Tuesday, April 13, 2010

Clothes To Keep A Babies Hands Warm At Night

bread and omelette ... and memories of a chicken coop ...


Tonight I consoled! Me
prepare him as a child, I was seven years old and still remember what I used to pan ... always the same, aluminum dots blacks, because my mother, like me, who prefer to cook pots and polish every time, every time I turn over the omelet, I remember that I was good when I was a child and now, with all non-stick pan, spatula and fork, sometimes I can not.
Before going down into the garden to collect the eggs.
And here is a must parentheses (The henhouse).
The house of our house was a small bunker.
One morning, I was just tiny, I awoke to the cries of my "Mary!" Maria! " my father called from the garden and came back to my mother while I still rub my eyes.
What a scene!
- The dead chickens were scattered over the beds with the neck cut off.
What impression!
Mother: "paccaaatu Uuh!" and united to the cross as he said and shook his palms ...
They took me home ... I was stunned.
It was a weasel, so I was told, now live in my heart, then it was far suburbs, the countryside and the caves were really close and at night the stone marten had the party.
was also successful in the past that we had stolen the hen and then ...
Dad ingenious and creative in the evening itself had sketched on a sheet of paper the design of his next job: The new chicken coop
A square brick building with a sloping roof of carparo in ... hear hear:
concrete.
My father spent his days in the garden to build the coop (u caddrinaru) and you could not even get close because you were female, and you drove, and I just was curious because I was female ...
The dish on the table waiting for him ... never stopped ... a hitch, due to his lack of military occupation was, was a challenge for him ...
And the night he woke up thinking about how ... Still today 76 years ago as well.
The door of the house? At least 5 cm thick.
E. .. listen, listen ...


THE ALARM!

Well yes ... I'm sure now I will explain many things, I grew up in a family that had hens with alarm ...!
Before you open the sturdy door with no handle, because it was more difficult to open, you would first pull and hold your left hand pulled a piece of wire (the wire of the brake of the bicycle) to defuse the alarm and open the same time door, with his right hand.
must be removed to collect eggs and then reinsert it.
In fact, the chickens, which by all accounts do not have brains, but I have puntuse (spiteful) to die in the new chicken coop had learned to eat the eggs ... and even there father had devised another mechanism: a box of fruit down with a flap that protected the eggs ... you know the ball of the football when you goal? so.
The alarm was connected to a bell in the hallway, the original button was in the bathroom, what you use when there is no toilet paper, but we lacked the paper when we heard throughout the neighborhood as we screamed ... the bell was used for the chickens ...
And when it rained at night and it was contact and played like mad?
Aah ... that pleasure!
Not only do we wake up the ring ... Dad was also castimava ... and his mother saying
" Necessariu was? ... 'pe doi caddrine " (was it really necessary for two chickens?)
So I said ... after collecting fresh eggs (in addition to the cumbersome nature of the alarm I had to overcome the terror, yet still have for the chickens, after the destruction I had seen that morning as a child) ... I came into the kitchen.
I took the bowl, we broke the egg, the egg and you put salt and Parmesan cheese (I had always grate before, because one of my home cheese was, and still is banned, what cheese, grated indeed, with two days, it was for females Camasco (lazy) than of substance, like my mom, grated at the moment).
Then we also put the mint ... when I remembered, gathered from the garden when I took the eggs, otherwise, I came back in the garden, always zompettando, because I never walk normal, I was masculazza (masculine and not at all graceful), and then ... 'zzumpava ...
Put the oil in a pan on the stove a little child, I watched him against the light to see when it began to smoke and then pours the omelet.
Me are just now ago. My mother taught me to clean the pot with your thumb, because what was left in the pot ... "fija is my paccatu ...!" (it's a pity my daughter!).
And the instinct is to ... to clean the pot with your finger, tonight I did not because I still have the battery working, usually I do ... just like my childhood.
Sometimes I think I'm grown up too early, at 14 months, my father took my pacifier because I was already great, my brother had arrived ... and it was always a little too responsible ...
Ironically perhaps are less so now ...
Perhaps these things are paid in time ...
And the children want to feel always comes out ...
I was preparing for an omelette sandwich of my brothers, their first ... and then my last, because I like hot hot, with crusty bread.
Just like the one tonight ...

Then I sat on the steps of the kitchen ...
and dream ... with bread and pancake in my hands ...






Sunday, April 11, 2010

How Do You Clean Gold Plated Taps?

