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back with a recipe for you!

friends ..... but ciaooooooo!

'm back! There are no true?

Ok ok you had not even noticed my absence I know, but today they are in a moment of megalomania!

Sharm el Sheikh has proved better than I thought, I had fun, relaxed, ate like a piggy ... cabbage Egyptian cook them just fine when they do to Egypt but also not bad when trying to Italian.

And let's face it, because nobody says it, because nobody talks about this aspect of Egypt ...... In short, we know that

Brazilian women are beautiful

the Thais as well as beautiful are very obliging

the Russians are sexissime

but because nobody ever tells the boys that Egyptians are a knockout!

really difficult to find an ugly girl if I tell you you're alone with your hand on your heart go to Sharm el Sheikh!

I was happy with my hubby of course, but you know the eyes are made to look (Oh that satisfaction for once it's up to me to say!)

So I indeed needed, I was starting to write the numbers before you leave, I felt leggeeeeeeraaaaaaaaa burst and are now seen as a feather weight .... I should say a duvet

;-) Yeah yeah yeah I came back to me and now you take that recipe that was the first challenge for the dish is "Get to ITT" on cookaforum.

LASAGNA "WHO WANTS TO SEA"

Serves 4 1 egg 50 g flour 00

50 grams of wheat flour
4 monkfish
500 grams of shrimp
4 squid
½ l fish stock (I used the nut I do not want)
50 grams of oil
50 grams of flour
Wine

Oil Garlic Salt



Mix the eggs with the 2 types of flour and a pinch of salt if you were to look a little too hard add a little water.
When you get a nice smooth ball, wrap in plastic wrap and let rest for half an hour.
Roll the dough into thin sheets that

blanch in boiling salted water, mash them removed from the boiling water in a bowl with cold water and then drain them and put them on a towel without overlapping them.

For the filling:
cleaned and washed pretty well for the fish, heat plenty of oil in a pan with a clove of crushed garlic.

When the oil is hot nice start adding the fish, start with the calamari which take longer and add white wine.

When they have lost their transparency, add the chopped monkfish and after a couple of minutes the chopped shrimp, except 4 / 5 that left whole for decoration. Gradually add hot

continuing to blend with fish stock or white wine and salt. For the smooth

In a saucepan heat the oil and then add the sifted flour, turn so long that no lumps at this point pour slowly to hot broth and mix pretty well. A

Now you can start to make up your lasagna, buttered bowl and let the first layer of blanched pasta, stuffed with cream and fish sauce and keep up with the various layers, I have preferred to finish with a little 'of butter and a layer fillings made with a flower above the 5 shrimp remained intact. I Have made 2 pans for about 4 servings plentiful.

I baked for 40 minutes at 160 °

to you the end result!

Which Brand Is The Best Woodburning Stove?

Finally it's up to meeee!

arrives for me the wonderful time of the holidays!

See you after 19, hopefully tanned and relaxed as possible! You

do not write too much in my absence and then I can not catch up .... ihihih!

Baci Baci Baci!

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Farewell

I admit it. Facebook gasa me too! To the point that I personally have decided to abandon the blog. Both photos and articles I put them on the same FB and there are many more to see and read.

What say so? "Goodbye," which knows no sad ... so you know that FB never fails (given the time ...) and I go back on the blog. So a "soon", it should be just fine!

fact, I prefer this: " hello, and if we do not meet again, good afternoon, good evening and goodnight! "

Nico

Gold And Rainbow Puffles

..... Of

and now the challenge.

I needed something that spurs me to get back to spignattare, taken by many many other things too, I lost any incentive to the kitchen.

then came up this challenge cookaforum

^ 12 challenge: give yourself ITT!!

and since then the only thing that I find in the kitchen is more than just the fish, I jumped at the chance and I enrolled. This

is the menu that it came out:

Dreams of sea and kitchen ....

shrimps all'arrabbiata

Lasagna "who desire to sea!"

