger

I begin this post by apologizing for the inaction and the absence from your blog. I choked the days. Come to terms with everything becomes more difficult and the few spare time I have, I dedicate them to study and cook. We are almost close to Christmas and I still do not feel the air like Christmas every year. What a strange thing. Maybe because there are too many thoughts and too many things to do, I did not even have time to connect that we are already at 13 December and I still have zero ideas for Christmas gifts.
you at what point are you?

INGREDIENTS
300g rice 1 squid


2 zucchini grated rind of one lemon
dried mint
sparkling
onion


PREPARATION Fry the onion in a large pan with oil, finely chopped. When it is golden add the zucchini cut into small cubes and cook 5 minutes with a lid, stirring occasionally. Add the squid, cut into cubes and cook. Add the rice, and blend to shine with sparkling wine. Add hot fish broth, little by little, until the rice is cooked. Add the lemon zest and mint. Serve

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Guanti, Calza e Cappelli Beretta

BE60 Beretta Waterproof Hat

Gun6 Hat Hat
Beretta waterproof Cordura ® and Gore-Tex ®, Coolmax ® lining, ear muffs in windproof fleece, reversible Orange fabric " high visibility."
-Brand: Beretta
-code: BE60
-3660 Color: 75-
Size: S-XXL Price € 60.00

Hat BE01 Beretta

Microfiber Hat Hat
Beretta waterproof Gore-Tex liner , visor and earmuffs fleece Polartec lined with Coolmax lining Beretta and removable umbrella.
-Brand: Beretta
-code: BE01
-3470 Color: 79-
Size: S-XXL Price € 50.00

Beretta Hat BC27

Cap Bucket Hat Collection Fall Beretta stretch Polartec ® fleece, from the large flap pocket with an emergency. In very cold weather you can wear the coat that covers her face, when not in use, is hidden inside the hat.
-Brand: Beretta
-Code: BC27
-5435 Color: 706-
Size: One
Price € 40.00

Beretta Hat BC28

Knitted Beeny Hat Woollen Fall Beretta.
-Brand: Beretta
-Code: BC27 7037
-Colore: 700
-Taglia: Unica
Prezzo €

Cappello Beretta in velluto BC19

Corduroy Leather Cap
Cappello Beretta in velluto a coste con becca in pelle, regolazione posteriore e marchio e logo Beretta in contrasto.
-Marca: Beretta
-Codice: BC19 4502
-Colore: 706
-Taglia: Unica
Prezzo € 25,00

Berretto Beretta BE15

wool cap in the Fall Beretta.
-Brand: Beretta
-Code: BE
7014-15 Color: 79-
Size: One Price €

Sock Beretta CL10

Wool Socks Long Socks
Beretta stress Lycra ®: maximum grip without compression.
Jersey with foam, wool and Lycra ® su tutta la superficie della calza: massimo confort, protezione ed elevato isolamento termico.
Inserto anatomico sul collo del piede a doppia struttura di lana e poliammide: protezione contro la sollecitazione della calzatura.
- Protezione del tallone antiusura.
-Piede in spugna a doppia struttura rinforzata per maggiore protezione e comfort di calzata.
-Fascia elastica anti-torsione nell’arco plantare.
- Punta con cucitura ergonomica.
-Protezione punta antiusura.
-Marca: Beretta
-Codice: CL10 0181
-Colore: 700
-Taglie: S-XL
Prezzo€ 16,00

Gloves Beretta GL25

Goretex Windstopper Gloves Soft gloves
Beretta Windstopper ® fleece with Gore-Tex ® opening to extract the index finger from the glove and velcro to secure it when not used. The palm is made of soft but strong non-slip material.
-Brand: Beretta
-Code: GL25
-5434 Color: 700-
Sizes: S-XXL Price € 40.00

Gloves Beretta GL27

Polartec Gloves Soft gloves Beretta Polartec ® fleece with an opening to extract the index finger from the glove and Velcro to attach it to secure it when not in use.
-Brand: Beretta
-Code: GL 27
-5435 Color: 706-
Sizes: S-XXL Price €

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Idee regali di Natale

September wooden box

Set composto da fiaschetta in acciaio inossidabile, 3 bicchieri, 1 imbuto e scatola in legno.
-Marca: Beretta
-Codice: OG490001
Prezzo € 75,00

