Bruised Feeling Headache

S. Stefano mountain home "

Far breakfast bar, Saturday morning, with the company's local press, evening feast of crap with" Bittersweet "and" A Place in the Sun "spread on the couch, walk to S. Stephen and New Year are some of the pleasures that make my life bearable and which do not give up if not for reasons of public interest.

Nico decided to go with me today: I'll never know if genuine interest or to please me, but I will investigate. The end is near and low physical effort, but the Veliki Rob is always a pleasant Cimetta and then I itch to get up to the idea Kucelj and maybe try to come back with a ring.

overcast day with few people around now that everyone keeps quiet on the couch to dispose of excess heat of this frenetic days of Christmas. Me and my occasional traveling companion instead of going up to Trnovo, while a cold steel light rain on us.

intabarrato Nico is like an expedition at high altitude, in spite of this strange spring temperatures of December.

Climb in silence for the humid forest that leads to the rocky summit of Veliki Rob. Today is "slow travel", in every sense: slow steps, a little sweat, a few words, and finally at the top, and open spaces throughout the region before his eyes. It 's a great lookout what belongs to us, sitting on these limestone pinnacles that plunge to the valley of Vipava with a leap of a thousand feet, while to the north is all uphill in woods naked and graying to the Julian Alps. Quiet drink a sip of tea, looking east to our next destination.

down through dry grass and dark coniferous forests, always on the edge of the rampart overlooking the forest of Trnovo. He looks the Adriatic, a few miles south, an expanse of liquid lead, and then, in the opposite direction, the strongholds of the Julian whitewashed, walking always in the balance between two worlds, while the cry of a jay will turn off the arrival of a large raptor, probably a buzzard. The rest is silence and light gray, and even up and down, hanging on the edge of the plateau. We have not met a soul, but on Kucelj you see shapes in motion.

We did before, now a grassy dome covered by limestone and low junipers, we could be in Croatia, Macedonia and Greece. Same tough grass and sharp white rocks and tormented them, the same wind-blown vegetation: the Dinaric Alps, the Balkans, East. Everything starts here and leads inexorably eastwards, towards the minarets and the troubled republics of the former Yugoslavia, a handful of worlds in the balance, too, between the Mediterranean, rugged mountains and the Pannonian plain.

At the top we find a lone walker and two pairs of Slovenian talkative which is pleasant chat and get take a picture of the summit, my son and I, a strange pair of hikers.

He pointed out to me that when I chat with my cousins \u200b\u200bSlovenians begin to speak with Russian accent. We laugh as we seek a spot downwind for a sandwich, looking at the plain and the Veliki Rob seems far away.

By indicating cousins \u200b\u200bSlovenian, back with a new route on makadan which, along with around a bit 'lazy, takes us back to the starting point. The forests of Trnovo always give absolute silence beech trees and mossy rocks. They are fairy woods, and Nico also not immune to magic, although this is perhaps the best season of light and stingy colors.

Back at home, in the warmth of the car, which I keep at bay the overwhelming joy of having shared the mountain with someone precious, and he just seems tired, but who knows?! Who knows what lies behind the silence of a twenty year old!?!

Syphilis On The Back Of Tongue

On his return from Mauritius .....

Here I am back from this amazing island!

You may think until you get there that its beauties are the largest sunny beaches and the sea and instead what is most striking are so many things, but above all the great civilizations that these people show any time and their history and culture, so vast and heterogeneous.

You arrive on an island where there are no races, no religions or rather exist but are not obstacles, no walls.

People are just people, friends are friends regardless of what they believe, from what I bring to the table, the language they speak.

This is certainly the aspect that struck me more than all the way, this example of integration almost perfect and then there's everything else ... it's not just that! Already

After leaving the airport, we found that wonderful to welcome the African sky, where the horizon never comes and then the green plains and mountains covered with lush forests, and still lakes, dormant volcanic craters, and yet the blue sea and endless white beaches.

Obviously, this multi-ethnic culture that is reflected in the kitchen, the most typical Mauritian great, fantastic even the Indian.

spices like curry and allspice (typical of the place, a mix of cloves, garlic, hot pepper, it derived from a tree that has a very strong smell) everywhere, although I would have expected more fish, actually there is not very tasty fish for marlin and tuna in particular as fish and meat as veal and chicken.

I for my part I got a stash of vanilla (in sticks and withdrawn), rum, sugar variety, the lemon, vanilla and coconut.

I put some photos here and a wider selection can be found on this link http://www.flickr.com/photos/43414939 @

N00/sets/72157622508333643/show /

Bye bye Mauritius .............

Alternative To Adderall Non Prescrption

October 14, 2009 on Mount Blegoš

"Big game hunting in Slovenia"

still want mountains, because of a cold anticyclone and early autumn the usual itchy legs. A day of holiday week amplifies the pleasure of starting to return to my beloved larch burnt by the sun.

But, as often happens to me during the few hours prior to departure, viro with a bold maneuver from the splendor of Lake Bordaglia Blegoš the uncertainty of the mountain, providing a stimulus to the news (and there have never been I have often looked down on the area), but especially the "uhuhuhu" and "ahahaha" Doctor of the peaks of the mountains of mushrooms that has managed to grab a few hours last Sunday.

So, not only itchy legs, hands, but also the idea to sink in the humid undergrowth of moss and leaves of beech and pull out treasures like the beautiful and fragrant fungi Cicciotti, sautéed, and ready to be shared with close friends.

So we start at 8 am on Wednesday, with temperatures in nearby Slovenia are lowered to 3 °. But the green valley that leads to Cerkno is the usual series of postcards of bucolic beauty, lit by the autumn colors and the cold sky of October.

arrive soon to the goal and left the cockpit, the chill of early morning takes up almost to the throat, but just go for a pee behind a beech appears that the first pair of firm and fragrant mushrooms, both to welcome !

The unpaved road climbs gently through the thick woods, but my focus now is magnetized by the carpet of leaves on the sides of the cart, the slopes are too steep to allow some distraction, so that remains is to enjoy the bright colors of the beech trees and the air crystal smell the cool scent of musk and listen to the cry of the jay rusty pulley.

Then you come to a sudden clearing is still green, where he decided to establish a large colony of Amanita muscaria: fifty will be as big as the palm of your hand, ready to file, in small groups, or randomly scattered here and there , red spots and orange dotted with white, beautiful like a fairy tale of Snow White and the Seven Dwarfs.

exiting from the spell, go up to another path in the forest of wonders, but I really only find out the return. Here too we detours to reach the top as soon as possible and then dedicated to hunting down with less effort.