Teglia marinara

Cake .... the fruits of the sea? no no to the sweet much better than ground

I hope you liked it, me and my husband very much and also the in-laws (but they are too good!) Who have been eating my lasagna!

recipes after 31, the deadline of the challenge.

Kisses.

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challenges and rewards .......

this time o 'strange ......... Famo begin by premiums rather than by the challenge!

The first receive it again by Gigi sweet, thanks tatina

I draw inspiration from her to list in an orderly regulation and tell me a bit '!

Rules:
1) Indicate by who has received the award. FFFFFatto!
2) Tell why it was decided to create a blog.
It's actually created a little something 'for fun, I started to glance at the various food blogs looking for some interesting recipe, then one day I tell myself that I could get one .... why not? basically I love to cook, I love to experiment and combination of each case quickly, so I can come out something nice.

And so I can go back to writing a bit ', my old passion, aside due to real life -]

3) Say what is your favorite art.

Definitely photography, I think there is nothing more poetic and mystical image of the stop in the feeling of a moment of joy that is in pain, the explosion of colors of nature.

worth mentioning to me the art of enjoying life, which must not be too bad!
4) Honoring 13 other blog friends.
I try, forgive me if you have already received the award but this is my reward for you

oshiroi

Pinella

dolciricette

gincastelli

the dolcetteria

lafarfalladicioccolato

conunpocodizucchero

incucinaconme

cuocapercaso

fiordifrolla

adina

stelladisale

gloricetta

and now we are the second

allotted by Gin Life is like a bowl of cherries ... one leads to another

Rules:

- show the award and mention the name of the person who assigned by entering the link to her blog

- choose at least 7 blogs that you consider the themes and brilliant design

- show their name and link

- warn them of the award.

Beginning with the reward:

Panettone because of her I got the idea for the next futurissima cake for my hubby.

sognidizucchero in wonder every time I raise her cakes, wonderful!

Arietta I find a blog beautiful in its simplicity but with recipes too gorgeous graphics.

Gaijin a clever witty blog full of excellent recipes from sbavuscio:-D

and thought you might be enough because in reality I had already made my 7!

to be continued .............

Peroxide Bleach Face?

maritinooo Happy birthday !!!!!!

Yeah today is his birthday 29 years, the big party next year but this year I would make at least paciuto a beautiful cake for him.

Unfortunately today I was able, but never say never, who knows what can not this week!

I saw one beautiful of this cake, to be precise, and as for all of us he's Johnny Bravo made flesh I just want to make it, of course, will never be so pretty but I try.

Perhaps .....

Congratulations therefore to my love as a gift that has caught the legendary Nintendo WII, say a gift not entirely disinterested, and that leads me tonight to celebrate our favorite seafood restaurant!

Oh I forgot I hope to soon find the time to make a topic of thanksgiving for the awards, in the meantime, forgive me, as if I had time to sell I enrolled to the new challenge of sull'ittica cookaforum!

kisses.

Foodnetworkmeatloaf.com

to forgive me for all PIZZA !!!!!!

How could I forgive you if you do not you?

My first pizza!

At least the first that I realize completely alone, in fact before I happened to see the hubby or suocerino while we were engaged but I wanted the satisfaction of it all alone and make it as thin as that of the pizzas.

So Saturday I decided to put me to work 18 to 18 ...... ............ that is what sane person would do the shopping for food at 18 pizza for dinner?

No, but I do!

We know that not just save the head ......... aware that I will be panicked rush to buy the super tomatoes, mozzarella, parmesan, ham, ham, sausage and hot dogs and returned triumphantly to home, the hubby decided to make his favorite pizza.

There is to be noted that until then I had never failed any attempt to rise, unlucky me!