Sunday Lunch 2: Pasta with squid ... for a change, not Peppered Mussels Neapolitan Sanremese


This morning I found on the kitchen table and a beautiful big squid mussels. And
mo?
Pasta with mussels and squid of a second?
Gemma that as a baby when we were around instead of ice cream or pizza asked, "Mommy buy me a fish?" growth instead has become more picky, and then, knowing it would dissected the dish ... I preferred
Pasta with mussels and cuttlefish of a second!
But how? ... few Sundays ago ... I had proposed to them and ... you and so I wanted to invent something else ... for a change
And for a change from three days I moved out in the kitchen because there are works in progress at My stack and to rinse I use this old pile of grit gift from a friend and also a wash hands before and go out from the kitchen ... Patience ... who said that simple things are not of this world?
I have not changed much about the recipe above ... I cooked the squid like last time then I to the sheet that I maltagliate to pieces with scissors and baked as usual nell'intingolo the cuttlefish diluted with boiling water.
But you do not like me ... assuming that we want to try ... I have to prepare killed in two minutes (the time it takes to cook pasta Maltagliata) a with pesto smell of my garden:


In order quantity:
Wild Rocket (will fit even the grown but is less strong in flavor)
Parsley
Mint
All washed dried and crushed in the trusty Thermomix with salt, pepper and oil.
prepared before the pesto and then ... then "let down" the dough, making sure to cook without too much liquid.
Pour the mixture into the pot, already in the table were bowls, but the flat top this case makes it more because we pour over the pasta and pesto choreography if you use your dinner plate, even in the edge of the plate.


While I still have to choose which of the dishes began by photographing Gemma:
"good Mom!"

For a simple second

Peppered mussels Neapolitan



... the MPEP 'and mussels, for the Neapolitans, is full charge pepe, al massimo prezzemolo ... e nient cchiu...
Io l'ho fatta a modo mio stavolta... non so se alla gallipolina, alla tarantina, anche questa "Tanto per cambiare"
Nel pentolone ci ho messo l'aglio intero, il il prezzemolo, la menta e anche qui una foglia di finto pepe, oltre al pepe macinato e un filo d'olio di casa che rende il guscio bello lucido.
E che nessun napoletano si permettesse di trovare da dire ah!
La loro cucina è fatta di regole come nella fisica, da li non si scappa, deve essere così per forza, la cucina non è statica è sempre in evoluzione e in trasformazione, se tutti la pensassimo come i napoletani non ci sarebbe creatività.
Sono Gone are the days ... (You know to 'mme!)

Tiramisu Sanremese


I explain now why Sanremo.
It 's a tiramisu with strawberries, mascarpone cream and mint leaves. A triumph
tricolor ... my daughters have been waiting for, Valerio Scanu, the winner of the last Festival, often seems to prepare the strawberry tiramisu. This year, the trio
Italy My Love finished second at the festival ... Horror with the patriotic song ... hence the "Tiramisu Sanremese" I
Fb seen on a recipe with the addition of mint, last Sunday, after lunch and the flat tire on Easter, I spent the evening to find the recipe.
I have not found it, and then I mixed each other clues that I found on the web ...

The doses are not too large x 2 trays:
Mascarpone 500 gr.
Fresh cream 500 gr.
Sugar 200 gr.
3 eggs 2 Bottles of
Pavesini (you will)
A pound of strawberries fresh mint leaves

Whip the egg yolks with 150 gr. sugar until they are clear, keeping aside the whites.
In my pantry, there is always a plastic container with a vanilla bean and granulated sugar, as I use the add and my cakes are delicately flavored, but never too much, as when using packets of vanilla , who does not have my sugar flavored with vanilla, also uses the bags ... (Worse for you!).
Add the mascarpone cheese to the yolks for mixing well and place in the refrigerator.
Whip the cream, if you first put the container in which the mount in the fridge, and incorporate the cream with a spatula, using it from the bottom up without removing the cream.
Put in refrigerator.
Now add a pinch of salt to egg whites (which should be at room temperature, the supermarket eggs do not keep in the fridge and we do not even us) and mount them with whips.
not go in a hurry.
The whisk is used at the minimum speed
Maria Grazia Calò (for those not familiar is a teacher of cooking and frequents the "test of the cook" the glorious days of Clerici) teaches: the higher the speed of the hoses, will be the biggest bubbles of air that will create and the larger ones will break before you get those small but at low speeds, and this is what happens when after 5 minutes of rest in the bottom of the bowl of our White fitted, we find that liquid that is removed from the frothy mixture.
add the whites always from the bottom up gently and send it in the fridge. Let
strawberries.
After cleaning, approximately 2 / 3 of these are whisked together with the remaining sugar and the peel of an untreated lemon (the amount of sugar should be indicative and taste, I do it often and shamelessly, the sweetness depends on the degree maturation and quality of strawberries and do not hesitate to add more if you were to seem less sweet.
Pour the mixture into a container of strawberries and the inzuppateci Pavesini.
fussy I've alternated them, a and a straight backward, it seemed better to get jammed, in fact maybe I just like to complicate life.
layer of cream
Strawberries sliced \u200b\u200bmint leaves washed, dried and shredded. Another layer of
Pavesini
another layer of cream
Strawberries, strawberry juice and sprig of mint.
in the fridge for a couple of hours, otherwise after so much work when you serve you a simpleton.

While writing a beautiful sunset from my porch, red, intense and ... fast, so fast that I could not photograph it.
What made me think ...


Tutto passa ... e se ne va ... passa la bellezza di un momento ... se non siamo in grado di cogliere quell'attimo...



Tuesday, April 6, 2010

Where Does An Hiv Rash Appear

Mosaic

Each frame is formed from the composition of all the frames of the video.

Mosaic from John Sushi on Vimeo .