Nothing in this monotonous forest open and silent, with the golden leaves of beech trees that fall to the ground, where rusting rustling under their boots. Sometimes open fleeting visuals of Triglav whitened, but the angry gusts of bora us into the Arctic atmosphere.

The refuge appears suddenly, while shivering in the wind, which spreads on the bare ridge. The Blegoš is right there above, surrounded by a ring of twisted beech trees, a sign of strong winds.

Go up against the hard-frozen snow and traces of recent amplify the feeling of being rushed into an early winter chill. The top is as wide as a prairie and polar swept by gusts, but offers a great view: all around a sea of \u200b\u200bwaving the eye, with Triglav as a massive rock fortress which dominates the scene, while the valleys remain short green pastures of summer homes and a few handfuls of onion and bell.

This should be seen and digested in a hurry, since we entered the Ice Age, and my stomach growls. Unthinkable stop here to eat something; get off to leeward, and harnessed as Himalayan climbers, reluctantly swallow a sandwich frozen. I can not wait to get back into the forest protected from wind and start hunting.

Just a few yards away at the side of the path to embark on an unprecedented frenzy: the mushrooms appear right away and just take a few steps to find another, then another and another. Large, fleshy and fragrant, in a small clearing I find even four, each the size of a large pan and stems that seem logs. After filling two bags and a backpack, and we no longer know where to put them, as some seem to come out of a freezer, weigh like anvils. We also have not nails looked, doves and dozens of other species that do not know well.

Now the cold became too bad here, but I do not mind. In less than half an hour we had a prodigious collection, but now I realize I have my hands frozen. We are now the clearing of Snow White and love them if they laugh, because the mushrooms will disappear, but they are always there!

again half an hour of soft and we cart to the car, where the lower level gives a vague warmth. We load our car and haul away in plain Cepovan passing through a wilderness of forests and boundless sovereign nature.

At home, souvenir photos of the hunt fragments and then off to the pan, with the house smelling of alpine hut, and all around the pan to taste the flavor of the wood.

Herpes And The Military

October 11, 2009 around the three shelters in Pusteria

"Once again alone in the mountains"

's not quite true: I've done this tour without company. But this time I designed, I left and came back, all alone.

second output of the "new era", but not to disprove, once again I changed my program "in progress". The idea was the yellow larch and Saturday I traveled extensively for guides; at the end were left in the second round by Sleme Vršič, Lake Bordaglia and around the Three Refuges Pusteria. All outputs have already been made, all beautiful places, but the decision did not come.

Well, I said to myself, let come tomorrow, I do not have to account to anyone, I'm free, decide on my desire.

beast but it rains the night at 6 o'clock, time to wake up spontaneously, the starry sky is black and the preparations are fast. At 6 and a half are on the highway, with a strange euphoria. I have not decided yet, if not to discard the Sleme: too short the way, I want to work hard. There remain two other options and decide which Oven Avoltri'll know what to do.

Meanwhile, I enjoy a hearty breakfast in roadside restaurants and then all of the early morning radio programs, including at least three news reports with the usual disastrous news.

Arrival in the mountains almost without realizing it, but the larches in Rigolato are still beautiful and green at the junction of Pierabech the decision is already taken.

Sapphire and S. Stefano di Cadore have drowned in the morning fog, but when viro towards Comelico, appear in the Dolomites, just pulverized by a light snowfall, and a shower of copper coins fall from beech trees shaken by the hair dryer. Everything shines after the rain yesterday, and now I know it was right to come here.

are now in Moso, already awake in the warm morning sun, while at the park there are six degrees of shade and wet batteries is not enough. Childbirth fast to keep warm and a little later comes a good news: the Pian di Ledge is open! Cecchi Brava, I say to myself: what better time to take leave from the Dolomites in good season with a lunch at Pian di Ledge?

Then, just climb on worn stones and dwarf pines that ooze moisture, looking at the top, a longitudinal deep wounds. When a new landslide? How long will these peaks still unrivaled?

The larches are yellow as I wanted, but not light and shade in a cold wind blows Sassovecchio Val. But when the sun? Comes along with Paterno, the pyramid that I climbed with a lot of heartache only a couple of months ago, and everything seems better. Then comes the Tower Toblin and the two twin lakes, and finally the outline of Locatelli and the Three Peaks.

Here again, in this scenario without equal, and with my time with my step, and the only companion of my thoughts. I only stop a few minutes, departs from the twenty people who have grown up here, because the second shelter calls me. Through the gray gravel completely in the shadow of Paterno and is always exciting as looking back, seeing the shrink and get Locatelli Cima Dreischuster with capped peaks.

Change of perspective now and again decided to climb the range, again with slow steps and arms bare, few meetings smiling and silhouettes against the light of those who have already reached the ridge. I have a hard, steep climb up to this final is the last of the day, but I'm tired and my back hurts.

Getting the usual giddiness of a new side, with the relief of back in the sun and the stomach rumbling with hunger.

The Pian di Ledge basks in the sun and is animated, but without the summer crowds. A Radler and a plate of soup are a gala dinner, with his face to the sun with your eyes closed. But we are close to the watershed between one and two is carried out and the weather changes, just in time to leave.

From here to there Comedians other than the silence of the afternoon, batting the ears with a sense of loss. A lonely space that steals every thought and feet that hurt. I'm more tired than usual and my back gives me no peace. But I get off without hesitation, obeying the call of the valley this season, up to ask for a cabin on Monte di Mezzo, still bathed in sunshine, with the fire crackling and my family waiting for me.

larches still on and a sky that has become a choppy sea of \u200b\u200bwhite waves. The last section is an unnatural slope of suffering: the new path, path to artificially get around the landslide, and knees moaning. Finally

the basin, still lapped by the last sun, you can let go of your legs and smell like the back, leaving a 'pet pride to have done and to come back smiling.

TECHNICAL

Card: No Tobacco 1 Cortina and the Dolomites of Sesto

difference in height: 865 m to the Rifugio Locatelli, 117 m further to the refuge of Pian Ledge, total 982 m height difference in

descent: 982 m

DEPARTURE

Reached the village of Sesto Moso in town take the detour to Fischleinvalley, located on the main road in the middle of the village. Walk along the paved detour for approximately three miles to the parking fee (€ 3 for the entire day), where the road ends traveled by private car (or, if you do not want to pay to park, you leave your car in near the start dell'ovovia for Croda Rossa and have it on foot). From here the route to tour the Three Refuges, clearly indicated by a table showing the travel times and the possible opening of refugees (while the valley floor is open all year except the month of November, others meet the usual opening times of the shelters, usually from June 30 to September 30). Follow the paved road that quickly becomes a dirt road on the valley floor along the route there are several deviations but the result is absolutely the same: in twenty minutes, you reach the hut valley.