Fiaschetta Beretta

Fiaschetta Trident inox 8 oz
-Marca: Beretta
-Codice: OG690001
Prezzo € 20,00

Porta licenza Beretta

license holder leather-
Brand: Beretta
-Code: PP460020
Price € 16.00

Portfolio Beretta

leather wallet with zip.
-Brand: Beretta
-Code: PP040020
Price € 30.00

Empty pockets Beretta

Svuota tasche in ceramica.
-Marca: Beretta
-Codice: OG460001
Prezzo €

Coltello Beretta

Coltello Pietro Beretta replica anni 40, 1 lama da 6,5 cm ed estrattore per cartucce calibro 12 e calibro 20.
-Marca: Beretta
-Codice: C008 0001
Prezzo € 28,00

Coltello Beretta

Coltello bascula engraved con lama acciaio inox 440C, durezza HRC 56-58.
-Finitura satinata
-Fodero in cuoio naturale
-Manico cocobolo wood packing Beretta
-Lunghezza lama 78 mm
-Lunghezza totale 103.26 mm
-Peso 132 gr.

-Marca: Beretta

-Codice: C039 0451
Prezzo € 36,00

Invitation For Death Anniv

Rosy Christmas 2010 and my creations

For about a month my friend Rosie has decided to present in his "Artistic Perfumery" creazioni.Le he took with my stubbornness .

:-) And of course I did not tell mica denied!

Also because Rosie is a tough girl who has wonderful ideas and slowly from one year to this part, all is accomplished.

In his perfumes are not only perfumes but exclusive works of art, music, small decorations performed by hand and I'm afraid that you will invent something else soon.

present:

This is his flag and this is his store:

Inside and outside when it had not yet set up permanently. .... now there is the piano, the bass that keeps her company and many other chic to be seen with their own eyes.

Following an article published in a local newspaper and the comments that he wanted to do Rosy not happy with the way you had described ........ I have said is tiny but tough!

The workshop does not neglect the welfare art events
Messaggero Veneto - November 19, 2010 page 08 section: PORDENONE
E 'the window of selective perfume "Kleo' "under the arcades of Via Garibaldi, Sacile offers natural essences, with unique fragrances and art galore. A workshop of the well-being for the five senses: smell "ca va sans dir", then sight, touch, taste and hearing in a creative events that Rosy Maccan, the young owner, put in the yard. "The aim is to create art events - Rosy explained the mission in the 60 square feet exclusive center -. Music, painting and sculpture, paint, photo galleries, the first appointment will be in December during the holiday season. " Attention to detail and high quality, with niches for jewelry (such as copyright Elena Pavan), beauty products (creams, natural makeup) and objects of art (with the designer Erica Santin, David Bressan and others to begin ). "I am a strong supporter of the motto" big is beautiful but smaller is better "- says Rosy -. To be attentive to detail, the exclusive relationship with the customer and above all, the product that comes out of quality and a high level. The main objective is to develop a culture open to the natural product, essences and creative projects, exhibitions and musical evenings. The workshop "Kleo '" promises surprises in the Garden of the Serenissima. The secret: product quality, attention to follow the customer and customizations. "We want to interpret the dream of the natural quality of the customer and this is the most artistic aspect of our work - is the philosophy of perfumes in the shop window" tailored "-. We focus on non-stop research and excellence. " Chiara Benotti © PLAY PRIVATE

What
Rosie wanted to say that ......

I talked about philosophy of essences, I said that the perfume is a work of art because it is created with the same jobs they can create a painter.

I talked about the synergy between art and perfumery, natural woods and I talked about it ... composition of the perfume in the laboratory.
I mentioned all those who worked to create my Perfumery (a word never mentioned in the article)
retailers Sacilesi I wished to have a job even with fruitful collaborations or events.
This was what I said !!!!!