The recipe I'll take the silver spoon, but as I usually do not resist and modify it a bit ':

520 gr 00 flour sifted

30 g yeast 250

water

oil

15 gr salt

for the topping:

to the plate for the first

1 pound ham 2 tomatoes

Parmesan

for the pan baked

1 jar tomato pulp

into large pieces 3 slices ham 1

a frankfurter sausage

mozzarella 2 in total between the 2 pizzas, olive oil and garlic salt to taste

Home to sift the flour with salt into the container of the mixer looking more or less to form the famous fountain.

the middle I put the yeast dissolved in warm water and a couple of tablespoons of oil.

turn on my Ken and initially everything seems to go well, then I had to add 20 grams of flour (to that found in the ingredients 520 I had not calculated by adding my own oil and then go to flour).

When he finally came to a beautiful Palletta I got it and I made a loaf and put into a covered bowl and put to rise in the oven 20 minutes before I had warmed to 30 °.

I left it there for about 40 minutes and then having to bring up the oven to 250 degrees, I took the bowl, I wrapped in nice 2 nice warm fleece blanket to put everything under the duvet in the warm, stuff I was scared as hell but do not rise well!

When the dough has almost doubled its volume (pictured above), I flattened with the palm hand, I divided into 2 (one part per baking dish and the other for the largest baking tray) and then I rolled with a rolling pin to make it very thin.

The first I wanted to do at the plate had a white base without tomatoes, I wanted to emulate the love of my favorite pizza in our public trust, after it has been stretched so thin I very well greased with oil Ages and salt in abundance, fired at 250 ° for 5 minutes after that when I saw it was getting a bit ', I removed and I put the mozzarella chopped finely and squeezed, let cook for another 12/15 minutes before the Pià bottom of the oven floor and then a couple of minutes in the average coloring to make it even over, I distributed the baked slices of thinly sliced \u200b\u200btomato, ham and parmesan cheese.

When I served, the currant was impressed ..... looked exactly like the pub and perdippiù was also very good and thin, what bliss!

I put the particular slice, I think it's worth it!

Meanwhile, the first base that was cooking, I spread the remaining batter into a greased baking dish and stuffed with chopped tomatoes previously seasoned with olive oil, salt and a clove of garlic so that insaporisse.

churn out before I ever fired it to the bottom floor almost cooked about 15 minutes, then I pulled out and I added the cheese, the cooked sausage and hot dogs and here it is!

Girls was a really great satisfaction, I indeed needed! Kisses to all!

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Latitanza

friends but ciaooooooo!

I know is a life that I write, I suppose you read this topic in the belief that .......

uhm no not yet I ended up in jail and not even in the asylum also because maybe I would have more free time to write.

So imagine you change your mind and

no I'm sorry you are not there yet, I'm not home devoted to alcoholism, to leave it there for dismissal

AAAAAAAAAAhhhhhh now you have all figured out eh?

But nooo, even on vacation!

Still nothing pray for me and unfortunately she can fool them otherwise it will become, not the not the case, do not make the joke more than this can not be too easy on!

Actually, I'm just a bit like saying'...................... ............... ......... a bit 'so ........

short periodaccio full work, a little 'to say .... Scazzi general recovery phase and the gym time for the kitchen is equal to zero, but I hope soon to better organize and continue to post a little something!

However over the weekend have been on the side of Pesaro, Fano and co.

Our friends took us to dinner at a wonderful place that I recommend to all "Sunsets Villa", you can find on the internet to get the exact address.

It 's a wonderful location surrounded by greenery and the food fabulous, I recommend you try and cut the entrecote ostrich, FABULOUS!

But even appetizers and desserts were all a dream, everything done by them who are also farm.

If you pass why stop there worth it!

Kisses and see you soon .............. I hope!

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Fausto and his speed on the hills

We all know the passion to Fausto for the hills. But who even knew that a building had been dedicated?



I propose the above location on Sunday morning in the footsteps of our American hero with eating on a farm. Expect copious adhesions.

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What is the truth? What are they hiding? Maybe now they are afraid, too?