PATH

Fondovalle From Refuge (1541) to the south - west part is a clear path that leads to high altitude. It goes to a fork evident right at the signpost 102, is reached Locatelli, left Zsigmondy - Comedians. The tour of the Three Refuges can be traversed in both directions, but personally I prefer that to the Locatelli. Then take a right and go up without hesitation or deviation Sassovecchio along the valley beside a stream that flows beneath the imposing of a rope to your left. You'll notice right near the top of the obvious signs of detachment, in October 2006, imposing a landslide poured downstream. Climb with a constant slope, until the vegetation thins out and appear before the Paterno, then Torre Toblin. The atmosphere is wonderful and the location not too demanding. As you are now a large lawn under the Tower Toblin, appear the Three Peaks and the shape of the Locatelli Hut (2405 m) have come to the first leg of the tour, you have covered the most conspicuous difference of 865 m. and if you have spent 2 ½ hours, you're in perfect English media. The stay will be unforgettable, I promise.

If you can not stand more, turn your heels and get to where you came, but if you still have legs and lungs, take my advice and take the route 101, located north - east of the refuge along the scree slopes of the north of Monte Paterno, in a short hour of soft crossing will take you to the Rifugio Pian di Ledge. You'll have to make one short climb worthy of the name of ledges to reach Forcella Pian but the effort is very limited and the views can not miss, especially when they emerge from the seat next to a wooden crucifix and you in front of you another extraordinary world, with the Croda dei Toni, the Cadini Misurina and stretches of mountains as far as the eye lift from the wind. Another ten minutes and you will be at Pian di Ledge, small and charming refuge at an altitude of 2,522, which will amaze you with its own kitchen and a priceless view. When you are sated with food and beauty, you can resume the journey From here it's all down to the valley. Take Refuge in the direction of Zsigmondy - Comedians and with a comfortable and very scenic walk in half an hour you will be at your destination. The Refuge is located on a scenic rocky cliff in front of the Croda dei Toni and the Sundial Sesto, along the ledges which starts the famous Via degli Alpini. Even Here the atmosphere is great and when you are ready, all that remains is along the last 684 meters of descent to return to the hut in the valley. You should not take more than an hour and on arrival, if you still have desires, know that the valley offers delicious buchtel (typical South Tyrolean sweet yeast dough served with vanilla cream), but also yogurt with berries and any other traditional delicacy for the refuge.

CONSIDERATIONS

E 'trip to be missed. I've done in all seasons (winter snowshoe only until Locatelli!) And I can not decide when she is prettier. In summer it is beautiful, with the only drawback of imposing a flow excursion, but only follow it safe with time because the flashes have a strong preference for this area (by the way, "Croda dei Toni" means "thunder of Croda"! ). In the autumn with the yellow larch and semi-desert with emotions not common. On a sunny winter day, the white peaks against the blue sky are the closest thing to paradise you can imagine on earth (ALWAYS ask first on the snow conditions!). It 's a hike without pitfalls, but it still requires proper training and equipment (we still want 5 to 6 hours for the full course, even if The overall height difference does not reach one thousand meters). I never tire of recommending to keep an eye on the weather and remember that over two thousand meters of altitude, you can switch from summer to winter in a few hours, even though we are in the middle of July (yes, I'm terrified of storms and bad weather, but Her Majesty has given me some Mountain strict lessons on the subject, which I never forget!).

Is Delma A Good Watch

It's up to me!

But how are feliceeeeee!
Finally it's my time to leave, waiting for me Sunday for a flight to Mauritius and I can not wait!
Obviously the case is not ready, the depletion is at most but I have to leave tomorrow and that is enough.
I want to relax, have fun, sunbathing and sea, discovering new places and customs, meet people, and of course tasting dishes.
you soon, bye bye!

Broken Blood Vessels In The Mouth

Sunday tradition .......

The holidays are approaching and even though I am one who has no problem eating anything at any place, I thought the Sunday before the start I could dedicate it to traditional recipes.

So for lunch I served with roasted potatoes and chicken pie with peach jam.

chicken is obviously not put a precise recipe I think I'll just show you the preparation because I am always so very tender and flavorful, that I keep it to marinate for an entire night, but also more abundant in white wine, olive oil, salt, rosemary and a clove of garlic in a chili slices.

About half an hour before cooking do the same with the potatoes cut in abundance, I mix everything together and pitch in a pan with parchment paper, 200 ° for 45-50 minutes.

is really tender and flavorful.

The recipe for the tart but I have to put it because it is an extraordinary pastry!

500 grams flour 250 grams butter 200 grams sugar

1 tablespoon baking

2 eggs 250 g peach jam or pleasure

I mixed the flour with the baking powder with the cold butter into small pieces with the hook of the mixer kenwood K, until I got the classic powdery compound .

At this point I added the eggs and sugar and I did not go until everything is blended without heat too much butter.

I took the loaf, I shrunk the board and then put to rest in the fridge.

After half an hour I took out the crust, I rolled out and then I positioned my new rolling pin, and let him say so cool, tart mold removable bottom well greased with vegetable oil.

Since it was softened a bit, 'I called 10 minutes in the refrigerator in the meantime preparing to put on the lines, which believe me for someone who can not get straight is a problem, is to heat the jam in bathroom maria to make it more creamy.

I took this mold spread the jam, then the rows and then folded the edges of the tart on the edges of the lines in order not to see him jump, off again in the fridge.

Bake for 40 minutes at 180 degrees or until you see the gilding, the cooking tends to rise a bit 'of course, and MIRACOOOOOLOOOOOOOO!

The tart not only me, it was excellent, but I say BEAUTIFUL!

could not believe it, the crust is driving me more and instead head and thanks to some 'self control at that time bonuses in more than usual and so cool that I could mold it to be presentable.

My mold was 28 and me is something a bit advanced 'because the doses are for a tart but not completely covered with grill.

Want a variant of panic, instead of the jam of dark chocolate melt 200 gd place it on the bottom, above adagiateci 2 pears into slices and then cover completely with the rest of the pastry and bake ...... .. ....... fffffaaaaattooooo?

