Monday, August 31, 2009

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.

Friday, August 21, 2009

Ultimate Ispy Paper Six Arrows

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!

White G Shock How To Clean

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!

Thursday, August 20, 2009

Are The Wall Outlets In Charter Buses

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 .....

Sunday, August 16, 2009

Plasma Donation Las Cruces

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.

Wednesday, August 5, 2009

Monster Enegry Drink Fridges

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.

Monday, August 3, 2009

Why Do Canned Beans Spark In Microwave

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 ....