CERN: LHC stara 'detention three months
postponed until the spring, the first particle collisions
ROMA, 22 SET - Could you stop for more than three months on the accelerator' largest in the world, the Large Hadron Collider (LHC) at CERN Geneva. The problem with the magnets in a sector showed a stop Saturday led to the machinery for at least two months, but considering the detention of the car planned for some time in January for maintenance, first particle collisions that were expected in these days could only be achieved spring.

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a seafood skewers and shrimp cocktail

And here's the second part of the Sunday lunch, well there is not much to say ..... and it will fill the post of pictures!

However the squid and shrimp skewers were simply cleaned and washed well gutted infilzettati a big stick.

Brush olive oil and breaded in a mixture of bread with olive oil crushed garlic salt and white wine, parsley, there would be good but now I continue my battle antiprezzemola!

Bake until crispy, about 20-25 minutes at 180 °

Then as I accidentally advanced 12 shrimp ..... well not really ..... is that I can resist the call ...... I think quell'insalatina Gamberini early with those lying over there .... and the pink sauce ........ nooooo there to do a lunch of shrimp and miss him in my beloved shrimp cocktail sauce.

Just chop a few leaves of lettuce and create for ourselves a bed for our animals cooked in boiling salted water to which you have added a tablespoon of white wine.

In a bowl mix ketchup mayonnaise with a dash of brandy and a pinch of salt, the amount depends a bit 'taste, there are those who prefer those with a prevalence of ket of brandy, I try to make it as balanced as possible and I must say that I is a world of good!
You just need to sprinkle the sauce with the shrimp salad, fresh bread to accompany et voila!

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My orecchiette truffles and shrimp ...

Ugh Ugh Ugh!

For once I have something interesting to show you, I can not find the time.

But now I'll put a attimino because it truly deserves!

The combination is definitely unusual and well seem a bit 'risky, I thought myself the first time I ordered them in a restaurant but after tasting them in my mind there was only one and just thought

Reply!

So just married to surprise my husband I tried to prepare this recipe, I must say that already modest apartment that first time was great but in this new edition of Sunday I went over myself.

They were so good as to promise her husband that I would have given our next trip, or perhaps it was the wonderful prosecco hihihihi di Valdobbiadene vintage .....!

The execution is quite simple, the following ingredients for 2:

270 grams orecchiette (I prefer those of refrigerated, I think Buitoni)

prawns to taste your

a pack heavy cream

a knob of butter in oil

chopped truffle oil

garlic salt

white wine In a large skillet heat the oil with a clove of garlic, then add the shrimp shelled and gut, cook salt and blending with the white wine.

In another pan heat a knob of butter, when melted, add a couple tablespoons of chopped truffles let go of a very low heat so the butter flavor.

Now add the cream, mix it well for the truffle butter and let it run until it is withdrawn a bit ', in that moment you are confident you will have made a good saporin truffles.

Cook the orecchiette in boiling salted water, drain al dente (always keep aside some 'of the cooking water) and mix them with shrimp and truffle cream, start adding a little homefried' cooking water , jumping more and more flavor.

now there is pappaverle and swear that the mere smell will satisfy you fully!

As a second there were skewers and baked shrimp cocktail that I will post as soon as possible.

Kisses.

Church Anniversary Celebrations Ideas

Hi, pending the selection process for the casting of the "short" that (soon?) Will turn, will link a short made by some of my friends Marches ...



Here you find more ... are all more or less insane, so take them for what they are, ok?

nico

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Comments on a short end of the world

Read a bit 'of interventions around the world on the Swiss experiment ...

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Baked Stuffed Peppers ...

Puff ... puff ... pant ... pant!
Cha heat, I do not know you, but summer is still here ........ but that does not stop me from turning on the oven at the lunch break to prepare tonight's dinner. Guilty

my father that I paid tribute to 800 grams of ground and what best way to use it if not for these delicious stuffed vegetables and some good balls to the sauce the next day?