Ok now you can try and pass out!

Plug Faucet Holes In Clawfoot Tub

apple pie from blog sprout ..... in short, a guarantee!

Last week I had a great desire for apple pie, one of those classic, one of those flavor of childhood, and so wandering around the Internet Blog Cavoletto and understood what I
Cake apple vintage
there could be something more suitable to my desires of the moment?
The simple and natural ingredients we had them, so I decided for this one.
I adapted the recipe to my mold and voila in no time, I got exactly what I wanted.
cabbage seemed to be back back in time, one of those winter afternoons with My mother prepares a snack for me and my brother in the meantime we look at Holly and Benji, and Mila Shiro and Bim Bum Bam aaaaaaaaah how wonderful!
What can I say?
Oh yeah the next few days was even more good pastry and my mother-in-law she's enjoyed a nice piece!

Basketball Floor Sweepers

Pasta with potatoes so gorgeous!

cabbage has been over a month since the last appearance ......
eh tasty little things that I've done but time is always less, but luckily for me the holidays are approaching!
Oh yes I am one of the "lucky" that allow a trip when everyone is back to work, this year I expect the Mauritius but there are still 20 days and then back to us!

I found this recipe on modern cuisine at all bad.
My husband just last week I was accused of never having pasta with potatoes, although I am a lover kartoffen, but there is a reason ..... I like the soup his mother is unfortunately not like (in general are not fond of rosé sauce), but the challenge now was launched.

So when I saw this recipe are mad with joy, could be the right compromise.
the end nothing more than compromise, has proved a hit, even with my usual changes (not significant).

Pasta and potatoes with bacon and onions.
220 grams of butter 15 gr Mezzemaniche

1 / 4 onion bacon

diced 1 medium potato
grated parmesan cheese


Dice the potatoes are not too big and dip them in boiling salted water, boil when he resumed throwing the dough in the same pan.
need to adjust the schedule for cooking pasta, whereas the potatoes need at least 10 minutes and the pasta should be drained and then skipped a couple of minutes before cooking is complete.
My pasta was cooked in 12 minutes that the time was perfect.

While the pasta cooks, heat the butter in a pan and add the bacon and onion finely chopped Cook over low heat, add the rosemary wanting.

As I said above, drain potatoes and pasta, while it is still al dente, and fry the onion and sauté with the bacon filling with a sprinkle of Parmesan and pecorino.

easy, fast and very delicious!

Voleyball Spandex Camel Toe

FALL ON VOGEL

PSYCHOTHERAPY IN SHARE

dazzling September this year. It 's just started in the autumn, but if it were not for the twilight advancing inexorably eating days and the fruity smell of the campaign, you do not notice. It's hot, with temperatures that reach thirty degrees in the daytime, but if you leave the city you smell the must and glazes high in the sky blue remove all hope: the summer is dying. I want to go to the mountains today, though with a heavy heart.

The choice falls on Vogel. There have been a couple of times, but it's close and with little effort you get on top of a "real" of almost two thousand meters, but wild and full of charm with a shelter to offer comfort to Mr. walkers.

I wake up without effort, while having an argument with the blankets pulled my niece all night, turning over constantly. It matters little: it was a small, amusing nuisance.

Dawn is happy and I am confident that my mood will be lightened by the fatal ascent. The forest is dense and silent, on the narrow road that climbs up sheer from Tolmin to Planina Lom. Here the fall is really started, with red beech trees swept by strong winds and a family of amanita muscaria to welcome. We cross the pasture and we continue along the track which is close to Planina Razor almost an hour easy walk on level ground. For me it will be one hour of tears, but that's another story.

Arrive at the refuge and the mountain seems to me that not even I care anymore. I'm terrified I can not lose the only real pleasure in my life. I try not to think about it and attack the climb.

Vogel is over our heads, a little 'grayed by low clouds that threaten it, but you can start to sweat.

One step after another, beginning the mantra. Gain altitude slowly, one step after another. Just breath and slow steps. Only the feet and legs and breathing. One step after another. Sete and breath, one step after another. The heart that beats strong and slowly adjust back, one step after another.

therapy works: after an hour and a half of mantra, the thoughts are dissolved, melted away like snow in the sun. There are only small drops of fatigue on the front and back.

No fanfare, today, only grass graying, Hazy skies and drops of sweat, a step by step, nothing but thought, thank God.

At the top, no euphoria. Only the relief of finally being empty of thoughts, in order to be able to see a sky without fanfare and padded tops and windswept. Silent lunch, each with their own thoughts, until it makes its way an idea: take a loop through the Globokar Planina Razor and then down to a new location. Along

the sharp ridge is just angry Bora and a steep slope that goes off in beech. Then the track gets lost among the sharp rocks of the ridge and you have to collect ideas for coming up with the route heads north for a few meters and then to step back and return to the original side. Just a little exercise guidance, nothing more, but this clears the last thoughts survivors.

In absolute solitude, we come uprooted tombstones of old boundaries and some other artifact. Then, just downhill at breakneck speed down the valley, with some short gravel to go running to the gas in the legs.

Again sweat and thirst and hunger and want a beer. Back in

refuge with the needs of a strong heart and lighter. The jota is hot and the cold beer. The legs are a bit 'packed and feet hurt. You want to go for mushrooms and make some pictures.

It comes back to life.

TECHNICAL

Charter: Planinska Zveza Slovenj "Julian Alps" 1:50.000.

Elevation gain: 998 m in total. From Tolminske Ravne (m 924) to Planina Razor (1315 m) meters 391, and the Vogel Planina Razor (1922) 607 meters.

DESCRIPTION

Departure: reached the town of Tolmin in Slovenia, continue to the hamlet of Ljubinj, from which a narrow and winding stock facing steep slopes (be careful), which can be covered in full up to an obvious parking near Planina Lom. Here you can leave the vehicle to continue on foot.