If you want to see what the future will combine invitation to see his Facebook page

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.. uh, sorry, not the peasant Saffronmen

Important notice: after long and disturbing.
Well, nothing serious, indeed. Are in the process of evolution (oh my God, it seems so open roads Darwinist) .. rephrase the sentence: I am in the process of change (that's better here). Latito a while, due to filling of days between study (pff, that crazy and desperate, as befits a university student at large has become much more than me .. here is getting crazy and we just desperate to follow my mother slakers university), course of dance (the show and the musical drawing ever nearer and with them, "performance anxiety") and finally, new innovations, just the refreshing cool of the day, I embarked on a path of acting at the theater elicantropo of Naples. Yes, I pretend to be an actress because I think too XD pretend to call myself an actress, also because I never had an actress unless the school play in eighth grade (where among other things made me sing and I was advised take the path of the conservatory .. in hindsight, I did then, ah ...). I'm throwing in this little crazy, because I'm still in search of my street. Certainly, he is the university (no guesses that a club with acting, dancing and various impastrocchi, culinary and artistic), but I have no certainty. Well, perhaps an identity crisis or ongoing crisis di noi giovani che si ritrovano parecchie strade sbarrate, prima ancora di percorrerle. E di questo si sa chi ringraziare.. Vabbè, non è un post-comizio-politico, quindi onde evitare ch entri in fase "sclero da rivoluzionaria" la smetto qui di girare intorno alla politica. Intanto io continuo n quest'avventura che mi sta entusiasmando. Ho iniziato da poco (la settimana scorsa, praticamente) e già ci hanno messi a interpretare parti di tragedie e commedie.. e film.. Insomma sono piena di speranze, su questo campo :)
E per festeggiare questo mio stato d'animo ho deciso di provare questi biscotti che mi frullavano in testa da un pò: dei frollini con lo zafferano. Ho preso spunto da una ricetta del vecchio blog di Nightfairy (My inspiration from Wired New York time) and changing a little bit here and there (the recipe calls for the use of vanillin and I had to change the doses due to the scale that weighs in his own way), here are these men who have sprung out of saffron that under the Christmas period I would say we are a dot. Emanating from the oven a good aroma, the taste of saffron, the taste, aftertaste is as good as it is not instantaneous. I liked them very much, I obviously I love the spices, then who knows what it is that makes text. Proceed to try to xing aprte by third parties;)
Saffron is used speditomi kindly Ariosto, with whom I started a little cooperation and take this opportunity of this post to thank them also for the gift (the angel Thun you see in the background of the picture) sent me to reward 200ma recipe. Thank you, thank you very much

SAFFRONMEN HONEY (I will carry the doses indicated by Nigthfairy: mine are slightly cambiater, because the scale that weighed according to its own scientific method, yet unknown to me .. bah!)

275g flour

1 egg 2 tablespoons honey 1 teaspoon of saffron
Aquila **** Ariosto

100g butter 75g sugar
1 / 2 teaspoon baking powder


PREPARATION Make a mound of flour. Stir in the middle egg, sugar, butter, zafferano, il miele e il lievito. Formare una palla con l'impasto e lasciare riposare in frigo per 30 minuti. Stendere la pasta col matterello, più o meno a uno spessore di 3-4mm. Ritagliare con un tagliabiscotti e cuocere in forno caldo a 180°C per circa 10-15 minuti


Ultime due paroline prima di concludere le dedico al blog candy di Nicole, la simpatica giramondo del blog Dolcetti d'oltreoceano , un blog che ho scoperto da pochissimo e che trovo molto carino e interessante. Il blogcandy scadrà il 25 dicembre, quindi affrettatevi a dargli un'occhiata.. ci sono 2 piccoli premi ;)

Bandage Dress Type Of Fabric

Ring Emerald Fire Opal

fugitive ... I know!
With Christmas fast approaching you can not devote too much about the Blog I apologize to those who pass by here constantly
From 10 days after it was caught in the freeze-frame on Fire Opal, which, however beautiful, after a bit tired as well as they had a red light too long!

changed then ...... after the color red always fires with an Emerald Green color is not too intense but clean.
mounted in one of my favorite frames, but thought a bit masculine for a female finger.

The white gold ring with small diamonds embedded in "V" part by part.
not add more to lack of time .... I must absolutely return to the bench.

