What Color Is The Ribbon For Throat Cancer?

Prize / Award incoming effects

Here is a gift that makes me Barbara of Recipes barbaric! Thanks:) Let me explain the rules: you must publish the stamp referring to the blog from which you came and then pass it to 10 friends. Do not forget to publish even these two simple rules and please, let it run so broaden your horizons!
Here's an award from Barbara of Recipes b Arbara ! Thanks:) Now two rules: this post stamps with the reference to the blogger who Gave it to you then pass it to 10 friends. These rules do not forget to post too and take care to let it travel from blog to blog ... it's the best way to meet new friends!

Here are 10 of the blogs that never fails to visit: trust it really worth it! Here there are 10 blogs that i always visit: stop and believe me it worth reading!

Anise & Cinnamon
Comidademama
mixed blessing
fiordizucca
The gingerbread man
The wooden spoon
The Cherry Orchard
Naked Lunch

space of Staximo
Poppy Seeds

Enjoy stimulating reading and good day!
Enjoy the reading! Have a nice day.

How Long For Herpes Igg

Strange / Strange effects

Hello everyone! Have not disappeared from the face of the Earth ... is a time when I'm spreading seeds here and there at work and something finally starts to move. Naturally this leads to a reduction in the time I can dedicate to the blog, at least initially ... But the other day I bought this cimone purple and I could not help but photograph it and post it!
Hi all! I'm not totally disappeared ... In this period I've tirelessly tried to start an activity (various Indeed Activities) with photography and finally something Seems to move. Naturally this leads to a reduction of the time I can dedicated to the blog, Initially at least .. But yesterday I bought this purple cauliflower and I absolutely HAD to shoot and post it!

E 'absolutely a wonder of nature ... even if when I boil a little bit of anxiety attacked me! I did not know this variety and I was incredulos the color of cooked cauliflower (and water ... it was blue ink!). But I did not afraid to try: result, has an excellent flavor and gives a fresh feel to the dish!
It's absolutely a wonder of the nature ... When I cooked it even if I was a little bit dazed: veg and water Became blue ink! Knew I did not this quality of cauliflower and I was amazed but I'm not afraid to taste something new: result, the taste is super (well, if you like cauliflowers!) And dishes are so vivacious with all this color!

in the coming days I hope to be able to post a good recipe at this time I'm doing things on the fly! I have to organize a little:) See you soon.
Next time I hope I can post a good recipe, in this period I'm cooking Quickly know That I can not take a single picture! I need to Organize a Little:) See you soon.

Air Brakes Microsoft Flight Simulator

Linguine with seafood / Seafood linguine

I promised a recipe from my grandmother's kitchen and there's spaghetti (linguine in truth!) To the rock.

I Promised Some recipes from my Grandma's kitchen: Here are some beautiful seafood spaghetti (here I used linguine).

Wash and scrape the muscles (mussels trouble to say ... do not pretend to understand!) Removing the algae. Let drain the clams in a bowl covered with water with a handful of salt and a splash of vinegar or lemon. Change the water until there is more sand on the bottom of the bowl. Put clams and muscles in a pot with lemon, garlic and parsley and cook with the lid until all the shells will not open. Strain the cooking liquid and set aside, removed the shells are still closed.
In a large skillet make a mixture of garlic, parsley and pepper and brown a few minutes, add the shrimps and prawns and cook for 5 minutes. Add cuttlefish or squid, cut into pieces and cook for 5-7 minutes. Pour white wine and let evaporate. United muscles and clams with their liquid and wet cooking. Stir gently to flavor the whole and cook until all ingredients are well cooked but not soft, then remove from the heat and cover with a lid. Drain the pasta al dente, put into a moment and serve with a drizzle of raw oil and freshly chopped parsley.

Wash and scrape the muscles to remove algae. Put the clams in a bowl. Some cover with water and add salt and lemon (or vinegar). Change the water until you will find no more sand on the bottom of the basin. Put clams and muscles in a pot with garlic, lemon and parsley and cook until the shells with the lid will not open. Strain the cooking liquid and keep aside, remove the shells That are still closed.
In a large skillet put chopped garlic, parsley and pepper and brown a few minutes, add the prawns and cook for 5 minutes. Add cuttlefish or squid cut into pieces and cook for 5-7 minutes more. Pour white wine and let evaporate. Add in muscles and clams and wet with their cooking liquid. Stir gently and let cook for a while then remove from the heat and cover with a lid. Drain your pasta "al dente", put into the sauce mixing well. Serve with a drizzle of olive oil and freshly chopped parsley.

Ogni volta che preparo un sugo come questo, o comunque una ricetta che arriva diritta dalla tavola della mia nonna ripenso a quando ero bambina... è molto rassicurante (e gustosa!!)