PATH

Continue to clear the Planina a cart in an open alpine pastures. It goes without mistakes along the long route that serves the hut Planina Razor almost entirely in the forest with moderate slopes. In just under an hour you reach the Planina Razor.

just behind the part of the easy path for Vogel reported on the ground, open meadows, dwarf pines and rocks that rises gently towards the northeast. Once you are in an obvious saddle between the summit and Globokar, with the view that opens in the north - east, go left for an easy slope of the Vogel, which is just a few minutes nice top, open in all directions (1:45 am from the refuge). You may enter the same route, or continue westward along the charming and sharp ridges up to a rocky summit and absolute, beyond which is a step that leads with a clear path to the south to Planina Razor. To break the deadlock, you must get off in a northerly direction for a few dozen meters up the obvious trail that goes from Bohjinj to the Vogel and remains on the north side. Gained the path, it always runs west wine to a saddle with a fork, where it goes up to the obvious fork, facing south. From here the route is intuitive, as the refuge is with a view to our feet and all that remains is the clear path ahead.

CONSIDERATIONS

Vogel I like it very much: the drive is short and sweet, without congested highways, the path is not too hard to get to a respectable share of 1922 meters. Canin and sweeping views to the Triglav, seasonal blooms from manual, cozy retreat, jota fabulous dumplings and cake: what you ask for in a mountain?

There are many who think as I do, because there is always very popular, but I swear that is his only flaw!

Acid Fast And Mycoplasma

August 30, 2009 "Breakfast at Sabotino"

"First signs of late summer"

After the Dolomites and the first real shower in August, comes a fresh morning and sweep the bora. At six o'clock I turn around in bed, uncertain whether to enjoy an extra hour between the sheets or do what I do best, namely raise my butt and start walking.

pick up something to eat and give way to an idea: to have breakfast on Sabotino, early Sunday morning. Not as fast as I wanted, but enough soon as not meeting a soul along the short ride to St. Mauro.

The wind raging and the light is still livid at this hour, nothing worthy of a photo, blinded by the slanting rays and the winds that bend the trees. But before we get to the attack of the path, I have already made a hearty breakfast of figs, ripe plums and walnuts still fresh husk.

Along the way, the flowers wither and wild garlic, protected from the mountain of the house, I can finally start to sweat. The Sabotino is still there, curled up like a big cat that looks at the plain, with wary eyes half shut. The vegetation has exploded, after this long in August tropical, and even if it rained yesterday, the steep, sunny not to see the damage.

silence broken only by the bells of the first Sunday Mass and the scramble by the winds that hornbeam, no one on this rocky path, where sprouting dried flowers of a blue arrogant. The legs are a bit 'tied this morning, and I have forgiven the exertions of last weekend all the more reason to look around slowly, towards this perspective that I think I know how my pockets.

But this time is different than the color of the Isonzo, neither green nor blue, violet, perhaps, strange light, cold and impatient, and skims the surface runoff, indecipherable as this wind season without a bora angry that he does not know where to go.

are now in S. Valentino, where I finally someone, a man planted his legs apart looking at the plain. We salute you soon: there's something in his eyes and I know that I recognize that neither of them wants to talk. I find it less windswept corner and I can finally have breakfast here, as I wanted: a banana, a handful of biscuits, sit here in silence, trying for the umpteenth time but could not find my house, feel the sweat dries, the breath coming back slowly and a bit 'of warmth on his shoulders.

Today I look at the mountains, look down on the plain, I look these two cities that are confused by now, I feel the numbness of the first morning of a day of celebration, almost all still in bed for a well earned rest. I'm not far enough to almost feel the noise of that world, where I live my life tenaciously stuck to the ground and from which I can just run away to deluding myself not to join.

I left it at home the bottle of water and I'm thirsty, I want to invite back for lunch the boys want to see my niece, after a week of holidays alone, and hope in a smile of my son. Meeting only a smiling elderly couple and a dad with his little girl asleep in the backpack.

go down slowly, gathering blue flowers and some branch broom. I collect walnuts, figs and plums for dessert of our Sunday lunch together. I pick up the strange light and the wild wind and loneliness. I come home that the city has just begun to awaken.

I come home with arms full and your heart lighter.

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Cheescake fresh fruit drink on the terrace Modern Kitchen

time ago, looking through a number of modern cuisine along with hubby, we were struck by this gorgeous-looking recipe.

months have passed since then and finally I was presented the opportunity to try it.
Yesterday was provided with all the family firm to roast and prepare 40 kg of well-preserved peppers and of course barbecue sausage in accompaniment.

What's better than a nice trick to finish off a fresh and lively evening of Gender?

And here it is my own, without false modesty, beautiful and delicious cake!
And this was very nearly that of the newspaper ..... I prefer my .........

We carry the line of the recipe as newspaper

200 g digestive biscuits or

50 g blanched almonds toasted

50 g hazelnuts 150 g butter 500 g

creamy ricotta

3 dl

cream 100 gr sugar 10 gr

gelatin sheets

2 vanilla beans

fruit as desired for garnish (I used nectarines, strawberries, grapes, black currants red, green pears mignon)

1 - Blend the biscuits with almonds and hazelnuts until chopped fine and homogeneous.

Melt the bureau in a saucepan on low heat and with the mixer running, add a wire to the mixture.

blend for a few seconds and let cool.

Pour the mixture into a 20 cm springform pan, spread and compacted well on the bottom and edges.

Transfer the mold in the refrigerator.

2 - Soften gelatin in cold water.

Riunite a dl of cold water in a saucepan with the vanilla pod lengthwise and cut into the sugar, bring to a boil, cook for 2 minutes, add the squeezed gelatine, stir and turn off.

Strain the syrup through a sieve and mix with ricotta.

3 - Whip the cream, mix it with ricotta cheese and pour the mixture into the mold, refrigerate for at least 6 hours and the deformed chhescake on a platter.

Wash the fruit, dry it and to taste the cake decorat.

then I, as recommended in a note to the recipe, I finished with tortagel.

is very delicate and certainly lends itself to many variations, it would not hurt the flavor with lemon or orange curd or maybe rum and why no layer between the fruit and add the ricotta syrup / jam fruit.

The approval rating?

I do not understand, seems to be liked, but without much enthusiasm ..... but now I have to put in my head that is not a family ...... experiments say that my family is the panna cotta or tiramisu for excellence ..... or maybe it's not complimented by a family who knows!

But the man has licked his whiskers and I just called to say he has not thought of anything else this morning and can not wait to eat up a big portion for lunch today.

Me Happy to you all a good weekend!

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female ...

As I said yesterday, it was great to see my friends and especially taking advantage of these mezzeferie to offer them a simple appetizer summer flowers on my balcony!

So I gave myself a little bit but just to do but in the end they were so happy in the end I think it takes very little to make people feel good, just do everything with love.