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say .. Crumbled

.. how good the cheese with honey .. No? It was not like that?
Okay, stop doing the "dumb" and I keep myself so, because this salad there are no pears, but honey. A nice dollop of honey, warm, warm goat cheese on a leaking slightly loose in pan. Well, always in the wake of the "let's hurt" this salad is a perfect cuddle, "lighter" (at least warmly speaking) compared to the previous tart, and then leaves you with a little less guilt if you doing a ciotolona great great;)

SALAD WITH WARM GOAT AND HONEY

INGREDIENTS for a person
80g goat

6 walnuts lettuce
a handful of raisins
a teaspoon of acacia honey
gray salt Breton
extra virgin olive oil


PREPARATION Cut the goat cheese into rounds and warm up a little in a frying pan. As starts to melt, add the teaspoon of honey and cook for a while. Meanwhile, soak the raisins in warm water and chop the walnuts. Put lettuce in a bowl, combine the walnuts, raisins and melted goat cheese with honey. Season with salt and pepper and a tablespoon of oil. Serve.

Small note on Breton gray salt: a salt is unrefined, the Atlantic, which keeps algae and suspended particles of clay. It has a good content of magnesium and other salts, but is low in sodium, so it is less salty than table salt. Has a floral taste that makes it particularly suitable for fish, meats, salads and raw vegetables.

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with sour cream and jam .. for the "let's hurt")

Well, yes: I really wanted something tall and creamy, yet crisp and "frolloso. Friday night my wish was materialized in the form of this wonderful tart, prepared by the mother of a friend of mine for his birthday (along with a number of other goodies). The thing I liked so much, who returned home I spoke with great enthusiasm to my mother, extolling the praises of the most mundane of this world, but at the same time very good. It 's true that Wilde said "the pleasure of simple things complicated is the last refuge of the soul."


INGREDIENTS For the pastry: 350g flour


100g butter 150g sugar 1 egg


2 tablespoons milk 1 teaspoon baking powder for cakes

crema pasticcera
marmellata di amarene.

PREPARAZIONE
Preparare la pasta frolla e stenderla in uno stampo a cerniera, lasciando un pò di impasto da parte, che sarà sbriciolato sulla superficie. Spalmare sulla base di frolla la marmellata di amarene e versarvi sopra la crema pasticcera. Sbriciolare la pasta frolla messa da parte e infornare a 180°C per circa 30-40 minuti.

Visto quant'è semplice? :)

How To Make A Tom Brown Tracker .

Rococo

E come vi avevo annunciato qui , ecco i roccocò sfornati e pronti per essere mangiati. Ne esistono due versioni: quella dura (By breaking his teeth, as they are, Neapolitan comic, defines 'or' idiot brother 's' or casatiello ") and soft ones. I made those tough, but I will work to find even the soft version.
As I said, the recipe is always taken from "The Neapolitan cakes"


INGREDIENTS 500g sugar 500g flour

cold water (more or less half a cup) 250g almond


12 cloves 1 / 2 walnut

cinnamon nutmeg grated rind of one orange and one lemon
2g ammonium carbonate

salt 1 egg yolk


PREPARATION Mix all dry ingredients with spices crushed in a mortar (the market here in Naples is the piston, which is a mixture of these three spices ready to be used just for the preparation of the Neapolitan Christmas sweets). Add water and work the mpasto until a smooth paste. Add the ammonium carbonate, mix well and let the dough rest overnight, covered with a cannovaccio in a cool dry place.
The next day, add the almonds (next time I'll put a few more) and form a stick, about 12cm in length and thickness of a finger, and wrap themselves up, make up the donuts. Brush them with beaten egg yolk with a little milk and bake for the first 7-8 minutes at 250 ° C (Rococo allow it to grow and swell - look to put them at a safe distance from each other) and continue more or less to cook for another 15-20 minutes at 180 ° C. The author
advice is to cook for a few hours at 50 ° C to preserve them, I have omitted this step because it will soon not a single one .. : P

.. various distributions around, what have you got? ;)

I take this opportunity to thank Anastasia's sweet prize I won. The rule is that it rounds out to 12 other bloggers, and here is my list: 1
. Katia of American Pie and its
2. Antonella e. Just a puff of wind.
3. EliFla of cuocicucidici
4. Emy of All smoke and no fire
5. Christine of the goodies Chicca
6. Erica Each curly mess
7. Francesca cream and chocolate fantasy
8. Aniko of Paprika paprika &
9. Claudia of trouble and mess of
10.Laura Ricotta and honey
11.Manuela and Silvia of piecemeal
12. Jane, Marcia, and Teddy White Dark Milk Chocolate

Now there is nothing to do but go and warn them: D This

I participate in the recipe contest Patrick



also participates in the collection of Ornella