Every time I prepare a sauce like this, or burdens recipe Directly from the table or I remind my Grandma When I Was A Child ... it's so reassuring (and so tasty!)

This recipe has been published on the magazine CHIERIOGGI.
This recipe has Been published on the magazine CHIERIOGGI.

Black Women In Japan Blog

Cup homemade / Homemade "cup"

Because in this period are rather taken are going to fish out a little bit of good that I made some time ago (at the thought of this I get the cup tears in my eyes!)
The cup does not really I made it but the father of a friend. Comes straight from Sardinia and one of the best things I've ever eaten!

In this period I'm quite busy so I post something I prepared months ago. This "cup" (a Particular Kind of Wonderful and ham!) Is not my creation But it's homemade by the father of a friend of mine. Directly from Sardinia here's the best cup I ever ate!

The peppers come from the councils that to-revive had given me long ago: they are really delicious, thanks:) . To prepare: Cook the peppers in the oven until the skin is charred. Clean by removing skin and seeds inside and set aside. Prepare a mixture with tomatoes (I cut them into cubes), anchovies, capers, black olives and some basil. Put the water in a bowl of peppers, sprinkle with the chopped and seasoned with olive oil and salt (taste first, anchovies and capers already do their job in terms of salt!).
Cook the peppers in the oven till the skin and roast Let Them cool down in a paper bag. When they're warm the skin and remove the seeds inside and put Them on a plate. Take Some ripe tomatoes and cut into little cubes and put burdens together with anchovies, capers, black olives Some and basil, all chopped. Mix well and garnish the peppers, add in oil and salt (pay attention That anchovies and capers are well salted Already! Taste it before).

With these magnificent wonders of the peppers and the cup could not miss a home-made bread is not it? I took 350g of flour and 350g of Manitoba wheat flour, mixed with a cube of yeast dissolved in warm water, 3 teaspoons of salt and about 300g of water. Let stand for one hour away by currents and protected by a towel. Mixed up again and give the shape you want. I sprinkled some bread with poppy seeds or sesame seeds. Place on two baking sheets covered with paper da forno e lasciate riposare un'altra ora circa. Passato questo tempo mettete in forno già caldo a 220° per 20 minuti poi abbassate a 180° e terminate la cottura. Lasciate raffreddare su una griglia.
With this supertasty peppers and the "coppa" of wonderland I absolutely had to prepare my homemade bread, isn't it? Take 350gr of manitoba flour and 350gr of wheat flour and knead with a cube of yeast dissolved in a little warm water, 3 tspoons of salt and about 300gr of water. Let the dough rest for an hour than knead it again. Give it the shape you prefer (I made little loaves) and put them on a baking tin covered with oven paper. I sprinkled some loaves with sesame and poppy seeds. Let them rest for another hour. Put the bread in pre-heated oven (220 degrees) for 20 minutes then the low temperatures to 180 degrees and finish to cook. Let it cool down on a grid.

Jogos De Mecher Pollim

From Ljubljana, burek / burek from Ljubljana

Another Tuscan cooking that ... the grandmother's kitchen has seen it all, including burek, a pastry filled with meat rolled into a spiral that my uncle had prepared by his girlfriend after seeing her do in Ljubljana.
When I was in Tuscany me and my uncle prepared burek, a pastry filled with meat and rolled into a spiral. This is a recipe to my uncle by teached His girlfriend from Ljubljana, Slovenia.

Prepare a dough with 500 grams of flour, water and salt. Make a ball and let rest for about an hour covered with a cloth. In the meantime, prepare the dough with 500 grams of minced meat, chopped onion, a spicchietto of garlic, salt and pepper. Mix well. Roll out the dough thin
: generally, after having pulled the rolling pin, working with your hands to make it thin. Fill the pastry with the edge of the rolled meat gradually. I have not seen the photos on the proceedings here here an idea of \u200b\u200bhow to do (the filling and cheese there, and our meat is!).
Got the roll forming the spiral and brush with melted butter. Bake caldo fino ad ottenere una superficie dorata.

Prepare a dough with 500gr flour, water and salt. Make a ball and let it rest for an hour covered with a dish-cloth. In the meantime prepare the filling with 500gr of minced meat, a chopped onion, a clove of garlic, salt and pepper. Mix well.
Roll out the dough thin: at first with a rolling pin then with the hands. Fill the edge of the pastry with the meat, then roll it (look here for better explanation; this one is filled with cheese, ours with meat). With this roll (oh the ignorance... I have no other words for "roll"!!!) make a spiral and put it on a round baking, spread with melted butter and put in pre-heated oven until it browns on the surface.