Quuuuiiiiiiindi Pretzels are gone in 30 minutes cameron, delicious and you see them in bowls to flower in the foreground, then I made a vinaigrette with carrots and celery served with a sauce of greek yogurt and chives, and another always with mayo and onion. Obviously

the usual peanuts and pistachios but have been snubbed in favor of home made appetizers, what satisfaction!

To refresh their throat, strained by nolimits talk, I prepared a fruit cocktail very sudden going to trial and taste!

fruit cocktail random (slightly alcoholic)

Aperol Soda

3 2 1 Crodino

Juice Ace

a drop of vodka dry

Stir, taste and if you add juice to taste .

touch in just for them and they are my loves?

In glasses, decorated with a slice fishing nut, I did find their 3 cuoriciotti ice with a red currant in the middle ...... not cute?

2 years that were expected to use that head ih ih ih!

not tell you their smiles and I caught a lot of compliments but also some suggestion that I'm crazy !!!!!!!!!!

AAAAAAAAAAAAAAAAAHHHHH LOVE SUMMER!

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I'm not too old!

No no no, I can do to sleep only four hours a night, not even my Nescafe triple gave me a wake up! Just
I have not the physique you ..... ..... I knew but not too old to do chat night river in a parking lot with friends of all time ................ but do not think I ever give it up, it's worth the risk of falling asleep on your keyboard to enjoy their company to talk about this / Codest / chipiùnehapiùnemetta ..... and that's nothing to laugh together and enjoy the successes but not ashamed of the tears that I can get off the weakness manifests, all kissed by the sweet summer night breeze ......
you tomorrow with a recipe that I hope proves to be excellent!
Thanks girls .....

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Jalovec

If it were a number would be the one, and soaring straight up, champion of the Slovenian mountains to climb and difficulties. If it were a color it would be the dazzling white of a spire of ice, or a bold diamond-cut pointing to the sky. If it were a man would be the lover that all women dream of: beautiful, cheeky and a bit 'dangerous. The

Jalovec Planinska Zveza is the symbol of Slovenian and is a dream I've cherished for years. I did not feel ready, I wanted to be special and waited patiently for the right time, but in reality I feared it and it made me postpone the event. But after so many experiences, often harsh and difficult, after having built a thick rind of humility, the right moment has arrived.

is approaching a red-hot August, we have a free day and a half and a strong anticyclone dispels the anxiety of time: two in the afternoon we start for the second time in a week, towards the Valley. We come together in droves to Izvir Soce of lazy tourists hot, then take a short dirt road into the valley to the farm Flori, where few cars present evidence that even the Slovenians have some reservations to get a bunch like the days of August. The

Jalovec is invisible from here, but the sign informs us that 6 long hours are necessary to reach the top, we can limit ourselves to three to reach the refuge Zavetisce Pod Spickom and spend the night.

The climb goes up immediately determined, as to warn that we are not here to comb the dolls: long switchbacks to climb a steep slope that define an understatement. The Cecchi has just eaten a sandwich that accentuates the gravitational effect of the anvil on the shoulders and annoying digestive outcomes. Sweating is abundant in the humid forest, even if it is late afternoon, and we must stop drinking in repetition. The climb continues

supported but the presence of increasingly sparse coniferous announces the end of the forest. Sull'aspro plodding path to the amazing flowers you can start to look run on the peaks last seen: Prisojnik, Razor Triglav and shine the light of the sunset and also appears Spickom, which slopes to the refuge stands.

I see it, finally, the last part is, if possible, even steeper.

E 'already evening when, sweat soaked, we come to the narrow terrace overlooking a view layer. Maria and Nadia are waiting with dinner in a warm smile and cold beer to quench their thirst there. It 's small but very cozy, this little gem spartan accommodations in Slovenia, we will test with a delicious barley soup, served with smiles and kindness in the unusual warmth of the tiny dining room. We

twenty to divide this house two thousand feet, waiting for the night in the silence of the sidereal eve of August. The rooms are comfortable and well prepared, and when you turn on the stars, we all huddled in our beds waiting for the nightly serenades. Sandwiched between the occasional hut mates, spend the night with a Background Stereophonic saws in action, but with the magic of night out under the stars that seem to fall on and a crescent moon reflected on the rocks white.

Dawn finds me perky, despite the almost sleepless night, and the sunrise behind the Razor is the latest spectacle from the refuge. Both efficient and thoughtful gentleman there to feed poor duty and chatting happily in a strange colorful language, with which we intend to perfection. At 6 and a half we were ready to go and find out what really lies That sour rock wall pointing toward the sky. After a gravel strewn with large boulders with mysterious writings, starting with the first equipment, I followed the advice of Dr. peaks and no harness but I confess that I have some doubts. The Bosi, however, wear any kind of garrison security in its possession, and the weighted irons and ropes, he began to puff like a cement mixer.

We queued for a couple of Slovenians in age, so much for taking it easy, and the path goes up tight as the steel wires that sometimes accompanies it. We're going to

Ozbenik, a gentleman by nature rough and angular, clearly envious of his more famous neighbor, who was giving it his all to cut the legs of those who pass through without bothering to care and the mere thought of the goal. And he takes revenge with a first degree and hostile terrain, that makes it a bit 'nervous.

Luckily our tread, both over sixty, are quiet and contemplative, and almost without sweat, we get to Brett for the last seat plane section of the route.

What we expect from here on out is still a short climb and the final ridge, a spur sharp and steeply overhanging two valleys.

A short passage is so sharp that it is difficult to put two feet side by side: like a spider crawling across the exposure because it is unbearable, but with a little bit of euphoria for now arrived.

The beauty of the summit has few rivals on the view Grossglockner from the sea, giving an overview of the entire panorama of the Julian Alps. The crows circling in the blue and we go round the top pick for all the prospects that are opening up here. I would stay on top for hours to make this homage unparalleled spur of rock, but time is running out: our commitments to descend to 1700 meters require us to leave.

We know that the descent has not only taken a comfortable and relaxed and that the difficulties are not archived. The Bosi it literally represents the reflection and down as if walking on eggs.

While Jalovec disappears into the clouds, we're back to the saddle of Brett and we continue to think about what the most demanding; in fact, from here down, it takes all the concentration we have left to do missteps.

Again in view of the refuge, you can relax for a moment and anticipate the pleasure last stop. Nadia and Mary are busy in the kitchen and I need the much-vaunted jota: it is a true delicacy, or perhaps hunger, exhaustion and relief to have done to make me enjoy it so much! The Bosi but refuses to eat, quaff a liter of water and lies down on the bench without giving more signs of life.