So after buying the missing ingredients to the super today and believe me it has been tremendously ..... the fight against the counter of the electronic scale guilty of not wanting to do the addition!
After 10 minutes of fighting the hostage in this war, which I kindly asked to be released with two different receipts and WOOOOOOOW we did it!

I'm going home with my biciclettina pink, beautiful, but it was a grind against the absurd, but I say who makes me do?, And start spignattare.
Here I put the ingredients used with such quantities to stuff peppers 6 medium-size and form meatballs to sauce 9.

long peppers 6 medium sized
800 grams of broken ground

2 eggs 1 slice of ham about 1 pound
1 slice of bologna sandwich as above
an oil parmesan cheese to taste


breadcrumbs salt to taste

milk to taste 2 cloves garlic, white wine
water


First place in a bowl to soak in the milk sandwich cut into pieces and let soak. Meanwhile it
Mizer chopped slices of mortadella and cooked, add the minced, peeled garlic, eggs, salt and Parmesan cheese to taste.
Now squeeze the sandwich and add with the other ingredients.
Run the mixer until it is all well mixed, the sandwich and the garlic should be completely disintegrated!
If the dough seems too soft, season with bread crumbs.
At this point I took the peppers, removed the shell, emptied of various seeds and cuticle and washed her going.
salt inside and started to fill with the mixture.

place in a greased ovenproof dish and cover for 1 / 4 of water and wine salt and bake at 200 degrees for about an hour and 30.

So to them it does not take much but clean the kitchen after ............................!!!!!!!! !
I recommend the bread must not forget for the foot!

Tomorrow I will tell you it was worth it (the photo is from those made about ten days ago, they were very good and I know I'm a bit 'boring!) To do all the hard work in this heat and I will update you about my indecision on my next trip!

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lunch its a Sunday in late summer

And here I am with the lunch yesterday.

Here in Abruzzo the heat continues unabated, so yesterday was expected to be yet another day at sea and therefore I needed first to be prepared in advance or nearly so have everything ready to return after a small riscaldatina before her husband's return from work.

Turning up

coockaforum I found this recipe Froda that stimulated my taste buds, to put it frankly I drool on the keyboard!

Obviously I made my usual changes, I do not know why my brain can not follow a recipe in every way, I always add remove something, Okay everyone has a bad habit .... This is my: change the recipes ...... I leave you to imagine the short, eventful life I live!

And here then is my baked pasta gratin (loosely based on macaroni gratin with fraud! )

For 3 persons (2 of which great men and hungry):

360 grams of celery stripes

3 packs of sauce ready (I know it seems a blasphemy but my homemade sauce did not like the baked pasta before it was too rich so tiè get this)

a pack of mushrooms (this is the fault of my laziness)

6 slices of ham to a bit of Prague '4 slices of smoked

Galbanino cut into pieces

grated Parmesan cheese

I cooked celery half the time shown on the package salandoli, except I did go with the mushrooms part of their oil and the sliced \u200b\u200bcooked cut into strips not too thin.

Drain the pasta gratin was undecided whether to do it directly (it was 9 o'clock in the morning before the sea) or if you dress it earlier but pass it to return to the oven, was that the pasta absorb the sauce.

I finally topped with mushrooms and cooked and one pack of sauce and left it.

At 12:30, I took my dough that it had absorbed some 'seasoning was perfect but the same, I added the grated Parmesan and the remaining bechamel Galbanino.

poured everything into a baking dish coated with plenty of Parmesan cheese and baked for 30 minutes at 200 degrees.

Sorry I can feel the smells via the web because it's something spectacular.

husband and brother have appreciated enormously, voraciously as I have not figured if I liked!

We ended the meal with this dessert / fruit because unfortunately I knew only that he would come in the morning my 17 year old brother for lunch otherwise I would have made a real trick:


Peaches in strawberry vodka (but not tell my mom!)
4 large yellow peaches 1 tablespoon sugar

vodka strawberry

Peel and cut into irregular chunks or sliced \u200b\u200bpeaches, seasoned with sugar and vodka, just enough to dissolve the sugar and why do some 'syrup.