It 's a very good dish and you can fill it with meat or cheese or vegetables.
It's a tasty dish and you can fill it with meat, cheese or vegetables.

How Do You Block A Phone Number Cogeco

ratatouille Adelina / Adeline 's caponata

During this period, Sicily follows me, takes me wherever I go, whatever I read, cook or listen to ... In one of the great libraries COOP I found NIVURO OF DROUGHT , a collection of recipes from the books of Camilleri, that all "mangiari" Montalbano dear! And so I decided to follow the trend of the period e di parlare di Sicilia anch'io, a modo mio! Ecco dunque la ricetta della "caponatina di Adeli na"!
In this period I'm literally obsessed by Sicilia; it follows me everywhere I go, everything I read, cook or listen... and I found this book, NIVURO DI SICCIA (it means "sepia" in Sicilian dialect!), a collection of the recipes drawn from the books of Andrea Camilleri : all th e food beloved by Montalbano ! So I decided to follow the trend of this period and to speak of Sicilia too, in my way! Here is the recipe of "Adelina's caponata "!

Here is the recipe with my changes! Serves 4: Cut into cubes 2-3 medium eggplants and put them in salt in a colander to remove water (one hour). Meanwhile, clean and wash 3 stalks of celery and cut into small pieces. Put to boil in salted water 10 minutes. Drain and set aside. Rinse and dry the eggplant well and fry them in a pan with olive oil for 5-6 minutes. Remove them with a slotted spoon and let them rest on paper towels. In the same oil fry a chopped onion and celery for 5 minutes then add 1 tablespoon of salted capers (rinsed and drained thoroughly) and 100g of green olives Pitted cut in half. Combined with a glass of tomato sauce, simmer 5 minutes. Adjust salt, add pepper (or chili) and then add the eggplant. Cook gently for around 10-15 minutes. At this point, put a spoonful of sugar and a little bit of wine vinegar and cook for 3-4 minutes. Serve warm or cold.

Here is the recipe with my changes!
For 4 persons: 2-3 medium aubergines cut into cubes and put Them in a colander with salt to remove veg's abundance in water (1 hour at least). In the meantime clean 4 celery stalks and cut transversely into pieces, boil it for 10 minutes in salted water and drain Than let it dry.
Wash and dry well the aubergines and fry in a large pan with olive oil for about 5-6 minutes. Remove with a skimmer and let them dry on paper towels. In the same oil put a sliced onion and the celery and cook for 5 minutes then add a tbspoon of capers under salt (thoroughly rinsed) and pitted green olives cut in half. Add a glass of tomato sauce and cook for 5 minutes. Add salt and pepper (or chili) then add aubergines. Cook gently for 10-15 minutes, then add in one tbspoon of sugar and a quarter cup of vinegar and cook for 3-4 minutes more. Serve warm or cold.

Burton Audex Jacke Trouble Shooting

soup warm chickpea / Warm chickpeas velouté

Sono partita per fare una minestra di verdura but I realized that in this heat that afflicts us still would have been too much! So I decided to opt for a creamy warm ... Not that this is comparable to a grenade, but one has to eat ...

At first I wanted to cook a vegetable soup But I Realized That in this weather conditions (still too hot!) It Would Be a suicide! At the end I Decided for a warm velouté (I know ... is not a water ice Indeed ... But we need to eat something) ...

We ate in four.
First of all, chick peas, dried ones if you put them to soak for at least 8-10 hours in cold water. Drain and rinse them then put them in cold water and cook for about 2 hours, must be constantly covered with water then add it if necessary. Add salt only after cooking. In a saucepan, sauté in olive oil, chopped onion and a sprig of rosemary 100g of chickpeas and add two medium potatoes cut into cubes. Cook for a while, add salt and pepper, then cover with water. Cook for about an hour. Spend it all with the immersion blender, add half a package of cream. Season with salt and let cool. Garnish with a few peas and a sprig of rosemary, sprinkle with curry and served with toasted croutons.

We ate in four persons.
First of all the chickpeas: if you use dried ones, put them in cold water for 8-10 hours at least. Drain them and wash under current water, then put them in a pot with cold water and cook over medium heat for 2 hours; chickpeas must be always covered with water, add it if necessary. Add in salt only when cooked.
In a saucepan put some olive oil and let a chopped onion and a sprig of rosemary brown; add 100gr of chickpeas and two medium potatoes cut in cubes. Cook gently for a while, add in salt and pepper then cover with water. Cook for about an hour. Mix all with a blender adding in 70gr of cream. Salt if necessary and let the soup cool down. When it's warm garnish with some chickpeas, a piece of rosemary, sprinkle with curry and serve with toasted croutons.