We're going to take our leave from the realm of Jalovec and cover the last thousand meters which separate us from the Trenta Valley. Rugged stony path to greet the first peaks and then again steep beech forest, with his toes now mangled by thousands of steps malagevoli.

thousand and seven hundred meters to climb and descend without a distraction, plenty of sweat and toil inordinate only to sit uncomfortably on a roof of rock that plunge into the void. Why do we do? Because we split the back and knees, because we tremble on the sharp ridges or down steep walls, where every step could be the last?

Citing Blade Runner: "I've seen things you people would not even imagine."

Or maybe we delude ourselves to make a small step up.

TECHNICAL

Charter: Tobacco sheet 019

Drop: 1700 m, of which approximately 600 sections of trail facilities.

Difficulty: EEA - path of considerable physical effort and technical training and equipment to deal with appropriate and safe time.

DEPARTURE

Val reached the high thirties in Slovenian territory, follow the signs to the sources of the Isonzo (Izvir Soce), pass the namesake refuge for dirt road and continue until ban to continue in places Farm Flori (signs).

EXCURSION

The trail starts directly from the parking lot (960 m) with hairpin turns and climbs the steep beech forest. It goes on forever in the woods with adequate slope to a junction on the right, which is a variant of the path and leads to rejoin the path from the step Vrsic. I recommend you go straight: even if the path is a bit 'steeper, more linear and earns nearly half an hour. On leaving the forest the trail crosses to the left leads to Bavski Grintavec. Continue straight ahead between mountain pines and then finally open up land on the south wall with views of the group of Jalovec. The path continues always well marked and respectable slope until you reach sight of Spickom, the spire of rock is placed at the foot of the shelter. The last section of the trail through wildflower meadows and eventually leads to the refuge (2064 m).

From here, follow the signs to the gravel Jalovec leading to a rocky cliff with the first equipment. It continues to climb stairs and ledges often equipped dell'Ozbenik the wall. This leads to the saddle of Brett, and then climb again to the left to rocks partially equipped to the shoulder of the ridge south of Jalovec. Sharp ridge along the much less steep climb up the mountain to share m2.643.

CONSIDERATIONS

What, is an excursion for "real men"! 1700 meters overall in both uphill and downhill, two thousand feet of rock wall partially equipped and air passages: here we grasp the meaning of the "safe passage" and "mountain experience". It takes a physical, but also head to remain focused and avoid the risk objectives of this excursion.

harness or harness is not it? I say yes, because you never know: a stone, a distraction or an unexpected and can be fatal, although a few sections are equipped, you have more protection. It is the helmet without contraindications.

And then, listen, break the trip with overnight stay at the refuge, unless they have done something very bad and want to punish you or have performance anxiety.

to sleep Zavetisce Spickom Pod is more than a ploy to break the output: € 20 (summer 2009) for CAI members are the price of one night's accommodation with breakfast and a simple dinner, and let the pleasant experience of sound hospitality Slovenia, as spartan. Try to get a feeling for the two adorable middle-aged ladies who run it flawlessly and soups are tasty and delicious strudel. The balcony offers a wonderful view of the shelter and, if you have the luck of good weather, at night in proportion with the starry sky is a pleasure that is in addition to all the others. The refuge, powered by solar panels, has the only flaw of the lack of running water.

If broken the climb, you also enjoy the great fatigue that does not even miss it. The summit is one of the most beautiful I have gone up and, if you suffer from vertigo, the adrenaline will not fail, as well as the chance to see virtually all of the peaks of the Julian Alps. Be prepared to work hard from first to last step, even downhill, but an experience that you will not easily forget.

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recipe summer herbs and home made! I

Introduction .... I do not know if I am no longer able or blogger is to write the numbers but I am unable to enter the larger photos, in any event by clicking on it you will see the enlarged, the detail we know is always a pleasure!

One of the things I love most of the summer are definitely the scents and colors to which the associate in my mind.

Summer for me is the smell of tomatoes, picked warm from the sun, so bitter arugula and fresh basil, red and light green chillies and all the colors of the flowers in bloom, not to mention 'blue sea is the fantastic story that .......... vitaaaaaaaaa (Antonello said my friend!)

What surprises me is to see how to make use some features in my dishes, I have recently noticed that the colors of my menu It's all about the Tricolor.

I feel like a patriot of the kitchen!

said this spring around I decided I had to have some aromatic plants on my terrace, I do not think there's anything more beautiful than an ingredient used in cooking just read.

As you can see from the photos to start I focused on rosemary, basil (mom what an amazing experience intoxication of her perfume in the morning when the water it!) And peppers, a little more kindly snatched plan the campaign and my grandmother's chili jungle, below, magnificent!
as short as it is not, ultimately there is no plate on which there is no basil or pepper to enhance taste!
Today we put two of a very simple and certainly for many, represents the classical discovery of hot water, but to me precisely because of their simplicity amazed to taste fresh and delicious, with more or less caloric content .

The first is the quintessence of the basil, if I had a grandson two years and asked to associate the word basil to something, I'm sure you respond PESTO!

Mine does not claim to be the real Genoese pesto but it was a good, definitely on my WonderPiantina, but I want to post it because I've never found a recipe online and I think some of the doses eye that I failed to get a fairly balanced pesto!

Orecchiette pasta with basil pesto.

200 grams orecchiette

20 basil leaves, pine nuts

15 + 5 / 6 for decoration

+ 2 tablespoons of grated pecorino cheese to sprinkle the finished dish to

half a clove of garlic oil to taste

In a bowl, chop everything with the immersion mixer until a smooth sauce without lumps or large pieces.

Taste and adjust as needed pecorino or salt or oil.

Season orecchiette with pesto, cooked in plenty of water salt and garnish with remaining pine nuts and a dusting of pecorino.

really really good!

The other recipe I got it, I wanted to try the famous cottage cheese but I did not know how to consume them, I thought that after a low-fat cheese for what is not can not be comfortable with a fresh tomato sauce tomato basil.

Spaghetti with fresh tomato sauce with basil and cottage cheese.

200 grams of wholemeal spaghetti (I buy the best fit for me!)

20 cherry tomatoes (25/30 if they are very small)

100 grams of cottage cheese

garlic oil

4-5 basil leaves salt

In a pan fry just one clove of garlic with a teaspoon of extra virgin olive oil, add tomatoes, divided into 4 and let them go.

Meanwhile cook the spaghetti in salted water.