Let them sit for half an hour serve and mogul!

Too bad it was bad weather in the afternoon so no sea but her husband and brother both slept till 16, I wonder if the fault of vodka .... you say that ?..... naaaaa impossible right?

ok ok ...... but do not tell my mother the same ......

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Boys! WE - the truth of the universe - or we'll all be sucked or you will get a new technological era for humanity! The table

COUNTDOWN LHC COUNTDOWN TEST FOR ZERO RISK EXPERTS

ROME - The Earth does not run any risk of being destroyed by the test to be held at CERN in Geneva next September 10 when the most powerful particle accelerator in the world, the LHC will be circulated the first beam of protons. In support are the president of the National Institute for Nuclear Physics president Roberto Petronzio and the National Research Council (Infn), Luciano Maiani, who was director general of CERN from 1999 to 2003. With the decision of the European Court of Human Rights rejected an appeal by a group of scientists, according to which it might create a mini black hole that can suck up our planet, Part as the official countdown. INFN addition to having participated in the production of the LHC, with its scientists taking part in the tests, for which also covers the roles of international responsibilities. Petronzio states that in any case, the risk is not about what will happen on 10, when there will be clashes of particles will be fed to the machine but the first beam of protons will be spun in acceleration. With regard to the subsequent tests, when beams of particles will collide at very high temperatures to recreate the conditions of the Big Bang, according to Einstein's relativity, said Petronzio, there is no danger. "Already in 2003 - said Petronzio - CERN has created a group evaluation for the safety of LHC has reassured us that the safety of products in acceleration experiments. The same opinion was also expressed by the group of scientists Scp Scientific Policy Committee, which includes Nobel Prize for Physics expressing scientific assessments for the Council of CERN. "If this were not enough, says Petronzio, more evidence that refutes the black hole theory of risk are constant, harmless, high-energy collisions that take place in the universe, as cosmic rays hitting the Earth. The absence of risk by the tests of the LHC, is also underlined by Maiani. E 'was right to address the problem - he said - but the problem has no basis as to cause concern. From scientific point of view, however, are fully convinced that the results of the experiment will be in the positive sense. "WAITING smoothly THROTTLE START - Just a few days and the giant particle accelerator will" wake up ": the first beam of protons will travel the 27 km ring of the Large Hadron Collider (LHC) Wednesday, September 10. Everything is proceeding smoothly and make you smile assumptions catastrophe recent days, while growing by the hour waiting for this' event between the researchers at CERN in Geneva. "Some of us are working on this project for nearly two decades and now we are full of hope, there is a very nice atmosphere," says physics Maria Curatolo, director of physical Italian for Atlas, one of the four major experiments that will be conducted nell'Lhc. "The test injection started in August have been completed and all went well," he says. Wednesday, 10, finally, we will proceed to the next step: "Once injected into an 'accelerator particle beams will circulate around the ring." Initially, the energy intensity is quite low compared to that provided in the scheme: 450 GeV (or 450 billion electron volts), which soon will be extended to five TeV (5,000 billion electron volts) and then to seven TeV (7 trillion electron volts). "In these days - says Curatolo - all tests are in progress which will continue until the last time. Everything is under control and we know that September 10 the world's attention will be bet on the accelerator. "Meanwhile, he adds," is already a great satisfaction to see that it's been implemented and is operating a machine that represents a real frontier of technology. "Everyone at CERN, are aware of the fact that the LHC accelerator is a complex and difficult." for this reason in recent years there has been some delay and the expected date for commencement of operation has been postponed several times. But now everything is finally ready and we are all waiting. "Hope and confidence are the most common state of mind, those that shine ever more evident: "We are all hopeful. We know that scientists working on the machine years done a great deal and now the situation has reached the end point. We are very confident that now has begun the phase we have been waiting a long time and where we can take all the necessary data to explore a new horizon physics.