In my case the tomatoes have cooked for 8 minutes equal to that of the same spaghetti, but a couple of minutes before shutting down I added the basil leaves whole.

Drain the pasta and add to the tomato sauce and flakes that melt with the heat of the pasta a bit 'creating a nice creamy sauce, garnish with a sprig of basil.

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ritorneròòòòòòòò to agostooooo mackerel!

me alone I suck ..... I am sure that many might not have noticed my absence but for those few who have been noticed, I'm sorry to be so gone.

Without even a hello!

Sorry sorry, I swear I think.

But I had other thoughts to 1000 times larger than other children, sometimes a little more beautiful 'less, sometimes only more confused.

It is true that a blog takes time and care to make it grow and I was not in the right spirit, but now I am here simply

with a new recipe a bit of my own 'improvised.

And I promise that sooner or later I will update you with some good little things done in the past months.

Living in a place the sea has many positive sides, certainly the most important in recent months has been (as well as we pass each to brown in the sun!) Every Friday to have a delivery of boxes of fresh fish from a fisherman friend .

Saturday 6 kg of fish ...... between the various squids, fishes and various Pesciotti, there was a beautiful clear for at least 2 people.

Honestly I did not have much idea how to do this, the usual baked fish with potatoes inspired me and then I wanted to try Rosamund the mayonnaise, eventually I'll notice the 2 cans of salt, recovered from Sunday's roast beef, so I throw myself in this very simple and very successful experiment.

Mackerel with salt in a salad

fresh Mackerel for 2 people

1 ripe tomato 1 / 2 lemon salt to taste

extra virgin olive oil 4 basil leaves, rosemary

Lay your Pescioni gutted, washed and sprayed in white wine on a bed of salt and a sprig of rosemary.

Cover with more salt and bake at 180 degrees.

After 35 minutes, take out, was dehydrated enough but the smell was exquisite.

Then I proceeded to reduce it to pieces, taking advantage of it to remove all the plugs (or swords as they were great).

In a bowl I did a 'emulsion with lemon, basil and extra virgin olive oil.

I seasoned the fish with this sauce.

Meanwhile a little flavor to it ', I cut a tomato into thin slices, I laid out on a plate and season with salt and oil, I put on mackerel salad, here's the final result, which I accompanied with Rosamund of the mayonnaise cookaforum .

you soon ....

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Noodle full cream artichokes and shrimp.

Here I am, finally back from a weekend as it should ......
A w where I enjoyed my little house, cooking, cleaning but mostly sprawled on the couch,-P! Hurrah
back pain that I justified! However

having a great excuse for me to dispersed, I thought I had time to experiment with a few little things that in my mind for a while '.

In particular I wanted to try to make a complete pasta and cook fresh artichokes and not always the same frozen artichoke hearts.
So the ideas we already had the very clear and when I saw this recipe the legendary adina everything has taken a definite shape.

On Saturday I made the noodles integrals

3 eggs 300 g flour salt

oil

I mixed the flour with the eggs and salt and then saw that the whole wheat flour I demanded more of the liquid, I added oil to make it more elastic.
Half an hour of rest in the fridge, then with my pasta machine, I rolled out and cut into the desired format.

I must say that when I'll just make the stretch less subtle, it will be a bit 'rougher. How
flavor was excellent, however.

At that point, I am dedicated to artichokes, having no experience in this regard was eager to try, so I removed them stem the hard outer leaves, until I got to see those more clear with the root, and then I cut the tips of the "flower".
put hearts in water acidulated with lemon juice to a fine and then I left there in the middle.
So my artichokes were soaked for about a day but have not been affected at all in fact.

arrive Sunday for sauce I used
3 artichoke hearts
250 gr shrimp

I took my artichokes and I made them into slices, I heated oil in a pan with chopped I added garlic to the artichokes, which I first blended with wine White then I continued with the cooking broth for pasta preferred them softer. A cooking
I picked a 3 / 4 and I have spent with the blender, then put the cream in a pan.
Meanwhile, I peeled the shrimp, I cut them into pieces and I have dipped in the cream of artichokes, until cooked.
Cooked noodles in boiling salted water, drain and jump in the artichoke and shrimp.

I must say that as an experiment went very well, but I was very very good to be rough and cafona which they prefer to hear when you bite into a slice of artichoke, rather than the cream.
gives me the impression of a full and satisfying flavor. Before I can introduce you

risotto a great work of the husband, it's worth a try.

Besos.

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simply boiled eggs ......

Who says you do the diet is sad and depressing?

Oh yes it was me ........

However, today, perhaps because finally, after days of gray, the sky is once again clear and blue and the sun became admired throughout the morning, in fact I said today I came home for lunch, happy, perky and enthusiastic even diet!

I started with the task that I hate most of all, prepare the salad, then wash it and clean it is something I'm bored as hell .... if you have not understood the hate doing manual labor, I want to be one of those chefs who come find everything ready, cleaned, marinated, yeast and anything above that and then who shall have done to tidy up the kitchen.

I digress.

Coooooomunqueeeee today, doing the thankless work, I found unchè extremely poetic in vibrant colors of the leaves in cold water that flowed over them, and I froze my hands!

Indeed reviewing the photo I can not give me that reason, he knows so much of the summer sun sea ....

I wanted to share my joy with you!

Returning to the topic title, lunch alone today.

generally do not take me committed much, when you are on a diet you quickly find something good and fast food, but this is not my case.

So what?

I decide to get my bearings on the eggs.

Sode? Too sad;

fries or fried? Too much too everything fried, boiled

? Why not?

Eat only a couple of times in my life, I recalled that there were dietary and wanted hot water, so they seem like little info, I bothered my silver spoon to get it right.

Ingredients: 2 eggs

a tablespoon of white vinegar, salt

olive oil

1 slice of bread

In a saucepan heat the water reached a boil add a tablespoon of salt and vinegar.

Peel an egg in a bowl and then lightly in boiling water, cook for 3 / 4 minute or two, drain and dry with a perforated scoop on kitchen paper.

I repeated this for the other egg.

Meanwhile, I toasted a slice of bread, split in half, seasoned with a little olive oil and salt, I lying on a little egg for each, again a little oil.

Finish.

time of preparation, including cooking, 15 minutes.

I assure you that was very good, outside with soft slurry that heart was going to flavor the bread.

Will was also the grandmother of the new oil?

But surely! Not to brag, but my grandmother is one of the best in the world oil Ages swear!